Spicy Tomato Dosa

Spicy tomato dosa

INGREDIENTS:

• Dosa batter - 2 cup
• Tomato (chopped)- 2 nos
• Onion (chopped) - 1 small
• Chopped Garlic - 1 tbsp 
• Red chilli powder - 1 tsp
• Asafoetida powder- ¼ tsp
• oil - 2 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 and saute well along with salt.
• Add Chilly powder and saute for a minute.
• Grind them into a paste.
• Add asafoetida, turmeric powder and mix well.
• Add tomato mix to the Dosa batter and mix well.
• Heat a Frying Pan.
• Pour one spoon full of batter on the 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 Chutney

Gothambu Dosa / Wheat Dosa

Wheat batter can be used to make delicious dosa. You can add chopped green chilly to make it a little spicy as described in the following recepie.

INGREDIENTS:

• Wheat powder - 1 cup
• Water - 1½ cup
• Finely Chopped Onion - 3 tbsp
• Finely Chopped Ginger - ½ tsp
• Chopped Green Chilly -2 nos
• Curry leaves -few
• Salt - to taste

PREPARATION METHOD:

• Mix all the ingredients to make a dosa batter.
• Heat a Frying Pan.
• Pour one spoon full of batter on the pan.
• Pour some oil on it.
• When one side is golden brown and turn the other side .

Recommended Combination: Serve hot with Chutney.

Kadalapradhaman

Kadala payasam is prepared using kadala parippu, otherwise known as Channa daal with jaggery in coconut milk. Its a main item in sadya, especially in Kerala.

INGREDIENTS:

• Channa daal(kadala parippu) -1 cup
• Gaggery -2 cup
• Ghee - 4 tbsp
• Cashew nut - 10 nos
• Coconut cuts - 2 tbsp
• Thin coconut milk - 2 cup
• Thick coconut Milk - 1 cup
• Sesame - 1 tsp
• Cumin seed - 1 tsp
• Dry Ginger powder(chukku podi)- ¼ tsp
• Cardamom powder - ¼ tsp
• Raisin -2 tbsp
• water - ½ cup

PREPARATION METHOD:

• Cook Daal in a pressure cooker.
• Mash the Cooked daal.
• Put 2 tbsp ghee in a pan.
• Add mashed daal in it and saute for 3 minutes.
• Mix Jaggery in water till dilute it.
• Filter jaggery and add the jaggery to daal and saute it. 
• Once the daal cooks in jaggery and bubbles appear add  thin coconut milk and let it boil.
• Add thick coconut milk and dry ginger powder, cardamom powder and stir well.
• Turn off the stove.
• Heat the remaing ghee in a pan.
• Fry coconut cut in brown colour.
• Fry cashew nut, raisin, cumin seed, sesame.
• Add this seasoning to the payasam

Recommended Combination: Serve with Pazham and Pappadam.

Pottukadala Chutney / Split dalia Chutney

A variety form of Chutney which can be served with Dosa, Idly or Vada

INGREDIENTS:

• Grated coconut - 1 Cup
• Dalia or pottukadala - ¼ cup
• Shallot - 1 nos
• Green Chilly -  2 nos
• Mustard seeds - 1 tsp
• Red Chilly - 2 nos
• Salt - to taste
• Coconut Oil-1 tsp
• Curry Leaves -few

PREPARATION METHOD:

• Grind coconut, dalia, shallot, green chilly into fine paste.
• Heat oil in pan.
• Add mustrard seeds and red chillies into it, allow to Splutter.
• Pour the 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 / Vada

Simple Vanilla cake

This is an easy to prepare simple vanilla cake without any topping.
Baking a cake at home can be as easy as follows.

INGREDIENTS:

• All purpose flour -1 ¼ cup
• Butter - 1 stick
• Sugar - 1 cup
• Salt -¼ tsp
• Milk -½ cup
• Egg -2 nos
• Vanilla essence- ½ tsp
• Baking powder - 1 tsp

PREPARATION METHOD:

• Mix sugar and butter in a bowl. 
• Add egg one at a time and beat well.
• Put the baking powder and Salt to the flour and mix well.
• Add the flour and milk in an alternate way.
• Then add vanilla essence to the mixture and beat well. 
• Preheat oven to 350 deg F. 
• Grease the pan with butter.
• Pour the batter into the pan.
• Bake for 35 to 45 minutes in the oven.
• Bake until a toothpick inserted in the center of the cake comes out clean.
• Let it cool for 15 minutes and remove from pan.

Recommended Combination: with Tea or Coffee

Kozhukkatta

Kozhukatta is one of the traditional sweet in Kerala .It is easy to make.
Kozhukkattas are steamed rice dumblings with sweet coconut stuffing.

INGREDIENTS:

• Rice flour(Fried) - 1 cup
• Grated coconut - ½ cup
• Jaggery/Sugar - ½ cup
• Ghee - 1 tsp
• Boiled Water - 1 cup
• Salt - a pinch

PREPARATION METHOD:

• Dilute Jaggery by adding little water into it and filter it. 
• Bring this syrup to boil in a vessel.
• When it starts boil, add grated coconut and mix well.
• Saute well till the mixture is dry.
• Remove from heat and allow it to cool.
• Add water, salt and ghee to rice flour and make a dough like chappathi dough.
• Make the dough into small balls.
• Spread it on the palm of your hand to a thin circle.
• Put a some coconut mix in the center of the circular dough .
• Close it and shape it again to make a ball.
• Repeat the same with other balls.
• Steam the rice balls in a steamer till cooked.

Ethakka Appam

Ethakka Appam / Pazham Pori is a term used for fried plantain in Kerala. It is a very popular snack among Keralites.
Banana is usually dipped in sweetened wheat flour batter and then fried in Coconut or Vegetable Oil.

INGREDIENTS:

• Ripened banana - 2 nos
• Maida / all purpose flour - 1cup
• Rice flour - 2 tbsp
• Besan flour / kadalamaavu- 2 tbsp
• Sugar-  3 tbsp
• Salt- a pinch
• Water- required to make the batter
• Oil -for frying

PREPARATION METHOD:

• Peel and Cut the banana into 2 pieces.
• Slice each piece again into 3 equal pieces of same thickness.
• Make a thick batter by mixing together the flour, sugar and salt with little water.
• Heat Oil in a pan.
• Dip the banana slices in the batter and put it in the hot Oil.
• Fry it till both the sides turn in golden colour.

Recommended Combination: Serve hot with Tea or Coffee

Chakka Appam

Chakka Appam is an seasonal authentic kerala snack.
The main ingredients include Jack fruit, Rice powder and Jaggery. The dough is wrapped in 'Vazhanayila' (can use Banana leaves too) and cooked in steam.

INGREDIENTS:

• Roasted Rice flour-2 cups
• Ripe Jack fruit pulp - ½ cup
• Jaggery- 1 cup
• Grated coconut -1 cup
• Salt- a pinch
• Cardamom powder(optional) - a pinch

PREPARATION METHOD:

• Mix Jack fruit pulp, Jaggery, grated coconut, salt with rice powder very well.
• (optionally you can add cardamom powder to it)
• Add little water and knead to make a soft dough.
• Take a small ball of dough and spread it in one half of banana leaf/ Vazhana ila ( bayleaf) and fold the leaf.
• Stem the Appam in a steamer or idli cooker till it fully cooked.

Semiya Payasam

Semia Paayasam is made of fried Vermicelli cooked in milk and Cardamom powder, seasoned with fried Cashew nuts and Raisins.

INGREDIENTS:

• Semiya/ Vermecilli - ¼ cup
• Milk - 3 cups
• Sugar - 1 ¼ cup
• Water-1 cup
• Ghee -2 tsp
• Cardamom Powder- 2 pinch
• Cashew nut - 10 nos
• Raisins - 10 nos

PREPARATION METHOD:

• Heat 1 tsp of ghee in a pan.
• Fry raisins and Cashew nut and remove from the pan and keep aside.
• Add one more tsp of ghee.
• Add vermicelli and stir till it becomes golden colour.
• Add water and 1 cup of milk to Vermicilli,let it boil and keep stirring occasionally.
• Once the Vermicilli is half cooked add Sugar, Cardamom powder and remaining milk and stir the mix.
• Reduce the heat, cover the pan and cook the payasam in low heat for 45 minutes.
• Turn off the stove, add fried Cashewnut and Raisin and mix well.

Recommended Combination:Served hot or cold

Paalada Pradhaman

Paalada Pradhaman is yet another popular paayasam served during auspicious occassions in family.
It is made up of Rice Ada cooked in Milk with Sugar.

INGREDIENTS:

• Rice ada(ready made) - ½ cup
• Milk- 4 cups
• Sugar- 1 cup
• Ghee - 2 tsp

PREPARATION METHOD:

• Soak rice ada in boiling hot water for 10 minutes and rinse them in cold water.
• Heat a pan and add ghee.
• Add Ada in to the ghee and saute for 2 minutes.
• Add Milk and Sugar into it,let it cook and keep stirring occasionally.
• Once the Ada is cooked, reduce the heat.  
• Cover the pan and cook the payasam in low heat for 45 minutes.
• (you can add cardamom powder if you like the taste)
• Remove from fire.

Paal Payasam

Paal Paayasam is a popular one which is made of rice and milk. Its tasty and is made during auspicious occassions in the family.

INGREDIENTS:

• Milk - 3 cups
• Sugar - 1 ¼ cup
• Raw Rice - 6 tbsp

PREPARATION METHOD:

• Add Milk, Rice and Sugar in a Pressure cooker and stir well.
• Close the cooker with the weight on it.
• Cook the payasam in low heat for 1 - 1.5 hr.
• Turn off the stove, open the cooker after 10 minutes we can see the payasam in Rose colour.

Recommended Combination: good to serve with sweet Boli.

Custard

Custard, a popular dessert item is prepared using fruits and custard mix. We can use any fresh nicely cut fruits while making this dessert.

INGREDIENTS:

• Milk -2 cup
• Custard powder- 2 tbsp
• Chopped Fruits -1 cup
• Sugar - ¼ cup

PREPARATION METHOD:

• Apple, pear,Banana and Strawberry cut in to small pieces.
• Mix Custard powder in ¼ cup cold milk and keep aside.
• Boil remaining Milk with Sugar.
• Add Custard milk and let it boil for few minutes.
• Remove it from fire and let it cool.
• Mix it with fruit and refrigerate and use. 

Recommended Combination:Served cold.

Crispy Rava Dosa

This preparation of Dosa uses Rava batter instead of Rice batter.

INGREDIENTS:

• Rava - 1 cups
• Rice flour -¼ cup
• Maida /All-purpose flour- ¼ cup
• Cumin seeds - ½ tsp
• Finely chopped Ginger- 1 tsp
• Finely chopped green chillies - 1 tsp
• Curry leaves - few
• Sesame Oil
• Salt to taste
• Water - 3 cups

PREPARATION METHOD:

• Mix Rava, Rice flour, Maida, Cumin seed, Ginger, Green Chilly, Curry leaves, Salt and Water to make a dosa batter keep it aside for 30 minutes.
• Heat a Frying Pan.
• Take one Spoonful of batter and spread on the Pan starting from the Outside and finishing off in the middle.
• Pour some sesame oil on dosa.
• Turn the other side and cook both sides well.

Recommended Combination: Serve hot with Chutney.

Parippu Dosa

Parippu dosa is one amongst the different flavours of Dosa's a popular south Indian dish. A spicy combination with added grains.

INGREDIENTS:

• RawRice - 1 cups
• Parboiled rice - 1 cup
• Urad Daal - ½ cup
• Toor daal- ¼ cup
• Channa daal-¼ cup
• Fenugreek - 1 tsp
• Asafoetida -¼ tsp
• Red chilly -6 nos
• Finely chopped pearl onion - 6 nos
• Curry leaves
• Water - as required
• Salt to taste

PREPARATION METHOD:

• Soak rice, Toor daal, Channa daal, Urad daal, Red chilly and fenugreek for 5 hours. 
• Grind these with water.
• Add asafoetida, chopped onion, curry leaves and salt and stir well.
• Keep it for 2 hrs. 
• 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 Tomato chutney / Coconut chutney/ Sambar

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.