For Kuli Paniyaram:-
Ingrediants:-
Finelly chopped Onion -1 medium onionFinelly chopped Green Chillies - 4Finelly chopped Curry and Corinder Leaves - 1 1/2tbspMustard seeds - 3/4tspUrad dal - ௧ட்ஸ்ப்
Method:-
1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel2) Then add the chillies and onions and sauté for a few minutes.3) Add this sautéed mixture to the idli batter and mix well.4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoonof batter in each hole.5) Cook them on both the sides.
FriedGram Chutney:-
For Chutney:-
FriedGram - 1 cupGreenchillies - 4-5Garlic - 3-4 podsTamarind - a small grape sizedSalt - To tasteFor Tadaka:-Oil- ௧ட்ஸ்ப்
Mustard seeds - 1/4tspCurry leaves - 5-6leavesUrad dal - 1/4tspHing - a பின்ச்
Method:-1) Grind togther all the ingrediants for the chutney to a smooth paste along with the salt.2) Do the tadaka and add it to the chutney.
Monday, March 3
Coconut Milk Porridge
Ingredients
2 cups red rice (unroasted) 2 dessertspoons roasted split green gram (moong dal) 1 cup coconut milk 1/2 tsp salt
8 cups water
2 cups red rice (unroasted) 2 dessertspoons roasted split green gram (moong dal) 1 cup coconut milk 1/2 tsp salt
8 cups water
Method
1. Boil water. Add the rice and green gram. 2. When rice is very soft, add coconut milk and salt. 3. Serve with coconut chutney.
1. Boil water. Add the rice and green gram. 2. When rice is very soft, add coconut milk and salt. 3. Serve with coconut chutney.
Adai
Ingredients
1/2 cup split black gram (urad dal) 1/2 cup red gram (tuar dal) 1/2 cup chickpeas 1 cup grated coconut 2 cups parboiled rice tsp salt 6 green chillies, chopped 10 dried red chillies, broken into small pieces 1 sprig curry leaves A small piece of asafoetida soaked in a little warm water (or 1/4 tsp powdered asafoetida) tbsp ghee or gin gelly oil
Method
1. Soak black gram, red gram and chickpeas for at least 3-4 hours. 2. Grind all three together. 3. Add coconut and grind again. 4. Add the remaining ingredients except ghee/oil. Mix well. 5. Form small balls, the size of limes or ping-pong balls, and place on small squares of greaseproof paper or on an oiled piece of banana leaf. Press to form a little flat cake. 6. Heat a skillet or heavy non-stick pan, greased with a little oil. 7. Cook the 'pancakes' one at a time, perforating each with the edge of the cooking spatula to cook thoroughly. Turn over. Dribble a few drops of ghee/oil and turn over once more. 8. Remove and serve warm.
1/2 cup split black gram (urad dal) 1/2 cup red gram (tuar dal) 1/2 cup chickpeas 1 cup grated coconut 2 cups parboiled rice tsp salt 6 green chillies, chopped 10 dried red chillies, broken into small pieces 1 sprig curry leaves A small piece of asafoetida soaked in a little warm water (or 1/4 tsp powdered asafoetida) tbsp ghee or gin gelly oil
Method
1. Soak black gram, red gram and chickpeas for at least 3-4 hours. 2. Grind all three together. 3. Add coconut and grind again. 4. Add the remaining ingredients except ghee/oil. Mix well. 5. Form small balls, the size of limes or ping-pong balls, and place on small squares of greaseproof paper or on an oiled piece of banana leaf. Press to form a little flat cake. 6. Heat a skillet or heavy non-stick pan, greased with a little oil. 7. Cook the 'pancakes' one at a time, perforating each with the edge of the cooking spatula to cook thoroughly. Turn over. Dribble a few drops of ghee/oil and turn over once more. 8. Remove and serve warm.
Tomato Onion Uthappam
Ingredients:
2 cups Idli rice1 cup Urad dalHandful of poha/avalakkiHandful of cooked rice
Soak the idli rice and urad dal for about 6 hours, and grind them to a thick batter along with the poha and cooked rice.Let it ferment overnight, or keep in a warm place for about 8-10 hours.
To make Uthappam, you will need:
Finely sliced small red onionsThin sliced tomatoesFine sliced green chillies and coriander leaves.
Method:
Pour the batter over a hot tava like you would, for a dosa, garnish with all the ingredients above.Serve hot with onion chutney or coconut chutney.
2 cups Idli rice1 cup Urad dalHandful of poha/avalakkiHandful of cooked rice
Soak the idli rice and urad dal for about 6 hours, and grind them to a thick batter along with the poha and cooked rice.Let it ferment overnight, or keep in a warm place for about 8-10 hours.
To make Uthappam, you will need:
Finely sliced small red onionsThin sliced tomatoesFine sliced green chillies and coriander leaves.
Method:
Pour the batter over a hot tava like you would, for a dosa, garnish with all the ingredients above.Serve hot with onion chutney or coconut chutney.
Thosai - தோசை
In India, this thin pancake made of rice and black gram flour is referred to as dosa. 'Thosai' is the Jaffna Tamil vernacular for it. It is commonly a breakfast dish but is often eaten as part of an evening meal as well. While gingelly oil is traditionally used to coat the skillet to fry the thosai, ghee is also used, though frowned upon by nutrition-conscious cooks.
Ingredients
1/2 cup parboiled rice (white) 1/2 cup long grain rice 1 cup black gram (urad dal), split and skinned 1 tsp fenugreek seeds tsp salt
Method
1. Mix the two types of rice together and soak for at least 4 hours. 2. Soak black gram and fenugreek seeds, for at least 4 hours. 3. Grind all together till fine. 4. Allow to ferment overnight (or over a heater in cool temperatures) 5. Add salt. Stir thoroughly. Add water as required to make consistency right for frying on a skillet. 6. Heat a skillet or a non-stick pan. Grease with the gingelly oil or ghee. 7. Use a ladle to pour mixture onto the heated skillet or pan and spread with the ladle to form a circular pancake. 8. When bubbles form, flip it on to the other side to cook the thosai evenly. 9. Remove and serve hot. 10. Grease pan lightly again before making the next thosai.
Variations
Ghee Thosai: After the thosai has been spread on the skillet, dribble ghee round the edges and a little all over the thosai, before turning it over. This forms a crisper, richer Ghee Thosai (called a 'Ghee Murugal").
Egg Thosai: An egg can be broken on to the thosai directly. Allow to firm and flip half the thosai on to the other half (omelette style).
Masala Dosa - Masala Thosai
Ingredients
Rice flour dosa mixture (as above) Spicy dry potato curry: 4 potatoes, boiled, peeled and cubed 1 dessertspoon oil 1/4 tsp fenugreek seeds 1 medium-sized onion, chopped 6-8 curry leaves cut fine I green chilli, chopped 1 dessertspoon curry powder 1/2 tsp salt 1/4 cup water *A combination of chilli powder, coriander powder, cumin seed powder and turmeric. Can be bought in most groceries.
Method
1. Heat oil in a pan. Add fenugreek seeds. 2. As soon as they turn golden add the chopped onion, curry leaves and green chilli. Cook till soft. 3. Add cubed potatoes, curry powder and salt. 4. Add water and mix thoroughly. Cook for about two minutes, turning constantly to prevent burning. 5. Remove and allow to cool a little. 6. Heat a skillet and make a thosai. When one side is cooked, place 2 dessertspoons of potato curry across the centre of the thosai. Fold the two sides of the thosai over the curry along the center. 7. Dish on to a plate and serve hot.
Semolina Dosa - Ravai Thosai
Ingredients
1 cup long grain rice, soaked and ground fine 1 cup plain flour (wheat) 1 cup semolina 2 cups buttermilk or 2 cups thin coconut milk (I cup water mixed with 1 cup thick coconut milk) I tsp salt 2 tsp oil 1/2 tsp mustard seeds 1/2 tsp chopped ginger 6-8 curry leaves, chopped fine 5 green chillies, sliced fine 1 onion, chopped
Method
1. Mix ground rice, plain flour and semolina. 2. Add buttermilk (or coconut milk) and salt. 3. Leave to ferment for about an hour. 4. Heat oil and temper mustard seeds, ginger and curry leaves. 5. Add to the batter. 6. Add chopped green chillies and onion and water if necessary. The mixture should be thin enough to form a light pancake. 7. Heat a skillet. Stir the batter and make the thosai on the heated skillet. 8. When cooked fold in two and remove from skillet.
Wholemeal Flour Dosa - Aatamaa Thosai
2 cups wholemeal flour (aata/wheat flour) or 2 cups plain flour 1/4 tsp baking powder 1/4 tsp salt 21/4 cups water
Method
1. Mix all ingredients together. Leave to ferment for about half an hour. 2. Make the thosai on a greased, heated griddle. Perforate lightly with the edge of the spoon. 3. Dribble a little ghee on the thosai. Flip over to cook on the other side. 4. Remove when well cooked.
Ingredients
1/2 cup parboiled rice (white) 1/2 cup long grain rice 1 cup black gram (urad dal), split and skinned 1 tsp fenugreek seeds tsp salt
Method
1. Mix the two types of rice together and soak for at least 4 hours. 2. Soak black gram and fenugreek seeds, for at least 4 hours. 3. Grind all together till fine. 4. Allow to ferment overnight (or over a heater in cool temperatures) 5. Add salt. Stir thoroughly. Add water as required to make consistency right for frying on a skillet. 6. Heat a skillet or a non-stick pan. Grease with the gingelly oil or ghee. 7. Use a ladle to pour mixture onto the heated skillet or pan and spread with the ladle to form a circular pancake. 8. When bubbles form, flip it on to the other side to cook the thosai evenly. 9. Remove and serve hot. 10. Grease pan lightly again before making the next thosai.
Variations
Ghee Thosai: After the thosai has been spread on the skillet, dribble ghee round the edges and a little all over the thosai, before turning it over. This forms a crisper, richer Ghee Thosai (called a 'Ghee Murugal").
Egg Thosai: An egg can be broken on to the thosai directly. Allow to firm and flip half the thosai on to the other half (omelette style).
Masala Dosa - Masala Thosai
Ingredients
Rice flour dosa mixture (as above) Spicy dry potato curry: 4 potatoes, boiled, peeled and cubed 1 dessertspoon oil 1/4 tsp fenugreek seeds 1 medium-sized onion, chopped 6-8 curry leaves cut fine I green chilli, chopped 1 dessertspoon curry powder 1/2 tsp salt 1/4 cup water *A combination of chilli powder, coriander powder, cumin seed powder and turmeric. Can be bought in most groceries.
Method
1. Heat oil in a pan. Add fenugreek seeds. 2. As soon as they turn golden add the chopped onion, curry leaves and green chilli. Cook till soft. 3. Add cubed potatoes, curry powder and salt. 4. Add water and mix thoroughly. Cook for about two minutes, turning constantly to prevent burning. 5. Remove and allow to cool a little. 6. Heat a skillet and make a thosai. When one side is cooked, place 2 dessertspoons of potato curry across the centre of the thosai. Fold the two sides of the thosai over the curry along the center. 7. Dish on to a plate and serve hot.
Semolina Dosa - Ravai Thosai
Ingredients
1 cup long grain rice, soaked and ground fine 1 cup plain flour (wheat) 1 cup semolina 2 cups buttermilk or 2 cups thin coconut milk (I cup water mixed with 1 cup thick coconut milk) I tsp salt 2 tsp oil 1/2 tsp mustard seeds 1/2 tsp chopped ginger 6-8 curry leaves, chopped fine 5 green chillies, sliced fine 1 onion, chopped
Method
1. Mix ground rice, plain flour and semolina. 2. Add buttermilk (or coconut milk) and salt. 3. Leave to ferment for about an hour. 4. Heat oil and temper mustard seeds, ginger and curry leaves. 5. Add to the batter. 6. Add chopped green chillies and onion and water if necessary. The mixture should be thin enough to form a light pancake. 7. Heat a skillet. Stir the batter and make the thosai on the heated skillet. 8. When cooked fold in two and remove from skillet.
Wholemeal Flour Dosa - Aatamaa Thosai
2 cups wholemeal flour (aata/wheat flour) or 2 cups plain flour 1/4 tsp baking powder 1/4 tsp salt 21/4 cups water
Method
1. Mix all ingredients together. Leave to ferment for about half an hour. 2. Make the thosai on a greased, heated griddle. Perforate lightly with the edge of the spoon. 3. Dribble a little ghee on the thosai. Flip over to cook on the other side. 4. Remove when well cooked.
Upma - Uppuma
Uppuma
Ingredients
1 cup semolina, roasted well 2 cups water 2 dessertspoons ghee or gingelly oil 1 dried red chilli, broken into pieces 1 tsp mustard seeds 2 tsp split black gram (urad dal) I medium onion, chopped 3 green chillies, sliced fine 5-8 curry leaves, cut fine 1 tsp salt 1 tiny piece asofoetida, dissolved, or 1/4 tsp powdered asafoetida (optional)
Method
1. Heat oil in a pan. Add dried chilli pieces, mustard seeds and split black gram. 2. Add chopped onion, green chilies and curry leaves. Stir for a minute or so until onion softens. 3. Add water, salt and asafoetida. Bring to boil. 4. Add semolina, a little at a time, stirring constantly so as not to form lumps. 5. Cook, turning mixture over constantly to prevent burning. 6. Remove and transfer to a serving dish. Press and cover for about 5 minutes. Lift the lid and give the uppumaa a stir and serve warm. 7. Sometimes the uppumaa can be pressed into small bowls and overturned onto a plate to form little mounds before serving.
Optional:
2 teaspoons of lime/lemon juice can be added to the uppumaa to give it a delicious tang.
Vegetable Masala Upma - Marakari Uppumaa
1 cup roasted semolina 2 cups light coconut milk 2 tsp tamarind pulp 1 tsp salt 3 dessertspoons oil 1 tsp mustard seeds I tsp split black gram (urad dal) 1 tsp Bengal gram (channa dal) 1 cup young eggplant (brinjal), chopped fine 1/4 cup carrots chopped fine 1/4 cup chopped leek (optional) 1/4 cup potatoes chopped small 4-6 green chillies, chopped fine 1 medium-sized onion, chopped fine 1/2 tsp finely chopped ginger 6-8 curry leaves, chopped fine A pinch turmeric powder 1/2 tsp chilli powder A tiny piece asafoetida soaked in a tsp warm water or 1/4 tsp powdered asafoetida 1 dessertspoon ghee
Method
1. Mix together coconut milk, tamarind pulp and salt. Set aside. 2. Heat oil in a pan. Sauté mustard seeds, split black gram and Bengal gram. 3. Add all the vegetables, green chillies, chopped onion, ginger, curry leaves, turmeric and chilli. Turn constantly and cook till aroma rises. 4. Add coconut milk mixture and asafoetida. Bring to boil. 5. Add semolina, a little at a time, stirring constantly to prevent it from forming lumps, till cooked. 6. Remove from the stove and add ghee. Mix well. 7. Transfer to a serving dish and cover for a few minutes. 8. Remove the lid and stir before serving warm.
Idli - Ittali
Ingredients
2 cups parboiled rice 1/2 cup split black gram (urad dal) 1/2 tsp salt
Method
1. Soak rice and black gram separately for 4-6 hours. 2. Drain. Grind (fine) rice and black gram separately. 3. Mix the two and add salt. Allow to ferment for 12 hours. 4. Grease the idli mould with a little oil. Pour a small ladleful into each mould and steam for about 12-15 minutes. 5. Remove from moulds onto a dish. Serve hot. 6. Re-grease the mould and steam the next batch of idlis.
2 cups parboiled rice 1/2 cup split black gram (urad dal) 1/2 tsp salt
Method
1. Soak rice and black gram separately for 4-6 hours. 2. Drain. Grind (fine) rice and black gram separately. 3. Mix the two and add salt. Allow to ferment for 12 hours. 4. Grease the idli mould with a little oil. Pour a small ladleful into each mould and steam for about 12-15 minutes. 5. Remove from moulds onto a dish. Serve hot. 6. Re-grease the mould and steam the next batch of idlis.
Hoppers - Appam
Ingredients
2 cups white rice flour I tsp dry yeast I tsp sugar 1 cup water 1 cup coconut milk 1/4 tsp baking powder 1/2 tsp salt
Method
1. Add yeast and sugar to half cup water. Leave for 10 minutes or so, till it froths. 2. Place rice flour in a bowl. Make a well in the centre and pour yeast mixture in. Stir to form a paste. Add remaining water if necessary. 3. Cover and leave to ferment for at least 12 hours. 4. Set aside 4 tablespoons of coconut milk, adding the rest to the dough. 5. Add baking powder and salt. Mix thoroughly and set aside for half an hour. 6. Heat the little 'hopper pan' and grease it by brushing the surface with a piece of cloth dipped in oil. Pour 2 tablespoons of batter and, lifting the pan off the stove, rotate so that the batter coats the sides. Cook over medium flame. 7. Cover with a lid and cook for about 3-4 minutes. Lift the lid. The edges should have turned brown. 8. Remove lid. (Some of the coconut milk set aside earlier can be spooned into the centre of the hopper if a creamier centre is desired. Allow to cook.) Slide hopper out of pan with a wooden spatula. 9. The plain hoppers may be eaten with the remaining coconut milk and coconut chutney.
Variation:
Sugar (Seeni) Hoppers: A little jaggery or sugar may be added to the centre at step 7. Egg Hoppers: Pour 2 tablespoons of batter in the hopper pan. Tilt and rotate pan till batter coats the sides. Break an egg into the centre, taking care not to break the yolk. Cover with lid, until cooked. Slide the hopper out of the pan with a wooden spatula. Serve hot.
2 cups white rice flour I tsp dry yeast I tsp sugar 1 cup water 1 cup coconut milk 1/4 tsp baking powder 1/2 tsp salt
Method
1. Add yeast and sugar to half cup water. Leave for 10 minutes or so, till it froths. 2. Place rice flour in a bowl. Make a well in the centre and pour yeast mixture in. Stir to form a paste. Add remaining water if necessary. 3. Cover and leave to ferment for at least 12 hours. 4. Set aside 4 tablespoons of coconut milk, adding the rest to the dough. 5. Add baking powder and salt. Mix thoroughly and set aside for half an hour. 6. Heat the little 'hopper pan' and grease it by brushing the surface with a piece of cloth dipped in oil. Pour 2 tablespoons of batter and, lifting the pan off the stove, rotate so that the batter coats the sides. Cook over medium flame. 7. Cover with a lid and cook for about 3-4 minutes. Lift the lid. The edges should have turned brown. 8. Remove lid. (Some of the coconut milk set aside earlier can be spooned into the centre of the hopper if a creamier centre is desired. Allow to cook.) Slide hopper out of pan with a wooden spatula. 9. The plain hoppers may be eaten with the remaining coconut milk and coconut chutney.
Variation:
Sugar (Seeni) Hoppers: A little jaggery or sugar may be added to the centre at step 7. Egg Hoppers: Pour 2 tablespoons of batter in the hopper pan. Tilt and rotate pan till batter coats the sides. Break an egg into the centre, taking care not to break the yolk. Cover with lid, until cooked. Slide the hopper out of the pan with a wooden spatula. Serve hot.
Puttu
Puttu is a popular staple dish for both breakfast and dinner. It is traditionally steamed in a bamboo 'kulal'. This is a foot length of bamboo, about three inches in diameter, cut about an inch below a node. The lower part is 'turbaned' with a long piece of cotton cloth wound round it, while the rest of it is wound spirally with coir string. Resting on the node inside is a circular, perforated piece of coconut shell. The kulal rests on a vessel of boiling water and the puttu is steamed in it. It is really quite an attractive piece of kitchen equipment. The other 'puttu steamer' is a neethu-petti woven out ofpalm leaf. This is like a conical hat and the apex rests on the vessel of boiling water. Modern aluminum or stainless steel puttu steamers may not have the romance of these traditional ones but they do the job just as well. Food processors are also used to mix puttu instead of the traditional 'hands on' method.
Rice Flour Puttu - Arisi-maa Puttu
Ingredients
4 cups roasted rice flour (white or red rice flour) 2 tsp salt 4 cups boiling water 1 cup freshly grated coconut
Method 1. In a large bowl, mix flour and salt with boiling water with a wooden spoon. As mixture cools mix flour with your hands to form a pebble-like texture. 2. In a kulal or puttu steamer, layer the flour mixture with a handful of grated coconut. Repeat the process till the kulal is almost filled. Finish with a layer of coconut. 3. Steam and serve hot.
Raagi Flour Puttu - Kurakkan Puttu
Kurakkan (Raagi or red millet) is grown commonly in the northern areas of Sri Lanka. Red millet flour is dark in colour and the puttu has a pleasing warm, dark tone as a result of this. Affectionately called "the black puttu", it is eaten with freshly scraped coconut and pieces of jaggery.
Ingredients
1 cup red millet (raagi, kurakkan) flour 1/2 cups grated coconut Warm water as required Salt to taste
Method
1. Add salt to the warm water. Add water slowly to flour, stirring it with a wooden spoon to form a paste. 2. Using your hands, work mixture till it breaks into small round pieces. 3. Add grated coconut. 4. Steam in a puttu steamer—either the kulal or a neethu-petti.
Semolina Puttu - Ravai Puttu
Ingredients
2 cups semolina Salt to taste 1 cup water 11/2 cups grated coconut
Method
1. Roast semolina slightly. Set aside to cool. 2. Add salt to semolina. 3. Add water and mix. Allow it to stand for half an hour. 4. Work the semolina with your fingers into small pebbles-like balls. 5. Add grated coconut. 6. Steam in the puttu steamer—either a kulal or a neethu-petti.
Aalanggai Puttu
Though called a puttu, this is also a sweet snack. It takes its name from its shape—like the fruit o f the Aalai' (banyan) tree.
Ingredients
1 cup roasted rice flour (white or red rice flour) 1/2 tsp salt 2 cups thin coconut milk 1/4 cup roasted black gram (urad dal) flour 1/2 cup jaggery pieces } 11/2 cups thin coconut milk syrup
Method
1. Mix rice flour and salt in a bowl. 2. Boil coconut milk. 3. Pour into flour and stir till smooth. 4. When the mixture has cooled add black gram flour and mix well. j 5. Form into small balls, about 2 cm in diameter. 6. Steam in neethu-petti or any steaming vessel. 7. Boil the jaggery pieces and coconut milk into a syrup. 8. Add to the puttu. Stir and serve.
Sugar Puttu - Seeni Puttu
Ingredients
1 cup roasted rice flour (white or red rice) 1/2 cup roasted split green gram (moong dal) 11/2 cups water 1 cup coconut milk 1/2 tsp salt 1/2 cup grated coconut 2 tbsp ghee 1/2 tsp cardamom powder (pounded cardamom seeds) 11/2 cups sugar
Method
1. Wash the green gram and cook in water. Do not overcook—it should be whole, not mushy. 2. Drain and grind fine. 3. Boil coconut milk and salt. 4. Place rice flour in a bowl. Add the boiling coconut milk and stir to a grainy texture. 5. Add the ground green gram and grated coconut. Mix well. 6. Steam till cooked. 7. Transfer to a serving bowl. Add ghee, cardamom powder and sugar immediately. Mix well. 8. Serve warm.
Black Gram Flour Puttu - Uluthammaa Puttu
Ingredients
2 cups roasted white rice flour 1 cup roasted black gram (urad dal) flour 1 tsp salt 1/2 cups water 2 cups grated coconut
Method
1. Boil water with salt. 2. Add to rice flour and mix to form a grainy texture. 3. When cool, add black gram flour and mix. 4. Add the grated coconut and mix together. 5. Steam in a puttu steamer.
Spinach Puttu - Keera Puttu
Ingredients
1 cup red millet (raagi/kurakkan) flour 200 grams spinach, chopped fine Cold water as required 2 green chillies, chopped fine 4 medium-sized onions, chopped fine 1/2 cup grated coconut tsp salt
Method
1. Mix red millet flour and spinach. 2. Sprinkle water and mix to form pebble-like balls. Sprinkle more water if required. 3. Add remaining ingredients and mix together. Ensure that the mixture retains its pebble-like consistency. 4. Steam in a puttu steamer.
Tapioca Puttu - Maravalli Puttu
Ingredients
1 cup tapioca flour, slightly roasted 1 cup grated coconut 3-4 green chillies, chopped 1 medium-sized onion, chopped fine 1/2 tsp salt
Method
1. Mix together tapioca flour, grated coconut, green chillies, onions and salt. Sprinkle water as you mix with your fingers, forming a grainy texture. 2. Steam in a puttu steamer.
Rice Flour Puttu - Arisi-maa Puttu
Ingredients
4 cups roasted rice flour (white or red rice flour) 2 tsp salt 4 cups boiling water 1 cup freshly grated coconut
Method 1. In a large bowl, mix flour and salt with boiling water with a wooden spoon. As mixture cools mix flour with your hands to form a pebble-like texture. 2. In a kulal or puttu steamer, layer the flour mixture with a handful of grated coconut. Repeat the process till the kulal is almost filled. Finish with a layer of coconut. 3. Steam and serve hot.
Raagi Flour Puttu - Kurakkan Puttu
Kurakkan (Raagi or red millet) is grown commonly in the northern areas of Sri Lanka. Red millet flour is dark in colour and the puttu has a pleasing warm, dark tone as a result of this. Affectionately called "the black puttu", it is eaten with freshly scraped coconut and pieces of jaggery.
Ingredients
1 cup red millet (raagi, kurakkan) flour 1/2 cups grated coconut Warm water as required Salt to taste
Method
1. Add salt to the warm water. Add water slowly to flour, stirring it with a wooden spoon to form a paste. 2. Using your hands, work mixture till it breaks into small round pieces. 3. Add grated coconut. 4. Steam in a puttu steamer—either the kulal or a neethu-petti.
Semolina Puttu - Ravai Puttu
Ingredients
2 cups semolina Salt to taste 1 cup water 11/2 cups grated coconut
Method
1. Roast semolina slightly. Set aside to cool. 2. Add salt to semolina. 3. Add water and mix. Allow it to stand for half an hour. 4. Work the semolina with your fingers into small pebbles-like balls. 5. Add grated coconut. 6. Steam in the puttu steamer—either a kulal or a neethu-petti.
Aalanggai Puttu
Though called a puttu, this is also a sweet snack. It takes its name from its shape—like the fruit o f the Aalai' (banyan) tree.
Ingredients
1 cup roasted rice flour (white or red rice flour) 1/2 tsp salt 2 cups thin coconut milk 1/4 cup roasted black gram (urad dal) flour 1/2 cup jaggery pieces } 11/2 cups thin coconut milk syrup
Method
1. Mix rice flour and salt in a bowl. 2. Boil coconut milk. 3. Pour into flour and stir till smooth. 4. When the mixture has cooled add black gram flour and mix well. j 5. Form into small balls, about 2 cm in diameter. 6. Steam in neethu-petti or any steaming vessel. 7. Boil the jaggery pieces and coconut milk into a syrup. 8. Add to the puttu. Stir and serve.
Sugar Puttu - Seeni Puttu
Ingredients
1 cup roasted rice flour (white or red rice) 1/2 cup roasted split green gram (moong dal) 11/2 cups water 1 cup coconut milk 1/2 tsp salt 1/2 cup grated coconut 2 tbsp ghee 1/2 tsp cardamom powder (pounded cardamom seeds) 11/2 cups sugar
Method
1. Wash the green gram and cook in water. Do not overcook—it should be whole, not mushy. 2. Drain and grind fine. 3. Boil coconut milk and salt. 4. Place rice flour in a bowl. Add the boiling coconut milk and stir to a grainy texture. 5. Add the ground green gram and grated coconut. Mix well. 6. Steam till cooked. 7. Transfer to a serving bowl. Add ghee, cardamom powder and sugar immediately. Mix well. 8. Serve warm.
Black Gram Flour Puttu - Uluthammaa Puttu
Ingredients
2 cups roasted white rice flour 1 cup roasted black gram (urad dal) flour 1 tsp salt 1/2 cups water 2 cups grated coconut
Method
1. Boil water with salt. 2. Add to rice flour and mix to form a grainy texture. 3. When cool, add black gram flour and mix. 4. Add the grated coconut and mix together. 5. Steam in a puttu steamer.
Spinach Puttu - Keera Puttu
Ingredients
1 cup red millet (raagi/kurakkan) flour 200 grams spinach, chopped fine Cold water as required 2 green chillies, chopped fine 4 medium-sized onions, chopped fine 1/2 cup grated coconut tsp salt
Method
1. Mix red millet flour and spinach. 2. Sprinkle water and mix to form pebble-like balls. Sprinkle more water if required. 3. Add remaining ingredients and mix together. Ensure that the mixture retains its pebble-like consistency. 4. Steam in a puttu steamer.
Tapioca Puttu - Maravalli Puttu
Ingredients
1 cup tapioca flour, slightly roasted 1 cup grated coconut 3-4 green chillies, chopped 1 medium-sized onion, chopped fine 1/2 tsp salt
Method
1. Mix together tapioca flour, grated coconut, green chillies, onions and salt. Sprinkle water as you mix with your fingers, forming a grainy texture. 2. Steam in a puttu steamer.
Stringhoppers - Idi-appam
Stringhoppers
Ingredients
2 cups roasted rice flour (white or red rice flour) 1/2 tsp salt Boiling water as required
Method
1. Mix flour and salt. Add enough boiling water to form a paste that does not stick when touched. 2. Squeeze the paste through the ural to form string hoppers on to the steaming tray. 3. Steam till the string hoppers are not sticky to the touch. Suggested accompaniments: Sothi, Coconut Chutney, Chicken or Mutton Curry. Note: To make string hoppers, an `ural' to form the hoppers is necessary. You will also need a steaming tray and a steamer.
String Hopper 'Biryani' - Idi-appa Biryani
Ingredients
10-15 string hoppers 2 small potatoes, cut into small cubes 1/2 tsp chilli powder 1/2 tsp turmeric powder 1/2 tsp salt 2 tbsp oil 1 large onion, quartered and sliced 3 green chillies, sliced fine I sprig curry leaves 1 inch piece cinnamon stick 3 cloves 4 or 5 pieces cauliflower, broken into small flowerets 1 carrot, chopped fine 1/2 cup cabbage, chopped fine 1 leek, white part chopped fine 1 tsp finely chopped ginger 1 tsp coriander 1 tsp cumin seeds To be ground together (or equivalent of powders to be mixed together) 1 tsp black pepper Optional: 2 eggs, beaten lightly with pepper and salt to taste
Method
1. Rub potato cubes with chilli powder, turmeric and 1/4 teaspoon of the salt. Set aside for 10-15 minutes. 2. Break up the string hoppers into small pieces. 3. Heat oil in a pan. Fry potato cubes till almost cooked. 4. Add sliced onions. When transparent add green chillies, curry leaves, cinnamon and cloves. Saute till onions turn golden brown. 5. Add cauliflower, carrot, cabbage and leek. Add remaining salt and the chopped ginger. Cook till tender. 6. Add string hoppers. Mix thoroughly 7. If egg is to be added, fry them in another pan. 8. Remove when cooked. Break up fried egg with a spatula. Add to string hoppers. Mix well. 9. Add ground aromatic spices. Mix well and remove from stove. 10. Add more salt if necessary.
Ingredients
2 cups roasted rice flour (white or red rice flour) 1/2 tsp salt Boiling water as required
Method
1. Mix flour and salt. Add enough boiling water to form a paste that does not stick when touched. 2. Squeeze the paste through the ural to form string hoppers on to the steaming tray. 3. Steam till the string hoppers are not sticky to the touch. Suggested accompaniments: Sothi, Coconut Chutney, Chicken or Mutton Curry. Note: To make string hoppers, an `ural' to form the hoppers is necessary. You will also need a steaming tray and a steamer.
String Hopper 'Biryani' - Idi-appa Biryani
Ingredients
10-15 string hoppers 2 small potatoes, cut into small cubes 1/2 tsp chilli powder 1/2 tsp turmeric powder 1/2 tsp salt 2 tbsp oil 1 large onion, quartered and sliced 3 green chillies, sliced fine I sprig curry leaves 1 inch piece cinnamon stick 3 cloves 4 or 5 pieces cauliflower, broken into small flowerets 1 carrot, chopped fine 1/2 cup cabbage, chopped fine 1 leek, white part chopped fine 1 tsp finely chopped ginger 1 tsp coriander 1 tsp cumin seeds To be ground together (or equivalent of powders to be mixed together) 1 tsp black pepper Optional: 2 eggs, beaten lightly with pepper and salt to taste
Method
1. Rub potato cubes with chilli powder, turmeric and 1/4 teaspoon of the salt. Set aside for 10-15 minutes. 2. Break up the string hoppers into small pieces. 3. Heat oil in a pan. Fry potato cubes till almost cooked. 4. Add sliced onions. When transparent add green chillies, curry leaves, cinnamon and cloves. Saute till onions turn golden brown. 5. Add cauliflower, carrot, cabbage and leek. Add remaining salt and the chopped ginger. Cook till tender. 6. Add string hoppers. Mix thoroughly 7. If egg is to be added, fry them in another pan. 8. Remove when cooked. Break up fried egg with a spatula. Add to string hoppers. Mix well. 9. Add ground aromatic spices. Mix well and remove from stove. 10. Add more salt if necessary.
Saturday, March 1
Fish Fry
Ingredients:
fish pieces1 - onion, chopped 1/2 - tomato, chopped 1/4 - tamarind1/2 tbsp - red chilly powder1/2 tbsp - turmeric powder1/2 tbsp - coriander powdersalt to taste oil for fry
Method:
Cut the fish and wash it full of water 4-5 times.
Smashed tomato, onion, red chilly, turmeric powder, coriander Powder, tamarind, salt and fish for 15minutes.
In a karaahi put enough oil for deep frying the fish.
Fry the fish on medium flame and ready to serve it hot with rice.
fish pieces1 - onion, chopped 1/2 - tomato, chopped 1/4 - tamarind1/2 tbsp - red chilly powder1/2 tbsp - turmeric powder1/2 tbsp - coriander powdersalt to taste oil for fry
Method:
Cut the fish and wash it full of water 4-5 times.
Smashed tomato, onion, red chilly, turmeric powder, coriander Powder, tamarind, salt and fish for 15minutes.
In a karaahi put enough oil for deep frying the fish.
Fry the fish on medium flame and ready to serve it hot with rice.
VEN PONGAL
Ingredients
1 cup Raw rice
1/2 cup Green gram Dal
1 tsp Cumin seeds
1 tsp Peppercorns
1 tsp Asafoetida powder
2 tbsp Grated Coconut
4 tbsp Ghee
2 tbsp Oil
4 1/2 cups Water
1" Ginger (finely chopped)
2 tbsp Cashew nuts
1 cup Raw rice
1/2 cup Green gram Dal
1 tsp Cumin seeds
1 tsp Peppercorns
1 tsp Asafoetida powder
2 tbsp Grated Coconut
4 tbsp Ghee
2 tbsp Oil
4 1/2 cups Water
1" Ginger (finely chopped)
2 tbsp Cashew nuts
halved and fried
Salt to taste
Recipe
Lightly pound the Cumin seeds and Peppercorns. Roast the rice to a wheatish colour. Roast he Dal separately. Mix both and wash well. Add 4 1/2 cups of water and pressure cook for a whistle. Heat the ghee and Oil in a pan. Add Cumin seeds, Peppercorns, Aesofoetida, chopped Ginger. Pour over cooked rice. Add salt. Mix well. Add grated Coconut and Water if necessary. Add fried Cashew nuts and mix well.Note: P.S. The Pongal is soft and not like a paste.
Macaroni Tomato Bhath
Ingredients:
soup macaroni - 200 gmoil or ghee - 4 tbspcloves - 2cinnamon - 2 piecesmustard seeds - 1 tspcashew nuts - 2 tbsp, broken into piecescurry leaves - fewgreen chilies - 3, slitonion - ½ cup, mincedturmeric powder - ½ tsptomato - ½ cup, choppedcoriander leaves - ¼ cup, choppedsalt to taste
Method:
Cook soup macaroni in plenty of boiling water to which 1 tsp salt and 1 tsp oil is added.
Cook till just tender and not mushy.
Drain, rinse with cold water and keep aside.
Heat oil or ghee in a kadai, add cloves and cinnamon. Fry for few seconds.
Add mustard. When it splutters, add cashew nuts.
When the nuts turn light brown, add curry leaves, green chilies and onion.
Fry till onions are light brown.
Add tomatoes. Cover and cook on low flame till tomatoes are soft.
Toss in the macaroni. Add salt. Mix well .
Keep covered on a low flame till the macaroni is heated through.
Serve hot garnished with coriander leaves.
soup macaroni - 200 gmoil or ghee - 4 tbspcloves - 2cinnamon - 2 piecesmustard seeds - 1 tspcashew nuts - 2 tbsp, broken into piecescurry leaves - fewgreen chilies - 3, slitonion - ½ cup, mincedturmeric powder - ½ tsptomato - ½ cup, choppedcoriander leaves - ¼ cup, choppedsalt to taste
Method:
Cook soup macaroni in plenty of boiling water to which 1 tsp salt and 1 tsp oil is added.
Cook till just tender and not mushy.
Drain, rinse with cold water and keep aside.
Heat oil or ghee in a kadai, add cloves and cinnamon. Fry for few seconds.
Add mustard. When it splutters, add cashew nuts.
When the nuts turn light brown, add curry leaves, green chilies and onion.
Fry till onions are light brown.
Add tomatoes. Cover and cook on low flame till tomatoes are soft.
Toss in the macaroni. Add salt. Mix well .
Keep covered on a low flame till the macaroni is heated through.
Serve hot garnished with coriander leaves.
ADAI:
How many of us have this in our home at least twice a month, now
This is something like dosai and u can add a variety to it to make it taste different
Like methi, cabbage, plantain flower, murunga ilai and kothamalli and of course the great onion is enough to make wonderful now I have tried with some chopped capsicum, or mushroom, and it tastes divine with some salted butter and molaga podi with vellam or gur..
Now the ingredients:
For tanjore adai:
Boiled rice 2 cups
Raw rice 1 cup
chanadhall ½ cup
tuvar dhalll ½ cup
urad with skin ¼ cup
soak it over night or early in the morning add some red chillies let them soak into it, now grind it to a rough paste with very less water it should be course and not fine like dosa..
now you can add all the stuff one by one either onion, or methi or other stuff here..
This is something like dosai and u can add a variety to it to make it taste different
Like methi, cabbage, plantain flower, murunga ilai and kothamalli and of course the great onion is enough to make wonderful now I have tried with some chopped capsicum, or mushroom, and it tastes divine with some salted butter and molaga podi with vellam or gur..
Now the ingredients:
For tanjore adai:
Boiled rice 2 cups
Raw rice 1 cup
chanadhall ½ cup
tuvar dhalll ½ cup
urad with skin ¼ cup
soak it over night or early in the morning add some red chillies let them soak into it, now grind it to a rough paste with very less water it should be course and not fine like dosa..
now you can add all the stuff one by one either onion, or methi or other stuff here..
Araithu vitta saambhar
Ingredients
Red gram dal : ½ cup
Any vegetable : 150 gm
Onion : 1
Tomato : 2
Tamarind : a small ball
Asafetida : a pinch
Turmeric powder : a pinch
Salt : as needed
Curry leaves : a little
Coriander leaves : a little
To fry and grind
Dried red chilli : 8
Coriander seeds : 1 tsp
Chana dal : ½ tsp
Cumin : ¼ tsp
Fenugreek : ¼ tsp
Grated coconut : 1 tsp
Oil : 2 tsp
For seasoning
Mustard : ½ tsp
Black gram dal : ½ tsp
Oil : 2 tsp
Method
Pressure cook red gram dal in 2 cups of water with a pinch of turmeric powder.
Cut vegetables, onion and tomato.
Heat 2 tsp of oil in a frying pan and fry the items listed above on a medium flame.
When the ingredients are golden in colour remove from fire.
When cool, grind them to a paste in a mixie.
Add 1½ cups water to tamarind, extract and strain.
Take the tamarind water in a bowl.
Add asafetida, curry leaves, salt, onion, tomato and let it boil.
When it starts boiling, add vegetables.
When the vegetables are cooked add the ground paste, cooked dal and let it boil again.
Remove from the stove.
Heat oil in a frying pan, add the items for seasoning and when mustard starts spluttering add it to the saambhar.
Garnish with curry leaves and coriander leaves.
Red gram dal : ½ cup
Any vegetable : 150 gm
Onion : 1
Tomato : 2
Tamarind : a small ball
Asafetida : a pinch
Turmeric powder : a pinch
Salt : as needed
Curry leaves : a little
Coriander leaves : a little
To fry and grind
Dried red chilli : 8
Coriander seeds : 1 tsp
Chana dal : ½ tsp
Cumin : ¼ tsp
Fenugreek : ¼ tsp
Grated coconut : 1 tsp
Oil : 2 tsp
For seasoning
Mustard : ½ tsp
Black gram dal : ½ tsp
Oil : 2 tsp
Method
Pressure cook red gram dal in 2 cups of water with a pinch of turmeric powder.
Cut vegetables, onion and tomato.
Heat 2 tsp of oil in a frying pan and fry the items listed above on a medium flame.
When the ingredients are golden in colour remove from fire.
When cool, grind them to a paste in a mixie.
Add 1½ cups water to tamarind, extract and strain.
Take the tamarind water in a bowl.
Add asafetida, curry leaves, salt, onion, tomato and let it boil.
When it starts boiling, add vegetables.
When the vegetables are cooked add the ground paste, cooked dal and let it boil again.
Remove from the stove.
Heat oil in a frying pan, add the items for seasoning and when mustard starts spluttering add it to the saambhar.
Garnish with curry leaves and coriander leaves.
Hyderabadi Biryani
Ingredients
1 kg: Meat
750 gm: Semi cooked rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks
Cinnamon
1 tbsp: Cumin seeds
4-5: Cloves
2 tbsp: Lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil
1 kg: Meat
750 gm: Semi cooked rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks
Cinnamon
1 tbsp: Cumin seeds
4-5: Cloves
2 tbsp: Lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil
Method
Clean the meat.
Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
Now apply sticky dough on the sides of the pan.
Cover with lid to seal it and cook for about 25 minutes.
Hyderabadi Biryani is ready to eat.
Garnish with boiled eggs, sliced carrot and cucumber.
Serve hot.
Clean the meat.
Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
Now apply sticky dough on the sides of the pan.
Cover with lid to seal it and cook for about 25 minutes.
Hyderabadi Biryani is ready to eat.
Garnish with boiled eggs, sliced carrot and cucumber.
Serve hot.
Tomatoe Rice
Ingredients
Tomatos 1kg
Greenchillies 5-6
Onions 2 (sliced long pices)
Dhaniya powder 2 tsp
Ginger garlicpaste 2 tbsp
Lavangaya 5
Yalukulu 6-7
Dalchini 2-3
Bayleaf 2
Corriender 2 small bunches
Oil 1/2cup
Ghee 1/2cup
Garammasala powder 2 tbsp
METHOD
1. Boil the tomatos with water till soft and blend them and stain the juice and keep a side.
2. Now take the current cooker bowl and put it on the stove and boil ghee and oil together and add lavangayalu, yalakalu, dalchini, bayleaf and then add onions and greenchillies and fry till soft. 3. Now to the above add ginger garlic paste and fry for 3-4 min and then add dhaniya and garammasala powder toit and stir well.
4. To add corriender leaves and stir well and then to it add the tomato juice which is taken above (i.e for 1 cup rice u have to add 2 cups of tomato juice).
5. To add salt according to ur taste and stir well,bring the water to boiling point and add the basmati rice taken.
6. Now put the curren cooker in the machine and switch it on and keep the lid it will be cooked and be in warm position.
NOTES:
1. Takes Banglore tomatoes so the colour and taste would come exactly.
2. If the tomato juice taken is not sufficent u can addd a little water to the juice.
3. After siwtching on the current cooker machine do not stir in between boiling the rice. (If u do so a little water will be left in between the rice.)
4. If you take 2 cups of rice you should pour 4 cups of tomato juice (i.e exactely 1:2 ratio) you must take according to the same ratio.
5. If you are cooking in pressure cooker then you should add juice as 1:11/2 ratio 1 cup rice to 11/2 cup of tomato juice.
EGG FRIED RICE
Ingredients:
Boiled basmati rice or ordinary rice - 1cup
Egg -2
Oil - 3tbsp
Butter or Ghee - 1tbsp
One medium sliced onion
4-5 Green chillies
Mint leavesGinger garlic paste - 1 tbsp
Salt and pepper to taste.
Procedure:
Heat the pan, add oil and butter or ghee. Then put onion and leave it for 3-4 minutes. Add green chillies, ginger garlic paste, mint leaves, salt and allow it to cook for a while. Keep the egg beaten with a pinch of salt and pepper and add it with above ingredients along with boiled rice. Give a quick saute and finish it with freshly grounded pepper. Delicious home made easy fried rice is ready, serve it with sauce or fries.
Boiled basmati rice or ordinary rice - 1cup
Egg -2
Oil - 3tbsp
Butter or Ghee - 1tbsp
One medium sliced onion
4-5 Green chillies
Mint leavesGinger garlic paste - 1 tbsp
Salt and pepper to taste.
Procedure:
Heat the pan, add oil and butter or ghee. Then put onion and leave it for 3-4 minutes. Add green chillies, ginger garlic paste, mint leaves, salt and allow it to cook for a while. Keep the egg beaten with a pinch of salt and pepper and add it with above ingredients along with boiled rice. Give a quick saute and finish it with freshly grounded pepper. Delicious home made easy fried rice is ready, serve it with sauce or fries.
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