Cooking in Naturalway[Pragrithy pajagam]

Idli

In naturopathy cooking, fermentation is not recommended.Acid turns the blood toxic.When the toxins in the human body increased the diseases appeared in the body parts.Our body needs only alkaline food for healthy living.
unpolished rice 4 cup
fenugreek 1/4 cup
ash guard juice to grind them

soak the rice and fenucreek grind them in the ash guard juice.Steam cook as idli.
variation:You can add spourts,grated vegitables ginger,with the batter to enrich the nutirtion.
variation:You can make idli with ragi flour wheat rava,cumbu flour etc

 

kovaikkai koottucurry

kovaikkai pieces 1 cup
coconut grated 2 tbsp
coconut milk 1/2 cup
green chilli deseeded 1
jeera 1tsp
coconut oil 2tsp
salt

grind coconut grated.green chilli, jeera.keep aside.
cook the kovaikkai pieces in coconut milk when toned add,salt, ground masala coconuoil, curry leave.mix well.

 

Iddiappam

Rice flour[brown rice preferable]
salt
boiling hot waterrice flour

Pore the boiling hot water with the rice flour and salt mixer.Mix well with the flat laddle so as to make dough.knead well with hand.Make idiappam in idiapam press and steam cook.

variation: we can make iddiappam with steamed wheat flour.Ragi flour.

 

dhosai

Fermentation is not recommended in naturopathy.We can make dhosai without fermentation.

Raw unpolished rice soak and grind fine paste. 2 cup
salt
coconut grated
drumstick leave 1 cup or checurmani leave

Mix all in dhosa consistancy.Make dhosa.

variation:you can add deseeded green chilli and asafoetida when grinding.

 

vegitable adai

wheat flour 1/2 kg
coconut milk 2 cup
carrot grated 2cup [other vegitables peas,beans potato may also included] boil and half cooked and mix well ]
curry leave
salt

pore coconut milk in the wheat flour and make a dough.
vegitables coconut grated,curry leave and salt mix well
Take a plantain leave spred the wheat dough thinly and put the vegitable mixer in centre and cover it well with another adai.
Now put the adai in hot thava or mud vessal and cook it both side.
variation:it can be steam cooked.

 

payasam

plantain 4
[any variety]
papaya 1
[any available fruits plup 4 cup
jaggary 1 orundai crush it and soak in water.When the jaggary disolved strain and keep it aside
coconut milk 3 cup
kismis
chashew
dates pieces
cadamum powder
Mix the fruit pulp coconut milk and jaggary water well.In a mixy pore the mixer and run the mixy two to three round so as to mix well.Add cardmum powder,dry fruits and chashew.enjoy with meal or any time

 

rice adai

rice flour 2 cup
drumstick leaves 1 cup
or checurmani leaves
coconut grated 1/2 cup
green chilli deseeded [optional] paste
salt water to make dough

Mix all increadiants and make dough and make adai in the plaintain leave and cook in thethava both sides.
Or you can make it like dhosa batter and make dhosa.
variation; to enrich the taste water may be replaced with coconut milk.

 

pal kozhukkattai

rice flour 1 cup
jaggary 1/2 cup
coconut milk 1 coconut 1,2,3 milk extract
cadumum powder
salt pinch

in a vessal pore 1 cup water and add little by little rice flour and cook like dough.remove from fire when cool make small kadalai size kozukkatais.Boil 3rd coconut milk add the kozhukkatais and cook and reduce half the quntity add second milk and jaggary.Cook and reduce the quantity half and add 1st milk and cadumum powder mix well and remove from fire.
variation: this may be cooked with wheat flour,ragi flour also.

 

sweet aval

Aval thick [2 cup]
jaggary 1/2 cup
coconut grated 1/2 cup
cardumum powder
chashew nuts

clean the aval with water and drain.keep aside.
Make syrup with the jaggary and add the aval and saute until more water evoparated.Add the nuts and coconut grated and cardumum powder.mix well.

 

more aval[beaten rice]

Aval 2 cup[thick type]
butter milk 1/4 cup
green chilli deseeded 1
coconut grated 2 tbs
urud dhal 1 tsp
mustard seeds 1tsp
asafoetida
peanut 1tbs
curry leave
coriander leaves
turmaric powder
salt,oil
jaggary 1 sundaikkai size [optional]

wash the aval and drain the water immediately.Take a kadai pore 1 teaspoon oil and add mustard seed when cracked add asafoetida, green chilli pieces,urud dhall,peanuts,curry leave and turmaric powder and add the buttermilk and jaggary,salt when starts to boil add the washed and soaked aval coconut grated.Mix well add coriander leaves.
variation: to enrich the buttermilk aval we can add carrot,beans,peas etc