INIPPU IDIYAPPAM

INIPPU IDIYAPPAM.:-

NEEDED:-

IDIYAPPAM FLOUR - 2 CUPS (OR SOAK 2 CUPS OF IDDLIE RICE 2 HOURS AND DRAIN WELL.. GRIND IT INTO FINE POWDER AND SEIVE WELL. TAKE THIS FOR PREPARTION)

HOT WATER - 2 CUPS.

DESICATED COCONUT - 2 TBLSPN

SUGAR - 1/2 CUP

GHEE - 1 TBLSPN

CARDAMOM - 3 (POWDERED)

METHOD ;-

POUR HOT WATER INTO THE IDIYAPPAM FLOUR AND MIX WELL. MAKE IDIYAPPAMS IN THE IDDLIE COOKER . TAKE THE IDIYAPPAM IN A BOWL ADD COCONUT., GHEE., SUGAR AND CARDAMOM. MIX WELL AND SERVE.

ITS SERVED ALONG WITH MORNING TIFFINS OR WITH THALITHA IDIYAPPAM AND KATHIRIKKAY KOSAMALLI.

TOMATO THUVAIYAL :-

TOMATO THUVAIYAL :-

NEEDED :-

TOMATOS - 2 NOS

BIG ONION - 1 NO

RED CHILLIES - 3

MUSTARD - 1 TSP

URAD DAL - 1 TSP

ADAFOETIDA - 1 PINCH

CURRY LEAVES - 1 ARK

OIL - 2 TSP

SALT 1/2 TSP

HOW TO PREPARE :-

PEEL N WASH ONION .

CUT ONION N TOMATOES INTO PIECES.

HEAT OIL IN A TAWA ADD MUSTARD .

WHEN IT SPLUTTERS ADD URAD DAL .

WNEN IT BECOMES BROWN ADD ASAFOETIDA AND REDCHILLIES ..

ADD CURRY LEAVES AND ONION .

SAUTE WELL AND ADD TOMATOES ..

ADD SALT AND STIRR . COOK

STILL TOMATOS TENDER ( MAY BE 5 MINUTES ).

REMOVE FROM FIRE AND MAKE IT COOL.

GRIND WELL AND HAVE IT WITH DOSA OR IDDLIES...

BRINJAL FRY

BRINJAL FRY:-

NEEDED:- SMALL SIZE BRINJAL - 6 NOS, OIL - 1 TBLSPN, SALT - HALF TSP, CHILI PWDR - 1 TSP, MUSTARD, ORID DHAL, SOMPH - HALF TSP EACH.

METHOD:- WASH AND CUT BRINJAL LENGTHWISE. HEAT OIL IN A KADAI. ADD MUSTARD, ORID DHAL, SOMPH. WHEN THEY SPLUTTERS ADD THE SLICED BRINJAL. SAUTE FOR 5 MINUTES ADD SALT AND CHILI PWDR. COOK IN A MEDIUM FLAME FOR 10 MINUTES. REMOVE FROM FIRE. SERVE HOT WITH CURD RICE OR ROTI. 

PRAWN CHILLI.

PRAWN CHILLI.

NEEDED:- PRAWNS - 250 GMS ( DESHELLED & CLEANED). CHILI POWDER - 2 TSP, MAIDA + CORN FLOUR - 2 TBLSPNS, SALT - HALF TSP, GINGER GARLIC PASTE - 2 TSP, EGG - 1 NO, OIL - FOR FRYING

METHOD:- WASH THE PRAWNS. NO TRACES OF WATER SHOULD BE THERE. MIX MAIDA, CORN FLOUR CHILI PWDR, SALT TOGETHER. ADD GINGER GARLIC PASTE, EGG, FLOUR MIXTURE INTO PRAWNS. MIX WELL AND KEEP ASIDE FOR HALF AN HOUR. HEAT OIL IN A SHALLOW TAWA FRY THE PRAWNS TILL GOLDEN COLOUR. SERVE HOT WITH SLICED ONIONS AND SAUCE. 

SOOJI UPMA.:-

SOOJI UPMA.:-

NEEDED:-

SOOJI - 250 GMS.,

BIG ONION - 1 NO .( FINELY CHOPPED.)

GREEN CHILLY - 1 NO (HALVED. )

CARROT - 1 NO (CHOPPED.)

SALT - 1 TSP

MUSTARD - 1 TSP

URAD DHAL - 1 TSP

CHANNA DHAL - 1 TSP

CURRY LEAVES - 1 ARK

OIL - 50 ML.

WATER - 500 ML

CASHEWS AND GHEE IS OPTIONAL.

METHOD:-

FRY SOOJI IN A PAN FOR SOMETIME TO A LITTLE BROWN.

HEAT OIL IN A KADAI ADD MUSTARD., URAD DHAL.

AFTER IT SPLUTTERS ADD CHANNA DHAL..

WHEN THE DHALS BECOME BROWN ADD ONION ., CHILLY., CARROT AND CURRY LEAVES.

SAUTE FOR SOMETIME ADD SALT AND WATER .

BRING TO BOIL AND ADD THE FRIED SOOJI.

STIR WELL WITHOUT ANY LUMPS .

COVER FOR 2 MIN THEN OFF GAS.

SERVE HOT WITH THAKKALITH THIRAKKAL.

FRY CASHEWS IN GHEE AND DECORATE AT THE TOP .

VENPONGAL

VENPONGAL:-

NEEDED:- RAW RICE - 1 CUP, MOONG DHAL -HALF CUP, GREEN CHILI - 1 NO, GINGER -1 INCH PIECE, JEERA, PEPPER - 1 TSP EACH, SALT - 1 TSP, CURRY LEAVES-1 ARK, OIL - 1 TBLSPN, GHEE - 1 TBLSPN, ORID DHAL - HALF TSP, CASHEWS - 10 NOS.

METHOD:- WASH RAW RICE AND MOONG DHAL. ADD HALF TSP PEPPER AND JEERA PLUS SLITED GREEN CHILI AND CHOPPED GINGER. ADD 3 CUPS WATER AND PRESSURE COOK FOR 3 WHISTLES. HEAT OIL AND GHEE IN A KADAI. ADD ORID DHAL, HALF TSP PEPPER AND JEERA. WHEN THEY SPLUTTERS ADD CAHEWS AND CURRY LEAVES. WHEN THE CASHEWS BECOMES GOLDEN BROWN POUR THIS MIXTURE INTO THE PONGAL. ADD SALT AND SMASH WELL. ADD 2 TSP GHEE ON TOP AND SERVE HOT WITH SHALLOTS SAMBAR AND CHUNEY.