Onion Tomato Uthappam

Ingredients :

1. Dosa Batter prepared -  1 bowl enough to make 6 dosas.
2. Onion - 2 No chopped to very tiny pieces
3. Tomato - 1 no chopped to very thin piece
4. Green Chilly - 1 No chopped
5. Ginger Chopped-  1 tsp
6. Curry Leaves chopped- few
7. Asafoetida
8. Oil as required
9. Salt as required.

How to Cook.

1. Mix the chopped onion,tomato,ginger,greenchilly,curry leaves and salt,keep this aside.
2. Mix little salt , asafoetida with the dosa batter and keep this aside.
3. Get the dosa thatte / iron griddle  ,oil, Tissue paper  ready for cooking dosa. 
4. When the dosa thatte is hot ,wipe the dosa thatte with oil using a tissue paper. ( You can also use a cloth piece or Onion for wiping the dosa thatte ) .
5. Pour the dosa batter on the dosa thatte.
6. Make concentric circles on the batter with the spatula. 
7. Spread the chopped onion tomato mixture over it.
8. Apply oil over the dosa
9. Cover the dosa with the top of a pan , and cook dosa in low flame for a minute.
10. When the dosa is cooked, pass the spatula around the edges of the dosa to ensure dosa dont stick to the pan.
11. When  cooked , flip the dosa to the other side and again  cover with a pan and cook for 1 minute or less.
12. Now cook for few seconds on high flame.
13. When both sides are cooked, take the dosa from the dosa thatte.
14. Serve hot with chutneys. 

Masala Dosa

Please go through the following post in my blog 

For the Dosa /Idly Batter

http://maluzculinary.blogspot.in/2011/02/idly-dosa-batter.html

For the preparation of Dosa

http://maluzculinary.blogspot.in/2011/03/dosa.html

Ingredients

1. Potatoes- 3 medium sized
2. Onion - 1 No
3. Green Chilly- 2 No
4. Mustard Seeds - 1/4 tsp
5. Turmeric Powder- 1/4 tsp
6. Oil - 1 tbsp
7. Salt as required
8. Curry Leaves .

How to Cook

1. Peel off the potatoes and cut into cubes and set aside.
2. Put the potatoes with enough water in cooker and pressure cook the potatoes for 5 whistles.
3. Wait until the pressure is released from the cooker and open the cooker , Strain the water out.Mash the cooked potatoes well.
4. In a Pan  , pour oil  and when hot , splutter mustard seeds.
5. Add Onion , green chilly , curry leaves and saute till the onions are translucent.
6. Add the cooked potatoes into the mixture along with turmeric powder , required amount of salt and mix it well with the onions. Mash the potatoes again.
7. Add 1/4 cup water and mix it well. Cook for 3 minutes till the gravy becomes thick
8. Garnish with curry leaves and serve hot with puri.

How to prepare masala dosa 

1. Pour the dosa batter to the pan and brush through ghee over the dosa.
2. Close with a vessel and cook for 2 minutes.
3. Add the prepared potato gravy and chutney of your choice.
4. Again close with a vessel and cook for few seconds.
5. Slightly fold the dosa.
6. Serve Hot.

Kaya Koorkha Aviyal( Raw Plantain Chinese potato aviyal )

Ingredients :

1. Kaya cut lengthwise ( Banana/ Raw plantain) - 1.5   Cup
2. Koorkha cut lengthwise( Chinese potato )  - 1 .5  Cup
3. Turmeric powder- 1/2 tsp
4. Chilly Powder- 1 tsp
5. Green Chilly - 1
6. Tamarind - small  goose berry sized.
7. Curry leaves as required
8. Onion Shallots- 4 nos
9. Coconut grated- 1 cup
10. Jeera- a pinch
11. Salt as required
12. Oil- 1 tbsp

Cleaning the Banana and Chinese potato ( Koorkha )

1. Before  you cut the banana , peel off the skin of the bananas.
2. Cut into 3 halfs and cut to  lengthwise pieces. 
3. Soak in water for 15 minutes.
4. Wash the chinese potato well in salt water  to move the dirt over it.
5. Soak inwater for 15 minutes.
6. Again wash it many times and peel off the skin..
7. Cut into small lengthwise pieces .
8. Keep the cleaned banana pieces and korrkha pieces aside.

How to Cook

1. Soak the tamarind in 1/4 cup water  . Keep this aside.
2. Add little water, green chilly ,koorkha , turmeric powder and salt into a pan , close the pan , cook till the koorkha gets cooked./ (Cook the koorkha in cooker in 1/2 cup water to 2 whistles.)
3. After koorkha gets cooked , add banana pieces,curry leaves ,chilly powder, very less water if required, close the pan and cook for sometime.(Make sure the vegetables should get cooked very well)
4. Squeeze the tamarind and add the tamarind water to the cooked curry .
5. In a mixie grind the coconut , onion shallots and jeera with 1/2 cup water to a very fine paste form.
6. Add the grinded paste to the curry, add water if required.
7. This aviyal requires more gravy.
8. When the gravy come to boil , pour oil , more curryleaves.
9. Serve hot with rice.!!!

Prawns Biriyani

Ingredients:

1. Prawns - 1 1/2 Cups
2. Onion- 3 No
3. Basmati Rice- 2 Cup
4. Onion - 2 No for frying.
5. Tomato- 2 No
6. Mint + Coriander Leaves chopped- 1/2 Cup
7. Coriander Powder - 1 tsp
8. Turmeric Powder- 1/4 tsp
9. Garam Masala-1 tsp
10. Green Chilly - 1 No
11. Cloves- 6 No
12. Cardamon- 4No
13. Bayleaves
14. Cashewnut Paste- 2tbsp
15. Cashewnut and raisins - 1/s cup
16. Salt
17. Oil
18. Ghee- 3 tbsp

Marinade:

1. Chilly Powder- 1 tbsp
2. Turmeric Powder-1/2 tsp
3. Salt to Taste

How to Cook:

1. Marinate the prawns with the ingredients and keep aside for 1 hour.
2. Cook the prawns .Stir fry the prawns for sometime till it gets cooked.
3. Wash the rice well and soak in water for half and hour.
4. After half an hour, drain out the water , keep the rice aside.
5. Soak the cashewnuts in 1/4 cup water and make a paste of it.
6. Add oil to the pan, add cloves , cardamon , bayleaves , saute for 1 minute.
7. Add onions and  saute the onion  till it turn golden brown.
8. Grind the coriander leaves, mint leaves, cashewnuts ,greenchilly, garam masala , coriander powder,tomatoes, turmeric powder  to a finepaste and add to the sauted onions.Cook for 5   to 7 minutes.
9. Add the rice to the onions and Saute for 3-4 minutes taking care not to burn the rice kernels.
10. Add the cooked prawns and mix it well.
11. Add 4 cups of water , 1 tsp lemon ,salt and bring to boil.
12. Close the pan and cook for sometime.
13. Check in between  whether the rice  is cooked.Cook for minimum 20 to 25 minutes.
14. Add ghee to the pan and fry the raisins and cashewnuts.
15. Add oil to the pan ad fry the onions.
16. Garnish the cooked rice with fried onions, cashew and raisins.

Ammas Kerala Chicken Curry (Naadan Chicken Curry)

Ingredients :

1. Medium Sized  Chicken  Cleaned  - 1 Kg
2. Chopped Onion - 1 Kg
3. Onion Shallots- 10 No
4. Ginger- Garlic Paste - 2 tsp
5. Chilly Powder- 1 tsp
6. Coriander Powder- 2 tsp
7. Garam Masala - 1  tsp
8. Turmeric Powder- 1/2 tsp
9. Green Chilly - 2 No
10. Oil - as needed
11. Salt - as needed
12. Curry Leaves-few

How to Cook:

1. Heat oil in a non-stick kadai. Saute the onions till golden brown in colour. 
2. Grind the onion shallots.
3. Add the grinded onion shallots, ginger garlic paste. .
4. When it gets cooked add Chilly Powder, Coriander Powder, Garam Masala , Green chilly and saute well till the nice odour of the masalas come (The gravy will look brownish in color) 
5. Add cleaned chicken pieces into the masala. Add salt , turmeric powder and mix well till the chicken pieces gets a good coating of all the masalas .
6. Add water as required ( it should just cover the chicken pieces.) and bring to boil.
7. Close the Kadai, cook for 25 minutes (Make sure you saute the chicken pieces in between as required)
8. When the chicken is cooked (chicken will be soft by that time ) add curry leaves.

Fish Curry with Coconut Gravy. (Thenga aracha Meen curry))

I got this recipe from my mother-in -law. She cooks excellent kerala style fish curry.

Ingredients: 

1. Fish  - 1/2 kg
2. Coconut- 1 Cup
3. Green Chilly- 3 No
4. Ginger  paste - 2 tbsp
5. Garlic paste - 1 tbsp
6. Turmeric Powder- 1/2 tsp
7. Chilly Powder-1 1/2 tsp
8. Coriander Powder- 2 tsp
9. Fenugreek Seed- 1/4 tsp
10. Curry Leaves - 15 leaves or more
11. Oil - 2tsp
12. Kudampuli (Gambooge) or Raw Mango

How to Cook:

1. Grind the coconut with coriander leaves to a very fine paste and keep this aside.

2. Apply 1 tsp  oil and when oil is hot enough fry fenugreek lightly .

3. Add the ginger garlic paste and cook for sometime, till the raw smell is gone.

4. Lower the flame, add the chilly powder and saute till raw smell is gone .

5. As soon as the raw smell is gone , add the grinded coconut-coriander paste  prepared in step 1,turmeric powder , kudampuli , salt , water ( 2 Cups ) and bring to boil.

6. When it start to boil , add the fish pieces , curry leaves and close the pan . Cook in low flame  and it start to boil . (Make sure by holding the pan on both sides,  you move the pan in circular motion  instead of directly stirring since it might crush the fish  pieces ).

7. Again close the pan and cook for 10 minutes.

8. After 10 minutes make sure the gravy start to thicken . Add oil and curry leaves and off the flame.

NOTE : Instead of kodampuli we can also add  raw mangoes.

Onion Tomato Dosa

Ingredients:

1. Dosa Batter- 2 Cups
2. Onion Shallots- 8 No ( cut into small pieces )
3. Green Chilly- 1 No ( cut into thin pieces)
4. Curry Leaves- little
5. Tomato Small Piece- 1 No ( cut into small )
6. Salt to taste
7. Oil

How to Cook :

Please refer dosa batter recipe on how to prepare the batter.

Mix all the ingredients except oil to the dosa batter prepared and mix well. Keep aside for 5 minutes.


DOSA BATTER

How To Cook :

1. Pour the Dosa Batter to theDosa thatte
2. Make concentric circles with the batter on the dosa thatte
3. Pour oil over the dosa
4. Cook both sides .
5. Serve hot with coconut chutneys or onion chammandi.

Dosa

Please refer my idly batter blog to get the recipe for the batter.

Ingredients:

1. Batter
2. Water
3. salt to taste
4. Oil ( Sesame oil or nallenna)

How to Cook :
1:Take the batter from the refrigerator and keep it outside for 5 minutes.
2:Add required water and salt to the batter and mix to get a pouring consistency.
3: Get the dosa thatte / iron griddle  ,oil, Tissue paper  ready for cooking dosa. 

4: Switch on the flame.

5:When the dosa thatte is hot ,wipe the dosa thatte with oil using a tissue paper. ( You can also use a cloth piece or Onion for wiping the dosa thatte )

 6:Pour the dosa batter on the dosa thatte.

7: Make concentric circles on the batter with the spatula. 

 8: Apply oil over the dosa

 9: Cook Dosa.

10:When the dosa is cooked, pass the spatula around the edges of the dosa to ensure dosa dont stick to the pan.
11: When  cooked , flip the dosa to the other side and again cook for 1 minute or less.

12: When both sides are cooked, take the dosa from the dosa thatte.
13:Serve hot with chutneys. 

Idly

Please refer my idly batter blog to get the recipe for the idly batter. You will need a idly cooker or Idly Steamer.

    Ingredients :

1. Idly Batter
2. Very little oil
3. Salt to taste

How To Cook :


Keep the batter for idly out of the fridge for 1 hour.After 1 hour the batter is ready to cook idly.Mix the batter with required salt.
1:Take water in the steaming vessel.

2: Apply oil to the idly thatte.

3: Pour the batter to the idly thatte .

3: Place the thatte inside the steaming  vessel.

4: Cook for 15 minutes. After 15 minutes, steam will start going out.

5: After 20 minutes, idlies will be ready.

6: After it is cooled down,with a table spoon , take the idlies out slowly.
7: serve with coconut chutney.

Idly /Dosa Batter

For the Dosa /Idly Maave :

Ingredients:

1. Idly Rice -  2 Cups
2. Urud Dal Whole( Whole Uzhunne ) - just less than 3/4 of a cup
3. Fenugreek Seeds: 1/2 tsp
4. Water

How to Prepare:

1:For this we need the idly rice and urud Dal ( whole uzhunne ).Please refer the picture below. 

IDLY RICE

 

WHOLE URUD DAL

2:  Soak idly rice in a large bowl full of water. Water should not be just enough to cover the idly rice. Always use more water. Keep it for 8 hours.
3: Soak the Whole Urud Dal and Fenugreek seeds in a bowl full of water .Make sure you add a lot of water. Keep it for 8 hours.
4: After 8 hours, drain the rice , urud Dal and fenugreek seeds. 

Drained Urud Dal and Fenugreek Seeds

Drained Idly Rice

5: Grind the urud Dal with water to a smooth paste using a mixie.( I used 1 glass of water ) 
6: Take half of the rice and grind to a smooth paste using a mixie.Do the same with the next half. (I used almost 1 and half Cup water for the idly rice.) 


Note: Make sure when you add water , take required quantity you think you need to add to get a smooth paste.For this you need to check the smoothness of the batter after grinding for a while. Add add more  water if required. I added my measurements for you to get an idea. At  the end make sure you get a smooth batter. 
You can also use a grinder if you have one.
7: Combine both the paste well. Use your hands also if required to mix it. 

Batter Prepared

 8:Keep the batter closed for 8 hours or more to ferment. Make sure you use a large bowl since it is likely for the batter to rise after it gets fermented.
Note: In cold season it really takes time for the batter to ferment properly. So make sure you keep the bowl with the batter under a blanket for 8 hours. It surely works!

The consistency will be almost as shown in this pic

10: Mix the maave well.

9: Refrigerate.

For Making Idlies :

Transfer the required batter to a bowl and keep it outside the fridge for 1 hour  before you cook. ( detailed recipe is given in the blog )

Curd Rice

Ingredients

1. Rice- 1 Cup
2. Curd- 2 Cups
3. Milk- 1/4 Cup
4. Curry Leaves - as required
5. Salt- as required
6. Water- as required
7. Green Chilly- 2 Nos
8. Red Chilly - 2 Nos
9. Urud Dal- 1 tsp 
10. Mustard Seeds- 2 tsp
11. Curry Leaves- as required

How To Cook .

1. Boil  water and cook the rice.  Drain the rice and keep it aside
2. After half and hour , mix 2 cups curd, milk with the rice and keep it aside.
3. Take some oil in Pan and splutter mustard seeds. 
4. After it splutters , add  Urud Dal, red chilly, green chilly, curry leaves.
5. Add this mixture to the curd mixed rice and mix again well.
6. Serve with pickle , pappad.

Cut Mango Pickle

 

Ingredients

1. Cut Mango Pieces-  6 cups ( Wash mangoes properly before cutting into pieces )
2. Salt  - 4tbsp
3. Nallena- Ground Nut Oil -   6 tbsp 
4. Whole Red Chilly - 10 No
5. Fenugreek Seeds( Uluva ) - 1 tsp
6. Chilly  Powder - 4 tsp
7. Asafoetida ( Kayam Podi)  - 1 tbsp
8. Salt 4 tsp

 How to cook.

1. Mix the   mango pieces  with  salt and keep aside for 24 hours.
2. Pour  1 tbsp oil to the  pan and add fenugreek seeds , when it splutter add whole red chilly and saute till the red chilly is fried. 
3. Keep aside for cooling and grind in a mixie. Make sure not to add water so that we get a powdered  form of the mixture. 
4. Add the powdered mixture to the cut mango pieces  and mix it well . 
5. Pour  rest of the oil to a pan and when hot , switch off the flame. Add the asafoetida powder , 2 tsp chilly powder and saute for 1 minute. 
6. Then add this to the cut mango pieces and mix well.  
7. Keep it aside for 1 hour. Serve hot with rice.