PARIPPU VADA | LENTIL FRITTERS

PARIPPU VADA | LENTIL FRITTERS | പരിപ്പു വട 

INGREDIENTS : 

1. Thuvara Parippu / Toor Dal /Split pegion pea- 2 cups
2. Shallots-sliced- 1 Cup
3. Ginger-finely chopped- 3 tbsp
4. Green chilies-chopped- 2 to 3 tbsp( or to taste)
5. Curry leaves-chopped- 2 to 3 sprigs
6. Dry Red chilies-chopped- 2 nos
7. Salt- to taste
8. Oil- for deep frying

INSTRUCTIONS : 

• Wash and soak split pegion peas/thuvara parippu in water for about 2 hours.
• Drain well (you will find it difficult to shape the vadas , if there is excess water)
• Grind it to form a coarse paste.
• Transfer this to a mixing bowl.Add shallots,ginger,green chilies,curry leaves,dry red chilies and salt to taste.Mix well.
• Make small balls from this and shape it into patties.Gently flatten the edges ,if desired.
• Heat oil in a pan and deep fry the patties until it turns golden brown, oven a medium heat.

NOTES : 

• You can add a pinch of asafoetida to the mixture ,if desired.

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AVAL VILAYICHATHU | FLATTENED RICE FLAKES FRY

AVAL VILAYICHATHU | AVAL VARATTIYATHU | അവല്‍ വിളയിച്ചത് 

INGREDIENTS : 

1. Jaggery -cut into small pieces- 1 cup ( or to taste)
2. Water- 1/2 cup
3. Aval/Poha/flattened rice flakes- 2 1/2 cup
4. Grated coconut- 1 cup
5. Cardamom powder- 1 tsp
6. Ginger powder /Chukku- 1/4 tsp( optional)
7. Ghee- 1 tsp & more for frying
8. Chana Dal /Kadala parippu- 1 1/2 tbsp
9. Cashew nuts and raisins- 8 to 10 nos

INSTRUCTINS : 

• Heat ghee in a pan and fry chana dal ,cashew nuts and raisins separately until it turns golden brown.Drain and keep aside.
• In a heavy bottomed pan ,add jaggery with 1/2 cup water and cook over low flame until it begins to thicken .(or until you get one thread consistency)
• Now add grated coconut and mix well.Cook for few minutes over low flame until it is thick.
• Add aval and mix well until combined.Switch off the stove.
• Now sprinkle cardamom and ginger powder followed by fried chana dal and cashew nuts.
• Finally drizzle 1 tsp ghee ( if using) and mix everything thoroughly.

NOTE : 

• You can also add a pinch of roasted cumin powder ,if desired.
• Strain the melted jaggery ,to remove impurities,if any.

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Vattayappam | Steamed Rice Cake | വട്ടയപ്പം

Vattayappam | Steamed Rice Cake | വട്ടയപ്പം

“Vattayappam” literally means “Round Cake/Bread”. It is a soft and fluffy ‘steamed rice cake’ often made for Tea. Now a days, Vatteyappam can be found in almost all bakeries. However, I like the homemade version better as it doesn’t have the overpowering taste of Yeast.

INGREDIENTS : 

For Appam Batter

1. Raw Rice (Pachari) – 2 cups (Use any short or long grain rice)
2. Cooked Rice – 3/4 cup approx
3. Yeast – 1.5 to 2 tsp
4. Sugar – 1 tbsp + 3-4 tbsp or as needed
5. Ice cubes – as needed
6. Water – as needed

Remaining Ingredients for Vatteyappam

1. Appam Batter – 2 to 2.5 cups
2. Grated Coconut – 1/2 cup
3. Sugar – 2-3 tbsp
4. Crushed/Powdered Cinnamom (Elakka) – 4 pods
5. Raisins – 10 to 15
6. Salt – to taste
7. Oil – for greasing
8. Water – a few teaspoons

INSTRUCTIONS : 

1. Soak the rice for atleast 6 hours or leave it overnight. Wash and drain the rice and keep aside.
2. Dissolve the yeast and 1 tbsp sugar in 1/2 cup of slightly warm water. Keep it aside for ten minutes until it foams.
3. Next, you need to grind the rice in several batches. Grind around two handfuls of raw rice along with a few tablespoons of cooked rice and very little water. I add 2-3 ice cubes while grinding each batch to prevent the mixie from overheating. Grind until you get a smooth batter.
4. Transfer the batter to large bowl. Continue doing this with the remaining rice.
5. While grinding the last batch, add the yeast solution to the mixie so that it gets incorporated well with the batter.
6. Leave the batter in a warm place for around 6 hours. I usually leave it overnight. Ensure that the bowl is large enough to prevent the batter from overflowing after fermentation.
7. The batter would have risen after fermentation and will look foamy. Stir the batter and keep aside. This batter can be used for making both Palappam and Vatteyappam.
8. Transfer 2 to 2.5 cups of this batter to another bowl for making Vatteyappam. You can use the remaining batter for Palappams or refrigerate it for later use.
9. Grind the grated coconut along with a few teaspoons of water to form a smooth mixture. Add it to the batter.
10. Add sugar as per desired sweetness (2-3 tbsp), powdered cardamom and salt to taste. Mix everything together. The batter should be somewhat thick and not watery. Keep this batter aside for 20-30 minutes so that it becomes foamy (optional).
11. Grease a round steamer plate and pour the batter into it. Steam it for 10 minutes. Open the lid and place the raisins on top. (Be careful not to burn your hands!)
12. Keep it covered and allow it to cook for 5 more minutes or until done. Insert a toothpick/fork to check if it comes out clean.
13. Once the vatayappam is cooked, allow it to cool thoroughly and then transfer it to a plate. Cut it into desired shapes and serve.

NOTES :

• You may need to adjust the amount of cooked rice used for preparing the batter. If you use too much of boiled rice, the appams will become sticky. If the rice used is less, appams won’t be soft. Try using 1/2 to 3/4 cup of cooked rice but not more than that.
• While grinding the rice, try adding very little water. The unfermented batter should be thick as it will rise and thin out after fermentation.
• If the batter appears watery after adding the coconut mixture, you can add a few tablespoons of rice flour to get the desired consistency.
• You can also make these in Idli moulds if you don’t have a steamer.

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SWEET BOLI | Sweet Kerala Snack

SWEET BOLI | സ്വീറ്റ് ബോളി 

Boli is a stuffed sweet paratha like dish. It is usually served with paal paayasam in sadya, popularly in southernpart of kerala.It can be served as both dessert and snack.

          

    

INGREDIENTS:

Channa dal (Kadalaparippu) – 1 cup
Wheat flour or maida – 1 cup
Rice flour – ¼ cup
Sugar – 1 cup
Gingelly oil – ¼ cup
Ghee - 2 tbsp
Cardamom powder – ¼ tsp
Turmeric Powder - A pinch

INSTRUCTIONS : 

• Mix wheat flour or maida and turmeric powder together .
• Add water to the flour and knead it with hands gently until the dough becomes soft like chappathi.
• Add gingelly oil on top of the dough and keep aside for 1 hour.
• Cook the channa dal in water in a pressure cooker for 2 whistle.
• Drain the excess water and grind it into fine paste(without water).
• Heat a pan and add channa daal paste,sugar, cardmom powder and 1 tbsp ghee in to it and mix well.
• Stir continuously and cook the mixture.
• Turn off the stove when the sugar melts and the mixture seperates from the pan and let it cool.
• Make the flour dough into small balls(poori size).
• Roll out the dough, place the daal mixture in the center and wrap it closely.
• Roll it again into round shape.
• Use rice flour to avoid stickiness.
• Heat the tawa and cook both sides of the rolled boli by smearing little ghee.
•  Serve with Paalada / semiya payasam/ paalpayasam

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VARUTHARACHA MUTTON CURRY

VARUTHARACHA MUTTON CURRY

INGREDIENTS : 

1. Mutton-500 gms 
2. Turmeric powder-1/2 tsp 
3. Bay leaf- 1 no 
4. Cardamom pods- 2 nos 
5. Cloves- 2 nos 
6. Cinnamon-2" piece 
7. Ginger ( chopped finely)- 1" piece 
8. Garlic (chopped finely)- 5 to 6 cloves 
9. Onion ( sliced )- 2 medium 
10. Shallots ( sliced)- 1 cup 
11. Green Chilies (cut vertically)- 2 to 4 ( see note) 
12. Curry leaves- 1 sprig 
13. Coriander powder- 1 tbsp 
14. Red chili powder-1/2 to 1 tsp( see note) 
15. Garam Masala powder-1/2 tsp 
16. Fennel powder-1/2 tsp 
17. Tomato ( sliced)- 1 small 
18. Oil 
19. Water 
20. Salt to taste 

To dry roast and grind :

1. Grated coconut-1/2 cup 
2. Black pepper corns-1 tsp 

For tempering : 

1. Mustard seeds-1/2 tsp 
2. Coconut ( sliced)-3 tbsp 
3. Curryleaves- 1 sprig 

INSTRUCTIONS : 

• Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside. 
• Meanwhile add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside. 
• Heat oil in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add ginger,garlic, onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown. 
• Reduce the flame to low and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates. 
• Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough. 
• Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry. 

NOTE : 

• I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.

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Chicken Samosa

Chicken Samosa | ചിക്കന്‍ സമോസ

This chicken filling for samosa can be prepared in advance and useful when you have surprise guests.  A good tea time snack which is simple to make and needs very few ingredients.

INGREDIENTS : 

1. Boneless chicken pieces - 1/2 kg
2. Chili powder - 3 tsp
3. Lemon juice - from half a lemon
4. Ginger paste - 1 tsp
5. Garlic paste - 1 tsp
6. Oil - as required
7. Onions (big, chopped fine) - ½ kg
8. Coriander leaves -1/2 cup
9. Salt - to taste
10. Oil - to fry

INSTRUCTIONS : 

• Boil the chicken with chili powder, lemon juice and ginger, garlic paste until it is well cooked and the water evaporates. The meat should now be well coated with the masala. Mince well and keep aside.
• Heat oil well and sauté the chopped onions. Next add the minced chicken and continue to sauté well. Add salt and coriander leaves and mix well.
• Place this filling into a samosa outer cover, fold and deep fry in hot oil.

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Mixed Vegetable Pickle

Mixed Vegetable Pickle | മിക്സെഡ്‌ വെജിറ്റബിള്‍ അച്ചാര്‍ 

Try out this all-new pickle recipe that sweet, sour and salty all at the same time...

INGREDIENTS :

1. Oil - 1 tbsp 
2. Mustard seeds - ½ tsp
3. Cumin seeds - ½ tsp 
4. Ginger (crushed) - 1 tsp 
5. Garlic (crushed) - 1 tsp 
6. Curry leaves - a few 
7. Pickle powder - ½ pkt 
8. Vinegar - ½ cup 
9. Raw mango pieces in brine - ½ cup 
10. Lemon pieces in brine - ½ cup 
11. Dates pieces in brine - ½ cup 
12. Sugar - 1 tbsp 
13. Salt – to taste

INSTRUCTIONS :

• Heat the oil in a  pan and splutter the mustard and cumin seeds.

• Add and sauté the ginger, garlic and curry leaves.

• Now add the pickle powder and stir well. Pour in the vinegar followed by half cup of water.

• When the liquid begins to boil, add and stir the mango, lime and date pieces.

• Finally, add the sugar and salt and bring to a boil again.

NOTES :

• Mango, lime and date pieces must have been in brine for atleast three days

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Arikkadukka | Stuffed Mussels

Malabar Arikkadukka | Stuffed Mussels | (അരിക്കടുക്ക )

Arikkadukka or Stuffed Mussels is a famous and much loved snack among Malabar specialties. It is rich in flavor and aroma and has a unique distinctive taste. Fresh mussels must be used for best results.

Ingredients :

Mussels- 20 Ponni  rice grains - 1cup Coconut , grated – one half Shallots, chopped - 2 Fennel seeds, powdered – ½ tsp Cumin seeds (nalla jeeragam), powdered  – ½ tsp Cinnamon, powdered – one pinch each Cloves, powdered – one pinch Cardamom, powdered - one pinch Salt- to taste Refined wheat flour (maida) – 1 tbsp Chilli powder – 1 tbsp Salt – to taste Oil – to fry Instructions : Clean the outer shell of the mussels well and split it open partially with a knife. It should not split open too wide. Wash away the dirt and clean it well. Soak the Ponni rice grains in hot water for three to four hours. Wash the rice grains well and drain it. Mix the grated coconut, shallots, powdered fennel seeds, powdered cumin seeds, powdered cinnamon, powdered cloves, powdered cardamom and salt. Grind it all well into a thick paste and keep aside. Next, take this mixture, little by little and fill it neatly inside the mussels. When all the mussels have been filled, place them on the rack of a steamer and steam it well till cooked. When the shell of the mussels turns red, it means the mussels have been cooked. Remove the vessel from the flame and when it cools, remove the shell of the mussels. Mix together the refined wheat flour (maida), chili powder and salt and make a thick batter.  Dip the cooked mussels into this batter and deep fry in hot oil.  Drain the oil and serve hot.   TRY THIS RECIPE AND SHARE YOUR COMMENTS..

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Beetroot Halwa | ബീറ്റ്റൂട്ട് ഹല്വ

Beetroot Halwa | ബീറ്റ്റൂട്ട് ഹല്വ |  Highly Nutritious Halwa

Beetroots, one of the most nutritious vegetables, are used in this delicious dessert. Its rich colour adds to its visual appeal as well.

INGREDIENTS :

1. Beetroot (grated) – 1 kg
2. Milk – 1 ltr
3. Sugar - 300 g
4. Ghee – 100 g
5. Cardamom (powdered) – a pinch
6. Dry fruits – 2 tbsp

INSTRUCTIONS:

1. Squeeze the water out completely from the grated beetroots.
2. Mix the beetroots and milk in a heavy bottomed pan. Place this pan on a slow flame and keep stirring continuously.
3. When it has dried up well, add the sugar and continue to stir.
4. Add the ghee at regular intervals, a little at a time.
5. When it has dried well, add the powdered cardamom and remove from the fire.
6. Garnish with dry fruits. It can be served cold or hot.

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Grape Wine | Home Made Sweet Wine

Grape Wine | Munthiri Wine |  Home Made Sweet Wine

This is, by far, the most popular, home made sweet wine, made with succulent, black grapes.The deeper the color of the grapes, the more intense is the color of the wine. This wine is mostly made for Christmas and tastes best when chilled and served with plum cake.

Ingredients :

Grapes (black) – 2 kgs Sugar – 2 kgs Water (boiled and cooled) – 6 ltr Yeast – 2 tsp Wheat grains – 250 g Egg white – from one egg Preparation : Wash the grapes well. Squeeze or crush the grapes by hand, and add the sugar, water, yeast, wheat and egg white to it. Store it in a ceramic jar. Stir the contents of the jar well, on alternate days only. Drain the clear liquid from the top on the twenty second day. Then store it again in a ceramic jar for one more week. If your wine needs more colour, caramelize sugar and add it to the wine.

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Chena Erissery | Yam Erissery | Kerala's Tasty Curry

Chena Erissery | Yam Erissery | ചേന എരിശ്ശേരി  

Ingredients :

Yam - 25 g Raw banana (Ethakka) – 1 Pepper powder – 1 tbsp Water – 1 ½ l Turmeric powder – 1 tbsp Salt – to taste Coconut (grated) – from one half of a coconut Cumin seeds – 1 tsp Coconut oil - 1 tbsp Mustard seeds- ¼ tsp Coconut (grated) - from one half of a coconut Ghee - 1 tbsp Cumin seeds – ½ tsp

Instructions :

Chop the yam into small pieces and place it in water. Slice the skin from the etheyka and draw four equal slits lengthwise. Now slice each piece diagonally into smaller pieces and place it in water. Dissolve the pepper powder in water and stir it well. When the powder settles, drain out the liquid.  Once again, add water and strain it through a muslin cloth. Add the yam, turmeric powder and salt to this water and boil it well.  When the yam is three fourths cooked, add the chopped etheykka pieces and continue to cook it till done. Mix the grated coconut and the cumin seeds and grind it well. Add this paste to the cooked vegetables and keep it all to boil. When it boils well, remove from the flame. Heat coconut oil in a frying pan, and add the mustard seeds. When it splutters, to this add grated coconut from one half of a coconut, mashed well by hand without adding water. Keep stirring well all the time. When the coconut is well fried, add the ghee and mix well. Next remove a small amount of coconut from the centre and make a small hole. To this add the cumin seeds. When it splutters, remove from the flame and add the contents to the cooked yam mixture. Mix well and serve. Take care to keep the flame at the minimum or lowest possible,when frying the coconut, to prevent it from burning.

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Spinach Cutlet | Cheera Cutlet

Spinach Cutlet | Cheera Cutlet (ചീര കട്ലെറ്റ്)

Spinach in cutlets! No apprehensions... your family will love it and the spinach cutlet will turn out to be a favourite snack in no time

INGREDIENTS:

spinach (chopped fine) - 2 cups oil - Enough ( for frying ) ginger (crushed) - ½ tsp  garlic (crushed) - ½ tsp   onion - 1 (chopped fine) green chillies (chopped fine) - 2  black pepper powder - 1 tsp  garam masala powder - ½ tsp  sweet potato - 1 cup (cooked, peeled and mashed) prefined flour - 1 tbs  Bread crumbs - as required Salt - to taste INSTRUCTIONS: Wash and clean the spinach, drain and keep aside. Heat oil in a pan and sauté the onion, green chillies and salt.  Now toss in the chopped spinach and sauté till the spinach changes colour. Stir in the black pepper powder and garam masala powder.  Combine the mix with the sweet potato and knead to dough.  Divide the dough to lemon-sized balls and flatten each ball on your palm to required shape.  Mix the refined flour with water to a batter.  Dip the cutlets in the batter and roll in bread crumbs.  Deep fry in batches till golden brown.  Serve hot. Try this Recipe and leave comments................

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