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.

Chicken Steam Roast

https://www.youtube.com/watch?v=f0ArOGgiWUo

Sambhar

Sambhar is a Lentil based Vegetable Curry cooked with an assortment of South Indian spices and Tamarind juice. Some of the Popular dishes include Sambhar Saadham, Idly Sambhar, Sambhar Vada etc.

Thuvar Dhal - 1 cup, washed and drained

Turmeric - 1 tsp

Asafetida

Salt

Oil - 2 tbsp.

Ghee - 2 tbsp.

Fenugreek - 1 tsp

Shallot - 6, peeled

Green Chilli - 2, slit (optional)

Tomato - 1, diced

Carrot - 1, diced

Eggplant - 1 cup

Drumstick - 1 cup

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Sambhar Powder - 1 tbsp.

Tamarind Juice - 1 cup

Salt

Ghee + Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Fenugreek - 1 tsp

Asafetida - 1 tsp

Red Chilli - 1

Curry Leaves

Pressure cook Thuvar Dhal with Turmeric, Asafetida and required Salt for 3 whistles. Remove from heat and keep aside.

Heat Oil and Ghee in a large pot.

Temper Fenugreek seeds.

Saute Shallots and Green Chillies until the Shallots begin to soften.

Add the Tomatoes and cook closed until soft.

When the Tomatoes are done add Carrot, Eggplant, Drumstick or any other desired Vegetables (like Potato, Cauliflower, Radish, Beans, Bell Pepper) and saute for 5 min.

Season the Vegetables with Turmeric, Chilli and Sambhar powder.

Add the cooked Dhal and Tamarind Juice along with 1/2 cup Water and required Salt. Cook closed for 15 min or until the Vegetables are done.

Temper Mustard, Urad, Fenugreek, Asafetida, Red Chilli and Curry Leaves in Ghee and Oil; add to the Sambhar.

Serve warm with Rice and desired Vegetable Poriyal.