Idiyappam

Ingredients:-

Rice flour-1 Cup

Warm water-1 Cup

Salt-1/4 spoon

Process:-

1.Fry the Rice flour for 1-2 mins.

2.When smell starts coming switch off the stove.

3.Add salt and pour the warm water.

4.Mix with wooden spatula.

5.When it slightly cools down mix with your hands and make a soft dough.

6.Take a part of dough and place in the idiyappam presser.

7.Squeeze on the oiled idli plates to form idiyappams.

8.Cook in the steamer for 8-10 mins.

9.Serve Idiyappam with Coconut milk or with kurma.

Vegetable Kurma

Ingredients:-

Onion-1(finely chopped)

Carrot-1(Chopped)

Beans-5 to 10 (Chopped)

Cauliflower-5-10 pieces

Turmeric powder-a pinch

Yoghurt-1 spoon

Salt - to taste

Oil-2 spoons

Cinnamon-1

Coriander leaves-15 leaves

Masala powder-2 spoons(Chilli powder-1 spoon,Coriander powder-2 spoons)

Coconut milk-1/4 Cup(lesser amount is also ok)

To Grind:-

Green chilli-1

Cinnamon,Clove-1 each

Fennel seeds(Sombu)-1 /2 spoon

Garlic-2 pieces

Ginger-a small piece

Cashew-5 pieces

Grind the above to a fine paste by adding water.

Process:-

1.Heat oil in the pan and add cinnamon.

2.Saute onion till they turn translucent.

3. Fry Carrot and beans for few mins.

4.Add the ground mixture and stir it till the smell changes.

5.Fry Cauliflower and mix water after smell changes.

6.Mix turmeric powder,Salt and masala powder and cook for 5 mins.

7.Once the vegetables are cooked add yoghurt and mix well.

8.Add coconut milk and stir well and cook for 2 mins.

9.Swith off the stove and leave it for few mins for the flavors to fuse together.

10.Garnish with Coriander leaves and serve hot.

Goes well with Barotta,Chappathi and Idiyappam.

Plain Parotta

Ingredients:-

All purpose flour(Maida flour)-1 Cup

Salt-to taste

Warm water-1/2 cup

Butter-2 spoons

Process:-

1.Mix flour,salt with warm water to form a smooth dough.

2.Knead nicely for 10 mins and keep it aside for 10 mins.

3.Make small balls and make into large rounds(like chapathi) using rolling pin.

4.Apply a thin layer of butter on top of the chapathi.

5.Roll it up into a long roll.

6.Now coil the rolled up dough with no gaps between circles and keep it aside for 10mins.

7.Lightly press by touching butter in fingers to make small rounds.(chapathis) Or rolling pin can be used.

8.Deep fry on the Tava by turning both sides.

9.Parotta is ready to serve.

Simple Mutton/Chicken Curry

Ingredients:-

Mutton/Chicken-500gms

Large Onion-2(finely chopped)

Cumin seeds-1 spoon

Ginger Garlic paste-1 1/2 spoon

Turmeric powder-1/4 spoon

Salt-to taste

Oil-2 spoons

Masala powder-2 spoons(Chilli powder-1 spoon,Coriander powder-2 spoons)

Coriander leaves-15 leaves

Process:-

1.Wash the Mutton/Chicken well.

2.Mix with salt and turmeric powder and keep it aside.

3.Heat oil in pressure cooker.

4.Add Onion and fry it till it turns brown.

5.Add Cumin seeds and fry it for few mins.

6.Fry Ginger garlic paste till the smell changes.

7.Bring Mutton/Chicken and mix it well.

8.Add masala powder and stir it well.

9.Add enough water and leave it for 4 whistles for Chicken and 7 whistles for mutton.

10.After steam releases,open it and boil it for the required consistency.

11.Goes well with rice,Chapathi,Barotta,Dosai and idli.

Egg (Muttai) Parotta

Ingredients:-

Fried(cooked) Parotta-3

Onion-2(finely chopped)

Tomato-1(finely chopped)

Green chilles-2(finely chopped)

Curry leaves-10 leaves

Coriander leaves-15 leaves

Turmeric powder- a Pinch

Oil-4 tea spoon

Salt-to taste

Cashew-5 pieces

Chicker or mutton curry-Small quantiy(2 table spoons)

Carrot-1(optional-for decoration)

Eggs-4

Process:-

1.Break or Tear the parotta into tiny pieces.

2.Heat the oil in pan and fry Cashew,Chilles and Curry leaves.

3.Add Onion and fry till it turns brown.

4.Add Tomatoes and fry it.

5.Then mix turmeric powder.

6.Add the parotta to it and fry it for 3mins.

7.Break and pour the eggs and mix it well and add salt.

8.Add Chicken/Mutton curry and fry it till curry mixes well with parotta.

9.Garnish with coriander leaves.

10.Decorate with carrot and coriander leaves and serve hot.

Note:-

U can prepare Egg barotta with leftover curry.No need to prepare curry specially for this.Taste will be delicious.

Simple Semiya Payasam

Ingredients:-

Semiya(Vermicelli)-1/4 Cup

Sugar-1/4 Cup(depends on taste)

Water-2 Cups

Milk-1/2 Cup

Ghee-1/2 Spoon

Cashew and Raisins-10-15 piece each

Cardamon-1

Process:-

1.Fry Cashews,Raisins and Cardamon in a pan and keep it aside.

2.In the same pan fry Semiya(Vemicelli) till it turns light brown.

3.Add water and boil it till semiya cooks.

4.Add Sugar and stir well.

5.Mix milk and boil for few mins in sim flame.

6.Add Cashews,Raisins and Cardamon.

7.Payasam is ready.It can be served hot or cold.