Kozhukatta / Sweet rice balls

Kozhukatta

Ingredients:-

• Rice flour - 2 cup

• Coconut - 1 cup

• Sugar - 3 Thsp ( as required)

• Water - 2 cup

• Salt to taste

Preparation :-
• Mix together rice flour & salt.

• Boil water and pour it into the rice flour little by little.

• Mix well with a spoon. After cooling down, add the grated coconut, sugar & knead it well.

• Make medium sized balls (kozhukatta) from this & steam it in a steamer for 10 to 15 mins.

Kozhukatta is ready ..Serve it hot :)

Mixed Veg Upma

Mixed Veg Upma

Ingredients:-
• Rava - 1 cup

• Shallots -3 ( finely chopped )

• Mixed vegetables - 1/ 2 cup chopped (carrots, peas & cones)

• Green chillies- 2 chopped (adjust to taste)

• Ginger - 1/2 tsp grated

• Urad dal / uzhunnu parippu - 1/2 tsp

• Mustard seeds - 1/4 tsp

• Oil - 2 tsp

• Salt to taste

•Curry leaves

Preparation :-
1. Dry roast the rava in a pan until it turns a light brown . Transfer to a bowl when done & set aside to cool.

2. Heat oil in the same pan & add the mustard seeds, urad dal and curry leaves.

3. When the dal turns golden brown & the mustard seeds splutter, add the onions, green chillies & ginger. Fry for 4-5 mins until the onions turns golden brown.

4. Now add the vegetables. Mix well. Add about 3 cups water and cook closed until the vegetables turn soft.

5. Open, add salt and mix well. Then lower fire to sim and add the roasted rava little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 mins.

6. Remove and serve hot with sambar or chutney.

Bread Sandwich

Bread Sandwich

Ingredients:-
• Bread - 6 or 8

• Potato - 2 big

• Onion ( chopped ) - 1 medium

• Ginger-Garlic paste - 1 tsp

• Green chilli - 2

• Chilli powder - 1 /2 tsp

• Turmeric powder - 1/2 tsp

• Pepper powder - 1/2 tsp

• Garam Masala - 1 tsp

• Salt to taste

• Curry leaf

Preparation for filling :-
• Peel and cut the potato into cubes and cook it with a pinch of salt and pepper.

• Heat oil in a pan and saute' GGp and chopped onions, green chilli and curry
leaves.

• When they are soft ,add the cooked potato and mix it well.

• Then add all the powders and saute it for 2 minutes on medium flame.

• Add 1 tsp of oil and saute' it again on a medium flame for a special taste.

• Remove from fire and serve it hot!!

Preparation 4 sandwitch :-
• Toast the bread & fill potato masala on the middle of 2 breads & centre cut the bread and have it.......... :)

Madak San

Madak San

Ingredients:-

• Maida – 1 1/4 cup

• Cardamon Powder – ¼ tsp

• Jeera (Cumin) – 1/2 tsp

• Shredded Coconut – 1 cup or as per taste

• Cashew nuts ( chopped) – 3 – 5 nos ( optional)

• Jaggery or Sugar – to taste

• Salt – a pinch

• Water

Preparation:-

1. In a bowl, mix well maida, salt & water to a consistency that you can easily ladle out & make thin layer.

2. In another bowl mix together coconut, jeera, cardamom powder, cashew nuts and jaggery.

3. Ladle out to a greased hot non-stick pan and spread evenly using the ladle to make a round and evenly layered thin pancake.

4. After about 2 mins, spread the coconut mix, just half way through, allow to cook for 2 mins, fold in half and move to a serving tray

Serve hot..

Carrot Idly

Carrot idly

Ingredients :-

 • Raw rice - 3 cup

• Urad dal - 1 cup

• Cooked rice - 3 Tbsp

• Fenugreek seeds - 1 teaspoon

• Onion - 1 ( thinly chopped)

• Carrot - 3 ( thinly chopped)

• Salt to taste

Preparation :-

1. Wash & soak the urad dal & rice seperately along with the fenugreek seeds for atleast 4 to 5 hours.

2. Strain the water & grind the rice, fenugreek seeds, cooked rice  & the urad dhal  to a smooth batter consistency by adding enough water ( u can use the strained water).

3.. Allow the batter to ferment overnight or at least for 12 hours. ( The batter rises well. So pour batter in a vessel only 3/4 the height of the vessel. It might overflow otherwise)
 4. After fermentation , mix the batter well with chopped onion & carrot and salt to taste. Grease the idli moulds with oil before pouring the batter.

 5.Fill the moulds about 3\4 and then steam them for about 15m.

Idly is now ready,. Serve it with sambar / chudney..

Idly

Idly

 

For idly batter

Ingredients:

• Raw rice / pachari - 3 cup

• Urad dal / uzhunnu - 1 cup

• Cooked rice - 3 Tbsp

• Fenugreek seeds - 1 tsp

• Salt to taste

Preparation :-

1. Wash & soak the urad dal & rice seperately along with the fenugreek seeds for atleast 4 to 5 hours.

2. Strain the water & grind the rice, fenugreek seeds, cooked rice  & the urad dhal  to a smooth consistency by adding enough water ( u can use the strained water).

3.. Allow the batter to ferment overnight or at least for 12 hours. ( The batter rises well. So pour batter in a vessel only 3/4 the height of the vessel. It might overflow otherwise)

4. After fermentation , mix the batter well and add salt to it .

5.Grease the idli moulds with oil before pouring the batter. Fill the moulds about 3\4 and then steam them for about 15 mins.

Idly is now ready,. Serve it with sambar / chudney..