Millet Idly/Dosai

 Ingredients

Foxtail Millet - 1/4 cup

Barnyard Millet - 1/4 cup

Pearled kodo Millet - 1/4 cup

Brown top Millet - 1/4 cup

Quinoa - 1/4 cup

Urad dal - 3/4 cup

Fenugreek seed - 5-10 seeds

Salt - for taste

Method

• Wash all the millets well and soak it with fenugreek seeds for 6-8 hours.
• Soak the urad dal seperately.

• After 6 - 8 hours grind the urad dal first and take it out then grind the millets.
• And mix it with salt and leave the batter for fermentation.
• After 10 - 12 hours of fermentation the batter is ready for idly or dosai.
• Now we can make the idly or dosai in a regular basis.
• Yummy Millet Idly or Dosai is ready to eat. Any side dish is good with this millet idly or dosai.

Chapathi

Ingredients

Aashirvaad Wheat flour - 5 cups
Salt - as per taste
Oil - 2 tsp
Water - almost 2 cups depends when we kneed

Method

Put all the ingredients and kneed with hand, when you start kneed don't pour all the water, once in a while pour the water and kneed the dough. The chapathi dough has to be soft not hard.

Second method to make chapathi dough is put all the ingredients into the food processor and press the dough button. Within 2 minutes soft dough will be ready to make chapathi. Here too don't pour all the water. Once in a while check the dough and pour the water.

Keep the dough in the bowl and put slight oil all over the dough and keep a side for half an hour - 1 hour. This is optional.

Now the dough is ready to make the chapathi.

Take the dough and make small ball size. Then take the ball and dust with the wheat flour and keep it in the chapathi rolling board and make the ball into a big circle. (The other method is make the ball into small circle and put small amount of oil and spread all over and fold it into traingle and now make that triangle into a big circle. This way the chapathi has layers when you make.)

Heat the chapathi pan and put the big circle chapathi and wait for a minute to see the bubble kinda all over now it's the time to turn the chapathi. Now press all over the corner of the chapathi and pour little bit oil and spread turn again. Now it's ready to take the chapathi. Like this do all the small ball into a good round chapathi.

Yummy chapathi is ready to eat.

Rava Upuma

Ingredients

Rava(Semolina) - 3 cups
Big Onion - 1/4
Green Chilli - 2 or 3
Ginger - very tiny piece(optional)
Yellow Channa dal - 2 tsp
Mustard seed & urad dal - 1/2 tsp
Oil - 2 tsp
Curry leaf - 1 stem
Water - 6 cups
Salt - as per taste

Method

Dry roast the rava and keep a side. Cut the onion into small pieces and slice the green chilli. Cut tiny pieces of the Ginger.

Heat the pan and pour the oil. Add the mustard seed & urad dal, once it sputtered add the yellow channa dal, ginger, onion, green chilli and curry leaf. Once the channa dal roasted and other items changed color add the water and salt and close the lid. When the water started boiling add the roasted rava and stir well. and close the lid for 2 minutes. After 2-3 minutes stir again once the rava cooked well turn off the stove and close the lid. After 5 minutes, fluffy yummy rava upuma ready to eat.

Semiya Upuma

Ingredients

Semiya(Vermicili) - 3 cups
Big Onion - 1/4
Green Chilli - 2 or 3
Ginger - very tiny piece(optional)
Yellow Channa dal - 2 tsp
Mustard seed & urad dal - 1/2 tsp
Oil - 2 tsp
Curry leaf - 1 stem
Water - 6 cups
Salt - as per taste

Method

Dry roast the semiya and keep a side. Thinly slice the onion and green chilli. Cut tiny pieces of the Ginger.

Heat the pan and pour the oil. Add the mustard seed & urad dal, once it sputtered add the yellow channa dal, ginger, onion, green chilli and curry leaf. Once the channa dal roasted and other items changed color add the water and salt and close the lid. When the water started boiling add the roasted semiya and stir well. and close the lid for 2 minutes. After 2-3 minutes stir again once the semiya cooked well turn off the stove and close the lid. After 5 minutes, fluffy yummy simple semiya upuma ready to eat.

Pasta

This pasta is my own way of cooking and my kids love it.

Ingredients

Pasta - 3 cups (any shape)

Tomato - 2

Garlic - 1 clove

Ketchup - 1 tsp

Egg - 1

Olive oil - 2 tsp

Unsalted Butter - small piece

Salt - as per taste

Method

Cooked the pasta with salt and one tsp olive oil and keep a side. Grind the tomato and garlic.

Heat the pan and put the unsalted butter and olive oil. Once it heat, add the grinding tomato garlic paste, after 3 minutes add the ketchup and stir well. Then add the egg wait for a minute and the stir well. After 2 minutes add the cooked pasta and stir well. My own way of simple pasta ready.

Optional:

You can add spinach, mushroom, basil leaf or cooked Chicken/vegetables

Bread Uthappam

Ingredients

White Bread - 4
Semolina(Sooji) - 4 tbsp
All purpose flour(Maida) - 3 tbsp
Curd(Yogurt) - 1 tbsp
Salt - as per taste
Water - as per need to grind
Onion - 1/4
Green pepper - 2 tbsp
Yellow pepper - 2 tbsp
Curry leaf
Cilantro
Green Chilli - 1 (optional)
Oil


Grinding

Remove the crust from the sides and cut into cubes and keep aside.

Put the bread, sooji, maida, curd, salt and water into the blender or mixer. Blend well until to a thick smooth paste or till consistency for the uthappam.


Method

Finely chopped the onion, both peppers, green chilli, curry leaf and cilantro and keep aside.

Now add all the chopped items in the batter and mix well, taste the salt and if need add some. The batter is not be too runny or not be too thick, medium consistency to pour the uthappam. Heat athe skillet or pan in a medium heat. Pour the batter into thick small uthappam and pour little oil around that. Lets cook for 2 minutes each side in slow heat and the bread uthappam should be light brown both sides. Now the yummy bread uthappam is ready to serve and eat. Serve with the coconut chutney or sambar or tomato or onion chutney asper your taste.

Aappam

Ingredients

Raw Rice - 2 cups

Par boiled Rice - 1 full hand

Urad Dal - 1 tsp

Fenugreek Seed - 10-15 nos.

Grated Coconut - 1/2 cup

Boiled Rice - 1/2 cup

Sugar - 1/4 tsp

Yeast - 1/4 tsp

Aappa soda

Coconut oil

Yeast foam water : Take 2 spoons of luke warm water add sugar and yeast then foam will come.

Method

• Soak Raw rice, par boiled rice, urad dal and fenugreek seeds for 10 - 12 hours
• After 10 -12 hours grind the soaked items after 5 minutes add the grated coconut and boiled rice and grind it to fine paste.
• Then add salt and yeast foam water mix well and leave it for overnight to ferment.
• Now Aappam batter is ready to do.
• Before making appam add aappa soda mix well make the batter very thin consistency
• Heat the aappam pan, drop 2 drops of coconut oil and coat the pan
• Now add a ladle of batter in the center of the pan. Holding both the handles of the pan, rotate in clockwise so that batter spreads all around in a circle, the remaining batter will come to the center. After that close the pan with the lid. After 2-3 minutes appam is cooked the edges start turning brown and it will come off easily from the pan.
• That's it now hot hot aappam is ready to eat. Coconut milk is the best side dish for appam. Kuruma, Chutney, chicken curry or egg curry also go fine with appam.

Another Method

Do everything as per the above steps except the yeast foam water. Just mix with salt and leave it for fermentation. Before making aappam add baking soda and make the aappam, you will get the perfect aappam like inside soft and outside crunchy.