RICE HALWA

Ingredients :

Raw rice ½ kg.
Coconut ( grated ) 12 cups
Jaggery 2 kgs
Ghee or dalda ( hydrogennerated oil) ¼ kg.
Coconut cut into all pieces 1 cup
Powdered dry ginger ½ tsp
Cumin seed, powdered ¼ tsp.

Method of preparation

Soak the rice for 12 hours, wash and drain. By adding water little by little grind the rice till soft. Add 4 bottles of water to it and strain through a coarse cloth. Pour 2 bottles of water to the grated coconut, take the milk and strain, and add to the above batter. Melt the jaggery with one bottle of water and strain and add this also to the mixture. Pour these into a caldron, keep it on fire and stir continuously. As it thickens add the ghee or dalda and keep on stirring. Last of all, add 2/3 of the coconut pieces, dry ginger and cumin seed powder. When halwa is ready, pour into a greased dish and spread the remaining coconut pieces on the top .

Note : One squash bottle = 4 cups of water.

PUTTU

Ingredients

Rice Flour : 125 gm
Grated coconut : 1 cup
Salt : to taste

Method of Preparation

Put the flour and coconut into a large deep chatty, add a little salt and mix with a hand in a circular movement forming the flour into little grains. If necessary, sprinkle in a little cold water while forming the grains. The coconut for pittu should not be too dry Steam cook using a pittu mould.
Pittu Mould : Cylindrical or cup shaped mould used for steam cooking.

SPICED CASSAVA DOSAI

Ingredients :

Cassava flour : 1 ½ cups
Blackgram dal : ¾ cups
Fenugreek seeds : 1 tsp
Cumin seeds : ½ tsp
Pepper powder : 1 tsp
Green chillies : 4 nos
Onion : ½ cup ( chopped fine )
Coconut milk : 1 cup
Salt : to taste

Method of preparation


Soak black gram dal in water and grind the dal together with ingredients ( 2 – 7 ). Add cassava flour to this. Mix and leave overnight. Add coconut milk and salt in the morning. Mix well to a thin batter and make dosai.

PALAPPAM

Ingredients

Rice Flour passed through a line sleeve : ¼ kg.
Sweet Toddy : ½ cup
Coarse Flour for gruel water : ½ cup
Water : 1 ½ cup
Grated coconut : 2 cups
Sugar : 2 des.sp
Salt : to taste.

Method of Preparation

Mix the flour with the toddy. Make gruel with water and coarse flour. After cooling, mix it with the flour to make soft dough. Mix the dough, sugar, and coconut milk and keep it aside at night. Next morning, add the necessary sugar and salt and make lace appams with the batter.
Note : Add only enough sugar, otherwise the appams will stick to the vessel.

VELLAYAPPAM

Ingredients

Fine Rice Flour : ¼ Kg.
Sweet Toddy : ½ Cup.
Coarse Flour : ½ Cup
( To Make Gruel )
Water : 1 ½ Cup
Coconut grated : 1 ½ Cup
( For milk )
Sugar : ½ Cup
Salt : to taste
Button Onion : 1 no.
Cumin Seed ( Optional ) : a pinch

Method of Preparation

Mix the rice flour with toddy. Make gruel of the coarse flour and cool it. Mix with dough till soft. From the grated coconut squeeze out the milk, grind the coconut to a line paste and add to the dough. Knead along with the cumin seed and coconut milk to a dosa consistency (thick pouring batter) When it rises properly make appams (Hoppers )