Grandma's Recipe Book - By Lalitha K Rao

 Hello All!

I am happy to announce that I have completed my very own cookbook! and you can view it at the link posted below. 

Please feel free to contact me if you would like to share your thoughts. 😁 

https://issuu.com/llklalithakrishna/docs/grandma_s_recipe_book_-_02-10-2020

Easy Recipes for a busy house wife.

    In todays world most women chose to work , and find it hard to cope with  cooking and other work and they  depend on the the Servant to  cook. Cooking is not a bis task, if a little preparation is done, every now and then.
    One has to mentally prepare the next days, menu keeping in mind the the availability of the ingredients.Thus you are prepared  and you can work fast.  Deciding at the spur of the moment, standing in front of the fridge and  thinking will only waste precious time  Once the menu is  decided gather all the ingredients , and the vessels. and start. Soak the tamarind in hot water.  Some vegetables like, Beans, Cluster Beans can be cooked along with the Rice and Dal. If there is anything to be fried or dry fried for grinding do it first so that, till the cooker is done , you can get the paste ready. on another burner start the curry. Once the Cooker cools  One can make the Sambar and Rasam.. With experience, you can become expert cook.
  Breakfast.
  The best breakfast , is  Idli , which is time saving too as in  the idli mould  , one can steam , as many  idli as needed. This can be eaten with, thicket  meet/Chutney pudi , Coconot chutney or Sambar.
  Dosa . takes a little more time as one has  to make them one by one, there is no shortcuts.
  Uppit or Uppuma is another quick dish that can be made  quickly.there ia Rava Uppit, Semia Uppit and  Raw rice rava uppit.
   Rice Pongal /kichdi/huugi. This is made both with rice and Rava.
    Pohe/ Avalakki  can also be a good breakfast dish,
    Akki roti   is also one but , it takes time.
    The batter for Idli and Dosa can be prepare on Sundays so it is always a ready food not just for breakfast but also for lunch and dinner in  an emergency.
  Recipes.for IDLI :-   Udad Dal  ----one cup , Boiled rice Rava ----- 3 cups. Wash and soak Both the Dal and Rice rave seperatly for 4/5 hours. Fried the Dal   till very smooth and fluffy. ( if a little of the paste is put in water it should float) If grinding in a mixi to grind addind ice cold water to keep it cool. when done remove the dal batter into a big vessel and  throughly drain the water from the rava and add to the dal batter add a little salt and mix well ,the batter must be thick, so be very careful while adding water, really well. close with a lid and let it rest over night to rise. Do use a big vessel to give space for the batter to rise or it will overflow.. Next morning  boil water in the cooker, gease the Idli moulds with a little oil.. Strir the bater well and pour ladle full of batter in the mould and steam on med heat for 10/12 mins. Cool for a few mins and remove the idlis.
 Coconut Chutney :-  grind together Scrapings of 1/2 a coconut, two tablespoons of fried gram, 4/5 green chillies(according to taste) a small amount of tamarind  and salt. grind it smooth adding little water. Remove and season with  mustard seeds and hing.
 DOSA RECIPE.
 Rice  Raw or boiled -----4 cups, Udad Dal ----one cup, One table spoon Chana dal. Soak both  together for 5/6 hours and grind till smooth, Be carefull adding water. (The batter must be be pouringg consistancy not thin.)  Add salt grind and remove into a big vessel , stir well a well and let it rest over night.  Next morning stir again to mix well . Heat a Tava Apply a generous amount of   oil on the tava and  pour a small dosa. cook it on both sides and remove.Keep this small dosa to grease the tava after every2/3 dosas. After the dosa is done reduce the gas flame to sim before the next dosa, after spreading the dosa increase the heat. Next pour a ladle full and spread into a thind round, increase the heat , pour a spoon af oil all arround the dasa.when its cooked turn the the doas and cook on the other side, turn over fold and remove. Repeat the same way for more dosas.
 This  above recipe is for usual dosa .One cup Pohe/ Beaten rice , can be added to the above recipe.
 The Kernal of 1/4 kg grey pumpkin can  be ground with the Udal dal. The doasas will be very soft. this what in hotels they call set Dosa. One table spoon Methi seeds can also be added.This has to soaked seperatly for3/4 hours.
  Upit/ Uppuma. (Simple)
   Rava---- one Cup , Chana dal and udad dal one tea spoon in each, Jeera 3/4 tea spoon,  Mustard  --1/2 teaspoon. dry red Chilli ---1 or 2, Oil --Three table spoons. Curry leaves, green chillies---- 2 .21/2 cups water.
 In a little oil fry the Rava/ Semolina till   Roasted and it emits good aroma, and keep aside . Now, heat the oil add the  Dals when they turn golden add the jeera and mustard when they cracle add the red chillis.anda few seconds later add the water. and salt. Let it boil. put the curry leaves , reduce the haet, and add the Rava while stirring continue-sly so no lumps are formed. Mix well and close ith a lid and let it cook  for 4/5 mins. Open the lid add two tea spoons ghee  ,  mix well and serve.
  While  making the seasoning  Onions can be added , also vegetables of your choice, like cabbage, peas,  Potatos all the mixed vegetables.
     Ready Uppuma.
     To make the Uppit/uppuma, even quicker :-  In big kadai heat four table of oil ,Add a one tablespoon Chana, Dal, One table spoon Urad Dal, fry till golden add two teaspoons Mustard and Jeera, 4/5 red Chillies, also chopped green chillies and curry leaves, let the green chilies  get well fried, then add  3/4  kg, Rava fry till  it is slightly golden  . Remove from the fire and let it cool completely. Store in dry  bottle.
 When you want to make uppuma, Boil water 21/2 to 3 cups water, add one table spoon ghee and  salt  when this boils , add one cup of the prepared Rava/ semolina, mix well  lower heat to med, and let it cook well, stir the mixture one or two times. If prefered scraped  fresh coconut can be added before adding the Rava.
      Rava Idlis can  lso be made using the same mixture. For a cup of the Uppuma mixture, you will need approx  11/2  cups of slightly sour curds, to which salt, fresh cut coriander leaves hing and 1/4 spoon baking soda is added , mix well . Oil the Idli moulds.  add the curds little by little till the idli pouring consistency. pour into the idli moulds and steam for 8 to 10 mins are till done.

  kichdi/ Pongal.
 Every one knows to prepare pongal with rice and Mung dal.
 Rava Kichdi/ pongal .   One cup ---  Rava,  1/2 cup Mung dal , Few Kajus, one tsp jeera, few curry leaves   Haldhi powder and hing. Boil the Dal and keep aside, Heat  Ghee or a mixture of ghee and oil a table spoon, when the ghee heats, add the jeera, kaju,  curry leaves when the kaju is golden add the Rava and fry tiil yoy get good arome and slightly browned add the boiled dal and salt, if needed a little water, cook well and serve with Coconut Chutney.











 
 
  

Vessels and things to start a new home.

Starting  to  cook for a newly married girl is always a challenge, especially, if she is not know much cooking.
 Though . almost all the , food stuffs and the powders, ready made paste , are available in all the stores,they can never ever equal the home made powders and home cooking.
  Generally, while starting a new home the parents , do provide , the necessary Utensils etc Later on , some are are added as per the family's requirements.
  Gas connection has to be applied for. Gas cylinder and a stove with 3/4 burners
    A Preasure Cooker, A Mixi and Grinder.  Two sets  of vessels. various sizes , ie to hold at least 1.5 litres of liquid to  the small one, for cookibg the sambar /Rasam etc . Vessels for milk, and curds.These have to be used only for this purpose only.At least 10 stainless steel Containers to  hold all the dals, rice, etc. One Panchpala . This is a box (dabba) with seven katoris inside, to store the everyday use, of mustard, jeera, pepper etc for the Podni. Two porciline jars for Salt and Tamarind. A set of Kadais  Big to small, A  small kadai with handle for seasoning.
 Ladles, Spoons. (Do avoid plastics). Glass bottles jars to hold pickles.
   For the bath rooms Buckets, mugs, Soap dishes. for cleaning the floor a bucket, Broom, Broom to clean the Bathrooms and brushes.
  A fridge  if possible to buy  at the the starting of the new home.
   For two persons the approx provisions will be :-
  Rice----  8 to 10 KGs depending on the consumption,  Tur dal ---- 2 kgs , Udad  dal ----1 kg , (as this dal will be used for dosa and idli too.) chana dal---- 1/2 kag, Sugar ----2 kgs, coffee powder ----1/2 kg. Tea  leaves ---250 grams. Jaggery ---- 1/2 kg. mustard ----100grams,  Pepper, Jeera, Methi all three  50 grams each, dry red chilli --- 200 grams, Coriander seed--- 1/2 kg, Dry coconut --- one, Wheat flour ---- 2 kgs , depending on how often Roti are made. Rice flour --- 1/2 kg, basen (chanacha peet)---- 1.4 kg ( For bajji and kadi etc.) Idli rava or boiled rice for idli and dosa. Pohe/ Beaten rice --- 1 kg.
    Ghee -- 1/2 kg . cooking oil  --2packets, Til oil for Lighting lamps for god --1/2 litre.
    All the provisions must be stored in air tight containers. It  good to store all every day use of masala etc in small bottles or in the Panchpala, instead of opening the stock every day Every month, before  purchasing the provisions, better check what is there and what is to be bought . With experience   one will learn to the  tricks
 TIPS
  If used carefully a Gas cylinder should last   40 to 60 days according to ones use.
    Dont cook Rice  and Dal on high heat in the cooker, cook it on medium heat so you will get perfect well done rice. these need time to cook.
    Cook Vegetables on med or slow heat  and dont over boil the vegetables.Add salt after the vegetables are cooked. as some Vegetables get reduced on cooking.
 Avoid reheating of the dishes too many times. Even if kept in fridge, take just enough and reheat. If heated too often the  nutrition value will be effected.
   WASH the vegetables well  before cutting , preferably with a pinch of salt.
  All greens like Palak etc should be washed 3/4 times with a little salt, then cut.
   Cook the greens with a pinch of salt and  cook it without a lid to retain its green colour , if closed it will discolour.
  If, one wants to freeze any food, its to be as soon as it cools, dont keep it out the whole day and freeze in the night.Avoid  keeping cooked food in the fridge, even if  done consume it the very next day. Even in the fridge it is likely to spoil.It is also not healthy to eat food stored for long.
  The kitchen is the place where, cleanliness should be top priority. It is here that the health of the family depends. Keep all food stuffs closed. wash and wipe the  gas stove  and keep it spic and span. Wipe any spilt food at once, as it will attract  insects, ants etc. The counter too is to be cleaned with mild soap tp remove grease and dirt.
   Make it a point to  have bath and cook food, not the other way around.While cooking tie the hair so , any loose hair will not fall in the food and contaminate it.
   While cooking be calm and cool. Food cooked with anger   or irritation will be charged with negative energy.
  Before start to cook , decide what is to be done, gather , the essentials  commoditys and utensils and start.
 Soak the tamarind, Cut the vegetables, green chillies etc, so one does not go in search of these after heating the oil in the kadai.
    If one  is well organised, a meal can be cooked in 40 to 50 minutes.
  While cooking for guests  :-  One kg of Rice   can be served to about eight people , if served with Sambar, rasam , and dahi with one Bhaji and Pickle. If one is making extra dishes like mixed Rice or rotis, Rice should be calculated  accordingly. Approximately 2/3 cup for a adult and 1/2 cup for  a child, should be ok.A little extra for  safety.
   For cooking Rice, One cup of rice ---- Two cups of water for  pulau and mixed Rice. for eating with sambar/ Rasam make softer Rice add 1/2 a cup more of water.  Cook Rice on Medium heat, Never on high .
  Use seperate ladles for  Dishes with dahi base  -- like Raitha , Kadi etc never use this to serve  Sambar or rasam .
 While cutting Vegetables,  raw Banana, Potatoes  and Brinjol have to be imersed in water imediatly after cutting even if they have been washed earlier. As these, these vegetable are high in Iron content will discolour fast.
  Greens  should washed before cutting , with a little salt.
  Rice and all dals have to be washed well before cooking ,  as the rice from the storage point or Rice mandis,  might have have got contaminated , with Rodents,/ Rats  urine , Shit etc.
   Cook  for your family with love and affection.  and with interest  your family will love your food.
 home cooked is the best, as you know you are feeding your family the best
 and healthy food.
   Always have the  Sambar Powder, Rasam Powder, Bhaji powder, thicket meet/chutney pody ready.
    Pohe/Avalakki/beaten rice is a ready food. Can be eaten with Chutny pody/thicket meet  mixed with oil or if prefered with onnoin and thicket meet. Can be eaten with dahi too.
 Happy Cooking .



   






 

  

GejaVasthra

 In Karnataka  and Desastha  family, for all the festivals , we all adorn the the  gods with what is called  Geja Vasthra, This is made of  Cotton  ( not Surgical cotton ). The Cotton for making Geja Vastra is available in the  sops sellind items for Pujas.
    This Cotton is  rolled with the palms to the required length and thickness. Then with a mixture of water and a few drops of   Raw ( unheated ) milk, twist the cotton at   every half an inch or as  at desired  lengths.
   Along with two more peices are rolled into small 3/4 to 1 inch circles .
  For Ganesha  it is 18  numbers as he is in south India , a Bramha Chari . In some houses the Geja Vasthra for Ganesha is colored Yellow with Haldhi
   For all other gods it   24  numbers, colored red with Kumkum.
    for Naga it is again Yellow, colored as Snakes don't like RED i have been told.For Naga Chathurthi and Panchami, even the Mantra-akshitha is colored Yellow.
     Gejs Vastra is like offering clothes to the Gods.
   

Some do and dont's in Indian cooking

 Never cook  Raw Banana, Brinjol and any  Gravy to which Tamarind is to be added  as the iron content in them will make the dish black.
 We have been told by our elders never to cook Brinjol and Raw Banana on the same day. Reason is they both contain iron and too much iron in the system the body will reject it.
  On Fridays and Festival days, Karela, Onions/Garlic , Brinjol   and Arvi .is not to  be cooked.
   To store Butter, wash it in fresh water and store in fridge immersed in  water and   change the every day and the butter will stay fresh for  a week  or more.
     To store Semolina (rava)  fry it without oil till its quite hot, cool and store, it will not be attached by worms  The same can be done for Chana Dal.
      In Wheat atta add a handful of table salt and it will preserve well.
 Cook all greens with a pinch of salt to retain its colour while cooking.
  If the gravy is too salty add a few  lime size wheat atta  dough,   it will absorb the excess salt.
 
 

 
  

Time for family.

 In these time when people have no time  for anything, every one is busy all the time, more so after we have all been bestowed with all the new gadgets  , Mobile, Iphone etc etc.
  This evening i was reading a story, which i thought will be good to write on my blog.
 An old father was sitting in the sit out and the grown up son was working  on something nearby. The father who keeps looking up at a nearby tree asks his son what is it sitting on the tree ?  The son says its a Crow, This drill is repeated four times, and son snaps at his father,  father ,cant you see its crow and how many times do i tell you that? Please, let me get on with my work  without you asking any more questions.
  The , father smiles and tells his son , when you were three or four years old, i , used to carry you around and you used to ask me  questions repeatedly and i used answer your questions , time and again and also point out  and tell you the names of  all the  birds and animals we used to see. At that time i too had plenty of work and responsibilities, but found time for you and the family.
  The, son, realized ,  and understood that his father. had  in his own way reminded him, that he had to spend time with the family too.
  This is a lesson to all the new busy generation.

Ganesha Chathuthi

Ganesha Chathurthi.

 This festival for Ganesha/Vinayaka  comes in the month of Bhadrapadha Maasa, fourth day after, Amavasya. This  day is also referred as Sidhi Vinayaka  Puja.

  For  this one has to traditionally make a Ganesha with clay, can also be  bought , it will better is the idol is of clay, as this will dissolve in water , once it it is immersed.

  When the Ganesha is brought into the house,  the person bringing it  should stand at the front door and the Lady has to perform arathi and then the idol is brought into the house and kept in clean place.
 The  place  , where Ganesha is to place for worship should be well cleaned and decorated with Rangoli, a plank is kept or in a Mandhasana ,which has been decorated with Mango leaves and if desired with Banana plants. A handfull of rice is to be strewn , at the place where Ganesha is to be placed, and Ganesha is to be placed on it.
  For worship of Ganesha  Haldhi Kumkum, Gandha, Geja Vashtra, Flowers, ie Malli, Sevanhthi, Rose. for Ganesha Red flowers  (as he like red ) Pathri , Dhruva grass etc.Janivara/Jhanav three strands as he is supposed to be a bachelor, in south India. ( He was  said to have married very late.)
 For naividya  Modhaks ( at least 21) Banana, Jagery, Coconut sugar cane , if available and all kinds of fruits. In some houses Idli is also prepared for Ganesha.
    In the morning after bath etc wear clean clothes  Indian clothes Men dhothi/ pyjama and women and girls saree,  pavade/Langa or Churidhar pyjama.
 Prepare the Naividya and get ready all the materials, colour the geja vastra's etc. Keep Pyala, Pali and Panchtra. Keep  water in thambya,
    Perform sanklapa 
  Hari Aum 9dviraachai,Praananaayamya, Desha kaalau Sankirthya).
  Shubha Shobane .......Vathsare Dhakshinaayane Varshathau  Bhadrapada Maase Shuklapakshe Chathurthyam Shubha thithau .....Vaasare, .....Nakshtre,  .....Yoge , .....Karane yevan-gunashana-vishishtaayaam-shubha-thithau Sidhivinaayakanthargatha-sri bharathi ramana-mukyapranaanthargatha-madhwapathi (Vishwa murthy) .... Sri Vishwambara Preranaya  ....prithyartham,  (asmakam  Sakutumbaanaam  Sthri puthra dhana vidhyaa jaya kirtya arogadhya kilabhishta sidyartham sakala karyeshu nirvigna tvasidyartham) Sidhi vinayakasya, Dhyanaa-vaahanaadha-shoda shopa chara-pujam Karishye.

         Start Ganesha Puja-----  Shuklam beradharam Vishnum Shashivarnam Chathurbhjam, Prasana varadham Dhyayeth srava Vignopaashanthye.  Sprinkle few manthra akshitha.
  all the while doing puja keep repeating Ganesha songs or Stothras.
     With a flower sprinkle water, Unboiled Milk and water again
      Apply Haladhi, Geja vastra.  Again haldhi kumkum , Adorn  the idol with a gold Jewel,  Flower mala

  Prayer.
   Rakthambaro rakthanu rakthamala nupelanaha
  Lambodharo  Gajamukaha  Paashadhantham kushbaye,
 Bibradrai yo  Vigna haraha Kaamadasthvaraaya hriyam.
Aum khiprasadhaaya Namaha.
     sprinkle mantra akshitha.

  Dhyanam
 Yeka-dhantham Shurpa karnam gajavakthram Chathur bhujam,
Paashaamkushdharam Devam Dhyayeth Sidhivinayakam.
 Dhayedhevam Mahakayam Thapthakanchana sanibam
 Dhanthaksha maalaa-parashupurna- modhaka-hastham
  Modhakaa sakthashundaa gramekadhantham Vinaayakam.
  Sri Sidhivinayakaya Namaha, Dhyayami, dhyanam Samarpayami.

 AVAHANAM  (Inviting)---Avayami Vigneshsa  sura-raarjarjitheshewara , anatha-natha Sarvagnya pujartham Gananayaka  Srisidhivinayakaya Namaha  Avahayami Sprinkle M-Akshitha.

 ASANAM ( seat).  Aneka Rathna Samyuktham Muktha mani vibhushitham,swarna simha asanam charu prithyartham, Sri Sidhivinayakaya Namahaha.  Sprinkle M Akshitha.

ARGHYAM .Gaja vakthra Namasthesthu Gandhs-pushpa-akshathraiyutham, Argyam Grahanaa Dhevesha Sarvasidhipradhayaka. Sri Sidhivinayakaya Namaha. Argyam samarpayami.  From the water in the thambya, with the Udarni pour water three times into the Pyala

. PAADHYAM.   Vinayakaya Namastesthu  Shankara priya sidhidha.,Bakthya Paadhyam maya, Grahaana Pranathapriya. sri Sidhivinayakaya Namaha. Padhyam Samarpayami. Pour water three times into the pyala.

MADHUPARKAM:  With a flower srinkle a mixture of honey, curds and ghee this is called madhparkam.

  ACHAMANAM: Gananatha maya dhatham  jagaravana-kaarana, grahanaacha manam deva  pujatho yaha surirapi. Sri Sidhivinayakaya Namaha. Achamana samarpayami,  pour water three times into the pyala.

 PANCHA_AMRUTHA SNANAM.   With a flower srinkle the  items mention in the order or all the incredentds mixed and sprinkled
   Milk, Curds,  Ghee, Sugar /jagery Honey  , Banana  lastly a little water.
    sprinkle Sandal water.

VASTRA. -- put the Geja vastra,  

Yagnaopitha put the Janivara, Now put the Abaharana  -- if already done , sprinkle M akshitha.

 Now  adorn the idol with haladhi, kumkum etc and  flowers garlands.

  Anga Puja   Sat AUM before all the names
 Ganeshaya Namaha -- Padhau pujayami,
 yekadhanthaya namaha-- Gulau Pujayami,
 shurpa-karnaya namaha-- Janumi pujayami,
Vigna rajaya namaha --Jange Pujayami ,
 akhuvahanaya namaha -- uru pujayami ,
 Herambaya namaha - katam pujayami,
Kamarisunave namaha - Nabim pujayami,
 lambodharaya Namaha - kantam pujayyami ,
 lambodharaya Namaha -Udharam pujayami ,
 Gowri suthaya namaha - Stanau pujayami
Gananayakaya namaha - Hridhayam pujayami,
 Stulakantaya Namaha - kantam pujayami,
Skandha grajaya namaha Skandau pujayami,
Pasha hasthaya namaha - Hastham pujayami,
Yeka dhanthaya Namaha Vakthram pujayami
Yekadhanthaya namaha - Dhanthau pujayami,
Vigna harthe namaha - Netrhram pujayami,
Shupakranaya namaha - Karna pujayami,
Sthula nasikaya namaha - Nasikam pujayami,
Palachandrya namaha - lalatam pujayami,
Sarveshvaraya namaha - shiram pujayami ,
 Aum sri sidhivinayakaya namaha - Sava angam pujayami.

 Light all the lamps.

ARCHANA After this perform archana reciting the 108 names of Ganesha with the flowers and Pathri.

 after all this   offer dhoop arathi ,
then Naividya  of modhaka, fruits  Coconut,  corn, sugarcane etc  and say Krishna arpanamasthu.
Then Managala arathi with 3 and 5  vathis , with ganta nadha etc.

  Do pradhikshna Namaskara .

 In the evening too Ganesha has to be worshiped with arathi and  some naividya.
 If he is kept for three days,  puja both in the morn and eve is a must with a naividya Ganesha can be kept for  one day three  five or till Anantha cahathur dasi.

Do not see the Moon on this night!

On Ganesh Chaturthi, one is advised to not look at the Moon as if one does, he or she will be wrongly blamed or will face a false allegation.

So why is this? This is because once the handsome Moon made fun of Lord Ganesha and Ganesha cursed the Moon that whoever looks at the Moon on Ganesh Chaturthi will face false allegations.

However, if one does see the Moon, here is a remedy,

 

Simha prasenamavadith
simho jambhuvatha hathah |
sukumaraka marodhihi
thavahyesha syamanthakaha ||

 
Repeat the above Shloka if you do see the Moon on this day.!











 

           

Halwas/Halbaai

 Halwa  which are made at home which is easy are   Badham, Wheat, and  Grey Pumpkin .
 Hal- baai is a Halwa but it will cume out transparent or Opaque  after its done.
  Wheat Halwa :- Ingredients ---- Wheat ----One cup (soaked overnight),  Sugar ---One and a half cups, Ghee ----3/4 cup, Cardamom Powder ---1/2 tea spoon.Kaju and raisins. Both fried in ghee and kept.
  Grind the soaked wheat  well with water  to a smooth paste more than Dosa consistancy. Filter this  in a muslin cloth , Rub the paste in the cloth so that all the liquid will be extracted.
 In a thick bottomed Kadai pour the  strained liquid with the sugar and on a medium flame keep stirring. till the mixture starts to thicken , now add ghee little by little stirring all the time. when the  mixture becomes thick and  starts to leave the sides of the kadai add the  the Cardamom powder and the  fried kaju and raisins mix well and pour on to a WELL greased Tray/ plate .
                                -----------------------------------------------------------------------------
 Hal-baai 2
  Raw Rice --  One  Cup ---(Soak for two/3 hours); Fresh Coconut Scrapings --One Cup ; Jaggery ---One and three fourths of a cup; Ghee ---- 1/4 to 1/2 cup ; Kaju drakshe and Cardomom, Ig desired Kesar (Saffron)
  Grind the soaked rice and  coconut scrapping together to smooth paste, it should be a  little more watery than dosa batter, In a thick bottomed Kadai or non stick kadai, melt the jaggery on slow heat and de cant it so to remove any  sand or dirt in the  Jaggery. Put the  jaggery and the ground paste in the kadai and on a slow fire cook it stirring  it constantly or  it will stick to the bottom and form lumps. When the mixture starts to harden  add ghee little by little, when the  mixture strats to leave the sides of the kaddai add the fried Kaju, Dhrakshe cordomom and Kesar mix well and pour into a greased tray.
 Cut into shapes after its cool.
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  Badham Halwa. Ingredients Badham --- one cup, Sugar -- Two cups,  Ghee -----one cup ,Cardamom and Saffron --- 1/2 tea spoon, The Saffron has to be soaked is hot milk or water and mashed well before adding to any dish.
  Soak the Badham in very hot water for  an hour. Peel and grind to a smooth paste. In thich Bottomed Kadai pour thr the badham Paste and the sugar and keep stirring till the raw smell disappears,now start to add ghee little by little till all the ghee is over. when the  thickened paste starts to leave the sides add the cardamom and safron and mix well and remove from fire, stir for while more and pour into a dish.

   Grey Pumpkin Halwa.  is also called Kasi Halwa.
   The Pumpinn selected for Halwa  should me mature (NIBBAR) , or there will be more water content . than pulp.
    Grate the pumpkin and   squeeze out the  water and measure it.  One cup of  pumpkin pulp --- one and a half cup of sugar. Ghee --half cup,1/2 tsp cardamon powder. Kaju and raisins for garnishing. Fry the kaju and raisins in ghee and keep aside.
     In a thick bottomed kadai put in the grated pumpkin and sugar,  mix well and  keep on the fire and keep stirring till the sugar melts, on medium heat, and the mixture starts to thicken. At this stage  start to add the ghee little by little. and keep stirring and when the  mixture leaves the side and the ghee starts to separate add the cardamon powder and the fried kaju and raisins mix well and remove from fire  and transfer the halwa into a  serving dish.            
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Traditional Crispies

 .   For  some of the  recipes, You will need the chakli mould., with the thengul disk.
 THENGUL.
 Rice Flour .....4 cups,  Udad Dal .... One cup Dry roasted and ground fine and sieved .Jeera  ... 2 Tea spoons, Asophotida ...  A large pinch, Salt .... To taste, Butter  .... Two table spoons.  Oil for frying.
 Method.:  In fairly big bowl  put  both  the  flours and mix well. Add the asophotida[hing], the salt, mix add the softened butter mix WELL. Now with cold water mix the flour into a soft dough. Heat the oil in a deep Kadai , when the oil is hot, lower the heat to medium, put the dough in the  Chakli press and  keep the mould over the   kadai and press the chakli mould and the Thengul will  be lower in the oil, make  small rounds and fry till done remove and do the same with all the dough.Cool and store.
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SEEDAI
 Rice Flour ----One Cup,1/4 cup finely grated  fresh coconut, one tea spoon Jeera, 1/4 tsp asophotida(hing)
 Salt to taste and Oil for frying. In a bowl put in all the ingredients, Pour over this mixture  a table spoonfull of hot oil, mix well then with water make a smooth dough. Make small balls , After 20 sm.balls have been rolled start to fry on med heat till they golden and crisp Remove from  oil . While the first  batch is frying  roll the rest of the dough in same manner.  After every thing is fried, cool and store in airtight container.
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Nipattu
 Rice flour----  two cups, Udad Flour ----two heaped table spoons(black gram dal ie Udad dal is to be dry fried till golden and powder till soft, sieved )Pepper powder ----1/2 tsp or as per taste, salt to taste. Butter two table spoons, Chana dal  soaked for an hour and drained ----two spoons,  coconut pieces cut  into small bits ---two spoons ,Hing -- a pinch, Curry leaves  cut fine  two spoons.Oil for frying.
  First mix the two flours with the butter well then add the other ingredients and with water  into a stiff dough. Keep the oil to heat in a Kadai, On well squeezed wet clean cloth take about a table spoonful and flatten it on the cloth , dont make it too thin as it will become difficult lift  it from the cloth. When the oil heats lower the heat to medium and fry the  Nipats till golden and crisp, remove  and drain in perforated plate fry all the Nipats, cool and store.
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 CHAKLI.
 Raw Rice -----Six Cups, Udad Dal ---- One Cup, White Til or Jeera ----One Table Spoon, Butter-----150  Grams,  Hing ----1/4 TSP, Salt ----TO Taste, Oil for Frying.
  Wash the rice well and let it soak for 30/40 mins , drain and spread it on a  thick white cloth, when it is almost dry , it can be powdered at home in a Mixi, sieved and dried  well or it can dried very well and sent to the flour mill, in which case, a little rice should be ground first to avoid  the  washed rice getting mixed with wheat or other flours.
   Dry roast the  Udad Dal  and grind and sieve in flour sieve, sieve the rice flour if it has been milled.
  Mix the Rice flour and the Udad Dal powder together, well add salt, hing, jeera/til and butter. Mix well .Divide into  Two portions . To one portion add water and mix  to Atta dough consistency. Heat oil and after oil heats reduce heat to medium. Put the dough in Chakli mould and squeeze directly into the oil, (Or it can be  Squeezed on a wet cloth into small rounds)  and fried till golden.After the  dough has been used the  other portion flour can be mixed and fried in the same way. The flour has to be mixed in two portions as  if the dough get soaked, the Chaklis will turn Red.  Cool and Store.
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  RIBBON PAKODA.
  The same proportion of rice flour and Dal powder, butter , Salt and Hing. No Jeera Or Til is used . Chilli Powder can be added.  Mix into a dough and use the  disk with a  long slot and fry till golden and crisp.
. Another Method is Basin Chana DAL flour and  Rice flour can be used to make ribbon Pakoda the other ingredients is as for the above.
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Amla Pickle

 Amla Pickle
 Pick the big size Amlas.
 Amlas  . 1 kg , Chilli pwder ...100 grams, . Salt ...!50 grams, Haldhi Powder ...one heaped tea spoon ,methi powder ...11/2 tea spoons.,Hing ..... 1/2 tea spoon ( as per taste)  Oil .   150 ML,   Juice of 4/5 big limes. Mustard.... 1/2 tsp.
 Wash and wipe the Amlas clean. In a thick bottom Kadai pour half the oil and   when the oil is hot put the Amlas  and  mix well so the all the Amlas get coated with oil. Close with a lid for a few minutes till the Amlas are tender.  remove from fire and let cool.  In the mean while   get all the other ingredients ready. When the Amlas are cool  press each Amla with your fingers and the seed will come out . you then seperate outh the Amla sections. Do this with all the Amlas. Add rest of the oil to the remaining oil in the kadai and  heat. When the oil  is hot add mustard when it spluters add the the  Amlas and   stir well  and let it cook stiring now and then,  when the Amla pieces are soft add salt , Hing haldhi powder   and chilly powder and mix well , remove from fire and let it cool. Then add the lime  juice  mix well and  bottle in CLEAN and DRY  JARS/BOTTLES. You may adjust the  chilly  to suit your taste.
The Amlas can be Put in Micro Oven for 5 minutes and the  seeds removed,the rest of the procedure , for the pickle is as  instructed above .

Pickles

Now is the time , when Lime, Tender Ginger, Amlas are available and best time to make Pickles. To most people Lime Pickle , to go with dahi/curds is the best.  I will start the Recipes with Lime pickle.
In pickle making  absolute cleanliness has to be maintained. The bottles or Jars should washed clean and dried and kept in the sun to make sure it dry. Only clean and dry   ladles and spoons should be used. for every day use keep the  pickles in small jars.Every  fortnight mix the pickle well. If using only salt and no oil  shake the pickle jar , that that brine water will not settle  at the  bottom. If this happens the chance of the top layer getting a mould/ fungi is high. It will be wise to keep a wooden laddle only for  mixing the pickles.
 LIME  PICKLE
 Limes   Medium size ones     25,  Powder Salt  ... 200 to 250 grames( if the Limes are big ) Haldi Powder ...One Table Spoon , Methi Powder   One table spoon, Asophotida/Hing  1/11/2 spoons or as per taste. Oil 150 ml and mustard.Chilly Powder..... 100 grams or a little more if  more spicy is required.

 Wash the limes and drain  the water and wipe it  dry.  To the salt add the   Haldhi, Hing, Methi  Pwder and mix well and keep aside.

 Cut the  each Lime into eight peices , smaller or bigger as desired.  Cut all the Limes and put them in a dry vessel.  In a Glass  jar  sprinkle  little salt and a layer of lime and salt till all the limes are over  with a layer of salt  on the last layer of Lime  of  Lime peices. Close the  bottle . If the bottle is not air tight tie a clean whit cloth over the mouth of the jar to keep out moisture. After 3/4 days  Mix well  so all the salt gets distributed evenly  ,  To mix well transfer the lime to big vessel and mix. In a clean Kadai add the Oil and heat, When hot add the mustard when it splutre, remave from fire  and let it  cool add the chilli powder and mix well add the chilli powder mix to the lime mix well and  bottle it. Can be used  after a month.
  As a variation to the lime , green   chillies can be added. one can  add tender  ginger  and green chilly.  but reduce the  the red chilly powder.
 another variation is dont add chilli powder or oil, only  ginger lime and  and green chillies and salt. Green pepper can also be added. This will last for a few months. Not  for a year as  for plain pickle.
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     INSTANT  LIME PICKLE.
    Ingredients :-  Medium Size Limes ----25, Salt ---250 grams ,Dry Chilli Powder --100grams or as per taste more or less , Mustard --25 grams, lightly fried and Powdered,  Methi ---  15 grams  fried and powdered ,Haldhi Powder --- one tea spoon, oil ( til oil)  4/5 table spoons.
 ( 50grams red Chilli, 25 grams , Methi --15Grams can be fried  and powdered instead of using Chilli powder.)
 Wash and dry the the Limes and cut into small cubes of desired size. and keep by. In a stainless steel vessel boil enough water to cover the  limes  and add the salt  after the salt  has melted add the  cut lime pieces , remove from fire , add the powdered Masala and mix throughly , close with lid and let it cool,  Heat the oil when its hot put a TSP of mustard and pour over the  Pickle, then it can be stored in clean DRY bottles. This pickle will not keep for long  out side store in fridge, and it will last  for some time.
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  Limes can be cut and Salt ,Haldhi Powder, and a little Methi Powder added mixed well and stored, when ever its its needed it can be seasoned with  mustard and chilli powder.
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                      MANGO PICKLES.
  To most of us Mango pickles is relished  pickles.
     Tender whole Mango Pickle.  Called Vadu Manga in Tamil and Idi - gai in Kanada.
      Tender small Mangoes ------ 4 KGs,  Dry Red Chilies ---- 1/2  KG ,  Mustard ----200 Grams , Haldhi  Sticks ---20 Grams, Salt (powder)---1/2 KG. Castor or Til oil  1/4 lit  enough to coat the mangoes. A Jar big enough to hold the Mangoes.
    Choose fresh  small mangoes. Remove the stalks and the bruised ones.  Pour the mangoes in a big Bucket of water and wash well , remove and put in wicker basket if possible or in a big colander and let the all water drip away.  Then spread the mangoes on clean  sheet so all the water drains, then wipe the mangoes clean , there should not be any water  on the Mangoes  Wipe dry the jar and  line the bottom with a thin layer of salt.In a big plate put the Mangoes little by little and coat them with oil  and put  them in the jar , After you have put a layer of it sprinkle salt and again   repeat the processes of coating the mangoes with oil  , putting it n jar and a layer of salt till all the Mangoes  are over. Shake the jar well so the salt  gets well mixed with the Mangoes or with   your hand mix it well . Tie  the mouth of the jar with a clean white cloth , close  with a heavy lid and keep it by. Next  day  mix it well it will easier as  there  will be salt water. On the third day   Grind the Chilli, Mustard and Haldhi sticks using the  salt water from the jar, grind to a smooth paste and mix with the Mangoes  thoroughly and close it with that cloth and lid. Let it stand for  a month   Mixing it  every week. After a moth it will be ready to eat. This Pickle if prepared  with clean and dry vessels and when removing ONLY DRY LADLE is to be used will keep well for over a year.
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      Simple mango Pickle.
    Mangoes ---25, Cut into desired size pieces, Salt  (powder)---1/2 kg  ( if the Mangoes are not very sour reduce the Salt).
   Dry red Chilies ----125 Grams, Mustard ---50 Grams  Both these fry with little oil and powder.
 Haldhi powder --- Two tea spoons,  hing  --- One tea spoon.
   Add Salt and Haldhi powder to the Mango pieces , Mix well  put in the jar  tie with a clean white cloth and let it stand for a day. Next day mix the  red chili and mustard  powder and   mix well. This Pickle can  be eaten after a week. Remove as much as needed and season with oil and mustard  and use. If  Handled  with care this will last for two/three months. If it has to be kept longer a Tea spoon of Sodium Benzote can be mixed while adding  the chili and Mustard powder.
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   Instant mango Pickle.
    Mangoes -- 3/4 fairly big ones, Chili powder ---4/5 Table spoons depending on the sourness of the Mangoes used. Salt ( powdered) --Two table spoons this too   more or less according the the Mangoes used, haldhi powder --Two  spoon, Hing -- One tea spoon , Jagery --- Two table spoons, Oil -- 100 Ml
 Mustard ---1/2 tea spoon.
  In a thick bottomed Kadai Heat oil add mustard when it splutters add the   Mango pieces and haldhi powder, and stir well and cook on slow fire till the mango pieces turn transparent, now add salt mix well and cook for a few more miniutes, then add the other ingredients and mix well  and remove from fire, when cool transfer into a dry bowl . This pickle can be used immediately. will  last for 3/4 days.
 Goes well with Chapathis  too.
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    AVAKAI.
   This Pickle is very famous in Andhra Pradesh. If  prepared with care will last  for over a year.
      Mangoes Big and Sour   (two stages before they ripen) ----  25/30
       Mustard --------750 Grams,  Chilli Powder the hot variety  ---500 grams , Salt ----500 grams,
     Methi Seeds ----100/150 Grams, Haldhi Powder --- 50 grams, Hing ----50 grams, TIL OIL--1 to 11/2 lits,.
    Sun dry the Mustard  and powder  it thoroughly . Use the sea Salt, Dry this too and powder. If using Table salt, Do use a little less as the table salt is saltier than sea salt.
  In a big vessel mix the Mustard Powder, Chilli Powder, Salt, Methi, Haldhi  and Hing this Mixture can be made a few days before the mangoes are bought  so that the pickle can be made  as soon as the Mangoes are ready.Wash  and Dry a big Jar ready.
  Mangoes, --- Buy the Mangoes, get it cut at the shop itself , after getting it home spread the pieces on  paper or  cloth, With a knife remove the seed  pulp sticking to the pieces and wipe clean with moist cloth.After all the pieces are cleaned, in big bowl or Vessel  pour the mixed powder, add oil and mix till you can  make a laddu of the mixture , at this stage add   a big hand full of Mango pieces  and coat them with the mixture. In the jar  bottom sprinkle some of the  mixed Avakai powder then put the coated  mango pieces,  do this till all the mangoes are  over, If there is any  mixed powder is left  spread it over the mango pieces and  tie a clean cloth over the mouth of the jar and close with a heavy lid.
 On the third day when it is opened the oil must be over the mango pieces if not add more oil while mixing.
 On the third day pour  all the pickle in jar in to big vessel and and thoroughly mix the whole lot with a dry hand  or with a big laddle. and pour it back into the jar. This pickle has to be turned in the jar every 10/15 days. It will be ready to eat in  over a months time.
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  Another measure  for making less amount of Pickle.
    One measure --------Mustard Powder. Salt ---- A little less than the Mustard Pow, Chilli Powder the hot variety ---- 1/2 the amount of Mustard powder. Til oil as desired as per the measure  of Pickle to be made.
  Mix all the dry ingredients together and measure it in a vessel , The Mango pieces  should be double the Mixed powder. The rest of the method of pickling is as for the above recipe.
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   INSTANT MANGOE PICKLE.
   This Pickle can be served immediately  after cooking it.
  Choose the Mangoe  and wash it well and wipe it dry.Cut into small peices. Dont cut and keep it for long, it will discolour. Dont put it in water either.
  Incredents:-  Mangoes ---- 4/5, Chilli Powder ----1/4 cup, Haldhi Powder ----One heaped teaspoon, Methi Powder ---- Two teaspoons, Salt (powdered)----1/4 cup, Oil ----1/4  cup.Mustard -----one tea spoon.Jaggery   2 table spoons or as per taste.
  In a thick bottomes pan  pour the oil heat it ,  add the mustard when it crackle add the mangoe cut pieces, and mix well til all the pieces are coated with oil , close lightly with a lid, kepp stiring till the mangoe pieces are half cooked, add salt,  mix well and let it cook well  Now add the other powders one by one  mix well so all the powders are thoroughly mixed. remove from fire. Serve when cool.
 This goes well with Rice and also Chappathis and Dosa.. In the fridge , it will keep for a few days.












































































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Preparation for Puja

In another fifteen days the Navaratri festivals will start , which will be hectic for any housewife more so for a person  working.A little preparation, of some things we use for everyday  for puja, does save us time.
  1)    One is Gejavasthra ----- In unboiled milk ( the amount of milk depends on , how many Gejavasthras, one wants to colour, use your own judgement) add Kumkum and colour the Geajavastras, and dry it well before storing in a box,or because  of the raw milk, it will smell bad if stored before drying well.

2) For the evening Naividya   cut into pieces five kind of dry fruits  ie Dry Dates, Badam, Kaju, Dry Grapes,     Figs, add some Diamond Sugar and store this comes very useful.

3)  If one is not observing Sowla/Madi,  one can prepare for Appi paayasa. To the desired quantity of Maida add a pinch of salt and mix the Maida into a dough  , slightly stiffer than for Chappathi. Keepm aside  20/30 mins (Chiroti Rava  can also be used) Keep oil for heating,  As for chappathis, take little dough and roll into a thin chappathi, and cut into small squares, and deep fry till crisp, do this all the dough.When the fried pieces , become cold, store  it in air tight  container. While making Kheer boil the milk or Milk and water, when its boiling add  the   required quantity of the fried  pieces into the milk and let it boil till the  pieces or soft and done , then add sugar, fried Kaju and Dry grapes. I would suggest   you put off the fire before adding the sugar and grapes, as the milk curdles  some time but not always. On festivals  days better be a bit caustius.
4)  It takes  time to put the Phool Vathis and heat the ghee and pour over the Vathis. Arrange  the vathis, quite a few of them in a tray, melt the ghee and pour it over it, store this in a container, so when ever you need them you can just take  it and put in the diva.
5) When there are a lot of Divas to be washed , put all the divas in a big bowl, pour in some  liquid soap and hot water to cover the divas. After some time you can wash it i will come out clean, this is in case this all Silver. If using Pithal or Bell metal,  In water soak  i big lump of Tamarind and put in the divas leave it for 30/40 minutes, then wash it with some soap water.
6)For the Akanda  soak the long vathis in oil and store, when you light the Akanda use this vathi after puting the oil and apply a little camphor powder to  the tip and it will light easily.
7) Rangoli is also time consuming. You can use a ready made ones available, or paint it  on a plank, using fabric paints in yellow or white, which can  be wiped clean . You can only add the Sri Om  every day.
8)Another Kheer is,  Pohe the thick variety can be  fried and powdered coursely and stored along with Kaju Drakshe. When ever  it is wanted it can be added to hot milk and if possible boil it once add sugar and vela powder.

The Benifits of Kandadri Lehyam

 KANDADRI is given to mothers after 18 days after child- birth. This has  a number of medicinal herbs in addition to Ginger Juice, Drakshe, [dry grapes] Pomegranate Honey  and   Ghee also. This is given for Digestion,  to boost the hemoglobin level,  to shrink the uterus  and for healing also,  for breast milk and  for recouping .  This given first thing in the morning about a teaspoon full. As the ingredients are heat producing plenty of ghee and milk is given to the mother. I have also heard grand mothers say it prevents depression in new mothers, This Kandadri is given for two full months after child birth. While Kandadri is being eaten an oil bath is a MUST,  every alternate day to cool the system.This leahyam is given for two months. Soon after the third month begin , dishes to cool the system  will be added in the  food menu   foods like methi dosa which is very cooling is given and  more of curds  is included in the diet.
 Lately, i have heard that the girls are refusing to eat this as they think if the leayam is eaten more ghee has to be eaten and there will wait gain. Its true their will be wait gain, this will disappear once the girl goes back to  her daily routine. My advice to girls is  take this leahyam at least half a teaspoon, first thing in the morning, it will do tons of good to your health after the birth of a child.

Hayagriva Maddi.

Haya griva Maddi is a Sweet dish prepared in Madhwa and TMG homes.There is a story too that goes with this dish.
Sri Vadhiraja Swamy used to hold a bowl containing a mixture of boiled Chana Dal and Jaggery on his head and sit. A white Horse would come keep its forelegs on sri Vadhiraja Swamis shoulders and partake of the mixture and also leave some for Sri Vadhiraja Swami to eat as prasad.
Incredents:-- Chana Dal -- Two cups, Jaggery :-- Two cups, Ghee --1/4 cup, Dry Cooconut --grated or cut into small peices --1/2 cup, Khus Khus -- One table spoon, Raisins --8/10,Cashew nuts --8/10 cut into bits, Cardamom powder --1/2 tea spoon.
Preasure cook the Chana Dal in 4 cups of water and drain the water {if One likes this water can be used for saar].
In a thick bottomed Kadai or vessel boil the dal and jaggery together till it is semi dry stirring all the while. In another smaller kadai heat ghee ant fry the cashew nuts, coconut raisins and the khus khus till a arome emits add this to the Dal Jaggery mixture. If one like it 1/4 tsp af Nutmeg powder can be added along with the cardamom powder.
Serve hot. It will be good to eat cold too.

Baal Dhind Ambata Bhaji.

Baal Dhind Ambata Bhaji.
Incredents:--- Cut Baal Dhind ------ 1 or 1.1/2 cup, Tur Dal ----1/2 cup, Sambar powder as per taste, Tamarind --- One small lime size, for podni --- oil --- one Table spoon, mustard -- 1/2 tsp, hing 1/4 tsp, curry leaves -- one sprig. and a few methi seeds or powder.Salt --- to taste.
Wash the Baal dhind well so no butter milk remains. Keep aside. Boil the dal as usual. Soak the tamarind and extract the pulp. Add the Baal dhind to the dal and allow it to boil, in dal for15/20 mins, add the tamarind pulp, and boil for a few more mins, add the sambar powder and salt, allow to simmer for a few mins, remove from fire. Heat the oil in small kadai add the mustard, hing, methi seeds and curry leaves. Serve with rice and Kathracha Mirsinga.
PS. If so desired you can omit the sambar powder, but add green chillies while adding the baal dhind and add dry red chillies to the podni.

Banana Stem/Baaladhind recipes.

Banana stem is obtained from a banana plant which has yielded flower and fruit, it is the cor of the plant. This according to Indians has medicinal properties . Eating this often at least once a week will keep kidney and bladder stones away. If the stones have already there, eating it every day will i have heard will melt the stone. This is hear say and I have no proof at all.Any way the fibre is good for health.
Banana stem, while,buying must be white and fresh. Peel the outer cover. and cut into slices of 1/1.5cm slices and while doing remove any fiber by rolling it round your finger. As you cut put the slices in very diluted butter milk, so it will retain the colour.Next cut the slices into small bits
and put it in the butter milk. this way the stem can be stored for a few days in the fridge.
Baaladhind Koshambir:-- one cup-- Baaladhind,1/4 cup ---coconut scrapings, curry leaves---one sprig, udad dal and chana dal 1/2 tsp in each, Red chilies 2/3, mustard --1/4 tsp, salt --to taste, oil -- for seasoning, and hing.
Method:-- Sqeeze out the water from the baaladhind add salt, coconut scrapings seasonin with udad dal, chana chilies mustard and hing, mix well and serve.
For baala dhind pachdi it is same as above omit the coconut and Sweet dahi which has been well set.

Baal Dhind Bhaji. Baala dhind pieces with the water squeezed out say about 2 cups, 1/2cup --Moong dal, Coconut scrapings--- 1/2 cup, For seosonig, One tsp each of chana dal and udad dal,
3/4 red chillies, mustard --1/2 tsp, hing --- 1/2 tsp, oil--- one table spoon, curry leaves two sprigs.If desired --a little jaggery, and salt to taste.
Heat oil add the dalls one by one when they turn golden add the mustard, chillies , after the mustard splutters add the baala dhind, mix well add the mung dal, curry leaves Add a little water, mix well and close it and allow it cook, checking every now then and add extra water if needed. when dal is cooked add salt jaggery and coconut scrappings, mix well and serve.haldhi powder can be added to give it a colour.

Maatoda

Maatoda is a bhaji, for which , Plantain Flower, Tender Cluster Beans or Methi Leaves is used.
Most homes use Tur Dal,some use Chana Dal.
Tur DAl--One Cup, REd Chillies --4/5, Ginger --one inch peice, green chillies--5/6 as per taste,Jeera ---One Teaspoon,Hing-- 1/4 spoon,coconut scrapings---1/2 cup,salt to taste and curry leaves---- one sprig.Cooking Oil--- One big laddle full.[more if necessary], mustard seeds.
Incredents;--- One Plantain Flower . When the the top layer is peeled you will find the flower with tiny plantain, Take this and in the middle the will be a long stem witha tiny head, you have got to pull this out. [ it is said that this makes the bhaji bitter] this has to be removed from all the flowers one by one. In a vessel keep diluted butter milk and apply this on your palms before you start to work on the banana flower. [ this will prevent your hands from stains]. after you have dealt with all the flowers cut it and put it into diluted butter milk.
Soak one cup of Tur dal for an hour or a little more along with a few red dry chillies.
Next remove all the excess water, from the dal.Grind the dal with coconut, jeera green chillies ginger COURSLY. Heat oil
Heat oil add mustard seeds, hing and curry leaves.When the mustard splutters add the ground Dal and the plantain flower, mix well and cook on slow fire, sriring the mix every now and then .It should become almost crisp. remove from fire and serve with rice.
for the health conscious, the dal can be made into flat rounds, like we do for cutlets and steamed for 10/12 mins, along with the cut banana flower and seasoned as per the recipe.

Tips on home remedies.

These are Home remedies for care skin and hair.One great problem that,girls and women face.Not, all creams available solve our problems.
For a clear skin and to remove pimple marks|-Dry 1/2kg Green Gram in the sun. In the grinder make this into a course powder[not very course], to this add 50 grams Kasturi haldhi powder. This Kasturi Haldhi is available in all stores which sell Indian medicines.Mix well and store in a bottle. Twice a week Mix a small quantity in dahi or milk. Apply this on the face and neck and leave it for about half an hour. the wash it off in warm water.One can apply this before bath and use it like soap.It also removes dead skin while making the skin smooth.Orange peels can also dried and powdered and mixed with the  Green gram powder.  The orange peel powder can be used as it is , for smooth skin.
 Methi seeds, soaked over night and ground to a fine paste, if applied to the face and neck will the skin smooth and also good for pimples and acne.
  To remove Tan after moving about in the hot sun, apply Dahi  (curds) mixed with a little honey, when applied and washed after half an hour will remove the Tan. This mix can be used for any dark patches too.

In Winter our feet and hands too too get cracks. For this to one spoon of glycerin mix two teaspoons of lime juice  apply on the cracked heels everyday, in a few days  and leave it for 15/20 minutes, before washing it off.
After a few day your hands and feet will be smooth.
For hair fall, Soak 50 grams of Methi/Fenugreek for a few and drain the water and let it sprout a little. Grind this into a smooth paste.In 200ml of coconut oil add this paste and boil till the Methi paste changes colour to a dark brown, Remove from heat. When cool strain in a muslin cloth and bottle. Use this every day if possible or apply this 30 hour before each time, you shampoo your hair.
 FOR SPRAINS.
Sprains.Some times a sprain, takes a long time for the pain to disappear.For this, make a thick extract of Tamarind, to this add a little haldhi powder and a drop of til/mustard oil, boil this extract till it becomes a paste, Apply this on a thin cloth and apply on the effected area and bandage it. This is best done in before going to bed, so it can be left on the effected area for a few hours. Apply this poultice for a few days, and there will relief, for sure.                                                                                         Methi soaked over night ground fine and applied for a last rinse to the hair will give the hair a good sheen. Neem leaves can also be  ground  fine and applied to the will give it a good sheen and bounce.
   
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         GINGER  and Its Uses
  For a  sore throat  crush a piece of fresh ginger  Pour 1/2 cup of boiling over it , close and after a five minuted add a spoon of honey and sip it hot. this ginger tea is sure to give relief.
   For Head ache and heavy head  (head cold)  Grind  ginger and apply the forehead and the temples after applying a little oil or Vaseline  after a while the head will be reduced.
   For a upset stomach -- chew a piece of ginger and a pinch of Jeera with jaggery. This works well for acidity too.
 For a bad cold, boil  piece of ginger, few Tulasi leaves,  few crushed pepper corns  add sugar candy or palm sugar to taste and drink it hot it will  give relief in mild fever too.
  For cough with phelm  Boil methi leaves in water say 1/2 a glass, to this add  spoon of Ginger juice and spoon of honey and drink three four times a day  for a couple of days.
 These are harmless home remedies. For severe cases better to consult a doctor.

 






 





 





  

Curry Leaves Pitla.

This Pitla will preserve for 3/4 weeks in the fridge
INCREDENTS:- Tamarind----lime .Hing
Pepper----11/2 tea spoons, Chana dal--1 table spoon, Dhania seeds---1 table spoon,Jeera ---11/2 tea spoons, Dry Red chilli-------5/6[the hot variety]Curry leaves----2 cups. fry with a little oil, pepper,chana dal, jeera, chilli and hing. Grind them to a fine powder. Grind the tamarind and curry leaves to a fine paste.
Heat 4/5 table spoons oil in a thick bottomed kadai, when the oil is hot add mustard, when it crackles add the curry leaves and tamarind paste.. add enough water to let it boil till the raw smell of curry leaves disappear and becomes thick. Now add the powder and salt mix well. Use oil generously and it will keep well for a few weeks. Goes well with rice.

Easy Ready Foods.

UPPUMA.
This recipe will keep for a few weeks. and can be used to make Uppit and also Rava Idli.
Two Cups of Rava [bombay rava], 11/2 tsp-- chana dal, 11/2 tsp--- Udad dal,1tsp--Jeera,1tsp Mustard seeds,2/3 ----Dry Red chillies, 1/4 tsp Hing, 3/4 Green chillies cut into peices ,1 tblsp curry leaves. 3 tblsps vegetable oil.Salt to taste.
In a thick bottomed kadai pour the oil and heat it, add the dals one by one when it starts to turn go;den add the mustard and jeera and the red chillies cut into peices when the mustard spluters add the gr.chillies and the curry leaves, after the gr chillies anr well fried add the Rava and fry till the Rava has slightly browned , remove from heat but keep stirring for a while. When cool add the salt and mix well. when completly cool store in air tight container.
To Make Uppuma, For one cup of Uppuma mix, Boil 21/2 cups water, add the Rava stirring it all the time, mix well and lower the heat, close it for a few minutes. When the mixture has cooked well add a few tsps of ghee mix well. Its ready for serving