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Kolakatte

Required Tool:
Motar and Pestel (Kuttani)
1 Perogi Press
Rice/Idli Steamer

Ingredients:

1 Cup of Rice Flour
1 Cuo of Maida (Refined Flour)
1 Stick of Unsalted Butter(room tempearature) or Ghee (Thuppa)
1/2 medium Coconut Shelled.
5 Small Cubes of Jaggery / Baker's Brown Sugar
1 Teaspoon Shelled cardamom (Yalakki)
Water

Method:

Add Rice flour, maida and little butter/ghee in a Mixing Bowl.
Mix well while adding water and knead into a smooth dough, set aside.

Filling:
Pound jaggery one by one into tiny powdery bits.
Grate cocnut.
Using a Mini Chopper grind jaggery, Cocunut, Cardamom, set aside.

Make small balls(marble Size) from the dough and roll it.
Use additional flour while rolling just like when making Chappati.
In a Greased Perogi Press put the rolled Kolakatte dough
and add filling in the center and press.
Steam the kolakattes thus rolled in a pre-heated steamer.
They are ready to serve hot or after cooling.

Muchare

Ingredients:

1 Cup Moong Flour OR Gram Flour
3 Cup Rice Flour
1/2 Stick Butter (At Room Temperature)
1 Table Spoon Sesame Seeds
Pinch of Asafoetida
Salt to Taste
1 Cup Water (Add More on requirement)
2 Cups Olive Oil

Method:

Mix the rice flour, Moong flour, butter and sesame seeds in a large container.
Add sufficient quantity of water, saltand asafoetida.
Mix all the ingredients by hand to make a soft dough.
Knead the dough well.

Heat Olive Oil in a Kadai on Medium flame.(Do Not overheat Oil)

Using a Muchare press (3 Holed Bottom Plate) press the dough directly
 into the Kadai.
Deep fry the Muchare until Gloden brown over slow heat.
Remove the finished Muchare on to Paper Towels for absorbing excess oil.
Muchare are usually very crisp

Ingredients:

1/2 Cup Heap - Gram Flour (Kadale Hittu)
1 1/2 Stick Unsalted Butter (Smart Balance Butter Sticks)
1 Cup (100 Gms) Sugar or per Taste.
1/2 Cup Water

Tools Used: Keep everything in Ready State before Starting.

1 Big Non-stick Wok or Kadai
1 Long Wooden Spoon or Spatula
1 Tray Smeared with Butter

Time Required:

Method:

Pour Water into the Wok/Kadai and keep on Stove with High Flame.
Add Sugar, Butter and Keep Stirring Until it becomes Bubbly
Slowly add the Gram Flour and keep Stirring.
(Use Left Hand to pour Flour and Right Hand to Stir)
Keep Stirring vigorously after the flour is poured fully.
When the sides starts becoming brown, and you see
honey comb pattern and the Mixture starts to tighten, POUR
the Mixture Immediately into the Tray and DO NOT touch.
Leave the Mixture for some time.
When it is still warm Cut into Pieces. 
This may make 10 - 15 pieces
It may probably take 15 Minutes for the entire process.

Nalli Chatt

Ingredients:

1/2 Cup Chpped Amala/Nalli kai/Pitted Goose berry Frozen
1/s Cup coconut Powder
Chopped Cilantro 2 Twigs
Curry leves 1 Twig
1 or 2 Green chillies (Thai chillies)
1 Table Spoon Dhalia (Chana)
1 Table Spoon Roasted/Raw Cashews
1 Tea Spoon Mustard seeds
Pinch of Asafoetida
1 Table Spoon of Olive Oil
1/2 Cup Water
1/2 Cup Yoghurt
Salt to taste

Method:

Grind Chopped Pitted Gooseberry, Coconut Powder,
 Cilantro, Curry Leaves, Green Chillies, Dhalia,
 Cashews into a semi smooth paste with water
Season with Olive Oil and Mustard seeds, Asafoetida.

Add Yoghurt and salt and stir well.
It is ready to serve and Traditionally eaten with hot white rice.

Parap Obattu 

Ingredients:

Poornu (Filling)

1/2 Cup Kadale Parp (Gram Dal)
1 Tablespoon Grated Copri (Desicated Coconut)
1/2 Teaspoon cardamom Powder
3/4 Cup Bella/Vellu/jaggery Pieces

Dough (Maavu)

3/4 Cup Maida
1 Teaspoon Ghee (Tuppa)
1 Teaspoon Olive Oil
1/2 Cup Water

Method:

Mix Maida with Tuppa (Ghee) and water to prepare dough.
Dough should be non-sticky and be soft.
Allow this dough for 2 Hours.

Pressure Cook Kadale parp with 1 Cup Water.
Allow it to cool for 15 Minutes.
Wet Grind the Cooked Kadale parp with little water.

Using Medium flame, melt bella with little water in a small non-stick pot .
Add Copri and Cardamom Powder.
Add the Ground Kadale Parp as done above.
Stir well until it becomes thick Paka.
Switch off the stove and allow it to cool.

Using a plastic sheet take a little dough and spread it
 with little Olive Oil into a small round shape.
Make a small ball of Poorna and place it in center.
Cover the Poorna ball by stretching the dough all around and seal.
Pat the ball gently into a flat pancake style Obattu.
 using a little Olive Oil.
Heat a Non-stick Saute Pan on Medium Flame.
Place the Obattu on the Saute Pan gently and cook
 like Chappati on both sides.
Use alittle Ghee on top and it is ready to serve.

This will make 3 or 4 Obattu of small size.

Tambittu Valak 

Ingredients:

1 Cup Rice Flour
1/2 Cup Shivelled Jaggery
1 Table Spoon Grated Dry Copra(Dessicated Coconut)
1/2 Teaspoon Ground Cardamom
1/2 Cup Water (Approx)

Wick:

1 Small Cotton Ball
2 Teaspoon Ghee (Clarified Butter Melted) (Thuppa)

Method:

Dry Mix Rice Flour, Cardamom Powder, Grated Copra &jaggery.
Add water little by little and Mix/Knead into a dough.
Divide this into 2 Parts.
Prepare a Ball with 1 Part and create a well in Middle of Ball.
This should be wide enough to take in the Valak.(Wick)
Repeat this with the other ball.

Gently unroll the cotton ball about 1/2 Inch.
Cut the 1/2 inch piece and twist on one side
   and flatten the other with your palm to make a Wick.
Prepare one more such Wick and keep each of them in the
well of the dough(Tambittu) created earlier.
Pour melted Ghee on the Wick so that it lights easily.
Keep the Tambittu Valk on a plate and light it in front
of the Goddess Lakshmi.

Plastic Bag and Sugar& Cinnamon

Tenkol & Apple Slices

Ingredients:

1 Cup Urad dal (uddina bele)
1/4 Cup Rice Flour (Finely Ground)
1 1/2 Cup Olive Oil for Frying
1 Cup Confectionary Sugar (Bura Sakkhare)/Splenda for Diabetics
1/4 Teaspoon Cinnamon Powder
1 Small Red apple
2 Cup Water

Tools:

A plastic Cover (Ziplock Bag)
1 Elastic Band

Method:

Soak Urad dal for 1 hour in Water.
Grind it into a smooth paste using a food processor.
Take out all the ground paste into a Mixing Bowl.
Add rice flour and Mix well.
Mix Sugar and Cinnamon Separately and set aside.
Pour the Batter into the Plastic Bag such that it is held in One Corner.
Secure the Plastic Bag opening tightly with the elastic band in the form of Cone.
Heat Olive Oil in a deep and broad frying pan on Medium Flame.
Cut the Tip of the Plastic bag to create a small hole
 and immediately start making tenkol directly in the frying pan.
(just like jalebi)
Make 3 or 4 at a time and remove when they become golden brown.
Place them on a paper towel to get rid of excess oil.
Dip the tenkol in Sugar Cinnamon mixture when still hot.
Sprinkle on the tenkol to cover all sides.
These are very good with Cut slices of apple.

Ingredients:

5 Cups rice flour
1 Cup Udinna Hitt (Udid Flour/Black Gram Dal Flour)
1 stick of butter at Room Temperature
1 Teaspoon Cumin Seeds(Jeera)
Salt to taste
Olive oil for frying

Method:

Mix Rice Flour, Udid Flour, Cumin, Salt
and Butter in a Mixing Bowl.
Add 3 Cups(Approx) of Water and Mix well.
Add Olive Oil in a dry Frying Pan.
Using Chakli press, the "Thenkole" Seive, directly
press the wet mixture onto the frying pan that is preheated.
Fry the Mixture till it is well done on Medium Heat.

Whenever you are ready it can be served.

Ven Pongal 

Tools Used:

Microwave Rice Cooker or Electric Rice Cooker

Ingredients:

1/2 Cup Himalayan Basmati Rice
1/2 Cup Paithum Parp (Split Moong Dal/Green Gram)
1 Table Spoon Cashew Pieces
Thin Slice of Ginger Root
Pinch Turmeric Powder
1/2 Tea Spoon Ground Black Pepper
1 Tea Spoon Cumin Seeds (Jeera)
1 Table Spoon Olive Oil
1/4 Stick Butter
Salt to Taste
1 1/2 Cup Water

Method:

Wash Rice + Moong Dal and Put it in Microwaveable Rice Cooker
Add Water
Close the Lid and Microwave for 15 Minutes (Watch for Overflows and Adjust)
Add Little more water and Microwave for 5 Minutes Until it is well done
Transfer the cooked rice/dal in a Mixing Bowl.
Heat Olive Oil in a Seasoning Spoon with Medium flame.
Add Cumin Seeds, Cashews and heat till the Cumin Seeds Splutters.
Add Turmeric, Chopped Ginger and Ground Black Pepper, Salt and Add it to Bowl.
Stir Well. It is ready to Serve.

It is ready to be served and Good with Thenga Chutney.

                             YeriAppam Poornam

YeriAppam

Ingredients:

1 Cup Rice Flour (Laxmi Brand)

1 Cup Jaggery (Bella / Gur) Pieces

1/2 Cup Copra (Dessicated Coconut)

1 Table Spoon White Sesame Seeds

1 Cup Olive Oil to fry

1 Tea Spoon Cardamom Powder

Water

Method:

Boil Water in a Small Pot on a Stove.

After it boils add Jaggery Pieces slowly and stir till it melts.

Make it a thin liquid.

Add Copra, Cardamom Powder,Sesame Seeds, Rice Flour and stir well.

Switch Off the Stove, and allow Poornam to Cool.

Make Small Balls of the Poornam and Pat them Flat on a Plastic sheet.

Dab aLittle Olive Oil so that the Poornam will not stick to Palm.

Heat the Olive Oil in a Deep Frying Pan (Kadai) on Medium Heat.

Slowly add one by one the flattened Raw YeriAppams to the Hot Oil

    and Fry until Golden Brown on both sides and place it on

    paper Towels to remove excess oil.

You can get about 10 Yeri Appams.

Sankaranthi Yellu

Ingredients:

125 Grams Shelled Peanuts (Kadale Kai)
125 Grams Broken Cashews
50 Grams Hurgadle (Chana Dhalia/ Putani)

30 Grams Blanched Slivered Almonds
50 Grams Golden Raisins
50 Grams Cranberry Dry
5 Turkish Dried Figs
5 Dried Indian Dates
1/2 Cup Cut Copra (Dessicated Coconut)
1/2 Cup White Seasame Seeds (Nylon Yellu)
1/2 Cup Kallu Sakkare (Sugar Candy/ Mishri)

Method:

Roast Peanuts and Hull to remove the husk.
Roast Cashews, Almonds, Hurgadle, Raisins, Cranberry, Copra.
Cut the Dry Figs into small pieces and mix
  with Roasted Ingredients above and roast a little more.
Roast Sesame Seeds in a Dry Kadai on Medium flame
  until all the Sesame seeds splutters taking care not to burn it.
Mix with rest of Ingredients and stir well.

(Note:- All the Roasting (Except Sesame seeds) can be done in a Micro Oven)
Sankaranthi Yellu is Ready.