sound cookery

MOONGDAL WITH SPINACH Ingredients 300 g fresh Spinach 1 cup Moong dal 1 -2 tomato 2 -3 garlic cloves (crushed) 1 small piece ginger ( crushed) 1 red chili powder 1/2 turmeric powder 1/2 t coriander powder 1/4 t roasted cumin powder 1 /4 t cumin seeds 1 lemon juice 2 t oil 1 t sugar Salt to taste METHOD Wash Moong Dal and add water and (1 cup dal -3 cup water)cook in a pressure cook for 5 minutes or 3 whistles. clean the spinach and chop finely crushed the ginger and garlic,chop the tomatoes very small piece heat pan in oil and add cumin seeds and let them splutter. Add crushed garlic and ginger, chopped tomatoes and saute for few minutes well. add red chilli powder,coriander powder,turmeric powder and suger , salt and choped spinach fry and cook for few minutes and add the cooked moong dal and add little water ,bring to boil for few minutes. keep on simmer add some water cook for 5-7 minutes till the spinach cook tender and the dal get thick.srinkle the roasted jeera powd

DEEPAVALI LEGIYAM Ingredients 25 g dry ginger(sukku in tamil,saunth in hindi) 25 g seetarathai 4-5 tsp ajwain(omum) 4-5 tsp jeera 2-3 cinamon(dalchini) 2-3 tsp poppyy seeds(khas-khas) 2-3 tsp saunf 4-5 cloves 2 tsp g pepper 1 big pices of ginger or 1/4 cup ginger juice 2 tsp long pepper (kandan thipli) 2 tsp g rice tybe long pepper(Aresi thipli) 1/4 t turmeric power or turmeric root(verali manjal) 25 g ghee 25 g til oil 1 -2 cup jaggry (250 g to 400 g ) 50 g honey 1/4 cup mosambi juice or lime juice METHOD Clean and sundry all the herbs Dry the all above ingredients separately and fry them separately (without any oil)until it get dark brown. Grind all herbs well in a blender or on a stone till very fine smooth powder. wash and extract the ginger juice by grinding it with little water. extract lime juice or mosambi juice Take the ginger juice and mosambi juice add this juices to jaggery and keep on slow fire,when the jaggery dissolves add little water and filter to remove the dust and h

Potatoes chips Ingredients 500 g small potato oil for frying 1 t red chilli powder 1/4 t pepper powder 1/4 t jeera powder dry curry leaves or dry pudena leaves METHOD Wash and clean all potatoes slice all potatoes soak on water overnight next day remove all the water bring to boil a water in a pan add 1 t salt and add the potatoes boil for 2-3 minutes ,immediately strain all the water ,dry the potatoes under the fan or sundry heat oil in a pan fry the potatoes and keep aside . Add redchilli powder,jeera powder,pepper powder and curry leaves mix well store in airtight container

TAMARIND RICE Ingredients 1 cup rice 1 lemon size tamarind 1/4 small piece of asafoetide 1/2 t fenugreek seeds 1 t urad dal 1 t channa dal 1/2 t muster seeds 3-4 cashwnuts 4-6 peanutes 5-6 dry red chilli whole 1/4 t turmeric powder few curry leaves 1/4 t small Asafoetida salt to taste 1 t ghee 2-3 t til oil(gingelly oil ,sesame oil) METHOD Add 2 drop of til oil and salt to the rice and prepare rice as for boiled rice and keep aside Soak tamarind in 1 /2 cup water and Extract juice.and add a pinch of turmeric and salt keep aside Heat little ghee fry the cashwnuts and peanuts golden brown .remove and keep for garnishing ,In the same oil roast fenugreekseeds,asafoetide,channa dal and uraddal fry for few minutes and remove from fire and powdered it .keep aside Heat 1 t til oil fry 1/4 t channadal,5 red chill whole it get golden colour add turmeric powder and curry leaves fry few minutes .remove and pour this seasoning over the rice and mix well Heat remaining til oil add mustard seeds whe

LEMON RICE Ingredients 1 cup Basmati rice water double the amount of rice by volume 1 Lemon 1/4 t turmeric powder(haldi) 1 whole dry red chilli 1 green chilli whole 2-3 t peanuts 1/2 t mustard seeds 1/4 t urad dal 1/4 t channa dal ginger (optional) 1/2 t mathi seeds(fenugreek seeds) few curry leaves 1 t oil salt to taste METHOD Prepare rice as for boiled rice and cool roasted the fenugeek seeds in little oil and powdered it keep aside take a bowl add lemon juice,salt and turmeric powder mix well keep aside heat oil in a pan add mustard seeds ,when they splutter add urad dal,channadal,brokened whole red chilli and chopped green chilli and fry for few minutes and add curry leaves fry for few minutes and add peanuts fry for 2 minutes .remove from fire and add the lemon juice and boiled rice mix well ,and sprinkle the fenugreekseeds powder,cover and keep over a hot tawa for few minutes for simmer fire (if you want ginger taste add chopped 1 t ginger ) cool and add 1/4 t lemon juice ,mix

CURD RICE Ingredients 1 cup rice 1 cup curd 1 cup milk 2 pinch of Asafoetida (HING) 1/4 t mustard seeds 1 green chilli whole 1- 3 t chop mango piece 1 dry red chilli whole 1/4 t chop ginger small pieces few curry and coriander leaves 2 1/2 cup water salt to taste 1 t til oil 1/2 t channa dal 1/2 t urad dal METHOD Cook the rice with 2 1/2 cup water and mash and remove add hot 1 cup milk and a pinch of asafoetida and salt, and keep in simmer few minutes,cook and stirring constantly until smooth and slightly thickened. remove and cool and add curd mix well heat til oil and add mustard seeds ,when they splutter add a pinch of asafoetide,urad dal,channadal,,chopped greenchilli,chopped ginger and broken whole red chilli fry for few minutes and add curry leaves pour the seasoning over the rice,mix well. garnish with chopped mango pieces and coriander leaves. If used the curd rice any picnic or travel are to be eaten later ,reduce the amount of curd and use more milk to the rice and only a

LEGIYAM HINDI(Awaleha,chooran) is good medicine for indigestion and acidity.This ayurvedic preparations are simple home use masala like pepper corns,aniseeds,dry ginger,peepal,thippli,long pepper,ajwan,arathai,kanda thippli,aresi thippli,asafoeitida,mill seeds,liquorice,garlic,ginger juice,gingelly oil,butter,ghee ,jaggery and honey are used. Mostly home made lehiyam are Aniseesd lehiyam.(omam lehiyam)it good for stomack problem. Prasava lehiyam this lahiyam given to the woman who have delivered baby.(for the after delivery ) Ginger lehiyam and Asafoetida lahiyam,it good for gastric problem and indigestion and acidity. Deepavali lahiyam this lehiyam prepared on the festival deepavali . NUTMEG(jaatikkai) NUTMEG MACE http://www.indianetzone.com/1/mace_nutmeg.htm">MACE Ajwain (Carum copticum)(omam,tamil) Ajwain http://www.allayurveda.com/herb_month_june2003.htm">Ajwain Alpina calcarata (siddharathai) siddharathai http://www.uni-graz.at/~katzer/engl/spice_photo.html#alpi_ga

CHICKEN SOUP Ingredients 100 g chicken with bones 1 carrots 2 small onion 1/2 cup chicken stock 1 bay leaves 3-4 peppercorns 1 cloves few coriander leaves 1/2 t egg white METHOD cut chicken into small piece along with bones.add stock and let it stand for 15-20 minutes. chop the onion and carrots add chop onion,carrots ,bay leaves,peppercorns,cloves except egg white .and bring to boil and simmer for 30 minutes strain the soup .remove fat by straining it 2-3 times through wet muslin cloth (or it can also be done by keeping it in the fridge .the fat form a thick layer on the top can be easily removed) keep the soup on simmer again in the fire and when it boils add the lightly beaten egg white Strain into soup bowl and serve hot garnish with coriander leaves.

ALU METHI(POTATO METHI) 4-5 Small potatoes 200 g methi(Fenugreek leaves) 1/2 small piece ginger 2 garlic 2 green chilli 1 t red chilli powder a pinch of turmeric powder few coriander leaves 1.4 t garam masala powder salt to taste oil 1 t METHOD Wash and peel the potatoes and cut in to very small cubes Pick and wash methi throughly and chop finely Chop ginger and green chilli add garlic and grind them together to a paste Heat oil in a pan add the ginger paste fry for few minutes And add the chopped methi fry for few minutes and add the red chilli powder and garam masala powder and a pinch of turmeric powder mix and fry for few minutes .saute for 3-4 minutes Add the potatoes cubes and sautes for few minutes and cover with a lid and reduce the flame simmer for few minutes till the vegetable cook till tender Serve hot garnish with coriander leaves

GAJAR METHI Ingredients 200 g carrot 100 g methi leaves 1 small piece of ginger 1 green chilli whole 1/4 t redchilli powder 1/4 t garam masala powder salt to taste oil 1 t METHOD Wash,scrape and dice the carrots pick and wash the methi leaves and chop finely chop ginger and green chilli very small pieces and grind them together to a finely paste heat oil in a pan first add the ginger ,green chilli paste fry and stir for few minutes and add the chopped methi leaves and saute for 3-4 minutes add the redchilli powder and garam masala powder fry for few minutes now add the diced carrot and saute for few minutes and add salt mix well cover with a lid and reduce the flame simmer for another few minutes till the vegetables cook till tender. serve hot sprinkled with a pinch of garam masala.

CHANNA DAL VADA Ingredients 1 cup channa dal 3-4 t Arhar dal 2 -3 t moong dal 1-2 small onion or 10 baby small onion 2 green chilli few curry leaves salt to taste 1/4 piece ginger oil for frying METHOD Wash and soak the dal for 3-4 hours Chop onion,green chilli,and ginger very small pieces Remove all the water from dal . Grind the dal coarsely with out any water and add the chopped onion,green chilli,ginger grind few second.Remove take in a bowl add salt and curry leaves mix well .The dal should in thick form .(if it watery add 1 t rice powder) Take one lime size dal mixture roll it round and slightly press ,shape in to vada deep fry slowly till golden brown colour. serve hot with coconut chutney

Suji Shahi Halwa Ingredients 1 cup suji(rava,semolina) 1 cup sugar 3/4 cup ghee water same volume as suji 1-2 green cardamom 3-5 almonds METHOD Soak suji in equal amount volume of water crush cardamom seeds heat ghee in a karahi .add the crushed cardamom and sugar ,cook till the sugar melts and turns medium brown in colour(.keep flame simmer) remove excess water from soaked suji and add immediately to browned sugar stir quickly with wooden spoon and taking care that no lumps form .cook till halwa leaves the side of pan serve hot garnised with chopped almonds

SUJI CARROT VADA Ingredients 1 cup suji(rava,semolina) 1 cup grated carrots 1/4 cup curd salt to taste oil for frying METHOD Sieve the suji . add suji,grated carrots,salt,and curd in a bowl.mix well .keep this mixture covered for 5- 10 minutes. heat oil in a karahi ,make small vada of suji mixture and deep fry till the vada golden brown in colour. serve hot with coconut chutney.

Semolina Porridge Ingredient s 1/4 cup suji(rava,semolina) 2 - 3 cup milk sugar (3-4 t)to taste METHOD Roast suji in a pan till golden brown in colour add milk to it and bring to boil in simmer flame,cook with constant strring , when the suji cooked add sugar (if necessary add some milk.)cook for few minutes. Give it a boil and remove from fire . serve hot.

SUJI PANIYARAM Ingeredients 1 cup suji(rava,semolina)) 1cup maida 1 cup sugar 2-3 green cardamom 3-4 t coconut grated) a pinch of salt few cashwnuts oil for frying METHOD Soak the suji in a warm water for 10- 20 minutes.Powdered the green cardamom And add the maida,sugar,a pinch of salt,powdered green cardamom,broken cashwnut ,grated coconutes and 2 t milk,Mix well .the batter shoud thick dosa batter. Heat oil in a thick bottom pan and take the one spoonful small amount of mixer and pour in to the oil and deep fry in simmer flame. serve hot .

Aloo Gobhi (potato cauliflower) Ingredients 4-5 potatoes 300 g cauliflower 1 small piece ginger 2 green chili whole 1/2 t red chilli powder 1/4 t turmeric powder 1/4 t garam masala powder or pepper powder fat salt to taste few coriander leaves METHOD Wash and peel potatoes and cut in to cubes wash and cut the cauliflower into flower lets. chop green chilli,and ginger heat 1 t fat in a karahi add the potato cubes and fry the potato till light pink in colour and remove from karahi now saute chopped ginger and chopped green chillies in the same oil and add the cauliflower .fry for few minutes now add the redchilli powder,turmeric powder,garam masala powder and salt mix well and cover and cook the vegetable on a slow flame. cook till cauliflower half done,stirring occasionally. add fried potatoes ,cover and cook for few minutes till tender. serve hot garnished with chopped coriander leaves and a pinch of garam masala.

Brinjal sabji 2 big round brinjal 1 cloves 1/2 piece bay leaves 1 t red chilli powder 11/4 t coriander powder few coriander leaves 1/4 t garam masala a pinch of turmeric powder 4 tomatoes 2-3 onion 1/4 t muster seeds oil METHOD Peel brinjal skin and cut in to small cubes. chop onion and 2 tomatoes finely. blanch 2 tomato and reduce in to puree. heat 1 t oil in a pan and add bay leaves and cloves and chop cubed brinjal fry the brinjal till the brinjal get golden brown colour.remove from fire cook the brinjal in a pressure cooker for 3-5 minutes.(one whistle.) cool and open the lid and remove the bay leaves and cloves and mash the brinjal very well heat 1 t ghee in a pan ,add mustard seeds when they start cracking ,add onion fry for few minutes till the onion get brown in colour add the chopped tomatoes fer few minutes add red chilli powder,coriander powder,turmeric powder and garam masala powder fry for few minutes add 2-t water and tomato puree cook few minutes the oil separate add the

Potato cauliflower sabji Ingredients 250 g cauliflower 3-4 potato 100 g peas ginger 1 green chiil 1-2 small tomatoes 1/2 t red chilli powder 1/4 t coriander powder 1/4 t turmeric powder 1/4 t pepper powder 1/4 t jeera(cumin seeds) 1 pinch og garam masala powder few fresh coriander leaves salt to taste oil METHOD Wash and peel potatoes and cut in to cubes wash and cut cauliflower in to flowerlets chop green chilli and ginger and tomatoes heat 1 t oil in a pan add jeera ,green chilli and onion fry till the onion get brown in colour and add the chopped tomatoes and add the potato fry for few minutes and add the cauliflower fry few minutes and add the peas ,mix well and add turmeric powder,pepper powder,redchilli powder,coriander powder mix well and add salt add 1 cup or enough water cook the vegetable for 2-3 minutes reduce flame and cover with lid ,and cook for another few minutes,stirring occasionally till the vegetable are tender. serve hot garnished with chopped coriander leaves an

RIBBON POKODA 1ngredients 2 cup Besan(Bengalgram flour) 1/2 cup rice powder 1-2 tsp red chilli powder 3 tsp ghee or butter salt to taste few curry leaves METHOD Mix besan ,redchilli powder,rice powder and salt. fry curry leaves in little oil. sieve this mixture i a bowl.Make a well in the centre ,add butter or ghee and little wateri n to it and knead well into a firm dough,and cover for few minutes, heat oil in a pan and take a hand ful dough put it in a murrugu press ,Fill the ribbon pokoda mixture press with the dough.and press out of the dough little amount ,fry well and remove from fire ,fry all the dough little by little and remove ,break all the pokoda and sprinkle fryed curry leaves store in a container.

Pea potato Curry Ingredients 200 g peas( mutter) 3-4 potatoes 2 onion 2-3 tomato 1 small piece ginger 3-5 garlic cloves 1 green chill 1/2 t red chilli powder 1/4 t turmeric powder 1/4 t garam masala 1/4 t mustard seeds 1/4 t jeera and saunf few coriander leaves oil salt to taste METHOD Boil and peel potatoes and cut in to small piece. chop onion and tomatoes,green chilli and ginger finely crushed the garlic cloves heat fat in a karahi add add the mustard seeds when they stared crackling add jeera and saunf and add choped green chilli and onion fry for few minutes and add chopped ginger and tomatoes fry few minutes and now add the peas ,redchilli powder,turmeric powder,garam masala powder,crushed garlic and little water cook the peas for few minutes till the peas cooked add the boiled potato pieces and salt.Mix well , add 1/4 cup or enough water cook for another few minutes the and keep simmer for few minutes gravy thicken. Remove . serve garnish with coriander leaves with rodi or rice.

BRINJAL RICE Ingredients 2 cup rice 1/2 kg brinjal 10 cloves 20 g cinnamon 8-10 red chilli whole 2-3 t channa dal 1/2 t urad dal 1/4 t turmeric powder 1/2 t mustard seeds a small piece of asafoetide 10 - 14 cashwenuts 1 cup dry coconut grating 1 lame size tamarind 1/2 nutmug few coriander leaves 3-4 t gingli oil (til oil) 3-5 t ghee 2 t salt METHOD Cut the brinjal in to small pieces. cook rice separately and keep aside. heat 1t ghee fry the cashewnuts and fry for few minutes till it golden brown in colour.keep aside. soak the tamarind in a cup of water and extracted the tamarind thic juice heat a pan roast cloves,cinnamon,dry whole red chilli,channadal,urad dal and nutmug to a light brown in colour cool and add the grated coconut powder and grind it to a powder heat gingli oil in a pan add mustard seeds when they started crackling add turmeric and asafoetide fry for few minutes now add the brinjal pieces fry few minutes sprinkle little salt and add the chopped coriander leaves .spri