Puli Inji

Ingredients Needed                                                   

 
Ginger(Chopped and crushed) 200 gm
Tamarind   lemon size 
Green Chillies  2-3
Chilli powder  1/4 tsp
Turmeric powder  1/4 tsp
Asafoetida powder (kayam) a pinch
Fenugreek powder ( uluva podi) a pinch
Salt  to taste.
Jaggery syrup 1-2 Tbsp or depending on your taste

Oil 

Mustard  1 tsp
Dry Red Chillies  4
Curry leaves  a few

Preparation 
 

Peel and cut the ginger into round pieces. Deep fry it till brown and drain on a kitchen towel.  Remaining oil can be used for seasoning.

Let the fried ginger be allowed to cool and crush it  in a mixer grinder. 

Dissolve tamarind pulp in 2cups of  warm water and strain it after 20 Minuits to get the extract free of impurities .

Heat the kadai again. In the remaining oil add mustard seeds. When it splutter, add curry leaves , red dry chilly and chopped green chillies. Then add chilli powder and turmeric and salt ,mix well for 1-2 seconds.

Add crushed ginger and tamarind water to it and bring to boil. Simmer till the gravy thickens and sprinkle asafoetida and fenugreek powder before removing from fire.

Old Fashioned Pound Cake

 

Recipe Courtesy :Archana Doshi
Please follow the below link for the detailed recipe ! Happy Baking :)

http://www.archanaskitchen.com/desserts/cakes/297-old-fashioned-pound-cake

Ingredients Needed
 
1 cup oil
1 cup sugar
4 eggs
2 teaspoons vanilla essence
2 cups of flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

Preparation 

Preheat the oven to 180 C. Butter and flour the loaf pan. 
Sift together the flour, baking powder and salt and keep aside.
Using the large bowl or a KitchenAid Stand Mixer bowl, beat together the oil, sugar and vanilla essence, add in the eggs (eggless: condensed milk) and milk (eggless: orange juice) and beat until well combined. Finally add in the flour mixture and beat until well combined.
Pour the batter into the prepared greased pan and bake until a knife inserted in the centre comes out clean, about 45 minutes to 1 hour. The baking time will vary from oven to oven, so take care too look at it after 30 minutes.
Cool the pound cake in the pan on a rack before serving.

Fish Cutlet

Ingredients Needed                                                                                 
                                                                                

Fish fillet (I used Nile perch )  1/2 Kg
Potato         2 medium (boiled n smashed)
Onion          1Big
Green chillies   2 (finely chopped)
Ginger             1 inch (finely chopped)
Garlic              1 tsp (finely chopped)
Turmeric powder  1/4 tsp
Garam masala - 1/2  tsp
Black pepper powder 1 tsp
Corriander leaves (finely chopped) 3 sprigs
Curry leaves (finely chopped) 1 sprig
Salt - to taste
Eggs2                                                                      
All purpose flour1tsp                                                                                  
Bread crumbs                                                                                  
Oil 

Preparation 

Boil fish fillet with a pinch of salt, turmeric powder and pepper powder. once cooked drain the water and shred it. pour oil in a pan, as the oil becomes hot put onion, ginger, garlic, green chillies and curry leaves and saute it for 3-4 minuits in low flame. Now add pepper powder and garam masala then add shredded fish to it and mix well. Don't add water to it. Add smashed potatoes as well and mix well. Spread some corriander leaves, salt u can ad as per the taste.

Allow to cool the mixture and then make small round balls. Make patties with it, Take a bowl beat the eggs with flour and in another plate spread the bread crumbs. Dip this patties in the egg mixture first and then coat it with bread crumbs. Now deep fry the cutlets in oil.

 

Rice Murukku

Recipe courtesy : Maya's Mother (Kamalamma Teacher)  :) :)
Thank U Maya for the easy n tasty recipe  :D

Ingredients Needed

Rice Flour                  2 Cups
Urad dal powder        3/4 Cup
Chilly powder             3/4 Teaspoon
Salt                             to taste
Sesame Seeds            1 Teaspoon
Cumin Seeds              1 Teaspoon
Fresh coconut Milk     1cup
Asafoetida powder      a pinch (Purely optional)
Boiled Water             
Oil for deep frying 
 
Preparation

Wash and drain  Urad Dal .In a pan on medium heat, fry the Urad Dal till it becomes light brown color,Once cooled, grind it into a smooth powder.

Combine Urad Dal powder, Rice flour, Chilly powder, Salt, Sesame seeds and Cumin Seeds well and make it into a smooth dough using coconut milk and boiled hot water (pls add water carefully to attain the desired consistency) . If the dough is soft then it can  easily be pressed through Idiyappam maker (Pls use the star shaped Achu )

Lay a sheet of wax paper or aluminium foil  and lightly oil it. Fill the dough in the Idiyappam maker. Press the dough onto the  paper in concentric circles. Put it in the hot Oil and deep fry till it is crispy and  a very light brown color. Let the excess Oil drain on a tissue and allow it to cool. store them in airtight containers.

 

 

Unniyappam

എന്‍റെ അടുക്കള ജാലകത്തില്‍ നിന്നുള്ള ആദ്യത്തെ പോസ്റ്റ്‌ ഉണ്ണിയപ്പം ആയിരിക്കണം എന്ന് എനിക്ക് നിര്‍ബന്ധമുണ്ടായിരുന്നു . കാരണം ഉണ്ണിയപ്പം എന്നാല്‍ എനിക്ക് അമ്മ പകര്‍ന്ന സ്നേഹത്തിന്‍റെ മധുരമാണ്. അന്ന് അമ്മ അടുക്കളയില്‍ ഉണ്ണിയപ്പം ഉണ്ടാക്കുമ്പോള്‍ അതെടുത്ത് കഴിക്കാന്‍ മാത്രമാണ് ആ ഭാഗത്തേക്ക്‌ ചെന്നത്.പിന്നെയും എത്രയോ വര്‍ഷങ്ങള്‍ക്കു ശേഷമാണ് സ്വന്തമായി ആ റെസിപി ഒന്ന് പരീക്ഷിക്കാന്‍തോന്നിയത് ...! ഇപ്പോഴും അമ്മയുടെ ഉണ്ണിയപ്പത്തിന്റെ രുചിയുടെ അടുത്ത് എത്തുന്നുണ്ടോ എന്ന് ചോദിച്ചാല്‍ ഇല്ല എന്ന് തന്നെ ഞാന്‍ പറയും. എന്നാലും രുചി നോക്കിയിട്ടുള്ള കൂട്ടുകാര്‍ ഒക്കെ തന്ന പ്രോത്സാഹനം ഒരു പ്രചോദനമായിരുന്നു. ഇപ്പോഴും ഞങ്ങളുടെ അലുംനി പോലുള്ള ഒത്തു ചേരലുകള്‍ക്ക്  ഞാന്‍ എന്ത് ഉണ്ടാക്കും എന്ന ചോദ്യം വരുമ്പോള്‍ ആദ്യത്തെ ഓപ്ഷനും ഇത് തന്നെ.  ഒരു പക്ഷെ ഈ ബ്ലോഗുപോലും ചെറിയ തെറ്റുകളും കുറ്റങ്ങളും  ഒക്കെ അവഗണിച്ചു മനപൂര്‍വം അവര്‍ എനിക്ക് നല്‍കുന്ന ആ സ്നേഹത്തിന്‍റെ, പ്രോത്സാഹനങ്ങളുടെ ഒക്കെ ബാക്കിപത്രമാണെന്ന് പറയാതെ വയ്യ...പിന്നെ നല്ലപാതിയുടെ പിന്തുണയും .

Recipe Courtesy :MY MOTHER 

Ingredients needed

White Rice -2 cup
Jaggery syrup -1 cup (concentrated)
Ripe Banana (palayankodan variety) -4
Scrapped Coconut - 3/4 cup
Cardamom powder - 1 tsp
Black Sesame seeds (Roasted in Ghee )- 2 tsp
Baking powder (soda) - a pinch
wheat flour - 2 tbsp
Oil - for frying appams

Preparation 

Wash and soak the  rice  for 4-5 hours.

Drain the water and keep it in the sun for 1 -2 hrs..

Fry sesame seeds in a little ghee and keep it aside.

Mix the scrapped  coconut with a little jaggery syrup in a thick bottomed pan (cheenachatty) and keep it over the flame continuously stirring till the moisture dries up.Allow it to cool.

Grind the rice to fine powder. Add jaggery, Grind banana and add the same too.

Add cardamom powder, sesame seeds, baking soda ,cocount -jaggery mixture, then wheat powder and mix well. Leave it for another 3-4 Hrs. The consistency of the batter should not be too thin nor too thick, should be in between so adjust accordingly by adding water (if necessary)

Heat APPAKKAARA (unniyappam pan)  add oil 

When the oil becomes hot,  fill the holes with the batter (fill up to 3/4th of the hole)  Now cook  in medium flame.When the bottom get a golden dark brown, turn the  unniyappam with a spoon and cook the other side too. Once cooked, remove and drain on a kitchen towel.