Kuzhi Paniyaram

Though this might be a very simple post these paniyaram are a real change from the daily idly dosa, poori, pongal menu...though the base is the same as for idly and dosa.The combo we make at home is tomato-mint chutney(will update in the coming days).Hope you guys enjoy these fluffy paniyaram recipe.

Ingredients
Idly/dosa batter- 10 ladles.
Salt-1/4tsp

Seasoning:
Oil-3tsp
Big onion-3nos(chopped finely)
Green chilly-6nos(finely chopped)
Curry leaves-3sprigs(torn to smaller pieces)
Coriander leaves-1handful(clean,wash and cut finely)
Mustard-1tsp
Urad dhal-3tsp
Channa dal-2tsp
Hing-1/4 tsp

Note:

-I prefer batter which is 2 or 3 days old when it's fermented.
-You may even add grated carrot and fine cut beans to the onion mixture,saute and add to the batter.

1. Heat oil in a kadai,splutter mustard seeds, add the urad and channa dal and fry on low flame till slightly brown add the cut onions and curry leaves and green chillies and saute for 2-3 minutes till onion changes colour ie next stage to the raw stage and add salt and hing and coriander leaves and give a stir..

2.Add the above to the batter and give a stir till evenly mixed and then check the consistency it should not be too water/too thick -but thicker than dosa and thinner than idly batter consistency.

3.Heat a paniyaram pan,we use non-stick pan and i feel it consumes lesser oil than the traditional kuzhi paniyaram pan.

4.Add little oil in each of the kuzhi and add a spoon of batter till it get's filled and keep the flame on medium high and turn once it get's cooked and allow to get crisp and check inside are cooked with a tooth pick inserted in the paniyaram-if it doesnt stick then remove and serve hot with chutney of your choice/as it is.

5.Enjoy..i served it with mint-tomato chutney.

BOTTLEGOURD(SORAKKAI)  ADAI

Ingredients:


Raw rice- 1cup
Idly rice-1cup
Dhal=(horse gram,channa dal,tuvar dal,urad dal,green gram dhal)-mix all these to make 1cup
Bottlegourd-1medium size
Red chilly-10nos
Jeera-2tsp
Hing-2tsp
Curry leaves-1 cup
Big onion- 3nos
Coriander leaves- 1/2 cup

Method;

1. Wash rice and soak raw rice,par boiled rice together.
2. Wash the dal and soak seperately.
3. Soak the rice and dal atleast for 2hours.
4. Pick,clean and wash the coriander and curry leaves and chop it fine.
5. Peel the onions and chop it very fine.
6. Peel the bottle gourd and cut it into chunks and keep aside.
7. Grind the bottle gourd and red chilly  and transfer to a vessel, Drain the dal and grind it and add to the vegetable mixture.
8. Drain the rice and grind it a bit coarse not too smooth and add salt and mix everything together.
9.Now add jeera,coriander,curry leaves,hing and onion and mix well.
10.Grease a dosa tawa when hot and make adai's thick/ thin as u wish and serve hot crisp adai's with chutneys of your choice.
11.We like these with coriander and tomato chutney.
12.Enjoy.

Idiyappam

Idiyappam and Thengaipaal

Tools used

Idiyappam

Ingredients:
Idiyappam flour-1cup (Store bought)I use Anil brand
Water-1 1/2 cup
Salt-1/4tsp
Oil-1tsp
Method:
1.Add salt to the water and bring it to a rolling boil,switch off the flame and quickly add the flour to the water while continuously stirring to avoid lump formation.
2.Then allow this to cool a bit say 1min and add 1tsp oil and then knead well.though it's hot as on cooling it becomes difficult to press the string hoppers.
3.Grease the plates and keep it ready.
4.Take this in the idiyappam mould little at a time and press onto the plates and steam in a idly cooker for 10-15mins.
5.Serve with sweetened coconut milk.

Coconut milk

Ingredients:

Coconut pieces-taken from 1/2 shell (cut into bits)
Elachi-2nos
Sugar to taste.

Method:

1.Grind the coconut pieces and elachi with little say 1/4 cup water to a fine paste.
2.Strain and press the coconut pulp to get thick milk.
3.Discard the coconut,u may extract 2nd milk adding another cup of water and can use it in your kurma for the day.
4.Add sugar to taste and mix well with a spoon and serve with idiyappams.

Aapam and Paya

This is my post for Day4 BM#7 "Combo Meals" Group2...made this for sunday's breakfast,usually make sweetened coconut milk without elachi for aapam,but for this post i've tried with Aatu Kaal payaa a winning combo so wanted to try this....and Voila! .Hope u enjoy this...

Wanted to give a twist in the aapam recipe because i usually make without adding coconut/cooked rice...usually and last week came across Rak's kitchen's Aapam-looked so tasty and commented her for measurements for my family of 3..(me,hubby and my 5yr old daughter).so she was so quick and kind to reply back and i tried this ....it was awesome and they all liked it so much and the batter came for our monday's breakfast too and all the credit goes to u Raks.....

Ingredients:

Raw rice- 3/4cup
Par-Boiled Rice-3/4 cup(Idli rice)
Urad dhal- 3tblsp
Fenugreek-2 tblsp
Cooked Rice-1 fist full

Method:
1.Soak all the ingredients for 4hours and grind in a mixer with the cooked rice adding salt .
2.Allow to ferment overnight.
3.Make aapam's and serve...
4.I served it with Aatu kal paya and my daughter took sweetened coconut milk..

Link to Paya recipe is here

Group 2  23-29th June

Combo Meals: Rujuta, Sushma
Cooking from Back Pack: Aarthi, Archana, CL, Pavani, PJ, Suma Gandlur, Kalyani, Grishma
Cooking From Cookbook: Nirmala, Srivalli, Kamalika

Crunchy snacks for Kids: Nirmala, Srivalli, Kamalika

Regional Special: Jayasree
No Butter Bakes for diet:Gayathri Kumar, Harini, Jane, Monika