sound cookery

Rice flakes vadaham Ingredients 1 kg rice flakes (Tamil-aval,Hindi-chewra,Bengal-chira,tel-arukulu,kan-avalakki) 100 g sabuthana (sago) 5-8 green chilli a pinch of asafoetide salt to taste few coriander leaves or curry leaves optional METHOD Wash and clean the rice flakes boil 1/2 litre water remove from fire soak the rice flakes for 10-20 minutes. grind the green chilli,salt asafoetide,coriander leaves to paste squeeze out the water from the the soaked rice flakes and add the chilli paste,mix well the mixer should in thic form make small balls of rice flakes and dry in the sun 3-4 day till it dry fry in the oil serve with tea or coffee Add the soaked rice flakes and chilli paste and ani seeds or cumin seeds put in the grinder grind thicken.press thorough the chakli press in to a little circles on a tray sun dry for few days till it dry

SUN DRYING VEGETABLES Ingredients vegetable such as ladies fingers(bindi),french beans,snake gourd,sundakai,bitter gourd,green chilli,capsicum,cluster beans (tamil-kothavarangai,hindi guar-ki-phalli,tel-goruchikkudu. water salt to taste a pinch of turmeric powder a pinch of red chilli powder METHOD Wash and clean the vegetable cut the vegetable length wise a or long piece each keep the water to boil the pan add salt turmeric powder,red chilli powder. gently place the vegetable in the boiling water boil for few minutes.the vegetable get tender drain the vegetable on to a stainless steel sieve. arrange the pieces in a tray ,cover with a thin muslin cloth and dry sun for several days,till completely dry. store in a air tight containers. Green chillis,capsicum and ladies finger and beans.cut this vegetable soak in salt and curd for over night .next day spread a polythene sheet in the sun dry for 3-4 days.till it dry

SUNDRY POTATO CHIPS Ingredients 2 kg potatoes 1 liter water 1 t salt 1/8 t potassium meta-bi-sulphate METHOD Wash the potatoes,peel the skin and cut in to circular pieces of about 2-3 mm thickness prepare solution of cold water containing salt and potassium metabisulphate Blanch the potatoes pieces by dipping in boiling water for 4-5 minutes. Immediately transfer the potato pieces from boiling water to cold water solution and allow to stand for 8-10 minutes Drain the potato pieces on a stainless steel sieve. Arrange the pieces in a tray or polythene sheet,cover with thin muslin cloth and dry in the sun for 2-3 days ,till completely dry store in a airtight containers. similarly you use other vegetable turnips,cauliflower,ladies fingers,Bitter gourd

ONION VADAKAM (VENGAYA VADAKAM) Ingredients 1 kg onion (baby onion) 200 g urad dal 100 g green chilli 2 t cumin seeds 2 garlic cloves few curry leaves 15 g coriander leaves salt to taste METHOD Chop the onion,soak the urad dal 10 - 20 minutes grind the green chilli, garlic, cuminseeds,coriander leaves and curry leaves, to a paste and add the urad dal grind for few minutes and add the onion and salt ,grind few minutes. make small vada size on a polythene sheet spread in the sun.dry well and store

BREAD PAPAD Ingredients 10 slice of bread (DRIED) 1 t cumin seeds a pinch of asafoetide 1 red chilli powder salt to taste 1 t any oil METHOD Break the bread and soak them in to 5 cup of water for few hours blend in a mixer blender for 1 minute heat oil in a pan and fry the cumin seeds they splutter add the asafoetide ,and pour the blended bread mixer .stir well add 3 cup of water salt,red chilli powder ,stir well cook for few minutes .the mixture become thick .remove form the fire spread a polythene sheet in the sun, take a large spoonful of the mixer spread thin papad on the polythene sheet keep on sundry 2-3 days till it dry, store on airtight containers.

KULAMBU VADAHAM Ingredients 250 g urad dal 5-6 red chilli 2-3 pinch of asafoetide salt to taste ANY VEGETABLE(WHITE PUMPKIN,LADIES FINGER,OR GREEN CHILLI, OR ONION (A CUP FULL OF) METHOD Soak the urad dal 1 hour grind the dal,salt,red chilli,and asafoetide in a mixer blender. peel the vegetable pumpkin and grind it mix in to the dal paste.mix well .beat the mixture well with your hand spread a polythene sheet in to the sundry and form badies or small balls on it with your hand.let them dry for 3-4 days and then store in airtight polythene bag

SABUDANA VADAKAM Ingredients 1 kg sabudana salt to taste a pinch of asafoetide any food colour 1 1/2 Liter water METHOD Roast the sabudana and wash well soak in over night next day add the salt,asafoetide and food colour. pour enough water to cook it ,and boil well with salt and asafoetide till the sabudana is soft and the batter become fairly thick. pour spoonful of this on a clean cloth or polythene sheet .let dry well in the sun 2-3 days . store in a airtight polythene bags.

SABUDANA VADAKAM Ingredients 1 kg sabudana (sago,Tamil -javarisi,Telgu- saggu,) 6-8 Green chilli salt to taste (1cup -1/2 t salt) butter milk or curds 1 ts ghee METHOD Roast the sabudana in a slow fire .for few minutes. wash sabudana well and let it stand for few minutes. Grind 1/2 cup sabudana,green chill salt,ghee,and butter milk to a paste. bring to boil the water(1cup sabudana-2 cup water) add the sabudana cook for few minutes till the sabudana is soft and the better becomes fairly thick. add the paste chilli paste and little water mix well .stir frequently.the better become thick.remove from fire pour spoonful of this on greased thali or clean cloth or polythene sheet. let it sundry for two days if necessary. store in a air tight tin deep fry in oil and serve

POTATO VERMICELLI Ingredients 2 kg potatoes 1 tsp red chilli powder 1 tsp cumin seeds a pinch of asafoetide salt to taste METHOD Boil the potatoes Cool and peel the skin and mash potatoes well so that there are no solid pieces left. Add the cumin seeds,asafoetide,salt and red chilli powder.mix well Spread a polythene sheet in the sun Put a little potato dough in a vermicelli press(sevian or chakli press) and forse vermicelli in the sheet. Sun dry for 2-3 days till the potato dry . Store in a polythene bags Fry in a oil and serve with tea or coffee

SUN DRY FOOD FOR PRESERVATION The vegetable,rice food,are sun dried ,utilizing the heat of the sun ,to remove the moisture,by removing the free moisture from the vegetable,the microbial growth is checked and thus the dried vegetable can be kept for long time. Sun-dry food is one of the most ancient and healthy methods of preserving foods. Through home food preservation, you can enjoy your favorite sun-dried fruits without the added preservatives, colors and flavors of commercially processed foods. Sun-drying your food at home is quite a simple process. It just takes the right tools and a little patience. Follow these easy steps to begin sun-drying your favorite foods today.sun dry food it contain more calcium. The vegetables are blanched before sun drying to inactivates their enzymes,. use fresh mature vegetable of good quality. vegetable shout cut in convenient size for drying to hasten the process. while sun drying ,the food must be neatly covered to protect from dust and insect...