Poori

Poori is made from a dough of Wheat flour, Water and Salt by rolling it out into discs and
deep frying it in ghee or vegetable oil.Puri is often served potato masala.

INGREDIENTS:

• Wheat Flour - 1 cup
• Water to make dough
• Salt to taste
• Oil for deep frying

PREPARATION METHOD:

• Mix Salt and Flour.
• Slowly add warm water
• Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
• Make the dough into small balls.
• Roll out the dough in to small rounds.
• Heat Oil in a Pan.
• Fry the puri one at a time.
• Turn each side and fry till light brown

Recommended Combination: Serve hot with Potato Masala, Podimas, Parippu, Vegetable Curry, Egg Curry, Chicken Curry.

Pathiri

Pathiri is made with rice flour and water. It is also called rice chappathi..

INGREDIENTS:

• Rice flour - 1 cup
• Water - 1 cup
• Oil - 1 tsp
• Salt - As required

PREPARATION METHOD:

• Boil water with salt and oil.
• Add rice flour into it and stir well.
• Roll into small balls; flatten them smearing rice flour.
• Heat pan and place the pathiris on it.
• Cook on both the sides

Recommended Combination: Serve hot with Egg Curry, Egg Roast, Chicken Curry.

Paalappam / Appam.

Appam made with ground soaked rice and cooked rice, mixed to a batter with coconut milk and water then left in a warm place to ferment for a number of hours. Appam is thin and crisp round the edges and fluffy and thick in the centre.

INGREDIENTS:

• Raw rice – 1 cup
• Cooked rice(parboiled) – 2 tbsp
• Scraped coconut – ½ or coconut milk -½ cup
• Yeast -¼ tsp
• Sugar -1 tbsp
• Salt - As reqd

PREPARATION METHOD:

• Soak rice for atleast 4 hrs
• Make a batter of rice, coconut( or coconut milk)and cooked rice(batter should not be too watery)
• Add yeast and sugar to warm water and dissolve.
• Add this to the batter and keep for about 6 hrs.
• Before making appams, add salt and little sugar.
• Heat a Pan(Appachatti).
• Pour a spoonful batter into the appa chatti and rotate the Chatti.
• Cover the pan and cook in medium flame till the edges of the Appam turn golden colour..

Recommended combination: Serve hot with Egg Roast or Stew or Chicken Curry.

Idli

Idli is a popular food throughout South India.
Idli is a fermented food which is prepared by steaming fermented black gram (Urad Daal) and rice batter. It makes an important contribution to the diet as a source of protein, calories and vitamins, especially B-complex vitamins, compared to the raw unfermented ingredients.

INGREDIENTS:

• RawRice -2 cups
• Urad Daal - 1 cup
• Water - as required
• Salt - 1 tsp

PREPARATION METHOD:

• Soak rice and Urad daal separately for 5 hours.
• Nicely grind rice and Urad daal separately in water.
• Mix together rice, daal and salt.
• Keep it overnight to ferment.
• Spread oil on the idli mould.
• Pour the batter in the mould .
• Steam the vessel for about 8- 10 minutes.

Recommended Combination: Serve hot with Sambar or Chutney.

Chappathi

Chappathi is the traditional Indian bread, It can be eaten at any meal of the day usually eaten with curries or cooked vegetables. It is made from wheat flour, cooked on a tawa.

INGREDIENTS:

• Wheat Flour - 2 cups
• Hot Water - 1 cup
• Ghee or oil - 1 tsp
• Salt to taste

PREPARATION METHOD:

• Mix Oil or Ghee, Salt and Flour.
• Slowly add warm water.
• Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
• Make the dough into Small balls.
• The dough is rolled out into thin discs with help of dry flour .
• Heat a flat pan or Tava
• Place the chappathis in the hot tava and cook until both the sides turns to golden brown.

Recommended Combination: Serve hot with Podimas,Parippu,Vegetable Curry,Egg Curry, Chicken Curry.

Battura

Battura is made of Allpurpose flour, Curd, Sugar knead to make a soft dough and deep fried in oil.

INGREDIENTS:

• All Purpose flour/ Maida - 2 cup
• Baking powder - pinch
• Sugar - ½ tsp
• Rava / Semolina - ¼ cup
• Curd / Yogurt- 3/4 cup
• Oil -for frying
• Salt to taste

PREPARATION METHOD:

• Mix Flour, Salt, Baking Powder and Sugar.
• Add Rava/ Semolina and Curd to it and mix well.
• Knead flour mix into a soft dough by adding little water.
• Cover the dough with a wet cloth and keep aside for 2 hours.
• Make the dough into Small balls and roll into a flat round shaped Battura.
• Heat Oil in a pan.
• Fry Battura till it turns golden brown on both sides.

Recommended Combination: Serve hot with Channa Masala

Thakkali Chutney / Tomato Chutney

Chutney is often served fresh as a side dish with breakfast, lunch and dinner. It often contains strong flavoured ingredients like dry hot chillies, green chillies, pearl onions, Curry leaves and other spices.
Tomato Chutney is a fine paste made with Tomato along with other spices. It is a good side dish for Dosa and Idly.

INGREDIENTS:

• Tomato (chopped)- 2 nos
• Onion (chopped) - 1 small
• Chopped Garlic - 1 tbsp
• Chilly Powder - 1 tsp
• Red chilli - 3 nos
• Asafoetida powder- ¼ tsp
• Fenugreek powder - 2 pinch
• Mustard seeds - 1 tsp
• Curry leaves - few
• Gingely oil - 3 tbsps
• Salt to taste

PREPARATION METHOD:

• Heat oil in a Pan.
• Add onions and garlic and saute`till the onion turns transparent.
• Add chopped tomatoes, chilly powder and saute well .
• Add salt and mix well.
• Grind them into a paste.
• Heat 1 tsp oil in a Pan.
• Add mustard seeds and Red chilly, let it splutter.
• Add asafoetida, fenugreek powder and curry leaves.
• Add the paste to it and mix well.
• Let it cook for 4-5 minutes and remove from fire.

Recommended Combination: Serve with Dosa / Idli

Thenga Chutney / Coconut Chutney

Chutney is a most popular side dish in South India.It always serve with Idli and Dosa.
Chutney is a fine paste of Coconut, chilly and Pearl Onion.

INGREDIENTS:

• Grated coconut - ½ Cup
• Green Chilly - 3 nos
• Pearl Onion/Shallot - 1
• Chopped Ginger -½ tsp
• Mustard seeds - 1 tsp
• Red Chilly - 2 nos
• Salt - to taste
• Coconut Oil-1 tsp
• Curry Leaves -few

PREPARATION METHOD:

• Grind Coconut, Chilly, Shallot, Ginger into fine paste.
• Heat Oil in pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Pour the Coconut paste and Salt into it,mix well and allow to boil.
• When it starts boil,turn off the stove and add Curry leaves. 

Recommended Combination: Serve with Dosa/ Idli

Thenga Chutney / Coconut Chutney

Chutney is a fine paste of Coconut, chilly powder and Pearl onion.

INGREDIENTS:

• Grated coconut - ½ Cup
• Chilly Powder - ½ tsp
• Pearl Onion/Shallot - 1
• Chopped Ginger -½ tsp
• Mustard seeds - 1 tsp
• Red Chilly - 2 nos
• Salt - to taste
• Coconut Oil-1 tsp
• Curry Leaves -few

PREPARATION METHOD:

• Grind Coconut, Chilly, Shallot, Ginger into fine paste.
• Heat Oil in pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Pour the Coconut paste and Salt into it,mix well and allow to boil.
• When it starts boil,turn off the stove and add Curry leaves.

Recommended Combination: Serve with Dosa / Idli.

Thakkali Achar / Tomato Pickle

Tomato Pickle is a dry side dish served with Rice or other breakfast items like Dosa or Idly.
It is prepared using Tomato puree sauted along with other spices till the water dries off.

INGREDIENTS:

• Tomato - 10 nos
• Garlic paste - 1 tsp
• Ginger paste - 1 tsp
• Chilli Powder- ½ tsp
• Turmeric Powder - tsp
• Fenu greek powder - ¼ tsp
• Asafoetida - ¼ tsp
• Mustard seeds - 1 tsp
• Curry leaves - few
• Sesame oil - ¼ cup
• sugar - 1 tsp

PREPARATION METHOD:

• Salt to taste
• Put Tomato in boiled and peel the skin.
• Grind tomato into pulp.
• Heat oil in a Pan.
• Add mustard seeds, when it starts to splutter add Ginger paste, Garlic paste, curry leaves and fry it.
• Add asafoetida stir for a minute.
• Add Tomato pulp, Turmeric powder, Chilli powder and Salt and cook it.
• When the water dries up add fenugreek powder and sugar and stir well.
• Stir well till the Oil oozes out and remove from fire..

Recommended Combination: Serve with Chappathi, Dosa, Idli, Rice.

Avocado Salad

Avocado is rich in fiber, monosaturated fat and Vitamins such as B, K and E.
One of the recepies include mashed Avocado salad, similar to Guacamole, which is popular around the world.

INGREDIENTS:

• Ripe avocados - 1 big
• Finely chopped Garlic - ½ tsp
• Chopped onion - 1 tbsp
• Chopped Tomato -1 tbsp
• Lemon juice - 2 tbsp
• Chopped Corriander leaves - 1tbsp
• Salt - to taste

PREPARATION METHOD:

• Cut avocados in half.
• Remove seed and scoop out avacado from the skin.
• Mash the Avacado.
• Add Onion, Garlic, Tomato, Lemon juice, Corriander leaves and Salt and mix it well. 
• Refrigerate before using

Recommended Combination: Serve with Chappathi or tortilla chips

Mathanga Pachadi / Pumpkin Pachadi

Mathanga Pachadi is made of cooked Pumpkin and Green Chilles added in Coconut paste and Curd.

INGREDIENTS:

• Chopped Pumpkin - 1 cup
• Grated coconut - ½ cup
• Green chillies(roundly cut) - 4 nos
• Cumin seeds - ¼ tsp
• Curd - 2 cup
• Turmeric powder - -¼ tsp
• Mustard seeds - 1 tsp
• Red chilly - 2 nos
• Fenugreek Powder- a pinch
• Water - ¼ cup
• Curry leaves - A few
• Salt - to taste
• Oil -1 tsp

PREPARATION METHOD:

• Cook Chopped Pumpkin and Green Chilly in water along with salt and turmeric powder.
• Mash the cooked Pumpkin with a spoon.
• Grind the coconut and cumin seeds to a fine paste.
• Add this paste to the cooked Pumpkin and allow to boil.
• When it starts boil,turn off the stove and allow to cool.
• Add Curd to the mixture and stir well.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Add this to pachadi.
• Sprinkle Fenugreek Powder, Curry leaves and mix well.

Recommended Combination: Serve with Rice.