Parippucurry
Ingredients: Lentils (green gram dal) 1cup
Water 3cups
Turmeric powder 1/2tsp
Salt to taste
Ghee 2tsp
Method:
Lightly fry the lentils in a pan. Boil 3 cups water and add the washed lentils and turmeric powder. When it boils, simmer the flame. When the lentil is cooked well, add salt to taste and ghee.
Mix well and remove from fire.
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Coconut Chutney
Ingredients:
Coconut Grated 1 cup
Red Chillies(dry) 2 nos
Mustard seeds 1 tsp
Urad dal 2 tsp
Tamarind (dry) 1 small piece
Salt to taste
Sugar 1 tsp
Hing 1 tsp
Oil 1 tbsp
Method:
Grate the Coconuts.
In a pan heat the oil and add 1 tsp of urad dal and chillies. Fry for a minute. Let it cool completely. Add tamarind, sugar, hing and coconut and grind it to a fine past
Do the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.
Enjoy with steaming plain rice.
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Koottucurry
In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added.
Ingredients:
Bengal gram dal 1/2cup
Pumpkin, snake gourd, Long runner beans, yam, Cucumber 1/4kg (all together)
Inner flesh of drum stick 1/2 cup
Grated coconut 1/2 cup
Turmeric powder 1/4 tsp
Green chillies 3 (split into 2)
Salt to taste
Coconut oil 1/4cup
Mustard 1tsp
White gram dal 2dsp
Dried red chillies 3 (each sliced into 3)
Curry leaves 2 sprigs
Ghee 1 dsp
Grated coconut 1/4 cup
Method:
Cook the bengal gram dal with salt and water to a thick gravy.
Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming.
Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies.
Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well.
Heat 1dsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.
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Sambar
Ingredients: (Serves 10)
Bitter gourd (pavakkai) 1/2
Brinjal (egg plant) 1no
Drum Stick 1no
Ladies finger 4nos
Red chillies 4nos (split into2)
Sambar dal (Red gram dal) 1cup
Turmeric powder 1/2tsp
Curry leaves 1sprig
Water 3cup
Dried coriander seeds 2tbs
Tamarind size of a golf ball
Water 1cup
Red chilli powder 1tsp
Salt to taste
Curry leaves 1sprig
Asafoetida powder 1/4tsp
Grated molasses 1/4tsp
Coconut oil 2tbs
White gram dal 1/4tsp
Fenugreek 1/4tsp
Dried chilli 4nos
Coconut oil 1/2tsp
Coconut oil 2tsp
Mustard 1tsp
Dried chillies split into 2 2nos
Coriander leaves few
Method: Clean the vegetables and slice into long pieces.
Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside.
Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.
Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.
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Banana Halwa
Ingredients:
Nutmeg ground 1/2 tsp
Pure Ghee 1 tablespoon
Bananas (ripe, peeled and mashed) 3 (medium)
Sugar 1 cup
Method:
Heat ghee in a heavy pan. Add bananas and cook over low heat, stirring to prevent the mixture from sticking. Cook for 10 minutes, or until bananas have browned and resemble soft toffee. Add more ghee as necessary.
Add sugar and continue stirring until dissolved.
Add nutmeg and cardamom; remove from heat.
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Idli
Ingredients:
Long grain rice 4 cups
Uncle Ben's Converted rice 2 cups
Urad dal whole 1 cup
Salt to taste
Method:
Soak the long grain rice for 6-7 hours and urad dal for an hour.
Dry grind the Converted rice.
Grind the soaked rice to a coarse paste & urad to a fine paste.
Mix all three, add salt and let it ferment atleast for a day.
Steam them and serve hot with Chutney or Sambhar.
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Dosas
Masala Dosa
Ingredients:
For the masala filling
Long grain rice 21/2 cups
Uncle Ben's Converted rice 21/2 cups
Urad dal whole 1 cup
Methi seeds 1 tsp
Salt to taste
Potatoes 3 nos boiled, peeled and cubed
Onions 1 no
Mustard, Chana dal for seasoning
Chillies 2 nos
Besan 1 tsp
Turmeric 1 tsp
Salt to taste
Method:
Soak the long grain rice for 6-7 hrs and urad dal for an hour.
Grind the soaked rice and urad along with methi seeds to a fine paste.
Mix both of them, add salt and let it ferment atleast for a day.
For those of you who prefer to eat a little less sour, dosa can be made after fermenting for 2 hours.
Masala Preparation:
In a pan with oil, season with seeds, chilli, add onions. Fry for a couple of minutes, add potato, salt and turmeric.
Cook for some time. Mix the besan with water and add the same to the vegetable mixture. Cook for a couple of minutes and garnish with cilantro.
In a griddle or a non stick flat pan pour a laddle and make it round shape. Pour some oil around it and flip it after bubbling spots appear.
Take a spoonful of Masala filling, fill in the center and close the dosa.
Serve hot with chutney or sambhar.
Rava Dosa
Ingredients:
Rice flour 1 cup
Wheat Flour 1 cup
All purpose flour 1 cup
Rasa 1 tbsp
Green chillies 3 nos finely chopped
Mustard seeds 1 tsp
Cumins seeds 1 tsp
Curry leaves few
Salt to taste
Method:
Mix all the flours with salt, green chillies.
Add enough water to get a semi-liquid consistency.
Do the seasoning with mustard, cumin and curry leaves and add it to the batter.
Heat the griddle and proceed as in dosa.
Serve hot with chutney or sambhar
Wheat Flour Dosa
Ingredients: Wheat flour 2 Cups
Rice flour 1/2 Cup
Curds 1/4 Cup
Salt to taste
Cumin 2 tsp
Green chilies 5 Nos
Water
Oil
Method:
Grind Green Chilies to fine paste.
Mix Everything and let it rest for 3-4 hours.
Add water to make a dosa batter.
Proceed as in dosa and enjoy with chutneys.
Onion Rava Dosa
Ingredients: Rice flour 1 cup
Wheat flour 1 cup
All purpose flour 1 cup
Rasa 1 tbsp
Green chillies 3 nos finely chopped
Mustard seeds 1 tsp
Cumins seeds 1 tsp
Curry leaves few
Salt to taste
Onion 2 nos
Method: Chop onion into fine pieces and reserve.
Mix all flours with salt and green chillies.
Add enough water to get a semi-liquid consistency.
Do the seasoning with mustard, cumin and curry leaves and add it to the batter.
Heat the griddle and proceed as in dosa. Sprinkle some onion on top and let it cook.
Add some oil on the other side and flip. Allow it to cook on the other side.
Serve hot with chutney or sambhar
Spring Dosa
Ingredients:
Long grain rice 4 cups
Uncle Ben's Converted rice 2 cups
Urad dal (whole) 1 cup
Salt to taste
Capsicum (big) 1 no chopped finely
Onion 1 no chopped finely
Tomatoes 2 nos chopped finely
Method: Soak the long grain rice for 6-7 hrs and urad dal for an hour.
Dry grind the Converted rice.
Grind the soaked rice to a coarse paste and urad to a fine paste.
Mix all three. Add salt and let it ferment atleast for a day.
Heat a griddle and make a round shape with a laddle full batter.
5.Sprinkle all three vegetables and apply little oil around the edges.
After a couple of minutes flip them to the other side and let it cook.
Serve hot with chutney or sambhar
Plain Dosa
Ingredients:
Long Grain rice 4 cups
Uncle Ben's Converted rice 2 cups
Urad dal (whole) 1 cup
Salt to taste
Method:
Soak the long grain rice for 6-7 hrs and urad dal for an hour.
Dry grind the Converted rice.
Grind the soaked rice to a coarse paste and urad to a fine paste.
Mix all three, add salt and let it ferment atleast for a day.
Steam them and serve hot with chutney or sambhar.
