Breakfast - Quickies
Cucumber sandwich:
Take two slices of bread. Apply butter on the slices. Sprinkle salt and pepper. Place thinly cut cucumber slices on one slice. Cover with the other slice. You can cut off the edges of the sandwich to look neat if you wish.
You can put Tomatoes in place of cucumber and or both. Putting a layer of cut coriander leaves or lettuce makes it healthier.
Toasted bread with honey makes light and healthy breakfast. It is also good when you have digestive problems.
Honey with cheese spread or butter or peanut butter along with sliced apple or marmalade or other jams makes quick healthy breakfast.
Cucumber sandwich:
Take two slices of bread. Apply butter on the slices. Sprinkle salt and pepper. Place thinly cut cucumber slices on one slice. Cover with the other slice. You can cut off the edges of the sandwich to look neat if you wish.
You can put Tomatoes in place of cucumber and or both. Putting a layer of cut coriander leaves or lettuce makes it healthier.
Toasted bread with honey makes light and healthy breakfast. It is also good when you have digestive problems.
Honey with cheese spread or butter or peanut butter along with sliced apple or marmalade or other jams makes quick healthy breakfast.
Other fillings:
Shreaded carrot mixed with Tomato ketchup.
Dry chutney ( left over if any will do) .
Boiled and mashed potato with ketchup.
Leftover chicken or meat dried by heating in a frying pan.
Veg. Sandwich - 4 sandwiches
Ingredients:
Bread slices 4,
Mayonnaise sauce or cheese spread to smear on bread
Tomato cut in rounds - 1
Cucumber thin sliced - 8 slices.
Shreaded Onion – 1 tsp.
Pepper 2 pinch.
Salt 2 pinch.
Coreander leaves 2 tblsp.
Mint leaves 6.
Tomato ketchup - as needed
Apply mayonnaise or cheese spread on bread slices. Keep the slices on a flat board or plate. Sprinkle salt and pepper. Place the cucumber pieces evenly on two of the slices. Place the tomatoes likewise. Put onion, coreander leaves and mint leaves. Spread tomato ketchup on top and place the other slice on top and press a little. Cut the sandwich at the middle to make two - straight or across.
Vegetable sandwich can be made with Pudina (mint) chutney as base spread.
Lettuce if available is a very good filling alongwith cucumber and tomato.
Burgers:
Rolls or Buns cut into half - 1
Mayonnaise - to smear on
Salt - 2 pinch
Pepper - to sprinkle
Onion - 1 cut in thin rounds
Tomato - 1 cut in thin rounds
Lettuce or Cabbage leaves - 1
Cutlets of your choice - 1
Tomato ketchup - to smear
Apply mayonnaise on the buns. Sprinkle salt and pepper. Keep round sliced onion, tomato and the cutlet. Apply tomato ketchup and keep lettuce or cabbage leaves on top. Keep one more onion ring and close the top with the other piece of the bun. This could be eaten without cutlets also.
Cucumber thin sliced - 8 slices.
Shreaded Onion – 1 tsp.
Pepper 2 pinch.
Salt 2 pinch.
Coreander leaves 2 tblsp.
Mint leaves 6.
Tomato ketchup - as needed
Apply mayonnaise or cheese spread on bread slices. Keep the slices on a flat board or plate. Sprinkle salt and pepper. Place the cucumber pieces evenly on two of the slices. Place the tomatoes likewise. Put onion, coreander leaves and mint leaves. Spread tomato ketchup on top and place the other slice on top and press a little. Cut the sandwich at the middle to make two - straight or across.
Vegetable sandwich can be made with Pudina (mint) chutney as base spread.
Lettuce if available is a very good filling alongwith cucumber and tomato.
Burgers:
Rolls or Buns cut into half - 1
Mayonnaise - to smear on
Salt - 2 pinch
Pepper - to sprinkle
Onion - 1 cut in thin rounds
Tomato - 1 cut in thin rounds
Lettuce or Cabbage leaves - 1
Cutlets of your choice - 1
Tomato ketchup - to smear
Apply mayonnaise on the buns. Sprinkle salt and pepper. Keep round sliced onion, tomato and the cutlet. Apply tomato ketchup and keep lettuce or cabbage leaves on top. Keep one more onion ring and close the top with the other piece of the bun. This could be eaten without cutlets also.
Breakfast Varieties:
Potato Cutlets:
3 medium potatoes
1 big onion,
2 green chillis
¼” piece ginger
3 flakes garlic
2 tblsp cut coreander leaves
3 table spoon oil
¼ pieceVeg.taste maker (optional)
½ tsp. Salt.
Bread crumbs: can be made out of fresh bread slices putting in a grinder.
1 egg beaten.
Boil the potatoes in a pressure cooker (3 whistles). Remove when cool. Peel and mash the potatoes. Cut the onion, chillies, ginger, garlic and coriander to fine shreds. Heat a kadai or frying pan and pour oil. Fry the onion till golden. Add chillies, ginger, garlic and coreander leaves. Add the veg. Taste maker and salt. Mix thoroughly adding the mashed potatoes.
Take 2 tblsp mashed potato and make a ball and then press evenly to make a cutlet. Smear with beaten egg and roll in the bread crumbs.
Heat oil in a kadai or frying pan and put the cutlets. Cook till the sides are of golden brown. Take out and drain on a paper towel. Can be eaten with Ketchup or could be used as Veg burger to keep between bun slices.
Onion Fry:
Onion - 2 large
Cooking oil - 3 tbsp
Garlic pods - 4
Chilli powder – 1 tsp
Turmeric - ½ tsp
Salt - ½ tsp or to taste
Heat oil in a kadai and fry the onion till transparent. Put the flame low and add crushed garlic. Fry a little while and then add the chilli powder and turmeric. Add salt. Fry putting one tbsp water. Add curry leaves and fry for a while. Onion fry is ready.
This could be a filling for sandwiches. The same masala could be a filling for buns and toast the filled bun in frying pan with a dash of ghee or butter on it.
This onion fry could be used as egg masala by putting boiled eggs in this gravy
Upma: 2 servings:
Ingredients:
1 cup Rawa
3 tblsp. Oil or ghee
1 tsp. Mustard
¼ tsp. Fenugreek seed (optional)
little curry leaves
1 big onion sliced
1 Green chilli splitted
½ cm piece ginger chopped finely (optional)
2 tblsp. Coreander leaves chopped
2 cups boiling water
Keep the water for boiling. Add 1 tsp salt and a pinch of sugar to the water. Take a kadai or pressure pan or a wide frying pan and heat. Add the oil or ghee. When hot add mustard and fenugreek seeds and then the curry leaves. Add sliced onion and green chilli. Saute till the onion becomes golden. Add the ginger and then the Rawa. Keep stirring until the rawa is roasted. Put the flame down very low and add the boiling water slowly to the rawa. Keep stirring till all the water is used up and dries. Put off the flame. Add the coreander leaves.
To enhance taste, you can put cashews, 1 tsp.Urad dal and channa dal to the ghee after the mustard . The measure of water taken could differ according to the quality of rawa. Some rawa takes up more of water and still keeps dry. Also the measure of salt could differ as per taste.
Shreaded carrots and boiled peas could be added when the onion is browned which will make upma a wholesome food.
Maida Dosa:
1 cup maida
1 egg
2 cups water
salt to taste
Beat the egg. Add water and salt and stir. Add the maida and stir well. Heat the dosa tawa on medium fire. Smear little oil and pour the batter with a round bottomed spoon and spread evenly. When dosa is dry turn over with a ladle. Take out and smear with ghee if you like. The maida dosa will not stick to the bottom of the pan even if the pan not smeared with oil. The fire should be medium. It takes less than a minute for one dosa. The dosa could be eaten with sugar or honey or with any dry chutney or pickle.
(Equal amount of Atta and maida mix will make softer ( non elastic) dosas.
Poori:
2 cups atta (whole wheat flour) or maida or a mixture of both.
¾ cup water (the right measure is 1 cup water for 3 cups flour)
½ tsp salt or to taste
1 cup oil for frying pooris
Take a bowl. Put salt and pour the water. Add the flour and slowly with right hand fingers make round movements until the water is used up. Knead the flour nicely. If the flour is very dry add a little more water or if it is sticky add little more flour. After kneading make small balls (size of a big gooseberry). Roll out using maida in round shapes and keep them on a spread newspaper. Heat a small kadai or frying pan and add the oil. When the oil is hot put one poori. The poori should be fully immersed in the hot oil and you can see the poori swelling up. You can help with the ladle to cook sides of poori and turn over. Take out when both sides are cooked and keep on a strainer or kitchen paper towels to drain excess oil. Continue till all the pooris are cooked.
Poori could be eaten with Potato Bhaji, Vegetale curries, Non veg curries or even with chutneys.
(making the dough with hot water also will give you soft pooris).
Dry chapatti:
To make 12 chapatis:
3 cups Atta (whole wheat flour)
1 cup water
½ tsp salt.
Take a bowl and pour the water and add salt. Put Atta. Lightly make round movements with the fingers until all the flour gets wet. Make a ball out it and knead nicely for 2-3 minutes. Make even sized 12 balls. Roll out with the help of dry atta.
Keep a tawa to heat. Keep the flame on a medium. Put the rolled chapatti when tawa gets hot. You can see the chapatti drying. Turn over. Let the chapatti cook for a few seconds. You can move it little with the ladle. When bubbles appear here and there turn over. The chapatti will swell up and you can help a little with the ladle. If you see the chapatti has burned, lessen the flame. You can make full swelled chapattis if you follow this method.
Oiled chapatti: If you like to have oiled chapattis, you can add 1 tsp oil after the second turn over and when the chapatti has swelled, turn over again to let the oil smear on the other side.
Triangle chapattis: Roll the ball to the size of a poori. Apply ¼ tsp ghee. Sprinkle a little dry flour. Fold once. Apply little ghee again and apply flour. Fold again. Roll out making three corners evenly. Cook the chapatti on the tawa as in the case of oiled chapatti. This chapatti will be very soft and flaky.
Potato stuffed chapatti:
3 cups Atta
1 cup water
½ tsp salt.
Take a bowl and pour the water and add salt. Put Atta. Lightly make round movements with the fingers until all the flour gets wet. Make a ball out it and knead nicely for 2-3 minutes. Make even sized 20 small balls.
For the filling:
3 medium potatoes,
1 big onion,
2 green chillis,
¼” piece ginger,
3 flakes garlic,
2 tblsp cut coreander leaves,
3 table spoon oil,
½ pieceVeg.taste maker (optional),
½ tsp. Salt.
Boil the potatoes in a pressure cooker (3 whistles). Remove when cool. Peel and mash the potatoes. Cut the onion, chillies, ginger, garlic and coreander to fine shreds. Heat a kadai and pour oil. Fry the onion till golden. Add chillis, ginger, garlic and coreander leaves. Add the veg. Taste maker and salt. Mix thoroughly adding the mashed potatoes.
Roll one ball of atta with the help of dry atta to poori size and keep aside. Roll out another poori and spread one tsp full mashed potato on the poori. Place the other poori on top and seal the edges by pressing with finger. Put more flour and slowly roll it to size of a small chapatti without breaking the sides open.
Heat tawa and put the stuffed chapatti. Keep the fire on medium. Turn over after 10 seconds. Keep till puffings form on the chapatti and then turn over. Pour 1 tsp oil on the sides and let it smear on the chapatti well. Turn over once again. Check if the brims are cooked or help with the ladle by pressing. Take out and serve hot with curd and pickle.
Bread & Maida Dosa:
Soaked bread - 3 cups
Maida - ½ cup
Curd - 1 cup
Baking powder – 1 tsp
Green chillis - 3
Salt – 1 tsp
Ghee – 1 tbsp
Mustard – ½ tsp
Curry leaves – few
Ginger – 1 tsp
Small onion – 1 tsp
Onion – 1 tsp
Mix the soaked bread ( about 10 slices soaked in 1 cup water after removing the sides), Maida, curd, baking powder, salt and shredded green chillis. Heat ghee in a frying pan and put in the mustard. Put in curry leaves and ginger. Fry well. Add the very thinly cut onions. Fry for a while and add this to the dosa batter. Batter should be a little thicker than ordinary dosa batter. Smear oil on a pan and make dosas.
Serve hot with any chutney or salad or pickle.
Rice varieties:
Puttu: Puttu can be made out of raw rice or rawa. You get ready puttu flour packets at the store or you can prepare the flour by soaking 1 cup raw rice in water overnight. Morning grind the soaked rice in the grinder quickly and take care not to make the flour too nice. Coarsely ground flour makes good soft puttu. Steaming the puttu mix first without adding coconut makes soft and tasty puttu. ( Cooking twice).
1 cup flour
½ cup grated fresh coconut
½ tsp sugar
Roast one cup flour on slow fire for 5 minutes. Put in a wide mouthed vessel and after cooling slowly add salted water keeping circular movement with the fingers till the whole of the flour gets slightly wet. Put sugar and 1 spoon grated coconut and mix well. Now keep the puttu bottom vessel with 2 cups water to boil. Take the puttu vessel and see that the eyepiece is in place. Put the rice mix and fill. Put to steam and when the steam comes out from the top cover for a while and take out after 1 minute. Push out the puttu mix to a vessel and refill the vessel with the rest of the flour and repeat the process. Mix the half cooked puttu well. Now take the vessel and put a little coconut and then 2 tbsp rice mix and again coconut and rice mix till the vessel is filled to top. Keep to steam cook on the bottom vessel till the steam comes out from top. Keep for 2 minutes and then take out and serve. Puttu can be eaten with sugar and banana, fried papad and green gram curry, channa curry or mutton or beaf curry.
To make rawa puttu, roast 1 cup rawa and add ½ cup boiling salted water and mix well and keep to cool. With fingers or fork slowly make puttu mix into a slightly wet and lose consistency ( add ½ tsp.sugar). Repeat the puttu making process as in rice puttu.
Vellappam: ( not fermented)
1 cup raw rice
2 cups water
2 tbsp.coconut
1 tsp.salt.
Soak 1 cup raw rice in water overnight. Wash and grind the rice with enough water to cover the rice adding 2 tbsp grated coconut. If you have left over cooked rice, you can add one tbsp rice and grind. This is optional. Once the rice is ground to a smooth consistency, pour into a bowl. Add 1 tsp salt. Add water if needed to make to a thin pouring consistency.
Put tawa on a low heat. Smear oil. When the tawa is hot and ready pour one round spoon of batter and make dosa. Cover with a lid. Take out after one minute and serve with coconut chutney or potato stew. A very light round motion with the back of the ladle on the tawa after putting the rice batter makes round dosas.
Aappam : (fermented)
1 cup raw rice
2 cups water
2 tbsp. Coconut
1 tsp salt
2 tbsp rawa
½ tsp yeast
½ tsp. Sugar.
Soak one cup rice for 6 hours. Soak yeast and sugar in 2 tbsp warm water. Grind the soaked rice to thin batter adding water and coconut. In half cup water add rawa and cook on low fire keeping on stirring with a spoon or egg beater. Take out when the rawa is cooked. Slowly add the rice batter and stir well to mix. Add sugar and yeast. Keep the mixture covered for 6 to 8 hours. Add salt and make vellappam by pouring the batter into a vellappam vessel and cover. Vellappam will be puffy at the center and thin and crisp on the sides. Could be eaten with potato stew or chicken stew, channa masala or chicken, mutton or fish curry.
Idli:
1 cup rice
¼ cup urad dal (shelled blackgram)
¼ tsp fenugreek seeds
water to soak
½ tsp salt
Soak rice and dal + fenugreek seeds separately for 8 hours. Put the dal in a grinder with just enough water. Remove from the mixer before it gets too nicely ground and pour to a large bowl. Add rice to the mixer and add same level water and grind. Pour to dal batter and mix well. The batter should remain a little thick. Cover and keep the vessel aside for 8 hours. The batter puffs up. Add salt and mix well. Pour to idli vessel and steam for 15 minutes. Do not take out idlis when still very hot from the idli pan. It will come out easy and neat when a little cool. Could be eaten with coconut chutney or sambar or with a mixture of both.
Dosa: Make the idli batter a little thinner adding little water and pour on oiled tawa to make dosas.
Masala Dosa: Dosa as above.
Potato Cutlets:
3 medium potatoes
1 big onion,
2 green chillis
¼” piece ginger
3 flakes garlic
2 tblsp cut coreander leaves
3 table spoon oil
¼ pieceVeg.taste maker (optional)
½ tsp. Salt.
Bread crumbs: can be made out of fresh bread slices putting in a grinder.
1 egg beaten.
Boil the potatoes in a pressure cooker (3 whistles). Remove when cool. Peel and mash the potatoes. Cut the onion, chillies, ginger, garlic and coriander to fine shreds. Heat a kadai or frying pan and pour oil. Fry the onion till golden. Add chillies, ginger, garlic and coreander leaves. Add the veg. Taste maker and salt. Mix thoroughly adding the mashed potatoes.
Take 2 tblsp mashed potato and make a ball and then press evenly to make a cutlet. Smear with beaten egg and roll in the bread crumbs.
Heat oil in a kadai or frying pan and put the cutlets. Cook till the sides are of golden brown. Take out and drain on a paper towel. Can be eaten with Ketchup or could be used as Veg burger to keep between bun slices.
Onion Fry:
Onion - 2 large
Cooking oil - 3 tbsp
Garlic pods - 4
Chilli powder – 1 tsp
Turmeric - ½ tsp
Salt - ½ tsp or to taste
Heat oil in a kadai and fry the onion till transparent. Put the flame low and add crushed garlic. Fry a little while and then add the chilli powder and turmeric. Add salt. Fry putting one tbsp water. Add curry leaves and fry for a while. Onion fry is ready.
This could be a filling for sandwiches. The same masala could be a filling for buns and toast the filled bun in frying pan with a dash of ghee or butter on it.
This onion fry could be used as egg masala by putting boiled eggs in this gravy
Upma: 2 servings:
Ingredients:
1 cup Rawa
3 tblsp. Oil or ghee
1 tsp. Mustard
¼ tsp. Fenugreek seed (optional)
little curry leaves
1 big onion sliced
1 Green chilli splitted
½ cm piece ginger chopped finely (optional)
2 tblsp. Coreander leaves chopped
2 cups boiling water
Keep the water for boiling. Add 1 tsp salt and a pinch of sugar to the water. Take a kadai or pressure pan or a wide frying pan and heat. Add the oil or ghee. When hot add mustard and fenugreek seeds and then the curry leaves. Add sliced onion and green chilli. Saute till the onion becomes golden. Add the ginger and then the Rawa. Keep stirring until the rawa is roasted. Put the flame down very low and add the boiling water slowly to the rawa. Keep stirring till all the water is used up and dries. Put off the flame. Add the coreander leaves.
To enhance taste, you can put cashews, 1 tsp.Urad dal and channa dal to the ghee after the mustard . The measure of water taken could differ according to the quality of rawa. Some rawa takes up more of water and still keeps dry. Also the measure of salt could differ as per taste.
Shreaded carrots and boiled peas could be added when the onion is browned which will make upma a wholesome food.
Maida Dosa:
1 cup maida
1 egg
2 cups water
salt to taste
Beat the egg. Add water and salt and stir. Add the maida and stir well. Heat the dosa tawa on medium fire. Smear little oil and pour the batter with a round bottomed spoon and spread evenly. When dosa is dry turn over with a ladle. Take out and smear with ghee if you like. The maida dosa will not stick to the bottom of the pan even if the pan not smeared with oil. The fire should be medium. It takes less than a minute for one dosa. The dosa could be eaten with sugar or honey or with any dry chutney or pickle.
(Equal amount of Atta and maida mix will make softer ( non elastic) dosas.
Poori:
2 cups atta (whole wheat flour) or maida or a mixture of both.
¾ cup water (the right measure is 1 cup water for 3 cups flour)
½ tsp salt or to taste
1 cup oil for frying pooris
Take a bowl. Put salt and pour the water. Add the flour and slowly with right hand fingers make round movements until the water is used up. Knead the flour nicely. If the flour is very dry add a little more water or if it is sticky add little more flour. After kneading make small balls (size of a big gooseberry). Roll out using maida in round shapes and keep them on a spread newspaper. Heat a small kadai or frying pan and add the oil. When the oil is hot put one poori. The poori should be fully immersed in the hot oil and you can see the poori swelling up. You can help with the ladle to cook sides of poori and turn over. Take out when both sides are cooked and keep on a strainer or kitchen paper towels to drain excess oil. Continue till all the pooris are cooked.
Poori could be eaten with Potato Bhaji, Vegetale curries, Non veg curries or even with chutneys.
(making the dough with hot water also will give you soft pooris).
Dry chapatti:
To make 12 chapatis:
3 cups Atta (whole wheat flour)
1 cup water
½ tsp salt.
Take a bowl and pour the water and add salt. Put Atta. Lightly make round movements with the fingers until all the flour gets wet. Make a ball out it and knead nicely for 2-3 minutes. Make even sized 12 balls. Roll out with the help of dry atta.
Keep a tawa to heat. Keep the flame on a medium. Put the rolled chapatti when tawa gets hot. You can see the chapatti drying. Turn over. Let the chapatti cook for a few seconds. You can move it little with the ladle. When bubbles appear here and there turn over. The chapatti will swell up and you can help a little with the ladle. If you see the chapatti has burned, lessen the flame. You can make full swelled chapattis if you follow this method.
Oiled chapatti: If you like to have oiled chapattis, you can add 1 tsp oil after the second turn over and when the chapatti has swelled, turn over again to let the oil smear on the other side.
Triangle chapattis: Roll the ball to the size of a poori. Apply ¼ tsp ghee. Sprinkle a little dry flour. Fold once. Apply little ghee again and apply flour. Fold again. Roll out making three corners evenly. Cook the chapatti on the tawa as in the case of oiled chapatti. This chapatti will be very soft and flaky.
Potato stuffed chapatti:
3 cups Atta
1 cup water
½ tsp salt.
Take a bowl and pour the water and add salt. Put Atta. Lightly make round movements with the fingers until all the flour gets wet. Make a ball out it and knead nicely for 2-3 minutes. Make even sized 20 small balls.
For the filling:
3 medium potatoes,
1 big onion,
2 green chillis,
¼” piece ginger,
3 flakes garlic,
2 tblsp cut coreander leaves,
3 table spoon oil,
½ pieceVeg.taste maker (optional),
½ tsp. Salt.
Boil the potatoes in a pressure cooker (3 whistles). Remove when cool. Peel and mash the potatoes. Cut the onion, chillies, ginger, garlic and coreander to fine shreds. Heat a kadai and pour oil. Fry the onion till golden. Add chillis, ginger, garlic and coreander leaves. Add the veg. Taste maker and salt. Mix thoroughly adding the mashed potatoes.
Roll one ball of atta with the help of dry atta to poori size and keep aside. Roll out another poori and spread one tsp full mashed potato on the poori. Place the other poori on top and seal the edges by pressing with finger. Put more flour and slowly roll it to size of a small chapatti without breaking the sides open.
Heat tawa and put the stuffed chapatti. Keep the fire on medium. Turn over after 10 seconds. Keep till puffings form on the chapatti and then turn over. Pour 1 tsp oil on the sides and let it smear on the chapatti well. Turn over once again. Check if the brims are cooked or help with the ladle by pressing. Take out and serve hot with curd and pickle.
Bread & Maida Dosa:
Soaked bread - 3 cups
Maida - ½ cup
Curd - 1 cup
Baking powder – 1 tsp
Green chillis - 3
Salt – 1 tsp
Ghee – 1 tbsp
Mustard – ½ tsp
Curry leaves – few
Ginger – 1 tsp
Small onion – 1 tsp
Onion – 1 tsp
Mix the soaked bread ( about 10 slices soaked in 1 cup water after removing the sides), Maida, curd, baking powder, salt and shredded green chillis. Heat ghee in a frying pan and put in the mustard. Put in curry leaves and ginger. Fry well. Add the very thinly cut onions. Fry for a while and add this to the dosa batter. Batter should be a little thicker than ordinary dosa batter. Smear oil on a pan and make dosas.
Serve hot with any chutney or salad or pickle.
Rice varieties:
Puttu: Puttu can be made out of raw rice or rawa. You get ready puttu flour packets at the store or you can prepare the flour by soaking 1 cup raw rice in water overnight. Morning grind the soaked rice in the grinder quickly and take care not to make the flour too nice. Coarsely ground flour makes good soft puttu. Steaming the puttu mix first without adding coconut makes soft and tasty puttu. ( Cooking twice).
1 cup flour
½ cup grated fresh coconut
½ tsp sugar
Roast one cup flour on slow fire for 5 minutes. Put in a wide mouthed vessel and after cooling slowly add salted water keeping circular movement with the fingers till the whole of the flour gets slightly wet. Put sugar and 1 spoon grated coconut and mix well. Now keep the puttu bottom vessel with 2 cups water to boil. Take the puttu vessel and see that the eyepiece is in place. Put the rice mix and fill. Put to steam and when the steam comes out from the top cover for a while and take out after 1 minute. Push out the puttu mix to a vessel and refill the vessel with the rest of the flour and repeat the process. Mix the half cooked puttu well. Now take the vessel and put a little coconut and then 2 tbsp rice mix and again coconut and rice mix till the vessel is filled to top. Keep to steam cook on the bottom vessel till the steam comes out from top. Keep for 2 minutes and then take out and serve. Puttu can be eaten with sugar and banana, fried papad and green gram curry, channa curry or mutton or beaf curry.
To make rawa puttu, roast 1 cup rawa and add ½ cup boiling salted water and mix well and keep to cool. With fingers or fork slowly make puttu mix into a slightly wet and lose consistency ( add ½ tsp.sugar). Repeat the puttu making process as in rice puttu.
Vellappam: ( not fermented)
1 cup raw rice
2 cups water
2 tbsp.coconut
1 tsp.salt.
Soak 1 cup raw rice in water overnight. Wash and grind the rice with enough water to cover the rice adding 2 tbsp grated coconut. If you have left over cooked rice, you can add one tbsp rice and grind. This is optional. Once the rice is ground to a smooth consistency, pour into a bowl. Add 1 tsp salt. Add water if needed to make to a thin pouring consistency.
Put tawa on a low heat. Smear oil. When the tawa is hot and ready pour one round spoon of batter and make dosa. Cover with a lid. Take out after one minute and serve with coconut chutney or potato stew. A very light round motion with the back of the ladle on the tawa after putting the rice batter makes round dosas.
Aappam : (fermented)
1 cup raw rice
2 cups water
2 tbsp. Coconut
1 tsp salt
2 tbsp rawa
½ tsp yeast
½ tsp. Sugar.
Soak one cup rice for 6 hours. Soak yeast and sugar in 2 tbsp warm water. Grind the soaked rice to thin batter adding water and coconut. In half cup water add rawa and cook on low fire keeping on stirring with a spoon or egg beater. Take out when the rawa is cooked. Slowly add the rice batter and stir well to mix. Add sugar and yeast. Keep the mixture covered for 6 to 8 hours. Add salt and make vellappam by pouring the batter into a vellappam vessel and cover. Vellappam will be puffy at the center and thin and crisp on the sides. Could be eaten with potato stew or chicken stew, channa masala or chicken, mutton or fish curry.
Idli:
1 cup rice
¼ cup urad dal (shelled blackgram)
¼ tsp fenugreek seeds
water to soak
½ tsp salt
Soak rice and dal + fenugreek seeds separately for 8 hours. Put the dal in a grinder with just enough water. Remove from the mixer before it gets too nicely ground and pour to a large bowl. Add rice to the mixer and add same level water and grind. Pour to dal batter and mix well. The batter should remain a little thick. Cover and keep the vessel aside for 8 hours. The batter puffs up. Add salt and mix well. Pour to idli vessel and steam for 15 minutes. Do not take out idlis when still very hot from the idli pan. It will come out easy and neat when a little cool. Could be eaten with coconut chutney or sambar or with a mixture of both.
Dosa: Make the idli batter a little thinner adding little water and pour on oiled tawa to make dosas.
Masala Dosa: Dosa as above.
For masala you need:
2 medium potatoes
2 onions
1 green chilli
1cm piece of ginger
¼ tsp. turmeric powder
1 tsp. salt
1 stick curry leaves
1 tbsp. oil
½ tsp mustard
¼ tsp fenugreek seeds (optional).
Coreander leaves – optional.
Cook whole potatoes in a pressure cooker with one glass water for 10 minutes or till one whistle. Take out when the pressure is completely gone and remove the skin and slice the potatoes. Slice onion. Heat a frying pan and pour oil. Put mustard and fenugreek seeds. Then put the curry leaves and onion. Fry the onion and put the green chilli sliced and the crushed ginger. Add turmeric powder and salt and then add the sliced and cooked potatoes. Mix well on a low fire and sprinkle little water and keep covered for sometime- 2 mints. Add cut coreander leaves and remove.
Make one dosa and before removing from pan rub a little ghee on it and put 1 tbsp potato masala at the center and fold in from sides. Take out from pan and serve with coconut chutney.
Chutneys:
Red chilli & tamarind chutney:
Red chilli powder – 1 tsp
Tamarind juice 2 tbsp
Garlic pods - 4
Coconut oil – 1tbsp
Salt – ½ tsp
Mix the red chilli powder in the tamarind juice and add the crushed garlic and salt. Add the coconut oil. Chutney is ready for use with idli, dosa or rice.
Coconut Chutney:
Coconut scraped - cup
Green chilli - 4
Small onion - 4
Ginger - ¼ “ piece
Garlic - 2 pods
Salt - ½ tsp or to taste
Lime - ½
Grind all together in a grinder. Need not be too smooth. Can add lime juice and serve with biriyani, dosa, idli or with vada
Coconut chutney with a variety could be made with coriander leaves and mint leaves also. Instead of lime, you could add 1 tbsp curd.
Red chutney for idlis and dosas:
2 onions
10 clove garlic
4 tomatoes
1 red chilli or ¼ tsp chilli powder
20 gms coreander leaves ( 1 handful)
2 tblsp oil
1 tsp salt.
Broadslice onion and fry in oil alongwith the garlic (whole). Add chilli and rough cut tomatoes and salt. When the tomatoes are cooked remove from fire and add the coreander leaves – rough cut. Keep to cool. Grind the mixture to paste in a mixi. Take out and serve with Idli or Dosa.
Small onion chutney
Small onion - one handful
Green chillis - 3
Salt - to taste
Coconut oil - 2 tbsp
Peal and clean small onion and coarsely grind with green chillis. Add green chillis and salt. Add coconut oil. Chutney is ready to serve with boiled tapioca or with maida dosa or any other dosas.
Mayonnaise and Tomato ketchup chutney:
Mayonnaise sauce - 2 tbsp
Tomato ketchup - 2 tbsp
Mix the sauces and serve with pakoda or vadas.
Mint Chutney
Mint leaves - 2 cups
Small Onion - 4
Green chillis - 2
Garlic - 2 pods
Salt - 1tsp
Curd - 1 cup
Grind the mint leaves with green chillis, garlic and salt. Add to the curd. Mix well. Mint chutney could be served with grilled items and also with samosa and vadas.
Raw Mango Chutney
Raw mango - 1 peeled
Small Onion - 4
Green Chillis – 2
Garlic - 2 pods
Salt - 1 tsp
Coconut oil - 1 tbsp (optional
Grind all the ingredients together and add coconut oil and mix.
Thin sambar for Idli:
Sambar dal – (tuvar dal) ½ cup
Sambar powder 1 tbsp
2 onions
1 tomato
1 potato
1 brinjal
4 ladies fingers
1 tblsp tamarind extract
¼ tsp mustard
1 stick curry leaves
1 ½ tsp salt.
Cook dal, onion and potato in a cooker with enough water to cover to one whistle.. Remove the lid and add the 2cm cut ladies finger, big cube cut brinjal and tomatoes and cook again by adding water if needed. When the brinjal is cooked, add the sambar powder after mixing it in half glass cold water, tamarind extract and salt. Let it boil for sometime. The sambar should be watery. Heat the frying pan and pour oil. Put mustard and curry leaves and pour it to the sambar. Remove from fire and serve hot with Idli.
(you can sauté the ladies’ finger in little oil in a pan for sometime before adding to sambar to keep it firm).
2 medium potatoes
2 onions
1 green chilli
1cm piece of ginger
¼ tsp. turmeric powder
1 tsp. salt
1 stick curry leaves
1 tbsp. oil
½ tsp mustard
¼ tsp fenugreek seeds (optional).
Coreander leaves – optional.
Cook whole potatoes in a pressure cooker with one glass water for 10 minutes or till one whistle. Take out when the pressure is completely gone and remove the skin and slice the potatoes. Slice onion. Heat a frying pan and pour oil. Put mustard and fenugreek seeds. Then put the curry leaves and onion. Fry the onion and put the green chilli sliced and the crushed ginger. Add turmeric powder and salt and then add the sliced and cooked potatoes. Mix well on a low fire and sprinkle little water and keep covered for sometime- 2 mints. Add cut coreander leaves and remove.
Make one dosa and before removing from pan rub a little ghee on it and put 1 tbsp potato masala at the center and fold in from sides. Take out from pan and serve with coconut chutney.
Chutneys:
Red chilli & tamarind chutney:
Red chilli powder – 1 tsp
Tamarind juice 2 tbsp
Garlic pods - 4
Coconut oil – 1tbsp
Salt – ½ tsp
Mix the red chilli powder in the tamarind juice and add the crushed garlic and salt. Add the coconut oil. Chutney is ready for use with idli, dosa or rice.
Coconut Chutney:
Coconut scraped - cup
Green chilli - 4
Small onion - 4
Ginger - ¼ “ piece
Garlic - 2 pods
Salt - ½ tsp or to taste
Lime - ½
Grind all together in a grinder. Need not be too smooth. Can add lime juice and serve with biriyani, dosa, idli or with vada
Coconut chutney with a variety could be made with coriander leaves and mint leaves also. Instead of lime, you could add 1 tbsp curd.
Red chutney for idlis and dosas:
2 onions
10 clove garlic
4 tomatoes
1 red chilli or ¼ tsp chilli powder
20 gms coreander leaves ( 1 handful)
2 tblsp oil
1 tsp salt.
Broadslice onion and fry in oil alongwith the garlic (whole). Add chilli and rough cut tomatoes and salt. When the tomatoes are cooked remove from fire and add the coreander leaves – rough cut. Keep to cool. Grind the mixture to paste in a mixi. Take out and serve with Idli or Dosa.
Small onion chutney
Small onion - one handful
Green chillis - 3
Salt - to taste
Coconut oil - 2 tbsp
Peal and clean small onion and coarsely grind with green chillis. Add green chillis and salt. Add coconut oil. Chutney is ready to serve with boiled tapioca or with maida dosa or any other dosas.
Mayonnaise and Tomato ketchup chutney:
Mayonnaise sauce - 2 tbsp
Tomato ketchup - 2 tbsp
Mix the sauces and serve with pakoda or vadas.
Mint Chutney
Mint leaves - 2 cups
Small Onion - 4
Green chillis - 2
Garlic - 2 pods
Salt - 1tsp
Curd - 1 cup
Grind the mint leaves with green chillis, garlic and salt. Add to the curd. Mix well. Mint chutney could be served with grilled items and also with samosa and vadas.
Raw Mango Chutney
Raw mango - 1 peeled
Small Onion - 4
Green Chillis – 2
Garlic - 2 pods
Salt - 1 tsp
Coconut oil - 1 tbsp (optional
Grind all the ingredients together and add coconut oil and mix.
Thin sambar for Idli:
Sambar dal – (tuvar dal) ½ cup
Sambar powder 1 tbsp
2 onions
1 tomato
1 potato
1 brinjal
4 ladies fingers
1 tblsp tamarind extract
¼ tsp mustard
1 stick curry leaves
1 ½ tsp salt.
Cook dal, onion and potato in a cooker with enough water to cover to one whistle.. Remove the lid and add the 2cm cut ladies finger, big cube cut brinjal and tomatoes and cook again by adding water if needed. When the brinjal is cooked, add the sambar powder after mixing it in half glass cold water, tamarind extract and salt. Let it boil for sometime. The sambar should be watery. Heat the frying pan and pour oil. Put mustard and curry leaves and pour it to the sambar. Remove from fire and serve hot with Idli.
(you can sauté the ladies’ finger in little oil in a pan for sometime before adding to sambar to keep it firm).
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