Kerepek Ubi Kayu Pedas-Spicy Cassava Crisps

I remember i like this crisp a lot in my school days...they sell  in small packets in school canteen.
It was very spicy n tasty.


Here how I make,
The crisps,
Cassava root /ubikayu - 1 medium
Oil- any vegetable oils for frying


Skin the root,washed and pat dry.Then sliced with knite or grater into small slices.I dont have grater so i used Knife.
Deep fry the slices in medium hot oil.Fry till light brown in color.Drain and keep aside.


Now How to make,
Chilie sauces/Jam
Dry red chilies- 6
Fresh red chilies -2
Ginger- small 
Garlic-2 pods
Sugar as per taste
Salt as per taste


Grind dry  chillies and fresh chilies along ginger and garlics in a food processor to medium fine.Heat oil in a pan,then pour the grind ingredients and saute well.Add some water and cook in low heat till the raw smell of chilies goes.Cook till it become thick paste/jam.Then add some sugar and salt.Stir frequently.
Now Pour the jam on the fried cassave.Mix well using forks or salads  spoon.Store in airtight container.

Moong Dal Pancakes with Green Gram Filling

I saw this recipe in tv cookery show...full of fiber...

You Need,

For Moong Dal Pancakes,

Moong Dal - 1 cup(soaked and washed)

Garlic- 1 pods

Cumin Seeds-1/4 tsp
Salt as per taste

Soak moong dal for 2 hours,washed then grind along the other ingredients with little water to smooth batter.

For Filling,

Green gram- 1 cups(soak nearly 6 hours)

Green chilies- 1 choped

Mustards seeds-1/4 tsp

Cumin seed-1/4 tsp

Turmeric pwd- 1/4 tsp

Red pwd-1/2 tsp

Coriander leaves chopped
Salt as pertaste

ps:You can add sambar powder or any other masala too.

Pressure cook or cook in vessel , green gram/moong beans,turmeric powder, chili powder,salt with some water.

Once its cook,mashed well to make it mushy.

Then in a kadai/pan ,heat oil add mustard seeds,cumin seeds and,urad dal.Once the seeds splutter,add curry leaves,coriander leaves and asofoetida.

Cook for few minutes then throw in the moong beans.Mix all together.

How I Make,

• Preheat a pan on high heat for half minute.Sprinkle few drop of water over the hot pan if its sizzles then reduce the heat.
• Pour a ladle full of dosa batter in the center of the pan and gently make a very slight circular like oothapam or let the batter spread on its own naturally.
• Pour a few drops of oil along the edges.Cover with lid and cook for a minute or till the dosa brown.
• Now spread the green gram filling evenly on the surface of dosa.And sprinkle some ghee  on top of it.
• Serve hot.

My All Time Favourite IDLIS

My all time favourite is tempered idlis.I prefer to eat this one rather the plain.You can add more chilies if you want more spicy.

You need,

Idli rice- 2 cups

Urad dhal - 1 cup

Fenugreek seeds- 1 tspn

Cooked rice - 1 tbspn

Salt

Tempering,   Black mustardseeds,urid dhal,chana dal,cumin seeds,broken red chilies and some chopped cury leaves.

How I made,

1. Soak idli rice with urad dal and fenugreek seeds for 5-6 hours.
2. Grind coconut with some water.Extract thick milk from the coconut.
3. Drain the idli rice.
4. Grind the idli mix with some water.
5. Add salt and ferment overnight.
6. Heat oil in pan,add all the tempering ingredients.Once the seeds start to splutter ,remove from heat.
7. Add the tempering to the idli batter.Mix idli batter well with the tempering.
8. Pour on idli stand and steam.
9. Serve hot wth sambar and you favourite chutney.