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Roots and Tubers
BEETROOT
| PREPARATION OF BEETROOT SWEET PICKLE** |
PREPARATION OF BEETROOT HOT PICKLE** |
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CASSAVA/TAPIOCA
| FLOW CHART FOR PROCESSING OF FERMENTED CASSAVA RAVA** |
PROCESSING OF CASSAVA FERMENTED SOUR FLOUR** |
PROCESSING OF NOODLES** |
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COLOCASIA
| PROCESSING OF COLOCASIA FLOUR INCORPORATED NOODLES** |
PROCESSING OF COLOCASIA FLOUR INCORPORATED PAPAD** |
| Ingredients |
Ingredients |
| Flour |
50 g |
| Water |
50 ml |
| Salt |
2 g |
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| Flour |
50 g |
| Water |
50 ml |
| Salt |
7 g |
| NaHCO3 |
1 g |
| Cumin |
1 g |
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| FLOW CHART FOR PROCESSING OF NOODLES** |
FLOW CHART FOR PROCESSING OF PAPADS |
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| PROCESSING OF SWEET POTATO FLOUR** |
PROCESSING OF SWEET POTATO AND PULSE FLOUR FORTIFIED EXTRUDED PRODUCTS** |
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ONION
ONION PICKLE *
Onions 1 kg, vinegar 1 litre, salt 250 g, red chilli powder 10 g, cardamom (large), black pepper, cumin (powdered) each 10 g, clove (headless) 5 numbers.
| PROCESSING FOW-SHEET FOR ONION PICKLE |
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| ONION VADAGAM** |
| Preparation of Onion Vadagam |
| Ingredients |
| Method
1.Soak black gram dhal in water for 2 hrs and grind into paste.
2.Peel and wash onions, make a slit in the onions.
3.Make red chillies into powder.
4.Mix onion, mustard, salt, chillies and cumin. Make into small balls without pressure.
5.In a tray put the polythene covers and place the vadagam and sun dried for 2-3 day |
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| Onion |
1kg |
| Black gram dhal |
200g |
| Garlic |
100g |
| Cumin |
20g |
| Mustard |
20g |
| Chillies |
100g |
| Salt |
to taste |
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Technologies Available
** - Home Science College and Research Institute, TNAU, Madurai . |
