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March 27, 2020

MULAKU CHAMMANTHI/ RED CHILI CHUTNEY

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Mulaku Chammanthi - doesn't need any introduction to a Keralite. Its a nostalgia for all of us. The fried red chillies and onion/ shallots ground with tamarind is a preparation that has an awesome taste.This is an easy to prepare dip for set dosa or kappa.



INGREDIENTS:

Red chili - 5 to 7
Onion - 1
Tamarind - small lemon sized
Asafetida - pinch
Salt to taste

METHOD:


1. In a pan, heat 1 tsp oil and saute the dry red chillies. Keep it aside.

2. Add onion to the pan. Saute until it becomes golden brown.

3. Grind the roasted chili, onion to a paste along with tamarind paste, salt and asafetida. Add little water for grinding if needed.

4. Transfer it to a bowl and add 1 tsp of coconut oil.

5. Enjoy this with set dosa !!!!!



















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March 18, 2020

GULAB JAMUN WITH INSTANT KHOYA

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Gulab Jamun is a classic Indian dessert which is the star of many festive celebrations in India. The traditional recipe is made with khoya or mawa which is basically a milk solids or prepared by evaporating the milk. however this recipe is made with instant khoya.





INGREDIENTS:

Milk powder - 1 cup
Milk - 1/2 cup
Ghee - 1/4 cup
All purpose flour - 4 tbsp
Baking powder - 3/4 tsp
Sugar - 2 cup
Water - 1 & 1/2 cup
Cardamom powder - 1 tsp
Saffron 
Rose water - 1/2 tsp

METHOD:


1. Add milk and ghee in a heavy bottom pan.

2. Stir well making sure ghee and milk are combined well.

3. Now add milk powder.

4. On low flame stir continuously.

5. The mixture starts to thicken and after sometime it sarts to separate from pan.

6. Keep mixing until it forms a lump.

7. Finally, instant khoya is ready. Allow it to cool completely.


8. Take the instant khoya and crumble well. In a bowl, add khoya, all purpose flour and baking powder.

9. Mix gently and make a soft dough using water without kneading hard.

10. Cover and keep aside.

11. Now we can prepare sugar syrup. In a vessel add sugar and water.

12. Boil the sugar syrup for 3-4 minutes or until the syrup turns sticky consistency.

13. Then add cardamom powder, saffron and rose water.

14. Switch off the flame and keep it aside.

15. Knead the whole dough once and make small balls from the dough. Do not apply too much pressure while making the balls.

16. Make sure the balls are smooth with no cracks, else they might break when frying.


17. Heat the oil /ghee on medium flame, fry the jamuns on low flame stirring in between.

18. Fry until the balls turn golden brown for 12-15 minutes.

19. Drop the hot gulab jamuns into the warm sugar syrup.

20. Rest it for 2 to 3 hours. 

21.Enjoy your yummy gulab jamuns and serve warm or chilled... It’s a personal preference.

22. It stays good for a week or two when stored in an airtight container.




















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March 15, 2020

CHERUPARIPPU PRADHAMAN

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Parippu Pradhaman/ Parippu Payasam is a sweet delicacy from Kerala, made of Mung Beans lentils, Jaggery and Coconut Milk. A creamy and delicious kerala style payasam made during special occasions like onam, vishu etc. It is also called as Cheruparippu payasam. Many varieties of Pradhaman are prevalent in Kerala; Ada Pradhaman, Pazham Pradhaman, Chakka Pradhaman, Parippu Pradhaman etc.





INGREDIENTS:


Moong dal - 1 cup
Sago - 1/4 cup
Water - 3 to 4 cup
Jaggery - 2 & 1/2 cup
Thick coconut milk - 1/2 cup
Thin coconut milk - 2 cup
Cardamom powder - 1 tsp
Ghee - 2 tbsp
Coconut bites - 2 tbsp
Cashewnuts - 10


METHOD:


1. Dry roast moong dal until it becomes light golden brown color.

2. Wash and drain the moong dal.

3. In an uruli, add moong dal and water. Once it start boiling, reduce the heat and allow it to cook completely.

4. Smash the dal slightly and set this aside.

5. Meanwhile cook sago in another pan.

6. Also melt the jaggery in 1 cup water in a pan over medium low heat and keep on stirring till it is fully melted. 

7. Add cooked sago and melted jaggery into the cooked dal/uruli.

8. Cook this for a few minutes over medium heat or till it thickens.

9. Add ghee and stir well.

10. Add thin coconut milk. Mix well and boil it by stirring continuously over medium heat for about 10 to 20 mins or until thickens. Switch off the flame.

11. Finally add thick coconut milk and cardamom powder. 

12. Add ghee in another pan and roast the coconut bites until brown.

13. Also fry some cashews until brown.

14. Add the fried coconut bites and cashews into the payasam. Mix well.

15. Delicious parippu pradhaman is ready to serve.


                            Enjoy!!!!!!!!!!!!!!













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March 12, 2020

GOJJU AMBADE

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Gojju Ambade is an authentic Udupi snack recipe. Basically, it's vada dipped in a coconut based gravy called gojju. Here we are making urad dal vada for this recipe. The soaked vadas are really tasty....Try this recipe......Also you can make curd vada as well with this vada.



INGREDIENTS:

For vada:
Urad dal - 1/2 cup
Rice flour - 1 tsp
Baking soda - pinch
Salt to taste
Green chili - 2
Asafetida - 1/2 tsp
Ginger - 1 inch

For gravy:
Grated coconut - 1/2 cup
Red chili/ bydagi - 3
Mustard seeds - 1/2 tsp
Tamarind - lemon sized
Jaggery - 1 tsp
Asafetida - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Water - 3 to 4 cup

For seasoning:
Coconut oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves

METHOD:


1. Wash and soak urad dal for 1 to 2 hours.

2. Grind the urad dal by adding little water until it becomes a smooth batter.

3. Transfer the ground batter into a bowl. Mix the batter for 5 to 7 mins continuously with hand or whisk.

4. Then add salt, finly chopped green chilli, ginger, asafetida, rice flour and baking soda. Mix well.

5. Heat a pan/ cheenachati with oil for deep frying.

6. When the oil gets hot, drop small balls of the ground batter into the oil and deep fry until it turns into golden brown in colour.

7. Transfer it to a tissue paper and keep it aside.

8. Now we can make the gravy/ gojju. In a mixer jar, add grated coconut, red chillies, salt, jaggery, mustard seeds and tamarind paste. Grind it to a smooth paste.

9. Transfer the ground paste into a vessel. Add water, turmeric powder and asafetida. Then allow it to boil.

10. In another pan, do the seasoning.

11. Transfer the seasoning to the gravy.

12. When the boiled gravy/gojju reaches the room temperature add the vadas into it.

13. Soak the vadas for atleast 2 hours.

14. Enjoy this yummy soaked vadas!!!!!

















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