Search This Blog

Thursday, July 26, 2012

Aloo Paratha




INGREDIENTS:
  • Wheat Flour - 2 cups
  • Curd / Yogurt - 2 tbsp
  • Potato - 2 nos
  • Finely chopped Onion - 1 nos
  • Finely chopped chillies - 4 nos
  • Finely chopped Ginger - ½ tsp
  • Chopped Corriander leaves - 2 tbsp
  • Turmeric powder - ¼ tsp
  • cumin seed - ¼ tsp
  • Ghee - 1 tbsp
  • Salt to taste

PREPARATION METHOD:
  • Boil potatoes ,Peel skin and mash them and keep it aside.
  • Heat oil in a pan .
  • Put cumin seeds and allow to splutter
  • Add chopped onion, chopped ginger and green chillies and saute well till it turns transparent.
  • Add the mashed potatoes, salt, turmeric powder and mix well and let it cook for a minute.
  • Remove from fire and add chopped corriander leaves and mix well.
  • Let it cool.
  • Add curd/ yogurt, 1 tsp ghee, water and salt to the flour and knead it with hands gently until the dough becomes soft like chappathi and keep it aside for 30 mins.
  • Make the flour dough into Small balls.
  • Roll out the dough, place a spoonful of  Potato masala in the center and wrap it closely.
  • Roll it again into round shape with the help of dry flour.
  • Heat the tawa and cook both sides of the rolled paratha by smearing little ghee.


Recommended Combination: Serve with Curd and Pickle.


Wednesday, July 25, 2012

Almond Dates Milk Shake / Badam Dates Milk Shake



A healthy drink

INGREDIENTS:
  • Almonds - 10 nos
  • Dates - 6 nos
  • Milk(chilled milk) - 1 cup
  • Sugar - ½ tsp
PREPARATION METHOD:
  • Soak bedam in water and remove the skin.
  • Blend  badam, dates, suger and ¼ cup milk smoothly.
  • Add the remaining milk and blend the mixture together. 




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)
PREPARATION METHOD:
  • 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

Strawberry Milk




It is made with fresh strawberries and whole or skimmed milk. It is a healthier drink for adults and kids.

INGREDIENTS:
  • Strawberry – 12 nos
  • Sugar – 1 Tbsp 
  • Milk – 1 cup

PREPARATION METHOD:
  • Blend  Strawberries and suger smoothly.
  • Add milk(chilled milk) and blend the mixture together. 




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 
PREPARATION METHOD:
  • 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.
Recommended Combination: Serve with Paalada / semiya payasam/ paalpayasam


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.