Beetroot Mezhukkupuratti / Beetroot Stir Fry

Beetroot Mezhukkupuratti / Stir Fry is a tasty side dish which goes together with Rice.
Beetroot is rich in dietary fiber and has no cholestrol.

INGREDIENTS:

• Chopped Beetrot -2 medium size
• Chopped Onion - 1 small
• Turmeric powder - ¼ tsp. 
• Red chili powder - ½ tsp.
• Salt to taste
• Oil -1 tbsp
• Curry leaves -a few

PREPARATION METHOD:

• Cook beetroot in little water along with turmeric powder, chilli powder and salt.
• Heat oil in a pan.
• Put onion into it and saute till it turns translucent.
• Add the cooked Beetroot and curry leaves into it and fry it.

Recommended Combination:Beetroot Mezhukkupuratti can be served with Rice.

Nilakadala Chammanthi / Groundnut Chammandi

Peanut or Groundnut can be used with grated coconut to prepare delicious Peanut Chammanthi.

INGREDIENTS:

• Grated Coconut - 1 cup
• Roasted Peanut - 1/4 cup
• Pearl Onion - 6 nos
• Red Chilly - 5 nos
• Curry leaves - few
• Tamarind - A gooseberry sized ball

PREPARATION METHOD:

• Salt to taste
• Grind all the ingredients together to a fine paste.

Recommended Combination: Serve with Dosa

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.

Tomato Uthappam

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

INGREDIENTS:

• Dosa batter - 1 cup
• Sliced Onion - 1 nos
• Sliced Tomato- 2 nos
• Finely chopped Green chillies -4nos
• Finely chopped Curry leaves / Corriander leaves -1 tbsp
• Gingely Oil
• Salt to taste

PREPARATION METHOD:

• Heat  a frying pan and smear some oil.
• Spread a spoonful of the batter to a heated frying pan.
• Sprinkle few onions, green chilly, tomato and 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.

Sooji Upma / Cracked Wheat Upma

Sooji or Cracked wheat Upma is yet another delicious and healthy recipe.
The preparation method is simple and easy to follow.

INGREDIENTS:

• Sooji / Cracked wheat - 1 cups
• Onion - ¼ cup
• Grated Cocount - ½ cup
• Green Chillies - 3-4 nos
• Red Chillies- 2 nos
• Chopped Ginger - 1 tbsp 
• Curry leaves - A few
• Chopped carrot, beans, grean peas - ½ cup
• Mustard seeds - 1/2 tsp
• Channa Daal - 1 tbsp
• Urad Daal - 1 tbsp
• Water - 1 1/2 cup
• Salt - to taste
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PREPARATION METHOD:

• Heat oil in the pan .
• Add mustard seeds, red chillies and wait for them to sputter. 
• Add channa daal, urad daal and fry it.
• Add green chilies, curry leaves, ginger and onion and fry till translucent. 
• Add vegetables and saute for 2 minutes.
• Add salt,water and grated coconut and let it come to boil . 
• Wash sooji and add to it.
• Stir well and low the flame .
• Cover the pan with a lid and let it cook.
• Turn off the stove when the sooji is cooked well and water is dried up.

Recommended Combination: Serve hot with Chips or Pappadam

Idli Upma

Idli Upma is a tasty dish which can be prepared using left over Idli's.

INGREDIENTS:

• Idli -5 nos
• Chopped Onion -2 tbsp
• Grated Cocount - 1 tbsp
• Green Chillies - 2 nos
• Red Chillies- 2 nos
• Mustard seeds - ½ tsp
• Channa Daal - 1 tsp
• Urad Daal - 1 tsp
• Oil - 2 tsp
• Curry leaves - A few
• Salt - to taste

PREPARATION METHOD:

• Broken idli into small pieces.
• Heat Oil in the pan .
• Add mustard seeds ,Red Chillies and wait for them to splutter. 
• Add channa Daal, urad daal and fry it.
• Add green chilies, curry leaves and Onion and fry till translucent. 
• Add Idli, grated coconut and salt and stir. 
• Low the flame and allow to fry for 1 minute.

Recommended Combination: Serve hot

Semiya Upma

Semia, otherwise known as Vermicelli can be used to prepare delicious breakfast.
This dish can be prepared very easily.

INGREDIENTS:

• Semiya - 2 cups
• Onion - 1 small
• Grated Coconunt - ½ cup
• Green Chillies - 3 - 4 nos
• Red Chillies- 2 nos
• Curry leaves - A few
• Mustard seeds - ½ tsp
• Turmeric Powder - pinch
• Channa Daal - 1 tbsp
• Urad Daal - 1 tbsp
• Cashew nut -10 nos
• Oil / Ghee - 1 tbsp
• Water - 2 ½ cup
• Salt - to taste

PREPARATION METHOD:

• Heat ½ tsp oil or ghee in the pan and roast semiya till light golden colour. 
• Remove it from the fire and keep aside.
• Heat remaining oil or ghee in the pan .
• Add mustard seeds, red chillies and wait for them to sputter. 
• Add channa daal, urad daal and cashew nut and fry it.
• Add green chilies, curry leaves and onion into it and saute till translucent. 
• Add salt, water, turmeric powder and grated coconut and let it come to boil . 
• Add semiya gradually into it and stir well.
• Low the flame and allow to cook .
• Turn off the stove when the Semiya is cooked well and it dries up.

Recommended Combination: Serve hot with chips or pappadam

Rava Upma / Semolina Upma

Rava upma is a South Indian dish. .It is very easy to cook.

INGREDIENTS:

• Roasted Rava (Semolina) - 1 cups
• Finely chopped Onion - ½ cup
• Grated Cocount - ¼ cup
• Finely chopped green chillies - 3 nos
• Chopped Ginger - 1 tbsp
• Red Chillies- 2 nos
• Curry leaves - A few
• Mustard seeds - ½ tsp
• Oil - 2 tbsp
• Water - 1 ½ cup
• Salt - to taste

PREPARATION METHOD:

• Heat Oil in the pan .
• Add Mustard seeds, Red Chillies and wait for them to splutter.
• Add green chilies, curry leaves , ginger and onion and fry till translucent.
• Add Salt, water and grated coconut and let it boil .
• Add rava gradually into it.
• Keep stirring to avoid lumps forming.
• Low the flame and cover the pan with a lid.
• Cook for 5 minutes.

Recommended Combination: Serve hot with Pazham(banana), Kadala(channa)  curry

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.

Idiyappam / Noolputtu / Rice Noodles

Idiyappam is a popular breakfast in kerala. It is also called Noolputtu made of rice flour,salt and water.

INGREDIENTS:

• Roasted rice flour (idiappam podi) - 2 cups
• Boiled Water - 2 cups
• Grated coconut - 1 cup
• ghee 1 tsp
• Salt - as required

PREPARATION METHOD:

• Add boiled water, ghee and salt to the flour and knead to a soft dough.
• Divide it into small balls and keep aside.
• Put some grated coconut into the idli/I diyappam stand
• Put one portion of the dough into idiappam press.
• Press out the dough to each of the iddiappam/idli stands.
• Steam for about 10 minutes till the idappam is cooked.

Recommended Combination: Serve hot with Mutta Roast,Potato Stew

Rava puttu / Semolina Steam Cake

Yet another flavour of the deliciuos Malayalee breakfast. The main ingredient is Rava, otherwise known as Semolina. The preparation method is similar to Rice Puttu.

IINGREDIENTS:

• Roasted Rava -1 cup 
• Grated Coconut -¼ cup
• Salt - to taste
• Water- as required to make the powder wet .
• Chiratta/ Chirattu Puttu mould

PREPARATION METHOD:

• Add salt to the roasted Rava gently to make a mixture.
• Sprinkle water on the Rava, little at a time and mix the flour.
• Repeat sprinkling water till the flour is wet.
• Place a pot shapped utensil on the stove. 
• Fill half the utensil with water and boil the water.
• Put a hole in the coconut shell (chiratta) and place it on the top of the utensil .
• Put some grated coconut in it, and fill the shell with the flour and put some grated coconut on the top .
• Steam in a vessel for 10 minutes and serve hot.

Recommended Combination: Serve hot with Kadala Curry / Pazham /Pappadam.

Chiratta Puttu / Rice Steam Cake

Puttu is a speciality of kerala cuisine and a favourite breakfast of keralites.This is considered as a healthier breakfast .It is rich in Nutrients & Vitamins.
Puttu is made of Rice Flour and Grated Coconut in steam.

INGREDIENTS:

• Raw rice flour -1 cup
• Grated Coconut -¼ cup
• Salt - to taste
• Water- as required
• Coconut Shell or Chiratta

PREPARATION METHOD:

• In a pan, add rice flour and dry roast lightly. Stirring continuously. The white color of the rice flour should change very lightly.
• Allow the powder to cool.
• Add salt to the roasted flour gently to make a mixture.
• Sprinkle water on the rice flour, little at a time and mix the flour.
• Repeat sprinkling water till the flour is wet.
• Place a pot shapped utensil on the stove. Fill half the utensil with water and allow to boil .
• Put a hole in the coconut shell (chiratta) and place it on the top of the utensil .
• Put some grated coconut in it, and fill the shell with the mixture and put some grated coconut on the top .
• Steam in a vessel for 10 minutes and serve hot.

Recommended Combination: Serve hot with Pazham, Payar and Pappadam , Kadala Curry

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.