ഏത്തപഴം 3 ഏണ്ണം
തേങ്ങ 2 പിടി
നെയ്യി 1 സ്പൂണ്
റൊട്ടി പൊടി പക്കതിനെ
പഴം നനായി ആവിയില് വച്ച് വീവിക്കുക അതിലക്കു തേങ്ങ പേരയും , നെയ്യി 1 സ്പൂണ് ചേര്ത്ത് കട്ടിയായി കുഴച്ചു എടുക്കുക ഒരു പാന് ഗസില് വച്ചു അല്പ്പം നെയ്യി തൂവി ചൂടാക്കുക, പഴം കൂട് വട രൂപത്തില് ആക്കി റൊട്ടി പൊടിയില് മുക്കി ച്ചുട്ടടുത്തു, ച്ഹോടോട കഴിക്കാം
BY PRATEESH MAYA
മഴവില് കൂടാരത്തിലേക്കു സ്വാഗതം. മഴവില്ലിന് ഏഴു നിറങ്ങള് ചാര്ത്തിയ ജീവിതത്തിന്റെ ഈ ചെറിയ കണ്ടുമുട്ടലില് നമ്മള് എവിടെ ചര്ച്ച ചെയ്യുന്നത് വിവിധ വിഷയങ്ങള് ഭക്ഷണവും പാചക രീതിയും , രസകരമായ വാര്ത്തകള് ,വ്യത്യസ്തമായ ജീവിത രീതികള് ,ജീവിതത്തിലെ പുതുമകള് , ടൂറിസം , ഗാനങ്ങള് , കഥ - കവിത- ലേഖനങ്ങള് എന്നിവയാണ് .
Showing posts with label EVENING SNACKS. Show all posts
Showing posts with label EVENING SNACKS. Show all posts
Tuesday, 11 October 2011
Rice dumplings in sweetened Coconut milk /Allipidi
Ingredients
1) Rice Flour – 1- cup – ( I used Nirapara appam podi)
2) Fresh grated coconut – ½ cup
3) Salt – 2 pinch
4) Cumin+cardom+dried ginger powder – ½ teaspoon
5) Water – 1 cup
For coconut Gravy
1) Water – 2 cups
2) Thick coconut milk – ¾ cups ( I used coconut powder- prefer always fresh coconut milk)
3) Sugar – 3 table spoon.
4) Salt – 1 pinch
5) Rice flour – 2 table spoon dissolved in ½ cup of water.
6) Cumin+cardom+dried ginger powder – ½ teaspoon.
Method
Boil 1 cup of water in a pan. Add a pinch of salt and ½ teaspoon powder of (ground jeera+crdomom+dried ginger). When the water boils well, switch of the gas & add the rice flour little by little and stir continuously. It will become into dough like consistency. Keep aside for few minutes, when a little cool, smear the dough with your hands using a little oil and knead the flour well. Take a small piece from the dough and make as tiny as small balls in a small goose berry shape and keep aside.
Take a thick bottom pan then boil 2 cups of water, pinch of salt, 3 table spoon of sugar & ¾ cups of thick coconut milk and boil it and add the rice dumplings and cook covered for about 12 minutes in medium heat. Lower the heat then add 1/2 table spoon of rice flour dissolved in water. Then stir continuously till the gravy thickens. Remove from fire add the freshly ground or crushed (cumin, cardamom & dried ginger) powder. Serve hot or cold.
1) Rice Flour – 1- cup – ( I used Nirapara appam podi)
2) Fresh grated coconut – ½ cup
3) Salt – 2 pinch
4) Cumin+cardom+dried ginger powder – ½ teaspoon
5) Water – 1 cup
For coconut Gravy
1) Water – 2 cups
2) Thick coconut milk – ¾ cups ( I used coconut powder- prefer always fresh coconut milk)
3) Sugar – 3 table spoon.
4) Salt – 1 pinch
5) Rice flour – 2 table spoon dissolved in ½ cup of water.
6) Cumin+cardom+dried ginger powder – ½ teaspoon.
Method
Boil 1 cup of water in a pan. Add a pinch of salt and ½ teaspoon powder of (ground jeera+crdomom+dried ginger). When the water boils well, switch of the gas & add the rice flour little by little and stir continuously. It will become into dough like consistency. Keep aside for few minutes, when a little cool, smear the dough with your hands using a little oil and knead the flour well. Take a small piece from the dough and make as tiny as small balls in a small goose berry shape and keep aside.
Take a thick bottom pan then boil 2 cups of water, pinch of salt, 3 table spoon of sugar & ¾ cups of thick coconut milk and boil it and add the rice dumplings and cook covered for about 12 minutes in medium heat. Lower the heat then add 1/2 table spoon of rice flour dissolved in water. Then stir continuously till the gravy thickens. Remove from fire add the freshly ground or crushed (cumin, cardamom & dried ginger) powder. Serve hot or cold.
BY GEETHU ELSA MATHEWS
Thursday, 6 October 2011
Monday, 3 October 2011
Uzhunnu vada
Ingredients
1) Urad Daal ( Uzhunu Parippu) – 1 cup
2) Shallots – 7 nos. ( chopped finely)
3) Ginger – 1 no( 1” piece- chopped)
4) Curry leaves – few leaves- chopped
5) Coriander leaves – few – Chopped
6) Green chilly – 3 nos.- Chopped
7) Whole pepper – 10 -15 nos.
8) Asafetida – 2 pinch
9) Salt – to taste.
10) Baking soda- ¼ teaspoon
11) Oil – as required
Method
Clean and soak the uzhunnu parippu for about 2 hours minimum. Then drain the daal and grind with out water in a grinder little by little and repeat the process until you get a thick smooth paste ( If necessary – add 1 ½ table spoon of water only. )
Add 2- 10 ingredients in the thick batter and mix well. Keep aside the batter for about 10- 15 minutes for raising. Make the mixture to patties shape and put a hole in the middle with your thumb and deep fry the vada in hot oil in a medium heat. When it become golden brown and crisp remove from the oil and drain the excess oil using the kitchen towels and Serve hot with coconut chutney.
1) Urad Daal ( Uzhunu Parippu) – 1 cup
2) Shallots – 7 nos. ( chopped finely)
3) Ginger – 1 no( 1” piece- chopped)
4) Curry leaves – few leaves- chopped
5) Coriander leaves – few – Chopped
6) Green chilly – 3 nos.- Chopped
7) Whole pepper – 10 -15 nos.
8) Asafetida – 2 pinch
9) Salt – to taste.
10) Baking soda- ¼ teaspoon
11) Oil – as required
Method
Clean and soak the uzhunnu parippu for about 2 hours minimum. Then drain the daal and grind with out water in a grinder little by little and repeat the process until you get a thick smooth paste ( If necessary – add 1 ½ table spoon of water only. )
Add 2- 10 ingredients in the thick batter and mix well. Keep aside the batter for about 10- 15 minutes for raising. Make the mixture to patties shape and put a hole in the middle with your thumb and deep fry the vada in hot oil in a medium heat. When it become golden brown and crisp remove from the oil and drain the excess oil using the kitchen towels and Serve hot with coconut chutney.
BY GEETHU ELSA MATHEWS
Saturday, 1 October 2011
ULLIVADA
Ingredients
1) Onion thinly chopped - 3 nos.
2) Besan powder/Kadalamavu – 1 cup or as required
3) Green chilly thinly chopped – 3 nos.
4) Ginger chopped - 1 inch piece
5) Curry leaves – a few
6) Salt as required.
7) Chilly powder – 1 ½ teaspoon.
8) Asafetida powder/Kaya podi - ½ teaspoon.
9) Oil - for frying
Method
Take chopped onions, ginger, green chilly and curry leaves in a large bowl and squeeze with hands. Then add besan powder, salt, asafetida powder and chilly powder in to the onion mixture and again mix well using hands with little water, don’t make the dough watery. Make the dough in to small balls shapes and press slightly and drop the same in the hot oil until golden clour.
1) Onion thinly chopped - 3 nos.
2) Besan powder/Kadalamavu – 1 cup or as required
3) Green chilly thinly chopped – 3 nos.
4) Ginger chopped - 1 inch piece
5) Curry leaves – a few
6) Salt as required.
7) Chilly powder – 1 ½ teaspoon.
8) Asafetida powder/Kaya podi - ½ teaspoon.
9) Oil - for frying
Method
Take chopped onions, ginger, green chilly and curry leaves in a large bowl and squeeze with hands. Then add besan powder, salt, asafetida powder and chilly powder in to the onion mixture and again mix well using hands with little water, don’t make the dough watery. Make the dough in to small balls shapes and press slightly and drop the same in the hot oil until golden clour.
BY GEETHU ELSA MATHEWS
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