Tapioca Onion Stir Fry / Kappa Curry

Tapioca onion stir fry is very tasty and easy to prepare stir fry also known as kappa curry in Kerala is made with tapioca adding onion and spices that can be served for breakfast or serve as a side dish with chapati or phulka.

The following ingredients are needed to prepare Tapioca Onion Stir Fry/ Kappa Curry.
Ingredients:
Tapioca.-3/4 kg
Onion.-1
Turmeric powder.  -1/2 tsp
Red chilly powder.-1 tsp
Asafoetida / hing.  -a pinch
Urad dal.               -1/2 tsp
Mustard seeds.      -1 tsp
Curry leaves.        -1 sprig
Salt.                      - to taste
Coconut oil.         -1 tbsp
Water.- for boiling tapioca pieces.

Method:
1). Cut tapioca along with outer skin into small round pieces and remove the outer skin of small round pieces using a knife. Chop the round tapioca pieces into medium thick pieces and wash the chopped tapioca pieces 2-3 times in water to remove the dust on it.

2). Boil the chopped tapioca pieces in enough water adding 1/4 tsp turmeric powder for 2 minutes on low flame to remove the excess starch from it. Then discard the boiled water from it and again boil the tapioca pieces in the same vessel adding enough water and little salt and cook until soft. Keep aside the boiled and cooked tapioca pieces.

3). Heat coconut oil in a wide bottom pan. Add urad dal and saute well. Splutter mustard seeds. Add curry leaves and saute well. Add finely chopped onion and required salt into the pan and saute well until onion turns translucent.

4). Add /4 tsp turmeric powder, 1 tsp red chilly powder and a pinch asafoetida (hing powder) into the pan and saute well on low flame.

5). Add boiled and cooked tapioca pieces into the pan and mix with onion spice mixture until everything is combined. Switch off the flame and transfer the tapioca onion stir fry to a serving bowl.

Tapioca Onion Stir Fry / Kappa Curry is ready to serve for breakfast or serve as a side dish with chapati or phulka. 

Oats Puttu

Oats puttu is a healthy breakfast made with rolled oats adding grated coconut and little salt steamed in a chiratta puttu maker. The following ingredients are needed to prepare Oats Puttu.
Ingredients:
Rolled oats.-2 &1/2 cup
Grated coconut.- 1/4 cup
Water.-as needed
Salt.- to taste

Making Oats Puttu in a Chiratta Puttu Maker.

Method:
1). Heat a pan and dry roast rolled oats for a few seconds. Add the dry roasted rolled oats in a mixer grinder and grind to a little coarse powder.

2). Transfer the ground oats powder to a bowl. From it keep aside1 tbsp coarsely ground oats powder.

3). Add required salt into the bowl and mix with the remaining ground oats powder. Add required water little by little into the bowl and mix the ground oats powder using your hand and make a little sticky mixture.

4). Keep aside the sticky oats powder for 10-15 minutes to rest. After 15 minutes pinch the oats powder using your hand and add it into the mixer grinder. Add 1tbsp already kept coarsely ground oats powder into the mixer grinder and pulse all together 2-3 rounds and make oats puttu podi. Oats puttu podi is ready to make oats puttu.

5). Take a chiratta puttu maker. Place a small round perforated disc inside the chiratta puttu maker. Add 2 tbsp of grated coconut over the perforated small round disc inside the chiratta puttu maker. Fill the puttu podi in the chiratta puttu maker. Cover the chiratta puttu maker with a lid.

6). Boil enough water in a cooker and cover the cooker with cooker lid without putting the whistle on the cooker lid. When the steam starts coming out of the hole of the cooker lid, keep the chiratta puttu maker with oats puttu podi on the cooker lid and steam it for 5-6 minutes on medium flame. Switch off the flame and remove the chiratta puttu maker with steamed oats puttu from the cooker lid. Open the lid and invert the chiratta  puttu maker upside down on a serving plate and  tap to transfer the steamed oats puttu on the serving plate.

Oats Puttu is ready to serve with kerala style kadala curry or cherupayar curry or any side dish of your choice. 

Soft and Sponge Set Dosa

 Set dosa is a soft and sponge south Indian breakfast made with raw rice, whole white urad dal and beaten rice. It is served with a set of 3-4 soft and spongy small dosas on a plate with coconut chutney.

The following ingredients are needed to prepare Soft and Sponge Set Dosa.
Ingredients:
Raw rice.              - 2 cups
Urad dal.               -1/2 cup
Fenugreek seeds.  - 2 tsp
Beaten Rice/ Poha.-1/2 cup
Salt.                       - to taste
Ghee or oil. - for roasting dosa.

Method:
1). Wash and soak together whole white urad dal and fenugreek seeds in water for 5 hours. Wash and soak raw rice in water for 5 hours. Soak thin poha / beaten rice  in water for 15 minutes just before grinding.

2). Drain and add the soaked urad dal and fenugreek seeds in a mixer grinder and grind together to a smooth paste. Add soaked beaten rice (poha) also in the same mixer jar and grind again to a fine batter. Transfer the ground urad dal fenugreek seeds poha batter mixture to a big vessel.

3). Drain and grind the soaked raw rice in the mixer grinder and grind to a smooth paste adding very little water. Transfer the ground raw rice batter to the same big vessel. Add required salt into the ground batter mixture. Mix the ground batter mixture using your hand. If the ground batter mixture is too thick add little water into the batter and adjust the dosa batter consistency. Keep aside the ground dosa batter to ferment for 8 hours or overnight.

4). Heat a dosa tawa and apply little ghee or oil on tawa using an oil brush. Pour a ladle of fermented dosa batter on hot tawa. Spread the batter on tawa and make a small and thick round dosa using the back of the ladle. Don't spread it thinly. Cover the dosa with a lid and cook on one side. Do not flip dosa to cook the other side.

5). Once the base of the dosa is cooked remove it from tawa using a flat spatula. Repeat the process and make soft and spongy small set dosas and transfer to a serving plate.

Soft and Sponge Set Dosa is ready to serve with coconut chutney.

Rice Pathiri / Ari Pathiri

Rice Pathiri / ari pathiri is a kerala style healthy breakfast made with rice flour. The following ingredients are needed to prepare Rice Pathiri /Ari Pathiri.
Ingredients:
Rice flour.-2 cups
Water.       -2 & 3/4 cups
Salt.          - to taste
Oil.           -1tsp

Method:
1). In a non stick kadai add rice flour, water, required salt and 1tsp oil. Mix well and boil on medium flame.Stir the rice flour water mixture continuously until it becomes a thick rice dough.

2). Transfer the thick rice dough to a bowl and allow it to cool. Once little cooled make lemon size dough balls.

3). Grease 2 plastic sheets with little oil on its one side.Take a pathiri press machine and keep one greased plastic sheet on the press machine. Place a dough ball on it and keep another greased plastic sheet over the dough to cover it. Press the dough with the press machine and flatten the rice dough ball and make a round thin pathiri.

4). Repeat the process and make pathiri with the remaining rice dough balls and keep them on a plate.

5). Heat a nonstic tawa and roast the pressed pathiri on tawa. Flip pathiri and roast on both sides till it puffed up. Remove the roasted rice pathiri from tawa and transfer to a plate. Roast the remaining pressed pathiri and transfer to a plate.

Rice Pathiri /Ari Pathiri is ready to serve for breakfast with a side dish of your choice. 

Methi Leaves Capsicum Stir Fry

 Methi leaves capsicum stir fry is a delicious side dish made with fresh fenugreek leaves / methi leaves adding capsicum and onion that goes well with rice and dal curry.The following ingredients are needed to prepare Methi Leaves Capsicum Stir Fry
Ingredients:
Fenugreek Leaves.- 2 cups chopped
Capsicum.      -1
Onion.            -2
Green chilly.   -1
Dry red chilly. -1
Mustard seeds -1tsp
Coconut oil.    -2 tsp
Salt.                 -to taste.

Method:
1). Separate the fenugreek leaves (methi leaves) from its stems and wash the leaves thoroughly 2-3 times in water. Drain water and finely chop the fenugreek leaves. Cut capsicum into 2 halves and remove the seeds and chop into small pieces. Finely chop onion. Slit green chillies lengthwise. Broke dry red chillies into two pieces. Keep aside.

2). Heat coconut oil in a wide bottom pan and splutter mustard seeds. Add finely chopped onion into the pan and saute well until onion becomes translucent.

3). Add slit green chillies and broken dry red chilly halves into the pan and fry in oil for a second.

4). Add chopped capsicum pieces and required salt into the pan and saute well for 2 minutes.

5). Add finely chopped methi leaves into the pan and saute well. Cover and cook on low flame until methi leaves are wilted and becomes soft. Once the water evaporates switch off the flame. Transfer the methi leaves capsicum stir fry to a serving plate.

Methi Leaves Capsicum Stir Fry is ready to serve hot with rice and dal curry.