COCONUT CHUTNEY

Ingredients:

• Coconut -1/2 grated
• Small onions-4
• Dry chilly-5
• Curry leaves
• Salt to taste
• Oil for seasoning
• Ginger Garlic Paste

 

Preparation:

• -Grind coconut, 1-onion , 4-dry chilly and salt in the mixer.
• -Heat the oil and season cut small onions,1-dry chilly,Ginger Garlic Paste and curry leaves
• -Keep the flame in sim
• -Continuously stir it for 1 min
• -Take it and  have it with soft idly or dosa

IDLY

Ingredients:

• Idly rice -2cup
• Urad dal -1cup
• Cooked rice -1/2 cup
• Salt for taste
•  

Preparation:

• -Soak the rice and urad dal  for 5-6 hours .
• -Strian it and grind with  cooked rice and salt.
• -Keep it  to ferment overnight.
• -Apply Oil on the idly stand and fill it with  batter
• -Cook it in the idly maker
• -Enjoy soft with coconut chutney.

My First Recipe-Appam

I am starting my first blog with a recipe of Appam.First of all I thanks to Anitha deepann.wordpress.com to motivate me to start this kind of a blog.

Ingredients

2  cup(s) raw rice soaked for 4-5 hours grated 1/2 coconut or cows milk 1/2 litre 1  cup(s) cooked rice a pinch of yeast granules dissolved in some coconut water or little hot water sugar-2tsp salt to taste Preparation -Add yeast in coconut water or sugar in warm water-Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste.-Do not add too much water.-Cows milk may be preferably used instead of water for grinding.Then no need of coconut. -Mix in the salt and sugar to taste. -Allow to ferment at room temperature for at least 6 hours. -Heat a small non-stick wok. -Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. - Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. - Another sign of doneness would be when the edges start coming off the wok.