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Chow Chow Kootu

Chayote squash is versatile vegetable in India, My Amma often cooks this veggie in kootu or in Poriyal form. It taste very good like white pumpkin, I like the poriyal She makes in this veggie. My Hubby likes the Chow-Chow kootu n Sambar very much,, it also very good veggie for weight-watchers. I cooked this chow-chow kootu with spinach poriyal n Okra poriyal for our dinner, My Hubby enjoyed it very much it was a complete healthy meal for us. Here, is the easy chow-chow kootu recipe for you as follows,

 

Ingredients:

 

1.Peeled and Cubed Chayote Squash - 1 no

2.Chana dal - 1 cup

3.Chopped tomatoes - 1 big

4.Sliced onions - 1/2 medium

5.Turmeric powder - 1/2 tsp

6.Salt as reqd

 

For Grinding:

 

1.Grated Coconut  - 1/2 cup

2.Green chillies - 3 no's

3.Cumin seeds - 1 tsp

 

For Seasoning:

 

1.Canola Oil - 2 tsp

2.Mustard seeds - 1 tsp

3.Curry leaves - 2 strings

 

Preparations:

 

1.Cook the chana dal, sliced onions, chopped tomatoes and turmeric powder in a pressure cooker for 2 whistles, after that open the pan add the cubed chow-chow to the dal mixture stir it well and cook for 1 whistle.

2.Grind the coconut, chillies n cumin seeds to fine paste. Keep it aside.

3.After the dal n chayote cooked well, open the lid of the pressure pan add the grounded coconut paste and salt. Stir it well and leave it cook in medium flame for 10-15 mts till the raw smell goes off.

4.In the separate frying pan, season the ingredients under for seasoning and pour it on top of the kootu.

5.Now the Curry leaves flavour rich Chow-Chow kootu is ready to serve with hot rice and any veggie or greens poriyal.

Fruit Cake

Fruit cake is simple and quick one to bake at any time. This cake i have learnt from our family friend Mohana akka here in my place, She taught me this cake how to mix n bake each n every step for my first time baking after my marriage.That time i was just noted down all the points and  the ingredients n preparation cos i was naive to baking the cake, but it came out in dark black colour and it gone straight to the bin. I was upset about my cake got flop at my first try but she was again taught me how to do in right form then i get to use of baking  and also came to know the things should n shouldn't do while baking. This fruit cake i have baked in last week, everytime while baking this one i come to remind about my first baked cake. Today, am going to share this Colourful Fruit cake as follows,

Ingredients:

1.Cake flour - 3 cups
2.Cake mix - 2 cups ( i used berry mix strawberry,bluebbery,kiwi n papino)
3.Chopped Cherries - 1/2 cup
4.Baking powder - 3 tsp
5.Bi carb soda - 2 tsp
6.Mixed Spices - 1/2 tsp
7.Condensed milk - 1 tin (385gms)
8.Margerine - 375 gms
9.Vanilla essence - 1 tsp
10.Almond Essence - 1tsp
11.Water measured from the same condensed milk tin.

Preparation:

1.Heat the water, condensed milk, margerine,Vanilla essence n Almond essence all in one pot. Put the fire in medium flame leave it to heat till the margerine melts then turn off the fire.(don't need to allow boil just margerine need to melt)
2.Now mix the cake flour, berries or cake mix, cherries, mixed spices, baking powder and bi carb soda  mix it together nicely with the help of spoon.(use wide deep bowl)
3.Mix both the wet and dry ingredients together and beat it nicely for 5 mts till it incorporate.
4.Grease your baking pan and pre-heat the oven to 350deg F. Transfer the cake mixture to the greased pan and bake it for 30 - 35 mts, after it baked check the cake with the tooth pick or with knife.
5.Leave it to cool in wire rack and then cut into slices and enjoy the colourful sweet fruits rich cake.

I am reposting some recipes which all inspired by my mom and am sending these recipes to Shabitha's CELEBRATING MOM'S EVENT:

Black Chana Curry/Kadala Curry

Kola Urundai/ Fried Meat Balls

Lamb Kuruma

Chicken Biryani

Masala Vadai/ Paruppu Vadai

Rice n Dal Payasam

Sandhagai/ Idiyappam/ String - hoppers

Venpongal

Brinjal Curry

Tomato kuruma ( தக்காளி குருமா )

Thakkali (Tomato) Kuruma is very popular dish in Kongunadu, it is the best accompaniment for Idli n dosai in our place. My amma often cook this Kuruma for Idli, it taste yummy with hot soft n spongy idlies. I use to call this kuruma in the name of Manjal Kuruma, My amma cooks very yummy n Delicious traditional kongunadu food for us, She got special quality of good hands in cooking non-veg recipes especially i like kola urundai, Biryani, Sandhagai, Aama vadai n Aviyal the list goes on like this there is no end of my favourite amma's cooking food. Here, my Hubby also like this kuruma very much everytime while making Idli atleast one day for side i wont miss to cook it.

Ingredients:

1.Sliced onions - 1 big
2.Curry leaves - few
3.Chopped Coriander leaves - few
4.Canola Oil - 2 tbsp
5.Slitted Green Chillies - 3 no's
6.Salt - as required

For Grinding:

1.Grated Coconut - 1/2 cup
2.Roasted chana dhal - 5 tbsp
3.Saunf /Fennel Seeds - 1 tsp
4.Kus kus ( poppy seeds) - 1 tsp
5.Garlic bulbs - 4 nos
6.Turmeric powder - 1/2 tsp

For Grinding :(separately)
1.Tomato - 5 large
(Finely grind the tomatoes in separate jar and keep it aside, Don't use sour taste tomatoes)


For Seasoning:

1.Cinnamon sticks  - 2 sticks
2.Cloves  - 4 nos
3.Cardamon - 3 nos

Method :

1.Heat oil in the pan, Season the spices to golden brown follow with curry leaves, Green chillies and Sliced Onions. Saute it well till the onion turns translucent.
2.Meanwhile, Grind the tomatoes to fine puree and grind the coconut n masalas to fine paste.
3.Now add the tomato puree into the pan, cook in medium flame for 5 mts . Then add the grounded coconut masala and required amount of salt to the kuruma.
4.Stir it well till all the ingredients mix together. Cook in medium flame and close the pan with the lid to cook for 10 mts or till the raw smell goes off.
5.Finally turn off the fire , add the chopped coriander leaves and close the lid.
6.Now the Yummy n Delicious Tomato kuruma is ready to serve with soft Idlies. You should try to have like this pour the kuruma on top of the hot idlies and leave it for 2 mts n then have it . Woooww!!!! there is no words to express that Yummy taste of the idli soaked in kuruma it taste very good.

[Note: The Consistency of the Tomato kuruma should be in semi - liquid state. You have to stirr it well often and cook in medium flame while it is boiling, cos of roasted chana it will burn at the bottom.]


I am Passing My Mom's Tomato Kuruma to Shabitha's Celebrating Mom's Event and to Mother's Day Event by Jyothi.

Mushroom and Cheese Pancake and my Awards from Blogger Frenz

Mushroom and Cheese Pancake

Ingredients for Pancake:

1.All Purpose flour/ Cake flour - 1 cup

2.Baking Powder - a big pinch

3.Salt - a pinch

4.Egg - 1 large

5.Milk - 1/2 cup

6.Sugar - 1 tsp

7.Canola Oil - 2 tsp

8.Unsalted butter - 2 tsp

Ingredients for Mushroom and Cheese:

1.Sliced Button mushroom - 1/2 punnet

2.Any Grated cheese of your choice- 4 tbsp ( i used grated mixed cheddar and parmesian cheese)

3.Milk - 4 tbsp

4.Mayonnaise - 1 tbsp

5.Butter - 2 tsp

6.Salt - a pinch

Preparation for stuffing:

1.Heat a non-stick frying pan, saute the sliced mushrooms with butter and a big pinch of salt.

2.Saute it in medium flame till it cooked half.

3.In one deep microwave safe bowl put the grated cheese and microwave it for 2 mts see it melted completely or else microwave it again then mix mayonnaise and milk to the melted cheese mix it nicely. Again microwave it to 2 mts till it turns creamy. Now the stuffing is ready.

Preparation:

1.Take 2 two bowls, in one bowl sift the flour,salt,sugar and baking powder. Keep it aside.

2.In another bowl, whisk the egg nicely and then add the milk.

3.Add the milk and egg mixture to the flour bowl, mix it nicely till it incorporate.

4.Mix it with the fork, the consistency should be like our dosa batter.

5.Heat a non-stick pan, melt the butter and add it to the Pancake batter mix it nicely.

6.In the same non-stick pan, Pour about 3 tbsp of batter like our dosai.

7. Close the pan with the lid and leave it for a while and don't need to flip it on other side. 

8.After the pancake cooked nicely now its time to place the mushroom and cheese filling at the center of the pancake.

9.Roll down like masala dosai and serve hot the Mushroom and Cheese pancake immediately.

10.If you like sprinkle some chaat powder on top and grated cheese melt it in microwave and serve the pancakes. 

This Cheesy Mushroom and Cheese Pancake is going to be a part of  

 Pancakes Event hosted by Priya's Easy and Tasty Recipes.


I am sending the recipes below used with cardamom seeds to Priya's Easy and Tasty Recipes, CWS - Cooking with seeds Cardamom Seeds Event. 

Mutton Biryani

Lamb Kuruma 








DIL PASAND DINNER ROLL





Aappam





Oyster Mushroom Kuruma







Pooran Poli ( Bobbatlu)





 Rice n Dal Payasam







Chicken Biryani







Spicy Chana Rice





COCONUT MILK PILAF


A Set of Awards from my blogger frenz: 

I have received a "Honest Scrap " award from Suma Rowjee of Cakes and more!!!. Suma is my good blogger friend, She is soo sweet person like her Cakes. I like her blog with all of about Beautiful Cakes n Cake Decorations. Thanks Suma for reminding me and Honouring me with your beautiful award. 

A set of Awards from Maya and Lakshmi of Yummy Team:

Yummy team is good blog of Maya and Lakshmi, they are cousins. They are doing great job displaying traditional kerala recipes with well explained pics. I like aviyal and baked okra n karela recipe from their blog. Aviyal is one of my faav traditional recipe, my mom won't miss this aviyal for festival times traditional lunch.

  

Thanks a ton for all my blogger friends, thanks for reminding me. I am sharing the above awards to all my blogger friends, please accept my awards dear friends. If i mention the names then i could have miss somebody, thats why i gave all these awards to everybody who are giving their valuable comments and Suggestions and bloggers in my blog list. 

Masala Vadai and Rice n Dal Payasam

Vadai and Payasam are traditional recipes, i use to make both these recipes for all festivals and functions. I couldnot separate both the recipes its like husband and wife, even you can notice everybody says it together as vadai payasam. Both the recipes are perfect for all Occassions and Vadai taste good esp on rainy day evening with masala tea. My Hubby likes Masala vadai, simply he will have the vadai alone but for him it shouldn't be too strong and spicy. Here am sharing both the recipes together.

Ingredients for Masala Vadai:

1.Chana Dhal - 2 cups
2.Chopped onions - 1
3.Fennel seeds - 1 tsp
4.Garlic pods - 2
5.Ginger - 1/2 inch
6.Red Chillies - 4
7.cloves - 2
8.Cinnamon stick - 1/2 inch
9.Baking soda - a big pinch
10.Salt - to taste
11.Canola oil for deep frying
12.chopped curry leaves few

Preparation:

1.Soak the chana dal for 4 hrs and drain the water leave in a large plate to get drain completely.
2.Meanwhile grind the ingredients in dry jar put fennel seeds, redchillies, cloves and cinnamon , grind it to powder and then add little bit of soaked chana dal, ginger n garlic. Grind to fine paste.
3.In another batch take the 2 tbsp of soaked chana and grind the remaining chana dal roughly n coarsely. Meanwhile heat the oil in the kadai.
4.Now mix the chana dal mixture with chopped onions,chopped curry leaves ,salt and baking soda.
5.Take a lemon size balls and flat it inbetween your palm.( the batter should be stiff not too watery, if you feel bit watery then add the rice flour to make it right).
6.Make the vadais immediately after ground the dhal, now put the flattened vadais in hot oil. Turn the vadais gently to both sides leave it to cook till turns golden brown.
7.Drain it in the kitchen towel..Now serve hot the Crispy Masala vadai with coconut chutney.

Rice and Paasi Paruppu Payasam

Ingredients for Rice and Paasi Paruppu Payasam :( Rice and Yellow Moong dhal payasam)

1.Raw Rice or Basmathi rice - 1/2 cup
2.Yellow Moong dhal - 1/2 cup
3.Brown sugar - 1/2 cup
4.Condensed milk - 4 tbsp
5.Full cream fresh milk - 250 ml
6.Coconut pieces - 4 tbsp (cut into bit pieces)
7.Ghee - 2 tbsp
8.Cardamom powder - 1/2 tsp
9.Sliced cashew nuts - 1 tbsp ( can also use whole nuts)
10.Raisins - 2 tsp

Preparation:

1.Dry roast the rice and dhal in a pot for 5 mts in medium flame till you get the nice aroma of the dhal.
2.Then wash the rice n dhal and pressure cook it for 4 whistles till it turns fully soft.
3.Now hot the milk in the pot in medium flame, leave it to boil till it reduce little bit thick.
4.Now add the sugar and cooked rice n dhal mixture, mix it gently till the rice mixture incorporate to the milk.
5.Cook it in medium flame after 3 boils add condensed milk ( it gives nice thick n good taste to payasam), cardamom powder. Leave it to cook for 10 mts in medium flame.
6.Meanwhile heat small frying pan, heat the ghee in medium flame fry the coconut bit pieces till light golden brown first and then add cashew nuts and lastly add the raisins.
7.Now pour the fried items with ghee on top of the payasam.
8.Delicious and yummyy rice n dhal payasam is ready to serve, it taste good while having one bite of masala vadai and sipping payasam. It also taste good with appalam.

This delicious and sweet Rice and Dhal Payasam is going to part in Payasam/ Kheer event in Shama's  Easy to cook recipes.

Mixed Dhal Dosai - Adai Dosai ( அடை தோசை )

Ingredients :
1.Raw Rice : 1 cup
2.Bengal Gram (KadalaiParuppu) - 1/4 cup
3.Red and Green gram ( Thuvaram paruppu and Paasi paruppu ) - 1/4 cup
4.Onion - 2 nos ( medium).
5.Red Chillies - 5 - 7 nos
6.Garlic Flakes - 3 nos
7.Asafoetida ( Hing) - 1/2 tsp
8.Curry leaves - as reqd finely chopped
9.Coriander Leaves - as reqd finely chopped
10.Oil and Salt - as reqd

Method:
1.Soak the Rice and Dhals for about 3 - 4 hrs.
2.Grind Coarsely the Rice and Dhals with Red Chillies,Curry leaves,1 Onion,Grated Coconut,Garlic Flakes.
3.Mix the Chopped coriander leaves,Hing,Chopped Onions,Salt with the Batter.
4.Make the Nice and Crispy Adai Dosai with Ghee or Oil.
5.Serve the Adai Dosa with Coconut Chutney.

[Note: You can also add the small diced coconut with the dosa batter,it will tastes good.]

This delicious Adai is going to be a part of:

Jihva- Break fast  guest hosted by Veggie platter of suma started by Indira of Mahanandi

Ugadi Celebrations

Happy Ugadi Wishes to all my Blogger Friends.

The New year festival (Ugadi) celebrated in Andhra Pradesh and Karnataka, Gudi padwa in Maharashtra. Ugadi festival comes in spring season, it is the first season Ugadi is the New Year and New Beginnings of all New Business on this Auspicious day. It is the season for mangoes and Sugarcanes, with these seasonal fruits we make "Ugadi Pachadi" with raw mangoes ,neem flowers and jaggery from sugar cane on this auspicious day. Ugadi Pachadi  is the combination of sweet , bitter and sour, it symbolises the true life. We get fresh mangoes from our field and my Mom makes tongue tinkling Mango Pickles in this season.

My mom use to begin the preparations a week ahead . On that day, we wake up early in the morning and take oil bathe, decorate our house with mango leaves ( Mavilai thoranam) and decorate the pooja room with jasmine flowers. She prepares the sweets a day before itself like Bobbatlu ( Opputtu) and Athirasam.

On Ugadi day, We use to fast in the morning after the prayer have our lunch with Ugadi Bhojanam ( Ugadi Feast). She cooks lot of recipes for our lunch Rice, White Pumpkin Sambar, Tomato rasam, yellow Pumpkin curry with beans,Pulihora,Udhu Vadai ( Methu Vadai), Aval Paal Payasam,Appalam and Mango Pickle.

Here, on yesterday we celebrated our Ugadi festival as in the same way. In the evening we have done our prayer after my hubby came from work. Our dinner with Ugadi Bhojanam Rice, Brinjal sambar, Tomato rasam, Potato fry,Masala Vadai, Rice n Moong dal Paal Payasam, Appalam . My hubby came early on yesterday,Once i finished all the cooking preparations we offered the food to the God and then had our dinner.

Brinjal /Egg Plant/Aubergine Curry

Ingredients:

1.Brinjals - 12 no's ( i used slim brinjal, not round one)
2.Sliced onions - 1/2
3.Chopped Garlic - 3 pods
4.Curry Leaves - few
5.Tamarind Pulp - 2 tbsp

6.Salt - to taste

7.Turmeric powder - 1 tsp

For Seasoning:


1.Canola Oil - 1 tbsp
2.Mustard seeds - 1 tsp
3.Cumin/Jeera Seeds - 1/2 tsp

To Roast and Grind to powder:

1.Sesame Seeds ( white or black) - 2 tsp
2.Peanuts - 1 tsp
3.Chana Dal - 1 tsp
4.Coriander Seeds - 1 tsp
5.Dry Red Chillies - 4 no's
6.Urad Dal - 1 tsp

Preparation:

1.Toast all the ingredients with 1/2 tsp of oil , leave it cool and grind to powder. Keep it aside.
2.Heat oil in the kadai or heavy bottom pan, season the items and add the curry leaves, Garlic and sliced onions. Saute for a while till turns translucent.
3.While sauting the onions cut the brinjals in length wise and add it to the onions.
4.Turn the brinjals gently have to stick with oil to all sides.Cook in medium fire and close the kadai with lid for 5 -10 mts turns half done.
5.Now add the turmeric powder,salt and ground powder, Stir it gently in medium flame or else it will burn at the bottom cos of powders.
6.Follow with tamarind pulp and add little bit of hot water to cook.
7.Close the kadai with lid and leave it to cook in medium flame. In between open the lid and turn the brinjals gently and add little bit oil around the edges.
8.After the gravy turns dark colour and oil came around the edges its done.
9.Now the Slurrping Brinjal Curry is ready to serve with plain rice and Rasam.
10.We enjoyed this delicious Brinjal curry with Rasam Rice for our Dinner.

Fried Meat Balls ( மட்டன் கோலா உருண்டை )

Before marriage, My mom use to make Kola urundai often on sundays with Chicken Biriyani, Mutton kola urundai, chicken gravy. This recipe is our family favourite, My mom starts to cooking on sundays from the morning itself for lunch. While cooking kola urundai , my mom call me to check the salt. After tasted one urundai i can't wait to taste the another one, like that i start to go up and down to taste. After marriage we came here and i dont know how to cook the kola urundai first.Then, i tried to cook after asking my mom. It came our right only after two times of flop in trying the recipe. My hubby likes the kola balls with rice and rasam, he don't like to eat too spicy foods. So, i use to reduce the spice amount in adding to the kola urundai. Now i cook kola urundai atleast once in a month on sundays or for our weekdays dinner.Here is the recipe for you.

Ingredients:

1.Minced lamb - 500 gms

2.Chopped onions - 1 big 

3.Chopped coriander leaves - few

4.Chopped curry leaves - few

5.Salt - to taste

6.Oil for deep frying

7.Turmeric powder - 1 tsp

8.Minced garlic - 5 pods

Grind to powder :

1.Red chillies - 6 no's ( it depends upon the hot)

2.Fennel seeds - 1 tsp

3.Cloves - 3

4.Cinnamon stick - 1"

5.Roasted chana dhal - 5 tbsp

6.poppy seeds - 2 tsp

Preparation:

1.Grind to fine powder the ingredients and keep it aside.

2. Clean the minced lamb and blend it roughly in the small jar with half of the chopped onions and garlic pods.

3.Now mix all the ingredients in the bowl except oil for deep frying.

4.Heat oil in the kadai, meanwhile make 2 small balls first to check the seasonings.

5.Deep fry the kheema balls in medium fire, it will takes time to cook inside. After started to change golden brown take out from the hot oil.

6.Now check the taste and add according to your preferences. If it starts to spread in the oil means add little bit of roasted chana dhal powder to the mixture and make it stiff.

7.Deep fry the other kheema balls like the same.

8.Leave the kola urundai in the kitchen towel.

9.Now the delicious kola urundai is ready to serve. I like this kola urundai with rice and rasam.

Note :

1.Kola urundai mixture should be stiff, don't grind the onions to paste it will start to leave water. Just grind the onions roughly.

2.Put the fire in medium, becoz if it is too hot the balls turn to brown immediately without cooking inside.

Lamb Fry ( மட்டன் வறுவல் )

Ingredients:


1.Cooked Lamb pieces from lamb kuruma
2.Sliced onions - 1 big
3.Sliced Tomatoes - 1 big
4.Sliced Garlic - 8 pods
5.Black Pepper powder - 3 tsp
6.Oil - 2 tbsp
7.Salt - few to cook onions and tomatoes
8.Coriander leaves - few

Preparation:

1.Heat oil in the frying pan, saute the Garlic to golden brown and onions to translucent.
2.Then add the tomatoes and salt, Close the pan with lid to cook.
3.Now add the black pepper powder stir it well. Then add the cooked lamb pieces from kuruma to the frying pan.
4.Put the fire in medium and turn it well and leave it to cook turns gravy.( the oil should separate around the edges)
5.After the gravy turns dark colour sprinkle the coriander leaves on top.
6.Transfer to the serving dish and Enjoy the Lamb fry with Rasam Rice, Plain rice or with Biriyani.
7.Yesterday was a Lamb Special in our house, We enjoyed the tasty and delicious yummy Lamb Biriyani with Lamb Fry.

Lamb Kuruma ( மட்டன் குழம்பு - 2)

Ingredients :

1.Mutton - 500 gms

2.Sliced onions - 1 big

3.Sliced tomatoes - 1 big

4.Canola oil - 2 tbsp

5.Whole spices - ( cinnamon stick - 1 small pieces, cloves - 2,cardamom pods - 1)

6.Salt - to taste

7.Curry leaves - few
8.Coriander leaves - few


To roast and grind:


1.Oil - 2 tsp
2.Whole spices - (cinnamon - small piece, cloves - 3, cardamom pods - 3)
3.Kus kus (Poppy seeds) - 1 tbsp
4.Fennel seeds - 2 tsp
5.Cashew nuts - 8 pcs (optional)
6.Sliced onions - 1/2 cup ( preferably sambar onions)
7.Coriander powder - 1 tbsp
8.Garam masala powder - 2 tsp
9.Turmeric powder - 2 tsp
10.Grated coconut - 5 tbsp
11.Green chillies - 3 no's
12.Ginger - 2 "
13.Garlic pods - 4 


Preparation:


1.First roast the ingredients to grind in the pressure pan and grind it to a fine paste ( grind like sandal paste gives good taste to the kuruma).
2.Heat oil in the same pressure pan and season the whole spices to get nice aroma.
3.Then add the curry leaves and onions till translucent. Now add the sliced tomatoes with salt, close the pan with lid to cook the tomatoes.
4.After the oil comes on the top, add the cleaned mutton pieces stir it well.
5.Then add the grounded paste to the pan and turn it well till the masala coated to the mutton pieces.
6.Pour 3 cups of hot water to cook and close the lid without putting weight.
7.Turn the fire to medium and leave it to cook for 30 mts. The raw smell of masala should goes off and mutton pieces cooked to tender.( the oil should separate on the top )
8.After 30 mts, Sprinkle the coriander leaves on top and close the lid.
9.Now you can transfer the lamb kuruma to serving bowl.Enjoy the Yummy creamy Lamb Kuruma with plain rice, roti, poori or with Lamb biryani.
10.We enjoyed the Lamb Kuruma with Lamb Biryani and Lamb Fry.

Sandhagai/Idiyappam/ String Hoppers/Rice noodles

Ingredients:

1.Rice flour - 2 cups
2.Salt - to taste
3.Oil - 1 tbsp
4.Sufficient amount of hot water to cook rice flour.

Preparation:

1.Heat the hot water in the pot, add salt and oil.
2.Leave it to boil and then put the fire in medium add the rice flour to the hot water.
3.Immediately stir the rice flour with the spatula, if the water is running out means add little bit of hot water. 4.After the rice flour turns soft and  to right texture, turn off the fire and close the pot with the lid . Leave it to cool.
5.Grease the sandhagai mould with oil and fill the mould with the cooked rice flour mixture. Press it in the Idli plates .
6.Steam the sandhagai for 5 minutes in the idli pot and then put it in the separate dish.
7.Serve hot the sandhagai with sweet coconut milk or can also make lemon and tomato sandhagai. We had Aappam and sandhagai with coconut milk for our today's breakfast.

Kovai Brinjal Tomato Chutney

Ingredients:
1.Brinjals - 5 nos
2.Tomatoes - 3 nos
3.Green / Red Chillies - 3 nos
4.Curry Leaves - few
5.Garlic Pods - 3 nos
6.Small Onions - 1/2 cup
7.Oil - 1 tbsp
8.Salt - to taste

Method:
1.Heat the oil in a pan and season the mustard seeds ,Curry Leaves.
2.Add the chopped onions,chillies and saute it well.
3.Now add the Garlic pods,Brinjals,Tomatoes,Salt and saute it for 5 minutes.
4.Saute it for 5 to 10 minutesand close the lid cook for 3 whistles.
5.After the whistles opn the lid and smash the chutney with paruppu mathu or smash it with the back side of the Karandi or spoon.
6.Serve this Kathrikkai Thakali Chutney for Hot Idlis.

Arisium Paruppum Saadham ( Dhal and Rice)

Ingredients:1.Ponni Rice - 1 cup
2.Tuvar Dhal - 3/4 cup
3.Onion - 1 ( big)
4.Green chillies - 3 nos
5.Garlic bulbs - 4 nos
6.Ginger ( sliced) - 1 tbsp
7.Turmeric powder - 1/2 tsp
8.Tomato - 2 nos
9.Salt - for taste
10.Oil - as reqd

For Seasoning :

1.Cinnamon sticks - 2 nos
2.Cloves - 4 nos
3.Cardomom - 3 nos
4.Jeera - 1 tsp

Method:

1.Heat the oil in the pan and seasoned all the items under seasoning.
2.Then add the sliced onions,chopped ginger,garlic, green chillies and tomatoes into the pan and saute it well till the raw smell goes off.
3.Then add the 3 cups of water in the pan.
4.Add the turmeric powder and salt.
5.Leave the mixture till the 1st boil comes,then add the rice and dhal.
6.Mix it well evenly and close it with lid for 3 whistles.
7.After the 3 whistles,Open the pan and turn the rice mixture.
8.Serve the arisium paruppum saadham with pickles or with curries.

[Note: 1.With this sadham(rice),can also add the potatoes,carrots.
2.You can also add the chilly powder on behalf of green chilly.]

Kovai Aappam ( கோவை ஆப்பம் )

Ingredients :

1.Raw Rice - 2 cups

2.Grated Coconut - 1 cup

3.Urud dhal - 3 tbsp

4.Fenugreek seeds - 1 tbsp

5.Cooked rice - 1/2 cup

6.Baking soda - 1 tsp

7.Salt - to taste

8.Oil - as reqd



Method :

1.Soak the rice ,urud dhal and fenugreek seeds together for about 4 - 5 hours.

2.Grind to thick and Smooth Paste with Grated coconut.

3.Add the salt and baking powder into the batter and keep aside the batter to ferment for the overnight.(for 10 hours)

4.On the next day,blend the batter well.

5.Heat the appam kadai,pour the batter in the centre of the kadai.

6.Lift the pan from the stove and tilt it in circular wise ( centre portion of the Aappam should be in thick).

7.Cover the Aappam kadai with the Lid and Cook it in low flame.

8.Steam the Aappam on one side only,dont flip it to other side to cook.

9.Serve the Aappam with Sweetened Coconut Milk or with Coconut chutney.



[Note: The Consistency for the Aappam batter should be too watery,(not like for the idli batter).]