Vellayappam with white Aval (Version - 3)

Ingredients:

Raw rice- 2 Glass

White Aval (Beatened rice) - 1 glass

Yeast-1/4 tsp

Sugar- 3 tsp

Gingellyoil - for greasing the pan
Salt- to taste

Method:

Clean and Soak raw rice in water for 5-6 hrs. Soak white Aval ( beaten rice) 5 minutes before you are going to grind the batter.

In a mixie add strained aval, Sugar, and yeast. Grind all ingredients to a smooth batter. Add Raw rice and grind well. Add water and grind to make the batter watery.

Transfer the batter to vessal and keep the batter overnight.  Remember to keep the batter in a large enough container to rise. Morning you can see that the batter will be raised. 

Add salt and stir well. Keep appamchatti on the gas. You can use either nonstick pans or iron pans. I always prefer iron pans as the texture of the appams comes excellent in iron pans. Grease the appam chatti with gingelly oil. Pour a laddle of batter and Swirl the appam chatti anti clockwise by holding the ears of the appam chatti. While pouring batter keep flame high and then keep flame in medium.

Cover with the lid. Keep the flame in medium and once cook open the lid and remove appam from chatti.... Do not flip the appam over- it requires cooking only on one side.The sides should be crisped a bit and golden and the center should be a little ‘puffed’ up.

 Wow....entaaa mole appam.......... excellent soft appam is ready. Enjoy with kadala curry, stew....... etc etc....

Recipe Courtesy: Rani aunty

Mor milagai / Thayir mulaku / kondattam mulaku / Sun dried chillies

Ingredients:

Green Chillies  - 250 gms

Curd -  250 gms

water - 1 cup

Salt -  4 tblsp or as needed

Method:

Clean the chillies well by soaking in water for few minutes. Do not remove the stalk. Stain water and keep chillies aside.

Whisk curd (you can use sour leftover curd also) add water, if too thick. Add salt and mix well.

Slit a little along side or at the bottom of the chilli. This is for salt and buttermilk ( mor) to get inside easily while soaking. Add slit chillies to the buttermilk, stir well and soak it overnight. 

Next day take out the chillies from butter milk and spread on a plate and dry in hot sun. Let it dry for the whole day.

By evening, again put the chillies back in the buttermilk, mix well and keep closed overnight. 

Next day, repeat the process......

Likewise, repeat drying until all the whole  buttermilk gets into the chillies. Then just keep drying the chilli alone in sun for few days in hot sun until the chillies are dried up completely. Number of days that it will take for drying depend on the heat of the sun.

Store in a closed container and fry when every needed... 

Heat enough oil and fry the chillies until deep dark brown. My brother like it blackened he says it tastes great that way :)

And there......its ready..... thair mulaku or mor millagai tastes excellent with rice or thair sadham....

karuvepillai podi / Curry leaves powder

The Curry leaves also called Karivepallai, Karivembu or Kadipatta is Packed with carbohydrates, fiber, calcium, phosphorous, iron and vitamins like vitamin C, vitamin A, vitamin B, vitamin E. Curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality. So, if you want to include more curry leaves to your food this is one of the best ways.......Karuvepillai podi...

Ingredients:

Curry leaves -  2 cups

Urad dal - 1/4 cup

Bengal gram or channa Dal - 1/4 cup

Red Chillies- 3-4 or as needed

Asafoetida - Small piece or 1 tsp
Gingelly oil - 1 tsp

Salt - to taste

Method:
Wash curry leaves well, by soaking in water for 2-3 minutes. Strain water and dry it. 

Dry the curry leaves either by spreading it on a  plate and putting under sun or u can dry roast it on gas or dry it in microwave. Be careful that they should not be burnt.Curry leaves will shrink and change color.I have dried under sun.

Dry roast urad dal and channa dal until dal turns golden brown. once roasted transfer it to a plate.

Add 1/2 tsp oil and fry asafoetida. Dry roast red chillies and salt for a few minutes.

Let all ingredients transferred to plate come to room temperature. Dry grind 

the dal, red chillies and asafoetida. Then add curry leaves and grind everything together (slightly coarse) along with salt required.

Store it in an air tight container so that it does not loose its freshness.

.....and there yummy and healthy podi is ready to relish. Mix gingelly oil and enjoy with idlis. you can also have it with rice, Dosa...etc...etc....

Sukhiyan

Ingredients:

Whole Green gram / CheruPayar/ Pasi Payar : 1 cup
Jaggery : ½ cup
Grated coconut : ½ cup
Cardamom powder : ½ teaspoon
All purpose flour / Maida : 1 cup
Water : as required
Oil : for deep frying
Salt : a pinch

Method:
Wash and Pressure cook the Green gram by adding a pinch of salt. Make sure that they retain the shape and not get mushy.When cooked, remove the lid and let all the excess water evaporate. Keep it aside.

Melt Jaggery in little water. When cool, strain and add the cardamom powder and mix well.

Add the cooked Green gram to this jaggery syrup and dry them. Add the grated coconut and mix well. Heat it up for a couple of minutes, mixing well and remove from the stove. Make small lemon size rounds with the green gram - jaggery - coconut mixture.

 Make a thick mixture with maida and salt along with enough water.

Heat oil in a wok or a saucepan. Dip each green gram rounds in the maida mixture. Make sure that it is completely coated with the flour mixture. Carefully dip it in the oil.  
Flip and fry to a golden brown colour.
  And thereee sukiyan is ready.......... Sugiyaaaa.......:)