Ela Ada

 Ingredients

Rice flour - 2 cups

Grated Coconut - 1 cup

Jaggery - 1 cup

Cardamom - 1/4 tsp

Water - as required

Salt - a pinch

Banana Leaves few pieces

Method of preparation

Boil water with salt .Take roasted flour in a bowl and pour boiled water in it and stir continuously. Mix the dough with a spoon coz at this time its too hot to touch. After some time knead the dough with hand and make a very soft dough like idiyappam.

Put Jaggerry in water and boil till it dissolves completely. Then fliter it to remove the dirt and sand in it. Then boil again and put coconut gratings, a pinch of salt, cardamom powder, and mix well. Make thick syrup and remove from fire.

Now take a small banana leaf , clean it and make it dry. Place the dough, press and spread out on the leaf. Dip fingers in water to avoid sticking. Make it thin; thin ada’s are more soft and tasty.

To this add the coconut jaggery mix in one portion and fold with the other. Press it well.

Can use steamer or Pan

To a frying pan put the ada’s and cover it with a lid.

Cook in simmer for 5 minutes. If using a steamer, steam it for 10 minutes.

Remove the leaf and serve.

Aval Uppuma

Ingredients

Rice flakes (Aval) - 2 cups
Grated coconut – a handful
Green chillies – 3 nos slit
Ginger - 1" piece
Curry leaves - 1 sprig
Black gram (Uzhunnu) - 1/2 tsp
Mustard seeds
Onion - 1 nos
Oil
Salt
Water

Method of Preparation

Put rice flakes (aval) in water and take immediately and squeeze it and dry.

In a pan pour oil and splutter mustard seeds, then put urad dhal when it turns brown add green chillies, red chillies , oinion, ginger , curry leaves and salt. Saute it well. To this add aval and mix it well. Put coconut gratings to this and mix well.

Sauté it and make it dry.

Ari Pathiri

Ingredients

Rice flour - 250 gm

Water - 200 ml

Oil - 1 tsp

Salt - As reqd



Method Of Preparation

Sieve flour.
Boil water and add 1 tsp of Oil and salt.

When boil add rice flour. Stir well to get a smooth dough.


Roll into small balls; flatten them using a presser.


Cook in an iron pan.



Serve hot with a chicken Curry.

Upma

Ingredients

• 1 cup Rava / Sooji (Semolina)

• 1 inch Ginger chopped

• 1 chopped Onion

• 3 Green Chillies slit

• 1 Carrot chopped

• 1 tsp Urad Daal

• 1 tsp Mustard Seeds

• 1/2 tsp Turmeric Powder

• One handful of Grated Coconut

• Chili powder to taste (optional)

• Few curry leaves

• 2 tblsp Oil

• Salt to taste

Method Of Preparation


• Fry rava till light brown color and set aside.

• Heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.

• Add few Urad dhal (Uzhunnu) and curry leaves

• Add onion, ginger and green chilies. Saute for some time.

• Add all the vegetables, and sauté then add turmeric & chili powder, and salt to taste.

• Now add 1 ½ cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.

• Put the coconut gratings and In this sage u can check the salt and add if necessary.

• Add the fried rava to it. Stirring constantly till it becomes little thick.

• Take off from the heat . Garnish with Curry leaves…

Upma ready…..

POORI

(makes 7-9)
Ingredients
1½ cup whole wheat flour
½ tsp salt
¾ cup warm water
2½ vegetable oil, plus extra for oiling

Method Of Preparation
· Sieve the flour and place it in a large bowl, add salt, stir well.
· Make a well in the center and gradually pour in the water, mixing well with your fingers to for a dough, adding more water if necessary.
· Turn the dough out onto a floured counter and knead until it is smooth and elastic. Let stand in a warm place for 15 minutes.
· Divide the dough into 7-9 equal-size portions and with lightly oiled hands pat each into a smooth ball. On a lightly oiled counter, roll out each ball to for a thin circle.
Heat the vegetable oil in a deep skillet. Deep-fry the circles in batches for 5-8 minutes, turning once, until golden in color.

Remove the pooris from the skillet and drain. Serve hot.

Aloo Paratha

Ingredients

Chappathi 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 of Preparation

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.

Appam

Ingredients

raw rice soaked for 4-5 hours- 2 cup

coconut shavings- 4 cups

cooked rice 1 cup

a pinch of yeast granules dissolved in some coconut water or little hot water

salt and sugar to taste

Method Of Preparation
Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Do not add too much water. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours. Heat a small non-stick wok. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the wok.

Banana Dosa

Ingredients
all-purpose flour (maida)- 250g
bananas- 4 mashed
egg- 1
sugar -75g
cardamom powder 2g
baking powder 1/4 tsp
milk- 1 1/2 glass
oil- 50g

Method of Preparation

Beat the egg well and to this, add sugar, milk and mashed bananas. These ingredients can also be mixed in a blender.

To the all-purpose flour, add the above banana mixture and mix well to form dosa batter. Now add cardamom powder and baking powder to the batter and mix well.
Heat a flat pan and make thin dosas. Fry on both sides until golden brown in color with little oil.

Serve hot with any juice.