MEDHU VADAI OR UZHUNTHU VADAI

CREATOR : SRIYA   PREPARATION TIME : 5 HOURS
COOKING TIME  : 1 HOUR
TOTAL TIME : 6 HOURS BREAK FAST CUISINE:  SOUTH INDIAN
SERVES : 7
INGREDIENTS :
(1 CUP = 250 ML)
2 cups urad dal
1 teaspoon cumin seeds
1 teaspoon black peppercorns,
2 sprig curry leaves, chopped
3 medium onion, finely chopped
4 green chilies, chopped
1 tablespoon finely chopped ginger
salt to taste
2 tablespoon semolina or rava sooji
oil for deep frying
water needed for grinding
INSTRUCTIONS :                 BATTER MAKING :
First soak the urad dal for 4 hours .
Grind the soaked dal to a smooth batter with little water if required. The batter should be thick.
Add the pepper, onions, curry leaves, cumin seeds, green chillies  and salt and add rava and mix it very well.
Take a bowl of water. Apply some water from the bowl on both your hands.
Take some batter in your right hand from the bowl. Give it a round shape.
With your thumb make a hole in the center. Shapes like a doughnut.
                          HOW TO MAKE VADA :
Take a kadai  and heat oil. Once the oil becomes hot, slid the vada into the hot oil.
Once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.
Fry them till crisp and golden. Fry the remaining batter like this and fry them.
Serve the medu vada, hot or warm with sambar and coconut chutney.

VEN PONGAL

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 35 MINUTES BREAKFAST CUISINE  : SOUTH  INDIAN
 SERVES :  4
(1 CUP = 250 ML)
INGREDIENTS :
1 cup regular rice or RAW RICE
1/2 cup moong dal
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 inch ginger finely chopped
5 cups of water
salt as required
1 teaspoon cumin seeds
1 teaspoon black pepper
2 sprig curry leaves
15 cashews nuts
6 tablespoon ghee
INSTRUCTIONS :
First take moong dal in a pan and  heat them still aroma comes.
Now take them in a bowl and add rice and add water to it and rinse them.
Take a pressure cooker and add the rice and moond dal and add the black pepper, cumin seeds, asafeotida, chopped ginger. Also add salt as per taste.
And add water to the required amount and pressure cook them 8 whistles.
Take a small pan, heat 5 tablespoon ghee and add cumin seeds. Let them splutter. Add cashews. fry till the cashews become light golden then add 1 tsp black pepper and curry leaves. Stir them and fry them well.
Now pour this entire tempering on the pongal and give a nice stir.
Serve hot with coconut chutney or sambar.

PUTTU KERALA STYLE

CREATOR : SRIYA   PREPARATION TIME : 5 MINUTES
COOKING TIME : 20 MINUTES
TOTAL TIME : 25 MINUTES BREAKFAST CUISINE  : SOUTH INDIAN
 SERVES :  2 PUTTU
(1 CUP = 250 ML)
INGREDIENTS :
1 cup puttu flour OR Rice flour
1 cup water
1 1/2 teaspoon salt
1 cup fresh grated coconut
3 cups water for steaming
INSTRUCTIONS :
                           FLOUR MIXTURE :
Take 1 cup puttu flour in a mixing bowl add salt and add water and mixed it well and form lumps like texture.
Gather the lump flour mixture and  for checking consistency, when you press this flour lump more, then it breaks and crumbles. This should be the texture of the flour.
If the mixture is too dry means add little water sprinkle to it and makes flour lumps.
                     MAKING PUTTU :
Pour 3 cups of  water in the base vessel of the puttu kudam. Keep on stove top and let it get heated.
Place the perforated disc inside the cylindrical vessel. Then add 3 tablespoons fresh coconut in the cylindrical vessel of the puttu kudam and spread evenly.
Then gently add the puttu flour till it reaches half of the cylindrical vessel.
Again add 2 to 3 tablespoons of grated coconut and spread evenly. Then add the puttu flour again.
Cover the top portion with 2 to 3 tablespoons of grated coconut and spread evenly. Cover with the top lid.
Place the cylindrical portion on top of the base vessel in which the water must have come to a boil.
Steam puttu on medium flame till you see steam releasing from the top vents of the cylindrical vessel. Then switch off the flame.
Remove the cylindrical part from base vessel and then using a wooden skewer remove the steamed puttu.
Serve puttu warm with kadala curry, pappadam and with nendaram pazham.

SOFT IDLI

CREATOR : SRIYA   PREPARATION TIME : 8 HOURS
COOKING TIME : 25 MINUTES
TOTAL TIME : 8 HOURS 25 MINUTES BREAKFAST CUISINE  : SOUTH INDIAN
 SERVES :  25 IDLI'S
(1 CUP = 250 ML)
INGREDIENTS :
2 cups idli rice
        OR
2 cups parboiled rice
1/2  cup whole or split urad dal white
1 teaspoon fenugreek seeds
4 cups water for soaking rice
2 cup water for soaking urad dal
1/2 cup water for grinding urad dal or add as required
1 cup water for grinding rice or add as required
2 teaspoon rock salt
INSTRUCTIONS :
                                     SOAK RICE AND DAL :
Rinse both the rice and urad dal and  fenugreel seeds and soak it in a separate bowls for 5 hours.
                                       BATTER MAKING :
Drain the soaked rice, urud dal and fenugreek and reserved the water.
Grind the urad dal, methi seed with 1/2 cup of the reserved water grind till you get a smooth and fluffy batter.
Remove the urad dal batter in a bowl and keep aside.
Grind the rice in to make a smooth batter.
Mix both the batters together in a large bowl or pan. Add salt and mix well.
Cover and let the batter ferment for 9 hours.
After the fermentation the batter will becomes double the amount.
                                        IDLI MAKING :                             
Grease the idli moulds, pour the batter in the moulds and steam the idli in a steamer.
Steam for 10 minutes and serve the steaming hot idli with coconut chutney and sambar.

PANIYARAM SAVOUR FLAVOUR

CREATOR : SRIYA   PREPARATION TIME : 5 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 30 MINUTES BREAKFAST CUISINE  : SOUTH INDIAN
 SERVES :  3
(1 CUP = 250 ML)
INGREDIENTS :
2 cups idli batter
1 medium size onion finely chopped
2 green chilies finely chopped
1 pinch asafoetida
2 tablespoon chopped curry leaves
1 teaspoon mustard seeds
1/2 teaspoon urad dhal
oil as required
salt as required
INSTRUCTIONS :
Take a pan keep on stove top and pour oil as required and add mustards seeds and urad dhaal and makes to tempered.
Add the chopped onions, green chilies and  mix well.
Add the tempered ingredients to the idli batter and add salt and mix it well.
                    MAKING PANIYARAM :
Heat the paniyaram pan. Add a few drops of oil. Pour spoonful of the batter 3/4 of the paniyaram mould and  cook for 3 minutes on a low or medium flame.
Turn paniyaram with the help of a wooden skewer.
Now allow the other side to get cooked and crisp.
After cooked take the paniyaram and store it in hotcase and serve hot with coconut chutney or with sambar.

IDIYAPPAM RECIPE

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 15 MINUTES
TOTAL TIME : 25 MINUTES BREAKFAST CUISINE  :  SOUTH INDIAN
 SERVES :  10
(1 CUP = 250 ML)
INGREDIENTS :
1 cup rice flour
1 cups hot water for kneading
salt  as required
1/2 cup fresh grated coconut
2 cups water for steaming
INSTRUCTIONS :
                                              ROASTING RICE FLOUR :
Heat a pan. Keep the flame to a low and add rice flour still for 5 minutes.
When you see steam appearing from the rice flour, then switch off the flame. Remove the rice flour in a mixing bowl or pan.
Grease oil on an idli pan or a steamer pan and keep ready.
                               DOUGH KNEADING :
In the same pan add water and salt. Let the water come to a boil then switch off the flame.
Then add the hot water in the rice flour and  mix very well and  knead.
Knead to a smooth and soft dough.
                           IDIYAPPAM MAKING :
Heat 2 cups water in a pan or pressure cooker and let it come to a boil. Keep water on low to medium flame.
Take the disc meant for making the idiyappam.
Prepare a log from one portion and place it in the idiyappam maker. Grease the idiyappam maker with some oil or water before you place the dough in it.
Cover the rest of the dough with a kitchen towel. Now press the idiyappam  maker directly on the idli moulds in a round circle.
Sprinkle some grated coconut on top of each idiappam.
Now place the idli stand in the pan. Cover pan with a lid, cook for 10 minutes.
Then remove the idli stand from the pan.
Serve idiyappam with veg korma, or sweetened coconut milk.