You are on page 1of 7

Roasted Peanut Chutney Recipe:

(Category: Chutneys / Pickles)

0 Ingredients: Roasted Peanut - 1 cup Oil - 3 tsp Onion - 4 nos Garlic - 8-10 Red Chilli - 5 Tamarind - 1/2 Lemon sized ball Asafotida - 1/4 tsp Method: Heat oil in a pan, add onion and garlic and saute for 4 to 5 min or until it turns brown add peanuts, red chillies , tamarind , asafotida powder and salt. stir well and cook for 1 min. remove from heat and cool to room temperature. Grind this mixture to a slightly coarse chutney adding a little water.

Thaval Adai Recipe:

(Category: South Indian Tiffins)

0 Ingredients: Par boiled rice - 3/4 cup raw rice - 3/4 cup Thur dal - 2 tbsp gram dal - 2 tbsp urad dai - 2 tbsp grated coconut - 4 tbsp whole red chilli - 3 hing - 1/2 tsp muster seeds - 1/4 tsp oil &salt as required.

Method: Soak the rice and dals in water for 1 hour after 1 hour drain the water and grind it with little water, red chillies and salt to make the flour. The flour should not be too smooth and the consistency should be like idly flour. Heat a pan, add oil when the oil is hot add mustard seeds and when the mustard seeds starts to sputter add broken chilli and hing Add the flour and grated coconut to the seasoned ingredients and mix well in a low flame to make the batter to a thick consistency. Take a small quantity of flour and press it to a middle to make it like a adai. Heat the kadai and place 5-6 adai patties and add oil cover with a lid in a low flame , afyer some time open the lid and the adai to cook and the adai becomes golden brown in colour and crispy and remove from the flame. Serve with coconut chutney.

Kanjeevaran Idli Recipe:

(Category: South Indian Tiffins)

Ingredients: Raw Rice - 4 cups Whole Urid Dhal - 3/4 cup Jeera - 2 tsp Pepper - 2 tsp Dry Ginger(sukku) - 1 piece Curry leaves - as required Ghee - 1 tablespoon Gingelly oil - 3 tsp Salt - to taste Method: Soak Raw rice, Urid dhal in the same container for about 4 hours. Then grind the same in a mixie to a coarse mixture.Add salt while grinding. Leave it that night to ferment. Next day morning, crush the dry ginger and keep aside. Take a frying pan, add some ghee and fry the jeera, pepper,curry leaves and crushed ginger. Add the same to the fermented idli batter.Mix well. Slightly grease the Idli mould with gingelly oil and pour over the batter as required and cook it for about 15 - 20 minutes in case of Idly cooker.

Aappam recipe

Coconut milk - 1 cup Baking soda - 1/4 tsp Urud dal - 2tsp Par boiled rice - 200g Fenugreek seeds - 1/4 tsp Salt - 1/4 tsp Soak par boiled rice, urud dal and fenugreek seeds for about 5hours and grind nicely. Leave this flour overnight. Add coconut milk, salt and baking soda to the flour. Heat a thick pan add a laddle of flour inside the pan. Turn the pan in a circular motion so that the flour spreads and expands along the edges. Cover and cook for a few minutes until the aappam becoms soft.

Appam fries recipe

Rice flour - 1 cup Grated coconut - 1/2 cup Sugar - 50g Salt - 1 pinch cardomom - 3 Oil for frying Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this, add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one in oil and fry. Turn it over in oil until it is fully cooked.

Aval Dosai recipe

Rice 2 cups Aval 3/4 cups Urad dhall 1 tspoon Salt to taste Oil Soak rice, aval and urad dhall in water for 1 hour. Grind the above well. Add salt into it. Cover and keep for 10-12 hrs. Make like normal dosa. Close the dosa with acover and let it cook for a few minutes. Do not turn the dosa. Serve it hot with chutney.

Aval Uppma recipe

Aval 2 cups Red chillies 4 Mustard 1/4 t-spoon Urad dhall 1 t-spoon Channa dhall 1 t-spoon Asefoetida - 1/4 tsp Curry leaves a few Salt - to taste Oil Soak aval and salt in little water. Fry mustard, hing, red chillies, channa dhall, urad dhall, and curry leaves in oil. Add 1 cup of water, little salt, to the above and let it boil for a few minutes. Now add the soaked aval to this and simmer the stove, and mix well.