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

Kaju Uttapam Recipe

Ingredients:

2 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
2 onion (pyaj)
2 tomato (tamatar)
2 green chilly (hari mirch)
a piece ginger (adrak)
1 tsp coriander leaves (dhania patti)
15-16 cashew nut (kaju)
1 tsp salt (namak)
oil for cooking

How to make kaju uttapam:

• Soak rice and dal separately for about 6 hours.
• Then grind them separately.
• Mix them in a container and add salt.
• Cover and leave for fermentation for 12 hours.
• Finely chop adrak, pyaj, hari mirch, tomato and dhania.
• Cut kaju also into pieces.
• Mix lal mirch in chawal batter.
• Heat a non stick pan/tawa and spread 1 tbsp batter on it.
• Spread chopped vegetables and kaju on it.
• Cook at low flame and grease it on the corners and turn it to cook the other side.
• Serve it hot.
• If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
• Cook it at low flame to make it tastier.

Vegetable Uthappam Recipe

Ingredients:

2 cup rice (chawal)
1 cup split black gram lentil (dhuli urad ki dal)
3 onion (pyaj)
2 tomato (tamatar)
a piece ginger (adrak)
2 green chilly (hari mirch)
1 tsp coriander leaves (dhania patti)
1 cup cabbage (patta gobi)
1 capsicum (shimla mirch)
2 carrot (gajar)
1 1/2 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
oil for cooking

How to make vegetable uttapam:

• Soak rice and dal separately for about 6 hours.
• Then grind them separately.
• Mix them in a container and add salt.
• Cover and leave for fermentation for 12 hours.
• Finely chop adrak, pyaj, shimla mirch, hari mirch, tomato and dhania.
• Grate carrot and patta gobi.
• Mix all these vegetables in the batter.
• Mix lal mirch in chawal batter.
• Heat a non stick pan/tawa and spread 1 tbsp batter on it.
• Cook at low flame and grease it on the corners and turn it to cook the other side.
• Serve it hot.
• If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
• Cook it at low flame to make it tastier.

Onion Dosa Recipe

Ingredients:

3 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
1 tsp fenugreek seeds (dana methi)
400 gm potato(alu)
200 gm onion (pyaj)
1 tsp mustard seeds (rai)
1/4 tsp turmeric powder (haldi)
1/2 tsp red chilly powder (lal mirch)
10-12 curry leaves (kadi patta)
oil as required
1 1/2 tsp salt (namak)

How to make onion dosa:

• Soak rice, dal and dana methi for 6 hours.
• Then grind them to a fine thin batter by adding little water.
• Add salt to it and leave it covered for 12 hours for fermentation.
• Peel potato and cut into small pieces.
• Chop onion into long pieces.
• Heat 2 tbsp oil in a pan and crackle rai and curry leaves.
• Then fry onion in it until it turns light brown.
• Now put alu, 1/2 tsp salt, lal mirch, haldi in it.
• Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.
• Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
• When cooked spread onion mixture on it.
• Grease all the corners with oil.
• Roll and remove it from the flame.
• Put little water on the tawa and wipe it with a clean cloth before making each dosa.
• Serve them hot with hot sambhar and chutney.

VERMICELLI UPMA RECIPE

Ingredients:

2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste

How to make vermicelli upma :

• Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.
• Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.
• Add potatoes, carrots and fry for 4-5 minutes.
• Then add chillies, ginger , onions, peas and tomatoes.
• Cook until they are done.
• After that add salt and 41/2 cups of water, cover with a lid and let it boil .
• When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
• Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
• Serve hot with coconut chutney.

VADA RECIPE

Ingredients:

1/2 cup Urad Daal
1/2 cup Moong Daal
1 Onion finely chopped
1 tsp Ginger
1-2 Green Chilies finely chopped
Salt to taste
1/4 tsp Baking Soda

How to make vada sambhar :

• Pick, wash and soak daals for 3-4 hours.
• Grind them coarsely in a blender.
• Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
• Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
• Serve with chutney as a breakfast or sambhar or rasam as a meal.

UPMA RECIPE

Ingredients:

1 cup Rava / Sooji (Semolina)
25 gms fried Cashew Nuts (optional)
1 inch Ginger chopped
1 chopped Onion
3 Green Chillies slit sideways
1 Potato chopped
1 Capsicum chopped
1 Carrot chopped
1/4 cup Green Peas frozen or fresh
1 tsp Mustard Seeds
1 tsp Urad Daal
1 tsp Channa Daal
Salt to taste
1/2 tsp Turmeric Powder
Chili powder to taste (optional)
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee
Lemon juice to taste

How to make rava uppma:

• Sift rava through a muslin / cheese cloth or very fine sieve.
• Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.
• Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
• Add the daals : channa & urad & curry leaves to it and fry till they turn red.
• Add onion, ginger and green chilies. Sauté for 2-3 minutes.
• Add all the vegetables, turmeric & chili powder, and salt to taste.
• Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
• Add the fried rava to it stirring constantly till it becomes little thick.
• Take off from the heat and lemon juice if desired.
• Serve hot garnished with cashews and coriander.

METHI THEPLA RECIPE

Ingredients:

1 cup Wheat Flour
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric)
1 tbsp Ginger & Garlic paste
1 tsp Ajwain 1 pinch Hing
1/2 bunch Methi Leaves
1 tsp Coriander powder
1 tsp Cumin Seeds powder
Salt to taste
Oil as needed

How to make thepla :

• Put wheat flour in a flat vessel bowl.
• Mix all the ingredients int it including the methi leaves.
• Add 1 tsp oil and knead it. Let it stay for 15 minutes.
• Then make even size small balls of the dough.
• Roll them separately with a rolling pin into a round shape.
• Heat the griddle and roast each of the rolled out theplas one by one.
• First roast one side,turn it upside down.
• Then put 1/2 tsp oil on the turned side and again it upside down.
• Repeat the same with the other side.
• When evenly roasted remove it from griddle.
• Repeat this for all the balls.
• Serve them hot with butter or chutney or curd.

SABUDANA (SAGO) KHICHIDI RECIPEKHICHIDI RECIPE

Ingredients:

1 cup sabudana(sago)
1/2 tsp Sugar
2 Green Chillieschopped finely
1/2 cup crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/4 tsp Mustard Seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
Salt to taste
Few Coriander leaves
Few Curry Leaves

How to make sabudana khichidi :

• Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.
• Chop the potatoes into small cubes. Mix crushed groundnuts,sugar and salt and keep aside.
• Heat the oil/ghee in a pan and add mustard seeds. When the mustard seed crackle add cumin seeds, green chillies and curry leaves.
• Add potatoes and stir well. Mix sabudana mixture and mix gently.
• Mix the grated coconut and garnish with coriander leaves.
• Sprinkle some lemon juice over it and serve hot.

Stuffed Idli Recipe

Ingredients:

2 cup semolina (suji)
1 cup sour curd (dahi)
1/2 tsp salt (namak)
1 tsp mustard seeds (rai)
10-12 curry leaves (kadi patta)
1 tsp meetha soda
2 tsp oil
<B>For Stuffing :</B>
1 cup pea seeds (matar)
1/2 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
a pinch turmeric powder (haldi)
1/2 tsp coriander powder (dhania)
1 tsp oil

How to make stuffed idli:

• Mix salt and dahi in suji and make a thick batter using water.
• Cover it and leave for 1 hour.
• Boil alu, peel and mash properly.
• Boil matar also and mash them.
• Heat oil in a pan and add alu, matar, namak, lal mirch, haldi and dhania powder and fry for a minute.
• Now heat oil again and crackle rai, curry leaves in it.
• Then add meetha soda.
• Add this to the idli mixture.
• Now grease idli mould with oil and put a little of the above mixture in it.
• Then put alu mixture.
• Then again put idli mixture to cover the stuffing.
• Boil 2 glass water in a pressure cooker and place idli mould in it.
• Cover it and let it whistle.
• Cook at high flame for 10 minutes and then remove it from the flame.
• Open it and take out idli mould after 2 minutes.
• Serve hot idlis with coconut chutney and sambhar.

Rawa Idli Recipe

Ingredients:

2 cup semolina (rawa/suji)
1 cup sour curd (khatta dahi)
1 tsp salt (namak)
1 tsp mustard seeds (rai)
10-12 curry leaves (kadi patta)
1 tsp meetha soda
1 tbsp oil

How to make rawa idli:

• Mix salt and dahi in suji and make a thick batter using water.
• Cover it and leave for 1 hour.
• Now heat oil in a pan and crackle rai in it.
• Then add sugar and meetha soda.
• Add this to the idli mixture.
• Now grease idli mould with oil and put the above mixture in it.
• Boil 2 glass water in a pressure cooker and place idli mould in it.
• Cover it and let it whistle.
• Cook at high flame for 10 minutes and then remove it from the flame.
• Open it and take out idli mould after 2 minutes.
• Serve hot idlis with coconut chutney and sambhar.

Plain Dosa Recipe

Ingredients:

3 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
1 tsp salt (namak)
1 tsp fenugreek seeds (dana methi)
oil as required

How to make plain dosa:

• Soak rice, dal and dana methi for 6 hours.
• Then grind them to a fine thin batter by adding little water.
• Add salt to it and leave it covered for 12 hours for fermentation.
• Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
• Grease all the corners and then cook it on the other side also.
• Put little water on the tawa and wipe it with a clean cloth before making each dosa.
• Serve them hot with hot sambhar and chutney.

Instant Dhokla Recipe

Ingredients:

1 1/2 cup gram flour (besan)
2 tsp semolina (suji)
2 tsp eno powder
1/2 tsp sugar
1 lemon (nimbu)
2 green chilly (hari mirch)
8-10 curry leaves (kadi patta)
1 tsp mustard seeds (raai)
1/4 tsp salt (namak)
1 cup water
1 tbsp oil

How to make instant dhokla:

• Mix gram flour, semolina and 1 cup water.
• Grease a container.
• Heat water in a pressure cooker and place sieve (jaali) on it.
• Now add eno powder.
• Immediately pour this mixture in the greased container.
• Place it on jaali and cover the cooker.
• Remove the whistle of the cooker.
• Let it cook at high flame for 15 minutes.
• Then take out the dhoklas out of the container and cut into pieces once it is cooled.
• Heat oil in a pan and crackle mustard seeds. Then put curry leaves.
• Finely chop green chilies.
• Pour this on dhoklas.
• Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it.
• After 5 minutes take out extra water.
• Garnish with finely chopped dhania patti.
• Serve with some chutney.

PYAZ KI KACHORI RECIPE

Ingredients:

For the dough:
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt
For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste
Other Ingredients:
Oil for frying

How to make pyaz ki kachori :

• To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.
• Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
• For the onion filling heat oil in a pan.
• Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
• Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
• Add the chopped coriander and mix well.
• Remove the bay leaves.
• Allow the mixture to cool completely.
• Divide into 12 equal parts and keep aside.
• To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
• Place one portion of the filling in the centre of the rolled dough.
• Surround the filling with the dough by slowly streching it over the filling.
• Seal the ends tightly and remove excess dough.
• Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
• Gently press the centre of the kachori with your thumb.
• Repeat with the remaining dough and filling.
• Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
• The kachoris should puff up like puris.
• These kachoris take a long time to be cooked in the inside too.
• Serve hot with tamarind chutney and hari chutney.

POHA ROLL RECIPE

Ingredients:

1 egg
30 gms poha (rice flakes)
100 gms potato
2 green chillies
20 gms roasted peanuts
1/4 tsp amchur (dry mango powder)
1/4 tsp garam masala powder
1/4 tsp red chilli powder
2 tblsp breadcrumbs
Salt to taste
Oil for frying
Few coriander sprigs

How to make poha roll :

• Boil, peel and mash the potatoes.
• Wash the poha in a strainer. Coarsely grind the roasted peanut.
• Wash & chop the green chillies and corainder sprigs.
• Add poha, peanuts, chillies, corainder leaves and spices to the mashed potatoes.
• Mix well and roll into desirable shapes.
• Dip in beaten egg and coat with breadcrumbs.
• Deep fry in oil till rolls golden brown.
• Serve hot with tamraind chutney.

PAV USAL RECIPE

Ingredients:

1 cup Green Peas
6-8 Pavs
1/2 tsp Garam Masala
1/4 tsp crushed Cumin Seeds
1 Lemon Juice
2 tblsp Oil
salt to taste

Make Paste:
1 small bunch fresh Coriander
8-10 Green Chillies
1/2 cup fresh grated Coconut

For Garnish:
Chopped onions
Fine Sev
Lemon Quarters

How to make pav usal :

• In a heavy bottom vessel and heat oil in it.
• Make the paste of coriander, green chillies and grated coconut.
• Stir fry this paste in the oil for 2 minutes.
• Add 3 cups water and bring to a boil.
• Add all the other ingredients, stir and boil.
• Simmer for 15-20 minutes with stirring occasionally.
• Cook till oil separates and floats on top and peas get soft.
• Check the seasoning.
• To garnish sprinkle chopped onions, pieces of lemon and sev.
• Serve hot with bread or pav.