Kuzhi Paniyaram

Ingredients :

Dosa batter - 2 - 3 cups(prepared by grinding 4 cups of idly rice with 1 cup of Urad dhal)

For seasoning:-

• Curry leaves(chopped finely)
• Bengal gram - 2 tsp
• Mustard seeds - 2 tsp
• Black gram - 2 tsp
• Asafoetida- 1/2 tsp
• Salt - As reqd
• Green chillies(finely chopped) - As reqd
• Ginger - 1/2" piece(chopped finely)
• Oil - 4 tbsp

Preparation Method :

1)Heat oil in a pan.

2)Splutter mustard, black gram and Bengal gram.

3)Once they turn light brown, add the asafoetida, curry leaves, chillies and ginger and salt and saute for 2 mins.

4)Add this to the dosa batter and mix well. ( If the batter is little thick, add 1/2 cup of water and then add the above mix.)

5)Heat a paniyaram vessel with a little oil in each of the opening.

6)Add the batter 3/4 the holder and let it cook for 2 - 3 mins per side

7) Serve hot it with chutney.

Set Dosa

Ingredients :

Rice - 2 1/2 cups
Black gram - 1 cup
Rice flakes(Aval/Poha) - 1/4 cup
Cumin seeds- 2 tsp
Salt - 2 tsp

Preparation Method:

1)Soak rice, black gram and poha separately for 4-5 hours.
2)Soak cumin seeds and poha for 45 minutes.
3)Grind all ingredients and make a fine batter.
4)Keep the batter overnight.
5)Add salt.
5)Make set dosas by adding one spoon full of batter in the middle of the pan but not spreading as in ordinary dosas.

PS: This set dosa tastes good with veg kurma and coconut chutney.

Appam with coconut milk

Ingredients:

Raw rice - 4 cups
Cooked rice - 1 cup
Coconut - 1 no
Coconut water - 1/2 cup
Salt– As reqd


Preparation Method:


1)Soak the rice for 4-5 hrs.

2)Grind together raw rice, cooked rice, coconut water & grated coconut to a smooth batter of dosa consistency.

3)Add salt to the batter and mix well.

4)Keep the batter to rise for about 5-6 hours.

5)Before making appams, stir well.

6)Heat a non-stick appam chatti.

7)Pour one big spoon of the batter, rotate the pan and close with lid.

8)When the steam starts coming out, open the lid and take out the appam.

9)Serve hot with coconut milk. (Add sugar to the warm coconut milk before serving).

Vegetable Kurma

Ingredients :

Vegetables :

Green beans

Carrot

peas

potato

To grind :

Onion - 1

Ginger - 1/2 inch

Garlic pods - 5-6

Green chillies - 8

For frying :

Patta - 1/2 inch

Cinnamon - 2-3

Elachi - 2

Cut Onions - 2

Cut Tomato - 1

Turmeric powder

Salt

Oil for frying

water - 100 ml

Coconut Milk - 25ml

Coriander leaves - for garnishing

Preparation method :

1. Fry the wet ingredients in little oil and grind in a mixer.

2. Add oil in a pan and fry patta, cinnamon, elachi, onion and tomato.

3. Add the ground masala and fry till a nice aroma is felt.

4. Add the cut vegetables and fry

5. Add turmeric powder ,salt & water and allow to cook.

6. When the vegetables are well cooked add the coconut milk

7. When the kurma comes to a boil, add coriander leaves and serve hot with rotis, dosa or idly.

Fish Fry

Ingredients :

Fish - 4 tilapia slices

Red chillie powder - 4tsp

Salt

Turmeric powder

Tamarind Paste/lemon juice - 1tsp

Ginger garlic paste - 1tsp

Oil - for frying

Preparation Method :

1. Mix the ingredients except oil in a large dish

2. Smear the wet mixture on both sides of the fish.

3. Leave in the refrigerator for an hour

4. On an oiled pan, fry the fish slices one by one till they are cooked and turn golden brown.

5. Yummy fish fry is ready!

Tomato Rice

Ingredients :

Oil for frying

Mustard seeds

Groundnut

Chana dal

Urad dal

Green chillies - to taste

Curry leaves - a few

Tomato puree from 5-6 tomatoes (I prefer using the round tomatoes)

Salt - to taste

Turmeric powder

Coriander leaves

Preparation method :

1. Add oil in a kadai and add all the ingredients in the same order as above till the tomato puree except the coriander leaves.


2. Boil this till it becomes thick and gets a consistency of thokku.


3. Now mix this with rice and adjust salt.


4. Add coriander leaves and serve.

Curd rice

Ingredients :

oil for frying

Mustard seeds

Chana dal

Urad dal

Green chillies - as per taste

Full red chillies -2-3

Ginger - cut into smaller pieces

Asafoetida - a pinch

Salt - to taste

Green grapes

Cashewnuts -broken into pieces

Raisins

Cooked rice

Thick curd - 1 cup
Whole milk - 100 ml

Coriander leaves

Preparation method :

1. Add oil in a kadai and add the ingredients till asafoetida in the same order as given above.


2. Now add this fried mixture to the rice.


3. Add salt, green grapes, cashewnuts and raisins.


4. adjust the salt and add the whole milk.


5. Add the chopped coriander leaves and serve.

Obbattu (Poli)

Ingredients :

Chana dal/cocnut gratings -1/2 kg

Jaggery -1/2 kg

Allpurpose flour (Maida) - 1/2 kg

Cardamom powder - 1 tsp

Ghee - 1 tsp

Oil - 100 ml

Salt - As reqd

Preparation method :

1)If you are using chana dal then wash and boil this with 1/2 tsp of salt and water till it is very soft. If you are using grated coconut then skip this step and proceed to step no 3.

2)When it is slightly cold, strain it using a strainer.

3)Add jaggery and cardamom powder and grind to a fine paste. If it is sticky, put it on a low fire and dry up completely.

4)Knead maida with 1/2 tsp of salt and water. It should be soft

5)Add oil and knead it till oil is absorbed and make equal balls of above sweet mixture and kneaded maida.

6)Roll maida balls into small pooris.

7)Fill it with the sweet ball.

8)Make it into a ball and roll to a poli.

9)Heat oil in a pan and fry it dry turning both sides.

10)Serve this melted with pure ghee.

Ennai Kathirikkai

Ingredients :

Small Round Brinjals - 6 Nos (Slit each of them to four pieces with the stalk holding them together)

Oil - 2 tbsp

Cloves - 4 nos

Cinnamon - 1" Stick (crushed)

Ginger garlic paste - 2 tsps

Onion(medium) - 2 nos(finely sliced)

Chilly powder - 1 1/2 tbsp

Coriander powder - 2 1/2 tbsp

Turmeric powder - 1/2 tsp

Salt - As reqd

Tamarind extract - 3 tbsp

Cashew paste - 2 tbsp

Coconut paste - 2 tbsp

For seasoning:-

Mustard seeds - 1 tsp

Dry red chillies - 2 - 3 nos

Curry leaves - A few

Preparation method :

1)Heat oil in a pan and add cloves and cinnamon and stir.

2)Add ginger garlic paste and fry well.

3)Add onion and saute until brown.

4)Lower the flame and add chilly powder, coriander powder, turmeric powder and salt.

5)Mix well with onion and ginger garlic paste.

6)Add brinjals, tamarind extract and water.

7)Mix all ingredients well.

8)Cover and cook, till the brinjals are done.

9)When brinjals are cooked well, add cashew and coconut paste and mix well.

10)Set it to cook for about 5 mins, stirring occasionally.

11)Season with mustard seeds, curry leaves and dry chillies.

Avial

Ingredients :

Raw banana - 1 no
Carrot - 1 no
Drumstick- 1 no
Potato - 1/2 cup
Cucumber - 1/2 cup
Beans - 3 nos
Green chillies - 3 nos
Turmeric powder - 1/4 tbsp
Curry leaves - A few
Water - 1/4 cup
Thick curd- 1 cup
Mustard seed - for seasoning

For grinding:-
Grated coconut - 1 1/2 cups
Cumin seeds - 1/2 tsp
Curry leaves - 1/2 sprig

Preparation method :

1. Half cook the vegetables in water with turmeric powder and salt.

2. Add the ground paste to the cooked vegetables and stir for a minute.

3. Once they blend along, add curd and mis well. Boil for a minute (do not over boil) till the curd

gets along with the water.

4. Season the above reparation with oil(coconut oil is preferred), mustard seeds and curry

leaves.

5. This dish goes well with adai, rice etc..