chickpeas salad

Boiled Chickpeas (light brown or dark brown) or boiled black eyed peas

Boiled quinoa

greens (like lettuce, spinach, arugula) - optional. Don't do greens for lunchbox it will become soggy.

Red bell pepper, cucumber, avocado, cilantro or coriander leaves.

1 tbsp each of the seeds and nuts listed - roasted peanuts, roasted pumpkin seeds, roasted sesame seeds, hemp hearts, sunflower seeds.

Lemon juice, salt, jeera powder, pepper.

kanji maavu

Equal proportions of the list of ingredients have to be dry roasted in a chatti till it splutters slightly , mixed & ground.

I buy 200 gms of each from Nilgiris.

Ragi

Javvarisi

Barley

Pottukadalai

Badam

Groundnuts

Green gram 

Chickpeas

Rajma

Vattanaa (white dried Pattani)

Saamai 

Kambu 

Bajra

Samba godhumai 

Soya beans

Puzhungal arisi

Elakkai optional

Mango salad

https://ministryofcurry.com/spicy-mango-salad/?fbclid=IwY2xjawK6zbxleHRuA2FlbQIxMQABHnYyiqC-i8mZxxc9RFHKxwnJbkR2i-NTZRHQaHG-gwjp6TtGaYBbyPa8NuRF_aem_-FB_ev3029-aqdjELlcPwQ

arisi upma

Rice rava - 1.25 cup. NO need to dry roast it. 

Coconut - 0.25 cup optional.

3 tbsp - toor dal

1 tsp jeera

0.5 tsp Pepper.

pulse toor dal, jeera, pepper in mixie coarsely.

Take 3 times of rice rava as hot water with 1 tsp salt

In a small pan, add coconut oil, kadugu, kadala parupu, urad dal, red chilli, hing, curry leaves.

In a pip vessel, add rice rava, parupu, jeera, pepper, thalicha things, coconut, hot water with salt. In IP, pip low pressure 6 mins. 

When steam goes down. Fluff it.

thirupagam sweet

Besan flour - 1 cup (sifted)

Milk - 1 cup (room temperature)

Sugar - 1.25 cup

Almond flour - 1 cup

Ghee melted - 0.5 cup to 0.75 cup

Cardamom - 0.5 tsp

Pacha karpooram - pinch

Sift besan flour.

In indalium kadai, add sifted besan flour, milk, sugar. Whisk all ingredients so they mix.  Turn on stove and cook in medium low.  Keep stirring frequently. 

Once it thickens,  add 1 tbsp ghee. Keep mixing. Keep adding ghee in intervals.  Once it is glossy,  add cardamom powder, almond flour and ghee. Mix and cook for 1 or 2 mins.

With wet hands,  take some and roll with your fingers.  It should not be sticky and roll into a soft ball. 

Grease a bowl with ghee and transfer to it. It will thicken a little when it cold down.