poorna kozhukattai maavu recipe

                                                                                        
                                          



Ingredients

Idiyappam flour--------1 cup

Water---------------------1 cup

    Salt-------------------------a pinch

                                                          Sesame oil----------------1tsp

                                    

                                     

    In a pan add the water 1cup and add the salt and 1 tsp of sesame oil.

  When it starts rolling boil, add to  the idiyappam flour. 

.

                                     Mix the rice flour with the water .

                           

 When it is warm, grease your hands  with sesame oil   

 and knead the dough well.

 Keep the dough covered till you use it. 

Sambar powder

Ingredients

Coriander seeds………………………….6 cups

Toor dal……………………………………..1cup
Chenna dal………………………………..1cup
Mustard seeds…………………………..1tbsp
Fenugreek ……………………………….1tbsp
Chilly powder……………………………..Depends on the final grind
amount of the powder (see method)

 

Method

                          Heat a pan in medium flame and add Toor dal Channa dal,
                                 Urad dal.Fry the dal until its golden brown color.

                       Then add mustard seeds,fenugreek seeds and transfer to a plate to let it cool.

                       Fry coriander seeds in the hot pan for 3-4 min till the seeds are warm.
                           Mix the dal and Coriander seeds together.Grind it to a powder
                                                             after it is cooled.

               Measure the powder and mix chilly powder in same amount or little less
                   depending upon the hotness of the chilly powder . I used 5 cups.

                                                 Mix it well and store it in an air tight jar.

CABBAGE CURRY FOR ROTI

                       
                 This dish is easy and  very tasty  for Roti &Chapati.     
                   
 Ingredients  ;                                                                 Serve..4

             

                                                                                                                   

                                            

 Cabbage………200 gm(chopped)

Onion…………2 nos medium size(chopped)

Tomatoes …...........................2 nos medium size(  chopped)

Cardamom…….....................1 no

Cumin powder….............…..1 tsp

Fennel seeds…….............….1/4 tsp

Clove…………….................2-3 nos

Cinnamon …...................…..1 inch

Oil……………......................2 to 3 tbsp

Roasted gram powder……....1 tbsp

Sambar powder………..........1 to 2 tbsp

Turmeric powder…...............1/4 tsp

Coriander leaves…................few

Kasurimethi……...................few (optional)

Salt………….........................to taste

 Method

                   

 Heat up 2 to 3 tbsp oil in a cooker, add Cinnamon, Cardamom, Fennel seeds,  Cloves and cook till it changes its color,
   

                                     Add onion sauté for a min.  

                                       Add Cabbage, fry for 1 to 2 min.   

                 Let the Cabbage cook with tomato, sambar powder, 
       cumin powder turmeric powder and salt for 1 or 2 min 
       on a medium flame.

            Pour water enough to cover the veggies and cover 
                                     the cooker with lid.  

  

                To keep them crunchy, do not cook them longer. 
                If you like them to be soft, you can cook more time.

               After the cooker gets cooled open the lid,
               add roasted gram flour or basin flour (kadalai maavu) 
               just to bring it to boil and when it reaches the 
              desired consistency, remove the flame.

·                                   Add coriander leaves and kasurimethi.

                                            Serve with Roti and Chapati 
   Note : 

               Same method for Cauliflower,Capsicum,Potato,Peerkangai.

Elantha Vadai

I made this elantha vadai only 2-3 years.Usually my sister- in- law made this.My sons are very fond of this.
I am not make vadai.I prepare only dried paste.It gives unique taste.So I have post this.
                                                                                                             Ingredients:

Elantha palam..................1kg
Red chilli..........................7-8 numbers
Jaggery(vellam)................1/4 kg Or needed
Salt....................................1 tbsp

Method:

                  Wash elantha palam with water.and clean the stem.

 

                      Separate the seeds from the fruit and keep it aside.

             Grind the red chili first then add the seedless fruits
         and grind well.(If water needed add small amount.)
         After grind well,add Elantha palam seeds, jaggery,
         salt and mix well. Spread in a tray for sun dry.

                        Sun dry for 3-4 days and keep the well dried     
                  dough into jar or bottle and use it for 6-7 months.

 

Note:

Elantha palams are sour in taste.So I did not add tamarind.If you like you can add .

You can also make small vadas made from this dough, sun dry for 2-3 days and use it .