Peanut candy/toffee...Kappalandi mittai....Homemade!!!

I love peanut candy....and I know you also love this....it is a comfort snack for me....love to munch it while relaxing in front of TV or reading a book....this is every malayali's favorite snack.....from time immemorial. Most of the shops be it a supermarket or the small petti kada aka local grocery shop has kappalandi mittai aka peanut candy......during one of the winter spells in Mercara, Coorg a casual chat with my friend Sheena resulted in her mentioning that she makes them at home.....Wow!!! being a novice at cooking at that time....I was surprised at the ease with which she used to make this.....and when I also tried it came out so crispy and crunchy that it was better than the store brought ones....soon it became the most wanted snack at my house.....if there is roasted and skinless peanuts ready....peanut candy can be ready in about 10 min...and that is superfast right???. After coming to Calicut, I had difficulty in getting roasted and skinless ones....so I buy 1/2 kg peanuts....toast them in oven....and deskin them.

How I made them:

Ingredients:

Roasted and skinned peanuts: 1 1/2 cups.

Sugar: 1 cup.

Ghee (clarified butter): 2 tsp.

Soda powder: 1 fat pinch.

Method:

1. Heat oven to its maximum. Spread the raw peanuts in a tray and put it in the oven for about 10 min....rattling them around a bit halfway through so they toast evenly.

2. The peanuts are nicely roasted in about 10 min and let it cool....sorry about the blurred pic....I tried to balance the cam and the tray without the mitten...just with kitchen towel...lol.

3. When the peanuts are completely cooled.....remove their skin. Measure 1 1/2 cups and put them on a paper and run rolling pin over the them....it should be coarsely grounded. (If you have skinless and roasted peanuts available you just have to crumble it coarsely and start from here.)

4. Peanuts are ready!!! 

5. Heat a deep bottomed pan put in ghee and sugar together.

6. Stir continuously till you get a golden brown syrup.....on low flame pls. Put in a fat pinch of soda powder and when it starts to bubble put in the peanuts.

7. Switch off the fire after putting in the peanuts.

 8. Mix them well fast and quick.

9. Spread evenly on a greased tray as thinly as possible.

10. Cut into desired shapes before it cools down.

11. Peanut candy/kappalandi mittai is ready to munch...

Store in airtight containers

Enjoy!!!

linking this to Its a blog party Fat camp Friday, Lisa's Sweets for a Saturday.

Methi/fenugreek leaves pakoda/fritters.

Yesterday, I had to go to my kids school because Nidhi had fever and she had maths test (FA-4; as per new CBSC syllabus), she did not want to miss the test, since she was adamant to go, I told her that I will come and pick her up before lunch break...So I went before lunch break and there is a receptionist in the school....I was waiting for my chance to speak to her about Nidhi...a boy must be 14 or 15 yrs old was asking the lady whether he could use the school phone to ring up his mother very politely....now what caught my attention was the rude way the lady questioned the boy.....I felt she was questioning him rather harshly....there were other parents around....and the boy lost his cool and started stammering.....finally the receptionist allowed him to call his mom......the boy must have felt very bad in front of all the adults.....this made me observe the receptionist more closely....I found she was behaving like that to each and every child who come up to her....if it is a small child she would be real harsh.....I could see the child stammering and shivering.....then my turn came and I told her that I wanted to take my daughter home as she was not well.....the way she looks, her mannerisms etc will make u think that the receptionist owns the school......receptionist should be cordial, friendly, and above all smiling while addressing someone....especially children......I don't know why....but the lady occupied my mind all evening....so it just tumbled out here.....I mean one does not lose anything by showing kindness or being polite at least to children.........

Now lets get cooking.....I got some methi leaves yesterday....I could not keep away from those fresh methi leaves....so I bought a bunch and make methi pakoda for evening snack and methi paratha for dinner. Its an easy snack just chop some methi leaves into besen flour with some chilly powder, salt, and asafoitida mix it into a smooth dough....pour teaspoons of it into hot oil......and pakoda is ready.

How I made them:

Methi leaves: 1 handful; cleaned washed and chopped.

Red chilly powder: 1 tsp.

Besan flour: 1 cup.

White rice flour: 1/4 cup.

Asafoitida: A fat pinch.

Salt: 1/2 tsp.

Water as needed.

Oil for frying.

Method:

1. Chop a handful of methi leaves.

2. In a bowl combine besan, rice flour, salt, chilly powder, and asafoitida with water and add the chopped methi leaves and mix it well into a thick batter.

3. Pour teaspoons of it into hot oil and deep fry it till done. Serve hot as a snack.

Linking this to Dishfolio and Tastespotting.
Torview food palette series, full plate Thursday.

Idiyappam....Homemade rice noodles.

Idiyappams with its snow white color garnished with grated coconut is one of the traditional healthy breakfast of Kerala.....it is healthy because it is steamed to cook....The main ingredient is rice flour....traditionally rice is washed cleaned and dried and powdered in the local mill and roasted....this can be kept for months and kozhukkatai, ada, pidi, idiyappam, pottu etc can be made with rice flour....now-a-days ready made rice flour is available at supermarkets...Asian stores.....

It is one of the easiest and healthiest breakfast and best served with any spicy curry....veg or non veg.....some like it with sweetened coconut milk poured over it...my kids love it with just plain sugar.
Boiling water is poured into the rice flour, salt and mixed with a spoon to make it into a dough...it is allow to cool and then it is put into the idiyappam press and pressed into greased idli mould with a tsp of grated coconut and steamed till cooked.

Its a vegan breakfast.

Ingredients:
Rice flour: 2 cups.(easily available in Indian stores.)
Water: 1 1/2 to 2 cups.
Salt: 1/2 tsp.
1 or 2 drops of coconut oil.
Grated coconut: 1/2 cup or as needed.

You will also need:
Idiyappam press  and the idiyappam achu.

How I made them:
1. Boil water with salt in a pan...add 1 or 2 drops of oil...when it is boiled and pour it little by little over the rice flour mixing with a spoon and make it into a soft dough...the water is just enough to make it into a dough.

2. Allow it to cool and while still warm knead it with your hand into a soft dough.Soft rice dough is ready to use.

3. Spoon some dough into the idiyappam press...close the lid...and press the dough into greased idili plate/moulds which are garnished with grated coconut.

4. Ready to be steamed!!!

5. Place it into steamer and let it cook for 10-15 min.

6. Let the idiyappams cool for a while and transfer it into a plate....serve with any veg or non veg curry.

Healthy Vegan Breakfast.

To all my fellow Indians

Happy Republic day.

Pineapple biscuit pudding....no bake/cook version...Steb-by-Step method.

This is one of my favorite pudding because it is easy to make and no baking or cooking is needed...I first tasted this at my brother's place...his wife ie my sis-in-law Vava (yes!!! thats her pet name...she is the smallest in her family and the name suits her too because of her petite frame) made this for an occasion some 10 years back.... ever since..it topped my pudding list. Actually the recipe was handed down from Vava's mom Leelamma. This pudding is always a huge success....and disappears...within minutes.....the best thing is no sort of cooking is required if you have pineapple preserve or tinned pineapple at hand. I always preserve pineapple so that makes it easier for me.....if fresh pineapple is available.....just take half of the fruit and chop it and throw in some sugar and put it on fire till it is nicely cooked.....that is pineapple stewed.

Another thing is there is raw egg in it....I have not tried substituting the raw eggs.....because I don't want to change it.....it is simply superb as it is.....maybe some of my friends can try substituting the egg...do let me know if you have.

Marie biscuit.....oh!! I just love to make puddings with them mostly because of their subtle flavour and crunchiness.....the other days Homey's sister, Dainey and family gave a surprise visit from Vizag and I made this pudding....remember I mentioned this pudding can be made fast!!!....since her kids love this.....I just piped some cream on top and sprinkled grated chocolate....

Check out the eggless version of this pudding.

Ingredients:
Marie biscuit: 1 packet.
Butter: 1 packet (100 gm).
Powdered sugar: 1 cup.
Pineapple stewed/preserve/tinned: 1 cup.
Vanilla essence: 1 tsp.
Egg: 1.
Milk: 1/2 to 1 cup.

Method:

1. Beat egg white stiff and keep aside. Beat butter and sugar till nice and fluffy. Add the egg yolk and vanilla and beat till creamy...then fold in the stewed pineapple(along with the juice) and the egg white and mix well....this is the cream mix for the pudding....Remember I mentioned no cooking!!!

2. In a pudding dish (I used 8" x 8" squared dish) dip biscuits in milk and line the dish.

3. Spread the pineapple cream on top of this.

4. Again dip biscuits in milk and line on top of the cream till the cream layer comes on top and keep in fridge for at least an hour.

5.  Garnish with caramalised nuts or grated chocolate or sprinkle chocolate chips......I piped some cream and sprinkled chocolate gratings...Chill the pudding throughly.

The moment the pudding was served.....it started to disappear fast and by the time I could get my cam....there was only a small piece left!!!.

It is a never-fail pudding and can be tried by beginners.....can also be made 1 day earlier....the more it is chilled the better....Enjoy!!

For eggless version of this recipe, click here.

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Linking this to At home with haley.

Taste spotting.

 Britanny's Seasonal Sundays.

Methi pulao/Rice.

Yay!!! Congrats to me on my 100th post!!Wow I am proud of myself.....that is a bit of self-glorification right???Girls congratulate me.............:).

My Coorgi friend Simi Mutthappa is a wonderful cook and she makes excellent methi pulao....the first time I had this pulao at her place....it was like I thought what did she add extra to make this pulav soooo flavourful other than the methi leaves.....and as we became great friends she shared this recipe.....and whenever I make this for my family and friends.....the same question is always asked "what did u add to get this flavor??". Simi and her husband Mutthappa has a home-stay in Mercara near the Old Race Course Road.....the up-stair part they have converted beautifully into a home-stay....and has excellent views of Mercara...did I mention that Simi is a wonderful cook.....she makes the most fluffiest akki rotis....her chilly pork is a must have with kadumputtu....and she makes sundried pork fry.....not to mention her homemade coffee liqueur...... if any of my blogger friends visit Coorg....I recommend their home-stay as the perfect retreat in Coorg.

Now coming back to this pulao.....it requires less oil and is cooked in coconut milk....yes that is the secret to this wonderful rice....and can be prepared in 30 to 40 min....for 2 cups of rice a  big handful of cleaned fresh methi leaves......and 1 cup of thick coconut milk.

Lets get cooking!!!

Ingredients:
Methi leaves: A handful of leaves; chop them and keep aside.
Onion: 1 medium, sliced.
Jeera: 1/2 tsp.
Ginger garlic paste: 1/2 tsp.
Cloves, whole pepper, cinnamon, and cardamoms: 2 or 3 each (or as desired I love cardamons).
Coconut scrapings: 1 cup.
Green chilies: 2.
Basmati rice/BT rice: 2 cups.
Oil/ghee.

Method:
1. Grind coconut scrapings with green chilies and take 4 cups of  milk and keep aside or you can take 1 cup coconut milk and 3 cups of water....whichever is easier. Clean and wash the rice and keep it on a strainer.

2. Heat about 2 tbsp of oil in a cooker and when it is hot, add the jeera and let it splutter, then add the spices.

3. Then add the sliced onion and fry for a min or two, add salt,  ginger garlic paste and when the raw smell goes and the chopped methi leaves and fry till the water evaporates.

4. Pour 4 cups of coconut milk (1 cup milk and 3 cups water) into it and let it boil......check salt again and put in the strained rice and close cooker when steam comes simmer the fire (do not put the weight) and after 7 min switch off fire and open cooker after 20 min....check my biriyani for easy pressure cooker one pot biriyani.

5. Serve hot !!....I like it with chicken curry....but then it goes with anything veg or non veg or even plain raita and pickle......Ok I am leaving it to u gals to decide that.

Some tips:
Can add a pinch of turmeric.....I like mine to be white so I did not add.
Can drizzle a generous tbsp of ghee on top.....I am on diet so I did not.
Can sprinkle fried onions, raisins, nuts on top............I like this plain.

When you visit Coorg do not forget buy BT rice....they have an excellent flavor.....you will get this in almost all the stores in Mercara.

Linking this to Aipi's and Priya's book marked event, Torview Food Palette.

Methi paratha/roti...Fenugreek leaves paratha.

Methi leaves brings nostalgic memories of Coorg (Kodagu) otherwise known as the Scotland of India. Having lived in Mercara (Madikeri) for 7 years gave me Coorgi friends and an opportunity to explore their cuisine….which is very versatile. I have been thinking for a while to share some Coorgi dishes, so I thought why not post it under a new label “Coorg”, so that my blogger friends can also get the taste of Coorg. Coorgs has a different and unique style of preparing food be it pork fry (pandi fry), akki roti (rice roti), Kadumpottu, noolputtu, papputtu….and so on. Rice is the staple food. So mornings are always started with Akki roti, which is made of cooked rice and rice powder….Coorgs love pork and their pork curry or fry is very different…the masala for the pork is the main tastemaker followed by the kacham puli (which is the puli they use for their curries)…So I hope to take u all on a tour to Coorg and give you a taste of that beautiful hill station.…..so watch out for my future posts on Coorg.

Raja seat, Madikeri.

A coffee estate, Coorg.

Coorg with its beautiful coffee plantations.... fragrance of coffee blossoms, the beautiful climate, the scenic beauty, and above all Coorgs are wonderful and loving people…..living in Coorg was heaven…compared to the hustle and bustle of city life. Mercara is a small town; headquaters of Coorg disctrict….It is a very small place…..its a place where everybody knows everybody….and I loved to walk around rather than using a vehicle….you get everything in and around Madkeri…there is one Aruna stores where you get almost anything and if you cant get it the owner will make sure that he is able to get it within a day or to….and Coorg Shoe Park was my favorite shop where u get all kinds of shoes, sandals, bags…and that too at a low price compared to Kerala….even the shop owners, small roadside vendors….I mean just about everybody knows everybody in this small place. Fridays are market days when a big market is opened the whole day and planters from in and around will come to Madikeri to stock up their supplies for a week (most of the planters live outside the town limits at their estates).

Now coming to Methi leaves…..a typical Coorg morning was started by the suppu (greens) lady...with a large basket of “suppu” or greens usually grown by her…so fresh…..fresh coriander, mint leaves, methi leaves, keerai, palak leaves, basala suppu (a variety of palak and Coorgs states this is the real spinach that Popye the Sailor has )….After coming to Calicut I missed the greens …missed the walks….missed everything that I used to take it as granted there in Coorg…all the greens which were so abundant there….even some fruits and vegetable are very hard to get here…so when I got some methi leaves after a very looooooong time, I was really happy….methi paratha is not a coorgi cusine….it is a pure North Indian one…but because I learned it in Coorg…I will label it as a Coorgi dish….

Ingredients:

Fresh methi/fenugreek leaves: A small bunch.

Jeera: ½ tsp.

Red chilly powder: ½ tsp.

Salt.

Ghee/vanaspati/oil.

Whole wheat flour: 1 ½ cup.

Method:

1.Wash thoroughly the leaves and let it dry on a strainer, remove the leaves from the stem and chop very finely.

2.Heat 1 tsp oil in a pan and put in 1/2 tsp jeera and allow it to splutter. Turn off heat add 1/2 tsp chilly powder (otherwise it will get burnt).

3. Switch on the fire and add the leaves, salt, and fry till all the water is incorporated and let it cool.

4. Put this into the flour and knead with water into a firm but soft dough.

5. Make equal sized balls and roll out each.

6. Fry on tawa and drizzle ghee/vanaspati/oil on them.

7. Serve hot with Raita, or any curry.

An excellent way to give greens to kids!!!!

Sharing this to Girlichef, Torview: Food Palette.