IDIAPPAM

INGREDIENTS
Rawrice-2 cups
water
oil-2spoons to greece the idly plate
Method:Blanch the rice in cold water and allow it to air dry.
Then roast/ fry the rice in the pan without adding oil.
Spread the rice in the big plate or cloth and cool it.
Grind it to fine powder.
Sift the flour, allow it to cool and store it in a air tight zip lock and put it in the freezer.
This way the flour stays fresh for longer time.
Grease the idly plates and keep it aside.
Take 2 cups of flour add salt, pour the boiling water into the flour and make a soft dough.
Take a portion of dough and put it in the idiyappam mould and press it into idly plates in circular motion .
Steam cook it for about 10 minutes.
Serve it hot with coconut milk .

RAVA DOSAI

Ingredients
Riceflour-1 cup
Rava or sooji- ½ cup
Maida- ¼ cup
Salt to taste
For seasoning
Mustard seeds- ¼ tsp
Green chillie-1 chopped finely
Pepper- a few
Curry leaves- a few
Ginger- a small piece chopped finely
Coriander leaves- a few chopped finely
Onion- ½ chopped finely
Oil and ghee
Method
Mix the rice flour, maida and rava and add water and salt to it.
The batter should be watery and flowing.
Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onions and other ingredients .
Fry for 2 minutes till the onion turns transparent.
Add this to the rava batter.
Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides.
When it becomes golden brown turn it over.
Serve hot with sambar.
Note:
Make sure the batter is very thin(thinner than the dosa batter).
If the batter becomes thick after making few dosas add little water to it.
Some people use equal amts of rice flour and sooji too.

BATURA

Ingredients
Refined flour (maida) - 2 1/2 cups
Baking powder -1/2 teaspoon
Soda bicarbonate -a pinch
Yogurt -1/2 cup
Salt -1 teaspoon
Powdered sugar -2 teaspoons
Oil to deep fry

Method
Mix refined flour, baking powder and soda bicarbonate.
Sieve and keep aside.
Mix yogurt with salt and sugar.
Add this to the flour, add enough water and mix gradually to make a soft dough by light kneading.
Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth.
Keep it aside for an hour.
Divide dough into sixteen equal portions.
Roll them into balls.
Cover and keep to rise for ten minutes.
Grease your palms with a little oil and flatten the balls.
Roll out into five-inch diameter bhaturas.
Heat sufficient oil in a kadai and deep fry bhaturas on high heat till light brown on both sides.
Serve hot with chole.

TIPS FOR MAKING GOOD CHAPPATIS.

Here are a few tips for good chapatis.
1. The best flour for making chapatis is the one which is produced from whole wheat. While buying, choose the flour which is not mixed with all purpose flour/maida.
2. For the chapati dough, proportion of water is also important. Adding more water results in loose dough. On the other hand, if the water is less, dough turns out to be hard.
3. Knead the dough gently and keep covered with a damp cloth for atleast 15 minutes. (However do not let it rest for more than an hour) Then knead again with some oil or water just before rolling out the chapatis.
4. Cover the rest of the dough with a damp cloth as you roll out the chapatis one by one. If exposed to the air, the dough may dry out.
5. In dry and cold regions, keep the chapatis covered in an aluminium foil as soon as they get ready.
6. Do not leave chapati on the griddle for long. Roast each side only once. Once done from both the sides, remove from the griddle.
7. Also make sure that the chapati has been well roasted from both the sides.
8. When removed from the griddle, pat the chapati to remove any air out of it. It retains their softness.
9. Try substituting milk for half of the amount of water for softer chapatis.

MUMBAI VADAPAV.

Ingredients
Filling
6-8 medium sized boiled potatoes
pav. If pavs are not available, you can use any other bun. Pick the unsweetened and rough rolls.

Masala
1 small piece ginger,
4-5 flakes garlic,
4-5 (or more) green chilies,
1/2 cup coriander leaves (chopped),
Tempering
1 teaspoon turmeric powder,
8-10 curry leaves,
2 teaspoon mustard seeds,
1/4 tsp asafoetida,
1 tbsp oil

Cover
2 cups gram flour (besan),
approx. 1 cup water,
1 tsp turmeric powder,
1 tsp chili powder(optional),
salt to taste
oil for frying

Method
Grind ginger, garlic and green chilies together into a paste.
Peel and mash potatoes with a potato masher (or simply use hands).
Do not mash completely. Let some small chunks remain.
Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
Put 1 tbsp oil in a pan/kadai.
Add mustard seeds.
When they splutter, add turmeric powder and curry leaves.
Pour this tempering over the mashed potatoes and mix gently.
Make small balls of mashed potato mixture. (You can flatten the balls if you like)
Add some salt, turmeric powder and chili powder to the gram flour.
Add water gradually and keep mixing with a spoon or wire whisk.
Remove lumps if any.
The batter should not be too watery or too thick.
If lifted by a spatula, it should flow in a ribbon like consistency.
Heat some oil in a pan.
To check if oil is heated enough, drop some batter in the oil.
If the batter immediately floats on the surface of the oil, the oil is ready.
Also make sure that the oil is not too hot. Else, the vadas turn dark from the outside before they are actually done from the inside.
Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil.
Do not overcrowd the pan, or the temperature of the oil reduces which in turn slows down the frying process.
Like this, fry all the vadas until golden.
Remove on a paper towel and drain.
Potato Vadas are ready.
For Vada Pav, split Pav keeping the base intact and spread garlic chutney or green chutney inside it.
Place the vada in it.
Serve hot.
Tips: Instead of adding whole curry leaves, you can grind them along with the ginger- garlic paste to bring out the flavor.

KADAI PANEER.

this is a dry side dish.
Ingredients
Cottage cheese (paneer) 1 inch triangles -250 grams
Onions, sliced-2 medium
Garlic paste -1 tablespoon
Ginger paste -1 tablespoon
Fresh coriander leaves -2 tablespoons
Red chillies -2
Oil -2 tablespoons
b ayleaf-1
Cinnamon -1 inch stick
Black peppercorns -6
Coriander seeds -1 teaspoon
Green cardamoms-3
Cloves -4
Tomato puree -1 1/2 cups
Salt -to taste
Red chilli powder -1 tablespoon
Garam masala powder-1 teaspoon
Method
Cut paneer into one inch sided triangles.
Peel, wash and slice onions.
Peel, wash and grind ginger and garlic to a paste.
Clean, wash and chop coriander leaves.
Remove stems and break red chillies into two pieces each.
Take oil, broken red chillies, bay leaf, cinnamon, peppercorns, coriander seeds, cardamoms, cloves, sliced onion, garlic-ginger paste in a Microwave proof bowl and mix.
Cook on Microwave HIGH (100%) for five minutes.
Add tomato puree, salt, red chilli powder, garam masala powder and mix.
Cook on Microwave HIGH (100%) for three minutes.
Add paneer pieces and mix.
Add chopped coriander leaves and mix.
Cook on Microwave HIGH (100%) for two minutes.
Serve hot.

BADAM MILK.

Ingredients
Almonds, blanchedand roughly chopped-1/4 cup
Milk -4 cups
Green cardamom powder -a pinch
Nutmeg powder -a pinch
Honey -3-4 tablespoon
METHOD.
1. Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat, add chopped almonds and simmer on low heat for fifteen to twenty minutes.
2. Add green cardamom powder and nutmeg powder and continue to boil for another two minutes.
3. Remove from heat, add honey and stir.
4. Serve warm in individual glasses.
5.It can also be kept in the fridge and served chilled

CARROT VADAI.

Ingredients.
1.Grated carrot-
.Thur dhal -1cup
3.Garam masala powder-1tsp
4.Cilantra leaves
5.Curry leaves
6.Green chillies-5
7.Big onion -1
8.Chilli powder-1tsp
9. Salt
10.Hing-a pinch
Method of Preparation :
1.Soak the thur dhal in water for 30min and half grind it without adding water.
2.Don't grind it to a smooth paste,then vada will not be crispy.
3. Add grated carrot , chopped onion,curry leaves,cilantra,green chillies,salt,hing,chilli &garam masala powder to grinded dhal.
4.Mix thoroughly and make out small vadas.
5.Fry the vadas in oil.
Easy tea time snack that can be made within 15min

Saabhudhana Vada (Javvarisi Vadai)

Ingredients Needed:
1. Sago / Sabudana - 1 cup (Javarisi in tamil.)
2. Boiled Potato - 1
3. Crushed peanuts - 2 tablespoons
4. Salt to taste
5. Green Chillies chopped finely - 2 (according to taste)
6. Coriander leaves, chopped finely.
7. Cumin Seeds - 1/2 tsp
Method:
1. Wash Sago and soak for 4 hours and remove water.
2. Add Mashed Boiled Potatoes, Peanut Powder, Chopped chillies, Coriander Leaves, Salt, Cumin Seeds and mix well.
3. If it is in loose consistency, add 2 tsp of rice flour.
4. Make Vada and deep fry in hot oil till done. You need not necessarily fast to enjoy this dish with Sweetened Curd.

COCONUT PURI.

Ingredients
Semolina (rawa/suji) -2 cups
Oil -to deep fry+2 tablespoons
Salt -to taste
Coconut, scraped-1 cup
Green chilli, chopped-3 to4
Fresh coriander leaves, chopped-4 tablespoons
Gram flour (besan) -half cup
Whole wheat flour (atta) for dusting

Method
Take semolina in a bowl. Add two tablespoons of oil, salt and enough water and knead into a dough. Cover with a damp cloth and rest for two hours.Take coconut in a bowl. Add green chillies, coriander leaves, gram flour and salt and mix well.Make small puris of the dough. Place a portion of coconut stuffing in the centre and close in the edges and shape into a ball. Roll in atta and roll out into puris.Heat sufficient oil in a kadai and deep fry till light golden and crisp.Drain and place on an absorbent paper and serve hot.

DABELI.

-
Ingredients


Pav -4

Potatoes, boiled and mashed-2 Large
Oil -3 tablespoons
Dabeli masala powder -1 1/2 tablespoons
Salt
Lemon juice -1 teaspoon
Sugar
Sweet tamarind chutney -1 cup
Masala moongphali (peanuts) -1/2 cup
Pomegranate seeds (anardana) -1/2 cup
Grapes, halved-1/2 cup
Coconut, scraped-1/4 cup
Butter -2 tablespoons
Onions, finely chopped-2 medium
Nylon sev -1 cup
Red chilli-garlic chutney -1/4 cup

Method


Heat oil in a pan and add dabeli masala. Sauté for thirty seconds and add mashed potatoes. Stir well. Add salt, lemon juice and sugar to taste. Cook, covered, for five minutes, stirring occasionally. Remove from heat, mix in two tablespoons of sweet tamarind chutney and mix well. Spread it on a thali. Garnish generously with coarsely crushed masala moongphali, pomegranate pearls, halved grapes and scraped coconut.Slice round buns into halves horizontally, taking care not to split them into two.Heat one tablespoon of butter on a tawa and lightly toast the split buns on the inside. Place a portion of the filling on the lower half of each bun. Top with the chopped onions, nylon sev, red garlic chutney and some sweet tamarind chutney. Close bun. Heat a tablespoon of butter on the tawa and lightly toast the filled buns again. Serve hot.

Murugal dosa.

Ingredients :
1. Raw rice 2 cups
2. Boiled rice 2 cups
3. Ural dal 1 cup flattened
4. Methi seeds 2 tsp.
5. 1 table spoon Aval (Poha) , Rice flakes
6. Oil or ghee for frying


Wash cleanly twice before and soak all the ingredients except methi and Poha together.
To retain the medicinal value of methi wash once and add just enough water keep it separately.
Before grinding soak poha .(Optional)
Soak the above ingredients for at least 4 to 6 hours .
Grind it in the grinder or mixer adding methi seeds poha etc till fine.
Add salt allow it to ferment for about 8-10 hours.
Method:
1. Take a non-stick tawa apply little oil and wipe it with a cloth or paper.
2. Mix the batter briskly adding some water. Batter should be little thinner
than idli batter.
3. Pour this on a tawa and immediately spread in the circular motion till thin then add ghee or oil say one to 2 tsp in the dosa and keep the stove on the medium fire.
5. After browning of dosa take out and serve.
6. Follow the same procedure for the next dosa.

Tips:
1. Heat tawa nicely before pouring dosa.
2. Each and every time wipe it with a cloth or tissue paper.
3. After pouring immediately sim the fire and spread the dosa.
4. To get crispy dosa (mix oil and ghee ) pour this mixture oil.
5. Adding methi seeds dosa will turn into golden brown

Sevai with coconut milk.

Ingredients:

Readymade sevai- 900 grams
Ripe Coconuts - 2
Cardamom Powder - ¼ tsp
Sugar - 300 grams (use as required)
Cashew and Raisin - for garnishing
Directions:

Shred Coconuts, add water and grind in a mixie, strain and collect the milk. Add Cardamom powder and sugar and keep on stove till it is about to boil. Once boiled, it may separate, so remove from heat before it boils.

Garnish with Cachew and Raisin, and serve with Sevai.

Aloo paratha.

Ingredients

Whole wheat flour (atta) 2 cups
Potatoes (boiled) 2 medium sized
Pomegranate seeds 1 tsp
Red chilli powder 1 tsp
Green chilli (chopped) 1
Salt to taste
Butter or oil 4 tbsps


Method


1. Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

2. Grate the potatoes. Grind pomegranate seeds to a coarse powder.

3. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt.

4. Divide it into four equal portions

5. Divide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes.

6. Take a peda and flatten it by pressing. Place potato mixture on it and again make it into a peda. Seal the edges completely so that potato stuffing does not come out.

7. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.

8. Heat a tawa, place paratha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on paratha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.

9. Serve hot with fresh yogurt or mango pickle.