Sweet Puttu

                                                   Puttu maavu (Rice flour) preparation:

                    Soak the raw rice( paccharisi) in water  for 1-2 hours, drain the water, powder 
                   the rice nicely.Steam the wet rice powder for 15 min.,then dry the steamed 
                   rice powder in room temperaturefor 1-2 days, powered the dried rice 
                   powder nicely, kept in a container and use it whenever need.

Ingredient:


Puttu maavu..........1 cup
Water....................1/2 cup
Salt.......................a pinch
Sugar....................as need
Coconut...............as need(grated)
Cardamon ..........1no(powdered)

Method:

                                             Mix the Puttu maavu,water and salt.

                                         
                                                         Sieve this Puttu maavu in salladai.

                                           Steam this wet  Puttu maavu  (rice flour) for 5 min.

                                      Mix this hot steamed puttu maavu ( rice flour) with
                                            Sugar,cardamon powder and grated coconut.

           Optional:     Adding Ghee or seasame(nallanai) oil is give very good taste.

Onion vadagam - (onion frymes)

Vadagam is dried in sunlight. Summer is the best time to make vadagam  & store for whole year.
Mostly it is very useful for rainy season.Vadagams are fried in hot oil which goes well
with all types of fried rice, mixed rice, sambar and curd rice.
Everyone likes this onion vadagam at home, especially my elder son.

Ingredients:

Rice flour...............2 cups
Onion..................... 2 cups( finely chapped)
Javvarisi(sabudana)..................1/4 cups
Green chilli...............4-5 nos
Asafoetida...................1/4 tsp
Lemon juice...............2tbsp
Salt...........................2tbsp
Cumin seeds..............2 tsp

Method:

1.Grind green chilli into paste.

2.Cook javvarisi with 2cups of water  in cooker

3.Take a bowl, mix the rice flour with 2 cups of water & salt.
4.Add 2 cups of water in the cooked javvarisi and allowed to boil.
5.Pour the rice  flour mixer in boiled javvarisi water, mix well & allow to cook.
6. While cooking  this, reduce the flame,mix frequently otherwise
     it will stick the bottom.
7.To know the cooking time,  touch the cooked mix with wet hand, it won't stick 
 in the   hand.   That time, remove the flame, add chapped onion,

asafoetida, cumin-seeds,  lemon juice and mix well.

8. Now make vadagam on  the plastic sheet in sunlight for dry(it will take 2-3 days)

9. Dried one kept in container.Whenever needs, fried in hot oil and use it.

vendakkai [Ladies Finger] curry

     .

Ingredients:

Vendakkai ( Ladies finger )........250 gm
Onion.................................2 nos (medium size -cut small pieces)
Tomato.............3nos ( make paste)
Ginger garlic paste....... 1 tbsp
Turmeric powder.............1/4 tsp
Chilli powder...................1tsp
Coriander powder..............1  tsp
Garam masala powder. ........1tsp
Cumin powder........................ tsp
Coconut.......................3 tbsp(grated)
Cashew nut..............5-6 nos
Curd................3tbsp
Cardamon..........2-3 nos
Pattai...................1 inch
Salt.................. as need
Oil....................for fry
Coriander leaves..............few

Method:

1. Grind coconut & cashewnut to a paste
2. Cut the vendagai (ladies finger) into 4 longwise pieces.

3. Fry the vendagai ( ladies finger) pieces in hot oil.

4. Heat a pan / a small cooker in medium flame, add 1 tbsp oil,
     onion, ginger garlic paste and saute for 1-2 min.
5. Add tomato paste, all masala powder one by one
     (turmeric, chilli, coriander and garam masala),curd,
     saute in low flame for 3 min.add salt and 2cups water.
6. When the masala with water becomes to boil, add fried vendagai( ladies finger).
7. Close the pan/ cooker  to cook well..
8. Once the masala smell gone, add  coconut paste and tempering with pattai & cardamon.
9.  Garnish with finely cut coriander leaves.