Agathi keerai mixed poriyal

Sometimes some of us wont like the bitterness of this agathikeerai.So we can combine this with other keerais like arai keerai or ponnanganni keerai.By doing this we can reduce the bitterness.And also it tastes good.Even children would eat this without any hesitation.My daughter eat this without any problem.Try this. We know agathi is good source of calcium.Concerning about the abundant amount of calcium,we cannot take this often like other keerais.We can take this once in 15 days

Ingredients:

• Agathi keerai                                   1bunch
• Araikeerai or Ponnanganni keerai     1/2 bunch
• Onion                                              1chopped
• Garlic                                              2pods
• Dry redchillies                                 2nos.
• Coconut                                         1/4cupgrated
• Salt                                                 to taste
• Oil                                                  for seasoning

Preparation:

• Crush both garlic and chiiles.Finely chop both keerais.Heat oil in kadai.Add crushed garlic and chilly and fry.Now add chopped onion and saute'.Then put washed keerai and sprinkle some water and close.Saute it well.Close with lid and cook well.Now sprinkle some salt and mix.Finally add grated coconut and mix well.Remove from stove.Now it is done.

                                                        

Parangikai sweet pachadi(pumpkin curry)

This parangi kai is known as various names viz manjal poosani,kalyana parangi or pumpkin in english. Try this dish with tender pumpkins which are easily available in december.It tastes very good.

Ingredients:

Parangikai 250gms

Grated coconut 1/4 cup

Jaggery 75gms

Mustard seeds 1tsp

Urad dhall 1tsp

Red chiilies 3nos

Salt to taste
Oil for seasoning

Preparation:

In a sauce pan put skinned and sliced pumpkins.Put 1/4 cup water and boil.After pumpkin has cooked well add salt and see whether it is watery.Allow excess water to evaporate.Now add grated jaggery mix well and continue boiling.Meanwhile in another kadai heat oil and season with mustard seeds,urad dhall and red chillies.Add  this mixture to pumpkin and mix.Finally add grated coconut and remove from stove.
                                                                 

Raghi porridge(kezhvarahu koozh)

In summer this is an element which is very helpful to drop down our body heat.Can also be taken as a dietry breakfast as ragi is good source of fibre and also low calorie compared to rice.In villages for farm workers they provide this as breakfast(even few years back) along with fried mor molahai,pearl onions and thugaiyal.This food fulfill their stomach,gives energy for long time,act as a coolant from their inner and delayed their hungry.I can remember if we give idly or something else for breakfast they got disappointed and ask "kannu koozh illaya".Even we like this very much with fried kothavarangai vathal and 'sundakk kulambu'(yesterday's gravy and curry mixed together boiled and transformed to a solid state to ease to lick .mmmm yummy).As  we are returning from our fastfood culture to our traditionl food style and people are conscious in weight management this food can be a best breakfast replacement.Try this you will definitely love it..This can be accompanied with thengai thuhayal and small onions.People who does not like oats will also like this.

Note:As a taste enhancer this need fermentation.So part of the process should be done a day before.You can do it as a single step on the sameday also.But sure there will be a slight taste difference.

Ingredients

Ragi flour(kelvarahu powder)                                                              3tablespoons

Oats                                                                                                          3spoons

Water                                                                                                        needed

Salt                                                                                                            required

Butter milk                                                                                                 as your taste

Method

In a sauce pan put everything except butter milk.Mix it well without lumps.Adjust water as per thin consistency.Place it in the hob.Mix it continuously with flat spatula without lumps as it start boiling.After cooking, it becomes solid and if you touch with wet hand it will not stick to.That is the consistency.Remove from stove and keep it cool.Now add butter milk in to it and mix thoroughly.This is the basic mixture.We can drink as it is.Or add boiled and cooled oats porridge to this and make it

 more healthier.Traditionally we add pazhya sadham ...Here is the yummy kezhvarahu koozh...

                                                                   

                                                                

Masala Vadai

Hi readers this masalvadai is also called as aamai vadai or paruppu vadai in various parts of Tamilnadu.I can tell this as a thanjavur spl masal vadai.My Dad's favo.If he is home probably in sundays,my mom used to make this.Watching tamil movie in DD we enjoyd this with a gud coffee.Even today if it is raining sure i will make this.
Ingredients:
Channa dhal(kadalai paruppu)                                               1cup
Red chilles                                                                            3nos.                                          
Pearl onion(chinna vengayam)chopped                                  4tsps
Aniseeds                                                                              1teaspoon
Garlic                                                                                   5pods                               
Ginger                                                                                  1/2inch piece
Curryleaves                                                                          as required
asafoetida                                                                             as required
Salt                                                                                      as required
Refined oil                                                                            to fry


Method:
Soak dhall for at least 11/2 hrs.drain it completely without water.In a mixie jar add ginger,garlic,aniseeds,chillies and salt.make it coarse poeder.Now put dhall in to it and grind that also to coarse.No need to  add water.Just sprinkle if needed.Change that mixer in to a bowl.Add finely chopped onion,curryleaves and asfoetida.Mix well and make it in to small balls.In between heat oil in a skillet.Take a ball,keep that in palm, give a slight press to make it flat.Make 5 or 6 like that and fry till golden brown in oil.Chuda chuda masa vadai ready. . . . .


Make a good coffee or cardomom tea enjoy this vadai.you will really really love it.

Jelebi

Ingedients

• maida                                                            100gms
• cornflour                                                       10gms
• curd                                                              required to make batter
• salt                                                                a pinch
• food colour                                                    a pinch
• oil                                                                  to fry

For sugar syrup

• sugar                                                             150gms
• water                                                             1/2 cup
• saffron(optional)                                             few strands

Making

• Put sugar,water and saffron in a flat bottom vessel and put on the hob.let sugar dissolve and reduce the flame.keep it simmer for 5mintes and put off.syrup ready.syrup should be hot while making jelebis.so make both side by side............
• Jelebi batter need fermentation.so batter should be made 24hrs in advance.mix ingredients in 1st list (except oil) more or like dosa batter consistency and keep it aside for 24hrs.
• After fermenting,just mix the batter gently(not too hard)so that it falls smoothly.while making jelebis two things should be noted.no.1 heat should be moderate.if too hot jelebi will not come out as jelebis.it will become break and bits. so take care in heat.no.2 if the flour falls bit by bit from jelebi maker and not able to make jelebis then put little flour and adjust.then u can make.
• Heat oil in a flat bottom skillet.fill the jelebi maker(ref pics) with the batter make jelebis.fry both sides well, drain and place them in kitchen towel to remove excess oil and dip in the sugar syrup immediately.coat all sides with syrup,remove and arrange in another plate.hot and sweet jelebis ready.....it tastes good when served with beaten cream...............

   

              

                                                  

                       

Venthayakeerai urulai fry

Ingredients:

• Venthayakeerai(methi)                   1bunch chopped
• Potato                                    3boiled and peeled               
• Onion                                    1chopped
• Cuminseed                            1tsp
• Chilly                                    11/2tsp
• Turmeric powder                   1tsp
• Salt to taste
• Oil to fry

How to make:

• Clean,wash and chopp methi leaves finely.Cut boiled and peeled potatoes to cubes.Heat oil in kadai.put jeera seeds allow to splutter(without browning).Immediately add chopped onion and saute'.Then add methi leaves and fry.After it got shrunk add potatoes and fry.Now add turmeric powder,chillypowder and salt.Fry till done.Dont put much oil first.Add little by little in between frying for crispier texture.Enjoy with sambar rice or even with chappathis.