Idli (B):

INGREDIENTS:

Extra long grain rice -2 cups.
Split black gram - 1/2 cup.
Cooked rice - 3/4 cup.
Salt - 1 tsp.

METHOD:

Wash and  soak rice and gram separately for 3 to 4 hours.  Grind gram to a smooth and fluffy consistency.  Grind the rice fine.  Add the cooked rice and salt to it, and grind it for few more seconds.  Mix together.  Leave to ferment overnight or for at least 8 hours.  Pour in the greased idli trays and steam in the  steamer for 15 to 20 minutes.  Serve hot with eggplant chutney or any meat curry or sambar.

"ENJOY COOKING AND EATING"

Egg plant chutney...

INGREDIENTS:

1 medium size eggplant, sliced.
1 small onion, diced.
1/2 tbsp garam masala.
1/2 tsp salt.
1/2 tbsp red chili powder.
4-5 tbsp olive oil.
3-4 red chilies.
2 sprig curry leaves.
1/2 tsp mustard seeds.
1/2 cup tamarind water or 1 tsp pulp.

METHOD:

Combine the first 5 ingredients with 2 tbsp oil and saute.  Add little water and cook until its soft and cooked enough.  Let it cool.  Blend everything together in a blender and keep aside.  
Heat oil , add the mustard seeds, red chilies and curry leaves.  When it crackles add the blended mixture,  tamarind water and bring it to boil.  Add salt to taste and serve with idli.

VARIATION;
Use 1 cup diced tomatoes, cook with eggplant, instead of using tamarind water.

"ENJOY COOKING AND EATING"

Steamed almond cake...

INGREDIENTS:

1/2 cup almonds.

1/2 cup long grain rice.

3-4 cardamom.

1/4 cup grated coconut.

Dash yeast.

Salt to taste.

1/3 cup sugar.

Dash baking soda.

2 tbsp sliced almonds.

METHOD:

Soak the first 3 ingredients for 3 to 4 hours.  Soften yeast in 3 tbsp warm water. Set aside.  Grind the soaked ingredients with coconut till its smooth.  Add the yeast or yeast substitute, mix well, cover and let it ferment for 6 to 7 hours.  The batter should be in thick consistency.  Add salt, baking soda, sugar and mix well.  Keep aside for half hour.  Pour the batter into the greased round or square pan.  Sprinkle the sliced almonds on top and steam in a steamer for 15 to 20 minutes or until its cooked. 

"ENJOY COOKING AND EATING"

Steamed rice cake (B)

INGREDIENTS:
1 cup extra long grain rice.
1/4 cup almonds.
3 cardamom pods.
1/4 cup grated coconut.
1/8 tsp yeast.
1/4 cup sugar.
Salt to taste.
1/8 tsp baking soda.
2 tbsp raisins.
2 tbsp cashew nuts.

METHOD:
Soak the first three ingredients for 3 to 4 hours. Almonds' skin can be removed after soaked, if desired.
Grind the soaked ingredients with coconut, yeast, (or yeast substitute) till its smooth.  Cover and let it ferment overnight or for 8 hours.  The batter should be thick.  After it is fermented add salt, baking soda, sugar and mix well.  Keep it aside for half hour.  Pour the batter into greased round or rectangle pan, (about 8 inch diameter and 3 inch deep).  Sprinkle the raisins and cashew nuts on top of that and steam, in a steamer for at least 20 minutes or until its cooked.  Let it cool.  Slice and serve. 

If the batter went thin, pour one ladle full of batter on a hot griddle, cook as pancake and serve.  Repeat the procedure with the remaining batter.

SUBSTITUTE for yeast:
1.Add one tsp sugar to half cup of coconut water and let it stand and ferment for 8 to 12 hours.

2.Keep 2 to 3 tbsp, left over batter in the refrigerator, and use for future use, as a substitute for yeast.

"ENJOY COOKING AND EATING"

Choco french toast...

INGREDIENTS:

3 eggs.
1 cup milk.
1/2 tsp vanilla extract.
Dash salt.
5-6 tbsp sugar.
1 tbsp cacao powder.
2-3 tbsp butter or ghee.
10 slices French bread.

METHOD:

Combine the first seven ingredients and beat well. Pour over the bread slices, turn slices over to coat evenly.  Cover and keep for 5 minutes. 
Set a nonstick skillet over medium heat.  Add butter and spread.  Arrange the slices and cook.  Flip and continue cooking until the slices are puffed in the center and bouncy to the touch.  Serve hot. 

VARIATION:
Substitute melted chocolate for cacao powder and mix.

"ENJOY COOKING AND EATING"

French toast..

INGREDIENTS:

 10-12 French bread slices,(3/4 inch thick).
2-3 eggs.
1 cup milk.
2 tbsp orange juice.
1/4 tsp vanilla extract or orange extract.
dash salt.
2 tbsp butter or ghee.
4 to 5 tbsp sugar.

METHOD:

Combine all the ingredients except bread slices.  Beat well.  Dip the bread slices in the mixture, turn slices over to coat evenly.  Soak for 5 minutes.
Melt 1 tbsp ghee in a skillet.  Arrange  slices  and fry on medium heat, both sides until its slightly browned, or puffed in the center.  Repeat procedure with remaining ghee and bread slices.
VARIATION:
Instead of adding sugar to the mixture, sprinkle powdered sugar on the toast and serve.  Or serve the toast with any syrup.

"ENJOY COOKING AND EATING"

Chili Beef fry...(B)

INGREDIENTS:

Beef - 1 1/2 lb.
Ginger -  2 inch piece, grated.
Garlic  -  6, grated.
Meat masala  -1 tsp.
Red chili powder -  1 tsp.
Cinnamon stick  - 1 1/2 inch.
Cardamom  - 3.
Bay leaf  -  2.
Diced tomato  -1/2 cup.
Olive oil or coconut oil  - 3 tbsp.
Potato  - 1, diced.
Salt  - 1 tsp.
Curry leaves - 1 sprig.
Red chilies  -  3-4, seeded.

METHOD:

Clean and cut the meat in to small pieces.  Add  the first 8 ingredients with little salt and cook.  Cook the potatoes with little masala and little salt.  Heat oil, add curry leaves, red chilies,  cooked meat, potatoes and fry, stirring occasionally, until its fairly dry.  Taste and add salt if needed.  Serve hot.

"ENJOY COOKING AND EATING"

Sweet filled sevai..

INGREDIENTS FOR THE FILLING:

1/2 cup grated coconut.
1/2 cup sliced almonds or chopped walnuts.
2 to 3 tbsp sugar. (can be increased or decreased according to the taste).
dash of cardamom powder. (optional)

INGREDIENTS FOR THE SEVAI:

1 cup rice flour.
1/4 tsp salt.
Boiling water to prepare the dough.

METHOD:

Combine all the ingredients for the filling and keep it aside.
Mix all the ingredients for the idiyappam (sevai) and make a soft dough.  Fill in the sevai mould with dough and squeeze through the holes on to the idli trays.  Place some filling and again squeeze some sevai on top.  Repeat the procedure with the remaining dough and filling.   Steam that in the steamer and serve hot.

"ENJOY COOKING AND EATING"

Vegetable filled idiyappam...

INGREDIENTS For SEVAI:

Rice flour - 1 cup.
Salt  - 1/4 tsp.
Boiling water to prepare the dough.

INGREDIENTS For FILLING:

Grated carrots  - 1/4 cup.
Chopped cabbage  -  1/4 cup.
Finely chopped onion  - 2 tbsp.
Grated coconut  -  2 tbsp.
Salt to taste.
Finely chopped green chili - 1.
Finely chopped tender curry leaves - 1 sprig.
Cumin powder - dash.
Garlic powder  - dash.
Extra virgin olive oil  - 1 tbsp.

METHOD:

Combine all the ingredients for the filling and cook until its soft and fairly dry.
Make the sevai dough by mixing the flour, salt and boiling water.  Press the dough through the sevai press on to the idli trays.  Place some filling and again place sevai on top. Repeat the procedure with the remaining dough and filling.  Steam that for 4 to 5 minutes and serve hot.

Variation:  More vegetables can be added, if desired.

"ENJOY COOKING AND EATING"

Meat stuffed sevai...

INGREDIENTS for SEVAI:

1 cup rice flour.
1/4 tsp salt.
Boiling water to prepare the dough.

INGREDIENTS for STUFFING:

1/2 lb ground beef or goat.
1/4 cup, finely chopped onion.
1 tbsp grated ginger.
1 to 2, finely chopped green chili.
1 tbsp, grated garlic.
1/2 tbsp, meat masala.
1/2 tsp salt.
1 tbsp olive oil.

METHOD:

Heat oil on a skillet, add finely chopped onion, and saute. Stir in grated ginger, garlic, green chilies, and meat masala. Add the ground meat, salt, cover and cook, stirring occasionally.  Cook until its cooked and stir constantly until its fairly dry.   Keep it aside. 

Make a soft dough with the rice flour, salt and boiling water.  Fill in the sevai press and press through the small holes on to the idili tray.  Place some filling and again press some sevai on top of that.  Repeat procedure with remaining dough and filling.  Steam for 3 to 4 minutes and serve hot.

Variations:
Use wheat flour sevai or all purpose flour sevai instead of rice flour sevai to make meat stuffed sevai.

"ENJOY COOKING AND EATING"

Ragi flour idiyappam...

INGREDIENTS:

1 cup ragi flour.
1/4 tsp salt.
1/2 cup grated coconut.
Boiling water to mix.

METHOD:

Boil the water and mix with ragi flour and salt.  Mix thoroughly and prepare a soft dough.  Fill in the idiyappam press.  Press the dough through the holes on to the steaming tray.  Steam that using the steamer.  Garnish with grated coconut, sugar and serve.

"ENJOY COOKING AND EATING"

Whole wheat flour idiyappam...

INGREDIENTS:

2 cups whole wheat flour.
1/2 tsp salt.
About 2 cups boiling water to mix the dough.
1 cup grated coconut.

METHOD:

Steam the wheat flour for 20 minutes. Let it cool.  Sift the flour, mix with boiling water and salt.  Prepare a soft dough.  Fill in the idiyappam press one with the small holes.  Press the dough through the holes on to the steaming trays.  Steam that in the steamer for 4 to 5 minutes and serve.

"ENJOY COOKING AND EATING"

Mixed flour idiyappam variations...

INGREDIENTS:

1/2 cup rice flour or steamed all purpose flour or steamed wheat flour.
1/2 cup ragi flour.
1/4 tsp salt.
Boiling water to prepare the dough.

METHOD:

Mix both flours, salt with boiling water and prepare a soft dough. Make idiyappam as above.

VARIATIONS:

You can make sevai by mixing 1/2 cup steamed wheat flour and 1/2 cup steamed all purpose flour together with boiling water and salt.


"ENJOY COOKING AND EATING"

All purpose flour idiyappam...

INGREDIENTS:

2 cups all purpose flour.
1/2 tsp salt.
Boiling water to prepare the dough.
1 cup grated coconut.

METHOD:

Steam the all purpose flour for 20 minutes.  Let it cool.  Sift the flour and mix with boiling water and salt.  Prepare a soft dough and fill in the idiyappam press, one with the small holes in it.  Press the dough through the holes on to the trays. It comes out like thin noodles.  Steam that in the steamer for 3 to 4 minutes.  Garnish with grated coconut and serve with chicken kurma or chickpeas curry. 

Rice flour Idiyappam (Sevai):

INGREDIENTS:

1 cup rice flour.
About 1 cup boiling water.
1/4 tsp salt.
1/2 cup grated coconut.

METHOD:

Boil the water and mix with the rice flour and salt.  Mix thoroughly and prepare a soft dough.  Fill in the idiyappam press one with the small holes in it.  Press the dough through the holes on the idli trays and steam in the idli steamer for 3 to 4 minutes.  Garnish with grated coconut and serve.

ANOTHER METHOD TO MAKE SEVAI...

Soak one cup raw rice in warm water for 3 to 4 hours.  Grind to smooth paste.  Add salt and mix well. Pour in the idli trays and steam for 5 to 6 minutes.  When the idlis are warm place it in the greased idiyappam press and press it through the holes.  It comes our like thin noodles.  Serve hot with any meat curry.

"ENJOY COOKING AND EATING"