Wash and soak all the ingredients for 4 to 5 hours in fresh water.
Using a mixi or wet grinder grind all the ingredients to a smooth thick batter, add salt mix well and let it ferment overnight or minimum 8 hours.
Next day dilute the batter if too thick, heat a tawa pour a ladle of batter and spread thin cover with a lid for a minute and cook till the batter is slightly cooked on top.
Remove the lid and spread the red chutney evenly on top and place some potato masala, pour ghee generously around and in the middle and cook till crisp.
( Heat oil and roast the above ingredients to light brown)
Tempering ingredients
Coconut oil - 1 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Byadgi chilly - 1
Curry leaves few
( Heat oil and temper the above ingredients)
Other ingredients
Thin poha - 2 cups
( do not use thick poha)
Salt to taste
Turmeric powder - 1/4 tsp
Jaggery - 1/2 tsp
Grated coconut - 1 cup
Tamarind - a very tiny piece
Poha Chutney
Method
Take a mixi jar add the fried ingredients, 1/2 cup coconut, jaggery, tamarind , salt and turmeric powder, grind to a semi coarse mixture, transfer into a bowl.
Pour the hot tempering and the remaining coconut in the bowl and using your fingers crush and mix well till combined.
Add the poha and mix gently, serve immediately with tea,
Dry roast urad dal , rice and moongh dal separately till light brown, cool and dry grind to a fine powder. Sieve the flour and store it in a clean jar, your flour is ready to use.
Kummayam Flour
Other ingredients
Kummayam flour - 1/2 cup
Palm sugar - 1/4 cup
Jaggery - 1/4 cup
Water - 1 & 1/2 cup
Ghee - 8 tsp
Aadi Kummayam
Method
Add 3 tsps of ghee and fry the kummayam flour till nice aroma comes out, switch off the flame and cool completely.
Dissolve palm sugar and jaggery in water and filter to remove impurities. Let it cool completely.
Once the roasted flour and jaggery syrup is cooled mix till no lumps. Now switch on the flame and keep stirring in low flame till mixture starts to thicken.
The mixture will thicken fast so keep stirring continuously otherwise there are chances of burning at the bottom.
Slowly add the remaining ghee in intervals till the mixture comes to a ball and ghee started to leave the mixture.
When you touch the mixture they should not stick to your fingers then that's the right consistency to switch off the stove.
Serve hot or warm!
Note:
a) Color of the dish depends upon the quality of the jaggery.
b) Sweetness can be adjusted according to your taste.
c) No need to add any flavoring to this dish.
d) Make sure when mixture the syrup and roasted flour they are cooled completely.
e) When serving you can mix a teaspoon of sesame oil for extra taste ( optional).
f) Mixture will thicken fast so keep stirring continuously in low flame.
Dry roast the kambu in low flame till nice aroma comes out. At this stage it starts to pop switch off the stove and cool.
Rinse the roasted kambhu in water, pour some fresh water and soak it for 10 minutes.
Drain the water completely. Dry grind to a semi smooth powder/flour.
Do not add water while grinding.
Now the kambu powder/ flour is ready to make puttu.
Other ingredients
Freshly grated coconut-1/2 cup
Salt a pinch
Brown sugar or powdered jaggery - 3 to 4 tbsp ( or add according to your taste)
Cardamom powder - 1/4 tsp
Ghee - 1 tbsp
Method
Pour water in a puttu maker vessel & bring it to a boil.Place the disc inside the cylindrical vessel.
Fill the flour inside the cylindrical vessel,close it with a lid and steam it for 5 minutes or till steam comes out from the holes on the lid.
Remove it on a plate sprinkle some water to the kambu flour, using your fingers mix till it resembles like bread crumbs.
When you hold some flour in your palm and press it should hold the shape,then this is the right consistency.( see picture).
Take the cylindrical vessel put some grated coconut at the bottom next add some flour repeat same way till it reaches the top.Close it with a lid and cook for another 5 minute or till done.
Transfer it to a plate or bowl add salt,jaggery/brown sugar,ghee and cardamom powder mix it well till everything is well combined.
Serve them warm!
Note:
a) You can make this with store bought ready made Pearl millet/Kambhu flour.
b) Cashew nuts fried in ghee can be added for extra taste.
( grind to a coarse mixture without adding any water, do not grind to a paste )
Method
Wash and soak rice and urad dal separately for 5 to 6 hours. Grind rice to a semi smooth thick batter and transfer to a bowl. In the same mixi jar add the urad dal and grind to a thick coarse mixture.
Do not add too much water and grind to a smooth paste the urad dal broken pieces must be seen.
Now add the ground urad dal and coconut mixture into the ground rice batter add salt and mix well till combined. Make sure your batter is thick.
Do not add too much water the batter must be thick.
Heat a tawa pour a teaspoon of oil add a ladle of batter and spread. The thickness must be little thinner than an uttapam. Pour oil around the dosa cover with a lid and cook.
Turn the dosa and cook the other side too till light brown.
( Add the washed rice , water and turmeric powder into a pressure cook and cook till done )
Chopped cashew nuts - 10
Raisins - 1 tbsp
Cardamom powder - 1/2 tsp
Saffron strings - a generous pinch
( soak them in 2 tbsp of milk)
Sugar - 1 cup
( add more or less according to your taste)
Ghee - 8 tsp
Method
Heat 1 tsp of ghee and fry the nuts till light brown and keep it aside. In the same pan add 4 tsp of ghee and add the cooked rice , in low flame cook for a minute.
Add the sugar and mix till they dissolve and rice is well mixed with the sugar.
Add remaining ghee and mix till the mixture leaves the sides of the pan , add the saffron milk and mix till well combined.
Switch off the flame and add the fried nuts and cardamom powder , mix well and serve hot.
Notes:
a) If you want the rice to be too soft then add 2 cups of water instead of 1 & 1/2 cups.
b) Add sugar according to your sweetness , 1 cup of sugar was perfect for this sweet.
( 1st add 1/2 cup if needed more then add 1/4 cup)
Salt to taste
Small onions - 1/4 cup
Grated coconut - 1/4 cup
Fennel seeds - 1/2 tsp
Oil to deep fry
Method
Boil water in a pan switch off the stove and add the raw rice, cover and leave it for 1 hour till rice is blotted. Drain out the water from the rice and rinse once.
Add the rice, , salt , onion , fennel seeds and coconut into a mixi jar, grind to a coarse thick paste.Do not add too much water while grinding and do not grind to a fine paste.
Transfer the mixture into a bowl and add the rice flour to get a smooth non sticky dough. Divide the dough into equal size balls.
Take a plastic sheet and sprinkle water take a ball and press to forma semi thick disc. Do not pat them very thin then while frying they will not puff up.
Heat oil in a pan and deep fry them till they puff up and turn golden brown on both sides in medium high flame. Remove on a kitchen tissue for excess oil to get absorbed.
( Blend all the ingredients to a smooth batter in a mixi jar )
Ingredients for yellow batter
Egg - 2
Turmeric powder - a pinch ( optional)
Sugar - 3 tbsp
(add more or less according to your sweetness)
Cardamom powder - 1/4 tsp
( Blend all the ingredients to a smooth batter in a mixi jar )
Other ingredients
Ghee as needed ( around 2 tbsp )
Cashew nuts - 10
Neyyada
Method
Take a plate or pan grease the base and sides with ghee, pour a ladle of the maida batter and spread evenly. Make sure the layer is thin, if too thick they will not be tasty. Cover with a lid and steam for a minute or till cooked.
Now pour a ladle of egg layer and make sure the layer is thin, cover and steam for a minute or till cooked. Apply ghee on top of the egg mixture and repeat the process till the batter is over.
( 1st layer is white batter steam add the yellow batter steam apply ghee on top , pour white batter steam add egg batter steam apply ghee and end with white batter with cashew nuts arranged on top, this is the pattern you need to follow otherwise you will not see any layers)
The last layer must be the maida mixture. arrange the cashew nuts and steam till cooked. Switch off the flame and let the steamed cake cool completely.
Loosen up the sides using a knife and cut into desired shape and enjoy!
Heat oil in a pan temper it with above ingredients. Reduce the flame , add the cooked rice , salt & ground powder , mix it well till everything is well combined. switch off the flame and serve it with any chutney, raita or papad Thanks for visiting !
Yellow moongh dal - 1 cup
( soak it for 4 to 5 hours)
Salt to taste ( around 3/4 tsp
Ginger chopped - 1 tsp heaped
Green chillies -4
( add according to your taste)
Jeera/Cumin - 1 tsp
Method
Drain the water out from the dal grind dal,green chillies,ginger to a very smooth thick paste.
Sprinkle very little water while grinding.
Add salt and jeera mix well. Use your fingers or spoon and place small ball of dough on a clean thick plastic sheet.
Dry these vadiyalu till crisp, store it in a container.
When needed just deep fry till crisp and serve them as side dish for rice.
Ragi flour / Finger Millet flour - 1 cup Rava / Semolina - 1/2 cup ( do not roast the rava) Rice flour - 1/2 cup Sour curd-1tbsp Salt to taste Crushed pepper - 1 tsp Cumin seeds/Jeera - 1 & 1/2 tsp Chopped onion - a handful Chopped green chillies - 1 Chopped ginger - 1/8 tsp Water - as needed Oil as needed to cook the dosa
Method
Take a bowl add all the above ingredients. Pour water and make a thin/pouring/buttermilk consistency, make sure there are no lumps.Rest the batter for 10 minutes. Heat an iron dosa tawa and grease it with some oil, take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa. The dosa should give you a lace / netted effect. Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown. Do not flip the otherwise. Enjoy these hot dosa with chutney or Idli Podi.
Note:
a) You can also make this dosa plain without adding onion. b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom. After some batches batter will become thick so dilute it again. c) Batter must be like a thin buttermilk / pouring consistency. d) Flipping the dosa and cooking the other side is optional. e) For this dosa iron tawa is the best.
( Beat the eggs well with above ingredients. Heat a paniyaram pan pour some oil in the holes pour a ladle of the egg mixture and cover with a lid. Turn them gently and cook till light brown. Remove from pan and keep it aside)
Other ingredients
Chopped Tomato - 1 large
Chopped onion - 1
Ginger and garlic paste - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala - 3/4 tsp
Salt to taste
Chopped curry and coriander leaves - few
Slit green chillies - 4
Oil - 3 tsp
Method
Heat oil in a pan fry onions , few curry leaves and green chillies till light brown, add ginger /garlic paste and fry till raw smell has disappeared.
Add tomatoes and dry masala powders in low flame cook till tomatoes are mashed well.
Add the egg paniyaram toss and switch off the stove. Do not mix too much the paniyarams will break.
Garnish with curry and coriander leaves and serve as a starter or as a side dish.
( Do not use nylon sago, use the white fat variety)
Salt to taste ( around 1 tsp)
Green chillies - 4
(ground to a fine paste)
Lemon - 1/2
Hing - 1/2 tsp
Jeera /Cumin seeds - 1 tsp
Water - 5 cups
Method
Wash and soak rice and sago together in water overnight. Next take drain out some water and grind it to a very smooth thick batter.
Boil 5 cups of water in a heavy vessel when it starts to boil add the hing, ground green chillies paste, salt and jeera reduce the flame.
Now slowly add the ground rice/sago batter and keep stirring till thickens make sure they don't form lumps.
To check if its cooked wet your fingers and try to touch the hot cooked batter ( be careful) if its not sticking to your fingers then your batter is cooked and switch off the stove.
Squeeze the lemon into the batter mix well cover with a lid.
Once the batter is cooled put it into a murukku press with a star shape or 3 holes shaped plate and press it on a plastic sheet.
Dry them in sun for 2 to 3 days or till its crisp store it in a plastic container.
Deep fry these vadams in hot oil and enjoy. Note:
a) Make sure you grind the batter to a smooth semi thick batter.
b) Water quantity may differ to 4 to 5 glasses depends upon the quality of rice.
c) If by mistake your cooked batter is loose don't worry just spoon them out on sheet and dry. Only the shape will differ.
( add more or less according to the sweetness of the plantain)
Chopped cashew nuts - 15
Raisins - 1 tbsp
Cardamom powder - 1/4 tsp
Ghee - 1 & 1/2 tsp
Method
Boil water in a pan add the vermicelli and cook till its 3/4 th cooked. Do not over cook till soft then when cooled they will come like a paste. Drain out the water and spread on a plate to cool.
