Kanchipuram Idli

Recipe Source: From my very old South Indian Cookery book - published in 1983 :))

Ingredients:
Raw Rice - 2 cups
Whole Urad dal - 1 cup
Curd - 300 ml
Dry Ginger/Sukku - 1 inch piece powdered
Asafoetida - 2 tsp
Salt - to taste

For tempering:
Ghee -  1-2 tsp
Mustard - 1 tsp
Pepper, Cumin - 1 tbsp
Urad dal, Channa dal - 2 tbsp
Curry leaves - few
Green chillies(chopped) - 1 (optional)
Cashews - 15

Method:
Soak Urad dal and Raw rice separately for 2 hours.
Wash and completely drain water from rice and dry.
Grind rice in mixie to rawa like consistency without adding water.
Wash and grind Urad dal completely like how we grind for idli.
Mix both adding curd, dry ginger powder, asafoetida, salt and water to idli batter consistency.
Let it sit overnight for fermentation.
Next day, do tempering(heat ghee and fry all that is mentioned for tempering) and add to the fermented batter and mix well.
Grease cups with oil and pour the batter to 3/4 of the cup.
Steam for 10 minutes. If not cup, just pour it to the idli plates and steam.
Cool for few minutes.
Kanchipuram idli is ready to serve!

Whole wheat flour Dosa(Kodhumai Dosai)

Ingredients:
Whole wheat flour - 1 cup
Rice flour - 2 tbsp (for crispiness)
Cumin seed - 2 tsp
Green chillies - 2
Curry leaves - few
Water, Salt, Oil - as required

Method:
Grind cumin seeds, green chillies and curry leaves.
Mix wheat flour, rice flour, salt, ground paste.
Add water and bring it a medium consistency not too thick nor too thin.
Spread it in tawa like dosa.
Healthy Kodhumai Dosa is ready!

Sending this to 'Cooking with Wholegrains' event. Tagging to Priya's page and Jaya's page

Paneer Podi Dosa

Ingredients:
Dosa batter (with salt added to it)
Idli Milagai podi - as required
Paneer - 1 pack
Coriander leaves
Salt
Oil

Method:
Grate paneer/ crumble it into pieces in mixie. Add little salt and mix well with paneer.
Heat a non-stick tawa and spread dosa.
Grease the corners of dosa with oil.
When the dosa is half done, add panner, idli milagai podi and coriander leaves one by one over the spreaded dosa.
When the dosa is done, fold it and keep it for few seconds.
Turn the folded one carefully and cook for few seconds till it gets roasted well.
Before spreading the next dosa, sprinkle water to cool the tawa, wipe it off and then spread dosa.
Enjoy Paneer podi dosa with or without a side dish!

Idli Milagai podi;
I used the home made podi.
Heat 1 tsp of oil and fry 1 cup of Urad dal and 1/2 cup of channa dal till golden brown.
Fry few strands of curry leaves, red chillies(add it according to your taste. I added only 3).
Fry few garlic cloves(with skin) for few seconds.
Coarse grind all the above items with salt.
Idli milagai podi is ready!

 

Adai

Ingredients:

To Soak:

1. Par-boiled rice - 1 cup
2. Moong dal - 3/4 cup, Urad dal - 1/4 cup
3. Bengal gram , Toor dal - 1/2 cup

To Grind with the coarse mixture:

1. Red Chillies - 3-4
2. Fennel seeds - 1 tsp
3. Ginger - an inch chopped finely
4. Green chillies - 1 chopped
5. Hing - a pinch
6. Salt - to taste

To Mix:

1. Onion - 1 finely chopped
2. Curry leaves - few chopped finely
3. Grated coconut - 1/2 cup
4. Coriander leaves - few leaves chopped finely
5. Turmeric powder - a pinch

Method:

Soak the ingredients in water for 4-5 hours. Soak 1, 2 and 3 items separately.

Wash and grind the soaked ingredients coarsely along with red chillies, green chilli, fennel seeds, ginger and salt. Add little water and bring it to medium consistency neither too thick nor too thin.

Add the ingredients under "To Mix" to the adai batter and mix well.

Heat a non stick tawa and pour a ladle of adai batter and spread. Don't drag it too much let it be little thick. Add a tsp of oil around it and wait till it gets cooked.

Then turn it over to the other side and add a tsp of oil around the adai and wait till it gets cooked.

When both sides are cooked, remove from tawa. Serve with aviyal, chutney or sambar.

Linking this to 'Love for Lentils' event .

Macaroni - New Year Wish :)

Macaroni - The best thing I love about my macaroni is the dried oregano leaves. Dried Oregano leaves are fragrant and flavourful. I love it !!! If you have not already tried oregano leaves, I strongly recommend you to add oregano to your food.

Health benefits of oregano: They have antibacterial properties and they act as strong anti-oxidants too...and they are good source of Vitamin A, C, E, magnesium and manganese. It clears sinuses, headches, tension which is very very important for me :))) .

Ingredients:

Boiled Macaroni - 1 cup

Onion- 1

Tomato - 1

Dried Oregano leaves - 2-3 tsp or acc to your taste

Coriander leaves - few

Mustard - 1 tsp

Oil - 2 tsp

Lemon - 1 tsp

Pepper - 1 tsp

Method:

Heat pan and add oil. Add mustard, onion, tomato, 1 tsp oregano and fry one by one. Then add boiled macaroni and stir till it mixes well. When done, sprinkle pepper, oregano, lemon and coriander leaves mix and serve hot.

Oats Pongal

Health Benefit of Oats as quoted by WHF:

Lower Cholesterol Levels

Unique Oat Antioxidants Reduce Risk of Cardiovascular Disease
Prevent Heart Failure with a Whole Grains Breakfast
Significant Cardiovascular Benefits for Postmenopausal Women
Enhance Immune Response to Infection
Oats and Other Whole Grains Substantially Lower Type 2 Diabetes Risk
Health-Promoting Activity Equal to or Even Higher than that of Vegetables and Fruits

Ingredients:

Oats - 1 cup

Green gram - 1/2 cup

Salt - to taste

Hing - 1/4 tsp

Turmeric - 1/4 tsp

Ginger - an inch

For tempering:

Green chilli - 2 Slitted

Curry leaves - few

Cumin - 1 tsp

Pepper - 1 tsp

Cashews - 2 tsp

Ghee/Oil - 2 tsp

Method:

Dry fry Oats and pasiparuppu separately.

Pressure cook Oats and Grren gram with chopped ginger, salt, hing and 3 cups of water.

Cook for 4-5 whistles. Release the pressure and mash the cooked oats.

In a separate pan, add ghee/Oil fry green chilli, cumin, pepper, curry leaves and cashew.

Add this mixture to the cooked oats and mix well.

Oats Pongal is ready to eat!!!

 

Sending this to Zesty Palette's 'New U' event

Poori

Ingredients:

Wheat flour - 2 cup

Salt to taste

Water - as required

Oil - for deep frying

Method:

Add salt to wheat flour and mix well.

Add water to wheat flour little by little and knead it well.

Knead till the dough is medium-soft. Neither too soft nor too hard.

Leave it for 30 minutes. Shape them and roll them.

Deep fry in hot oil till both sides are golden brown in colour.

The puffed Poori is ready :)

Pori Upma

Ingredients:
***********
Puffed Rice(Pori) - 1 packet
Peanuts – 2 tbsp
Onion-1(finely chopped)
Potato – 1 (peeled and chopped into cubes)
Tomato – 1 (chopped into cubes)
Green Chillies-2 -3
Grated ginger – 2 tsp
Mustard Seeds -1/4 tsp
Bengal gram (Channa dal) l tsp
Turmeric powder – 1 tsp
Asafoetida – a pinch
Salt as per taste
Oil – 2 tsps
Curry leaves – Few
Coriander leaves for garnish
Lemon – ½ a lemon

Method
******
In a pan, heat 2 tsp of oil, Fry the peanuts until u see them cracking and slightly brown, keep aside. In the same oil put in the mustard seeds and channa dal and when the mustard seeds start to splutter, add in the green chillies,grated ginger and curry leaves and fry for a minute. Now add Onion and fry till soft, then add in the tomatoes and potatoes, add salt as per taste, turmeric and a pinch of asafoetida. Add in the fried peanuts. Wash the puffed rice (pori) and soak for about 5 minutes. Once, the potatoes are soft and cooked. Add in the soaked puffed rice. Mix well and cook covered for 5 minutes, then switch off the flame and keep it covered for another 5 minutes. Squeeze lime, mix well and serve hot.

Kuzhi Paniyaram

Ingredients:
2 cups Idly/Dosa Batter
1 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Channa dal
1 green chilly finely chopped
1 onion finely chopped
Curry leaves - few
Corinader leaves - few
Salt as needed

Method:
Heat oil add mustard seeds allow it to crackle then add channa dal allow it slightly brown. Then add onion, green chillies and curry leaves.
Transfer this to the batter and mix well.
Heat the Paniyarakal(vessel used for kuzhipaniyaram) in low heat and grease it with oil/ghee.
Add a tsp of oil in each Kuzhi.
Cook for few minutes. Turn the paniyaram and cook again for few minutes.Cook till done.
Serve it with chutney/sambar.

Idly 65

Ingredients:
Idly - 6 pieces (chop it into 4 pieces each)
Onion - 1
Tomato - 1
Ginger garlic paste - 2 tsp
Cumin powder - 2 tsp
Oil - for frying
Salt - as per taste
Corn flour - 2 tsp
Pepper powder - 1 tsp
Chilli powder - 2 tsp
Coriander leaves - few

Method:
Mix 1 tsp of chilli powder, cumin powder, ginger garlic paste, salt as per taste and make a paste.
Mix idlies with the paste.Fry Idlies and keep aside.
To prepare gravy, grind onion and tomato.
Heat 4 tsp of oil in a pan. Add onion tomato paste and fry till oil oozes out.
Add chilli powder, cumin powder, salt, Coriander leaves and ginger garlic paste and fry till raw smell goes off and dry gravy is ready.
Now add the fried idlies to the dry gravy and mix well.
Finally sprinkle pepper powder and garnish with coriander leaves.
Super delicious Idly 65 is ready!!!