Aloo Paratha

Aloo paratha, indian flat bread made of whole wheat stuffed with potatoes.

Idli or steamed rice cakes

Idlis are fluffy rice cakes made out of rice and black gram and is recommended during a digestive disorder by doctors.

The procedure is same as preparing the batter for dosa however the consistency is thick compared to dosa.

Puttu and green gram gravy( Cherrupayar curry)

Puttu is a breakfast item of kerala and is also popular in some areas of Tamil nadu and Srilanka.It is a steamed rice cake layered with grated coconut.

It is a breakfast item that is cooked frequently in Kerala homes.Malayalees who migrate to other countries never fail to get a puttu kuti (puttu mould).

Puttu is mostly taken in combination with banana,green gram curry (cherupayar curry),Black chick pea curry (kadala curry) etc.. you can also try combinations of your choice.My husband has it even with chicken curry :-).In parts of cochin, puttu is had with beef stew and also with sweetened and cardomom flavoured coconut milk.

Here I have prepared puttu with green gram curry.....

Idiyappam/string hoppers

Idiyappam/String hoppers make an excellent breakfast recipie.It is one another proof

to why food recipies derived from rice still reign in south india.

Ingredients

Rice flour-2 cups

Fresh grated coconut-1 cup
Coconut oil-little

Salt to taste

 

Directions

Add the boiling water and salt to the flour and knead to a soft dough.

Grease the idiyappam press mould and put in one portion of the dough.

Press out the dough to form small circular mounds onto each of the iddiappam moulds.

Steam for about 10 minutes in a pressure cooker without a weight,till the iddappam is cooked.

Uttappam

This is one recipie I tried after marraige.This came out well and husband liked it.

Ingredients

Dosa batter-3 cups

Onions -2

Green chillies-2

Curry leaves-as required

Salt to taste

Tomatoes-1 (optional)

Ginger-small piece

Corriander leaves

Directions

Add chopped onions, green chillies, ginger, salt,corriander leaves, curry leaves and tomatoes to dosa batter.

Heat oil in a pan, and pour some batter to the pan, round out on the pan like dosa not too thin.

When one side is cooked, turn over to cook the other side.Once done serve hot with onion or any chutney.







Chappathi

Chappathi's are an easy to make breakfast item.And coupled with any veg or non veg dish tastes good.

Ingredients

Wheat Flour-2 cups

Salt to taste

Hot Water-1 cup

Oil-2 tbsps

Directions

Add salt as required to hot water and mix with wheat flour.

Knead well and sprinkle flour to make into a non sticky dough.

Let the dough be loose ,add oil and knead again.

Make a lemon size balls and flatten into a round using the rolling pin on a rolling board.Sprinkle flour and brush lightly,if the batter sticks to the board.

Heat a pan, brush oil or ghee on the pan and cook the chappathis by turning it on both sides till done.

Remove from flame and serve hot with any side dishes like kurma or dhal curry.



Dosa

Dosa is taken by most of the indians and it is easily digestible.

Tastes really good when they are crispy and hot.When taken with hot and spicy chutneys...yummmm

Ingredients

Boiled rice-1 cup
Pacha ari(raw white rice)-1 cup
Ulunu (black gram)-1/4 cup
Fenugreek seeds- 1/2 tsp

Salt to taste

Directions



Soak raw rice for about 3-5 hours.
Soak black gram with fenugreek seeds for 1-2 hours.
Grind raw rice with boiled rice in a blender adding some water and remove to a vessel.
Grind black gram with fenugreek and mix with above mixture.Add salt as required and stir well.

Rub the hot tawa with a sliced side of an onion holding on to its rear end.So that the dosa will not stick the pan.

Then pour the dosa batter on a hot tawa and spread out thin with a spoon.
Sprinkle 2-3 drops of ghee or oil  on the surface and cover for few seconds.

Serve hot with chutney.

Pathiri

Pathiri are part of kerala muslim cuisine.There are many types of pathiris.I have shared one of the simplest among them.

Ingredients

Roasted Rice flour - 2 cups
Water - 2 cups
Grated Coconut - 1 cup
Small onion -4 nos
Cumin seeds - 1/4 tspn
Salt - 1/4 tspn
Oil - 2 tspn

Directions

Coarse grind coconut,small onions and cumin seeds.
Heat water to a boil with salt. Add the ground ingredients to the water and oil and bring water to a boil again. When it boils again, add rice flour and stir well until all the water has been absorbed. Add sesmae seeds. Remove from heat and keep covered. Open the lid after 5 to 10 minutes and when it is still warm, knead well without adding any more water until soft.

Make small balls of the dough and roll out with a rolling pin. Dust with rice flour to help in rolling out. Cut with a round lid to get a good round shape.

Heat a kadai with oil on medium heat. Deep fry them, until golden brown, or until the pathiri puffs out. Take out off the oil and transfer to a plate.

Serve hot with Chicken curry.　


　　

Naan

Ingredients

Maida-3 cups
Oil-1 tbsp
Butter -2 tbsp
Sugar -2 tsp
Yeast -1/2 tsp
Curds fresh -1/2 cup
Salt to taste
Baking soda -1/2 tsp
Warm milk for kneading

 

 

Directions

In a dish, take 5 table spoon of warm water, add the yeast and a teaspoon of sugar and stir well. Keep aside for 10-12 minutes.

Sieve the baking powder, salt and maida together.
Add butter, curds, oil and knead well. Add milk a little at a time and yeast, till a soft pliable dough is formed.

Cover with a wet cloth. Cover with another plate and keep aside for 5-6 hours.
Knead dough lightly and make 10-12 balls off the dough.

Roll into a thick triangles.

Place on a pre-warmed tawa. Sprinkle water on the top part with hands. Invert naan and stick to tawa. Invert tawa and roast over the gas flame
direct until they are brown spotted on both sides.

Serve hot with butter paneer masala or butter chicken.

Kerala style appam

When I was a child, mom used to prepare vellappam almost all sundays, she used to serve it with beef stew or egg curry.Vellappam is also made during any occasions or festivals like christmas,easter etc...this is usually made in a deep bottomed pan specially designed to make the appams so that the centre of the appam is thicker than the ends.Here I have made it on a flat nonstick pan.Here is the recipie... 

Ingredients

Rice -2 cups
Half coconut grated

Yeast- 1/2 tbsp ( I use DHCL instant yeast)

Coconut water-obtained from 1 coconut.

Baby onions-3

Boiled rice-handful
Salt and Sugar to taste.

Lukewarm water-1/2 cup

Directions

Soak Rice for 3-5 hours.
Grind all the grated coconut along with rice,chopped onions and coconut water.
Add boiled rice to the above mixture, and grind thoroughly.

Mix yeast  and sugar in warm water and allow it dissolve. Once it starts frothing, add it to the above mixture.Also add salt to taste.

Let it ferment for 5-8 hours.The consistency of the batter should be in such a way that when poured into the pan and tilted in all directions should spread to form a circle, but not too watery.Do not use a spoon to spread.

Heat a pan and pour the batter on it with spatula, and  as stated above tilt the pan in all directions to get a circle and cover the pan until it gets cooked.

Serve hot with kadala curry, beef stew or fish molee.