Kai Murukku

Ingredients

1.Raw Rice-2 cups

2.Butter-2 tbsp

3.Cumin seeds-1 tsp

4.salt-1 tsp

5.urad dal-0.25 cup

6.water-less than 0.5 cup

7.oil-for frying

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.In a dry bowl add 2 cups of grinded and filtered  rice flour,1 tsp of grinded urad dal,butter,cumin seeds,salt,water and prepare a dough(add water slowly dont add too much of water).The batter should be slightly thinner than a chappathi dough.

9.Then in a sheet spin the murukku as described below.

10.In a dry pan add oil and allow it to get heated.

11.Then add murukku to the oil and wait until it is fried and cooked completely.

12.Kai Murukku is ready for Nyveidhiyam.

Kai Murukku is usually done as Nyveidhiyam for krishna jayanthi.

Peas Chappathi

Ingredients

1.Green peas-1 cup

2.salt-adjust to your taste

3.Whole wheat flour-2 cups

4.Luke warm water-less than  1 cup

5.oil-1 tsp

6.water-1 cup

Method

1.Wash the green peas and in a pan add  green peas and water and allow it to cook for 10 to 12 mins in a low flame.

2.After 10 to 12 mins drain the water from green peas.

3.In a Dry bowl add the whole wheat flour,salt,oil,cooked green peas.

4.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).

5.Then mix it well and make the dough.

6.Divide the dough into medium sized balls.

7.Keep the dry pan in the medium flame.

8.Meantime Roll the balls in a round shape with the help of dry whole wheat flour flour.

9.Add the rolled Peas chappathi`s  in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.

10.Repeat the same process till the dough gets finished.

11. Peas Chappathi is ready to serve.

Peas Chappathi can ber served with yogurt/pickle/tomato curry/potato curry/channa masala.

Kanchipuram Idly

Ingredients

For Batter 

1.Idly rice-1 cup

2.Raw rice-1 cup

3.Urad dal-1 cup

4.water-1 cup(adjust according to rice varities)

5.Yogurt/curd-1/2 cup

6.Pepper-1 tsp

7.salt-adjust to ur taste

8.Green chilly-3 medium sized

9.oil-1 tsp

10.ginger-1 tsp

11.Turmeric powder-1 tsp

Method

1.Soak the idly rice,Raw rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5. Drain the water from Raw rice, and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.

6. Then Transfer it to the large vessel/large bowl containing grinded urad dal and grided idly rice mixture .

7.Add salt and stir it well so that it gets mixed completely.

8.Allow the batter  to ferment overnight.

9.Before keeping idlies just add yogurt/curd  to the idly batter.

10.In a dry pan add oil ,green chillies,pepper,ginger,turmeric powder and allow it to cook for a minute.

11.Then transfer it to the idly batter bowl.Now stir it well the idly batter.

12.In a idly stand just grease it with oil and with the help of the ladle pour the batter in the  idly stand.

13.In a pressure cooker with small amount of water(less than 0.25 cup) place the idly stand gently and cover the pressure cooker.

14.Dont add weight to the pressure cooker now.allow it to cook for 7 to 9 mins.

15.Now switch off the flame and add the weight to the pressure cooker(this allows it to cook with the help of the steam if it is not cooker propely and other thing is it will remain hot).

16.Before serving gently open the weight of the pressure cooker and gently take of the idlys from idly stand(If it is sticky wait for couple of mins else just with hand spread some water on idlis and then take it.It will come out well).

17.Kanchipuram Idly is ready to serve.

 

 

Kanchipuram Idly can be served with sambar/chutney.

 

 

Idly Fry

Ingredients

1.Idly-8 nos.
2.Oil-1 tsp
3.Mustard seeds-1 tsp
4.Urad dal-1 tsp
5.Channa Dal-1 tsp
6.curry leaves-5 to 10 nos.
7. Turmeric Powder-1 tsp
8.Green chilly-2 medium sized
9.Sambar chilly powder-2 tsp
10.Ginger-1 tsp
11.Garlic-1 tsp
12.salt-adjust to your taste.
13.Hing-a pinch

Method

1.In a dry pan add oil and wait until oil gets heated and then add mustard seeds,channa dal,urad dal,green chillies,ginger,garlic wait until the color changes to lite brown.

2.Meanwhile cut each ildy into 4 pieces.Now each idly piece will look like cone shaped(Recipe of Idly  is available in this link http://charanyaskitchen.blogspot.ch/2013/06/idly.html).

3.Now add the chopped idlies to the pan and add turmeric powder,hing,sambar chilly powder,salt,hing and stir it once  allow it to cook for 8 to 10 mins in a low flame.

4.Now add curry leaves to the idly fry and cook for 2 mins.

5.Idly fry is ready to serve.

Idly fry can be served as a snack.

Tips:

1.Idly should be cool so that while cutting into pieces it wont split.

2.Sambar chilly powder can be replaced by red chilly powder.

Chakara pongal/Sweet Pongal/Jaggery Pongal

Ingredients

1.Jaggery-0.75 cup

2.Raw Rice-1 cup
3.Mung Dal-0.25 cup
4.Ghee-1 tbsp
5.Cashewnut-10 pieces
6.Dry grapes-10 pieces
7.Cardamom powder-a pinch
8.Water-5 cups

Method

 1.In a dry pan in a medium flame add raw rice,mung Dal and allow it to cook for a minute.
2.In a pressure cooker add the fried raw rice ,mung Dal,water and allow it to cook for 10 to 12 whistles.
3.Meantime in a another dry pan add jaggery and sprinkle a small amount of water and allow it to cook for 3 to 4 mins(until it comes to boil) then add cardamom powder and stir it well.
4.Once you are able to open the pressure cooker add the pongal to the jaggery mix in the pan and stir it well and allow it to cook in low flame for 2 mins.
5.In a dry pan add ghee wait until it gets heated and then add cashew nut and dry grapes and allow it to cook until its color changes to golden brown.
6.Then add these fried cashew nuts to the pan containing chakara pongal.
7.Chakara pongal/Sweet Pongal/Jaggery Pongal is ready to serve.

Chakara pongal/Sweet Pongal/Jaggery Pongal is usually served as nyvadyam.

Carrot Paratha

Ingredients

 1.Carrot-3 medium sized
2.salt-adjust to your taste
3.Red chilly powder-0.5 tsp
4.Whole wheat flour-2 cups
5.oil-2 tbsp
6.Luke warm water-less than  1 cup

Method

1.Wash and Grate the carrot in a bowl.
2.In a dry pan add 1 tsp of oil,add grated carrot,red chilly powder, stir it well and allow it to cook for 4 to 5 mins in a medium flame.
3.Switch off the flame and transfer it to the bowl and allow to cool off.
4.Divide the carrot into medium sized balls
5.In a Dry bowl add the whole wheat flour,salt,oil.
6.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).
7.Then mix it well and make the dough.
8.Divide the dough into medium sized balls.

9.Keep the dry pan in the medium flame.
10.Meantime Roll the balls in a round shape with the help of dry whole wheat flour flour.
11.Then in the centre place the Carrot ball and close the chappathi gently.Dont press with the pressure(if you press with the pressure the carrot will come out).
12.Gently roll with the roller in a round shape with the help of dry whole wheat flour flour.
13.Add the rolled Carrot Parathas in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.
14.Repeat the same process till the dough/carrot balls gets finished.
16.Carrot Paratha is ready to serve.

Carrot Paratha can be served with yogurt/pickle.

Aloo Paratha

Ingredients

 1.Potato-4 medium sized
2.salt-adjust to your taste
3.Pepper powder-1 tsp
4.Whole wheat flour-2 cups
5.oil-2 tbsp
6.Luke warm water-less than  1 cup

7.Green chilly-3 medium sized

8.Cumin seeds-1 tsp

Method

 1.Wash and pressure cook the potatoes for 2 to 3 whistles.(Easy way of making it soft).
2.Once you are able to open the pressure cooker,Take out the potatoes and peal off the skin.
3.Smash the potatoes and keep it in a bowl
4.Add salt ,chopped green chilly,cumin seeds and pepper powder to the potatoes in the bowl and mix it well.
5.Divide the potatoes into medium sized balls.

6.In a Dry bowl add the whole wheat flour,salt,oil.
7.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).
8.Then mix it well and make the dough.
9.Divide the dough into medium sized balls.

10.Keep the dry pan in the medium flame.
11.Meantime Roll the balls in a round shape with the help of dry whole wheat flour flour.
12.Then in the centre place the potato ball and close the chappathi gently.Dont press with the pressure(if you press with the pressure the potato will come out).

13.Gently roll with the roller in a round shape with the help of dry whole wheat flour flour.
14.Add the rolled Aloo Parathas in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.
15.Repeat the same process till the dough/potato balls gets finished.
16.Aloo Paratha is ready to serve.

Aloo Paratha can be served with yogurt/pickle.