Recipes

        RECIPE VIDEO BY HAJIRA BANU

• Wash the bitter gourd and pat dry.
• Cut the bitter gourd into thin rings.
• Put these thin rings in a container and sprinkle 1 tsp of salt over them.
• Mix them well. keep aside for half an hour.
• After half an hour, drain all excess water from the bitter gourd.
• In a bowl, take gram flour, rice flour, red chilli pwd, dry mango powder, salt, and 1 tsp of oil.
• Mix well with a few drops of water and add the sliced bitter gourd to the flour mix.
• Heat the VVS chekku nallennai in a pan on medium flame.
• When hot, add the masala coated slices and fry till crispy.
• Stir often with a slotted ladle. When cooked, drain and put on paper towel.

• Mix all the above ingredients to form a smooth batter.
• Heat pan over low flame and cook.
• Pour few drops of oil or ghee on the dosa, turn over once and remove from flame.

• Mix the rice flour with Provita and salt.
• Pour boiling hot water and knead with a wooden spoon., close and leave for 10 minutes.
• Rub oil on your hands and flatten out a little dough on our palm, fill with coconut and sugar close and seal.
• Steam for four minutes and serve hot.

• Sprinkle the water on the provita and mix well.
• Steam this for four minutes and keep aside.
• In oil cook the onion and vegetables till soft, add the salt and masala powders.
• Then add the steamed Provita and saute on low flame for two minutes.
• 1/4th cup of water can be added if a pastey consistency is prefered.

• Knead all the above ingredients with warm water to form a dough.
• Set aside and let it ferment for half an hour.
• Roll out into chappathis and cook, it is not required to pour oil in this stage.
• Turn chappathis over three times and remove from flame.

• Combine all the ingredients and knead adding the required ammount of water.
• Leave it to ferment for an hour.
• Make balls and roll out into 4 inch diameter circles.
• Deep fry and remove quickly as they tend to brown fast.

• Whisk the Provita, jaggery and dosa batter to form a smooth lumpless mix.
• Heat the paniyaram pan and pour oil/ghee in the molds.
• Pour the batter in filling half of each mold.
• Close and cook for a minute, open, turn over and cook for another minute and remove.

• Mix the rice flour with Provita and salt.
• Pour boiling hot water and knead with a wooden spoon., close and leave for 10 minutes.
• Fill an Idiyappam maker with the dough and squeeze onto idli plates.
• Steam for four minutes.
• Serve with sugar and coconut milk.

• Mix the provita in the water and bring it to a boil.
• Kepp stirring over low flame to avoid lumps till the required consistency is reached.
• Add salt, sugar or jaggery for taste.

• Cook the provita in the water to form a thick paste.
• Let it cool, add sugar and cold milk.
• Strain and shake it in a bottle till frothy.
• Add a scoop of vannila ice cream to it and serve chilled.