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.

MASALA CHAI MAKING

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 5 MINUTES
TOTAL TIME : 15 MINUTES BEVERAGES AND DRINKS CUISINE  :  INDIAN
 SERVES :  2
(1 CUP = 250 ML)
INGREDIENTS :
2 cups water
5 teaspoon sugar
2 teaspoon tea powder
1/2 cup milk
MASALA MAKING :
½ inch cinnamon
3 green cardamoms
2 cloves
1 inch ginger
INSTRUCTIONS :
Take masala making ingredients and take it  in a mortar-pestle or grind it in a mixer grinder. Crush coarsely and keep aside.
                      MASALA CHAI MAKING :
Heat small pan with a handle, heat water come to a boil and then add the crushed spices. Boil the spices along with the water for 3 minutes.
Add sugar as per taste Now add 2 teaspoon tea powder. Boil for 5 minutes.
After add milk. After adding milk boil for 3 minutes  and then switch off the flame.
Pour the tea through a tea strainer directly in the cup. Serve masala chai hot.

VANILLA SPONGE CAKE MAKING IN PRESSURE COOKER

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 50 MINUTES
TOTAL TIME : 1 HOUR DESSERTS CUISINE  :  INDIAN
 SERVES :  1 SMALL CAKE
(1 CUP = 250 ML)
INGREDIENTS :
1 cup all purpose flour OR maida
1/2 teaspoon baking powder
1 teaspoon vanilla essence
1/4 cup salted butter
1/2 cup sweetened condensed milk
3 tablespoons sugar
1/4 teaspoon salt ( IF USING UNSALTED BUTTER )
1 cup water
1 cup sea salt
     OR
1 cup sand in pressure cooker
INSTRUCTIONS :            HOW TO MAKE CAKE IN COOKER :
Take a 5 litre pressure cooker. Remove the gasket (rubber ring) from the lid. Also remove the vent weight (whistle).
First grease a round pan very well with some butter. Keep aside.
Now place the cooker on a low flame on a stove top.
Keep the flame low sim. Also add 1 cup sea salt in the cooker. Spread the sea salt evenly in the cooker.
                                  CAKE BATTER :
Seive the flour and baking powder and add it to the bowl.  Add 1 cup all purpose flour (maida) and 1/2 teaspoon baking powder in the seive.
Sprinkle 1 teaspoon vanilla extract or 1/2 teaspoon vanilla essence all over the flour. You can also add vanilla extract later after mixing the batter.
In a pan, take salted butter, condensed milk, sugar and 1 cup water, heat this mixture on a low flame.
Let this mixture come to a boil on a low flame, then immediately add it in the flour mixture.
If the batter becomes thick, add some water to it and mix it well.
Now pour the batter in the pan. Gently shake the pan or tap the sides.
Keep a heat proof stand or rack in the cooker.
Place the cake pan in the cooker.
Bake sponge cake on a low flame, till the cake turns golden brown for 50 minutes.
The top should be golden and When you insert a tooth pick in the center of the cooker cake, it should come out clean.
Let the cake cool down at room temperature. Then remove the cake gently from the mould.
If you wish to frost the cake, with any icing of your choice.

NAANKATHAI BISCUITS

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 35 MINUTES COOKIES CUISINE  :  INDIAN
 SERVES :  12
(1 CUP = 250 ML)
INGREDIENTS :
1 cup all purpose flour or maida
1/2 cup gram flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cardamom powder
1/2cup ghee
1/2cup sugar
1/2 tablespoon curd
2 tablespoon milk
almonds for decorating on top
INSTRUCTIONS :
Firsrt pre heat the oven for 10 minutes for 180 degree Celsius.
Powder the sugar finely in a grinder. Mix the powder sugar and ghee makes into cream.
Sieve the dry ingredients and add curd to the cream mixture and mix everything.
                            MAKING :
Add milk to the mixture and knead it to a soft dough, pinch medium sized balls from the dough.
Roll them evenly in your palms. Slightly flatten them. Press almonds on the top.
                           BAKING :
Place the naankhatai in a baking tray.
Keep some space between them as they expand while baking.
Bake the naankhatai in a pre heated oven at 180 degrees Celsius for 25 mins till light golden.
Remove and place them on wire racks, so that they cool down.
Store it on airtight container.