BARLEY WATER

Boil about 8 cups of water. Add 1 tablespoon of (whole) barley. Boil vigorously and reduce to 5 cups and boil till the barley is cooked and gets dissolved in water. Strain out barley water and serve, whenever the patient feels thirsty or hungry (as a substitute for plain water). …

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SAGO BUTTERMILK KANJI

Cook VI2 tablespoons of sago, as for “Sweet Kanji” in 3 cups of water. When sago dissolves well in water, remove from fire. Add about 1 teaspoon of salt and V2 to 3U cup of sour buttermilk and use. If desired, garnish with curry leaves, and asafoetida water. Season with …

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SAGO SWEET KANJI

To prepare 2 cups of ‘kanji’, add 3V2 table spoons of sago in 3 cups of water. Mix well with hand. Put over the fire and cook. Stir all the while, to prevent lumps. Remove from fire, when fully cooked. (The sago swells and becomes transparent. Wait till it dissolves …

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WHEAT SEMOLINA KANJI

Break the * wheat into fine rava. Fry lightly in ghee. Cook in water (till the rava is dissolved), and serve, either with sugar and milk or with salt and buttermilk. (Do not fry so reddish, as we fry Bombay Rava.)

PAPPADS

METHOD ONE Ingredients: Blackgram dhal 4 cups, country potash (appalakaram) about 50 grams, salt 1/2 cup. asafoetida 1 small bit, 1/2 teaspoon of cumin seeds (if desired), castor or coconut oil 1 ladle (1/5 cup). Do not wash dhals., Only, pick out the black ones, and other impurities. Keep only …

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RICE APPALAM

METHOD ONE Ingredients: Rice 2 cups (‘1/4 cup), salt about a handful (1/4 cup), lime fruit 2 or 3, asafoetida (1 small bit), coconut oil about 1/4 cup. See that there is no broken rice, mixed with the full rice. Wash well. Boil water, and remove from fire. Put the …

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BLACKGRAM (ULUNDU) APPALAM

Ingredients: Quality black gram dhal 8 cups, pure castor oil or coconut oil 1/4 cup, salt 3/4 cup, baking soda 3 1/2 table spoons, colacasia 2 (big ones), cumin seeds 2 teaspoons, asafoetida1 (arecanutsized) bit, ‘pirandai’ (‘vitis’) bits about 2 cups, rice flour 4 cups. (Wash rice, drain, pound at home, …

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ANGAAYA PODI POWDER

Ingredients: Coriander seeds 1/2 cup, pep­per 2 teaspoons, cumin seeds 3 teaspoons, neem flower (dried) a handful, 1/4 cup), dried ginger (chukku) 1 bit, salted fried sundaikkai 20 to 30 berries, asafoetida 1 big lump (as big as an arecanut), curry leaves 1/2 cup (pinch out leaves from the stalk …

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