Set Dosa (Sponge Dosa)

This is a popular dish of Karnataka. This dosa comes out so soft like a sponge that it is also called sponge dosa and it tastes great even when it is not hot.

Ingredients

• 4 Raw rice
• 1 cup Avil (Poha or beaten rice)
• 1/2 cup Urad dal
• 2 tsp Methi seeds
• 1 tsp Salt (Adjust to taste)

Instant Mango Pickle

This is an instant mango pickle recipe that is a must have in all feasts. This is another addition to the Kerala Sadhya menu.

Ingredients

1. 1 Raw Mango 
2. Salt (As per taste)
3. Red Chilly powder (As per taste)
4. 1/2 tsp Turmeric Powder
5. 1/4 cup Sesame Oil
6. 1/4 tsp Asafoetida
7. 1/4 tsp Methi Powder (Optional)
8. 1/2 tsp Mustard seeds

Method

1. Cut the Raw Mango into small pieces. Add the turmeric, red chilly powder and salt to the cut mango pieces and mix well. 
2. Heat the oil in a small pan and add the mustard seeds, asafoetida and methi powder. When the mustard starts to crackle, switch off and add this to the mango mixture and mix well. Adjust the salt and spice to your taste.
3. Pickle is ready to be served and stays good for a week if refrigerated.

Sharkara Upperi / Sharkara Varatti

This is a sweet snack famous in Kerala and another inevitable part of a Kerala Sadya.

Ingredients

• 5 raw green plaintains (Nenthran kaai)
• 1 1/2 cups jaggery
• 1/2 tsp Turmeric
• 1/2 tsp Dry Ginger powder
• 1/4 tsp Cardamom powder
• Oil to Deep fry
• 1 tbsp roasted Rice flour 
• 1 tbsp Sugar (Optional)

Method

1. Peel the Raw Bananas and soak them in water mixed with turmeric for around 10 min and then pat them dry.
2. Cut each of banana into half lengthwise and then into small pieces of 1/4" thickness.
3. Heat oil in a wok and carefully drop the pieces into the oil. Fry the pieces in batches till they are crisp and remove them with a slotted spoon and place them on a paper towel to drain the excess oil.
4. Take a big pan and add the jaggery with 1/2 cup water and allow the mixture to boil. To check if it has reached the desired consistency, add a drop of the jaggery mixture in a bowl of cold water. You should be able to make a small ball from it without it melting into the water.
5. Add the cardamom and ginger powder and stir well. Then simmer the stove and add the fried banana pieces into it with continuous stirring. Once the chips are covered with jaggery, switch off and add the rice flour and sugar and mix well.
6. Transfer the mixture into a wide plate and allow it to cool completely. Once cooled, transfer it to an air tight container and enjoy!!

Pongal Kootu

Happy Pongal!! This is a must have item in the menu on Pongal day.

Ingredients

• Mixed Vegetables cut into cubes- (Ash guard, Pumpkin, Carrot, Beans, Avaraikkai, Potato, Raw Banana, Chayote, Sweet potato, Green peas, Lima beans, Yam)
• Toor Dal (cooked) - 1/2 cup
• Tamarind Paste - 1 tbsp
• Salt - 1 tbsp (Adjust to taste)
• Turmeric - 1/2 tsp
• Gingelly Oil (Any cooking oil will do) - 1 tbsp
• Mustard seeds - 1 tsp
• Sambar Powder - 2 tsp
• A spring of Curry leaves

To Grind

• Urad dal - 1 tbsp
• Daniya - 2 tbsp
• Channa dal - 1 tbsp
• Red Chillies - 6
• Asafoetida - 1/2 tsp
• Grated Coconut - 1/2 cup

Method

1. Cook all the vegetables with turmeric and a little water in the pressure cooker for 1 whistle.
2. Dry roast all the ingredients to grind and grind them with water.
3. Take a deep bottomed pan and add the oil and mustard seeds till they crackle.
4. Add the vegetables and the ground mixture, toor dal, sambar powder, salt and tamarind and boil the Kootu for a few minutes till the flavor seeps into the veggies.
5. Garnish with curry leaves and serve hot with rice or Pongal.

Omapodi

Omapodi or Sev as it is popularly known, is yummy to eat as it is, or with some chat or mixed in curd with some chat masala. This is my mom's recipe for Diwali.

Ingredients

• 1 cup Besan 
• 1/4 cup Rice flour
• 1 tsp Ajwain (Omam)
• 1 tbsp Butter
• 1 tsp Salt (Adjust to taste)
• Oil to deep fry

Aval Vadai

If you are bored of making the same vada for all the festivals, then try this one next. It remains crisp even after it becomes cold.
 

Ingredients

• 2 cups Poha/ Aval/ Avallakki
• 1/2 cup Channa dal 
• 1 tbsp Toor Dal
• 4 Green chillies  
• 1" piece ginger 
• 1/4 tsp Asaofoetida
• 1 handful Coriander leaves chopped
• 1/2 tsp Salt (Adjust to taste)
• Oil for deep frying

Method

1. Wash and soak the channa dal and toor dal for 30 minutes.
2. Wash & soak the poha/Aval for 15 mins
3. Grind the dals along with green chillies and ginger, coarsely without adding much water. 
4. In a bowl, add the ground mixture, the soaked aval, coriander leaves, salt, asafoetida and mix everything well to form a dough.
5. Heat oil in a wok /kadai for deep frying.
6. Make small balls and flatten them and fry till golden brown. Remove them with a slotted spoon and drain the excess oil on a tissue paper.

Paruppu Vada

Another easy recipe from my mother's treasure chest with only very little ingredients and the best part is, the vada stays very crisp even when it is not hot. 

 

Ingredients

• 1/2 cup Toor Dal
• 1/2 cup Channa dal
• 2 tsp Urad dal
• 1/2 tsp Asafoetida
• 2 Green Chillies
• 1/4" piece of Ginger
• 1/2 tsp Salt (Adjust to taste)
• 2 tbsp chopped coriander
• Oil to deep fry

Method

1. Soak all the dals for 30 min.
2. Coarsely grind the dals along with green chillies, ginger, salt and asafoetida with just enough water. The batter should be thick.
3. Mix the chopped Coriander leaves to the batter.
4. Heat oil in a kadai and when the oil is hot, make small patties in the palm of your hand and drop it in the oil carefully. When the vada turns golden brown flip it and remove it with a slotted spoon and drain the excess oil on a paper tissue.
5. Serve crisp vadas hot or cold.

Tomato Pulao

This is a yummy tomato rice recipe that I learnt from my cousin Roopa. She makes this every time we visit as it is my daughter's favorite. My daughter has even named this rice as Roopa Peri mammu :-)

 

Ingredients

• 1 cup Basmati rice
• 3 Tomatoes (medium size)
• 1" piece Cinnamon
• 4 Cloves
• 2 Cardamom
• 1 cup thin Coconut milk OR 1 cup Water
• 1 Bay Leaf
• 1" piece Ginger
• 2 Green chillies
• 1/2 tsp Turmeric Powder
• 1/4 tsp Chilli Powder (Adjust to taste)
• 1 tsp Coriander Powder
• 2 tbsp Oil (I use Olive Oil)
• 1/4 tsp Asafoetida
• 2 springs Coriander Leaves finely chopped
• 1 spring Mint leaves finely chopped
• 1 tsp Salt (Adjust to taste)
• 1 tsp Cumin seeds
• 1 cup Paneer cubes

Method

1. Grind the tomatoes, cinnamon, cardamom, cloves, ginger, green chillies in a mixer and keep aside.
2. Heat the oil in a cooker and add the asafoetida, cumin seeds and bay leaf. When the cumin seeds start crackling, add the ground tomato mixture, turmeric powder, chilli powder and coriander powder and saute till it starts to leave oil.
3. Wash and drain the rice and add it to the cooker along with the coconut milk/ water and salt and close the cooker and allow it to cook on low heat for 10-15 min or till done.
4. Around 10 min later add the Paneer cubes and the mint leaves and give it a stir. Taste and adjust the salt or spice requirements and close and simmer for 2 more min and switch off.
5. Garnish with Coriander leaves and serve hot or pack it for your picnic as it tastes good even when cold.

Jangiri

Jangiri is everybody's favorite and especially in Tamil Nadu. It was always thought to be difficult to make at home and generally made by the experienced cooks at the weddings. But actually it is not very complicated at all. This Diwali, lets make Jangiri and surprise our families. After checking out a lot of recipes, I zeroed in on this one. I used the ketchup bottle to squeeze out the jangiri.

Ingredients

For Jangiri

• 1 cup Urad Dhal
• A pinch of Salt
• 1 tsp Rice Flour
• 1/2 tsp Food Colour
• Oil for deep frying

For Sugar Syrup

• 3/4 cup Sugar
• 1/2 cup Water
• A pinch of Cardamom Powder

Vella Cheedai

This is another of Lord Krishna's favorite that is made on Krishna Jayanthi. This is an easy and a no fail  recipe from my mom. Many people complain that the cheedai dissolves in oil or bursts in oil but me or my mom have never experienced that with this recipe. So enjoy it with Krishna!

Ingredients

• 2 cups Rice Flour (I use Nirapara brand)
• 1/4 cup Urad dal Flour (Store bought)
• 2 tsp Ghee
• 1 tsp Sesame seeds
• A pinch of Cardamom powder
• 1 1/2 cups Jaggery
• 2 cups of water
• Oil to deep fry

Method

1. Sieve and dry roast the Rice flour and Urad dal flour. (Frying gives less chance of the cheedai bursting in oil.)
2. Heat water and melt the jaggery in it and filter it. Allow the filtered jaggery mixture to boil and add the roasted rice and dal flour, ghee, sesame seeds and cardamom powder. Mix well to form a dough.
3. Once it cools down a bit, mix the dough with your hands and if it feels too dry add hot water little by little till you are able to get a smooth pliable dough.
4. Make small smooth balls of the dough and deep fry them on medium heat.
5. Once cooled, store them in an air tight container.

Suggestions / Notes

1. If the jaggery is too much, the Cheedai will dissolve in water. But this recipe will not fail you.
2. The ingredients used and the place made should be very clean as even little impurities in the dough will cause it to burst.

Chakkarai Appam

This Appam is my favourite and for every function or festival at home my mom makes this and this is a must in my house for Krishna Jayanthi. This is my grandmother's recipe that will never fail you.

Ingredients

• 1 cup Rava
• 1 cup Maida (All Purpose Flour)
• 1 cup Sugar
• 1 cup Milk
• Pinch of Cardamom
• Oil to deep fry

Method

1. Mix all the ingredients except oil, in a bowl and keep aside for 3-4 hours.
2. Heat Oil in a kadai. Add a small drop of the batter in the oil and if it sizzles up immediately then it means the oil is ready. 
3. Using a tablespoon, pour the batter in the oil to make the appams. Cook the Appams on medium flame only, otherwise they wouldn't get cooked.
4. Flip them when they turn brown and remove them using a slotted spoon once they are completely browned on all sides.
5. Drain the excess oil on a paper towel and store them in an air tight container once they cool down completely.

Thattai

This is a tasty south indian snack. We can have many variations of this by adding the spices that suit your taste but this recipe is in its original.

Ingredients

• 2 cups Rice Flour (I use Nirapara brand)
• 1/4 cup Urad dal Flour (Store bought)
• 2 tbsp Fried Gram dal Flour (Pottu Kadalai Podi)
• 1 tsp Sesame seeds
• 2 tbsp Channa dal
• 2 tbsp yellow Moong dal
• 1 tbsp Butter
• 1 tsp Salt
• 1 tsp Asafoetida
• 1 tbsp Coconut Oil
• Oil to deep fry

Uppu Cheedai

This is a tasty south indian snack generally made for Krishna Jayanthi. Extreme care has to be taken about the cleanliness of the ingredients and the place made, as this cheedai is very well known for bursting in the oil at the slightest impurity.

Ingredients

• 2 cups Rice Flour (I use Nirapara brand)
• 1/4 cup Urad dal Flour (Store bought)
• 1 tsp Sesame seeds
• 2 tbsp Channa dal
• 2 tbsp yellow Moong dal
• 1 tbsp Butter
• 1 tsp Salt
• 1 tsp Asafoetida
• 1 tbsp Coconut Oil
• Oil to deep fry

Method

1. Soak the Channa dal and Moong dal for an hour.
2. Sieve and dry roast the Rice flour and Urad dal flour. (Frying gives less chance of the cheedai bursting in oil.) Mix the roasted flours along with salt, asafoetida, sesame seeds, soaked dals and butter. Add water little by little to make it into a soft but firm dough.
3. Make very small balls of the dough and spread them on a clean cloth or newspaper. The cheedai balls should NOT be rolled tight and smooth but rolled loosely with cracks by using only the fingers. If it is rolled into tight smooth balls, then chances of it bursting in oil is very high. Also the balls should be very small and almost the same size as only then they will get cooked even and crisp.
4. You can use coconut oil to rub on your hands so that the dough will not be too dry or sticky and it would be easy to roll out the small balls. Also it adds a nice flavor to the Cheedai.
5. Once you have rolled out all the Cheedai balls, heat oil in a kadai/ wok. To test the oil add a pinch of the dough and it should sizzle up immediately. Now fry the Cheedai on medium heat and in small batches. Once done, cool them and store in an air tight container.

Suggestions / Notes

• Traditionally after mixing the dough we make a small cone with it and keep it aside. This cone represents the god who will be witnessing the cooking so that there wouldn't be any hassles during the process.
• If the oil is too hot the cheedai will not get cooked inside and if it is not the right temperature it will be soggy and not so crunchy. So make sure the oil is of the medium heat.
• It is advisable to stay away from the stove after dropping the cheedai balls in the oil so that atleast you wouldnt be hurt if the cheedai decides to burst!

Kai Murukku

My Grandma is an expert in this and in those days it was a laborious task to make it by soaking and grinding rice but my mom has an easy version, which is so easy that you can make this murukku any time you want very quickly and more important without compromising on the taste.

Ingredients

• 2 cups Idiyapam Rice Flour 
• 1/4 cup Urad dal Flour
• 1 tsp Salt
• 1/2 tsp Asafoetida
• 2 tbsp Butter
• 1 tbsp Coconut Oil (optional)
• Oil to deep fry (I use Sunflower oil. But any other oil can also be used.)

Method

1. Sieve the rice flour and urad dal flour and mix them along with salt, asafoetida and butter. Add water little by little to make it into a soft dough. If the dough is too dry it will be difficult to twist the murukku. So add water in small quantities till you are able to make a smooth murukku. 
2. On a clean cloth or newspaper, make the murukku by taking a small ball of dough and twisting it with your fingers to form a thread like shape and swirling it to form rounds as shown in the picture.
3. You can use coconut oil to rub on your hands so that the dough will not be too dry or sticky and the murukku will come out smooth. Also it adds a nice flavor to the murukku.
4. Once you have made the murukku, heat oil in a kadai/ wok. To test the oil add a pinch of the dough and it should sizzle up immediately. Now fry the murukku on medium heat and in small batches. Once done, cool them and store in an air tight container.

Suggestions/ Notes

1. Traditionally after mixing the dough we make a small cone with it and keep it aside. This cone represents the god who will be witnessing the cooking so that there wouldn't be any hassles during the process.
2. The Murukku dough should be mixed and made immediately else they will turn brown.
3. If the oil is too hot the Murukku will turn brownish and if it is not the right temperature it will be soggy. So make sure the oil is of the right temperature.

Thenguzhal

Thenguzhal is a yummy snack and here is the recipe for it. This recipe requires a special instrument called chakli/murukku press.

Ingredients

• 2 cups Rice flour  (store bought)
• 1/4 cup Urad dal flour (store bought)
• 1 tsp Salt (Adjust to taste)
• 1/2 tsp Asafoetida
• 1 tsp Sesame seeds
• 2 tbsp Ghee
• 1 cup Water (use as required)
• Oil for deep frying

Akkaravadisal

"Inno Thiru Aadi Pooram, yemakkaka anno ingu Andaal avadharithaal. 
Kunnaadha vaazhwaana vaikuntha vaan bogam thannai igazhnthu Azhwaar thirumagalaaraai"


Today being Thiru Aadi Pooram (Andaal's birthday), this is the special prasadam made for this day. This is an Iyengar speciality and the recipe is from my mom.

Ingredients

• 3/4 cup Raw Rice 
• 1/4 cup Moong Dal
• 1 1/2 cups Jaggery (Adjust to taste)
• 6 cups Milk
• A handful of Cashews (broken to bits)
• A handful of Almonds (broken to bits)
• 2 tbsp Ghee
• A pinch of Cardamom powder
• A pinch of Saffron strands (optional)

Method

1. In a pan, heat 1 tsp ghee and fry the cashews and almonds till they turn golden brown. Keep aside.
2. Fry the moong dal and rice in the same pan till they turn a light golden brown.
3. In a cooker vessel, add the rice dal mixture and 5 cups of milk and place it in a cooker and cook it for 5-6 whistles.
4. Melt the jaggery in a small vessel and filter the jaggery. Add this jaggery to a thick bottomed vessel along with the cooked rice dal mixture, remaining ghee, remaining milk, cardamom powder and saffron.
5. Simmer and cook for a few minutes till the mixture reaches the desired (semi solid) consistency.
6. Garnish the Akkaravadisal with the fried cashews and almonds.

Aadi Paal

This is a payasam made of coconut milk and jaggery and is a must have on the Aadi pandigai (the first day of the tamil month of Aadi.). This recipe serves 4.

Ingredients

• 3 cups Coconut Milk 
• 1 cup powdered Jaggery
• A pinch of Cardamom powder
• A pinch of Saffron (Optional)
• A handful of Cashews broken to bits
• A handful of Raisins
• A handful of Almonds broken to bits
• 1 tsp Ghee

Method

1. Heat ghee in a thick bottomed vessel. Add the cashews, raisins and almonds and roast them till they turn a golden brown and keep these aside.
2. Add around 1/4 cup water to the jaggery and microwave it on high for 3 min till the jaggery melts. Strain it and add to the hard bottomed vessel and heat on medium high till the jaggery liquid thickens and froths up.
3. Reduce the heat to low and add the coconut milk extract, cardamom powder and saffron. Allow the mixture to simmer for a few minutes.
4. Add the roasted nuts and raisins and serve!

Rava Kesari

This is another of my mother's recipe who is an expert in Rava Kesari. This recipe serves 4.

Ingredients

• 1 cup Rava
• 1 cup Ghee
• 2 cups Sugar (Adjust to taste)
• 2 cups Water
• A pinch of Cardamom
• A pinch of Orange-Red Food Colouring (Optional)
• 1/2 cup Raisins & Chopped nuts (Cashews/Almonds)

Method

1. Heat 1 tsp Ghee and roast the raisins and the nuts till they turn golden brown and keep aside.
2. Now roast the Rava in the same pan till it turns golden brown and keep aside.
3. Add water to the pan and bring it to a boil. Simmer the stove and add the roasted rava slowly and mix well so as to not form any lumps. Cook the rava till it is done.
4. Add the Sugar and mix well. Then add the remaining ghee and mix well till all the lumps are removed.
5. Add the cardamom and the food colouring and mix again.
6. Switch off the stove and garnish the Kesari with the roasted raisins and nuts.

Adai / Savoury Pancakes

Adai is a speciality of Tamil Nadu and is rich in protein. It can be had for breakfast, snack or dinner. It goes well with Avial, Chutney, Jaggery or just with Butter or Ghee.

Ingredients

• 3 cups Idli Rice
• 1 cup Toor Dal
• 1 cup yellow Moong Dal
• 1 cup Channa Dal
• 10 Red Chillies (Adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 1/4 tsp Asafoetida
• 1 spring of Curry leaves

Method

1. Soak the Rice and Dals for 2-3 hrs.
2. Drain and add the Rice, Dals, Red chillies, Asafoetida, and Salt to the mixer and grind coarsely. Add only just enough water required to grind. The Adai batter should be thick and not watery.
3. Heat a girdle and add a laddle of batter in the center and spread it in a circular motion. Add a tsp of oil around it.
4. Once the bottom side is done (i.e. when it turns a light golden brown) flip it over and cook the other side too.
5. Once both the sides are done, remove from the girdle and serve hot!
6. Repeat for the remaining batter. The leftover batter can be refrigerated and used within 3-4 days.

Variations

1. Add 1/2 cup of chopped greens like Drumstick leaves, Methi leaves, Mint leaves or Coriander leaves in the batter to make tastier and healthier Adais.

Ribbon Pakoda

Ribbon Pakoda is the favourite in my house. My mom always makes this whenever we have guests at home. This recipe requires a special instrument called chakli/murukku press.

Ingredients

• 2 cups Rice flour
• 1 cup Besan
• 1 tsp Chilli powder (Adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 1/4 tsp Asafoetida
• 1 tsp Sesame seeds
• 1 tbsp Butter, softened
• 1 cup Water (use as required)
• Oil for deep frying