Nutri Dal Ball-Paruppu urundai- Nochi urundai

1. One lot of this ball can be made , cooled, put in freezer bag and stored in freezer for six months.
2. We can use this to replace coconut in cooking
3. Always take two or three balls and allow to thaw for 2 hours or use microwave to thaw.
4. It can replace cooked dal for kootu recipies.
5. When making Mor kuzhambu-(butter milk kadhi- Manjige huli), use two balls and 1 teaspoon grated coconut with other ingredient to grind like green chilly, jeera (cumin seed)and Karipatha(Karuvepilai.).Grind with some buttermilk and add it to the rest of buttermilk. you can add your favourite ingredients while grinding.
6. You can use three balls as parupu usily base and add vegetable of your choice.

Ingredients	Quantity	Method
Tur dal Chana dal green chilly Red chilly Hing Salt Karipatha Water	1      cup ¼     cup 4 3 1    teaspoon(powder) 1 ¼ teaspoon ¼    cup (leaves) 1 ½ cup	Wash Tur and chana dal together well and drain. Add water and soak for 2 hours. Grind coarsely in a big jar of mixer with other ingredients. Make sure it is dropping consistency. Otherwise add a little water. Transfer to a microwave container and cook on high for 5 minutes. Stir well and allow to cool.Make egg shaped and egg size d balls  and transfer to freezer bag and store in freezer compartment.

1. N.B:You can make smaller balls with some grated coconut added and steam it before needed and can add as paruppu urundai in Mor Kuzhambu(Buttermilk Khadi)
2. If you live in Bangalore, on Friday morning at 11 am you can buy them in weight  from Ace Iyengar home products at 1480,40th croos,18th Main,4th T Block.Jayanagar.As the size of Nochi urundai in that shop is big, cut them into half and use as above.

Senior friendly - Induction cooker

Seniors should invest on induction stove and good sturdy vessels 

Induction stove with potato in jacket getting ready

1. It has a timer which helps you not to forget switching off the stove. 
2.  Learn to use the timer wisely-first day boil 1 litre of milk in a thick vessel and watch the time for boiling at about 800 power level. It may take about 8 to9 minutes depending on the thickness of vessel. Next day you can confidently put the timer and power level as previous day and relax reading a paper.
3. None of the induction stoves has a proper instruction manual. Your effort for the first one week is very useful. I have made a time chart for different routine cooking work, like 10 minutes for rasam if the dal is cooked already, 10 minutes to make a simple vegetable and so on. 
4. You inhale more oxygen when standing near induction stove than gas stove. 
5.  My husband at  the age of 80 learnt to cook basic things in induction stove.
6. Buy good thick bottomed vessels 2 or 3- best are  induction friendly Vinod brand heavy bottom pans with handle costing about 500 Rs each.They are very easy to clean if you don't have a maid coming, and if she comes she cannot dent the bottom( if it happens you cant use them in induction stove again) 

Vinod Brand Vessel