MADURAI PAROTTA SALNA

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                                            Madurai parotta salna

 

Ingredients

         Mutton bone or chicken                    ¼ kg

         Turmeric powder                               ½ tsp

         Coriander powder                             1 ½ tsp

         Chili powder                                      1 tsp

         Curry masala powder                        ¾ tsp

         Big onion   finely chopped                 1 small 

         Tomato chopped                                1 no

         Coriander and mint leaves                 2 tbsp finely chopped

         Gingelly oil                                          1 tbsp

         Required salt

 

 For grind

         Grated coconut                                   1 cup

         Small onion                                         5 no

         Garlic                                                  3 no

         Ginger                                                 1 small piece

         Cashew nut                                         5 no

 For seasoning

          Gingelly oil                                         1 tsp

          Fennel seeds                                    ½ tsp

          Cinnamon                                         1 small

          Kalpasi                                              1 small

          Cardamom                                        2 no

          Clove                                                 2 no

          Bay leaf                                             1 no  

    

Method

  •  Heat a pressure cooker with oil, once oil heats add mutton bone pieces. Then add turmeric powder. Saute well, then add enough water and cook it for 5 to 6 whistles. After pressure release keep it aside.    
  •  Heat a vessel with oil, once oil heats add seasoning items. Then add chopped onion. 
  • Saute well. Then add tomato pieces. Saute well 
  • Then add coriander, mint leaves. Saue well. 
  • Once oil oozes out , add boiled mutton. Mix it well.
  • Then add all the powders, coconut paste and salt. Mix it well.
  • Add enough water. Let it boil for 5 to 10 min. Once the raw smell goes, switch off the flame.

                                       

                                            Serve it with parotta or chappathi.       

Moong dal sprout soup

                                                             Moong dal sprout soup

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Ingredients

     Moong dal                               ¾ cup

      Big onion   chopped           1 no

      Oil                                           1 tbsp

      Pepper  powder                     1 tsp

      Required salt

      Coriander leaves for garnish

For grind

      Small onion                             5 no

      Garlic                                      3 no

      Ginger                                     1 small piece

      Tomato                                    1 small

      Cumin seeds                           1 tsp

 

Method

 

For making sprouts

            First soak the moong dal overnight or 10 to 12 hrs. Then drain the water  and wash it well. Then drain them and transfer it in to the clean cotton or muslin cloth and make a tight knot.(shown in the picture). Leave it in  warm and dark place till they sprout or over night. Keep this sprouts in the fridge for 2 days for future use. Once it sprouted boiled well. Keep it aside. 

  • Heat a vessel with oil. Once oil heats, add chopped onion. Saute well. 
  • Then add ground paste. Saute well. Once the raw smell goes add boiled sprouts.
  • Mix it well then add enough water and salt. Let it boil.after 5 min, switch off the flame.
  •  Add pepper powder and garnish with coriander leaves.

                                             Healthy soup is ready to serve.

                                                     Serve it in the evening                                          

Parupu Rasam Powder

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                               Parupu rasam powder

 Ingredients

     Pepper                        ½ cup

     Cumin seeds               ½ cup

     Toor dal                       ½ cup

     Coriander seeds          1 cup

      Red chili                      8 no

      Perungayam               1 tbsp

 

Method

  • Dry roast the ingredients one by one. Cool down to room temperature.
  • Grind it into a fine powder. Store it in an airtight container.   

FOR UDUPI RASAM 

 

OMAVALLI ADAI DOSAI

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 Omavalli siruthaniya adai

Ingredients

 For soaking

        Samai                                       ¼ cup (little millet)

        Kambu                                      ¼ cup (pearl millet)

        Varagu                                      ¼ cup (kodo millet)

        Thinai                                        ¼ cup (foxtail millet)

        Kuthiraivali                                ¼ cup (barnyard millet)

        Idli rice                                      ¼ cup

        Gram dal                                   ¼ cup

        Toor dal                                     2 tbsp

        Moong dal                                 1 tbsp

        Urad dal                                    1 tsp

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        Omavalli leaves                        20 no

        Red chili                                    5 no

        Ginger                                       1 small piece

        Perungayam                             ½ tsp

        Big onion chopped                    ¼ cup

        Turmeric powder                       ¼ tsp

        Curry leaves chopped               1 tbsp

        Oil                                              for making adai

        Required salt

 

Method 

  •   First soak the given items 4 to 5 hours. Then wash it and drain it well.
  •   Then grind omavalli leaves, ginger, red chili along with millets.
  •   Grind semi course batter. Add chopped onion, perungayam, turmeric powder and salt.
  •   Mix it well. Add enough water to get dosa batter consistency.
  •   Heat a dosa pan. Once pan heats, spread the batter and sprinkle with oil.
  •   Cook both sides well.

                      

                             Serve it with coconut chutney and jaggery.