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Tuesday, November 30, 2010
Monday, November 29, 2010
Ethakka appam or pazham pori as it is known towards North Kerala is an all time malayali favorite. It is an easy to prepare filling snack. Banana is dipped in maida and sugar batter and deep fried .....yum!
For the batter:
Maida: 1/2 cup.
Raw rice podi: 2 or 3 tbs.
Sugar: 2 tbsp.
Take 2 ripe bananas.
Deskin and slice ripe banana into half; again slice each half into thin slices and keep aside.
Mix all the batter ingredients to a smooth and fine paste.
Dip each banana slice into the batter. (see that the banana is fully coated with the batter).
Put it into hot coconut oil and deep fry.
Strain into paper towels and serve hot with chai.
Friday, November 26, 2010
Aval nanachathu is an all time favorite of malayalees. It is a traditional snack which is healthy and filling. Jaggery and freshly grated coconut is mixed into the aval with 2 or 3 cardamons. You can have this either mixed with ripe plantain or on its own. There is no need for salt as there is slight salt in the jaggery. This is an excellent snack for kids as well as adults which can be prepared in 5 min. I am sending this to Eat well Live Well event going on in Taste of Pearl City.
Matta(brown) rice flakes: 250 gms.
Freshly grated coconut: 1/2 cup or as needed.
Jaggery grated: 1/2 cup or as needed.
Cardamons: 2 or 3.
In a wide vessel put in the riceflakes, coconut scraping, jaggery, and cardamons. Mix well with hand as it will release the moisture from the jaggery and coconut. Serve by mixing ripe plaintain into the aval or by itself.
Thursday, November 25, 2010
What's for dinner?, what's for lunch?, what's for breakfast? these questions are something which never cease form my mind. Homey and myself loves traditional kerala dishes, but with kids it is different. My 9-year-old son says it is not fashionable to have traditional food, he says "amma why can't you make chicken stripes,
Tuesday, November 23, 2010
I got this idea after seeing cake pops at Bakerella and moreover Cheriyan's birthday is coming up and I wanted to make something creative and kid friendly for his birthday party. So I wondered why can't I make choc pops with my very own homemade chocolates....and it is easy too I mean no baking and chocolates can be made in 15 min and so the problem was the lollipop sticks.....and then I saw Swapna's cake pops .....the lollipop sticks problem was solved by bamboo skewers. I made the chocolate and spread a little on a greased plate to cut out and wrap in colorful foils.
And brushed them with butter and rolled them in sprinkles.
No baking.....just make chocolates and roll them up
One measure of homemade chocolates.
Little butter to grease hands and brush the choc pops.
Lots of sprinkles.
Colorful aluminum foils.
Make homemade chocolates and roll them and stick them with skewers.
Sending this to bookmarked recipes on US Masala.
Sunday, November 21, 2010
Saturday, November 20, 2010
Friday, November 19, 2010
How to make oats porridge:
Oats (any brand): 3 heaped tbsp.
Scarped coconut: 3 heaped tbsp.
A fat pinch: Jeera.
A fat pinch: Salt.
Water: 200 ml (1 cup)
Put all this together in a saucepan and bring it to boil. Simmer for about 3 to 4 min and switch off fire and cover with a lid for a min. Serve hot with pickle or by itself.
Thursday, November 18, 2010
Wednesday, November 17, 2010
The moment I saw pineapple jam squares recipe on Vanitha I had that urge to make it as soon as possible. I made a slight variation to the recipe because I personally do not favor coconut on a sweet dish. So instead of that I topped it with preserved pineapple (you can also put stewed pineapple).
Dalda or vegetable fat: 1/2 cup.
Powdered sugar: 1/2 cup.
All purpose flour: 1 1/2 cup
Baking powder: 3/4 tsp.
Pineapple jam: 5 to 6 tbsp.
Pineapple preserve or stewed pineapple: 5 to 6 tbsp.
Mix dalda and sugar nicely.
Add beaten egg to this and mix well.
Sieve flour and baking powder and mix well and make it into a soft dough.
Spread it into a greased tray.
Spread pineapple jam on top of it.
Bake for 20-30 min or till done. While still hot spread pineapple preserve on top and cut into squares while still warm.
Note: The original recipe calls for 1 cup grated coconut, 1/2 cup powdered sugar, milk 2 to 3 tbsp, and a 3/4 of vanilla essence; mix all this together and put it on top after the jam is spread and bake in oven. But I put the preserved pineapple instead of the coconut scrapings and believe me it turned out to be great.
Monday, November 15, 2010
Last weekend was rather hectic for me as I went to Kottayam to attend a betrothal and I met one of my amma's aunt (whom I am seeing after a decade as she is in US) and she told me that she follows my blog and that she even prints out my recipes ...wow that was some encouragement and I was in high spirits the whole day. Later that day I happened to visit my cousin Ponnu who married recently and was excited to treat me with her new cooking skills. So I surrendered to her skills and she lavished me with this crumb fried fish...so soft and juicy. Anything crumb fried needs bread crumbs; which won't be available in my kitchen and I am lazy to powder the rusk or toast the bread and powder them etc etc etc. So Ponnu traded a little secret with me that evening...when you are out of bread crumbs stock...just shred some plain bread pieces with yours hands into the small mixer grinder and (chutney bowel) and give it a grind ......Voila!!! bread crumbs are ready.
Thursday, November 11, 2010
Monday, November 08, 2010
Sunday, November 07, 2010
Nadan peas curry is one of the easy-to-make-curries. It is ideal to have with pottu, appam, roti etc. I usually make with dried peas (which has to be soaked overnight) than frozen peas which are available in the supermarkets; the reason is that I always have dried peas in my kitchen.
Wednesday, November 03, 2010
This is an all time favorite tea time snack. Amma used to make this as an after school snack when I was a kid. If you have boiled potatoes in the fridge bonda can be prepared quickly…..when unexpected guests arrive or as an after school surprise for kids. Amma used to make this with potatoes but you can also add boiled carrots......spice up your imagination here.
How to make bonda:
2 boiled and smashed potatoes.
1 green chilly chopped.
A little bit of grated ginger.
½ onion chopped.
A pinch of turmeric powder.
Salt to taste.
For the batter:
Red chilly: ½ tsp.
Asafoetida: 1 fat pinch.
Soda powder: 1 fat pinch.
Water to mix.
Make a thick but loose batter enough to coat the lemon sized potatoes and keep aside.
Mix all the ingredients with the smashed potatoes and roll into lemon sized balls and keep aside.
Take each potato balls and dip into the batter and see that it is coated well and put it into boiling oil. Fry till it is golden in colour. Strain on a paper towel and serve hot with chai.
Tip: The soda powder gives the crispness, but if you don’t like it can omit it and instead add 2 table spoons of rice powder.
Tuesday, November 02, 2010
I love just about anything that is homemade and I don’t like to spend money on tinned preserves. I mean when you can make preserves at home why make a hole in your pocket. Most fruits can be preserved at home and pineapple is the one I preserve most because I need them for puddings, cakes, and top it on tarts etc etc. I have not added any artificial colour, preservative etc when I made this. The best part is it stays upto a year if kept in a fridge (my fridge is actually a storehouse for all those jams and preserves I make). I had preserved pears and figs in the same way as I preserved this pineapple.
How to preserve pineapple:
Pineapple: 2 medium sized pineapple, chopped.
Sugar: 2 to 2 1/2 cups. (it varies depending on the sweetness of the fruit.)
Chop the pineapple into cubes. Put in the sugar and keep aside for about an hour. Put it into a steel pan and bring it to boil. Simmer it till it becomes little thick or 1 string consistency. Store in bottles and keep in fridge.
Pls leave a comment if anyone has preserved this in the same way or has used this to make an upside down cake….thanks!