Kuzhi Paniyaram

Ingredients:
Idily batter - 1 1/1 cup
Onion medium size - 1 chopped
Carrot finally chopped - 2 Tbs
Green chili - 1 chopped
Curry leaves - 2 string chopped
Coriander leaves - 3 Tbs finally chopped
Oil - for making paniyaram
Coconut oil / any other oil - 2 Tbs
Salt to taste

Method :
*Heat a pan or kadai and add oil,now add finally chopped onion and salt to taste.

*Saute for 1 minute and add carrot followed by green chili.Now cook till the carrots are well cooked.when done switch of the flame and remove from fire and let it cool down.
*Mix this with idily batter.Add salt to taste,curry leaves and coriander leaves and combine well.
*Heat a kuzhi paniyaram pan and add 1/2 or 1 tsp of oil in each and wait till it gets heated.
*Now add 1 Tbs of batter in each.Cover  and cook in low flame.
*Flip when the other side gets golden brown in colour.
*Cook for other 1 minute in low flame.
*Remove from fire when done.

Watch how to make Kuzhi Paniyaram

Kothu Paratha

Ingredients:

Parathas : 3 (I used last days left over paratha)

Egg -2

Carrot- 3 tsp Chopped

Beans -3 tsp Chopped

Onion : 1 finely chopped

Tomato : 2 medium finely chopped

Green chillies : 2- 3

Ginger : Chopped 1 tsp

Garlic-Chopped 1 tsp

Salt to taste

Turmeric Powder -1/4 tsp

Garam Masala powder : 1 tsp

Red chilli powder -1/4 tsp

Oil : 2 tsp

Curry leaves- few

Fresh coriander leaves : Few

Method :

1.Shred paratha into small pieces with ur hand or using a knife and keep it aside.

2.Crack and pour eggs in the kadai, add pepper and salt to the egg, stir it and cook the egg.and keep aside.

3.Heat oil in kadai and fry onions also add salt.When it changes its colour add carrot and beans.wait untile its cooked.4.Add Ginger Garlic paste, green chillies,curry leaves and masala powder.Saute till the masala raw smell goes.

5.Now add the tomato.And cook for 5 minutes.

6.When the masala is done add egg and parotta and mix all contents together.

7.Finally add corriander leaves.

Pottukadalai Chutney

Ingrediants:

1/2 cup Fresh grated coconut

1/4 cup Split roasted gram/pottukadalai

2 nos Green chili (small)

Salt to taste

1 tsp Oil

1/2 tsp Mustard seeds

4 Dry red chili

Few curry leaves  

 

1.Grind grated coconut, split roasted gram and green chili with salt and little water to thick paste.
2.Transfer it to a bowl and adjust the thickness by adding water.
3.Heat oil in a pan and splutter mustard, dry red chili and curry leaves.
4.Add this tempering to the chutney and mix.
Serve with dosa or idiles.

Cherry Pancake

Ingredients :

1 cup flour
1/2 teaspoons baking powder
1/4 teaspoon salt
2 tbsp sugar
3/4 cup milk
1 egg
100g Cherries 
Oil for cooking

Method:
1.Combine all ingredients and beat untill well mix.
2.Finally add the cherries and mix well.

3.Place a non stick pan and pour a bit oil and spoon about one ladle batter onto a hot nonstick griddle.
4.Turn pancake when the upper part is cooked.
Pancake is ready!!!!!!!!!!!!!!!

Ela Ada

Ela Ada is one of my hubbies favourite evening snack,so when ever i get some banana leafs i make some ela ada for my hubby.It is a traditional kerala dish.The Banana leaf imparts a aromic flavor to the ada.


Ingredients
1 cup Rice flour
Salt, as required
1 1/2 cup water
3/4 cup grated coconut
1/4 - 1/2 cup Jaggery, powdered
1/2 tsp cardamom powder
1 tsp ghee
Banana leaves

1.Boil the water with salt.

2.Add rice flour to the boiling water and switch off the stove. Cover it and keep aside for 2 mins. Open the lid and knead the dough until smooth.

3.In a pan, heat little water and add jaggery to it.

4.When it is melted add coconut and mix with jaggery and cardamom powder and blend well and keep it aside.
6.Place one ball of rice dough on a piece of banana leaf.
7.Spread the dough with your wet fingers.You can dip your hand in water if the dough is sticky.

8.Keep the coconut filling on one side and fold over.
9.Make similar wraps with the remaining dough and filling. Steam the wraps for 10-15 minutes.

Uruli Appam

Uruli is an open-mouthed shallow circular vessel made out of bell metal. It is available in all sizes from a diameter of a few inches to even 10-12 feet!Uruli has may important value in hindus life....It is one of an item in vishu kanni.And on the occation of house warming uruli is used for pallu kachal(boilling milk)...Uruli Kamuthal at the famous Mannarsala Naagaraaja Temple ensures child birth to long awaited couples, and after the blessed event, the parents come to the temple with their child, for the blessing of the Nagaraja.Now days urulis are popular for decorative purposes used as water carrier with floating flowers.And food cooked in uruli is great,delisious,yummy......I have no words....My hubby always ask me to prepare naadan chicken,mutton curry in uruli.....There again lots more to say about uruli......

Ingredients:
1 cup rice (raw)
1\4 cup grated coconut
1\4 cup cooked rice
3-4 shellots chopped
salt to taste
oil for roasting

Method:
1. Wash and soak the rice for 3 - 4 hours.
2. Then grind it along with the coconut and cooked rice to a fine paste.
3. Add salt,shellots and water to make a thin batter.Also some grated coconut.
4. Grease the Uruli and heat it.

5. Spread the batter,the center portion should be thicker.
6. Roast on one both side.
7. Serve with chutney, a stew or any non veg dish

Uzhunnu Vada

Ingredients:-
Urad dal soaked in water for 2 hours – 2 cups
Finely chopped onion – 1
Green chillies – 3
Chopped Ginger – 1 tsp
Chopped curry leaves – 2 tsp
Crushed pepper – 1 tsp (optional)
Baking Soda – 1/4 tsp
Salt – to taste
Oil – for frying

Method:-
1.Grind urad dal and salt together adding very little water,into a coarse paste.It would be better not adding water at all.just add necessary water little by little.
2.Now add onion,ginger,curry leaves,pepper and baking soda into the ground paste and mix them together.And keep it aside foe 10-15 minutes.
3.Pat your hands with water and make a ball with the paste.Flatten it and make a hole in the center like a doughnut.
4.Drop the vadas into hot oil and deep fry till golden brown in color.Serve with chutney or Sambar.

Rava Dosa

Ingredients:
Rava – 1/2 cup
Rice flour – 1/2 cup
Maida – 1/4 cup
Onion – 1 small
Curry leaves – 1 twig
Green chillies – 2 no
Ginger
Asafoetida(Kaayam) -2 pinch
Cumin seeds -3/4 tsp
Salt – 1/2 teaspoon
Water – 2-3 cups
Gee for cooking
Method:

1.Finely chop the onions, green chilli,ginger and curry leaves.
2.Mix the rava , flours, salt,Asafoetida,Cumin seeds  and chopped ingredients with water in a large bowl.
3.Leave to soak for minimum half an hour.The batter should not be too thick,but watery.
4.Heat a non stick dosa tawa in a high flame for 1 minute.
5.Smear 1 teaspoon oil on the tawa with a clean white cloth.
6.Add the batter to the tava .The dosa will not be a perfect circle sometimes and you will find holes here and there.Well that is rava dosa.. spread 1/4 teaspoon gee on the dosa.
7.When the dosa is golden yellow brown , turn it the other side.

Have this dosa with chutney or sambar.
Recipe Courtesy:Kairali TV Magic Oven

Rava Idlis

Iam very very happy to start this day morning.Today u can read more about me in nithus blog.Here u can check out.And enjoy reading about me.....he he he he he
I saw this recipe in one of the television cookery programme.All the days morning break fast is the usuall breakfast with dosa,vellayappam,puttu etc..So i thought why not make a change..So i plan to try this rava idlis for last days break fast.

Ingredients:
2 cups of Rava/Semolina
1 1/2 cup Butter Milk/Sour Curds
1 tbsp Ghee/Oil
1 tbsp Mustard
1 tbsp Urad Dal
1 tbsp chopped Curry Leaves
1 1/2 tbsp finely chopped Green Chillies
2 tbsp chopped Coriander Leaves
¼ cup grated Carrots
Salt to taste

Method:
1.Heat ghee in a pan mustard.Wait to splutter.Now add urad dal ,chopped curry leaves, green chillies and saute for few minutes.
2.Now add the rava/semolina and fry them in a low flame till semolina turns golden and switch off the gas. Let the mixture cool down.
3.To this add salt, butter milk, chopped coriander leaves, grated carrots and mix well.
4.Add enough water to make a batter of idli consistency (little thicker than dosa batter) and keep aside for one hour.
5.Greece some oil in idli plates and Pour a ladle full of batter into idli plates and steam cook them for 15-20 minutes till they are done.
Serve hot rava idlis with Sambar and Coconut Chutney.

Recipe Courtesy:Asianet Cookery Show

Idiyunni

This is a malabar recipe.I followed this one from Vanitha.Its realy tasty and easy to make...Same as idiyappam,But the difference is it is little thicker than the normal idiyappam..And adding jaggry makes it extra taste.

Ingredients
Raw Rice Flour - 1 Cups
Salt - To Taste
Oil - 1 teaspoon
Water - 1 cups
Coconut milk -1/2 cup
Grated Jaggery -3-4 tsp
Grated Coconut - 1/4 cup

Method:
1.Boil water in a bowl and salt and a teaspoon of oil
2.To this add the rice flour and mix it well and make it a soft dough.
3.Divide it into small balls and keep it aside
4.Cook this in coconut milk.When its cooked romove from fire.

5.Take the idiyappam press and fix the idiyappam mould (it should be the bigger hole, note the small) and lightly grease the press with oil to avoid stickiness.
6.To this add cooked dough balls and close the idiyappam press
7.Take a plate and squeeze the cooked dough onto the plates.Cut usuing a nife in between squeezing.
8.When it is ready add grated coconut and jaggry,or mix grated coconut and jaggry when serving.serve hot or cold.
The yummy Idiyunni is ready to serve with Tea.
Recipe Courtesy :Vanitha

Beet Root Chapathi

This beet root chapathi i followed from Yummy Team.You can check there recipe here.

Ingredients :
Wheat flour – 1 cup
Beet root – 1 medium size
Green chillies – 3
Garlic – 2
water – as required
Salt – to taste
Method:

1.Grate the beetroot,and cook in 1/4 glass of water in low flame.
2.When it is cooked remove from fire and let it be cooled.
3.Grind the beetroot,green chillies and garlic using some water.

4.Now add this to flour ,add some salt to taste and kneed to a soft dough.

5.Make smal balls and roll them out with a chappathi roller.
6.Heat a pan and cook the chapathi untile done.

Uzhunnu / Urad Dal Dosa

1 cup Urad Dal
2 cups Rice
2-3 tbsp Methi / Fenugreek Seeds
1 tsp Ghee/Butter/Oil for each dosa
Salt as per taste

Method:
1.Soak the dal, rice, methi seeds with enough water for at least 4-6 hours .
2.Grind the soaked ingredients with enough water to a very smooth paste; But keep in mind not to add too much water.
3.Allow batter to ferment in a warm place for about 8-10 hours; Make sure the container has enough room for the batter to rise.
4.Add salt to the fermented batter and mix well.
5.Place a non stick griddle on medium heat; Once hot, pour a ladle full of batter at the center; With the back of the ladle, spread the batter thinly; Start from the center and work outwards, in a fast circular motion; Note: Spread the batter as soon as you pour it on the griddle; The batter will start getting cooked other wise and stick to the ladle, if you try spreading it after a while.
6.Pour few drops of ghee/oil all over the dosa and also at the edges; Let cook on medium heat until it turns golden brown in color.
7.Remove from griddle and serve immediately with coconut chutney, sambhar or any other side dish of your choice.

Pazham Kozhakatta / Sweet Banana Rice dumplings

Kozhakatta is my hubbies favourite.I usually make them using coconut and jaggery.So i though why dont make a change in the filling.I found two plantains,it was almost nicely rip.I dont know whether any of my blogger friends have tried this.Now let me say about the Pazham Kozhakatta,it was a great hit at my home.Any way my experiment has successed.
You friends try it out.You will realy like it.Iam guaranty.It is very simple.For making sweet kozhakatta it takes time.But this dont take that much time...

Ingredients:
Rice Flour - 1 cups
Water - 1 cups
For Filling:
Banana -2 finaly chopped
Coconut (grated) - 1/4 cup
Cardamom - 3/4 teaspoon
Sugar-2-3 tsp (U can add more)
ghee – 1 teaspoon

Method:
1.Heat a non stick pan and add gee,now add banana and cooked for 4-6 minutes.
2.When it change to nice yellow colour add grated coconut and sugar.
3.Mix well nicely,add cardamom powder and remove from fire.Note that it should be dry.No water containt should be there.Divide this into 10 parts.

To make the rice dough:
4.Boil water. Add the boiling water part by part into the rice flour and mix well with a ladle until you get a soft yet firm dough. Ensure that there are no lumps in the dough. use some oil in your hand inorder not to stick.
5.Divide this into 10 parts.Take a rice dough (medium lemon sized) into your palm. Make a small ball of the dough and flatten them into small cups using your thumbs.

6.Take one part of the coconut banana filling and place it in the middle of the flattened dough.
7.Cover the sides while ensuring the filling is safely cocooned with the soft rice dough covering the filling from all sides.Repeat to make more.
8.Place the dumplings in the steamer and steam for 10-15 mins. Take out and serve.

Soya Chunks Vegetable Stew

For Vellayaappam i usually make Potato Stew.But this time i thought i will add some Soya Chunks.Hope every one know that soya chunks is very good for cholosterol patience.

Ingredients:
1 potato sliced
1/2 cup Soya Chunks
2 medium onions, thinly sliced
1 small size tomato
2 tsp oil
2 tsp minced ginger
2 or 3 green chillies, slit lengthwise
1 sprig curry leaves
4 cloves
3 pods cardamom
1 ½” piece cinnamon
¾ cup coconut
1 tsp rice flour (optional)
salt to taste

Method:
1.Soak the soya chunks in water for 15-20 minutes.Than squeeze the water from soya chunks and keep aside.
2.Heat the oil, and add the cardamom (split the pod open and add whole), cloves and cinnamon (broken smaller).

2.Stir twice and then add the ginger, chillies and onions and sauté till the onions are translucent. Add the vegetables,Soya Chunks and curry leaves and a cup of water and the salt. Bring to boil. Let it be cooked.

3.Mix the rice flour in the coconut milk and add to the vegetables mixing quickly. The rice flour thickens the gravy and ensures the coconut milk does not split. Turn down the heat and once it starts boiling, take it off the heat. The stew should now be a slightly thick coconut milk gravy with vegetables in it.

Spongy Appam

Ingredients:

Cooked Rice - 1/2 cup
Raw Rice - 1 cup
Grated coconut -1/4 cup
Salt - for taste
Cooking soda - 1/2 tsp
Method:
1.Soak raw rice for 2-3 hour.
2.Now grind it smoothly along with cooked rice and coconut. Mix it well adding salt to it and let it for fermenting. May be for a night or so.
3.Add cooking soda just before you make dosa and mix well. Now make dosas in the non stick pan. Spongy Appam is ready to eat.
Serve it hot with chutney

Vattayappam / Steamed Rice Cake

Vattayappam is traditional kerala dish.It is quite a simple dish.In kannur many of them use Kallu /Toddy instead of Yeast ..But here in u.a.e we dont get toddy,he he he he he so i used yeast.It is sweet and delisious and doesn’t need any side dish along with it.It is also served as a snack.

Ingredients:

Raw rice – 2 cups

Cooked rice  – 1 cup
Grated coconut – 1 cup
Sugar – 1/4 cup or use it accordingly
Yeast – 1/2 tsp
Salt – a pinch
Roasted Cashews and Raisins – as needed (Optional)
Cardamom powder – a pinch

Method :-

1.Soak the rice in water for 5-6 hours and drain it.
2.Grind this with grated coconut,sugar and cooked rice adding just enough water to a smooth batter.
3.Be careful while adding water,the batter should not be very watery.

4.Add the yeast and salt and mix well together.
5.Cover it with a lid and keep it in a warm place for 8 – 10 hrs to ferment.

6.Just before preparing,check the sugar and also add cardamom powder.

7.Gently stir it and keep it aside.Grease a flat pan or idly mould with little oil and spoon in the fermented batter.Top it with cashews and raisins.

8.Cover and let it cook for 10-12 minutes.

9.Let it cool for 5 minutes before transferring the Vattayappams to a serving dish.