Aapam - 1

Ingredients:

Raw rice(Pachai arisi) - 2 cups
Baking soda - 1/4 tsp
Salt - 1tsp or as per need

Method:

1. Soak the rice for 2 hours.
2. Grind the rice finely. Do not add much water.
3. Now take 2 ladle of ground rice separately in a vessel and mix it well with one cup of water.
4. Keep a kadai in stove and add the mixture (prepared as per step 3).
5. Keep the stove in low flame and stir it well until the mix get cooked.
6. Let it cool for 1 hour, now the cooked mix will become too thick as if you can make them into slices.
7.Don't worry, add another cup of water and make the cooked mix more liquid as like dosai mix.
8. Add this mixture with the remaining amount of ground rice you have.
9. Add salt and mix everything well and keep it for 10 - 12 hours, say, over night.
10. After 10 - 12 hours, add 1/4 tsp of baking power to the mixture and mix well and now it is ready to do aapam.
11. Keep the pan(which is for doing aapam, or any non-stick pan that is shallow in depth) and heat it for a while.
12. Pour one scoop of this mixture in that pan and rotate the pan. So that the mixture spreads evenly around the pan.
13. close the lid and keep for 1 min, then open the lid, now soft, spongy aapam is ready. Center portion will be bulged.

Note:

Serve this aapam with coconut milk. This is very good for alcer patients. This is most popular dish in kerala and this the typical kerala style of doing aapam.

Paruppu Adai

Ingredients:

Rice - 1 cup
Toor dal (thuvaram paruppu) - 1/2 cup
Moong dal (pasi paruppu) - 1/4 cup
Bengal gram (kadalai paruppu) - 1/4 cup
Garlic - 2 nos.
Aniseed (fennel seed/sombu) - 1/2 tsp
Big Onion - 1 - chopped
Red chillies - 4 Nos
Turmeric powder - 1/4 tsp
Hing - A pinch
Spinach/Methy leaves/any keerai(greens) - 1 bunch(optional)
Salt - 3/4 tsp or as per need

Method:

1. Grind rice, toor dal, moong dal and bengal gram with garlic, aniseed, and red chillies.
2. Add the chopped onions, spinach, a pinch of hing, salt and turmeric to the mixture.
3. Mix everything, do not add too much of water. It should be in semi-solid form.
4. Heat tava and add a ladle of mixture in tava and spread as you do for dosai.
5. Add a tsp of oil and let it for 1 min.
6. Then flip adai, so that the other side of adai also gets cooked well.

Note:

Serve adai with coconut chutney, vegetable kootu, avial. Avial will be the best combination for adai. This is the most favourite south indian dish. You cant eat more than 2 nos, that much filling it would be. Try it, you will become a great fan of adai.

Soraikaai Kootu

Ingredients:

Soraikaai - 1 cup
Moong dal(split) - 1/4 cup
Small Onion - 10 Nos. (chopped)
Garlic - 2 Nos.
Tomato (small) - 1 Nos.(chopped)
Turmeric powder - 1/4 tsp.
Asafoetida - 1 pinch.
Cumin Seeds - 1 tsp
Mustard Seeds - 1/2 tsp
Black pepper - 3 Nos.
Red chilli - 2 Nos.
Oil - 3 tsp,
Salt - 1/2 tsp or as per need
Curry leaves - few
Coriander leaves - A handfull

Method:

1. Boil the Moong dal with 2 garlic, 1/2 tsp of cumin seeds and 1/4 tsp of turmeric and keep it aside.
2. Heat oil in a pan, splutter mustard seeds, cumin seeds, black pepper, and red chilles.
3. Add onions, curry leaves and fry till you see golden brown color.
4. Then add chopped tomato and fry well.
5. Then add 1 cup of soraikaai, and salt and cook it.
6. When soraikaai is cooked well, now add the boiled moong dal and a pinch of asafoetida.
7. Stir well and taste for salt. Then add coriander leaves and change it to a bowl.

Note:

Very healthy food, can be served with chappathi(roti), rice. Specially with rasam, puli kulambu.
I love to have this with chappathi.

Potato Pal Curry

Inredients:

Potato - 3 Nos
Greenpeas - 1/4 cup
Onion(Bid) - 1 Nos
Tomatao - 1 Nos
Coconut - 1/2 cup
Greenchilli - 4 Nos
poppyseeds - 1/4 tsp
Ginger - 1/2 inch
cloves - 1
cinamon - 1
salt -3/4 tsp
oil - 3 tsp
curry leaves - as per need
coriander leaves - A hand full
Method:

1. Dry roast coconut, greenchilli, cloves, cinamon, poppyseeds, ginger and grind well.
2. Boil the potatoes and make into pieces using hand.
3. Boil the greenpeas(if dry) with salt added to it.
4. Heat oil in a pan and add 1 cloves and 1 cinamon and wait untill it splutters
5. Add onion and curryleaves and fry uintill you see golden brown color.
6. Then add tomato and fry untill you see oil seperated from the gravy.
7. Then add the coconut paste you grinded.
8. Add salt to this mixture and taste for salt. Add more if needed.
9. Now add the boiled potatoes and green peas and boil for 10 mins. If you have fresh green peas boil it untill peas gets cooked.
10. Add coriander leaves and stir well and change it to a bowl now.

Note:

You can serve this with puli kulambu, thakkali saatham (tomato rice). Everyone will like this dish. Mostly we see this in Indian wedding parties, and many of them dont know how to make this. I hope now its very easy for you to prepare. Ungal Kudumbathil anaivaraiyum asathungal.

RavaPongal

Ingredients:

Rava(Sooji) - 1 cup
Green gram(MoongDal) - 1/4 cup
Cumin Seeds - 1/2 tsp
Black Pepper Seeds - 1/2 tsp
Green Chilli - 2 (chopped)
Ginger - one inch(finely chopped)
Salt - 1/2 tsp/as per need
Coriander leaves - Handful
Ghee/Oil - 2 tsp

Method:

1. Boil moong dal for 10 mins and keep it aside. (Make sure its not over boiled and become semisolid.)
2. Fry the rava/sooji for few mins (5mins approx), or until you get the smell of rava.
3. Heat oil or ghee in the kadai and add cumin seeds, black pepper seeds, chopped green chillies, and chopped ginger and stay away until the everything splutters.
4. Add 2 and 1/2 cups of water and required amount of salt and let it boil for 5 mins.
5. Then add rava slowly and stir it when you add (same thing when we do rava upma).
6. Simmer the gas, so that rava gets cooked well.
7. Now add the boiled moong dal and stir until both rava and dal get mixed well.
8. Add ghee on the top (optional)

Note:

Serve with coconut chutney, sambar....mmm...yummy it will be. You feel to cook rava pongal immediately?? Reply me, how the taste is....

TomoatoSoup

Ingredients:

Tomato - 2 (Big)
Small Onions - 10 Nos.
Cloves - 2 Nos.
Turmeric powder - 1/4 tsp.
Chilli powder - 1/2 tsp.
Oil - 2 tsp.
Salt - 1/2 tsp or as per need



Method:

1. Boil the 2 tomatoes, and peal of the skin
2. Smash the pealed tomatoes in a Blender/Mixer
3. Cut the small onions finely.
4. In a Kadai, add 2 table spoons of oil, and wait untill it heat.
5. Add 2 cloves, then add the finely chopped onions and fry untill you see golden brown color.
6. Then add the smashed tomatoes and add 1/2 cup of water.
7. Add turmeric powder, chilli powder and salt (as per need).
8. Let it boil for 10 minutes.
9. Then change it to a bowl and add coriander leaves for garnishing.

Note:
You can serve this with rice, and for kids you can serve with idli.