Bhojana Patharthangal (Meal Items)🔗

Vegetables/Tuber

Ghee

1. The vegetables used here are pumpkin, snake gourd, goose berries, mangoes, raw bananas, cucumbers, ladies finger etc. The root vegetables are potatoes, colocasia, beetroot, radish, turnip or shalgam etc. 2. Select good and big vegetables and keep it on fire. Turn it so that it cooks on all sides. These vegetables can be burnt in the fire or cooked in the water. After cooking, cool the vegetables.

3. Put curd and salt in a coated vessel. Remove the edges of the green chillies and cut it into smaller pieces. Fry it in ghee and mix it with the curd along with the fried or cooked vegetable. If the vegetables are hot, the curd will leave water.

4. Mash well.

5. Refer to the 22nd recipe for seasoning procedure.

1. Vegetable like brinjal, gooseberry, raw banana, pumpkin or root vegetables like sweet potatoes, turnip and beetroot can be used.

2. Boil or fry any one of the vegetables. Take a lead coated vessel and add milk, grated coconut and powdered salt.

3. Add the cooked and cooled vegetables and mash well.

4. Refer to the 22nd recipe for seasoning.

Any vegetables like pumpkin, snake gourd, gooseberry, mangoes, raw banana,cucumbers, ladies finger or root vegetables like potatoes, sweet potatoes, cola caccia, turnip, beetroot etc.

Mustard - ⅛ palam

1. Boil or fry any one type of vegetable and cool them.

2. Put cardamom and tamarind in a coated vessel and dissolve the tamarind in the water.

3. Remove the seeds and add salt to it. Add the cooked vegetables and mash them.

4. Fry green chillies in the ghee and add to the dish.

5. Refer to the 22nd seasoning method for the seasoning.

Red Chillies - ⅛ palam

1. Pumpkin, snake gourd, gooseberry, mango, raw banana, cucumber, lady's finger,potato, sweet potato and turnip are some of the vegetables and root vegetables which can be used.

2. Select good vegetables, cut and remove the veins.

3. Boil it in ¼ padi of pure water in a vessel along with the salt and drain the water.

4. Fry red chillies, asafoetida, cumin seed, mustard in ghee and fry it. Grind it by adding little water.

5. Add grated coconut to the ground mixture and grind it again smoothly. Set aside curd in a coated vessel and add this ground mixture and the boiled vegetables. Mix well.

6. Add powdered salt to the vegetables.

7. Refer to 22nd seasoning section for seasoning.

Vegetables - 12 palam Water - ¼ padi Salt

Mustard

Red Chillies

Turmeric Powder

Grated Coconut

Salt

1. Select good variety vegetables or tubers and cut them.

2. Boil water with salt in a vessel and add the cut vegetables to it. Drain the water.

3. Grind mustard, red chillies, turmeric powder, grated coconut smoothly. Take a lead coated vessel and add curd to it.

4. Mix the ground paste to the curd. Add powdered salt and cooked cooled vegetables to the curd mixture. Mash it well.

5. Follow the 22nd seasoning method for seasoning.

6. Pumpkin, snake gourd, gooseberry, mango, raw banana, cucumber, ladies finger,potatoes, sweet potatoes, turnip, beetroot are the vegetables to be used.

Any Vegetable

Salt

Tamarind

1. Boil 1 padi of pure water and add any variety of cut vegetables or tubers. After it is 3/4th boiled, add salt to it.

2. Then set aside from the fire and drain the water. Dissolve and de seed tamarind in 3/8 padi pure water in a lead coated vessel and boil it.

3. Put the vegetables in it. Sprinkle water and grind to a smooth paste using mustard seeds, red chillies, sesame seeds,grated coconut and turmeric.

4. Mix it with ¼ padi water and pour it into the pachadi. Add salt to the pachadi and mix well.

5. After 10 minutes remove it from fire and season it. Dissolve asafoetida in water and mix it with the pachadi.

6. White pumpkin, snake gourd, gooseberry, mango, raw banana, cucumber, lady's finger can be used. Potato, sweet potato, turnip, beetroot are the tubers which can be used.

Before making this pachadi we should prepare Methkootma in the following way.

1. Fry all the ingredients except asafoetida. Put the asafoetida on fire and make it like puffed rice and mix it with the other ingredients.

2. Grind this in a grinding stone finely, and use it when needed. 3. Dissolve tamarind in pure water ¼ padi and remove the seeds. Add powdered salt in the tamarind water.

4. Cut green chillies into small pieces, fry it in ghee and add it in the tamarind juice and press it with the hands. Mix methkoot flour in the tamarind juice.

5. Follow the 22nd recipe method for seasoning. Instead of tamarind, ¼ padi of curd can be used. This flour can be mixed with rice and eaten.

1. Dry the black gram and clean it without the husk. Put it in a machine and grind it to smooth powder. This is called Dangarmath.

2. Put curd in a coated vessel and mix and stir well. Put powdered salt in the curd.

3. Cut green chillies into small pieces, fry it in the ghee and put it in the curd. Cut and squeeze a big lemon, deseed it and put it in the curd.

4. Dangarmath can be added into the curd and mixed well without any lumps.

5. Refer to 22nd seasoning method for seasoning.

1. De-skin the pumpkin, remove the seeds and grate it.

2. Put sour curd in a lead coated vessel. Add powdered salt, to the curd and close it. Set aside for the whole night.

3. Cut green chillies, fresh coriander leaves into small pieces, mix it with the curd and pumpkin.

4. Scrape the skin of the ginger and put it in the pachadi and mix well. Refer to the 22nd method of seasoning.

5. Vegetables like pumpkin, cucumber, radish, turnip and squash can be used.

1. Churn the curd well and put this in a lead coated vessel. Add powdered salt to it.

2. Add ground green chillies and fresh coriander to the curd.

3. Squeeze the juice of one big lemon into the pachadi (after removing the seeds).

4. Refer to 22nd recipe for seasoning method. Dissolve asafoetida in water and add it to the pachadi.

| Water | - 1⅛ | padi | | Salt | - ⅝ | palam | | Fried Red Chilli Powder | - ¼ | palam | | Jeera Powder | - ¼ | r.e | | Grated Copra | - 1 | palam | | Coriander Leaves | - ¼ | palam | | Bengal Gram Flour | - ¼ | padi |

| Ghee | - 1 | palam | | Chillies | - ⅛ palam | | | Black Gram | - ¼ | palam | | Mustard | - ⅛ palam | | | Asafoetida | - 2 | ku.a |

1. Churn the curd well and put this in a lead coated vessel. Add powdered salt to it.

2. Add ground green chillies and fresh coriander to the curd. Squeeze the juice of one big lemon into the pachadi (after removing the seeds).

3. Refer to 22nd recipe for seasoning method. Dissolve asafoetida in water and add it to the pachadi.

If you want to add onions to boiled or fried vegetables or roots, add 5 palam onions and it has to be fried in ghee or oil and mashed. Season this and use it.

1. Fry red chillies in sesame oil separately.

2. Fry all other ingredients except copra without oil separately.

3. Mix and powder it.

4. Add the grated copra and pound it again to a fine powder. Use this as curry powder.

1. Some of the vegetables used are brinjal, raw banana, cucumber, snake gourd, squash, broad beans, lady's finger etc.

2. Root vegetables which can be used are potato, sweet potato and colocasia.

3. Cut any one of the vegetables or root vegetables mentioned above.

4. Put ¼ padi water in a lead coated vessel which can hold 1 padi water.

5. Close the lid and let the vegetables be half cooked.

6. Pour ¼ padi of pure water in tamarind in a lead coated vessel. Dissolve and de seed the pulp.

7. Add curry powder, salt and turmeric powder to the half cooked vegetables. If the dish is watery, dissolve rice flour in 1 veesam padi water to add to the dish.

8. Stir well after adding the rice flour. Follow the 22nd seasoning procedure and season this curry.

9. Dissolve asafoetida in one-rupee coin size water and add to the curry.

| Grated Copra | - 2 ½ | palam | | Salt | - 1 ½ | palam | | Pure Water | - ½ | padi | | Tamarind | - 1 ½ | palam | | Bengal Gram Flour | - ½ | palam |

| Ghee | - 1½ | palam | | Red Chillies | - ¼ | palam | | Black Gram | - ½ | palam | | Mustard | - ¼ | palam |

1. Remove the edges and slit the tender eggplants into 4 portions. Care should be taken not to separate the pieces.

2. Fry red chillies, coriander seeds, moong dal, pepper, fenugreek in ghee and pound it in the pounder. Then add the grated copra, pound it and add salt and further pound it.

3. Fill this mixture inside the slit brinjals. Refer to the 22nd method of seasoning to season.

4. Then add the stuffed brinjals to the seasoning. Sprinkle water, close and cook. Pour ¼ padi water in the tamarind in a coated vessel, remove the seeds and dissolve the tamarind. Add it to the vegetable.

5. After the vegetables are cooked, stir well and close the lid. Add bengal gram flour little by little and stir as you are adding it, so that it does not form any lumps.

6. Remove from fire after 5 minutes.

1. Bitter Gourd vathal(dry form of bitter gourd), turkey berry vathal,black night shade or sun berry vathal can be used for this tamarind curry.

2. Add pure water with tamarind and remove the seeds from it.

3. Crush the tamarind and dissolve it and add salt, curry powder, jaggery and rice flour. Mix well.

4. Pour oil or ghee in a lead coated vessel and heat it.

5. Remove the stems from the red chillies and add it to the ghee. After the chillies are half fried, add mustard along with one of the vathals. Add turmeric to the seasoning.

6. Pour the tamarind juice mixture in it. Boil this until the gravy becomes thick. Dissolve asafoetida in water and pour it in the curry. 7. When we are using sour vegetables vathal we should fry them separately in oil and then use it. When using turkey berry first crush it and remove the seeds,wash it in water and fry it.

8. When adding these vegetables to the tempering see to it the spluttering sound has stopped. After it has stopped we can add the fried vegetables,turmeric powder and tamarind juice and other process should be done.

1. Take fenugreek seeds and fry it in sesame oil. Add pure water with tamarind and remove the seeds from it. 2. Crush the tamarind and dissolve it and add salt, curry powder, jaggery and rice flour. Mix well. Pour oil or ghee in a lead coated vessel and heat it.

3. Remove the stems from the red chillies and add it to the ghee. After the chillies are half fried, add mustard, fried fenugreek seed and turmeric powder to the seasoning.

4. Pour the tamarind juice mixture in it. Boil this until the gravy becomes thick. Dissolve asafoetida in water and pour it in the curry.

Ghee or Oil - 1½ palam Red Chillies - ⅛ palam Mustard

1. Select tender lady's finger. Cut the edges and scrape it to remove the thorns and cut it lengthwise.

2. Pour water and tamarind in a lead coated vessel. Dissolve this and add salt to it.

3. Fry red chillies, coriander seeds, cumin seeds, mustard and fenugreek in little ghee or oil separately, powder it and add to the tamarind juice.

4. Fry separately grated coconut, cleaned sesame seeds and rice in oil. Mix together and sprinkle water. Grind it to a fine paste.

5. Add it to the tamarind juice. Pour ghee or oil in a coated vessel and heat it.

6. Refer to 22nd seasoning method and add red chillies, mustard to it. Fry the lady's finger in it.

7. Add the tamarind pulp and after it is boiled and thickened, remove it from fire.

8. Same way we can prepare using bitter gourd.