Ingredients:
• 1 cup red rice
• ¼ cup yellow moong dal
• 1 cup grated jaggery
• ½ tsp cardamom powder
• 2 cups of water

Procedure:
• Wash and soak red rice for 1 hour.
• After 1 hour drain the water.
• Spread this in a neat clean cloth and let it dry under fan for 20-30 mins.
• Grind this in a mixie to a coarse powder.
• It should be like rava/sooji consistency.
• Add moong dal to the mixie and pulse twice or thrice. Do not make it to a fine powder.
• In a vessel add jaggery and 2 cups of water to filter the impurities.
• In a kadai add 2 tbsp of ghee and pour the filtered jaggery water.
• Add cardamom and mix. Let it boil.
• Reduce the flame to slow and start adding the rice gradually.
• Add the moong dal and mix evenly.
• Cook this in slow flame for 15-20 mins.
• If you cannot keep stirring, once it becomes thick, keep this in pressure cooker. Once the steam comes, put the whistle and let it cook for 5 mins.
• Once it gets cooked in the kadai, switch off the stove. If cooker once the steam goes, open the cooker.
• Let it come to warm temperature.
• Grease the idli plate with ghee.
• Take small portion of the dough and make it to a ball shape.
• Keep this in the steamer and let it cook for 12-15 mins.
• Our super tasty healthy red rice modak/kozhukattai is ready to serve Ganesha on Ganesha Chathurthi.

For reference please click the above youtube link.

Ingredients:
1 cup soap nuts
½ cup shikakai powder
¼ cup vetiver
Grind all the ingredients to a powder form and sieve it.
Use this powder according to the quantity required.

For reference please click the above youtube link.

Enter some description hereIngredients:
Uttapam:
• ½ cup moong sprouts
• ½ cup carrots
• ½ cup shredded coconut
Procedure:
• Take a ladle full of dosa batter, pour on the tawa and spread carrots, coconut and moong sprouts.
• Pour little oil and press gently, cover and cook for a minute.
• Super tasty healthy tri color uttapam ready to be served.
• Advance Happy Independence day 2021
Mushroom gravy:
• 200 gms sliced mushroom
• 1 medium sized onion
• 2 medium size tomatoes pulp
• 1 tbsp ginger garlic paste
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• Salt as required
• 1 tbsp cashewnut powder
• 1 tsp garam masala
• ½ tsp cumin seeds
Procedure:
• In a kadai add 3 tbsp oil, once it becomes hot, add 2 inch cinnamon stick, 2 cardomom, ½ tsp cumin seeds.
• Add onions and fry for few seconds, then add ginger garlic paste, fry for 2-3 mins.
• Pour tomatoes pulp and mix.
• Add all the spices powder, red chilli, turmeric, coriander powder.
• After 2 mins, add the mushroom and let it cook for 2-3 mins.
• Once the moisture started to come out add salt and mix.
• Add 150 to 200 ml of water and mix.
• Add 1 tbsp cashewnut powder and mix.
• Cover with lid and let it cook for 5-6 mins in medium flame.
• After 6 mins, add 1 tsp garam masala, ½ tsp kasoori methi.
• Let it cook for 2 mins.
Now the super tasty mushroom gravy is ready to be served which can be had with dosa, uttapam and rice.

For reference click the above youtube link...

Ingredients:
• 2 cups grated beetroot
• 1 cup soaked toor dal
• 2-3 red chillies
• ½ cup chopped onions
• Little coriander leaves
• Little curry leaves
• 1 tsp fennel seeds
• Required salt

Procedure:
• In a mixie jar add fennel seeds, red chillies and grind for few seconds.
• Then add soaked toor dal. Do not add water while grinding. It should be course consistency.
• In a mixing bowl add the toor dal, grated beetroot and all other ingredients and mix with your hands.
• Make a small ball and press to disc shape.
• In the idli steamer, place banana leaf or wet cloth and place the vada.
• Steam for 10-12 minutes.
• This can be done in deep fry also.
• Put the vada in hot oil and reduce the flame to medium.
• Let it cook till both sides are cooked properly.
• Hot beetroot vada is ready to be served.

No cook beetroot vada:
• In a mixing bowl add ½ cup grated beetroot, sprinkle some gram dal powder/pottukadalai maavu, required pepper and salt.
• Mix with your hands, take a small portion, make into small ball and press to disc shape.
• Fresh beetroot vada is ready to be served.

For reference please click the above youtube link.

Ingredients:
• 3 cups Sprouted moong dal
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 3-4 red chillies (add more if you need more spice)
• Required salt
Procedure:
• Frist grind all the spices and then add sprouted moong dal.
• Grind it to a dosa batter consistency by adding required water.
• 5-7 dosa’s comes for this measurement. This can be had with tomato chutney or jaggery.

Soup:
• 1 cup Sprouted moong dal
• Steam the sprouted moong dal by adding little water and salt.
• Once the steam goes off, open and let it cool down for some time.
• Grind with required water.
• In a kadai, add ¼ tsp cumin seeds then pour the grinded moong dal mix. Add more water if needed. Let it boil for 2-3 minutes. Add 1 tsp pepper powder and give a stir. Then switch off the stove.
• Soup is ready to be served.

Ingredients:
• 2 cup roasted peanuts
• 2 tbsp cocoa powder
• 4 tbsp country sugar
• ¼ tsp salt
Procedure:
• In a mixie jar add peanuts and grind to a smooth paste.
• In between add salt, cocoa powder and country sugar.
• Enjoy super creamy chocolate peanut butter with roti and bread.

For reference, please click the above youtube link.

Ingredients:
• 1 cup sprouted moong dal
• ½ cup thick poha red/white
• ¼ cup tomatoes
• ¼ cup onions
• ¼ cup carrots
• 1 medium size green chilly
• Few curry leaves
• ¼ tsp turmeric powder
• ½ tsp mustard seeds
• 2 tbsp oil
• Required salt
Procedure:
• Wash and soak poha for half an hour to 1 hour.***
• In a kadai add 2 tbsp oil and temper with mustard seeds, curry leaves, green chilly.
• Add onions and fry for few seconds.
• Add tomatoes, carrots and veggies of your choice.
• Add sprouted moong dal and mix.
• Add turmeric powder, required salt and mix.
• Cover and cook for 2-3 mins.
• After 2 or 3 mins, open the lid and add soaked poha.
• Mix evenly so that everything gets blended together.
• Cover and cook for 2 mins.
• After 2 mins open the lid and squeeze half lemon into it and give a quick stir.
• Garnish with few coriander leaves.
• Transfer to serving bowl and enjoy the healthy recipe.

***I have used thick poha, so soaking time took little longer than the thin ones. Each poha differs so check the consistency accordingly after soaking.

For reference please click the above youtube link.

Ingredients:
• 2 cups black/kavuni rice
• ½ cup urud dal
• ½ cup red poha/aval
• 1 tsp fenugreek seeds

Procedure:
Soak black/kavuni rice for 8 hours.
• Wash urud dal. Soak for 4 hours along with a tsp of fenugreek seeds.
• Wash and soak red poha for ½ -1 hour.
• First grind urud dal and fenugreek seeds.
• After some time check the consistency of the batter, when it is smooth, pour this to the vessel.
• Next add black rice and grind.
When it is half grinded, add the soaked poha.
Batter should be little coarse and not smooth.
• Once poha gets grinded and blended with black/kavuni rice, switch off the grinder.
• Pour this to the same urud dal batter vessel.
• Add required salt and mix with your hands.
• Add water based on requirement.
• Beat the batter nicely with your hands.
• Pour this batter to another vessel.
• Let it ferment for 8 hours.
• After 8 hours, batter would have raised and can see tiny bubbles which indicates batter is fermented.
• This can be steamed in idli steamer.
• Grease the idli plate with little oil and pour the batter in the plates.
• Cook this in idli steamer for 10-12 minutes.
• Once done transfer to serving plate.
• Hot healthy tasty black/kavuni rice idli is ready to be served.
• It can be had with any sambar or chutney.

For reference please click the above youtube link.

Ingredients:
Dried curry leaves approx. 8 cups
2 tsp pepper
2 tsp cumin seeds
2 dried red chillies
2 tsp salt
Gingely oil

Procedure:
In a vessel add dried curry leaves and fry in low flame for few minutes till you get nice aroma.
In a kadai add oil, once it becomes hot add urud dal, dry red chillies and fry for few seconds.
Next add pepper, cumin seeds and salt.
Fry till urud dal starts to change light brown color.
Then switch off the stove and let it cool down.
First grind the urud dal mix to a smooth powder.
Grind curry leaves to a powder form separately.
Now mix both the powder and grind for few seconds so that it gets blended together.
Our homemade curry leaves powder is ready which can be had with idli or dosa or we can use to make rice also.

For reference click the above youtube link.

Ingredients:
• 1 cup roasted peanut
• 4 tbsp country sugar
• 1/3 cup crushed peanuts for topping
• ½ cup whole wheat flour

Procedure:
• Grind the peanuts to a smooth paste.
• In between add country sugar and a pinch of salt to enhance the sweetness.
• Pour the peanut butter in the mixing bowl.
• Add whole wheat flour and mix.
• Jaggery can be added if you want cookies to be little more sweetness else it can be skipped.
• Make a small ball, press into disc shape and dip into the crushed peanuts.
• Bake in pre heated oven at 180 degree celcius for 18-20 mins or as required.
• Fresh and real peanut butter cookies are ready.
For reference, click the above youtube link.