APPALA KUZHAMBU RECIPE / APPALAM KUZHAMBU RECIPE

INGREDIENTS:

Appalam bits fried in oil - few
Tamarind - a lemon sized ball
Sambar powder - 1 tsp.
Turmeric powder - a pinch
Asafoetida (hing)
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Methi seeds - 1/2 tsp.
Oil - 2 tablespoons

Salt - to taste
Curry leaves - few

METHOD:

Soak tamarind in water and extract pulp. Add salt. Keep aside.

Break appalam to bits and fry in oil/ Keep aside.

In a kadai, heat oil and add mustard seeds, urad dhal, methi seeds, cumin seeds, and curry leaves. When golden brown, add hing, turmeric powder, sambar powder and quickly sauté it, being careful not to burn it. Pour in the tamarind extract add salt mixture. Allow it to boil until raw smell diffuses. Add fried appalam. Boil until thick. Finally, add a spoon of raw gingelly oil, mix well.

Appala kozhambu is ready to serve with hot rice. 

NOTE: Appalam can also be fried/added during tempering.

MAPILLAI SAMBA THENGAI DOSAI RECIPE / MAPPILLAI SAMBA NEER DOSA RECIPE

 

I am happy to be the first, in posting a Thengai dosai/Neer dosa with Mappilai Samba Rice. Mapillai Samba or Bridegroom Rice is a native variety of rice, which is red in colour and is grown in Tamilnadu. It is very helpful in prostate problems which comes for gents after an age. It reduces the LDL cholesterol and increases HDL cholestrol in the body. Since it has a low glycemic index it is good for diabetes too. It improves immunity and stamina, strengthens muscles and nerves. It has a good source of zinc and the antioxidants present in the red colour also increases haemoglobin. All dishes like Idli, Dosa, uthappam, paniyaram, aappam, upma, pongal can be made with this rice. This rice can be soaked and processed to flour to make puttu, kozhukattais and sevai.   

Coming to the recipe, 

INGREDIENTS:

Mappillai samba rice - 1 cup
Raw Rice - 1 cup (Dosa rice can also be used)
Grated coconut - 1 cup
Salt to taste
Oil - to drizzle

METHOD:

Soak Mappillai samba rice and raw rice together for not less than 6 hours. You can also soak it overnight. Grind it with grated coconut and salt to a coarse (chiroti rava like) batter. Do not grind fine.(Do not allow the batter to ferment).

Add water and make a medium-thin batter (the batter should not be very watery or very thick).

Heat a dosa pan, add a drop of oil, wipe with a kitchen tissue, pour the batter from the sides (as of rava-dosa). 

Drizzle very little oil to the sides. When done, flip it to the other side. Mix the batter well every time you pour dosa. Serve hot.

Goes well with dosai molaga podi.

HUNG CURD FRUIT SALAD RECIPE/FRUIT SALAD WITH HUNG CURD RECIPE

INGREDIENTS:

Chopped fruits (I used apple, muskmelon, pomegranate, grapes) - 1 cup each
OR any fruits of your choice

Hung curd - 3 tablespoons
Honey - 2 tsp.
Black pepper powder - 1/4 tsp

Salt - 1/4 tsp

Chat masala - 1 tsp

METHOD:

HOW TO MAKE HUNG CURD?

Hung curd is nothing but thick, creamy curd from which all the water has been drained.

Put 3 cups curd in a cheesecloth or muslin cloth. Tie the edges, Hang in a cool place over a bowl for atleast an hour. The whey (liquid from curd) will be drained completely. The curd will be thick and creamy once the whey is drained. Alternatively, you can used a small-holed strainer. But muslin cloth works better. This will yield around 1 1/2 cup of hung curd. This can be used for shrikhand, desserts and dips.

Do not discard the whey.  It is rich in protein and can be used in smoothies and soups.

Put hung curd in a wide bowl, add black pepper powder, salt and chat masala. Mix well. Add 

all the fruits, honey and mix well. 

Transfer to a bowl. Drizzle honey. Serve chilled.

Hung curd fruit salad is ready. Enjoy.