Idly batter using Idly rice

Ingredients:

Idly Rice – 2 cups
Urad dal – 1 cup
Methi seeds – 1 tsp
Poha  – 2 tbsp
Salt – as required

Method:

1) Wash, Soak rice and urad dal and methi seeds together for 6 to 8 hours.
2) In another bowl, soak washed rice and poha for 6- 8 hours.
3) Wash and grind urad dal and methi seeds till smooth. It should double up the original quantity. (depends on the quality of urad dal). Do not add more water. Just sprinkle when needed.
4) Grind rice and poha till smooth with required water.
5) Take it in the same bowl with ground urad dal.
6) Add salt. Ferment overnight.
7) Once fermented, Check for consistency. Add water only needed.

Notes:

1) Add poha to rice only before grinding.
2) Instead poha , you can also add cooked rice.
3) I have used mixer or blender to make batter.
4) I have placed the ground batter in Oven overnight.

Home Remedies to reduce Body heat

Body heat is something I suffer from throughout the year. Here are some home remedies which are followed by my grandmom and mom.

1) Drink lots of water in a day
2) Soak moong dal overnight and consume morning
3) Pongal
4) Cucumber
5) Poppy seeds payasam - http://princessncooking.blogspot.com/2016/02/gasa-gase-payasa.html
6) Apply castor oil to hair, soak for 1 hour and then wash your hair with mild shampoo.
7) Buttermilk. say no to curd, it increases body heat
8) Watermelon
9)  Add sabja seeds in water overnight and drink.
10)  Eat saggubiyam / Sago / Tapioca pearls in form of payasam or just boil tapioca pearls with water and drink it a few times a day. It must be in a soup like consistency and you can add jaggery or sugar.
11) Coconut water / Tender coconut.
12)  Drink lots of fruit juices without sugar. 
13) Increase your vegetable quantity.
14) Take B complex tablets with doctor consultation.
15) Arrowroot powder 
16) Ragi malt  - Add a teaspoon full of ragi in boiling water, mix properly ensuring that there are no lumps. Beat curd and mix it to Ragi mixture. Add salt or sugar as per your requirement.

Bramin's style

Capsicum peas bath
Dry fruit gojju
Pineapple gojju / Menaskai

Home Remedies

Remedies from kitchen
Vegetable and Fruit Skin

Kesari Bath - Version 2

Ingredients : 

Medium Rava/ Semolina / Sooji - 1 cup
Water - 1 3/4 cup
Sugar - 3/4 cup or little more (your pref)
Ghee - little less than 1/2 cup
Cashews - as required finely chopped 
Raisins - as required
Cardamom / elaichi -2-3 no; powder
Orange food color - just a tiny pinch (Optional)
Salt - a pinch
Cloves - 1

Method :

1) Heat 1-2 tsp of ghee in a thick bottom kadai / pan and saute raisins & cashews  in it ,one by one. When they turn golden brown remove and keep aside.
2) In a same kadai  with leftover ghee,  roast rava over medium flame for 3 minutes or until it turns slightly golden brown. Make sure it doesn’t get burnt.
3) Boil water on the other side when roasting rava.
4) Once rava is roasted, add sufficient boiled water and carefully mix to make sure no knots are formed. 
5) Add sugar,salt and ghee.Mix everything . Keep mixing until the kesari starts leaving its sides .
6) Finally , add cardamom powder and nuts. Give a gentle mix and switch off .

Now Kesari bath is ready to serve . Serve hot or warm . 

Note:

1) Adding as much as ghee gives good flavour.
2) Pineapple essence and pieces can also be added - http://princessncooking.blogspot.com/2016/08/pineapple-kesaribath.html

3) I wanted the natural color to the kesari, so i have not added the color to it.

Kesari bath - Version 1

Ingredients : 

Medium Rava/ Semolina / Sooji - 1 cup
Water - 1 3/4 cup
Sugar - 3/4 cup or little more (your pref)
Ghee - little less than 1/2 cup
Cashews - as required finely chopped 
Raisins - as required
Cardamom / elaichi -2-3 no; powder
Orange food color - just a tiny pinch (Optional)
Salt - a pinch
Cloves - 1

Method :

1) Heat 1-2 tsp of ghee in a thick bottom kadai / pan and saute raisins & cashews  in it ,one by one. When they turn golden brown remove and keep aside.
2) In a same kadai  with leftover ghee,  roast rava over medium flame for 3 minutes or until it turns slightly golden brown. Make sure it doesn’t get burnt and keep it aside.
3) In a pan, add ghee, clove, and then add water. Boil water. 
4) Once its well boiled, Add the roasted rava slowly and carefully mix to make sure no knots are formed. 
5) Add sugar,salt and ghee.Mix everything . Keep mixing until the kesari starts leaving its sides .
6) Finally , add cardamom powder and nuts. Give a gentle mix and switch off .

Now Kesari bath is ready to serve . Serve hot or warm . 

Note:

1) Adding as much as ghee gives good flavour.
2) Pineapple essence and pieces can also be added - http://princessncooking.blogspot.com/2016/08/pineapple-kesaribath.html

3) I wanted the natural color to the kesari, so i have not added the color to it.

Puffed Rice Upma/Murmura Upma

Ingredients:

Puffed Rice - 2 liters
Onion - 1 Medium
Lemon juice or Tamarind pulp - 1/4 tbsp
Green Chilies - 4
Turmeric - 1/4 tbsp
Oil - 3 tbsp 
Mustard - 1/4 tbsp
Jeera/cumin - 1/4 tbsp
Curry leaves - Few
Fried gram(Fried Chana Dal) Powder - Optional
Salt - As Required

Method:

1) Soak in water for 5-8 mins, squeeze water and keep aside2) Heat oil in a thick pan, Add Mustard, jeera, curry leaves, green chilies and saute for few seconds.
3) Add chopped onions and fry until half has done. 
4) Add soaked-drained murmura, salt, fried gram (bhuna chana) powder, lemon juice and cook till murmura is heated thoroughly (Around 5-8 mins).

Serve hot with ghee, spicy chutney powder, pickle and home made curd (optional).

Upma /Upittu

Ingredients:

Semolina / Rava - 1 cup
Green chilies - 3
Mustard seeds - 1/4 tbsp 
Jeera - 1/4 tbsp 
Chana dal - 1/4 tbsp 
Urad dal - 1/4 tbsp 
Hing / Asafoetida - 1/4 tbsp 
Curry leaves - few
Oil - 2 tbsp
Turmeric - 1/4 tbsp
Salt - As required
Onion - 1 medium
Water - 2 cups
Vegetables of choice - 1 cup
Lemon juice - 1 tbsp
Shredded coconut - 2 tbsp
Finely chopped cilantro / coriander - 2 tbsp

Method:

1)  Heat the oil in a pan and add the urad dal and mustard seeds.
2) When the seeds crackle, add jeera, asafoetida, curry leaves, green chilies, and onions and saute on a medium flame until soft.
3) Meanwhile, in another pan, add the semolina and saute on a medium flame till light brown in color.
4) Add chopped vegetables one by one separately and fry until done.
5) Add all powders, salt, and mix for a min.
6) Add water and let it boil. Once the water starts boiling, add roasted rava slowly and stir well when adding.
7) Cook until all the water evaporates and rava is cooked.
8) Add coriander leaves, coconut and mix well.
9) Add lemon juice and mix well. Turn off heat.

Upma is ready to be served with pickle or coconut chutney.

Lemon Avalakki

Ingredients:

Attakalu / Poha / flattenned rice / Avalakki - 1 cup
Lemon juice - 1/4 cup
Oil - 2 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Peanuts / Groundnuts - 1/4 tbsp
Hing / Asafoetida - 1/4 tbsp
Curry leaves - 6
Green chillies - 4
Onion - 1/2 cup chopped
Coriander leaves - 1/4 cup

Method:

1) Wash attakalu properly, and soak it for around 30 mins or until soft.
2) In a pan, add oil, mustard, chana dal, urad dal, Peanuts, hing, curry leaves, green chillies, onion.
3) Mix well and fry until onions turn golden brown.
4) Now add the soaked attakulu followed by lemon juice. Mix and heat around 2 mins. Garnish it with coriander leaves.

Tasty Lemon Avalakki is ready to be served.

Note:

1) Onion can be avoided.
2) Vegetables can be fried and added too.

Curd Avalakki

Ingredients:

Attakalu / Poha / flattenned rice / Avalakki - 1 cup
Yogurt - 1/4 cup
Salt - As Required


Method:

1) Wash Avalakki properly, and soak it for around 30 mins or until soft.
2) Add Yogurt and salt to soaked Avalakki and Mix well.

Tasty Curd Avalakki is ready to be served.

Note:

1) Pomegranate and cashews can also be added.
2) Make sure to check the quantity of yogurt before you add as it softens poha. Also, add before you serve.

Sweet Avalakki

Ingredients:

Attakalu / Poha / flattenned rice / Avalakki - 1 cup
Sugar - 1/4 cup
Salt - A Pinch
Elaichi / Cardamom powder - 1/4 tbsp

Method:

1) Wash Avalakki properly, and soak it for around 30 mins or until soft.
2) Add Sugar, Cardamom powder and salt to soaked Avalakki and Mix well.

Tasty Sweet Avalakki is ready to be served.

Note:

1) Dry fruits roasted in ghee can also be added.

Raw banana Cutlet

Ingredients:

Raw banana - 1 medium
Potato - 1 medium
Red chilly powder - 1/2 tbsp
Amchur powder/lemon juice - 1/4 tbsp
Turmeric - 1/4 tsp
Green chilies - 4 medium
Ginger - 1/2 inch
Rice flour - 2 tbsp
Salt - as Required
Hing - 1/4 tbsp
Oil - for frying

Method:

1) Cook raw banana and potato with some turmeric and salt
2) Mash raw banana and potato into a fine paste.
3) To this mashed mixture, add all the other ingredients and mix well.
4) Make small balls and then press each ball flat enough.
5) Shallow fry this flattened mixture until golden brown.

Raw banana Cutlet is ready to be served. This can be served with Coconut chutney as well or can be served alone too.

Note:

1) Dill leaves can be added with mint and coriander leaves.
2) Green chilies can be substituted completely with Red chilly powder.
3) Onion can be added too
4) You can also add soaked moong dal. Use warm water to soak the Moong dal for 30 mins, or Soak for  4 hours.

MysorePak - Version 2

Ingredients:

Besan / Gram flour - 1 cup
Sugar - 3/4 cup
Ghee - 1 cup
Water - 1/4 cup


Method:

1) Dry Roast Gram flour until it turns golden brown or a nice aroma and sieve.
2) Mix 1/2 cup of ghee to gram flour and turn to lump free batter
3) In a pan, Add sugar, water and heat until 1 string consistency
4) Now add Gram flour batter and stir continuously until its well combined and ghee absorbed.
5) Add 2 tbsp of ghee and keep stirring.
6) Add 2 tbsp again and 2 tbsp again in batches as the ghee is absorbed
7) Stir until it leaves the pan as a whole.
8) Apply ghee in a pan, pour the mixture in it.
9) Wait until its cool and cut pieces.

Mysore Pak is ready to be served.

Beerakayi thavve

Ingredients:

Beerakayi (Tender)- 1 cup
Green chillies - 4
Moong dal - 1/4 cup
Salt - as required
Turmeric - 1/4 tbsp
Lemon juice - 2 tbsp
Curry leaves - 6
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Onion - 1 medium
Garlic - 4 cloves
Oil - 1 tbsp
Coriander leaves - 1/4 cup (Chopped)

Method:

1) Cook Beerakayi, moong dal with a pinch of turmeric in pressure cooker and keep it aside.
2) In a pan, add oil, mustard, jeera, chana dal, urad dal, hing, curry leaves, green chillies, onion and crushed garlic.
3) When onion is soft, add the cooked beerakayi and moong dal
4) Add sufficient water and salt. Boil for around 5 mins.
5) Now add Lemon juice and coriander leaves and turn off the flame.

Ajwain Poori

Ingredients:

Wheat Flour - 1 cup
Ajwain  - 1 tsp
Ghee - 1/2 tbsp
Salt - As required
Water for mixing the dough
Oil for deep frying

Method:

1) Mix the Ajwain, Ghee, Salt to Wheat flour and make a tight dough adding water little by little.
2) Let the dough rest the dough for 10 mins.
3) Pinch a lemon size dough and roll them into circles. Deep fry in hot oil on both sides.

Poori is ready to be served.

Note:

1) Ajwain can also be crushed in hand motor to rough powder and added.
2) Ghee is added to get the soft dough and crisp poori's.