Preparation of Curd Rice / Bhagala Bhath

Rice 2 cups
milk 2 cups
ginger 1 cm
fresh curd 2 cups
green chillies 3
mustard seeds 1 tsp
curry leaves 8
Asafoetida a pinch
Oil
salt to taste

Boil the rice in a pressure cooker. While it is warm, slightly mash up. Heat oil and fry the mustard seeds and asafoetida. and add chopped green chillies, ginger and curry leaves. Pour over the rice.

Beat the curd and add salt. Pour over the rice and mix well. Add the milk and mix thoroughly. Cool. If it becomes quite thick, add more milk. Serve with pickle.

For preparing it for children you can add grapes in it. They like it very much.

Preparation of Dosa

Rice 2 cups
Black gram 1 cup
fenugreek seeds 1/2 tsp.

Soak rice and black gram with fenugreek seeds separately in water for 4 hours. Grind them separately. Add with salt and keep it for overnight.

Heat a griddle, smear generously with oil and spread the batter into a dosa. After few minutes turn over and add some oil. Serve with chutney or Sambar.

Preparation of Aviyal

White pumpkin peeled, cubed - 100 grms

Drumsticks, peeled, cut into 3 cm pieces - 10 pieces

Yam, peeled cubed - 100 gms

raw bananas peeled, cubed - 3

brinjals, cubed - 2

french beans, chopped - 1 cup

Green chillies - 5

Red chilies - 3

Yoghurt - 1 cup

coconut oil - 4 tpsb.

turmeric powder - 1 tsp.

cummin seeds - 1/2 tsp.

currery leaves - 8

Coconut scrapings - 3 cups

Salt to taste

Wash all vegetables. Add salt, turmeric, ground green chillies and curry leaves. Cook in a little water in a pressure pan till all vegetables are soft.

Grind the coconut finely and mix with the yoghurt. Add this paste to vegetables and check salt. Coook for a few minutes to blend. Heat oil and add red chillies. Pour oil over the Aviyal and serve hot.

Reciepe - Coconut Rice or Thengai Sadam

Rice - 2 cups
coconut - 1
cashew nuts - 2 tbsp.
urad dal - 1 tsp.
mustard seeds - 1 tsp.
red chillies and green chillies - each 2
salt to taste
asafoetida - one pinch
coconut oil - 3 tbsp.

Pressure - cook the rice. Heat oil in a Pan and add mustard seeds. As the seeds pop add the urad dall, asafoetida, boroken red chillies and cross cut green chillies and few curry leaves. Then add coconut scrapings and fry till aroma comes. Pour over the rice and add salt. Mix thoroughly. Add the fried cashew nuts. It is delicious to eat.