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Traditional Lunch

Traditional Lunch

Cooking Time

Preparation Time : 60

Cook Time : 120

Total Time : 180

Ingredients

Serves 4

  • For red rice: Red rice 2 cups

  • Water 3 litre

  • For nei payasam : ghee 4 tsp

  • Cashews 10 nos

  • Raisins 10 nos

  • Cardamom powder 1 tsp

  • Jaggery syrup 1/2 cups

  • Japhal powder 1 pinch

  • Cooked rice 1 cups

  • Grated coconut 1/4 cups

  • Salt 1 pinch

  • For chitranna : Coconut oi 2 tsp

  • Mustard seeds 1 tsp

  • Channa dal 1 tsp

  • Asafoetida 1 pinch

  • Urad dal 1 tsp

  • Red chilli 1 nos

  • Groundnut 1/4 cups

  • green chilli 1 nos

  • turmeric powder 1/4 tsp

  • Cooked rice 1/2 cups

  • Salt 1/4 tsp

  • Lemon juice 4 tsp

  • Curry leaves 1 sprig

  • Coriander leaves chopped 2 tsp

  • tomato 1 nos

  • For mango rasam : raw mango 1 nos

  • Water 2 cups

  • Salt 1/2 tsp

  • Cooking oil 1 tsp

  • Mustard seeds 1/4 tsp

  • Red chilli 1/2 nos

  • For mixed palyam : Cabbage chopped 1 cups

  • Tomato chopped 1 cups

  • Salt 1/6 tsp

  • Raw mango chopped 1/4 cups

  • Red chilli powder 1 tsp

  • Jaggery syrup 1 tsp

  • Coconut gratings 1/4 cups

  • Water 1/2 cups

  • For banana stem chutney: Banana stem chopped 1 cups

  • Mustard seeds 1/2 tsp

  • Water 3/4 cups

  • Curd 1 cups

  • Rock salt 1/2 tsp

  • Coconut gratings 1/2 cups

  • Jeera chilli 2 nos

  • For poori and sweet samosa : wheat flour 1 cups

  • Sooji 1/2 cups

  • Water 1 cups

  • Cooking oil for dough 2 tsp

  • Cooking oil for deep fry 1/2 litre

  • Coconut gratings 1/4 cups

  • Ghee 2 tsp

  • Rock salt 1/4 tsp

  • For cabbage sambar : chopped cabbage 2 cups

  • Water 4 cups

  • Rock salt 1 tsp

  • Sambar powder 2 tsp

  • Tomatoes chopped 1 cups

  • Mustard seeds 3/4 tsp

  • Red chilli 2 piece

  • Curry leaves 2 sprig

  • Cooking oil 2 tsp

  • Raw mango peeled and chopped 1/2 cups

  • Tamarind 1/2 nos

Directions

  • 01

    Wash cleanly red rice and place it in the cooker with sufficient amount of water.

  • 02

    Bring it to 2 whistles, take off flame, after 20 minutes again cook in low flame until one whistle.

  • 03

    Take off flame and allow it to warm.

  • 04

    Serve in lunch time

  • 05

    Nei payasam

  • 06

    Cook white rice in pressure cooker and keep aside.

  • 07

    Take a thick bottomed pan, heat ghee, fry cashews until golden brown, add grated coconut and fry slightly.

  • 08

    Add cooked rice and Jaggery syrup.

  • 09

    Mix well and cook in low flame till the Jaggery syrup blends with the rice.

  • 10

    Now add raisins, salt a pinch, cardamom powder, japhal powder.

  • 11

    Mix well, the payasam will get will get thick and saucy in consistency, turn off flame and keep aside till serve.

  • 12

    For chitranna... In a large kadai heat oil, add mustard seeds, Red chilli, Channa dal, urad dal, asafoetida.

  • 13

    Let it splutter, add curry leaves and groundnut, fry slightly.

  • 14

    Add green chilli, turmeric powder, saute a minute.

  • 15

    Now add tomatoes and cooked rice. 16. Mix well and add Salt to taste.

  • 16

    Now add coriander leaves, lemon juice, mix well making sure rice doesn't break and take off flame and keep aside until serve.

  • 17

    Palyam... Heat water, add chopped veggies including mango.

  • 18

    Bring it to cook untill water evaporates completely.

  • 19

    Add salt, chilli powder, coconut gratings, jaggery syrup, mix everything well and keep aside until serve.

  • 20

    For chutney... Grind coconut, banana stem, salt, mustard seeds with some water.

  • 21

    Grind until smooth.

  • 22

    Remove into a bowl, add sufficient curd and mix well, if essential add seasoning of mustard seeds and red chilli with a tsp of coconut oil and keep aside until serve.

  • 23

    For poori and sweet samosa... In a bowl mix together wheat flour, rava, salt, water, ghee and cooking oil together.

  • 24

    Make a smooth and stiff dough.

  • 25

    Mix Jaggery syrup and coconut gratings, keep aside in a bowl.

  • 26

    Take dough and devide into gooseberry sized balls.

  • 27

    Take the balls one by one and press in roti maker.

  • 28

    Heat oil in a kadai, fry sufficient poori one by one in hot oil.

  • 29

    To the remaining poori add coconut stuffing, seal the poori like samosa, keep ready.

  • 30

    Fry in same hot oil until golden brown, remove on kitchen towel and serve in hot.

  • 31

    For cabbage sambar.... Cook cabbage and raw mango peeled in 2 cup hot water.

  • 32

    Add salt and cook until smooth.

  • 33

    Grind smoothly coconut gratings by adding sufficient water, sambar powder, tamarind, chopped tomato.

  • 34

    Transfer ground paste into cooked cabbage. 36. Add some water, let it boil finely.

  • 35

    Heat a pan, add oil, mustard seeds, red chilli and let it splutter.

  • 36

    Add seasoning into sambar, add curry leaves, take off flame and serve.

  • 37

    For mango rasam... Cook chopped small mango or appe mango malnadu special until smooth.

  • 38

    Add salt and if essential add green chilli, take off flame, allow it to cool.

  • 39

    Blend smoothly, transfer into a cooking pan

  • 40

    Bring it to boil finely by adding some water.

  • 41

    Heat oil in a pan, add mustard seeds and red chilli if essential, let it splutter, add into rasam and keep aside until serve.

  • 42

    Serve all traditional items with pickle, curd and buttermilk.

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