Pori Urundai

    During Karthigai deepam we will prepare Pori urundai .

Ingredient:

4 Cup-Pori

1 Cup-Jaggery

few-Cardamom

1/4 tsp-Dry ginger powder

1/4 cup-Processed dal

1 tbsp-ghee 

Method:

   Heat a kadai,when it is hot add pori,processed dal and roast it ,until it become crisp.

1.Take a wide bowl add jaggery and add 1/2 cup of water,Boil it and filter the jaggery to remove any impurities.

2.Boil it ,add crushed cardamom and dry ginger powder to it.keep stirring it.

3.When jaggery water form full bubble all over the vessel.Check it will reach hard ball consistency(paggu padam).

4.To check the consistency.Take a small bowl of water,add few drop of boiling jaggery into the water.It will be thick and you are able to make a ball.

5.At this you switch off the stove ..

6.Add ghee, pori and processed dal to this jaggery and mix well.

7.Grease your hand with ghee,make a ball quickly when the heat is bearable..

Note:
1.If you are not reaching the hot ball consistency,you didnot make ball and also the pori become soft.
2.If the mixture hardens,then you can warm it slightly and make balls.

BeetRoot Rice

Ingredient:
1 cup cooked rice
1 no beetroot (shredded)
2 tbsp shredded coconut
1/4 tsp mustard seed
1 no green chillies
curry leaves
oil
salt

Method:
1.Heat a kadai, add oil, add mustard seed, greenchilli, curry leaves, beetroot, salt. Cover the lid cook until beetroot cooks well.
2.Add coconut, fry for sometime, swith off the stove,in the same kadai, add rice mix well .

Veg Stew

Ingredient:
1  Carrot sliced vertically
1/4 Cup Shreeded Cabbage
1/2 Green BellPepper(cut lengthwise)
few Green peas
1/4 Cup Beans(cut lengthwise)
1 Onion(sliced)
4 Garlic pods
1/4 tsp Ginger
1/2 cup Coconut milk 
3 Green Chillies
Curry leves
Salt
Turmeric powder
1/4 tsp Cumin seed
Coconut oil

Method:
1.Boil water,add turmeric powder,salt,carrot,cabbage,beans,peas.Cook until done.
2.Heat oil in a kadai,add cumin seed,onion saute for some time,add garlic,bell pepper,green chillies and curryleaves.Stir fry them.
3.Add this into boiled vegetables,then add coconut milk.Boil for some time.

Kara Sev

Ingredient:

1 cup Rice Flour
2 1/2 cup Besan Flour
1/2 tsp Chilli powder
1/4 tsp pepper powder
1 tbsp butter
hing pinch
baking soda pinch
salt
oil for frying

Method:
1.In a bowl mix all the ingredient ,add water to make a soft dough.
2.Heat oil in a kadai,when it is hot.
3.Take karaboondi laddle, put some batter into the karaboondi laddle, rub the batter fastly into the hot oil.
4.Fry the sev and remove from oil.

Fried Rice

Ingredient:
1 cup Basmathi Rice
oil
ghee
salt

Vegetables:
1 potato
1 carrot
1 capsicum
6 french beans
5 garlic pods
1 green chilli

Masala:
1/2 tsp pepper
1/2 tsp jeera
2 cloves
1/4 cinammon
1 cardamom

Method:
1.Cut the vegetables in length wise.
2.Crush the masala item .
3.Soak rice for 10 to 15 minutes in water.
4.Heat a pressure cooker, add oil and ghee.Add masala item, garlic and green chilli, saute for sometime, add vegetables saute it, rice and then add 2 cup of water.when it starts boiling(dancing rice), close the lid and put weight, simmer the stove for 7 minutes without any whistle.Switch of the stove.
5.Open the cooker, when it is completely cool.