Ariyum Kadalayum(Black chana Rice)

This is from our breakfast menu.Dont know if any one other than a few families in north kerala makes this for breakfast.Any way my family enjoys having this with boiled egg or boiled banana or even spicy mixture.

Be ready with
White rice(basmathi preferrable)-1 cup
Black chana -1/2 cup
coconut grated-2 Tbsp
mustard seeds- 1tsp
curry leaves-5-6 leaves
red chilli-1



1.Cook black chana in a pressure cooker.
2.In the same water used for cooking chana,cook rice according to which type of rice you are using.For 1 cup basmati rice 1-1/2 cup water is enough.After it get boiled cook it for 10 minutes in gentle simmer.Then switch of the flame and keep it covered for 5 minutes.U can add chana along with this.Dont forget to add salt.
3.After rice and chana is done add coconut and mix well.
4.In a kadai,take some oil and put mustard seeds.After seeds splutter add redchilli and curry leaves.
5.Pour this over rice and chana.
Ur food is ready to eat..
This recipe is my entry to Single serving recipes by Sahaja of My Experiments in kitchen and CFK-Rice by Trupti and Sharmi of Naivedyam.

Ada dosa

This is a a variety dosa recipe which can be made without fermenting.This goes well with tomato chutney or coconut chutney.And its nutritious too ..
Here goes the recipe..

1 cup-raw rice
1 cup-kerala rice(matta rice)
1/3 cup-toor daal
1/3 cup-chana daal(kadala parippu)
red chilli-1 or 2
Hing powder-1 pinch
curry leaves - 1 string
salt and water as needed

Soak raw rice,kerala rice, toor daal and chana daal in water overnight.
Next day grind rice and daal with chilli,curry leaves and hing.
U dont need to make it very fine paste.it should be slightly grainy.
Add more water than we add for normal dosa.But the batter should not flow when we pour on the pan.
Add salt and mix it well.
It will be good if we use sesame oil for making this dosa.But i use canola oil.
So grease the pan.Pour the batter.Close the lid.wait for it to be cooked..
ur hot tasty and nutritious ada dosa is ready..

Idiyappam

This is one of our favourite breakfast item.
Rice powder-1 cup
oil-1Tsp
water-1 1/4(one and a quarter cup)
salt-as needed
1.Boil water with salt
2.Take rice powder in a bowl and add the oil.
3.Pour the boiling water over the powder and mix well.
4.Using the Idiyappam press, press the batter into strings on a greased idly pan.
5.Put some coocnut over each idiyappam.
6.Steam it for 10 minutes.
Enjoy ur hot idiyappam with potato or chicken stew..

Pongal

Rice-3/4 cup
Tuvar daal-1/2 cup
Ghee-1 Tbsp
Cumin seeds-1/2 tsp
Pepper powder-1/4 tsp
curry leaves.
Pressure cook washed rice,daal and around 5 cups of water.It should be in a mashed consistency.Then heat ghee in a kadai.Add cumin seeds, pepper powder,curry leaves.Let it splutter and pour this over the daal rice mixture.Add salt.
Eat it piping hot with coconut chutney or any spicy mixture for ur breakfast..U will feel so fresh to have a nice day.

Idly kaduku varuthathu.

Whenever my mom cooks idly for breakfast she will make some extra and when me and my brother come home from school ,my mom give us this dish.There is no need of curry for this and still its tasty.
Leftover Idly- 4 or 5
mustard seeds-1 tsp
urad daal-1 tsp
Curry leaves
red chilly-1
oil
Heat oil in a nonstick pan.Add the mustard seeds and urad daal.After that add red chill and curry leaves.Finally add square cut pieces of idly.Mix it well and eat it.
u can add little salt if necessary.

Idly

Raw rice-1 cup
kerala rice or matta rice-1/3 cup
urad daal-1/3 cup

Idly and Sambhar is always my favourite..I and S can go on eating idlies..Once a week or may be twice i make idly for breakfast.Steaming hot idlies with sambhar or chutney or kadal curry or cherupayaru curry or even chickencurry..Have tried lots of combinations..And everything has conquered my toungue..
Soak rice and urad daal in water seperately for 6-8 hours.Then grind urad daal first to as fine paste as u can..Usually it will come out good, if u grind in stone grinder.U can see it increasing in volume as u grind.But in normal mixie this wont happen.But still try to make it very fine paste.Then grind rice.Mix together nicely.Add water as needed.Keep it for fermenting for may be 8 hours.I usually grind it at night and make it the next day morning.AFter fermenting add salt and again mix it.Grease the idly stand with oil.pour the batter.Steam it in gentle simmer flame for around 12-14 minutes.
Serve the soft idlies..