Sweet Panniyaram

Ingredients:

• Idly rice - 400 gms
• Raw White Rice (Pachaarusi) - 400 gms
• Urad Dhal - 100 gms
• Fenugreek seeds - half teaspoon
• Cane Sugar (Vellam) cubes - 500 gms

Method:

• You need to prepare the dough a day before cooking.
• Soak Idly Rice, Raw White Rice, Urad Dhal and Fenugreek in water for 1 hour
• Grind the soaked mixture to a smooth paste. Dont add too much water the dough should be bit hard.
  
• Leave the dough to ferment all night.
• In the morning, melt the Vellam in hot water and filter it.
• Add the melted Vellam into the dough and mix well.
• Pour the dough in panniyaram pan and cook on both sides with oil.

Panniyaram

Ingredients:

• Idly rice - 400 gms
• Raw White Rice (Pachaarusi) - 400 gms
• Urad Dhal - 100 gms
• Fenugreek seeds - half teaspoon
• Small Onions or Shallots - 15
• Sherreded Coconut - 1 cup
• Green Chillies - 4
• Salt as required

Method:

• You need to prepare the dough a day before cooking.
• Soak Idly Rice, Raw White Rice, Urad Dhal and Fenugreek in water for 1 hour
• Grind the soaked mixture to a smooth paste adding salt as required.
• Leave the dough to ferment all night.
• In the morning , heat 2 spoons of oil and add mustard seeds.
• When mustard pops add finely diced onions, green chillies and fry until onion is light brown in color
• Add the sherreded coconut give it a stir and remove from heat and add the mixture to dough and mix well.
• Pour the dough in panniyaram pan and cook on both sides with oil.

Coconut chutney and tomato chutney can be served with Panniyaram

Picnic Parata

Ingredients

For Parata:

• Maida or Plain Flour - 1 cup
• Butter - 1 teaspoon
• Milk - 1/4 cup
• Salt as required

For Filling:

• Potato - 1
• Onion -1
• Green Chillies - 2
• Ginger - small piece
• Garam Masala - half teaspoon
• Coriander leaves
  

Method:

Mix all the "For Parata" ingredients to make a smooth dough. Boil the potato, peel the skin off
and mash roughly. In a frying pan add oil and fry the onion, green chilli and ginger. When onion turns light brown add the mashed potato, garam masala and salt to taste. Add chopped coriander, mix well and leave the stuffing to cool. Make small balls of the dough and make round shaped parata's. Fry the paratas in a pan just to half cooked on both sides, spread the potato filling and fold the parata so that the filling does not comeout. Fry the parata again in the pan with ghee on both sides. Parata can be had as such or accompanied with any chutney. Plain yoghurt and mango pickle is a best combination for stuffed parata's.