Pidi another method It is a cristian's recipe.Tasty can take as tiffin time.They use it as main food also. chamba raw rice powder this will be more tasty - 3cup if not available ordinary raw rice coconut grated 1/2 coconut curry leave,salt jeera,garlic,small onion grind as paste.[may use them as your taste] jeera coriander seeds 1tbs each crush them and tide as bundle. Take 7 to 8 cups water boil it.Drop the bundle into the boiling water. mix rice flour ,ground masala,coconut grated,curry leave,salt.Make as chappathi dough adding water.Make all dough as small lemon size kozhukattai and drop it in the boiling water.Cook well.Remove and use it with sambar any curry.Cristians eat it with non veg gravy currys.Any gravy curry suits with it. After removing the pidis balance water may be drunk as it is or with butter milk. We can avoid garlac if not used it.
Appam a new another method Raw rice 2 cup jaggary 2 to 21/4 cup beatten rice 1 table spoon coconut grated 2 table spoon plaintain fruit nethram pazham 1/4 piece or small boovan1 or preferably palayancodan cardamum soak the rice and betten rice[aval] seperately.Disolve the jaggary with small quantity of water and strain remove all impurities.keep aside. Now grind the rice smoothly., lost add coconut grated,plaintain fruit.cardamum and aval,grind them smooth paste.Mix the jaggary syrub and blend it.Keep it to 4 to 5 hours. Deep fry the appams in appakaral.Smooth tasty appam ready.Enjoy
rice pathiri 4 kg Idli rice 500 raw rice clean them and grind it nice powder.It can be done in the mill also.Store it. patri rice powder 2 cups salt,water.2 cups Boil water with salt.remove 1/2 cup water keep aside.Now add the rice powder mix well..cook it in slow fire.If it is necessary springle the boiled water already kept and make a dough..Remove from fire.Now let it cool for some time.Make the dough soft by hand repeated blow by hand.Dived the dough to small lemon size balls.Make thin pathri like chappathi using rice flour for not stick with the board.. Head the tawa and place the pathri in the hot tawa.No oil required.When one side cooked put the other side in the hot tawa likr we do chappathi..When you press the pathri it will puff. D'nt cook long time.when puffed remove.It can be eaten with any gravy curry. variation:We can soak the rice raw and boiled in the above proportion.Grind nice batter.Put the batter in a clean cloth and cover to remove the excess water.after Five mints. it will be like murukku dough.We can make patri.
Kalathappam [sweet] I was in Koilandy near kozhikode to take treatment in Navarakizhi an ayurvedic treatment.I came to taste this delicious kalathappam.The recipe for ILties. Raw rice 2 cups cooked rice handfull or beaten rice jaggary 2 cups make it syrup bengal gram dhal 2 table spoon half cooked small onion pealed and cut small pieces 1/4 cup plantain fruit 1 or nethirapazham 1/4 coconut cut into small pieces 2 tbs cardumum 4 crushed salt pinch oil 1 ladder ghee 1tsp soak the rice for 4 hours grind it with plaintain fruit,cooked rice or beaten rice.add salt,jaggary syrup,cardumum.Mix well.keep it for 4 to 5 hours.we can do it immedieatly.Keeping the batter for 4 to 5 hours the appam will come out soft. Old method Take a chatti pore oil and 1 tsp ghee add cut coconut fry some time and add onion and fry till brown.take 2to 3 tbs add with the batter.now add cooked bengal gram.Mix well.The balance fried onion should be spread evenly in the bottom of the chatti.Pore the batter on the top of the onion spread.Cover the chatti with a lit.Spread live cole.The fire should be very slow.In olden days the kalathappam cooked last in the kitchken. So the appam will cook in slow fire.The ladies can do other house works.When tea time, after preparing tea took the appam and cut it and eat it with tea. Nowadays there is no log fire [aduppu] or live coal. new method Take a appam chatti or cheena chatti,or even cooker.Do the kalathappam in any of the vessal mentioned.If you make it in appam chatti or chenu chatti pore 4 to 5 laddle of batter and cover with lit tightly and reduce the flame very very slow.After 10 mints.When you open and see the kalathappam is ready, test it by spear a knife into it.If cooked well knife will come clean.No dough sticks in the knife.Cut the kalathappam enjoy.
Re: Neermulli[T]Vayalchulli Koottu Dear nederhood, I con't understand this potanical name.Now I am in Bangalore.I have a book about all leave with botanical name in my library in my native place.I will try to find out tsseethalakshmi
bitterguard chips As per the request of shikamadhav I am trying to post some bitterguard recipes. Bitterguard chips. Bitter guard 1/2 kg select more or less same size bitter guards cut as thin rounds. add turmaric powder,salt and stirr well all so as all bitter guard rounds should be coated with the salt and turmaric.Leave it for half an hour.It will ooze water.remove the bitter guard rounds and pat dry it..Add chilli powder and salt to tast and mix well so that the salt and chilli powder coated evenly on all pieces. keep it to dry 4 to 5 hours.Heat the oil in the kadai and deep fry the bitterguard till it turned light brownish green. remove and pat it in kitchen paper to absorb excess oil.enjoy with tea or any other rice as side dish. Variation:You can add bengal gram flour for light coating with chilli powder. Cut onion small pieces cut Coconut small pieces.Fry them brown and add bitterguard chips.Mix well.This will tastes different.Enjoy
bitterguard theeyal bitterguard 1/4 kg remove seeds cut into small pieces if you do not like the bitter taste mix with salt and turmaric.Keep aside for 1/2 an hour.remove the oozed water. or put the pieces in the rice washed water[kazhuneer] and remove.wash once again in water.keep[ it. small onion 1 cup cut into small pieces tamarind one lemon size ball extract juice red chilli 6 to 7 according to the hotness coriander seeds 2 tbs turmaric powder 1/4 tsp coconut grated 1/2 coconut oil 1 laddle salt tempering mustard 1 tsp chilli red 1 cut into pieces curry leave Take a kadai pore one tea spoon oil and fry redchillies, coriander seeds.Remove.Fry the coconut grated adding more oil until brown.Grind all into smooth paste. Pore remaining oil when hot add mustard seeds,red chilli and curry leave.Add the onion pieces saute well. Then add the bitter guard pieces stirr well.when the bittter guard pieceshalf cooked add tamarind juice,turmaric powder.Let it boil until the raw smell disappeared.and biterguard cooked well not broken. Now add the ground masala let it simmer for 3 to 4 mintes.Check the quantity of water,If you wants the theyal is like sambar consisitancy add water.The theyal may be prepared like koottu consisitancy.It will be fresh for 2 to 3 days.If kept in fridge can use it more days.Enjoy with rice,dhosa, chappathi. variation:We can use red chilli powder,coriander powder.When the coconut grated fried in oil add the powders.stirr well.Grind the masala.This tastes different.
bitterguard pittlai Bitter guard cut piece 2 cup [if not like bitter taste remove bitterness as already described] tuar dhal cooked 2 cup bengal gram whole cooked 1/2 cup tamarind 1 lemon size take juice red chilli 5 to 6 black pepper 1 tsp bengal gram 1 tbs urud dhal 1 tbs coconut grated 1/2 coconut asafoteta turmaric powder 1/2 tsp salt oil 2 tbs tempering mustard seeds 1 tsp red chilli 1 cut into pieces curry leave Take a kadai pore some oil fry asafoetita,red chilli,black pepper,black and bengalgram in golden brown.remove.Add more oil fry coconut grated like golden brown.Remove keep aside one table spoon fried coconut. Now grind the fried masalas.keep aside.In the same kadai pore the tamarind juice,turmaric, salt add required water.When boil add bitterguard pieces.Cook well.Now add the ground masala,cooked tuardhal,cooked whoile bengalgram.Let it boil.If more water required add now.Boil it.Remove the pittalai temper it with the tempering items.Last add the fried coconut.Enjoy Variation:coriander seeds one tbs may be added when fring masala.small pieces of jaggary may be added. We can make pittali in Egg plant[kathirikkai].tender jack fruit use as thaan in the place of bitterguard.
bitterguard pulikuzhambu bitterguard pieces 2 cup[not want bitterness remove it as detailed early] tamarind one small lemon size extract juice onion big 1 small 15 nos. remove skin cut pieces chilli powder 1 1/2 tsp turmaric powder coriander powder 2 tsp jaggary smmal piece salt oil tempering mustard 1 tsp curry leave Pore oil in the kadai add tempering items,when mustard crackled add onion saute untill the onion become transparant.Now add chilli powder, turmaric powder,coriander powder saute. when the raw smell disappeared add bitterguard pieces stir well until the pieces cooked.Now add the tamarind juice enough water,salt let it boil until the tamarind 's raw smell disappeared.remove from fire enjoy with rice. variation: garlic flakes may be added with onion.
