Puri/Masala.

Puri/Masala.
This is a wholesome breakfast in many South Indian homes. It is also very convenient to prepare, when guests are around.

For Puris.

Ingredients:
Whole wheat flour(atta)-2cups,
salt-to taste,
oil for frying.

Method:
Mix atta and salt and make a tough and hard dough.
Apply little oil and knead well and keep aside for 15 mts.
Heat oil in a pan.
Roll out puris on a flat wooden surface. .
Deep fry them, one by one.
Fry both sides on getting golden brown.
Puris are ready.

For Masala.
Ingredients:
 potatoes-4(medium),
onions-3(medium),
green chillies-4,
ginger-1" piece,
tomato-1,
chana dal-1tsp,
mustard seeds-1tsp,
turmeric powder-1/4tsp,
curry leaves-a few,
corriander leaves-2tbsps(cleaned and chopped),
salt to taste,
oil-1tbsp.

Method:
Cook the potatoes.
Mash them well.
Cut onions into pieces.
Cut the chillies and ginger to small pieces.
Heat oil in a pan, add mustard seeds and when it flutters, add the chana dal and saute a little to golden brown.
Add the onions, chillies, ginger and turmeric powder.
Cook for 5 mts on a low flame.
Add chopped tomatoes and a cup of water along with salt and cook for 5 more mts on medium flame.
Add the mashed potatoes and mix well.
Add more water, if necessary, to get one's own required consistency.
Boil well and remove from flame.
Add chopped corriander leaves and mix well.
The masala is ready.

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

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