Followers

Monday, June 29, 2015

PUDINA PEANUT PAKODA



Here is a tasty and flavorful crispy snack loaded with the goodness of mint and packed with the protein powder of crunchy peanuts ...


INGREDIENTS

  • FRESH MINT LEAVES-1 CUPS 
  • CHOPPED ONION-1
  • PEANUTS-1 1/2 CUPS
  • GRAM FLOUR -1/2 CUP
  • RICE FLOUR -1/2 CUP
  • CORNFLOUR-1 TABLESPOON
  • SODA BICARBONATE -1/4 TEASPOON
  • CHILLY POWDER-  1 to 1 1/2 TEASPOON
  • SALT TO TASTE
  • OIL FOR FRYING





METHOD


  • Chop pudina /mint leaves coarsely.
  • Roast and remove the skin  of the peanuts.
  • Mix together the flours,chilly powder, salt  and  soda bicarbonate .
  • Mix in the pudina,onion and peanuts.
  • Sprinkle  water ,little by little and mix well.(Care should be taken to make it not too soggy)
  • Heat oil in a frying pan.
  • When the oil is hot drop small bits of the mixture and fry over medium heat taking care not to over brown them.
  • Drain .
  • Serve hot  with chutneys or tomato sauce.

Sunday, June 28, 2015

CHAKKA PRADHAMAN/JACK FRUIT KHEER/PALAAPAZHA PAYASAM


Summer time is the time for mangoes and jackfruits...

And what can be a more appropriate time to make Chakka Pradhaman...Palaapazha payasam...(Jackfruit kheer)

Here arrives a fresh ,full ,ripe chakka /Jack fruit and the whole family is making uncalled for visits to get a whiff of the fragrance of this fruit ....

Yes...Cutting it open is a laborious task and I eagerly welcome a helping hand from my maid or family members  and once the fruit is cut open... segments are removed out,the seeds  and fibers are removed and cleaned  ....(mind you ....it takes a lot of time and patience)

Now, the plates of chakka/palaapazham  is served with a dollop of honey and I immediately reserve a portion of the fruit for my  delicious CHAKKA PRADHAMAN....





INGREDIENT


  • JACKFRUIT SEGMENTS-1 LITER
  • POWDERED JAGGERY-1/2 LITER
  • COCONUT MILK OF 1 COCONUT
  • SMALL COCONUT BITS OR CASHEW NUTS-1 TABLESPOON
  • POWDERED CARDAMOM-1/4 TEASPOON
  • GHEE-2 TEASPOONS










METHOD


  • Clean and cut the jack fruit into smaller bits.Pressure cook with little water till soft.
  • Cool.
  • Grind to a paste in a mixer.
  • Make a sugar syrup with a little water and jaggery.(Filter it when the sugar is just dissolved and then boil it to a thin syrup)
  • Now add the jack fruit paste to the sugar syrup.
  • Bring to a boil.
  • Add the coconut milk  extracted from a freshly grated coconut and add to the mixture .
  • Add the powdered cardamom.
  • Simmer lightly.
  • Remove from heat.
  • Heat the ghee and fry the coconut bits/cashew nuts and garnish the pradhaman with them.
  • The traditional Pradhaman has only chewy fried coconut bits   added to it but I personally prefer fried cashewnuts which adds to the taste.
  • Serve hot or cold.
  • The quantity of jaggery may be adjusted as per your preference and the sweetness of the fruit but care should be taken that the the sweetness of jaggery should not mask the sweet taste of the jack fruit.
  • No festive lunch in Kerala is complete without this pradhaman.

MILAGU KUZHAMBU



Here is another dish from my Grandmother's kitchen....

A simple hot and tangy curry -a perfect tasty and healthy dish ....

Just mix a ladle full of this hot Milagu kuzhambu with hot rice and a dollop of ghee...

Have a few mouth fulls and see your cough,cold and body ache vanish in a jiffy....

A toasted papad is a perfect combination for this dish....

This is another authentic TamBrahm dish which is not easily available in restaurants ....




INGREDIENTS


  • TAMARIND- A SMALL LIME SIZED BALL
  • MUSTARD SEEDS-1/4 TEASPOON
  • PEPPERCORNS-2 TABLESPOONS
  • URAD DHAL-11/2 TEASPOONS
  • TURMERIC POWDER-1/4 TEASPOON
  • ASAFOETIDA POWDER-1/4 TEASPOON
  • SALT TO TASTE
  • CURRY LEAVES -A SPRIG
  • SESAME OIL-1 TABLESPOON


METHOD

  • Heat the oil in a kadai.
  • Heat the oil .Fry the peppercorns and urad dhal.
  • Drain and cool. Reserve the oil for further use.
  • Powder them coarsely.Keep aside.
  • Soak the tamarind in warm water and extract the pulp .
  • Heat the oil.Splutter the mustard seeds.
  • Add the tamarind extract and bring to a boil.
  • Add turmeric powder ,salt and the pepper/dhal powder.
  • Add some more water ,of needed.
  • Let it boil well till it thickens slightly.
  • Add the curry leaves and asafoetida.
  • Simmer for a minute and remove from heat.
  • Serve hot  with hot rice .

Saturday, June 27, 2015

PULI AVAL / SPICY IMLI POHA /TANGY RICE FLAKES






Here's another comfort food from my Grandmother's kitchen....

Puli Aval is a tasty, nutty,tangy and spicy dish- Rather a meal in a dish  which can be prepared with minimal effort and readily available ingredients.....which are really healthy....

INGREDIENTS

  • RICE FLAKES(THICK VARIETY) -2 CUPS
  • TAMARIND - A LIME SIZED TAMARIND BALL
  • PEANUTS-3/4 CUP
  • URAD DHAL-1/2 TEASPOON
  • CHANNA DHAL-1/2 TEASPOON
  • DRY RED CHILLIES-4-6
  • TURMERIC POWDER-1/2 TEASPOON
  • ASAFOETIDA POWDER-1/4 TEASPOON
  • SESAME OIL-3 TEASPOONS
  • CURRY LEAVES-FEW
  • SALT TO TASTE

METHOD

  • Dry roast the rice flakes/aval/poha in a kadai.
  • Crush them roughly.(This can be made and stored in an air tight jar in advance).
  • Soak the tamarind in warm water and extract the puree.
  • Mix the salt and turmeric powder with the tamarind puree.
  • Add the crushed flakes to this puree.mix well.Leave it aside for 30 minutes till the puree is absorbed by the flakes.
  • Heat the oil in a kadai.
  • Fry the mustard seeds,dhals, peanuts,red chillies and curry leaves.
  • Add the soaked rice flakes and stir well.Cook for a few minutes  and add the asafoetida powder.Mix well.
  • Serve hot .
  • This is a regular dish made in many a Tamil Brahmin  homes.
  • As far as I know ,this tasty dish is not usually available in any famous restaurant in Tamil nadu,I don't know why....