The tasty prepration of vegetable idli

Ingredients
1. Idly rice - 1/2 kg
2. Black gram - 200 gm
3. Salt - As required
4. Carrot - One (Medium)
5. Beans - Four
6. Cauli flower - 25 gm
7. Capsicum - Half
8. Ginger - One (Small)
9. Coriander leaves - 5 gm
10. Oil - 5 gm
11. Pepper - a small spoonful

Preparation:

01. After washing rice and black gram well soak it for four hours.
02. Drain the rice and black gram, grind rice and black gram separately adding required amount of water.
03. Mix rice and black gram adding required amount of salt. Leave it to ferment.
04. Cut washed vegetables into small pieces.
05. Mix them with the batter. A a tea spoon of pepper powder.
06. Smear oil in the idli moulds and pour the batter into the mould. Cook it in steam and serve it hot.

What is the recipe of Wheat Ada (orotti)

ingredients
1. wheat flour - 2 cup
2. grated coconut- 1/2 cup
3. salt, water as required
method
Knead all the ingredients together. Take small quantities of the dough. Form into adas on a greased griddle using wet hands. When one side lighlly browned turned over the other side and roast . Serve hot.

How to prepare Tapioca Chappathi

ingredients
1. tapioca cooked and mashed- 250 gm
2. wheat flour- 1/2 cup
water, salt as required
method
Knead the ingredients of the second item until soft. Add tapioca and knead again. Keep the dough for some time. Form the dough into small balls. Roll each ball thinly. Heat a greased griddle and fry the chappathi lightly on both sides. Serve hot with curry.

How can we make Stuffed Poori

ingredients
1. wheat flour-400gm
salt to taste
water
2. 1/4 tsp mustard
3. onion chopped-2
green chillies chopped-2
ginger chopped finely-1/4 tsp
garlic flakes-4
4. boiled and mashed potato-3
method
Knead the ingredients of the first item to a soft dough and keep for an hour. Fry mustard in hot oil. Add the ingredients of the third item and saute. Remove from fire and mix mashed potato. By dusting flour, roll the dough, cut into poories. Spread the potato filling over one poori leaving little space around the edge. Wet the edge and cover with another poori and stick together. Deep fry in oil.
Note- Cooked and sliced fish, meat or egg can be used instead of potato for filling.

Recipe of Special C happathi

ingredients
1. wheat flour- 1 cup
2. curd-2 tbs
3. chilly powder- 1/2 tbs
4. turmeric powder- 1/4 tsp
5. asafoetida powder-1 pinch
6. salt to taste
7. water to knead
method
knead the ingredients together until soft. Form the dough into small balls. Roll each ball thinly. Heat a greased griddle and roast the chappathi on both sides.

How can we make Palappam

ingredients
1. coarse white rice flour-25 gm
2. white rice flour-350 gm
3. water-300ml
4. coconut milk-350 ml
5. sugar-30gm
6. yeast-3gm
7. salt to taste
method
The rice porridge
Boil 200 ml of the water,add the coarse flour to it and make porridge like mixture and allow it to cool.
Ist phase of the batter
Blend the rice flour with the rest of the water to make a fine paste and knead in the above porridge. Blend this mixture well with coconut milk, yeast,and sugar. Add salt and keep aside to ferment for a minimum of 8 hours under room temperature.
2nd phase of the batter
30 minutes before making appam, mix the batter once again to check the salt and sugar and loosen the batter with coconut milk to required batter consisitency.
cooking the appam
Heat the appam chatty (wok),pour one ladle(2 oz) of batter and rotate the wok gently to spread the batter evenly to form lace at the sides and a spongy centre. Cover the skillet with the lid. Remove the appam as soon as the centre is cooked and sides are crisp golden brown in colour.

how to make Bread Rava Roast

ingredients
1. bread piece-2
2. egg-1
3. sugar-1 tbs
4. rava-1 1/2 tsp
5. oil as required
method
Cut the bread pieces into four. Beat the egg and add rava and sugar. Mix it well. Heat oil in a frying pan. Dip the bread pieces in the egg mixture and roast.

How to make ADA DOSA

ingredients
1. raw-rice-1/4 cup
2. black gram dhal-1/2 tbs
3. tur dhal-1 1/2 tbs
4. salt to taste
5. chilly powder-1/4 tsp
6. curry leaves- 1 stalk
7. tamarind (valan puly) - a little
8. water as required
method
Grind all the ingrediants in a mixer. Make into dosas on greased griddle.

Delicious Preparation of Appam and Prawn Masala

Ingredients
1. Prawns 200 gm, 2. Lobster as needed, 3. Chilly powder ½ dessert spoonTurmeric powder ¼ dessert spoon, Salt to taste, 4. Onions (big) 200 gm, Ginger one small piece, Garlic four flakes,Green chillies three,5. Tomatoes (finely chopped) one,6. Coconut oil 20 ml, 7. Mustard ¼ teaspoon 8. Coriander powder ½ dessert spoon,9. Garam masala powder a pinch

Method
1. Clean the small prawns well and chop finely.2. Clean the big prawns well. Make a paste with one pinch of turmeric powder, ¼ dessert spoon chilly powder and salt, apply well on the prawns an keep aside for a while. Now fry on a tava till crisp on both sides.3. Finely chop ingredients No.4. Heat coconut oil well, add mustard seeds and when it splutters, add the chopped ingredients and saute well.4. When the onions turn brown, add the remaining masala powders, saute then add the tomatoes, salt and mix well.5. When the oil appears at the sides, add a little water and the chopped prawns and mix well. When the prawns are cooked and the water dries up, remove from fire.

Appam
1. Raw rice one k. g.2. Sugar 100 gm3. Salt a little4. Coconut water 50 ml (two days old)

Method
1. Soak the rice for two hours, wash well and grind. When the grinding is three fourths completed, remove 80.gm of the batter and keep aside. Grind the remaining rice to a fine batter.2. To one and a half cup of boiled water, add the little batter kept aside, stir carefully so that no lumps are formed keep on fire and when it thickens, remove from fire. 3. When it cools well, add this and the coconut water and keep aside for six hours to ferment. Add salt and sugar to the fermented batter.4. Take one ladle of the batter, pour into the appam ‘chatti’ or vessel, and cook. Now add one teaspoon of prawn masala, and one teaspoon of the grilled prawns, close with lid and cook again till done.

How can we make Delicious Vellayappam and Duck curry

Duck curry
Ingredients:1. 1 kg. Duck cut into big pieces 2. ½ cup coconut oil 3. 1 cup onions sliced round and squeezed in salt water 4. 1½ dsp. Maida 5. Vinegar and salt to taste 6. ½ cup red onions sliced long, 24 green chillies partially split,1 dsp. Ginger sliced thin, ½ dsp. Garlic split into two, ½ dsp. Pepper crushed, 6 pieces of cinnamon (1 inch long), 16 cloves.

Method
Brown onions in hot oil and drain. Fry the duck pieces in two or three lots turning it from side to side. Sprinkle boiling water while stirring. When the meat pieces are dry sprinkle maida and brown. Continue to sprinkle boiling water. When the meat pieces and flour are browned pour sufficient boiling water, vinegar, salt and the browned onions. Cover and cook. When the meat is halfdone, add the ingredients of the sixth item. Cook till the meat is soft and the gravy is of desired thickness. Serve hot. Vellayappam Ingredients: Same as for poori. In addition take 2 cups of grated coconut, ¼ tsp. Of cumin seeds and 1 small onion also. Method: Prepare a thick batter with the ingredients. Grind the grated coconut, cumin seeds and onion and mix in the batter. Keep for an hour and then make vellayappam.

How to prepare Soft Upma

Ingredients
1. Rava 2 cups (leveled). 2. Ghee, margarine or oil – ¼ cups. 3. Mustard seeds – ½ teaspoon. 4. Ground nuts – 1 teaspoon, black gram (uzhunnu) – 1 teaspoon. 5. Cashew nuts – 1 dessert spoon. 6. Sliced ginger – 1 teaspoon, green chillies cut round – ¾ dessert spoon. 7. Curry leaves – 1 bunch. 8. Water – 5 cups. 9. Lemon juice – 2 teaspoon, salt – to taste.

How to prepare
Heat the oil and add mustard seeds followed by the items 4 and 5. Once they turn brown, ginger and green chillies are added and mixed well, after which the curry leaves are added. Water is then poured; the lemon juice is added and allowed to boil. Once this boils, the rava is added, one handful at a time and it is mixed at the same time with a ladle. By the time the rava gets over, it should have absorbed all the water. When the whole mix attains the consistency of a pudding it is taken off the stove. This may be served hot and when serving, take off chunky portions from each side like serving pudding. Upma made with ghee tastes better.

How can we prepare delicious Special Palappam

Palappam
Ingredients
1. 2½ dsp sugar
2. 1 tsp yeast
3. 2 cups water
4. 2 cups semolina
5. ¼ kg rice flour, roasted and passed through a fine sieve
6. 2 cups coconut milk
7. Salt to taste
8. Appam vessel
9. Gingelly oil



Method
1. Dissolve 1 tsp sugar and yeast in ½ cup warm water and keep aside for 20 minutes to let it rise.
2. Mix ½ cup semolina with 1½ cups water and cook, then cool the gruel. Add to the rice flour. Knead well to make a soft dough. Add the fermented yeast mixture and knead again. Keep the dough covered. Set aside for 12 hours for the dough to rise. When the dough has risen well, add the coconut milk, the remaining sugar and salt to taste and make lace appams.

To make the appams
Smear the appam vessel lightly with gingelly oil. Warm till moderately hot. Pour a ladleful of the batter into the vessel. Lift off the flame and swirl rapidly, once. Return to fire and cook with lid on for 12 min. Repeat till batter is used up.

Note:
Too much sugar will cause the appams to stick to the vessel.

To make 15

delicious Idiappam (String Hoppers)

Idiappam (String Hoppers)
Ingredients
1. 1 ½ cups water
2. 1 dsp refined vegetable oil
3. Salt to taste
4. 3 cups rice flour, roasted
5. 1 cup coconut, grated
6. Idli moulds

Method
1. Bring water to boil. Add oil and salt. Remove from fire.
2. Pour the boiling water slowly into the rice flour, stirring all the time to prevent lumps.
3. knead well to form a soft dough.
4. Divide the dough into small portions and press each portion through a semolina press onto a perforated plate.
5. Steam in idli moulds for 7 to 10 minutes.
6. Garnish with grated coconut. Serve hot with sweetened coconut milk, or any mean or vegetable stew.

To make 20