GINGER LAEGIYAM

NEEDED:
ginger - 50 gms (peel skin and chopped)
corriander seeds / dhaniya - 1/2 cup
jeera - 1 tsp
pepper - 1 tsp
grated jaggery - 1 - 1 1/2 cup(deponds on the sweetness of the jaggery)
2 tsp - ghee
1 tsp - til oil

METHOD:

• soak dhaniya, jeera , pepper in water for 2 hrs .
• then drain the water .
• add  ginger and grind to a smooth paste.(add water as required for grinding)
• take a thick bottom pan and add 2 tsp ghee .
• add the ginger dhaniya paste.
• add 1 tsp til oil.
• cook for 2 min and add the jaggery.
• cook till thick and it leaves the sides.
• remove and keep aside.

DIWALI MARUNDU

THIS  MEASUREMENT  IS FOLLOWED FROM MEENAKSI AMMAL COOK BOOK.

NEEDED:

pepper- 2 tsp
Jeera - 2 tsp
Dhaniya - 2 tsp
Ajwain/omam- 25 gms
kandanthipilli/  desavaram - 10 -12 sticks
Dry ginger( very small piece) - break before grinding
Elachi - 2
Ghee - 50 gms
Jaggery - 90 gms- grated

METHOD

• soak the above said medicinal items in water for 1/2  hr.
• (Can use this water as required while grinding. )
• Then grind this to a smooth paste.( kulumbu consistency)
• Take a thick bottom pan and add this paste.
• Keep stirring , so that it doesnt stick to the bottom.
• Cook till there is no water and its thick.
• Add grated jaggery and keep stirring. 
• Then add ghee  little by little.  
• Cook till the ghee separates and leaved the sides.
•  

NOTE
its better,  if u filter the medicinal paste before preparing.
Let jaggery and medicinal paste be in equal quantity .

THUTHUVALAI KULAMBU

NEEDED:

sundaikai vathal - 1 tbsp
Thuthuvalai leaves - 10
Tamarind water
Sambar powder
Hing
1 tbsp oil ,
1 tsp mustard
1 tsp urad dal
1 tsp methi seeds
1 red chilly
Little jaggery
Salt

METHOD

• In a wok add oil and temper mustard , urad dal,  methi seeds, red chilly. 
• Then add sundaikai vathal , and thuthuvalai leaves. 
• Fry well and add tamarind water.
• Add salt, hing ,  sambar powder , little jaggery .
• Cook on a medium flame, till it thickens a little.  
• Add curry leaves and remove.

NOTE
If too watery , mix 1 tsp rice flour in little water and add. It will thicken.

MOREKZUL

NEEDED:
rice flour - 1 cup
curd - 1 cup approx
water as req
more milagai - 5 if small
salt
hing
til oil  - 1 -2 tbsp
mustard

METHOD:

• in a bowl mix rice atta , curd , salt, hing , water as req to a pouring  consistency.
• in a pan add the til oil , fry the more mellagai to dark brown .
• add the mustard , it will immmediately crack .
• now pour  the rice batter  , keep stirring .
• close the lid  and cook . stir in between  so that it doesnt stick to the bottom.
• cook  on a medium flame till the rice atta is cooked . ( if u touch and see it will not stick to ur hand , there will be a change in color  also.)

AVAL PUTTU

Needed:

aval/poha - 2cups
origanic jaggery (grated) - 2 cups ---heaped
grated coconut- 2 tbsp
ghee- 3 tsp
cashewnut  -roasted
elachi powder
luke warm water - 1 cup approx
pinch haldi and a pinch salt

Method:

• dry roast poha for 5-7 min  and then powder it .(it will be like fine rawa.)
• take luke warm water , add a pinch haldi and salt.
• add this water  as req , to the powdered poha ,in a sprinkled manner .mix gently .
• this we are doing just to soften the poha.
• ( do not add water and knead the poha.)
• in a kadai melt the jaggery in 1/4 cup water.
• (testing: if u drop a little jaggery in water, it shd not dissolve .it shd come to make a ball.)
• then add  and the coconut , mix well and remove from flame.
• now add this jaggery to the poha  and mix well .
• keep aside and allow it to cool.
• then once again mix the poha gently using ur hands to avoid lumps.

note:
if u add more jaggery it will become sticky.
and careful while adding water to the poha.

MAIDA KULI APPAM(sweet)

Needed:

banana (any variety) - 2 if small
maida - as req
sugar - to ur taste.( powder & add)
pinch elachi powder

Method:

• mash the banana  well using ur hands.
• add the powdered sugar ,elachi powder and mix well.
• add maida little by little as req and mix well.
• if it is too thick and add little milk. ( it shd b like dosa batter).
• then make kuli appam . 

LEMON SEVAI (using WHEAT ATTA)

When I was having a casual talk with my attai , she told me about this receipe. I just loved her version of the recipe. we tried this immediately. it tasted mouth watering delicous.

Ingredients:

wheat - dry roast till light brown and finely powder it.

mustard , urad dal ,curry leaves for tempering.

lemon 1/2

METHOD:

• take 1 cup of roasted wheat powder add little water make a soft dough out of it.
• put the dough little by little into the extruder and turn to get silky soft thin rice noodles.( do this in a plate or idly plate)
• steam for about 7 - 10 minutes.
• Lower flame, remove idli plates .
• Remove and cool.ur sevai is ready.
• 1.In a small pan ,temper mustard, urad dhal, asafoetida, chillies, and curry leaves.
• 2.Add this to the sevai and squeeze 1/2 a lemon. add salt to taste.
• 3.now slowly mix in without mashing the sevai.

GINGER JUICE

Recently after having a sumptuous meal in an Indian wedding, my stomach felt very heavy and I was thinking of going to a doctor when I was reminded of my mother who used to give a glass of ginger juice for easing the pain/heaviness. This laid the foundation for posting this simple receipe which has been passed on generation after generation by our ancestors and has lot of medicinal value.

Ingredients

Fresh Ginger-50 gms(skin removed, washed and cut into medium sized pieces)
Jaggery: 3/4th cup(or less broken into piece)
Juice of one medium sized lemon
Water: around 2-3 cups
a pinch salt- optional

Method

1.grind ginger to a smooth paste adding water as required.
2. Strain the juice in a bowl.
3. Add more water(from the measured 3 cups) to the pulp that remains in the strainer and strain again.
4. Do the same a couple of times ,till the juice is completely removed from the pulp.
5. Add the rest of water.
6. Add jaggery. After few minutes once the jaggery is dissolved completely, add lemon juice and a pinch salt.
7. mix well and serve