Rice Vade

  Rice Vade 

Photo: Gurumoorthy 

Ingredients:

1. Rice -  100 gms
2. Rice floor - 1000gms
3. Coconut -1/2 number(medium- grated coconut-100 gms)
4. Green Chilli-16 Numbers
5. Ginger root - 100 gms(optional)
6. Butter - 100gms 
7. Curry leaves - 1/2 bunch
8. Salt - 100 gms
9. Vegetable Oil - 1000 ml(to fry)

Methadology :

1. Immerse the rice in water for 1 hour.
2. Grind the rice for course fluid mixture. 
3. Add grated coconut and grind again for 5 minutes to a course fluid mixture.
4. Add salt for taste and grind 1 minutes.
5. Cut Green chilli, Ginger root and Curry leaves in to tiny pieces.
6. Take a pan add grinded mixture, add rice flour, Green chilli,Ginger root,Curry leave cut pieces and mix uniformly and make smooth dough.
7. Then kneed the dough to make it smoother and add elasticity.
8. Then make round balls.
9. Press to flat with concave surfaces using handand fry in hot oil till it gets golden brown color.
10. Wait till rice Vade get cool down to eatable temperature. Then serve this, Now the crispy rice vada is ready to eat.
11. Ginger root is optional, you can use Jeera or other item to get better smell.

                                                                       By:SG with help of my mother

Position of Dishes in Banana Leaf meal

Position of Dishes in Banana Leaf meal

1. Uppu (Salt)
2. Uppinakai (Pickles)
3. Chutney Pudi (Chutney Powder) (Note*)
4. Kosumbri (Green Gram Salad)
5. Kosumbri (Bengal Gram Salad)
6. Kayi Chutney (Coconut Chutney)
7. Pallya1 (Vegetable Stirfry 1)
8. Pallya2 (Vegetable Stirfry 2)
9. Chitranna (Lemon Rice) /Kayi Saasive Anna (Coconut Mustard Rice)
10. Happala (Papad)
11. Sandige (Crispies)
12. Kadubu (Steamed Rice Cake)
13. Anna (Rice)
14. Thovve (Dal)
15. Sihigojju (Raitha)
16. Saru (Rasam)
17. Uddinahittu (Black Gram Paste)
18. BadanePodi (Brinjal Pakoda)
19. Menaskai (Sweet And Sour Gravy)
20. Goli Baje (Maida Fry)
21. Avial (Vegetable Mix)
22. Gatti Baje (Ladies Finger Pakoda)
23. Gulla Koddel (Brinjal Sambar)
24. Sweet-1
25. Gojjambade (Masalwada Curry)
26. Sweet-2 to sweet-N (minimum would be 4 types of sweets)
27. Vangi Bath (Vegetable Bhath)
28. Bharatha (Sour Ginger Gravy)
29. Paradi Payasa (Sweet)
30. Mosaru (Curds)
31. Majjige (Butter Milk)

Collection from Internet.

Carrot Halva

Carrot Halva

Photo: Internet 

Ingredients:

1. Carrot -  5 Number(medium- grated carrot-500 gms)
2. Milk -250 ml
3. Turmeric powder-10 gms
4. Sugar - 500 gms
5. Ghee - 50 ml

Methadology :

1. Grate carrot to fine pieces.
2. Use a thick bottom pan add milk and carrot and boil. 
3. Add turmeric powder.
4. Use Sim(low) flame to cook .
5. After carrot mixture was cooked 100% then add sugar to it and boil at low flame.
6. Boil the mixture in low flame for 10 minutes and add ghee to it.
7. Add  fried nuts/dry fruits for additional flavor/ taste.
8. Continue the low flame boiling till the mixture absorbs all fluid content(around 1/2 hour)
9. Leave halva to cool down for 1 hour.
10. The Carrot Halva is ready to serve.
11. Use different shape cup & press halva on that to get shape.
12. Decorate with dry fruits/nuts & serve.

By: SG

Healthy Drinks

1.      Lemon Juice- Nimbe sharabattu

a.    Ingredients

                                 i.      Lemon juice – 20ml

                                ii.      Sugar – 10gm

                              iii.      Salt – 5gm

                              iv.      Cardamom(yelakki) – 2 gm

                               v.      Water – 200ml

b.    Methodology

                                 i.      Take water in a container add sugar & stir till it dissolves completely.

                                ii.      Add salt & stir till it dissolves completely.

                              iii.      Add lemon juice, cardamom (yelakki) and mix uniformly.

                              iv.      The Lemmon juice is ready to serve. If require add ice cubes.

c.     Benefits

                                 i.      Very good refresher in summer.

2.      Lemon masala juice

a.    Ingredients

                                 i.      Lemon juice – 20ml

                                ii.      Sugar – 10gm

                              iii.      Salt – 5gm

                              iv.      Cardamom(yelakki) – 2 gm

                               v.      Water – 200ml

                              vi.      Ginger powder - 2 gm

                            vii.      Pepper powder -2 gm

                           viii.      Jeera powder - 2 gm

b.    Methodology

                                 i.      Take water in a container add sugar & stir till it dissolves completely.

                                ii.      Add salt & stir till it dissolves completely.

                              iii.      Add lemon juice, cardamom (yelakki) and mix uniformly.

                              iv.      The Lemmon masala juice is ready to serve.

c.     Benefits

                                 i.      Very good refresher in summer.

                                ii.      Also good for cold & cough. Do not use ice cube with masala juice.

3.      Lemon soda juice

a.    Ingredients

                                 i.      Lemon juice – 20ml

                                ii.      Sugar – 10gm

                              iii.      Salt – 5gm

                              iv.      Cardamom(yelakki) – 2 gm

                               v.      Water – 50ml

                              vi.      Soda -200ml

b.    Methodology

                                 i.      Take water in a container add sugar & stir till it dissolves completely.

                                ii.      Add salt & stir till it dissolves completely.

                              iii.      Add lemon juice, cardamom (yelakki) and mix uniformly.

                              iv.      Add mix to serving cup by ¼ th of the cup & fill remaining with soda.

                               v.      The Lemmon soda juice is ready to serve. If require add ice cubes.

                              vi.      Note: Similarly we can make lemon soda masala juice.

c.     Benefits

                                 i.      Very good refresher in summer.

4.      Jaljeera drink

a.    Ingredients

                                 i.      Jaljeera powder -20gm

                                ii.      Lemon juice – 10ml

                              iii.      Sugar – 10gm

                              iv.      Salt – 5gm

                               v.      Cardamom(yelakki) – 2 gm

                              vi.      Jeera – 10gm

                            vii.      Water – 200ml

b.    Methodology

                                 i.      Take water in a container add sugar & stir till it dissolves completely.

                                ii.      Add salt & stir till it dissolves completely.

                              iii.      Add Jaljeera powder, Jeera, lemon juice, cardamom (yelakki) and mix uniformly.

                              iv.      The Jaljeera drink juice is ready to serve.

c.     Benefits

                                 i.      Very good refresher in summer.

                                ii.      It is also good for (ajeerna) digestion. We can drink this after heavy lunch or dinner.

5.      Panipuri drink

a.    Ingredients

                                 i.      Panipuri masala powder -20gm

                                ii.      Lemon juice – 10ml

                              iii.      Sugar – 10gm

                              iv.      Salt – 5gm

                               v.      Jeera – 5gm

                              vi.      Onion – 100 gm (chopped)

                            vii.      Coriander – 20 gm (chopped)

                           viii.      Water – 200ml

b.    Methodology

                                 i.      Take water in a container add sugar & stir till it dissolves completely.

                                ii.      Add salt & stir till it dissolves completely.

                              iii.      Add Jeera, Panipuri masala powder, lemon juice, onion, coriander and mix uniformly.

                              iv.      The Panipuri drink is ready to serve.

c.     Benefits

                                 i.      Very good refresher in summer.

                                ii.      It is also good for (ajeerna) digestion. We can drink this after heavy lunch or dinner.

6.      Butter milk drink

a.    Ingredients

                                 i.      Butter milk -100ml

                                ii.      Lemon juice – 10ml

                              iii.      Green chilli – 25gm(chopped)

                              iv.      Salt – 10gm

                               v.      Jeera – 5gm

                              vi.      Ginger – 25 gm (chopped)

                            vii.      Coriander – 20 gm (chopped)

                           viii.      Hingu – 5 gm

                              ix.      Onion – 25gm (chopped)

                               x.      Water – 200ml

b.    Methodology

                                 i.      Grind the green chilli, ginger, coriander & jeera int a fine paste.

                                ii.      Take butter milk in a container add grinded paste & stir till it dissolves completely.

                              iii.      Add salt, hingu & stir till it dissolves completely.

                              iv.      Add lemon juice, onion and mix uniformly.

                               v.      The Butter milk drink is ready to serve.

c.     Benefits

                                 i.      Very good refresher in summer.

                                ii.      It is also good for (ajeerna) digestion. We can drink this after heavy lunch or dinner.

                              iii.      It can also used with rice as a last food in lunch & dinner.

7.      Butter milk soda masala drink

a.    Ingredients

                                 i.      Butter milk -100ml

                                ii.      Lemon juice – 10ml

                              iii.      Green chilli – 25gm(chopped)

                              iv.      Salt – 10gm

                               v.      Jeera – 5gm

                              vi.      Ginger – 25 gm (chopped)

                            vii.      Coriander – 20 gm (chopped)

                           viii.      Hingu – 5 gm

                              ix.      Onion – 25gm (chopped)

                               x.      Pepper – 5gm

                              xi.      Soda – 100 ml

                            xii.      Water – 200ml

b.    Methodology

                                 i.      Grind the green chilli, ginger, coriander & jeera int a fine paste.

                                ii.      Take butter milk in a container add grinded paste & stir till it dissolves completely.

                              iii.      Add salt, hingu & stir till it dissolves completely.

                              iv.      Add lemon juice, pepper, onion and mix uniformly.

                               v.      Add mix to serving cup by ¼ th of the cup & fill remaining with soda.

                              vi.      The Butter milk soda masala drink is ready to serve.

c.     Benefits

                                 i.      Very good refresher in summer.

                                ii.      It is also good for (ajeerna) digestion. We can drink this after heavy lunch or dinner.

                              iii.      It can also used with rice as a last food in lunch & dinner.

                              iv.      Also good for cold & cough.

8.      Butter milk drink with oggarane

a.    Ingredients

                                 i.      Butter milk -100ml

                                ii.      Lemon juice – 10ml

                              iii.      Green chilli – 25gm(chopped)

                              iv.      Salt – 10gm

                               v.      Jeera – 5gm

                              vi.      Ginger – 25 gm (chopped)

                            vii.      Coriander – 20 gm (chopped)

                           viii.      Hingu – 5 gm

                              ix.      Onion – 25gm (chopped)

                               x.      Water – 200ml

                              xi.      Oggarane:- red chilli, musterd, urud dal, jeera, garlic, ghee.

b.    Methodology

                                 i.      Grind the green chilli, ginger, coriander & jeera int a fine paste.

                                ii.      Take butter milk in a container add grinded paste & stir till it dissolves completely.

                              iii.      Add salt, hingu & stir till it dissolves completely.

                              iv.      Add lemon juice, onion and mix uniformly.

                               v.      Add Oggarane:- red chilli, musterd, urud dal, jeera, garlic, ghee.

                              vi.      The Butter milk drink with oggarane  is ready to serve.

c.     Benefits

                                 i.      It normally used with rice as a last food in lunch & dinner.

                                ii.      Very good refresher in summer.

                              iii.      It is also good for (ajeerna) digestion. We can drink this after heavy lunch or dinner.

9.       Panaka

a.    Ingredients

                                 i.      Ginger powder – 20gm

                                ii.      Pepper powder – 20gm

                              iii.      Jaggery –25gm

                              iv.      Cardamom(yelakki)  – 2 gm

b.    Methodology

                                 i.      Take 300 ml water in a container add jiggery boil & stir till it dissolves completely.

                                ii.      Add ginger, pepper and boil to 150ml.

                              iii.      Add cardamom (yelakki) and mix uniformly.

                              iv.      The panaka is ready to serve.

c.     Benefits

                                 i.      Very good refresher in summer/winter.

                                ii.      Also good for cold & cough.

10.  Nimbe panaka

a.    Ingredients

                                 i.      Ginger powder – 20gm

                                ii.      Pepper powder – 20gm

                              iii.      Jaggery –25gm

                              iv.      Cardamom(yelakki)  – 2 gm

                               v.      Lemon juice – 20ml

b.    Methodology

                                 i.      Take 300 ml water in a container add jiggery boil & stir till it dissolves completely.

                                ii.      Add ginger, pepper and boil to 150ml.

                              iii.      Add lemon juice, cardamom (yelakki) and mix uniformly.

                              iv.      The panaka is ready to serve. If require add ice cubes.

c.     Benefits

                                                               i.      Very good refresher in summer/winter.

11.  Kashaya

a.    Ingredients

                                 i.      Ginger powder – 20gm

                                ii.      Pepper powder – 20gm

                              iii.      Jeera powder – 20gm

                              iv.      Jaggery –25gm

                               v.      Cardamom(yelakki)  – 2 gm

                              vi.      Tulasi – 5 leaves

                            vii.      Nelabevu – 5 leaves

b.    Methodology

                                 i.      Take 300 ml water in a container add jiggery boil & stir till it dissolves completely.

                                ii.      Add ginger, pepper, Jeera, Tulasi, Nelabevu and boil to 100ml.

                              iii.      The Kashaya is ready to serve.

c.     Benefits

                                 i.      Very good refresher in winter.

                                ii.      Also good for cold & cough.

                              iii.      Even controls fever.

12.  Malt

a.    Ingredients

                                 i.      Ginger powder – 5gm

                                ii.      Pepper powder – 5gm

                              iii.      Jeera powder – 5gm

                              iv.      Jaggery –15gm

                               v.      Cardamom(yelakki)  – 2 gm

                              vi.      Coriander powder – 5gm

                            vii.      Ground nut powder –5gm

                           viii.      Ragi powder – 5gm

b.    Methodology

                                 i.      Take 100 ml water in a container add jiggery boil & stir till it dissolves completely.

                                ii.      Add ginger, pepper, Jeera, coriander,   ground nut,  ragi, Cardamom and boil to 50ml.

                              iii.      Add 100 ml water & boil for 10 minutes.

                              iv.      The Malt is ready to serve.

c.     Benefits

                                 i.      Healthy drink to use daily instead of coffee/ Tea

                                ii.      Also good for cold & cough.