GREEN CHILLY CURRY-DRY

LARGE GREEN CHILLY CURRY-DRY

This curry goes well with rice, roti etc., as a dry side dish. The large, long green chillies(bhajia chillies) are used for this curry. They are less hot than the normal green chillies.


Ingredients:
Large chillies-6,
chana dal-2 tbsps,
til-2 tbsps,
mango powder(amchur)-1/2 tsp,
methi seeds-1/2 tsp,
hing-1/4 tsp,
turmeric powder-1/4 tsp,
dry coconut scrapings-1 tbsp,
coriander seeds-1/2 tsp,
salt to taste,
mustard seeds-1 tsp,
oil-2 tbsps.
Method:
Wash, wipe and cut the chillies to 1' pieces.

Roast the til in a dry pan. Keep it aside.
In the pan, fry methi, chana dal, corriander and the coconut in little oil.
Powder it along with the roasted til.
Heat oil in the pan, splutter the mustard, add the chillies, hing, amchur, chilly pieces and salt and cook on a low flame till it is cooked properly.
Do not add water.
Then add the above ground masala powder and fry for another 2 to 3 mts.
Remove from the flame.
The curry is ready.
Can be kept in the fridge and used for a week.

GINGER CHUTNEY

GINGER CHUTNEY


Ingredients:
Red chillies-5,
Urad dal-1 tsp,
Coconut scrapings-1tbsp,
Mustard seeds-1 tsp,
Jagerry- a small piece,
Tamarind-1 small avla size,
Salt to taste,
Ginger-3” piece and
Oil-1 tsp.
Method:
Peel, wash and chop the ginger.
Soak tamarind in little water.
Fry chillies and urad dal in little oil.
Add the ginger and coconut and fry  for a little more time.
Remove from the flame and grind it along with tamarind, salt and the jagerry.
Season it with mustard seeds in oil.
The ginger chutney is ready

GREEN CHILLY PICKLE

GREEN CHILLY PICKLE

Ingredients:
Green chillies--250 gms,
mustard seeds/mustard dal--50 gms,
lemon juice-from 6 lemons,
til oil-100 gms,
salt-25 gms,
turmeric powder-1/2 tsp,
Saunf-1 tbsp(optional-fried and powdered)
hing-1/2 tsp.

Green Chilly Pickle

Method:
Wash, dry and cut the chillies into 1/2" long pieces.
Crush the mustard in the mixer to a coarse texture.
Heat oil in a pan.
Remove from flame, add hing and turmeric powder and then add the crushed mustard, saunf, cut chillies and the lemon juice.
Roll well with the laddle.
When cool, store in a sterilised bottle.
Note:
To sterilise the bottle, wash the bottle in hot water, wipe with a clean cloth and dry it in hot sun. All the pickles are to be stored like this. It gives a long shelf life

ONION CHUTNEY

 ONION CHUTNEY
Certain chutneys go very well with both breakfast and meals. One such chatpat chutney is given below. The onions used can be either large ones or the small ones generally used for sambhar in Tamilnadu.
Ingredients:
Onions-2(large ones),
red chillies-6,
tamarind-small avla size,
coconut oil-2 tsps,
salt to taste.
Method:
Peel the onions and cut into large pieces.
Soak tamarind in 1 tsp of water(just enough to wet the tamarind).
Stir-fry the onions and chillies on high flame for 2 mts, using 1 tsp of oil.
On cooling, grind the mix along with tamarind and salt to a course texture without water.
Add the remaining coconut oil and mix well.
The chutney is ready.

FRESH/INSTANT PICKLE

FRESH/ INSTANT PICKLE
A fresh vegetable pickle, which is generally prepared during the winter season, with vegetables like carrots, tender gerkins, green peas, cauliflower, etc. It is very tasty and can be stored in the fridge for a month. This is an oil-free pickle.
Ingredients:.
cauliflower(shredded into small bulbs)-1cup,
carrots(cut into 1" long thin pieces)-1cup,
gerkins(cut into thin pieces)-1/2cup,
garlic-a few pods,(optional)
green peas-1 cup,
lemon juice from 6 lemons,
chilly powder-1 tbsp,
turmeric powder-1/2 tsp,
hing-1/4 tsp,
salt-2 tbsps.



Method:
Thoroughly mix all the ingredients together and store in a clean bottle.This pickle can be used immediately after the preparation. It will not last long. To maintain the freshness of the vegetables, it is to be stored in the fridge.
Note:
If  gravy is required, add half cup of water and mix well.

THATTA MURUKKU(CHAKLI)

THATTA MURUKKU(CHAKLI)
A tasty snack that goes well with evening tea/coffee.
Ingredients:
rice flour-4 cups,
urid dal-3/4 cup,
chana dal-1/4 cup,
hing powder-1/8 tsp,
butter-100 gms,
salt to taste and
oil for frying.
Method:
Soak chana dal for 3 hrs.
Roast urad dal and grind it smooth.
In a vessel, mix the rice flour, urid flour, butter and salt and knead to make a smooth dough using sufficient water.
Add the soaked dal and mix well.
On a plastic sheet, after Smearing  a bit of oil , make small puris  out of the dough, spreading the portions using hands(call it thattais).
Remove and keep the thattais on a cloth to remove excess water.

Deep fry them, till they get crispy(Right frying is indicated when the foaming on the surface of the oil starts stopping).
Roll them over one or two times while frying, to ensure thorough uniform cooking.
When cool, store them in air tight container.

MAIDA MURUKKU(CHAKLI)

MAIDA MURUKKU(CHAKLI)

Murukku can also be made using maida(all purpose flour). It is very easy to prepare. It is as good as the one made using rice flour and delicious too.
Ingredients:
maida-500 gms,
til(sesame)-1 tbsp,
salt to taste,
hing-1/4 tsp,
jeera powder-1 tsp,(optional)
chilli powder-2tsps(optional) and
oil for frying.

Method:
Sieve maida well.
Place the maida in a soft cloth and tie the cloth to seal it from all sides.
Steam it for 30 mts, using a  cooker container.
Allow it to cool down.
Press it with hands to bring it to powder form.
Sieve again or blend in a mixer, so that no lumps are left.
Mix the cooked maida powder, til,   jeera powder, chilli powder and the salt and knead well, using water.
The dough should not be too watery or too hard. It should pass throgh the chakli machine smoothly.
Make murukkus(chaklis) on a newspaper, using the chakli machine.
Heat oil in a pan and deep fry the murukkus till they become crisp.
Ten/Twelve murukkus can be fried at a time.
On getting cooled, store them in an airtight container.

MYSORE PAK(SWEET)

MYSORE PAK(SWEET)


This  is a common sweet partaken throughout India.It is a very tasty sweet. It is easy to prepare. It is a children's favourite.
Ingredients:
besan(gram flour)-1 cup,
sugar-2 cups and
ghee-2 1/2 cups.
Method:
In a heavy bottom pan, mix sugar and a cup of water and heat it, to make syrup(just dissolve sugar).
When the syrup is ready, add besan.
Keep  stirring continuously.
When the content starts sticking to the vessel, add the ghee and again go on stirring till the contents becomes dry and takes a soft texture(at this stage the laddle will go through the cooked contents smoothly) and it exudes a unique pleasant aroma indicating that it is cooked properly.
It takes a brittle  texture (on cooling), when rightly done. Even a bit of overcooking/undercooking gives an entirely different texture to the sweet.
Remove from the flame and spread the stuff in a plate and level it.
Cut it, when it is hot.

Remove the pieces, only after it gets cooled.
Store in an airtight container.

COCONUT BURFI(SWEET)

COCONUT BURFI(SWEET)
Ingredients:
Coconut scrapings-2 cups(only the white part)
sugar-1 1/2 cups,
milk-1 cup,
ghee-1tbsp and
cardamom powder-1/2 tsp.
Method:
Grind the coconut with milk to a coarse texture.
Add sugar and the ghee and go on stirring, till it solidifies.
Bring the flame to a low and keep on stirring, till the contents does not stick to the pan.
Remove from the flame, add the cardamom powder and mix well.
Spread it on a greased plate and cut immediately in pieces. When cooled, store in an airtight container.

ADHIRASAM(SWEET)

ADHIRASAM(SWEET)
This is a sweet made from rice flour and jagerry. It is basically a Tamilnadu sweet. It is very tasty and relished by all age groups.
Ingredients:
rice flour-2 cups,
jagerry-1 cup,(preferably the chikki jagerry, with which laddus are made)
cardamom powder-1 tsp,
ghee/oil for frying.
ghee 1 tsp.
Method:
In a pan, make jagerry syrup to one-thread consistency, using 1/2 cup of water.
Remove from the flame and wait till it comes to a warm state.
Add the rice flour, cardamom powder and the ghee to it and mix well. Keep aside for 6 hrs.
Make small balls using a little ghee.
Make puris on a pastic sheet , by pressing with hand and fingers.
Heat the oil in a pan and deep fry the puris, till they become crisp on the outside.
On getting cooled, they will be crisp outside and soft inside.
Note:
The dough can be kept in the fridge for a longer time and can be used as and when required.

ADA PRADHAMAN(KHEER)

ADA PRADHAMAN(KHEER)

This kheer  is prepared using rice flakes/maida flakes, called ada in malayalam. This ingredient can be made at home. It is also available in south Indian stores.. This kheer is prepared during festivals and family/social functions in Kerala. It is a very delicious kheer.
Ingredients for ada:
raw rice flour-1 cup and
salt-a pinch.
Method:
Mix flour and salt and make a semi thick batter(dosa consistency).
Spread the batter on small pieces of banana leaf,  roll it ccompletely and steam it in a cooker for 10 mts.
Remove from the cooker and wait to cool.
Remove the cooked batter called ada from the leaf and cut into small pieces. Ada is ready for making kheer.
Maida ada can also be prepared in the same way.
Ingredients for kheer:
ada- the quantity already given above,
jagerry-2 cups,
coconut milk-1 coconut extract,(1st and 2nd extract)
cashewnuts-10(to be cut into pieces),
kismis-1 tbsp,
ghee-1 tbsp,
cardamom powder-1/2 tsp.
Method:
Mix jagerry and 2nd coconut milk and boil in a heavy bottom vessel.
Add the ada and cook for 2 mts(Do not cook more as otherwise, it will get dissolved in the liquid).
Add the 1st coconut milk and boil for another 1 minute.
Remove from the flame.
Fry cashewnuts and kismis in ghee and add to the kheer along with cardamom powder.
Ada pradhaman is ready to serve.


If ready-made ada is used, fry the ada in little ghee first and cook in water and 2nd coconut milk  for a little longer time, then add jagerry. The remaining process is the same as above.

The extraction of coconut milk is explained in another post.

PALADA PRADHAMAN(KHEER)

PALADA PRADHAMAN(KHEER)

This is also a variety of ada kheer with milk in place of coconut milk. It  is as delicious as the ada pradhaman detailed elsewhere on the same page.
Ingredients:
ada-1 cup,
sugar-2 cups,
milk-1 litre,
cashewnuts-10(to be cut into pieces),
kismis-1 tbsp,
ghee-2 tsps and
cardamom powder-1/2 tsp.
Method:
Ada is prepared in the same way as explained under Ada Pradhaman on the same page.
Boil milk.
Add ada and cook for 2 mts.
Add the sugar and cook the contents for another 10 mts on low flame to get a thick consistency for the kheer.
Remove from the flame.
Fry the cashewnuts and kismis in ghee and add to the kheer along with cardamom powder.
Mix well.
The Palada Pradhaman is ready.

COCONUT MILK

COCONUT MILK
Extraction

Scrape one large coconut. Adding a cup of water to it, grind for 2 mts in a mixer.

Pass it through a soft cloth to take the first extract of milk. Keep it aside.

Add one more cup of water to the scraping sediments and repeat the process to get the second milk.

The third milk is also taken the same way.

Mix both second and third milk together and keep aside(It can be called second milk).

These Extracts are used while preparing a few coconut-based curries and Kheers/sweet dishes.

MURABBA

MANGO MURABBA


Murabba is used mostly in the North Indian states. This is a kind of sweet chutney/pickle that goes well with rotis, parathas and other wheat/maida preparations. The consistency of this dish is thick, somewhat similar to Jam. Mango murabba is sweet, but chunda(see recipe, chunda) is little spicy.This can be made during the season and preserved for a long period. Raw mangoes and gooseberries can be used for this purpose.


Ingredients:
raw mangoes-1 kg,
sugar-1 1/2 kgs,
salt-1/2 tsp,
lemon juice-1 tsp,
cardamom powder-1 tsp.
Method:
Wash  the mangoes and peel them with the help of a peeler.
Grate them.
Cook the mangoes in a thick bottom vessel, using 2 cups of water.
After it is cooked, add the sugar, salt and the lemon juice and cook till it comes to the jam consistency.
Remove from the flame, add the cardamom powder and mix well.
On getting cooled, store in a sterilised bottle. It will last long, almost for an year.


Gooseberry (Amla/Avla)Murabba.
Amla-1kg(medium size),
alum-1 tsp,
sugar-1 1/4kg,
kesar- a pinch,
cardamom powder-1 tsp.
Method:
In a large vessel add alum and 2 litres of water.
Wait till it gets dissolved.
Soak the amlas in this water  for 24 hrs.
Strain the amlas and wash well with cold water. Prick all the amlas, here and there, with fork.
Cook the amlas in water for 10 mts.
When cool, strain them.
Make sugar syrup using 1/2 litre of water, adding kesar in it.
Cook amlas again in this syrup to one-thread consistency.
Keep it for 2 days.
Afte 2 days, cook the amlas to 2-thread consistency.
Remove from the flame.
Add cardamom powder and mix well.
The murabba is ready. On cooling, store in a sterilised air-tight bottle.

CHUNDA

CHUNDA

This is a kind of sweet pickle and goes well with rotis/parathas, etc. Basically, it is a gujarati preparation.The preparation is similar for chunda and murabba(see recipe, murabba) , but chunda is little spicy that goes well with roti/paratha, while murabba is used as a jam which can be consumed by itself and can be taken with bread, roti etc.


Ingredients:
raw mangoes-2(large and fleshy ones),
sugar-500 gms,
salt-2 tsps,
chilly powder-1 tsp,
turmeric powder-1 tsp,
cloves(lavang)-6,
ghee-2 tsps.
Method:
Wash and de-skin mangoes with the help of a peeler.
Grate them.
Heat a heavy bottom pan.
Add mango gratings and a cup of water.
When mango is well cooked, add the sugar, chilly powder, salt and turmeric powder and cook till the contents comes to a jam consistency.
Remove from flame. Add the ghee.
Powder the cloves, add to it and mix well.
Chunda is ready.
Store it in a clean and sterilised bottle and keep it in the fridge for a better shelf-life. It can last 5 to 6 months.

SREEKHAND

SREEKHAND
This dish is very popular among  Maharashtrian and Gujarati communities. It is consumed with puris and also used  as a dessert. The preparation is very easy.
Ingredients:
Curd made with whole milk-4 cups,
sugar-2 cups,
nutmeg powder-1/8 tsp,
kesar-a pinch,
cardamon powder-1/4 tsp,
chiroli nuts-1 tsp(optional).
Method:
The curd used to make sreekhand should be medium sour.
Spread a clean cloth piece over a flat bottom vessel.
Pour the curd over the cloth.
Close the cloth piece and tie the ends with a strong thread and hang it  for 8 hours.
The liquid in the curd will get drained leaving a soft mass.
Dissolve kesar in very little water, say 1 tsp.
Add sugar to the soft curd mass and mix well with a laddle.(If necessary, the sugar can be powdered in a mixer before adding) .
Keep it for an hour.
Pass it through a sieve, gently rubbing it with hand.
Add kesar, nutmeg, cardamom powder and the chiroli nuts and mix well.
Sreekhand is ready.

PALAK PARATHA

PALAK(SPINACH) PARATHA


Ingredients:
palak-a few leaves(cleaned and chopped),
atta(wheat flour)-2 cups,
chilly powder-1tsp,
turmeric powder-1/4 tsp,
jeera powder-1/2 tsp,
ghee for frying parathas,
salt to taste.



Method:
Cook the spinach in little water without lid. Retain the green colour.
Strain water.
This water can be used while kneading the flour.
Mix all the condiments and the cooked palak.
Add the mix to the atta and knead to a soft dough, using the strained palak water.
Keep aside for half an hour.
Make balls out of the dough and roll into thick chappathis.
Roast one side and flip it.
Again flip it, apply little ghee and roast again.
Again turn it and apply ghee and roast till the paratha is cooked on both sides uniformly.
Continue  the process till all parathas are done.
These parathas can be served with any kind of curry  or pickle.

LAACHHA PARATHA

 LAACHHA PARATHA

This is one variety of paratha.Tastes good.


Ingredients:
atta(wheat flour)-200gms,
salt to taste,
ghee-as required for frying parathas.



Method:
Mix atta and salt and knead to get a soft dough.Keep aside for an hour.
Make 8 balls out of it.
Make chappatis out of the balls.
On rolling the chapathis,  apply ghee uniformly on one and place another chappati on the top. Again apply ghee on top of the second chapathi, place another chapathi on the second one. Continue the process till a set of 4 chapathis is made.
Roll the set of 4 chapathis to a cylindrical shape, cut the rolled chapathis cross-wise to 4 pieces.
Press and roll each cut-piece to make chappatis, slightly thicker than the normal ones(parathas).
Roast each paratha on the tawa, using ghee. Cook both sides.
While roasting, press it lightly, so that the parathas(called lachas) are cooked well.
Repeat the process with the rest of the 4 balls.
Totally 8 lachas can be prepared with the above ingredients.
Serve hot with any kind of vegetable curry.

METHI PARATHA

METHI PARATHA(Fenugreek Leaf Paratha)


Ingredients:
atta(wheat flour)-2 cups,
methi leaves-1 cup(only leaves washed and shredded),
chilly powder-1 tsp,
turmeric powder-1/4 tsp,
hing-a pinch,
jeera powder-1/2 tsp,
salt to taste,
oil-1 tsp,
ghee for frying parathas.


Method:
Knead the atta along with the other condiments, oil, salt and methi leaves and keep it for an hour.
Make small balls.
Roll each ball to thin chappathi shape.
Heat pan and keep on the medium flame.
Note:
1/2 tsp of yeast mixed with 1 tbsp of warm water can be a substitute to yogurt and baking powder.
First roast both sides of the paratha to light brown.
Sprinkle ghee around and fry till they are properly done(soft, but cooked right) .
Can be served with pickle, sauce, chunda or chutney.

THEPLA(TYPE OF PARATHA)

THEPLA

Thepla is made with wheat atta and besan mixed together. It  is a variety of masala paratha and is a Gujarati cuisine. It tastes very good.

Ingredients:

wheat atta-2cups
besan-1 cup,
chilli powder-1 tsp,
turmeric powder-1/4 tsp,
jeera powder-1 tsp,
pepper powder-1/4 tsp,
sugar-2 tsps,
salt-1tsp,
oil-1 tbsps,
methi leaves-2 tbsps,_(cleanead and finely chopped)(optional)
ghee for frying thepla.

THEPLA

Method:
Mix all items except ghee.
Knead it to a soft dough, using just sufficient water.
Keep aside for an hour.
Make small balls and roll them into thin rotis(theplas).
Heat the roti pan and roast them one by one, using ghee.
First, cook the theplas little on both sides.
Apply ghee on both sides.
Roast both sides again after applying the ghee, to light brown.
Can be served with pickles, chutney or chunda.

Alu Paratha

Stuffed parathas can be made in many ways and with many kinds of vegetables. The above paratha is one of such item.

Ingredients:
atta(wheat flour)-3 cups,
Potato(cooked and mashed)-1 cup,
onion chopped-1/2 cup(optional),
chilli powder-1/2 tsp,
turmeric powder-1/4 tsp,
jeera powder-1/2 tsp,
pepper powder-1/4 tsp,
salt to taste,
oil-2 tsps and
ghee for roasting parathas.

ghee for roasting parathas.

ALU PARATHA

Method:
Heat oil in a pan and fry the chopped onions to golden brown.
Put off the flame and add all the powders, cooked and mashed potato and salt and mix well(potato stuffing).
Knead atta to have smooth dough. Apply little ghee and knead again to make it more soft.
Make small balls out of it.
Roll one ball to make a round puri shape.
Keep 2 tsps full of the  potato stuffing on the puri.
Make another puri and place it on the top of the stuffing.
Press with hands and seal it all around. It should be done carefully to ensure a properly sealed stuffing without any cracks forming.
Roll it slowly to form a thick chappathi.
Heat the chappathi pan and bring it to medium flame.
Put the paratha on the pan and cook for a minute and turn it to the other side.
Cook the other side also for a minute.
Turn again and sprinkle a little ghee all around and again cook a little.
Turn to the other side and sprinkle a little ghee and fry a little.
Paratha is ready. Transfer it to a plate.
Continue the process till all the dough/stuffing is done.
These parathas can be served with pickles, chundha, sauce or any other spicy chutney.

GOBHI PARATHA

GOBHI PARATHA

This is a a stuffed paratha made with cauliflower. This is an ideal dish to be given to the children in their school lunch box.The preparaion is very easy.
Ingredients:
atta(wheat flour)-2 cups,
cauliflower(cleaned, dried and grated)-2 cups,
chilli powder-1 tsp,
turmeric powder-1/4 tsp,
jeera powder-1 tsp,
garam masala powder-1/2 tsp,
salt to taste and
ghee for cooking parathas.
Method:
Knead the atta using a pinch of salt and water. Apply little ghee and keep aside for an hour.
Mix the grated flower with the masala powder, other condiments and salt(to form the stuffing).
Make small balls from the dough.
Roll one ball to puri shape.
Keep a tablespoon full of the stuffing on it. Make another puri and keep on top of it.
Seal all around by pressing with fingers.
Roll it to form a thick chappathi shape.
Do it craefully to ensure that the stuffing does not come out and no cracks are formed.
Heat the chappathi pan.
Put the paratha on it and cook a little. Turn the side and again cook a little.
Again, turn the side and sprinkle a little ghee all around.
Turn it again and sprinkle a little ghee all around.
Cook the paratha till it gets a light brown shade  on both sides.

This paratha can be served with pickles, sauce or chunda.

 

PLAIN PARATHA

PLAIN PARATHA



Paratha is made from wheat atta and using a little more ghee than for the ordinary rotis. Parathas can be made in different ways and with different ingredients. One of them is the plain paratha and is explained below.
Ingredients:
atta(wheat flour)-2 cups,
salt- a pinch and
Ghee/vanaspati-as required.

Method:
Knead the atta with salt and just enough quantity of water to make a soft dough.
Apply little ghee and keep aside for 30 mts.
Make small balls out of it.
Make roti out of each ball.
Apply ghee on it and fold it to make a triangular shape. Roll it again(It will be a triangular shaped chappathi).
Heat the chappathi tawa on a medium flame and put the chappathi over it.
Fry a little. Turn it to the other side. Fry again a little.
Turn again and apply little ghee on one side.Turn the side and apply ghee again.
Press it lightly with the laddle to see that the paratha is cooked uniformly. Fry both sides like this.
Continue the process with rest of  the balls.
These parathas can be served with a curry, either dry or with gravy.

CHAPATHI/ROTI(PHULKA)

CHAPATHI/ROTI(PHULKA)


This is one of the simplest preparations of  chapathi/roti. It does not need much effort. As ghee is not used much, it goes as a part of the normal meals.
Ingredients:
wheat flour(atta)-2 cups,
salt-a pinch and
ghee-2 tsps(optional)

PHULKA

Method:
Knead the atta adding salt and the required quantity of water to make a soft dough.
Keep it aside for 30 mts/1 hour.
Make small lemon size balls out of it.
Keep the roti tawa on the stove with a medium flame.
Roll the chapathis  one by one.
Put one roti on the tawa, cook one side a little.
Turn it to the other side and roast it again a little.
Remove the tawa from the stove with one hand with one pair of tongs, raise the flame to high and roast the roti directly on the flame, using another lighter tong.
As soon as the roti gets puffed on one side, turn it over and cook the other side also.
The roasting is a fast process . Hence care should be taken to see that the roti does not get burnt.
When one roti is finished, bring the flame again to medium, lower the tawa on the flame and continue the process till all the rotis are made.
As an option, a few drops of ghee can be applied on the surface of each roti, as soon as it is done, to ensure that it remains soft for a longer time.

VATTHAL KUZHAMBU(SPICY SIDE DISH)

VATTHAL KUZHAMBU(SPICY SIDE DISH)

This is a Tamilnadu dish and tastes fantastic.It can be kept in the fridge for a week. Vatthhal means the dried items. This can be made with vegetables like sundakkai(a kind of wild vegetable), vendakkai(ladysfinger) , onions etc. You can sun-dry them or deep fry in oil. If onions are used, it has to be fried in litle oil.


Ingredients:
tamarind-1 lemon size,
red chillies-2,(cut into pieces)
methi seeds-1/4 tsp,
mustard seeds-1 tsp,
chana dal-1 tsp,
urid dal-1 tsp,
turmeric powder-1/2 tsp,
hing-1/4 tsp,
sambar powder-1 tbsp,
vatthal-2 tbsps(or onions-2),
salt to taste,
til oil-2 tbsps and
curry leaves.

VATHHAL KUZHAMBU

Method:
Soak tamarind and remove pulp.
Heat oil in a pan, crackle mustard, add methi , chillies(cut into pieces), urid dal, chana dal, curry leaves and fry a little.
Add to the above, tamarind pulp, sambar powder, turmeric powder, hing and the salt along with 2 cups of water and boil well for 2 mts.
Fry the vatthhal in oil or fry  chopped onions and add to the above.
Continue boiling for a minute more.
Bring the flame to a low and cook till the curry gets slightly thickened.
Remove from flame.
The curry is  ready.

BISI BELA BHATH

BISI BELA BHATH


Ingredients:
raw rice-1 1/2 cups,
tur dal-1 cup,
tamarind pulp of  1 lemon,
dhania seeds-2 tsps,
red chillies-6,
chana dal-1 tsp,
urid dal-1 tsp,
hing-1/4 tsp,
methi seeds-1/4 tsp,
coconut scrapings-1/2 cup,
khuskhus-1 tsp,
turmeric powder-1/4 tsp,
dalchini/patta-2 pieces,
til oil-2 tbsps,
ghee-1 tbsp,
cashewnuts-6,
corriander leaves(cleaned and chopped),
small onions-6
curry leaves and
vegetables(potato, carrot, french beans, green peas and brijal-50 gms each).

Method:

In a pan, fry chillies,dhania, methi, khuskhus,chana dal, urid dal and the dalchini(without oil).
Powder it in a mixer.
Fry coconut scrapings to a crisp texture and powder it.
In the same pan, heat oil, crackle mustard and add the onions and fry to golden brown.
Add tamarind pulp,turmeric powder, hing, the ground masala powders and salt .
Add 1 cup of water and boil well.
Wash rice, add it to the dal and vegetable mix, add the above masala, 2 cups of water and thoroughly mix.
Pressure cook for 3 whistles.
When done and taken out of the cooker, transfer it to a serving dish.
Spread the ghee on the top.
Fry cashewnuts in little ghee and garnish the bhath along with corriander leaves.
The bisi bela bhath is ready.

COCONUT RICE

COCONUT RICE


Ingredients:
Raw rice-1 cup,
Coconut scrapings-1 cup,
Mustard seeds-1 tsp,
Jeera-1tsp,
Green chillies-2(chopped),
urid dal-1tsp,
Salt to taste
Til-1 tsp,
Oil-1tbsp and
curry leaves.


Method:
Pressure cook rice, using 1 1/2 cups of water.
Crackle mustard seeds in a pan, add  urid dal, jeera, til and curry leaves and fry a little.
Add coconut and fry till it exudes a fragrance. It should be light brown in colour.
Add the cooked rice and salt to the above and mix well.
Fry for a few minutes on a low flame.

LEMON RICE

LEMON RICE


Ingredients:
Raw rice-2 cups(fine variety),
Lemon-1(medium),
Ground nuts-1tbsp(heap),
mustard seeds-1 tsp,
Chana dal-2 tbsps,
Red chillies/green chillies-4(cut into pieces),
Hing-1/8 tsp,
Salt to taste,
Til oil- 2 tbsps  and
Curry leaves.


Method:
Wash and pressure cook rice, using 3 cups of water.
In a pan, heat oil, crackle the mustard, add the g.nuts, chillies,turmeric, chana dal, hing and curry leaves and fry till the dal becomes light brown.
Add the rice , salt and the lemon juice and mix well.
Stir in between. Fry for 5 mts, stirring in between.
This can be served with papad or any kind of white vadis.

PULIYOHARAI(TAMARIND RICE)

PULIYOHARAI(TAMARIND RICE)
Ingredients:
Raw rice-2 cups,
Tamarind-1(lemon size),
Ground nuts-2 tbsps,
Chana dal-1 tbsp,
Red chillies-5(cut into pieces),
Turmeric powder-1/4 tsp,
Hing-1/8 tsp,
Salt to taste,
Til oil-1/2 cup,
Mustard seeds-1 tsp,
Cashewnuts-6(optional)
Jagerry-1 small piece(optional) and
Curry leaves.
Coriander seeds-1/2 tsp,
Til-1 tbsp,
Methi seeds-1/8 tsp,,
Jeera-1/8 tsp and red chilly-1.
Method:
Fry coriander seeds, til, methi seeds and jeera and powder it.
Wash and pressure cook rice, using 3 cups of water.
Soak tamarind and extract pulp.
In a pan, heat oil, crackle mustard seeds and add dal, chillies,turmeric powder,hing, g.nuts, cashewnuts and curry leaves.
Fry,  till the dal and g.nuts are fried properly.
Add the tamarind pulp and salt and bring it to a boil.
Bring the flame to a low and continue cooking till the oil starts separating.Keep stirring in between(This mix is called Tamarind Masala/Puliyoharai mix).
Put off the stove.
Add the rice and mix well.
Add the powdered mix of coriander seeds, til, methi seeds and jeera and again mix well.
The Tamarind Rice is ready.
Larger quantity of tamarind masala can be prepared, as it can be stored for longer time and used as and when required.

CURD RICE

CURD RICE


Ingredients:
Raw rice-2 cups,
Curd- 3 cups(medium sour),
Green chillies-4,
Ginger-1” piece,
Jeera-1 tsp,
Mustard seeds-1 tsp,
Hing-1/8 tsp,
Salt to taste,
Oil-2 tsps and
Curry leaves.
Method:
Wash and pressue cook rice, adding salt and 6 cups of water. The rice on cooking, should be very soft.
Chop chillies and ginger,after skinning and cleaning it.
In a pan, heat oil, crackle mustard seeds, add jeera, chopped chillies and ginger, hing and the curry leaves.
Fry for a few minutes.
Remove from flame and add the rice and the curd. Mix well.
To change the consistency of the curd rice, little water or milk can be added.
Any type/kind of pickle will go very well with this rice as an accompaniment.

TOMATO RICE

TOMATO RICE
Ingredients:
Raw rice-2 cups,
Tomatoes-4(medium),
Onions-2(medium)
Chilli powder-1tsp,
Turmeric powder-1/4 tsp,
Jeera-1 tsp,
Mustard seeds-1 tsp,
Garam masala powder-1/4 tsp,
Oil-2 tbsps,
Salt to taste and
chopped coriander leaves.
Method:
Wash and pressure cook the rice, using 3 cups of water.
Clean and cut the tomatoes into small pieces.
Chop onions to small pieces.
Heat oil in a pan, crackle mustard seeds, add jeera and onion and fry till light brown.
Add tomatoes and fry till all the water is evaporated.
Add the chilli powder, turmeric powder, garam masala powder and the salt and mix well.
Finally, add the chopped corriander leaves and mix well.

KAPPA PUZHUKKU(TAPIOCA CURRY)

Kappa Puzhukku(Tapioca Curry)


Ingredients:
kappa(fresh tapioca)-500 gms,
coconut scrapings-1 1/2 cups,
green chillies-6,
jeera 1 tsp,
turmeric-1/4 tsp,
curry leaves-few
salt to taste,
coconut oil-1 tbsp and curry leaves.
Method:
Peel the kappa completely.
Cut it into medium size pieces.
Boil 4 cups of water in a pan, add the kappa and cook till it gets soft.
Grind the coconut, jeera , green chillies and turmeric powder to make a masala paste of coarse texture.
Add the masala, salt and curry leaves to the cooked kappa and cook for another 2 mts.
Remove from the flame, add the coconut oil and mix well.
Serve hot.
Note:
An onion chopped and fried in little oil and added to the puzhukku  can help to enhance the taste.

CHOLE-BATHURE(TYPE OF PURI BHAJJI)

CHOLE-BATHURE(TYPE OF PURI BHAJJI)
This is a tasty dish  preferred by the younger generation.


Chole:
Ingredients:
kabuli chana(white chic peas)-250 gms,
onions-4(medium),
tomatoes-4(chopped),
amchur(raw mango powder)-1 tsp,
garam masala powder-1 tsp,
chole masala-2 tsps,
chilli powder-1/2 tsp,
turmeric powder-1/2 tsp,
green chillies-2,
ginger -1" piece,
garlic-5 cloves,
jeera- 1tsp,
oil-2tbsps,
edible soda-1/8 tsp,
tea powder-1tsp(tied in a soft cloth),
salt to taste.
For  Garnishing:
corriander leaves-1/2 cup(chopped),
onion-1(finely chopped).
Method:
Soak chana overnight.
Pressure cook it,  adding the edible soda and the tea bag, till it is cooked to a soft texture(approx. 30 mts on low flame). Throw away the tea bag.
Chop onions,ginger, garlic  and green chillies.
Heat oil in a pan, crackle jeera, add the chopped onions, green chillies, garlic  and ginger. Fry till golden brown.
Add tomatoes and fry again for 3 more mts.
Add the cooked chana, chilly powder, turmeric powder, garam masala, chole masala, amchur and salt and cook for 5 mts on low flame.
Add sufficient water to have a  gravy consistency.
Remove from flame, add corriander leaves and mix well.
Chole is ready. It can be garnished with chopped onion and chopped corriander leaves before serving.
Note:
Chole masala and gharam masala are available in the market.


Bhathure:
Ingredients:
maida(all purpose flour)-2 cups(A combination of 1 cup each of wheat flour and maida will also do),
baking powder-1/2 tsp,
yogurt-1 tbsp,
salt to taste,
oil for frying.
Method:
Sieve the maida and baking powder together.
Add to it, salt and yogurt and knead it, using water or milk.
Apply little oil and knead it again to get a soft dough.
Keep it in a vessel with a lid. Keep aside for 3 hrs.
Heat oil in a pan.
Cull out small pieces of dough and roll each one to a chapathi size and deep fry them one by one.
Serve them hot along with hot chole.

VENPONGAL(DAL MIXED RICE)

VENPONGAL(WHITE PONGAL)-DAL MIXED RICE


Ingredients:
Raw rice-1 cup,
Moong dal-1/2 cup,
Pepper-1tsp(crushed into rough pieces),
Green chillies-4(chopped),
Jeera-1 tsp,
Mustard seeds- 1tsp,
Cashewnuts-6(cut into halves)
Salt to taste,
Ghee- 1tsp,
Curry leaves and
Oil-1tbsp.


Method:
Mix dal and rice, wash and pressure cook, adding 4.5 cups of water and the salt.
Heat oil in a pan, crackle mustard, add chillies, pepper, jeera, cashews, curry leaves and fry till light brown.
Add to it the cooked items and mix well.
Remove from the flame, add the ghee and mix. Close it with a lid.
The pongal is ready.
Can be served with any kind raita, chutney or spicy dish.
After serving, smatter a spoon of ghee over the pongal to enjoy the aroma of the dish.

PESARATTU(TYPE OF DOSA)

PESARATTU(SPICY DOSA WITH MOONG AND RICE)


Ingredients:
Moong(greengram)/moong dal-2 cups,
Raw rice-1/2 cup,
Green chillies-4,
Pepper-1/2tsp,
Ginger-1/2”piece,
Salt to taste and
Oil for making pesarattu.


Method:
Wash rice and dal and soak for 5 hrs.
Grind them wth the other items (except oil) to a  fine texture and dosa consistency, adding sufficient water.
Heat dosa pan, sprinkle little oil and pour a laddleful of batter and spread it thin to dosa shape.
Spriinkle a little more oil around.
Bring the flame to a low and roast it till one side becomes crispy. Turn to the other side and just cook it(it does not need to become crispy).
When both the sides are done, remove from the pan.
It can be served with  ginger chutney.(any kind of  chutney will also go well).


NOTE:A topping with chopped onions mixed with chopped green chillies along  with ½ tsp of whole cummin seed(jeera) will enhace the taste of the pesarattu. It should be spread and pressed lightly with the help of the ladle, soon after the dosa batter is spread. Pesarattu need not be covered with a lid, if  the topping is added. It can be folded just like a masala dosa, once it is done.

STUFFED PESARATTU(TYPE OF STUFFED DOSA)

STUFFED PESARATTU
Plain Pesarattu can be stuffed with plain upma with cashew pieces liberally mixed and folded just like a masala dosa.
Stuffing is done after the pesarattu is done. Upma should be kept ready before making the pesarattu.
This can be a filling and wholesome breakfast.

SABUDHANA KICHDI

Sabudhana Kichdi

This preparation is a favourite of Maharashtrians and they generally savour it on Ekadasi/Upavas days. The preparation is very easy.

Ingredients:
sabudhana(sago)-200 gms,
groundnuts-100 gms,
potato-2(medium)
green chillies-4,
corriander leaves-1/2 cup(chopped),
coconut scrapings-1/2 cup,
mustard seeds-1 tsp,
oil-2 tbsps,
salt to taste.

SABUDHANA KICHDI

Method:
Wash the sago 2/3 times to remove the powdery coating, if there is any, and soak it in a small quantity of water for 6 hrs.
Roast the groudnuts and powder it.
Cook potato, peel and cut into very small pieces.
Chop the chillies.
Roll the soaked sago in the groundnut powder in such a way that all the sago is well coated with the powder.
Heat oil in a pan, crackle mustard and add the chillies and fry for a while.
Add  sago and salt and mix well.
Bring the flame to low and cook till the sago is well cooked.
Keep stirring often so that no lump formation takes place.
When done, add the potato and mix well.
Keep on low flame for another 2 mts and then remove.
Add the coconut and the corriander leaves and mix well.
Note: Depending upon the taste, the potato pieces can be fried before adding to the dish.Onions, chopped and fried in little oil and added to the khichadi will enhance the tast

VEGETABLE STEW(VEG. CURRY WITH GRAVY)

Vegetable Stew(Non-Spicy Curry with Gravy)

This is the best side dish that goes well with aappam.


Ingredients:
potatoes-3(medium),
onions-3(medium),
carrot-1(medium),
green chillies-6,
ginger-1" piece,
garlic-3 cloves(optional),
thick coconut milk-1 cup,
salt to taste,
coconut oil-2 tsps,
curry leaves.


Method:
Peel onions,de-skin potatoes and carrot and cut them into 1" pieces.
Cook them in 2 cups water(or in the mix of 2nd and 3rd coconut milk extracts, if fresh coconut milk is extracted for the curry) till they become soft.
Crush chillies, ginger and the garlic(call the mix, masala).
Add the salt, crushed masala and curry leaves and cook for another 2 mts.
Now add the coconut milk(1st extract) and just bring it to boil.
Remove from flame.
Add the coconut oil and mix well.
Serve hot with aappam.

AAPPAM(TYPE OF SOFT DOSA)

Aappam(A Type of Soft Dosa)

An exclusive Kerala breakfast item. It has a soft texture and is liked by all age groups. It is easily digestable and good even for small children. The  side dish  that goes well  with this is the stew. It can be vegetarion or non-vegetarian depending upon the preferences. Region-wise, people follow different methods for the preparation.


Ingredients:
raw rice-3 cups,
urid dal-2  tsps,
yeast-1/2 tsp,
coconut scrapings-1 cup,
sugar-1 tbsp,
oil-as required,
salt to taste.


Method:
Soak rice and dal together for 4 hrs.
Grind with coconut, salt and sugar to a fine batter.The batter should be thinner than the dosa batter.
Mix yeast in luke warm water and wait for 2 mts.
Add the yeast to the batter and keep it for fermentation for 6 hrs.
The batter will rise to the brim of the vessel.
Mix well and the aappam batter is ready for use.
Aappam pan is available in the market(normal/non-stick). If Aappam pan is not available, it can be made on dosa pan also.
Keeping the stove on medium, splash a little oil on the pan.
Pour one laddleful of the  batter  from the outer periphery to the centre of the pan to make thick and soft aappams. Close it with the lid,
Cook for 2 mts or till done.It is not necessary to cook the aappam on the other side.
Note:
One cup of coconut water(do not throw away the coconut water . It is full of  nutritious values), 1tsp salt and 1 tsp of sugar mixed and fermented for 3 to 4 days and used along with the yeast,while grinding the batter, will give a much softer texture to the aappam.