Recipes by Vijaya Venkatesh

• Dal Dhokli
• Wheat Rawa Pesarattu
• Baingan Partha 
• Party Menu - 1

Manathakkali Keerai Poricha Koottu by Vijaya Venkatesh

Pathiya Samayal contest entry by Vijaya Venkatesh

Ingredients:
Manathakkaali keerai - a small bunch
coconunt - a small piece
red chilli - 1
pepper - 4 or 5
jeera - 1 tsp
salt to taste
boiled moong dal - 1 small cup

Method:
wash the leaves thoroughly and chop them. Add little water, salt and hing and cook. Grind coconut, chilli, pepper, jeera into fine paste and add. Finally add the cooked moong dal and mix well. Season this with mutard seeds, urid dal and curry leaves.
This dish can be mixed with rice and tastes wonderful.

Manathakkali keerai helps in healing the MOUTH ULCER (vaai punn) easily.

Modakkathan Keerai Dosai by Vijaya Venkatesh

Pathiya Samayal contest entry by Vijaya Venkatesh

Ingredients:
A small bunch of modakathan keerai
Soaked parboiled rice and Urid dal as u do normally for dosas

Method:
While grinding, add the leaves also. It gives a light green colour to the batter. Allow it to ferment and make dosas as u normally do.
This Modakathaan keerai is very useful in preventing Arthritis/Rhuematism

Party Menu 1 by Vijaya Venkatesh

I have used only the dishes which were posted for the  Wheat based contest. Since  all items are made of wheat, i have given 2 or 3 dishes only in each  category.

For Starter:

Wheat veggie rolls, Wheat flour cutlet and Wheat Rawa Seeralam with green chutney, tomato sauce

Nannari Sherbat,

Main course:

Ribbons chowmin

Dal Bhatti

Wheat Rawa Kichadi and Kadhi

Dessert:

Wheat Banana cake, Wheat Rawa Pineapple Halwa

Dal Dhokli by Vijaya Venkatesh

This is the second entry posted by Vijaya Venkatesh

Ingredients:

Green whole Moong 1/2 cup (sprouted moong can also be used) (left over moong subji can also be used)

Wheat flour 2 cups

salt to taste

haldi powder 1/2 tsp

Mirchi powder 1 -2 tsp depending on ur taste

Garlic pods 3 or 4 (optional)

cooking oil 2 tbs

Jaggery smal piece (optional)

Method:

Soak green moong for 2 hrs and boil adding little haldi powder. If u are using sprouted moong just boil adding little haldi pwder.

Add salt, haldi and mirchi powder, crushed garlic pods and oil and mix well with the wheat flour.once the ingredients mix well add water and kneed the atta into a soft dough. Keep aside for 1/2 an hour. Roll the dough like chappathi and cut them in lenghth and breath so that u will get square shaped pieces.

Heat a heavy bottomed vessel and add 2 cups of water and boil it. When it starts boiling, add the boiled moong. After 2 min. add the cut pieces and boil them for few min. Stir occassionally so that the pieces doesnot break . Once they are cooked add jaggery and wait for few min, so that it melts. Switch off the stove and keep the vessel coverd. Serve hot in a bowl.The dish will be in semi lquid form.

This is a traditional dish prepared by the people of Saurashtra region.

Wheat Rava Pesaratru

Contest entry posted by Vijaya Venkatesh
Ingredients:
Broken Wheat (small one) 1 cup
Paasi paruppu or payatham paruppu or Green whole moong 1 cup
Green chillies 2, hing- small piece or little powder, curry leaves
red chillies 2
ginger 1 small piece Methi leaves 1 small bunch or u can add onion or grated cabbage

Soak the dal for 1 hr...if u r using whole green moong soak it for 3 hrs. Soak the broken wheat for half an hour

Method:
Grind chillies, ginger and salt first and then add moong/dal and grind it to coarse paste adding little water. Once its done, add wheat rawa and just grind it for few min.Remove the ground paste and add hing, curry leaves and add cut methi leaves/cut onions/grated cabbage. Keep aside for 1/2 an hour.

Heat a tawa and spread the paste just like dosas ..coconut chutney or mint and dhaniya chutney or milagai podi will be a good side dish.