Kadubu Idli is a
Karnataka / Mangalore style of Idli with the main difference in shape and usage
of ghee instead of oil. The shape looks very attractive and the ghee smell very
tempting. Ground nut chutney combination is very tasty.
Athirasam
is a traditional Tamil recipe. But not many make it puffy as it should be. I
learn the method to make it puffy from my Sithi (mother’s sister). The trick is
to ensure that the rice powder is coarse and the syrup consistency. This sweet
is old but gold not only in color also in taste.
Recipe Cuisine : Indian | Recipe Category: Dessert
Preparation Time: 45 mins | Cooking Time: 20 mins | Yields : 40
Ingredients:
Raw Rice
3/4 kg
Jaggery
1/2 kg
Cardamom
10
Oil
For Deep Fry
Procedure:
Flour Preparation Procedure:
1.
Wash and soak the rice for 3-4 hours. You should soak it for atleast 3 hrs.
2.
Then drain the water completely and spread over the cotton cloth till it
becomes dry. It will take 20-30 mins approximately. Please ensure that there is
little bit moisture even though it has to look dry.
3.
Grind them into batch wise using the mixer grinder. You should not grind into a
fine powder.
4.
Sieve the ground flour using the coarse siever (rava sallladai). So that some
un- ground rice particles gets deposited at the top of the siever. Keep this in
a separate plate.
5.
Do this 4 the step for the remaining rice. Again do this for the un-ground rice
particles.
6.
Close the flour with paper and use the whole flour immediately for adthirasam.
Because you can’t use this later because as this flour contains moisture.
Jaggery Preparation Procedure:
1.
Grate the jaggery or powder the jaggery using the hammer.
2.
Mix 1 cups of water with jaggery and bring into boil. When the jaggery dissolves completely, then
switch off the flame.
3.
Strain the jaggery syrup with steel filter to remove the impurities.
4.
Again boil the jaggery till it reaches soft ball consistency. Take water in a
small wide bowl. Put 1 tesp of syrup into it. If it does not dissolve into the
water and you are able to make soft ball then this is the correct stage. Now
switch off the flame immediately.
5.
Grind the cardamom into fine powder. Now put the powdered cardamom into the
jaggery syrup and mix them well.
Athirasam Batter
Making Procedure:
1.
Now take the rice flour in a wide bowl, add the jaggery syrup little by little.
2.
Mix them well with strong handle ladle.
3.
Now the batter looks like a bonda batter. Don’t worry about its consistency.
4.
Close the lid and let it rest for 2 days at room temperature. (at least minimum
one day)
5.
After two days, knead the dough with your hands. Now it should become thick dough
like chapathi dough.
How to make Athirasam?
1.
Heat the oil in a pan for deep frying
the athirasams.
2.
Divide the dough into lemon size balls. Grease the thick plastic sheet or banana
leaf with oil. Place the dough on the greased sheet and press with your fingers
into a 2mm thickness circles. Put hole at its center.
3.
You can make 3-4 pieces like this and take each circle with your hand (just
trun over the sheet over your fingers) and flip it into hot oil. The oil
temperature should not be too hot but should be in medium hot.
4.
Put 3-4 adhirasams at a time. (depends on your oil and pan). If it is cooked
one side then turn over it to other side. Cook till they turn into golden
color.
5.
Take it out from the oil and strain the oil completely. Then place it on the
tissue paper so that it absorbs the excess oil.
6.
Allow it to cool down completely and store them in a air tight container.
Note:
1.You can have the athirasams even till 10 days if
stored in room temperature.
2.
Instead of preparing the complete athirsam and storing it for later use, you
can alternatively store the dough in fridge and use it in batches. Please note
that you should ensure that the dough comes to room temperature before fry.
Pumpkin
Fry is a light-sweet side-dish which goes very well with Kara Kuzhambu or
Vathakkuzhambu. I have already posted a Pumpkin Kuzhambu Recipe. The Main
difference is the natural sweetness in Pumpkin Fry which gets lost in the Kuzhambu
Recipe.
Mostly
for preparing kozhukattais rice flour is used. But in Kongu Region (Coimbatore
and surrounding region) rice is soaked and made into a idli type batter and
used.This kozhukattai is more tastier
than rice flour kozhukattai.
It’s
not only a very good snack but also can be served for breakfast or dinner with
coconut chutney.
Recipe Cuisine : South Indian | Recipe
Category : Breakfast / Snacks
Preparation Time: 20 mins
| Cooking Time: 15 mins | Yields : 12
Ingredients:
Parboiled Rice
1 cup
Coconut
¼ cup
Onion (optional)
¼ cup
Salt
As required
To Temper:
Coconut Oil or Cooking Oil
2 tbsp
Mustard Seeds
½ tesp
Urad Dal
½ tsp
Channa dal / kadalai paruppu
1 tbsp
Curry leaves
A spring
Green Chilli
2
Procedure:
1.
Wash the green chillies and cut them into small pieces. Keep it aside.
2.
Peel the skin of the onion and wash it. Cut the onion into small pieces.
3.
Wash and soak the rice for 2 hours. Then grind the rice into coarse paste with
little water using the mixer grinder.
4.
Now add the coconut and salt, grind them
into a paste. (not too fine but 90% is enough)
5.
Heat the oil in a heavy bottom pan or non stick pan, add mustard seeds and wait
for popping.
6.
Then add urad dal, channa dal, green chillies and curry leaves. Saute for a
minute.
7.
Next add the chopped onion and sauté till they become translucent.
8.
Now add the ground batter and mix them with the ladle. Stir it continuously
till the water gets absorbed completely and the mixture becomes soft pliable
dough. Switch off the flame and allow it to cool down.
9.
Heat the steamer with water (idli pot). Meanwhile, divide the dough into lemon
size balls. Press each balls between your palm and fingers. Now you should get
the finger impression on the balls.
10.
Steam cook the kozhukattai for 15-17 mins or till they turn into glassy.
Yummy and healthy kozhukattai is ready to
serve. Serve with coconut chutney.
Everybody
knows red rice is much better than white rice as it has more minerals and
vitamins. Since most people do not like to eat red rice with sambar or rasam.
The red rice dosa is a alternative way to make them have it.
Recipe Cuisine : Indian | Recipe
Category : Breakfast
Preparation Time: 15 mins | Cooking Time: 15 mins | Yields : 10 Dosai
Ingredients:
Raw Red Rice
1 cup
Barboiled Red Rice
1 cup
Urad Dal
¼ cup
Red Rice Flakes
¼ cup
Salt
As required
Oil
To make dosai
Procedure:
1.
Mix both the rices, urad dal and rice flakes together. Wash and soak them for 3
hrs.
2.
Grind them with mixer grinder into a smooth paste with water. Add water little
by little only.
3.
Transfer the batter into a bowl and add salt. Mix them well and keep it aside
for fermentation. It will take 6-9 hrs
for fermentation.
4.
After it gets fermented, mix the batter with the ladle. Suppose the batter is
too thick, you can add water and mix them well.
5.
Heat the dosa tawa and pour one ladle full of batter at its center. Now use the
backside of the ladle and spread the batter into a thin circular shape.
6.
Pour few drops of oil along the sides of
the dosai. Turn over once it reaches golden color. Then remove from the pan
once it reaches golden on both sides.
Raw coriander chutney goes well with
this red rice dosai.
Raw
Coriander chutney is very easy to prepare chutney, but it has very bright color
and rich aroma. The taste is also very good and different. This is a must try
chutney variety according to me.
Recipe Cuisine : Indian | Recipe
Category: Chutney
Preparation Time: 2
mins | Cooking Time: 2 mins | Serves : 2
Ingredients:
Coriander Leaves
½ bunch
Garlic Pods
3
Green Chilli
2
Coconut
3 tbsp
Salt
As required
Procedure:
1.
Wash and chop the coriander leaves into small pieces with its stem.
2.
Wash the green chilies and keep it aside
3.
Remove the skin of the garlic pods.
4.
Now mix the chopped coriander leaves, green chillies, garlic pods, grated
coconut and salt together. Grind them into a fine paste using little water in a
mixie.
