Fried Masala Bread

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Ingredients:-

  1. Wheat flour /atta – 2 cups
  2. All purpose flour – 1/2 cup
  3. Instant yeast – 1/2 tsp.
  4. Lukewarm milk– 3/4 cup or as needed
  5. Sugar – 1.5 heaping tsps.
  6. Salt – 1.25 tsp
  7. Thick curd – 1 heaping tsp.
  8. Egg – half of a small egg, lightly beaten
  9. Oil – 1 tbsp
  10. Onion – 1/4 cup, very finely chopped
  11. Cilantro – 1/4 cup, finely chopped
  12. Ghee/Butter as required

Method:-

  1. Mix together the flours, salt, instant yeast, onion, cilantro and sugar. Add oil, egg, curd & milk.
  2. Apply little oil on hands & knead for 10 minutes till the dough becomes soft & elastic. Apply little oil on the dough & cover it with a wet cloth.
  3. Cover & keep the dough aside for 1 hour / till it doubles in volume.
  4. Punch down the risen dough and divide it into 12 equal sized balls.
  5. Roll out each ball into a circle like you do for puris. Cut the rolled out circle into 4 portions/ quadrants using a sharp knife.
  6. Deep fry both sides in hot oil on medium heat. Drain on paper towels.

Note :- You may skip the onions and cilantro to make plain bread.

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Herbal Puttu/ Thulasiyila puttu

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Ingredients:-

  1. Roasted rice flour/ Puttu podi – 1 cup
  2. Krishna Tulsi leaves – 1 cup
  3. Salt – 1/2 tsp.
  4. Sugar – 1/4 tsp.
  5. Grated coconut – 1/4 cup + as needed for layering the puttu
  6. Water – as needed (This depends on the brand of rice flour you are using.Usually the flour we get here is well roasted; so more water is needed to wet the flour.)

Method:-

  1. Grind the tulsi leaves to a smooth paste adding little water. Strain this paste and add enough water to get 1/2 cup of liquid to wet the rice flour. Keep aside.
  2. Transfer the rice flour into a wide vessel.
  3. Add salt and sugar to the water and mix.Pour the tulsi water over the flour uniformly and mix well with hand breaking any big lumps formed.
  4. Transfer the mixture to a grinder and process to get a uniformly wetted flour.
  5. If you hold some wetted flour in ur palm it should form a lump which could be broken easily. Add the grated coconut ( 1/4 cup) and mix. Your flour is now ready for steaming.
  6. Put 1 tbsp. of grated coconut into the puttu maker.Fill the puttu maker with the wetted flour upto the top and close with it’s lid.
  7. Take little water in your pressure cooker.Let boil. Close the cooker with it’s lid. Don’t put on the weight, instead place your puttu maker there (there is a hole at the bottom of the puttu maker).The heat should be high. Once you see the steam emerging out of the puttu maker lower the heat and cook further for 5 minutes.
  8. Carefully transfer the cooked puttu to the serving plate. Serve this puttu with sugar or a curry of your choice.

Recipe source:- Chitra Sreekumar

Posted in Breakfast / Dinner, Steamed palaharams, Traditional Kerala dishes | Leave a comment

Dates Kesari

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Ingredients:-

  1. Bombay Rava – 1 cup
  2. Ghee – 1/3 cup
  3. Cashews – 1/2 cup, coarsely chopped
  4. Raisins – 1/2 cup, coarsely chopped
  5. Dates – 1 cup (soaked in water for 2 hours)
  6. Sugar – 1 cup
  7. Cardamom powder – 1/2 tsp
  8. Boiling water – 2 cups

Method:-

  1. Remove seeds from the dates and grind to a coarse paste.
  2. Heat the ghee in a thick bottomed vessel.  Add the cashews and fy till they turn golden in colour. Stir in the raisins & fry for a minute. Add the rava & fry till golden brown for 7 minutes.
  3. Add 2 cups of boiling water to the rava & mix. Cover the wok & cook the rava on low heat for 10 minutes.
  4. Add sugar, dates paste & cardamom powder. Mix well for 5 minutes / till it reaches the Halwa stage.
  5. Transfer the rava mixture to a square/ rectangular pan.
  6. Let cool completely. Cut into desired shapes & serve.
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Oats Ada Dosa

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These oats ada dosas are very soft and tastes great with ginger coconut chutney.

Ingredients:-

  1. Powdered oats – 1 cup
  2. Toor dal – 1/4 cup
  3. Chana dal – 1/4 cup
  4. Moong dal – 1/4 cup
  5. Grated coconut – 2 tbsps.
  6. Onion – 1 big finely chopped
  7. Dry red chillies – 2
  8. Garlic – 2 big cloves
  9. Ginger – 1/4 inch piece
  10. Fennel seeds – 1/2 tsp
  11. Curryleaves – 2 tbsps.
  12. Shallots – 2 small
  13. Hing – 1/2 tsp.
  14. Salt – to taste
  15. Oil –  as needed to make the dosas

Method:-

  1. Wash the dals and soak them for 3-4 hours. Drain out all the water from the soaked dals and grind the dals with dry red chillies, grated coconut, curry leaves, shallots, ginger, hing and fennel seeds to a coarse paste.
  2. Mix together the powdered oats, the ground paste, chopped onions and required salt.
  3. Add water to make it to a dosa batter consistency. Keep aside for an hour.
  4. Heat a tawa till it becomes medium hot. Pour a ladleful of batter and spread it thin/thick as you wish. Drizzle some oil along the sides of the dosa. Cook till both sides are browned.
  5. Repeat to make more dosas.
  6. Serve hot with a chutney of your choice.
Posted in Breakfast / Dinner, Uncategorized | Leave a comment

Whole Wheat Dosa

This is my most favourite dosa. It is soft, crispy, flavourful and very healthy.

Ingredients:-

  1. Wheat – 1 cup
  2. Grated coconut – 1 cup
  3. Shallots – 1/4 cup
  4. Dry red chilly – 1 number
  5. Curryleaves – 2 tbsps.
  6. Pepper – 1/2 tsp.
  7. Salt to taste
  8. Ghee/oil as needed to make the dosas.

Method:-

  1. Wash the wheat several times under running water. Soak the wheat in water for 5-6 hours.
  2. Drain out all the water from the soaked wheat & grind the wheat along with coconut, shallots, curryleaves, dry red chilly, pepper and salt to a smooth paste adding water as needed.
  3. Add enough water to make the consistency of the batter similar to that of normal dosa batter.
  4. Heat a tawa till it is medium hot. Pour a ladleful of batter & spread it thin as you do for a normal dosa. Drizzle some ghee/oil along the sides of the dosa. Cook on medium heat till both the sides are browned. Sprinkle some water over the tawa before you make the second dosa; this makes it easier to spread the batter.
  5. Serve hot with a chutney of your choice or you can have this dosa as such.

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Caramel Wheat Halwa

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Ingredients:-

  1. Wheat flour – 1 cup
  2. Water – 4 cups
  3. Sugar – 1.5 cups
  4. Boiling water – 1/2 cup
  5. Coconut oil / Ghee – 1/2 + 1/4 cup
  6. Cardamom powder – 3/4 tsp.
  7. Cashews – 2 tbsps. (coarsely chopped)
  8. Dried coconut – 1 tbsp.

Method:-

  1. Grease a 8″ square cake tin with coconut oil & keep it aside.
  2. Combine the wheat flour with four cups of water to form a thin batter. Strain it to remove any lumps and reserve.
  3. In a wok, heat the sugar till it becomes honey coloured. Slowly add 1/2 cup of boiling water and stir well till all the caramel melts. While the syrup boils add the flour batter and stir continuously.
  4. When the mixture boils, add 1/2 cup of oil and continue stirring till the mixture starts to leave the sides of the wok.
  5. Add the remaining 1/4 cup of coconut oil and cook till the whole mixture comes together as a mass, when you stir. This process will take around 45 minutes.
  6.  Add the cardamom powder, cashew and dry coconut and mix well . Transfer the halwa to greased cake tin and allow to cool.  Place in the freezer for 15 minutes.
  7. Cut into pieces with a serrated knife greased with coconut oil.

Source:- Sweets and Snacks book by Parvathy Menon

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Maida Appam

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Ingredients:-

  1. Maida – 2 cups
  2. Water – 2 cups
  3. Grated coconut – 2 cups
  4. Thick curd – 1/2 cup
  5. Baking soda – 1/2 tsp.
  6. Baking powder – 1 tsp.
  7. Sugar – 3 heaping tsps.
  8. Salt as per taste

Method:-

  1. Grind the coconut adding  little water from the 2 cups to a smooth paste and extract the cocont milk from it.
  2. Sift together the flour, baking powder and baking soda.
  3. Mix together the curd, coconut milk and sugar. Fold in the sifted flour mixture. The batter should be thicker than the regular palappam batter. Add salt and mix.
  4. Heat the appachatti on medium heat and pour a ladle full of batter, give it a swirl . Close the lid and let it cook for 2 minutes on low heat. Your super soft maida palappam is ready.
  5. Serve hot with kadala curry.

Source :- Latha Kalpakkavady

Posted in Breakfast / Dinner, Traditional Kerala dishes | Leave a comment

Easy Eggless chocolate raisin cake ( in MW)

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Ingredients:-

  1. Plain flour – 100 grams / 1 cup
  2. Baking powder – 1 tsp.
  3. Cocoa powder – 1.5 tbsp. (bit heaping)
  4. Salt – a pinch
  5. Milk – 1.5 cups
  6. Golden raisins/ kismis – 1/4 cup
  7. Rice bran oil – 3/4 cup ( I had used sunflower oil)
  8. Powdered sugar –  3/4 cup
  9. Vanilla essence – 1 tsp.

Method:-

  1. Grease a Si ring mould with ghee and set aside.
  2. Sift together the plain flour, cocoa powder, salt & baking powder.
  3. Warm the milk in the microwave by heating it for a minute.
  4. Soak the raisins in the warm milk.
  5. Grind the raisins to a paste adding a little milk.
  6. Mix together the milk, raisin paste, powdered sugar, vanilla essence and rice bran oil.
  7. Fold in the sifted flour mixture. You will get a runny batter.
  8. Pour the batter into the prepared cake tin. Cook in the microwave oven on high power for 10 minutes. Open the door of the microwave only after 5 nore minutes have elapsed. Insert a skewer to check if the cake is done. Invert the cake on to a platter.
  9. Let this cake cool down completely to room temperature before serving. This cake is really soft and moist.

Source:- Sweets and Snacks book by Parvathy Menon

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Unakkalari Palappam

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Ingredients:-

  1. Unakkalari (the one used for making Aravana payasam)– 2 cups
  2. Grated coconut – 1 cup
  3. Sugar – 6 tsps.
  4. Instant yeast – 1/2 tsp. (level)
  5. Water – as needed
  6. Salt to taste

Method:-

  1. Soak the unakkalari in water for 5-6 hours. Drain water from the rice.
  2. Grind the rice to a coarse powder.
  3. Take 2 tbsps of this coarse rice powder & mix it with 1/2 cup of water. Cook on medium low heat till you get a rice porridge/kappi. Let this cool down slightly.
  4. Now grind the rice adding grated coconut, sugar, the cooled paste & yeast to a very smooth paste adding enough water.
  5. Transfer the batter to a big vessel. Keep it aside for 5-6 hours.
  6. Add salt & add enough water to make the batter slightly thin. The batter should be thinner than dosa batter.
  7. Heat the appachatti on medium heat and pour a ladle full of batter, give it a swirl to get the characteristic lace. Close the lid and let it cook till the lace becomes light brown and the middle portion is cooked through.
  8. Serve hot with tea shop style egg roast.
Posted in Traditional Kerala dishes | Leave a comment

Chocolate and Peanut Butter tea cake

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Ingredients:-

  1. Plain flour – 125 grams / (1 cup + 2 level tbsps).
  2. Baking powder – 1 tsp.
  3. Salt – a pinch
  4. Butter – 60 grams, softened
  5. Peanut butter ( I used Peter Pan brand) – 8 level tbsps.
  6. Powdered sugar – 3/4 cup
  7. Eggs – 2 numbers, medium
  8. Vanilla essence – 1 tsp.
  9. Honey –  1 tbsp.
  10. Lukewarm milk – 1/4 cup
  11. Grated semi-sweet chocolate – 1/3 cup or 50 grams

Method:-

  1. Preheat the oven to 180C.
  2. Sift together the plain flour, salt & baking powder.
  3. Beat together the butter, peanut butter & powdered sugar till creamy for about 10 minutes.
  4. Beat in the 2 eggs one by one & beat well after each addition. Beat in the vanilla essence and honey.
  5. Fold in the sifted flour mixture alternated with the milk.
  6. Fold in the grated chocolate.
  7. Pour the batter into a  prepared cake tin. Bake at 180C for 30-35 minutes
  8. Let this cake cool down completely to room temperature before serving.
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