carrot coriander soup

This recipe serves 4

Ingredients:

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• Fresh carrots (delhi variety / normal variety) - 5 to 6,diced into cubes
• Fresh coriander leaves - 2 small bunches,finely chopped
• Salt - to taste
• Pepper powder - for garnishing
• Onion - 1 medium sized,chopped
• Pepper corns - 15
• bay leaf - 2
• garlic cloves - 6 to 8
• butter - 1 tbsp

Method:

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• Reserve the stems of coriander leaves.
• Heat a tsp of butter and add bayleaf, pepper corns ,onion , garlic cloves .Saute for 3 min.
• Add the carrot slices,coriander leaves and stems .Saute for another 3 to 5 min.
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• Add 5 cups of water and allow it to boil.
• When the carrots are completely cooked,remove all the ingredients except bay leaf and set aside to cool.(Reserve the stock )
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• Grind in a blender to a smooth paste.
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• Add the ground paste into the stock and add water if necessary(as per the consistency).
• Add salt and allow to boil.
• When the soup reaches desired consistency(slightly thick).
• Switch off the flame.

Serve hot with a pinch of butter on top(adjust salt and pepper as per taste)

Mooli/Raddish ka paratha

Ingredients:

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• Raddish - 1 big
• Omam/ajwain - 1 tsp
• salt - 1 /2 tsp
• turmeric powder - a pinch
• coriander leaves - 1 handful,finely chopped
• green chillies - very finely chopped
• atta - 12 laddleful

Method:

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• Peel off the skin and grate the raddish.
• 
  
• Squeeze the water completely.Reserve the water for making the dough.
• Make soft dough with the squeezed out water and set aside for 1 hour.
• Add turmeric powder,ajwain,salt ,coriander leaves ,green chillies to the grated raddish and mix well.
• Make round balls with the dough.
• Spread into a small roti and keep 2 tsp of raddish filling inside.
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• Cover from all the sides and again roll into a roti.
• Cook the paratha on a tava ,smearing little oil /ghee on both sides,till it turns golden brown.

Serve hot with curd and pickle.

Puzhuku - A traditional recipe - a side dish for kanji

This dish can be made only with whole green gram dal or mix of yam and raw banana.Here I have used a little of all the three.

This recipe serves 2.

Ingredients:

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• Green gram dal - 50 grams
• raw banana - 1/2 or 1 small
• yam - 100 grams
• coconut,shredded - 1 handful
• green chillies - 4 to 5
• curry leaves - 3 sprigs
• coconut oil - 2 tsp
• salt - to taste
• turmeric powder - a pinch
• jaggery - 1 inch piece

Method:

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• Soak green gram dal for 3 hours.
• Pressure cook the dal with chopped yam and raw banana slices . Add sufficient water so that the dal gets cooked to mashing consistency.
• After steam gets released ,add salt ,jaggery and mash the mixture slightly.
• Grind coconut and green chillies (just 1 or 2 pulse in a mixer will do).
• Add the ground mixture to the cooked dal.
• On a medium heat,allow it to boil.(Add water if its too thick)
• When it starts to boil,switch off .
• Garnish with curry leaves and coconut oil.

Serve with podi arisi kanji / rice and morekootan.

Vadugapuli pickle(salt and hot variety)

Vadukapuli is a kind of lemon .It looks really big as shown in the picture.

It tastes excellent when made as a pickle.There are two varieties of it.The salt version and the hot chilly type.Here is the recipe for the salt version.

----------->Vadukapuli pieces sliced from half of the size shown in the picture .

Method:

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• Wash the vadukapuli well and dry with a towel completely.
• 
  
• Chop into small pieces as shown along with the skin.
• 
  
• Add the chopped pieces into an air-tight container.
• Add 2 to 3 teaspoons of salt,finely chopped green chillies ,finely chopped ginger (optional) into the container.
• 
• Close the lid and shake well.
• Set aside for a week , tossing once / twice everyday.
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• Keep in the refrigerator.

You can have with curd rice / kanji / rice and molagootal.

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Here is the recipe for the hot chilly type.

-------------->Vadukapuli pieces sliced from half of the size shown in the picture .

• Heat 3 tsp of gingelly oil in a kadai.
• Add the chopped vadukapuli pieces and saute for 3 to 5 minutes on a low flame.
• Do not saute for a long time as it will taste bitter.
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• Switch off the flame.Add 4 tsp of red chilli powder ,1/2 tsp of asafoetida powder,3 tsp of salt.
• Mix well and add 1/2 tsp of fenugreek (menthya ) powder .Add 2 tsp of gingelly oil on top.
• Mix well and set aside for a week in an air tight container.Toss the container occasionally.
• 
  
• Then refrigerate.

Serve with curd rice.

The taste becomes more yummy with time.

Sabhudhana/sago kichdi

Ingredients:

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• Sago / javarisi(in tamil) - 1 cup
• Red chillies - 3
• green chillies - 4
• Jeera - 2 tsp
• mustard seeds - 1 tsp
• chopped cilantro and shredded coconut - for gaarnishing
• salt - 1 tsp
• sugar - 1 tsp
• lemon juice - extracted from 1 lemon
• peanuts - 2 handful
• ghee /oil - 3 to 4 tsp

method:

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• Soak the sago in water over night.
• Drain the excess water completely.
• The sago should have puffed up really well.
• Chop the potato into very small pieces.
• Dry roast the peanuts and peel off the skin.
• Grind together the roasted peaanuts,red and green chillies,salt,sugar into a coarse powder.
• Add the coarse powder into sago and mix well thoroughly.
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• Heat a kadai,add ghee and mustard seeds, crushed jeera .
• When it splutters,add the potato pieces with a pinch of turmeric powder.
• Saute well sprinkling little water.Cook covered for 3 to 5 min till the potatoes get cooked.
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• Add the sago to it and keep mixing till it becomes tender.
• Take care when you mix.Do not mash it ,at the same time do not let it get burnt as it sticks easily to the kadai.
• Squeeze lemon juice and garnish with chopped coriander leaves and shredded coconut.

Serve hot.You dont need any side dish for this kichdi.