Home » March 2018

March 26, 2018

KAPPA PUZHUKU

by , in

This is yet another famous classic combo dish from Kerala, India kappa puzhukku-kappa vevichathu-tapioca. For most of the Keralities /Malayalis this humble dish is very familiar and favorite, for me it is yet another dish makes me feel super nostalgic. Kappa Puzhukku-Kappa Vevichathu is boiled and mashed Tapioca seasoned with spice mixture and ground coconut served with rice.


INGREDIENTS:

Tapioca - 1
Turmeric powder - 1/4 tsp
Salt to taste
Grated coconut - 1/2 cup
Red chilli - 4 to 5
Cumin seeds - 1/2 tsp
Coconut oil



METHOD:

1. Clean the tapioca by removing scales. Chop them roughly and boil the tapioca with some turmeric and salt.
2. Drain the tapioca. Meanwhile grind the coconut, red chilies and cumin in a grinder.
3. Add this paste to the tapioca and cook for 15 minutes.
4. Switch off the flame and pour some coconut oil to the puzhuku.
Serve with rice!!!!!

























0
Continue Reading
at No comments:
Labels: ,
March 21, 2018

DRY JAMUN USING BREAD

by , in

Bread Jamun is an easy version of Gulab Jamun that even beginners can try. It is very tasty and pretty soft too.

INGREDIENTS:


Bread - 8 to 10
Sugar - 10 tsp
Cardamom powder - 1/2 tsp
Milk
Oil for fry

METHOD:



1. Powder the 10 tsp sugar finely.

2. Crumble 8 to 10 bread evenly after removing edges of bread.

3. Take crumbled bread in to a wide bowl, add 4 tsp of powdered sugar and cardamom powder.

4. Add milk little by little make bread crumbs dough. The dough should not be neither too thick nor too thin.

5. Keep all the balls ready like lemon sized dough.

6. Heat oil in a pan and deep fry each jamuns in medium flame.

7. Finally take all the fried jamuns in a bowl and sprinkle rest of sugar powder. Toss them, so that enough sugar powder coats over each of them.

Ready to serve!!!!!




























0
Continue Reading
at No comments:
Labels:
March 15, 2018

ULLI VADA

by , in

Ulli Vada is a popular street food snack in Kerala. This is a tasty and crispy onion pakoda or fritter. These Vadas are easy to make and they are crunchy too. The texture and taste of Ulli Vada will be different from that of normal onion pakoda. These vadas are made in various ways all over India. These vadas will be best when served hot. They are very easy and simple to make, to have these vadas on a rainy day evening will be just amazing.This Vada goes well with green chutney, coconut chutney, mint chutney or with tomato sauce.




snack


INGREDIENTS:

Onion - 2
Ginger - 1 Piece
Green chilli - 3
Curry leaves
Salt to taste
Turmeric powder - 1/4 tsp
Red chilli powder -1 tsp
Maida - 1 tbsp
Rice flour - 1 tbsp
Asafoetida - 1/4 tsp
Garam masala - 1/2 tsp
Gram flour
Oil for fry



METHOD:

1. Slice onions, a piece of ginger, green chilli, curry leaves and mix well.

2. Add salt, turmeric powder, chilli powder, maida, rice flour, asafoetida, garam masala.

3. The onions will begin leaving its juices then add gram flour/ besan flour till the batter thick.

4. In a pan or kadai, heat oil. Once the oil turns hot, keep the flame to medium and drop the batter in oil in batches.

5. Fry until the ulli vada turns golden and crispy.

     Serve hot with tea !!!!!






































0
Continue Reading
at No comments:
Labels:

Search This Blog

My Instagram