kancheepuram idli

Ingredients:

              1. Rice: 1 cup

              2. Idli Rava: 1 cup

              3. Urad dal: 1 cup

              4. Black peppercorns: 1 tspn (slightly crushed)

              5. Cumin seeds: 1 tspn (slightly crushed)

              6.  Oil: 2 tbspn

              7. Mustard seeds:  1/2 tspn

               8. Curry leaves: few chopped

               9.  Ginger: 1 '' piece grated

              10. Asafoetida: Pinch               

              11. Curd: 1 cup

              12. Channa dal: 1 tbspn

              13. Coriander leaves: 1 tbspn chopped

              14. Salt to taste

Method:

                

1.  Soak rice for 3 hrs. Grind urad dal to a fine paste and rice to a lightly course paste. mix both.

2. Add idli rava and mix well. 

3. Keep it  overnight for fermentation. 

4. Heat oil in a pan and fry channa dal till light brown in color.

5. Add mustard seeds, curry leaves, cumin seeds, crushed black peppercorns, grated ginger and asafoetida . fry for few seconds.

6. Add  seasoning mixture, curd, salt to batter and mix well. 

7. Grease idli plates with oil. Pour the batter into idli moulds and steam for 20 mins.

 8. Serve hot with chutney and sambar.

Steamed Rice Dumplings: My100th Post :)

Ingredients:
                       Idli Rava: 1 cup
                       Water: 2.5 cups
                       Coconut Powder: 1/2 cup
                       Ginger: 1 tspn grated
                       Green chilli: 2-3 chopped finely
                       Oil: 1 tbspn
                       Urad dal: 1 tbspn
                       Mustard Seeds: 1 tspn
                       Methi Seeds:  1/4 tspn
                       Curry leaves: 4-5 chopped finely
                       Coriander leaves: 1 handful chopped
                       Salt to taste


Method:
               
                1. Heat oil in a pan and add oil. Add mustard seeds and allow it to splutter then add urad dal and fry till light brown in color.
                2. Add methi seeds, curry leaves, green chilli and ginger. fry for 30 sec.
                3. Now add 2.5 cups water and allow it to boil.
                4. Add idli rava, salt and stir continously until the water has evaporated. 
                5. Add coconut powder and chopped coriander leaves. Mix well. Switch off the flame.
                6. Let it cool a bit and apply oil on your palms and make small balls out of the dough and make a hole in the middle.
                7. Grease idli plates and arrange these small balls then steam cook for 10 mins like idlis. 
                8. Serve hot with Chutney. 
                 

Stuffed Buns

Ingredients:
                        All Purpose Flour/Maida: 1 1/2 cup
                        Rapid Rise Yeast: 1 tbspn
                        Milk: 1/4 cup lukewarm
                        Water: 1/4 cup lukewarm (add more if needed)
                        Oil: 3 tbspn
                        Sugar: 1 tbspn
                        Salt: 3/4 tspn
                        


Stuffing:
                 Onion: 1 cup (cut it lenghtwise)
                 Peas: 2 tbspn (Optional)
                 Green chilli: 1 finely chopped
                 Garam masala: 1/4 tspn
                 Chat masala: 1/2 tspn
                 Coriander leaves: 1 tbspn chopped
                 Turmeric: Pinch
                 Oil: 1 tbspn
                 Salt to taste
                                                

Heat oil in a pan and add onion, peas, salt, green chilli and turmeric powder. fry for 2-3 mins. Add garam masala and chat masala. fry for another 2 mins. switch off the flame and add coriander leaves. mix well and keep it aside.


Method:
                 1. In a large bowl, add maida, yeast, sugar, salt and mix well.
                 2. Add lukewarm water and milk and knead to a soft dough.  Coat the dough with the oil and Cover and place the bowl  in a warm place for an hour. Now the dough doubles in volume.

                       
                                3. Punch down the dough and divide into equal parts. 
                            

                         
                                4.  Take each divided dough and make it like a disc as shown below.

                                 
                                5.   Add 1-2 tbspn of stuffing and  pull all the edges towards the center to cover the stuffing. 

                                  

                                  

                                
                              6. Preheat the oven to 350 F  and arrange the buns in a baking tray and bake for about  15-20 mins or till top surface turns light golden brown in color.
                              7. Allow it to cool and enjoy with a  cup of coffee :) .

Puri Uppittu / Puri oggarane

Ingredients:
                        Puri/ kadle Puri: 3 cups
                        Onion(small): 1/2 chopped
                        Green chilli: 2 ( cut it lengthwise)
                        Peanuts: 1 tbspn
                        Channa dal: 1 tspn
                        Lemon juice: 1 tspn
                        Turmeric Powder: Pinch
                        Oil: 1 tbspn
                        Mustard seeds: 1/4 tspn
                        Cumin seeds(Jeera): Pinch
                        Curry leaves: 3-4
                        Coconut powder: 1 tspn
                        Coriander leaves to garnish
Method:
                 1. Soak puri in water for about 2-3 mins. Drain out the water and  hold a handful of puri in hand and squeeze out water by pressing it. keep it aside.
                 2. Heat oil in a pan and add channa dal, peanuts and fry until light brown in color.
                 3. Now add onion, curry leaves, green chilli, turmeric powder and salt. saute for 2 mins.
                 4. Add puri and fry for 2 mins. Switch off the flame.
                 5. Add lemon juice and coconut powder. Mix well.
                 6. Garnish with coriander leaves.

Pudina/Mint Dosa

Ingredients:
                       Moong dal: 1 cup
                       Pudina/Mint: 1 handful
                       Rice Flour: 3-4 tbspn
                       Maida: 5 tbspn
                       Cumin(Jeera) Powder: 1 tbspn
                       Sesame seeds: 3 tbspn ( Roasted and Powdered)
                       Green chilli: 2 or according to taste
                       Asafoetida(hing): Pinch
                       Salt to taste

Method:
                1. Soak moong dal for about 2 hrs.
                2. Grind together moong dal, green chilli and pudina to a smooth batter using little water. Transfer this to a bowl.
                3.  Add rice flour, maida, cumin powder and sesame seeds powder. Mix well. Add water if needed ( Batter should be of dosa consistency).
                4.  Make dosas.
                5. Serve with chutney or any curry.

Shaavige bhath

Ingredients:
                       Vermicelli: 2 cups
                       Onion(small): 1 chopped
                       Green chilli: 1 chopped
                       Peanuts:  5-6
                       Channa dal: 1 tspn
                       Turmeric Powder: Pinch
                       Lemon juice: 1 tbspn
                       Coconut powder: 1 tbspn
                       Oil: 1 tbspn
                       Mustard seeds: 1/4 tspn
                       Cumin(Jeera): Pinch
                       Curry leaves: 4-5
                       Coriander leaves to garnish
                       Salt to taste

Method:
                1. Cook vermicelli in 3-4 cups of water.  Drain out the water and keep it aside.
                2. Heat oil in a pan, add mustard seeds and allow to splutter. Now add channa dal and peanuts and fry until light brown in color.
                3. Add onion, green chilli, curry leaves, salt and turmeric powder. Saute for 3-4 mins.
                4. Now add vermicelli and mix well.
                5. Add lemon juice and coconut powder. Mix well.
                6. Garnish with coriander leaves.
                       

Vegetable Pulao

Ingredients:
                       Rice: 1 cup (Preferably Sona Masoori)
                       Onion(small): 1 chopped
                       Tomato: 1 chopped
                       Mixed vegetables: 1 cup chopped (Beans, Carrot, Potato, Peas, Cauliflower)
                       Mint leaves: 1 handful chopped
                       Bay leaf: 1
                       Cinnamon: 2'' piece
                       Cloves: 3
                       Star Anise: 2
                       Oil
                       Salt to taste

Grind to paste:
                            Coconut powder: 1/2 cup
                            Green chilli: 4-5 or according to taste
                            Garlic: 3-4 cloves
                            Ginger: 1'' piece
                            Cinnamon: 1'' piece
                            Cloves: 3
                            Coriander leaves: 5-6 strands

Method:
                1. Heat oil in a pressure cooker, add bay leaf, cinnamon, cloves and star anise.
               2. Add chopped onion, mint leaves and salt. Saute for 2 mins.
               3. Add tomato and grinded paste. Fry for 2-3 mins.
               4. Add chopped vegetables and rice and fry for 2 mins. There is no need to wait until the vegetables are cooked.
               5. Add 1 and half cups water. Close the pressure cooker and cook on low heat.
              6. Serve with Raitha.

Akki Usli

Ingredients:
                        Rice: 1 cup
                        Water: 2 cups
                        Onion(small): 1 chopped
                        Tomato: 1 chopped
                        Green chilli: 1-2
                        Sambar Powder: 1 tbspn
                        Oil: 2-3 tbspn
                        Mustard seeds: 1/4 tspn
                        Cumin seeds: 1/4 tspn
                        Curry leaves: 5-6
                        Coriander leaves
                        Salt to taste

Method:
                1. Heat oil in a Pressure cooker, add mustard seeds, cumin seeds and curry leaves.
                2. Add chopped onion and saute for a min.

                3. Add chopped tomato and cook until soft.
                4. Add sambar Powder, salt and rice. Mix well.
                5. Add 2 cups water and coriander leaves. Close the lid. Pressure cook until 1 whistle.
                6. Serve hot.

Akki Roti (Coorg Style)

Ingredients:
                       Rice Flour: 2 cups
                       Cooked rice: 1 cup
                       Water to knead the dough
                       Salt to taste


Method:
                1. Microwave cooked rice until hot. Mash it very well using a  spoon.
                2. Add rice flour, salt and mix well. 
                3. Add water little at a time and knead the dough like a chapathi dough.

                4. Take a plastic paper and apply oil.  Take a lemon sized ball out of the dough and coat it in rice flour and place it on the plastic paper. 
                5. Gently press using palm and make a round  roti.
                6. Heat tawa on medium heat and place roti . Let it cook for 2-3 mins on low heat. Turn it over and increase to high heat. Put it on grill or direct flame. This roti will puff up if the dough is kneaded well.

                7. Serve with chutney or any curry.

Quick Rava Dosa

Ingredients:
                       Rava(Fine): 1 cup
                       Rice Flour: 1/4 cup
                       Cumin(jeera): 1/4 tspn
                       Oil: 1 tbspn + for cooking
                       Mustard seeds: 1/4 tspn
                       Curry Leaves: 3-4
                       Asafoetida: pinch
                       Ginger: 1/2 tspn grated
                       Salt to taste
                       
Method:
                  1. In a bowl, add rava, rice flour, cumin and salt. Add little water at a time to get dosa batter consistency.
                  2. Heat oil in a pan, add mustard seeds, curry leaves, asafoetida and ginger. Pour this tadka over the batter. Mix well.
                  3. Heat tava on medium heat. Pour a laddle full of batter and spread it in circular motion. Drizzle a tspn of oil on top of dosa. Cover and cook on both the sides.
                  4. Serve with chutney or curry.
                  

Tamarind Chitranna

Ingredients:
                       Tamarind: Lemon sized ball (Soak in 1 cup of water)
                       Rice : 1 cup (preferably Sona Masoori)
                       Onion(small): 1 ( chopped)
                       Red chilli: 2
                       Peanuts: 2 tbspn
                       Channa dal: 1 tbspn
                       Turmeric Powder: 1/2 tspn
                       Jaggery: 2 tbspn or according to taste
                       Oil: 3-4 tbspn
                       Mustard Seeds: 1/4 tspn
                       Salt to taste


To Powder:
                     Cumin seeds: 3 tbspn
                      Methi seeds: 1/4 tspn
                      Mustard seeds: 1/4 tspn


Method:
                1. Cook rice in 1 and half cups of water. keep it aside (It should not be mushy).
                2. Dry roast cumin seeds, methi seeds and mustard seeds. Powder it together.
                3. Heat oil in a pan, add mustard seeds, channa dal and  peanuts. Fry until light brown in color.
               4. Add onion, salt, turmeric and curry leaves.
               5. Add tamarind juice and jaggery. Boil for 10 mins or until it reduces to half.
               6. Now add the powder and mix well.
               7. Add coconut powder and garnish with coriander leaves.
               8. Add required quantity of gojju to the  rice. Mix well.

          

Upma/Uppittu

 

Ingredients:
                        Rava(medium): 1 cup
                        Water: 2 cups
                        Dill (sabsige soppu): 1/4 cup chopped
                        Onion(small): 1/2 chopped
                        Ginger: 1'' piece chopped
                        Lemon juice: 2 tbspn
                        Coconut Powder: 1 tbspn
                        Oil: 3 tbspn
                        Mustard seeds:1/2 tspn
                        Channa dal: 1 tbspn
                        Cumin(jeera): 1/4 tspn
                        Curry Leaves: 4-5
                        Green chilli: 2 (cut it lengthwise)
                        Salt to taste
                        Coriander leaves to garnish

Method:
                1. Roast the rava using little oil on medium heat. Keep it aside.
                2. Heat a pan and then add oil, mustard seeds, cumin and curry leaves.
               3. Add channa dal and fry until light brown in color.
               4. Add onion, green chilli, dill leaves, salt and ginger. Fry for 2 mins.
               5. Add water and let it boil.
               6. Now slowly add rava, mix thoroughly making sure no lumps are formed.
              7. Cover and let it cook.
              8. Add coconut powder and lemon juice. Mix well.
              9. Garnish with coriander leaves.
             10. Serve hot with a pickle.

Bisi Bele Bhath

Ingredients:
                       Rice: 3/4 cup
                       Toor dal: 1 cup
                       Water: 6 cups
                       Mixed Vegetables: 1 cup (Beans, Carrot, Potato, Peas)
                       Onion(medium): 1 chopped
                       Tomato: 1 (chopped)
                       Ginger: 2'' piece (do not grate)
                       Tamarind: small lemon sized ball soaked in 1/2 cup of water
                       Turmeric Powder: 1/2 tspn
                       Peanuts: handful
                       Coriander leaves: 4-5 strands (chopped)
                       Jaggery: 3 tbspn
                       Oil: 5-6 tbspn
                       Ghee: 5-6 tbspn
                       Mustard seeds: 1/2 tspn
                       Asafoetida(hing): pinch
                       Red chilli: 2-3
                       Curry Leaves: 1 sprig
                       Salt to taste


Ingredients for BBB Powder:
                                                    Coriander seeds(dhania): 2 tbspn
                                                    Channa Dal: 1 tbspn
                                                    Urad dal: 1 tbspn
                                                    Red chilli: 8-10
                                                    Cinnamon: 2'' piece
                                                    Cloves: 3-4
                                                    Marathi Moggu: 2
                                                    Dry Kopra: 1/4 cup
                                                    Black Pepper: 1 tbspn
                                                    Methi Seeds: 1/4 tspn
                                                    Cumin seeds: 1 tspn
                                                   

Method:
                 1. Heat a tspn of ghee in a pan and roast the ingredients listed for powder one by one. Grind together using little water. keep it aside.
                2. Pressure cook rice, toor dal, peanuts, turmeric powder, ginger using  6 cups of water.
                3. Heat oil in a pan, add onion and fry till light golden brown in color.
                4. Add chopped vegetables, tomato and salt. cook for 2 mins.
                5. Now add tamarind water and let it boil.
                6. Add the grinded paste, Jaggery and cook for sometime.
                7. Add chopped coriander leaves .
                8. Mix this with rice- dal mixture. Stir well.
                9. Heat remaining oil and ghee in a pan, add mustard seeds, curry leaves, asafoetida and  red chilli. Pour this over rice-dal mixture. mix well.
              10. Serve hot with Boondi.

Carrot Akki Roti

Ingredients:
                      Rice flour: 2 cups
                      Rava (medium): 1/2 cup
                      Carrot: 3-4 ( grated)
                      Onion(small): 1/2 ( finely chopped)
                      Green chilli: 2 ( finely chopped)
                      Ginger: 1/2 tspn ( grated)
                      Cumin seeds: 1/4 tspn
                      Coriander leaves: 4-5 strands ( finely chopped)
                      Curry Leaves:4-5 ( finely chopped)
                      Oil for cooking
                      Salt to taste


Method:
                 1. Mix all the ingredients and add warm water little at a time to form a dough.
                 2. Take a Plastic paper and spread 1/2 tspn of oil on the surface.
                 3. Take a lemon sized ball out of the dough and pat it on the plastic paper.
                 4. Heat tava and slowly place the roti on the tava. Drizzle a tspn of oil on roti and cover with a lid. Cook on both the sides on medium heat.
                  5. Serve with Chutney or Curry.

Khara Pongal and Sweet Pongal

Ingredients:
                        Rice: 1 cup
                        Moong dal: 3/4 cup
                        Water: 3.5 cups

 For Khara Pongal:           
                                   Black Pepper: 15-20
                                   Cumin(jeera): 1 tbspn
                                   Green chilli: 2 ( cut it lengthwise)
                                   Turmeric: 1/4 tspn
                                   Oil: 3-4 tbspn
                                   Mustard seeds: 1/2 tspn
                                   Curry Leaves: 5-6
                                   Asafoetida(hing): pinch
                                   Cashew: 5-6
                                   Dry Coconut powder: 1 tbspn
                                   Coriander leaves to garnish
                                   Salt to taste
          
 Method:                                  
                    1. Dry Roast the Moong dal for a min.
                    2. Pressure cook moong dal and rice by adding 4 cups of water. Do not add salt to this.
                    3. Divide the cooked  rice and dal mixture for khara and sweet pongal. Set aside.
                     4. Coarsely crush black pepper and Cumin(jeera). keep it aside.
                      5. Heat oil in a pan, add mustard seeds. When mustard starts to splutter, add curry leaves, broken cashews, crushed black pepper n cumin, asafoetida(hing), green chilli and turmeric. switch off the flame.
                     6 . Add cooked rice n dal mixture enough for khara pongal. Mix well.
                     7. Add salt, coconut powder and  mix well.
                     8. Garnish with coriander leaves.
                     9. Khara Pongal can be served with raitha.

   NOTE: If the khara pongal is too dry,add  1 cup of water and cook for  2mins.
               The consistency for the pongal should be mushy and liquidy.

For Sweet Pongal:
                                  Jaggery: acoording to your taste
                                  Ghee: 4-5 tbspn
                                  Cardomom powder: 1/4 tspn
                                  Cashews: 1 tbspn
                                  Raisins: 1 tbspn
                                  Coconut powder: 1 tbspn

Method:
                 1. Add 1/4 cup of water and melt the jaggery in a pan . Once jaggery melts, add cooked rice n dal mixture set aside for sweet pongal. Mix well.
                 2. Heat ghee in a seperate pan, add cashews and raisins. fry for a min.
                 3. Pour this ghee mixture to rice- dal mixture.
                 4. Add coconut powder, cardamom powder and mix well.

Rava Idli

Ingredients:
                       Rava/Semolina (Coarse): 2 cups
                       Yoghurt/Curd: 1.5 cups
                       Water: 1 cup
                       Ginger(grated): 1 tspn
                       Green chilli: 2 ( finely chopped)
                       Ghee or Oil: 2-3 tbspn
                       Mustard seeds: 1 tspn
                       Curry leaves: 4-5
                       Urad dal: 1 tspn
                       Coriander leaves: 6-7 sprigs (chopped)
                       Asafoetida(hing): pinch
                       Baking soda: pinch
                       Salt to taste
                       Cashew: 4-5 ( optional)
                       Carrot: 1 (garnishing)
Method:
                1. Heat ghee or oil in a pan, add mustard seeds and allow to splutter.
                2. Add asafoetida, urad dal, curry leaves, green chilli, cashew pieces. Roast until urad dal and cashew turns light brown in color.
                3. Add rava and mix well. Roast rava until light brown in color. Allow it to cool and keep it aside
                4. Take a bowl, add yoghurt, ginger paste, salt, coriander leaves and mix well.
                5. Add this to cooled rava mixture. Add water little at a time and mix well.
                6. Allow it to rest for atleast 30 mins. Now add baking soda and mix well.
                7. Grease the idli plates. Add grated carrot at the bottom of each idli indention before pouring in the batter.

                      
               8. Add a spoonful of batter to each of the idli plates.

                 
               9. Heat water in a pressure cooker and place the idli stand in a pressure cooker. Cover  and cook for about 15 mins without the whistle.
              10. Serve with Saagu or Chutney.