Pesarattu/ Green gram dosa

Ingredients:

1. Green gram - 1 cup
2. Ginger - 1"
3. Green chilly - 1 or 2
4. Curry leaves - 1 sprig
5. Cumin - 1 tsp
6. Onion - 1/4 cup, chopped
7. Oil for drizzling
8. Salt to taste


Method:

1. Soak green gram overnight  or for over 8 hrs.
2. Grind the green gram along with ginger, green chilly, cumin and curry leaves. Just add enough water required for grinding.
3. Transfer the batter to a bowl . Add salt and required water to make the consistency of dosa batter.
4. Heat the dosa pan. Pour a ladle full of batter to the center of the pan and spread it in circle.
5. Drizzle some oil on the top of the dosa and a teaspoon of chopped onion.
6. Once the dosa starts to turn brown, flip it over and cook till the other side is also cooked.


Serve hot with chutney!.

Thiruvathira puzhukku

Ingredients:

1.  Suran/Chena - 1 cup
2. Ratalu/Kaachil - 1 cup / 1 medium sized
3. Taro root/ Chembu - 1 cup / 1 medium sized
4. Chinese potato/ Koorka - 1 cup
5. Raw Plantain/ Kaya - 1
6. Sweet potato - 1 small/ 1 cup
7. Van payar/ Red cow peas - 1/2 cup
8. Turmeric powder - 1 tsp
9. Red chilly powder - 1/2 tsp(optional)
10. Curry leaves - 1 or 2 sprigs
11. Coconut oil - 1 tbsp
12. Salt to taste

To grind

1. Grated Coconut - 1 cup
2. Jeera - 1 tsp
3. Dry red chilly - 5-6

Method:

1. Soak vanpayar overnight and pressure cook it with very little water (just enough to cover it) for 3-4 whistles.
2. Peel and cut chena, kaachil, chembu, koorka, sweet potato and kaya into cubes. Pressure cook all these with just enough water(about 2 cups), salt and turmeric powder for about 2-3 whistles.
3. Meanwhile grind the ingredients under 'To grind' to a coarse paste. Add very little or no water at all.
4. Once the vegetables are cooked, add the cooked vanpayar  and ground coconut to it.
5. Bring the pressure cooker back to medium heat and mix well. Add the coconut oil and curry leaves and give a quick stir. Switch off the stove.

Serve warm!!

Rice vermicelli upma

Ingredients:

1. Rice vermicelli - 200 gm
2. Onion - 1 medium
3. Tomato - 1
4. Carrot - 1
5. Cabbage - 1/4 cup, chopped
6. Green chilly - 1-2
7. Ginger garlic paste - 1.5 tsp
8. Turmeric powder - 1/2 tsp
9. Garam masala - 2 tsp + 1/2 tsp
10. Oil - 1tsp + 2 tbsp
11. Jeera - 1 tsp
12. Salt to taste
13. Coriander leaves - to garnish

Method:

1. Boil water . Add salt and a tsp of oil to it,
2. Then add the rice vermicelli to the boiling water and cook for 2-3 minutes. Turn of the heat and loosen the vermicelli with a fork.
3. Drain and rinse under cold water. Keep aside.
4. Meanwhile chop all the vegetables.
5. Heat 2 tbsp of oil in a pan. Add jeera followed by chopped onion and carrots. Saute till the onions are are translucent.
6. Add the ginger garlic paste and fry for another minute.
7. Now add the chopped tomatoes and cabbage and fry till the tomatoes are soft and mushy.
8. Add the turmeric powder , garam masala and salt and fry it for another 1-2 minutes.
9. Now add the cooked vermicelli to the above mixture and mix well.
10. Garnish it with coriander leaves.


Notes:

1. Add oil to the boiling water and rinsing under cold water helps to remove the stickyness of the vermicelli.
2. You can add any vegetable of your choice like beans or capsicum.

Coconut chutney

Ingredients:

Coconut - 1 cup
Green chilly - 1 medium
Roasted gram dal / Pottu kadalai -  1 tsp
Salt to taste

To temper
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig
Dry red chilly  - 1

Method:

1. Grind coconut, green chilly and roasted gram with required water to a smooth paste.
2. Heat oil in a kadai, and add mustard seeds and urad dal. When mustard seeds splutter , add red chilly and curry leaves.
3. Add this to the chutney along with required salt. Mix well.

Serve with dosa/idli.

Ven pongal

Ingredients:

Raw rice - 1 cup
Moong dal - 1/4 cup
Water - 4 cups
Ginger - 1 tsp
Asfoetida - a pinch
Ghee - 1 tsp
Salt to taste

To temper
Ghee - 2 tbsp
Jeera - 1 tsp
Pepper corns - 1 tsp
Cashews - 1 tbsp ( 6-8)
Asfoetida - a generous pinch
Curry leaves - a sprig

Method:

1. Wash rice and moong dal together and keep aside. Heat a tsp of ghee in a pressure cooker and fry chopped ginger and asfoetida for a minute.
2. Add water and washed rice and moong dal to the pressure cooker. Cook for 3-4 whistles on medium flame.
3. Open the pressure cooker once the pressure is released and mash the rice and moong dal.
4. Heat 2 tbsp of ghee in a pan and add jeera, pepper corns, curry leaves, cashews and asfoetida. Fry it for a minute and pour it into the pongal and mix well.

Serve hot with coconut chutney or sambar!

Vegetable stew

Ingredients:

Onion - 1 big
Potato - 2 medium
Carrot - 1
Green chilly - 2, cut lengthwise
Ginger - 1 " piece, chopped finely
Thin coconut stew - 1/2 cup
Think Coconut milk - 1/2 cup
Cardamom - 2
Cloves - 2
Peppercorns - 2
Cinnamon - 1 " piece
Salt to taste
Curry leaves - 1 sprig
Coconut oil - 2 tbsp

Method:

1. Heat a tbsp of oil in a pressure cooker and add the whole spices(cardamom, cinnamon, cloves, peppercorns). Saute for a minute.
2. Cut the vegetables into cubes. Add these vegetables to the pressure cooker and pressure cook the vegetables, ginger and green chilly with just enough water and salt for 2 whistles.
3. Open the pressure cooker and add thin coconut milk. Boil it for 2 minutes. Then add thick coconut milk, a tbsp of coconut oil and curry leaves. Remove from fire.

Serve hot with Kerala Appam!!

Quinoa upma

Ingredients:

Quinoa - 1 cup
Water - 2 cups
Onion - 1 small, chopped
Carrots - 1/4 cup, chopped
Peas - 1/4 cup
Green chilly - 2 , slit length wise
Ginger - 1 tsp, chopped finely
Turmeric powder - 1/4 tsp
Curry leaves - 1 sprig
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dry red chilly - 1 or 2
Salt to taste


Method:

1. Heat a heavy bottom pan and add oil , mustard seeds, urad dal and red chillies. Once the mustard seeds starts to splutter, add the curry leaves and  chopped onion and fry till it turns colour .
2. Now add all the vegetables ,green chillies and turmeric powder. Fry for 3-4 minutes.
3. Add the quinoa. Mix and stir for a minute. Now add water and salt. Cover and cook on low flame for about 10 minutes or till all the water is absorbed and quinoa is soft and done.
4. Serve hot.

Kerala Kadala Curry

Ingredients:

Kadala /Kala Chana/Black chickpeas - 1 cup
Grated coconut - 1/2 to 3/4 cup
Dry red chilly - 4-5
Coriander seeds - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste

To temper

Shallots - 5-6 , sliced
Mustard seeds - 1 tsp
Dry red chilly - 2
Curry leaves - 1 sprig
Oil - 2 tsp


Method:

1. Soak kadala overnight or for 6-8 hrs.Then cook it with enough water, turmeric powder and salt in a pressure cooker for about 4-5 whistles in medium flame.
2. Meanwhile take a pan and dry roast the grated coconut in medium-low flame till the colour starts changing. Now add the coriander seeds, and red chilly(adjust it according to your taste) to it. Saute it till the colour changes to golden brown. Allow it to cool down and grind it to a smooth paste by adding little water.
3. Open the pressure cooker and add the ground coconut paste to it. Bring it to boil.
4. Meanwhile in another pan, add oil and mustard seeds. When the mustard seeds splutter, add red chilly, curry leaves and shallots. Saute till the shallots turns golden brown. Switch off the flame and transfer these into the kalada curry. Mix well.

Serve hot with puttu or appam!!

Rava Upma

Ingredients:

Rava - 1 cup
Water - 2 cups
Green chilly - 2 , slit lengthwise
Onion - 1 cup, chopped
Ginger - 1" piece, chopped finely
Coconut - 1/4 cup
Salt to taste

To temper

Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig


Method:

1. Heat a pan and dry roast the rava in medium flame for about 5 - 7 minutes. Color of the rava should not change. Set it aside.
2. Heat oil in a pan. Add mustard seeds and urad dal. When the mustard seeds splutter, add curry leaves followed by chopped onion, ginger and green chilly. Saute it for 5 minutes.
3.  Add water and salt. When the water boils , add rava and mix well. Cover with the lid and reduce the flame to low.
4. When the water is fully absorbed, the rava will be cooked. Mix well and add the grated coconut.

Notes:
1. The amount of water depends on the type of rava.
2. You can add any type of vegetables like carrots, beans or peas along with onions.

Wholewheat eggless pancakes

Ingredients

Whole wheat flour - 1 cup
Sugar - 1 tbsp
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Salt - 1/2 tsp
Milk - 1 cup
Water - 1/2 cup
Vanilla essence - 1 tsp
Butter - 2 tbsp


Method:

1. In a mixing bowl, combine all the dry ingredients and mix well. Mix in all the wet ingredients. Whisk together until well combined. Do not over mix. Set aside for 5 - 10 minutes. Add  more water if required.
2. Heat a skillet or pan on medium-high heat. When hot add about 1/4 cup of the batter onto the skillet. Cook till bubbles appear on the surface of the pancake. Now flip it over and cook till both the sides turn golden brown.

Sweet potato Paratha

Ingredients:

Whole wheat flour - 2 cups
Sweet potato - 1 medium
Red chilly powder - 1 tsp
Oil - 1 tbsp
Salt to taste

Method:

1. Cut the sweet potato into halves and pressure cook for about 1 whistle. Allow it to cool slightly  and peel off the skin and mash it up.
2. In a large mixing bowl, add the wheat flour, salt and red chilly powder. Mix well. Now add the mashed sweet potato and mix well . Knead to form a soft dough, adding water little by little. Coat the dough with a tsp of oil and set aside for 30 minutes.
3. Make small balls with the dough and roll it into parathas.
4. Heat a tawa, transfer the parathas and cook till both sides turn golden brown. Drizzle little oil /ghee on both sides. Serve hot.

Eggless Pancakes

Ingredients:

All purpose flour - 1 cup
Baking powder - 2 tsp
Sugar -1 tsp
Milk - 1 cup
Vegetable oil - 1 tbsp
Water - 1 tbsp
Butter - 2 tbsp,melted
Vanilla extract - 1 tsp

Method:

1. Combine all the dry ingredients and mix well. Mix in all the wet ingredients. Whisk together until well combined. Do not over mix. Set aside for 5 - 10 minutes.
2.  Heat a skillet or pan on medium-high heat. When hot add about 1/4 cup of the batter onto the skillet. Cook till bubbles appear on the surface of the pancake. Now flip it over and cook till both the sides turn golden brown.

Source: Egglesscooking

Gothambu Dosa/Whole wheat dosa

Ingredients:

Whole wheat - 1 cup
Water - 2 cups
Salt to taste

Method:

1. In a mixing bowl, add wheat flour and salt. Mix well. Add water little by little to form a semi-thick batter. Whisk it well so that no lumps are formed.
2. Heat a tawa and pour a laddle of the batter on it. Spread the batter with the laddle in circular motion.
3. Drizzle some oil on top of it. Cook on medium flame till both the sides turn golden brown.

Repeat the process till all the batter is used up. Serve hot with sambar or chutney!


Notes:

1. The batter shouldn't be too watery, otherwise you wont be able to spread the batter easily.
2. Do not grease the pan with oil before pouring the batter. You will find it difficult to spread the batter if the pan is greased with oil.

Idiyappam /Noolputtu/ String hoppers

Ingredients:

Roasted rice flour  - 1 cup
Water - 1 - 1.5 cups (depends on the rice flour)
Oil - 1 tsp
Salt to taste
Grated Coconut - 1/2 cup


Method:

1. Boil water in a pot. Add oil and salt to it.
2. Take rice flour in a mixing bowl and add water to it little by little, stirring continuously. After it cools down slightly, use your hands and make a smooth dough . Set this aside for 15-20 minutes.Fill the idiyappam maker with this dough.
3. Grease the idli moulds with oil and sprinkle 1 tsp of coconut . Now press the idiyappam maker onto the idli moulds in circular motion. You can add some coconut on top of it ,if desired.
4. Steam cook it for about 10-12 minutes. Allow it to cool slightly and transfer it to a serving bowl.

Enjoy hot idiyappams with kadala curry or vegetable stew or egg curry!!

Onion Chutney

Ingredients :

Shallots - 10 - 12, cubed
Dried Red Chilly -  3
Oil  - 2 Tsp
Salt to taste

To temper:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Red chilly - 1
Curry leaves - 1 sprig

Method:

1. Heat oil in a pan. Add onion and red chillies. Fry till onion starts turning colour.
2. Allow the mixture to cool down and transfer it to a blender . Add salt to it.
3. Grind it to a smooth paste . You can add 1 or 2 tsp of water if you want.
4. Heat oil in a pan . Add the items under 'To temper'. Add the ground paste to it.

Serve it with dosa or idli!

Notes:

1. Shallots works best for this chutney. But you can use 1 medium onion(chopped/cubed) as well.

Pav bhaji

Ingredients:

Onion - 1 , finely chopped
Tomato - 2 small, chopped
Vegetables - 3 cups
Pav bhaji masala - 2 tbsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Coriander leaves
Lemon juice - 1 tsp
Salt to taste
Butter - 1 tsp
Oil - 1 tsp

Method

1. Boil the vegetables in a pressure cooker with very little water, say 1/2 cup, and salt and turmeric powder. The vegetables I used are 1 carrot, 1 potato and 1 cup of other vegetables like cauliflower , capsicum and peas . Cook it for 2 -3 whistles. Mash these vegetables and keep aside.
2. Heat oil in a pan. Add onion and fry till translucent. Add ginger garlic paste and fry for another one minute.
3. Add the chopped tomatoes and fry till the tomatoes are soft and fully mashed up.
3. Now add all the masala powders and salt and fry for another one minute. Then add the mashed vegetables to this and mix well. Add very little water if the mixture is very thick.
4. Garnish it with coriander leaves, butter and chopped onion. Also sprinkle some lemon juice

While serving, cut the pav into halves, apply butter on both sides and toast it on a tawa.

Kerala Appam

Ingredients:

Raw rice - 3 cups
Cooked rice - 1 cup
Shredded coconut - 1 cup
Sugar - 7  tbsp
Yeast - 1/4 tsp
Salt to taste

Method:

1. Wash and soak rice for 5-6 hours and grind it in a blender for about 2-3 minutes.
2. Now add cooked rice and shredded coconut and grind it to a smooth paste adding 2-3 cups of water.
3. Now add sugar and yeast and again grind for another 1 - 2 minutes.
4. Transfer the batter to a large bowl. Cover and allow it to ferment for about 6 - 8 hours or overnight till the volume doubles. Keep it in a warm place. I usually keep the batter inside the oven .
5. After about 6-8 hrs, when the batter has almost doubled, add the salt  and mix well. Leave it undisturbed for about 30 minutes.
6. Heat the appachatti over medium -high heat. Pour a ladle of the batter into the pan. Immediately swirl the pan in circular motion to spread the batter . Cover and cook till the sides of the appam turns golden brown.

Enjoy hot appams along with Egg roast or Vegetable stew!!

Notes:

1. You can add all the ingredients together and grind. But I found grinding it in stages as easier.
2. Adding more sugar will help in making the edges crisp.

Cherupayar curry

Ingredients:

Cherupayar/ Green gram - 1 cup
Water - 2 cups
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Green chilly - 1 or 2 , slit lengthwise
Coconut - 1/2 cup
Cumin seeds - 1/2 tsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Dried Red chilly - 1
Curry leaves - 1 spring
Shallots - 2-3 , cut into small pieces
Salt to taste

Method:

1. Pressure cook cherupayar with water , salt , green chilly, turmeric and red chilly powder for 2-3 whistles.
2. Grind coconut and cumin seeds .
3. Once the pressure is released, add the ground coconut paste to the green gram mixture and cook for another 5 minutes. Add water if the curry is very thick.
4. Heat oil in a pan and add mustard seeds and red chilly. Once the mustard seeds startd to splutter, add the curry leaves and shallots. Fry it for 1-2 minutes and add it to the cherupayar curry.

 Serve  hot with kerala puttu!!

Semiya Upma

Ingredients:

Semiya/Vermicilli - 1 cup
Vegetables - 1/2 cup, chopped (You can use carrot, beans, peas ,corn)
Green chillies  - 1-2 , slit length-wise
Onion - 1/2 cup, chopped
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Red Chilly - 1 or 2, broken into 2 or 3 pieces
Curry leaves - 7-8 leaves
Coconut - 1/4 cup
Water - 2 cups
Salt to taste

Method:

1. Take a heavy bottom pan and roast the semiya till it turns to golden brown. Keep aside.
2. Bring the same pan to heat and add oil , mustard seeds, urad dal and red chillies. Once the mustard seeds starts to splutter, add the curry leaves and  chopped onion and fry till it turns colour .
3. Now add all the vegetables and green chillies. Fry for 3-4 minutes.
4. Add the roasted semiya. Mix and fry for a minute. Now add water and salt. Cover and cook till all the water is absorbed and semiya is soft and done.
5. Add coconut and mix.
6. Serve hot.

Sabudana Upma

Ingredients:

Sabudana/Sago - 1 cup
Onion - 1/4 cup , chopped
Green chillies - 2 chopped
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Turmeric powder - 1 tsp
Salt to taste

Method:

1. Wash and soak sabudana for 5-6 hrs or overnight. Drain off all the excess water using a colander.
2. Heat a non stick pan, add oil and mustard seeds. When the mustard seeds crackle, add curry leaves and the chopped onion and green chillies. Fry for 3-4 minutes.
3. Next add sabudana, turmeric powder and salt and stir well.
4. Stir fry sabudana in medium heat for about 4-5 minutes till sabudana becomes translucent.
5.Serve hot.You can garnish it with lime juice and corainder leaves.