Free The Best Of Samaithu Paar by S Meenakshi Ammal Page A

pan. Gently lower ten or twelve balls at a time into the oil and fry till a dark red colour, turning very gently. Drain and serve.
    Ingredients
    Rice 2 cups
    Jaggery 2 cups
    Coconut ½ (Medium)
    Black gram dhal ¼ cup
    Green cardamom powder ½ tbsp
    White gingelly seeds ¼ cup
    Vanaspati, ghee or coconut oil 1½ -2 cups
    Note:
    If excess jaggery is used or if the syrup is over-boiled, the ‘cheedai’ will break up into bits. If the jaggery is in excess, add 4 tsp pounded rice flour and knead.
    The rice flour may be mixed with the jaggery syrup a day earlier. On the next day, crumble the rice flour-jaggery mix nicely, add black gram dhal flour, gingelly seeds and coconut bits and knead into a firm dough with enough hot water. If the rice flour-jaggery mix has hardened and does not leave the vessel, sprinkle a little hot water, heat slightly and pound it. Knead with the other ingredients and use.
    The coconut may be added with the jaggery when making the syrup.



Salads, Pachadis & Chutneys

P LANTAIN S TEM S ALAD
 (VAAZHAI THANDU KOSUMALLI) 
    Remove the fibre from the plantain stem. Wash the plantain well. Cut into four lengthwise pieces and then into thin slices, or into fine bits. Soak the pieces in a mixture of water and buttermilk with 1 tsp salt and the turmeric powder. Mix well and let it stand for half an hour. Squeeze out the water and keep in a bowl.
    Cut the lime in halves. Dip both halves in the remaining salt. Squeeze the lime with the salt into the vegetable. Pinch the curry leaves and add to the cut vegetables. Flavour with the asafoetida water. Heat the oil in a pan. Fry the mustard and slit green chillies. When the mustard splutters, add to the salad to season it.
    Ingredients
    Plantain stem ½ kg
    Water ¾ cup
    Buttermilk ¾ cup
    Salt 1½ tsp
    Turmeric powder ¼-½ tsp
    Lime 1 (Medium)
    Asafoetida water ½-1 tsp
    Curry leaves (Broken) 2 tbsp
    Oil 2 tsp
    Mustard seeds ½ tsp
    Green chillies 2
    To serve 4 persons

C UCUMBER S ALAD
 (VELLARIKKAI KOSUMALLI) 
    Scrape the skin off the cucumbers if they are of the big variety. Small, tender cucumbers can be used with the skin. Slice the cucumber. Extract lime juice. Coarsely powder the pepper, cumin and salt. Mix with the cucumber slices. Heat the oil and add the mustard. When it splutters, remove from fire and add to the cucumber slices. Add lime juice and mix well.
    Ingredients
    Cucumber 1 (Large) or 2 (Small)
    Lime 1 (Medium)
    Black peppercorns ½ tsp
    Cumin seeds ¾ tsp
    Salt 1 tsp
    Oil 2 tsp
    Mustard seeds ½ tsp
    To serve 4 persons

B ENGAL G RAM D HAL S ALAD
 (KADALAI PARUPPU KOSUMALLI) 
    Soak the dhal for a few minutes in water. Drain and wash the dhal thoroughly. Cook the dhal in 1 cup water. Do not overcook the dhal. The dhal can also be cooked in a pressure cooker. Extract lime juice.
    Heat oil in a frying pan. Add the mustard and slit green chillies. Add cooked dhal, salt, asafoetida water, curry leaves and grated coconut. Stir for a few minutes. Remove from fire and mix the lime juice before serving.
    Ingredients
    Bengal gram dhal 1 cup
    Lime 1 (Medium)
    Oil 2-3 tsp
    Mustard seeds ¾ tsp
    Green chillies 2-3
    Salt 1 tsp
    Asafoetida water ½-1 tsp
    Curry leaves (Broken) 2 tbsp
    Coconut (Grated) ¼ cup
    To serve 4 persons

M ANGO P ACHADI
 (MAANGA PACHADI) 
    Do not peel the mango. Cut it into big bits. If the skin is too thick, scrape it lightly.
    Heat the water. Add mango bits, salt and turmeric powder and cook. When the mango is cooked, add the jaggery. Let it mix well. Mix rice flour in water and add. Boil for a few minutes (till everything mixes well). Remove from fire. Heat oil. Fry mustard and green chillies and season the ‘pachadi’.
    Ingredients
    Mango 1 (Medium)
    Water ¾ cup
    Salt ½ tsp
    Turmeric powder ¼ tsp
    Jaggery 100 gms
    Rice flour 2 tsp
    Oil 2 tsp
    Mustard seeds 1 tsp
    Green chillies 2
    To serve 4 persons
    Note:
    The mango should neither be too tender nor too ripe. It must be both sweet and sour.
    Green chillies may be