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Wednesday, July 25, 2012
Almond Dates Milk Shake / Badam Dates Milk Shake
Tuesday, July 24, 2012
Unniyappam
Unniyappam is a traditional and a popular snack in kerala.
INGREDIENTS:
- Raw rice Flour - 2 cup
- Jaggery - 3/4 cup
- Small banana(palayan kodan pazham)- 2 nos
- Ghee - 2 Tbsp
- Coconut slices(nicely cut) - 2 tbsp
- Cumin seed - ½ tsp
- Sesame seed- ½ tsp
- Coconut Oil for frying
- Unniyappam maker(appa kara)
- Dilute Jaggery by adding little water into it and filter it.
- Heat 1 Tbsp ghee and fry coconut slices, cumin seed and sesame seed in it.
- Add 1 Tbsp Ghee to the rice flour and mix well.
- Squeeze banana into the rice flour with hand very well and keep aside for an hour.
- After 1 hour add filtered jaggery and fried sesonings into it and mix it well.
- Make it a smooth batter like dosa batter. (If the batter is too thick add little water)
- Pour oil into appa kara (unniyappam maker) until moulds are completely filled and heat it.
- Pour batter in each mould. (3/4 portion of the mould)
- Deep fry in medium heat.
- When one side is cooked, turn and cook the other side till it turns brown colour.
- Remove from oil, drain it and serve.
Monday, July 23, 2012
Carrot Chappathi
INGREDIENTS:
- Wheat Flour - 2 cups
- Grated Carrot - 2 cups
- Chilly Powder - ¼ tsp
- Chopped Cilantro - 1 tbsp
- Ghee - 1 tsp
- Salt to taste
PREPARATION METHOD:
- Add the grated Carrot, salt, chopped cilantro, chilly powder and ½ tsp Ghee to the flour and mix well.
- Knead the dough with hands gently( using little water ) until it becomes soft and keep aside for 10 minutes.
- Make the dough into Small balls.
- The dough is rolled out into thin discs with help of dry flour .
- Heat the tawa and cook both sides of the rolled Chappathi by smearing little ghee.
Thursday, July 19, 2012
Beetroot Dosa
Colourful Dosa......
INGREDIENTS:
- Dosa batter - 2 cup
- Finely chopped Green chillies - 4 nos
- Finely chopped Corriander leaves - 2 tbsp
- Chopped Beetroot - 1 cup
- Ghee - 2 tsp
- Gingelly Oil
- Salt to taste
PREPARATION METHOD:
- Cook beetroot well and let it cool.
- Grind it into a smooth paste.
- Add the beetroot paste, chopped green chillies, corriander leaves and salt to the dosa batter and mix well.
- Heat a frying pan and smear some oil.
- Spread a spoonful of the batter to a heated pan.
- Smear little ghee on the top.
- When the base is golden brown, turn the other side and cook well.
Wednesday, July 18, 2012
Tuesday, July 17, 2012
Carrot Dosa
Healthy and colourful dosa - kids will definitely love it.
INGREDIENTS:
- Dosa batter - 2 cup
- Finely chopped Onion - 1 nos
- Finely chopped Green chillies - 4 nos
- Finely chopped Corriander leaves - 2 tbsp
- Grated Carrot - 2 nos
- Ghee - 2 tsp
- Gingelly Oil
- Salt to taste
PREPARATION METHOD:
- Mix grated carrot, green chilly, corriande leaves, Onion and salt together.
- Heat a frying pan and smear some oil.
- Spread a spoonful of the batter to a heated pan.
- Put a spoonful of carrot onion mixture on top of the batter.
- Sprinkle little ghee on top.
- When the base is golden brown, turn the other side and cook well.
Monday, July 16, 2012
Beetroot Chappathi
It is a healthy dish which everyone would like.
INGREDIENTS:
- Wheat Flour - 2 cups
- Chopped Beetroot - 1 cup
- Chopped Green Chilly - 2 nos
- Chopped Cilantro - 1 tbsp
- Ghee - 1 tsp
- Salt to taste
PREPARATION METHOD:
- Cook beetroot well and let it cool.
- Grind it into a smooth paste.
- Add the beetroot paste, salt, chopped cilantro, chopped green chilly and ½ tsp Ghee to the flour and mix well.
- Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
- Make the dough into Small balls.
- The dough is rolled out into thin discs with help of dry flour .
- Heat the tawa and cook both sides of the rolled Chappathi by smearing little ghee.
Sunday, July 15, 2012
Sweet Boli
Boli is a stuffed sweet paratha like dish. It is usually served with paal paayasam / semiya payasam (rice pudding) in sadya, popularly in southern part 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
- 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 as thin as possible.
- Use rice flour to avoid stickiness.
- Heat the tawa and cook both sides of the rolled boli by smearing little ghee.
Friday, July 13, 2012
Chembu Upperi / Taro Root Chips
Fried Taro Root - a teatime snack
INGREDIENTS:
- Taro Root / Chembu - 6 nos
- Turmeric Powder -¼ tsp
- Salt water- to taste
- Oil for frying
PREPARATION METHOD:
- Remove the Taro root skin.
- Wash and drain it.
- Slice the root in thin round shape.
- Add turmeric powder into it and mix well.
- Heat Oil in a pan.
- When it boils, Put the slices slowly into the oil.
- Stir until fully cooked and crisp.
- Remove the chips from the oil and sprinkle salt water on it.
- Cool and store them in an airtight container.
Thursday, July 12, 2012
Unakka Munthiri Chutney / Raisin Chutney
Raisins are good sources of energy, vitamins, minerals, and anti-oxidants.It is a good practice to include raisins in our daily diet.
INGREDIENTS:
- Raisin - ½ cup
- Tamarind - 1 gooseberry ball size
- Pearl Onion - 2 nos
- Red Chilly - 3 nos
- Curry leaves - 2- 3 leaves
- Coconut Oil - ½ tsp
- Salt to taste
PREPARATION METHOD:
- Roast Red Chillies in a pan(with out oil) till it becomes crisp.
- Soak the raisin in little water for 2 -3 minutes.
- Grind Raisin, Tamarind, Red Chilly, Pearl Onion, curry leaves and Salt together to a fine paste.
- Add coconut oil to the Chutney and mix well.
Recommended Combination: Serve with Idli / Dosa / Chappathi .
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