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Showing posts from October 7, 2016

PONNANGANNI THUVAYAL/COPPER LEAF CHUTNEY

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The recipe that suits well with idlies, dosais and oothappams and rice..!Ingredients:Copper leaf leaves two cups
Garlic pods two nos
Tamarind one marble size
Bengal gram one tablespoon
Shredded coconut one cup
Salt to tsste
Asafoetida one pinch
Jaggery a small piece
Red chillies three
Sesame oil one tablespoonProcedure:Heat a frying pan with oil over medium flame.
Add red chillies, greens and saute for few minutes until the leaves shrink.
Add coconut gratings, bengal gram, garlic pods, tamarind, jaggery, salt and asafoetida.
Saute them together for a few seconds and switch off the flame.
Keep aside to cool.
Blend the fried ingredients with adequate water into a paste.Transfer the thuvayal to a serving bowl.
Have hot steamed rice, greens,, chutney and a spoon of ghee - a great treat to your taste buds!

KODO MILLET OOTHAPPAM/VARAGU OOTHAPPAM

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Ingredients:
Kodo Millet flour fresh 500 gms Urad dal 100 gms Fenugreek seeds one spoon Adequate waterSalt to taste Sesame oil to drizzle 
Procedure:
Wash and soak urad dal for three hours with one spoon of fenugreek seeds. (It is suggested that when you grind for normal rice idlies or dosais, add extra 100 gms of urad dal and you collect two fistfuls of urad dal batter (soft and smooth) for varagu oothappam in a separate vessel) Mix the flour, urad dal batter, required salt adding adequate water. Let the batter consistency be normal rice dosa consistency. Allow to ferment more than eight hours/overnight. Heat the Dosa pan over a medium flame. Pour the batter over a dosa pan and spread into a thick circle and drizzle sesame oil all over the sides of the oothappam.Cover with the lid. After a few seconds, Take off the lid and notice the oothappam get numerous pores and soft upper side and golden brown bottom side. Repeat the process according to your needs.
Varagu oothappams are ready to serve with coc…