Poha / Seasoned Rice Flakes

Ingredients:

Poha - 2 cups
Onions - 2 nos.
Roasted Peanuts - 1 cup
Jeera / Cumin seeds - 1 tsp
Boiled Potato - 1
Salt to taste
Turmeric Powder - 1 tsp
Lime juice - 2 or 3 tsp
Coriander Leaves to garnish
Curry Leaves - few

Method:

1. Wash the poha under running water for 2 mins and keep it in a strainer to strain the water.
2. Finely chop the onions, chop green chillies and cut the potatoes into a small pieces, and keep aside.
3. Heat oil in a pan, add jeera. After it splutters, add chopped green chillies, curry leaves, roasted peanuts, chopped onions, saute it for a minute.
4. Add boiled, peeled, and chopped potatoes, then add salt, turmeric powder, mix well. Cook for a while.
5. Add strained poha, which will be very soft like a boiled rice. Saute it for a minute and switch off the flame.
6. Adjust salt if you want. Sprinkle Lime juice finally and mix well.
7. Garnish it with Corainder leaves. (If you want, you can garnish with Sev also).
8. Crunchy and soft poha is ready to serve.

Palappam Recipe

This Recipe I learnt from my neighbour here. She is a keralite and make lovely palappam... I tried at my home.. It really came out well.

Ingredients:

White Rice - 1 cup
Yeast - 1 tsp
Sugar - 2 tsp
Cooked Rice - 1 tbsp
Coconut Milk - 1 cup
Salt - 1 tsp

Method:

1. Soak the white rice for 4-6 hours and grind it to a batter like dosa batter.
2. Pour water to the yeast and mix well.
3. Add the yeast liquid to the batter.
4. Add sugar also. Mix well. Keep the batter aside overnight. Let it ferment well.
5. Add coconut milk and salt before preparing Palappam to make the batter consistency less thinner than the dosa batter.
6. Now the batter is ready to make palappams.
7. In a appam wok, pour the batter, and roll out so the batter makes a bowl like shape.
8. Cover it with a lid for few mins.
9. Serve hot with kadalai curry(chick peas curry) or with some kurma.

KHEEMA IDLY

Ingredients:
For making Kheema Idlies, you need to have Cooked Idlies first...
Cooked Idlies - 4-6 medium sized, serves 2 persons.
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Curry leaves - 1 strip
Hing or Asafoetida
Onions - 2
Tomatoes - 2 Medium
Garlic - 3 or 4 Cloves
Ginger - Small Piece
Turmeric Powder - 1/2 tsp
Coriander powder - 2 tsp
Chilli powder - 1 tsp
Salt to taste.

Method:

Cut the cooked idly’s into small cubes and keep it aside.
Heat oil in a pan and add Mustard seeds, after it splitters, add urad dhal and curry leaves and Asafoetida.
Now add Ginger, Garlic, Chopped Onions, and tomatoes. Let it cook for few mins, till the oil comes out of it.
Add Coriander Powder, Chilli Powder, Turmeric Powder, and salt to it.
Finally add the idly pieces and mix it gently in low flame for about 5 to 10 minutes.
Garnish it with coriander leaves.
Now Kheema Idly is ready to serve...!