Ari unda / Rice Ladoo

Ari unda is a traditional snack in kerala.

INGREDIENTS:

• Parbolied Rice - 2 cups
• Jaggery(grated) - 3/4 cup
• Grated Coconut - 1 cup
• Salt water

PREPARATION METHOD:

• Wash the Rice and sprinkle little salt water.
• Roast the Rice in medium heat till it is crisp and golden brown. 
• Remove from fire and let it cool.
• Grind the  roasted rice to a coarse powder(like puttu powder).
• Add Jaggery and grated Coconut to the Rice powder and mix it well.
• Make small balls out of the mixture.

Beetroot Rice

INGREDIENTS:

• Basmathi rice - 2 cup
• Chopped Beetroot -1 cup
• Chopped Onion– 1 nos
• Green peas – ¼ cup
• Chopped Green chili - 3 nos
• Ginger Garlic paste - 1 tsp
• Cinnamon -2 inch stick
• Cloves- 2 nos
• Cardamom - 2 nos
• Salt to taste
• Ghee or Oil- 1 tbsp
• Raisins - 2 Tbsp
• Cashewnut - 10 nos
• Chopped corriander leaves

PREPARATION METHOD:

• Heat ghee/oil in a pan.
• Fry raisins and cashew nut and remove from the pan and keep aside.
• Add onion, green chili, ginger garlic paste and saute.
• Add chopped beetroot and saute for 2 -3 minutes.
• Add greenpeas, salt and saute for a few minutes.
• Heat 1 tsp of oil/ghee in a pan and fry cinnamon stick,  cardamom and  cloves.
• Add rice into it and fry for a minute.
• Add the vegetables in rice and mix it.
• Add 4 cups of water and salt and cook the rice and vegetables in low flame.
• Remove from fire and garnish the rice with fried nuts, raisins and chopped corriander leaves.

Recommended Combination: Serve with Pappadam/Chips and raita.

Grape Juice / Munthiri Juice

INGREDIENTS:

• Seedless Grapes – 2 cups
• Sugar – 1 Tbsp 
• Chilled water – 1 cup

PREPARATION METHOD:

• Blend grapes and suger smoothly.
• Add water and blend it together. 
• Filter it and serve.

Watermelon Juice / Thannimathan juice

INGREDIENTS:

• Water Melon – 2 cup

PREPARATION METHOD: 

• Blend  Watermelon smoothly in a juicer.
• Pour into a glass and serve.

Strawberry Juice

INGREDIENTS:

• Strawberry – 15 nos
• Sugar – 1 Tbsp 
• Water – 1 cup

PREPARATION METHOD:

• Blend  Strawberries and suger smoothly.
• Add water and blend it together. 

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.

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. 

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.

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.

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.