Idiyappam / String Hoppers

Ingredients

• Roasted rice flour - 1.5 cups
• Boiling water - 1 cup
• Grated coconut - ½ cup
• Salt
• Ghee - 1/2 teaspoon

Preparation

1.Combine salt , ghee and roasted rice flour . Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together.

2.Using your hands knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also.

3.Grease the top and bottom of idli moulds. Sprinkle the grated coconut on these moulds. Take small portions of dough and press each portion through Idiyappam mould  onto greased idli moulds.

4.Once the water starts boiling in the steamer, place the idli moulds and steam for 10 minutes on medium flame. Keep the steamed closed for a minute. Transfer the cooked Idiyappam to a serving plate.

Serve hot with Kadala curry, Egg curry or any curry of your choice.

Green Gram / Cherupayar Parippu Curry

Ingredients

• Green gram / cherupayar – 1/2 cup
• Turmeric powder – 1/4 tsp
• Grated coconut – 1/2 cup
• Cumin seeds –  1/4 tsp
• Green chilies – 2 
• Garlic – 2 
• Dried red chilly – 1
• Pearl onions – 4 
• Curry leaves – A few

Preparation

1. Grind grated coconut with cumin seeds, green chilies and garlic to a very fine paste.

2. Pressure cook the green gram adding turmeric powder,salt and enough water until done. The green gram should be slightly mashed up.  

3.Add the ground coconut paste, 1 cup hot water and bring to a boil. Cook for 5 minutes until the curry turns medium thick. The curry will thicken a lot over time so adjust the consistency accordingly. Switch off.

4. Heat oil in a pan, add mustard seeds.When it splutters,add red chilly, pearl onions, curry leaves and saute until onion turns brown.Pour this over the curry.

Rice Laddu / Ari Unda

An easy dessert with less number of ingredients. We can store it for few days also.

Ingredients

• Matta Rice - 1 cup
• Jaggery - 75gm(grated)
• Coconut - 1/2 cup

Preparation

1.Heat a pan and roast the rice till the rice cracks.

2.Grind the roasted rice to fine powder.

3.Add grated coconut and jaggery into this.

4.Make small balls out of it.

Rice Payasam



Ingredients

• Rice - 1/4 cup
• Milk - 2 cup
• Sugar - 1/2 cup
• Cardamom - 4
• Cashew / Raisin - 10 each

Preparation

1.Take equal quantity of milk and water and boil it. When it boils add rice and cook.

2. When it is almost cooked add sugar, cardamom powder and switch off.

3. Fry cashew, raisins in ghee and add in payasam.

Egg Stew

Ingredients

• Hard boiled eggs - 4
• Potato - 1, cooked & cut into cubes
• Onion - 1 big, finely sliced
• Green chilli - 3-4, slit lengthwise
• Ginger & garlic paste - 1 tsp, each
• Coriander powder - 2 tsp
• Turmeric powder - ¼ tsp
• Fennel powder  - ½ tsp
• Garam masala - a pinch
• Thick coconut milk - 1 cup

Preparation

1.Heat oil in a pan & add finely sliced onions & salt.

2.When onion becomes golden brown color, add green chilli & ginger garlic paste. Fry for 2-3 minutes.

3.Add the masala powders & a ½ tsp of oil & fry for 3 minutes.

4.Add cooked potatoes & mix well. Add thick coconut milk & bring to boil.

5.Reduce flame to lowest & add hard boiled eggs & cook till the gravy becomes thick.  Serve hot with Appam, Idiyappam or Puttu.

Bread Vada

Ingredients 

• Bread - 6 slices
• Semolina - 1/4 cup
• Rice flour - 1/4 cup
• Onion - 1
• Curd - 1/2 cup
• Green Chilly - 2
• Curry leaf - 1 sprig
• Hing - 1/4 tsp
• Ginger - 1/2 tsp

Preparation

1.Cut bread slices into small pieces.Add semolina,rice flour,curd,hing,salt,finely chopped onion,ginger,curryleaves and mix well .

2.Add bread and curd accrodingly to get a soft dough out of it.

3.Heat oil in a pan. Grease your palms and take small portions of the vada mix and roll out into balls and press in the palm and make a hole in the centre and put into the oil

4.Fry both sides until golden colour