MINI OATS OOTHAPPAM

MY CLICKS

required:quick cooking oats-1 cup,curd-1 tbsp,salt-according to taste,green chillies-2 chopped finely,cumin seeds-1/2 tsp,onion-1 small,water,oil

method

mix oats,curd  and also enough water to make oothappam batter.rest for 5 min.meanwhile chop onion,green chillies and mix them nicely with cumin seeds and a pinch of salt.add this to the batter and along with a little salt.make oothappam and cover and cook on both sides with oil.sprinkle grated carrot and  chopped coriander on top.this is optional.makes 4-5 oothappams.

ROASTED SWEET POTATO

MY CLICKS

required:medium sized sweet potatoes-4,ghee-4-5 tsp

method 

scrub and nicely wash the sweet potatoes.chop off the ends and cut in the middle.put them in a thick bottomed vessel and add ghee.close the vessel with a smaller vessel which is filled with water.cover the second vessel with a lid so that the steam doesn't escape.put the two vessels, one on top of the other on a stove.now on a very low flame cook the potatoes.every 2 min keep the top vessel aside and toss the potatoes in the bottom vessel and put the vessel back on top.do this until the potatoes are roasted.if a knife easily passes through the potato then it is cooked.

POTATO RAITHA

MY CLICKS

required:cumin seeds-1/2 tsp,curry leaves-1 sprig,green chilli finely chopped-1,baby potatoes boiled and halved-6,salt-according to taste,curd-2 ladles,red chilli pd-2 pinches.
method
in a pan dry roast cumin seeds,curry leaves,green chilli,baby potatoes,salt until they slightly change colour.when they cool down add curd.sprinkle red chilli pd.serve with biryani.

ALMOND PAKODA

MY CLICKS

required:chickpea flour-2 tbsp,red chilli pd-1/2 tsp,cumin seeds-a pinch,salt-according to taste,soda-a pinch,dry mango pd-1/4 tsp,water-little,almonds

method

make a thick batter with all the ingredients except almonds.dip the almonds in the batter and deep fry.

THOTAKURA VADA

MY CLICKS

required:chanadal-1 cup,toor dal-2 tsp,green chillies-5,saunf-1 tsp,salt-according to taste,thotakura-small bunch chopped finely

method

soak chanadal and toordal  for 2 hours.drain and grind them together coarsely.add the finely chopped green chillies,salt,saunf and thotakura to the mixture and make vadas.

JEERA PULAO

required:jeera-2 tsp,melted ghee-5 tsp,basmati rice-1 cup,water-1&3/4 th cups,salt-1/2 tsp

MY CLICKS

method
soak the basmati rice in water for 10 min.heat a pan and add ghee and jeera.when the jeera is fried add basmathi rice along with the water,salt and cook covered until done.

IDLI ROTTI

required: whole[skinned]uraddal-1 cup,idli rawa-3 cups,salt-according to taste,oil-1 tbsp.

MY CLICKS

method

soak uraddal for 4-5 hours and grind to a fluffy,light and smooth paste in a wet grinder by adding water.add little by little water.it takes about 20 min for the dal to turn smooth.when this is being done,soak the rawa for 1/2 hour in water with salt and wash it nicely for 3-4 times.for washing, just let the rawa settle down on the bottom and slowly pour out the water on the top.rest it in between, to wash it 3-4 times.squeeze out the water from the rawa completely and add rawa to the uraddal paste. make idli batter by combining both the rawa and uraddal paste.add salt to taste to the batter.

take a non stick pan and heat it up.take 4-5 ladles of the batter and spread it in a round shape.pour oil around the rotti and cover with a lid.turn and cook covered after the bottom turns golden.this rotti can be prepared without fermenting the idli batter.

serve with ginger pickle or mango pickle.