aapam and thenga pal (coconut milk)

Ingredients:

the batter is same batter as sevai, but only thing is let it ferment over night.

next day , mix the batter well and a pinch of cooking soda to th batter and pour a katori full of the batter in a hot deep kadai . (b4 that grease the kadai with lil ghee or oil) now take the kadai in and rotate it so that the batter spreads all over inside the kadai and close it. cook for 2 mts and serve hot with coconut milk or stew..

for coconut milk...

grind the coconut with very lil water strain and keep aside

now again take the 2nd milk and 3rd milk from coconut by adding water and grinding it again in a mixew.strain and add sugar and 1st milk to it. ur coconut milk is ready.

sevai(rice noodles)

Ingridents:

rice - 2 cups

salt to taste

sevai presser

soak rice for abt 2 hrs

grind to a fine paste in dosa batter consistency..

take a small amount of this batter and keep it on stove and keep stirring,it will become a thick

mass(just like how we prepare starch for cotton dresses) mix this with batter and grind again for 2 mts with salt.

now pour this batter over the idly tray and steam cook for 10- 15mts.

now take this idlies and dump it inside the sevai press and keep pressing it and ur sevai is ready

eat it with fresh grated cocounut and sugar

for leamon sevai

cooked sevai - 1 cup

lewamon juice - 1 spoon

for tadka

mustard seeds- 1/2 tsp

chenna dhal and urudh dhal- 1 /2 tsp

few curry leaves-

salt and hing

:in a pad add very lil oil add all the tadka items mix leamon juice and a pinch of haldi powder switch off the stove and mix the sevai

for coconut sevai add grated coconut instead of leamon and fry for 1 mt.decorate it with cashew nuts

lemon sevai

Dosa

Ingridents:

4 cups dosa rice

1 cup urudhdhal

soak separately for abt 4 hrs

grind urudh dhal separately for abt 30mts till they are fluffy.grind rice to a fine paste..

mix both add salt and let it ferment over night.

this is the basic batter for dosa..

u can make varieties of dosa with this batter..

my son's fav star dosa

masala dosai

onion dosai

podi dosai.

ghee roast

await the photos !!!!!

idiyapam

Ingredients

Processed rice - 1 cup

water to knead the dough

for flavouring (optional)

grated coconut - 1/2 cup

ghee- 1tsp

sugar - 1 spoon

for processing the rice

method - 1

take equal parts of raw rice and boiled rice and give it in flour mill and make a fine powder

method -2

soak raw rice for 10mts ,drain and spread the rice in a towel and let it fry, give this to flour mill and make a very fine powder

this rice flour can be stored in air tight container for months together.

now

In a pan take a handful of this processed rice flour ,in the mean time boil enough water to knead the dough.

now to the rice flour add salt and a tsp of ghee and mix well, pour in hot boiling water and mix well with a spoon,

once it cools down to the temperature ucan withstand ,knead it with ur hand and make a soft dough. now fill this dough in a chakli presser.

in the mean time grease the idly plate with ghee .now press these idiyapam in the idly plate ,add grated coconut on top and steam it for 10-15mts.

sprinkle some sugar on top and serve hot.

note if u want a spicy version

grind together few pudhina (mint leaves )with 2 green chillies and coriander leaves make ap uree and add that to boiling water and mix with the processed rice flour.no need for sugar or coconut in this case.

Onion Uttapam

 Ingredients:

Dosa batter - 1 cup 

chopped onion - 1 cup

In a tava add very little oil and saute the onion till golden brown add a  pinch of salt to it.

now pour a  small katori full of dosa batter in a  tava  dont spred it ,simmer the stove and sprinkle some  fried onion to it,add lil oil and cook on both sides till done ,serve hot with chutney or podi.

Rava dosa

Ingredients:

Sooji - 1 cup

maida - 1/3  cup

rice flour - 1/3 cup

curd 1/2 cup

green chillies - 2 or 3  finely chopped

onion - 1  big finely chopped

jeera - 1 tsp

curry leaves and coriander leaves - 1 spoon

salt to taste

water  

Mix all the ingredients and keep aside for about 30 mts.. the batter should be runny and watery.. 

Heat a tava  and spread the batter  cook on high flame on both side with oil.it will take little more time than a dosa (lil more oil also) 

serve hot with sambhar or chutney..

Sooji Idly

Ingredients:

1 cup rava

1/2 cup warm water

1/2 cup curd

a pinch of cooking soda (optional)

grated carrot

coriander leaves

green chillies - 1 or 2 

for tadka 

lil oil  and 1/4 tsp mustard seeds

dry roast the rava  till u get a  nice aroma .. (don't over roast it.. no need for change in colour)

then add  warm water to it .mix well add curd and  a pinch of cooking soda  to the batter and mix well.keep aside for about 20-30mts . then add grated carrot, green chillies and finely cut coriander leaves,mix well u can also add cashew nut  if u want. mix well,grease the idly plate  and pour in the batter,steam cook for abt 7-8mts ur rava idly is ready!!!!!!

serve hot with tomato chutney

venpongal with kotchu..

 the std breakfast menu other than idly......

venpongal :

 rice - 1 cup

moong dhal split yellow - 3/4 cup

pepper - 1 spoon

jeera 1 spoon

mus turd seeds - 1/2 tsp

curry leaves 

cashew nut - 10 (split and broken)

ghee 2 tbsp (or more if u want it to be even rich...!! )

grated ginger - 1tsp..

 mix rice and dhal and clean .. add 4 times the water (i .e water proportion should be 4 times the rice +dhal  proportion)

pressure cook for 3 whistle and simmer for 5mts and switch off the stove..

mash it nicely add salt and hing and ,mash it nicely..

in a pan add ghee tadka with  mustard seeds, jeera,pepper,grated ginger,curry leaves and cashew nuts.. mix the tadka well with pongal and ur ven pongal is ready.........

kotchu :

soak a lemon size imly and drain water - 1 cup 
tomato - 2 finely chopped
brinjal - 2 finely chopped 

onion - optional - 1 
for the seasoning
chenna dhal,urudh dhal,mustard seeds, menthi seeds - all 1 tsp
sambhar powder 1-2 tsp (according to ur spice level)
salt and hing.. coriander leaves 

now in a kadai add lil gingely oil .. add the seasoning.. let it splatter add curry leaves then add brinjal a fry for 1 -2 mts then add tomato again fry for 1 - 2mts then add sambhar powder ,hing and salt.. fry for 30 sec then add imly water . let it boil for 10mts or so .. t .. and ur kotchu is ready.. 

serve it hot with pongal...

poori

 Poori.. who will not like it? 

 here it goes..

ingredients :

1 cup whole wheat flour

1 pinch salt 

1 spoon milk 

1 spoon  oil 

water to kneed 

  knead the flour lil tighter than the  chapatti dough.. the milk will give lil softness to poori and colour also.. 

make  small chapatti and deep fry them..

serve it hot  with sago, basin chutney (my fav khadi as others call it..)or the famous poori kizhangu... 

Idly

 the most common breakfast in south India ... Idly..   some of my north Indian friends wanted the recipe .. here it goes... 

ingredients:

3 cups  idly rice  (if u r grinding in a mixer) or 4 cups if u r grinding in a  grinder 

1 cup urudh Dal

1 tsp menthi seeds

1 tsp thuvar Dal

1 tsp salt..

soak the  rice   in enough water,yup after cleaning and washing it nicely... 

soak the uruddhal,thuvar dhal and menthi seeds  together 

 after 3- 4 hrs ..

 grind the Dal fluffy   take it out in a container now add rice and grind it finely.. mix with the Dal paste and add salt 

let the batter ferment overnight.. 

look at the image it has doubled its size... 

now   mix the batter well,grease the idly palate with lil gingely oil pour the batter and steam cook for abt 5- 7mts 

and ur piping hot malliga poo idl is ready!!!

serve it with  sambhar,chutney or the spl idly melagai podi........

   

Kara bath

kara bath

bansi sooji (rava) - 1 cup

water - 2 cups

finely chopped mixed vegetables - 1 cup (carrot,beans,cabbage,peas,potato,capsicum)

onion finely chopped - 1 big

tomato finely chopped - 1

grated ginger - 1/2 tsp

green chillies 2 or 3 nos

lemon - 1

seasoning:

mustard seeds - 1/4 tsp

urudh Dal - 1/4 tsp

Channa Dal- 1/4tsp

curry leaves

oil 1 - 2 tsp

elachi - 2 nos

bay leaf - 1

Cinnamon - 1 inch

clove - 2 nos

ground to paste

1/2 an onion

ginger 1 inch

2 or 3 pods of garlic

dhaniya - 1 tsp

pepper 1/2 tsp

Method :

Dry roast the rava till u get the aroma of it and color turns light golden brown..

spread it in a plate and keep aside

make a paste of all the items mentioned under "ground to paste" with little water and keep aside

In a kadai add little oil.. add all the seasoning items, then curry leaves,then ginger

let the Dal turn golden brown add onion and fry till it turns pinkish.then add the ground paste and fry for another 1-2 mts

then add tomato and all other veggies ..

add the water ,close the lid and cook till veggies turn soft say abt 5mts

then simmer the stove add the roasted rava ..

mix well and simmer the stove add enough salt and squeeze a lime and cook on closed lid for another 5-10mts

Bangalore spl kara bath is ready..

serve it with sugar or any chutney or sambhar..