Parippu vada

Ingredients:-

Toor dal/Tour dal/Lentil          -1/2 cup

Peas dal (split pattani dal)     - 1  cups

Onion finely chopped             - 1 big

Ginger chopped                        - 1” piece

Green chillies finely cut          - 4                           

Curry leaves                              - 2 strands

Asafetida                                - 1 tea spoon

Salt to taste

Oil to deep fry

Method:-

Clean and soak both dals for 3 to 4 hours. Drain and grind the dal (Reserve three tea spoons of soaked dal for adding in the ground paste) with salt in a mixer to a coarse paste with little water. Don’t grind it for more than two whips. The texture of the dough is very important. The dough/paste should be thick. Add onion, chilli, ginger, curry leaves, three spoons of soaked dal and asafetida and mix well. Divide the paste into 20 equal balls and shape into round patties. Heat oil in a pan and deep fry the vadas to crispy golden brown color. At a time don’t put more than 5 to 6 vadas for frying. Serve hot with coconut chutney.

Vella payar (red cow-pea) sweet sundal

Ingredients:-

Vella payar                  -1cup

Grated Jaggery           - 1 ½ cup

Grated coconut           - 1 cup

Cardamom powder    - 1 tea spoon

Ghee                              - 1 table spoon

Salt                                 - ¼ pinch

Method:-

Wash and soak vella payar for 3 hours. Pressure cook vella payar. The payar should be very soft when cooked but should not break unless we stir with a ladle. Drain the excess water in the cooked payar if any. This water can be used for melting Jaggery.

In a pan put the grated Jaggery and 2-3 table spoon of water or the excess water drained from the cooked payar. Stir well with a wooden flat spatula. When Jaggery syrup thickens and it falls like a sheet from the spatula (we call this consistency thakkali paruva paaku. To check this in a flat plate take some cold water and pour 1/4^th tea spoon of Jaggery syrup and with your fingers gather it, it will form a jelly type ball.), add cardamom powder, salt and stir well and put the payar to it and mix well. Add coconut and stir and finally add the ghee. Switch off the stove, stir well and transfer to a serving bowl. Sweet vella payar sundal is ready.

Uzhunnu vada/Urad dal vada

Ingredients:-

Urad dal                               - 1 cup

Salt to taste

Green chilli thinly cut– 2-3

Onion finely chopped       - ½

Curry leaves finely cut      - 1 strand

Oil to fry

According to taste you can add ginger, black pepper etc.

Method:-

Soak Urad dal for 2 hours and grind it to a smooth paste adding little water. Add salt, chilli, curry leaves and onion to it and mix well. Heat oil in a pan. Wet your palms with little water and take lemon size dough in your hand, pat it to a round Pattie and put a hole in center with your finger and gently slide it into hot oil. At a time you can fry 3 to 4 vadas. Fry the vadas golden brown. It is good to eat it hot with coconut chutney.

Boli/Obbattu/Holige

Ingredients:-

Channa dal/Kadala parippu    - 1 cup

Sugar                                            - 1 ½ cup

Maida/ All purpose flour          - 1 ½ cup

Gingili oil                                     - 4 table spoon

Ghee                                             - ½ cup

Cardamom powder                   - 1 ½ tea spoon

Yellow food color                       - ½ tea spoon

Salt                                                - ½ pinch  

Method:-

Filling:

Soak channa dal for 4 hours. Drain water and add 2 cups of fresh water and cook. Dal should not be over cooked. Drain water if any and grind it. Check there is no dal left ungrounded. If so remove them. Heat a pan and put the grounded channa, cardamom powder and sugar and stir well until it becomes thick. Add 1 or 2 table spoon of ghee and stir well and switch off the stove.

Dough:

In a bowl put Maida and mix well with salt and food color. Add water and make soft dough. Add gingili oil and kneed it to silky dough and keep it aside for ½ an hour.

Make lemon size ball from the filling mix. Take small ball of dough in your hand and pat it to a 2 ½” diameter round. Keep the filling in center of it and cover and close it with the dough. Pat the ball and flatten it. Dip in rice powder and roll it gently to a thin chapatti. Put it in a hot thava and cook both sides spreading ghee on each side. When cooked transfer it to a serving plate. Repeat the same with the remaining balls too. It is good with hot milk or ghee.

Sukhiyan or Modakam

Ingredients:-

Filling-

Green Gram or Cherupayar                 - 2 cups

Jaggery/brown sugar grated               -1 cup

Coconut (grated)                                    - 1 cup

Ghee                                                          - 1 tea spoon

Cardamom powder                                - 1 tea spoon

Water                                                        - 1 table spoon

Batter-

 Maid/ All purpose flour                       - 1 ½ cup

Salt                                                            - ½ pinch

Water

Oil  to fry

Method:- 

Wash and pressure cook green gram with just sufficient water. When the cooker releases pressure, drain extra water if any in the gram and mash coarsely the cooked gram.  In a pan add 1 table spoon of water and the Jaggery and boil it till it becomes thick add coconut and stir well. Add cooked gram and cardamom powder and stir well. Now it will be very thick and switch off the stove.

When cooled make lemon size balls and keep it aside.

Add salt to Maida and prepare a batter adding sufficient water. The batter should be a little bit thicker than the pan cake batter.  

Heat oil in a pan. Dip each ball in the batter and deep fry them. It is good hot or cold.     

Gulab Jamun

Ingredients:-

Maida/All purpose flour     - 1 Cup

Khoya                                     - 1 ½ Tea spoon

Baking soda                           - 1/2 Tea spoon

Condensed milk                   - 4 Tea spoons

Saffron                                   - ¼ Tea spoon

Rose Essence                        - 2 tea spoons

Cardamom (Crushed)      - 5

Ghee/ Dalda to fry               - 150 gm

Water                                     - 3 cups

Sugar                                      - 3 cups

Method:-

In a bowl put Maida, soda and mix well. To this add khoya, mix again  and add 3 Tea spoons of  condensed milk and mix well, if necessary add the remaining 1 spoon of condensed milk too and  make a smooth dough and keep it aside for ½ an hour. Make small balls from the dough applying little ghee in your palms so that the dough doesn’t stick to your hand. Heat ghee in a pan and fry the balls in a low heat.

Boil sugar and water in a pan for syrup. Add cardamom and saffron to the syrup. After 5 minutes filter the syrup and add rose essence to it. Now it is time to put all the fried balls to the syrup. After  3-4 hours take the Gulab Jamun from the syrup.

Serve Jamun with some syrup. Try it and enjoy.

Kajji Kaya

Ingredients:-

For dough-

Maida/ all purpose flour                    - 1 cup

Dalda/ ghee / any Vanaspathi        - 1 table spoon

Method:-

Mix maida with one table spoon of Dalda/ghee and kneed it with sufficient water to make tight dough and keep it aside for ½ hour. 

For filling –

Dalda/ ghee / any vanaspathi        - 1 table spoon

Cashew broken                                     - 2 table spoons

Resins                                                       - 1 table spoon

Suji                                                             - 1 cup

Grated coconut                                      - 1 cup

Khoya                                                        - 1 cup

Cardamom powder                              - 1 tea spoon

Sugar                                                          - 1 cup

Method:-

Heat a pan and put one spoon of dalda/ghee to it , when it melts add cashew and resins . Stir well and when they are light golden brown add suji and stir well for two minutes. Now add grated coconut and stir well till the mixture becomes light golden color. Add cardamom powder and khoya and stir well. Add sugar and mix well and transfer it to a bowl.

Take a portion of dough in the size of a lemon and roll it to a thin chapatti and spread it on an open Kajjikaya  mold and fill with 1 ½ tea spoon of the filling  and wet the edges with little bit of water and close the mold tightly and take away the excess dough outside the mold. Open the mold and take out the Kajjikaya. Repeat with the remaining dough and filling. If you don’t have a mold fill the chapatti and seal it design the edges with a fork or spoon.

Heat  oil in a pan and deep fry them till light golden brown.

Paniyaram/Uppappam/Morappam

Ingredients:-

Raw rice                           -1 cup

Urad dal                           - 1 table spoon

Channa dal                      - 1 table spoon

Toor dal                            - 1 tea spoon

Green chilli chopped     - 2

Onion chopped               - 3 tea spoon

Ginger chopped              - ½ tea spoon

Curd/yogurt                    - ½ cup

Curry leaves                     - 10-15

Asafetida                          - 1 tea spoon

Water

Salt to taste

Oil to deep fry

Method:-

Soak rice, Urad dal, Toor dal, channa dal for 2 hours. Wash and grind it to a smooth batter adding sufficient water. Add onion, green chilli, ginger, asafetida, curry leaves, salt and curd. Mix well. The batter should be a little bit looser than dosa batter.

Heat oil in an Unniyappam Pan and fill batter in each impression just above half full, reduce heat to medium and allow to cook. When one side is done flip over to the other side and cook. Cook until both sides are golden brown. Remove and put them in a tissue paper. Serve hot when oil is drained fully.

Unniyappam

Ingredients:-

Raw rice                                                              - 1 cup

Par boiled rice                                                   - 1 cup            

(Preferably ponni puzhukkalari)

Jiggery (bellam/ brown sugar) grated         - 1 ½ cup

Cardamom powder                                          - 1 tea spoon

Dry ginger powder                                           - ½ tea spoon

Cumin seed powder                                         - ½ tea spoon

Coconut cut into small pieces                        - 1 table spoon

Plantain small (cheru pazham)                     - 1

Baking soda (optional)                                    - ¼ tea spoon

Oil/ Vanaspathi/ Ghee to deep fry                       

Method:-

Soak rice for 3 hours. Wash the rice and drain water. Grind it in a mixer with grated jiggery to smooth batter adding sufficient water. Smash the banana well with your hand. Add smashed banana, cardamom powder, pepper powder, cumin seed powder, baking soda and coconut to the rice batter. The consistency of the batter should be a little bit looser than dosa batter.

Heat oil in an Unniyappam Pan and fill batter in each impression just above half full, reduce heat to medium and allow to cook. When one side is done flip over to the other side and cook. Cook until both sides are golden brown. Remove and put them in a tissue paper. Serve hot when oil is drained fully.

NB: - Usually Unniyappam is made of raw rice. I used par boiled rice too make it soft and more tasty. Try and enjoy!!

Kachori

Ingredients:

Maida/All purpose flour        - 1cup Moong Dal (soaked)               - ½ cup Basen ( channa dal powder)      - ¼ cup Cumin Powder                         - 1 tea spoon Garam Masala                         - 1 tea spoon Red Chilli Powder                   - 1 tea spoon Baking Powder                         - ½ tea spoon Oil for deep frying  Salt to taste

Method:-

Mix flour, salt and baking powder and make smooth dough using sufficient water. Grind the soaked moong dal. Heat one table spoon of oil in a pan and fry the ground moong dal. Add cumin powder, garam masala, salt and chilli powder to it. Stir till it gets dry. Add Basen to it and stir well. Transfer the mix to a bowl. Make lemon size ball from the dough. Flatten them with your palms. Stuff them with 1 tea spoon of filling and seal them and press the ball slightly. Heat oil in a pan and deep fry the kachories till golden brown. It has a shelf life of 10-15 days if kept air tight.

Saboodana Vada

Ingredients:-

Saboodana                                                -2 cups

Peanuts (roasted and coarsely ground)-1 cup

Potato (cooked, peeled and mashed)   - 2 big

Green chillies finely chopped                - 15

Salt to taste

Oil to deep fry

Method:-

Wash and soak saboodana for 2 hours. Add peanuts, potatoes, green chillies and salt to saboodana and mix well to a thick paste. Make 20 equal portions of this mix and round and flatten them to the shape of a disc. Heat oil in a pan and slide the vadas (5 to 6 at a time) and fry them till they are slightly golden color and crispy. Repeat the same with the remaining rounds/vadas. Serve them hot with tomato sauce/coconut chutney.