Ela Ada

Ingredients :

Roasted Rice flour : 2 cup
Boiling Water : 2 cups approximately
Grated Coconut : 1 cup
Sugar : 1/2 cup
Salt a pinch
Banana Leaves : as required (slightly dried)

Preparation :

1. Boil water in a pan, add salt to taste.
2. Pour the boiled water little by little to the roasted rice flour, using spoon stir and mix well thoroughly until to a smooth dough.
3. Cover and keep aside for 10 mins.
4. When the dough is little warm and easier to handle, knead well with your hand into a smooth dough. It should not be too thick or too loose. The consistency should be little looser than the chapatti dough
5. Make Lemon sized balls.
6.  Wet your finger and place lemon size dough in the center of the leaf, flatten it with finger.
7. Mix sugar and grated coconut and spread the filling on it. Fold the banana leaf in half. Tuck the ends of the leaf.
8. Heat a earthern pot /manchatti or tawa. when it is hot, place the ada and roast them on both side at medium flame till the banana leaves turns brown and charred little. when ada starts to detaches from the leaf. Remove from the fire...

Serve hot with cup of tea/coffee and Enjoy!

Awaiting your comments

Nitha

Tuna Ularthiyathu

Ingredients:

Canned Tuna

Oil - 1 or 2 table spoons

Mustard seeds

Curry leaves

Onions finely chopped - 1 large

Ginger - Garlic paste  - 1 tea spoon or crush 2 cloves of garlic  and a small piece of ginger

Green chili chopped - 1(optional)

Salt to taste

Red chili powder - 1/2 tea spoon

Coriander powder - 3/4 tea spoon

Turmeric powder - 1/4 tea spoon

Garam masala - 1/2 tea spoon 

Directions:

1. Open the lid of the canned Tuna around and drain the water from the can as much as possible.
2. Heat oil in a non stick pan and splutter some mustard seeds.
3. Add curry leaves and fry for 30 seconds.
4. Slide in chopped onions and saute till it turns brown for like 7-8 minutes.
5. Add ginger and garlic, fry for a minute and add the powders and mix well. 
6. Stir in the Tuna from the can and combine everything well.
7. Saute the mix for nearly 10 minutes, until it is done and dry and brown.
8. Sprinkle some water in between, for it to prevent from sticking to the bottom.

Serve warm as a side dish..

Awaiting your comments

Nitha

Aval Payasam

Ingredients :

Beaten rice flakes /Aval: 3/4 cup (Thick variety )

Milk: 1 ltr

Sugar: 1/2 cup (Increase or decrease according to your sweet level)

Ghee: 3 tbsp

Saffron: 1-2 strand

(Mix saffron strand in warm milk and keep it aside.)

Cardamom Powder: 1/4tsp (optional)

Cashew nut /Raisins (optional) (fried in ghee)

Method of Preparation :

1. Wash the aval well under running water, drain the water completely and place it over a kitchen towel / tissue. (Note: Do it real quickly, if the aval absorbs too much water, they become soggy.)
2. In a heavy bottomed vessel add the milk and bring to boil.
3. In pan heat the ghee and saute the cleaned aval and cook till they become dry and flaky.
4. When milk comes to boil, add the fried aval and stir well, reduce the flame and allow the rice flake to cook in the milk for about 15-20 minutes till the milk has reduced in volume to about half.
5. Add sugar and mix well till the payasam thickens.
6. Add the cardamom powder and saffron milk and milk well.
7. Optional - Fry cashews & raisins in ghee and add to payasam
8. Wait for 10-20 minutes for the payasam to get homogenized and attain room temperature.

Awaiting your comments

Nitha

Pound cake - Using condensed milk

Ever tried condensed milk?????? Almost all will have an answer "Yes" :)
Its simply great with everything..Condensed milk is basically just regular cow milk, with water taken out and lots of sugar added to it...Its smell is sooo tempting that I cant resist myself.. I always take a spoonful to eat it just like that..Its sooo yummmy..

Ingredients:
All Purpose flour/Maida: 1 1/3 cup
Condensed milk: 1 cup
Powdered sugar: 1 cup
Unsalted butter: 1 cup
(at room temperature)
Eggs: 2
Baking powder: 3/4 tsp
Vanilla essence: 1tsp
Salt: one pinch

Preparation:
Sieve flour and baking powder until well combined. I did so for 4 times
Beat butter and sugar until soft and fluffy (5-7 mins)
Add the condensed milk and whisk again for the same time until they are well combined
Whisk eggs using a spoon for about 2-3 mins and keep it aside
Add the flour(+baking powder) to the condensed milk mixture until they are just blend together
(Don't beat too hard)
Add whisked egg, salt and vanilla essence and mix them well
Transfer the batter to a greased cake pan.

Preheat the oven to 180C/325F for 35-40 mins. I baked for 45 mins. Time depends on how powerful your oven is.Bake until the top is dark brown and when a tooth pick when inserted should comes out clean

Cool the cake, cut in to desired shapes..

So..its your turn..try out..

Awaiting your comments..
Nitha

Kadala Curry (Easy Version)

Ingredients:


To pressure cook
Kadala/Black chick peas: 1.5 cups
Onion (Chopped): 1/2 large
Green chillies slit: 2
Curry leaves: 2 sprig
Turmeric powder: 1/4 tsp
Pepper powder : 1/2 tsp
Fennel Powder: 1/2 tsp
Salt to taste
Water: as required

To saute
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Dry red chillies: 2
Curry leaves: 1 sprig
Coconut flakes: 2 tbsp
Shallots: 3-4
Chilly powder: 1/2 tsp
Coriander powder: 1 1/2 tsp
Garam masala: 1/2 tsp

Preparation:
Soak the black chick peas in water overnight or 8-10 hours
Pressure cook the ingredients mention above under the section "To pressure cook"
Heat oil in a pan and splutter the mustard seeds and fry the red chillies.
Add curry leaves and coconut flakes and saute till they turn light brown in color
Add shallots and saute till they are light brown
Switch off the flame or bring down the heat and add coriander powder and chilly powder
Saute until the raw smell goes
Add the cooked black chickpeas
In between take 2-3 tbsp of cooked chick peas and give a quick pulse.
Add the ground paste to pan. (this step is to make the gravy thick)
Bring the curry to boil. Add the garam masal and mix well
Switch off the flame


Serve hot with Puttu, Idiyappam, Pathiri, Chappathi, Appam etc


Awaitng your comments...
Nitha

Puttu

Ingredients:
Rice flour: 1 1/2cup
Grated coconut: 1/4 cup
Salt to taste
Water -As required

Preparation:


Fill a pressure cooker or puttu kudam with one-half water. Close with its lid and bring to a boil.
Mix around 1 cup water with enough salt. Sprinkle the water on the puttu podi and mix well with your fingers without forming any lumps, until the puttu podi becomes moist.(Be careful while mixing, it should not turn into a dough) The final mixture should be in a powdered form, but wet enough for steaming.
To check the consistency, grab a handful of the wet rice flour and press it. If it holds shape, but crumbles when pressed again, then the consistency should be right. When the rice flour is dampened, set aside for 5 - 10 minutes.
Put the small steel plate with holes inside the puttu maker mould. Fill the puttu maker/mould with 1 - 2 tbsp grated coconut. Now add the puttu podi  ( just loosely fill it with rice flour, do not press).Cover with the lid. Place it on top of the pressure cooker / puttu kudam when steam starts coming out. Steam cook for about 7 – 9 minutes or until steam comes profusely through the small holes on top of the puttu maker lid. Take out the mould and invert it into a serving bowl / casserole.It tastes best with kadala curry, spicy egg curry, cherupayar/ muthira curry, cherupayar and pappadam, pazham, ghee and pappadam,Fish curry sugar etc.

 If you are making this in a chiratta puttu maker, you need to steam it only for about 4 – 5 minutes.

Uzhunnu vada

It has been a weekend eve and I was nostalgic for the good old tea times with my friends at Infosys..I had a sudden craving for Indian tea time delicacies.... uzhunnu vadas with hot tea/coffee.This is a common snack in trains. During our weekend journeys from Trivandrum, we used to take parcel of hot and crispy uzunnu vadas of "Arya Nivas" Ah! Life is too good.Its crispy on the outside and soft & fluffy inside...mmmm... I want you to experience the same enjoyment and therefore, wait no more. Go ahead and start this journey of crispy crunchiness!

Ingredients:

Uzunnu parippu/Urad dal:  2 cups
Rice flour: 2 tbsp)
(Makes vada Crispy)
Green Chillies(Chopped): 3-4
Curry leaves(Chopped): 1 sprig
Ginger(Chopped): 1 inch Piece
Onion (Chopped): 1/4 cup
Crushes black pepper corns: 1 tbsp
Salt to taste
Baking soda: 1 pinch (optional)
Oil to fry

Preparation:
Soak Urad dal in water for almost one hour.
Grind the dal in mixer grinder without adding water. If you cant resist adding water, just sprinkle some. I prefer very little water because, more amount of water the more vadas will absorb the oil.Grind till you get a fluffy , thick and smooth paste.
To this batter add chopped onions, ginger, green chillies, curry leaves, black pepper curry leaves and salt. You can add a pinch of baking soda. This makes vada soft.
Let the batter sit for 5-10 mins
Heat a frying pan and pour oil into it.
Make round shaped balls with your palms
Wet your hands lightly, take the balls press it slightly with your 4 fingers.
Make a hole in the middle of it . Drop it carefully to the hot oil
(Wet your palm ,each time you make vadas, this prevent batter sticking onto your hand)
Fry the vadas till golden brown.

Awaiting your comments...

Nitha

Pazham Pori

Pazham Pori is the favourite snack of keralites. It is ripe banana (nenthrapazham) dipped in Maida and then fried in Oil. Pazham pori is all time favourites of my hus :)..He just love this snack. It's also a very tasty, fast and easy to make.

Ingredients:
Ripe Banana: 1 large
Maida/All Purpose flour: 3/4 cup
Rice flour: 3 tbsp (Optional)
Milk:  2 tsp
Turmeric: One pinch
Sugar : 2 tsp
Salt: one pinch
Crushed cardamom: 2 pods
Baking powder: One pinch (Optional)
Oil for frying

Preparation:
Peel the banana and cut in to two. Take one portion and cut into thin pieces lengthwise
Mix all other ingredients with water(except oil) to make a smooth batter of medium consistency.(Take care not to bring any lumps)
Pour oil in to a pan and heat it
Dip the banana pieces in the batter and shallow fry it
Fry the banana till it turns crispy and golden brown

Enjoy with a cup of tea or coffee...

Awaiting your comments

Nitha

Spicy Prawn Roast

 
Yeaaaa...my first prawns recipe..the most awaiting one!!!Prawns or Shrimp roast is a very enjoyable and finger licking recipe. Spicy, simple and yummy recipe goes well with chapatis or rice..This is prepared in traditional way only but with a slight deviation...


Don't be panic by the long list of ingredients...Set your kitchen with all the spices..You are done..It takes less than 30 mins to prepare this dish..

Ingredients:

Prawns (cleaned and deveined)  : 3 cups
Coconut oil: 2 tbsp
Cinnamon: 1"piece

Cloves: 3

Cardamom pods (coarsely powdered): 2
Mustard seeds: 1 tsp
Fenugreek seeds: 1/2 tsp
Fennel seeds: 1 tsp
Dry red chillies (Halved) : 3-4
Curry leaves: a handful
Small coconut pieces (thenga kothu): 2 tbsp
Ginger: 1 tbsp (minced)

Garlic: 1 tbsp (minced)
Shallots :2 cups

(or use 2 onions)

Green chillies: 3-4
Tomato: 1(cut into small cubes)
Vinegar: 1-2 tsp
Red chilli powder (adjust to taste): 1 tsp
Coriander powder: 1 tsp
Turmeric powder: 1/4 tsp
Black pepper powder: 1/2 tsp
Garam masala (optional): 1 tsp
Fresh coriander leaves / cilantro to garnish
Salt to taste

Preparation: 

 Heat oil and add the ground cinnamon,cloves and cardamom. Fry for few seconds and add the mustard seeds, fennel, fenugreek seeds, and red chillies. Fry for another few seconds.
 Next, add the curry leaves, coconut slices, minced ginger and garlic. Saute for about 1 minute or until the raw smell disappears. Then add the shallots/onions and slit green chillies. Saute until the onions turn a light brown.
Add the cubed tomatoes and cook until the mixture turns mushy.
Meanwhile, mix the vinegar with some water and add the red chilli powder, coriander powder, pepper, and turmeric. Add this to the mixture on the stove. Mix well and cook for about 3-4 mins until the oil separates at the sides of the pan.
 Now add the cleaned prawns and mix well. Cook covered on low heat for 10-12 mins until the prawns are cooked just right. Overcooking will harden them. Don't add water at any stage, the prawns will release water.
Add salt, sprinkle garam masala on top if using, and garnish with chopped coriander leaves.

Awaiting your comments..

Nitha

Meen Vattichathu

Now, let me give you the recipe which is cherished by all the (non-vegetarian) coastal residents of Kerala..Its a spicy red gravy, which isn't too thick nor too thin in consistency.. It may look a little scary to the weak-hearted folks. You might think that it'll claim your tongue, but trust me its not so bad, you'll agree with me once u try it.

This goes well with kappa puzhakku. This curry is best prepared the day before, but the necessity is that the flavors have to meld. Curry leaves are a must have for this curry. It is mostly made in a mann chatti as it adds flavor to the curry.

Ingredients: 

Fish - 1/2 kg
Shallots/Small onion chopped - 1/4 cup
Garlic sliced - 6-7 cloves
Ginger sliced - 1 inch piece

(Instead of chopping Shallots, ginger and garlic, lightly crush it in a coffee grinder or mortar and pestle.)
Green chili slit lengthwise - 2
Kashmiri chili powder - 2 table spoon
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Kudampuli/Fish tamarind/Gambooge - 2
Curry leaves - a handful
Mustard seeds - 1 tspn
Fenugreek seeds - 1/2 tsp
Coconut Oil or any oil

(Using coconut oil adds up the flavor )

 Preparation:

Clean and cut the fish into medium pieces. I used Mackerel and i cut a single fillet into 2-3 pieces.

Wash and clean the kudampuli. Soak Kudampuli in a cup of water and set aside. 

Lightly crush the chopped small onions in a mortar and pestle.

(this is optional, you can use as chopped too).

Heat oil in a pan and add mustard seeds. When they splutter add fenugreek seeds, curry leaves and fry it for 30 seconds.

Add small onions,sliced ginger and garlic and saute for 3-4 minutes.

Add Kashmiri chili powder, Coriander powder and turmeric powder and fry it for 2 minutes.

Add the soaked kudampuli along with water, and 1/2 to 1 more cup of water( only if you want more gravy) to the pan and combine well. 

Add salt to taste. Stir in the fish pieces, combine well and cook it covered for 10-15 minutes.

Uncover it,add a few more curry leaves,sprinkle a tspn of oil and simmer uncovered for another 3-4 minutes.

Keep this dish aside for a while before using it. Ideally this dish is best eaten the next day as the flavors will all meld together. However I make this in the morning when I plan to use it for dinner the same day. So plan ahead and make it.


Awaiting your comments..

Nitha

Fried Chicken Sausage

How about some sausage for Dinner?? Yes we are gradually putting sausage- predominantly chicken- to our diet with an Indian style. Here I introduce Chicken sausage with an Indian touch. I used the one with garlic flavor. This recipe goes well with rice or any Indian breads.

To Marinate:
Chicken sausage: 5 links
Turmeric
Chilly powder(preferably kashmiri chilly powder)
Salt

To Saute:
Garlic: 2 pods (finely chopped)
Ginger: small piece (finely chopped)
Onion (Medium): 2 (finely chopped)
Chicken Masala: 1.5 tsp

Preparation:
 Defrost the Chicken sausage. Split the sausage lengthwise in to four portion and then slice it. Marinate with turmeric, chilly powder and salt for half an hour

Take a sauce pan and add the marinated sausage. Add little water and close it with a lid for about 3 mins. Open the lid and let the water evaporates. After the water is evaporated, sprinkle 1tsp of cooking oil. Shallow fry the sausage. Remove the fried sausage and keep aside

In the same pan add 1 tsp of cooking oil and fry the finely chopped garlic, ginger and some curry leaves. Then add onion and fry till golden brown. You can add some salt to caramelize the onion. Now u can add chicken masala and saute for some more time. Add the fried sausage, mix well and close the pan with a lid. After 3-4 mins open the lid. Once the sausage and onions are dark brown remove from fire.

Awaiting your comments..

Nitha

Paal Payasam/Milk Pudding

My first Post :

Paal Payasam is my husband's favorite and of course mine too. We both are die hard fans of payasam. I promise you all, taste this once, and it will be on the top of all sweets.

This is so easy to prepare and requires no standings over the kitchen stove and sweating over....

Ingredients :

Broken raw rice (Podi ari): One hand full
Milk: 500 ml
(Better to use full fat)
Sugar: Two hand full

How to prepare :

1. Wash the broken raw rice with water.
2. Drain out excess water.
3. Take a pressure cooker preferably a 5L one.
4. Add the drained broken rice, milk and sugar. Place the cooker on the stove without the whistle.
5. Heat the pressure cooker till steam comes out of the vent.
6. Put the the whistle, make the flame as low as possible and keep a watch on the time.
7.  Exactly after half an hour, remove the pressure cooker from stove. Let it cool.

When your pressure cooker reach room temperature, open the lid, your yummy paal payasam is ready.

This taste more when you cool it.

Awaiting your comments..

Nitha