Skinned Urad Dal Appam

SKINNED URAD DAL APPAM

This is a snack made with skinned urad dal(dal with chilka) instead of the usual white(de-skinned) dal. Besides being fibrous, it is also nutritious. The batter is slightly dark in colour because of the dal skin. It tastes very good.

SKINNED URAD DAL APPAM

Ingredients:

skinned(black) urid dal-1/2cup,

boiled rice-1cup,

raw rice-1/2cup,

jeera-1tsp(crushed),

pepper-1tsp(crushed),

salt to taste,

oil for frying the appams.

Method:

Soak the dal and rice for 5 hrs separately.

Both the rice varieties can be combined together for soaking.

Grind the dal to a smooth texture as is being ground for dosa.

Grind rice to a coarser texture.

Add salt, pepper and jeera and mix well.

Ferment the batter for 6 hrs.

Heat appam pan(pan with appam depressions), put little oil in all depressions and pour the batter to 3/4 level in each depression.

Keep the flame on medium.

When one side is done, turn to the other side in the hollow itself, by using a pointed needle, similar to the knitting needle.

When done, remove the appams.

Repeat the process till the batter is exhausted.

Can be served with sambar, chutney or any other hot and spicy currie

RAWA IDLI

RAWA IDLI.

Rawa idli is an easy preparation and is generally consume for breakfast. It does not require much time.


Ingredients: 
white rawa(suji)-2 cups,
curd-1cup,
soda-a pinch,
green chillies-3(chopped),
ginger-a small piece(chopped),
mustard seeds-1tsp,
curry leaves-a few(chopped),
Corriander leaves-a few(chopped),
cashewnuts-5nos-cut into pieces(optional),
ghee-1/2tsp,
hing-1/8tsp,
oil-1tsp,
salt to taste.


Method:
Mix rawa, curd, soda and salt in a bowl. Make a idli consistency batter using water.
Fry the broken cashews in ghee. 
Add to the batter along with the chopped items. 
In a pan, heat oil, add mustard seeds and when it splutters, add the hing.
Add this to the batter. 
Mix the batter well and keep aside for 30 mts. 
Grease the idli moulds with oil. 
Fill the idli moulds and steam for 10 mts. 
Can be served with any side dish such as sambar, chutney, pickle, hot and spicy potato curry, etc.
Note: 
Chopped vegetables like carrots, cabbage or grated coconut can be added to the batter as per choice.

Seasoned Dried Green Chillies.

Seasoned Dried Green Chillies.

Green chillies can be seasoned, dried and stored and can be used whenever required. It can be fried and used with curd rice, kanji etc.It is an excellent hot and spicy item to go well with these dishes.


Ingredients: 

green chillies-250gms(preferably round and short ones),
salt-2tbsps,
curd-1cup(sour),
hing-1/2tsp.


Method:

Wash the chillies.
Prick them at a few places with the help of a needle.
Add 2 cups of water to the curd and churn it to make buttermilk.
Add salt.
Soak the chillies in the buttermilk overnight.
Next morning, squeeze the chillies and dry them under the sun.(Do not throw away the buttermilk).
In the evening, soak them again in the remaining buttermilk.
Again dry them under the sun the next day.
Repeat the process, till all the buttermilk is absorbed.
Dry them well for another two to three days, till they are well dried.
Store them in a clean bottle.

Maanga Thokku(Fresh Mango pickle).

Maanga Thokku(Mango Pickle).

Thokku is a variety of pickle prepared from raw mango. This is basically a Tamilnadu preparation. It tastes good and goes well with meals as well as many snack dishes.


Ingredients:
fleshy raw mangoes-1kg(they should not be soft),
salt-70gms,
chilly powder-50gms,
turmeric powder-1tsp,
hing-1tsp,
methi seeds-2tsps(fried and powdered),
mustard seeds-1tbsp,
gingely oil(til oil)-200gms.


Method:
Wash and peel the mangoes with the help of a peeler.
Grate all the mangoes.
Heat oil in a heavy bottom pan, add mustard and when it splutters add all the other items.
Stir well and cook on a low flame keeping the lid on, till the grated mango is cooked properly. 
Open the lid and stir well again. 
Cook, till oil separates from the mass.(Separation of oil can be observed, when it starts floating separately around the cooked mango). 
Stir in between. 
When oil starts separating, remove from flame. 
On cooling, store it(thokku) in a sterilised bottle..

Semia Idli.

Semia Idli.
This is a preparation done when you are short of time for making some good and filling dish for the guests. It is something that will be relished by everyone.


Ingredients:
urad dal-1cup,
semia(vermicelli)-2cups(lightly roasted),
green chillies-2(finely chopped)
ginger-a small piece(finely chopped),
Curry leaves(optional)-a few(finely chopped),
salt to taste.


Method:
Soak the dal for 2 hrs.
Grind it to a fine batter.
Add salt and mix well.
Keep for fermentation for 6 to 8 hrs.(if the batter is required to be used immediately, add 1tbsp of curd and a pinch of soda).
Add the semia and mix well.
Keep aside for 15 mts.
Grease the idli moulds with oil and fill with batter.
Steam them for 8 to 10 mts.
Can be served with any side dish, viz. chutney, fresh pickles, thokku, sambar or a hot and spicy curry.
Note: 
Vegetable semia idli can also be made by adding chopped vegetables like carrots, beans, green peas, cauliflower, etc.

Gante Bithhi.

Gante Bithhi.
This is a Mangalore konkani dish.It is prepared with colocasia leaves. It has a great nutritious value.


Ingredients:
colocasia leaves-10(tender ones),
coconut scrapings-1cup,
red chillies-5(lightly fried in oil),
tamarind-one avla size,
hing-1/8tsp,
mustard seeds-1tsp,
methi seeds-1/8tsp,
curry leaves-a few,
salt to taste,
coconut oil-2tsps.
Method:
Soak tamarind in water.
Wash the leaves and de-vein them. Roll each one and tie in knots.
Cook them in a pan along with salt, till it becomes soft. 
Grind masala with coconut, chillies and tamarind solution. 
Add it to the cooked leaves, add hing and cook for 5 mts on a medium flame.
Add additional salt, if required.
Add water to bring it to a semi-thick consistency.
Remove from flame. 
Season with mustard seeds, methi seeds and curry leaves in coconut oil.
Note
In place of hing, a few crushed garlic pods can be used, while seasoning the curry.

BREAD VEGETABLE CHILLA(KIND OF VEG. DOSA)

BREAD VEGETABLE CHILLA(KIND OF VEG. DOSA)

Simple and easy preparation. Quick going, when children are hungry.


Ingredients:
wheat bread slices-4
bengal gramflour-1/2cup,
maida-1/2cup,
curd-1tsp,
chilly powder-1/2tsp,
turmeric powder-1/4tsp,
carrot-2tbsps(finely chopped),
cabbage-2tbsps(finely chopped),
Corriander leaves-2tbsps(finely chopped),
green chilly-1(finely chopped)  optional,
salt to taste,
oil.


Method:
Soak bread in water, squeeze and mash well.
In a bowl, mix all the ingredients, leaving carrot, cabbage, corriander leaves and oil.
Make a batter of dosa consistency using sufficient water.
Ensure no lumps are formed.
Add the vegetables and mix well.
Heat dosa pan and bring it to medium flame.
Pour a laddleful of batter and spread it to a reasonably thick dosa shape.
Sprinkle oil around.
Close with a lid.
When one side is cooked, turn to the other side.
Sprinkle little oil again all around.
When done, remove and serve hot with chutney/sauce/pickles.

PUDINA SEV(SNACK)

PUDINA SEV

This is a tasty snack which can be served with tea/coffee. It is popular in all parts of India.


Ingredients:
bengal gram flour-3cups,
chilly powder-1tsp,
turmeric powder-1/4tsp,
hing-1/4tsp,
ajwain powder(ova)-1/2tsp,
pudina paste(fine)-2tsps,
salt to taste,
oil for frying.

Method:
In a large bowl, mix all the ingredients, except oil.
Add one tbsp of hot oil to the mix and again mix thoroughly well with hands.
Add required water to make a thick dough.
The dough should pass through the sev machine easily.
Heat oil, and press the sev, using the sev machine, directly on to the hot oil .
After the bottom side is almost done, turn over and fry again till fully done.(Foam bubbles forming in the oil will subside, once the sev is fully done).
Take it out and allow it to cool down.
When it gets cooled, crush it very lightly with the hands to form pieces.
Store in an airtight container.

GOJJU(RAITA)

GOJJU(RAITA)

This is a kind of raita and is generally prepared by GSBs in South canara. It goes well with meals.


Ingredients:
curd-1cup,
onion-1(medium),
coconut scrapings-2tsps,
ginger-a small piece,
green chillies-2,
salt to taste,
mustard seeds-1tsp,
jeera-1/2tsp,
oil-1tsp,
curry leaves-a few.


Method:
Grind coconut, chillies and the ginger in a mixer without water(call it masala).
Chop the onion to fine pieces.
In a bowl, mix the curd,onion, salt and the crushed masala.
Season with mustard seeds, jeera and curry leaves in oil and mix well.
The raita is ready.

GOLI BHAJJIA(SNACK)

GOLI  BHAJJIA(SNACK)

This is a very simple snack and goes well with tea/coffee. It is very popular in Karnataka.


Ingredients:
flour(maida)-2cups,
besan(bengalgram flour)-1cup,
buttermilk-1/2cup,
sugar-1/2tsp(optional)
a small pinch of soda,
green chillies-2,(finely chopped)
ginger-a small piece(finely chopped),
hing-1/8tsp,
salt to taste,
water-required,
oil for frying.


Method:
Mix all the ingredients, except oil.
Add water to make a soft dough so as to be able to cull out small balls out of it.
The contents should be mixed so well that no lumps are left in the dough.
Heat oil in a pan.
Make small balls from the dough and fry till they are done.
Frying can be done in batches of 8 to10 at a time.
Serve hot with chutney/pickles.

BHOPLA PURI(RED PUMPKIN PURI)

BHOPLA PURI(RED PUMPKIN PURI)

This puri is prepared from red pumpkin. It is very tasty and is popular item in Maharashtra. Red pumpkin has a few great nutritional values.


Ingredients:
Red pumpkin-2cups(deskinned and grated),
Jagerry-1cup(powdered),
atta(wheat flour)-2cups,
ghee-2tsps,
a pinch of salt,
oil for frying.


Method:
In a pan heat ghee and add the jagerry.
After jagerry fully melts, add the grated pumpkin and salt, close the pan with a lid  and cook on a low flame till it becomes soft.
Switch off the flame and allow it to cool down.
Add the atta and make a soft dough. It should be of puri dough texture.
If required, a little more atta or water can be added to get at this texture.
Roll out puris and fry them in oil.
As these puris are slightly thicker than the normal ones, it should be properly fried, till well cooked.

SANNA POLO

SANNA POLO(MIXED GRAIN&VEG DOSA)

This is a mangalorian konkani dish used for breakfast as well as a snack.It is very nutritious and tasty.


Ingredients:
raw rice-2cups,
toordal-1/2cup,
coconut scrapings-1cup,
red chillies-6,
turmeric powder-1/4tsp,
hing-1/4tsp,
tamarind-very small  avla size,
salt to taste,
onion large-1,
cabbage -1cup(finely chopped),
oil.


Method: 
Soak rice and dal for 3 hrs.
Soak tamarind in little water for an hour.
Chop onion to fine pieces.
Grind all the ingredients except cabbage, onion and oil, to a coarse texture. Add little water just to grind the items.
Add the tamarind soaked water while grinding.
After grinding, add chopped cabbage and onion and mix well.
Heat the tava and bring the flame to medium. Make thick dosas spreading the batter with hand.
Cover with a lid.
Three/four small dosas can be made at a time.
Sprinkle oil around the dosa
When one side is cooked, turn it over and cook again, sprinkling a little more oil.
Serve hot.
Any kind of chutney/pickle can go with this.

NANKHATAI

NANKHATAI

Nankhatai is basically an Indian cookie. Eggs are not used in this recipe. It is very easy to make and does not need much time. It is liked by all age groups, especially the kids.

Ingredients:
All purpose flour(maida)-1 1/2cups,
sugar(powdered)-1/2 cup,
butter-1/2cup,
baking soda-1/4tsp,
cardamom powder-1/2tsp,
nutmeg powder-1/4tsp,
a pinch of salt,
little milk.
Method:
Butter should be at the room temperature.
Add sugar to it and mix well.
Add flour, baking soda, cardamom powder and nutmeg powder and make a soft dough using little milk.
Make small balls of equal size.
Preheat the oven to 180 degrees C.
Grease the baking tray with little butter.
Keep the balls leaving some space in between. Flatten each ball lightly.
Bake the nankhatais for 18 to 20mts.
Allow them to cool.
On cooling, remove them from the tray and store in a container.

ULLI THEEYAL(SMALL/PEARL ONION CURRY)

ULLI THEEYAL(SMALL/PEARL ONION CURRY) 
This dish is very popular in Kerala, forming part of  their cuisine, on important occasions. It is a very good side dish for rice.

Ingredients:
Pearl onions(sambar onions)--1/4kg,
tamarind-one avla size,
coconut(grated)-2cups,(approx-1 small coconut),
red chillies-4 nos,
corriander seeds-1tbsp,
salt to taste,
mustard seeds-1tsp,
curry leaves,
oil.
Method:
Soak tamarind in little water for 1/2hr. 

Remove the thick pulp.

Heat a pan,add little oil. 

Fry the corriander seeds and chillies to light brown. 

Remove.

Again, fry the grated coconut in little oil to a reasonably brown shade.

Grind the fried grated coconut, corriander and chillies to a fine paste using water(call it masala). Keep aside. 

In the pan,fry the onions in little oil. Add little water to it and cook till onions become soft.
Add tamarind pulp and cook for a while.

Then add the masala and salt and cook for 5 more mts on a medium flame.

Water can be added to to get the required consistency. 

Do the seasoning(phannu) with mustard seeds and curry leaves in oil. 

TOMATO PICKLE

TOMATO PICKLE

Tomatoes are available in plenty during winter. They can be used in preparing pickle and this will come handy throughout the year. Preparation is very simple, at the same time tasty also. Besides its normal usage along with the meals, it goes well with idli, dosa, etc.

Ingredients:
ripe, red and firm tomatoes-2kgs
chilly powder-3/4cup,
turmeric powder-1tsp(heap),
hing-1/2tsp,
methi seeds-3 tsps(dry roasted),
tamarind(i large lemon size),
salt-125gms,
gingely oil(til oil)-1 1/2 cups.


Method:
Wash and cut tomatoes to medium size pieces
Add the salt and keep overnight.
Next morning, squeeze the tomato pieces and dry them under the sun for a full day, by spreading them on a plastic sheet.
Soak tamarind in the tomato water(water left on squeezing tomato pieces), mash it well into the solution and keep it under the sun for the whole day.
Remove waste from the tamarind solution.
Grind the dried tomato pieces to a course texture, using the tamarind solution.
Powder half the quantity of methi seeds, keeping the rest of the portion as it is.
Heat til oil in a pan, add the ground tomatoes, chilly powder, turmeric powder, hing and the methi powder and cook till the oil starts separatng. Do not over-cook.
Remove from the flame and add the whole methi seeds, which were kept aside and mix well.
On cooling, store in an airtight glass bottle.
Start using it only after 10 days. (The methi seeds will get soaked in the pickle by that time. The seeds will not taste bitter).

STUFFED PURI(SPICY PURI)

STUFFED PURI(SPICY PURI)


This is a good snack with the evening tea/coffee. It is similar to kachori, but made of wheat flour(atta). The filling used can be of urid dal or moong dal.

INGREDIENTS FOR FILLING:
urid dal/moong dal-1cup,
coconut scrapngs-2 tsps,
green chillies-2(chopped),
ginger-1/2"piece(chopped),
garlic-4cloves(chopped),
garam masala-1/4tsp,
corriander leaves-1tbsp(chopped),
mustard seeds-1tsp,
oil-2tsps,
salt to taste.


INGREDIENTS FOR PURI:
wheat flour-2cups,(1cup maida and 1 cup wheat  atta can also be used)
chilly powder-1/2tsp,
turmeric powder-1/4tsp,
jeera powder-1/2tsp,
salt to taste
oil/butter-1tsp,
oil for frying puris.


METHOD:
Preliminary Preparations:
1.Knead atta by mixing chilly powder, turmeric powder, jeera powder, salt and butter to form a soft firm dough. Keep it aside.

2.Soak urid dal for 1 hour.
Remove water completely and grind to a very course texture.

Detailed Preparation: 
In a pan, heat 2tsps of oil and add the mustard.
When it flutters, add chopped items except corriander leaves and fry a little.
Add the urid dal,chopped corriander leaves,  garam masala, coconut scrapings  and salt and fry for 5 more mts.The filling  should be dry.
Remove from flame.

Make small balls out of the atta dough.
Form puris from the balls.
Place 2tsps of the filling on each puri and close it fully.
Spread the closed puri to make it to a thick one and deep fry in oil, till well cooked.
Fry the puris one by one.
Serve hot with any kind of chutneys.