Stuffed Puris

Ingredients
Atta
Moong Dal
Green Chillies
Salt
Water
Oil

Get Cooking!
1. Soak the moong dal for an hour or so. Drain the water.
2. Grind this into a coarse paste with green chillies and salt. Set aside.
3. Knead the atta with some salt, oil into a dough using minimal water.
4. Roll out very thin puris (of say diameter 3-4″).
5. Place a tsp of the coarse paste in the middle. Fold the puri into half and seal the edges with some water.
6. Fry these stuffed puris in oil on a medium-low heat.
7. Turn these puris around with a ladle to cook them evenly till they are golden brown. (the puris tend to flop to one side which would be heavy because of the stuffing…hence this point )
8. Serve with ketchup or chutney.

Tips

You could make the dough and roll out the puris and save them inside an old magazine while the dal is being soaked.
You could cut out the edges using a somasi cutter or the serrated roller cutter thingie?!
For the paste, I added a bit of chat masala. So, use imagination for the stuffing.
I also did all the stuffed puris before starting to fry them up

One huge tip! Since I had leftover puris and no stuffing, I still fried these up like usual puris which turned out to be crispy like papads. Break these up to a powder and add powdered sugar. You could eat them as is as a powder or be more adventurous with calories, add ghee and roll these into a ball to make puri urundai

Tomato Oorupindi

Thogayal in tamil, oorupindi in telugu or chutney to generalise?!?

Ingredients
Tomatoes 4-5 chopped
Red Chillies 1-2
Salt
Mustard seeds
Urad dal
Asafoetida powder
Curry leaves
Tamarind
Oil

Get Cooking!
1. In a little oil, roast the tomatoes till the moisture disappears and the tomatoes become a thick paste stirring often to avoid charring. Set aside to cool.
2. Sauté the mustard seeds, red chillies, urad dal, curry leaves, asafoetida. Cool
3.  Grind this with a little bit of tamarind and salt to a fine paste.
4. Serve with rice or rotis.

Tips
You could add a bit of black pepper seeds and reduce the amount of red chillies. The amount of tamarind to be added depends on the taste of tomatoes used The amount of urad dal, personally I use more as I like the crunchiness to the oorupindi. You could microwave the tomatoes with a tsp of oil stirring occasionally instead of doing it on the stove

Rice -Coconut Payasam

Ingredients

Rice 1 tbsp
Coconut ¼ grated finely
Sugar
Cashew nuts
Raisins
Cloves
Saffron
Milk
Cardamom powder
Ghee (clarified butter)

Get Cooking!

1. Soak the rice for about an hour or so.
2. Drain the rice of water. Grind the rice with the coconut to a smooth fine paste..
3. Mix this paste into some water and heat over a medium-low heat in a heavy bottomed vessel.
4. Keep stirring to avoid lumps till the solution becomes a bit transparent.
5. Add in the sugar and stir it in, heating till the raw smell of sugar disappears. Then switch the heat off.
6. Put a couple of strands of saffron in a tbsp or 2 of warm milk. Pour this into the payasam.
7. Ghee roast the cloves, raisins, cashew nuts. Add to the payasam.
8. Garnish with cardamom powder.

Tips
You could add some milk too

Adai Appam

Ingredients

Adai Batter

Get Cooking!

1. Pour a drop of oil in ur kuzhipaniyaram kadai (appakadai!?). Pour in the adai batter.

2. Cook for a few minutes till it turns golden brown on a low-medium heat.

Tips

All tips given for adai batter can be followed