Onion Uthappam

Uthappams are one of the South Indian breakfast. It can be make with left over idli or dosa batter.
Onion Uttapam is usually made with Onion and Chilli.

INGREDIENTS:

• Dosa batter - 1 cup
• Finely chopped Onion - 1 nos
• Finely chopped Green chillies -4nos
• Finely chopped Ginger -1 tbsp
• Finely chopped Curry leaves / Corriander leaves-1 tbsp
• Gingely Oil
• Salt to taste

PREPARATION METHOD:

• Heat 1 tsp of oil in a frying pan.
• Spread a spoonful of the batter to a heated frying pan.
• Sprinkle few chopped onions, green chilly, curry leaves / corriander leaves on top of the batter.
• When the base is golden brown, turn the other side and cook well.

Recommended Combination: Serve hot with Chutney

Masala Dosa

Masala Dosa is prepared by embedding masala within the roasted Dosa.

INGREDIENTS:
For Dosa

• RawRice -1 ½ cups
• Urad Daal - ½ cup
• Water - as required
• Salt - 1 tsp 

For Masala

• Potato - 3 nos
• Sliced Onion(length wise)- 1 nos
• Slit Green chillies - 2 nos
• Chopped Ginger- ¼ tsp
• Turmeric powder - ¼ tsp
• Black gram(Uzhunnuparippu) - ½ tsp
• Bengal gram(Kadalaparippu) - ½ tsp
• Mustard seeds - ¼ tsp
• Red chillies- 2 - 3 nos
• Curry leaves - A few
• Oil - 2 tbsp
• Water- ¼ cup
• Salt - as required

PREPARATION METHOD:
For Dosa Batter

• Soak rice and Urad daal separately for 5 hours.
• Grind rice and daal separately with water very finely.
• Mix together rice, dal and salt.
• Add water and stir well to form a loose batter.
• Keep it overnight to ferment. 

For Masala

• Boil potatoes ,Peel skin and mash them and keep it aside.
• Heat oil in a pan .
• Put Mustrard seeds and red chillies and allow to Splutter
• Fry black gram, Bengal gram, curry leaves,.
• Add sliced onion, Chopped Ginger and green chillies and saute well till it turns transparent.
• Add Water,Salt,Turmeric powder and let it boil.
• Add the mashed potatoes and mix well.
• Cook it for a few mins until the water dries up.
• Pour one spoon full of batter on a frying pan as thin as possible.
• Pour 2 tsp Ghee on it.
• When one side is golden brown, add Potato mix inside Dosa and roll.

Recommended Combination: Serve hot with Chutney.

Ney Roast / Ghee Roast

Ghee roast is prepared by roasting dosa in ghee.
Ghee roast is wafer thin and crispy and is good to serve hot with Chuttney.

INGREDIENTS:

• Raw Rice -1 ½ cups
• Urad Daal - ½ cup
• Water - as required
• Salt - 1 tsp
• Ghee

PREPARATION METHOD:

• Soak rice and Urad daal separately for 5 hours.
• Grind rice and daal separately with water very finely.
• Mix together rice, dal and salt.
• Add water and stir well to form a loose batter.
• Keep it overnight to ferment.
• Pour one spoon full of batter on a frying pan as thin as possible.
• Pour 2 tsp Ghee on it.
• When one side is golden brown, make a Cut from the centre of the Dosa to the outer corner and roll it over to make a cone shape.

Recommended Combination: Serve hot with Chutney or Sambar.

Dosa / Pancake

Dosa is a very well known breakfast item in South India that is relished by people of all ages. The recipe contains all the nutrients including Carbohydrates, proteins, fat, mineral salts such as calcium and iron as well as the necessary vitamins.Dosa is made from fermented batter of Rice and black Gram.

INGREDIENTS:

• RawRice -1 ½ cups
• Urad Daal - ½ cup
• Water - as required
• Salt - 1 tsp

PREPARATION METHOD:

• Soak rice and Urad daal separately for 5 hours.
• Grind rice and daal separately with water very finely.
• Mix together rice, dal and salt.
• Add water and stir well to form a loose batter.
• Keep it overnight to ferment.
• Pour one spoon full of batter on a frying pan as thin as possible.
• Pour some oil on it.
• When one side is golden brown and turn the other side . 

Recommended Combination: Serve hot with Sambar or Chutney.

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 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