Adai

INGREDIENTS: (TO MAKE 8 MEDIUM SIZED ADAIS)

TO SOAK:

1.RICE - 1 CUP

2.THOOR DHAL - 1/4 CUP

3.URAD DHAL - 1/4 CUP

4.CHANNA DHAL - 1/2 CUP

5.DRY RED CHILLY - 5

SOAK THE RICE FOR 4 HRS AND DHALS SEPARATELY TOGETHER FOR 2 HOURS IN WATER.

OTHER INGREDIENTS:

1.CHOPPED ONION - 1 CUP

2.JEERAGAM - 3/4 SPOON

3.SALT TO TASTE

4.OIL TO FRY

5.CHOPPED CILANTRO,SCRAPPED COCONUT (3 TO 5 SPOONS-OPTIONAL),GINGER AND CORIANDER LEAVES -1/4 CUP(ALL TOGETHER)

PROCEDURE:

1.AFTER 4 OF SOAKING,WASH THE RICE & DHALS FOR 2 TO 3 TIMES(TAKE OUT THE CHILLIES WHILE U WASH).

2.IN A MIXER,PUT ALL THE RICE & DHALS,RED CHILLIES,3/4 SPOON OF JEERAGAM AND NEEDED SALT. GRIND THIS WITH NEEDED WATER.THE BATTER SHOULD BE LITTLE THICKER THAN IDLI BATTER.

3.TO THIS ADD A CUP OF CHOPPED ONIONS,GINGER AND CHOPPED CILANTRO / CORIANDER AND MIX IT WELL.

5.MAKE ADAI ON HOT TAWA,SPREAD THE BATTER IN DOSA SHAPE.... ADD NEEDED OIL.FLIP IT AND ADD A SPOON OF OIL.TAKE OUT WHEN THEY REACH GOLDEN BROWN.

6.SERVE WITH AVIYAL / POWDERED JAGGERY OR SIMPLY WITH SUGAR.

Masala Dosa

Dosa batter Ingredients:

1.Idli Rice..........4 cup
2.Urad dhal........1 cup
3.Menthya/Fenugreek seeds .....2 spoons
4.Salt to taste


Masala ingredients:

1.Chopped carrot......1/4 cup
2.Onion.........................1/4 cup
3.Red chilli powder.....1 spoon
4.Oil............................... 2-4 spoons
5.Salt to taste
6.Cilantro chopped
7.Mustard seeds.......... 1 spoon
8.Boiled & mashed potatoes....1 cup

Procedure to prepare Dosa Batter:

1.Soak rice for 5 hours separately.

2.Soak urad dhal and fenugreek seeds together for 1 hour.

3.Grind urad dhal and rice separately,then mix both the batter.Add salt and stir well.Allow this to ferment for a whole nite.

4.Next day the batter will be ready to do dosas.


Procedure to prepare MASALA:

1.Place a kadai on flame,heat the oil,add mustard seeds and wait till it splutter.

2.Now add chopped onion and fry till it changes its color(pink/whitish).Then add all the chopped vegetables.Allow this to cook for 10-12 mins(sprinkle little water if necessary).

3.Finally add salt,chilli powder and chopped cilantro,mix this well.Switch of the flame in a minute or two.

4.Stuffing is ready now.


Procedure to prepare Masala Dosa:

1.Place a dosa tawa on flame,grease it with drops of oil,before u start.

2.Pour 2 big spoons of batter on to the tawa,spread it thin round the tawa.

3.Add a spoon of oil around the edges of the dosa.Once it starts turning golden yellow,turn it and toast the other side of the dosa,again with a spoon of oil.

4.Again reverse it,make sure that the golden side lies down.Now place 2 or 3 spoons of masala in the middle of the dosa,roll it into two.

5.Thats it.Serve with coconut chuteny and hot sambar.

Masala Bonda

Masala ingredients:

1.Chopped carrot......1/2 cup
2.Onion.........................1 cup
3.Red chilli powder..................1 spoon and turmeric powder ...........1/4 spoon
4.Oil............................... 2-4 spoons
5.Salt to taste
6.Cilantro chopped & green chillies (2)
7.Mustard seeds.......... 1 spoon
8.Boiled & mashed potatoes....1 cup

9.Besan flour..........1 cup
10.Rice flour............4 spoons
11.Salt to taste
12.Red chilli powder.... 1/2 spoon
13.Hing/asafotidea.........1/4 spoon

14.Vegetable oil / sunflower oil for deep frying.

Procedure to prepare MASALA:

1.Place a kadai on flame,heat the oil,add mustard seeds and wait till it splutter.

2.Now add chopped onion & chopped green chillies and fry till it changes its color(pink/whitish).Then add all the chopped vegetables and little turmeric powder.Allow this to cook for 10-12 mins(sprinkle little water if necessary).Once it is half cooked add mashed potatoes.

3.Finally add salt,chilli powder and chopped cilantro,mix this well.Switch of the flame in a minute or two.

4.Stuffing is ready now.

Procedure to Prepare masala bonda:

1.Mix the ingredients(9 to 13) ie., besan flour,rice flour,salt,chilli powder,hing.Add water and make a batter just like dosa batter(should not be too watery or too thick).

2.Now take little masala,Place them betwen ur palm and make a ball(round shaped).

3.Now immerse this round ball in besan flour mix.This forms a coat over the masala ball.

4.Deep fry this coated masala ball in oil.Fry till they turn to golden yellow color.

TIPS:First make all masala to round shapes,keep them in a plate,so that u can fry them continously(without wasting time in rolling one by one).

Also do the besan batter after making masala,if besan is soaked for long time,it sucks more oil.So do besan batter lastly,just before frying.

5.Serve them with coconut chutney.

Urad vada

Ingredients:

Serving 4 persons

1.Urad dhal - 1 cup (200 gms)

2.Black pepper corn - 10

3.Salt to taste

4.Red chillies - 5

5.Chopped coriander - little.

6.Oil for deep frying

7.Rice flour - 5 spoons

Procedure:

1.Soak urad dhal for 1 hour.

Note:The quantity of urad batter will be less,if u soak dhal for more than 1 hour.

2.Grind soaked dhal,red chillies together into a smooth,thick batter.

Note:Just sprinkle water while grinding,the batter should not be very loose.

3.Add salt,broken pepper corn,Rice flour,chopped corinader to the batter and mix well.

4.Take a round ball of batter-mix,slightly flaten it,make a small hole in the center.

5.Deep fry the vadas in well heated oil.

6.Fry until they turn golden yellow.

7.Golden-crispy urad vadas do well with coconut chutney & mint chutney.

Masala Vada

Ingredients:

Serving 4 persons


1.Soaked Channa Dhal - 2 cups (300 gms,soak it for 30 mins only)

2.Dried chillies - 5 to 8

3.Chopped onion - 1/2 cup

4.Chopped Coriander leaves - little

5.Cilantro leaves - little

6.Salt to taste

7.Cumin seeds - 1 spoon

8.Chopped ginger and garlic cloves - 1 spoon

9.Oil for deep frying

Procedure:

1.Grind soaked channa dhal,chillies,cumin seeds and salt in a mixer.

Note : Make a coarse paste.(no water plsss)

2.Now mix onion,coriander,cilantro,ginger,(minced garlic & cumin) to the channa paste.Mix well.

3.Take a small lemon size 'mix',make it flat to a round vada shape.

4.In the mean time heat oil in a kadai for deep frying.

5.Fry those vadas in the hot oil until they turn golden brown.

6.Now spicy masala vadas are ready to eat.

7.This doesnt need any side dish,if u want,have it with coconut chutney.

This is always a perfect evening snack to have with hot tea/cofe.

Kerala Aapam

Kerala Aapam is one of the famous dishes in kerala.This goes well with sweetend Coconut milk or coconut chutney.

Ingredients:

1.Idli rice.....1 cup
2.Urad dhal.....1/4 cup
3.Boiled rice.....1 cup
4.Fenugreek seeds.....3/4 spoon
5.Salt to taste


Coconut milk ingredients:

1.Grated Coconut.....1 cup
2.Cardomon powder.....1/4 spoon
3.Sugar..........5-8 spoons(its up to u)

Procedure:

To do Aapam:

1.Soak idli rice,urad dhal,fenugreek seeds together or separately for 4 hours.

2.Grind it in mixer to a dosa batter consistency.Now add salt,and leave this for one whole night to ferment.

3.Next day the batter will be ready.Take 2 medium scoops of batter and do aapam.

a.Pour 2 big spoons of batter,hold kadai with two hands,round it,so that the batter spreads over the aapa kadai in a circular form.


Note:If the aapa kadai is not made of non-stick,then grease it with oil before u start.

4.Then close it with a lid,always do this in low flame.

5.Once it starts turning golden,take out the aapam from kadai(this should not get brown).Serve hot.


To do coconut milk:

1.Grind the grated coconut with little water in a mixer.

2.Now filter out the coconut milk using a tea filter.

3.Add water if the milk is so thick.

4.Add sugar and cardamon powder,mix it well.

5.Now the coconut milk is ready to serve.

Pongal

Pongal is One of my favorite breakfast items.Very easy to make,need no special side dish,can be had even with a spoon of sugar...A healthy,filling food here u go....

Ingredients:

1.Rice....1 cup
2.Moong dhal....1/2 cup
3.Ghee.... 25 gms
4.Pepper corn.... 8 - 12
5.Cumin seeds.... 1 spoon
6.Salt to taste
7.Coriander leaves(chopped)... 3 spoons
8.Water.... 3 1/2 cups
9.cashew nut.... 10 gms
10.chopped ginger... 1 spoon

Procedure:

1.Roast moong dhal for 2 minutes and soak it for 15 minutes.(Soaking is optional.If u don hav time,no need for roasting too.)

2.Now cook rice and moong dhal together in a cooker with 3 1/2 cups of water.

3.In the mean time,fry grounded pepper corn & cumin seeds,chopped ginger,coriander leaves and cashew together with 3 spoons of ghee.
(Note: pepper corn and cumin seeds should be in splitted state... "dont make it a fine powder".)

4.Once the rice is done,add the fried items(pepper,cumin etc) and needed salt to this.

5.Stir this nicely,so that all the spices mixes well with the rice.

6.Now the pongal is ready.Add 2-3 spoons of melted ghee while serving.Enjoy with chutney and sambar.

Note:Usually people used to say that pongal is a heavy food for tiffin.I don add vanaspathi as it has more cholestrol.Also add ghee when u serve.It consumes more ghee if u add while cooking.

Rava Dosa

Rava dosa is a perfect dish for evening tiffin and breakfast.Goes well with coconut chutney and onion-tomato chutney.

Ingredients: serving 2 persons(8 dosas)

1.Roasted Upma rava.... 1 cup
2.Rice flour....... 1/2 cup
3.Wheat flour.... 4 spoons
4.Maida flour..... 1 spoon(optional)
5.Pepper corn.... 1/2 spoon(broken)
6.Salt to taste
7.Green chillies... 3 (chopped)
8.Coriander leaves.. 2 strands(chopped)
9.oil... to toast

Procedure:

1.Soak upma rava,rice flour,wheat flour,Maida flour,Pepper corn,salt,green chillies & coriander leaves together for 2 - 3 hours.

2.The batter should be little watery,so that,it can be poured gently over the tava.

3.Pour batter from the edges of tava to around shape,batter will start spreading,leaves holes inbetween.Now pour a spoon of oil around it.Leave this for 5 minutes in medium flame,till it get golden.

4.Both side of the dosa should be toasted.(Usually one side will be in golden color and the other in white color.

5.Once it is done,serve hot with spiced chutneys.

6.Hav a pleasant day.

Crispy Dosa

Dosa batter Ingredients:

1.Idli Rice..........4 cup
2.Urad dhal........ 3/4 cup
3.Menthya/Fenugreek seeds .....2 spoons
4.Salt to taste

Procedure to prepare Dosa Batter:

1.Soak rice and fenugreek seeds together for 5 hours separately.

2.Soak urad dhal for 1 hour.

3.Grind urad dhal+fenugreek and rice separately,then mix both the batter.Add salt and stir well.Allow this to ferment for a whole nite.

4.Next day the batter will be ready to do dosas.Beat well the batter before u start.


Procedure to prepare Dosa:

1.Place a dosa tawa on flame,grease it with drops of oil,before u start.

2.Pour 2 big spoons of batter on to the tawa,spread it thinly.

3.Add a spoon of oil around the edges of the dosa.Once it starts turning golden yellow,turn it and toast the other side with a spoon of oil.

4.After a minute,reverse it again.Roll it and serve.

5.Traditional side dishes for dosa are coconut chutney,tomato-onion chutney and sambar.

Masala Idli

Ingredients:

1.Idli batter

Masala ingredients:

1.Chopped carrot......1/4 cup
2.Chopped beans.....1/4 cup
3.Onion.........................1/4 cup
4.Red chilli powder.....1 spoon
5.Oil............................... 2-4 spoons
6.Salt to taste
7.Cilantro chopped
8.Mustard seeds.......... 1 spoon

Procedure to prepare MASALA:

1.Place a kadai on flame,heat the oil,add mustard seeds and wait till it splutter.

2.Now add chopped onion and fry till it changes its color(pink/whitish).Then add all the chopped vegetables.Allow this to cook for 10-12 mins(sprinkle little water if necessary).

3.Finally add salt,chilli powder and chopped cilantro,mix this well.Switch of the flame in a minute or two.

4.Stuffing is ready now.

Main procedure:

1.Grease the idli moulds/plates with drops of oil,now pour 2 spoons of idli batter,then top this with 2 spoons of vegetable masala,again pour little idli batter on top of this.

2.Steam cook this for 10-12 minutes.

3.And now the masala idlis are ready to serve.Serve this with coconut chutney/mint chutney/onion chutney or with anything of ur choice.

4.Hav a gr8 day.

Rava Idli

Ingredients:

Serving 2 persons

1 cup Rava (upma Rava)
1 cup Plain Yogurt
1/4 cup grated Carrot
2-4 spoons of green peas
10 nos cashew nuts
Chopped coriander leaves
salt,-needed to taste

For Seasoning:

1tsp Mustard seeds
1tsp chana dal
1tsp urad dhal
chopped green chillies-to taste

A few curry leaves
Oil for frying(Add sufficient oil,more the oil gives u rich softness,for this measure add 5- 6 spoons of oil)

Method

1. Heat oil in a pan. Add Mustard seeds, Chana dal, Urad dal, green chillies, curry leaves & Cashews. When it splutters add rava and fry till it becomes light yellow.
2. When it cools down, add yogurt to the rava mix. Stir well, so all rava mix well with yogurt. Then add grated carrot & peas(boiled) and salt.
3. If the rava batter is too thick,add little water. Pour the rava batter into idli moulds and steam cook for 10-15 min and hot rava idlis are ready.
4. Note : For soft idlis,the batter should be baked immedietely once aftr mixing the curd.This is the secret behind the softness of hotel idlis.. :-)
5. Try this out.
   

Idli

IDLI

South India’s ultimate breakfast, the idli has earned its exclusive space in the food.But the idli is no stranger to fame.If you’re in the southern part of India, breakfast is typically idli,traditionally served with coconut chutney,coriander chutney and sambar.The idli definitely deserves the global recognition that these very fluffy idli is exported in hundreds of kilos everyday from Chennai and the goodies are available in Malaysian and Singaporean restaurants by noon the same day.


Ingredients:

If u use grinder, this is the measure:

1.Idli rice...............4 cups
2.Urad dhal..........1 cups
3.Salt......................2 spoons(crystal salt is recommended)
4. Menthya....... 1/2 spoon


If u use mixer,this is the measure:

1.Idli rice.................4 cups
2.Urad dhal............2 cups
3.Salt........................2 spoons.
4.Menthya............1/2 spoon

Procedure:

1.Soak idli rice for 5 hours and urad dhal for 1 hr separately.
Note: Wash this once, before u soak the rice & dhal.

2.After 5 hours,wash both rice and urad dhal again for 2 to 3 times.

3.Firstly,grind URAD dhal separately in grinder(add sufficient water whenever the batter gets hard).Batter should be smooth enough like butter and that is the consistency.Once it is done,transfer urad batter to a container.

4.Secondly,grind IDLI RICE with water,to a smooth batter.

5.Now mix both these batter(rice&urad batter),add salt and beat well,so that salt mixes well with the batter.

6.Leave this for a whole night to ferment (7-8 hours).

7.(The next day morning)Mix well the fermented batter.Pour the batter in idli plates/moulds and steam cook for 10 - 15 minutes.
Note:The fermented batter should be stored in refrigerator,in order to avoid more soreness.U can use this fermented batter for 3 or 4 days.

8.Now the hot idlis are ready to serve.Serve this soft idlis with different chutneys and sambar.

9.Try this out.Good Luck.

Masala Pappad

Ingredients:

Urad Papad

Finely chopped onions

Finely chopped Tomatoes

Finely chopped cilantro

Finely chopped cucumber

Finely chopped Green chillies-very little(optional)

Chat Masala Powder (1/4 spoon) (optional)

Salt to taste


Procedure:

1.The procedure is very simple.Deep fry the papad in oil.

2.Top the deep fried papad with chopped tomato,onions,salt,cilantro,chillies,cucumber,chilli powder and little chat masala.

3.In most of the indian hotels masala papad is the commonly loved starter.

4.Looks yummy!! Isn't it?

Note: 1.Always use oil fried papad,becoz oven fried(toasted dry) papad sucks water from onion -tomato,and becomes soaked.But oil stops papad from sucking water.

2.Also, it is better to do topping just before u serve.

3.Use little salt if u use chat masala,coz chat masala contains some salt in it by default.

Veg spring roll

Vegetable spring roll is a snack item.This tastes delicious with tomato-chilli sauce.

Ingredients:

1.Maida flour - 1 cup

2.Rice flour - 2 spoons

3.salt to taste

4.Chopped carrot,cabbage,baked potato,onion,boiled green peas,& beans(chop the vegetables lengthwise like 2 inch in length) - 3 cup

5.red chilli powder - 1 tea spoon

6.Finely chopped green chillies - 2 spoons

7.Sunflower oil to fry.


Procedure:

1.Make dough with maida flour & rice flour(like we do for chapatis/rotis).

2.Now place a kadai on stove,add 3 spoons of oil.once it is heated,fry onion till transparent,add little salt to avoid browning.

3.Then add cabbage,carrot,green peas,green chillies,beans and baked potato fry nicely till it is half cooked,sprinkle little water to avoid blackening.At last add mashed potatoes.

4.Now add needed salt & chilli powder.

5.Switch off the flame.Now the stuffing is ready.

6.Place another kadai on flame.Heat the oil for deep frying.

7.Take a small lemon sized dough,knead this to a fine,thin roti(more the thinner,gives u more crispeness).Now grease the roti with little drops of oil.

8.Place a spoon full of stuffng in the center of the dough.

9.Roll it gently without tearing the roti.

10.To avoid the stuffing from coming out,grease roti's end with water lightly,so that they stick together.

11.Now fry these stuffed rolls in hot oil,till it turns golden yellow.

12.Place the fried rolls on tissue,to suck out the extra oil.

13.Serve hot with TOMATO-CHILLI SAUCE,use grated carrot,cabbage and cilantro to garnish.

14.This will be a perfect snack,goes best with hot tea especially during winter evenings.

15.Mmm..... Yummy!! isn't it?! Try this out.

16.Hav a pleasant evening.Thanx.

Thai Spring Roll(Veg)

Thai Spring roll

Ingredients:

1.Finely chopped cabbage,carrot,beans-2 cups(cut length wise)

2.Green chillies-3

3.Noodles-1/4 cup

4.Soya sauce-2 1/2 spoons

5.Tomato sauce-2 spoons

6.Chilli sauce-1 spoon

7.Finely chopped spring onions-3 spoons

8.Cilantro chopped-2 spoons

9.Oil for deep frying

10.Salt to taste

11.All purpose flour/maida flour-1 cup

Procedure:

1. With 3 spoons of oil fry all the vegetables,green chillies till it is half cooked.

2.Add boiled noodles,soya sauce,chilli sauce,tomato sauce & spring onions.Cook this for 5 mins.Add salt to taste.

3.As given in vegetable spring roll,make a dough with maida / all purpose flour.

4.Make very thin rotis,grease with little drops of oil.Keep the stuffing in the center,roll it gently without tearing the dough(roti).

5.Wet the end(border) of roti lightly with water to paste & cover the stuffing.

6.Deep fry this till golden brown.

7.Serve hot (topped with cilantro and some spring onion) with tomato sauce& chilli sauce.

Rava Kesari

Ingredients:

Serving 2 persons

1.Upma Rava - 1 cup

2.Water - 2 cups

3.Sugar - 3/4 cup

4.Ghee - between 1/4 and 1/2 cup

5.Food color (Red/Orange/Yellow) - a pinch

6.Cardamon Powder- 1/2 spoon

5.Raisins and cashew few



Procedure:

1.Place a thick kadai on flame,pour a spoon of ghee,fry raisins and cashew nuts till golden.

2.Keep them aside.Now fry rava in the same kadai dryly, till the raw smell goes off.Again keep this in separate plate and let it cool down.

3.Place the kadai on flame,add 2 cups of water and allow this to boil.Now add the roasted rava to that slowly.

4.Let this boil for 5 to 7 minutes till the rava gets completely cooked(keep on stirring the mix,otherwise lumps may be formed).Now add sugar to this and mix well.

5.Dissolve a pinch of food color in a spoon of water,now add the color liquid to the rava mixture.Stir well.

6.Add ghee side by side.Keep on mixing the kesari.Atlast add roasted raisins & cashews and cardomon powder.

7.Mix well.The kesari should not stick to the kadai,it should come out like a ball,that is the right consistency.

Note:If u didn't get that consistency,then the ghee u've added is not sufficient,hence add adequate ghee and mix nicely.

8.Now the kesari is ready to serve.This is the most easiest sweet to make, also can be made in few minutes.

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Cashew Burfi

Ingredients:

1.Cashew nuts........100gms

2.Powdered sugar......100 gms

3.Milk........1/4 cup

4.Cardamon powder.....1/2 spoon

5. Little saffron(optional)

6.Ghee.....50 gms

7.Maida flour............. less than 1/4 cup



Procedure:

1.Soak cashew for 30 mins in hot water and grind nuts to a paste.

2.Place a thick bottomed kadai on flame.Add milk and let it boil for 10 minutes.

3.Later add cashew paste and maida flour,stir well.Now lower the flame to avoid burning.

4.Stir constantly,when it starts sticking to the kadai, add sugar.

5.Now it takes more than 20 minutes to harden.Add little ghee in little intervals.

5.Add cardamon powder & saffron.Stir well.Switch off the flame,when it becomes non-sticky( kova state).

6.Spread this on a ghee-greased plate evenly.Make pieces of desired shape once it is cooled down.

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