Kanjeevaram Idli and Chutney

Ingredients :

• Raw rice 2 cups [Heaped]
• Whole black gram [Dehusked] -  2 cups [Levelled]
• Salt - As required
• Oil - 5 tbl sp
• Melted ghee - 4 tsp
• Whole black pepper - 2 tsp
• Cumin seeds - 2 tsp
• Fresh thick curd - 1/2 litre
• Cooking soda - 1/4 tsp.

Method :

Soak dal and rice together for 2 to 3 hours. Then grind till coarse rawa consistency. [Batter should be thick]. Do not add washed water. Allow to ferment till next day. Before steaming add oil, ghee, pepper, cumin, curd and soda, to the batter. Grease big cooker plates and pour batter for 1 inch thickness. Steam till it is cooked. [Approximately for 30 to 40 mins]. Your kanjeevaram idli is ready. Serve hot along with coconut chutney, or Idli chillie powder [Melagapodi].



                                                    Curd Idli

Ingredients :

• Raw rice - 2 cups [Heaped]
• Black gram - 1 cup [Dehusked]
• Cumin seeds - 2 tsp
• Black pepper - 2 tsp [Whole]
• Bengal gram dal - 1 tbl sp
• Rock salt [Kal uppu] - As required
• Sour thick curd - 2 cups
• Green chillies - 8
• Cooking soda - 1/2 sp
• Oil - 4 tbl sps.

Method :

Soak dhal and rice separately for 2 hours. Grind dhal with just enough water till frothy. Grind rice with green chillies till coarse rawa consistency. Mix both together with sour curds and salt before removing from grinder. Put pepper, cumin seeds, and bengal gram dhal on top of the batter and close with a lid. Allow to ferment for 15 to20 hours. Next day before preparing idlis, pour hot oil and soda, to the batter. Mix well and pour on greased cooker plate, for 1 inch depth. Steam till cooked. [Approximately 1/2 an hour].

Variation :

Finely cut coriander leaves, curry leaves and ginger can be added to the batter before steaming
In all curd based idlis use thick sour curd only for better results.



                                                    Rawa Idli

Ingredients :

• Fine rawa - 2 cups [Heaped]
• [Bombay rawa]
• Oil and ghee - 5 tbl sps
• Green chillies - 6 to 7 [Chopped]
• Sour thick curd - 2 cups
• Finely cut onions-  1/2 cup
• Cut coriander leaves
• and curry leaves  - 2 tbl sps
• Cooked peas - 1/2 cup [Optional]
• Salt - As per taste
• Cooking soda - 1/2 tsp.

For Garnishing :

• Grated carrots - 2 tbl sps
• Grated fresh  coconut - 2 tbl sps

For Seasoning :

• Mustard seeds - 1/4 sp
• Black gram dhal - 1/2 sp
• Bengal gram dhal - 1 tsp
• Broken cashewnuts - 1 tbl sp.

Method :

Mix roasted rawa with curds without forming lumps.Then heat oil, add seasonings ans finely cut onions.Fry for 2 to 3 mints in medium flame.Pour over curd, rawamixture with salt, chopped chillies, cut coriander leaves, curry leaves, and soda. Then mix well and immediately pour in greased idli plates and steam for 7 to 10 mins till cooked. [To add carrots or coconut, sprinkle it on greased idli plates and then pour rawa mixture on top].

For best results pre heat pressure cooker with water first and then keep idli plates inside.


Variations :

Same measurements can be used for vermicelli [Sameya]. If vermicelli is thick adjust curd level according to that. Both rawa and vermicelli can be mixed equally in the same recipe. Samba wheat rawa can also be used. Use more curd for that, soak in curd for 10 to 15 mins and then steam.

To prevent worms in rawa, dry roast till it becomes luke warm. cool and then preserve in air tight containers.



                                                    Green Gram Dhal Idli


Ingredients :

• Green gram dhal - 1 cup
• Grated fresh coconut - 1  1/2 tbl sps
• Green chillies - 6
• Asafoetida - 2 pinches [Powder]
• Thick sour curd - 1/2 cup
• Cooking sods - 1/2 sp
• Salt - As per taste
• Oil - 1 1/2 tbl sps
• Mustard seeds - 1/4 sp.

Method :

Soak dhal for 2 hours. Then grind coconut, green chillies, asafoetida, and salt to smooth paste. Grind dhal separately without adding water till coarse rawa consistency. Mix both the ground paste together with sour curd. Heat oil and spultter mustard seeds in it and pour over the batter with soda. Mix well and steam idlis in usual way immediately. [No need to ferment this batter].



                                         Bajra Idli [Kambu]

Ingredients :

• Bajra - 2 cups [Heaped]
• Boiled rice - 1 cup
• Red gram dhal [Tuar] - 1 cup
• Rock salt - As per taste
• Oil - 3 tbl sps
• Cooking soda - 3/4 sp.

Method :

Soak bajra and rice together for 6 hours in enough water.soak dhal separately for 1 hour. Grind dhal to smooth frothy paste and bajra- rice mixture to coarse rawa consistency. Mix both together with salt. Allow to ferment for 20 hours. Next day pour hot oil which is seasoned with mustard seeds to the batter along with soda. Mix well and steam idlis as usual. Serve hot with onion chutney.

Pavaka Thoku [Bitter Gourd ]

Ingredients :

• Tender bitter gourd [Pavakai] - 1/4 kg
• Onion  - 3 to 4  [Big cut into very small]
• Green chillies - 4 to 5 [Cut into small pieces]
• Seasame oil [Nalyannai]- As required for frying
• Salt - As per taste
• Turmeric powder - 1/2 sp
• Red chillie powder - 2 sp
• Jaggery - Small lemon size
• Curry leaves - Little.

For Grinding Masala :

• Fresh grated coconut - 2 tbl sp
• Tamarind paste - 1 sp
• Coriander seeds - 1 hand full
• Dry red chillies - 10 to 12.

[Fry coriander seeds, dry red chillies, tamarind paste, in 2 sps of oil in kadai and remove from the gas. In same kadai add the grated coconut and mix well. Then grind in the mixcer and form to a fine paste.]

For Seasoning :

• Mustard seeds - 1 sp
• Urad dal - 1 sp
• Methi seeds - 1 / 2 sp
• Curry leaves - Little
• Seasame oil - As required.

Method :

First take one deep bottom vessel and keep it on the gas. Pour oil to that, add mustard seeds, urad dal, to that, when the mustard seeds splutters and the dal turns in to golden brown, add the tiny cut onions to that. Fry for 10 mins till the onions change into brown colour. Then add the cut bitter gourd to that and fry for some more time. When the bitter gourd change in to light brown colour, add salt, jaggery, red chillie powder and fry for 5 mins. Pour required water and grind masala to that and mix well. Simmer the gas and allow to boil till the gravy becomes thick and dry. Then remove from the gas. Transfer the gravy to other container and allow to become cool. Keep in fridge. Serve with roti, steamed rice, and dosa. Enjoy tasty pavaka thoku.

Kesar Peda

Ingredients :

• Sugarless kova [Mawa] - 500 gms
• Saffron - Little
• Powdered sugar - 1 cup
• or Kesar syrup - 2 tbl sps
• Yellow colour - A pinch
• Cardamom powder - 1/2 sp.

Method :

Buy ready mawa [Sugarless] available in market. [Select mava which is white in colour]. Then crumble the kova, add saffron which is dissolved in warm milk along with powdered sugar. Then heat it in a kadai stirring constantly till it bubbles. Add colour and cardamom powder to it.  Remove from fire, mash it with wooden masher in circular motion, till it becomes fine and thick. Prepare balls and flatten it.

Note :

If you are using kesar syrup, omit powdered sugar and saffron. Directly mix it with mava and heat.

Mochai [Fresh Green beans] Kuzhambu

Ingredients :

• Fresh green beans [Field beans] - 250 gms
• Potato - 2 [Cut into dices]
• Small onions [Sambhar venkayam] - 10
• Green chillies - 3 to 4
• Red tomato - 1 [Big cut into pieces]
• Cashewnuts - 4 to 5
• Dhania powder - 1 sp
• Red chillie powder - 2 sp
• Tamarind paste - 1 sp
• Oil - 2 tbl sp
• Cumin seeds - 1/2 sp
• Cinnamon - 1/2 inch piece
• Cloves - 2
• Coriander leaves - Little [Finely chopped]
• Fresh grated coconut - 2 sp.

For Grinding Masala :

Take onion, green chillie, coconut, cashewnuts, tomato, dhania powder, red chillie powder, tamarind paste to gether in mixer.


Method :

First take one kadai and  boil green beans and  potato adding salt, turmeric powder with enough water. Then take one pressure pan pour oil to that, add cinnamon, clove, cumin seeds when it splutters, add grained masala and fry for 3 mins in lower flame. Then add the boiled green beans to that and close the pressure pan and wait for 2 whistles to come. Remove from the gas. After the pressure goes open the lid and garnish with chopped coriander leaves. Serve with steamed rice, roti etc. 

Ragada Pattice

Ingredients :

• White dry peas [vellai pattani] - 1/2 kg
• Potato - 2
• Green chillies - 2 to 3 [chopped]
• Onion - 3 [finely chopped]
• Jaggery - 1 small lemon size
• Boonthi - Little
• Sev - Little
• [Thin yellow colour, which is used to sprinkle in Bhel/Sev Puri also]
• Turmeric powder  - 1/2 sp
• tamarind paste - 1/2 sp
• Salt - As per taste
• Amchur powder - 1/2 sp
• Red chillie powder - 1 1/2 sp
• Fresh chopped coriander leaves - Little.

Method :

Soak the peas during previous night. Then add salt, turmeric powder, potatoes and pressure cook till 3 whistle comes. After the pressure leaves open the cooker, add red chillie powder, amchur powder, tamarind paste, jaggery, chopped green chillie, 1/2 portion of chopped onion and mix well. Again close the cooker and wait for 1 whistle to come. Then simmer it for 15 mins. Then remove from the fire. Wait for 10 mins,open it and garnish with remaining onion and chopped coriander leaves. Before serving, garnish with sev, boonthi, sweet chutney, green chutney. 


                                                                    Pattice

Ingredients :

• Potatoes - 1/2 kg
• Salt - As per taste
• Red chillie powder - 2 sp
• Cumin seeds - 1 sp
• Chat masala powder - 1/2 sp
• Oil - As required
• Chopped coriander leaves - Little
• Tomatoes 1 [Cut into small pieces].

Method :

Boil and peel and mash potatoes. Add salt, chat masala powder, red chillie powder, cumin seeds, coriander leaves, mix well and make a thick dough. Make small vadas [Like cutlet] with this dough. Press with your palm to make into 1 inch thickness approx. Place it over a greased tava 4 or 5 at a time. Pour / spread oil all over and turn the other side. When it is golden on both sides remove from heat.

How to serve :

Keep three of these patties on a serving plate. Pour ragada on the top of patties, add sweet, and  green chutneys, chopped onion, pieces of tomatos, sprinkle sev, boonthi and coriander leaves.

Nawabi Paneer Curry

Ingredients :

• Paneer or Cottage Cheese - 200 gms
• Boiled green peas - 1 cup
• Garlic - 3 flakes
• Chopped cashewnuts - 2 tbl sps
• Ginger - 1/2 inch piece
• Onion - 1 big [Chopped]
• Coconut milk - 1/2 cup
• Ghee - 4 tbl sp
• Green chillies - 4 to 5 [Chopped]
• Beaten curd - 3 tbl sps
• Beaten cream - 4 tbl sps
• Salt - As per taste.

Grind together :

• Cumin seeds - 1/2 sp
• Cloves - 3
• Turmeric powder - 1/2 sp
• Cardamoms - 4
• Chillie powder - 1 tsp
• Grated coconut - 1/4 cup.

Method :

Cut paneer into cubes and deep fry. Soak cashewnuts in boiling water for an hour. Heat ghee and fry onions till brown, add ginger garlic paste, grained masala and fry well. Add green chillies, coconut extract, curds, cashewnuts, paneer, salt, and simmer for 10 mins. Add beaten cream and bring to boil. Serve hot with kulcha, roti.

Variation :

Instead of paneer, use cubes of potatoes and green peas, or mixed vegetables.

Note : After deep frying paneer, immerse it in warm water till required. [This helps the paneer to be soft.].

Kulcha [Plain]

Ingredients:

• Maida - 4 cups [Heaped]
• Dry yeast - 2 tsps
• Oil - 2 tsps
• Salt - 1 tsp
• Luke warm water - Enough to mix the dough.

Method :

Dissolve yeast in half of warm water and keep in a warm place for 10 to 15 mins. Then mix salt and oil with flour. Pour dissolved yeast mixture and gather dough with finger tips, using more warm water for mixing the dough. Close with a wet muslin cloth and allow the dough to double in its volume. [nearly 3 to 4 hours] Then make even sized balls and roll into thick round chappathi using maida for dredging. Roll with a rolling bin into thick 1/4 inch inch thickness circle. Then pull one end to make it tear top shape. Apply water on top of the kulcha and turn over to hot pan so that water applied part sticks to the pan. Close the lid and allow to puff up in a medium flame. Turn the pan upside down and cook the other side on direct flame till top turns light golden colour. Serve hot with little butter applied on top.Garnish with chopped coriander leaves, and fried seasame seeds.

Note : Do not use non-stick pan for this. An aluminium pan with handle is necessary. [Pan should not be deep.].