Shanthi Krishnakumar's cook book: How to?

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Saturday, April 1, 2017

Paruppu thengai

Paruppu thengai is a tambrahm traditional conical pair of sweet, made during all auspicious occasions. When done at home, it is made on auspicious days and kept in Perumal sannidhi before taking it to the function. Paruppu thengai symbolizes the mountain of sweetness. The pairs symbolise a male and a female. So they are MADE ONLY IN PAIRS alongwith small chikki balls which symbolizes children. It is mandatory to make these paruppu thengais for almost all functions like, marriages, upanayanam, gruhapravesham, valaikappu, seemantham, ayush homam(1st birthday), sashtiabdhapoorthi(60th birthday), sadhabishekam(80th birthday) etc. Traditional sweets like peanuts, pottukadalai, manoharam, boondhi ladoo are made with jaggery, and filled in a pair of metal cone moulds to get the cone shape. I do not know why the sweet is named 'paruppu thengai'. Do share if you know.The metal cones are called ‘Paruppu thengai koombu’ or ‘Paruppu thengai koodu’ or ‘Seer koodu’. The koodus will be available in stainless steel marts and metal marts. The chikki like sweets are unmoulded from the cones without breaking the shape, and wrapped with decorative gold papers or gift wrappers and flowers on the top. They are placed on the function stage, near the homam, alongwith other ‘seer’ (gift) items. Customarily, this is made by the girl’s family and given as a seer/gift. Some people keep 5 different varieties of paruppu thengais. After the function is over OR on an auspicious day, these are broken and distributed among relatives and friends. During thirukarthigai festival, small handmade paruppu thengaais are made at home with aval pori, nel pori etc.

Nowadays paruppu thengais are beautifully decorated according to one’s creativity, with mirror work etc. Also, they are filled with varieties of sweets like chocolate burfi, cashews, mysore pak.

How to make paruppu thengai at home? Making is not tedious, all you need is little patience and metal cones.

My sister makes perfect and excellent paruppu thengais. Recently, she made this for a function at our home and she sent me the pictures. Thanks for sharing the pictures Radha 😄
INGREDIENTS:

Peanuts
Crushed Jaggery
Cardamom powder
Ghee - to grease the mould
Paruppu thengai koodu (metal cones)

METHOD:

Making paruppu thengai is like the usual way of making kadalai urundai, pottukadalai urundai or manoharam. The mixture is filled inside the metal cone instead of shaping into balls. The quantity of peanuts vary according to the size of the cones. The paruppu thengais in picture is made with a 9" height cone.

NOTE: Make two batches. First fill one mould and repeat the procedure for the other mould.

Grease the inside of paruppu thengai koodu with ghee and keep ready.

Roast peanuts and remove the skin. Alternatively you can also buy skinless roasted peanuts and dry roast again it until hot. Take a wide plate and put the roasted peanuts in it.

Crush jaggery and dissolve in water, strain and make a soft ball consistency syrup. Remove quickly and add it to the peanuts. (Tip: Instead of adding the peanuts to the syrup, my grandma and mom always adds syrup over the peanuts and say the jaggery will spread well all over the nuts if doing like this). Mix well until the syrup is coated evenly.

Fill the cones with this mixture little by little simultaneously pressing it firmly with a 'keerai mathu' (wooden masher). After filling, dust your hand with little rice flour and press the bottom firmly and evenly with your hand.

While the mixture is still warm, grease your hand with ghee and shape some urundais (balls) also.

When cool, tap the koodu very gently on all sides and unmould paruppu thengai from the cones without breaking the shape, and wrap with decorative gold papers or gift wrappers with flowers on the top.

Home made paruppu thengai is ready.

Monday, May 2, 2016

Murungai ilai podi

Murungai ilai / Drumstick leaves are known for its medicinal values . It aids in lowering blood sugar, cholestrol, and blood pressure. It is effective in treating anaemia as it is rich in iron. It aids in milk secretion for lactating mothers. Also it has enormous health benefits. You can google for it. To be precise it is nature's multi-vitamin.

HOW TO CLEAN DRUMSTICK LEAVES EASILY?
Many people do not buy these leaves because removing the leaves from the stalk is a troublesome job. To make it easy, just roll the drumstick leaves tightly in a newspaper and leave it overnight. The next day, tap it on the paper and leaves will shed by themselves. Discard the yellow leaves. After tapping like this, few very small stems can be removed easily. Left out tiny stems will stay at the bottom when washing the leaves. This is the easy way to clean drumstick leaves.

Murungai ilai podi (Drumstick leaves powder) can be made with more dhals, but I prefer to have it rich-green coloured, with more leaves, as I like the flavour of leaves to be more than the dhals. A fistful of leaves can be used if you want it like dhal powder. A big bunch of leaves bought will make only 1 or 2 cups after dried.

INGREDIENTS:

Drumstick leaves /Murunga ilai (dried) - 2 cups tightly packed
Toor dhal - 2 teaspoons
Chenna dhal - 1 teaspoon
Urad dhal - 1 1/2 tablespoons
Dry red chillies - 3
Salt - to taste
Oil - 1 teaspoon

METHOD:

Wash drumstick leaves, take just the leaves, discard the stem, pat them in a towel without water and dry it in shade, on a newspaper for a couple of hours.

Heat oil in a pan and fry dhal and chillies until golden brown, transfer it to a plate. In the same pan, dry roast drumstick leaves until crisp and transfer to a plate OR microwave for a few minutes, stirring in between until dry. When cool, dry grind the dhals & chillies first coarsely. Add drumstick leaves and salt and grind to a fine powder. Store in an air-tight container. Tastes awesome with hot rice and ghee. Goes well with idli, dosa and curd rice as accompaniment. You can sprinkle this powder on dosas and eat like podi dosa.

Thursday, March 10, 2016

How to cook Quinoa

My son is in USA and they cook quinoa regularly. My DIL brought this for me when she came here. Nowadays, I substitute this for cereals and replace it for rice. It is quick and easy to cook.

What is quinoa?

Most of you would be familiar with quinoa. And, to those who want to know about it, Quinoa (pronounced as kinwa / keen-wah) is referred to as a 'supergrain'. It is a grain crop grown for its seeds, cultivated widely in South America. It is actually the seed which we cook. It is high in fiber and has high protein and a complete food in itself. Quinoa is also packed with calcium, potassium, dietary fibre and essential amino acids. The unsaturated fat and the lowest carbohydrates than any other grain makes it a 'superfood'. This makes it an ideal food for diabetics as it is gluten free. It is said to be beneficial for people suffering from migraine headaches also. To know more about quinoa, google about it or see wikipedia.

How to cook quinoa?

Not keen on quinoa yet? Try it out now. I will post some quinoa recipes in the days to come. And now the basics..

METHOD:

It is like cooking rice. Wash the seeds a couple of times, preferably 3 or 4 times, otherwise, the grains can be bitter. The ratio is 1 cup of uncooked quinoa to 2 cups of water / vegetable stock. Combine 1 cup of quinoa with 2 cups of water or vegetable stock in a saucepan or vessel. Bring to a boil. Turn heat on low, cover and cook for 15 minutes. Switch off the stove, keep it covered and after 5 minutes, fluff with a fork and serve. Quinoa is perfectly cooked when each grain is translucent and the sprout is visible. Alternatively, just follow the cooking instructions on the pack you buy. It comes out perfect. Quinoa can be pressure cooked and can be cooked in a rice cooker as well.

What is the tamil name for quinoa and where is it available?

No tamil name to my knowledge. Quinoa is NOT thinai. Quinoa is seed. Thinai is millet. Thinai is light yellow in colour and looks different from quinoa. Thinai and other millets are beads like grains, whereas quinoa is like a flat seed in appearance. Google and many people say different tamil names though. This is a foreign crop, and if you are so fond of tamil name, you can say it as 'seemai thinai' (சீமைத்தினை). Seemai in Tamil means 'foreign', thinai in English is 'foxtail millet'. 'Seemai thinai' means foreign crop similar to thinai. But organic shops say 'Quinoa' only. Quinoa is very expensive in India. White quinoa is available in all organic stores in India. White, red and black quinoa are also available.

How to cook millets can be seen here.
Scroll here for Millet recipes.

Wednesday, November 19, 2014

Tamarind paste

This method is an option to those who feel lazy to extract tamarind pulp on a daily routine in south-indian cooking. Most people do not use the vandi (remains at the bottom) of the rasam as they don't like the tamarind bits on their plate. When rasam is made with this paste, you can use even the vandi, without the irritating tamarind bits. Also, by using this paste, you can make even a very small bowl of sambar or rasam.

How to make tamarind paste at home similar to the ones we get at stores?

INGREDIENTS:

Tamarind - 1/4 kg.

Salt - 1 tablespoon (optional)

METHOD:

Take tamarind in a vessel, add water just to immerse it. Pressure cook for 3 whistles (add salt at this stage). When cool, remove the seeds if any. ( Note: Grinding with seeds makes the paste bitter and spoils the blade of the mixie). Grind in a mixie to a puree. Add very little water and sieve through a big-eyed colander. Discard the fibers.

In a pan, add the tamarind paste and boil until pasty. It is preferable to use a deep vessel while boiling it, to prevent splashing out. When cool, transfer to sterilised / clean bottles, cover with a silver foil and close the lid airtight. Stays good for 2 months when refrigerated.

NOTE:

USE ONLY A DRY SPOON.

Adding salt prevents the slight bitter taste if any, optional though. Keep in mind the added salt while using the paste for dishes.

Friday, September 12, 2014

HOW TO COOK MILLETS? / MILLETS COOKING BASICS / SAAMAI SADHAM / SAAMAI RICE

What are millets?

Millets, known as Sirudaniyam in Tamil, are small seeded grains, gluten free and non-allergic. They are rich in fiber, iron, calcium and phosphorous. Also rich in protein, amino acids, minerals and anti-oxidants.

Benefits of millets:

Highly effective in reducing weight. Controls blood sugar level. Lowers the risk of diabetes. Repairs body tissues. Prevents constipation. Prevents ulcers. Helps in easy digestion. Reduces the risk of cancer. Good for heart. Improves stamina. Improves body metabolism. Controls arthritis. Improves skin disorders. Improves menstrual disorders. Lowers cholestrol and triglycerides. Magnesium in millets reduce the effects of migraine. Lowers high blood pressure.

Millets can be substituted for rice and wheat in day to day cooking. However, millets should not be consumed in great quantities by those with thyroid disease.

GLOSSARY OF MILLETS

Tamil	English	Hindi
Kuthiravaali	Barnyard millet	Jhangora
Saamai	Little millet	Kutki
Varagu	Kodo millet	Kodra
Pani varagu	Proso millet	Barri
Thinai	Foxtail millet	Kangni
Kambu	Pearl millet	Bajra
Kezhvaragu / Ragi	Finger millet	Mandua
Cholam	Sorghum	Jowar

Let us start with the basics on cooking millets. How to cook millets? You can either cook it in a vessel or pressure cook.

INGREDIENTS:

Any millet (Saamai, Kuthiravaali, Varagu or Thinai) - 1 cup

Water - 2 OR 2 1/4 cups ( I used 2 1/4 cups)

METHOD:

Remove the grits and wash the millet well. Add water and pressure cook for 3 whistles. Serve with sambhar, rasam and curd.

Vessel method:

Any millet (Saamai, Kuthiravaali, Varagu or Thinai) - 1 cup

Water - 3 cups

Boil water in a pan. Remove the grits and wash the millet well. Drain the water completely. When water starts boiling, add the millet and cook covered in medium heat until the water is absorbed and soft. Keep aside covered for 15 minutes. It will get fully cooked in the steam. Fluff with a fork. Serve with sambhar, rasam and curd.

NOTE: If millet is cooked with less water it doesn't get cooked properly. As I prefer completely cooked millet, I use the above proportion. However, you can adjust the water level to suit your preference.

Tuesday, December 17, 2013

South Indian filter coffee

A filter coffee??? Sounds easy.... but not everyone can make the perfect south indian filter coffee. How to make filter coffee? What should be the consistency for decoction? The key secret of Tambrahm filter coffee lies in the perfect making of the strong decoction. The coffee made using the 1st decoction (it is called strong decoction) and freshly extracted milk from the cow is termed as degree coffee or Kumbakonam degree coffee. However its not possible nowadays, to get the fresh extracted milk and you can use the one you buy regularly. The picture below gives a complete self explanatory making of the decoction. But, I am also posting the step by step instructions while scrolling down. Just follow it and you can become the "Coffee Queen" in your home.

The right choice of coffee powder:

I generally use freshly brewed, finely ground (but not very fine), Peaberry coffee powder without chicory. An equal proportion and combination of 'Peaberry' and 'Plantation A' coffee powder can also be used. You get a good decoction out of this also. If store bought, cothas coffee powder is available all over the world. Personally, I feel it is somewhat coarse and I would prefer a nicely ground, freshly brewed coffee powder. The right choice of coffee powder also matters in getting a tasty, aromatic, flavourful coffee.

HOW TO PREPARE A STRONG DECOCTION?:

These steps can be followed for any sized filter, be it small or big.

1. The coffee filter has 4 parts, the cylindrical base, the cylindrical top with pores, perforated pressing disc with a stem and the lid.

2. Place the base. Keep the pored vessel on top of that, add coffee powder little less than 1/4 filter, press gently with your fingers, place the perforated disc, press again very gently. Bring water to a rolling boil. Pour upto 3/4th of the filter, close with the lid leaving a hairline gap.

3. The decoction drips on the bottom portion of the filter. This is the 1st decoction. Collect this 1st decoction in a small container. This decoction is used for a degree coffee.

4. Boil little more water and brew for the 2nd time, preferably pour upto half of the filter this time. The decoction dripped is the 2nd decoction and this will be lighter.

HOW TO MAKE COFFEE?:
Boil fresh milk. Take little decoction, 1 or 2 tablespoons depending on your requirement, add milk to get the desired strong, thick coffee, add sugar and froth once or twice. Degree coffee/ filter coffee/ south indian filter coffee is ready.

NOTES & TIPS:
Coffee tastes good in freshly boiled milk. Let the milk be hot.
Do not re-heat the coffee.
Choose the correct filter size.
Do not press the powder tight, gently press it.
Check clogging of pores once a week. Prick with a needle if blocked.
To avoid the block while dripping, run the cylindrical top with pores under water & place on the base before filling it with coffee powder. This enables easy flow of the dripping and strong decoction as well.
To avoid block while dripping, do not press the powder too tight.
Coffee when mixed with 2nd , light decoction tastes bitter and less flavoured.

Monday, January 23, 2012

HOME MADE FROZEN PEAS

Fresh peas are seasonal vegetables. Frozen peas are easy to make and can be freezed for future use & needs. Generally frozen vegetables can be used from one harvest till the other season. But I finish it within six months.

This is a very simple way of making frozen peas at home, and gobbled throughout the year.

INGREDIENTS:

Fresh peas - 3 kg.
Collander
Ice water
Big vessels - 2 (One for ice water and one for hot water)

METHOD:

Select fresh and firm peas. Wash the peas well. De-string and shell the peas. Wash well again.

WORK IN BATCHES HEREAFTER. KEEP THE ICE WATER READY.

Heat a pan of water and allow it to boil.

Now add the peas to this and allow it to boil for just one minute.

When the peas starts to float on top, drain through a collander and immediately transfer it to the ice water pan. OR run under cold tap water till cool. Spread in a clean cloth and cool it to room temperature. Repeat the process with all the batches. Allow it to dry or pat it dry.

Fill the peas in a ziplock bag, approximately one or two cups. DO NOT PACK IT TIGHTLY. Seal the bags. Store the bags in the freezer.

HOME MADE FROZEN PEAS IS READY.

Thursday, June 30, 2011

How to clean vazhaipoo (Banana blossom)

Banana blossom, vazhaipoo in tamil, has immense medicinal properties. The flower is rich in fibre and is effective in treating menstrual disorders like excessive bleeding & painful menstruation. It provides relief from stomach ailments, especially ulcers. Cleaning the flower is a task for novice cooks, but the benefits are worth the task.

South indians make a variety of dishes (poriyal, paruppusili, vadai etc.) with these flowers.

The pictures are self explanatory, yet a small explanation.

Apply oil on your hands. Remove the bracts (red coloured petals).

Collect all the florets.

How to open the flowers?.. Gently rub the top edges of the flower on your palm. The flowers will open and you will find a hard stamen - KaLLan (கள்ளன் ) in Tamil and husk(plastic like small petal). Remove the stamen and the plastic like petal.

These are to be discarded and should not be used while cooking the flowers as they will be very hard.

Continue the procedure with all the blossoms.

Chop the blossoms finely and add to a bowl of diluted buttermilk to prevent discolouration. Vazhaipoo is ready to cook.

Tuesday, June 21, 2011

How to clean sundakkai (turkey berry)

Sundakkai(Bhankatiya, in Hindi) is known for its healing properties. It is slightly bitter in taste and helps in proper digestion. It destroys intestinal worms and bacteria. Malai sundakkais are less bitter than naatu sundakkais. Turkey berries (Sundakkai) should be cleaned and de-seeded before cooking. After cleaning, these can be used in kozhambus and also sundried and preserved for a year.

THE PROCEDURE OF CLEANING SUNDAKKAIS:

Select green sundakkais.

Remove the stalks. Crush slightly with a stone crusher.

Drop these into a bowl of water. Using your hand, slightly press the sundakkais inside the water and rinse well. The seeds will settle down in the bottom. Take out the sundakkais. Discard the water. Fill fresh water and repeat the procedure twice. The sundakkais (turkey berries) are ready to use.

Monday, April 11, 2011

PICKLE POWDER (SOUTH INDIAN STYLE)

This is a south indian style home - made pickle powder (oorugai podi) which can be used for cut mango pickles, mango thokku, mixed vegetable pickles, & instant aranellikai (small gooseberry) oorugai (pickle).

This can be preserved for 2 months. When refrigerated this can be preserved even for 4 months. Byadgi chillies give rich red colour to the pickle.

INGREDIENTS:

Turmeric powder - 1 tbsp
Byadgi Chillies - 1 cup (tightly packed)
Red Chillies - 2 cups (tightly packed)
Fenugreek - 1/3 cup
Mustard Seeds - 3/4 cup

METHOD:

Dry roast each ingredient separately. Be careful not to burn them.

Fenugreek seeds should be dry roasted to golden brown.

Mustard seeds should be roasted till they splutter.

Grind everything in a mixie to a fine powder. Store in an airtight container and use when needed while making instant pickles.

NOTE: Chillies can also be roasted in a spoon of oil. If using oil, the shelf life decreases and can be preserved for only a month.

Thursday, March 24, 2011

Bread crumbs(home made)

How to make bread crumbs at home?
INGREDIENTS:

Left over bread OR Crust ends of loaves - 2 cups
NOTE : DO NOT USE STALE BREAD OR IF YOU SEE MOLD ON BREAD SLICES.
METHOD:

While making sandwiches , I often end up with a lot of crust end of loaves. Generally, children do not eat these rough ends. I use these for home made bread crumbs. Collect all the crust end of bread loaves. Put it in a plastic bag and tie tightly. Place this bag in the freezer compartment and it will become dry. When hard and dry, pulse in a mixie to crumbs or till you get the desired coarseness. Freeze them and use when needed. These crumbs can be used for crispy coatings in tikkis, cutlets and many delicious recipes which need bread crumbs. Another way is toasting the crust ends in an oven till golden brown and pulsing in a mixie to crumbs.

Thursday, March 17, 2011

HOME MADE FROZEN CAULIFLOWER

Cauliflowers are seasonal vegetables. Frozen cauliflowers are easy to make and can be freezed for future use & needs. Generally frozen vegetables can be used from one harvest till the other season. But I finish it within six months.

INGREDIENTS:

Cauliflowers - 2
Collander
Ice water
Big vessels - 2 (One for ice water and one for hot water)
Salt - 2 tablespoons

METHOD:

Break / cut cauliflower into medium-sized florets. Immerse the florets in a big vessel of water alongwith salt. Mix well and let it stand for 30 minutes. Doing like this checks out the worms and eggs in the flowers. Take out the florets and discard the water. Wash well again. WORK IN BATCHES HEREAFTER. KEEP THE ICE WATER READY.

Heat a pan of water and allow it to boil.

Now add the florets to this and allow it to boil for 3 more minutes.

Drain through a collander and immediately transfer it to the ice water pan. OR run under cold tap water till cool. Spread in a clean plate or cloth and cool it to room temperature. Repeat the process with all the florets. Pat it dry.

Fill the florets in a ziplock bag, leaving space in between. DO NOT PACK IT TIGHTLY. Seal the bags. Store the bags horizontally in the freezer. This consumes a lot of freezer space and hence I made only 2 cauliflowers. If you have space in the freezer, you can stock upto 5 cauliflowers.

Wednesday, March 2, 2011

Tips on grating tomato - two methods

Grating ripe tomatoes is a task. But, tomatoes can be grated with these 2 tricks.

It is difficult to grate tomatoes as it will easily slip off the hand and wound the hand. Generally tomatoes are pureed by blanching and peeling the skin. Pureeing the tomatoes in a mixie is another way. Coming to the interesting, tricky part....

To get a smooth tomato puree without the skin, I use this method. Certain gravy dishes will taste unique when pureed in this method.The pictures are self explanatory, yet a quick narration for amateurs.

METHOD 1:

Make a small cut , like a "+" or "x" on the smooth end of the tomato, using a knife. Hold the tomato on the stem end and grate using a grater. The skin stays back and an awesome puree is ready. You can apply this method when 1 or 2 tomatoes are used for a dish.

METHOD 2:

Half the tomatoes and grate through your palm. The skin stays back without wounding your hand.

Tuesday, October 5, 2010

Tips on cleaning copper and brass articles

After my post on tips for cleaning silver artiles, many friends asked me about cleaning the copper and brass items. Traditional way of cleaning, especially during karthigai festival, involves lot of time using tamarind, salt and lemon peels and also it is rough of your hands. This is a quick method of cleaning copper and brass items in bulk (sans shoulder and hand pain) and cheaper too.

How to clean brass and copper articles at home?

THINGS REQUIRED:

NON FRUIT VINEGAR
SALT

METHOD OF CLEANING:

Make a solution from NON-FRUIT VINEGAR and salt. Allow the salt to dissolve. You can also use table salt. Immerse the brass or copper items. While immersing, the colour will start changing. Leave it for a while. Take out and wash with a dishwash liquid and scrub. For bigger vessels, dab the scrub with the solution and wash as usual.

NOTE: For 1 cup of vinegar, 1 tablespoon of salt will be best. The quantity can be increased or decreased depending on the number of items you clean.

Saturday, September 25, 2010

Tips on cooking pulses

Navarathri is approaching fast. This may be a handy guide for amateurs in cooking, especially newly wedded ones who ask a lot of clarifications from me, and I think, I have done justice to my utmost capacity, with my little knowledge. However, the cooking time depends on one’s stove condition, heat and family’s tastes.Generally for sundal recipes, the lentils or pulses should be softly cooked and should not become mushy. While cooking with water in a vessel, it takes a lot of cooking time , yet it is easy to check the consistency. But doubt comes when pressure cooking the lentils and pulses. Older people prefer to be mushy and youngsters prefer to be crunchy. Decide on it.

PULSES TO BE SOAKED OVERNIGHT & PRESSURE COOKED FOR 3 WHISTLES OR UNTIL SOFT

TAMIL NAME	ENGLISH NAME	HINDI NAME
Kondaikadalai	Chick pea - Black	Kala channa
Vellai kondaikadalai	Chick pea ( White)	Kabul channa
Pachai pattani	Peas ( Green)	Sukhe Matar
Vellai pattani	Peas ( White)	Sukhe Matar (Safaid)
Mochai kottai	Navy beans	Val dal
Sigappu kadalai	Red kidney beans	Rajma

PULSES WHICH NEED NO SOAKING AND TO BE COOKED IN WATER TILL SOFT BUT NOT MUSHY

TAMIL NAME	ENGLISH NAME	HINDI NAME
Kadalaiparuppu	Bengal gram	Chana dal
Payathamparuppu	Split green gram	Dhuli mung dal

PULSES TO BE DRY ROASTED AND SOAKED FOR ½ AN HOUR AND PRESSURE COOKED FOR 2 WHISTLES OR UNTIL SOFT

TAMIL NAME	ENGLISH NAME	HINDI NAME
Karamani	Cow peas	Lobhia
Vellai karamani	Black eyed peas	Lobhia
Pachai payaru	Green gram	Sabut mung

NUTS TO BE SOAKED FOR 3 HOURS AND PRESSURE COOKED FOR 5 WHISTLES

TAMIL NAME	ENGLISH NAME	HINDI NAME
Verkkadalai	Peanuts	Moonghphali

FRESH SHELLED BEANS WHICH NEEDS NO SOAKING AND CAN BE COOKED IN WATER TILL SOFT

TAMIL NAME	ENGLISH NAME	HINDI NAME
Pachai mochai	Field beans	Bakla
Thuvarai	Pigeon peas	------
Cholam	Fresh corn	Makki, makai,

SPROUTED GRAM NEEDS NO SOAKING AND CAN BE STEAMED OR MICROWAVED FOR 5 MINUTES AND SEASONED GENTLY WITH PEPPER , SALT, OLIVE OIL AND LEMON JUICE.

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