KOZAKATAI

KOZAKATTAI

Dough  making
Rice flour 1 cup
water 1 1/4 cup
gingelly oil 2 tsp

Take a heavy bottomed kadai and heat water to boil adding the oil in it. When it starts boiling reduce the flame to sim add the rice flour and mix well . The mixture will thicken immediately and roll like a ball. Close with the lid and keep it in sim for 5 minutes.Switch off the stove.

When the dough becomes warm knead it to a soft dough and make goosebery shaped balls of it and keep aside.

Prepare puranam for filling


Salt puranam

Urid dal 1 cup [pre soaked]
salt as per taste.
red chilli 2 nos.
asofeotida half tsp

For seasoning

Oil 4 tsp
Mustard seed 1 tsp

Sweet puranam.

Coconut one cup freshly grated and finely grated for evenness.
jaggery 1 cup grated.
Cardomom 2 nos.

Method for making both puranams.

Salt puranam

Grind the dal adding very less water along with other ingredients.
Steam the batter for five minutes.
Take a kadai and add oil and mustard seed. When it splutters add the steam cooked batter and let it cook till it comes as a powder.Add curry leaves and coriander .Keep this aside.

Sweet puranam
Add coconut and jaggery in a heavy bottomed kadai and cook till jaggery melts.Add a tsp of roasted gram dal powder .Now the mixture will become like a ball. When it cools make small balls of it and keep aside.

Take a ball of the dough and roll it like a chappati using the roller , by applying oil on the surface, roller pin and also the dough. Fill the puranam and close it like the fig shown in the photo graph.
http://www.youtube.com/watch?v=IvnmMZ2BvRM

Similarly make small puri shape of the dough and fill the salt puranam and close as shown in the photo.

Steam cook all the above kozakatai's for 10 minutes.

MODAKAM MAKING

Maida half cup
water for making the dough
salt a pinch
oil for deep frying
Take half cup of maida flour, add a pinch of salt and add little water to make it a smooth dough .Fill the sweet and salt puranam and deep fry it in oil.

GREEN CHUTNEY

INGREDIENT:

COCONUT 4 TBSP

PUDINA HAND FULL

CORIANDER LEAVES HANDFULL

GINGER 1 INCH

TAMARIND HALF OF A LEMON SIZE

RED CHILLIES 3

SALT AS PER TASTE

METHOD:


Wash pudina, coriander leaves and grind it along with all other ingredients. Add a litttle water for good consistency.

Season it with mustard seeds.

This chutney can be taken with any tiffin items

ADAI

ADAI IS ALSO ONE OF A FAMOUS HEALTHY RECIPE OF SOUTH IT COMES UNDER THE GROUP DOSA


INGREDIENT

BENGAL GRAM DAAL HALF CUP

THUR DAAL HALF CUP

RAW RICE HALF CUP

BOILED RICE HALF CUP

SALT AS PER TASTE.

RED CHILLIES 4 NOS

COCONUT 4 TSP OPTIONAL

ONION 1 BIG OPTIONAL

METHOD

SOAK ALL THE ABOVE INGREDIENT FOR 1 HOUR AND GRIND IT TO A COARSE BATTER



TAKE A TAWA ADD OIL AND AFTER IT GETS HEATED POUR THE BATTER AND SPREAD LIKE DOSA .

MAKE A SMALL HOLE IN THE CENTRE WITH THE LADDLE.

SPREAD OIL ON THE ADAI AND ROAST TILL GOLDEN BROWN,

THE SIDE DISH FOR THIS RECIPE IS JUST JAGGERY.

SAMBAR FOR IDLI

FOR PREPARING SAMBAR

INGREDIENTS

THUR DAAL 50 GMS

BIG ONION 2

SMALL ONION HAND FULL

TOMATO 1

TAMARIND LEMON SIZED

SALT AS PER TASTE

FOR SAMBAR POWDER

DHANIYA 2 TSP

RED CHILLIES 6 NOS

CHANNA DAAL 1 TSP

FENUGREEK SEEDS 1 TSP

CURRY LEAVES HALF HAND FULL

ASAFOETIDA 1 TSP

Fry all the above ingredients in a tsp of oil without making it turn black. Grind it to a coarse powder.





METHOD :

Soak tamarind in a glass of hot water of half hour and remove the juice and filter the dust if any

Take kadai and add 1 tsp mustard seeds. After it sputters, add the cut onion and fry till golden brown . Add tomato and fry till soft.

Pour the tamarind juice and boil it till the raw smell of tamarind goes.

In the mean time pressure cook the thur daal till done to soft.

After the raw smell of the tamarind mixture goes add the cooked daal . Add the required salt , half tsp turmeric powder , and boil for 5 minutes

Later on add the ground masala and boil for 5 min. and remove from fire

Add coriander leaves.

Take a small kadai and add 1 tsp of coconut oil . When it gets heated add a green chilli and pour it in the sambar for the good aroma

Tasty sambar is ready to be taken with idli

IDLIS

IDLI

Though its an usual dish, its a traditional dish of south india.

INGREDIENT

URAD DAAL 1 CUP

BOILED RICE 5 CUPS

FENUGREEK 2 TSP

SALT AS PER TASTE, .

METHOD:

1 Wash rice and daal and soak it seperately in good water for 4 hours. Add fenugreek with rice and soak.

'2. Grind the daal into a fluffy batter.

3 Grind the rice to a smooth paste.

4 Mix both well and add the required salt .

5 Let it ferment for 8 hours.

6. Apply little gingelly oil in the idli mould and spread the batter in it and steam cook for 10 mins

7 Tasty idlis are ready.

LEMON IDIAPPAM

IDIAPPAM

This is a dish which is safe for all ages and its easily digestable as it is steam cooked.

INGREDIENT

BOILED RICE 1 CUP

SALT AS PER TASTE

GINGELLY OIL 2 TSP

METHOD

Soak rice in water for 3 hours. Grind it in to a smooth paste and mix well to reach dosa consistency Add the reqd salt..

Take a thick bottomed kadai and heat it in medium flame. Add oil and pour the batter to it. Keep stirring so that the mixture does not form any lump.

The mixture will form into a thick mass.Switch of the gas. After it cools knead well with hand so that it reaches a soft dough consistency.Sprinkle water if necessary while kneading

Take a sev mould and fill it with the dough and press it in a circular manner in IDIAPPAM plate.

Steam cook for 5 min.

LEMON IDIAPPAM



METHOD.

INGREDIENT

GINGELLY OIL 2 TSP
GREEN CHILLY 3
GINGER 1 INCH FINELY CUT
CHANNA DHAL 1 TSP
MUSTARD SEEDS 1 TSP
CURRY LEAVES
ASAFOETIDA A PINCH
TURMERIC POWDER 1 TSP
LEMON 1

Gently smash the idiappam so that it seperates like rice.

Take a small kadai .After it gets heated add Oil . mustard seeds channa dhal chilli and ginger.When it fries switch off and add curry leaves, turmeric powder and asafoetida and add the mixture to the idiappam . Squeeze juice of one lemon and mix well.

PLAIN IDIAPPAM

IDIAPPAM

This is a dish which is safe for all ages and its easily digestable as it is steam cooked.

INGREDIENT

BOILED RICE 1 CUP

SALT AS PER TASTE

GINGELLY OIL 2 TSP

METHOD

Soak rice in water for 3 hours. Grind it in to a smooth paste and mix well to reach dosa consistency Add the reqd salt..

Take a thick bottomed kadai and heat it in medium flame. Add oil and pour the batter to it. Keep stirring so that the mixture does not form any lump.

The mixture will form into a thick mass.Switch of the gas. After it cools knead well with hand so that it reaches a soft dough consistency.Sprinkle water if necessary while kneading

Take a sev mould and fill it with the dough and press it in a circular manner in IDIAPPAM plate.

Steam cook for 5 min. This can be eaten with coconut milk or even plain. or can be taken with sambar

CARROT KHEER

INGREDIENT

CARROT 1 BIG
SUGAR 5 TSP
MILK 2 GLASSES


METHOD

COOK CARROT TILL DONE TO SOFT.
GRIND IT IN MIXI TO A SMOOTH PASTE . ADD SUGAR HALF GLASS WATER AND BLEND WELL. NOW ADD THE BOILED AND COOLED MILK AND MIX WELL. REFRIGERATE AND SERVE CHILL. IT MAKES 3 GLASSES OF CARROT KHEER.

SABUDANA KICHADI

SABUDANA KICHADI { JAVARISI UPMA}

INGREDIENT

Sago 250 gms
Boiled potatoes 2 nos cut into pieces
Ground nut 50 gms
sugar 2 tsp
Chilli 4 nos
Water as per requirement
Curry leaves
coriander leaves
Salt as per taste
Ghee and oil mixture 2 tbspn
Jeera for seasoning

METHOD

Remove dirt from sago by washing in plain water 2 to 3 times.

Add water upto the level of sago in the vessel

Add required salt and mix well. Keep it aside to soak well for 20 minutes

Pre heat the kadai and add oil, ghee mixture . To it add jeera and let it splutter. Add the green chillies and potatoes and saute well

Now add the soaked sago with the remaining water if any. Keep stirring in medium flame and see to it that it does not stick to the bottom.

Remove the skin of the groundnut seed and grind it coarsly and add to the sago and stir well. Add curry leaves and coriander leaves.

Keep it closed in simmer for 5 minutes. Again keep stirring from bottom . Now the sago would have got seperated without sticking to each other.

Finally add sugar and switch off.

KAARA CHATNEY

This receipe is a side dish for dosa idli chapathi served in many hotels.


INGREDIENT


ONION 2
TOMATO 2
COCONUT A HAND FULL
RED CHILLI 2 NOS
TAMARIND SMALL PIECE
GARLIC 2 NOS
SALT AS REQD.
MUSTARD SEED FOR SEASONING

METHOD

BOIL TOMATOES TILL SKIN BECOMES SOFT. FRY ONION HALF WAY (RAW SMELL SHOULD GO PARTIALLY), ADD CHILLI AND TAMARIND AND SWITCH OFF. GRIND ALL THE INGREDIENT ADDING LITTLE WATER .SEASON WITH MUSTARD SEED