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INDEX
Page01Aapam--------302Chakkar Pongal-------403Coconut Chutney------504Coconut Rice-------605Dosa---------706Fish Curry--------807Kolmi Bhath-------908Lemon Rice-------1009Masala Pesarattu------1110Medu Wada-------1211Muruku--------1312Mysore Kadi-------1413Pongal--------1514Potata Stuffing-------1615Rasam--------1716Rava Idly--------1817Rava Maida Dosa------1918Sambar--------2019TomatoOnion Aviyal------2120Upma--------22
 
 AAPPAM 
Preparation Time :25 minutesServes :4
INGREDIENTS :-
Boiled rice – 200 gms
Horsebean – 2 tsp
Fenugreek seeds - ¼ tsp
Salt - ¼ tsp
Coconut milk or tender coconut water -1 cup
Baking soda - ¼ tsp
METHOD :-
Soak par boiled rice, horsebean and fenugreek seeds for 3-4hours and grind nicely.
Leave this flour overnight to get sour.
Add coconut milk/tender coconut water, salt and bakingsoda to the flour.
Heat a thick pan.
Pour a laddle of flour inside the pan. Shake the pan in acircular motion so that the flour spreads and expands alongthe edges or spread it with the help of the laddle.
Cook covered for a few minutes until the aappam becomessoft.
 
CHAKKAR PONGAL
Preparation Time :45 minutesServes :4
INGREDIENTS :-
Long grain rice – 2 cup
Split green gram (without skin) – 1 cup
Fresh coconut cut, small pieces orshredded coconut – ½ cup
Ghee – ¾ cup
Sugar – 2 ½ cup
Cardamoms - 6
Raisins and cashews – 4 tbsp
Milk – 2 cup
Water - 2 ½ cup
METHOD :-
Dry roast the split green gram on medium heat for 5 to 10minutes till it becomes light pink and a nice aroma arises.
Cook the rice and split green gram in 2 cups milk with 2 ½cups water in rice cooker or on stove in a pan.
In the meantime, while it is cooking melt the 3 tablespoonsof ghee and fry the raisins and cashews on medium heat tillcashews turn light golden, drain them and fry coconutpieces or shredded coconut in the same ghee till golden. Setall these seasoning aside.
Crush the cardamom to powder.
When the rice gets cooked, remove the rice and place it in a pan large enough to hold it and thesugar. Add sugar, cook on medium heat till all the sugar is absorbed. Stir it often to avoidburning.
After the sugar has been absorbed add ½ cup ghee and turn off the stove.
Add the fried coconut, cashews, raisins and cardamom powder. Stir it and let it stay on thestove for 2 or 3 minutes.
Afterwards remove from heat.
Serve warm.
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BLMiky

Please I want this book, I like to try some recipes...Please can you reactivate the download button...Thanks

reply09 / 12 / 2009
beewaiin

i would love to try some of these recipes. can the download button be reactivated. bwaiin-png

reply08 / 24 / 2009
travelmate 240

i can"t download this awesome recipes..........

reply08 / 10 / 2009
shivakumar729

The download button is disabled. Could you activate it.

reply05 / 25 / 2009
ramu.vedanta

The download button has somehow become disabled. Could you re-install it, as I see more than 260 people have downloaded it/ Thanks

reply04 / 26 / 2009
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