Paniyaram (kara paniyaram)

Panniyaram is a very popular dish in tamilnadu. panniyarams are of two types. sweet as well as spicy(karam). This is kara paniyaram recipie. Panniyarams can be made with Dosa batter also. but if you try this recipie, its very soft and tasty.....:)This is the same recipe of tamilnadu Appam batter also.

Ingredients:

Boiled rice -1 cup

Raw rice - 1cup

Urad dal (white lentil) - 1/4 cup

Fenugreek - 1 tsp

Curd - 1 tbsp

Sugar - 1 tsp

Salt - to taste

Gingelly oil - little

Big onion - 2

Green chillies - 2

Ginger- 1/2 " piece
Carrot - 1/4 cup (optional)
Coriander leaves - 2 tbsp (optional)

Mustard - 1 tsp 

Method:

Soak boiled rice, raw rice, urad dal and fenugreek and keep for 2 hrs. Grind the soaked ingredients. Add curd and sugar and keep overnight for fermenting.

 

Once the batter is fermented. In a pan add oil, splutter mustard and saute small onions, green chillies and ginger. Also add little salt to this. Adding salt also keeps in cooking onions fast. Add this to the batter and mix well. You can also add grated carrots and finely chopped coriander leaves to make it more healthy.

Keep a panniaram chatti on gas. Panniaram chatti is available both in iron and non stick material. I have used non stick panniaram chatti. Add one drop oil to each  hole (kuzhi) of the pan..Pour batter into each kuzhi.

Cover and cook on medium flame. 

 
Once the bottom starts browning, using a skewer or spoon, flip it over gently to the other side. Cook the other side uncovered until golden brown. Keep an eye on it as it will turn brown very quickly.

 Remove from the pan and serve hot with coconut chutney or podi.....:)

Recipe Courtesy: Mrs. Deepa Sivakumar, Trichy

Tamilnadu Appam (Appam without yeast)

These are not kerala style appams. In kerala appams yeast is added . but in Tamilnadu style of making appams yeast is not added.Sweet paniyaram and kara paniyaram taste excellent with this batter.....:)

Ingredients:

Boiled rice-1 cup

Raw rice- 1Cup

Urad dal(white lentil)-1/4 cup

Fenugreek-1 tsp

Curd -1 tbsp

Sugar- 1 tsp

Salt - to taste

Gingelly oil-

Method:
Soak boiled rice, raw rice, urad dal and fenugreek and keep for 2 hrs. At night add curd,  sugar, and salt and keep overnight for fermenting.The batter should be of thinner consistency than dosa batter.

  

Morning, add water or cocunut milk to make the batter thin if , the consistency is thick.

Heat the appam chatti, then reduce the heat to low.Add a drop of oil and spread it, Now add a ladle of batter in the center of the pan.(pan should not be too hot).

                                                                                                                
Holding both the handles of the pan, rotate the pan in such a way that the batter spreads all around in a circle. The remaining batter will come to the center (that is why the appam is thick in the center and lacy on the outside).Close the pan with the lid. The flame should be kept in medium. 

Appams can be relished with cocunut milk , Egg kurma etc etc.....

Recipe Courtesy: Mrs.Julie Joseph

Fried Brinjal

Fried Brinjal is my daughters favorite. from 1 1/2 yrs till now she is always for brinjal.. her favorite vegetable is brinjal. One thing she wants it without chilly powder. She is so happy to see fried brinjals.... this is for you...my dear Kshetra:))

Ingredients:
Brinjal-2
Turmeric Powder-1/2 tsp
Red chilly powder-1 tsp app.(to taste)
Salt- to taste
Oil - to shallow fry

Method:
cut, washed and cleaned brinjal into thin slices.

 

Marinate with turmeric powder, red chilly powder and salt.Keep for five minutes.

In a tawa pour little oil and shallow fry the brinjals. flipping both sides

 

Moleee, kshetraaa.... brinjal ready.......

 Thankyou amma:) Luv uuu

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

Pudina (Mint)Rice

Ingredients:

Cooked rice- 2 glass

Pudina (Mint) leaves-1 cup

Coriander leaves-1/2 cup

Turmeric powder-1/4 tsp

Big Onion-1

Green chillies-2

 fennel seeds(perumjeerakam)-1/2 tsp

Garlic- 3 flakes

Ginger-1/2’ piece

Salt-to taste

Coconut-1/4 cup

Method:

Wash and clean Pudina leaves.2 glass of ponni boiled rice can be pressure cooked with 4 glasses of water and kept aside.

Ina kadai pour oil and saute onions. Grind green chillies, garlic, Ginger and fennel seeds in a mixer coarsely. When onions are soft add this ground mixture and saute again. When onions and masala is dried add ground coconut. When coconut gets cooked well. 

Grind Pudina leaves and coriander leaves. Add ground Pudina and coriander leaves. and saute for some time,say 3-4 minutes. They should be ground coarsely by making the mixie trrr trrr(on –off the mixie).When, Pudina is over cooked it will lose its color as well as quality.Add cooked rice to this mixture and mix well and remove from fire.

Pudina rice taste good with raitha, chips and curd salad.....

Recipe Courtesy: Mrs.Uma Mohan.

Elanchi / Love letter

This a tasty kerala snack.we call it elanchi. but when i was in hostel, we used to get this as evening snack and they used to call this "love letter". I don't know how this name came. But the person who kept the name must be simply superb:)

Ingredients:

Maida/All Purpose flour - 1 cup

Water - enough to make batter

Salt - to taste

For the filling:

Grated coconut - 1 cup

Sugar - to taste(around 1/2 cup or more depending on your taste)

Crushed Cardamom - 2

Method:

Mix Maida and salt with enough water to form a thin batter.The batter should be thinner than dosa batter and without any lumps.Prepare the filling by mixing the grated coconut with sugar and crushed cardamom and keep aside.

Heat a non stick pan and smear it with oil .Pour a ladle full of batter and spread it on the pan .Let it cook until the sides start coming up .Flip and cook for another minute.

Place this pancake on a plate and add a tablespoon full of coconut filling .Roll the pancake with the filling inside .

That is it....... elanchies are ready. With this measurements we can make 5 -6 elanchies......

  

Love letter ready...........Lover readyaaaa???

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

Pineapple Kesari

Ingredients:

Rawa (Semonila) - 1 cup
Sugar - 1cup
Water - 2cups

Milk - 1/2cup

Cardamon - 2 nos

Cashewnuts, Raisins - Few

Yellow Food color - 1/4 tsp

Pineapple essence - 1/2 tsp

Ghee - 1/4 Cup

Method:

Keep  pan on gas and add ghee to it. Add cleaned and broken cashew nuts and roast.When cashew nuts turn light brown add cleaned raisins also. when done remove nuts and raisins from the ghee and keep aside.

To this ghee itself add rawa and roast for 5 min.Keep on stirring so that it won't get burned.Also keep medium flame.only if the rava is roasted properly will the kesari taste good.otherwise it will be sticky sticky...

 Side by side in an another vessel keep 2 cups water and boil.Mix the food color in water.Pour this water into the roasted rawa and stir again .stir well by breaking lumps,if any.

Also add sugar and milk and stir well. Add sugar only if the rawa is only cooked properly.Else, sugar stops rawa from getting cooked.

Add 1/2 tsp Pineapple essence and some nuts and raisins also. As you stir you will see the kesari starts leaving it sides and rolling with the spatula. Remove from fire. 

Grease a bowl with ghee and spread nuts and raisins on it. Put the pineapple kesari to this bowl.

Spread evenly with a spoon.cover with another vessal.

Turn upside down.And there come pine apple k-sari. cut it into desired shapes.

  
And serve.........:)

Recipe Courtesy:  Mrs.Nitha Mathish