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Catalog:
Breakfast Items
Plain Dosa INGREDIENTS
Rice 300 gms -Urad Dal 100 gms -Chana Dal 25 gms -Methi Dana 1/2 tsp -Butter or Ghee 100 gms -Salt To Taste
Procedure
Soak rice, chana dal, urad dal, methi dana together overnight. Grind it in grinder. For fermentation keep it for 12 hours in summers and 24 hours in winters. At the time of making, add salt. The paste should be liquid. Heat dosa tava and spread the paste over it. Make the dosa thin and crisp by using ghee or butter. Roast it from one side. Serve hot with Sambar and Chutney.
NOTE
If there is any problem to spread dosa then add 1 tbsp of suji in the paste.
Makes about 15-20 dosa. COCONUT CHUTNEY : INGREDIENTS
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Fresh coconut (grated) |
1 |
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Chana Dal |
1 cup |
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Green chilly |
2 |
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Ginger |
1 piece |
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Salt |
To taste |
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Curd |
1 cup |
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Dry red chilly (sabut) |
2 |
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Mustard Seeds (moti) |
1 tsp |
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Oil for Tadka |
1 tbsp |
METHOD
Roast chana dal in karahi without oil. Soak it in water for 1 hour. Peel off the coconut. Cut it into small pieces. Grind chana dal along with coconut pieces, green chilly, ginger and curd. If required, add water. Add salt. Heat oil for tadka in kadahi. Add mustard seeds, sabut red chilly. Put it in chutney. (Serves: 15 adults)
(For details of SAMBAR,Scroll down, please!)
Aapam
Ingredients
Rice - 3 cups--Coconut milk - 1 can--(Can also use the gratings of 1/2 fresh coconut)--Baking soda - 1 tsp--Cream of rice - 1/2 cup--Water - 2 cups --Oil to shallow fry--Salt to taste
Method:
Wash and soak the rice for 5-6 hours. Grind the rice to a paste using the coconut milk. Let this batter be of dosa consistency. Keep aside.
Heat 1.5 cups of water in a pan, bring to a boil.
In a cup mix the cream of rice with remaining 1/2 cup of water and add this to the boiling water.
Keep stirring for 4-5 minutes and make sure there are no lumps. Remove from fire and cool. Add this paste, to the batter. Add salt and mix well. Let it stay for 8-10 hours (or overnight).
When ready to make, add baking soda and mix well. Pour a spoonful of batter on a hot tawa, pour 1 tsp of oil and close it with a lid.
Remove when done. You need not cook on the other side. Serve hot with coconut chutney or kurma.
IDDIAPPAM (STRING HOPPERS)
Ingredients: Parboiled Rice 1 cup --Plain rice 1 cup --Salt 1/4 tsp --Oil 1tbsp
Method:
Soak the washed rice for 6 hours. Grind together to a fine paste. Keep aside for 5-6 hours.Battershould be thick,almost like dough. Grease a sev press.Pour some batter into it and press . Let the batter fall onto idli stand in circles. Steam cook for about 10 minutes.
Serve with sweetened coconut milk or potato stew.
PUTTU
Ingredients: Parboiled Rice 2 cups.. Salt 1/3 tsp... Water 1/2 cup
Method:
Soak the washed rice for about 3 hours. Dry. Grind coarsely in a mixie. Roast on slow fire till smoke comes out.Keep on stirring. When ready to make, add 1/3 tsp salt to 1/2 cup water and mix. Keep on adding water to the mixture and mixingwithand.Lumps shouldn't form. Fill the puttu stand with coconut and rice in layers. Leave a little space at the top. Heat water in the puttu stand and place stand in. Puttu is ready when steam comes out of stand for 5 minutes. Serve with plantain,tea,kadala curry or sugar. ( For Kadala Curry, See below, please.)
TIPS-
If the mixture becomes too lumpy or you added too much water,add more rice powder.
Also you can blend in a mixie after adding water.
Kadala Curry (Chenna Masala )
| Ingredients |
chenna - 500 gm.(Small chenna is more tasty along with Puttu)
onion -3
tomato -2
chilli powder -tea sp.
coriander powder -tea sp.
green chilli -3
ginger finely chopped -tea sp
garlic finely chopped -4 tea sp
coconut grated -cup
aniseed{saunf} -tea SP
cinnamon -1" pieces 3nos
cardamom -3
mustard seeds -1 tea sp
curry leaf -two stems
coriander leaf -enough to garnish
oil -table sp.
salt - to taste
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Preparation |
Method.
1. Soak chenna in water 4-5 hr. Until it is tender. 2. cook in a pressure cooker. 3. chop tomato, onion and green chilli 4.heat the oil, break mustard, add curry leaves first, then chopped tomato, onion and
green chilli.mix it well.keep in a medium fire, stir occasionally until golden brown. 5.in a frying pan fry coconut till golden brown, turn the fire to low, add chilli power, coriander powder,aniseed,cinnamon mix well. take out from fire, leave for few minutes and grind with water. 6.add this masala to the fried onion, mix well, when oil separates add chenna,ginger,garlic and salt.boil for 5 minutes. 7. Sprinkle coriander leaves. Serve hot. enjoy..... |
Onion Uthappam : Ingredients:
Idli Batter (2 cups)(see the resipe of Idli)...Chopped Onions (4 medium size), ...Minced Green Chilly (3-4 pcs),... Minced Ginger (1 inchsize),... Oil
Procedure:
Mix idli batter, chopped onion, minced chilly and minced ginger.
Stir well.
Spread 1 spoonful of it to a heated frying pan.
When the base is golden brown, turn the side and cook well.
Serve with Coconut chutny and sambar
Idli :Ingredients:
Parboiled Rice (3 cups), Urad Dal (1 cup), Salt (1 tsp)Til oil ( two tea spoon Procedure:
Wash and Soak rice and dal separately for few hours. Grind rice and dal separately, adding required quantity of water. Mix rice, dal and salt. Add little water and stir well to form a thick batter. Keep it overnight to ferment. Pour the batter to idli moulds, after oiling the mould with til oil and steam for about 10 minutes. Take out the mould, wait for about two minutes and then serve the Idlis hot, along with coconut chutny and Sambar. (For details of Sambar, please scroll down )
URAD VADA
Ingredients:
- Urad Dal - 1 cup
- Salt - 2 1/2 tsp
- Green chillies - 6
- Ginger - 1 tsp
- Curry leaf
- Oil for deep frying
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Method:
- Soak dal for 4-5 hours.
- Drain and grind dal with 1-4 tbsp of water .
- Add remaining ingredients and mix well.
- Shape into rounds and make a hole in the centre(like a doughnut)
- Deep fry till golden brown.
- Remove and spread on a paper napkin to remove the excess oil as you remove them from the frying pan.
- Serve Hot with coconut chutney.
PAV USAL (Maharashtra Item ) : Ingredients
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1 lemon (extract juice)
2 tbsp. oil
1/2 tsp. garam masala
1/4 tsp. crushed cumin seeds
salt to taste
6-8 pavs
To garnish:
chopped onions, fine sev, lemon quarters
Grind to a paste:
1 small bunch fresh coriander
8-10 green chillies
1/2 cup fresh coconut grated
Method
Heat oil in a heavy large vessel.
- Add paste and stirfry for 2 minutes.
- Add 3 cups water and bring to a boil.
- Add all other ingredients, stir and boil.
- Simmer for 15-20 minutes, stirring occasionally.
- Cook till oil separates, floats on top and peas are soft.
- Check, add more chillies or garam masala if desired.
- Serve steaming hot along with bread or pav, chopped onions and pieces of lemon.
- To garnish: sprinkle some 'indian sev' over individual bowls.
Making time:30 minutes
Makes:3-4 servings
Shelflife:2 days refrigerated, (Frozen 2 months)
SAMBHAR : Ingredients:
- Toor dal-1 cup(washed and soaked for 30 minutes)
- Tamarind-size of a golf ball or Tamcon paste-1 tsp
- Turmeric powder-1/2 tsp
- Salt-as required
- Oil-2 tsp
- Mustard seeds-1/2 tsp
- Dry grated coconut-3 tsp
- Cilantro/coriander leaves- (optional)
- Curry leaves(a few)
- Jaggery or sugar- 1 tsp
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- Fenugreek seeds -1/2 tsp
- Green chillies- 3
- Red chillies-5
- Cilantro seeds -3 tsp
- Bengal gram -2 tsp
- Asafoetida-1cm piece
- Cumin seeds -1/2 tsp
- Onion -1
- Vegetable-Tomatoes, Drumstick, Okra, Capsicum, Radish, Carrots, Onions
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Method:
- Pressure cook toor daal with double quantity of water and turmeric,salt.Keep aside to cool.
- Heat oil in a pan for about 1 minute and roast together whole chillies,bengal gram, asafoetida,coconut,curryleaf,coriander,cumin,fenugreek seeds till coconut turns golden brown.
- (You can use sambhar powder instead)
- Grind all of these into a smooth paste ,adding a little water from time to time.
- Put tamarind ,salt and water into a pan.Boil.Add the above mixture.
- After this boils for sometime, add the vegetables and cook till done.
- Mash the pressure cooked toor daal, Mix everything. Let it simmer for 5 minutes.
- Season with mustard seeds .
KALAN
Ingredients: Yam 1 cup
Raw Banana 1/2
Sour curd 3 cup
coconut 1/2
Green chilly 6
Red chilly 2
Chilly powder 1 tsp
Cumin 1 tsp
Turmeric 1 tsp
Mustard 1 tsp
Fenugreek seeds 5
Oil 1 tbsp
Method:
Cut yam and banana.Grind coconut ,cumin,green chilly to a paste.
Beat curd.Mix with coconut paste.
Put vegetables with 1 cup water ,salt,turmeric,chilly into the pressure cooker.
Cook after the whistle for 3 minutes on slow heat.Cool.
Add curd.Put on heat.Remove before it boils.
Heat oil.Add mutard,red chilly,fenugreek,curry leaf.
Season with the above.Serve hot.
Injithair : Ingredients
1 Nicely chopped ginger : 4 spoon
2 Curd : 6 spoon
3 Salt : as required
Method
Mix all the ingredients together and stir well. Quick and spicy Injithair is ready.
THORAN
Ingredients:
Spinach or any vegetable-500 gm
Garlic-2 cloves
Onion-1(small)
Red chilly powder-1/4 tsp
Turmeric-1/4 tsp
Coconut-1 cup
Salt-1 tsp
Green chilly-1(slit)
Oil-1 tbsp
Mustard seeds-1/2 tsp
Rice-1 tsp
Shallots-2(finely sliced)
Curry leaves-10
Method:
Grind garlic,onion,red chilly powder,coconut,salt to a paste,adding little water.
Put spinach in a pan ,add 3 tbsp water and cover and cook on low heat.
When the spinach wilts,add coconut paste and green chilli .Cover and cook till done.
Heat oil in a pan.Add mustard seeds .When mustard pops,add rice and stir till opaque(about 5 seconds).
Add shallots.Fry till golden brown.
Add curry leaves.Fry for a few seconds.
Pour over cooked spinach.Mix.Serve immediately
Palada Prathaman : Ingredients
1 Rice Ada – 1 Packet (500gm)
2 Milk – 3 litre
3 Sugar – 1 Kilo
4 Cashewnut – 10-12
5 Kissmiss – 13-15
6 Crushed Cardamom – 5-6
7 Ghee – 1-2 Teaspoon
Method
Cook the rice ada in boiled milk for half an hour. Add sugar with continous stirring. Keep in light flame for an hour and stirr well. Fry cashewnuts and kissmiss in ghee and add to Payasam. Then add the crushed cardamom and stirr for two minutes. Hot and yummy Palada Prathaman is ready to be served
OLAN
Ingredients:
Black eyed beans - 1 cup
White pumpkin - 1 cup (1/2"thick pieces )
Yellow pumpkin - 1 cup (1/2"thick pieces )
Green chillies - 3-4, sliced
Coconut milk - 1 1/2 cups
Curry leaves - a few
Salt to taste
Oil-1tsp.
Method:
Cook the beans in a pressure cooker.
Add the pumpkins to the beans with some water and salt and green chillies .
Simmer on a low fire till cooked .
Finally add the coconut milk ,oil and curry leaves, heat for a minute and remove from fire.
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Pickles
1. Manga Achaar
Ingredients-
Mangoes - 20
Powdered salt about 1 cup
Chilli powder - 1 1/2 cups
Asafoetida powder - 1 1/2 dsp
Husked mustard seeds - 4 dsp
Gingelly oil - 6 oz
Curry leaves - 4 stalks
Fenugreek and
Mustard seed - a dsp each
Procedure
Cut the mangoes into small pieces. This should be about four cups. Mix the mango pieces with the salt and keep it for a day. Take the salt water from it and boil. Keep it aside to get cold.
Splutter the mustard seeds, fenugreek and the curry leaves in oil and after reducing the fire put the cuilli powder and saute for some itme. Add the mstard seeds without the skin, mix well and take it off the fire. When cold add the mango pieces, asafoetida and the liquid, mix well and fill in air tight jars or bottles. About four medium bottles.
2.Naranga Achaar
Ingredients-
Lime - 25
Ginger 1/4 lb
Garlic - 1/4 lb
Husked mustard 3 dsp
Cummin seed - 1 dsp
Turmeric powder - 2 dsp
Chilli powder - 3 dsp
Vinegar - 1/2 bottle
Gingelly oil - 1/2 bottle
Green chillies - 1 cup
Sugar - 3/4 cup
Procedure -
Wash and dry the limes and cut them into foru. Sprinkle with salt and keep aside in a jar for two days. Heat oil in a large vessel, and saute the green chillies and remove. Saute the ground ginger and garlic well. Mix the other ground masala and fry. Add the limes, the sauted green chillies, the vinegar, sugar and salt to taste and mix all together well. Remove from fire. When cool keep in jars. (3 medium bottles full.)
3. Nellikka Achaar
Ingredients-
Gooseberry - 3 lb
Chilli powder - 3/4 lb
Fried fenugreek powder - 4 dsp
Asafoetida powder - 2dsp
Mustard - 1 1/2 dsp
Curry leaves
Salt - 1 dsp
Gingelly oil - 1 bottle
Procedure-
In a "chatty" sauté a few gooseberries each time in 4 oz. Of the oil. When they are soft to the touch, remove from fire. Mix all the ingredients along with salt. Heat the remaining oil, crackle the mustard and curry leaves and pour into the gooseberries. Put them in jars. Those who like the masala to be sour, can add a cup of vinegar also.
Pineapple Pachadi
Ingredients:
2 cups pineapple pieces (approx 1/2")
1/2 cup water
Salt as per taste
3 tbsp sugar
1/2 tsp turmeric powder
1/4 tsp mustard
1 red chilli
1 tsp cumin seeds
3/4 cup grated coconut
For Seasoning:
2 tsp oil
1/4 tsp mustard seeds
2 green chillies, slit
1/4 tsp urad dal
4-5 curry leaves
Method:
Grind together mustard, chilli and cumin seeds
Grind coconut into fine paste
Mix coconut and chilli paste
Boil pineapple pieces in water with turmeric and salt
Cook till the pieces are tender
Add sugar and stir well
Cook till required consistency (like a syrup)
Add coconut mixture
Remove from fire
Heat oil
Add urad dal and then mustard seeds
After seeds splutter add green chillies and curry leaves
Put the seasoning in the pineapple mixture
Put on gas, and cook for 1-2 mins
Remove from fire and garnish with chopped coriander leaves
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