Masala stuffed idli

Ingredients:
Idli batter
Potato stuffing

For Idli batter
Rice 2 cups
Urad dal -1/2 cup

Wash rice & urad dal nicely and soak it for eight hours and grind it.  Mix batter well and allow it to  ferment  overnight.

For stuffing
Potato - 2 to 3 medium sized
Onion - 1 small (finely chopped)
Green peas - ¼ cup

Turmeric powder - ¼ tps

Red chili powder - ½ tsp

Coriander powder -  2 tsp
Garam masala -  ¼ tps (Optional)
Salt to taste

Preparation:

Boil the potatoes, peel and mash the potatoes and keep it aside.  Add chopped  onions and fry until they change its  color.   Add boiled fresh or frozen peas and fry well.   Add turmeric, red chili powder, salt and mashed potato into it  and give a nice stir and cook it for few minutes.   Add coriander to it and mix properly and keep it aside to cool down.   Make small  sized balls out of the mixture and flatten them and keep aside.

Grease the idli plates with oil and fill it with idli batter until half full. Add one tbs of the prepared stuffing and then add some more batter on top.   Steam cook for 10 minutes or until its cooked nicely.

Serve with chutmey.

Chocolate Sandwich

Ingredients:
Milk – ½ cup
Chocolate – 1 big ( I used Hershey's milk chocolate)
Butter - ½ stick
Bread – 4 slices
Preparation:
Take a deep bottomed vessel, pour milk and boil it. When it starts boiling, add the chocolate. When the chocolate melts, start stirring. When it thickens (like thick sauce), remove from flame and allow it to cool for sometime.

Meanwhile, grate some chocolate and butter and keep it aside.

Take the bread and apply the chocolate sauce on the bread. Keep one slice on top of the other. Take a pan, apply some butter and toast the bread.

After toasting the bread, decorate with grated chocolate and butter and serve.

Avocado paste sandwich

Ingredients:
Avocado – 2 No’s
Onion – 1 small
Ginger Garlic paste – ½ tsp (this is optional)
Basil leaves fresh - few chopped nicely
If you are using dried basil leaves then 1tsp
Salt as required
Oil – 1tbs

Preparation:
Remove the outer skin of avocado and grind it to a fine paste or smash it nicely using spoon of fork. Chop onion nicely, chop into very small pieces. Heat oil in a pan, add ginger garlic paste, sauté until raw smell goes away, then add the chopped onion and fry until it changes its colour, then add the avocado paste and sprinkle salt and mix well. Leave it for 5 to 6 minutes. Finally add basil leaves and remove from fire. Let it cool

Toast the bread and spread it to make sandwich.

Rice Noodles

Ingredients:
Noodles - Cooked Rice noodles - 1 bowl
Spring onion - 1 cup chopped
Carrot - 1/2 cup chopped
Chicken - 1 cup
Egg - 1
Ginger garlic paste - 1tbs
Soy sauce - 2tsp
Worcestershire sauce - 1tsp
Salt to taste
Butter or oil

Preparation:
Break the rice noodle and boil in water, when cooked, drain the water and keep aside. Boil the chicken adding ¼ tsp salt. Mean while chop carrot & spring onion and keep.

Heat butter in a pan, scramble the egg and keep separately. In the same pan add ginger garlic paste and sauté for some time. Then add carrot and sauté it followed by chicken and rice noodles. Add Soy sauce & Worcestershire sauce & mix well. Finally add spring onion & scrambled egg and remove from fire.

Serve with tomato ketchup or any other sauce.

Note: Worcestershire sauce contains salt, so when you add salt, taste and see & add accordingly

Rice Pathiri with Lamb gravy

Ingredients:
Rice flour - 2 cup
Water - 2 cup
Jeera – 2tsp
Oil for frying
Salt to tase

Preparation:
Boil water adding salt, when its starts boiling well, add the rice flour into it. Keep stirring to make a smooth and soft dough. Remove from fire, close with a lid & keep aside for few minutes. Allow it cool. Then add jeera to it & knead the mixture well, do not add water.

Make it into small balls. Then take each balls and roll it into very thin, round shapes on banana leaf. (Usually banana leaf is used for this. But I used Plastic wrap as I dint have banana leaf) Heat oil in a pan and fry it.

Serve with mutton or chicken gravy

Kerala Parotta

Ingredients:
Maida - 3 cups
Salt - 1/2 tsp
Oil - 1/2 cup
Water - as required to make the dough

Preparation:
Combine maida, salt and knead with sufficient water to make smooth dough.Cover the dough with wet cloth for 3 to 4 hrs.Pat and knead the dough well for again so that the dough becomes elastic.

Make some 5 or 6 balls with the dough. In a flat surface apply oil & take each portion and flatten it by pressing with your hands, also apply oil when you flatten it. Make it as thin as possible. Now with both your hands make pleats starting from one end. Now holding the other end of the pleated dough roll it into spiral. Repeat the same for each balls.


Now roll each portion like how u roll chapathi. Grease aflat pan or a non stick flat pan. Place a parotta and fry on one side and turn over to cook the other side.


When parotta is done,place them in a flat surface & hold them between your hands & beat the hands together,do not beat them very hard as Parotta might break. This is done to get the layers separated.


You can serve with Egg/Chicken curry, Kuruma, Chicken fry

Kadala \Channa Curry

Ingredients:
Kadala\Black Channa - 1cup
Coconut - 1/2 cup, grated
Onion - 1 large, chopped or sliced
Tomato - 1 small, sliced
Coriander powder - 1tbs
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilli - 4
Curry leaves - Few
Mustard seeds - 1 tsp
Salt to taste and oil as required

Preparation:

Soak channa previous night in water and pressure cook until it becomes soft.  Heat oil in a pan and fry grated coconut till it changes its color to golden brown, keep aside until it becomes cool and
grind to fine paste adding little water. In the same pan add some more oil & add mustard seeds,when it splutters add curry leaves,red chilli & saute for few secs. Then add chopped onion & saute till it turns light brown, then add tomato and saute it.  Add kadala & masala (coriander, red chilli & turmeric powder) with little water and allow it to boil for few mins. Then finally add ground coconut paste,stir well and simmer it.

When done remove and serve with Puttu, Appam or Chapathi.