PANIYARAM / PADDU

• For making Paddu, you need to have the PADDU TAWA
• Heat the paddu tawa with 1/2 spoon oil in each of compartment of the tawa
• Put dosa batter in each of the compartment until it is full. Again add 1/2 spoon oil on the top of the batter
• Keep gas in low flame, close the tawa and let it cook.
• Open the lid and check if the paddu is cooked well. (dip a spoon in water. With help of the spoon try to remove the paddu from each compartment. If it comes out easily, then it is cooked well)
• 
• Turn each paddu, so that it gets cooked well the other side too, in low flame only.
• After 2 min, remove the paddus and are ready to eat.
• Tastes too good along with Coconut Chuttney
• VARIATIONS :  
  • For TOMATO paddu, grind 2 tomatoes along with the dosa batter. Add some curry leaves to the batter. The procedure is same.
  • For ONION paddu, add very finely chopped big onions-2 and some curry leaves to the batter. Rest of the procedure is same
  • For VEGETABLE paddu, add very finely chopped big onion&1 small green capsicum, grated carrot, few curry leaves to the dosa batter and follow the same procedure as above.

SWEET PADDU / GULI APPA / SWEET APPAM

• For making paddu of any variety, you need to have paddu tawa.
• 
• Grind ripe bananas-3 into a fine paste.
• Add the paste to wheat flour/ chapati-roti flour 1 cup
• Add cardamom powder 1 spoon
• Soak 1/2 cup jaggery in water and let it dissolve well in it. Add this water to the above ingredients and mix well.
• The batter should come to a consistancey of dosa batter.
  • PROCEDURE : Keep the paddu tawa in low flame. Add 1/2 spoon oil to each of the compartment
  • Add the appam batter made above to each of the compartment until it is full.
  • Now add 1/2 spoon oil again and close the tawa
  • Keep the gas in low flame, and let it cook for 2 min
  • Take a spoon and dip it in water. Open the tawa and with help of the spoon, try to turn the paddu in each compartment. If it comes out easily, it is cooked well. Otherwise, keep it for some more time so that it gets cooked well.
  • Let the appam get cooked the other side too.
  • This can be taken as an evening snack. 

KESARI / SHEERA / PINEAPPLE SHEERA

INGREDIENTS : 

1 CUP UPMA RAVA (WHITE RAVA) -Dry roast the rawa with 1 spoon ghee.

1 CUP SUGAR

1 CUP WATER + 1 CUP MILK (This combination can be changed as per our wish)

GHEE ROASTED CASHEWNUT + RAISINS

1 SPOON CARDAMOM POWDER

GHEE 1/2 CUP

1/2 SPOON KESARI POWDER (FOR COLOR – OPTIONAL)

PROCEDURE 

• In a tawa add the water and milk and heat it.
• Once it starts to boil, add the roasted rava, slowly to the water+milk in the tawa. Keep mixing so that rava doesnt form lumps.
• 
• Let the rava get cooked well.
• Now add sugar slowly and keep mixing. IF not mixed properly then lots of lumps will be formed.
• :
• Even if lumps are formed, try to break them immediatly. It will get mixed easily.
• Keep adding 1 spoon ghee gradually while mixing.
• Once the mixing is perfect, let it cook well and solidify a bit.
• Now sheera / kesari is ready. Now add the cardamom powder and cashew-raisins.
• Now it is ready to eat.
  • VARIATION : After kesari is done, add 1/2 cup finely cut pineapple pieces to the kesari, mix well and close and keep it for few minutes. PINEAPPLE kesari is ready.

POHA / AVALAKKI UPMA

POHA / AVAL UPMA :

3 varieties of POHA / AVAL is sold in stores. Thin, Medium, Thick.

Thin ones are usually used as dry neivedyam for God (mixed with grated coconut, sugar / jaggery & cardamom powder)

Use medium / thick poha for making this recepie. Medium / thick varies only in the time we soak them in water to make it soft. Medium needs comparitively less time than thick, to become soft when soaked in water.

Wash 1 cup avalakki in water well. Sprinkle water on it and let it be soaked for half-an-hour. Now the avalakki will be soft.

Cut onion-1, carrot-1, beans, peas – handfull and keep aside.

In a tawa, add 1 spoon oil. Season with mustard seeds, Chana dal, Urad dal 1 spoon each.

After mustard splits, add green chillies-3, curry leaves, groundnuts-few

Now add all the above cut onion and vegetables. Add little salt and turmeric powder. Close the tawa and let the vegetables cook properly.

Once the vegetables are soft enough, add the soaked poha (Drain out all the extra water). Add more salt to taste. Close the tawa and let avalakki cook well. It will take just 5 min.

After it is done, garnish with grated coconut, carrot, cut corriander leaves. Serve hot. Goes well with coconut chuttney, sugar or plain.

PARATHAS – AALOO, GOBI, PANEER, ONION, AJWAIN, METHI

PARATHA PREPARATION : Mix wheat flour/ chapathi flour with little salt and water, make a soft dough and keep aside.

Make them into small balls of lemon size

Take a ball and roll it into small thick disc shape using a roller pin. Similarly do it for another dough ball. So, for making 1 paratha, you need 2 balls.

Make the needed stuffing into small balls, again of lemon size. On one disc dough, keep the stuffing.(Stuffing  procedure for different parathas  are different. Please check them. It is given below)

 

Close it with another dough disc. Just press the end of the disc doughs together, so that the upper and lower roti dough sticks to each other.

Using the roller pin, carefully roll the stuffed dough, into thin paratha.

In the roti tawa, cook it without oil, both sides. Once done, spread a spoon of ghee on the paratha and serve hot. This can be taken with Raitha or Tomato Ketchup or plain.

AALOO PARATHAS: Cook 4 potatoes, peel, mash them and keep aside.

Add little salt, turmeric powder, chilli powder, garam masala powder, cumin powder, corriander powder, grated ginger-1 spoon, chopped corriander leaves and mix well

           

             

Roll them into small balls of lemon size and these form the Aaloo paratha stuffing

GOBI PARATHAS: Grate 1 Cauliflower.

Add little salt, turmeric powder, chilli powder, garam masala powder, cumin powder, corriander powder, grated ginger-1 spoon, chopped corriander leaves and mix well.

These cannot be rolled into ball stuffing. Instead Spread 1 spoon of this mix on the chapati dough disc made and then close it with another disc, to form the stuffing of GOBI

PANEER PARATHAS :

Grate 1 Paneer.

Add little salt, turmeric powder, chilli powder, garam masala powder, cumin powder, corriander powder, grated ginger-1 spoon, chopped corriander leaves and mix well.

These cannot be rolled into ball stuffing. Instead Spread 1 spoon of this mix on the chapati dough disc made and then close it with another disc, to form the stuffing of Paneer

ONION PARATHAS :

Cut onion into very small pieces.

Add little salt, turmeric powder, chilli powder, garam masala powder, cumin powder, corriander powder, grated ginger-1 spoon, chopped corriander leaves and mix well.

In a tawa, put 1 spoon oil. Add the above onion mix and let it cook nicely for 10 min, until onion becomes soft. Once onion is cooked, switch off the gas.

Let it cool for some time.

These cannot be rolled into ball stuffing. Instead Spread 1 spoon of this mix on the chapati dough disc made and then close it with another disc, to form the stuffing of Onion.

METHI PARATHA : Seperate and clean methi leaves 1 cup. Chop them finely.

Add little salt, turmeric powder, chilli powder, garam masala powder, cumin powder, corriander powder, grated ginger-1 spoon, chopped corriander leaves and mix well.

Add this mix to the Chapathi flour and mix it well. Add water, salt, little sugar and mix it well into a fine soft dough.

Make it into small balls of lemon size. Using roller pin, make it into small chapatis. In the hot chapati tawa, cook it both sides using 1 spoon of oil.

Once cooked, add 1 spoon ghee and serve hot with raitha.

AJWAIN PARATHAS: (omam)

When preparing chapathi dough, add 2 spoons of Ajwain to the flour.

Rest of the procedure is regular way of making rotis/ chapathis.

 

 

PUDINA / MINT CHUTNEY

Posted on August 29, 2015 by sujasudi

PREPARATION TIME : 10 min.

METHOD :

* Separate, wash and clean well 1 bunch of Pudina leaves.

* In a kadai, dry fry –  2 spoons half-urad dal, 2 spoons pepper,  5 redchillies. Once fried, remove the items in the kadai, keep aside and switch off the gas.

* When the kadai is hot, put the mint leaves, and let it be there in the hot kadai for few min. (No need of frying this, when the gas is on)

* Grind the dry-fried items, mint leaves, salt, hing, pinch of turmeric powder + water  to a fine paste.

* Again in the kadai, with 3 spoons of oil (Nothing to season with), add the above ground paste and boil well until oil splits.

* This can be used with rice / idli / dosa / rotis.

* When boiled with more oil, this paste will remain fresh for more than a month

AAPAM

SOAK : 1 cup Raw rice

1 cup Idli rice

1 spoon methi

4 spoons whole urad dal

overnight.

• Grind it to fine batter, with lots of water.
• Later add, grated coconut 1 cup, salt and grind along with the batter.
• The batter is let to ferment for atleast 4-5 hours
• Aapam is prepared in aapam tawa or regular kadai
• The watery batter is put in the centre of the kadai. Then the kadai is held and rotated so that the batter spreads completely.
• With low flame, close the kadai and let the aapam cook both sides, one side on direct flame, other side with the hot steam(since the kadai is closed).
• 
• Once done, you can have aapam with coconut chuttney. Aapam will be crispy on one side and soft on other side.

DOKLA

I prepare Dokla with readymade kamandokla mix, available in stores.

The instructions are followed and instant yummy snack is got. Preparation time is just 10 min.

Dokla is taken along with green chuttney. (refer green chuttney page)

VADA PAV

VADA-PAV :

           *  Boil, peel, mash 4 potatoes along with green peas ½ cup

• In a kadai put 1 spoon oil
• Put jeera 1 spoon, grated ginger 1 spoon, curry leaves,
• Add mashed potatoes peas, salt, turmeric powder, chilli powder
• Mix well and switch off the gas
• Garnish with coriander leaves
• Make potato balls of lemon size
• Meanwhile, make a thick paste of BAJJI/BONDA READYMADE MIX if available.
• (Else, mix chana dal powder 1 –cup, salt, hing, chilli powder. Add 1 spoon of hot oil and little water to make thick paste of bajji/bonda)
• Dip the potato balls into the paste and deep fry until the balls turn golden brown.
• VADA IS READY
• SERVING OF VADA PAV
• 
• Cut pav into 2 halves
• Apply green chutney, sweet chutney, garlic chutney paste on inner side of pav (Refer North Indian chutney page)
• Keep 1 vada inbetween them
• Serve with kechup / plain when hot

VADAI SAMBAR / DAHI VADA / VADAI

VADA – SAMBAR &  DAHI VADA

 

VADA PREPARATION :

 

• Soak whole urad dal in water for 1 hour
• 
• Drain out extra water and grind the dal + green chillies-4+Pepper 2-spoons+ginger + salt into thick paste
• Keep sprinkling water while grinding so that the paste is soft and thick
• Add curry leaves to the paste
• Make balls of the paste / required shape for the vada. (Dip your hands in water and then make balls so that the paste does not stick to your hands)
• Deep fry the balls until it is golden brown
• 
• This vada cn be taken plain or with chutney / sambar / dahi

DAHI VADA :

 

• 
• Beat dahi into a consistant thick liquid without adding extra water.
• Add 1 spoon sugar, 1 spoon salt and mix well
• Put vada into it and this makes Dahi vada
• SERVING : While serving, sprinkle cut corrander leaves, grated carrots, kara boondi and pinch of chat masala

SAMBAR VADA :

 

• Prepare Onion+Drumstick sambar which is a perfect combination for vada
• Dip the vada in sambar and serve