AMAVASYA THALI

 RECIPES:-

1. RICE
2. UPPU PORUPPU
3. BENGAL GRAM KOOTU
4. CABBAGE PALYA
5. CARROT, BEANS PALYA
6. RAW BANANA PALYA
7. BAJJI
8. RASAM
9. APPALAM
10. COCONUT MILK PAYASAM
    

1. RICE

INGREDIENTS:-

1. Rice           1 cup
2. Water         1 liter

METHOD:-

• Soak the rice for 2 hours.
• Boil water add the soaked rice and cook.
• Once the water comes up reduce the flame.
• Cook until the rice comes up.
• Strain the water completely with the help of strainer or a thin cloth.
• Close the top by wet cloth and tie with a thick thread and keep the bowl in slanting motion.
• Lift the bowl when all the water drips out.
• Serve hot with gravies.

2. UPPU PORUPPU:-

INGREDIENTS:-

1. Tuvar dhal             2 cups
2. Water                     6 cups
3. Castor oil               1 tbsp
4. Turmeric                1 tsp
5. Garlic                    10
6. Jeera seeds             1 tsp
7. Pepper corns          5
8. Badaga                   1 tbsp
9. Curry leaves           6
10. Coriander leaves    little
11. Ginger                    1/4"
12. Salt                         2 tsp
13. Jaggery                   1 tbsp
14. Oil                          1 tbsp

METHOD:-

• Boil 4 cups of water, add castor oil, and turmeric.
• Cook for 3 whistles, let the pressure settle down completely.
• Drain the dhal water for rasam.
• Mash dhal and add 2 cups of water, crush garlic, badaga, cut curry leaves, coriander leaves.
• Add pepper, pound ginger, salt and oil.
• Mix well and cook for 1 whistle, let the pressure settle down.
• Serve with rice and ghee.

3. BENGAL GRAM KOOTU

INGREDIENTS:-

1. Bengal gram              1 cup
   
2. Castor oil                   1 tsp
3. Turmeric                    1 tsp
4. Water                          5 cups
5. Tamarind                    big lemon size
6. Chilly powder            1 tbsp
7. Kootu masala             5 tbsp
8. Salt                             3 tsp
9. Jaggery                       1 tbsp

TO CUT INGREDIENTS:-

1. Small onion                 1 cup
2. Tomatoes                     3 nos
3. Brinjal                          10
4. Ginger                           1/4
5. Garlic                            5
6. Coriander leaves           little

FOR SEASONING:-

1. Oil                                2 tbsp
2. Badaga                         1 tbsp
3. Curry leaves                 10
4. Red chilies                    5
5. Hing                              1/2 tsp

METHOD:-

• Cut onion, tomatoes, brinjal lenght wise, pound ginger and garlic, cut coriander leaves.
• Soak tamarind for 1/2 an hour in a cup of water and extract the juice. 
• Mix the kootu masala powder together with tamarind juice.
• Wash bengal gram, boil water in a cooker, add bengal gram, castor oil, and turmeric.
• Cook for 2 whistles, cool down, and add the cut vegetables, salt, chilly powder, jaggery and kootu masala paste.
• Cook for 1 whistle, cool down and check salt and thickness of gravy.
• Add little water if necessary, add seasoning to the gravy.
• Heat oil add badaga, red chilies, hing, and curry leaves and pour on it.
• Serve with rice and ghee.

   4. CABBAGE PALYA:-

INGREDIENTS:-

1. Cabbage            1 big
   
2. Water                 2 tbsp
3. Salt                    1 tsp
4. Turmeric            1/4 tsp
5. Chilly powder    1/2 tsp
6. Coconut              1/4 cup
7. Onion                  1 big
8. Coriander leaves  little

FOR SEASONING:-

1. Oil                       2 tbsp
2. Mustard seeds     1 tsp
3. Urad dhal            1 tsp
4. Bengal gram        1 tsp
5. Hing                     1/4 tsp
6. Curry leaves         few

METHOD:-

• Wash and Grate cabbage and coconut, cut onion and coriander leaves.
• Heat oil in an iron kadai, add mustard and splutter, fry dhal, hing and curry leaves.
• Fry onion till light brown in color, add cabbage and mix.
• Add salt , chilly powder, water and close a lid and cook for 2 minutes on high heat.
• Rduce the flame and cook for another 2 minutes.Stir in between, 
• Garnish with coconut and coriander leaves.
• Serve with rice.

5. CARROT, BEANS PALYA

 

INGREDIENTS:-

1. Carrot                       5 big
   
2. Beans                       30
3. Onion                       1 big
4. Chilly powder          1 tsp
5. Turmeric                  1/2 tsp
6. Cumin powder         1 tsp
7. Salt                           1 tsp
8. Water                        1/4 cup
9. Coconut                    1/2 cup grated

FOR SEASONING:-

1. Oil                            2 tbsp
2. Mustard seeds          1 tsp
3. Urad dhal                 1 tsp
4. Bengal gram dhal     1 tsp
5. Hing                         1/4 tsp
6. Curry leaves             few
7. Coriander leaves      little

METHOD:-

• Wash and cut carrot, beans, and onion to small pieces.
• Heat oil in a kadai, add seasoning and crack mustard seeds, fry dhal and curry leaves.
• Add hing and onion and saute for 1 minute.
• Add cut vegetables and fry 1 minute.
• Sprinkle turmeric, chilly powder, cumin powder and mix.
• Add salt and water, bring to boil and and reduce the flame.
• Close a lid and cook for 5 minutes, stir in between.
• Garnish with coconut and coriander leaves.
• Serve with rice.

6 RAW BANANA PALYA

INGREDIENTS:-

1. Raw banana            1
   
2. Onion                      1 big
3. Green chilies           6
4. Ginger                     1/4"
5. Garlic                      5
6. Turmeric                 1/4 tsp
7. Water                      5 cups
8. Salt                         2 tsp
9. Coconut                 1/2 cup
10. Coriander leaves     little

FOR SEASONING:-

1. Oil                          2 tbsps
2. Mustard seeds        1 tsp
3. Uead dhal               1 tsp
4. Bengal gram           1 tsp
5. Hing                        1/4 tsp
6. Curry leaves            10    

METHOD:-

• Wash and scrape the skin of raw banana, and cut into 1" cubes.
• Boil water, add 1 tsp of salt and turmeric in a small cooker and cook for 1 whistle.
• Drain the water completely and cool it.
• Slice onion, slit chilies, and grate coconut, cut coriander leaves, pound ginger, and garlic.
• Heat oil in a kadai, crackle mustard seeds, fry dhal and curry leaves.
• Add hing, green chilies and onion, saute for 1 minute, add pounded ginger and garlic, fry for a minute.
• Fry till good aroma comes out, add cooked raw banana pieces and fry for a minute.
• Add salt, coconut and fry for a minute, garnish with coriander leaves.
• Serve hot with rice.

7. RASAM

INGREDIENTS:-

1. Dhal water                  1 cup
   
2. Tamarind water          1/2 cup
3. Tomato                       1
4. Water                          1/2 cup
5. Salt                             1 tsp
6. 
   

FOR POUNDING:-

1. Cummin seeds            1 tsp
2. Coriander seeds          1 tsp
3. Peppercorns                1 tsp  
4. Galic                           5

FOR SEASONING:-

1. Oil                               1 tbsp
2. Badaga                        1 tsp
3. Red chilies                  2 broken
4. Curry leaves               few

METHOD:-

• Heat oil in a kadai or a vessel on a low flame.
• Add badaga, hing, red chilies and curry leaves.
• Fry for a few seconds, add pounded ingredients and fry for a few seconds.
• Pour the tamarind juice, dhal water, salt, coriander leaves and water.
• Cook on a low flame until the rasam looks frothy on top. 
• Serve hot with rice.    

8. COCONUT PAYASAM

 INGREDIENTS:-

1. Semia                   1 pack broken
2. Jaggery                 1 ball
3. Coconut                1 whole
4. Cardamom            6
5. Cashewnuts           10 broken
6. Raisins                   10
7. Oil or ghee             2 tbsps
8. Water                     6 cups

METHOD:-

• Fry cashewnuts and raisin in ghee and take out and keep it aside.
• Fry semia in the same ghee and take out and keep it aside.
• Powder jaggery, and pound cardamom.
• In a bowl boil 1 cup of water and add jaggery till it melts.
• Strain and keep it aside. Extract milk from the coconut adding 2 cups of water.
• One thick milk and second milk. Pour the second milk in a heavy-bottemed vessel.
• Mix the jaggery syrup, and the remaing water with it and bring to boil on low flame.
• Add semia and cook for 5 minutes on low flame.
• Stir in the thick milk and cook for another 5 minutes.
• Sprinkle cardamom, cashewnuts, and raisins.
• Serve hot with bajji, vada, any snacks.

10. BAJJI

INGREDIENTS:-

1. Bengal Gram Flour                   2 cups
   
2. Baking Soda                             1 tsp
3. Chilly Powder                          1 tsp
4. Asafoetida                                1/2 tsp
5. Water                                        1 1/2 cups
6. Oil                                            for frying
7. Raw Banana                             1 big

METHOD:-

• Wash and scrape the outer skin of raw banana.
• Slice the raw banana with the help of slicer.
• Heat oil in a Kadai. Sieve the flour.
• Mix the above ingredients and add water.
• There should be no lumps. Mix well.
• Drop one drop of the batter to oil to check the heat.
• If the batter of the drop comes up soon then it is ready for frying.
• Take one slice of raw banana dip in the batter on both sides.
• And drop it in hot oil one by one.
• While dropping the heat should be high.
• After finishing slow down the heat.
• Turn the bajji and fry till crisp.
• If it is fried the oil bubbles will not appear.
• So you can guess that the bajji is ready.
• Serve with onion sambar.