Rice Rotis ( Patthiri)

Ingredients

Rice Flour                   2 cups

Ghee/cooking oil         1 tspn

Salt                              As per required

Method

Add 1 tspn of ghee/cooking oil and required amount of salt to 3 cups of boiling water

Reduce the heat and add the rice flour gently and keep stirring until the rice flour is cooked

At this stage 1 tspn crushed fennel seeds, 1 tbspn of grated coconut and one small sized onion finely chopped can be added (optional)

Finely blend the rice lumps to ensure that excess water evaporates (cooked well)

Allow to cool by transferring the contents into a wide plate coated with ghee

Blend the lumps smoothly and make medium size balls (cover with a damp cloth to prevent drying)

Dab a plastic sheet with oil and flatten the rice flour balls into rotis

Heat tava and fry the rice rotis evenly until done (apply ghee/cooking oil)

Can be served with chicken gravy, aloo bhaji, or with ghee and sugar

Seer Fish Cutlets

Ingredients

Potatoes, Boiled, mashed       1 medium

Onions, chopped                     1 medium

Green chilles, finely chopped 4-5

Ginger, finely chopped           1 inch

Turmeric powder                     ½ tspn

Seer fish, boiled and deboned100 gm

Egg                                          1

Bread crumbs                          1 cup

Oil for shallow fry

Method

Saute onions in oil

Add finely chopped green chilles and ginger until the raw aroma evoprates

Add turmeric powder and the mashed potatoes, stir to mix well

Now add the seer fish that has been boiled, deboned by crumbling into small pieces

Saute to mix all the ingredients well and adjust the salt

Allow it to cool and then make cutlets of your desired shape

Dip the raw cutlets into a beaten egg  bowl

Coat the cutlet with bread crumbs

Shallow fry on a pan with 2-3 tbspn of oil

Fry both sides until golden rown and serve with sauce

Vegetable cutlets

Ingredients

Potatoes, Boiled, mashed       1 large

Onions, chopped                     1 medium

Carrot, grated                          2 tbspn

Corn, boiled                            1 tbspn

Peas, boiled                             1 tspn

Green chilles, finely chopped 4-5

Ginger, finely chopped           1 inch

Turmeric powder                     ½ tspn

Spring of coriander leaves

Egg                                          1

Bread crumbs                          1 cup

Oil for shallow fry

Method

Heat oil in kadai and saute onions

Add finely chopped green chilles and ginger until the raw aroma evoprates

Add turmeric powder, mashed potatoes and all the other vegetables

Saute to mix all the ingredients and adjust the salt

Allow it to cool and chopped coriander and then make cutlets of your desired shape

Dip the raw cutlets into a beaten egg

Coat the cutlet with bread crumbs

Shallow fry on a pan with 2-3 tbspn of oil

Fry both sides until golden rown

Serve hot with sauce

Steamed Rice Strings Iddiappam Nool Puttu

 Ingredients

Rice Flour                   2 cups

Ghee/cooking oil         1 tspn

Grated coconut           1 cup

Salt                              As per required

Method

Sieve the rice flour through a fine sieve

Add 1 tspn of ghee/cooking oil and required amount of salt to 3 cups of boiling water

Reduce the heat and add the rice flour gently and keep stirring until the rice flour is cooked

Finely blend the rice lumps to ensure that excess water evaporates (cooked well)

Allow to cool by transferring the contents into a wide plate coated with ghee

Blend the lumps smoothly and make into medium size balls

Use rice strainer as a steaming utensil by placing it on a vessel with water on the stove

Coat the rice strainer with oil and sprinkle grated coconut

Use a Murku maker and make rice strings into the rice strainer

Allow the steam to pass through the rice strainer for 3-5 minutes

Sprinkle some more grated coconut and transfer contents into a casserole

Can be served with coconut milk and sugar

Steamed Rice Nuggets Koyakatta

Ingredients

Rice Flour                   1 cups

Ghee/cooking oil         1 tspn

Grated coconut           1 cup

Salt                              As per required

Seasoning

Mustard seeds             ½ tspn

Redchilly                     3-4

Urad dal                      1 tspn

Channa dal                  ½ tspn

Curry leaves                1 stalk

2 tbspn oil

Method

Add 1 tspn of ghee/cooking oil and required amount of salt to 1 ½ cups of boiling water

Reduce the heat and add the rice flour gently and keep stirring until the rice flour is cooked

Finely blend the rice lumps to ensure that excess water evaporates (cooked well)

Allow to cool by transferring the contents into a wide plate coated with ghee

Blend the lumps smoothly and make small nuggets

Use rice strainer as a steaming utensil by placing it on a vessel with water on the stove

Coat the rice strainer with oil place the rice nuggets into the rice strainer

Allow the steam to pass through the rice strainer for 5-7 minutes

Transfer them to a separate plate

Heat oil in kadai/wok and add seasoning ingredients

Now add a tbspn of grated coconut and saute until golden brown

Now add the cooked nugets and saute to mix evenly

Transfer into serving bowl

Can be served just as it is or with aloo bhaji

Vegetable Pulav

Ingredients

Rice                             2 cups

Chopped Vegetables   ½ cup (beans, carrots or cauliflower, peas etc)

Ginger garlic paste      1 tbspn

Green chillies              3-4

Turmeric                      ½  tspn

Tomatoes                     1 large size

Garam masala              1 tspn

Mint leaves                  2-3 stems

Coriander leaves         handful

Bay leaves                   1

Cardamom                  2

Cinnamon                    1 small piece

Clove                           2

Vanaspathi/Dalda       3 tbspn

Method

Heat 3 tbspn vanaspati/dalda in cooking pot/pressure cooker

Add 2 each of cardamom and cloves, cinnamon stick and bay leaf

Now put the strained rice into the pot and stir until the rice turns white

Now add the chopped vegetables, slit green chillies and stir with a little salt and garam masala

Add 4 cups of boiling water adjust salt and stir well

Add chopped tomatoes and chopped mint and coriander leaves and cook with lid covered.

Serve vegetable pulav with raita, bhagara bhaingan/ mirchi ka salan

Fenugreek Methi Chicken

Chicken pieces            250 gms

Fenugreek leaves         2 bunches destemmed

Tomatoes                     3- 4 medium size

Onions (chopped)       1 small size

Ginger garlic paste      1/2 tbspn

Red chilly powder      1 ½  tbspn

Turmeric powder         ½ tspn

Salt                              As per requirement

1 ½  tbspn oil

Method

Marinate chicken with 2 tbspn of curd, ginger garlic paste and salt for an hour

Heat oil in kadai/wok and add chopped onions and saute

Add ginger garlic paste and saute, now add turmeric and chilli powder

Add the washed leaves and saute

Now add the marinated chicken pieces and saute until oil leaves

Now add chopped tomatoes and salt

Stir well and cook with lid cover (pressure cook if needed)

Adjust salt and consistency of gravy (evoprate excess water for thicker gravy)

Serve with bread, rice, chapatis, rotis, puris and rice dishes