IDLI DOSAI (SUVAI )

i recently tried this idly & dosai recipe & both turned out pretty well....it was really really soft......try panni paarunga neram kidaikum bothu
3 cups - Idly rice
1 cup regular pachai arisi (saapidarathu) i used Tilda Basmati rice.
1 cup - aval - poha
1 tsp vendhayam

1 cup - skin illaatha muzhu ulundhu - (uluthamparrupu)

salt to taste

Soak the first four items together & soak ulunthu seperately

grind ulunthu first by adding little water (konjam konjama)

then grind the rest to idly maavu consistency...now mix it all with salt.

(same method as u do for idly or dosai....soak over nite & grind it in the morning.....& i leave the light on in the oven & cover it with some kitchen towel (the pathirams in which u have the maavu)...coax pannanum ilaati ferment aagathu....so konji kenji paattu paadi...thaalaati....panni paarunga...kandipa soft idly thaango 

Dhalia Kitchidi: (SELVIEM )

Dhalia Kitchidi:
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Dalia - 1 cup, wash and drain
black channa- 3 tblsp , soak overnight, boil with little salt
peanuts - 3 tblsp soak and drain
frozen corn - 3 tblsp
carrots - 2 tblsp , cubed in small size
potato - 3 tblsp, cubed in small size
beans - 2, cut like potato and carrots
frozen peas - 2 tblsp, optional
now in a pressure pan, add oil 2 tsp, 1 tsp ghee add rai, jeera for tadka, bit of hing, little ginger grated and fry nicely, then add dalia, fry for 2 to 3 mins, then add black channa, peanuts, corn, peas, beans, carrot, potatoes fry for 2 minutes,then add pav bhaji masala - 1 tsp, salt, turmeric powder and add 2 1/2 cups of water, once it comes to boil check salt and spice. if everything is ok then close the pan and allow it to cook for 2 whistles in high flame then switch off the stove, garnish with chopped coriander leaves and 1 tsp of ghee. it is very tasty and crunchy coz of vegs and dhals, nuts.we have it with curd. 
it is very filling too. we like this version of kitchidi.

Tangy Dalia:Lemony broken wheat (DEV )

Tangy Dalia:Lemony broken wheat

Heat oil and add some jeera. Once golden, add chopped green chillies,nuts(groundnut or cashew) and onions and saute till transparent...
Add some crushed pepper , salt, curry leaves,turmeric pwd.
Add in the cooked dalia, potato poriyal(or any stir fried veggies) and mix well adding enough salt.
Once heated through, take off flame and add lemon juice, chopped coriander leaves.
Serve piping hot.

PUTTU AND KADALAI CURRY (NOV)

PUTTU  AND  KADALAI  CURRY

Ingredients for Puttu

Puttu mavu (rice flour) – 2 cups
Salt
Hot water
Coconut (grated)

Puttu - method of preparation

Just add sufficient hot water and salt to the rice flour. Mix the flour well with fingers. For making the Puttu, you may use the traditional Puttu Kudam. You may begin by adding a spoonful of grated coconut into the cylindrical container, followed by the well mixed rice flour. As you add the rice flour into the container, in between, you may also add small quantities of grated coconut. Make sure that the cylinder is just fully filled and now you may place it on the Puttu Kudam after covering the top portion of the cylinder. Allow the steam to take care of the cooking.

Your Puttu will be ready in three minutes. Have it with Kadala curry for a great combination.

Ingredients for Kadala Curry

Black Channa (black chickpea / bengal gram) – 1 cup 
Small onion (chopped) – 1 cup 
Coconut (grated) – 1 cup
Coriander powder – 2 tsp
Red chilli powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala – ½ tsp
Coconut (diced) – ¼ cup
Tomato (chopped) – ¼ cup
Curry leaves
Coriander leaves
Salt
Oil
Mustard seeds
Red chillies
Ginger-Garlic paste

Kadala Curry – method of preparation

First, soak the black channa (black chickpea / bengal gram) for at least ten hours by adding salt. Cook the black channa well and keep it aside.

Heat one teaspoon of oil in a pan. Put the grated coconut and fry until it turns brown. To this, add coriander powder, chilli powder and garam masala. Stir all the ingredients until it becomes brown. Make a paste of this and keep it aside.

Take a pan and heat some coconut oil. Put some mustard and add red chillies. When it begins to splutter, add the diced coconut. Stir a bit. Now add the ginger-garlic paste, followed by onions and tomatoes. Add some curry leaves and stir gently. You may now add the black channa (black chickpea). Pour sufficient water and add salt. Stir well.

Now add the coconut paste kept aside to the cooked black channa. Boil the curry well.

You may now garnish the curry with chopped coriander leaves and serve it ideally with Puttu. It is a great combination to relish.

Recipe from Kerala Tourism

Sandwich Idli (NOV )

Sandwich Idli 

Ingredients:
Left-over idly batter or fresh idly batter
1 Onion chopped
Cilantro chopped (desired quantity)
2 green chillies finely chopped
1 tsp mustard seeds
2 tbsp oil
2 tsp urad dhal
pinch of asafeotida

Method

Mix chopped onion, cilantro, green chillies with idly batter. 
Season it with mustard seeds (fried in oil) urad dhal and asafeotida. 
Mix all ingredients well and pour it into the sandwich maker till the rim. 
If desired ghee could be applied on the sandwich maker before pouring the batter. 
Usually gets done in about 10 mins or wait till turns golden brown (not necessarily crispy). 
Serve it with south Indian dosai chilli powder. 
Try it out.

Copyright by Awesome Cuisine
Image courtesy by saycheesewithbritannia

Other ideas...

VEGETARIAN KEEMA DOSAI (Kugan )

VEGETARIAN KEEMA DOSAI

Ingredients:

Dosai flour to make dosais.

For fillings:

(A)
1 cup soya chunks
1 pip garlic smashed
1 small piece ginger smashed
1 small piece cinnamon stick
Little salt
Enough water

2 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
1 tsp ginger paste
1 tsp garlic paste

1 big onion finely chopped
Salt to taste
2 red tomatoes finely chopped
1 tsp chillie powder
¼ tsp turmeric powder
1 tsp coriander powder
¼ tsp garam masala powder

2 tbs of frozen green peas
Salt to taste
2 tbs of chopped coriander leaves

Method:
Boil all the ingredients in (A) for about 5 minutes.
Remove and wash in fresh water for two to three times.
Drain and squeeze out the water completely. Chop it into very small pieces.
Keep aside.

Heat the oil in a wok, add in the mustard seeds, let it crackle, add in the cumin seeds.
Add also the curry leaves, ginger and garlic paste. Stir fry well.
Add in the onions and little salt, sauté well till the onions turn lightly brown.
Add in the tomatoes, and cook till they turn mushy.

Add in the red chillie powder, turmeric, coriander and garam masala powders.
Give a nice stir, add in the chopped soya chunks and the green peas.
Cook well till all the spices are mixed well. Sprinkle little water if needed.
Stir fry till dry. Add in the cut coriander leaves and remove.

Now put a dosai kal, and make a dosai. Spread 2 tbs of the cooked keema.
Just like we do for masala dosai. Pour little oil all around the dosai.
When the dosai is cooked, fold it into two and remove and serve hot.
You do not need any chutney for this.

Russian Sandwich (NOV)

 

Ingredients:
8 bread slices

To Be Mixed Into A Stuffing
1 1/2 cups finely chopped and boiled vegetables (cabbage, carrots, green peas, cauliflower, potatoes, french beans)
1/2 cup low-calorie mayonnaise
4 tsp thick low-fat curds
1/3 cup grated carrot
1 tsp mustard (rai / sarson) powder 
salt and freshly ground black pepper powder taste

Method:
Divide the stuffing into 4 equal portions and keep aside.
Place a bread slice on a clean, dry surface and spread a portion of the stuffing evenly over it.
Sandwich using another bread slice on it and press it lightly.
Repeat with the remaining bread slices and stuffing to make 3 more sandwiches.
Cut each sandwich in 2 equal pieces and serve immediately.

Image Courtesy: avantikabshah.wordpress.com
Recipe Courtesy: tarladalal.com

TOMATO RAVA UPMA (Kugan )

TOMATO RAVA UPMA

Ingredients:
1 cup sooji nicely roasted in 1 tbs of ghee
1 tsp ginger finely chopped
1 green chillie chopped more if you like hot
1 medium onion chopped
1 big tomato chopped, seeds removed
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
2 tbs coriander leaves chopped
2 tbs fresh coconut scrapings
2 tbs ghee
3 cups of water
Salt to taste
Little lime juice
Fried cashew nuts if desired

Method:

Heat ghee in a wok, add in the mustard seeds and urad dal.
When the mustard splutters, add in the onions, green chillie,
Curry leaves, and chopped ginger. Stir fry on medium heat for 3 minutes. When the onion becomes soft and little brown add in the chopped tomatoes. 
stir for a minute.

Add in the 2 cups of water, coconut and salt and let it come to boil.
Add in the roasted sooji, keep mixing make sure it does not form lumps. Keep stirring till the sooji is cooked and all water absorbed.
Add in the chopped coriander leaves, cashew nuts and lime juice.
Give a final stir and remove. Serve with kara chutney.

This preparation will be a bit mushy.

PULI IDLI (Kugan )

PULI IDLI

Ingredients:

1 tbs oil
½ tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
½ tsp cumin seeds

1 big onion chopped
4 green chillies chopped
1 sprig curry leaves
¼ tsp asafetida powder
¼ tsp turmeric powder
1 tsp red chillie powder

¾ cup tamarind juice from lime sized tamarind
½ tsp sugar
Salt to taste

8 idly, cut into 6 cubes each
Little cut coriander leaves.

Method:
Heat oil in a non – stick wok, add in the spices.
Let them crackle, add in the onions, green chillies.
Let the onions turn little limp, add in the curry leaves.
Add also all the powders and stir fry once.

Now add in the tamarind juice, sugar and salt.
Cook on slow flame till the raw smell goes and the gravy thickens.
Add in the cut idli pieces, toss well so that the pieces are well coated with the gravy.
Remove, garnish and serve .

Rava Uppuma (Kugan )

Rava Uppuma 

Ingredients: 

1 cup rava roasted nicely with 1 tbs of ghee 
1 inch ginger chopped 
1 onion chopped 
3 green chillies chopped 
Salt to taste 
3 cups of water

To temper: 
1 tsp mustard seeds 
1 tsp urad dal 
1 tsp channa dal 
1 sprig curry leaves 
2 tbs ghee or oil 
Lemon juice to taste optional 

Method: 
Heat a wok with ghee or oil. Add in the mustard seeds 
Urad dal, channa dal, and curry leaves. 
Saut nicely. Now add in the onions , ginger and green chillies. 
Stir nicely , when the onions are a little brown add in 3 cups 
Of water and salt. Let the mixture boil. 
When it boils, slow the fire and add the rava little by little 
Stirring all the time. See that no lumps are formed. 
Stir nicely and see that the rava is cooked. 
Remove from stove, sprinkle little lime juice if you like. 
Serve with kara chutney 

NOTE: If you want uthir- uthir uppuma, use only 1 cup of water for1 cup of rava
As soon as you mix everything, keep the flame very very small. 
Cover the wok and let it cook in its steam for a while. Then remove 
the cover and break up the lumps. 

Another way is to add chopped carrot, capsicum, green peas and any 
Vege of your choice to make vegetable uppuma. You can garnish with coriander leaves. 

VERMICELLI BIRYANI (Kugan )

VERMICELLI BIRYANI

Ingredients:

2 cups roasted vermecillie

1 tbs oil
1 inch cinnamon stick
4 cloves
5 cardamom pods

3 medium onions cut into slices
Little salt
¼ tsp tumeric powder

100 grms carrot cut into sticks
100 grms beans, cut into 1 inch in length
100 grms cauliflower cut into florets

1 tsp ginger paste
1 tsp garlic paste
¼ cup curds
2 medium tomatoes chopped
1 tbs chillie powder
1 tsp biryani masala
2 green chillies, chopped

1 tbs mint leaves
1 tbs coriander leaves
Salt to taste

3 cups water
Enough lime juice
Little cut coriander leaves

Method:

Heat oil in a non stick wok, add in the cardamom pods, cinnamon stick and cloves.
Let them splutter, add in the sliced onions and little salt.
Saute well , add in the tumeric powder and saute well till lightly brown.
Add in the carrots, beans and cauliflower. Stir fry well.

Now add in the ginger garlic paste, stir fry, add in the curds.
Now add in the cut tomatoes, chillie powder , biryani masala and green chillies.
Add also the mint and coriander leaves, add enough salt.
Stir fry and cook for a minute.

Now add 3 cups of water and allow the mixture to come to a boil.
Slow the flame very , very low , add in the lime juice, add the roasted vermicelli
Stir nicely, without forming any lumps. Cover and cook on it’s own steam for 10 minutes.
Remove the cover and fluff up the cooked vermicelli. 

CHILLIE PAROTTA (Kugan )

CHILLIE PAROTTA

Ingredients:

3 parottas, cut into bite size pieces

2 tbs oil
4 pips garlic finely chopped
½ inch ginger finely chopped
1 big onion chopped
2 green chillie chopped
1 sprig curry leaves

¼ cup shredded cabbage
1 capsicum sliced
¼ cup grated carrot

1 tsp pav bhaji masala
¼ tsp garam masala
¼ tsp chillie powder
A pinch of turmeric powder
1 tbs tomato sauce
Salt to taste

1 tbs lemon juice
1 tbs spring onion chopped
2 tbs chopped coriander leaves

Method:

Heat a non-stick wok, add in the oil
Add in the chopped garlic and ginger, sauté well till a nice aroma comes.
Now add in the onions, green chillie and curry leaves.

Sauté again, add in the cabbage, capsicum and the carrots.
Give a very good stir, add in the pav-bhaji, garam masala, chillie,
turmeric, tomato sauce and salt, fry till the raw smell of the masalas goes away.

Now add in the cut parotta pieces, and give a good stir, until all the masala,
has coated the parotta pieces nicely.
Roast the whole thing on high flame for about 2 minutes.

Now sprinkle the lemon juice and give a final stir.
Remove and garnish with the cut spring onions and coriander leaves.
Serve it piping hot.