Paniyaaram (kuzhi paniyaaram) and chutney, Dosa and fish curry

Paniyaaram, usually it is called (kuzhi paniyaaram) and chutney for breakfast is nothing short of manna from Heaven!
The recipe is given below if you are interested.

Ingredients
Boiled rice 3 cups, urad dal 1 cup, fenugreek 1 tsp, grated coconut 3 tbsp, coriander finely chopped 3 tbsp, curry leaves finely chopped 1 tbsp, chilies 1 tsp onion finely chopped 1, oil 1/4 cup sesame seeds salt to taste.

Method:
add 1/2 tsp of fenugreek to rice and dal and soak rice and dal separately for 10 to 12 hrs.grind rice and dal separately and mix together keep aside for 7-8 hrs in a warm place.take one and a half cup of this mixture and add the coconut coriander chillies curry leaves and onion.Heat the "paniyaara kal" (paniyaaram mould) a on a low flame for a few mins and add a few drops of oil in each of the pit and add half a pinch of sesame seeds to the oil. Pour in the mixture and keep the fire low all the time and when the sides start browning turn the appe upside down and fry the other side.

You could also add egg for a variation.



Similarly Dosas and fish curry are a great combo, especially dosas and left over fish curry!

Idiyappam, coconut milk and tomato salsa

Breakfast this morning was Idiyappam, coconut milk and tomato salsa. Though there was the additional chickpea powder(to be sprinkled on the idiyappam), I preferred to forego it. There is an 'idiyappam vendor' in our area and one piece costs a buck. Pretty cheap and hygienic(ok, I saw the fella wearing disposable plastic gloves!). Delectable stuff. The recipes are given below.

Idiyappam

* Ingredients:
* Rice flour 2 cups
* Ghee 1 tablespoon
* Salt to taste
* Grated coconut (frozen or fresh) 4 tablespoon
* Mould - to press and shape the dough to Idiyappam.
* A steamer- like the one for Idlies.


Method:
Boil about 3 cups of water and set aside.(You may not need 3 cups of water to make the dough). In a heavy bottomed saucepan, place the rice flour and add salt (1/8 teaspoon or little less) and ghee. Mix well. Add boiled water, a little at a time, to the flour and mix it with a spoon. Check and adjust the salt. Continue until you get a soft dough. Make sure that it is not watery.
Cover the dough with a slightly wet paper towel, and let it rest for 20 minutes.
Now boil water in a steamer, like the one we use for making Idlies. Grease the Idli stands with ghee or non stick spray like Pam. Also grease the Mould to press the dough to form Idiyappam. Spoon the dough into the mould and press it onto the Idli stand with a circular motion to form the Idiyappams. Sprinkle grated coconut on top of each appams. Place the stands in the steamer and cook the Idiyappams for about 10 minutes. Open the lid carefully and make sure that they are cooked well, before taking the stands out.
With a fork, remove the Idiyappams onto a serving tray.
Serve the Idiyappams, with Potato stew, Coconut chutney or with thick coconut milk and sugar.

Tomato Salsa
Ingredients:

* 3 medium tomatoes (about 1 pound), peeled and finely chopped
* 2 hot chiles, peeled, seeded and finely chopped (or to taste)
* 1/2 cup finely chopped onion
* 2 large garlic cloves, minced
* 1/4 cup fresh cilantro, chopped
* 1 teaspoon lime juice
* Salt and pepper to taste

Combine all ingredients. Let stand several hours or refrigerate overnight. Best served at room temperature.

Home Made Coconut Milk:
Place 2-1/2 ounces (75 grams) grated creamed coconut or the grated flesh of 1 fresh coconut, in a bowl. Add about 1-3/4 cups (300 ml) hot water. Stir the mixture to blend and allow to cool. Pour the liquid through the cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator.

Add a little of cow's milk, a little sugar and drop in a pod or two of cardamom and serve along with Idiyappam for an exotic taste.

Salivating?

Khaja Puri(?)

This is a speciality seen at small time eateries in Chennai. Usually the shop-owners hail from the Trichy/Ramanathapuram area in TamilNadu. I don't know if it is unique to those regions, however a google search didn't reveal any information. It is also known as the 'suthu poori' in Tamil. Dough is first rolled in layers, deep fried and then soaked in sugar syrup. Apparently this has a shelf life of about a week(just my guess).