Punugulu (Dosa Batter Vada)

 Punugulu (Dosa Batter Vada)

• 1 cup Dosa/idli batter
• 1/4 cup Semolina
• 1 chopped onion
• 1 " piece ginger
• 2 green chillies
• 1 spring chopped curry leaves
• Salt -to taste
• Oil-for fryimg

Add semolina to the dosa batter, mix well and leave for 10 minutes.

Add finely chopped onion, green chillies, ginger, curry leaves and enough salt, mix well and leave for another 10 minutes.

Heat oil in a pan, drop one tablespoon each of batter and fry till golden brown.

Delicious dosa batter vada ( Punugulu) is ready

Squid Thoran | Kanava Thoran | കണവ തോരൻ

Kanava Thoran is a very popular dish from Kerala. This seafood dish is very commonly seen is coastal areas. 

 Ingredients

• 500 gms Squid 
• 1/2 tsp Turmeric powder 
• 3 pieces Cambodge(kudampuli)
•  Salt - to taste
• 1/2 cup Water 
• 10 nos of small onions
• 4 cloves of Garlic 
• a small piece Ginger
• 2 Green chillies
• 1 Onion
• 1 tbsp Coconut oil
• 1 tsp Mustard seeds
• 2 nos Dried red chili
• Curry leaves - as needed
• 1 cup grated Coconut
• 1 tsp Chili powder

How to prepare

First clean, wash and cut squid into small round pieces.

Crush small onions, garlic, ginger and green chillies in a mixer.

In a saucepan, add squid, turmeric powder, kudampuli and half a cup of water and cook well.

Heat the coconut oil in another pan and splutter the mustard.  Add dried chillies, curry leaves and crushed ginger-garlic-green chili and sauté well.

Add sliced  onion and sauté until oil separates. Add chilli powder 

When the raw smell of chilli powder disappears, add cooked squid.

Mix well, check salt and add more if needed.

When the water starts to dry, add the shredded coconut .Cook on low flame until dry.Remove the dish from fire.

Delicious squid toran ready.

Serve hot with steamed rice.

Ragi Dosa and Idly(Healthy Finger millet Dosa)

Crispy dosa and super soft idli could be prepared using a special batter made by grinding powdered finger millet (ragi flour) and urad dal.

Ingredients

1/2 cup urad dal

3/4 cup powdered finger millet(ragi)

Cooked rice-1tbsp

Salt-as needed

Preparation

Wash the urad dal and soak for 2 hours.
Grind urad dal and cooked rice by adding water as required

Add powdered finger millet and salt.Mix well with a spoon ,add more  water if needed.Grind again for 30 seconds.

Keep it aside for 6-8 hours for it to ferment.

Make dosas and soft idlis using this batter

Nadan Ullivada

 Ullivada

• 500 grams Onion
• 2 springs of curry leaves
• 1/4 tsp Turmeric Powder
• 1/4 tsp Asafoetida Powder
• 1 tsp Chilli powder
• Salt-to taste
• 2 tbsp Maida
• 2 tbsp Gram flour
• Oil -for frying

Add sliced onions, curry leaves, turmeric powder, chilli powder, nutmeg powder and salt in a mixing bowl and knead well by hand.

Now add two tablespoons of maida and two tablespoons of gram flour. Knead well and make a thick dough.No need to add water.

Heat enough oil to fry the ullivada in a deep pan. Once the oil is hot, maintain the oil to be in low-medium heat.

Make small balls out of the dough and flatten it , carefully place it in hot oil.

Fry until crispy and golden in color on a low-medium heat. Flip to both sides several times, for even frying.

Jaggery Ladoo |Sharkkara Ladoo

Ladoo is a sweet that everyone loves a lot.  You can make delicious laddu not only with sugar but also with jaggery.  We can make healthy ladoo at home without adding food color and baking soda

 Ingredients

•  1 cup Besan Flour
•  1/4 cup +3 tbsp water
•  300 g of jaggery
•  A cup of water
•  1/2 tsp cardamom powder
• 1 tbsp ghee
• 1/4  cup of chopped cashew nuts
• Oil-for frying

 

In a large mixing bowl take 1 cup besan.Add ¼ cup of water and whisk smooth without forming any lumps.Add more water (1tbsp at a time) and prepare a thick flowing consistency batter.

 

Heat oil in a pan and pour a ladleful of batter through a perforated spoon.  The batter will drip into the oil.  After frying for a minute, remove from the heat.  

Now let's make jaggery syrup.  Add jaggery, a cup of water and cardamom powder and bring to a boil.  Strain and reheat.  Turn off the heat just before one thread consistency.

Add fried boondi and mix well.  Cover and keep it aside for 20 minutes. 

Heat a tablespoon of ghee and add chopped cashew nuts to the boondi  mixture  and mix well.

when the mixture still lightly warm, prepare ladoo.

If  the ladu is not rolling, Put the boondi in a blender and 

grind it a little( only for a few seconds).Mix well and shape the boondi mixture into laddos.

Healthy Paniyaram Recipe |Paniyaram with leftover Rosa/Idli Batter

 Paniyaram

Idli/ dosa batter paniyaram crispy outer with a soft inner tastes so good for breakfast or for snack

• 2 Cup dosa batter
• 1 tbsp coconut oil 
• 1 tsp mustard 
• 1/2half tsp cumin seeds 
• 1 tbsp black gram
• 1 tbsp roasted chana dal 
• 1 onion chopped 
• 1" piece of Ginger chopped 
• 2 green chillies 
• a spring of curry leaves 
• 15 chopped cashew nuts 
• 1/4 tsp asafoetida powder 
• 1 grated carrot
• salt-to taste

Heat oil in a pan. Add mustard seeds and cumin seeds. let it splutter, then add urad dal and chana dal fry till golden brown.

Then add onions green chillies,curry leaves and ginger.Saute until onions turns translucent.Add asafoetida powder,cashew nuts and grated carrots.Saute until dry.

Add this to the dosa batter and mix well.Add salt if needed.

Heat oil in a paniyaram pan.Add batter in each hole.Cook on low heat for few mins until the top looks cooked.

Flip over and cook for a minute then remove, transfer to a plate.Serve with cutney.

Malabar Coconut Rice | Malabar Thenga Choru

 Malabar Coconut Rice

 Ingredients

•  2 cups of basmati rice
• 1/4 cup of pearl onion
• 2 Green chillies
• Two sprigs of curry leaves
• 1/2 tsp of turmeric powder
• 2 tbsp of ghee
• 15 Cashew nuts
• A cup of shredded coconut
• 1/2 tsp fennel seeds
• Four cups of water
•  Enough salt

Wash the basmati rice well and soak it in water for half an hour.

Crush small onions.  Add coconut and fennel in a mixer and grind without adding any water.

Heat two tablespoons of ghee in a heavy-bottomed pan and fry the cashew nuts.

Add crushed red onion, sliced green chillies and curry leaves to the same ghee and fry till the oil separates.

Add turmeric powder, stir fry, add four cups of water and enough salt.  When it starts boiling well, add  coconut-fennel mixture and basmati rice, cover and cook on low heat for 10 to 12 minutes.Stir in the roasted nuts and serve hot.

Healthy Aval Puttu | Poha Puttu

Aval is one of the healthiest. It contains nutrients that strengthen bones and teeth.  Therefore, it can be eaten by the elderly and children to improve the health of the bones and teeth. The fiber contained in it will eliminate hunger for a long time.  This will help to reduce weight.You can prepare a lot of delicious dishes with flattened rice.  

Flattened rice Puttu (Aval Puttu)

 Ingredients

 2 cups Flattened rice

 Salt -to taste

 Water-as needed

1 cup grated coconut

Fry  flattened rice on low heat for 5 minutes without adding oil. When cools down, add it to the mixer and grind to a coarse powder.

Add enough salt to it, add water little by little and mix well.

In a puttu maker, add a thin layer of freshly grated coconut, top it with flattended rice flour mix. If you are using the long cylindrical puttu maker, add 2 to 3 layers of grated coconut and flour mix. Cover the puttu maker with lid.

m cook  for 5 minutes or till the steam escapes from top holes of puttu kutty

Super tasty Egg Kurma മുട്ട കുറുമ.

 

 Ingredients

•  6 boiled eggs
• 2 tbsp coconut oil
• 1 tsp mustard
• 3 cardamoms
• 3 cloves
• A small piece of cinnamon
• 1 bay leaf
• 2 finely chopped onions
• 1" piece ginger
• 6 cloves of garlic
• 2 tomatoes
• 1/2 tsp turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1/2 tsp fennel powder
• 1/2 cup of thick coconut milk
• 1.5 cup of second coconut milk
• Enough salt
• Coriander leaves 

Heat coconut oil in a heavy-bottomed pan, add mustard seeds, cardamom, cloves, cinnamon and coriander leaves.Fry for 30 seconds

Add finely chopped onion, ginger, garlic and green chillies.

When the oil turns clear, add the spices.  When the green aroma of the masala changes, add finely chopped tomatoes.

When everything is well combined, add one and a half cups of second coconut milk and enough salt.

An egg can be crushed well by hand and added to the curry to enhance the taste of the egg curry.

When the curry boils well and starts to thicken, add the boiled egg and the first coconut milk.

When it starts boiling, sprinkle coriander leaves and turn off the heat.

Coconut burfi with fresh coconut തേങ്ങ ബർഫി

 Coconut burfi with fresh coconut

• 5 coconuts
• 5 cardamoms
• A tin of condensed milk
• Half a cup of sugar
• 3 tablespoons of ghee

Perl and  chop the coconut and grind it with  cardamom into a coarse paste.  Do not grind too much.

Heat ghee in a saucepan and saute the coconut for one minute on low heat.  Add condensed milk and sugar and stir over medium heat.

When the mixture comes out from the sides, place it in a greased pan and cut it when it cools down.  Delicious Coconut Barfi is ready.

Tani Nadan Mutton Curry (Restaurant Style Mutton Curry)

 

 Ingredients

• 750 g Mutton 
• 1/2 tsp Turmeric powder 
• Enough salt
• 250 g of pearl onions 
• A large piece of ginger
• 10 cloves of garlic
• 6 green chillies
• 3 onions
• 1 tbsp chilli powder
• 1.5 tbsp coriander powder
• 1 tsp fennel powder
• Curry leaves
• 4 tbsp coconut oil
• 1/4 cup Coconut slices 

How to prepare

Boil 2 cups of water in a heavy bottomed pan.  Add turmeric powder, salt, washed mutton and cover and cook.

Meanwhile, crush the small onion, ginger, garlic and green chillies in a grinding stone(arakallu).

Heat two tablespoons of coconut oil in a bowl and add crushed onion, garlic, ginger, green chillies and sliced onion and fry for 2 minutes.  It can be added to mutton. The total cooking time of mutton is 45 minutes to an hour.

Cover and cook over low heat.  Cook for about 30 minutes.

In another pan, heat a tablespoon of coconut oil and add chilli powder, coriander powder and fennel powder.  When the raw smell disappears, add half a cup of water and bring to a boil.

Add this to the cooked mutton.  Cover the curry and cook on low heat for another 10 minutes.

Heat another tablespoon of coconut oil and fry coconut and curry leaves .Add in to the curry and switch off flame.  Delicious mutton curry is ready.

(Mutton should be cooked on the lowest flame when cooked, or it may burn.

If it is prepared in a pressure cooker, fry the onion and masala together and add it to the mutton, add one and a half cup of water and  pressure cook on low heat for 15 minutes after a whistle comes.)

Easy Malpua Recipe

 Malpua is a traditional North Indian sweet of soft and fluffy pancakes coated with sugar syrup

 Ingredients

• 1 cup all purpose flour - a cup
• 1/2 cup Semolina
• 1/2 tsp Fennel seeds
• 5 Cardamoms
• 1-1.5 cup Milk
• 2 tbsp Milk powder
• 2 tbsp Sugar

 Ingredients needed for sugar syrup

• 1 cup Sugar 
• 3/4 cup water
• 5 crushed cardamom
• 1/4 tsp Saffron

 How to prepare

Grind flour, fennel and cardamom in a mixer.

Add semolina,milk powder and sugar in a bowl, mix well, add milk little by little and mix well  (idly batter like consistency)

This dough should be set aside for two hours.  After two hours, if the dough is too thick, add a little milk and mix well.

Next, prepare the sugar syrup. Boil the sugar, water, cardamom  and saffron well.  The fire should be turned off just before one thread consistency.(The sugar syrup must be kept warm)

Heat ghee in a flat pan and pour each spoonful of flour like a small pan cake. Fry on a low to medium flame.When the base becomes light golden, flip over.

When both sides are done, then immediately place the fried malpua in the warm sugar syrup.

Gently coat the malpua with the sugar syrup with a spoon.

After 1 minute remove them and place them in a serving plate. Prepare all malpua this way.

Delicious Malpuva ready.Garnish with finely chopped nuts

Broken Wheat Elayada

 Broken Wheat Elayada

 Ingredients

•  1 cup Broken wheat (samba broken wheat) - one cup
• Salt - to taste
• 1 tsp ghee
• 200 g  jaggery
• 1 ripe plantain
• 1 cup grated coconut
• 1/2 tsp  cardamom powder

Wash the wheat well and soak it in water for two hours.Drain the water and grind well without adding any water.Add enough salt and a teaspoon of ghee and mix well.

Add jaggery, a little water, bring to a boil and strain it.Add cardamom powder.

Mix chopped banana and jaggery well. When the water dries, turn off the heat and add the shredded coconut and mix well.

Spread the wheat in a banana leaf, put the filling in the middle, fold and steam for 15 minutes.