Featured In Namastey NT Magazine Australia

My recipe Salad Rice Paper Rolls got published this month's issue at Namaste NT magazine of Darwin ,Australia.http://issuu.com/namasteynt/docs/namasteynt_february_2015

For recipe click HERE

Ellu Sadam Recipe / Ellu Podi Sadam / Nuvullu Annam / Til Rice / Sesame Seed Rice - Kannum Pongal Recipe

Ellu Sadam

Ingredients dry roasted & powdered
Sesame seeds - 2tbsp
Urad dal - 1 tbsp
Red chillies-2
Hing- a generous pinch
Salt to taste
Tempering
Sesame oil -1 & 1/2 tbsp
Mustard,Urad & Channa - together 1tsp
Peanuts-2tsp
Curry leaves - few
Red chillies-1
Other Ingredients
Cooked rice - as needed
Method
Heat a pan and dry roast sesame seeds,red chillies,hing & urad dal till light brown.
Switch off the stove cool & grind along with salt to a fine powder.
Heat oil in a pan and temper it with above ingredients.
Add the cooked rice & sprinkle the required amount of powder.Mix well till everything is combined.
Enjoy them with fryums or papad.
Note:
a) Grated coconut roasted & powdered can be used for extra flavour.
b) Fried cashew nuts can be used
c) Black sesame seeds can also be used instead of white.

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Poori Recipe / Puri Recipe / Fried Indian Flatbread - How to make Poori

Poori

Ingredients

Wheat flour-2 cups

Salt to taste (around 1/4 tsp)

Sugar-1/2tsp

Oil to deep fry

Water-required amount to knead the dough

Method

Take a bowl add wheat flour,salt & sugar.
Pour water little by little & knead it to a dough.The dough should not be too stiff nor too soft (harder than chapathi dough).
Make equal sized small ball from the dough.Dust some flour & roll them out into a semi thick circles.The pooris should not be too thin.
Heat oil in a pan,once its hot slide the poori from the side into the hot oil.
Now press the puri slightly with a spoon,this helps them to puff up.
Turn other side & cook till its light brown on all sides.
Once done remove them on a paper towel to remove excess oil.
Serve it hot with any gravy you like.
Note:
a) Adding sugar makes the poori to puff up well.Gives nice colour to your poori.
b) For crispier poori add 1 tsp of semolina/sooji to the dough.
c) After making the dough fry pooris immediately otherwise the poori will absorb lot of oil.
d) While frying pooris your oil should be hot otherwise it will not puff up.
e) I usually use a drop of oil while rolling poori,this way while frying the colour of the oil will not change.

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Carrot Raita / Carrot Thayir Pachadi / Gajar Ka Raita / Healthy Raita Recipes / Carrot Perugu Pachadi / Carrot Pachadi

Carrot Pachadi

Ingredients

Grated carrot - 1 cup

Salt to taste

Curd -1 & 1/2 cups

Chopped coriander leaves-1tsp

Tempering

Oil -1 tsp

Mustard -1/2tsp

Urad dal - 1/2 tsp

Jeera/cumin -1/8tsp

Red chilly - 1

Hing - a generous pinch

Curry leaves few

Ingredients ground to a coarse mixture

Grated coconut - 4 tsps.

Green chilly - 1

Ginger - a tiny piece

Method

Heat oil in a pan & temper it with above ingredients , add the carrots and salt , sauté for a minute.

Switch off the stove & add the ground mixture let it cool completely.

Cool the mixture completely and add the curd & coriander leaves.

Mix & serve cold with paratha or rice.

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Uthappam Recipe / Oothappam Recipe / Onion Oothappam Recipe / Uttapam / Oothapam / South Indian Uthappam Recipe

Uthappam

Ingredients
Sona Masoori rice-2 cup
Ponni Puzhungal Arisi / Boiled rice -2 cups
Toor Dal - 1/4 cup
Urad dal -1/2 cup
Methi/Fenugreek seeds-1tsp
Salt to taste
Oil -to make uthappam
Other ingredients
Chopped Onion,Tomato,Green Chillies,Coriander leaves
Method
Wash & soak all the above mentioned ingredients together except salt in water for 3 hours.
Grind them to a smooth batter.Batter should be a bit thinner than Idli batter.
Add salt mix well & allow to ferment overnight.
Next day beat the batter before making.Heat a tawa/griddle spread a ladle of batter into thick circle.
If adding vegetables sprinkle the chopped vegetables on top slightly press them.Flip the other side & cook
Add oil around & cook both sides till cooked ( Do not over fry).
Serve them hot with any chutney or sambar.
Note:
a) Cook the uthappams in medium low flame to get nice colour.Do not over cook.
b) You can use any topping of your choice.
c) You can even make uthappams with left over Idli batter.
d) If batter is very thick dilute the batter with little water.

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