Dosa Podi

 Ingredients:

Channa Dal - 1/4 cup

Urad dal - 1/4 cup

Peanuts - 1/4 cup

Flax seed - 1/4 cup

Kashimri red chilly - 4

Red chilly - 4

Curry leaves - 5-6

Hing - 2 tsp

Salt - 1 tsp

Method:

1. Dry roast the red chilles and curry leaves and keep aside. Then dry roast channa dal, urad dal, peanuts and flax seeds separately till its color changes slightly. 

2. Then grind all the ingredients to a fine powder. First grind the red chilies and curry leaves, followed by channa dal, urad dal  and flax seeds. Grind the peanuts separately making sure not to grind too much and make the oil from peanuts ooze out. 

3. Add hind and salt to the fine powder.

Parippu Pradhaman Payasam

Ingredients:

Cherupayar parippu/Moong Dal - 1 cup

Water - 1.5 cups + 3/4 cup

Jaggery - 1and half cups

Cardamom powder - 1 tsp

Ghee - 2 tbsp

Cashew - 10 no

Small Coconut slices - 2tbsp

Thin Coconut milk - 1.5 cups

Thick Coconut milk - 1 cup

Method:

1. Dry roast moong dal in medium flame for 4-5 minutes or till the color turns golden .

2.  Allow it to cool down. Then wash it and add it to pressure cooker along with 1.5 cups of water and 1.5 think coconut milk. Pressure cook for 1 whistle on high flame and then 2 whistles on medium -low flame.

3.  Meanwhile make jaggery syrup. Add the jaggery and 3/4 cup water to a pan. Bring it to boil till all the jaggery pieces are dissolves. Strain it and keep it aside.

4. Once the moong dal is fully cooked, add the jaggery syrup to the it and mix well and bring to boil.

5. Boil it for 2 minutes. Then, turn off the stove and add thick coconut milk and cardamom powder and mix well. 

6. Take a small kadai and heat 2 tbsp of ghee. Fry the coconut slices till golden brown and keep it aside. Then fry cashews in the same ghee till golden brown.

7. Add the coconut slices, cashews and the remaining ghee to the payasam and mix well.

Serve hot.

Vegetable masala curry

 Ingredients:

Onion -1
Tomato - 1
Carrot - 2
Potato - 2
Capsicum - 1
Beans - 6-7
Ginger-garlic paste - 1.5tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1tsp
Garam masala - 1tsp
Milk - 1 cup(optional)
Coconut oil - 2 tbsp
Ghee - 1tsp
Cloves - 3-4
Cinnamon - 1/2 inch
Cardamom- 2
Coriander leaves - to garnish
Salt to taste

Sugar - 1 tsp

To grind
Coconut - 1/2 cup
Fennel seeds - 1 tsp
Green chilly - 1
Cashew - 7
White sesame seeds - 1tsp 

Method:

1. Soak white sesame seeds in 1/4 cup water for 20 minutes.

2. Heat oil and ghee in a pan . Add cloves, cinnamon and cardamom to it followed by thinly sliced onion and ginger garlic paste.

3. Saute for 2 min and add tomato.  Saute for another 5 minutes or till the tomatoes are mushy.

4. Now add turmeric powder, red chilly powder, coriander powder and garam masala. Cook till the raw smell of the masalas are gone.

5. Next add the cubed vegetable pieces, salt and 1 cup of water. Cook in medium-low flame for about 10 minutes.

6. Meanwhile grind together the soaked white sesame seeds, coconut, green chilly, cashew and fennel seeds to a smooth paste.

7. Once the vegetables are cooked, add the coconut paste, milk and sugar to it.

8. Garnish it with coriander leaves and cover and cook for another 10 minutes.

Cheema chakka/kadachakka/breadfruit thoran

Ingredients:

1. Cheema chakka/kadachakka/breadfruit - 1 

2. Turmeric powder - 1 tsp

3. Garam masala - 1 tsp

4. Salt to taste

5. water - 1.5 cups

To temper

1. Coconut oil  - 1 tbsp

2. Mustard seeds - 1 tsp

3. Dry red chilly - 1

4. Urad dal - 1 tsp

5. Curry leaves - 1 sprig

To grind

1. Grated coconut - 1/3 cup

2. Red chilly - 2

Method:

1.  Remove the green outer skin and the middle part of breadfruit. Then cut it to small pieces. 

2. Take a pan and add the small breadfruit pieces along with turmeric powder, salt and water. Don't add too much water as the breadfruit will become very mushy. Cover and cook till the breadfruit has become soft , for about 15 minutes, and all the water is fully absorbed.

3.  Meanwhile, coarse grind the coconut and red chilly in a mixie/blender without adding any water.

4. Then take another pan and add coconut oil to it. Once hot add the mustard seeds, urad dal and red chilly cut into pieces. When the mustard seeds splutter, add the curry leaves. Then add the ground coconut-chilly mixture to this and fry for 2 - 3 minutes.

4. Once the breadfruit pieces are cooked completely, add the tempered coconut and garam masala to it and mix well. Cook it for another one minute and switch of the flame.

Serve it as a side dish for rice!

Cheema chakka / Kadachakka / Breadfruit bhajji

 

Ingredients:

1. Cheema chakka/ Kadachakka / Breadfruit 

2. Kadalamavu / besan powder- 1/2 cup

3. Turmeric powder - 1/2 tsp

4. Red chilly powder - 1 tbsp

5. Asafoetida - 1 tsp 

6. Salt to taste

7. Water - 1/3 cup approx

8. Oil for deep frying

Method:

1.  Remove the outer green skin and the inner middle part of kadachakka. Then wash it and cut it into thin slices. I made small pieces as it will be easier for my kids to hold and eat.

2. Take a bowl and add kadalamavu, turmeric powder, red chilly powder, asafoetida and salt.  Mix it well.

3. Add water little by little to this mixture to make a semi-thick batter. 

4. Then add the kadachakka slices to this batter.

5. Meanwhile heat oil in a kadai . When the oil is hot , add the kadachakka slices dipped in besan batter one by one. Fry till both sides are golden brown.

Serve it along with sauce!!

Agra Petha

Ingredients:

Ash gourd/ Kumbalanga/ winter melon - 2 kgs

Sugar - 1kg or 4 cups

Chuna/Chunambu /Limestone - 2tsp

Method:

1. Clean the ash gourd by removing its thick green skin and the soft seed flesh. Then cut the ash gourd into small cubes.

2. Prick the cubes from all the sides with a fork.

3. Take enough water to cover the ash gourd and add chuna to it and mix well.

4. Add the ash gourd cubes to this water and keep it aside for about 12 hours.

5. After 12 hours, rinse and wash the ash gourd cubes 3 to 4 times in fresh water so that all the chuna is properly washed off.

6.  Then, boil enough water and add the washed and cleaned ash gourd cubes to it. Boil this for around 10 - 12 minutes.

7.  Drain it and keep aside.

8.  Now take a large vessel and add sugar and 1/2 cup water to it.

9. Heat it till the sugar dissolves. Then add the cooked ash gourd cubes to this and boil till the water is completed evaporated and sugar coats the ash gourd. 

10. Transfer the pieces to a plate or wire mesh and allow it to cool for 3-4 hours. The store it in an airtight container.

Enjoy!!

Pazhutha Manga Pachadi

 

Ingredients

Ripe Mangoes - 10-12 (small/ nattu manga) or 3-4 (big)
Jaggery - 1.5 cups
Water - 1 cup
Turmeric powder - 2 tsp
Salt


To grind

Mustard seeds- 2 tsp
Grated Coconut  - 1.5 cup
Red Chilly - 6 or 7
Cumin seeds - 1/2 tsp

To temper

Oil - 1.5 tbsp
Mustard seeds - 1 tsp
Red chilly - 2

Grated Coconut - 3-4 tbsp
Curry leaves - 1 sprig

Method:

1. Cut the ripe mangoes into small pieces. Put these mango pieces along with the seed into a big vessel. Add one cup of water, turmeric powder and salt to it . Boil this in medium to low flame till the mangoes are soft and cooked.

 

2. Now add the jaggery to it and cook till the jaggery is fully dissolved. Cook till the water is almost fully absorbed.

3. Meanwhile grind the coconut,red chilly and cumin seeds under 'To grind' to a paste without adding too much water. Finally add the mustard seeds to this and give 2-3 pulses.

4. Next add the ground mixture to the mango and mix well. Cook for 2-3 minutes. Turn off the stove.

6. Heat a small kadai and add coconut oil to it. Once hot add mustard seeds and red chilly. When the mustard seeds splutter, add the curry leaves and grated coconut. Fry this till the grated coconut turns slightly brown. Switch off the stove and add this to the pachadi and mix well.

Serve it along with rice!

Pesarattu/ Green gram dosa

Ingredients:

1. Green gram - 1 cup
2. Ginger - 1"
3. Green chilly - 1 or 2
4. Curry leaves - 1 sprig
5. Cumin - 1 tsp
6. Onion - 1/4 cup, chopped
7. Oil for drizzling
8. Salt to taste


Method:

1. Soak green gram overnight  or for over 8 hrs.
2. Grind the green gram along with ginger, green chilly, cumin and curry leaves. Just add enough water required for grinding.
3. Transfer the batter to a bowl . Add salt and required water to make the consistency of dosa batter.
4. Heat the dosa pan. Pour a ladle full of batter to the center of the pan and spread it in circle.
5. Drizzle some oil on the top of the dosa and a teaspoon of chopped onion.
6. Once the dosa starts to turn brown, flip it over and cook till the other side is also cooked.


Serve hot with chutney!.

Beetroot leaf thoran/poriyal

Ingredients

1. Onion - 1 small , chopped
2. Beetroot leaves -  l bunch ( It had leaves from 3 beetroots)
3. Grated Coconut - 1/3 cup
4. Dry red chilly - 1
5. Turmeric powder - 1/4 tsp
6. Salt to taste

To temper:

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dry red chilly - 1 or 2
Curry leaves - 1 sprig or 5-6 leaves


Methods:

1. Wash and cleans the leaves along with the stem.
2. Chop it into small pieces.
3. Heat oil in a pan.Add mustard seeds, urad dal and dry red chilly. When  the mustard seeds splutter add the curry leaves followed by the chopped onions.
4. Saute till the onions are slightly translucent.
5. Add the chopped beetroot leaves to it followed by turmeric powder, salt and little water. No need to add more water as water will ooze out from the leaves.
6.  Mix well and cook till the water is fully absorbed and the leaves are cooked.
7. Meanwhile crush the coconut and red chilly in the chopper or mixie.
8. Once the beetroot leaves are cooked completely, add these crushed coconut to it and mix well. Cook it for another minutes and switch of the flame.

Serve it as a side dish for rice!

Avocado milk shake/smoothie

Ingredients:

1. Avocado - 1
2. Milk - 1 cup
3 Sugar - 2 tbsp
4. Water - 1/4 cup
5. Ice cubes - 2 or 3

Method:

1. Cut avocado into half and scoop off the avocado flesh.
2. Put all the ingredients into a blender and blend till cream and smooth.

Serve cold!

Sweet diamond cuts

Ingredients :

1. All purpose flour - 2 cups
2. Butter - 1 tbsp, at room temperature
3. Egg - 1
4. Salt - 1/4 tsp
5. Sugar - 1 cup
6. Water as needed

Method:

1. Take all purpose flour, salt and butter in a mixing bowl. Gently mix it.
2. Beat the egg and add it to the above mixture and fold it.
3. Add water 1 tsp at a time to make a soft dough. Keep aside for 10-15 minutes.
4. Make small balls and roll them round like we make roti. Then with a pizza cutter cut the rounds diagonally first from left and then from right to make small diamonds.
5. Heat oil in a frying pan and deep fry these diamond cuts until golden brown and drain it in a paper towel.
6. Meanwhile, add sugar to a wide pan along with 1/4 cup water . Boil this to make a sugar syrup with one with one string consistency.
7. Once the sugar syrup is ready ,  switch off the stove and allow it to cool down a little. Then add the fried diamond cuts to the sugar syrup and mix well.
8. The sugar will crystallize and coat the diamond cuts. Store it in airtight containers.

Unniappam

Ingredients:

1. Rice flour - 2 cups
2. Grated jaggery - 1 cup
3. Banana - 2 small (Palayan kudan pazham preferred)
4. Coconut pieces - 1/4 cup
5. Water as required
6. Ghee - 1 tbsp
7. Black sesame - 1/2 tsp (optional)
8. Cardamom powder - 1/4 tsp (optional)
9. Baking soda - 1/4 tsp
10. Oil for deep frying

Method:

1. Melt grated jaggery in about 1 cup water. Allow it to cool completely. Strain for any impurities.
2. Grind the  banana and keep aside.
3. In a mixing bowl, take rice flour. Add the melted and cooled jaggery and the pureed banana to it. Mix it gently. Add water little by little if required to make an idli batter consistency.
4. Fry the coconut pieces in ghee till it is golden brown . Then add this to the above batter and mix well.
5. Finally add the baking soda, black sesame seeds and cardamom powder, if you are using, to the mixture and mix well.
6. Keep this aside in a warm place for around 5-6 hours.
7. After the batter is kept for 5-6 hours, check for the consistency.If it is too thick, add a little water.
8. Now heat oil to the unniappam chatti . When the oil is hot , reduce it to medium and add about a tbsp of batter to each of its hole. The batter should fill up only till 3/4th of each hole. Deep fry for about 2-3 minutes and flip it with a fork and fry till both sides are golden brown. Remove it into a paper towel.

Thiruvathira puzhukku

Ingredients:

1.  Suran/Chena - 1 cup
2. Ratalu/Kaachil - 1 cup / 1 medium sized
3. Taro root/ Chembu - 1 cup / 1 medium sized
4. Chinese potato/ Koorka - 1 cup
5. Raw Plantain/ Kaya - 1
6. Sweet potato - 1 small/ 1 cup
7. Van payar/ Red cow peas - 1/2 cup
8. Turmeric powder - 1 tsp
9. Red chilly powder - 1/2 tsp(optional)
10. Curry leaves - 1 or 2 sprigs
11. Coconut oil - 1 tbsp
12. Salt to taste

To grind

1. Grated Coconut - 1 cup
2. Jeera - 1 tsp
3. Dry red chilly - 5-6

Method:

1. Soak vanpayar overnight and pressure cook it with very little water (just enough to cover it) for 3-4 whistles.
2. Peel and cut chena, kaachil, chembu, koorka, sweet potato and kaya into cubes. Pressure cook all these with just enough water(about 2 cups), salt and turmeric powder for about 2-3 whistles.
3. Meanwhile grind the ingredients under 'To grind' to a coarse paste. Add very little or no water at all.
4. Once the vegetables are cooked, add the cooked vanpayar  and ground coconut to it.
5. Bring the pressure cooker back to medium heat and mix well. Add the coconut oil and curry leaves and give a quick stir. Switch off the stove.

Serve warm!!

Carrot-Beans stir fry

Ingredients

Carrot - 2 medium
Beans - 1/2 lbs
Green chilly - 2 -3, slit lengthwise
Turmeric powder - 1/2 tsp
Coconut oil - 1 tbsp
Salt to taste

Method:

1. Wash, peel and cut the carrots into small strips of about an inch. Similarly cut the beans also into small pieces of about an inch each.
2. Place the carrots and beans in a pan along with the green chillies.
3. Add half a cup of water, turmeric powder and salt to it and stir.
4. Let it cook for about 15 minutes in medium-low flames till all the water is absorbed and the veggies are fully cooked.
5. Now add coconut oil to it and stir well. Switch off the flame.

Serve with rice!

Green beans thoran/poriyal

Ingredients:

Green beans - 1 lb
Grated coconut - 1/4 cup
Dry Red chilly - 1
Turmeric powder - 1/4 tsp
Salt to taste

To temper

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 sprig or 5-6 leaves
Dry Red chilly - 1


Method:

1. Wash the beans and cut/chop the beans into small pieces . Make sure you remove the ends of the beans.
2. Heat oil in a pan.Add mustard seeds, urad dal and dry red chilly. When  the mustard seeds splutter add the curry leaves followed by the chopped beans.
3. Add turmeric powder, salt and around 1/2 cup water. Mix it well and close the pan. Cook it in medium-low flame for 10 -15 minutes on medium flame or till the water is fully absorbed and the beans are fully cooked.
4. Meanwhile coarse grind the coconut and red chilly in a mixie/blender without adding any water.
5. Once the beans are cooked completely, add these ground coconut to it and mix well. Cook it for another one minute and switch of the flame.

Serve it as a side dish for rice!

Beetroot pickle

Ingredients:

Beetroot - 2 medium
Green chilly -  12- 14
Turmeric powder - 1 tsp
White Vinegar - 1/4 cup
Oil - 2 tbsp
Curry leaves - 2 sprig
Salt to taste


Method:

1. Wash and peel the beetroots. Thinly slice the beetroot and cut the green chilly into 2-3 pieces.

2. Heat oil in a pan. Fry the green chilly for 3-4 minutes. Then add curry leaves and fry for a minute.
3. Add the sliced beetroot pieces and fry for 2 minutes. Then add turmeric powder and salt and saute for a minute.
4. Finally add vinegar and boil for a minute. Switch of the stove.
5. Keep aside for 5-10 minutes.

Serve with rice!!

Rice vermicelli upma

Ingredients:

1. Rice vermicelli - 200 gm
2. Onion - 1 medium
3. Tomato - 1
4. Carrot - 1
5. Cabbage - 1/4 cup, chopped
6. Green chilly - 1-2
7. Ginger garlic paste - 1.5 tsp
8. Turmeric powder - 1/2 tsp
9. Garam masala - 2 tsp + 1/2 tsp
10. Oil - 1tsp + 2 tbsp
11. Jeera - 1 tsp
12. Salt to taste
13. Coriander leaves - to garnish

Method:

1. Boil water . Add salt and a tsp of oil to it,
2. Then add the rice vermicelli to the boiling water and cook for 2-3 minutes. Turn of the heat and loosen the vermicelli with a fork.
3. Drain and rinse under cold water. Keep aside.
4. Meanwhile chop all the vegetables.
5. Heat 2 tbsp of oil in a pan. Add jeera followed by chopped onion and carrots. Saute till the onions are are translucent.
6. Add the ginger garlic paste and fry for another minute.
7. Now add the chopped tomatoes and cabbage and fry till the tomatoes are soft and mushy.
8. Add the turmeric powder , garam masala and salt and fry it for another 1-2 minutes.
9. Now add the cooked vermicelli to the above mixture and mix well.
10. Garnish it with coriander leaves.


Notes:

1. Add oil to the boiling water and rinsing under cold water helps to remove the stickyness of the vermicelli.
2. You can add any vegetable of your choice like beans or capsicum.

Chocolate butter cake with chocolate frosting

It was my daughter's 5th birthday on October 10. She wanted chocolate cake with chocolate frosting with flowers on it :)

Source : Joyofbaking

Ingredients:

For chocolate cake

1.  All purpose flour - 2 and 1/4 cups
2. Sugar - 2 cups
3. Eggs - 3, at room temperature
4. Unsweetened cocoa powder - 3 tbsp
5. Semi sweet chocolate pieces - 1 cup , chopped
6. Baking soda - 1 tsp
7. Baking powder - 2 tsp
8. Salt - 1/2 tsp
9. Hot coffee - 1 cup
10. Butter - 1 cup ,at room temperature
11. Milk - 1 cup, at room temperature
12. Pure Vanilla extract - 2 tsp

For Chocolate frosting

1. Butter - 1 cup, at room temperature
2. Powdered sugar - 2 cups
3. Semisweet chocolate chips - 1.5 cups
4. Pure vanilla extract - 1.5 tsp

Method:

1. Preheat oven to 350 degree F. Butter the bottom of a 9 x 13" cake pans (or you can use two 9" pans).Line the bottom of the pan with parchment paper and grease it with butter.
2. In a bowl, add the chopped chocolate pieces, chocolate powder and hot coffee and mix till the chocolate pieces are fully melted. Set aside to cool to room temperature.
3. In a large mixing bowl , combine the flour, baking powder, baking soda and salt.
4. In another bowl, beat the butter until soft . It will take around 1- 2 minutes.
4. Gradually add sugar and beat for another 5- 6 minutes till it is very light and fluffy.
5. Add eggs one at a time , beating after each addition. Scrape down the sides of the bowl and beat for another 1-2 minutes.
6. Add vanilla extract and melted chocolate and beat until combined for about 2-3 minutes.
7. Alternatively add the flour and milk and beat on low speed, like add 1/3rd flour, then half the milk, then 1/3rd flour, half the milk and the remaining 1/3rd flour. Beat till the mixture is well combined.
8. Pour the batter into the pan and bake for 30 - 35 minutes or until a tooth pick inserted comes out clean. Cool completely before frosting.

Chocolate frosting

1. Place the chocolate chips in a bowl on top of simmering water. Melt the chocolate chips and allow it to cool to room temperature.
2. In a large mixing bowl, place the butter and beat till the butter turns soft, about 2-3 minutes.
3. Add the powdered sugar and vanilla extract and beat on high till the mixture turns very soft, light and fluffy, for about 4-5 minutes.
4. Then add the melted chocolate to it and beat on low for about 1-2 minutes and then beat on high speed for another 2-3 minutes till the mixture is very smooth.

Decorate the cake with frosting and enjoy!!

Coconut Pudding

Ingredients

Milk - 1 cup
Condensed milk - 1/2 tin
Coconut milk - 1 cup
Agar agar/China grass - 5 gm
Water - 1 cup

Topping

1. Cashews - 2 tbsp
2. Sugar - 2 tsp


Method:

1. Boil milk and condensed milk. Allow it to cool down.
2. Once the milk and condensed milk has cooled down completely, add coconut milk to it and mix well.
3. Meanwhile break china grass into small pieces. Boil water and china grass till all the china grass has dissolved completely.
4. Add this china grass to the milk mixture immediately and mix well.
5. Now pour this mixture into a pudding tray and allow it to cool down.
6. Dry roast cashews. Crush it along with sugar in a mixie or mortar.
7. Now decorate the pudding with the cashews.
8. Cover the pudding with a plastic wrap.
9. Refrigerate for 4-5 hours .

Serve  chilled.

Notes:

1. Coconut milk should be added only after the milk has cooled completely , otherwise the milk curdles.
2. Pour water immediately into the china grass vessel, once it has been emptied.

Apple jam

Ingredients:

1. Apple - 4 chopped,peeled and chopped
2. Sugar - 2 cups
3. Fresh lemon juice - 1.5 tsp
4. Water - 1 cup

Method:

1.  Place the chopped apples along with water in a heavy bottom pan. Boil for 5 min.
2.  Now add the lemon juice and boil for another 10 minutes on medium flame till the apples are soft and mushy.
3. Switch off the stove and mash these apples well with a potato masher or a thick ladle.
4. Return the pan to heat and add sugar. Stir and bring it to boil on medium flame. Taste check for sugar and add more if required.
5. Cook on medium-low heat for about 25 - 30 minutes till the mixture turns thick.
6 Test for jelly -  Place the jam on a cold spoon or plate and check if it is holding shape. If the mixture is watery/thin cook for a few more minutes.
7. Allow it to cool for 5-10 minutes.
8 Transfer it to clean, dry bottles when it is still warm.
9. Store in refrigerator for more than a month.