Masala Dosa

Ingredients

Basmathi rice /long grain rice/പച്ചരി -3 cup
Urid or urad dal/ഉഴുന്ന് – 1 cup
Cooked rice – 1 cup
Salt
Oil or Ghee

Method
1.Soak rice(I used basmathi rice) and urid or urad dal for 4-5 hrs.
2. First grind urid dal into a smooth batter by adding enough water. Pour into a bowl.
3. Then grind rice and cooked rice together. That too make to a smooth batter by adding enough water. Then pour that into urid dal batter.
4. Add enough salt and mix all nicely. Keep in room temperature over night.(During winter as its cold could take a day or more for the batter to ferment.)
5. Before you make dosa, mix the batter well with spoon.
6. Heat a non stick pan .Grease it with oil or ghee.
7. Reduce heat to low.
8. Pour one ladle full batter over the pan and spread it from centre.
9. Make it as big as u can, by moving the ladle in clockwise or anti clockwise direction.
10. Increase heat to low-medium.
11. Drizzle oil or ghee over dosa.
12. When it becomes light brown you can spread the filling.
13. Fold it like in the picture. Turn it carefully.
14. Now you can take the masala dosa from the pan...13. Serve hot with Coconut chutney and/or Sambar.

Masala Dosa filling / Sabzi for poori

Ingredients

Potatoes - 3 medium
Mustard seeds - ½ tsp
Onion chopped - 1 medium
Curry leaves - 6
Finely chopped Green chillies - 3 (or depends on the spice level you required)
Finely chopped Ginger - 1 tsp
Finely chopped Garlic - 1/4 tbsp
Turmeric powder - ¼ tsp
Chopped coriander leaves. (Optional)
Oil
Salt as required

Method
1. Boil potatoes and drain water once potatoes are well cooked. After it cooled down remove the potato skin and mash it. No need to mash it very well. There should be some small and medium sized pieces (Can use a fork for this work instead of a masher).

2. Heat oil in a pan, when oil is hot splutter mustard seeds. Now add the chopped onions and curry leaves. When it starts getting light brown color add green chillies, curry leaves, ginger, garlic & turmeric powder and fry for 2 minutes(in low flame).

3. After that add mashed potatoes and salt and mix well. Keep flame in low and mix everything together. When u feel all turmeric and salt spread every where can switch off the flame.

4. If you are using coriander leaves add at this stage. The potato filling is ready. This same sabzi I’m using with poori as well.

Ethakka (Plantain) Appam

Ingredients


Plantain (ഏത്തക്ക ) - 1 ripe
All- purpose flour -3/4-1 cup
Sugar -½ cup
Egg-1
Baking powder –a Pinch
Salt - Pinch
Cumin seeds - 1/2 tsp
Cardamon powder - 1/8 tsp
Milk (use skimmed milk)- Approximately ¾ to 1 cup (Enough to get pancake batter /dosa batter consistency)
Oil to deep fry

Method
1. Peel plantains, cut it into two halves. Then slice each half into four or more slices, depending on size of the plantain.
2. Beat eggs and sugar. Then add flour, salt.
3. To the above mix, keep adding milk in small quantities (do not add all at once) and mix to make a medium smooth batter. Add cumin seeds and cardamom powder into the batter.
4. For deep frying, heat enough oil
5. Dip plantain slices in batter and fry till golden brown. Drain and serve it.

Aviyal

Ingredients
Yam(ചേന) sliced, raw bananas, Padavalanga, Vellarikka thinly into 1” length pieces - ½ cup each
Carrot, Long runner-beans sliced into 1″ length pieces - ¼ cup:
Drumstick cut into 1 ½ ” length pieces - 2
Tomato – 2 medium
Grated coconut - ½ cup
Cumin seeds - ½ tsp
Turmeric powder - ½ tsp
Green chillies - 5 no
Curry leaves
Coconut oil - 3 tbsp
Salt to taste

Method

1. Coarsely grind the coconut, garlic and cumin seeds. Keep it aside.
2. Clean the vegetables, cut it and keep aside.
3. Cook vegetables except drumstick, green chillies, little turmeric and salt by adding ½ cup water.
4. Cook drumstick separately till it is done.
5. When the vegetable is done, add grind coconut and drumstick .Mix it well.
6. Cook for another 3-4 mts under medium-low flame.
7. Mix coconut oil and curry leaves in the avail.8. Remove from fire.

Semiya Payasam

Ingredients
Vermicelli - 1 cup

Milk - 5 cup

Sugar - 3/4 cup - 1 cup(depends on taste)

Cashew nuts – ¼ cup

Raisins - ¼ cup

Cardamom - 2-3 pods(powder it)Water - 1 cup

Method

1. Fry the cashew nuts and Raisins in ghee and keep aside. Then fry the vermicelli till light brown.

2. Mix water and milk together and boil.

3. Add the vermicelli to boiling milk and cover it. Reduce flame and stirring occasionally.

4. Once the vermicelli becomes soft add sugar and stir.

5. Add cardamom Powder,Cashew nuts and Raisins.

6. Mix well and boil for about two minutes.And server hot or cold.

Broccoli Thoran

Ingredients

Broccoli - 500gm
Onion(medium) - 1
Garlic pods(small) - 2 nos
Chopped Ginger-1tsp
Green chillies(chopped) - 3 - 4 nos or as reqd
Turmeric powder - A pinch
Salt - As reqd
Grated coconut-3/4 cup
Curry leaves - A few
Mustard seeds - A pinch
Oil - A little

Method

1. Mix grated coconut,crushed garlic,ginger,curry leaves,turmeric and little water with hand or with arakallu..
2. Clean broccoli and cut it into small size
3. Heat oil in a non-stick or thick bottomed pan.
4. Splutter mustard seeds.
5. Add onion and saute.
6. Add green chillies and coconut mix and saute for some time.
7. Add salt and stir well.
8. Add broccoli and stir well.
9. Close the pan and cook well on a low flame for 8 mts.
10. Stir in between and check the level of salt.
11. After 8 mts if there is water, increase the flame to high and saute continuously still water disappear..

Chilli Chicken

Ingredients

Chicken boneless-500gm
Capsicum – 1 big
Onion - 1 big
Ajinomotto
Oil
Salt
Soya Sauce – 2 ½ tbsp
Pepper powder - ¾ + ¼
Green Chilly – 2 medium (depends on the size of chilly and your taste)

Method

1. Boil chicken with salt and pepper (try to put enough water only).

2.Cut chcken into small cubes and pour Soya sauce in chicken ,mix it well and keep for 1 hr
3. Cut onions & capsicum in long pieces
4. Add a pinch of ajinomotto in chicken and mix well.
5. Pour oil in the pan and shallow fry chicken till it becomes light brown. Remove that to a dish.
6. Put onions in oil & saute till it becomes pink & then add the cut capsicums & add a pinch of ajinomotto again. NOTE:-if want it more chilly add 1 or 2 green chilly with the onions while sautéing or add ¼ tsp pepper powder.
7. Put the chicken & vegetables together and cook for 5-8 mts in low flame.
Serve chilly chicken with Fried rice or Noodles

Chicken Cutlets

Ingredients

250gm Chicken Brest Fillet
1 large finely chopped onion
1 1/2 tbsp finely chopped ginger
2 finely chopped green chilies
1 tsp garam masala
1/2 tsp pepper powder (can add little more if required)
finely chopped Curry leaves
Salt to taste
Bread crumbs
2 eggs, beaten well
1 large boiled potato ,mash and keep aside.

Method

1. Cook chicken with some salt .Shred it and keep aside.
2. Fry the onions till light brown. Add the ginger, green chilies and curry leaves and fry for 30 sec.
3. Add salt and garam masala and fry for a while.
4. Add mashed potato and mix well. Now you can add chicken and mix.
5. Make oval shape cutlets with the chicken mix.
6. Heat oil in a deep frying pan.
7. Take cutlet one by one, dip in egg, and then dip in the bread crumbs. Bread all the cutlets like this.
8. Deep fry the cutlets. Drain them .Put on kitchen tissues and serve hot.