Kancheepuram idli

Ingredients:

½ cup black dal / urad dal
½ cup rice
1 cup idli rava
2 tbsp thick beaten rice/poha
4 tbsp Yogurt
1 tsp fenugreek seeds
2-3 tbsp ghee
1 tsp cumin seeds
1 tsp crushed pepper
1 tbsp grated ginger
2 Tbsp chana dal
Salt
Water

Method:
1) Soak the dal, rice, idli rava, thick beaten rice, fenugreek seeds for 4-5 hours. Grind it into a batter by adding water. Note: Consistency should be thicker than Dosa batter. Mix with yogurt and allow it to ferment for 8-10 hours in a warm place.
2) Take a plate/bowl that fits into a steamer or pressure cooker and line it with plastic cling wrap. Note: the sides should be at least 5 cms high.
3) Heat ghee in a skillet. Add cumin seeds, ginger, pepper, chana dal. Allow it to splutter. Add this to the batter and mix. Check for salt.
4) Pour the batter into the cling wrap lined bowl to a depth of 1 cm.
5) Get 2-3 cups water boiling in a the pressure cooker. Place the bowl/plate in it. Cover and steam for 15 mins on medium heat. Note: Do not use weight if steaming with a pressure cooker.
6) Remove the pressure cooker lid, pierce a fork through the idli. If nothing sticks to the fork - consider it done. Allow it to cool for a minute. Remove the idli from the bowl along with the cling wrap. Cut it into pieces.
Done!!!!
Serve with coconut chutney.

Tip: If the batter cannot ferment well due to cold weather- add a tsp of baking soda to the batter just before making idli.

Channa Tomato Baath

Ingredients:
1 cup chick peas (channa)
1 tomato - finely chopped
1 onion - finely chopped
2 Tbsp tomato paste
1 tsp grated ginger
1 tsp cumin seeds
1/4 tsp fennel seeds
2 Tbsp kasuri methi
1 cup rice
1/4 tsp tumeric powder
1/4 tsp garam masala powder
3 green chilli - finely chopped
1/4 tsp pepper powder
Salt
Oil

Method:
1) Soak chick peas overnight. Boil to soften in microwave for 5-10 minutes or in a pressure cooker (1 whistle) with a pinch of salt
2) Cook rice. Spread it on a plate - to cool it down and ensure it does not clump.
3) Heat 2-3 Tbsp oil in a frying pan. Add cumin seeds, fennel seeds and fry until it splutters. Add ginger, onion, green chilli and fry until it changes colour. Add chopped tomato and fry until water leaves the sides
4) Add turmeric powder, garam masala powder and pepper powder and fry for a minute. Mix with tomato paste, 1 tsp salt and fry for a minute.
5) Mix with rice. Check for salt. Garnish with kasuri methi
DONE!!!

Serve with raita.
Tip: If you prefer it more tangy, add an extra spoon of tomato paste :)

Appam with vegetable stew

Ingredients(Appam):
2 cups rice
1 cup steamed rice
Water
1 tsp Yeast
Salt
1/2 cup grated coconut
1 tsp sugar

Ingredients(Stew):
2 cardamon
2 cloves
4-5 pepper corns crushed
2 green chilli
Ginger garlic paste
1/2 tsp cinnamon powder
1 cup thick coconut milk
3 cups water
2 potato - peeled sliced
1 onion sliced
2 carrots  sliced
1 cup beans sliced
2 tsp sugar
Oil
Salt

Method (Appam):
1) Soak rice for 5-6 hours. Grind to smooth paste along with steamed rice, coconut, sugar and yeast.
2) Cover and allow it to ferment overnight. (Note: Use a big vessel as the batter is going to raise 4-5 times)
3) Next day, check for salt
4) Heat a pan on high. Take a ladle full of batter and spread it into a disc. Cover and cook for a minute or two. Remove from pan once done.

Method (Stew):
1) Boil the sliced vegetables except onion. Keep aside
2) Heat oil in a pan. Crush cardamom, cloves, pepper corns and add it to the pan. Wait for it to splutter.
3) Add green chilli, onion, ginger garlic paste, cinnamon powder and fry until onion turns translucent
4) Add the veggies, water, sugar and 1/2 cup coconut milk. Bring to boil.
5) Add the rest of coconut milk. Check for salt.
DONE!!!!

Beetroot pulao

Ingredients:
1 1/2 cup basmati rice
1 medium sized beetroot - finely diced
1 medium sized onion - finely diced
1 cup mixed veggies -finely diced
1/2 cup peas
2 Tbsp mint leaves - finely chopped
1 Tbsp ginger garlic paste
2 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp turmeric powder
1 tsp garam masala
4 green chilli - finely chopped
2 Tbsp oil
1 Tbsp ghee
8-10 cashewnuts
1/2 cup water
Salt to taste

Ingredients:
1) Cook basmati rice and keep aside
2) Heat oil in a pan. Add cumin seeds, fennel seeds. Once it starts to change colour - Add onion and fry for a minute
3) Add ginger-garlic paste, green chilli, turmeric powder and garam masala powder . Fry for another minute.
4) Add mixed veggies, peas and beetroot. Cover and cook on medium heat for 2-3 minutes.
5) Add mint leaves, salt. Cover and cook for a minute.
6) Lower the heat. Add cooked basmati rice and mix. Check for salt. Add 1/2cup water if needed. Cover and cook for a minute.
DONE!!!

Ghee rice

Ingredients:
2 Tbsp Ghee
2 cardamom pods
2 clove
1 garlic - minced
1 inch ginger - minced
1 tsp crushed pepper
1 bay leaf
2 Tbsp cashew nuts
2 tsp cumin seeds
1 tsp fennel seeds
1 cup mixed vegetables
1 medium sized onion - diced
1 cup rice
2 1/2 cup water
Salt (appr. 1 tsp)

Method:
1) Heat ghee in a pressure cooker (low heat). Add cardamon, cloves, bay leaf, garlic, ginger, pepper and fry for a minute. Add cumin and fennel seeds and fry until it turns golden brown. Add onion and fry until it turns translucent.
2) Add mixed vegetables and rice - fry for a minute. Add water and salt. Close the cooker and switch off after 2-3 whistles.
DONE!!!

Veg Fried Rice

Ingredients (Serves 2):
3/4 cup rice
1 Tbsp oil
2 garlic pods - finely diced
1/4 onion - finely diced
1 can sweet corn kernels
3/4 cup peas - boiled
2 tsp coarsely ground pepper
1 tsp chilli powder - optional (For that extra spice! :))
1 red chilli - finely diced
1/4 cup water
Salt

Method:
1) Boil the rice and keep aside
2) Heat oil in a wok(medium heat). Add finely diced garlic. Wait for it to turn golden brown.
3) Add onion, pepper, chilli powder and fry for a minute
4) Add corn kernels, peas, finely diced red chilli, water. Fry for a minute
5) Add rice and salt. Toss it around for a minute or two.
DONE!!!

Serve with sweet chilli sauce / Sweet and sour Vegetables.