Breakfast Menu: 2

Breakfast Menu: 2

Idli,Pongal,Vadai,Sambar,Chutney:

For idli:

Rice Rava 3 cups

Urad Dal (Split black gram) 1 cup

Canola oil 1 Tbsp

Water

Preparation Idli

Wash rice rava. Soak in water for 8-10 hours.Wash dal. Soak in water for 8-10 hours.Drain all the water from the dal and grind in a grinder to get a fine thick paste.Drain all the water from the rice rava and add rava to the dal . Add salt to taste (about 1 tsp). Mix well.Transfer the mixture to a deep skillet, whose size should be such that its more than half portion remains empty. You can take mixture in two skillets of smaller size. Cover the skillet with a plate.Place the skillet in a warm place for 8-10 hours to let the mixture ferment. The mixture will raise and fill the skillet. In winter, you can place it in oven (switched off).Grease the idli maker plates with the oil and fill with the mixture. Cook for about 10 minutes.

Ven Pongal

Ingredients:

1 cup rice

1 cup moong dal

6 cups water

1/4 inch Ginger

10g cashewnuts
2 tsp. Ghee
1 tsp. Whole black pepper.

1 tsp. Cumin seeds

Turmeric powder – a pinch

Curry leaves

Method:

Add 1 cup rice and 1 cup moong dal in a pressure cooker.Add 3 times water (6 cups) and pressure cook it . Cut 3 green chillies and 1/4 inch ginger into fine pieces. Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add  ginger pieces and a pinch of turmeric powder. Add cashew nuts and remove the pan when the cashews are roasted and begin to smell. Add this to cooked dal-rice mix. Add 1/2 tsp. salt, a sprig of curry leaves and mix well. Add some ghee while serving.

Methu Vadai:

Ingredients:

Urad dhal – 1cup

Green chillies – 2-3 chopped

Whole black pepper – 1 tsp

Curry leaves – 2-3 sprig chopped

Salt to taste

Oil

Method:

Soak urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour.

Add salt, green chillies, black pepper, curry leaves and mix well.

On a plastic piece of paper place a ball of this and flatten it by hand.

Deep fry this in oil and turn over until the vada turns golden brown.

Arachuvitta Vengaya Sambar

Ingredients:

1 cup cooked and mashed tuvar dal

1cup Thick Tamarind juice

2 small onions

2 tsp mustard seeds

6-7 curry leaves

1/4 tsp asafoetida powder (optional)

1 tsp oil

2 tsp chana dal

2 tsp whole coriander seeds

1/2 tsp black peppercorns

1/4 tsp cumin seeds

7-8 dried red chillies (or to taste)

3 tbsp freshly grated coconut

Method:

Dry-roast the coconut masala ingredients (bar the coconut itself) till the coriander seeds turn a darker shade. Cool, then grind along with the grated coconut to a smooth, thick, pourable paste, using a little warm water (5-6 tbsp). Set aside.In a pan, heat the oil and add the asafoetida powder if using, the mustard seeds and curry leaves. Close the pan until the mustard seeds finish popping. Add the sliced onions to the pan and stir fry for two minutes, then add the tamarind juice and  water. Bring it to a rolling boil on high, then turn down the heat to medium and let it bubble gently until the onions turn translucent.Add the ground coconut masala and cooked tuvar dal, mix well. Add salt to taste. Let the mixture boil gently for 5 minutes. It should not be watery.f the sambar seems too watery, remove some of the liquid from it and dissolve some rice flour or corn flour. Add it back to the sambar and let it bubble for a couple more minutes.

Coconut Chutney:
Ingredients :
Coconut Grated 1 cup
Green Chillies 2 nos
mustard seeds 1 tsp
urad dal 2 tsp
curry leaves 2-3
salt to taste
oil 1 tbsp

Method :

Grate the Coconuts.In a pan heat the oil, add mustard seeds, urad dal,curry leaves.Fry for a minute.Let it cool completely .Add the green chillies and coconut in the blender and grind it to a fine paste . Tranfer it to a bowl and mix it with salt and the seasonings.

 
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