Vattayappam / Steamed Rice Cake

Vattayappam is traditional kerala dish.It is quite a simple dish.In kannur many of them use Kallu /Toddy instead of Yeast ..But here in u.a.e we dont get toddy,he he he he he so i used yeast.It is sweet and delisious and doesn’t need any side dish along with it.It is also served as a snack.

Ingredients:

Raw rice – 2 cups

Cooked rice  – 1 cup
Grated coconut – 1 cup
Sugar – 1/4 cup or use it accordingly
Yeast – 1/2 tsp
Salt – a pinch
Roasted Cashews and Raisins – as needed (Optional)
Cardamom powder – a pinch

Method :-

1.Soak the rice in water for 5-6 hours and drain it.
2.Grind this with grated coconut,sugar and cooked rice adding just enough water to a smooth batter.
3.Be careful while adding water,the batter should not be very watery.

4.Add the yeast and salt and mix well together.
5.Cover it with a lid and keep it in a warm place for 8 – 10 hrs to ferment.

6.Just before preparing,check the sugar and also add cardamom powder.

7.Gently stir it and keep it aside.Grease a flat pan or idly mould with little oil and spoon in the fermented batter.Top it with cashews and raisins.

8.Cover and let it cook for 10-12 minutes.

9.Let it cool for 5 minutes before transferring the Vattayappams to a serving dish.

Vellarikka Pachadi / Cuccumber Pachadi And Award

Vellarikka pachadi is a main items in Onam sadhya or any type of sadhya.

Ingredients

Vellarikka or Cucumber / English cucumber -2 cup

To grind to a paste
3- Green chili
1/2 tsp - Mustard
1 cup - Grated Coconut
2 cups - Thick creamy yogurt (medium sour)
Salt to taste

Seasoning
1 1/2 tsp - Mustard
Curry leaves
3- whole dry red chili
Coconut oil -3 to 4 tsp

Method
1.Peel the skin remove seeds off the cucumber and cut into small pieces.
2.Cook cucumber with 2 to 4 table spoon of water and salt, covered on a low heat, till cucumber is cooked. Take out off the stove.
3.Grind coconut, green chili by adding yogurt.Graind to smooth paste.Then add mustard and pulse for two to three times.
4.Add the ground mixture to the cooked cucumber and mix well.Adjust salt to taste.
5.Season with mustard, curry leaves and whole red chili.
Serve with rice.

Divya had tagged me for this award.Thank u my dear.....Iam sorry divya for not posting soon.I was a bit lazy these days.he he he. As per the rules of this award,we have to post our most favorite pic and tag other blogger friend.I am posting photos from my home country...

This two awards are also presented by divya.I would love to share this with
Jaisy James, sayali, Divya vikram, Anu, Nitha, Kavitha,Vineetha, Suhaina aji, Aparna,Adukala Vishashm, Rachana kothari, Neethu Binoi, Rekha Shoban, Fathima

If i forget any ones name plz collect the award......Iam sorry for not mentioning ur name....

Ulli Vada / Onion Vada

Ingredients:
4 thinly sliced onions
1 cups besan
1 inch piece of ginger grated
2-3 green chillies chopped
A sprig of curryleaves
Salt to taste
Pinch of baking soda (optional)
Oil for frying

Method:
1.Take the onions in a large bowl and squeeze well using hands.
2.Then add all other ingredients except oil and stir well using hands.I like to use less besan.So u can increase the amound of besan.

3.Heat the oil in a shallow pan . Take some of the onions mixture by hand or by spoon. Flatten it lightly and drop into the oil. Fry in medium heat till it is golden.Flip and fry the other sides also.

Spicy Squid Salad

Ingrediants:
Squid rings -1 cup
Capsicum -1 small
Onion -1 small
Baby corn -3
Tomato -1
Cabbage -1/4 cup
Salt to taste
Chilli powder -1/4 - 1/2 tsp
Pepper powder -1/4 tsp
Olive oil -2 tsp

Method:
1. Clean squid and marinate the squid by adding some pepper powder and salt.Keep it aside for half an hour.

2.Now fry this using 1 tsp of oil and keep aside.
3.Now mix all the vegetables, spices,olive oil and squid together.Check the salt.

Pentagon Chicken

This Pentagon Chicken is from kairali sisters...By trying out this i understood one thing that they love spicy food...I had reduced spices.But still it was spicy for me...But yummy one.......You can check their recipe here.Me and my hubby realy enjoyed this....


Ingrediants:
Chicken -800grm

For Marination
Red chilly powder 1 1/2 tbsp
Coriander powder 1 tsp
Turmeric ¼ tsp
Ground Pepper 3/4 tsp
Lemon juice 1 tsp
Egg 1 no
Curd 2 tsp
Salt as needed

For the gravy
Onions 2 nos, sliced
Green chilly 3 nos, chopped
Cashew 7-8 nos
Ginger garlic paste 1tsp
Tomato-1
Red chilly powder 1 tsp
Garam masala 1/2 tsp
Oil 3-4 tsp
Salt as needed

Preparing the marination
1.In a bowl, make a marinade of all the above ingredients, add the chicken pieces, mix well and marinate for 1 hour at room temperature.

Preparation
1.In a deep bottomed wok, add the entire oil and when hot enough layer the chicken pieces evenly and close with a lid. Let the chicken gets cooked and fetch a golden brown color. Turn the chicken in between for an even browning on all sides. Drain the fried chicken and set aside.
2.At medium to high heat, in the same oil, add the onions and sauté till golden brown.

3.Next add in the green chillies, ginger garlic paste and sauté till raw smell goes. Add the cashew nuts and sauté for a few more minutes. Add the red chilly powder, salt and garam masala. Mix well with onions and add the tomato. Cook for 2 more minutes and add the chicken pieces, mix well to combine. Close the wok with a lid and allow the chicken to absorb the gravy in a medium flame for about 10 -15 mnts. Open and give a final mix. Serve hot with fried rice, chappathi…I had it with chappathi.

Pavakka / kaipakka / Bitter Gourd Pachadi

Ingrediants:
Bitter Gourd: 1
Green Chilies (chopped): 2-3
Ginger: 1/2 teaspoon
Shallots: 3-4
Grated Coconut: 1/4 cup
Curd: 1/2 cup
Mustard: 1 teaspoons
Dried Red chilies: 2-3
Curry Leaves: 1 sprig
Coconut Oil: 2-3tsp
Salt to taste

Method:
1.Finely chop the bitter gourd,shallots and green chillies. Heat oil add chopped bitter gourd along with the chillies,ginger and shallots.When its well cooked remove from the oil and keep aside.
2.Now grind the coconut using curd to fine paste.Now add the cooked bitter gourd mix and gring.Note that it should not be fully grinded.
3.Now for seasoning heat some oil, splutter mustard seeds, curry leaves and dried red chillies. Add the seasoning to the curd mix .

Sausage Egg Stir Fry

Ingredients:
2 eggs
3 chicken sausages
1 onion
Few curry leaves
Few corindar leaves
3 green chillies
1/2 tsp pepper powder
1/4 tsp chilli powder
Salt to taste

Method:
1.Slice the sausage and marinate the sausage using chilli powder and fry in little oil and keep it aside.
2.Now mix all other ingrediants except oil in a bowel.
3.1.Heat oil in a wok and put the fried sausage and egg mixture.Cover the egg with sausages.Now cook untile done.

Butter Naan

Ingredients:
3 cups - all purpose flour
1 tsp - actidve dry yeast
2/3 cup - warm water
1/2 tsp - sugar
1 to 1/2 tbsp - butter
salt to taste

Method
1.Mix yeast, water and sugar in a bowl and whisk until the yeast has dissolved. Set aside for 10 min.
2.Sift the flour and add the rest of the ingredients except 1 tbsp - butter and mix well.
3.Make a well in the center and add the yeast mixture.
4.Set aside in a bowl and cover it with damp kitchen towel or plastic warm and keep it in a warm place until doubled in size - approx 2-3 hrs.
4.Now knead the dough for 5 more min and then divide the dough into small balls.
5.Roll them with a rolling pin dusting with flour as and when required to avoid it sticking.
Shape it into an oval shape.U can cook it it ovan or tawa.I used gase stove.
6.Place a non stick pan on the stove Place the flattened dough on it, and cook it on medium heat.
7.Within few minutes, it will puff up, then apply ghee/melted butter on 2 -3 spots and turn it over.
Serve immedietely with any gravy of your choice.

Vegetable Korma

Ingrediants:
Vegetables (carrot, beans,couliflower,green peas,potato) - 2 cups
Onion - 1 big
Tomato- 1 big
Green chilies -5
Ginger -1" piece
Ginger garlic paste - 1 teaspoon
Bay leaf -1
Oil -2 tablespoon
Chilli powder- 1 1/2teaspoon
Coriander powder 1 1/2 teaspoon( add more or less)
Garam masala - 1 teaspoon (preparation link)
Turmeric powder - 1/2 teaspoon
Salt to taste

TO GRIND:
Coconut - 1/2 cup
Cashew nuts - one handful (about 10)
Fennel seeds 1/4 teaspoon

METHOD:
1.Grind coconut by adding cashew nuts and fennel seeds.Grind to fine paste and keep aside.
1.In a thick bottom vessel, heat oil and splutter.
2.Add bay leaf, onions , green chillies , ginger and ginger garlic paste one by one and fry. Onion should not turn brown color. add the powdered ingredients and fry for few mins.
3.Put the vegetables in this along with the salt and enough water and cook. When it is half way through add the finely grinded paste and choped tomato . Let it cook until done. Add a few curry leaves and coriander leaves at the end for a better aroma and taste !!

Serve hot with chappathi

Crispy Squid Fry

Ingredients:
Squid -1 cup
Egg -1
Bread crumbs
Lime juice -2 tsp
Salt to taste
Pepper -1/2 tsp
Oil for deep frying

Method:
1.Clean squid by removing its head and membrane. Rinse, then cut into rings.
2.Marinate rings in salt, pepper, and lemon for at a maximum of 1 hour.
3.Coat rings in the egg mixture. Coat with the breadcrumbs. (You can add a bit of salt and pepper to the breadcrumbs for more flavor.)
4.Deep fry coated rings in very hot oil. Once they turn into golden remove them from the oil and drain with paper towels.
Serve hot!

Mango Juice

It is very very hot here in U.A.E.So i always some thing cold to drink.And this juice is for divya vikrams show me your smoothies.

Ingrediants:
Mango -1
Sugar -2-3 tsp
Ice cubes -4 cubes
Milk -1 glass
Water -1-2 glass

1.Peel and chop ripe mango into pieces

2.Place in blender with crushed ice, water,milk and sugar. Blend to a smooth consistency.

Pour into glasses and serve.

Orange Juice

This is for Divya Vikram's (show me your smoothies).I love orange juice very much....

Ingredients:

1. oranges-2
2.Sugar-1 tsp
3.Ice cubes-2-3

Method:
1. cut oranges into half.

2. squeeze them with the proper tools until all juice is drained out or using a grinder.

3.Add sugar and ice cubes.

Orange juice is ready.

Potato Kachori

Kachori is very common in Uttar Pradesh and Punjab especially during winters.I saw this recipe in kairali tv flavours of india.It is very easy and tasty snack.
Ingredients:
For the stuffing
2 Potatoes, boiled and mashed
1 Onion
1tbsp Ginger paste
1 tbsp Garlic paste
1 tbsp Green Chilies paste
2 tbsp Cilantro leaves finely chopped
1 tsp Garam Masala
½ tsp Turmeric powder
½ tsp cumin seeds
Salt To taste
2 tbsp Oil

For the Kachori
1 cups Maida
1 cups whole-wheat flour
4 tbsp Oil
1 tsp Salt
Water
Cooking Oil for deep-frying

Method:
1.Heat 2 tbsp cooking oil in a frying pan.
2.Add cumin seeds. When cumin stops spluttering add ginger, garlic, green chili paste,oninon and fry for 2-3 minutes. Add garam masala, and salt. Mix well.
3.Add the mashed potatoes and stir-fry it well. Now add chopped cilantro leaves and keep aside.

4.Mix wheat flour, maida, salt, and 4 tbsp cooking oil. Knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for 30 minutes.
5.Make small balls of the dough. Press one of the balls to about 3 to 4" diameter. Place a part of the stuffing on top.

6.Gather the dough around folding the stuffing in. Make sure most of the air escapes. Press down again making it flatter. Roll it lightly, slightly thicker than puri.
7.Heat the oil in a wok or kadhai on medium heat till it starts smoking. Slip in a kachori (seam-side down). Deep-fry Kachoris 2-3 at a time, till they are golden brown.
8.Drain excess oil and serve hot with any of your sauce.

Ladies Finger Pulishery/Pulimcurry

Pulissery is a Kerala dish made using yogurt and grated coconut.Pulissery can also be made using different vegetables and fruits.I always love any type of pulishery.

Ingredients

Okra/Ladies Finger(chopped into medium sized pieces) – 1 cup
Turmeric – 1/4 tsp
Onion -1
Tomato-1
Green chillies-3-4
Salt – to taste
Water – as required

For Grinding
Coconut – 1 Cup
Sour Curd/Yogurt – 1 cups
Cumin (Jeera) – 1/4 tsp
Water – If needed for grinding

For Seasoning
Oil – 1 tbsp
Mustard – 1/2 tsp
Dry Red Chillies – 3 or 4
Curry Leaves – A few
Fenugreek (Uluva) – 1/4 tsp

Preparation Method

1.Grind coconut by adding the ingrediants mentioned below grinding to a fine paste and keep aside.
2.Now in a cooking vessel add okra,Turmeric,Onion,Tomato,Green chillies,Salt ,Water also coconut mix.Now cook untile everything is cooked.When cooked remove from fire.
3.Heat oil in a pan and splutter mustard seeds.Add dry red chillies and curry leaves,fenugreek powder and saute for a minute..
4.Pour the seasoning over the curry and mix gently.

Coconut Chutney

Ingredients

1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
salt to taste

For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon coconut oil

 
Method
1. Put the coconut, green chillies, ginger and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
Serve with idilly and dosa.