KERALA UNNI APPAM

KERALA UNNI APPAM

UNNI APPAM

Ingredients:

Mashed Bananas        - 2

Rice flour                    - 1 cup

All purpose flour        - 1/2 cup

Chopped Coconut       - 5 tbsp

Jaggery                        - 1/2 cup

Cardamom Powder     - 1 tsp

Salt                              - 1 pinch

Oil                               - for frying   
    
Ghee                           - 1 tbsp

Method:

Add 1 tbsp of ghee and fry finely chopped coconut and set aside.

Add a cup of water to jaggery.

Heat to dissolve it.Strain and set aside.

Mix rice and all purpose flour together.

In room temperature add it to  rice and all purpose flour mixture.

Add also the fried chopped coconut, cardamom powder and a pinch of salt.

Add in the mashed bananas.

Now mix together to get a batter. 

Consistency should be like idli batter.

Now heat a kuli paniyaram chatty.

Add 1 tsp oil  to each cup, and add half level with the batter.

When it is cooked, flip over and cook the other side. 

Remove when both the sides turn golden brown.

Yummy Unni Appam is ready to taste.

VAZHAKKAI BAJJI

VAZHAKKAI BAJJI

VAZHAKKAI BAJJI

INGREDIENTS:

Vazhakkai or Raw plantain    -  2

Besan or Gram flour               - 2 cups

Rice Flour                               - 2 tbsp 

Baking soda                             - 1/2 tsp 

Asafoetida                                - 1/2 tsp

Red Chili Powder                    - 2 tsp 


Turmeric powder                     - 1/2 tsp

Salt                                           - to taste

Water                                       - for thick batter

Oil                                            - for deep frying


METHOD:

Slice the raw bananas lengthwise long and thin slices. 

In a wide bowl mix besan flour, rice flour,turmeric powder, red chili powder and asafoetida.

Add water to it little by little to make a thick batter.

Heat oil in a frying pan.

Dip the sliced plantain in the batter.

Make sure batter is coated well on all the sides.

Drop them into the oil and after 2 minutes gently turn them over.

Fry them till  golden brown.

Yummy Tasty Vazhakkai bajji is ready to taste.

Serve them with coconut chutney and hot ginger Tea.

VEGETABLE CUTLETS

VEGETABLE CUTLETS

                           VEGETABLE CUTLETS

INGREDIENTS:

Onion                       - 2

Potato                      - 3  

Beans                       - 6

Green chillies          - 2

Ginger                     - 1"inch

Garlic Cloves          - 4

Green peas              - 1/2 cup

Carrot                     - 1

Garam masala        - 1 tsp

All purpose flour    - 1/2 cup

Breadcrumbs          - 1 cup

Oil                          - for shallow frying 

METHOD:


Cut the beans and carrot into small pieces. 

Chop green chillies,ginger,onion and garlic. set aside.

Boil and mash  potatoes. 

Boil green peas, beans and carrot and mix them with the potatoes and set aside.

Take a frying pan add oil. when hot

Add chopped onions saute till golden brown in colour.

Add green chillies,ginger and garlic. Saute till the raw smell fades.

Add  the potato mixture and mix well.

Add coriander leaves at last. 

Remove from heat and allow it to cool.

Make a thick batter with all purpose flour. 

Shape cutlets of desired size and dip in the batter.

Roll it on breadcrumbs and press gently without breaking it. Repeat with the rest of the vegetable mixture.

Heat the tawa and shallow fry the cutlets.

Fry both sides by flipping.

Remove when it turns golden brown and crispy.

Serve hot.

Yummy Tasty Veg Cutlet is ready to taste.

Goes well with chilli sauce and channa masala.

POTATO BONDA

POTATO BONDA

POTATO BONDA

INGREDIENTS FOR FILLING

Boiled Potatoes        - 3

Onion                        - 2 

Green Chillies          - 2

Chopped ginger       - 1/2 tsp

Mustard                   - 1/4 tsp

Turmeric powder     - 1/2

Oil                            -  for deep frying

Salt                          - to taste

Curry leaves            - 2 tbsp

Coriander leaves     - 2 tbsp

INGREDIENTS FOR BATTER


Besan flour              - 1 cup

Rice flour                - 2 tsp

Corn flour               - 1 tbsp

Red chili powder     - 1 tsp

Asafetida                 - 1/2 tsp

Salt                          - to taste

METHOD:

Mix the gram flour, rice flour and corn flour  red chilli powder asafoetida and salt to a thick batter by adding enough water. set aside. 

Cook potatoes peel and mash it well and set aside.
Heat 2 tsp of oil in a frying pan.. when hot 

Add add mustard, chopped green chillies, ginger, chopped onions, curry leaves and saute well.

Add cooked and mashed potatoes, turmeric powder, and salt and mix well.

Saute them well for five minutes and let it cool.

Take a deep frying pan. 

Add oil for deep frying.

Make small balls from potato mixture, dip it into the batter and deep fry them.

Serve hot with any chutney or sauce.

BEETROOT VADAI

BEETROOT VADAI

BEETROOT VADAI

INGREDIENTS:

Grated   Beetroot           - 2 cups

Channa dhal                  - 1 cup

Toor dhal                      - 1/2 cup

Rice flour                     - 2 tbsp

Fennel seeds                 - 1 tsp

Dried red chilly            - 1 

Asafetida                       - 1/4 tsp

Curry leaves                  - 2 tbsp

Coriander leaves           - 2 tbsp

Grated coconut             - 2 tbsp

Chopped onion             - 1/2 cup

Salt                                - to taste

Oil                                 - for deep frying

Method:


Soak the dhal and fennel seeds and chillies for half an hr.

Drain water completely.

Grind in a blender with fennel seeds, salt and red chilly.

Add  onion, coconut, asafetida and curry leaves and grated beetroot and mix well.

Make  small balls with the dough and flatten it.

Heat oil in a pan for deep frying.

Drop vadai in hot oil one by one..

Deep fry till golden brown.

Serve it hot.

Yummy beetroot vadai is ready to taste...

SAMOSA.. INDIAN TEA SNACKS

SAMOSA.. INDIAN TEA SNACKS

SAMOSA

INGREDIENTS:

FOR DOUGH:

All Purpose flour                - 3 cups

Oil or butter                        - 5 tbsp 

Salt                                      - to taste

Water                                   - as required 

For Filling :

Onions                                 - 2 

Ginger & Garlic paste        - 1 tbsp

Potatoes                              - 4 

Green Peas                         - 1/2 cup

Carrots                               - 1/2 cup 

Chili powder                      - 1 tsp

Coriander powder             - 1 tsp

Turmeric powder              - 1 tsp

Garam masala                  - 1/2 tsp

Cumin seeds                     - 1 tbsp

Oil                                    - 3 tbsp 

Salt                                   - to taste

Coriander leaves              - 5 tbsp

Oil                                    - for deep frying


METHOD:

Take  a bowl add all purpose flour, salt and butter or oil.Mix well.

Add water little by little and knead it to dough.Dough should be little stiff.


Cover the dough with plastic foil wrap or a wet cloth and set aside for half an hour.


FOR FILLING: 

Take a frying pan and add 3 tbsp of oil.when hot

Add cumin seeds.then

Add chopped onions and saute till transparent.

Add ginger and garlic paste and saute till the raw smell fades.

Add chopped carrots and green peas.Saute well and cook for 5 minutes.

Add red chili powder,coriander powder and turmeric powder saute well till the raw smell fades.

Add boiled potato cut into cubes.Mix well. 

Add Garam masala in this stage. 

Add salt  to taste and saute well.

Add some freshly chopped coriander leaves on top and mix well.

Turn off the heat and let the filling cool down.


Divide the dough into equal sized ball.

Roll the ball using roller.

Cut the rolled chapathi into 2 equal parts with knife.

Take one part,apply few drops of water on half part of straight edge.

Join along the straight edge, by overlapping them and prepare a cone.

Hold the cone between your thumb and fingers.

Stuff the cone with the prepared filling till 3/4 of the cone .

Apply few drops of water and seal the bottom well.

Follow same procedure to prepare  rest of samosas.

Let it to rest for 10 mins.

Take deep frying pan add  oil  for deep frying when hot

Drop prepared samosas into  oil  once it gets hot and fry them on medium flame.

Keep on turning so they get cooked properly all sides.

Drain them on Kitchen tissue so the excess oil is absorbed.

Yummy Samosa are ready to serve.

Serve with red or green chutney or tomato ketchup.

Non-vegetarians can make chicken or mutton fillings as per their wish for this type of Samosas...

VELLA SEEDAI [or] INIPPU SEEDAI

VELLA SEEDAI [or] INIPPU SEEDAI

VELLA SEEDAI [or] INIPPU SEEDAI

INGREDIENTS:

Rice flour                        - 1 cup

Urad dhal flour               - 1 tbsp

Sesame seeds                   - 1/2 tsp

Jaggery                            - 1 cup

Grated coconut                - 2 tbsp

Cardamom powder          - 1/4 tsp

Oil                                    - for deep frying


METHOD:

Dry roast the urad dhal and make a silken powder. 

Dry roast the rice flour well. 


Dissolve jaggery with 1/4 cup of water and strain the impurities ..

Allow it boil and  No need to check for any consistency

Allow to cool and filter out the impurities

Mix Rice flour, urad dal flour, sesame seeds, cardamom powder and grated coconut. 

Now add the jaggery syrup and knead to a  dough by adding enough water if needed.

Make small balls but bigger than usual seedai

Leave it for 30 mins.


Heat the oil and deep fry until golden brown in medium flame.

Place it in tissue paper to absorb excess oil and allow it to cool.

Yummy tasty Vella seedai or Inippu seedai is ready to taste.

Store it in airtight container..

UPPU SEEDAI

UPPU SEEDAI 

UPPU SEEDAI 

INGREDIENTS:

Rice flour                           - 1 cup

Roasted Urad dal flour      - 2 tbsp

Cumin seeds                       - 1 tsp   
    
Butter                                 - 2 tbsp

Sesame seeds                      - 2 tsp

Grated coconut                  - 3 tbsp

Asafoetida                          - 1/4 tsp

Salt                                     - 3/4 tsp


METHOD:


Dry roast the urad dhal and make a silken powder.

Sift the flour and dry roast it.

Mix to the dough sesame seeds,cumin seeds, butter and grated coconut together.

Add water little by little and knead to a dough.

Make small balls out of the dough . 

Do not roll the balls too tightly

Heat oil in a frying pan and deep fry the balls until golden brown.

Place it in tissue paper to absorb excess oil and allow it to cool.

Store it in airtight container .

SPICY KARASEV

SPICY KARASEV

SPICY KARASEV

INGREDIENTS:

Besan Flour                    - 1 cup

Rice Flour                       - 1 /4 cup

Baking Powder               - 1/4 tsp

Black pepper                   - 1/2 tsp

Cumin Seeds                   - 1/2 tsp

Dry Red Chilli                 - 1

Garlic cloves                   - 2 

Butter                              - 1 tsp

Salt                                   - to taste

Oil                                   - deep frying

METHOD:

Sieve the besan and rice flour together.


Add the flour,butter,Baking powder and salt..  mix well.

Grind Garlic and red chilli into a paste. Set aside.

Powder pepper and cumin coarsely. set aside

Now Mix to the flour,ground garlic and chilli paste and pepper and cumin powder.

Add little water to make a thick dough.

The dough should not be soft but little bit hard.

Take a frying pan and  add oil to it. 

Use ladle with holes [jalli karandi] hold it to the wrong side.

Take a ball size of dough and rub gently to get karasev shape .

This should be done directly holding ladle above the hot oil. 

Make sure the flame is low.

Turn to the other side and fry it till the sizzling sound settles..

Remove when turned golden brown. 

Drain in tissue paper to absorb the excess oil.

Cool it  and store it in airtight containers will last for weeks.

Spicy Karasev is ready to taste..

KALAKALA OR SWEET DIAMOND CUT BISCUITS

KALAKALA OR SWEET DIAMOND CUT BISCUITS

KALAKALA OR SWEET DIAMOND CUT BISCUITS

INGREDIENTS:

All purpose flour            - 1 cup

Sugar                              - 1/2 cup

butter                              - 2 tbsp

Baking powder               - 1/2 tsp

Water                              - 1/2 cup 

Salt                                 - pinch

Oil                                  - for deep frying


Method:


Powder the sugar and keep aside.

Take a large bowl add together flour, powdered sugar, butter and salt. 

Then knead the dough by adding water slowly make a thick dough.

Let the dough rest for 15 mins.

Now make big lemon sized balls of dough and roll it.

Make 1/2 inch thick rotis.

Cut it into small diamond shape pieces and set it aside.

Heat the oil deep fry till golden brown.

Cool it and store it in air tight container.

VEG PUFF

VEG PUFF

VEG PUFF

INGREDIENTS:

Pastry puff sheets             - 1 packet 

Potatoes                             - 3 

Green chilies                      - 2 

Onion                                 - 1

Ginger-garlic paste            - 1 tsp 

Turmeric powder               - 1 tsp 

Coriander powder              - 1 tsp 

Chilli powder                     - 1 tsp 

Oil                                      - 2 tbsp 

Curry leaves                       - 1 sprig

Salt                                     - to taste

Method:

Preheat the oven to 350 degrees F.

Take a frying pan, heat 2 tbsp of oil .

Add mustard and cumin seeds. When splutters 

Add onions, saute till transparent.

Add  ginger-garlic  paste, saute  till the raw smell fades.

Add green chilies and  curry leaves..Then

Add turmeric powder, coriander powder and  red chilli powder saute till the raw smell fades

Now mashed potatoes, salt  mix well.

Remove it from flame  leave it to cool.

Slice each puff sheet into 5 pieces.

Unfold the layers, stuff with the 2 tsp of potato mixture, seal the two sides applying little water to the sides and paste it will. Make a triangle shape.

Repeat the same process for the other pieces.

Keep in pre heated oven for 15 min or till they become golden brown.

Yummy Veg Puff is ready to taste.

Serve hot with tomato ketchup and chilli sauce.