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Tuesday, 19 November 2019

Rice Flakes/ Aval Kaarayappam


Ingredients:

1 cup raw rice/ pachari
3/4 cup white aval/ rice flakes / beaten rice
a pinch of baking soda
salt to taste

Preparation:
  1. Soak raw rice in water for 4 hours. Soak the beaten rice / aval in little water for 5 minutes.
  2. Grind together the drained raw rice and white aval adding salt and enough water to a thick batter. 
  3. Transfer the ground batter to a bowl and add a pinch of baking soda and mix well. Keep it aside for 30 minutes.
  4. Heat an unniyappam  pan and add few drops of oil in each hole.
  5. Pour a spoonful of batter in each hole and cook on low-medium flame till the sides gets cooked.
  6. Then turn it using a skewer or spoon gently and cook for another 2-3 minutes till the other side also 
  7. Remove from pan and serve hot with any spicy curry....

Monday, 18 November 2019

Chambakka / Rose Apple Juice


Ingredients:

1 cup chambakka / rose apples
3-4 tbsp sugar or as required
1 tbsp lemon juice
1 1/2-2 cup chilled water

Preparation:
  1. Wash the rose apples, slit open it and remove its seeds.  Chop them into pieces.
  2. In a blender, add the chopped rose apples, sugar, lemon juice and chilled water and blend well.
  3. Strain the prepared juice and pour into serving glasses and serve chilled....
  • Adjust sugar, lemon juice and water as per personal taste....

Sunday, 17 November 2019

Mussels / Kallummakaya Mulakittathu


Ingredients:

1 cup / 250 gm mussels/ kallummakkaya, cleaned
10 shallots, chopped
1 tomato, chopped
1 tsp ginger paste
1 tsp garlic paste
gooseberry sized tamarind / 1 cup tamarind juice
3 tsp chilli powder
3/4 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 sprig curry leaves
salt to taste
2 tbsp coconut oil

Preparation:
  1. Soak tamarind in 1 cup of water, extract its juice and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds and fenugreek seeds.
  3. Add curry leaves and chopped shallots and saute well till transparent.
  4. Add ginger and garlic paste to this and saute well till raw smell disappears.
  5. Add chilli powder and turmeric powder and mix well for a minute.
  6. Add chopped tomato and saute well till soft.
  7. Then add cleaned mussels and mix well. Add salt and tamarind water and mix well.
  8. Add more water if required and bring it to a boil and then cook covered on low-medium flame until the mussels are cooked and the gravy is thick.
  9. Remove from the flame and serve hot...

Saturday, 16 November 2019

Thenga Aracha Kadala Curry / Black Chickpeas Curry with Coconut


Ingredients:

1 cup black chickpeas/ kadala
2 onions, thinly sliced
2 green chillies
3 garlic cloves, crushed
1- 1 1/4 cup grated coconut
3 shallots
3/4 tsp turmeric powder
1 1/2-2 tsp pepper powder
3/4 tsp cumin seeds
3/4 tsp mustard seeds
2 dry red chillies
1 tsp garlic, finely chopped
1 sprig curry leaves
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Soak kadala/ chickpeas in water for 5-6 hours or overnight and then pressure cook it with 1/2 tsp turmeric powder, pepper powder, sliced onion, green chillies, crushed garlic, salt and enough water until soft.
  2. Grind together grated coconut, 1/4 tsp turmeric powder, 1/2 tsp cumin seeds, shallots adding enough water to a fine paste.
  3. Add the ground coconut paste to the cooked kadala and mix well. Add water if required and adjust the salt and boil it over low flame for few minutes . 
  4. Heat oil in a pan and splutter mustard seeds and 1/4 tsp cumin seeds. 
  5. Add dry red chillies, finely chopped 1 tsp garlic and curry leaves to this and remove from flame.
  6. Add this seasoning to the prepared curry and mix well....Serve hot with puttu....

Friday, 15 November 2019

Mani Puttu


Ingredients:

2 cups rice flour
2 cups water
1 tsp oil
1 cup grated coconut or as required
salt to taste
extra rice flour, to sprinkle on the rice balls

Preparation:
  1. In a sauce pan, boil water adding oil and salt. When the water boils, add the rice flour and mix well with a wooden spoon. Switch off the flame and cover it with a lid for 3-4 minutes.
  2. When the dough is still warm, knead it well to a soft and smooth dough.
  3. Apply some oil to your hands and make small balls out of the dough. Sprinkle some rice flour on the balls to prevent them from sticking together.
  4. To prepare the mani puttu, take a puttu maker and place the disc and layer it with 1 tbsp grated coconut first, then add 5-6 tbsp of rice balls.
  5. Again add the grated coconut and repeat the steps till the puttu maker is filled and finish off with the grated coconut on the top..Cover it with the lid.
  6. Fill pressure cooker/ puttu kudam with 2-3 cups of water and bring to a boil.
  7. Place the puttu maker on top of it and steam cook for 7-8 minutes or until the steam starts coming out from the top of puttu maker. 
  8. Remove the puttu maker, open the lid and gently push the mani puttu to a plate using a wooden ladle/ stick that comes along with the puttu maker.....  Serve hot....
  • Here I used Chiratta puttu maker....Layer it with 1 tbsp grated coconut first, then add 5-6 tbsp of rice balls. Top it with another layer of grated coconut and then steam cook till done..
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