Oats Puttu / Oats Steam Cake

INGREDIENTS:

• Oats - 2 cup 
• Grated Coconut - ½ cup
• Salt - to taste
• Water - as required to make the powder wet.

PREPARATION METHOD:

• Blend oats in a mixer to make it powder.
• In a heavy  bottomed pan add the  powder, stir continuously and roast lightly for 5 minutes.
• Allow the powder to cool.
• Sprinkle water in to flour little at a time and mix the flour. 
• Repeat sprinkling water till the flour is wet.
• Blend the flour mix in a blender for a minute so that the flour mix becomes soft.
• Place a pot shapped utensil  or a pressure cooker on the stove. 
• Fill half the utensil with water and boil the water.
• Place a puttu maker on the top of the utensil.
• Now its time to put the flour mixture into the puttu maker.
• Put a spoon full of  grated coconut first, then fill the flour mixture till the half of the maker.
• Again a spoonful of coconut on it then fill it up with the flour mix .
• Finally put a layer of  coconut on the top of it.
• Steam in a vessel for 5-6 minutes and serve hot.

Recommended Combination: Oats Puttu can be served hot with Kadala curry / Payar Curry  / Pappadam

Dates Chutney / Eenthappazham Chutney

Dates are rich in several vitamins and minerals.Intake of a date daily gives a balanced and healthy diet.
You can include dates in your diet through a variety of dishes like eenthappazham chutney.
It differs from other chutney  by its sweet-tangy taste.

INGREDIENTS:

• Pitted dates - 6 nos
• Tamarind - 1 gooseberry ball size
• Pearl Onion - 2 nos 
• Red Chilly- 3 nos(or according to your taste)
• Curry leaves - 2- 3 leaves
• Coconut Oil - ½ tsp
• Salt to taste

PREPARATION METHOD:

• Roast Red Chillies in a pan(with out oil) till it becomes crisp.
• Soak the dates in little water for 2 -3 minutes.
• Grind the  Dates,  Tamarind, Red Chilly, Pearl Onion, curry leaves and Salt together to a fine paste.
• Add coconut oil to the Chutney and mix well. 

Recommended Combination: Serve with  Dosa / Chappathi / Vegetable Pulav

Rava Idli

Rava, usually used to prepare Upma can also be used to prepare delicious idli.

INGREDIENTS:

• Roasted Rava - 1 cup
• Curd - 1 ½ cup
• Finely Chopped Ginger -  ½ tsp
• Grated Carrot - 2 tbsp
• Green Chillies - 2 nos
• Mustard seeds - ½ tsp
• Channa Daal - 1 tsp
• Urad Daal - 1 tsp
• Cashewnut - 10 nos
• Ghee - 1 tbsp
• Curry leaves - A few
• Chopped corriander leaves -2 tbsp
• Sugar - ½ tsp
• Salt to taste

PREPARATION METHOD:

• Heat ghee in the pan and fry cashewnut and take it aside.
• Add mustard seeds and wait for them to splutter. 
• Add channa daal, urad daal and fry it.
• Add green chilies and chopped ginger and saute for a minute. 
• Add rava, mix well and roast for a minute.
• Remove from fire and add grated carrot, chopped corriander leaves, salt, sugar, curry leaves and curd and mix well.
• Now the Idli batter is ready.
• Grease the idli mould with oil.
• Put fried cashewnut in the center of each idli mould.
• Pour the batter in the mould .
• Steam the vessel for about 10 - 12 minutes.
• Turn off the stove and let it cool.
• Remove the idlis from the mould and serve.

Recommended Combination: Serve with Chutney or sambar.

Veluthulli / Garlic chammanthi

Including Garlic to our diet through variety of dishes is a healthy practice. Garlic  is generally good for our stomach and will help digestion.

INGREDIENTS:

• Grated coconut - 1 cup
• Garlic - 2 nos
• Red Chilly  - 4 nos
• Curry leaves - 2 -3 leaves
• Salt to taste

PREPARATION METHOD:

• Crush all the other ingredients together.

Recommended Combination: Garlic Chammandi can be served with Kappa Puzhukku.

Mulaku Chammandi

This is a very tasty chammandi which goes together with Kappa Puzhukku.

INGREDIENTS:

• Green Chilly -2 nos
• Shallot / kunju ulli - 6 nos
• Salt to taste
• Coconut Oil - 1 tsp

PREPARATION METHOD:

• Crush Chilly,Shallot and Salt together.
• Add Coconut oil and mix well.

Recommended Combination: Mulaku Chammandi can be usually served with Kappa Puzhukku.

Apple chammandi

It is a variety Chammandi. The Sweet and sour taste of Green Apple and the Spicy Chilli results in a good combination.

INGREDIENTS:

• Green Apple - 1
• Grated coconut - ½ cup
• Pearl Onion - 1 no
• Green Chilly - 3 nos
• Curry leaves - 2 -3 leaves
• Salt to taste

PREPARATION METHOD:

• Peel the Skin of the Apple and cut it into small pieces.
• Grind all the other ingredients with Apple without using water.

Recommended Combination: Apple Chammandi can be served with Rice or Dosa / Idli.

Avocado Chutney

Avocado is a healthy fruit containing fiber, fat and vitamins. We can include Avacado in our food through a variety of simple dishes.

INGREDIENTS:

• Ripe avocados - 1 big
• Green chilly - 1 nos
• Tamarind - 1 gooseberry ball size
• Pearl Onion - 1 
• Salt - to taste

PREPARATION METHOD:

• Cut avocados in half.
• Remove seed and scoop out avacado from the skin.
• Grind Avocado, Green Chilly, Tamarind, Pearl Onion and Salt Together. 

Recommended Combination: Chammandi can be served with Chappathi / Dosa / Idli.

Chammandi

Chammandi can be prepared easily and can serve as a tasty side dish for several breakfast and lunch items including Dosa, Idly, Rice etc.

INGREDIENTS:

• Grated coconut - 1 ½ cup
• Red chilly - 4 nos
• Tamarind - 1 gooseberry ball size
• Pearl Onion - 2 nos
• Curry leaves - A few
• Salt - to taste

PREPARATION METHOD:

• Roast Red Chillies in a pan(with out oil) till it becomes crisp.
• Grind all the ingredients together without using water.

Recommended Combination: Chammandi can be served with Rice / Dosa / Idli.

Manga Thayiru / Mango with Curd

Manga Thyairu / Mango in Curd is a variety side dish served together with rice. An easy and simple recipe to prepare.

INGREDIENTS:

• Raw Mango - ½ mango
• Finely chopped Onion - ½ cup
• Green Chilly(roundly cut) - 2 nos
• Corriander Powder - ½ tbsp
• Chilly Powder - 1 tbsp
• Fenugreek Powder - a pinch
• Curd - 1 cup
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Peel the Skin of the Mango and chop it nicely.
• Mix all the ingredients together with curd.

Recommended Combination: Manga Thayir can be served with Rice.

Vellayappam / Rice Pan Cake

Vellayappam / Kallappam is a sort of pancake prepared using grinded rice and coconut fermented with yeast or toddy (Kallu).

INGREDIENTS:

• Rice – 1 cup 
• Cooked rice – 2 tbsp 
• Grated coconut – 1 ½ cup or coconut milk -½ cup 
• Yeast -¼ tsp 
• Sugar -2 tbsp 
• Salt - As reqd

PREPARATION METHOD:

• Soak rice for atleast 4 hrs 
• Make a batter of rice, coconut( or coconut milk)and cooked rice(idli batter consistency) 
• Add yeast and sugar to warm water and dissolve. 
• Add this to the batter and keep for about 6 hrs. 
• Before making appam, add salt and little sugar. 
• Heat a Dosa Pan(Dosa kallu). 
• Spread some oil on the it.
• Pour a spoonful batter on the pan.
• Spread the batter to form a small circle.
• When one side is golden brown, turn the other side .

Recommended Combination: Vellayappam can be served hot with Chicken Curry / Vegetable Stew / Vegetable Kurma / Chicken Kurma / Kadala Curry

Vattayappam / Rice Cake

Vattayappam or Rice Cake is a main item in Kerala.
Rice - Coconut batter cooked in steam to prepare this item.

INGREDIENTS:

• Raw rice flour -1 cups
• Grated Coconut - 1 ½ cup
• Cumin Seed - pinch
• Cream of Rice (thari)/Rava- 1 tbsp
• Ghee- ½ tsp
• Yeast -½ tsp
• Sugar- 5 tbsp
• Salt - ¼ tsp 
• Water

PREPARATION METHOD:

• Lightly roast rice flour about 3 minutes.
• Mix yeast with sugar in 5 Tbsp warm water and keep aside.
• Grind Coconut and cumin seed to a fine paste.
• Cook the cream of rice in little water by stirring continuously.
• Mix rice flour, cooked cream of rice and yeast and knead into a soft dough. 
• Add the coconut paste mix to the dough with little water and mix well. 
• Add Salt and mix well to make a thick batter.
• Grease ghee in a pan (steel plate) and pour the batter into it.
• Steam it well in an idli steamer for 15 minutes.
• Remove it from the steamer. 
• Let it cool for sometime and remove from the pan.

Recommended Combination: Vattayappam / Rice Cake can be served hot with Chicken Curry / Chicken Stew / vegetable Kurma / Chicken Kurma / Kadala Curry

Gothambu Puttu / Wheat Puttu

Gothambu Puttu / Wheat Steam Cake is a different variety of Puttu.
Use Roasted Wheat flour instead of Rice Flour which is used to prepare regular Rice puttu.

INGREDIENTS:

• Roasted wheat flour -1 cup 
• Grated Coconut -¼ cup
• Salt - to taste
• Water- as required to make the powder wet .
• Puttu kudam (puttu maker)

PREPARATION METHOD:

• Add salt to the roasted flour gently to make a mixture.
• Sprinkle water in to flour little at a time and mix the flour. 
• Repeat sprinkling water till the flour is wet.
• Place a pot shapped utensil on the stove. 
• Fill half the utensil with water and boil the water.
• Place a puttu maker on the top of the utensil .
• Put some grated coconut in it, and fill puttu maker with the mixture and put some grated coconut on the top .
• Steam in a vessel for 10 minutes and serve hot

Recommended Combination: Gothambu Puttu can be served hot with Kadala curry / Payar Curry / Pazham / Pappadam

Asparagus Thoran

Asparagus has no cholestrol and is low in calories and sodium, a healthy source of vitamins and dietary fiber. Young shoots of Green Asparagus can be used to prepare delicious thoran as shown in this receipe.

INGREDIENTS:

• Chopped Asparagus - 1cups
• Grated coconut - ¼ Cup
• Chilly Powder - ½ tsp
• Red Chilly -2 nos
• Garlic - 1 nos
• Cumin Seed -¼ tsp
• Urad Daal - 1tsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1 tsp
• Salt - to taste
• Curry Leaves -few

PREPARATION METHOD:

• Cook Asparagus with turmeric powder and salt in little water.
• Crush Coconut ,Chilly powder,Garlic and Cumin seed and add to cooked Asparagus and mix it well.
• Heat oil in a pan.
• Add mustard seeds and red chilli and let it splutter.
• Add urad daal and fry it.
• Once Urad becomes brown, add Cooked Asparagus and Curry leaves.
• Stir well and slow down the flame and cook it for 2 mins.

Recommended Combination: Serve hot with Rice

Ishtu

This is a simple delicious dish, popular in a traditional Kerala Sadya, which can be served on its own with Appam or Chappathi.

INGREDIENTS:

• Diced Onion -1 nos
• Diced Potato - 2 nos
• Green Chilly(Slit) - 6 nos
• Ginger(chopped) -1 tbsp
• Thick Coconut milk - ½ cup
• Coconut Oil - 1tsp
• Curry leaves - few
• Salt to taste

PREPARATION METHOD:

• Cook Onion, Potato, Chilly and Ginger along with salt and water.
• When the vegetables cooks well, add Coconut milk and let it boil.
• When it starts boil,turn off the stove and add Curry leaves and coconut Oil

Recommended Combination: Serve hot with Rice/ Appam/ Chappathi

Nilakadala Chammanthi / Groundnut Chammandi

Peanut or Groundnut can be used with grated coconut to prepare delicious Peanut Chammanthi.

INGREDIENTS:

• Grated Coconut - 1 cup
• Roasted Peanut - 1/4 cup
• Pearl Onion - 6 nos
• Red Chilly - 5 nos
• Curry leaves - few
• Tamarind - A gooseberry sized ball

PREPARATION METHOD:

• Salt to taste
• Grind all the ingredients together to a fine paste.

Recommended Combination: Serve with Dosa

Ulli Chammanthi / Onion Chammanthi

Onion can be used to make spicy chammanthi as shown in this receipe.

INGREDIENTS:

• Pearl Onion(sliced)- 15 nos
• Red Chilly - 10 nos
• Curry leaves -few
• Coconut Oil - 1tbsp
• Salt to taste

PREPARATION METHOD:

• Heat  1 tsp oil in the pan.
• Fry red chilly and curry leaves.
• Saute onion till it turns transparent.
• Grind red chilly, onion and curry leaves with salt into a paste(without water)
• Add remaining coconut oil and mix.

Recommended Combination: Serve with Dosa / Idli

Crispy Rava Dosa

This preparation of Dosa uses Rava batter instead of Rice batter.

INGREDIENTS:

• Rava - 1 cups
• Rice flour -¼ cup
• Maida /All-purpose flour- ¼ cup
• Cumin seeds - ½ tsp
• Finely chopped Ginger- 1 tsp
• Finely chopped green chillies - 1 tsp
• Curry leaves - few
• Sesame Oil
• Salt to taste
• Water - 3 cups

PREPARATION METHOD:

• Mix Rava, Rice flour, Maida, Cumin seed, Ginger, Green Chilly, Curry leaves, Salt and Water to make a dosa batter keep it aside for 30 minutes.
• Heat a Frying Pan.
• Take one Spoonful of batter and spread on the Pan starting from the Outside and finishing off in the middle.
• Pour some sesame oil on dosa.
• Turn the other side and cook both sides well.

Recommended Combination: Serve hot with Chutney.

Onion Uthappam

Uthappams are one of the South Indian breakfast. It can be make with left over idli or dosa batter.
Onion Uttapam is usually made with Onion and Chilli.

INGREDIENTS:

• Dosa batter - 1 cup
• Finely chopped Onion - 1 nos
• Finely chopped Green chillies -4nos
• Finely chopped Ginger -1 tbsp
• Finely chopped Curry leaves / Corriander leaves-1 tbsp
• Gingely Oil
• Salt to taste

PREPARATION METHOD:

• Heat 1 tsp of oil in a frying pan.
• Spread a spoonful of the batter to a heated frying pan.
• Sprinkle few chopped onions, green chilly, curry leaves / corriander leaves on top of the batter.
• When the base is golden brown, turn the other side and cook well.

Recommended Combination: Serve hot with Chutney

Masala Dosa

Masala Dosa is prepared by embedding masala within the roasted Dosa.

INGREDIENTS:
For Dosa

• RawRice -1 ½ cups
• Urad Daal - ½ cup
• Water - as required
• Salt - 1 tsp 

For Masala

• Potato - 3 nos
• Sliced Onion(length wise)- 1 nos
• Slit Green chillies - 2 nos
• Chopped Ginger- ¼ tsp
• Turmeric powder - ¼ tsp
• Black gram(Uzhunnuparippu) - ½ tsp
• Bengal gram(Kadalaparippu) - ½ tsp
• Mustard seeds - ¼ tsp
• Red chillies- 2 - 3 nos
• Curry leaves - A few
• Oil - 2 tbsp
• Water- ¼ cup
• Salt - as required

PREPARATION METHOD:
For Dosa Batter

• Soak rice and Urad daal separately for 5 hours.
• Grind rice and daal separately with water very finely.
• Mix together rice, dal and salt.
• Add water and stir well to form a loose batter.
• Keep it overnight to ferment. 

For Masala

• Boil potatoes ,Peel skin and mash them and keep it aside.
• Heat oil in a pan .
• Put Mustrard seeds and red chillies and allow to Splutter
• Fry black gram, Bengal gram, curry leaves,.
• Add sliced onion, Chopped Ginger and green chillies and saute well till it turns transparent.
• Add Water,Salt,Turmeric powder and let it boil.
• Add the mashed potatoes and mix well.
• Cook it for a few mins until the water dries up.
• Pour one spoon full of batter on a frying pan as thin as possible.
• Pour 2 tsp Ghee on it.
• When one side is golden brown, add Potato mix inside Dosa and roll.

Recommended Combination: Serve hot with Chutney.

Ney Roast / Ghee Roast

Ghee roast is prepared by roasting dosa in ghee.
Ghee roast is wafer thin and crispy and is good to serve hot with Chuttney.

INGREDIENTS:

• Raw Rice -1 ½ cups
• Urad Daal - ½ cup
• Water - as required
• Salt - 1 tsp
• Ghee

PREPARATION METHOD:

• Soak rice and Urad daal separately for 5 hours.
• Grind rice and daal separately with water very finely.
• Mix together rice, dal and salt.
• Add water and stir well to form a loose batter.
• Keep it overnight to ferment.
• Pour one spoon full of batter on a frying pan as thin as possible.
• Pour 2 tsp Ghee on it.
• When one side is golden brown, make a Cut from the centre of the Dosa to the outer corner and roll it over to make a cone shape.

Recommended Combination: Serve hot with Chutney or Sambar.