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

Mixed Vegetable Sabji / Subzi With Soya Chunks

Ingrediants:
Carrot – 1
Beans – 4-5
Potato – 1 medium sized
Capsicum – 1
Onion – 1
Tomato – 1
Soya chunks -8-10
Ginger + Garlic Paste – 1/2 tsp
Curry leaves
Green chillies -3-4
Cumin Seeds or Jeera – 1 tsp
Turmeric Powder – 1/4 tsp
Garam Masala Powder - 1/2 tsp
Chilli Powder – 1 tsp
Coriander Powder – 1/2 tsp
Salt
Coriander Leaves / Cilantro

Method:
1.Chop Carrot, Beans, Potatoes, Capsicum lengthwise.Cook these chopped/cut vegetables in a pressure cooker for 1 whistles.
2.Soak the soya chunks in water for 10-15 minutes.Than squeeze the water from soya chunks and add this to cooked vegetables.Cook in low flame for 10 minutes
3.Heat Oil in a pan, add Jeera/Cumin Seeds. Once the Jeera seeds splutter add Curry leaves, chopped Onions, Turmeric Powder and Ginger + Garlic paste and saute until the Onions turn transparent.

4.Now add Tomato ,Garam Masala, Chilli Powder, Coriander Powder,Salt and 1/4 cup of water and cook for 3 min.
5.Then add cooked Vegetables, soya chunks and cook for 5-6 min more until the water content blends well with cooked Vegetables.
Garnish the Sabji/Subzi with Coriander leaves.
Serve Mixed Vegetable Sabji/Sabzi hot with Chapati, Roti or Nan.

Kuttanadan Fish fry

Ingrediants:
4 Piece of fish of your choice
1/2 tsp garlic ( adjust as per your taste)
1/2 inch piece of ginger
1 1/4 tsp Pepper crushed
1/2 tsp chilli powder
1 tsp lime juice
7-8  Curry leaves
Salt to taste
Coconut oil for frying

Directions:
1.Take a bowel and mix all the ingrediants execpt curry leaves and oil to a fine paste.And marinate this with fish and keep it aside for 1-2 houres.
2.Place a pan and pour the oil and add curry leaves and wait for 15 seconds,now layer the fish piece and fry both the sides till done.
3.Remove from the fire and drain in a paper towels.

Rava Idlis

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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.