Pooja Cooking

Kannima and Poovadaikari

One day in Thai

Kannima
Ukkli
Vella vadai(regular urad daal vadai ground with jaggery)
Sundal
Fruits(five types, lemon is a must)
Coconut
Panagam
Neermor

Poovadaikari
Sweet pongal
vadai
paruppu
vegetable(avarai, vazhakkai etc)
Appalam
Clothes for pooja

Day 23

Breakfast: Ragi adai
Lunch: Chapathi, keerai thandu poriyal, morkuzhambu
Dinner: Rice, rasam, drumstick mor kuzhambu, kovaikkai veppadam



Ragi adai recipe
http://www.rakskitchen.net/2012/02/ragi-adai-spicy-version.html

Day 22

Breakfast: Poha
Lunch: Mint pulav(raks kitchen), fresh mattar gravy, raitha
Dinner: Chapathi, cahhana cabbage salad, left over gravy.

http://saffrontrail.blogspot.in/2010/02/chana-cabbage-salad-with-yogurt.html

Day 21

Breakfast: Sabudana kichdi with peanuts, boiled egg.
Lunch: Green peas paratha, pickle, raitha
Dinner: Chettinad style cabbage soup with moong daal and milk. Foccacia bread s/w stuffed with red bell pepper and shredded pepper gouda cheese.

Day 20

Breakfast: Besan Cheela
Lunch: Chapathi, Black eye peas with fresh ground masala, kovaikkai poriyal.
Dinner: Whole wheat Pasta with home made veggie sauce, fruits, cucumber salad with chat masala.


http://saffrontrail.blogspot.in/2012/02/black-eyed-peas-curry-with-fresh-ground.html


CHEELA
http://www.indianfoodforever.com/low-calorie/besan-ka-cheela.html

Ingredients:

2 cups Besan
1 large finely chopped Onion
1 finely chopped Green Chilli
1 bunch leaves finely chopped Coriander
1 tsp Ajwain
1 tsp Black Pepper Powder
1/2 tsp Red Chilli Powder
1 tsp Chat Masala
1 tsp Coriander Powder
1- 1 1/2 cup water to make batter
Oil for cooking
Salt to taste

How to make besan ka cheela:

• Put all the ingredients except water in a big bowl.
• Now start adding small quantities of water to make a smooth batter, so that there should be no lumps in it.
• Add water till it comes to a dropping consistency or just like dosa batter. now keep it aside.
• Now heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium. put little oil on tawa [1tsp.] & spread 1 serving spoonful of batter evenly on it.
• Cover it with lid just for a minute so that it should cook inside also. then remove lid, put some more oil on the top & turn it upside down.
• Let it be brown & crispy from both sides.
• Repeat the same with rest of the batter.
• Serve hot with green chutney or sause. it can be taken with toast also.

Day 19

Breakfast: Poori, bombay chutney
Lunch: vadagam vathal kuzhambu(Revathy Shanmugam book), sorakkai paratha, beans moongdaal poriyal.
Dinner: Rice, rasam, left overs from lunch.

Day 18

Breakfast: Lemon sevai
Lunch: Chapathi, chow chow spicy poriyal with channa daal
Dinner: Rice, rasam, paruppu urundai kuzhambu
Snack: Tutti-frootti cupcake

Day 17

Breakfast: Bread toast with omlette
Lunch: Keerai-garlic masiyal(Rak's kitchen), rasam, rice, potato fry
Dinner: Chapathi, Vazhaithandu kootu(Revathy Shanmugam book)

Day 16

Breakfast: Samba godhumai rava idli, kara chutney
Lunch: Chapathi, Poosanikkai pachadi, soya nugget kuzhambu(Revathy Shanmugam recipe book)
Dinner: Rice, rasam, left overs

Kara chutney
Grind 4 roasted red chilli with 1 tbsp thick tamarind extract. Temper with plenty of oil, mustard seeds and curry leaves.

Poosanikkai pachadi
http://www.rakskitchen.net/2011/05/ash-gourdpoosanikai-thayir-pachadi.html

Day 15

Breakfast:Ragi dosai
Lunch: Chapathi, kariveppilai kuzhambu, kovaikkai veppadam
Dinner: Left overs, rasam, rice.

Kariveppilai kuzhambu(By Revathy Shanmugam)
Ingredients
Small onions : 1/2 cup
Garlic : 1/2 cup
Tomato : 3
Tamarind : 1 ball
 To grind
Dried red chilli : 6
black gram dal : 1 tbsp
Peppercorns : 2 tsp
Cumin : 2 tsp
Asafoetida : 1 piece
Grated coconut : 3 tbsp
Curry leaves : 2 handfuls
Oil : 1 tbsp
 For seasoning
Mustard : 1/2 tsp
Black gram dal : 1/2 tsp
Oil : 2 tbsp
Method
Add 2 cups of water to tamarind, extract, strain and set aside.
Heat 1 tbsp oil in a frying pan add all the items to be ground and fry.
Add onion, tomato, garlic and fry.
Remove from stove.
Grind it when cool.
Mix this with tamarind extract and salt.
Heat oil in a frying pan, add mustard and black gram dal.
When mustard splutters add the tamarind mix and let it boil well.
Remove from stove.

Day 14

Breakfast: Vermicelli oothappam
Lunch: Chapathi, chow-chow poriyal with channa daal, Soya chunks curry
Dinner: Left overs, rasam, rice.

Vermicelli oothapam(Recipe source: Revathy Shanmugam)
Dosa batter : 2 cups
Vermicilli : 500 gm
Tomato : 4
Coriander leaves : a handful
Mint leaves : a handful
Chilli powder : 2 tsp
Garam masala : 1 tsp
Cumin powder : 1 tsp
Turmeric powder : ½ tsp
Salt : to taste
Oil : as needed
Boil vermicilli with 3 cups of water.
When cooked, drain excess water.
Cut tomato, coriander leaves, mint leaves and add to the cooked vermicilli.
To this add the powders and salt. Mix well and set aside.
Pour dosa batter in a heated pan. It should be thick.
Spread vermicilli mixture on the batter.
Pour oil around the oothappam and cook in a small flame.
Flip the oothappam and set aside when done.
This can be eaten with chutney and yoghurt raita. 


Soya Chunks Curry

http://www.rakskitchen.net/2011/03/soya-chunks-curry-soya-chunks-recipes.html

Day 13

Breakfast: Idli, onion chutney
Lunch: Methi, moong daal paratha, black channa kuzhambu
Dinner: Black channa kuzhambu, cabbage poriyal, rice

Black channa kuzhambu

1 cup black channa soaked over night and pressure cooked with salt, hing, turmeric powder and 1 tsp grated giner
To sautee and grind - one big onion, 3 med tomato, 5 cloves garlic, 2 TBSP coconut. While grinding, add one ladle full of cooked black channa. Channa gives the consistency without having to add too much coconut.
Dry roast and powder: 3 tbsp dhania seeds, 4 red chilli(5 if you want it spicy), 1 tsp fenugreek.
1 lemon size tamarind, get extract.
2 tsp grand sweets vatha kuzhambu podi.

Heat oil, tadka with mustard seeds and curry leaves.
Add ground paste, fry for a min.
Add grand sweets kuzhambu podi. Fry for two min on low flame.
Add dry powder. Fry for few more min.
Add tamarind extract and salt. When this starts boiling add cooked channa.
At this point either pressure cook for one whistle and simmer for 10 min. Or let cook and combine on stove top, on low flame for 20 - 30 min.

Same recipe can be done with raw peanuts. But don't grind the peanuts with wet masala mixture.

Day 12

Breakfast: Pongal, sambar
Lunch: Chapathi, beans paruppu usili, kara kuzhambu
Dinner: Usili, kuzhambu, rasam, rice

Day 11

Breakfast:  Idli
Lunch: Biriyani, boiled egg, raitha, rasam,
Dinner: Chapathi, vendakkai poriyal