Egg curry

Ingredients

1. Egg - 4
2. Onion - 1 medium
3. Potato - 3-4 medium
4. Tomato - 1 medium
5. Green chilli - 1
6. Turmeric powder - 0.5 tbsp
7. Red chilli powder - 1 tbsp
8. Coriander powder - 1.5 tbsp
9. Garam masala - 1 tbsp
10. Ginger - garlic paste - 1tbsp
11. Fennel seeds - 0.5 tbsp
12. Coconut milk - 1 cup
13. Water - 3/4 cup
14. Mustard
15. Oil - 2 tsp
16. Shallot - 5
17. Curry leaves - 1 twig
18. Salt - 1 tsp (to taste)

Procedure

1. Place the egg in a vessel and fill it with cool water. Add a pinch of salt to this to prevent egg from breaking
2. Boil the water in high heat. Once it starts boiling, reduce the heat to low and leave it for 10 minutes. Once it has cooled peel the eggs. Poke the eggs with a knife.
3. Cube the potatoes and tomato
4. Cut onion into thin slices
5. Vertically cut the green chillies
6. In the cooker, add potato, onion, tomato, ginger garlic paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and water
7. Heat the cooker, switch off after 8 whistles
8. Once the cooker is cooled and the steam is released by itself, add coconut milk to the curry. Gently mash the potatoes inside the cooker. 
9. Add egg into the curry.
10. Heat for 5 minutes or till the required consistency is achieved
11. Heat a small tawa. Add oil to the tawa when it hot
12. When the oil is hot, splutter the mustard
13. Add fennel seeds, shallot, curry leaves 
14. Add this into the curry.
15. Serve this delicious egg curry with Appam / idiyappam

Puttu

Ingredients

1. Rice powder - 1 cup
2. Salt - 0.5 tsp
3. Water - 1/3 cup (approximately) 
4. Water - 2-3 cups for steaming
5. Grated coconut 0.5 cup

Procedure

1. Mix water with rice and salt. 
2. Add water to this mix little by little and mix well
3. The mix should not be watery as well too dry. It should just be wet.
4. Fill the lower portion / kudam with water and heat it.
5. Add the filter disc into the top cylindrical part of the kudam
6. Add 1/3rd of the coconut into the top part. Then add the wet puttu powder. Alternate between rice and coconut
7. Once the steam started coming from the kuam, place the top part over it and close it with the lid (which typically has holes)
8. Wait till the steam comes through the top. Leave it for 3-4 minutes
9. Take out the top part and push out the puttu using a spoon or knife.
10.  Serve it with kadala curry or egg curry.

Note: I normally use Nirapara white rice puttu podi for making puttu

Tomato chutney for dosa / idli

Ingredients

1. Tomato - 4
2. Red chilli - 4 
3. Onion - 1 medium
4. Garlic - 2 cloves
5. Oil - 2 tsp
6. Coriander leaves - a fist full
7. Salt

Procedure

1. Slice tomato and onion thinly length wise
2. Heat tawa and add oil
3. Add the cut tomato, onion, garlic, red chillis along with coriander into the tawa
4. Saute till the tomato becomes soft. It should be cooked well. Otherwise, you will feel the raw taste of the tomato.
5. Once the mixture is cool, grind the mixture
6. Serve with idli / dosa

Chutney for dosa / idli

Ingredients

1. Grated coconut - 1 cup
2. Red chilli - 4 + 1
3. Small onion / shallot - 5 
4. Ginger - 1 inch
5. Garlic - 2 cloves
6. Tamarind - very small piece
7. Salt
8. Curry leaves - 1 twig
9. Oil - 1 tsp
10. Mustard - 1
11. Water 

Procedure

1. Grind coconut, 4 red chillies, ginger, garlic and tamarind with water into a smooth paste
2. Add shallots to this and do a quick pulse in the mixer. It is better not to grind the shallot too much. Otherwise the chutney tastes sweet.
3. Add salt to this paste
4. Heat tawa and add oil
5. After 1 minute, add mustard
6. After the mustard has spluttered, add single red chilli (broken to 2-3 pieces) and curry leaves
7. Pour the chutney paste into this. After one minute or so when bubbles start coming from the chutney, remove it from the stove

Note: Chutney should not be left on stove for too long since the taste changes.

Simple chutney for dosa / idli

Ingredients

1. Grated coconut - 1 cup
2. Red chilli - 4 + 1
3. Small onion / shallot - 5 
4. Salt
5. Curry leaves - 1 twig
6. Oil - 1 tsp
7. Mustard - 1
8. Water 

Procedure

1. Grind coconut, 4 red chillies with water into a smooth paste
2. Add shallots to this and do a quick pulse in the mixer. It is better not to grind the shallot too much. Otherwise the chutney tastes sweet.
3. Add salt to this paste
4. Heat tawa and add oil
5. After 1 minute, add mustard
6. After the mustard has spluttered, add single red chilli (broken to 2-3 pieces) and curry leaves
7. Pour the chutney paste into this. After one minute or so when bubbles start coming from the chutney, remove it from the stove

Note: Chutney should not be left on stove for too long since the taste changes.

Appam

Ingredients

1. Rice (Pachari / Sona masoori) - 1 cup
2. Grated coconut -0.5 cup
3. Cooked raw rice - 3/4 cup
4. Yeast - 1 spoon
5. Sugar - 2-3 spoons (I normally use 3)
6. Warm water - 4 spoons
7. Soda powder - 1/2 tsp
8. Salt - a pinch
9. Coconut water 

Procedure

1. Soak rice for 3 hours minimum.
2. Grind rice, coconut and raw rice together with coconut water (preferred). If coconut water is not available we can use water. Do not add too much water else it will not be ground properly. 
3. Add sugar and yeast to warm water. In 5 minutes, yeast dissolves and gets activated.
4. Add salt to the batter
5. Leave it overnight for fermenting
6. In the morning add soda powder to the fermented batter
7. Heat up the appam chatti / non-stick appan tawa
8. Brush the tawa with very little oil
9. Pour one laddle of batter
10. Swirl the tawa so that the batter sticks to the entire tawa. The central part will have more batter than the rest
11. Cover and cook for 1 minute
12. Open the cover and make sure that the appam is cooked well
13. Serve the appam with vegetable stew

Vegetable stew

Ingredients

1. Chopped mixed vegetables (3 potatoes, 1 carrots) 
2. Medium onions - 1
3. Green cardamons - 4 whole
4. Green chillies - 2
5. Ginger - 1 inch
6. Peppercorns black - 1tsp
7. Coconut milk - 2 cup
8. Water - 2 cup
9. Coconut Oil - 2 tbsp
10. Few curry leaves
11. Salt to taste

Process

1. Cut vegetables into small pieces
2. Slice onion thinly 
3. Ginger has to be cut into small pieces
4. Cook vegetables, green chilli, ginger, cardamom, pepper, onion in water till cooked
5. Add coconut milk, curry leaves and salt
6. Simmer on very low heat for about 1 minute
7. Drizzle the coconut oil over the stew.
8. Vegetable stew can be served with Appam or Idiyappam

Ada dosa

Ingredients

1. Rice (Sona masoori rice / Raw rice / Pachari) - 3/4 cup
2. Urd dal - 1/3 cup
3. Toor dal - 1/3 cup
4. Red chilli - 4 (or as per your taste)
5. Grated coconut - 1/3 cup
6. Onion - 1medium
7. Green chilli - 2 (or as per your taste)
8. Ginger - 1 inch piece finely grated
9. Asafoetida / Kayam - 1 pinch
10. Curry leaves - 1 twig
11. Salt

Procedure

1. Soak items 1,2,3 in separate vessels overnight. Chilli can also be kept in the water along with rice.
2. Grind the above one after the other into smooth paste
3. Cut onion, green chilli and ginger very finely.
4. Add it to the mixture along with asafoetida, curry leaves and grated coconut
5. Add salt and mix well
6. Make dosa using this batter. 
1. Heat tawa; brush with oil; pour one laddle of batter and spread it around
2. Drizzle little oil on top of the dosa
3. Flip the dosa to the other side after 1 min
7. Serve this yummy dosa with mulaku podi and oil

Note: There is no need to ferment this batter

Idli / Dosa

Ingredients

1. Urd dal - 1 cup
2. Idli rice - 2 cups
3. Raw rice (Sona masoori rice / Pachari) - 1 cup
4. Salt 4 spoons

Note: 

1. The ratio of urd dal, idli rice and raw rice is 1:2:1
2. You can add one spoon of fenugreek if required. I do not add this usually.

Procedure

1. Soak urd dal and rice in separate vessels over night or atleast for 3-4 hours.
2. Grind the urd dal for 45 minutes. Add just enough water. It should not be watery or too thick. 
3. Urd dal should be ground well.
4. Remove the ground urd dal from grinder
5. Then add rice and grind for another 30 mins.
6. Add the ground rice to the ground urd dal and salt and mix well.
7. Then keep it over night for fermenting.

Note: The same batter can be used for making idli or dosa

How to make idli?

1. Add 2 glass of water into the idli cooker and heat it.
2. In the mean time, fill the fermented batter into the idli mould plates and keep into the cooker.
3. Idli needs to be steamed for 15 minutes.
4. Once the idli has cooled slightly, remove from the mould with a spoon 
5. Serve hot idlis with chutney and sambhar

How to make dosa

1. Heat tawa; brush with oil; pour one ladle of batter and spread it around evenly
2. Flip the dosa to the other side after 1 min
3. Serve hot dosa with chutney and sambhar

If you prefer paper dosas, make the batter watery by adding one fourth glass of water.

Mulagu podi for idli/dosa

Ingredients

1. Urd dal - 1 cup
2. Toor dal - 3/4 cup
3. Curry leaves - 2 twigs
4. Garlic - 1 pod
5. Pepper pod - 1.5 tbsp
6. Tamarind - 1 small piece
7. Oil - just to wet items from 1-5 in the pan
8. Asfoietida - 1 tsp 
9. Chilli powder - 2 tbsp
10. Salt - 2 spoon

Procedure

1. Add items 1-5 in a dry pan 
2. Add oil just enough to wet the ingredients
3. Roast the ingredients till urd dal become brown.
4. Add red chilli powder, asafoetida and tamarind
5. Switch off the stove immediately
6. Powder the ingredients along with salt using a mixie. Powder as per your desired consistency 
7. Store it in an air tight container. This will last for many months.