Apple Tea Cake With Lemon Glaze

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The weather is getting warmer in Colorado, well, most of the days. As I type this, I see snow flakes falling on trees,like floating feathers. But still, it is unusually warm for a January in this ski country. As I have told you before, winter is my favorite excuse to bake something nice. This tea cake is no exception !

Tapioca Chips

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I wasn't quite sure about posting this while I was frying these chips. There is nothing much to be explained about this dish. Then I thought about the people who may not be familiar or comftorble with frying the chips and decided to post it here to teach all ! So the experts out there, please bear with me !

Beef Cutlets

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This is a recipe that Sunitha had mentioned in her chicken cutlet post about a month ago. Which means today’s recipe has been in the drafts for quite a long time. I haven’t been cooking anything time consuming of late mainly because of laziness. But I continue to blame the weather for my lethargy !

Meat cutlets are a hot selling snack in Kerala bakeries. We have a couple of bakeries, near my parents ‘ home, where they sell the most delicious cutlets. Some days, the demand was so high the bakeries would run out of cutlets way before tea time, which is when we would have stopped by to buy some. Oh! the disappointment!
Another place and time from when cutlets got registered in my mind as a fantastic food was the hostel. Especially the one I stayed in while doing my pre-degree course. This hostel is in fact one of the best hostels where I stayed which served good food. I can say this with certainty because I have stayed in quite a few hostels during my college days. And beef cutlets in this place served was tremendous. Hm… I can almost taste it, writing about it.

Thursday lunch is when they served cutlets and Thursdays were always when the hostelites felt the hunger pangs the most. Well, hunger and a dying desire to eat the marvelous cutlets, of course. The hostel is about 5 minutes from the college campus but on Thursdays we would reach it in a minute. One cutlet per person, a dry dish with moru kachiyathu was the menu. Now, you will agree one cutlet for a person is never enough. For the first year, most of us savored every bite of this one piece we were doled out and remained sated. But the second year, we were bolder and demanding. With more friends, gangs had been formed and the human pack behavior was at it’s best. Some of us meat eaters had vegetarian friends and we plotted a plan. On Thursdays, we managed to get these poor souls to lunch at our table. I remember one girl a vegetarian by choice who sometimes enjoyed chicken but otherwise remained a vegetarian. We connived and pleaded with her to lunch at our table. She was a sweet heart and foregoing her special vegetarian food agreed to lunch with us. The lady who serve us, unaware of our antics would serve everyone at our table a cutlet each and as (The vegetarians and non vegetarians are encouraged to sit at their preferred place so that food can be served accordingly on each table). The unsuspecting served would serve this vegetarian friend a cutlet and the rest of us would hide our smile and wait for her to move on. As soon as the server was out of sight we would grab the cutlet from our friend’s plate. The ensuing fight for this one lone beef cutlet is too gory to let you in on the details. We never persuaded this friend to taste the cutlets ever , fearing she might turn over and be a fan herself. We were wicked!

But I have to tell you, the time in college and the hostels were the best times. I am still in touch with friends from that time but have lost contact with the sweet friend who let us rob her of the beef cutlet. I wonder how she is fairing without cutlets but as for me and most of my other friends we all still love cutlets! Whenever I make beef cutlets memories pour in from those days. Oh jeez! I am all nostalgic now, and I want some beef cutlets !




Ingredients:


Onions finely chopped- 1/2 cup
Ginger grated- 3 Tbsp
Garlic grated- 1 Tbsp
Garam masala- 2 tsp
Green chilies finely chopped- 4-5
Black pepper powder- 1/4 tsp
Curry leaves, chopped- 5-6leaves
Ground Beef- 1 lb
Boiled potatoes- 2
Oil- 2 Tbsp + for deep frying
Bread crumbs from 2-3 slices
Slightly beaten egg- 1

Method:

1.Heat 2 tbsp oil in a wide frying pan. Saute the onions till translucent.
2.Add the chopped green chillies, ginger and garlic and saute for a few minutes.
3.Also add the garam masala and chopped curry leaves and saute.
4.Add the ground beef and mix everything well. Add a little bit (maybe 1/4 cup) water, cover and cook till the meat is done and all the water is absorbed.
5.Mash the boiled potatoes and mix with the beef mixture.
6.Heat the oil for frying the cutlets. When it is almost ready start shaping the cutlets.
7.Make small lemon size balls out of the mixture and press between the palms and make your preferred shapes, like oval, round,heart etc.
8.Dip them in the egg and roll in the bread crumbs and deep fry till both the sides are brown.
9.Serve warm with ketchup.

Notes:

1. You could use any meat of your choice.
2.If you don't have curry leaves, add some chopped coriander leaves instead.
3.Do not keep the shaped cutlets after dipping in egg for a long time. Fry them as soon as you can.
4.If you want to shape them and store for frying after a while, do not dip them in egg or roll in crumbs, do this step just before you fry them in oil.
5.The amount and flavor of ginger gives it the authentic taste. If you are using great quality ginger, use lesser than I mentioned in the recipe.(I never get ginger that has a flavor anywhere close to the ones we get in Kerala :(

I am sending these cutlets to this month's Kerala Kitchen hosted at Spoonful of Delight

Contributor: Namitha

Aval/Beaten Rice Savory Snack

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Woohoo! What a day, what a day! India won the cricket match and what a match it was! Very proud to be an Indian!
It is definitely a good day for more than one reason. I am back to blogging! My back aches are gone, and I am feeling well. I thank you all for sending me your get well soon notes. It was very nice and I feel quite loved.

I can’t seem to keep my trail of thought today. It must be all the excitement from the “India winning cricket match.” My mind is so much on it that I fear I might keep going on unless someone gags me. Please allow me to say just one more thing around the topic of cricket. Thank you facebook buddies for keeping me company in cheering the Indian team! I had a terrific time! It almost felt like you guys were sitting next to me on the sofa, laughing and punching the air every time India scored or got a wicket. Thank you ;)

Again, where was I on the cooking scene!? Yes, I am back to blogging and I have Aval/poha recipe for you.  It is another favorite snack. I still remember the first time I had it.  Yes, I am big on everything first time, like how today was my first time watching cricket with virtual friends.  I warned you I cannot keep cricket out.  Focusing!  I was saying, my friend brought this poha snack on a family outing and since then I have been hooked.  And thankfully it is easy to make and I make them a lot now.  Believe me when I say it’s good!

Is there a phrase or idiom to explain having a good time close on the heels of another?  I can’t think of any but that is how I feel right now.  At the risk of being repetitive India won, I am back to blogging and spring is tangible.  The trees and plants are all bursting out their verdant glory.  Can it get any better!?  As for you, try this recipe that will be the icing on the cake for an otherwise perfect day you are having.  Love! J   


Ingredients:

Aval/Beaten rice- 3 cups
Peanuts- 1/4 cup
Dalia/ chana dal- 2 tbsp
Curry leaves- 1 sprig
Red chili powder- 1 tsp/to your taste
Turmeric - 1/4 tsp
Asafoetida- a pinch

A strainer similar to the one in the picture
Oil for frying

Method:

1.Heat oil in a thick bottom deep pan.
2.Place the beaten rice 1/2 cup at a time on the strainer and dip it in the hot oil. It will be done in a couple of seconds.
3.Take out the fried beaten rice and spread on a paper towel.Repeat the same with the rest of the beaten rice.
4.In a similar way fry the peanuts and the channa dal.
5.Switch off the heat and keep the hot oil in a safe place.
6.Heat a tablespoon of oil in a wide pan,on low heat.
7.Throw in the curry leaves (or you could fry them in the same oil you fried the aval and nuts after switching off the heat, but if you are scared about them spluttering then you could do like this) and saute. Add in the chili powder,turmeic powder and asafoetida.Saute for a minute.
8.Throw in the fried aval,channa dal and peanuts and mix everything well.Switch off the heat and let it cool before you store in an airtight container.

Notes:

1.I used the brown aval and that explains the color :-)
2.If you don't have a strainer,don't try this method. Because by the time you take all of it from the oil, it will be over-done.

Contributor: Namitha

Blackberry Crumb Bar

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I know I should be posting this recipe in Spring or Summer but what can I say, temptation got the better of me.  So, I was at Costco the other day and I picked up a big pack of fresh blackberries and there was definitely more than my daughter could eat in a day or two.  I mean it is only so much she could eat before the freshness of the fruit was lost.  You see, I was tempted to buy, but only my daughter enjoys eating them fresh so much in this family.  Therefore, with the plenty left over I could make this delicious crumble which was on my 'to-do list.' for a while. Perfect !

  Just like the Martha Stewart site says, this bar is a marriage between the Cobbler and the Cake.The cakey bottom, merry-berry middle and crumbly, crunchy top layer are all there in this Blackberry Crumble Bar. The best part is that you can use berries of your choice.

My kids are usually not big on cobbler and fruit cake but they absolutely loved this.  The gang has already placed requests for more.  Do I need to compel you any more? I doubt it!



Are you seeing all the three layers here?



It is soooo yumm !



Ingredients:

For the Top layer:

Melted butter- 6 Tbsp
Packed Brown sugar- 1/2 cup
Salt- 1/4 tsp
All Purpose Flour- 1 cup

For the lower layer:

All Purpose Flour- 3/4 cup
Baking Powder- 1/2 tsp
Salt- 1/4 tsp
Butter,at room temp- 1/2 cup
Eggs- 2
Confectioner's sugar- 1 cup
Pure Vanilla Extract- 1/2 tsp

Fresh Blackberries- ~10oz

Method:

1.Wash and dry the berries on a paper towel.Preheat the oven at 350 degree F.Line a 8 inch baking pan with parchment paper, with an overhang on both sides.Grease and flour the paper.
2.Mix the things for the top layer using a fork till everything becomes crumbly.Big crumbles will give you a continuous layer, whereas smaller crumbles will give you the texture I got ;-) Keep in the refrigerator till ready to use.
3.In another mixing bowl whisk together the flour, baking powder and salt for making the bottom layer.
4.In a medium mixing bowl,beat the butter,vanilla and confectioner's sugar and beat till it is creamy.
5.Add eggs one at a time and beat well to mix everything.
6.Mix in the flour and mix again at slow speed.
7.Now spread this mixture evenly on the prepared baking pan.
8.Sprinkle the berries on it.
9.Finally spoon out the crumble mixture whihc was kept chilled on the top, evenly
10.Bake for about 40-45 minutes till a skewer comes out clean and the top turns light brown in color.
11.Cool in the pan and take out with the help of paper hang.Cut into squares.
12.Store in airtight container for up to 3 days at room temperature and for a week in refrigerator.




Notes:

1.You could replace the confectioner's sugar with granulated sugar.For 1 cup confectioner's sugar you need to use 1/2 cup granulated sugar + 1 tsp cornstarch.
2.Makes about 16 bars.

Sending this and Kappa/Tapioca Biryani to Smitha's event Best food I have eaten or blogged about



Contributor: Namitha
Recipe Courtesy:Martha Stewart

Aval Varattiyathu/ Beaten rice cooked with coconut and jaggery

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How are you all? We have been erratic updating this site - being busy myself, and Sunitha moving to a new city.  Nevertheless, since blogging is a lot of fun for me, I wanted to share something that I made a while ago.  It’s a familiar food for most South Indians, and for me it is yet another food that brings back fond memories.  Nostalgia! 

Desserts after a main course is common but after a breakfast? Well, sure why not! Every breakfast party in Hindu-households in Kerala has one. Story of our culture: Every celebration in a family spans over a week even if there are no religious rituals to perform or ceremonies to conduct. You ask why? It is because we invite family and friends over who will stay over even if space is crammed and the noise can wake up the dead.

So then, if there are so many people then there must be a lot of women too right? Yes, and when women in the days got together what to they do? But of course, cook! Like all mothers, they will hang out in the kitchen and cook for the neighborhood. Cooking itself becomes a celebration.  To add to it being a vacation they treat every meal to become special. How they make all this happen?  On top of a carbohydrate rich idli breakfast they will serve beaten rice mixed with jaggery, spiced with ginger, all of it toggled together with a generous portion of sweet, toasted, aromatic coconut.  This aval varattiyathu smells like the food fit for gods.

  Aval Varattiyathu!  Serve it after a spicy breakfast of idli and sambar and the children who hate idli can skip the main course and relish the second.  For creating such an awesome recipe is why we love our mothers as much. My granny and mom continue to make heaps of this and store away for  weeks.  The family snacks on it with evening tea too.



A bite of nuts in between is awesome !



If you like jaggery and beaten rice, you must try this ;-)




Ingredients:

Jaggery- 200g/ 1cup grated
Aval/Poha/beaten rice- 2 cups
Coconut, grated-2 cups
Cardamom Powdered- 1 tsp
Cumin seeds-2 tsp
ginger powder- 1/4 tsp
Roasted pottukadala/kadalapparippu(optional)-3 Tbsp
Cashews(optional)- 3 Tbsp

Method:

1.Melt the jaggery after adding a couple of spoons of water and boiling it.Sieve out any dirt and continue to boil till it reaches one thread consistency.
2.Add the grated coconut and mix well. Continue to stir till all the water is absorbed from the coconut.(this step is crucial if you are planning to store your "varattiyathu" for a while.
3.Now add the aval and the spices and mix well. Also you could add the casgews and the kadalapparippu at this time(if you are adding any)
4.Switch off the heat and let it cool completely before you store this in an airtight container.
5.Serve with plantain or as it is.

Notes:

1.If the jaggery is more, sprinkle a spoon or two of granulated sugar and mix well. This will make it get dried faster.
2.If you wash the aval before using, let it dry completely before making this.

Contributor: Namitha

Ribbon Pakoda/Kerala Pakkavada

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How is the weather in your part of the world? It's getting really cold in Colorado, and with Christmas around the corner, I can easily picture snow-laden pine trees, snowy white sidewalks and lawn. We are not there yet, but easily perceived. The weather paired with a natural liking for fries, I have been doing some serious snacking. I can’t help it ! The evenings make me crave for coffee or tea to keep me warm, and cozy up crunching on something similar to the pakavada I have to share today.

One evening when the actual plan was to make parippu vada, I ended up taking an unexpected detour landing up with pakavada also. I had dal soaked in water for making parippu vada (which by the way is a family favorite). As I started working on it I heard myself humming this old Malayalam tune "parippu vadaaaa pakkuvada.....nammude vayil pada padapada". You know how old tunes can make you nostalgic and make one all excited. I succumbed and the next thing I knew I was working on making pakkavada. I don’t kid you my friends, here is proof ;)

Disclaimer: Keep away from humming tunes while at work you might just end up doing more than you planned for. Except, in cases like mine, you will have an enjoyable evening, but if you repeat this at work you may miss tea time with family.




Best with a cuppa !




Ingredients:

Roasted Rice flour- 1 cup
Besan/Gram flour- 2 cup
Salt- To taste
Red chilli powder- 1 1/2 tsp
Asafoetida- 1/2 tsp
Ghee- 1 1/2 Tbsp
Curry leaves- 1 sprig
Hot water- to make the dough

Method:

1.Take the rice flour in a mixing bowl.Add the hot water and knead it well.
2.Mix the gram flour, salt, chilli powder and asafoetida in another bowl and add this to the rice dough and knead again.Slowly add ghee and more hot water if necessary to make a dough that has the consistency that is little bit looser than chappathi dough.
3.Fill the seva/idiyappam mould with the dough after putting the pakkavada/ribbon pakoda disc in it.
4.Meanwhile heat oil in a deep frying pan.
4.Squeeze the dough through the press into the hot oil to make a big circle.
5.Fry it till the pakkavada turns golden brown.
6.Drain on a paper towel and let cool completely before storing in an airtight container.
7.When you switch off the heat slowly slide in some curry leaves into the hot oil and close the pan with a lid till all the splutters end.Drain them too and mix with the pakkavada.



Contributor: Namitha

Ripe Banana Fry - A quick snack for kids

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This is a quick and easy snack for kids and for adults who need some extra calories :-) I used to eat this a lot while I was pregnant, which was a very convenient option because it was easy to make.  And the 'icing on the cake,' so to speak,  is that it's delicious.



I love this and I have to admit that I eat more, than the kids :-)



Ingredients:

Ripe Bananas(nendran)- 1
Ghee/Clarified Butter- 2-3 Tbsp
Sugar- 1 Tbsp/to your taste
Grated coconut- 3-4 Tbsp

Method:

1.Peel off the skin from banana and slice it into 1/4 inch pieces.
2.Heat the ghee in a pan and throw in the slices.
3.Cook both the sides,turning the sides after a couple of minutes on medium low heat.
4.Sprinkle the sugar on both sides followed by coconut.
5.Turn the sides and let the sides turn golden brown.
6.If you add more sugar, the channelization will be more.
7.Serve warm.Recipe serves one

Contributor: Namitha

Cauliflower Bajji/Cauliflower Fritters

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What would you do if it's raining continuously and the temperature is in the 40’s (F)? I would make some fritter and have it with a cup of warm tea.   I am sure you have your own ways to indulge; one of mine for a cloudy day is to relax with some nice bhajjis and tea.   

  On a different note, my 2-year-old’s word power is developing exponentially.  Yes, it’s good news and as his mother I am proud.  What has me pulling my hair and worrying is wondering when he will stop embarrassing me by commanding orders.  He always excludes key words like  ‘please’ and “May I have” in his speech.    

  He does know these words, but conveniently uses them only as a last resort to win his parents over.  The other day at Children's Place (I like this store for its reasonable rates and good quality) he was absolutely firm and determined to buy himself a shirt.  He picked it up, stood his ground and with a resolute face (almost as if he was saying he is not taking no for an answer) said “I want this.”  

  Wow! I said yeah, but could we display some more respect?    I just thought that in my mind and could never say that aloud because the store was definitely not the place to teach him respect.  We dealt with the issue nicely, but what it reminded me of was the lack of politeness in my mother tongue ‘Malayalam.’ There are innumerable times I can remember when I would simply tell my mother exactly what my son told me.  “I need this or that.” and still be polite but in English without those words it comes out so badly.  It was another occasion to experience what my mother would rant all the time “You will know when you have your own child” and I shout out to her now - "Yes, Amma!  Yes!" I am learning humility and patience at the hands of my 2-year-old. 

Now you must be wondering what's the red patch on the side



It's my little imp, Mil, who couldn't stop picking a few fritters, while mommy was busy clicking away before the rain came down. Poured.



Yes, the yellow fritters at the back which my son is giving all the attention to is plantain fritters/pazham pori.  You can find the recipe here.




Ingredients:

Cauliflower Florets- 2 cups
Gram Flour/Besan- 1/2 cup
Rice Flour- 1/4 cup
Salt- To taste
Chilli powder- 1 tsp or more
Ajwain- 1/2 tsp
Turmeric powder- a pinch
Oil- for frying

Method:

1.Steam cook the cauliflower florets.(do not overcook)
2.Mix all the other ingerdients together and add enough water to make a batter that has the consistency of idli batter.
3.Heat oil for frying in a deep pan.
4.Throw in the cooked cauliflower in the batter and mix them so that they are coated well with the batter.
5.When the oil is hot enough ( if you drop a dash of batter it should splutter) slowly slide in the florets in the batter,one at a time and fry till they are golden brown.(turn the sides in between)
6.Drain them on a paper towel.Enjoy with a cuppa.

Notes:

1.If you do not have ajwain add a pinch of asafoetida,instead.
2.I have tried these florets without cooking the cauliflower in advance, but then I will cut the florets thin.
3.Keep the heat on medium to medium high.

Contributor: Namitha

Aval Nanachathu/Beaten Rice snack with Jaggery and coconut

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This is one of the simplest snacks ever, and makes me nostalgic. My granny used to make this as our evening snack. Out of the school bus my sister and I would fly up the stairs to our house, and right on to the dining table laden with snacks. Gee! Do you remember how hungry one is coming back from school? Oh! I would be so famished, I would grab any food in front of me forgetting I had not even washed my hands. Ok.. don’t tell my daughter I told you that.

Aval (beaten rice) used to be catered to my family by Muthu. He was a Tamilian lad, probably a young man now and if you reading it Muthu, thank you. How some food and flavors bring back memories of a different place and some people ceases to surprise me. I have never thought of Muthu until just now when I start to write about Aval.

A lot of brands now sell aval but while I was growing up it was a rarity. Muthu would come in his mundu and shirt just when we needed aval and it never went without a comment from my mom “I wonder how he knows that I have just finished my stock of Aval.”




It is best when you take this with some plantain.



Ingredients:

Aval/Beaten rice- 2 cups
Grated Jaggery- 1 cup
Grated coconut- 1 cup
Jeera/Cumin- 1 tsp
Cardamom powder- 1/4 tsp

Method:

1.Mix the grated coconut and jaggery well using your fist.
2.Throw in the jeera and cardamom and mix again.
3.Mix in the aval using your hands, as if you are kneading the dough, until everything is mixed well.
4.Keep it closed for some time till the aval absorbs all the moisture and becomes soft and puffs up.

Notes:

1.I used brown poha/aval.White one is fine too.
2.If you don't have jaggery, use white/brown sugar.
3.Do not add any water at all.If you are in a hurry just sprinkle a few spoons of milk.
4.Fresh grated coconut works best for this, since the moisture from coconut plays a major role in softening the aval.

Kumbilappam/ Jackfruit dumplings

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   This is another special dish made from jackfruit.,also known as "chakkayappam" or "theraliyappam".  The flavors from jackfruit and the leaves blend together to give a fabulous taste to these dumplings.  Some things I quite miss from home. Even before leaving for vacation this summer, every time I spoke to my mom I kept asking her if 'vazhanyila' (the leaf used to wrap the dumpling) was available.  I knew they were cos they always are found in our back yard.  Attribute my anxiety to the desire to have some of this deliciousness. 

  My desire was fulfilled and the crowning glory is I even managed to take some pictures.  See the basket in the picture, a 15 year old boy from my sister's class made it for her. (My sister is a teacher)  It looks great doesn't it?  I simply loved it and decided the best way to have it, if not the real one, was a picture.  Did I tell you I had a great vacation? I know I did, but going down that path again even if only in my mind brings a smile I am sharing that with you too.  :) Have a good one!



Ingredients:

chakka varattiyathu/Jackfruit Halwa aka preserve/Jackfruit mashed- 1/2 kg
Rice flour (mixture of puttu and appam flour)- 1/2 kg
Coconut grated- 2 1/2 cup
Jaggery- 1 cup/ to your taste
Water
Jeera- 1/2 tsp
Cardamom- 1/4 tsp
Vazhanayila/Tejpatta



Method:

1.Mix the jackfruit halwa, coconut,jeera,cardamom and jaggery well.
2.Now add the flour and mix well. Slowly add water ,just enough to make a smooth dough.
3.The consistency should be little more watery than the chappathi dough.
4.Make cones using the "vazhanayila".You could use the stem of Coconut leaves (eerkkil) to pin it up.Leave the upper edge to close the cone.
5.Fill up the cones with the dough mixture and cook on steam.This takes at least 30 minutes. If you are using jackfruit instead of halwa steam it even longer. Jackfruit needs more time to get cooked.



Notes:

1.You could also use plantain leaves for making this.
2.I will add the recipe for making jackfruit halwa in the near future :-)

Contributor: Namitha

Jackfruit Chips/ Chakka Upperi

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   Jackfruits are one of the biggest blessing during humid summers in Kerala.  Loved as much as the mangoes we use this summer fruit in manifold ways to turnover scrummy dishes.  Believe me when I say this we really make use of every part.  The fruity flesh is enjoyed as is and turned into cooked sweet delicacies.  When raw we cook them fine adding chilies and coconut and make a savory side dish for rice or eat is with spicy fish curry or pickle.  Coming to the seeds it can be turned into unbelievable variety of dishes as well.  Paired with other vegetables or alone they make great dishes to be enjoyed with rice. 

  It makes me drool just writing about all the delicious stuff.  Without further ado today's recipe is the crispy fries made with the raw flesh of the jackfruit.  They are one of our favorites and while in Kerala I had a chance to make them with family.  It was a wonderful time both making and munching on them over tea and chitchat while the rain splashed away keeping pace with our own relentless chatter.  Simple pleasures of life.

  By the way, I did mean it when I said we use every part of the jackfruit.  The jagged outer husk is fed to the cattle.



Ingredients:

Raw Jackfruit(take only the edible white part)
Salt
Oil

Method:

1.Clean the raw chakkachula (edible white part)and slice it equally.Cut off both the top and bottom edges.
2.Bring the oil to smoking hot.
3.Throw in the pieces and fry till it is done. The time depends on the thickness of the pieces.
4.Add some salt water slowly into the pan ,be careful while doing so, since the oil will splutter around.If you are using a smaller pan you could cover it up, if not stay as far as you can :-)
5.Take out and spread on a paper towel and let cool before storing in an airtight container.



Here is the picture of some jackfruits from our yard ,back in Kerala.In fact when went they were almost over, though we were lucky enough to eat them in all forms.And I got to click the last remaining ones for you all :-)

Bhel Puri

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I am quite excited writing this post.  The rolling thunder, the over cast sky, all in preparation of glorious rain.  Ooooh! Can't tell you how relieved and overjoyed I am.  Change of seasons are the best thing in nature and I am a ardent fan.  Having too much of anything is bad but the drama of creation with its ever changing nature is engaging.  Can you hear the pitter patter of rain outside?  I can, finally.

  The pictures are of bhel puri and if some of you get the urge to throw stones go right ahead.  It's not an authentic recipe but believe me quite close to it without the hassle of making mint chutney, tamarind chutney, sweet chutney etc.  Most of you I am sure will have the ingredients I have given for this recipe handy or an  alternative.  Well, talking about alternative here is an alternative recipe for bhel puri. Now you can't throw no stones no more, no more no more.  Yeah! Rains make me sing.  You should be glad this is not a video of cooking but just a blog you are spared the singing. while I enjoy this thunderous rain and pray that the tree does not fall over my apartment you have a nice day!

Ingredients:
1. Bhel - 2 cups
2. Cucumber - 1/2
3. Tomato - 1 medium size
4. Onions - 1/4 or to taste (I like them but just a lil)
5. Green chilies - 1 finely chopped
6. Carrot - 1 grated
7. Tomato sauce - 1 Tbspn
8. Tamarind - 1 - 2 tspn pulp (I took a small piece half of a marble size ball I would say and soaked it in about 2 tbspn of water and then mashed and pulled at it but made some sauce)
9. Chat Masala - to taste (I threw in around 1 tspn
10. Black salt (its pink in color but its called khala namak, you figure) - to taste
11. Lemon juice - to taste
12. Chili powder - to taste

Method:
1. Chop all veggies to small pieces and set aside
2. Throw in all of the sauces or some of each with the chili powder, chaat masala and salt and started by adding the bhel. I let it soak in some of the sauce by stirring it vigorously.
3. Follow up with all the veggies, mix well.
3. Check for salt and masala and add more if you like. It is a good practice to start with a little of everything I have mentioned and then at the end if needed to add more
4. Squeeze in a few drops of lemon/lime juice and chopped coriander. Mix well and serve
5. On each serving plate you can sprinkle sev/ potato bhujiya etc. (Indian fried snacks, store bought)

Notes:
1. The reason for adding tomato ketchup is so that it will give the sweetness that I couldn't with sweet chutney.
2. Its just a salad idea.

Contributor: Sunitha

Savory Diamond Cuts/ Shankarpali

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   In Kerala we call this 'diamond cuts' and the more popular version is sweet.  However at home we enjoy it spicy. It's like this; the savory version is enjoyed equally by all when the sweet version is more to my daughter and my taste. Its crunchy, spicy and a great 'kadi' (bite) with tea.



Ingredients:

All purpose flour- 1 cup
Whole wheat flour- 1/2 cup
Chilli powder- 1 1/2 tsp
Asafoetida- a pinch
Ajwain- 1 tsp
Salt- To taste
Oil- for deep frying



Method:

1.Mix everything in a mixing bowl and slowly add water while kneading the dough.
2.When the dough has the consistency of the chappathi dough stop adding water and knead for another 3-4 minutes.Cover and keep aside for 15-20 minutes.
3.Heat the oil for frying.
4.Knead the dough again and make lemon sized balls of the dough, just like you do for making chappathi.
5.Roll the dough using a rolling pin, after dusting the surface with flour if necessary.
6.Cut the round lengthwise leaving up to an inch space between each cut.Again make cuts diagonal to the fist cuts, making diamond shaped dough pieces.
7.When the oil is ready, throw these in and fry till they are crisp.
8.Cool well before storing in an airtight container.

Oven Roasted Corn

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How are you all? The weather is getting better everyday and to be frank I am sad that I'll miss the best part of summer this year because we are leaving for India. Of course India trip is quite exciting and it will be monsoon in Kerala which I haven't seen or felt for ages.

This may be the last post before I leave, but you will be seeing many more recipes from me since I have so many in my drafts which Sunitha will duly post. But I won't be able to come and visit you regularly as I used to while I'm away.  However, I hope you will continue giving us your love and support as always.  I will share a simple snack today which I am sure many of you already make. This is for those who do not have a gas top or grill at home.   Baking the corn.  I'll soon update a post on grilling corncobs once I am back from India.



Ingredients:

Corncobs
Butter
Salt
Lemon Wedges

Method:

1.Preheat the oven at 450 degree F.
2.Clean up the corn , brush them with butter and sprinkle some salt, and place them on a baking sheet which has aluminum foil on it.
3.Bake for 30-40 minutes, turning them every 10 minutes.
4.Once they are cooked well, change the oven to broiler and broil them at 500 degree F for 10-12 minutes. Change the sides every 4-5 minutes.
5.Brush some more butter and rub with the lemon wedges and serve warm.



Contributor : Namitha

Egg Rolls

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I doubt egg rolls need any introduction.  They are popular as a starter in all Chinese restaurants.  If you can buy a pack of egg roll wrappers from the store then its a quick snack you can have ready in minutes.  They are great to treat an unexpected guest or even cheer up you kids on short notice, at home.  Have fun biting into the crispy rolls bursting with a savory cabbage filling.  

Egg Roll wraps - 6

Cabbage – 3 cups chopped in long strands

Carrots –  ½ grated

Garlic -  1 clove finely chopped

Soya bean sauce – ½ tspn

Oyster sauce – ¼ tspn

Pepper – as per taste

Salt – as per taste

Method:

1.   In 1 tspn of oil sauté the garlic followed with the cabbage and carrots

2.   Add both the sauce and mix well and sauté till cabbage is cooked yet crispy to bite

3.  Add pepper and salt as per taste.  Most of the sauce is salty so check taste before you add any salt

4.  Follow egg roll wrapping instructions on cover and deep fry in enough oil

Serve with ketchup or sauce of your liking

Contributor: Sunitha

Awards and a Plantain Treat

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   We are glad you are visiting us and leaving your valuable comments.   Some of you take it up a notch and reward us and its time to acknowledge your kind gesture.  Here are some lovely ladies who awared us in the past month.  Please click the highlighted link to visit their sites to see and enjoy their space.  Each one of them have taken time to share recipes, tips and tricks from their kitchen.   There are pearls of wisdom to be gleaned from all over the internet and this small blogging fraternity is not behind.  Enjoy your stay here and hope you have a nice day.

Vinolia of Akkal's sappadu has shared "i love your yummilicious blog " award.
Same award from Nithu Bala of Nithu's kitchen
Cicily of "Spices from Queen of Arabian sea" has shared both yummylicious blog and kreative blogger
Aparna of Ladies special adukkala shared Kreativ blogger
Fathima of Thattukada has shared
Beeautiful blogger, cheerleading blog and happy 101
Soumya of Dew has shared a "smart food blogger " award
Sara of Vazhayila and Neethu from Kitchen Express has shared "blog lovin " and "smart food blogger " awards
Aruna of Aruna's Taty bites has shared Beautiful blogger, Kreativ blogger, Cheerleading blog, Smart food blogger, Happy 101, Blog lovin award
Saveurs Et goumandises has awarded Neno's award
Vineetha of Ruchi has shared Smart food blogger award



Ingredients:
Plaintain - 2
All purpose flour - 2 cups
Water - to make a thick batter
Salt - to taste
Oil - for deep frying


Method:

1. Heat oil in a pan
2. Cut the plaintain in half and make three slices lengthwise
2. Mix the flour, water, salt and turmeric if you like yellow color for the batter
3. Dip the plaintain slices in the batter and once coated drop in the hot oil and deep fry

Contributor: Sunitha

Home made Paav with Paavbhaji masala-The most popular streetfood in India

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  Bad weather has its own share of positive; it’s the best time to bake. I have been flirting with the idea of making pav bhaji for a while, and after trying out Sunitha’s recipe for bun and their whooping success it was inevitable. I shaped them into paav and made a hearty portion of bhaji which was received with a roar of excitement by my girl. Well, my daughter needs her share of experiment with the famous street food of India, won’t you agree?

I have enjoyed street food and am still very fond of them, like you can see. Pav bhaji tops the list. The pani puri, masala pav etc are all equally good and they all bring back a flood of memories. Times with friends. Money was difficult to come by those days but there was always enough for a plate of pav bhaji. Hot off the stove, enjoyed on a cool evening after the nasty heat spell of the day. Wash it down with some sugarcane juice and voila it’s the perfect fix.

For Paavbuns

 Follow our recipe here.  If you do not have White Lily flour you can also make them with the following differences.  When you keep making breads you will discover how to make your own changes.  We wanted to tell you this so that you may dare to experiment and come out with successful results every time you make bread.  Please feel free to ask us in case of questions.   

Tips:
1.All purpose flour and bread flour in 1:1 ratio.
2. More water, and less milk, making the final water content the same.
3.When you reduce the fat content you can use less yeast, say for ~7 cups of flour ,I only used 2 packets of yeast. ( yes I made a bigger batch this time !)


For Paavbhaji masala :

Ingredients:

Onion- 1
Garlic crushed- 5-6cloves
Tomato- 1
oil-2 tbsp
Frozen green peas- 1/2 cup
Bellpepper(finely chopped)-2 tbsp
Potato- 1
Cabbage- 1 small piece
Cauliflower florets- 1/3 cup
Beans- 4-5
Carrot- 1 small
Paavbhaji masala- 2 tbsp
Red chilli powder- 2 tsp/acc to your spice level
Butter- 2-3 Tbsp
Criander leaves- for garnishing
Lemon wedges-for serving
Finely chopped onions-For serving

Method:

1.Coarsely chop all the veggies except green peas and bell pepper and cook them in a pressure cooker with a little water and salt.If you are planning to cook on steam then chop them finely.
2.Heat oil in a pan and saute the finely chopped onions.
3.When it starts turning golden brown,throw in the crushed garlic and saute till the raw smell leaves.
4.Now add the chopped tomatoes and saute till the oil starts leaving the sides of the pan.
5.throw in the green peas and chopped bellpepper into this and saute well.
6.Add the masala powder and chilli powder and stir till the raw smell leaves.
7.When the veggies are cooked mash them well and pour it into the masala mixture.
8.Stir well and add little more water if required.
9.Boil this and cook for 8-10 minutes on low heat.
10.Add the butter and stir well.
11.Serve warm with sprinkles coriander leaves on top.
12.It is bettr tokeep the pan on a low-heated stove while you serve it with hot paav buns.
13.heat a pan and apply butter, keep the paav buns, that is cut into halves with cut ends facing the pan. Take out and serve warm with the paavbhaji masala.
14.usually we also serve some chopped onions and lemon wedges sprinkled with chopped coriander leaves with the masala.




Contributor : Namitha