Rawa Paniyaram|BM#7

Today being Aadi velli kizhamai.I thought of making some sweet for Neivedyam.
Also, since this week is BM week and i chose the theme "cook from cook books".
I was browsing through Mallika Badrinath's book and found this one.
Recipe Source:Mallika Badrinath
Ingredients
Maida 1 cup
rawa 1 cup
sugar 1 cup
milk 1 cup
ghee or oil for frying
cardomom powder 1 tea spoon
cooking soda 1/4 tsp


Method:
Mix maida and rawa with sugar and milk.Keep it aside for 1 hour.
Mix cardomom powder and baking soda just before pouring in stove.
Heat the paniyaram vessel with little ghee in each pit.
Pour the batter in each pit half filled.
cook in medium flame and turn carefully.
Add little ghee if necessary.
when cooked remove from the stove and serve hot or cold.

This measurement gave around 20-24 paniyarams.

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Tiffin

7

Potato Roti|BM#7

This is yet another very simple roti to make.I made some dhal today and thought of doing some different kind of roti.Everytime we do potato stuffed paratha.I wanted to do something different.I was browsing through Mallika Badrinath's book and found this Roti.

Recipe Source:Mallika Badrinath
2 cups Maida flour(All purpose flour)
1 potato (boiled and mashed)
salt to taste
1 tea spoon Jeera (cumin seeds)
1 tea spoon sugar
1/4 cup warm milk
1 tea spoon melted ghee/butter
Method:
In a vessel mix the ghee,salt,sugar and Jeera with the mashed potato
Mix the flour along with the potato mixture and slowly add the milk to form a thick and soft dough.
Add more milk if required.
Roll out into round chapathi's and place it on hot tava.
Flip the sides until done(brown spots appear).
Serve hot with any spicy side dish.

[In her recipe she has added baking soda 1 tea spoon. I did not use baking soda
In her recipe there was no Jeera,I added them for taste and digestion]
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Tiffin

9

Bread Upma|BM#7

Recipe Source: Mallika Badrinath

I modified little bit based on my taste.
Ingredients:
7-8 slices of bread (I had sour dough bread at home)
1 onion
1 Tomato
1/2 capsicum
1 tea spoon chilli powder
1 tea spoon turmeric powder
salt to taste
1 tea spoon Mustard seeds
1 tea spoon Urad dhal
1 table spoon oil.

Method:
In a pan add the oil,mustard seeds,urad dhal and allow it to splutter.
Add the onions and salt and fry till golden brown.
Add the capsicum and allow it to cook for few minutes.
Add the tomatoes,turmeric powder,chilli powder and garam masala and cook till the oil seperates.
Add the sliced bread and mix well. Splash some water if needed.
Mix well and serve hot.

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Tiffin

14

Drumstick Leaves Thuvayal|BM#7

I had a lot of drumstick leaves at home and wanted to make something different other than sambar which i usually make.I found this recipe (Thuvayal) in Mallika Badrinath's book.
Also, I thought this will be apt for Blogging Marathon for the theme, "Cook with cook books".
Recipe Source: Mallika Badrinath's Classic Lunch Recipes
1 cup Drumstick leaves
1 tbl spoon Urad dhal
1 tbl spoon Channa dhal
5-6 Red chillies
1 tbl spoon Coconut grated
pinch of Asafeotida
little tamarind
salt to taste
oil 2 tea spoon

Method:
In a pan add the oil,urad dhal,channa dhal,asafeotida and red chillies and fry until golden brown
Remove from the stove and keep them aside.
In a drop of oil fry the drunstick leaves seperatly until the leaves shrinks.
Grind everything together(leaves,Dhals,salt,tamarind and coconut) to a paste
Serve with rice or any tiffin varieties.

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Thuvayal

18

Idli Chilli Powder|BM#7

This recipe goes to Blogging Marathon hosted by Srivalli.
Recipe Source: Maillika Badrinath's Tiffin Varieties
Ingredients:
Urad Dhal 1/2 cup
Red Chillies- 15
Coriander seeds- 2 tea spoon
Channa Dhal - 2 tea spoon
tamarind- small goose berry sized
Jaggery- 1 tea spoon
salt to taste

Method:
Heat one tea spoon of oil and fry all the ingredients till golden brown.
Grind together with salt,Jaggery and tamarind.
Store it in a air tight container.
Serve a spoon of powder mixed with oil with any dosai or idli.

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podi

15

Mixed Vegetable Sambar|BM#7

Today is the second week of Blogging Marathon 7 hosted by Srivalli. I have chosen the theme "Cooking from cook books". My entry for the first day is Mixed Vegetable sambar (Udipi style) from Mallika Badrinath's cook book.
I just made some minor changes from her recpe of choosing vegetables. I chose vegetables whichever were availaible at home for me. This tasted really nice and little bit different taste comparing Tamil Nadu's sambar.
Recipe Source: Mallika Badrinath's Classic Lunch Recipes
Ingredients
cooked Toor dhal 1/2 cup
Onions/carrots/beans 1 cup
Tomatoes 1
Tamarind extract 1/4 cup
1 tea spoon Turmeric powder
Jaggery 1 tsp spoon
To Grind to a paste:
1 tbl spoon channa dhal
1 tbl spoon coriander seeds
Red Chillies 4-5
2 tsp poppy seeds (Khus Khus)
1 small piece cinnamon
Fenugreek seeds 1/4 tsp
2-3 cloves
2 tea spoon grated coconut
To Temper:
1 tea spoon Mustard seeds
Curry leaves
salt to taste
1 tea spoon oil

Method:
Cook dhal and keep aside.
In a small pan add a drop of oil,coriander seeds,red chillies,channa dhal,fenugreek seeds,poppy seeds,cinnamon and cloves and fry for a minute.
Grind to smooth paste with coconut and chopped tomatoes.
In a pressre cooker, add the one tea spoon oil,mustard seeds and curry leaves. Allow them to splutter.
Add the vegetables and fry for a minute.
Pour the diluted tamarind and cook till the vegetables become tender.
Mix the ground paste,cooked dhal,salt and jaggery and cook till the gravy comes to desired consistency.

This sambar was a super duper hit in our house.

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Sambar

10