Pathiri with kadla curry

Pathiri is nothing but thin crepes made of rice flour. No this is not made with rice batter but with rice dough. You get pathiri flour in the market, you can just follow the instructions or if you have veyr fine roasted rice flour add hot water and knead to a fine smooth dough. Make small balls from the dough and then press it in a roti maker , so that you get a thin flaky rice sheet. Grill in both sides on a tava without oil. Serve hot with any spicy dish of your choice.

I made kadala ( black gram) curry and the accompaniment for this pathiri. Kadala curry is a famous side dish of keralites and is mainly eaten with another keralite dish called puttu, which is again steamed rice flour.

Yesterday I did pen the recipe about the kadala curry and I am wondering where and how it disappeared. Anyway following is the recipe

Ingredients

Black gram - 1 cup ( soak it over night)

Onions- 2 med ones

Ginger - one inch

Green chillies- 2-3 

Turmeric powder- 1/2 tspn

Pepper powder- 1/2 tspn

Coriander powder- 2 -3 tspns 

Garam  masala- 1/2 tspn

Jeers- 1/2 tspn

Fennel seeds- 1/2 tspn

Coconut -1/2 cup ( grated)

For seasoning

Mustard- 1/2 tspn

Dry red chillies- 2-3 

Curry leaves

Cut coconut or Kopra pieces

Method

Drain the soaked black gram and then add in the chopped onions, ginger and green chillies and pressure cook until soft. You can wait for the first whistle and then simmer for around 20 minutes to get it cooked.

Grind the coconut with all the masalas and two laddles of the cooked black gram to a very fine paste. Add it to the cooked black gram and mix well and keep it on the stove again and let it boil for around 5 minutes. Remove from fire and do the seasoning. Serve hot !

Soya idlis

You must be wondering I keep posting about idli recipes. I do this because it is easiest way to get in some nutritious stuffs for us and kids. Idlis are praised all over by the world for its cooking method which is steaming. And who doesn't like soft fluffy spongy idlis. So this time my idlis are loaded with soya protein and is super easy to make and easy to eat too. So following is the recipe for the soya idlis

Urad dal - 1 cup

Idli rice - 2 cups

Soya flour- 1 cup

Soak dal and rice separately for 5-6 hours.

Grind it separately to a smooth batter preferably in a wet grinder.

Mix the rice batter and dal batter together. Add in the soya flour and add required water, mix well to form a smooth idli batter consistency.

Let the batter ferment overnight and the add in the salt and pour the batter in idli moulds and steam as usual.

Serve with hot with sambhar, chutney of your choice.

I made a curry leaves chutney for this idlis

Coconut - 3 tbspns ( grated)
garlic - 2 - 3 cloves
green chillies- 1 -2 no.s
Curry leaves - a handful
roasted gram dal - 2 tbspn

Grind all the above ingredients well in a a blender to a smooth fine paste. 

Will upload the picture soon!

Curd rice with unpolished rice

This is no fruit salad :D , this is simple curd rice with loads of fresh fruits made with softly cooked unpolished rice. Following is the recipe

Rice : 1 -  11/2 cup ( 1 cup with be OK for a family of 2 +1)

Water  - 5 cups ( for  1 1/2 cup rice)

Butter milk - 1 1/2 cups to 2 cups ( I use butter milk for curd rice - home made ofcourse)

Fresh fruits of your choice- preferably pomegranate, apples, grapes

Vegetables like cucumber

For seasoning- mustard, jeera, asafoetida, sesame seeds, curry leaves and curd chillies.

Method. 

Cook the rice with excess water in a pressure cooker and let it cool for a while

Once cooled pour in the buttermilk, and throw in other fruits and vegetables of your choice ( choice is unlimited here ) and mix well

Heat a kadai or a pan , add in some oil , splutter mustard seeds, jeera, asafoetida powder, sesame seeds, curry leaves and curd chillies ( else you can use fresh green chillies too)

Season the curd rice with the above seasoning and mix well. Garnish with cashews and raisins.

Serve with pickle of your choice.

Enjoy!

Soya thenkuzhal

Soya thenkuzhal

Urad flour- 1/2 cup
Rice flour- 1/2 cup
Soya flour- 1/2 cup
Pinch of turmeric powder, red chilli powder, jeera, ajawain, asafoetida .
1 tspn of butter
oil for deep frying

Mix all the flours and masalas and melt the butter and add to it . Then slowly add required amount of water little by little and then make a dough. Press it through a chakli presser into hot oil. Fry till it turns golden brown colour. Remove and drain in a kitchen towel... Let it cool and store in airtight container.

Barley Idli

Barley Idli

Barley - 1 cup

Idli rice- 1 cup

Urad dal - 1 cup ( or u can take a mix of dals)

Soak each of above ingredients  separately for about 5-6 hrs and then grind it separately. Mix and keep it over night for fermentation. Add in salt to the batter and make idlis as  usual.

Vellayappam

Some people like me dislike the taste of yeast in certain dishes and this traditional breakfast item of Kerala is mostly prepared either using toddy or yeast . Here is a version where you dont have to use either if you dislike its taste, but only if you dont feel guilty of using sugar :)


Recipe of vellayappam 


Idli rice- 2 cups
Grated coconut- 3/4 cup- 1 cup
Paper aval ( very think beaten rice)- 3/4 cup
Sugar - 1/3 cup
Tender coconut water ( if not water)


Method


Wash and soak the rice for about 3-4 hours. Soak the beaten rice also for about 15 minutes. Grind it well in a grinder or mixer to a very fine paste. You can grind the coconut and beaten rice separately and then mix with the rice batter. Grinding of all the above is done preferably in tender coconut water for better results if not water will also do. Add in the sugar, mix thoroughly and let it ferment for about 7-8 hrs. 
Once the batter is fermented heat up the appam pan ( this pan is shaped like a shallow kadai available in both iron and non-stick material) , smear a little oil , preferably sesame oil and pour a ladle of the batter and just swirl around lifting pan . You will see that the sides of the pan would be slightly coated with the batter and the remaining batter falls to the middle of the kadai.
Cook in low med heat covering it with a lid. Remove from the kadai once it is cooked. You dont have to flip over and cook the other side.
Have it with your choice of veg or non-veg curry . Done!

Enjoy Cooking !!