Oats Chappathi/ Indian Bread

Ingredients:
11/2 cup- Quaker oats
11/2 cup- Wheat flour
2tsp -olive oil
salt to taste
Hot Water to knead with

Method:
1.Mix wheat flour, oats, salt, and oil. Add water slowly in small amounts and knead it into a soft dough. If you have a food processor you can add everything together to make the dough.
2.Allow the dough to stand covered for at least 20 minutes.
3.When you are ready to make chapathi, divide the dough into lemon-sized balls. Dip the round balls into flour and roll the balls into circles with a rolling pin.
4.In a pan, cook the chapathi on both sides by adding a very few drops of oil.

If you want to make square shaped parotha-chapathi:
1.Divide the dough into balls that are a bit bigger than the ones you would use to make the round chapathis.
2.Dip the round balls into flour and roll them out into 6” circular discs.
3.Brush the chapathi facing you lightly with oil.
4.Now we need to fold the chapathi.
Follow the picture.


1.Fold one side of the disc towards the centre.
2. Fold the other side over the folded side.
3. Bring the right side towards the centre.
4.Fold the left side over the right side to form a square.
5.Roll on all four sides, keeping the square shape.

Variations:
You can also add methi leaves, cumin, minced onion, green chillies, curry leaves, or red chilly powder to this while you make the dough.

Apple Pickle

Ingredients:
1 lb green apples with skin, thinly chopped (clean and wipe dry before you chop up the apples)

For dry masala
1/2 tsp-cumin
1/2 tsp- mustard
1/2 tsp- Fenugreek seeds

For wet masala
1/2 tsp- mustard seeds
1/2 tsp- cumin
1/2 tsp- fenugreek seeds
1 tsp - thinly sliced ginger
5,6 nos- minced green chillies
2 tbsp or to taste- Red chilly powder
1 tsp- Turmeric powder
1/2 tsp-Hing or asafetida powder
1 cup -vinegar
1/2 cup- sesame oil
A couple of curry leaves
1/2 tsp-sugar
Salt to taste

First step
Heat the pan on a medium heat. Add the first three ingredients, the cumin, mustard, and fenugreek seeds, and roast until they splutter. Let it cool for a couple of minutes. Grind them into a coarse form and keep it aside.

Second step
Heat a pan on a medium flame and add sesame oil. splutter the mustard,cumin, and fenugreek seeds.
Add the curry leaves, ginger and green chillies. Keep it on a very low flame.
Then slowly add the red chilly powder, turmeric powder, and asafetida powder. Stir well.
Then add the apples, salt, sugar, vinegar, and the dry masala that we already made. Saute very well and make sure the apple pieces are well coated with masala. Keep stirring for a couple of minutes on a low flame until the apple softens.


Step-3
Store in an airtight jar. Mix the pickle every other day. The pickle will be ready to eat within a week’s time.

Sardine Mappas

Ingredients:
Sardines -1lb
Sesame seeds-1/2 tsp
Pearl onion(small chopped) - ½ cup
Tomato(medium sliced) - 1 cup
Ginger (small chopped) - 1/2 tsp
Garlic(small chopped) - 1/2 tsp
Green chilly-5 or to taste
Red chilly powder-1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - ¼ tsp
vinegar- 1tsp (optiona)
Pepper powder - 1 tsp or to taste
Fenugreek powder(optional) - 1/4tsp
Thin coconut milk - 1 ½ cup
Thick coconut milk - ½ cup
Curry leaves - 1 spring
coconut oil - 2 tabs
Salt - to taste

For garnishing-
Thinly sliced pearl onions-2tsp
Curry leaves-
Oil -1tsp

Method
1.Clean fish and marinate with a little of turmeric,black pepper and salt, and keep it aside

2.In a hot pan, pour coconut oil and splutter the mustard. Then add the minced ginger, garlic, and curry leaves and saute for a minute.

3.Add shallots and fry till they become golden brown

4.Add coriander powder,pepper,red chilly powder,fenugreek powder and turmeric. Saute until the oil separates, and then add tomatoes. Let the tomatoes get completely cooked.
5.Pour in the thin coconut milk and allow it to boil for 10 minutes on a low flame.

6.Then add the sardines. cover and cook on medium heat.When the fish is almost cooked, add vinegar.
7.Finally, add the thick coconut milk and take it off the heat after a minute, just before it starts to boil.

For garnishing:-
Fry minced onion and curry leaves until they turn brown and sprinkle this on top of the mappas. Sardine Mappas is now ready to serve!!

Kalakki Chuttappam

Ingredients:
3cups-rice flour
1tsp-minced ginger
1medium -minced onion
2,3-minced green chillies
1cup-fresh shreaded coconut
1-egg
a couple of curry leaves
salt to taste

Method:
1.Mix together the rice flour, chopped onions, minced chillies, minced ginger,coconut, curry leaves and salt.

2.Stir well to form a thick batter. The consistency should be similar to idali batter

3.pray a wok with nonstick oil.(I would recommend cast iron or indolium wok)

4.keep the flame very low.

5.add 1/2 tsp oil to the wok

6.pour one full ladle batter and spread slightly with the back of the ladle from the center to the sides of the pan. it should be thick about 2-3 cms and circular shape.


7. When the base is golden brown,turn the side and Pour 1/2 teaspoon of oil around the edges. cook until they get brown spots.

8. serve with coconut chammandi or pickle

Soya Chunk Curry.

http://www.youtube.com/watch?v=e_8UiSXaXpM


Ingredients

1 pkt-soya chunks,or veggie nuggets
1 large- onion thinly sliced
1 tsp- garlic crushed
1 tsp -ginger crushed
1 large- tomato diced
1 small- capsicum diced
1 cup- potato diced
To taste- red chilly powder
1/2 tsp-turmeric powder
1/2 tsp -Cumin-
1 tsp-coriander powder
1 tsp -garam masala
1 tsp- lime juice
2 tbsp-oil
1 cup -cilantro chopped
salt to taste


Method
Cook the veggie nuggets according to the package directions.

Heat some oil in a vessel, when hot, add garam masala, red chilly powder ,turmeric,salt and the soya chunks. Keep the flame low.
saute for 6 minutes or until the soya chunks become light brown.
Then add the capsicum. Saute until the capsicum become soft. Keep this soya chunk aside.

For making gravy.
Pour some oil into a heated pan and splutter the cumin seeds.
Then add the onion,ginger and garlic. Mix well until the onion turns light brown.
Add the red chilly powder,turmeric and the coriander powder. Mix well.
Add the tomato. Mix well .
Add salt, garam masala and salt. Saute well
Add soya chunks into this gravy.
Pour some water and the lime juice according to your consistency.
Cover with a lid and cook another 20 minutes.
Garnish with cilantro and serve hot!

Kannoor Dosa

Ingredients

2 cups long grain rice or brown rice
1 cup shredded coconut
1 cup cooked rice
¾ tsp cumin seeds
1 tsp Aniseeds
A couple of shallots
Salt to taste
About 5 tsp Oil

Method
Wash well and soak the rice . Allow to soak for at least 4 hours. Grind the rice,coconut,cooked rice,cumin seeds,and shallots. Grind it until you get a smooth batter. Add water while grinding to get a consistency slightly thicker than pancake batter or normal dosa batter. unlike the normal dosa, you don't have to keep it for fermentation. You can use make dosa right after you grind it.
Using a ladle, pour about couple of tbsp into the center of the pan. Quickly spread it in a circular motion using the back of the ladle (starting from the center and moving out) until you have made a thin circle. Drizzle ¼ tsp of oil around it and allow it to fry on a med heat for about 30 seconds. When the bottom is golden brown, flip it over and allow to fry for about 10 seconds. Your crispy dosa is now ready.

Enjoy with your favorite curry!!

Tindura or Kovakka curry

http://www.youtube.com/watch?v=CyCKhyxiQj0


Ingredients

2 cups tidura or kovakka
½ cup or to taste green mangoes or tamarind
1 medium onion thinly sliced
To taste green chillies
¾ tsp cumin powder
1 ½ tsp coriander powder
1/2 tsp turmeric powder
1½ cup coconut milk
1 tbsp oil
½ tsp mustard seeds
3 whole red chillies
A few curry leaves
To taste salt


Method

POUR some oil in a heated pan and add the kovakka, onion and the green chilles.
ADD the salt and saute until it turns light brown.
ADD approximately 2 cups of water and the green mangoes. Stir well.
ADD cumin powder, coriander powder, and turmeric powder. Cover with a lid and let it cook until the vegetables are tender.
ADD the coconut milk. Let it boil for another 5 minutes.
SPLUTTER the mustard seeds in some oil. Add red chillies and curry leaves. Pour this seasoning over the curry.