Uthappam

Uthappam is a type of dosa which will be thick it will be really soft there many types of uthappam like tomato uthappam,onion uthappam etc...this is just plain uthappam.

Ingredients:

To grind:

BoiledRice/idly rice - 1 cup

Raw rice(pacha arisi) - 1 cup

Urad dhal(ulandham parupu) - 1/2 cup

Methi seeds(vendhayam) - 1 table spoon

Salt - as needed

To garnish:

Onion -1 1/2 medium sized(chop it finely)

Green chilly - 3 nos(chop it finely)

Coriander leaves - 4 table spoon

Channa dhal( kadalai parupu) - 1 1/2 table spoon

Mustard seeds - 1 teaspoon

Urad dhal (ulundham parupu) - 1/2 teaspoon

Curry leaves - 7 leaves (optional)

Oil - 2 table spoons

Method :

1.Wash and soak the things that should be ground and allow it to ferment over night.The next day you can see the batter will be raised.

2.Now in a kadai pour the oil when it get hot add mustard when it splatters add channa dhal ,urad dhal when they turn to golden brown add the chopped onions along with curry leaves and green chilly ,when the onion turns transparent stop the flame.

3. Now mix the fried onion,salt, coriander leaves(chop the leaves really fine).Now the batter is ready .

4.Now place the dosa tawa in the stove when it gets hot grease it with oil and pour 1/4 cup of batter and spread it in circular motion make the circle really small because uthappam is supposed to be thick and small.Now pour oil to its sides and cover it with the lid.

5.After a 15 seconds using the spatula flip the dosa so that it gets cooked in other side too.

Now Uthappam is ready... If you have lot of holes in the uthappam then it shows that your uthappam is soft....

Ennai vazhakai kulambu,Plantain gravy

When we can do ennai kulambu with brinjal i thought why not with vazhakai so here is what i tried ,it came out well here is he recipe..

Ingredients:

Vazhakai - 1 no

Onion - 1/2 medium sized

Tomato - 1 medium sized

Garlic - 3 nos

Tamarind - 3/4 lemon size

Chilly powder - 3 teaspoons

Turmeric powder - 1/4 teaspoon

Oil - 4 table spoons

Mustard seeds - 1/2 teaspoon

Urad dhal - 1/2 teaspoon

curry leaves - 5 nos

Salt - As required

Method:

1.Cut vazhakail and add turmeric powder 1 1/2 teaspoons of chilly powder and allow them to set for 20 mins.Soak tamarind and salt for 15 mins and take juice out of it.

2.In a tawa add oil when it gets hot add this marinated vazhakai, garlic piece and 1 curry leaf and deep fry them and keep it aside.

3.In the same tawa add mustard seeds when it splatters andd urad dhal when it turns golden brown,then add the onion and curry leaves.

4.When onion turns golden brown add the garlic and fry for 2 mins then add tomato and fry until it gets soft,then add the red chilly powder and fry for 3 mins then add the juice take from tamarind.

5.Allow this to boil for 10 mins then add this fried vazhakai and allow it to boil for 3 mins.

ennai vazhakai kulambu ready.....

Beans sambar

I believe when ever we learn cooking the first thing we try will be sambar it is easy to cook still it is important ,because at least weekly once we make sambar for rice.We can use vegetables like Drumstick,winter melon(white pumpkin)Capsicum,carrot, potato,brinjal,radish,mango,bitter guard(paavakai),chow chow,green squash(zucchini),ladies finger.

If you making sambar with brinjal,ladies finger ,capsicum,radish,green squash,bitter gaurd(paavakai) your have to fry them in oil before boiling them.OK let us go to the method.

Ingredients:

Toor dhal(thuvaram parupu) - 1/2 cup

Beans - 10 nos

Tomato - 1/2 the medium sized one

Onion - 1/4 the medium sized one

Tamarind - 1/2 the lemon size

Sambar powder - 1 table spoon

Turmeric powder - 1/2 teaspoon

Salt - as needed

For seasoning:

Oil - 2 table spoon

Asafoetida- 2 pinches

Mustard seeds - 1/4 teaspoon

Urad dhal (ulundham parupu) - 1/4 teaspoon

Jeera - 1/4 teaspoon

Curry leaves - 5 nos

Red chilly - 1 no

Coriander leaves - few (optional)

Method:

1. Soak the toor dhal for 1/2 hr and boil it in pressure cooker for three whistle.Soak the tamarind and salt with water and take juice out of it.Chop beans in to 1 inch pieces.In a kadai add the cooked toor dhal(thuvaram parupu),turmeric powder, beans ,onion and tomato. Cover it with the lid and cook it in the medium fire until the beans gets soft.
2. When the beans gets soft add the sambar powder and tamarind juice,allow it to boil until the raw smell of the sambar powder goes(it will take some 5 -7 minutes).
3. In a small kadai add the oil when it gets hot add asafoetida and mustard seeds when it splatters add urad dhal(ulundham parupu),jeera,red chilly and curry leaves,when urad dhal turns brown pour it in the samabar.You can garnish i will chopped coriander leaves.'

Sambar is ready o be served with rice now..

Note:

If you are going to make sambar with vegetables like brinjal,capsicum,bitter gaurd(paavakai),green squash(zucchini),radish,ladies finger then fry them in oil before adding them to cooked toordhal because these vegetables will taste better when they are fried in oil before cooking...

Murukku or Chettinadu thenkuzhal

Murukku or Thenkuzhal is prime snack in chettinad they make this snack to give to their relation almost in all functions .The good murukku is one which will be light yellow in color.I learnt this recipe from my mom . When i was a kid she makes it every now and then , i miss her now .Even though i started to make in my house still I miss it.I did his for diwali along with Mysore pak my next blog will be of how to make Mysore pak .

Ingredients:

Idly rice (boiled rice)/Rice flour - 2 cups

Urad(Ulandham) dhal /urad flour - 3/4 cup

Jeera - 1 teaspoon(optional)

Sesame seeds - 1 teaspoon(optional)

Butter - 2 table spoons

Oil - 2 cups

Salt - as needed

Method:

1.If you are using rice flour and urad flour then mix them along with jeera and sesame seeds butter and salt or if you are using rice then soak it for 2 hrs grind i really fine and for urad dhal roast it in tawa without oil until it turns slightly brown and then powder it and finally mix it along with other ingredients.

2.The batter should be loose than consistency of chapathi batter ,now keep it in the mould which has 5 holes .

3.In a kadai pour the oil when it gets really hot make two circles with the mould by pressing it. after few seconds turn it to he other side ,when the oil stops sizzling take it from oil.

murukku ready.......

Vendai kai moorkuzhambu Ladies finger moor kulambu

This is my favourite gravy I like to have it with all he food,this dish helps you to make use of sour curd.It is very different from all our normal gravy's or kuzhmabu for rice.

Ingredients:

Butter milk or curd - 1 cup

Coconut oil - 3 table spoon

Ladies finger or vendaikai - 4 nos

Red chilly - 1 no

Mustard seeds - 1/2 teaspoon

Curry leaves - 5 nos

Salt - as needed

Things for grinding:

Channa dal (Kadalai parupu) - 1 table spoon

Ginger - 1/4 inch

Jeera - 1 teaspoon

Coconut - 1 table spoon

Green chilly - 3 nos

Coriander seeds - 3/4 tablespoon

Method:

1.Wash and cut the Vendaikai or ladies finger as 1/2 inch pieces ,in a kadai add 1 table spoon of coconut oil when it is hot add the vendaikai or ladies finger,fry it until its slimy thing goes off.Once its slimy goes off add some water and allow the ladies finger or vendaikai to get cooked.

2.Now grind the things that are given for grinding .When the vegetable is cooked pour the grind mixture and when it boils off the stove and pour the butter milk,mix i well and add salt.

3.In a small kadai pour the2 table spoon of oil when it gets hot add the mustard and red chilly,when the mustard splatters add the curry leaves and pour it on the moor kuzhmabu.

Moor kuzhambu ready.

Note:

If you are using curd beat it up so that it becomes butter milk

• You can do moor kuzhambu without any vegetable or you can do it with vegetables like drumstick,Winter melon (pusanikai or white pumpkin) .
• Vadai moor kuzhambu is almost the same except adding vegetables you add cooked masal vadai which we do with channa dhal(kadalai parupu).

Kalkanndu vadai , Sweet vadai

This is sweet vadai .If you want to have medhu vadai but with sweet taste in it then here it is .

Ingredients:

Urad dhal(Ulundham parupu)-1 cup

Powdered Kalkanndu or sugar - 1/2 cup

Oil - 1 1/2 cup

Polythene bag - 1

Method:

1.Soak urad dhal(ulundham parupu) for 2 hrs,grind it in he grinder without adding water,because if you add water it will become too watery because sugar it self will make the batter loose.When the urad is ground almost to 75% add the sugar / kalkanndu may be in another 5 minutes your batter will be ready.

2.Take a polythene bag or Ziploc bag,use oil to grease the polythene bag take a small lemon sized ball of batter ,put it in the polythene bag and flatten it touch some oil in your finger and make hole in the centre .

3.In a tawa add the oil when it gets really hot put the vadai ,remember he fire should be below medium because the vadai will get brown fast because of the sugar,so with low fire cook the vadai,the color of he vadai will be brown.

mmmmm........... kalkanndu vadai is ready

Note:

• If by mistake you added water when grinding then add 1 tablespoon of rice flour it will help in thickening the batter.
• Cook in low fire.
• Another thing you can do if your batter is watery keep it in the fridge for 3 hrs it will get thick and try .

Ribbon pakkoda

Ribbon Pakkoda

It is a good snack and is very simple to make with less ingredients and less cooking time.This is another type of ribbon pakkoda using kadali maavu(Channa dhal) flour .

Ingredients:
Idly Rice/Boiled ponni rice or rice flour -1 cup
Channa dhal(Kadalai maavu) flour - 1 cup
Red chilly powder - 2 teaspoon
Soambu - 1 teaspoon
Butter - 1 tablespoon
Salt- As required
Oil- 2 cups



Method

1. Soak the rice for nearly 3 hrs then drain it and grind(if your using rice flour directly add the soambu and other things to it) it along with soambu and red chilly powder very fine.

2. Add the Channa dhal flour, butter and then salt mix it well and see that the dough consistent is slightly loose than chappathi dough.

3. Now make small balls (like the one we will do for chappathi) and keep it in a mould (Murukku Puzhiyum Kattai) with ribbon pakkoda chip in that .

4. Now add 3 to 4 cups of oil in a tawa when it gets heated now squeeze the entire content from the mould

5. When the pakkoda stops sizzling take it out from oil and drain it in kitchen tissue

6. Store in AIR-TIGHT container so that it will be crispy