Traditional Lunch

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Traditional Lunch

Description

Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 2 Hr 0 Min

Total Time : 3 Hr 0 Min

Ingredients

Serves : 4
  • 2 cups for red rice: red rice


  • 3 litre water


  • 4 tsp for nei payasam : ghee


  • 10 nos cashews


  • 10 nos raisins


  • 1 tsp cardamom powder


  • 1/2 cups jaggery syrup


  • 1 pinch japhal powder


  • 1 cups cooked rice


  • 1/4 cups grated coconut


  • 1 pinch salt


  • 2 tsp for chitranna : coconut oi


  • 1 tsp mustard seeds


  • 1 tsp channa dal


  • 1 pinch asafoetida


  • 1 tsp urad dal


  • 1 nos red chilli


  • 1/4 cups groundnut


  • 1 nos green chilli


  • 1/4 tsp turmeric powder


  • 1/2 cups cooked rice


  • 1/4 tsp salt


  • 4 tsp lemon juice


  • 1 sprig curry leaves


  • 2 tsp coriander leaves chopped


  • 1 nos tomato


  • 1 nos for mango rasam : raw mango


  • 2 cups water


  • 1/2 tsp salt


  • 1 tsp cooking oil


  • 1/4 tsp mustard seeds


  • 1/2 nos red chilli


  • 1 cups for mixed palyam : cabbage chopped


  • 1 cups tomato chopped


  • 1/6 tsp salt


  • 1/4 cups raw mango chopped


  • 1 tsp red chilli powder


  • 1 tsp jaggery syrup


  • 1/4 cups coconut gratings


  • 1/2 cups water


  • 1 cups for banana stem chutney: banana stem chopped


  • 1/2 tsp mustard seeds


  • 3/4 cups water


  • 1 cups curd


  • 1/2 tsp rock salt


  • 1/2 cups coconut gratings


  • 2 nos jeera chilli


  • 1 cups for poori and sweet samosa : wheat flour


  • 1/2 cups sooji


  • 1 cups water


  • 2 tsp cooking oil for dough


  • 1/2 litre cooking oil for deep fry


  • 1/4 cups coconut gratings


  • 2 tsp ghee


  • 1/4 tsp rock salt


  • 2 cups for cabbage sambar : chopped cabbage


  • 4 cups water


  • 1 tsp rock salt


  • 2 tsp sambar powder


  • 1 cups tomatoes chopped


  • 3/4 tsp mustard seeds


  • 2 piece red chilli


  • 2 sprig curry leaves


  • 2 tsp cooking oil


  • 1/2 cups raw mango peeled and chopped


  • 1/2 nos tamarind

Directions

  • Wash cleanly red rice and place it in the cooker with sufficient amount of water.
  • Bring it to 2 whistles, take off flame, after 20 minutes again cook in low flame until one whistle.
  • Take off flame and allow it to warm.
  • Serve in lunch time
  • Nei payasam
  • Cook white rice in pressure cooker and keep aside.
  • Take a thick bottomed pan, heat ghee, fry cashews until golden brown, add grated coconut and fry slightly.
  • Add cooked rice and Jaggery syrup.
  • Mix well and cook in low flame till the Jaggery syrup blends with the rice.
  • Now add raisins, salt a pinch, cardamom powder, japhal powder.
  • Mix well, the payasam will get will get thick and saucy in consistency, turn off flame and keep aside till serve.
  • For chitranna... In a large kadai heat oil, add mustard seeds, Red chilli, Channa dal, urad dal, asafoetida.
  • Let it splutter, add curry leaves and groundnut, fry slightly.
  • Add green chilli, turmeric powder, saute a minute.
  • Now add tomatoes and cooked rice. 16. Mix well and add Salt to taste.
  • Now add coriander leaves, lemon juice, mix well making sure rice doesn't break and take off flame and keep aside until serve.
  • Palyam... Heat water, add chopped veggies including mango.
  • Bring it to cook untill water evaporates completely.
  • Add salt, chilli powder, coconut gratings, jaggery syrup, mix everything well and keep aside until serve.
  • For chutney... Grind coconut, banana stem, salt, mustard seeds with some water.
  • Grind until smooth.
  • 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.
  • For poori and sweet samosa... In a bowl mix together wheat flour, rava, salt, water, ghee and cooking oil together.
  • Make a smooth and stiff dough.
  • Mix Jaggery syrup and coconut gratings, keep aside in a bowl.
  • Take dough and devide into gooseberry sized balls.
  • Take the balls one by one and press in roti maker.
  • Heat oil in a kadai, fry sufficient poori one by one in hot oil.
  • To the remaining poori add coconut stuffing, seal the poori like samosa, keep ready.
  • Fry in same hot oil until golden brown, remove on kitchen towel and serve in hot.
  • For cabbage sambar.... Cook cabbage and raw mango peeled in 2 cup hot water.
  • Add salt and cook until smooth.
  • Grind smoothly coconut gratings by adding sufficient water, sambar powder, tamarind, chopped tomato.
  • Transfer ground paste into cooked cabbage. 36. Add some water, let it boil finely.
  • Heat a pan, add oil, mustard seeds, red chilli and let it splutter.
  • Add seasoning into sambar, add curry leaves, take off flame and serve.
  • For mango rasam... Cook chopped small mango or appe mango malnadu special until smooth.
  • Add salt and if essential add green chilli, take off flame, allow it to cool.
  • Blend smoothly, transfer into a cooking pan
  • Bring it to boil finely by adding some water.
  • Heat oil in a pan, add mustard seeds and red chilli if essential, let it splutter, add into rasam and keep aside until serve.
  • Serve all traditional items with pickle, curd and buttermilk.