Groundnut Corn Chaat

Ingredients:

Groundnut - 1 cup
Corn kernels - 1/4 cup
Onion - 1 (fine chop)
Tomato - 1 (deseed & fine chop)
Coriander Leaves - Little (fine chop)
Cumin powder - 1/4 tsp
Turmeric powder - a pinch
Red Chilly powder - 1/4 tsp
Lime juice - 1/2 tsp
Salt, Water - As reqd

Method:

• Add salt and pressure cook groundnuts.
• Strain the water and set aside.
• Boil water in pan and add corn kernels.
• Let it boil for 3-4 mins.
• Strain the water and set aside.
• Now in a bowl add groundnuts and corn kernels.
• Add in onion, tomato, spice powders.
• Add in coriander leaves, lime juice and toss well.
• Serve hot.

Veg Paniyaaram

Ingredients:

Raw rice - 1 cup 
Idly rice - 1 cup 
Urad dal - 1/4 cup
Avul/ poha - 1/4 cup
Fenugreek seeds - 1/2 tsp
Salt, Oil, Water - As reqd

For Paniyaaram:

Onion - 1 (fine chop)
Carrot - 2 (grate)
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - a sprig (fine chop)

Method:

• Soak rice, dal and fenugreek seeds in water for 3 hours.
• Wash poha and soak for 15 mins in water.
• Strain the water and blend add rice, dal, fenugreek seeds.
• Add in salt, squeeze and add poha to grinder.
• Add little water and blend it to a smooth batter.
• Set aside to ferment min 6 hrs -8hrs.
• To make paniyaram, heat oil in pan.
• And add mustard seeds and cumin seeds.
• Add in chopped curry leaves and onion and saute for a while.
• Add in grated carrot and saute for a min.
• Add this to batter and mix well.
• Heat paniyaram pan and add oil in each case.
• Fill in each case with batter and cook in low flame.
• Serve hot with kaara chutney.
• I used big cup (holds 180 g) for this.

Sweet Paniyaaram / Nei Appam

Ingredients:

Raw rice - 1 cup
Jaggery - 1 cup
Coconut - 4 tbsp
Elaichi powder - a pinch
Baking soda - 1/8 tsp
Salt - a pinch
Ghee - As reqd

Method:

• Soak rice for 3 hours.
• Strain water and grind it to a thick paste.
• Now add jaggery to pan and add very little water like 1 tbsp or so.
• Let jaggery melt.
• Strain this to remove impurities.
• Now add this to batter.
• When you are ready to make appam, add coconut.
• Add in salt, elaichi powder and baking soda.
• Mix well and let is site for 2 mins.
• Heat paniyaram kadai and add ghee in each case.
• Pour batter in each case and cook in low flame.
• Cook for 2 mins for each side.
• Serve hot.

Aval/Poha Vadai

Ingredients:

Aval - 1 cup

Rice flour - 2 tbsp

Rava - 1 tbsp

Green chilly - 2 (fine chop) or Green Chilly sauce - 1 tbsp

Onion - 1

Thick Curd - 1 tbsp

Hing - Little

Curry Leaves - 2 sprig (fine chop)

Salt, Oil, Water - As reqd

Method:

• In a bowl add aval and add little water.
• Soak for 2 -3 mins.
• Then squeeze the water and take the aval/poha out.
• Add this to a bowl and mash it with your hand.
• Add in onion, chilly, rice flour, rava and salt.
• Add in hing and curry leaves and mix well.
• Add in curd and make the dough.
• Now heat oil in pan.
• Dip hands in water and make vada shapes and fry this in hot oil.
• Cook in medium flame.
• Serve hot with chutney or sambar of your choice.

Udupi Tomato Rasam

Ingredients:

Udupi Rasam Powder - 2 tbsp
Moong dal - 2 tbsp
Dal water - 1 cup
Tomato - 2 1/4
Green Chilly - 1 (slit & deseed)
Garlic - 3 (crush)
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - a sprig
Corinader leaves - Little (fine chop)
Jaggery - small piece
Salt, Water - As reqd

Method:

• Add water, turmeric powder and hing to dal and pressure cook.
• While pressure cooking add in 2 tomatoes and pressure cook.
• After pressure cooking, strain the water and collect in a bowl.
• To this hot dal water add in udupi rasam powder and mix well.
• Mash the dal and tomato and set aside.
• Heat oil in pan and add mustard seeds, cumin seeds.
• Add in curry leaves and green chilly.
• Add in fine chopped 1/2 tomato.
• Saute for a while in low flame.
• Add in crushed garlic, dal water and mashed dal.
• Add in mashed tomato and mix well.
• Let it boil for 3-4 mins.
• Add in jaggery piece and let it boil for 2 mins.
• Transfer to serving bowl and add fine chopped coriander leaves.
• Serve this with hot rice.