Bendi Microwave Fry

This Recipe was suggested by one of my friends Gowri. This one is pretty easy, really tasty & healthy.

Things you need:

Okra - Fresh ones (not Frozen)
Salt
Chilli Powder
Pam olive Oil Spray / Any oil
Microwaveable plate.

Cut the okra lengthwise as shown in the pic & lay them on a plate. Spray a little oil on them & sprinkle Salt, chilli powder.


Keep it in the microwave for 5 mins, then just mix them up a bit & keep it for 2 more mins. That is all. Crispy Bendi Fry is ready to eat. They r crispy without frying them in Oil, thats the best part.



It is very good with Rasam Rice

Aama Vadai/ Masala Vadai/ Cabbage vadai/ Paruppu Vadai

This Recipe is a mix match from a lot of sources. But the main ratios are from Meenakshi Amma's Samithu Paar, the legendary cook book.

Things Needed:

Toor dal : 1 cup

Channa Dal : 1/2 cup

Urad Dal : 1/2 cup

Green Chillies

Red chillies

Ginger

Mint leaves a small bunch

Corriander leaves

Curry Leaves

Salt to taste

Hing or Asafoetida

Cabbage : Well cut

Onions : Well cut

Saunf/ fennel seeds a little

Oil to fry

Preparation

Soak the Channa Dal Separately. Soak the urad & the Toor Dal together for about 2 hrs. Take the chillies, salt, hing, ginger & grind them 1st. Then add the Toor dal & the Urad dal & grind them very roughly. To this jus add the mint, corriander & the Channa dal & grind them coarsly. Add the saunf. Do not add much water. It shud be thick in consistency

Mix the batter well & add the curry leaves, cabbage & also the onions.

In a kadai, take oil, all it get hot. Then make a small inner palm sized flat vadas & fry it in the oil.

Yummy vadais are ready..

Aloo channa Dal Papad Kootu. Urulaikizangu Kadalai Paruppu Appala Kootu

This Particular recipe is one I tried from a Aval Vikatan, a tamil magazine.
It was realy tasty & real handy when we run out of vegetables.

Things we need:

Potato - 2 /3
Onions - 2 chopped
Channa dal - 1/2 a cup
Papad 2 / 3
Cocunut - 2 spoons (grind them well)
Saunf - 1/2 spoon
Green chilles - 3/4 well sliced
Turmeric Powder
Chilli powder
Corriander Leaves
Ginger - 1/2 spoon Grated
Cinnamon - a little
Cloves - 2 nos
Curry Leaves
Oil
salt

If need be One can use Garlic too

Pressure cook the potatoes. In the cooker you can also pressure cook Channa dal with turmeric, chilli powder & salt. Then Mash the potatoes well & add the cooked Channa dal along with it. Fry the papads & keep them aside.
In a Kadai, take a little oil, add cinnamon, cloves,saunf & onions. Then add curry leaves, green chillies, ginger (add the crushed garlic at this time if you are wanting to add). When they are cooked, add the potatoes + Channa dal mix. add a little water and salt. Then add the ground coconut. Mix them well. When done, add the papads and then garnish with Corriander leaves.
The dish is done. It is good with Rice.
(In the pic I did not add Corriander Leaves, as I didn't have any at that time. They were tasty too)

Panagam/ Panakam/ Jaggery Splash

This is a drink mostly given to us during Raama Navami. Along with Kosmari (Salad) and Neer Moor (Butter Milk).
I shall post reipes of all of them. They are very easy to make.
The main ingredient in this is Jaggery. This was used as a subtitute of Sugar. It has magnesium, potassium, iron & also sodium. Jaggery is known to relax our nerves espically to beat the summer.

Items needed
Water - 1 1/2 cup
Jaggery - have it powdered. Or slice it well using a sharp knife - half a cup
Dry ginger/ Sukku powder - 1/ spoon
Cardamom Powdered - a pinch
Lemon 1/2

Mix the jaggery completely in water. Drain it into another vessel to remove the sediments. Then add the dry ginger powder, cardamom, lemon.

This drink is very popluar to heal commoon cols & sore throat due the properties of ginger. One can also add a little bit of crushed pepper to spice it up.