RAGI IDIYAPPA BRIYANI

INGREDIENTS:

Ragi idiyappams- 10 [separate them like noodles when they are cooled.]
Sliced onions- 2 cups
Crushed tomato- 1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Chopped coriander- half cup
Chopped mint- half cup
Turmeric powder- half sp
Salt to taste
Coconut milk- quarter cup
Ghee- 2 tbsp
Oil- 2 tbsp
Grind the following ingredients coarsely:
Cardamom-1, cinnamon-1, clove-1, fennel seeds- half sp, green chillies- 2

Procedure:

Heat the oil in a pan, add the onion and fry well. Then add the pastes and fry them for a few minutes. Then add the tomato with the turmeric powder, mint leaves, and the coriander leaves with a little salt and fry them until the oil floats on the surface. Add the idiyappa noodles and mix well on slow fire. Sprinkle the coconut milk and mix well.

RAGI IDIYAPPAM DAL KITCHADI

INGREDIENTS:

Ragi idiyappams- 10 [separate them like noodles when they are cooled.]
Sliced onions- 2 cups
Crushed tomato- 1 cup
Mustard seeds- 1 tsp
Split black gram- 2 tsp
Asafetida powder- half sp
Salt to taste
Curry leaves- a handful
Chopped coriander –half cup
Shredded coconut- half cup
Turmeric powder- half sp
Tuar dal- half cup
Bengal gram- 1 tbsp
Black gram- 1 tbsp
Green gram- 1 tbsp
Red chillies- 4
Oil- 4 tbsp

Procedure:

Soak the dals along with the red chillies for an hour. Then drain the water and grind them coarsely with a little salt. Steam the batter for 15 minutes and crush it finely when it is cooled. Mix with the shredded coconut, curry leaves and coriander leaves. Heat a pan and ad the oil. Add the mustard seeds and when they splutter add the black gram with the asafotida powder and fry them for a few seconds. Add the sliced onions and fry them until they turn golden brown. Add the tomato with the turmeric powder and fry it well until the oil floats on the surface. Add the idiyappa noodles and mix well. Then add the dal mixture and mix well.

RAGI IDIYAPPA KITCHADI

Ingredients:

Ragi idiyappams- 10 [separate them like noodles when they are cooled.]
Sliced onions- 2 cups
Crushed tomato- 1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Chopped coriander- half cup
Shredded carrot- half cup
Green gram- 3 tbsp
Finely chopped green chillies- 1 tbsp
Salt to taste
Turmeric powder- half tsp
Shredded coconut- half cup
Fennel seeds- half sp

Procedure:

Cook the green gram until it is almost done. Pour the oil in a pan and heat it. Add the onion and fry it for a few minutes until they turn golden brown. Then add the pastes and fry them for a few minutes. Then add the tomato with the turmeric powder and the coriander leaves and fry them until the oil floats on the surface. Grind the coconut with the fennel seeds coarsely and add it along with the green gram, carrot and a little salt and fry them well on slow fire for a few seconds. Add the ragi idiyappa noodles and mix well for a few minutes on slow fire.

GREEN GRAM OOTHTHAPPAM

Ingredients:

Green gram- 1 cup
Black gram- 1 cup
Rawa- 1 cup
Chopped green chillies- 2 tbsp
Finely chopped ginger- 1 tbsp
Salt to taste

Procedure:

Soak the dals over night in enough water. Grind them finely in the morning. Add the salt and allow it to ferment for 6 hours. Then add the semolina, ginger and the green chillies. Mix well. Make ooththappams.

TAPIOCA ADAI

Ingredients:

Tapioca- 250 gms
Raw rice- 500 gms
Red chillies- 8
Shredded coconut- 2 cup
Chopped onion- 1 cup
Chopped coriander- half cup
Curry leaves- a few
Salt to taste

Procedure:

Remove the outer skins of the tapiocas and shred them. Soak the raw rice for 2 hours and grind it with the red chillies to a fine batter. Add the shredded coconut, salt and shredded tapioca and grind them coarsely. Keep the batter covered for 5 hours.
Add the onion, coriander and the curry leaves. Let it ferment for 5 hours. Prepare thin adais.

NEER URUNDAI

Ingredients:

Raw rice- 2 cups
Green gram- half cup
Red chillies-4
Black gram- 2 tbsp
Shredded coconut- half cup
Mustard seeds- half sp
Asafetida pr- half sp
Curry leaves- a few
Gingelly oil- 2 tbsp
Enough salt

Procedure:

Soak the rice and the dal for an hour and then grind them with enough salt smoothly. The batter should be watery. Heat a pan and pour the oil. When it becomes hot add the mustards. When they splutter add the black gram, red chillies, asafetida powder and the curry leaves. Fry for a few seconds on slow fire. Pour the batter and cook until it becomes solid. Put off the fire and allow it to cool a little. Add the coconut and mix well with yr fingers. Make small smooth balls and steam them for 15 minutes.

PAU BAAJI

Ingredients:

Small buns- 12 to 15
Butter- 250gm
Finely chopped onion- 2
Big tomatoes [crushed]-3
Cauliflower florets- 100gms
Peas- half cup
Carrot [cut in to pieces]-1
Green chilli paste- 1 tbsp
Ginger paste- 1 tbsp
Chopped coriander- 1 cup
Garam masala- half sp
Garlic paste- 1 tsp
Lime juice- 1 tsp
Potatoes [cut in to small pieces]-500 gms
Salt to taste
Oil-3 tbsp
Turmeric powder- half sp

Procedure:

Cook the vegetables in enough salted water. Then drain the water and keep it up. Mash the vegetables. Heat a pan and add the oil along with 3 tbsp of butter. Add the onion and fry for some time. Add the pastes with the turmeric powder and cook for a while. Add the tomatoes and cook until it is mashed and the oil floats on the surface. Add the mashed vegetables with enough salt and cook for a few minutes. If needed, add the reserved water. Add the garam masala and cook for a few seconds. Sprinkle the lime juice and coriander leaves.
Cut the bun in to halves. Just before serving, melt some butter on the tawa and toast the buns on both sides. Again melt some butter and fry some prepared curry in it.

PAU BAAJI MASALA:

INGREDIENTS:

Red chillies-25
Coriander seeds- 3 tbsp
Peppercorn- 3 tbsp
Cumin seeds-3 tbsp
Cinnamon- 3 tbsp
Cloves-3 tbsp
Black cardamom-3
Fennel seeds-2 tbsp

PROCEDURE:

Dry roast the spices in a pan until a nice aroma floats on the air. When they are cooled, pound them in to a fine powder.

RAGI IDLI

INGREDIENTS:

Ragi flour- 2 cups
Black gram- half cup
Salt to taste

Procedure:

Soak the black gram for an hour and grind it. Make a thick batter with the ragi flour. Mix in the black gram batter with enough salt. Let it ferment for 6 hours. Then prepare idli as usual.

Breakfast Bread

BREAD AVAL UPUMA:

Ingredients:

Aval[poha]- 1 cup
Finely chopped onion- 1 cup
Finely chopped tomato- 3 cups
Minced green chillies- 1 tbsp
Chopped coriander- half cup
Mustard seeds- 1 tsp
Black gram-1 tsp
Asafoetida powder- half sp
Turmeric powder-half sp
Frozen sweet corn- half cup
Half of a small pocket of one-day old bread
Enough salt
Oil- 4 tbsp

Procedure:

Wash and soak the aval in enough water for 5 minutes and then drain the water completely.
Heat a pan and add the oil. Add the mustard seeds and when they splutter add the black gram with the asafoetida powder. Fry for a few seconds and then add the onion with the green chillies and fry them to golden brown. Then add the tomato with the turmeric powder, salt and the corn. When the tomato is mashed completely and the oil floats on top, add the aval and cook on slow fire. Mix well. Make crumbs out of the bread with the fingers and add them to the mixture. Cook on slow fire for a few seconds. Add the coriander and mix well.

Variations:
You can prepare this with 4 eggs instead of aval.

DAL BREAD:

Ingredients;

Bread slices
Green gram- 2 cups
Onion-1
Green chillies-5
Ginger-a small piece
Coriander- 2 tbsp
Mint leaves- 2 tbsp
Enough salt and oil

Procedure:

Soak the green gram for 1 hour and then grind with salt to a thin batter. Grind the remaining ingredients coarsely and mix with the batter. Dip a bread slice in the batter and immediately place it on a hot griddle. Pour some oil around it. Cook both sides to golden brown colour.

TOMATO DOSAI-2

Ingredients:

Raw rice- 2 cups
Chopped tomato- 1 1/2 cups
Tamarind- a marble size
Red chillies- 8
Black gram- 3 tsp
Thuar dal- 3 tp
Salt
Chopped curry leaves and coriander leaves

Procedure:

Soak the rice and the dals in enough water for 1 hour. Grind them with the tomatoes, red chillies, tamarind and salt to a fine batter. Add the greens and mix well. Allow it to ferment for 5 hours. Then prepare thin dosais as usual.

CHILLI PAROTTA

Ingredients:

Parotta-6
Mashed tomato- 2 cups
Turmeric powder- half sp
Tomato pulp[tinned]- half cup
Diced capsicum-1 cup
Chopped green chillies-1 tsp
Chopped spring onion-1 cup
Chilli sauce- 1 tbsp
Pesto sauce [optional]-1 tbsp
Ginger paste- half sp
Ginger paste- half sp
Salt to taste
Oil-3 tbsp

Procedure:

For this, soft parottas are needed. Usually, in restaurants, chefs use a clean cotton cloth to puff up the hot parottas to loosen the layers. After this process, the parottas will be very soft. Dice them in to small pieces. They can also be cut into squares.
Heat a broad pan and pour the oil. Add the tomatoes with the pastes, turmeric powder, tomato pulp and green chillies. Cook well until the tomatoes are mashed and the oil floats on the surfaces. Add the capsicum and spring onions with enough salt and cook for a few minutes. Add the sauces and fry for a few seconds. Add the pieces of parottas and cook on slow fire for a few minutes until the pieces are coated with the tomato mixture.

VELLAI APPAM

Ingredients:

Raw rice- 200gms
Whole black gram- 50 gm
Soda bi carbonate- a pinch
Coconut milk-1 tbsp
Sugar- 1 tsp

Procedure:

Soak the rice and the black gram for 2 hours. Then grind them to a fine paste. Mix in the coconut milk, soda bi carbonate, and sugar with enough salt. The batter should be like dosa batter. Heat a pan and pour 2 tbsp of oil. Pour a tbsp of the batter. The fire should be medium. When the appam is cooked and comes on top, turn it to the other side and allow it to cook for a few seconds.

TOMATO OOTHTHAPPAM

Ingredients:

Boiled rice-1 1/2 cups
Raw rice- 1/2 cup
Fenugreek seeds- 1/2 tsp
Lentils- 2 tbsp
Bengal gram- 1 tsp
Tomato [chopped] - 1 cup
Tamarind- a lime size
Red chillies- 5
Salt to taste

Procedure:

Soak the rice varieties with the fenugreek seeds and the lentils in enough water for 4 hours. Then grind them to a fine batter with the tomatoes, red chillies and tamarind. Add enough salt and allow the batter to ferment for 5 hours. Now you can make ooththappams as usual. You can add finely chopped onion[ 1 cup] as optional.

CHETTI NADU ADAI DOSAI:

Ingredients:

Raw rice- 1/2 cup
Par boiled rice- 1/2 cup
Black gram- 1/2 cup
Lentils[ thuar dal]- 1/2 cup
Bengal gram- 1/2 cup
Chilli powder- 1 tsp
Fennel powder- 1 tsp
Shredded coconut- 1 cup
Small onions- 1 cup[chopped finely]
Finely chopped tomato- 1/2 cup
Asafotida pr- 1 tsp
Curry leaves, coriander leaves
Salt to taste

Procedure:
Soak the dals and the rice varieties separately in enough water for 3 hours. Grind the rice varieties smoothly. Grind the dals coarsely. Mix together and add all the ingredients to them. Mix well. Make thin adai Dosais.

TAMARIND ADAI

Ingredients:

Boiled rice- 31/2 cups
Tamarind- a lime size
Shredded coconut- 11/2 cups
Asafotida powder- 1 tsp
Shredded jaggery- half cup
Red chillies-7
Bengal gram- a handful
Curry leaves- a handful
Enough salt

Procedure:

Soak the Bengal gram in enough water. Soak the boiled rice in hot water for an hour. Then grind the rice with enough salt, tamarind, coconut, jaggery and the red chillies to a slightly coarse batter. Add the soaked Bengal gram and the curry leaves. Prepare adai in a hot griddle.

VIVIKA

Ingredients:

Raw rice- 300gms
Coconut-1
Cardamom powder- 1/2 tsp
Soda bi carbonate- 1/2 tsp
Sugar- 1/4 cup to 1/2 cup
Salt- a pinch

Procedure:

Soak the rice in plenty of water for 1 hour and then drain it in a colander. Then pound the rice into fine flour. Sieve it twice. Take the left over coarse rice rawa in a bowl and add 1 or 2 cups of water. Mix well. Heat it in a pan. Let it cook until it changes like a kanji. Add this to the flour when it is still hot. Mix well. Keep it covered over night. In the morning add the sugar, shredded coconut, salt, sugar and c.powder and make a batter like idli batter. Pour the batter in idli moulds and steam them for 15 minutes.

RICE PURI

Ingredients:

Raw rice- 1 cup
Finely shredded coconut- a handful
Enough oil and salt

Procedure:

Soak the rice in enough water for 1 hour. Then drain the water, and dry the rice on a white cloth. Pound it to a fine powder and sieve it twice. Roast the flour on a slow fire until it changes its colour slightly. The flour must flow from yr fingers freely and you should be able to draw lines with it freely. That is the correct consistency. Allow it to cool down. Sieve it again. Then add the shredded coconut with enough salt to the flour. Make a soft dough using hot water. Heat the kadai and pour enough oil to deep fry. Make small balls out of the dough. Make slightly thick discs with the diameter of 3 inches with the help of the fingers on a plastic sheet. Immediately fry them one by one in hot oil. You can make one by one. Any chilli chutney is suitable for this.

IDIYAPPAM WITH RICE BATTER

Ingredients:

Raw rice- 1 cup
Par boiled rice- 1 cup
Enough salt
Oil- 1 tsp

Procedure:

Soak the rice varieties in enough water for 3 hours. Then grind them with a little salt to a fine batter. The batter must be a little thinner than the idli batter. Mix in the oil. Pour the batter in idli plates and steam them for 15 minutes. When they are still hot, cut them into halves, and pass them through the idiyappam press. This will not be very soft and flexible like the ones we make with the rice flour.

BREAD AVAL UPMA [பிரெட் அவல் உப்புமா]

Ingredients:

Bread slices-8
Rice flakes [aval]- 2 cups
Medium ripe tomatoes [ finely chopped ]-2
Onion finely chopped-2
Finely chopped spring onion- half cup
Finely sliced babycorn-3
Chopped coriander- half cup
Ginger garlic paste- half sp
Mustard seeds- 1 tsp
Black gram- 1 tbsp
Asafoetida powder- half sp
Frozen Mixed vegetables- half cup
Frozen peas- half cup
Salt to taste
Oil-3 tbsp
Turmeric powder- half sp
Butter- 1 tbsp

Procedure:

Cut the bread slices to small pieces.
Wash the aval and drain it without any water.
Heat a pan and pour the oil and the butter.
Add the mustards and when they splutter add the black gram with the asafoetida.
Add the onion pieces and fry them to golden brown.
Add the tomatoes, ginger garlic paste, turmeric powder and the coriander leaves.
Cook them until the tomatoes are cooked like a paste and the oil floats on top.
Add the vegetables with a little salt and fry them until they are well cooked.
Add the aval with enough salt and cook for 5 minutes mixing well in intervals.
Finally add the bread pieces and mix well.
Cook for 3 minutes on slow fire.
The delicious bread aval upma is ready to serve now!!

METHI PARATHA

Ingredients:

Wheat flour- 2 cups
Plain flour- 1 cup
Ghee- 3 tbsp
Fresh curd- 2 tbsp
Baking powder- half tsp
Salt to taste
Sugar- half sp
Turmeric powder- half sp
Finely chopped fenugreek leaves- 7 tbsp
Ghee or oil to use when frying

Procedure:

Mix all the ingredients together and knead them to a smooth dough sprinkling water little by little.
Cover with a fine cloth for half an hour.
Then make parathas as usual and cook them on hot griddle.