appam with curd Raw rice powder slightly roasted Just warm the rice powder 4 cup Urud dhal two spoon soaked and grind fine paste sugar 2 teaspoon salt balanced raw rice rawa or uppuma rawa or cooked rice curd 1/4 cup Cook the rice rawa or uppuma rawa in 1/2 cup water.In lukeawarm condition mix all other incredians.Add luke warm water and beat the batter and keep it over night,In the morning mix luke warm water or coconut milkfor appam. for vellayappam add ground coconut grated ,jeera,onion,garlic any flavour you want and do vellaiyappam
Appam with Kanjivellam[Water filttered from cooked rice] Slightly roasted raw rice powder 4 cup sugar 2 tsp salt balanced rice rawa or uppuma rawa 2 tbs Warm thickrice Kanji 1/2 cup Soda bycarb 1/4/tsp Boil 1/2 cup water and cook rawa.keep it till become luke warm.Add with ricepowder,sugar,salt,luke warm kanji and beat well and make batter.Keep it over night.In the morning add soda bycarb and if necessary luke warm water and make batter.You can make appam and vellayappam as you please.For appam the batter should be more watery than dhosa batter.For vellayappam the batter may be as dhosa batter.Add flavour for vellayappam as you please like jeera,onion,garlic etc
appam with boiled rice Appam with boiled rice is prepared in tamilnad. KERALA APPAM more sweet taste.Tamilnad appam is not sweet. Raw rice 1cup boiled rice 1cup[Not palaghat mattai rice idli rice should be used] urd dhal 2 tbs fenugreek seed 1 tsp Soak 3 to 4 hours and grind smoothly.Add salt and keep it overnight. next morning make appam.
Healthy nutritious Kuzhaiputtu Powder coursely the Red raw rice which is not polished.Bran should not removed. 2cup carrot grated 1/2 cup ginger grated 1 tbs luke warmwater with salt required quantity coconut grated 1/4 cup Take the red rice powder and springle luke warm salt water and mix well with your fingers.When the powder fully wet but not as dough keep it for 1/2 hour. Take Puttu kuzhal first fill some coconut grated next rice flour,next,coconut grated,carrotginger mixer,rice flour coconut grated.Put in steam and cook. cookall the flour like this. If you like carrot and ginger may be mixed with flour and coconut grated,nextflour mixer,coconut grated flour mixer then top coconut grated inthis order fill the kuzhal and steam cook. Enjoy with any thodu curry or Pazham and pappadam
Aval puttu,Rava Puttu Take the Aval.Put the aval[Beten rice] in a wet cloth and rub with aval with the cloth to remove the bran powder.Beacuse the aval purchased from the shop,if it is old stock the bran in the aval will be bitter taste.So remove the bitter taste bran powder sticked with aval this proceses is necessary. If the aval is fresh rubbing in wet cloth is not requried. Dry roast the aval and coursely grind it 2 cup[Wet the aval roasted rawa with salted luke warm water. coconut grated 1/4 cup to enrich the nutrious value grated carrot 1/4 cup grated ginger 1 tabs Take puttukuttri[kuzhal] first fill with coconut grated and next aval rawa next coconut grated next grated carrot ginger mixer,then aval then gratedcoconut in the top.Steam cook the puttu.Enjoy with pappadam and any curry. The roasted uppuma rawa may be used for making puttu in the place of aval rawa.
Wheatflour puttu Wheat flour should be bundled in a piece of cloth and steam it in a idly vessal.Take it out and open the bundle and let it cool. to break the lump put it in the mixe and run one or two round. Do the usual process for puttu making.
Ragi puttu Take 2 cup ragi flour. Wet the flour with fingers springling luke warm water with salt. Keep aside for 1/2 hour Coconut grated 4 table spoon carrot grated 4 table spoon ginger grated 1 table spoon Do the puttu as the same method you have made other puttu. But consume the ragi puttu hot. Half boil beans,califlawer,finly choped deseeded green chilli may also be added to add taste with puttu at the time of making.
Oats Puttu Take oat falkes and dry roast it in a hot cheenuchatti.Crush the oat flake by hand to break the flake.Now the flake will become like course rawa. Springle salted lukewarm water and wet the oat rawa.Take as usual Carrat grated ginger grated coconut grated.Fill the puttu maker and steam cook the puttu like other puttu and enjoy with any curry or with pazham pappadam.
pachcha payasam This is nutritious payasam.No need to cook. Banana ripe 2 papaya ripe 1 seetha pazham 2 any fruit available may be included. kismis one hand ful cashew one had ful dates one hand ful cardamum powder 1 tsp any dry fruit available may be added Jagarry marayur one 1/2 urundai[250 gm] coconut milk 1 coconut 1stand IInd milk If coconut is not available milk may be used. deskin banana,cut it into small pieces,cut payaya removing seeds and skin.deseed and skin seethpazham make small pieces.grate the jaggary with knife put in the water to disolve.Water content may be decresed if you want thick payasam considering the coconut milk quantitiy.If you want drinking payasam IIIrd coconut milk maybe added. When jaggary disolved strain in a teastrainer to remove impurities.keep aside. In a mixy grind the fruits as paste.Remove and add jagarry water,milk and mix well.The fruit paste will float as lump.Now pore the mixer in the mixy and run it three to four round all will mix well.Add the dry fruit pieces and cadamum powder.The Payasam is ready to drink.
Kaipakka Curry(bitter gourd curry) This is a very simple dish. ingredients bittergourd - 2 medium size tamarind - lemon size onion - 1 or small onion one hand ful tomato - one big green chilly - two curry leaves coconut oil mustard seeds turmeric powder - half teaspoon chilly powder - one teaspoon or according to your taste method cut bitter gourd into thin square pieces. cook with salt, turmeric powder, chilly powder, green chilly, chopped onion, tomato in tamarind juice. cook till done. Reduce water and bring to a thick consistency. heat oil, allow mustard seeds to splutter, add curry leaves, pour this into the curry. If you need this curry to make ozhichukoottan type, don't reduce water.
