Chettinadu Kozhukattai

Ingredients:

Par boiled rice (idly rice) - 1 ½ cup

Red chillie-6

Curry leaf

Urud dhal-1teaspoon

Mustard seed-1 teaspoon

Bengal gram-1 teaspoon

Oil-2 table spoons

Grated coconut-2 tablespoons

Method:

1.Soak the rice for 1 hour. Put it in the mixie with the salt needed and grind for 2 minutes.

2.Add 1 cup of water to the grinded batter.Keep the kadai in the stove. pour the oil ,when it gets heated add the mustard seed and allow it to crack then add the urudh dhal, curry leaf and Bengal gram .

3.When the dhal gets roasted add the grated cocunut stir for a minute, then pour the batter into the kadai and go on stirring.

4. Switch off the stove when it becomes thick to the consistency that you can make balls out of it. Allow the batter to cool for 2 or 3 minutes. Then make kozhukattai’s of the desired shape .Steam the kozhukattai’s in the idly pot for 5 minutes.

5.This kozhukattai can be eaten without any side dish. But if you can find time then you can prepare Tomato chutney or coconut chutney. It will taste yummy in that combination

Chettinadu Appam

Ingredients:

Raw rice-2 cups

Boiled rice -3/4 cup

Grated coconut-3/4 cup

For grinding:

Soak both the rice for 2 hours.

After soaking grind it in the mixie or grinder.

Do not add too much water while grinding. If you are using fresh coconut then that coconuts water can be used for grinding. Add the grated coconut after 5 minutes of grinding. This itself will make the dough little loose. Grind it to a fine paste. After taking out the dough from the grinder or mixie wash it with 1 cup of good water and keep aside.

Method :

1.Take 3 spoons of grinded dough and mix it in the water kept aside. Add 2 more cups of water into it. Now keep this mixture in the stove and go on stirring it. It will start to become thick. When it becomes little thicker (consistency of corn flour added soups) remove it from stove. Allow the Kanji to cool.Add little salt and the kanji to the dough and mix well. Make it to the consistency of idly batter.

2. Allow the batter to ferment for 6 hours. After fermenting, if little thick, coconut milk can be added or water can also be added to bring it to the correct consistency. It should be in the consistency of dosa batter.In medium fire make appams.

3.It can be made with ease in non stick appa tawa.If it is going to be served along with coconut milk soak them in the coconut milk a few minutes before serving.

Puttu

Ingredients:

Rice flour- 1 cup
Grated coconut- 1/2 cup
Cardamom- 2
Sugar- 4 to 6 spoons
Ghee-1 to 3 spoons
Salt- a pinch

Method:

Mix Salt ,little Water to Rice flour and make the flour like shreds.
Steam cook the Rice flour mix in a idy cooker.
Finally add Grated coconut, Cardamom, Sugar, Ghee and mix well.

Note:

You can try this with Ragi flour

Its good for health.

Naan

Ingredients:
3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)warm milk for kneading.

Method:
Sieve together dry ingredients into a large rimmed plate.
Add butter curds, oil and crumblewith fingers.
When does is like course crumbs, add milk a little at a time, till a soft pliabledough is formed.
Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly.
Break of piece, the size of a medium potato and roll into a thicktriangle, using dry dough if required.Place on a pre-warmed griddle (tawa).
Apply water on the top part with hands invert naanand stick to griddle.Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-quecoals).
Serve hot with a blob of butter on it.

Chappathi

Ingredients:

Wheat Flour (200 grams)
Water (150 ml)
Salt
Oil or Butter

Method:

Put the wheat flour on a Clean and flat surface
Add 1.5 spoons of salt to the flour
Make the flour like a crater and add water and mix them
Knead the dough till it becomes smooth(nearly gets to this shape in 10 to 12 mins)
Make the dough into small lemon sized balls
Roll out the wheat balls and stretch tho even thickness
Sprinkle wheat flour when rolling to avoid sticking to the surface or roller
Stretched chappathi base preety much looks like this

On a non-stick heated pan add very little oil or butter and put the chappathi base
It slowly starts bulging and ends become browner, now flip to the other side and do the same
Now pick the chappathi and put it on direct flame so it puffs
Your chappathis are ready

Vazhakai Bajji

Ingredients:
Gram flour – 1 cup
Bajji flour 1.5 cup
Baking soda a pinch
Chilly powder 1 tsp
Salt
Raw banana - 2( thin slices )
Oil – for deep frying

Method:
Mix the gram flour, bajji flour, chilly powder, salt and baking soda with little amount of water.
It shouldn’t be too thick nor too Watery
Heat oil in a pan.
Cut the banana into slices.
Dip the slice in batter.
Leave slice slowly and fry .
Fry till the bajji turn into golden brown color.
Serve hot.