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Ummachiyude Adukkala

May 30

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Kappa Biriyani / Mashed Tapioca & Beef

This dish has many secret admirers.. Are you one?

Ingredients (Serves 4 to 5 people)

Tapioca: 1/2 Kg Beef: 1/2 Kg Onion: 1 Crushed ginger: 1 Table Spoon Crushed garlic: 1 Table Spoon Red Chilli powder: 2 Tablespoon Coriander powder: 1 Tablespoon Turmeric powder: 1/2 Teaspoon Pepper powder: 1 Table Spoon Garam Masala: 2 Tea Spoon Grated Coconut: 1/2 Cup Dried Red Chilly: 4 - 5 Musard Seeds: 1/2 Tea Spoon Coconut Oil: 2 Table Spoon

Salt Curry Leaves Water

Cooking time: 45 minutes

Method Marinate beef with crushed ginger, garlic, onion, red chilly powder, coriander powder, 1/2 tea spoon turmeric powder, garam masala and salt Keep it aside for 30 minutes and then cook it well adding 1/2 cup of water Clean the tapioca and cut into medium size pieces and cook them adding 1/2 tea spoon turmeric powder and required salt. Once the tapioca cooks well, strain off excess water if there and mash it well To the mashed tapioca add the cooked beef and pepper powder and blend in well Close the lid keep on low flame for just about 4 to 5 minutes To a pan pour coconut oil and put mustard seeds, once it finishes popping add dried red chilli and curry leaves, saute for 2 minutes and add the grated coconut Saute till the coconut starts changing color Add it to the kappa biriyani and stir well Serve hot.

Beef Ularthiyathu / Beef Roast

Good old Beef Roast

Ingredients (Serves 4 to 5 people)

Beef: 500gms Crushed Ginger: 2 Table Spoon Crushed Garlic: 2 Table Spoon Turmeric Powder: 1/2 Tea Spoon Red Chilli Powder: 2 Table Spoon Garam Masala Powder: 1 Table Spoon Pepper Powder: 1 Table Spoon Corriander Powder: 1 Table Spoon Onion: 1 Coconut Pieces : 1/2 Cup Green Chilli: 2 - 3 Coconut Oil: 2 Table Spoon

Salt Water Curry Leaves

Preparation time: 1 hour Cooking time: 30 minutes Method

Marinate the beef with 1 table spoon of crushed ginger and garlic, 1/2 tea Spoon of turmeric powder, 1 table spoon of red chilli powder and 1/2 table spoon of garam masala powder and required salt Keep it aside for 45 minutes to 1 hour Then pressure cook the beef adding 1/4 cup of water To a pan pour 1 table spoon of coconut oil Add the coconut pieces to it and fry until it becomes golden brown in color Once done take the coconut pieces from oil and keep aside To the same pan add 1 table spoon of crushed ginger and garlic and saute for 2 to 3 minutes Then add onion, green chilli and curry leaves and saute until the onion becomes tender Then add rest of the turmeric powder, red chilli powder, garam masala powder, pepper powder, coriander powder and the required salt and stir till the rawness of the masala is gone To this add cooked beef and keep on stirring until it becomes dry Now add 1 table spoon of coconut oil and saute till the the beef becomes a little crispy Add the fried coconut pieces and stir well Serve hot

Gobi Manchurian (Cauliflower Manchurian)

An all time Vegetarian Favorite and also a favorite starter.....

Ingredients (Serves 2 to 3 people)

Cauli flower: 1 Cup Green Chilly: 2 - 3 Onion: 1 Crushed Garlic: 1 Table Spoon Soya Sauce: 1 Table Spoon Chilli Sauce: 2 Table Spoon Tomato Sauce: 2 Table Spoon

Red Chilli powder: 1/2 Tea Spoon Pepper powder: 1/4 Tea Spoon Corn flour: 4 Table Spoon Maida/All purpose flour: 2 Table Spoon Oil: 2 Table Spoon + For Frying Salt Water

Cooking Time: 20 minutes Method

Cut and clean the cauliflower well To this add red chilly powder, pepper powder, salt, 3 table spoon corn flour and all purpose flour.

Mix all the ingredients well and marinate adding little water and keep aside for 5 to 10 minutes

Deep fry the cauliflower and keep aside

To a pan pour 2 table spoon oil and add crushed garlic and saute for 2 minutes Then add chopped green chilly and finely chopped onion and saute till onion cooks well To this add soya sauce, chilly sauce and tomato sauce Stirr well and keep in low flame Mix 1 table spoon cornflour in half cup of warm water and add. Once it boils well add the fried cauliflower. Stir well and keep on flame till all the sauces get coated on to the cauliflower. Serve hot

Note:

As per your taste increase or decrease the amount of chilly sauce. If you need gravy switch off the flame once you achieve the desired consistency. Can garnish with spring onion. Be careful while adding salt, as the soya sauce is slightly salty.

Spicy Chatti Pathiri (Spicy Layered Pan Cake)

This is the spicy version of Chatti Pathiri. To see the sweet version Click here

Ingredients (Serves 6 to 8 people)

First Set of Ingredients

Maida / All purpose flour: 250gms

Vegetable Oil: 2 Table Spoon Milk: 4- 5 Table Spoon Water Salt

Second Set of Ingredients

Egg: 5 Onion: 2 Chicken: 250gms Crused Ginger: 2 Table Spoon Crushed Garlic: 2 Table Spoon Green Chilly: 3 - 4 Red Chilli Powder: 1 Table Spoon Turmeric Powder: 1/4 Tea Spoon Chicken Masala: 1/2 Tea Spoon Broken Cashew nuts: For Garnish Poppy seeds: For Garnish Oil: 4 - 5 Table Spoon Ghee: 2 Table Spoon Pepper Powder: 1 Tea Spoon Corriander Leaves Salt Water

Third Set of Ingredients

Egg: 4 Salt

Preparation time: 1 hour Cooking time: 25 minutes

Method

Making Pathiris (Chappatis)

Slightly heat the vegetable oil and add it to the flour and blend in well To this add milk and then required salt and water and make it to a smooth chappati dough Cover it with a wet cloth and keep the dough aside for 40 to 45 minutes Then make it to 10 equal portions and make chappatis out of it

Make sure that the chapatis are almost of the same size and it should be thin Cook the chapatis and keep it aside. Do not make it too stiff. Just a slight cooking is enough.

Making the filling

Beat 5 eggs mentioned in the second set of ingredients adding salt and 1/2 tea spoon pepper powder Pour 1 table spoon oil to a pan and slightly fry the cashew nuts and poppy seeds and keep aside To the same pan pour the egg mix and scramble it well. Cook chicken adding salt and 1/2 tea spoon pepper powder and remove the bones (You can prefer cooking boneless chicken pieces)

To another pan pour a little oil and add crushed ginger, garlic and green chillies and saute for some time now add chopped onion and saute till the onion cooks well To this add red chilly powder, turmeric powder, chicken masala and salt if required and saute well Now add the chicken, scrambled egg and corriader leaves and mix. Divide it to 9 equal portions

Making the coating

Beat 4 eggs mentioned in the third set of ingredients adding a pinch of salt

Layering

Take a heavy bottomed wide and deep vessel. Good if you use a flat bottomed vessel. Pour a little ghee Place a chapati on top of it. This is the first layer, on top of it add some chicken mixture and pour a little

egg coating mixture Dip the second chapati in the egg coating mixture and place it. Again put some chicken mix, pour a little egg coating mixture Repeat the same process with the rest of the chapatis. Add a little ghee in between the layers The top layer will be the chapati, now pour the rest of the egg coating mixture, and sprinkle the fried cashew nuts and poppy seeds. (If you feel the egg coating mixture was not sufficient, take 1 or 2 more eggs, add salt and use the same. But make sure the top layer should be covered with egg coating) Close the lid of the pan and cook in very low flame. Make sure that the lid of the pan is intact. When one side is cooked (approx. 6 to 8 minutes) carefully turn it over and cook the other side

Elanchi/Mutta Churul/Pancake/Maida Dosa

Tasty, Quick and Easy to make evening snack.An Indian twist and roll of pan cake :)

Ingredients (Serves 3 to 4 people)

Flour: 2 Cups Egg: 1 Water Salt Grated Coconut: 1 Cup Sugar: 2 - 3 Table Spoon Cardamom Powder: 1/4 Tea Spoon Ghee

Cooking time: 5 to 10 minutes Method

Mix the grated coconut, sugar and cardamom powder. Beat the egg well. To this add the flour and required salt and mix well Add water slowly and make it a smooth batter Consistency of the batter is same like dosa batter. Make medium size dosa using the batter Brush a little ghee on top of it and add the coconut mix in the middle and roll it out

Note

Can try out variations by adding dry fruits and dates To make it even more tastier add milk or coconut milk instead of adding water to the flour

Chicken Cutlet
Cutlet is also for Non Vegetarian!! :) Here comes an easy and delicious Chicken Cutlet.....

Ingredients (Makes 12 to 15 pieces)

Chicken: 200 gms Potato: 4 Onion: 2 Green Chilly: 4 - 5 Ginger: 1 Small Piece Pepper Powder: 1/2 Tea Spoon Red Chilly Powder: 1/2 Table Spoon Chicken Masala: 1/2 Table Spoon Egg: 2 Bread Crumbs: 2 Cup Oil: 1 Table Spoon + For Frying Salt Water Curry Leaves Coriander Leaves

Cooking Time: 20 - 30 minutes Method

Boil the potatoes adding little salt and mash it and keep aside Cook the chicken adding salt and pepper powder and remove the bones(Or use boneless chicken pieces) and chop it To a pan pour 1 table spoon oil and add chopped onion, green chilly and finely chopped ginger Saute till everything cooks well and then add red chilly powder, chicken masala, curry leaves and coriander leaves To this add mashed potatoes and cooked chicken

Blend in everything well and switch off the flame and keep aside for cooling Whip the egg well Take small portions of the mix and flatten it in your palm (not too thin or thick) and dip in whipped egg and roll in bread crumbs.

Fry in oil till it becomes slightly brown color Serve hot with tomato sauce

Note:

Preheat the oil well and before putting the cutlets reduce the flame. If you are health conscious and want to reduce oil you can shallow fry instead of deep frying.

Gajar Halwa (Carrot Halwa)

Oye! Lets try a simple, delicious Punjabi halwa :)

Ingredients (Serves 6 to 8 people)

Carrot: 1 kg Milk: 2 Cup Sugar: 1 Cup Condensed Milk: 1/2 Tin Cashew and Raisins: 1/2 Cup Ghee: 3-4 Table Spoon

Cooking Time: 20 - 30 minutes

Method

Grate carrot and pressure cook it (2 whistles) Pour this into a wide pan and keep on stirring till all the water is gone.

Add milk, sugar and condensed milk and keep on stirring till the mixture gets dried Add ghee to it and stir till the mixture stops sticking to the sides of the pan Add cashew and raisins. Brush little ghee on the setting tray and pour the mixture to it, keep for cooling

Can be served hot or cold. Best combination when served with Vanila Ice Cream.

Note: If you need more color for your dish you can add a little permitted food color (Orange) to it. For garnishing you can use badam or pista also.

Paal Payasam (Rice and Milk Kheer)

Remember the famous Ambalapuzha Paal Payasam while having this :)

Ingredients (Serves 6 to 8 people)

Unangalari ( This variety is Milk: 4 Liter

Unbranned rice): 200gms

Sugar: 750gms (increase or decrease as per the sweetness required) Butter: 1 Table Spoon Cashew/Raisins: For Garnishing Salt: 1 Pinch

Cooking time: 45 to 60 minutes Method

Wash the rice well Boil milk well Take 1/2 Liter of milk and to this add 1/2 liter of water and cook the rice in it Once the rice is cooked well add the rest half of the milk

Once this boils and achieves a thick consistency add sugar slowly. Stirr continuously After this boils well for about 6 to 8 minutes add the rest of the milk Let it boil well and keep on stirring till the payasam becomes thick or till the required consistency is achieved

Add a pinch of salt so that it will maintain the balance of sweetness Switch off the flame and add the butter and close the lid If required can add cashew nuts and raisins fried in ghee

Egg Curry in Coconut Milk

For the Egg Lovers!!! ....Best combination with Appam/Idiappam....

Ingredients (Serves 4 to 5 People)

Egg: 5 Onion: 2 Green Chilly: 4 - 5 Ginger: 1 inch piece Tomato: 1 Garlic: 4 to 5 Cardamom: 2

Cloves: 4 Cinnamon Stick: 1 inch piece

Turmeric powder: 1/2 Tea Spoon Coriander powder: 1 Table Spoon Pepper Powder: 1/2 Tea Spoon Thick Coconut Milk: 1/2 Cup Thin Coconut Milk: 1 Cup Coconut Oil: 2 Table Spoon Mustard Seeds: 1 Tea Spoon Salt Water Curry Leaves

Cooking Time: 20 minutes

Method

Hard Boil the eggs. Remove the shell and cut into 2 pieces and keep aside. Crush cardamom, cloves and cinnamon stick and keep aside To a pan pour 1 table spoon of coconut oil and add chopped ginger and garlic Saute for 2 to 3 minutes and then add chopped onion Saute until onion cooks well and then add chopped tomato to it

Once tomato cooks well add turmeric powder, coriander powder and salt Once the raw smell goes add thin coconut milk and let it boil Once it boils reduce the flame and add boiled eggs and curry leaves. Split the green chilly and add that too. Reduce the flame and cook for 5 to 6 more minutes in low flame Then add thick coconut milk and add the crushed spices and pepper powder Give a stir and switch off the flame Pour 1 table spoon of oil to a pan and add mustard seeds to it Once the mustard seeds finishes popping pour it to the curry. Serve hot with Appam or Idiappam

Note: Do not boil after adding thick coconut milk. While boiling the eggs add little salt to the water, this helps to remove the outer shell easily.. After adding the eggs be careful while stirring, else the yolk may get dissolved in the gravy.

Puli Inchi/ Inji Puli

Puli Inji. or Inji puli.Either way, it is super easy and super tasty. :)

Ingredients (Serves 10 to 15 people)

Finely Chopped Ginger: 1 Cup Finely Chopped Green Chilli: 1/2 Cup Tamarind Water: 1 Cup (Tamarind Lemon Sized Ball) Rice: 1 Table Spoon Fenugreek Seeds(Uluva): 1/2 Table Spoon Turmeric Powder: 1/2 Tea Spoon Salt: As Required Jaggery: 1 - 2 Piece Oil: 2 Table Spoon Dried Red Chilli: 2 - 3 Curry Leaves Mustard Seeds: 1/2 Tea Spoon

Cooking Time: 30 to 40 minutes Method

Pour 1 Table Spoon of oil to a pan Add the finely Chopped ginger and green chilies and saute till it cooks well and changes color To this add tamarind water and allow to boil Once boiled add turmeric powder and salt and reduce the flame and close the lid Stirr in between and keep it on fire till the Puli achieves a thick consistency Then add crushed jaggery and curry leaves and blend in well. Dry roast rice and fenugreek seeds separately in a pan and powder it and add it to the Puli and mix well

To a pan add rest of the oil, add mustard seeds and once it pops add dried red chilies and saute till the color of the red chilies turn to light brown Pour this on top of the Puli inchi

Note: Some people use garlic also. Can try the same recipe adding chopped garlic too. Puli inchi and inchi curry is not the same Ginger and green chillies should be cooked well, else the correct texture will not be achieved

Chilly Chicken
A tasty starter and a spicy side dish...

Ingredients (Serves 5 to 6 people)

Boneless Chicken: 500gms Onion: 1

Green Capsicum: 1 Crushed Ginger: 1 Table Spoon Crushed Garlic: 1 Table Spoon Soya Sauce: 2 Table Spoon Chilly Sauce: 3 Table Spoon Tomato Sauce: 2 Table Sauce Oil: 2 Table spoon and For Frying White Pepper Powder: 1/2 Table Spoon Spring Onion: For Garnish Salt

For Marination

Ginger & Garlic Paste: 1 Table Spoon Soya Sauce: 1 Table Spoon Corn flour: 2 Table Spoon All purpose Flour: 3 Table Spoon Egg: 1 Salt

Preparation time: 30 minutes Cooking time: 15 to 20 minutes

Method Cut the chicken into small pieces Marinate the chicken with ginger & garlic paste, soya sauce and salt and keep aside for 20 to 25 minutes

Whip the egg well and add it to the chicken. Add corn flour and all purpose flour and mix it well

Preheat oil in a pan and when oil is heated well slightly reduce the flame and fry the chicken pieces till it becomes golden brown

To a pan pour 2 table spoon of oil Add crushed ginger and garlic and saute for 2 to 3 minutes Then add chopped onion and saute for about 6 to 8 minutes. (No need to cook until onion becomes brown) Now add Chopped capsicum and stir well and saute for 4 to 5 minutes

To this add soya sauce, chilly sauce, tomato sauce, salt and 1/2 table spoon of white pepper powder and saute till it blends in well

Mix 1/2 Table Spoon of corn flour in 1/2 cup of warm water Reduce the flame and slowly add this to the dish till the gravy gets the desired thickness Add the fried chicken to this give a good stir, close the lid and keep in low flame for about 8 to 10 minutes

Stir in between so that the gravy and the chicken blends in well. If you feel that it is sticking to the bottom

of the pan or the gravy has become too thick, just sprinkle a little warm water. Serve hot with fried rice, rice or roti or as a starter

Note

Increase or decrease the quantity of pepper powder and chilly sauce as per your taste buds. If you want it to be more spicy can add red chilly powder too Before switching off the flame you can add 1/4 tea spoon of sugar which will help to balance the flavor of the dish Be careful while adding salt as soya sauce is slightly salty You can try the same recipe with boned chicken.

Chilly Paneer
A popular Indo-Chineese Recipe

Ingredients (Serves 3 to 4 people)

Paneer Cubes: 200gms

Onion: 2 Capsicum: 1 Ginger Garlic Paste: 2 Table Spoon Pepper Powder: 1/2 Tea Spoon Soya Sauce: 1 1/2 Table Spoon Chilly Sauce: 2 Table Spoon Tomato sauce: 2 Table Spoon Corn Flour: 2 Table Spoon All Purpose Flour/Maida: 2 Table Spoon Oil: 1 Table Spoon + Frying Salt Water

Preparation Time: 15 minutes Cooking Time: 20 minutes

Method

Marinate the paneer with corn flour, all purpose flour, 1/2 table spoon soya sauce, 1 table spoon ginger garlic paste, pepper powder and salt

Keep this for 10 to 15 minutes Fry this in oil till it becomes golden brown in color.

To a pan pour 1 table spoon of oil and add ginger garlic paste and saute for 2 minutes To this add onion and saute till the onion becomes little tender Then add capsicum and saute for 5 to 10 minutes Add 1 table spoon soya sauce, chilly sauce, tomato salt and little salt and mix everything well. To this add the fried paneer and add little warm water

Keep in low flame and saute till everything blends in well and the gravy becomes thick.

Serve hot as a stater or as a side dish.

KERALA CHICKEN FRY

However health conscious we are there are somethings that we can never say no.................this chicken fry is such a dish....................this is something that always breaks my diet .............my kiddo and dh enjoys this somuch...................so try this and enjoy................. INGREDIENTS:

CHICKEN -1/2 KG CUT INTO BIG PIECES GINGER- GARLIC PASTE - 2TBLSPN GREEN CHILLY - 3-4 RED CHILLY PDR -1TBLSPN TURMERIC PDR -1/2 TSP YOGHURT -3-4 TBLSPN CORIANDER LEAVES - LITTLE CURRY LEAVES - A SPRIG SALT TO TASTE OIL FOR FRYING

METHOD: 1. GRIND GINGER GARLIC,GREEN CHILLY,RED CHILLY PDR,TURMERIC PDR,CORIANDER LEAVES,CURRY LEAVES,SALT AND YOGHURT IN A GRINDER TO A PASTE. 2. MARINATE THE CHICKEN WITH THIS GROUND PASTE OVER NIGHT OR FOR ATLEAST 5 HRS 3. HEAT IN OIL IN A KADAI AND DEEP FRY THE CHICKEN PIECES TILL GOLDEN BROWN ON BOTH SIDES....... 4. SERVE HOT................

Yummy cheese sandwich

Ingredients: 1 cheese slice 1 tsp cheese spread 1 tsp mustard sauce 1 tsp tomato ketchup 1 tsp finely chopped onion 1 tsp boiled and mashed peas 1 tsp finely chopped tomato 1/2 tsp black pepper powder Salt to taste 2 slices of brown bread

Method:

1. In a bowl mix together all the ingredients except brown bread and cheese slices. 2. Now apply butter on both sides of the breads and lightly toast. 3. Put spoonfuls of the mixture on one slice and spread evenly. 4. Now put a cheese slice over it and cover it with bread.

5. Grill for 10 minutes or till done. 6. Slice and serve.

SRC: Sweet Potato Falafel

I have to admit that when I got my Secret Recipe Club assignment this month I didn't spend a lot of time searching Isabelle's site - Crumb - before making a decision. I saw the recipe for Sweet Potato Falafel Wraps and I knew immediately what I was making. I have since spent more time checking out her site and have marked many recipes to try.

The Sweet Potato Falafel recipe looks a little intimidating at first read. The sandwich is made up of 4 different components and while none of them are difficult to make it can be a little overwhelming at first read. Having four separate recipes actually worked to my benefit. It was one of those days that was broken into weird chunks. I wasn't home at any one time to get everything done, but was home for enough time here and there to get parts of it done. And, the flavors actually improve with a little bit of rest time, so if you need a make ahead recipe this is the perfect fit. My entire family loved this dish, my son even asked if I could make it again the following week. It is a super bright and flavorful dish, that is great anytime of year. The creamy hummus is a perfect match with the crunch of the falafel and tabooli salad and the yogurt in the tahini sauce provides a nice tang.

With the exception of the Tahini sauce I followed Isabelle's recipe exactly. Isabelle's recipe called for half a cup of Tahini and half a cup of yogurt. I had a a thicker Greek yogurt and the ratios of the sauce seemed a little thick, so I only used 2 tablespoons of Tahini and half a cup of yogurt. I liked the tang the Greek yogurt provided and felt there was still plenty of the slight nutty flavor provided by the Tahini.

Homemade Falafel Wraps

Author: Isabelle Boucher (Crumb) Printer Ready

Ingredients Tahini Sauce: cup plain yogurt 2 Tbs. tahini 2 tbsp fresh lemon juice 1 clove garlic, minced Pinch salt Homemade Lemony Hummus: 1 can (19 ounce) chickpeas 3 tbsp lemon juice 2 tbsp tahini 2 cloves garlic, chopped tsp paprika tsp salt Tabbouleh Salad: 1 cup roughly chopped parsley cup roughly chopped fresh mint leaves cup cooked bulghur wheat 1 cup diced tomato 1 cup diced cucumber 3 tbsp lemon juice 2 tbsp olive oil Salt and pepper Falafel Patties: cup chopped cilantro cup chopped parsley 2 cloves garlic, minced 1 can (540 ml/19 oz) chickpeas, rinsed and thoroughly drained 1 cup cooked mashed sweet potato cup flour

1 tsp ground cumin 12 tsp chili flakes tsp salt 2 tbsp canola oil Wraps: 4 Middle Eastern style pitas Shredded lettuce Thinly sliced red onion

Instructions
Prepare the Tahini Sauce (up to 5 days in advance): 1. In a small bowl, stir together all of the ingredients until smooth. Cover and set aside until ready to use.

Prepare the Hummus (up to 5 days in advance): 1. Drain the chickpeas, reserving the canning liquid. Rinse thoroughly. 2. In the bowl of a food processor, combine chickpeas, lemon juice, tahini, garlic, paprika and salt. Process until smooth and creamy, adding as much of the reserved canning liquid as needed to get a spreadable consistency. Cover and set aside until ready to use.

Prepare the Tabbouleh (up to 2 days in advance): 1. Using a food processor pulse the parsley and mint until finely chopped. 2. Transfer the chopped parsley and mint to a mixing bowl, and toss with the remaining tabbouleh ingredients until combined. Season to taste with salt and pepper, then cover and chill until ready to use.

Make the Falafel Patties: 1. In the bowl of a food processor, process the cilantro, parsley and garlic until very finely minced. Add chickpeas, and pulse until finely chopped, but not completely pureed. Transfer to a mixing bowl, and stir in sweet potato, flour, cumin, chili flakes and salt to make a dense batter that holds its shape when rolled into a ball if its too wet, add more flour, 1 tbsp at a time, until it reaches the appropriate consistency. 2. Scoop out a dozen golfball-sized portions, and shape into a rounded patties. 3. In a large skillet set over medium-high heat, pan-fry the patties in oil for 3-5 minutes per side, or until golden and crisp (the patties are fairly fragile, so be gentle when flipping!). Transfer to a baking sheet lined with paper towel to drain.

Assemble the Wraps: 1. To assemble the wraps, carefully pull apart each pita, stopping about halfway around to form a pocket with two flaps. 2. Spread with a generous amount of tahini sauce and hummus, then fill the pocket with a handful of tabbouleh, toppings of your choice and 3 falafel patties. 3. To close up the wraps, lay a pita down on a plate with the open end facing away from you. Gently tuck the top flap over the filling and back into the sandwich, and continue the rolling motion to

create a tight wrap. (If this sounds overly complicated, you can also cut the pitas in half crosswise, then gently separate each half to make two individual pockets.) Serve immediately.

This is one of the most quickly prepared puddings mom used to make, when she had unexpected guests. Along with payasams and caramel pudding, it was one of the desserts which frequented in get togethers and family gatherings. The easiness to prepare and fuss free, 'quick fixable' character makes it one of the popular desserts in my household. As for me, it was a saviour dessert in my earlier days of cooking, and have saved me from serious embarrassments many a time, when I had guests. There are times when you go awfully wrong while making a new found or sophisticated dessert for a much anticipated party, but there is always the china grass pudding to be whipped up at the last few minutes and showed into the fridge to save you from disastrous shame. So it was and still is a dessert which I could count on.. to never go wrong, no matter how quickly it is prepared. I usually serve it plain with caramelised nuts and roasted coconut as topping.. It can be made into different variations like fruit pudding, chocolate pudding, carrot pudding etc simply by adding fruits, chocolate and the like. It is basically made with milk, condensed milk and china grass or agar agar. Agar agar makes the pudding set into slicable soft mass. It is desirable for vegetarians who are reluctant to use gelatin due to its animal origin. Here is the recipe..

Basic China grass Pudding with roasted coconut and nuts topping

Things you need: 1 litre full fat milk 1 can (430ml) condensed milk. 1/2 cup sugar 10 to 15 g of agar agar 1/2 cup pure water 1 tsp pure vanilla extract For topping:

25 g almonds or cashew nuts 1/4 cup grated coconut 3 tbsp sugar Method: Soak the agar agar in water (in a pan) for 10 to 15 minutes. Heat milk in a sauce pan and add sugar to it, stirring to dissolve. At the same time heat the soaked agar agar along with the water in another pan in medium to low heat. When the milk starts to bubble, add condensed milk, reducing the heat to low and stirring continuously. Add dissolved agar agar into the milk through a sieve and remove any undissolved residue.Stir well and remove from heat. Add the vanilla essence and transfer to setting trays. Refrigerate after cooling until set for 1 to two hours. Mean while prepare the topping: Roast the coconut in a pan, until light brown and fragrant. Add the nuts and roast for a few more minutes. When it becomes crispy, add sugar and mix well. Remove from heat and keep aside to cool. Slice the set pudding into squares and serve, topped with the coconut and nut mixture.

Cheesy Bread Sticks Recipe

Things you need: Bread slices -4 Egg -2 Grated mozzarella cheese - 1/2 cup Finely shredded parsley - 1 tsp Finely shredded green chilli - 1 tsp Black pepper powder - a pinch White flour/ maida - 1 tbsp Salt to taste Frying oil Method: Remove the margins of the bread slices and slice them into thin fingers. Keep aside. Beat the egg together with all other ingredients except oil, in a bowl. Dip the bread sticks one by one in the egg mixture and fry in the oil until golden brown. Serve the crispy bread sticks with tomato ketchup.

Nadan Beef Varattu/Malabar Beef Roast

Things you need: 1/2 kg Indian beef , cut into small cubes 7 to 10 shallots/ cheriyulli, sliced 1 tsp ground ginger

1 tsp ground garlic 1/2 tsp turmeric powder 1 tsp ground red chillis 1 tsp ground black pepper 2 tbsp coriander powder 1/2 tsp fennel seeds/perum jeera 1/4 tsp fenugreek seeds Salt to taste For seasoning: 2 to 3 shallots, sliced 1 sprig of curry leaves 1 tbsp coconut oil Method: 1. Cook the beef with little water and all the other ingredients (except that for seasoning) in a pressure cooker, until well cooked ( about half hour) in medium heat. 2. Heat oil in a wok and add the shallots. When it becomes brown and aromatic,add curry leaves. Add the cooked beef into it and saute in medium to high heat, stirring continuously until the gravy dries up and the beef is coated. 3. Remove from heat and serve hot with rice, pathiri or chappatis( Indian flat bread

INGREDIENTS READYMADE PUFF PASTRY SHEETS EGG FOR FILLING BEEF KHEEMA ONION CHOPPED GINGER GARLIC PASTE TOMATOES RED CHILLY PDR CORIANDER PDR TURMERIC PDR CARROT GRATED POTATO GRATED GREEN PEAS COOKED GARAM MASALA PDR CORIANDER LEAVES OIL TO SAUTE - 1/4 KG -2 - 1 TBLSPN -2 CHOPPED - 2 TSPN -3 TSP -1/2 TSP - 1 PACKET -1

- 1/2 - 1/4 CUP -1 TSP

METHOD 1. THAW THE PUFF SHEETS ACCORDING TO INSTRUCTIONS ON PACK 2. NOW MAKE THE MASALA

3. PRESSURE COOK BEEF KHEEMA WITH RED CHILLY PDR,CORIANDER PDR AND TURMERIC PDR TILL DONE 4. ADD OIL IN A KADAI AND SAUTE ONIONS TILL GOLDEN BROWN 5. ADD GINGER GARLIC PASTE AND SAUTE FOR 5 MIN 6. ADD TOMATOES AND SAUTE TILL THEY ARE SMASHED AND RAW SMELL GOES OFF 7. ADD GRATED CARROT AND POTATOES AND SAUTE TILL COOKED 8. ADD THE COOKED KHEEMA AND GREEN PEAS 9. ADD GARAM MASALA PDR 10. KEEP ON LOW F;LAME FOR 5 MIN 11. ADD CORIANDER LEAVES 12. THE KHEEMA MASALA IS READY

1. PREHEAT OVEN To 210 C

2. TAKE THE PASTRY SHEET AND FILL THE MASALA 3. FOLD IT TO FORM A TRIANGLE

REPEAT WITH REMAINING SHEETS

BRUSH WITH BEATEN EGG AND BAKE FOR 25 MIN OR UNTIL GOLDEN............... ENJOY...............

was so simple and I was glad that my son loved it. Surprise! Surprise! he didn't notice 'plants' in it.

Sweet Pasta Salad

Things you need: 300g spiral pasta/ Rotini pasta 2 carrots, cut into small cubes 1 small head of romaine lettuce, torn 1 green /red bell pepper (capsicum). cut into small pieces 1 cup steam cooked sweet corn 1/2 tsp black pepper pdr 3 tbsp sugar/ honey 2 tbsp lemon juice

1 cup mayonnaise 1/4 tsp oregano (optional) Salt to taste Method: Cook pasta in lightly salted boiling water for 8 to 10 minutes. Drain and transfer to a salad bowl. Add the carrots, lettuce, bell pepper and sweet corn and combine. In another bowl combine the mayonnaise, sugar, pepper, lemon juice,salt and oregano. Toss the salad with dressing. Chill for 1 to 2 hrs in refrigerator and serve.

Elepparathi/ Leaf rolled Malabar bread

There were lots of dishes I was quite fascinated with, which my mother in law used to make. In fact she was my first teacher in cooking, in the days after marriage, when I used to be ignorant about even the very minute things. She used to infuse a lot of positive energy in you, even if you go wrong that you cannot ignore the pique you feel towards cooking something new and slowly you begin to learn from your mistakes The ever vibrant humor sense even when the going gets tough, was something I have always admired in her.. The art of recycling leftover food is something I learned from her acquaintance. Whenever there was some left over rice, she would say.. "Let's make Elepparathi tomorrow so that we can use the rice in it " and they would always turn out to be inexplicably soft and extraordinarily delicious.It was one of the first dishes I learned from her and the most popular in the family..

Here is the recipe.. Things you need: Rice flour, sieved - 1 cup All purpose flour/ Maida - 1 cup Grated fresh coconut - 1 cup Cooked leftover rice(optional) - 1/2 cup Boiled water - as required Salt to taste Coconut oil 3 tbsp Green plantain leaf , washed and cut into square pieces - 2

Method: Grind the cooked rice in a mixer or blender until a smooth paste is formed. Mix this together with the flours and coconut. Add adequate salt to boiled water and pour the hot water to the flour rice mixture and stir with a spoon. When it cool slightly knead well with hands until a smooth dough is formed. Add just enough water to make it a smooth dough. Do not add excess. Now take a portion, the size of a tennis ball and flatten it on an oiled banana leaf using your hands. You can use an alluminium foil to flatten the dough if you don't have plantain leaves. Dip your hands occasionally in water to avoid sticking. Apply a teaspoon of coconut oil on top of it and smooth out. Heat a frying pan and transfer it to the pan upside down. ie, the plantain leaf should come on top like in the picture. Cook for 2, 3 minutes and remove the plantain leaf. Now turn the bread again on the pan so as to cook the

other side. When the other side is also cooked ie, when light brown patches form around the bread, remove from heat and transfer to a plate. Repeat the procedure with the rest of the dough. Serve hot with egg curry, vegetable curry, or sweetened coconut milk. You can also have it with tea with out any accompaniments.

Sending this recipe to Torview's Food Palette Series - White I don't know why I am becoming poetic nowadays. I usually do when I am quite unparallely happy or totally devastated. Uncanny.. right? But that's what I am.. During the uneventful days I am quite normal. Unusual happiness or utter sorrow brings the Quixote out in me. No wonder most of the great poets were said to be a little out of their mind. Insanity brings outrageous rhythm to your thoughts which pours out as words with a complete twist. Actually I am pushed into such bizarre moods simply by the thoughts of home or by a homely food or hearing my son pronounce correctly a moderately difficult word without efforts. So what was it that let the Miss Loony loose in me this time? It was a very traditional goodie which actually send my palate (and mind) to extra ordinary ecstasy. Yes the 'Malabar Mutton Biriyani' is something which is more nearer to ecstasy.... if you are a biriyani lover. And like many others, I also think my mom makes the best biriyani . She makes it in the traditional "dum" procedure. 'Dum' is the process by which biriyani is cooked by retaining all its fragrance inside by sealing the lid with dough and keeping a weight on top of the lid so that the fragrant vapour is never going to escape out through any vent. Also hot embers of wood are distributed evenly under the pot as well as over the lid so that the biriyani gets cooked equally over the top and bottom. So much to do for the traditional flavour lock technique... But I do not make it the traditional way because of lack of facilities in my little flat. I try to compensate it though, with resources I have... like aluminium foil to cover the vessel over which the lid is kept which is held intact by clothe pegs :) and keeping the whole vessel in the oven to get the 'dum' effect. Not bad in the outcome. Actually it tastes almost its traditional cousin. Here is the recipe...

Things you need: For rice: Basmathi rice or any other biriyani rice - 5 cups, soaked for 10 minutes and drained Boiled water - 10 cups (it depends on the rice you use. some rice needs less than double the amount of water ) Salt to taste For the masala: Fresh tender mutton - 1 kg (cut into medium sized pieces, washed and drained) Vegetable oil - 4 tbsp Large onions - 5, sliced thinly

Ginger minced - 2 tsp Garlic minced - 2 tsp Green chillies, minced - 6 Tomato , sliced - 3 Turmeric powder - 1/2 tsp Black pepper powder - 1/2 tsp Garam masala powder - 2 tsp Coriander powder - 2 tbsp Fennel seeds - 1/2 tsp Poppy seeds/ cus cus - 1/2 tsp (Soak these two for at least 1 hour) Grated fresh coconut - 3 tbsp (optional) Lemon juice - of 1 lemon Coriander leaves , sliced - 3/4 cup Mint leaves, sliced - 1/2 cup Salt to taste Others: Ghee / Clarified butter - 1/4 cup Cashew nut - 50 g Raisins - 50 g Onion, sliced thinly - 1 Garam masala powder:

4 Cinnamon sticks of 2 inch length 8 Cloves 8 Cardamom 1 Nutmeg 4-6 mace/ jathipathri 4 Star anise 1 tsp fennel seeds Dry roast all these and powder. Store in an air tight container Method: Making the masala: Heat oil in a pressure cooker and add the sliced onions and saute until translucent. Add the minced ginger, garlic and green chillies and saute. Now add the sliced tomatoes and saute until it becomes mushy. Add the turmeric powder, pepper powder,coriander powder and garam masala powder and saute for another 2 minutes. Now add the lemon juice, salt and the leaves. Cook for a couple of minutes with the vessel covered. Meanwhile grind the soaked fennel an poppy seeds into a very fine paste. If there is difficulty grinding them add a little coconut to it and grind.Add this fennel poppy

paste to the masala and saute. Finally add the mutton and mix everything well. Now close the pressure cooker and cook with the weight on in high heat. After the first vistle comes simmer the heat and cook for another twenty minutes and remove from heat.

Making the rice: Heat another heavy bottomed deep vessel and add ghee to it . Add a thinly sliced onion and fry it until deep brown and crispy. Remove it from the ghee and keep aside. Now fry the cashews and raisins in the same ghee until brown and puffed up. Take out from the ghee and keep with the fried onion. Now add the basmathi rice to the remaining ghee and saute until it starts becoming translucent. Add hot water to it . When it comes to a boil add adequate salt and simmer the heat and cook it by covering the vessel. Stir the rice occasionally to ensure uniform cooking. Remove from heat when all the water dries up and the rice is almost cooked. Layering: Heat a deep round vessel and add the biriyani masala to it. On top of it add a layer of rice about 3 inches thick. Spread some fried onion, cashews and raisins on top of it. Sprinkle a little garam masala powder also. Above this add another layer of rice, then the onion cashew mix and go on until all the rice is layered. Now press the top layer with a spatula in such a way that the rice forms a dome shape. This helps in retaining the spicy vapour of biriyani inside the rice layers and gives the rice a nice fragrance. Now cover the top of the vessel with an aluminium foil and place the lid tightly on top. Secure the lid with clothe pegs or any other clips. Place the vessel in oven and cook at 160 degree C or gas mark 2 for 10 minutes or simmer the heat and keep it on the stove for another 15 minutes. Then remove from heat. Do not open until you start serving.

Serve: Serve hot with coconut chutney , curd or pickles and salad. Mix the masala and rice before serving. Garnish it with fried onions, cashews and raisins. just followed the base recipe and method of Raaga-The singing chef , the recipe is a keeper! Right from the salt,everything is perfect measurement! And If I could make,any one can make it :) So dont be afraid to try it out yourself !
Ingredients for the dough:

All purpose flour/Maida Active dry yeast Milk Water Sugar Salt Olive oil
Topping what i have used:

1& 1/2 cups 1 tblsp 1/4 cup 1/4 cup 1/2 tblsp 3/4 tsp 1/8 cup

Pasta sauce(Have to use a pizza 1 1/2 tblsp sauce spread,since I dont had,I used this) Onion Tomato Capsicum Baby corn Paneer cubes Tandoori masala powder Garam masala powder Any kind of cheese(I used mozzarella and parmesan) 1/2 1/2,Chopped, De-seeded. 1/2,chopped 2 nos.slit length wise 6- 10 cubes 1/2 tsp 1/2 tsp To cover the toppings.

Method for Dough:

1. Take a broad vessel,add oilive oil,sugar,salt and boil the water and add to it.Mix well to dissolve sugar and salt and then add the milk and yeast. 2. Mix well to dissolve the yeast.

3. Add the flour and gather to get a smooth dough. No need to knead so much.

4. Keep covered with a wet cloth till an hour.

5. After an hour it will be doubled in size.

6. Again gather to make a smooth pliable dough,I dint fly the dough in air,just rolled using rolling pin (Adjust the thickness and roll out to a single base) and folded the ends as shown in the pictures.(You can prick the base with fork to make sure of getting cooked every where,but I forgot to do so,still mine got cooked fine)

To make it as a Pizza:

Ingredients for the Pizza Base A large cup of Wheat Flour (makes 2 medium sized pizzas) - cup of Luke warm water tsp active dry yeast tsp each of sugar A pinch of salt 2 tsps of Homemade Ghee(no olive oil here so as to make it more Indian) ;) Mix tsp of active dry yeast in cup of luke warm water along with sugar and salt and kept it aside in a warm place undisturbed for 30 minutes.The frothy layer would have formed on top.(I used Hodgson Mill active dry yeast which works well with whole grain flours)

In a bowl containing the wheat flour, add the yeast solution as well as the melted butter and knead well into a soft pliable dough.Taste the dough and add more salt or sugar if you need.Brush melted butter on top the dough and keep it aside for 2 hours.The dough would have acquired double the size after this time.Punch down the dough to remove air and roll it out to make 1cm thick pizza base.I spread the dough with my fingers leaving the edge around a little thicker, since I preferred thin and crispy inside with soft and 'bready' edge.Prick it with a fork here and there and bake for 5-6 minutes in 180 deg C in a pre heated oven. Remove and keep aside the pre baked pizza base.

Ing for the outer cover of the kozhukkattai : (Yields 45-50 nos). Raw rice powder is specially prepared for neivedyam a day ahead.Soak one kg ponni raw rice for half an hour in water.Drain and dry grind. Rice powder prepared by the above method-2 cups Water-2 times of rice powder Ghee-a tbsp A fat pinch of salt Ing for the Filling/Pooranam: Freshly grated shavings from a medium sized coconut Crushed jaggery-half the quantity of the grated coconut,loosely packed in a measuring cup. Cardamom powder-to flavour Fresh ghee-Atbsp(Reserve half of this to grease fingers and palms while making

kozhukkattais) . To prepare the Filling/Pooranam: Heat half the tbsp of ghee in a non stick kadai.Add the grated coconut and the crushed jaggery together.Saut for a few minutes to melt down the jaggery pieces and steam off the water content. Mix in Cardamom powder. Keep this aside. To prepare the rice dough, the outer covering: For the safer side, to avoid lumps, I suggest the less exp cooks like me to mix the rice powder with 2 parts of water directly, in a round thick bottomed vessel.Add oil and transfer the vessel to the stove top in medium heat, bringing to to a boil stirring all the time.The dough soon thickens to form a soft ball.Close the vessel with its lid to enhance the final cooking for a few more minutes keeping the flame to minimum.Transfer the dough to an appropriate casserole.The warmer the dough, the easier to proceed. To prepare the crescend shaped kozhukkattais: I prefer making them with the poori dough presser as it has proved handy and easier for anyone who has to proceed single handed.

I line the presser up and down with two square pieces of polythene sheets, sticking up and down again with drops of ghee and grease the sheets on the outer side as well.

Now, smear a few drops of ghee to your palms and finger tips. Take out a handful of warm rice dough from the casserole and roll them evenly into small lime sized smooth balls.

Keep one ball in the centre and press lightly to form a poori sized shape.Place the filling on the lower half, in a linear way.

Fold carefully and press the edges lightly.Let your fingers be always greased with ghee so as to avoid any sticking of dough to the finger tips.

Arrange them, steam cook for 10 minutes and you are done!.

Pasipparuppu / Moong dal payasam. (Yields 4-5 glasses) Ingredients: Lightly dry roasted split moong dal-1/2 cup Jaggery ball-1 medium-Crush to smaller lumps Milk(boiled cows milk or fresh coconut milk)-a large cup Raw rice-a tbsp Coconut gratings-1/4 cup Salt-a fat pinch Cardamom powder- to flavour A few cashews roasted in a tbsp of ghee-to garnish Method: 1. Wash and soak raw rice in cold water for an hour.Drain and grind well with coconut in a mixie, to a smooth paste, adding water.Keep aside. 2. In a pan, boil the jaggery lumps with cup of water.Melt down the lumps.Boil for a few more minutes to attain honey consistency.Cool and filter impurities.Keep aside. 3. Boil 2 large cups of water in a heavy bottomed broad vessel.Add roasted moong dal. Keep the flame medium to avoid boiling over, stirring in between. 4. When 3/4th cooked, stir in the jaggery syrup.Let it boil well and after a few minutes stir in the rice and coconut paste.Stir continuously in medium flame to avoid lumps and bring to a boil.

5. The payasam might have got thicker by now.Add salt. 6. Add milk to attain the right consistency and boil again stirring all the time.Add cardamom powder and remove from fire.If you add coconut milk, add in the final stage and let not the payasam boil too much. 7. Add even more milk if you like the diluted version as the payasam tends to get even thicker once it cools down. 8. Garnish with roasted cashews along with its ghee.

Carrot Rice/Carrot Sadham

My previous week was mostly occupied by weddings, guests and childrens exams.Surprisingly I found myself spending most of the time in kitchen coming out with lots of food, but less time to browse or blog.And eventually the shorter free-times were utilised to relax or indulge in a tiring nap Carrot rice, a much relied on choice in such lazy moods, a nutritious, yet an easy to prepare rice delicacy, is neverthlessly my familys all time favourite.This particular rice variety does demand a little too much of oil for a richer taste and qualitystill..considering the diet consciousness, kindly use the lightest refined oil of your choice, but let it be used a little liberally. Serves-4,Cooking time-50 minutes. Ingredients: 400gms/2 cups of Long Grain varietied rice.(I used a year old ponni raw rice.) A tbsp of fresh ghee or refined oil(to mix with the cooked rice.)

A Cup of freshly grated Carrots A Cup of Big Onions sliced lengthwise cup of Refined Oil tsp of Mustards tsp of Urad dal tsp of Turmeric powder Salt-to taste A stalk of Curry leaves To powder, Cup of Coriander seeds/Kotha malli Cup of Bengal gram dal/Kadalai paruppu 12-15 no:s of Red Chillies or adjust the number as needed Method: 1. Powder the last three listed ingredients in a mixie,raw. 2. Cook rice in salted water or according to the method you prefer.Let the grains be cooked but separate and not sticky. 3. Drain the cooked rice.Transfer rice to a broad flat plate or a wide, shallow container.Cool down to warmth.Add the 2 tbsp ghee or oil and mix gently with the flat end of a ladle or spatula, breaking any lumps during the process.Add salt if you have not added earlier while the rice was cooking. 4. Heat a large broad wok.Add cup oil, splutter the mustards and brown the urad dal.Saut the onions till translucent, followed by the carrots and the curry leaves.Fry them altogether in a medium flame for a minute. The onions would have acquired a golden brown colour and the carrots, just cooked by now. At this stage the level of the oil should be slightly above the sautd ingredients. 5. Add 7-8 tsps of the previously prepared powder (Adjust the amt according to suit your taste.Reserve the excess powder for future use..),along with the turmeric powder.Saute for a few more seconds in low flame,just to get rid if the raw flavour of the powders.Turn off the flame, add a little salt, mix well again and transfer this into the cooked rice bowl. 6. Gently blend the ingredients well with the rice with a ladle or using fingers until the grains are coated uniformly. 7. Heat the required quantity of carrot rice in the same wok, used for frying, and serve hot with onion or cucumber raitha.

Pin It

eepavali just got over and I can't believe the next festival is almost

here! Thiru Karthikai ! Deepavali and Karthikai have way different stories of origin according to Hindu Mythology but both the festivals are similar in two main aspects. Festivals of lamps and light. Festivals of fresh sweets. Many sweets are associated with Karthikai, most of them being simple to make and kid friendly. I used to make 'Pori Urundai' when my kids were really small. I cannot call them 'urundai'/ balls because I never took the trouble of rolling them out to pretty looking shiny balls. After the mixing part I used to dump the sweetened puffs coated with sugar syrup on a flat ghee smeared tray and broke into shapeless squares or triangles or pentagons after the mass got cooled. Anyways the not-so beautiful looking 'chikkis' vanished within seconds. Believe me, this is my first attempt in shaping them into balls. I used jaggery instead of sugar to make it flavourful and tastier. They came out perfect but never disappeared as both my teens are away from home :( I miss them lighting the lamps in and out of the house this time :( No more sad faces and lemme proceed to the recipe :)

Karthikai Pori Urundai

For 12 balls Get ready with: Fresh and crisp 'Pori' / Puffed white rice - 2 large cups Jaggery -crushed and loosely filled- 1/2 cup Water- 1/4 cup + 2 tsps Cardamom powder- a pinch

Ghee- to smear fingers to roll into balls How to make :

Transfer crushed jaggery to a pan with the measured water. I used a mixture of light coloured and dark jaggery attempting to get a golden coloured syrup. Ignore that and you can go ahead with the jaggery in hand :)

Boil the filtered syrup, keeping the flame low after it begins to simmer, until it thickens a bit . When it reaches the consistency of honey, stir along cardamom powder and be very careful with the next stage as it is our required consistency. I prefer to boil the syrup in a non- stick pan as it helps much towards the later stages.

When the syrup has the consistency of honey, it doesn't dissolve if dripped on to a small plate with water. And you can notice it settles to the bottom, though it spreads and flattens a little.

The required stage. This stage is attained within seconds of the previous. So be very careful. If you use the measurement of jaggery, I'd used, it's better if you switch off the stove as the heat of the pan would be enough to bring the syrup to the required consistency. The syrup is slighter thicker than the previous stage, holds the shape if dripped into water and you may gather and roll to a not so soft-not too hard ball with your finger tips. If you are first timer, do not waste your time rolling the ball with the syrup back on fire coz the syrup may harden further and you will not be able to roll the balls.

Dump the puffed rice to the hot syrup in the pan and stir gently to combine. The syrup should be coated evenly on the rice puffs.

Smear your finger tips liberally with ghee and gather the sticky puffs slowly while

the mixture in the pan is bearably hot. The puffs fall apart if it's too hot, so don't panic :). Do it gently, with your finger tips until you see them shaping up. Personally it doesn't work out the way I make ladoos, giving them pressure between the palms ;) While you roll out, you will see that the syrup binding the puffs hardens as the mass cools down. You may return the unshaped mix to the non-stick kadai and warm this up stirring gently all the while over minimum fire.This will loosen the whole mass and you may repeat the process until done! The balls harden when they are cooled in room temperature. Store in airtight containers.

he first thing I made back home after the holiday in US were donuts! We had

been munching on these cuties almost everyday as a part of the American breakfast whether in an inn, hotel or the cruise. Even in Seattle we couldn't stop hunting for the

famous Top Pot to try out these. While on a google search, Swapna who was around in g-talk suggested to try out her method which she'd blogged. Her recipe was fool proof ! The measurements were perfect and even a first timer like me could come out of the perfect donuts! I could make 12 medium sized Donuts Adapted verbatim from Swapna's Cuisine! Ingredients: Sugar-1 tsp Yeast-1 tsp ( I used Fleischmann's active dry yeast ) Warm Milk- 1/2 cup Dissolve sugar and yeast in warm milk and leave to rise. Maida- 2cups Butter 1 tbsp Sugar- 3 tsp Egg yolk-2 nos Oil- to deep fry

Method: Make a dough of all the ingredients with the yeast mixture and leave on a greased tray for 1 hour, allowing it to rise to double its size. Knead once again and roll out as thick as at least a centimeter and cut into doughnuts. Gather and knead the wastes and shape into donuts till you use up the dough. Arrange them on a greased tray leaving one inch gap in between and cover with a light kitchen towel. Keep aside for 1 hour. Let them rise. Heat oil in a wok. Let the oil be not too hot or smoky. Very hot oil, browns the exterior and leaves the insides uncooked. Taking care of the temperature of the oil, slide the donuts one by one carefully and deep fry. Dust with icing sugar or dip them into chocolate sauce (recipe follows) while warm.

Chocolate Sauce: Ingredients: Cocoa-3tbsp Water-1/4 cup Sugar-1/4 cup Method: Place cocoa, water and sugar in a small container and mix it without forming lumps. Keep it on a slow flame until it becomes thick and coats the back of a spoon.

I realised making homemade donuts are super easy. Take my word, they never cheat coz they're simply innocent!! :)
, NOVEMBER 14, 2011

Godhumai Idiyappam / Whole Wheat Flour String Hoppers

ealthy breakfast always goes a longer way. The easily digestible steamed

food is not only nourishing but is apt for all ages. Here is a breakfast which you can prepare within minutes. If you do not have the time to make a side dish for this one, simply drizzle fresh melted ghee and top with sugar. It will definitely be a change to your routine cereal and fruits!

Honestly I havent tasted this ever since. Neither I have seen my mom or in laws steaming wheat flour hoppers! I was much prompted to try this after a phone call with V's cousin lately after her beautiful narration of how it's prepared by her ma in law! So, being my first attempt I am still unsure whether I had perfected with the outcome but still couldn't stop me from sharing with you, about just how I made it! Yields- 10-12 small idiyappams Serves 2 Whole wheat flour- 1 cup Salt- 1/4 tsp Oil - a tsp Coconut shavings- 1/4 cup or as needed *Water 1 cup + 2tbsp

Fry the sieved dry flour in a thick/copper bottomed kadai to ensure even heating.(No oil is added) Keep the flame low-medium and fry continuously. Within two minutes you will see streaks of flour turning dark brown at the bottom and sides even while you stir continuously!

Minimise the heat to low and continue for 8-10 minutes. Take care not to burn the flour! I fried for 9 minutes, continuously and carried on for another minute in the heat of the pan.

Transfer the flour to a bowl and heat water with salt added. The water should be just hot and should not bubble as you see here.

*For 1 cup of flour, start with 3/4 cup and add the remaining water carefully, little by little. Stir in oil in between. I needed 1 cup + 2 tbsps of water to make the dough.The amount of water depends upon the quality of the wheat flour as well. Prepare a soft warm dough using a ladle or a wooden stick.

Shape the dough into small cylinders with your fist before to ease into the presser.

Squeeze out the warm dough on your idiyappam plates over the sprinkled fresh coconut gratings.

Place over the steamer, on fire, and it's ready to be steamed.

Steam for about 10 minutes or until done.

Topple carefully inverting the plate with cooked idiyappams over another one.

Wheat Idiyappams go well with coconut based curries like Vegetable Ishtoo / Stew , Mutton Stew or Vegetable Khurma. I served with an onion based gravy which was fine too.

I loved it topped with melted ghee and lots of sugar :)

So, never bother if you don't have a side dish in hand..

The warm melted ghee and sugar combo is simply flavorful and delicious! Note

Whole wheat flour with comparatively less gluten content makes the best
idiyappams. I used Aashirvaad atta. Never use boiling water for preparing the dough. Boiled water cooks the flour and makes it difficult to squeeze. The hoppers get too soft and soggy too! Fry the flour well. I fried for 9 minutes continuously and continued for another minute in the heat of the pan and am thinking of frying for 9-11 minutes over controlled

flame and a minute without flame, the next time I try, making a total of 12 minutes frying time. Wheat flour Idiyappam needs a little more time than the Rice Idiyappam to get cooked.So, give at least 10 -12 minutes cooking time. Warmer the dough easier the squeeze. A smart cook can always preserve the heat of the dough, kept as a ball, in a hot box / casserole until the next batch is squeezed. Or one can squeeze out on a couple or more plates and steam the batches at the same time, thus acting fast. Another method of preparation - Wheat flour is steamed for 20 mins,cooled and sieved, made into a dough and squeezed out. I haven't tried this method though! No tamil homes,I would say,without this red spicy aromatic powder,preserved in small or big jars,glass bottles or plastic containers.A 'must' served item of any Tamil home for the 'tiffin'.Of course every home has its own version of making the same...less spicy...more spicy..a bit more of asafoetida/hing added to it...a bit more garlicky or less and so on...

Idly Milagai Podi, served with generous amounts of gingelly oil or ghee serves just right for Idly or Dosa .This recipe is specially posted for the portal, Tamil Recipes. Here's the recipe I mastered from my husband's granny,who is very specific in measuring the ingredients in Tamil Nadu's traditional containers called padi.Well,I too take the measurements in the padi as she does...the oru padi,ara padi or araikkal padi as it suggests for 1,1/2 and 1/4 respectively.I have put the same into tea cup measurements for the sake of my fellow bloggers:).

The asafoetida piece in the centre,rock salt,bengal gram dal, urad dal and the red chillies(after roasting).

Thevai: yeilds 1 1/2 cups of powder. 2 cups of well dried destalked Red chillies / Kayntha milagai (30 gms). 1/2 cup Bengal gram dal/kadalai paruppu. 1/2 cup Broken urad dal / udaitha uzhutham paruppu. A small piece of rock asafoetida/Katti perungayam.Using the hard perungayam gives more aroma to the powder..can be replaced by the powdered one as well. A tsp of Rock salt or as you need. A tsp of Oil.

Roast the ingredients one by one till deep brown.

Seymurai: 1.Heat a wok(iron wok preffered) and DRY roast the bangal gram dal and the Urad dal SEPARATELY until deep brown.Keep the flame'medium',taking care not to over or under fry.The frying part is the most important slot as this decides the quality of the powder. See picture carefully. 2.Now add oil in the same wok and roast the piece of asafoetida.Remove soon and keep aside. 3.Using the same oil fry the red chillies,taking care not to burn them,in a low flame till the colour changes and its aroma comes out..(you tend to cough:) at this stage).Add salt and mix.Remove the chillies from the wok. 4.Cool the roasted ingredients and powder altogether in a mixie.Some prefer it a little coarse and some like it too powdery.Do it as you like..

Podi smeared idlies-perfect to pack away.

Variations. If you like the flavour of gingelly seeds/ellu,fry 4 tsps of them,after frying urad dal,separately and grind together with the other ingredients. If you go for a garlicky flavour,avoid gingellyseeds and use 4-5 flakes of garlic/poondu and dry roast it separately till brown, grind with the other ingredients. See also the related , Kerala version, Chammanthi Podi .

Chammanthi Podi - Roasted Coconut n Spice powder

Chammanthi podi, a fine medley of roasted coconut and spices, is a common

preserve in Keralite homes. Each home has its own variations. The Spice powder goes well with steamed rice, dosas and idlies. I love this as an accompaniment for plain, cold curd rice; an excellent comfort meal by itself... You Need: Grated coconut- 1 cups Coriander seeds-2 tbsps Black pepper corns- 1/2 tsp Red chillies- 25 nos(or according to your spice level- I like it spicy :)) Tamarind-a fat one inch piece

Salt-to taste Curry leaves-4-5 sprigs

Heat a broad and wide iron wok.Do NOT use even A DROP of OIL. Tranfer all the ingredients except tamarind and salt to the wok stirring all the time in slow-medium flame,evently. Fry until the coconut gets a deep brown hue and the roasted coconut-spice aroma spreads around.This will take around 45-50 minutes. Cool and powder.Add tamarind and check salt.Pulse/grind again.See to it, you dont throw in the tamarind piece before you powder the mix in the first stage.Let the Chammanthipodi be a little coarse, coz thats the way it has to be ;).Store in airtight glass bottles.The powder has a high shelf life and stays well for a month in room temperature and stays better in fridge/freezer compartments.

The Authentic Chammanthi Podi calls for a tsp of finely minced ginger, a few cumin seeds and a tbsp of minced shallots in addition to the above mentioned ingredients.I

generally avoid these 3, as I personally feel they would bring down the fine roasted "coconut-spice-curry leaf" flavour. Go ahead if you prefer the extra 'gingery,' cuminy, 'shallotty' touch... :)

In olden days, Chammanthi podi was hand powdered in Ural and Ulakka, the
traditional stone mortar and its wooden pestle.The sorted out roasted chillies from the fried mix and rock salt goes in the Ural, first.After they are beaten, IN goes the roasted coconut and spices. The oil which oozes out at this stage , from the roasted coconut, is absorbed by the ginger, shallots and the tamarind, added next ; the heavenly spice-blend imparting the much authentic taste to the Thenga Varuthidicha Nadan Chammanthi Podi. Pin It

The fresh Sambhar Powder

A little restlessness,had been haunting me lately,for not doing justice, nowadays with my header and its description,mainly with my last 3 posts... I had been thinking of posting this,for the past one month,when I made the fresh stock of the powder,without which I cannot pull along even a single day! A 'must' kept preserve in every Tamil or South Indian kitchen- shelf,is sold readymade nowadays,wrapped up in packets in all sizes and brands.Let them compete,I prefer the home made Sambhar powder,the recipe from my ma in law,to even the best brand available in market. Here goes the easy recipe,with lesser ingredients of the fresh aromatic Sambhar Podi...

Main Ingredients

Preparation time-45 mins. Yeilds- 2 cups of powder.

Get ready with: Red Chillies-7 cups or 130gms Coriander seeds/Malli-2 cups or 140 gms Cumin seeds/Jeerakam-5 tsp or 25 gms Fenugreek seeds/Venthaiyam/Uluva-2tsps or 10 gms(be careful with this one, as a little extra amt of this will turn the powder,bitter) . Method: Fry the ingredients one by one,until brown, separately in a thick bottomed kadai(iron wok prefered)Fry chillies lastly, using a few drops of oil.Dry grind in a mixie. Refer methods of Idly Milagai Podi for further assistance. If you like the taste of curry leaves,very well go ahead with a handful dried leaves sauteed without oil and powder along with the other ingredients.Some use even hing and turmeric stalks added to it...

After roasting

The Sambhar powder prepared this way, preserved in an airtight container,stays fresh for many months and besides making Sambhar this can be substituted in any kootu or lentil based curry,veg or non veg curries and dry fries, where coriander, jeera and chilly powders are to be used separately.This powder enhances the taste of any curry. Click here to make Sambhar.