Rice Rava Uppma kozhukattai

Ingredients:

• Rice rava 2 cups
• Thur dal 2 table spoons.
• Mustard seeds
• Channa dal
• Udad dal
• Red chilies 4 - 5
• Green chilies 2 -3
• Curry leaves
• Asafetida powder
• Salt
• Oil to seasoning

Method:

• (Put rice and thur dal in a mixer grinder and make rava)
• Put a deep pan and make seasoning.
• Add 5 cups of water and bring it to a boil. Now add curry leaves and salt.
• Add grind rava in that and stir continuously to avoid lumps.
• Sim the flame and close the pan with lid.
• Keep as it is for more than 5 minutes and again stir well.( If it is half cooked also ok.)
• Remove from the fire and spread it in a plate and bring it to the room temperature.
• Make oval shape balls out of the prepared uppma.
• Keep all the balls, i.e. kozhukattais on idly plates and steam like idly.
• Remove from the fire and serve with coconut chutney or sambar.
• You can serve this uppma kozhukattai also after it comes to room temperature.

Images:

Rice rava uppma

Ingredients:

• Rice rava 2 cups
• Thur dal 2 table spoons.
• Mustard seeds
• Channa dal
• Udad dal
• Red chilies 4 - 5
• Green chilies 2 -3
• Curry leaves
• Asafetida powder
• Salt
• Oil to seasoning

Method:

• (Put rice and thur dal in a mixer grinder and make rava) Put a deep pan and make seasoning.
• Add 5 cups of water and bring it to a boil.
• Now add curry leaves and salt.
• Add grind rava in that and stir continuously to avoid lumps.
• Sim the flame and close the pan with lid.
• Keep as it is for more than 5 minutes and again stir well.
• Check whether rava cooked or not.
• At this time if you feel the uppma needs more water add and stir well.
• Other wise just close the lid and keep as it is for another 2 -3 minutes.
• Remove from the fire and serve with coconut chutney.
• Generally this particular uppma will be more tasty after it comes to room temperature.

Notes:

• Optionally add crushed black pepper and cumin seeds along with grated coconut for more taste, before removing the uppma from fire

Rice sevai - Many varities

Ingredients:

• Make basic sevai.

Method:

• You can prepare many varieties with the cooked rice sevai.
• Make seasoning with mustard seeds, channa dal, udad dal, asafetida and green chilies.
• If you want to prepare lemon sevai means add lemon juice with the sevai after making seasoning.
• If you want to make curd sevai means add curd with the sevai.
• If you want to prepare puli sevai means add pulikaichal i.e. puliyodra concentrate.
• If you want to prepare coconut sevai means dry fry the grated coconut and add with sevai.
• Other wise just add coconut oil and eat.

Rice sevai - idiyappam

Ingredients:

• 1 cup rice flour
• salt

Method:

• Wash and drain rice and dry it. After this make rice flour.
• Pour 1 1/2 cups of water and add a pinch of salt in it.
• Bring it to a boil and add rice flour and Sim the fire.
• Mix well and remove from the fire and stir well.
• Let it cool down for a while and then make it as big balls and steam it for 10 minutes as Idly.
• Remove it from the pan and put them in the sevai nazhi and make sevai.
• This is basic rice sevai. After this we can prepare many varieties
• You can serve this as it is by sprinkle sugar or with coconut milk.

Rice flour adai

Ingredients:

• 1 cup rice flour
• 2 - 3 green chilies
• 1/4 coconut
• 1 inch ginger piece
• 1 cup Drum stick leaves.
• Salt
• Oil to fry.
• 1/4 spoon of baking powder.

Method:

• Make coconut in to small pieces.
• Add coconut pieces, green chilies, drum stick leaves and salt with the flour and mix all well.
• Add very little water and mix well. Add backing powder.
• The dough must be thick like chappati dough.
• Keep aside for 1 hour.
• Make small balls out of the dough.
• Take a plastic cover and place the ball on that.
• Spread the dough like small roundadai.
• Put it on the hot thava, pour oil and turn the other side.
• Again pour oil and cook the rice adai.
• Till they become golden brown.
• Serve hot with tomato ketch up or sambar.

Khuuzz (Moor kali)

Ingredients:

• 1 Cup rice flour
• 1 Cup Butter Milk
• 2 - 4 Green chilies
• Salt
• 2 - 4 Table spoon Oil
• Mustard seeds
• Udad dal
• Asafetida

Method:

• Put rice flour and butter milk in a bowl and mix well. Add salt.
• It must be a thick batter (Thicker than dosa dough)
• Now pour oil in a pan and make seasoning
• Pour the batter in the pan and stir continuously
• Let the batter cook well. Remove from the fire and use as evening tiffen
• You can use parrapu sambar as side dish for this.

Notes:

• You can use Tamarind water instead of butter milk. And instead of green chilies you can use moor milakai i.e. green chilies dried in butter milk.

Rice Flour - Sweet adai - Nonbu Adai

Ingredients:

• 1 cup Rice flour
• 3/4 cup Jaggery
• 2 -4 Cardammom
• 1 Tab sp. Karamani / Chowla (soak and cook separately)
• 2 tbs. grated coconut
• 1 pinch salt

Method:

• Boil 2 cups of water & add jaggery and a pinch of salt.
• When it dissoves completely, strain to remove the dirt.
• Put the jaggery water to boil again.
• ( Keep ½ cup extra boiling water ready, by the side.)
• When it boils, first add cooked karamani & coconut.
• Then add the flour in one stroke & mix well till it blends.
• Simmer the flame, add cardamom powder.
• The whole thing will form a lump.
• In case the water is not sufficient, add a little more boiling water from the reserve.
• Remove and allow it to come to the room temp.
• Knead well to a dough.
• Form lemon size balls, flatten into discs - adai and steam till done.
• (aprox.10 min. like idly)
• Cool & remove.

Rice Flour Puri

Ingredients:

• Rice Flour 1 cup
• Maida 1 Cup
• Water 1 ½ Cup
• Salt
• Oil to fry
• Dalda / Veg. Shorting 1 – 2 sp.

Method:

• Pour water in a pan. Bring it to a boil.
• Remove it from the fire and add all the ingredients.
• Mix well. And make a thick dough.
• Make small small balls out of it.
• Grease your palm and press like puri.
• Heat oil and fry them, till they become crispy.
• Remove it from oil and serve with chilly chutney.
• Very good for evening snack.
• You can prepare it quickly also.

Vegetable Rice Roti 2

Ingredients:

• rice flour -- 3 cups
• onions-finely chopped -- 2 (big ones)
• Red chilly powder 2 sp
• Garlic powder 1 – 2 sp
• Garam masala ½ sp (optional)
• carrot-grated -- 10 tbsp
• Cauliflower –grated 10 tabsp
• coriander leaves-chopped finely -- 1/2 cup
• cumin seeds-coarsely pound -- 2 tsp
• salt to taste
• water-for mixing -- 1/2 cup to 1 cup
• oil for shallow frying

Method:

• Mix all the ingredients above, except the oil, in a mixing bowl.
• Add enough water to bind all the ingredients together to form one whole mass.
• Grease a frying tava with a little oil.
• Take a ball of the mixture(as big as a tennis ball) and place it in a plastic sheet or plantain leaf.
• Flatten the mixture like chappati, and transfer it to the tava.
• Spread a little oil on it.
• Fry it for a couple of minutes.
• Turn it and fry it on the other side for a few more minutes.
• Serve hot with salted butter or Mango Achar or coconut chutney.

Veggi Roti

Ingredients:

• Rice flour - 2 cups
• Finely grated vegetables - carrot, , cucumber, bell pepper and onion, one each
• Jeera - 1/2 tsp
• Green chillies - finely chopped
• Coriander and curry leaves - finely chopped
• 1/2 cup fresh coconut -finely grated (optional)
• Salt according to taste
• Oil or fat-free cooking spray

Method:

• Mix the grated vegetables, jeera, green chillies and the curry /coriander leaves in a large bowl.
• Add rice flour and salt to this mixture till it becomes a soft dough.
• You can add a little water if it isnt soft enough, but usually the juices from the grated vegetables will be enough to form the dough.
• Knead the dough a little bit to mix properly and shape it into small balls.
• Coat a tava with a few drops of oil.
• Place one small ball on a plastic sheet and slowly
• press it into a round-shaped "rotti".
• This rotti should be thin like a chapati.
• Make a few holes on the rotti with your index finger.
• Place this on the tava, on the stove under medium heat.
• When the rotti gets cooked (it changes color from white to golden brown), turn it.
• Remove the rotti from the pan, serve hot with pickle, chutney, sugar or spicy powder and butter/ghee.

Sweet rice flour

Ingredients:

• 1 Cup Rice flour
• 1 Cup Sugar
• 1/2 Spoon Cardamom Powder
• 2 - 3 Spoons Ghee
• 4 -5 Spoons Coconut

Method:

• Fry rice flour by pouring ghee.
• Add sugar, cardamom powder and coconut and mix well
• Serve it as it is.

Vathal mavu as tiffen

Ingredients:

• 1cup Rice Flour
• 1 sp Jevarasi
• 2-3 Green Chilies
• 1 sp Lemon Juice
• Asafetida Powder
• Salt to taste

Method:

• Keep water in a vessel
• Bring it to a boil.
• Add Jevarasi in that mix well.
• Let it cook.
• Grind Green chilies and add with the boiling water.
• Add salt and asafetida powder.
• Mix well and make the stove simmer.
• Now add the rice flour slowly in that.
• Or you can keep less water in the cooker,
• And you can add normal water in the rice flour, and make it like a batter.
• Now add the batter in the hot water and mix well with out lumps.
• When the rice flour cooks well, remove it from the fire and keep aside.
• Add lemon juice in that and mix well.
• After it comes to room temp. eat and enjoy.

Masala for noodles

Ingredients:

• We can prepare the following Masala for noodles.

Method:

• Red chilly powder, tomato paste, ginger powder, garlic powder and salt before adding noodles.
• Other wise put this masala red chilly powder, tomato paste, ginger powder, garlic powder, organo salt, mathi leaves and salt.
• Other wise prepare noodles as it is and add tomato sauce and chilly sauce while serving.
• While adding vegetables add onions and mixed frozen (beans, carrot and peas) vegetable.
• Add cheese or grated paneer in the noodles.You can add agino motto salt to this.