Re: Chitvish Recipes - Post your comments here Raw Food Dinner - 3 I am becoming imaginative, if I can say so ! Puli aval Pumpkin kuzambu Mixed sprouts Apple Puli aval: Grind aval to rava consistency & soak in thin tamarind water, little jaggery powder & salt. Add pepper-jeera powder & serve topped with flax seeds. Pumpkin kuzambu: Chop white pumpkin & raw mango into small cubes. Grind tomato, onion, grated coconut,pepper, haldi into a paste. Mix into the vegetables with salt & little water to get the desired consistency. Let it soak for 1 hr. Love, Chithra.
Re: Chitvish Recipes - Post your comments here Raw Food Breakfast - 4 Juice with tomato & mint Sweet poha Papaya Apple Pineapple Sapota Sweet poha - Soak red poha, after powdering coarse, in milk. Add powdered jaggery & grated coconut. Love, Chithra.
Re: Chitvish Recipes - Post your comments here Raw Food Lunch - 4 Juice made with white pumpkin, pieapple, mint & coriander Mixed sprouts Cabbage curls Cucumber Slices Tomato Slices Grated coconut Linseed powder Curd - 2 tbsp Love, Chithra.
Re: Chitvish Recipes - Post your comments here Raw Food Dinner - 4 Mor Aval Pumpkin-Mango Kuzambu Mot sprout Sapota Mor Aval : Soak coarsely powdered red aval in thin buttermilk. Add salt & pepper-jeera powder.Garnish with grated coconut & coriander leaves. Pumpkin-Mango Kuzambu: Grate whie pumpkin & slightly sour mango. Grind mint leaves & ginger. To the vegetables, add the paste, chopped onions, salt & enough water to get a kuzambu consistency. Garnish with coarsely powdered peanuts. Love, Chithra.
Raw Food Breakfast - 5 Juice made with pineapple + mint Cherries Pears Apples Papaya Grapes Banana Love, Chithra
Devasa Samayal - Thanjavur Tradition I am giving the general methods: Things to be avoided: Sugar, coconut, green chillies, tur dhal, all English vegetables, tomatoes, brinjal, drumstick, karamani, yellow pumpkin, chow chow, white pumpkin, potato Store bought rice flour is generally not used. Items to be cooked: Payasam ( usually moong dhal +jaggery) 2 pachadis – one with curds – cucumber or vazathandu or sauted tender pudalangai one with tamarind – mango, vilampazam (wood apple) 5 curries – raw banana is a must – the others can be avarkkai, kothavarai, vazaithandu, pudalankai, tender jackfruit, pavakkai, sweet potato, seppankizangu Poritha kuzambu - bittergoiurd, avarakkai or pudalankai Morkuzambu – seppankizangu or bonda with vadai mavu Rasam – only lime Moong dhal fo kalathukku Thogayal Ginger-mango pisaral Bakshanams – Ellurunadai, vadai, athirasam must Sukiyan, vellathirattupal, thenkuzal, halwa etc according to family custom How to go about: Curryma podi: Lightly roast 2 cups moong dhal ( previous day) & chop vegetables suitably Roast dry ½ cup urad dhal + 1 cup curry leaves first, the add 1 tbsp pepper ( + jeera in some houses) & powder coarse. Lightly roast 1 tbsp raw rice & powder for watery vegetables To temper for all dishes: Heat 2 tbsp oil, temper 2 tbsp kaduku, ¼ cup urad dhal, Cook moong dhal ( not pressure cooker direct cooking keep for kalathukku when almost but not fully done Fully done for kuzambu & rasam Poritha kuzambu – vegetable +cooked moong dhal + curry mapodi + rice flour + tempering Some add tamarind water, varies with families. Morkuzambu - thick buttermilk + paste of ginger +pepper + jeera + rice flour + curry leave Temper only kaduku. Rasam - pepper-jeera powder , salt, dhal water, curry leaves + lime juice Thogayal: - Some use tender pirandai lightly roasted Curry leaves + ellurundai + inji + ½ tsp pepper + puli + uppu + vellam +left over curry powder, if any Ellurundai: Dry roast ellu Pagu vellam – thakkali padam vadai: Soak urad dhal - salt & pepper + cuury leaves at the end Adirasam: Soak, drain & dry rice. Powder in mixi. Pagu vellam – thakkali padam Sukiyan: ¼ cup raw rice + 1 tbsp ulundu – soak for ½ hr & grind to a thick paste, Keep vadai mavu (without salt etc) - dip balls in this & deep fry Fruits 3 – banana, jackfruit, mampazam All bakshanams to be served in pairs – appam, vadai, ellurundai, sukiyan, poli Love, Chithra.
Devasa Samayal - Palakkadu Tradition General format: No of curries in all – odd no – 3 podithuvals + 2 kootus, minimum ( it used to be 5+4) Not to be used – english vegetables, ilavan, mathan, chow chow, bangalorevellarikkai(kakadi), Tur dhal, Hing, jeera, chillii powder, green chillies Only moong dhal to be used Podithuval - pudalangai, karamani, vazakkai, seppankiangu, senai, kothavarai, Sweet potato, vazathandu, parikkai ( pitla) Kootu - same vegetables + malbar vellarikkai Pachadi - 2 – one salt, & one puli –( malabar vellarikkai, vazathandu, mampazam ( raw or ripe)) Kuzambu – parikkai + puli Rasam - poricha rasam Payasam – pal payasam How to go about: Lightly roast 2 cups moong dhal ( previous day) & chop vegetables suitably Roast dry ½ cup urad dhal + 1 cup curry leaves first, the add 1 tbsp pepper & powder coarse. (1) To temper for all dishes: Heat 2 tbsp oil, temper 2 tbsp kaduku, ¼ cup urad dhal, ½ cup finely grated coconut ( till red) – keep aside (2) Cook moong dhal ( not pressure cooker) - direct cooking - ¼ done – remove enough for podithuvals (1) - ½ done for poli, sukiyan - Fully done for kuzambu & rasam To grind & keep ready: Grind 1 cup raw coconut with 1 tbsp pepper to fine paste( pachadi, kootu & pitlai) (3) Cook the vegetables for podithuval ( micro wave or pr. cooker) with salt. In a kadai take podithuvals one by one –add vegetable, add 1 tsp of the powder, 1 tbsp moong dhal + 1 tbsp of tempering – mix well, cook for 1 mte & remove ( to dry). Kootu: Add the vegetable + 1 tbsp of (1) + 1 tsp of 2 + 1 tbsp of 3 – cook for 1 mte Pachadi: Puli – cook in puli water + kootu paste + vallam + tempering ( optional) Curd pachadi Kuzambu: Cook parikkai in puli water + fully cooked dhal & ground paste & temper Rasam: Puli water + curry powder & dhal + temper Thogayal: Curry leaves + ellurundai + inji + ½ tsp pepper + puli + uppu + vellam +left over curry powder, if any Bakshanam: Ellurundai: Dry roast ellu Pagu vellam – thakkali padam Sukhiyan & poli; Drain the half cooked dhal while still reasonably hot – churn it with powdered vellam in a mixi with coconut without grains – if moist, fry to evaporate moisture Outer covering – as for poli with atta Sukiyan: ¼ cup raw rice + 1 tbsp ulundu – soak for ½ hr & grind to a thick paste, dip (poli) balls in this & deep fry vadai: Soak urad dhal - salt & pepper + cuury leaves at the end Appam: Soak raw rive, grind with vellam & pazam( very ripe) Raw mango + inji + salt to be served Fruits 3 – banana, chakkai, mampazam All bakshanams to be served in pairs – appam, vadai, ellurundai, sukiyan, poli Chukku vellam, honey, milk Salt to be served Love, Chithra.
Raw Food Lunch - 5 Juice made with carrot, tomaro & coriander Mixed sprouts Carrots Chowchow Capsicum Cabbage Tomato Cucumber Curd - 2 tbsp
Raw Food Dinner - 5 Poha soaked in curds _ chopped white onions + chopped mango + flax seeds Cucumber kosemalli Moong sprouts Orange