Vazhakai Bajji

Ingredients:

Gram flour – 1 cup
Bajji flour 1.5 cup
Baking soda a pinch
Chilly powder 1 tsp
Salt
Raw banana - 2( thin slices )
Oil – for deep frying

Method:
Mix the gram flour, bajji flour, chilly powder, salt and baking soda with little amount of water.
It shouldn’t be too thick nor too Watery
Heat oil in a pan.
Cut the banana into slices.
Dip the slice in batter.
Leave slice slowly and fry .
Fry till the bajji turn into golden brown color.
Serve hot.

Chappathi

Ingredients:

Wheat Flour (200 grams)
Water (150 ml)
Salt
Oil or Butter

Method:

Put the wheat flour on a Clean and flat surface
Add 1.5 spoons of salt to the flour
Make the flour like a crater and add water and mix them
Knead the dough till it becomes smooth(nearly gets to this shape in 10 to 12 mins)
Make the dough into small lemon sized balls
Roll out the wheat balls and stretch tho even thickness
Sprinkle wheat flour when rolling to avoid sticking to the surface or roller
Stretched chappathi base preety much looks like this

On a non-stick heated pan add very little oil or butter and put the chappathi base
It slowly starts bulging and ends become browner, now flip to the other side and do the same
Now pick the chappathi and put it on direct flame so it puffs
Your chappathis are ready

Naan

Ingredients:
3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)warm milk for kneading.

Method:
Sieve together dry ingredients into a large rimmed plate.
Add butter curds, oil and crumblewith fingers.
When does is like course crumbs, add milk a little at a time, till a soft pliabledough is formed.
Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly.
Break of piece, the size of a medium potato and roll into a thicktriangle, using dry dough if required.Place on a pre-warmed griddle (tawa).
Apply water on the top part with hands invert naanand stick to griddle.Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-quecoals).
Serve hot with a blob of butter on it.

Aloo Paratha

Ingredients:

chapati atta - 200 gms
jeera - 1 tsp
chilli powder - 2 tsp
turmeric powder - 1/2 tsp
yoghurt (dahi) - 3 - 4 tbsp
cooking oil - 2 tbsp
potato - 2 - 3 medium sized
salt to taste

Method:

Boil 2 - 3 medium sized potato, remove skin and mash it.
In one bowl take 200 gms chapati atta.
Add jeera, chilli powder, turmeric powder and salt.Mix it well.
Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil.
Add little water tomake a soft dough.
Keep a side for about 15 to 20 minutes.Make frying pan (tava) hot on medium heat.
Take small ball from dough and roll it for a while.
Then just apply a little oil by four fingersand fold it into half.
Again apply little oil and fold it. It will get triangular shape.Roll it in triangular way.Place it on hot tava. When it gets little brown, apply oil or ghee.
Turn it and again apply oilor ghee on other side.
Keep turning simultaneously until it gets golden brown.Ready

Puttu

Ingredients:

Rice flour- 1 cup
Grated coconut- 1/2 cup
Cardamom- 2
Sugar- 4 to 6 spoons
Ghee-1 to 3 spoons
Salt- a pinch

Method:

Mix Salt ,little Water to Rice flour and make the flour like shreds.
Steam cook the Rice flour mix in a idy cooker.
Finally add Grated coconut, Cardamom, Sugar, Ghee and mix well.

Note:

You can try this with Ragi flour

Its good for health.

Bread Pakoda

Ingredients:

Bread (white or wheat, any) - 8 to 10 slices
Cabbage (chopped) - 2 cups
Carrot (grated) - 2 cups
Onion (chopped) - 1 cup
Ginger garlic paste - 1/2 spoon
Chili powder - 1/2 spoon
Salt - to taste
Oil - to deep fry

Method:

1.Dip the Bread slices in water and squeeze out the water. Take this in a mixing bowl.

2.Add chopped Onion, Cabbage, grated Carrot, Ginger garlic paste, Chili powder and Salt to it. Mix well with the Bread pieces.

3.Make small dumplings of this mix or vadas (Take small portion of the mix and flatten that between your palms).

4.Heat oil in a pan. Deep fry these dumplings or vadas till it turns into golden brown color.

Chettinadu Appam

Ingredients:

Raw rice-2 cups

Boiled rice -3/4 cup

Grated coconut-3/4 cup

For grinding:

Soak both the rice for 2 hours.

After soaking grind it in the mixie or grinder.

Do not add too much water while grinding. If you are using fresh coconut then that coconuts water can be used for grinding. Add the grated coconut after 5 minutes of grinding. This itself will make the dough little loose. Grind it to a fine paste. After taking out the dough from the grinder or mixie wash it with 1 cup of good water and keep aside.

Method :

1.Take 3 spoons of grinded dough and mix it in the water kept aside. Add 2 more cups of water into it. Now keep this mixture in the stove and go on stirring it. It will start to become thick. When it becomes little thicker (consistency of corn flour added soups) remove it from stove. Allow the Kanji to cool.Add little salt and the kanji to the dough and mix well. Make it to the consistency of idly batter.

2. Allow the batter to ferment for 6 hours. After fermenting, if little thick, coconut milk can be added or water can also be added to bring it to the correct consistency. It should be in the consistency of dosa batter.In medium fire make appams.

3.It can be made with ease in non stick appa tawa.If it is going to be served along with coconut milk soak them in the coconut milk a few minutes before serving.

Chettinadu Kozhukattai

Ingredients:

Par boiled rice (idly rice) - 1 ½ cup

Red chillie-6

Curry leaf

Urud dhal-1teaspoon

Mustard seed-1 teaspoon

Bengal gram-1 teaspoon

Oil-2 table spoons

Grated coconut-2 tablespoons

Method:

1.Soak the rice for 1 hour. Put it in the mixie with the salt needed and grind for 2 minutes.

2.Add 1 cup of water to the grinded batter.Keep the kadai in the stove. pour the oil ,when it gets heated add the mustard seed and allow it to crack then add the urudh dhal, curry leaf and Bengal gram .

3.When the dhal gets roasted add the grated cocunut stir for a minute, then pour the batter into the kadai and go on stirring.

4. Switch off the stove when it becomes thick to the consistency that you can make balls out of it. Allow the batter to cool for 2 or 3 minutes. Then make kozhukattai’s of the desired shape .Steam the kozhukattai’s in the idly pot for 5 minutes.

5.This kozhukattai can be eaten without any side dish. But if you can find time then you can prepare Tomato chutney or coconut chutney. It will taste yummy in that combination.

Chettinadu Idli

Ingredients:

par boiled rice – Puzhungal Arisi - 4 cups (heaped)

black gram – Uzhundhu – 1 cup (heaped) (dehu, whole)

rock salt – 3 tsp (heaped)

Method:

Soak dhal together and rice separately for 3 hours.Grind dhal till smooth and frothy with minimum water.Grind rice to fine consistency.

Before removing from grinder mix salt and ground dhal to the rice mixture well.Keep in a large container, so that there is enough space for the batter to ferment and raise.

Grind the batter previous day itself so that the batter is fermented for atleast 8 to 10 hours.

Next day morning mix the batter well and pour in a prepared idli pan with cloth and steam cook for 7 to 8 minutes.

Alternatively pour in greased idli plates and steam for 7 to 8 minutes in pressure cooker.

Chettinadu Urad dal Vada

Ingredients:

2 cup: Uzhundhu – Urad dal

10 nos. Finely chopped small onion

2: Green chilli’s

1/2 tsp: black Pepper

A few: Curry leaves

Oil for deep frying

Salt to taste

Method:

Soak the urad dal in water for an hour.

Grind to a paste all the ingredients except oilHeat oil in deep pan for deep frying.

Shape into Vadas and deep fry on both sides till brown.

Chettinadu Cauliflower Dosai

Ingredients:

Dosai Batter – 4 Cups
Cauli flower – 1 cup finely cut into small pieces
Green Chillies – 2
cumin seeds – 1/2 tsp
onion – 1 finely chopped
Tomato – 1 finely chopped
Red Chilli powder – 1 teaspoon
Salt – to taste
Oil for frying

Method:

Heat a little oil in a pan, then add cumin sedds, when it splutters add onion and green chillies and saute.
When it turns golden brown add tomato, red chilli powder, Cauli flower – (finely cut into small pieces) salt and saute for a few minutes till it gets cooked.Keep this sepeartely.
Dilute the dosai batter with water, if necessary.Pour like ‘dosa’ and when it gets cooked well one side and add little more oil and turn and cook well.

Chettinadu Carrot Dosai

Ingredients:

Dosai Batter – 4 Cups
grated carrots – 3/4 cup
Green Chillies – 2
cumin seeds – 1/2 tsp
onion – 1 finely chopped
Tomato – 1 finely chopped
Red Chilli powder – 1 teaspoon
Salt – to taste
Oil for frying

Method:

Heat a little oil in a pan, then add cumin sedds, when it splutters add onion and green chillies and saute.
When it turns golden brown add tomato, red chilli powder, grated carrot salt and saute for a few minutes till it gets cooked.Keep this sepeartely.
Dilute the dosai batter with water, if necessary.
Pour like ‘dosa’ and when it gets cooked well one side, smear the carrot masala over the dosa, smoothly and add little more oil and turn and cook well.Serve hot with coconut chutney.

Rava Idli

INGREDIENTS:

Rava - 3/4 cup

Vermicelli(semiya) - 1cup

Carrot - few bits(optional)

Peas - 10 (optional)

Yoghurt - 2cup ( if you wish,you can use 1&half cup curd,1/2 water)

Baking soda - a pinch(optional)

Cashew - 5-6(break into two bits)

FOR SEASONING:

MustardCurry leaves

Jeera

ginger -few bits
Green chilly -1 big

Peppercorns - 5-6

METHOD:

First season the things given in seasoning list and add chopped carrot and peas.(tip:Use more oil)Fry the whole things, then add Rava and then lastly Vermicelli.When you feel the aroma, off the stove, once it get cool mix all the ingredients with yoghurt.Mix nicely now add a pinch of baking soda,cashew,salt.Pour in the Idly mould and stream it,Serve hot with any chutney.Rava idly is good to have while it is hot,adding vegetable will increase our interest on the recipe than having plain one.

Poori

Ingredients :

Wheat flour-2 cups
Vegetable oil/clarified butter-1 teaspoon (optional)
Salt-to taste

Method:

Take a vessel/basin and add the two cups of flour into it. Add salt and the clarified butter into the flour. Oil or clarified butter (ghee) is added to soften the dough. Then add about 3/4 cup of water slowly into the wheat flour, just enough to form a firm dough, and knead till smooth. Keep the dough covered and allow it to rest for at least half an hour. Knead again briefly before you divide the dough.
Divide into small balls about golf-ball size, and roll out into 6" rounds with a roller, on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.
Serve as soon as possible; this bread is best had when its hot and is not as good, later.
Puris are traditionally served with Potato curry.

Idli Manchurian

Ingredients:

Idli -6-8
Red chili powder
Tomato sauce
Soya sauce
Onions

Method:

Cut the idlis into two halves and deep fry it.
In a pan add 2 tspn oil add jeera saute and then add onions
After sauting onions add salt, chill powder, tomato sauce and soya sauce add little water and cook for 2 min.
Add the fried idlies and serve

Chettinad Vellaipaniyaram

Ingredients :

Raw Rice (Pacharisi)-1 cup
Urad dhal-2 Table Spoon
Salt-As required
Oil-2 cups

Method :

Soak rice and dhal together for 3hrs.
Grind them finely in grinder/mixi with less water.
Add salt to the dough the consistency of the dough should be like dosa dough.
Heat oil in tawa now with small karandi pour the dough into the oil when the paniyaram starts coming up pour oilonit from the tawa it will come like poori.
Now turn to the next side leave it for few seconds and take it from oil and place it in kitchen tissue
Tomato chutney best side dish for vellaipaniyaram

Paruppu Vada

Ingredients:
Chana dal (Kadalai paruppu)- 1 cup
Onion- 1
Small onion- 7 to 10
Green chili- 2
Curry leaves- few
Cloves- 2
Cinnamon- 1 small piece
Cumin seeds- 1/2 tsp
Fennel seeds- 1/2 tsp
Salt- to taste
Oil- to fry
Recipe:
Soak Chana dal for 2 hours. Cut Onion, Small onion and Green chili. Keep all this aside.
Grind Chana dal, Cloves, Cinnamon, Cumin seeds, Fennel seeds and Salt without adding any water.
Mix Onion, Small onion,Green chili and Curry leaves with ground items.
Take a small amount of mix, flatten it lightly and shape them into round.
Drop it carefully into hot oil, turning once in a while, deep fry till golden brown

Thayir Vada

Ingredients:

For vada:
Urad dal (Black gram dal) - 1½ cup
Baking powder - 2 pinch
Salt - to taste
Oil - to deep fry
For seasoning:
Mustard seeds - 1/2 tsp
Curry leaves - 1 tsp
Green chilli - 2
Coriander leaves - 2 tbsp
Curd - 2 cups
Salt - to taste

Recipe:

Soak Urad dal for 2 hrs and then grind it as usual for vada.
Add Salt and Baking powder to the ground batter, mix well.
Make vadas from the prepared batter and deep fry them in hot Oil.
Heat a spoon of oil. Add Mustard seeds, Curry leaves, Green chilli to it and add this to Curd.
Now add Coriander leaves and Salt to the Curd, combine well. Then add hot vadas to the curd.
Soak the vadas in Curd for at least 2 hrs. Serve chill.

Chettinadu Pakkoda

தேவையான பொருட்கள்:

கடலை மாவு -- 1/2 கிலோ
பச்சரிசி மாவு -- 100 கிராம்
பச்சைமிளகாய் -- 50 கிராம்
கறிவேப்பிலை -- 3 இனுக்கு
கொத்தமல்லி தழை -- 1/2 கட்டு (பொடியாக நறுக்கியது)
சிறிய வெங்காயம் -- 200 கிராம்(நீளமாக நறுக்கிக் கொள்ளவும்)
உப்பு -- தே.அ
சீரகம் -- 1 ஸ்பூன்
சோம்பு -- 1 ஸ்பூன்
இட்லி சோடா -- 4 சிட்டிகை

செய்முறை:

ஒரு பெரிய கடாயில் கடலை மாவு,பச்சரிசி மாவையும் கலந்து கொள்ளவும்.
இதனுடன் மேலே சொன்ன பொருட்கள் எல்லாவற்றையும் கலந்து சிறிதளவு தண்ணீர் சேர்த்து கெட்டியாக பிசையவும்.
வாணலியில் 1/2 லிட்டர் எண்ணையை ஊற்றி காய்ந்ததும் மாவை எடுத்து உதிர்த்து விடவும்.
சிவக்க வெந்ததும் எடுத்து பறிமாறலாம்.
ரெடி