Akarma Camp Recipes-1

Camp Recipes
Green Juices :
1. Nightshade Juice :
Take 10 - 15 leaves of Nightshade or Manathakkali (in Tamil)
Crush the leaves or blend them in a blender
Add required quantity of water and stir well
Take a sip and keep the juice in mouth until it is in sync with body temperature before you swallow it
Ingredients Per Person :

Water - 180.00 ml
Nightshade Leaf Juice - 20.00 ml
2. Watermelon White Juice

Peel out the green skin of the water melon
Cut out the white portion of the water melon
Ensure that there is no red portion included
Cut the white portion into pieces and blend them finely in a blender
Squeeze the juice out using a cheesecloth or a cotton cloth filter
Add equal quantity of water and mix well

Water - 100.00 ml
Watermelon - White Portion - 100.00 grams
3. Bilva/vilvam leaves juice

Collect tender leaves and wash them thoroughly
Crush them in a mixer using the least amount of water
Extract Juice
Add water to this juice as specified in the ingredients

Water - 180.00 ml
Bilva Leaves Juice - 20.00 ml
4. Bermuda Grass/Arugampul Juice

Get large blades of the grass and wash them thoroughly
Cut them to smaller pieces
Crush them in a mixer using the least amount of water
Extract the juice
Add water to this juice as specified in the ingredients
Water - 180.00 ml
Bermuda Grass Juice - 20.00 ml
5. Banana Pith Juice

Peel the outer skin of the banana pith until you reach the smooth, glossy layer
Cut into slices and grind into a pulp
Extract Juice using a cotton cloth or cheesecloth or tea filtering cloth
Add the mentioned quantity of water
Mix and serve in tumblers

Banana Stem - 65.00 grams
Water - 135.00 ml
6. Ash gourd Juice

Take the Ash gourd and peel out the skin and remove the seeds
Slice the ash gourd into pieces
Blend the ash gourd to a fine smooth paste
Filter out the juice using a cheesecloth or a cloth filter
Add equal quantity of water and mix well

Ash Gourd (after removing seeds and skin) - 100.00 grams
Water - 100.00 ml
Salads
Tips for better Salads:
Wash the vegetables thoroughly clean ensuring there is no mud or dirt and dry them using a cloth
In case, they are not organic, soak them in water for at least 30 minutes before usage
Choose coconuts that are soft, crunchy and with the least amount of oil. Prefer the ones with a white
outer shell over the brown shelled ones
Use Country Tomatoes
Use Country Coriander leaves that are small but very aromatic and tasty to eat raw
Do not peel the outer skin of the Carrots.
Choose fresh tender lettuce
1. Cucumber Sticks and Dip
Cut the cucumbers into long vertical sticks
Dip Recipe:
Grind tomatoes and coconut into fine paste
Chop the coriander leaves finely and garnish the dip

Coconut Shreds - 60.00 grams
Coriander Leaves - 15.00 grams
Country Tomatoes - 90.00 grams
Cucumber - 350.00 grams
2. Carrot Leaf Lettuce Salad

Grate the Carrots into shreds
Grate or finely chop the Lettuce
Grate the Coconut
Chop the Country Tomatoes without letting out the juice
Chop the Capsicum
Mix it well

Coconut shreds - 60.00 grams
Capsicum - 50.00 grams
Carrot - 100.00 grams
Green Lettuce - 80.00 grams
3. Beetroot Zucchini salad

Peel the outer skin of the Beetroots
Grate the Beetroot into shreds
Cut the zucchini into fingers.
Grate the Coconut
Finely chop the Coriander leaves
Mix it well

Beetroot - 100.00 grams
Zucchini - 200.00 grams
4. Carrot Cabbage Salad
Grate the Carrots into shreds
Grate Cabbage very finely until it is powdery
Grate the Coconut
Mix it well

Cabbage - 125.00 grams
Coriander Leaves (Fresh) - 15.00 grams
5. Capsicum Cucumber Salad

Cut the Capsicum into small pieces
Grate the cucumber into shreds
Grate the Coconut
Mix it well
Cucumber - 200.00 grams
Cooked Meals
Note:
● All the sauting are done without any single drop of oil
● Keerai is tamil word for green leafy vegetables
1. Brown Rice Idli - Ladies Finger Based

Sprouts Preparation:
Soak the peanuts in water for 9 - 12 hours
Drain the water completely
Let them to sprout by folding them in a cotton cloth
Batter Preparation:
Soak the parboiled brown rice in water for 6 - 8 hours
Soak the fenugreek seeds for 6 hours
Grind the soaked brown rice by adding required quantity of water to idli batter consistency. Use a mixie,
blender or grinder
Cut the ladies finger and grind them along with the soaked fenugreek seeds to a paste by adding little
water
Mix this paste to the brown rice batter and let it set for 4 hours
Preparing the Idlis
Shred the carrots and fine chop the beans

To the set batter add the shredded carrots, fine chopped beans, sprouted peanuts and salt
Mix these together
Use the idli steamer and shape the batter into idlis on the idli steaming plates
Steam the idlis
Check after 20 minutes - Ensure that the peanuts are well cooked
Take them out and serve hot with chutney or sambar

Raw Peanuts - 20.00 grams
Ladies finger - 50.00 grams
Fenugreek seeds - 2.00 grams
Beans - 40.00 grams
Brown rice - 100.00 grams
2. Satvic Sambar
Cut the pumpkin and potato to large cubes
Cook the pumpkin and potato with skin well
Cool this and grind them to a paste using a blender or mixie
Cut tomatoes to small pieces and saute them on a pan and keep this aside
Cut the sambar vegetables turnip and brinjal to pieces. You may change these vegetables to the ones of
your choice
In a pan, add water, sambar powder and bring the sambar vegetables to cook
Add the tomatoes and the ground paste
Add little water for consistency as needed and let it come to a boil
Add little curry leaves or coriander leaves for garnish
Turn off the stove
Add required quantity of rocksalt
Grind coconut to a paste and extract milk and add to the sambar

Pumpkin - 100.00 grams
Turnip - 60.00 grams
Masala Powder - 2.50 grams
Brinjal - 60.00 grams
Potato - 10.00 grams
Tomato - 35.00 grams
3. Nightshade Keerai Kootu
Sprouting Green gram- This is usually done the day before so that the spouts are ready the next day for
the preparation of sambar
Wash and Soak green gram for 8 hours
Drain out all the water and wrap it in a cotton cloth and leave it for 8 hours to sprout
Preparing the Kootu
It is assumed that the quantity of blacknight shade(manathakalli) leaves is taken after cleaning
Wash the leaves and cut them finely
Saute the leaves in a pan without using water or oil
Add small quantity of water if required for the greens to cook
Cook the green gram sprouts (One whistle in the pressure cooker or pan)
Cool the sprouts and blend it to a puree
Add this greengram puree to the cooked green leaves
Water may be added to get the desired thickness or consistency
Turn off the stove when there is a boil
Grind the coconut shreds, green chilli and cumin seeds to a paste
Add required quantity of the rock salt and the above paste .Serve when hot

Green Chilli - 3.00 grams
Green Gram - 15.00 grams
NightShade Leaves - 60.00 grams
Cumin Seeds - 3.00 grams
Note : Any Keerai can be used in this recipe
4. Millet Rava Vegetable Upma

Cook Barnyard or Foxtail or Little Millet or Kodo or Proso Millet rava
Measure the quantity of millet in a cup
Add 2.75 times the measure of water for one measure of the millet.
Note: Millet should be kept in sun or dry roasted before Cooking.
Add the water in a pan and boil it. Once the water is nicely boiled add the millet to it and cook well.
Meanwhile, cut the ginger and mango ginger into fine pieces and saute them in a separate pan with
little hot water
Add the vegetables in the pan for cooking except the capsicum
Add the capsicum to the pan when the other vegetables are three-fourths cooked
When the vegetables are well boiled add the cooked millet and mix well
Add curry leaves to the pan and mix it well with the vegetables
Turn off the stove and add the coriander leaves,salt and coconut shreds and mix them together gently

Beans - 75.00 grams
Millet - 60.00 grams
Chow Chow - 100.00 grams
Mango Ginger - 2.50 grams
Ginger - 2.50 grams
Curry Leaves - 4.00 grams
5. Flattened Rice Vegetable Upma (Vegetable Aval)

If the flattened rice is thick, wash and soak in water for a few minutes and drain the water out
Cut the vegetables into small pieces
Add little water in a pan and bring to a boil
Add the vegetables in the pan for cooking except the capsicum
Add the capsicum to the pan when the other vegetables are three-fourths cooked
Cut the ginger and mango ginger into fine pieces and saute them using little hot water
Add the flattened rice and curry leaves to the pan and mix it well with the vegetables
Turn off the stove and add the coriander leaves,salt and coconut shreds and mix them together gently

Capsicum - 65.00Juice
Beans - 90.00 grams
Curry Leaves - 4.00 grams
Ginger - 2.50 grams
Flattened Red Rice - 100.00 grams
Chow Chow - 90.00 grams
Mango Ginger - 2.50 grams
6. Coconut Curd Rice

Boil the ash gourd pieces with just enough water until finely cooked
Cool the ash gourd and grind it to a paste using a blender or mixie
Remove the skin of the mango ginger and ginger and cut them to fine pieces
Saute the ginger and mango ginger using little hot water
Take the cooked brown rice and let it for cooling
The cooled rice is added with little coconut curd and pulsed once in the blender or mixie adding little salt
Take out this rice and add the remaining curd, ash gourd paste, ginger and coriander leaves

Cooked Brown Rice - 100.00 grams
Coconut Curd - 100.00 grams
Ash gourd - 100.00 grams
Mango ginger - 2.50 grams
Ginger - 2.50 grams
Recipe to prepare Coconut Curd is below:

Grid the coconut shreds or coconut meat to a fine paste adding little water
Filter the paste using a cotton cloth or a cheese cloth
Add a little starter which could be fresh coconut curd or rice porridge water or dairy buttermilk
Let this sit for around 4 hours
Tips for better Curd
Choose coconut with the white shell which is more crunchy and tender
In case you require thick curd, use coconut meat instead of coconut shreds

7. Carrot beans Porriyal

Cut the carrot and beans in small equal size.
Boil a very little water in a pan. Once the water is boiled, add the carrots and beans pieces to it.
Cook till the vegetables are soft and all the water is drained.
Switch off the flame and add shredded coconut, salt, pepper powder and mix well.

Beans - 60.00 grams
Salt and pepper powder as per as taste
8. Potato capsicum Porriyal

Cut the potatoes(with peel) and capsicum into small pieces.
Boil a very little water in a pan. Once the water is boiled, add the potatoes pieces to it.
Once the potato is 3/4th cooked, add capsicum pieces and cook till the vegetables are soft and all the
water is drained.
Alternatively, you can steam cook the potato pieces separately and saute the capsicum pieces till it get
soft. Once cooked you can mix both.
Switch off the flame and salt, pepper powder and mix well.Garnish with shredded coconut if you wish.

Coconut Shreds - 5.00 grams (Optional)
Salt and pepper powder as per as taste
9. Ash gourd Cowpea
For base cut the ashgourd to big pieces and cook it with the least water required.Cool the base
vegetable and puree it and keep it aside.
Cut the ashgourd for vegetable in the gravy
Cook the soaked Cowpea well until it is soft (pressure cook if necessary)
To the ashgourd vegetable add the base puree and the cooked Cowpea and still well. Add curry leaves.
Grind coconut into a fine paste
Add this coconut paste and salt to the side dish and mix well
Switch off the stove and add coriander leaves

Ashgourd for base - 250 grams (measured after removing skin and seeds)
Ashgourd for gravy - 100 grams (measured after removing skin and seeds)
Coconut pieces - 40 grams
Cowpea - 20 grams(soaked and sprouted)
Coriander leaves - 10 grams , Curry leaves - 5 grams , Salt as per taste
Note: Alternatively you can cook this recipe with peanuts in place of Cowpea
10. Pongal
Cut the ashgourd to big pieces and cook it with the least water required.Cool and puree it and keep
aside.
Dry roast in a pan whole pepper, jerra and keep aside
Saute small pieces of ginger and keep aside
Cook the rice with 3 or 3.5 times of water. Cook the green grams separately. Once cooked, mix both
together
Alternatively, you can cook both together in a pressure cooker
To the rice and gram mix add ashgourd puree, pepper, jeera and the sauted ginger and mix well.
Switch off the flame and add salt and coconut paste.

Raw Rice - 80 grams
Green grams - 20 grams (Soaked and sprouted)
Ashgourd - 100 grams (measured after removing skin and seeds)
Ginger - 20 grams
Coconut Shreds - 10 grams( Make paste with very little water)
Whole pepper , jeera and salt as per taste
11. Aviyal
For base cut the ashgourd to big pieces and cook it with the least water required.Cool the base
vegetable and puree it and keep it aside.
Cut all the other vegetables into equal pieces.
In a pan, add water, bring the vegetables to cook. Once the vegetable is well cooked add the puree along
with some curry leaves and mix well for next 2-3 minutes.
Switch off the flame and add salt, coconut, ginger, green chilli paste and mix well

Broad beans - 40 grams
Snake gourd - 55 grams
Ridge gourd - 55 grams
Pumpkin- 40 grams
Ashgourd - 10 grams (measured after removing skin and seeds)
Ashgourd(for puree) - 200 grams (measured after removing skin and seeds)
Coconut Shreds - 40 grams( Make paste with very little water)
Ginger - 2.5 grams, Green chilli - 2.5 grams and salt as per taste
12. Vegetable Korma

Cook ashgourd and carrot for base and puree
Saute tomato and add to base. Optionally grind it based on preference
Cook carrot beans potato until soft
Cook peanut or Channa until soft
Add veggies and sprouts to the base
Add ground chilli or pepper to taste
Turn off flame and add salt
Optionally add coconut paste or milk for extra creaminess

For gravy :
Ashgourd - 150 grams after seed and skin
Carrot 20 grams
Tomato 80 grams
Coconut paste or milk - 20 grams(Optional)
For base:
Carrot 40 grams
Beans 50 grams
Potato 30 grams
Sprouted Channa or peanut 20 grams
13. Vegetable Roti - Carrot Roti/Beetroot Roti/Palak Roti)

(Note: You can try usingany vegetable or Keerai of your choice.)
Chop the vegetable into small piece. Pulse the vegetable before grinding it in mixie to make a
paste(without adding any water).
Use equal quantity of dough and the paste. Mix them together to make a soft dough without mixing any
water. (Note: Avoid using water. After assembling the dough if you feel the dough is very hard use water
drop by drop)
Make small ball from the dough
Roll the balls using some dry wheat flour to make round shape rotis.
Cook the rolled roti in heat and serve hot.
Chopped vegetable- 100 grams (measured after removing skin)
Wheat flour - 100 grams
Chutneys:
1. Coconut chutney
Grind all the ingredients in mixie by slowing adding little water when needed.

Coconut Shreds - 40.00 grams , Green Chillies - 2 grams
Curry leaves - 5 grams , Coriander leaves - 5 grams , Salt to taste
2. Maili chutney

Ginger - quarter in size, Coriander leaves - 20 grams , Salt to taste
3. Capsicum chutney
Saute the capsicum in a pan till it becomes little soft.

Capsicum - 20 grams , Salt to taste
Deserts
1. Sweet potato Kheer
Cut the sweet potato into pieces and cook it well.
Once it is cooked, mash it well and add a little water to make a puree
Add sugar powder and cardamon powder and mix well in the flame
Turn off the stove and add coconut milk. Stir well and serve

Coconut Milk Using 30.00 grams shredded coconut
Sweet Potato - 70 grams
Palm/Cane Sugar powder- 25 grams
Pinch of Cardamom Powder

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Camp Recipes

Ingredients Per Person :

2. Watermelon White Juice

Ingredients Per Person :

3. Bilva/vilvam leaves juice

Ingredients Per Person :

4. Bermuda Grass/Arugampul Juice

5. Banana Pith Juice

Ingredients Per Person :

6. Ash gourd Juice

Ingredients Per Person :

Ingredients Per Person :

2. Carrot Leaf Lettuce Salad

Ingredients Per Person :

3. Beetroot Zucchini salad

Ingredients Per Person :

Ingredients Per Person :

5. Capsicum Cucumber Salad

1. Brown Rice Idli - Ladies Finger Based

Shred the carrots and fine chop the beans

Ingredients Per Person :

Ingredients Per Person :

Ingredients Per Person :

Note : ​Any Keerai can be used in this recipe

4. Millet Rava Vegetable Upma

Ingredients Per Person :

5. Flattened Rice Vegetable Upma (Vegetable Aval)

Ingredients Per Person :

6. Coconut Curd Rice

Ingredients Per Person :

Recipe to prepare Coconut Curd is below:

Ingredients Per Person :

7. Carrot beans Porriyal

Ingredients Per Person :

8. Potato capsicum Porriyal

Ingredients Per Person :

Ingredients Per Person :

Ingredients Per Person :

Ingredients Per Person :

12. Vegetable Korma

Ingredients Per Person :

13. Vegetable Roti - Carrot Roti/Beetroot Roti/Palak Roti)

Ingredients Per Person :

Ingredients Per Person :

Ingredients Per Person :

Ingredients Per Person :

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Note : Any Keerai can be used in this recipe