Red ponnam kanni keerai dosa

this keerai is very common in south india.this keeari is known for its medicinal values..this is also known as garden keerai.this is my mom s very special recipe.....i used to make it very oftern....it is very healthy and very tasty also....

ingredients

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1.raw rice -2 measurement

2.coconut -1full,grated

3.red chillies -5 nos

4.haldi powder -1tsp

5.asafoetida -1/2 tsp

6.salt -to taste

7.keerai -1 bunch(only the tender leaves)

method

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sock the raw rice over night and griend it nicely along with coconut,red chillies,haldi powder.

when done pour the batter in a round bottomed vessal and add salt, asafoetida and chopped leaves.and stie it well. keep the batter for fermantation.when done put dosa and serve hot with chutnies...

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adai ( lentil dosa)

Spicy lentil pan cake made with rice, Channa dal, thuvar dal Moog dal ,and red chili.


ingredients
**********
raw rice -1cup
Channa dal -1/4cup
thuvar dal -1/4 cup
Moog dal -1/4 cup
u rad dal -1/4 cup
red chillies -4-5
chopped onions -2
hing powder -1tsp
curry patha chopped -hand full


method
*******
soak all the pulses along with rice for 5-6 hours.grind it into a corsily ground thick batteradd the red chillies and hing powder and grind it into a corsily ground thick batter.add choipped onions and curry patha.
make dosa ,adding 1tbsp of gingelly oil .flip it to the other side and roast it in the same method. serve hot with curd and honey or avial.............

idiyappam

idiyappam one of our favorite dish ....
my mom in low makes the idiyappam rice powder at home. here i am adding the preparation of the rice powder also. but so many people cant make this at home , they can buy the packet idiyappam powder ... that also comes out very nice....

preparation of rice powder for idiyappam.
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raw rice (we makes it around 5kg raw rice.)soak it for 1/2 and hour and put it on a paper and dry it under the fan. powder it in the machine very nicely.in a heated kadai, add small portions of rice powder and fry till the wetness goes off. when the wetness goes the rice powder become very silky. put it on a paper and cool it and you can keep it for months...

for idiyappam
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Idiappam flour – 2 cups
Salt - to taste
Water - enough to add in the flour.
grated Coconut - little

Method
*******
Add salt to the flour and mix well.Boil the water and add enough to the flour to make a soft dough cover the dough with a lid for 15 minutes . then add little gingely oil into dough and mix it with your hand thoroughly. then only the idiyappam becomes soft. Wet your hands and put enough dough into the idiappam press.Make idiappam on oil coated idli plates, sprinkle some coconut grating and steam it for 10 mints.

serve hot with egg roast .......
wow .....
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simple bread upma

in one word simple and tasty breakfast.

you need
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bread sliced -5 nos

onions -3nos

tomatoes -2 nos

for seasoning

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oil -1tbsp

mustard -1tsp

green chillies -2

coriander powder -1tsp

sambar powder -1tsp

salt -as required

method

*******

cut the bread slices into small cubes and sprinkle 2 -3 tbsp of sugar syrup on it and keep it aside.

chop the onions, green chillies, and tomatoes.

heat oil in a kadai.add mustard .when it start spluttering, add green chillies ,chopped onions, and till it become transculant.add the chopped tomatoes and stire. add the powders and if required

add little water.allow the gravy to become thick and when it leaves the oil add the salt and cubed bread slices and mix well. stire well for 5 minutes. garnish with coriander leaves and serve hot....

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thadka patrodo and rosted pathrodo

left over cooked pathrodos can be made into various tasty dishes .this is thadka pthrodo. chop the pathrodo slices into small pieces. season it with mustard, fenugreek seeds, red chillies and asofoetida.and mix it well. sprinkle little tamarind extract . it will help to reduce the itchiness caused by the leaf. this is yummy tooo.....

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The pathrodo loaf can may be made in advance. cook it and frozen it .when ever you need take it out ,defrost it . slice the cooked pathrodo loaf and roast it on a heated tawa by adding few drops of coconut oil on each sides. this tastes even better,and yummmmmyyyy toooo..

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pathorodo

pathorodo

steaming

veins removed with the help of a knife and washed leaf.

colocasia leaves

colocasia leaves grow plenty in kerala

pathorodo is basically a konkani dish,made with colocasia leaves.in kerala almost everywhere you can see it .there they grow in plenty.pathorodo is one of our favorite dish.even though these leaves are very itchy, they taste good if prepared in a correct proportion.i used to watch my mom making the pathorodos. she used to give so many tips about choosing the leaves. they should be very tender and should pluck it from the middle of the plant.when i got married and settled in Chennai,it is very difficult for me to get the colocasia leaves.but my parents when they comes to chennai they brings these leaves.with these leaves not only pathorodo, even gantiya gashi,alvathi,unndi,therya bajji,etc we used to make. all these are traditional konkani food only.

you need

********

colocasia leaves -6/7

# for the pathorodo we have to remove the nerves from the leaves. then wash it with plenty of water.

for the batter

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boiled rice (ukkodo orovu) -1 1/2cups

Thur Dal -1/4 cup

grated coconut -1nos

red chillies -6nos

turmeric powder -1tsp

tamarind -extract of one big lemon size

astofodia -1tsp

salt -to taste

# soak the rice and Thur Dal overnight.grind the soaked rice and Thur Dal into coarsely ground paste. grind grated coconut, red chillies, turmeric powder, adding tamarind extract and salt into a smooth paste.mix it with rice batter and mix it thoroughly.add astofodia and salt if you want.

spread the leaf .take one hand full of batter and spread it evenly on the leaf.keep the second leaf on the top of the first leaf again apply the batter. repeat the same just like before with 4 or 5 leaves. now roll them into a cylindrical shape. tie it with a thread.

steam the pathorodos in cooker or "pedavena"for one hour in a simmer fire. cut it into small pieces and serve hot with coconut oil.

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udidha appo (kuzhipaniyaram)

A simple and easy breakfast that can be made with the dosa batter.in this you can make onion kuzhipaniyaram also.

you need
********
dosa batter -2cups
oil -to fry
semolina (rava) -2tsp

{(optional)
onions chopped -1
green chilly -1
coriander leaves -little}


METHOD
*********
mix the rava in the dosa batter. if you want you can add the chopped onions ,green chillies, and coriander leaves to this batter.mix well and keep it for 10 minutes.

Heat Kuzhipaniyaram Kadai in a medium flame. grease each mould with little oil . Pour Idli batter in each mould. Sprinkle oil . Cover with a lid. Cook for 8-10 minutes in a low flame . Cook till crisp and sides will turn golden brown. Turn the other side with the help of a spoon .Serve hot with puthina onion chutney .

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appam

this is my mom in lows favorite dish . and this recipe i got it from her.and very easy to make....

YOU NEED

***********

raw rice -1 1/2 cups

coconut -1nos

cooked old rice -1cup

soda bi carb -1/2tsp

sugar -to taste

salt - to taste

METHOD

*********

soak the raw rice for 5 hours. wash it well and keep it aside.

great the coconut and keep it aside

grind the grated coconut into a smooth paste. the grind the soaked raw rice and old cooked rice together into a smooth paste .mix it with the coconut paste . add enough salt and sugar and stire well. keep this dough for one full night to ferment.next day add the soda bi carb and mix well. add enough water to the dough .in the appa thava pour 1 karndi full dough and make appams. you need not flip it to the other side.cover it with a lid and cook it in a simmer fire.serve with hot egg masala.....

wheat puttu (gova pootu)

in konkani "govu"means 'wheat'.with wheat flour we can make not only roties ,we can make puttu also.spicy chickpea curry in a very good combination for this puttu.



ingredients
*********
wheat flour -2cups
rava (semolina) -1cup
grated coconut -1 nos
ghee -1tbsp
salt -to taste
water what is required for making the dough


method
*******
This is truly one of the simplest breakfast dishes you can make but the consistency of the flour is very important to get soft puttu.

Mix the wheat flour, rava , ghee and salt till its totally blended. Then add water little at a time till the flour is wet. Make sure there are no lumps.

making sure to layer the bottom with coconut that's about an inch high. After transferring half the flour, you can add one more layer, top it off with the rest of the flour and then finish off with another layer of coconut.
Steam this for 10 minutes. Once done, transfer to a dish and serve hot with spicy chickpea curry.


if you want you can add grated coconut with the dough to make the puttu more taster.


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poori masala

poori masala we all love this combination

Ingredients .

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2 cup- wheat flour

3 tsp- rava

¼ tsp - salt cooking

oil- for frying
Method :

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Knead wheat flour, rava and salt to make a fine dough.Make small balls, pat it on little wheat, and make thin crust with a rolling pin and deep fry in oil.

the dough should be hard otherwise it will absorb the oil.

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phova polo (avil dosha)

" phova " is good for snack any time. phova is also eaten for breakfast as "phova upmav",snacks like "phova ukkeri"etc..etc... it can also be made a sweet dish like " godsani phov kaleylolo".this is a sweet dish which we konkani's used to distribute on occasion like "engagements, naming ceremony"etc...here i am going to share a different recipe which my mom-in-low used to make .it is instant, easy dish for breakfast or dinner...you can follow my recipe.....


ingredients
**********
raw rice - 1 cup
phova -1cup
urad Dal - 1hand full
salt -to taste


method
********
soak the rice and urad Dal together for 5 to 6 hours and grind together.wash the phova and and grind it well and mix with the rice batter. phova should not be socked ,wash it and immediately drain it and grind. mix with the rice batter . the batter should be little more looser than the normal dosha batter. otherwise the dosha will not come nicely.

heat the thava.put thick dosha and cover it in a medium flame to cook. there is no need to flip to the other side.serve hot with spicy tomato chutney

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SANNA POLO(CABBAGE ONION DOSHA)

another variety of dosha...very easy to make....you want to try this????with red coconut chutney this polo is very nice.



ingredients
*********
raw rice _ 1 1/2 cups
coconut -1/2 grated
Thur Dal -1/4 cup
onions -2nos chopped
cabbage - 2 cups chopped
red chilly -3nos
tamarind -1 small piece
salt - add to taste (but little less)

preparation
***********

soak rice and Thur Dal together for about 5 to 6 hours.grind it with coconut and red chilly and tamarind . it should not be a smooth paste. and no too liquid.it should be half grind and semi liquid batter.add salt and chopped onions and cabbage. mix well . and keep this batter out side for 1 hour to ferment.keep the dosha thava and make doshas putting oil. when it started browning flip to the other side and cook till it become light brown. serve hot with red coconut chutney



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CHICKEN PUTTU

one of the variation of puttu ,chicken puttu,i got it from a magazine ,when i read it ,it seemed very interesting.i tried this delicious dish at home.it came out very nicely. so i want to share it with all my friends.....try it out....

i have already given the normal puttu recipe. here you have to add only chicken masala with the puttu.

for chicken masala

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chicken (boneless chopped) 1/2kg

onions ( chopped) 2 nos

tomato ( chopped) 1

greenchilli ( chopped) 2

meat masala 1tbsp

redchilli powder 1tsp

haldi 1tsp

coriander powder 1tbsp

coconut oil 2tbsp

salt required

clean the chicken .in a kadai heat oil .add onions,when it become transculant add green chili, tomato's and fry it .after a few minutes add the powders and fry till the oil comes out. add the chicken and cook .put salt . the chicken will leave the water .so no need to add extra water.keep it in a medium flame and

cook till the oil separates.garnish with coriander leaves.

in the puttu maker first layer the grated coconut ,then the chicken mixture,then the rice flour,repeat the layers,steam it for 10 -15 minutes and serve it hot.....

PUTTU

a typical kerala breakfast may be puttu,which is rice powder and greated coconut steam cooked together in a bamboo stick or metal puttu maker .it is served with banana ,plain with sugar of with a spicy chickpeas curry.....

for puttu powder

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soak raw rice for 1 ,1/2 hours . allow it to dry for 1 hour.then put the dry rice into the mixer and powder it into a rough puttu powder.keep a kadai ,and dry fry the puttu powder well till the aroma comes.allow it to cool.you can keep the powder for further use.

you need

...............

rice flour -2cups

ghee -1tbsp

salt -to taste

sugar -1tbsp

mix the rice flour with all the ingredients except water.

mix it well.add water little by little to the rice flour and mix it gently.the flour should be wet enough for steaming,but we have to be careful when you add water to the flour.the consistency had got to be right.it should not become too watery.puttu has to be made in puttu maker .layer the puttu maker with grated coconut first.then the rice flour and the grated coconut and the rice flour ,once again the grated coconut.steam it for 4-5 minutes .take it out and serve hot....

notes

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* Always keep the puttu in a hot pot as the fresh puttu tastes better.

*if you have left over puttu,just steam it in a microwave oven for a few minutes.u will have fresh tasting puttu instantly.

*the key to a better tasting puttu is to add water carefully to prevent forming lumps.(put the rice flour in the small jar of the mixer grinder and run it for 2 seconds.)