Puttu Payaru

Puttu Maavu - 2 cup

Coconut - 2 cup, grated

Salt

Green Gram - 1 cup, soaked and pressure cooked with Salt

Banana

Pappadam

In a bowl add the Puttu Flour along with required Salt and mix well. Sprinkle little warm Water on this mixture and mix well.

Heat ½ cup Water in a pressure cooker and close the lid. In a Puttu kuzhal add 1 tbsp. Coconut followed by 2tbsp. Puttu Flour mixture. Repeat this till the Puttu Kuzhal is filled to the top. Place the Puttu Steamer on top of the pressure cooker and let steam. When steam starts coming out from the top of the Puttu Steamer; about 10 min remove from heat and transfer to a platter.

Transfer to a plate and serve hot with Payaru, Pappadam, Kadala Curry and Banana.

Idiyappam

Idiyappam Rice Flour - 1 1/2 cup

Salt

Oil

In a bowl add the Rice flour along with required Salt and keep aside.

Bring 3 cups of Water to a rolling boil.

Add the Water little by little to the Rice flour kneading simultaneously until all the Flour is moistened and cooked through. Allow the Dough to cool down for a while. When the Dough is warm enough to handle knead the dough to a smooth texture with no cracks.

Grease the Idiyappam plates with Oil and keep aside.

Fill the Idiyappam press with 3/4 of the prepared Dough. Squeeze the Dough onto the greased plates in large circles.

Stack the plates on an Idiyappam stand and steam for about 6 min. Remove from heat and transfer to serving plates.

Serve with Coconut based Gravies or just Coconut Milk.

Semiya Upma

Thin Rice Noodles (sticks) – approx 8oz (250 g)

Oil – 2 Tbsp

Mustard Seeds – 1/2 tsp

Asafoetida (Hing) – 1/8 tsp

Turmeric Powder – 1/4 tsp

Chana Daal – 1 tsp

Whole Peanuts – 1/4 cup

Urad Daal – 1 tsp

Curry Leaves – 1 sprig

Green Chilies – to taste, slit

Ginger – 1 Tbsp, minced

Salt – to taste

Lime Juice – to taste

Cilantro – few sprigs, chopped for garnishing

In a large pot, bring water (approx 2 quarts) to a boil. Switch off stove.

Add Rice Noodles and make sure they are completely submerged in the water. Allow them to soak in the hot water for exactly 5 minutes.

Heat Oil in a large non-stick pan.

Add Mustard Seeds and allow them to pop

Add Asafoetida, Turmeric Powder, Chana Daal and Peanuts. Stir for 30 secs

Add Urad Daal and allow the daals/peanuts to turn light golden.

Add Curry Leaves, Green Chilies and Ginger. Mix well.

Add drained Rice Noodles to the pan and salt to taste.

Using tongs, mix the noodles well until all of the ingredients are well incorporated.

Garnish with Lime Juice and chopped Cilantro. Serve hot.