Vangi bath

Ingredients:

Raw rice                             : 2 cups
Violet brinjal                      : 2 thinly sliced & put it in water
Mustard seeds                    : 1 tsp
Channa dal                         : 1/2tsp
Ground nuts                       : 2 tbsp
Curry leaves
Turmeric pdr                      : a pinch
Salt to taste
Oil for frying

Vangi Bath masala

Red chillies                        : 3 nos
Coriander seeds                 : 1 tsp
Channa dal                        : 1/2 tsp
Urad dal                            : 1/2 tsp

Vangi bath masala

Cinnamon                         : 1 small stick
Clove                                : 1
Khus khus                         : 1/4 tsp
Sesame seeds                    : 1/4 tsp
Hing  powder                    : 1/4 tsp
Grated coconut                 : 3 tbsp
Cumin seeds                     : a large pinch



In a pan roast all these adding one by one and grind it to a powder and keep aside.

Cook rice in a rice cooker adding 3and a half cups water, when it is almost done, add salt,a tsp of ghee and lemon juice . Keep aside.
In  a kadai heat oil add mustard seeds, when it pops add channa dal, wehn it turns light red colour add curry leaves. Then add the sliced brinjals and saute it well till is soft and make sure it is cooked well. Add turmeric powder and a little salt and combine with the vangi bath masala powder and mix well. Now add the cooked rice and mix it well. Finally add the roasted peanuts.
Serve hot with pappadam or chips.

Rava kesari

Ingredients:

Rava(Sooji)                    : 1 cup
Sugar                              : 2 cups
Water                              : 2 cups

Milk                                : 2 tbsp(optional)
Broken cashews              :1tbsp
Ghee                               : 3-4 tbsp
Kesari pdr                       : a small pinch


Method:

Heat kadai with 2 tbsp ghee, add the broken cashews and fry till golden brown.
Remove the cashews from the ghee and set aside.
Fry the rava in the same kadai till the colour slightly changes and a nice aroma comes out. Keep aside.
Now add 2 cups of water, add the kesari pdr and let it boil. Add the rava slowly to this stirring frequently and let it cook for 2 mins. Now add the sugar and milk, keep stirring  till the sugar melts. Add the remaining ghee to this. Stir it again.
Remove from fire, add the cashews.
Serve it hot.

Idiyappam

Ingredients:

Rice flour                    :  1 cup

Water                          :  1 1/2 cups (approx)
Salt to taste

Oil                              : 2 tsp

Method:


Use very smooth rice flour for making idiyappam. Now idiyappam flour is available in the market.
Boil water, add salt and oil to this.
Add the boiled water little by little to the rice flour to make a soft dough. Knead it well.

Take an idiyappam maker(seva nazhi), fill the prepared dough. and press it in circular motion on  idli plate in the form of long strings.
Steam it for 15 mins. Idiyappam is ready.

Serve it with potato stew, veg kurma or chicken curry.

To make seva you can break the idiyappam into small pieces.   Heat 1 tbsp of oil and add 1 tsp of mustard seeds. When it pops add broken chilli, 1tsp of urad dal and curry leaves. Add the broken idiyappam and mix well. Seva is ready!! Serve it with coconut chutney.

Coconut rice

Ingredients:

Cooked rice                       : 2 cups
Grated coconut                  : 1 cup
Mustard seeds                   : 1/2 tsp

Urad dal                            : 1/4 tsp
Channa dal                        : 1/4 tsp
Red chillies                       : 2 break into 2
Salt to taste
Oil                                     : 2 tbsp
Cashew                             : 4 nos
Curry leaves                     : 1 sprig


Method


Heat oil in a kadai, add mustard seeds. When it pops up add red chillies, urad dal and chenna dal. When the dals changes the colour add cashew and grated coconut and fry this till it changes its colour to light brown. Now add the cooked rice and salt and mix well. Garnish with curry leaves. Coconut rice is ready!

Dosa

ദോശ 

Ingredients:

Urad dal                         :  1 cup

Boiled rice                     :  3 cups
Raw rice                        :  1 cup
Fenugreek seeds            :  1 tsp
Salt to taste



Method:

Soak urad dal and fenugreek seeds together for 3 hours. Soak both the rices together for  3 hours. Grind urad dal first and then grind both the rices together smoothly. Mix all these together with salt and keep 6 hours for fermentation.
Mix well before making dosas. Heat dosa tawa and pour 1 full ladle of batter in the middle, spread in circular motion to make thin dosa. Apply little oil or ghee on the sides of the dosa. When it is crispy fold it and remove from fire.
Have it with coconut chutney or sambhar.

Idli

Ingredients:

Urad dal                        : 1 cup

Boiled rice(idli rice)       : 3 cups

Fenugreek seeds          : 1 tsp
Salt (to taste)

Method

• Soak urad dal and rice separately for min 2 hours.
• Grind it separately. Mix it together with salt and keep for at least 6 hours to ferment.
• Mix well. Heat the  idli maker, pour the batter evenly.
• Steam this for almost 6 to 10  mins. When you prick in the middle of the idlis it should come out clean .
• Have it with sambhar, coconut chutney or stew.