Chettinadu Special Masala Paniyaram

Ingredients:
Urudh dhal                   -1 cup (200 g)
Pachai Arisi (Raw Rice)-1 cup (200 g)
Both should be of equal Amount

Small Onion      -20
Grated Coconut-1/2 coconut
Curry Leaves    -Little
Corriander        -Little

Method:

For Preparing Batter:
1.Soak the Urudh dhal & Raw Rice for 1 hr and grind it well into a fine paste.Add the required amount of salt while grinding.
Note:If you don't grind it into a fine paste then these balls will burst/get cracked.

For  Masala Paniyaram:
1.Once a fine batter has obtained take a little batter and keep aside so that if the paniyaram is too oily you can add a little of this batter.
2.Now in a kadai add 1 tsp of oil and season it with 1/2 tsp of Urudh dhal & Mustard seeds.
3.Add Curry Leaves,Corriander & Onion and saute it well.Finally add grated coconut.
4.Add this mixture to the batter and mix well.
5.In a deep frying pan add oil.Once the oil gets hot , take little batter in your hand and drop it in the kadai little by little so that they look like balls.
6.Once they turn golden brown allow the oil to drain in a tissue paper.
7.Tasty Masala Paniyaram is ready.It tastes good with Corriander Chutney

Gobi Manchurian(Cauliflower Manchurian)

Ingredients:
Cauliflower         -1/2 kg(or as required)
Turmeric Powder-A Pinch

For Marinating:
Maida(All purpose Flour)-1 cup
Baking Powder               -1/2 tsp
Rice Flour                       -2 tsp
Pepper Powder               -As per your taste
Salt to taste
Water

For Sauce:
Soya Sauce             -2 tsp
Tomatoe Ketchup   -2 tsp
Hot & Sweet Sauce-2 tsp
Corn Flour              -1/2 tsp

For Garnishing:
Red & Yellow Capsicum-3 tsp
Big Onion                       -3 tsp
Oil

Method:
1.In a kadai boil the cauliflower by adding salt & turmeric powder for about 2 mins.Drain it and keep aside.

For Marinating Cauliflower:
1.Add all the dry ingredients given and mix well by adding water,  it should be of a thick consistency.
2.Add the boiled cauliflower to this mixture.Leave this marinated cauliflower for about 20 min -1/2 hr.

For Sauce:
1.In a bowl add 2 tsp of Soya Sayce,Tomatoe Kechup & Hot and Sweet sauce.Add Corn Flour to it.
2.Mix them well add water as required to prepare the sauce.
3.In a kadai add 1 tsp o oil,saute Onion & Capsicum.Add the salt required.
4.Add the sauce mixture to them and allow it to boil for few minutes.

For Manchurian:
1.In a deep frying pan add the required amount of oil.
2.Deep Fry the marinated cauliflower until golden brown.
3.Now add these fried cauliflower to the sauce prepared.
4.Tasty Manchurian is ready.Tastes good with Chapathi,Naan,Gulcha.

Violet Cabbage & Green Gram Poriyal

Ingredients:
Violet Cabbage          -1/2 kg
Sprouted Green Gram-1 cup
Big Onion                   -1
Green Chilie               -2
Grated Coconut          -2 tsp
Curry Leaves              -Little

For Seasoning:
Urudh dhal       -1 tsp
Mustard Seeds-1 tsp

Method:
1.In a bowl mix the finely chopped cabbage and sprouted green gram and sprinkle salt to taste and water.
2.If you use a Microwave Oven leave it or about 5 mins close the utensil with a lid.
Otherwise leave it in the Idly Maker for few minutes so that they get boiled well
3.Now in a kadai add 3 tsp of oil and add the ingredients given for Seasoning.
4.Add Big Onion,Curry Leaves & Chilie and saute well until golden brown .
5.Finally add the vegetables mix well , taste and see whether the salt is of the correct proportion.If not add salt to taste.
6.Finally add grated coconut .Tasty healthy Poriyal is ready.

Vegetable Bread Bonda

Ingredients:

For Filling:
Grated Carrot        -1
Grated Tofu           -200 g
Peas                      -1/2 cup
Big Onion              -1
Ginger Garlic Paste-1 tsp
Garam Masala       -2 tsp
Chilie Powder        -1 &1/2 tsp
Corriander             - Little

For Outer Layer:
Boiled Potatoe     -3 (I have boiled it by adding salt)
Bread Slices        -3
Turmeric Powder -A Pinch
Garam Masala     -1/4 tsp
Chilie Powder      -1/2 tsp
Salt to taste
Oil

Method:

For Preparing the Outer Layer:
1.Smash the Boiled Potatoe add Turmeric Powder,Garam Masala ,Chilie Powder and Bread Slices.Mix them well.
2.Mash them well until they turn into a fine paste.

For Preparing Filling:
1.Mash the Peas in the wiper.
2.In a kadai add 1 tsp of oil.
3.Add Chopped Onion saute it until golden brown.Now add Ginger Garlic Paste.
4.Now add the mashed Peas and carrot and saute it well.Add Corriander Leaves.
5.Add Chilie Powder,Garam Masala Powder & Salt to taste.
6.Saute it well until the raw smell goes and finally add Tofu.

For Preparing Bonda:
1.Prepare a small ball out of the dough and flatten it .Fill it with the masala.Wrap them finely.
2.You can prepare it of any shape.
3.Now in a deep Frying pan add Oil and Fry these Bonda's until golden brown.
4.Tasty Spicy Bonda is ready.A good snack during winter seasons.Serve it hot.

Gulab Jamun

Ingredients:

For Preparing the Dough:
Milk Powder    -1 cup
Rava(Sooji)      -1 tsp
Maida               -1 tsp
Baking Powder -1/4 tsp
Warm Milk       -5 tsp (As required to Prepare the dough)
Ghee                -1/2 tsp

Note:The Milk Powder that I have used contains Sugar.Therefore while preparing the Sugar Syrup add sugar as required based on your taste.

For Sugar Syrup:
Sugar             -1 cup
Water            -1/4 cup
Saffron          -A Pinch
Cardamon     -A Pinch
Rose Essence-A Drop

For Garnishing:
Soaked Almonds-Few

Method:

For Preparing Dough:
1.Mix all the dry ingredients in a bowl.
2.Add 1 tsp of ghee and mix them well .
3.Add Milk 1 spoon at a time and mix them well in order to prepare the dough.
Note:Add Milk slowly ,1 spoon at a time.Use Milk as required to prepare the dough.
4.Prepare small balls out of the dough and cover them with a cotton cloth , in such a way that they don't get dried.

For Preparing Sugar Syrup:
1.Add Sugar & Water to a boiling pan.
2.Once the sugar has melted well add a drop of Lemon Juice to it so that it removes the dust .
3.Add Saffron,Cardamon and aa drop of Rose Essence.
4.Now transfer the Sugar Syrup to a bowl.

For Preparing Jamun:
1.Now in a Kadai add Oil.
2.Once the oil gets heated add the Balls that we have prepared out of the dough.Leave it in a low flame.
3.Deep Fry them until golden brown.
4.When these Jamuns are Hot leave them in the sugar syrup so that they get soaked well.
5.Tasty Gulab Jamuns are Ready.

Note:You can taste these Jamuns hot with Vanilla Ice Cream , otherwise store it in a refrigerator and taste it.

Sprouted Green Gram Salad

Ingredients:
Sprouted Green Gram     -1 cup
Red & Yellow Capsicum -4 tsp
Big Onion                       -3 tsp
Ginger Juice                    -1/2 tsp
Lemon Juice                    -1/2 tsp
Pepper Powder               -1/2 tsp
Jeera Powder                  -1/2 tsp
Corriander                      -Little
Curd                               -3 tsp
Salt to taste

Note: If you use Tomatoe then ignore Lemon Juice

Method:
For the Green Gram to be sprouted
1.Soak the green gram in water .(In the night)
2.Next day drain the water and store it in an air tightened box for 5 hrs.You will see the green gram being sprouted.

For Salad:
1.Boil the Sprouted Green Gram in a kadai and sprinkle little water ,Salt to taste.Close the kadai with a lid and leave it  for 10 min in Low flame.
2.Now in a bowl add Pepper Powder,Jeera Powder.
3.Add Curd,Ginger & Lemon Juice and mix them well.
4.Add Onion,Capsicum and salt to taste.
Note:We have boiled the green gram by adding salt therefore add salt as required for the salad.
5.Now add the Boiled Sprouted green gram and mix them well.
6.Now finally garnish with corriander leaves.Tasty & Healthy Salad is ready.

Potatoe Fish Fry

Ingredients:
Potatoe          -4 or 5
Chilie Powder-As required
Salt to Taste
Oil

To Grind:
Fennel Seeds     -1/2 tsp
Cummin Seeds  -1/2 tsp
Urudh dhal        -1/2 tsp
Grated Coconut-2 tsp
Red Chilie         -2
Garlic                -3 pods
Roasted Gram   -1 tsp
Curry Leaves     -Little

Method:
1. Hafly boil the potatoe by adding little salt to it.
2.Take a kadai add 1/4 tsp of oil and fry all the ingredients given for grinding.
3.Grind them coarsely in the mixer without adding water.
4.In a kadai add 2 tsp oil,add 1/2 tsp fennel seeds ,few pepper & curry leaves
5.Add boiled potatoe to it.Add the required amount of chilie powder to it and mix well
6.Saute in a low flame until the raw smell of  the chilie powder goes.
7.Add the grinded mixture and mix it all over.
8.This tastes good with Curd Rice.

Coconut Chutney

Ingredients:
Small Onion      -2
Green Chilie      -2
Grated Coconut-1/2
Roasted Gram  -4 tsp
Corriander        -Little
Ginger              -Little
Asafotedia        -A Pinch
Salt to Taste

For Seasoning:
Urudh dhal      -2 tsp
Mustard Seeds-1 tsp
Curry Leaves   -Little
Oil                   -2 tsp

Method:
1.Mix all the ingredients in a mixer.
2.Now in a frying pan add 2 tsp of oil.
3.Add Urudh dhal , Mustard Seeds & Curry Leaves
4.Tasty Coconut chutney is  ready.

Mint Chutney

Ingredients:
Big Onion          -1
Tomatoe            -2
Red  Chilie         -3
Mint Leaves       -3 handful
Salt to Taste

For Seasoning:
Urudh dhal      -2 tsp
Mustard Seeds-1/2 tsp
Oil                   -2 tsp

Method:
1.Take a kadai and add 2 tsp of oil and season it with Urudh dhal & Mustard.
2.Add Red Chilie & Onion .Saute it well until golden brown.
3.Add Mint and saute it.
4.Add salt to taste.
5.Grind it into a fine paste in the mixer.

Note:If you wish you can finally garnish with Urudh dhal & Mustard seeds.

Tomatoe Chutney

Ingredients:
Tomatoe            -4
Big Onion          -1
Red Chilie          -4
Salt to Taste

For Seasoning:
Urudh dhal      -2 tsp
Mustard Seeds-1 tsp
Asafotedia       -A Pinch
Oil                   -2 tsp

Method:
1.Take a kadai and add 2 tsp of oil and season it with Urudh dhal , Mustard & Asafotedia.
2.Add Red Chillie & Onion .Saute it well until golden brown.
3.Add Tomatoe and saute it.
4.Add salt to taste.
5.Grind it into a fine paste in the mixer.
6.Finally garnish with Urudh dhal , Mustard seeds & Curry Leaves.

Corriander Chutney

Ingredients:
Big Onion          -1
Tamarind           -A small piece
Green Chilie     -2
Grated Coconut-3 tsp
Corriander        -3 handful
Salt to Taste

For Seasoning:
Urudh dhal      -2 tsp
Mustard Seeds-1 tsp
Asafotedia       -A Pinch
Oil                   -2 tsp

Method:
1.Take a kadai and add 2 tsp of oil and season it with Urudh dhal & Mustard.
2.Add Tamarind,Green Chilie & Onion .Saute it well until golden brown.
3.Add Corrinader and saute it.
4.Add salt to taste.Finally add grated Coconut .
5.Grind it into a fine paste in the mixer.

Note:If you wish you can finally garnish with Urudh dhal & Mustard seeds.

Rasmalai

Rasmalai:

Rasmalai is a Bengalli Sweet made with Rasgulla.Rasmalai is nothing but Rasgulla soaked in flavored thick milk called Rabri , enriched with Cardamon,Saffron and dry nuts....

Ingredients:

For Rasagulla:
Milk            -1/2 Liter
Lemon Juice-2 tsp
Maida Flour-1/2 tsp
Sugar          -As Required

For Rasamallai:
Milk                                -1 Glass
Saffron & Cardamon       -A Pinch
Cashew nut,Pista,Almond-Few (Add nuts of your choice)

Method:
1.Boil the milk,once it starts boiling add Lemon juice.
2.The curd starts separating from the sour milk.Now filter it using a plain white cloth or muslin cloth.Leave for about 1/2 an hour.
3.Now smash it well in a vessel, add maida Little by little to it.1/2 liter milk =1/2 tsp Maida
4.Now roll them into small pieces and keep it apart.
5.Add 100 gram of sugar to a kadai and add water .Allow it to boil for the sugar Syrup.
6.Now soak the balls that we have prepared in the sugar syrup for 15 minutes. Rasagulla is ready
7.In 1 Glass milk add Saffron and sugar.(I have boiled 2 glass of milk into 1 glass)
8.In a bowl add nuts of your choice, a pinch of cardamon and add the saffron mixed milk to it.
10.Now transfer the rasagulla's that we have soaked in the sugar syrup to the milk mixture.
11.Tasty Rasamallai / Rabdi  is ready.Leave it in the refrigerator and taste it chill.

Pasi Payaru (Whole Green Gram ) Kulambu

Ingredients:
Whole Green Gram      -1 cup
Small Onion                 -20
Garlic                           -5 Pods (smash the garlic)
Tomatoe                      -1
Tamarind                     -Little (Soak it in water)
Sambar Chilie Powder -4 tsp
Rice Flour                    -1 tsp
Gingelly oil                   -3 -4 tsp
Corrinader Leaves       -Little
Jagerry                         -Little
Curry Leaves               -Little
Turmeric Powder         -A Pinch

For Seasoning:
Mustard Seeds,Cumin Seeds-1/2 tsp each
Meethi Seeds                        -1/ 4 tsp
Asafotedia                             -A Pinch

Method:
1.Fry Whole Green Gram in a Kadai without using water until you get the aroma for Fried Whole Green Gram.Soak in water for about 2 hours.
2.Half boil the whole green gram and leave it aside.
3.These types of Puli Kulambu tastes good if you use Mud Utensils.
4.Take a Mud Vessel and add 3 tsp of Gingelly oil and season it with the ingredients given.
5.Add Onion,Tomatoe,Curry Leaves & Garlic .Add a Pinch of Turmeric Powder.
6.In the tamarind mixed water add Rice Flour ,Salt and the required amount of Sambar Chilie Powder.
7.Now add the tamarind mixture to the utensil along with the boiled Green gram.
8.Allow it to boil, once the vegetable is cooked thoroughly add Jaggery and corriander Leaves.
9.Finally add either Gingelly oil or Ghee as per your wish.
10.This Puli Kulambu tastes well with Cabbage Poriyal

Babby Corn Chocobar Cutlet

Ingredients:
Babby Corn                           -As required
Peas                                      -1/2 cup
Carrot                                   -1
Beetroot                                -1
Cabbage                               -1/2 cup
Beans                                   -1/4 cup
Boiled Potatoe                      -3
Oats Powder                        -1 tsp
Big Onion                             -1
Tomatoe                               -1
Corriander Leaves                -Little
Chilie Powder                      -As required
Turmeric Powder                 -1/2 tsp
Corn Flour                           -As required
Bread Powder/Rusk Powder-As required

Method:
1.Squeeze carrot and beetroot in order to obtain the juice.
2.Now we have to add salt and  boil all the vegetables.If you use Microwave oven then leave it for about  4 minutes.
If you use a Idly Maker then allow it to boil for 3 minutes(If you have chopped the vegetables finely) otherwise leave it for few more minutes.
3.Take a kadai and add 3 tsp of oil.Season it with Fennel & Cumin seeds
4.Saute onion,Tomatoe & Corriander Leaves,until golden brown.
5.Add 1/2 tsp of Turmeric Powder and salt to taste.Add the required amount of chilie Powder to it and mix well.
6.Smash the boiled potatoe and mix it ,so that the masala spreads out well.Now add the boiled vegetables to the mixture and garnish with corriander Leaves.
The Stuffing Mixture is ready.
7.Add salt and corn flour to the juice(Carrot and Beetroot juice) mix it well.Add the required amount of water to it.Juice Mixture is ready.
(We use Corn flour so that this mixture obtains a thick consistency)
8.Slice the babby corn apart to form a stick shape.Add Oats powder to the Stuffing Mixture,so that its thick enough to be held on the stick.
9.Now add this stuffing mixture to the babby corn in such a way that it forms like a chopstick.
10.Once its done dip it in the Carrot & Beetroot juice Mixture.Now rap it with Rusk/Bread Powder(It will be useful while we fry,it will be dry after we dip it in the Cornflour Juice Mixture).
11.Now fry it in a Pan.Fry on both sides until golden brown.
12.Taste it with Sauce or Tomatoe Ketchup.
13.A Healthy snack loved by children.

Carrot Kheer

Ingredients:
Carrot                -3
Boiled Milk        -1 Glass (Without adding water)
Sugar                 -According to your taste
Rose Essence    -A drop(You can use any essence of your choice)
Soaked Almond-Few

Method:
1.Boil the chopped carrot for about 4-5 minutes.It should be half boiled.
2.Drain the boiled carrot and water separately.Now grind the carrot and sugar together in a mixer.
3.Now add this blended mixture along with the boiled carrot water.
4.Add Milk to it and mix it well.
5.Add a drop of Rose Essence.If you add more than a drop you will have burning sensation in your lips.
6.Finally garnish with Almond.
7.Leave it in the refrigirator and allow it to cool before you serve.

Ennai Katrikai Kulambu

Ingredients:

Small Brinjal        -8
Small Onion        -15
Garlic                  -8 Pods
Tomatoe              -1
Jeera Powder       -1 tsp
Tamarind              -Little (Soak it in water)
Sambar Chilie Powder-3/4 tsp
Meethi Seeds Powder-1/2 tsp
Jaggery                  - Little
Turmeric Powder   -Little
Gingelly oil             -1 spoon
Rice Flour              -1 tsp
Curry Leaves          -Little

For Seasoning:
Jeera               -1/4 tsp
Mustard Seeds-1/2 tsp
Urudh dhal       -1/2 tsp
Asafotedia        -A pinch

Method:
1.Add  4 tsp of oil.Once it gets heated add the ingredients for seasoning.
2.Now add Small Onion,Garlic,Curry Leaves and a pinch of turmeric powder saute it until golden brown.
3.Now add brinjal and saute it until the color changes.
4.Now add tomatoe ,Meethi seeds Power & Jeera powder and mix it well.
5.Now in the tamarind water add Rice Flour  and Sambar Chilie Powder.Add salt to taste.
6.Now transfer this mixture to the kadai.
7.Leave it in the pressure cooker for 1 pressure sound.
8.Finally add a pinch of Jagerry.You can add either Gingelly oil or Ghee finally.

Amla Chutney (Nellikai Thuvaiyal)

Ingredients:
Amla                                  -3
Garlic                                 -4 pods
Green Chilies                      -4
Ginger                                -Little
Corriander & Curry Leaves-A Handful

For Seasoning:
Mustard Seeds-1/2 tsp
Urudh dhal       -1/2 tsp
Asafotedia        -A Pinch
Salt to taste

Method:
1.Take a kadai and add 2 tsp of oil and season them with the ingredients given for Seasoning.
2.Now add Garlic,Ginger & Green Chilies and saute them well.
3.Now add Curry Leaves & Corriander.
4.Finally add the grated amla. Donot saute it for a long time.Add Salt to taste.
5.Add a little amount of water and grind it well in the mixer into a fine paste.
6.This Chutney tastes good with Curd Rice and its enriched with Vitamin C which is required for our body so that other  vitamins & Iron will be absorbed by our body.

Chettinadu Special Elaneer (Tender coconut) Payasam

Ingredients:

Boiled Milk                     -1/2 liter (It should be of thick consistency, boil without adding water)
Tender Coconut(Elaneer)-150 g
Sugar                              -100 g

For Seasoning:

Cashew nuts                          -4
Soaked Almond                     -4
Chirongi nuts(Sara Paruppu)   -1 tsp
Ghee                                      -1 tsp

Method:

1.Boil 1 liter milk until it reaches a thick consistency and it converts to 1/2 liter.Allow it to cool.
2.Grind the Tender coconut along with Sugar (Add according to your taste).
3.Grind it in your mixer without adding water.You can add the boiled milk instead of water while grinding.
4.Now garnish the Kheer with Ghee,Cashew nuts,chirongi nuts.
5.Peel the outer layer of the soaked almond and cut it into small pieces and add it to the Kheer.
6.Store it in the refrigerator and serve it cool.

Note:If you wish to taste the Kheer like Basunthi then use the milk without adding water.Otherwise add little amount of water.
You can garnish the Kheer with your favorite nuts.

Milagu Kulambu

Ingredients:

To Grind:
Red Chillie            -6
Small Onion          -8
Garlic                   -4 pods
Corriander Seeds -2 tsp
Cumin Seeds     -1 tsp
Fennel Seeds        -1 tsp
Pepper                 -1 tsp
Cashew nuts          -4
Grated Coconut    -3 tsp

To Saute:
Small Onion      -15
Garlic                -7 pods
Green Chilies      -1
Curry Leaves     -Little
Tamarind            -Size of Lemon
(Soak it in water)
Gingelly oil          -50 ml
Turmeric Powder-A pinch
Jagerry                -A pinch

Method:
1.Fry all the ingredients that are given for grinding.Fry them in thee following order Cumin,Fennel,Corriander Seeds ,Pepper,Cashew nut,Red Chilies,Onion,Garlic.finally add the grated coconut.
2.Now grind them in a mixer.
3.Add Gingelly oil to a kadai and season it with Cumin Seeds.
4.Saute all the ingredients given above.
5.Add a pinch of  Turmeric Powder & Salt to taste.Add the tamarind water to it.
6.Now add the grinded mixture to the kadai.
7.Allow it to boil .Finally add a pinch of jagerry while the content in the kadai comes to a thick consistency.
8.this dish is very good for cold.It tastes good with Vendhaya Kanji/Sali Kanji.Its a suitable dish during winter season.

Mushroom Briyani

Ingredients:
Mushroom     -200g
Tomatoes        -2
Big Onion      -1
Corriander     -Little
Curry Leaves -Little
Mint Leaves   -Little
Basmathi Rice-200g
(Soak it for about 1 hour)
Coconut Milk  -1/2 of coconut

To Grind:
Big Onion          -2
Red Chillie         -6/7
Cummin Seeds   -1 tsp (Jeera)
Fennel Seeds      -1 tsp (Soombu)
Garlic                  -6 pods
Ginger,Cinamon   -Little

For Seasoning:
Oil                      -4 tsp
Pepper               -1 tsp
Briyani Leaf        -Little
Pineapple Flower-Little
Cashewnuts         -6

Method:
1.Grind the grated Coconut and take the coconut milk.Keep it apart.
2.Grind all the Ingredients given above.Grind them into a fine paste.(Add about 2 or 3 tsp of water , not    more than that)
3.Drain the water from the Soaked Rice.
4.In a Kadai add 1/2 tsp of Butter/Ghee and add the drained out rice and fry them for about 2 minutes.
   By this way the Basmathi rice remains long and the rice doesn't break while cooking.
   Now transfer the content to a pressure cooker.
5.Now add oil to the kadai,once heated add the ingredients for seasoning.
6.Add Onion ,Curry Leaves and saute it well until golden brown.
7.Once they turn golden brown add the finely grinned paste and saute it well until the raw smell goes.
8.Now add Mushroom and mix it well.By nature mushroom ejects water.Therefore it will be cooked with its own water content.Close the kadai with a lid so that the mushroom cooks well.(2 minutes)
9.Now add Tomatoe and mix it well.
10.Finally add Mint Leaves .Add the salt to taste.
11.Add the coconut milk little by little because some of them have sweetness by nature.
12.200 ml coconut milk=200 ml water.
13.Transfer the content to the pressure cooker and leave it for 2 pressure sound in a low flame.
14.Finaaly garnish with corriander Leaves.Tasty & Healthy Mushroom Briyani is ready.

Cabbage Poriyal

Cabbage Poriyal:

Ingredients:
Cabbage                  -1/4 kg
Broken Green Gram - 3 tsp  (Pasi Paruppu)
(Soaked in water for 1 hour)
Grated Coconut        -2 tsp
Green Chilies             -2
Big Onion                  -1
Curry Leaves             -Little

For Seasoning:
Mustard Seeds-1 tsp
Urudh dhal      -1 tsp

Method:
1.Sprinkle salt in the finely chopped cabbage(drain the water fully) and mix it well.
2. Drain the water from the Broken Green Gram and mix it with the cabbage.
3.In case, if you use Microwave, close the glass utensil with a lid so that the vegetable gets cooked with the      moisture and the water content in the vegetable.Leave it for about 4 minutes.
4.In case, if you don't have a Microwave, then use a Idly Maker and allow the vegetable to cook in the      steam of the Idly Maker for about 10 minutes.
5.Add 3 tsp of oil and season it with Mustard Seeds and Urudh dhal. Saute it until it turns golden brown.
6.Now add Onion & Green Chilies, saute it until golden brown.Once sauteed well add the boiled vegetables.
7.Cook for 2 minutes and finally add the grated coconut.
8.Healthy Cabbage Poriyal is ready.Cabbage Poriyal