Idiayappam

Idiyappam is one dish I make quite often at our  home for breakfast .
It takes less time to make and very tasty to eat.
Idiyappam and and Chicken curry are the best combo for me.
My mom makes Idiyappam in a hard way;
she soaks rice in water for some hours then dries it, then grinds it to make fine powder. Since we are comforted with all the flours why to do the hard way!! Here goes the recipe :)
But my mom 's tastes more ......Because she put the her secret ingredient LOVE to it ........

Ingredients:

Rice flour-2cups
Oil -1tsp
Salt-little
Water-2 cups

Method

• Boil water in a deep bottom pan,add salt to taste and coconut oil into it.
• Pour the boiled water little by little to the rice flour,stirring throughly,until to a smooth dough.
• Using spoon mix well. Cover and keep aside for 10 mins and cool it.
• Knead well with your hand into a smooth dough,,knead into a soft but firm dough, adding some more warm water if necessary.
• Lightly grease the Idiyappam press and the idli mould to prevent sticking.
• Fill the dough into the Idiyappam press close the lid and squeeze the dough onto the idli plates in a circular motion.
• Sprinkle some more coconut on top/bottom.(optional)

Steam for 8-10 mins till done, our Idiyappam is ready


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Paper roast/Ghee roast Dosai

Talking about the childhood memeries so many things strike the mind...
Mostly Every Saturday/sunday my mom cook a wonderful Dosai /Gheerosat
As i was very thin she will add more ghee to me (Specially)...and that ghee was homemade ...so delicious and so tempting i will eat more than 6 Dosai ...
One more thing she will feed me with lots of love...........Thanks for the Wonderful Memories
My Amma Recipes For youuuuuu

Ingredients:

Dosa Batter:
Rice -3 cups(washed and soakedovernight)
Urad dal-1 cup  (washed and soaked overnight)
Fenugreek-1tsp
Ghee-½ tbs

Method:

• Soak Rice,urad dhall,fenugreek seeds for 4-5 hours
• Grind dal and Rice  to a very fine paste.add salt
• Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place
• Heat the dosa tawa and pour one ladle full of batter into a thin circular shape.
• Pour few drops of oil /ghee along the sides and over the dosa.
• Now spread over the dosa with dosa ladle. [ to make it paper thin]
•   Serve it with  mutton gravy,Coconut Chutney and Sambar.



Sending this to :Gayathriscookspot

Sending this Recipe to Anyonecancook 

For Beginners,

With minimum amount of time

With less ingredients

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Mutton Dosai

Famous 'Mutton  Dosai' at Mudaliar Idli Shop in Madurai.I was searching about mutton in Youtube i end up with this Recipe
It was in Malayalam ..............i did try it came out very well..hope you guys try and let me know
Recipe Link  : www.youtube.com/watch?v=KzZ_9DYT_5s 


Ingredients
Dosa batter - 1/2 cup
Egg - 1

For the Filling:

Mutton Kurma
Mutton - 1 Lb
Onion - 1
Tomato - 1
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Chillie powder - 3 tsp
Ginger Garlic paste - 1 tsp
Garam masala - 1 /2 tsp
Whole Gram masala:

For Grinding:

Coconut-1/4 cup
Cashew-1 tsp
Fennel seeds-1/4tsp
Cardonam-1
Salt to taste.
Preparation :

To make mutton filling:

• Heat a pressure cooker with oil.Add Whole gram masala and then add onions.
• Saute it well.Add Ginger Garlic paste.
• Now add the mutton pieces.Stir well and add all the Chiilli,Coriander,Turmeric powders.
• Add the chopped tomatoes and salt.
• To this add 1/4 cup of water .
• Close the lid and put the 3-4 whistle .
• Cook for 10 min in medium flame.
• Switch off the flame.
• When Pressure releases open the Cooker and add Grinded coconut and cook for another 10 minutes 

To make dosa

• Break the egg with Mutton Kurma(break the mutton into 
• small pieces)  and mix well 
• Heat the tawa.Pour the batter in the centre.
• Spread the batter.(Keep the flame in medium)
• Spread the mutton curry mixture evenly .Cover the tawa with lid for 1 min.
• Flip the dosa after 1 min and let the dosa cook on other side for 2 min.apply some oil
• Sprinkle some gram masala powder with urad dhall mixture podi (optional)
• Remove the dosa from the tawa 
• Our Tasty and yummmy Mutton Dosa is ready

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Kanchipuram Idili

Kanchipuram Idili

It is a colorful, seasoned idli. The seasoning gives nice taste and flavor to the idli.

This is also offered as prasadam in some temples.

This is steam cooked as a big cake or cooked in small deep cups instead of using the standard idli-stand.

Ingredients

• Par boiled rice – 1 cup
• Raw rice – 1 cup
• Split black gram or urad dal – ¾ cup
• Asafetida – 2 pinch
• Salt – as per taste
• • Mustard – 1 tea spoon
  • Urad dal – 1 tea spoon
  • Bengal gram – 1 table spoon
  • Chopped cashew nut – 1 heaped table spoon
  • Crushed pepper – 1 table spoon
  • Cumin seed – 1 tea spoon
  • Chopped green chilli – 3 no
  • Curry leaves /coriander leaves– few
  • Ghee – 2 table spoon
  • Oil – 2 table spoon

Method

• Soak raw rice and parboiled rice together for 3 hours; soak urad dal for 30 minutes; grind soaked dal to a paste (no need to grind more; it can be slightly coarse).Grind rice to a coarse paste. 
• Mix both rice and dal paste; the batter should be like idly batter; add dry ginger powder, asafetida powder, salt and mix well. 
• Keep it for fermentation (it may take 8 to 10 hours depending on hot/cold climate).
• Heat a pan with oil and ghee; add mustard, urad dal, Bengal gram and fry well; add cashew nut, crushed pepper, cumin seed, chopped green chilli, curry leaves; fry well and remove; when it cools little, add in the batter. 
• grease small containers (I used small steel cups, katori); fill three-fourth with batter and steam cook for 10 to 15 minutes or till done. 
• Serve hot with any chutney. I served it with coconut chutney

Adai

Adai

The usual combination for adai is part raw rice, part par boiled rice, channa dal, toor dal and some red chillies for heat. One can mix and match various lentils and legumes and can create different types of adai. Sky is the limit.healthy dish....lot of proteins 

that the taste of any version is amazing, filling and nutritious.

Ingredients:
1 Cup Raw Rice
1/2 Cup Bengal Gram split
1/2 Cup Black Gram split
1/2 Cup Green Gram split
8 – 10 Red Chilies
fennel seeds-1/2tsp
1 Onions, Chopped finely
1 tbsp Coriander leaves / Mint leaves, Chopped
A pinch of Asafoetida
Half fresh Coconut, Grated
Oil for Shallow frying
Salt to taste

Method:
Soak the lentils and Rice for 4 to 5  hours.

Grind the lentils, Rice,fennel seeds,  Red Chilies, Salt and Asafoetida to a not to smooth batter. 

Mix well, cover and keep overnight in a cool place to ferment.

Before making Adai Dosa, add Onions, Coconut and Coriander leaves or Dill or Mint.

 in a tava(griddle) and grease it generously. Now, pour one ladleful of batter on the tava(griddle) and shallow fry on both sides till it becomes golden in color.

Serve hot with Butter, Pickles, Chutney or aviyal


Happy Cooking

Idili upuma

Idili upuma

Idli Upuma is one of most commonly made recipes with leftover idlis. Idli Upuma is an innovative recipe and can be enjoyed as breakfast or snack.

Ingredients:

Prepared idlis - 8 to 10

Oil for seasoning

Mustard seeds - 1 tsp

Urud dal - 1 tsp

channa dal-1 tsp

Red chillis - 3 - crushed/broken into two

Turmeric powder - quarter tsp

Asafoetida powder - one pinch

Ginger-1/4 tsp(finely chopped)

onion-1/2 chopped

Curry leaves - 1 sprig

ghee for extra flavor

Salt as required

Method:

Make small chunks out of the idlis. The best way is to use the finger tips and crush it into small pieces. 

Heat oil in a kadai. Add the mustard seeds. when it sputters, 

add the urud dal,channa dal. When it turns light brown, add the red chillis, curry leaves. 

Then add onion and ginger till its cooked 

Turn off heat and add the salt(if needed), turmeric powder and asafoetida powder. 

Now stir in the idli chunks until even distribution. Add ghee(optional) for extra flavor.


Happy Cooking