Idli, Uddina Vada, Chutney and Sambar | Ulthuparppu Vade

 I had made for breakfast Idli, Uddina Vada, Chutney and Sambar

  photo udhinavada_zps54d311c8.jpg
 photo Udhinvada_zpsf5a165c6.jpg




Ingredients for Idli


  1. 1 Cup Idli Rava
  2. 3/4 Cup Urad Dal
  3. Pinch of Baking powder (Optional)
  4. Salt to taste

Method for Idli
  1. Soak urad dal for 5 hours before grinding the urad dal. Soak idli rava in the warm water
  2. Grind the Uraddal into a smooth batter and mix well with the idli rava
  3. Add salt, baking powder and allow to ferment for 8 to 10 hours
  4. Take a idli stand with idli plates, grease the oil Pour idli batter
  5. Place it in the pressure cooker without weight valve and steam cook for10 minutes
U4 photo Ulunduvade_zps4367fd82.jpg



Ingredients for Uddina Vada


  • 1 cup Urad dal
  • Crushed black pepper - 10 count
  • Crushed Coconut - 2 tbsp
  • Curry Leaves - few
  • Salt to taste
  • Oil for deep fry

Method for Uddina Vada
  1. Soak urad dal and moong dal for 6 to 8 hours. Drain water.Grind into a smooth paste using little water.
  2. Mix pepper, salt, coconut pieces and curry leaves
  3. Heat oil in a pan
  4. Take a plastic sheet and grease with water. Make a small ball and press it on the plastic sheet , Make a small hole in the center or apply water to your palm take a little portion of batter and make it round shape in the center make a hole and slowly drop it into the hot oil

  5. Deep fry till golden in the medium flame

Coconut Chutney
Ingredients
  • 1 cup coconut
  • 3 tsp Chana dal
  • 4 to 5 Green chillies
  • Coriander leaves
  • 1 tsp tamarind paste
  • Salt to taste
  • Water
For Seasoning
  1. Oil - 1 tsp
  2. Mustard seeds - 1/2 tsp
  3. Asafoetida / Hing a pinch
  4. Urad dal - 1 tsp
Method
  1. Fry chana dal and chillies
  2. Grind them along with above ingredients using enough water
  3. Heat oil add mustard seeds allow to splutter
  4. Add hing, urad dal stirfry
  5. Add into the chutney
Sambar
Ingredients
  1. Any vegetables
  2. Coconut - 1/4 cup
  3. Sambar powder - 2 tsp
  4. Salt to taste
  5. Jaggery - 1/2 tsp
  6. Tamarind paste - 1 tsp
For seasoning
  1. Oil - 1 tsp
  2. Mustard seeds - 1 tsp
  3. Curry leaves - 1 stalk
  4. Red chillies - 2
  5. Asafoetida / Hing a pinch
Method
  • Grind the coconut and sambar powder using a bit of water
  • Cook vegetables in the pressure pan
  • Add grinded paste into the pan and add vegetables
  • Add salt, tamarind paste and jaggery boil
  • Heat oil in a pan add mustard allow to splutter
  • Add hing, chillies, curry leaves fry them
  • Add into sambar
Ready to eat idli vada sambar

IdliVada2 photo Uidlivada_zps38618fee.jpg

IdliVada1 photo Udinidlivada_zps6911af97.jpg

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Appu (Khajaya)

Saturday we had vishnu deepam (Anne pandgai) I have made Appu(Khajaya)

Ingredients

  • 1 Cup Rice
  • 1/4 Cup Grated Coconut
  • 2 Cup Jaggery
  • Cardamom powder - 1/2 tsp
  • Water
  • Oil for deep fry


Method


  1. Wash and soak the rice for 3 to 4 hours
  2. Grind the rice, coconut and jaggery using a bit of water
  3. Add cardamom powder mix well
  4. Heat Oil in a Wok.
  5. Add a spoon of batter to the Wok and deep fry

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Green Gram and Pomegranate Salad | Pairu and Dalambri Kosambri

  photo DSC06435_wm_zps7e32e781.jpg




Ingredients
  • Green gram whole - 1 cup
  • Pomegranate - 1/2 cup
  • Coconut - 5 to 6 tsp
  • Lemon juice - 1 tsp
  • Salt to taste
  • Coriander leaves - 1 tsp
  • Green chillies - 2 to 3
  • Mustard seeds - 1/2 tsp
  • Bengal gram / Chana dal - 1/2 tsp
  • Hing / Asafoetida a pinch
  • Oil - 1 tsp
Method

  • Wash and Soak for 12hours then drain the water and tie it in cotton cloth for 1 or 2 days allow to sprouts
  • Add pomegranate into the sprouted green gram
  • Add Coconut, salt, lemon juice
  • Take a pan heat oil add mustard seeds, chanadal, chillies, hing fry them pour into the salad
  • Garnish coriander mix well and serve
 photo DSC06439_wm_zps159edbb0.jpg

| Copyright © Malas - Kitchen 2007 | | All rights reserved

Shavige Paysam


HAPPY DEEPAVALI TO EVERY ONE


Ingredients for Paysam
  • Semiya / Shavige - 1 cup
  • Sugar - 3/4 cup
  • Milk - 1 & 1/2 cup
  • Kesar / Kesari a pinch
  • Cashews & Raisins - 1 tsp each
  • Cardamom powder - 1/2 tsp
  • Ghee - 1 tsp

Method
  • Heat ghee in the pan fry semiya till light golden color
  • Add milk in to semiya boil till soft in the low flame
  • Add sugar bring to boil till sugar dilute
  • Add kesar and cardamom powder mix well. switch off the hob
  • Heat ghee in the pan fry cashews and raisins pour it into the paysam
  • Serve hot

| Copyright © Malas - Kitchen 2007 | | All rights reserved

KadalaParapu Paysam and Pytamparapu Kosambari

Today's Special
Ingredients for Pytamparapu Kosambari
  • Pytamparapu / Moong dal - 1 cup
  • Coconut - 1/4 cup
  • Salt to taste
  • Lemon juice - 1 tsp
  • Asafoetida / Hing - 1/2 tsp
  • Chana dal - 1 tsp
  • Green chillies - 2 to 3
  • Coriander leaves - 1 tsp
  • Oil - 2 tsp
Method
  • Wash and soak moong dal for 1 or 2 hrs. Drained
  • Add coconut, salt and lemon juice
  • Heat oil in a pan add mustard seeds allow to splutter
  • Add chana dal, hing, chillies fry them and add it into the moong dal mixture
  • Add coriander
  • Mix them all and serve

Ingredients for KadalParapu Paysam
  • Kadalparapu / Chana dal / Bengal gram - 50 grm
  • Jaggery - 1 cup
  • Coconut - 1 cup
  • Cardamom powder - 1 tsp
  • Cashews and Raisins - 1 tsp each
  • Ghee - 1 tsp
Method
  • Wash the dal add 1 cup water and place it into the pressure cooker till done
  • Take a pan add jaggery and coconut
  • Add dal into the pan and boil for few mins
  • Add cardamom powder mix well
  • Heat ghee inthe other pan fry cashews and raisins, pour into the paysam
  • Serve hot
| Copyright © Malas - Kitchen 2007 | | All rights reserved

Pudina Ambode And Gasagase Payasam

Gasagase - poppy seeds / khus khus
Ambode - Masala vada


 photo Gasgasepayasaambode2_zpsb3b0ef4e.jpg

 photo Gasgasepayasaambode3_zps9bfd6798.jpg


Ingredients for Pudina Ambode

  • Pudina / Mint leaves - 1/2 cup
  • Bengal Gram / Chana Dal (Lentils) - 1 cup
  • Coconut - 1 cup
  • Green chillies - 3 to 4
  • Coriander leaves - 1/2 cup
  • Salt to taste
  • Oil for deep fry


Method


  • Wash and soak the chana dal for 1 or 2 hrs. Drained
  • Grind the above ingredients except oil and soaked chana dal make a ruff paste using a bit of water
  • Make a small ball of the mixture and flatten them on the plastic sheet.
  • Heat oil in a pan and fry ambodes till golden in the medium flame.


 photo Gasgasepayasaambode4_zps197d7ce2.jpg


Ingredients for Gasagase Paysam

  • Gasagase / Poppy seeds - 50 grms
  • Rice - 3 tsp
  • Water - 1 or 2 cup
  • Coconut - 1 cup
  • Jaggery - 2 cups
  • Cardamom powder - 1 tsp


Method
  • Make a fine powder of gasagase and rice
  • Take a pan add water and powder mix well keep aside 10 to 15 mins
  • Add coconut in to the water and grind them smoothly
  • Heat jaggery into the pan and add gasagase paste bring to boil
  • If it is thick add water, whenever you want boil for few minutes
  • Add cardamom powder mix well and serve
 photo Gasgasepaysaambode1_zpsd803fc68.jpg

| Copyright © Malas - Kitchen 2007 | | All rights reserved

HAPPY DIWALI

I am back from a Long Vacation..

I will be starting to post some more delicious recipes.....




Coming Soon......





Wish You And Your Family a Very Happy & Prosperous Diwali