GINGER,MINT,LEMON DRINK

INGREDIENTS

LEMON -2 NOS

MINT LEAVES- 3 SPRIGS

GINGER- SMALL PIECE

SUGAR- AS REQUIRED

 ICE CUBES.




METHOD

Wash mint leaves and keep it aside. Clean ginger and remove skin and chop it roughly. Grind mint leaves and ginger pieces to fine paste. Pass the paste through a mesh and filter it. Extract lemon juice and add in ice cubes,mint and ginger paste and blend well and serve cool.

SEMOLINA DHOKLA/ RAVA DHOKLA

INGREDIENTS

SEMOLINA- 2 CUPS

CURD- 3/4 CUP

GREEN CHILLI PASTE- 2 TSP

SALT- ACCORDING TO TASTE

ENO SALT- 2 TSP

OIL- 2 TSP

FOR SEASONING

OIL- 4 TSP

MUSTARD- 1 TSP

SESAME SEEDS- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- I SPRIG.  CHOPPED


CORIANDER LEAVES FOR GARNISHING.


 PROCEDURE-

Combine semolina,curd,green chilli paste,salt to smooth mixture using a whisk.Set it aside for thirty minutes.
Add eno salt to the mixture just before steaming it. Steam for 10-12 minutes,

Take out the steamed contents and cut into squares and garnish with the prepared seasoning.

WATER MELON JUICE

Watermelon juice is refreshing,hydrating,replete with essential vitamins and minerals. This juice can be prepared in a jiffy and has immense health benefits.



 WATER MELON CHOPPED- 2 CUPS

MINT LEAVES- A FEW

ICE CUBES

SUGAR- ACCORDING TO TASTE.


METHOD

Scoop out the pulp and blend it in a blender along with mint leaves, sugar and refrigerate and serve. If you add ice cubes while blending,it will render the juice watery.

BROAD BEANS LENTIL CURRY

BROAD BEANS- 500 GRAMS

MOONG DAL- 1/2 CUP

ONIONS- 2 NOS

GREEN CHILLIES- 2 NOS

GRAM DAL- 4 TSP

CHILLI POWDER- 1 TSP

TURMERIC POWDER- 3/4 TSP

GRAM DAL- 4 TSP

SALT TO TASTE

MUSTARD- 1 TSP

URAD DAL- 1 TSP

GARLIC CLOVES- 5-6 NOS

OIL- 1 TBSP




 METHOD-  


In a pressure cooker add chopped broad beans,chopped onions,slit green chillies, and steam for two whistles and keep it aside.Dry roast gram dal till crisp and powder it after cooling.  In a pan add oil when its hot add mustard,when it splutters add urad dal,crushed garlic,and transfer the steamed contents and boil. Add chilli powder,turmeric powder,gram dal powder and cook for a  while.Garnish with chopped coriander leaves.

PORIMA AVARAKKAI CURRY

When I came across this dish for the first time,I was really intrigued by the name of this dish.This curry is prepared in rural districts in Tamilnadu during temple festivals.Here is the recipe

INGREDIENTS TO GRIND

Par boiled rice- 1 tbsp

Peppercorns- 1 tsp

Cumin seeds- 1 tsp

Red chillies- 5-6 nos

Onion- 1 no

Coconut gratings- 1/2 cup

OTHER INGREDIENTS

Broad beans- 450 grams

Mustard- 1 tsp

Oil- 1 tbsp

Salt to taste, turmeric powder-1/4 tsp

Curry leaves-1 sprig

METHOD-




Dry roast all the ingredients cited in the to (grind column)  along with raw onion and coconut gratings and keep it aside. Wash and chop broad beans finely.In a pan add oil,mustard seeds when it starts to splutter,add boiled broad beans over it,add salt and turmeric powder and ground ingredients and saute for a while and switch off.

CABBAGE IN CORIANDER GRAVY

INGREDIENTS TO GRIND

CHOPPED CORIANDER LEAVES- 1  TBSP

GREEN CHILIES- 3 NOS

GARLIC CLOVES- 4 NOS

GRATED COCONUT- 1/2 CUP


OTHER INGREDIENTS

CABBAGE- 500 GRAMS

ONION- 2 NOS

OIL- 1 TBSP

SALT TO TASTE

CUMIN SEEDS-1 TSP


METHOD- 



Grind the ingredients cited in the above column and keep it aside. Wash and chop cabbage and boil till it is cooked.Heat oil in a pan add cumin,when it splutters,add chopped onions,salt and saute till it turns translucent.Over this add the ground paste and cook till the raw smell goes off. At last add the boiled cabbage and mix well.