sound cookery

SUGIYAN Ingredients 1 cup Maida flour 1 tsp rice flour a pinch of turmeric powder a little salt FOR FILLING 1 Cup channa dal 1/2 cup grated fresh coconut 1 cup grated jaggery a pinch of turmeric powder 4-6 cashewnuts 1/4 tsp cardamom powder 2-4 tsp ghee a little salt METHOD Cook the dal adding water .After dal cooked well drain the water completely.Mash well like a paste. Add jaggery,cardamom powder,grated coconut Heat ghee add the mixture ,keep on this mixture in a slow fire and stir well for 3-6 minutes ,keep until it gets as thickened as leave the pan and remove from fire and cool it . Grind the mixture with out water in a smooth paste for few minutes,add the cashwnuts and mix well. This is the filling FOR BATTER Prepare a thick batter using maida flour,rice flour,a pinch of turmeric powder,and little salt .add water little by little when the batter get thick dosa batter. Heat oil in a karai Take little lime size channa dal filling round the filling and dip in the maida batter ,th

VEGETABLE THUVAIYAL Vegetable thuvaiyal the use of vegetable is Ridge courd,chow chow,tomato,onion ,brinjal,,pirandai,carrot The vegetable Ridge courd,snake courd,chow chow cut the vegetable in to cubes and cook in a little water ,to not cook soft.Drain the water and used, The onion,tomato ,pirandai,carrot,brinjal,cut the vegetable in to cubes and fry in to a little oil and grind with the ingredients Ingredients 2 tsp urad dal 1 tsp channa dal 3-6 pepper 2-3 red chilli whole a marble size Tamarind and jaggery 2-3 tsp grated coconuts salt to taste METHOD Fry all the above ingredients in to little oil and add the cooked vegetable grind in to a paste ,slightly coarsed . serve with rice or idli ,dosa

GINGER THUVAIYAL Ingredients 50 g Ginger 1/2 tsp musterd seeds 1 small marble size Tamarind and jaggery 1/2 t pepper 1/2 tsp gingly oil(til oil) a pinch of asafoetide salt to taste METHOD heat oil in a pan fry muster seeds,peppervand asafoetide and add the ginger pieces. fry for few minutes Grind with jaggery,tamarind and salt serve with rice or idli,dosa H

COCONUT THUVAIYAL Ingredients 1 cup Grated coconut 1 small marble size seedless Tamarind 1 green chilli 1 red chilli 2 tsp urad dal 1 tsp channa dal a pinch of asafoetide salt to tast METHOD Heat pan fry the urad dal.red chilli ,channa dal .hing in a little oil add all above ingredints (dals,coconuts,tamarind.greenchilli,redchilli,,hing,and salt )grind these in to paste slightly coarsed form add little water while grinding serve with rice or idli,dosa COCONUT THUVAIYAL-2 Ingredients 1 cup Grated coconuts 1 green chilli 1 marble size tamarind taste to salt METHOD Grind all these ingredients in to a slightly coarsed paste ,sprinkle a little water while grinding

CORIANDER LEAVES THUVAIYAL Ingredients 1 big bundle of coriander leaves 1 small lime size tamarind 3-4 red chilli whole 1/4 cup urad dal a pinch of asfoetide salt to taste METHOD Clean and wash the coriander leaves and remove the roots and cut the leaves in to small piece Heat pan roast or fry the uraddal,red chilli whole ,asafoetide in a little oil and add the coriander leaves fry for few minutes and add the tamarind and salt fry few minutes Remove from fire grind with lightly sprinkle water while grinding ,grinding in to a paste slightly coaresed. serve with rice or idli,dosa. MINT THUVAIYAL ,CURRY LEAVES THUVAIYAL is also prepared in this method substitute mint or curry leaves

PARUPPU THUVAYAL Ingredients 1/2 cup thur dal (red gram dal) 1/2 cup grated coconut 2-3 redchilli whole 2 garlic flakes salt to taste METHOD Heat karai roast the thur dal in slow fire when the dal get reddish colour remove and keep aside And roast the red chilli in little oil . Grind the all above ingredients ,dal,redchilli,2 garlic,coconut and salt sprinkling little water while grinding. Grind these in to a paste slightly coarsed. Serve with rice

BRINJAL THUVAIYAL Ingredients 1 big size brinjal (200g ,1 medium size) 2 tsp urad dal 1 t channa dal 2 -3 red chilli whole A small lime size tamarind a pinch of asafoetide salt to tast METHOD Roast the brinjal on an open flame or bake in an oven till soft and browned from outside Peel skin and mash well Fry the red chillies,urad dal,channadal,and asafoetide in a little oil Add all the above ingredients (roasted dals,hing,red chilles,mash brinjal,tamarind and salt) and salt and grind them lightly with little water.

PANAKAM Ingredients 1 big size jaggery(100 g) 1 small size lime 1 small bit dry ginger (chukku) 2 cardamom 2 cup water a pinch of salt METHOD Dissolve jaggery in 2 cup of water and filter and add a pinch of salt and lime juice. Powered the cardamam and dry ginger. Add the cardamom powder and dry ginger powder in the juice Cool in a refrigerator and add ice cube and serve.