Coconut Chutney kerala

Grated coconut 1 cup

Chopped Ginger ½ inch

Green chillies 3

Coriander leaves for garnishing

Salt  as required

Tamarind/lemon juice 1tspn

Seasoning

Mustard seeds ½ tspn

Redchilly 1

Urad dal-1 tspn

Channa dal ½ tspn

Curry leaves

1 tbspn oil

Method

Blend coconut, chopped ginger, green chillies, salt, tamarind/lemon juice with ¼  cup of water coarsely

Separate into a serving bowl

Add the seasoning ingredients into the hot oil and saute until the dals give out a roasted aroma

Allow the seasoning to cool before adding it to the coconut chutney

Garnish with chopped coriander

Can be served with Idli , Dosa , Vada , Rava Dosa

Steamed Rice cake Puttu

Preparation of rice flour

• Soak 1 cup rice for 2-3 hours, drain for 20-25 minutes and powder in a mixie/food processor
• Use a medium sieve to sieve the powdered rice
• Fry the powder in a thick bottomed vessel until steam rise up from the powder (ensure continuous frying until done)
• Allow it to cool off by spreading on a paper
• Can be stored for not more than 2 days

Puttu Maker

Puttu Preparation

Ingredients:

Rice flour -1 ½ cup

Grated coconut- 1 cup

Water 1 ½ cup

Salt as per requirement

• Take the desired amount of rice flour in a deep bowl
• Sprinkle salt water into the bowl and dampen the rice flour uniformly (use a fork to sift the flour)
• The right mixture would be when  you gather the damp four into your palm and it makes a soft lump (would hold lightly and not crumble)
• Sprinkle the bottom of the puttu container (with the perforated plate) with grated coconut
• Fill the damp rice flour into the puttu container without over stuffing
• Sprinkle some more grated coconut on top and cover with the lid
• In the mean time heat a cooker with 3-4 cups of water with the lid on (remove the whistle)
• Place the puttu container on the whistle holder in such a way that steam from the cooker passes through to steam the damp rice flour
• Is steamed when steam escapes the puttu cover within 4-5 minutes
• Can be removed and contents served onto a plate by inverting the puttu container
• Can be served with sugar and milk, bananas, coconut stew (veg or non-veg), green gram curry(cheruvaiyar khutaan) or kadala khutaan

Masala Dosa

Ingredients for Dosa Batter

Urad Dal(Black Gram) ½cup

Rice                               2 Cup

Methi(Fenugreek)          1tbspn

Cooked rice                  ½ cup

Soak above ingredients 3-4 hours

Grind to paste

Mix the batter well with the required amount of salt and leave overnight to sour

Making Dosa

Heat dosa pan

Wipe the pan with cotton  dipped in cooking oil

Sprinkle water to check th heat (makes a spluttering sound)

Scoop the batter and pour it in the center of tawa/pan

Using the batter ladle make circular movement moving from the centre outwards

When the water slightly evaporates, drizzle ghee or butter on the dosa

Use spatula to fold the dosa when it turns crisp and golden brown

One can fold in Aloo masala in the centre or red chutney before folding the dosa

Serve with chutney/ sambar

Link Aloo Masala

Aloo Masala-Dosa

Ingredients

Boiled Potatoes 2 

Sliced Onions    1 medium size

Green chillies     4-5

Ginger               1 ½ tspn

Mintleaves few leaves

Turmeric            ½ tspn

Salt for taste

Seasoning

Mustard seeds ½ tspn

Redchillies       1-2

Urad dal(Black gram)-1 tspn

Channa dal(Bengal gram) 1 tspn

Curry leaves

1 tbspn oil

Method

Heat oil in kadai and add the seasoning ingredients

Add the sliced onions, chopped ginger and green chillies and saute

Add turmeric powder and the slightly crushed potato into the kadai and mix well

Adjust the required amount of salt (since the potatoes are boiled with salt)

Garnish with chopped mint

Serve as stuffing in dosa, bonda or accompaniment to roti, poori etc

Idli

Idli

Ingredients for Idli Batter

Urad Dal(Black Gram) ½ccup

Rice                               2 Cup

Cooked rice                   1 cup

Soak above ingredients 3-4 hours

Grind to paste

Mix the batter well with the required amount of salt and leave overnight to sour

Making Idlis

Wipe the idli moulds with cotton dabbed in cooking oil(to prevent idli sticking into the idli moulds)

Pour the required batter into the moulds

Place them in the idli container with the required amount of water to steam
You can also use the microwave(Sprinkle little water in the molds and the put the batter) and cook 3-5mins

Remove the idli’s after it is cooked into a casserole (check if the idli is cooked by pricking it to see if comes out clean)

Serve the hot idlis with chutney/sambar

  

Rose Cookies

All purpose flour (maida)               250 gm

Rice flour                                      50gm

Sugar                                            100 gm

Vanilla essence                              1 tsp

Egg                                               1

Coconut milk                                 1 small cup

Salt                                                a pinch

Cake seeds (optional)                    1 tsp

Oil for deep frying

Method:

Mix all the ingredients with water and make a batter ( It should not be too thick or too thin).

You get the rose cookie moulds in the market.  Heat the oil in a wok/kadai and place the mould in it and allow the mould to get hot.  Then Take the mould and dip the edge of it into the batter and immediately into the oil and keep shaking it till the batter slides into the oil in the shape of the mould.  Fry it both sides till golden brown.  Keep repeating the process till the batter is complete.  The crisp rose cookies are ready.  When cool you can store it in an air tight container.           

                                  

Rava Ladoo Semolina Sweet

Rava                         200 gm

Sugar (powdered)     150 gm

Ghee/ clarified butter 2 table spoon

Raisins                      10-15

Cashew nut               10-15

Milk                          1 small cup

Cardamom powder   1 tsp

Method:

In a pan heat the ghee, add the raisins and chopped cashew nuts, rava and fry it nicely till light brown, add the sugar and  cardamom powder and remove from the stove.  Add warm milk little by little and make round balls with the mixture.  When cool, store it in an air tight container.   You can keep for about a week.