Wednesday, 27 August 2014

Kozhukkatta / Sweet kozhukkatta / nadan kozhukkatta / ganesh chathurti recipes

 







With ganesh chathurti coming nearer, I am here with a special post for vinayaka chathurti.  Kozhukkattai is an item which is very often prepared at home, especially for kids as this is an easy to make and healthy snack too.  Kozhukkatta is a popular indian sweet and there are various versions of kozhukkattai available.  I love all the versions of kozhukkattas but this sweet one is one of my favourites and I have made this the same way my mom makes it.  Now to the recipe..



 
Ingredients required
 
for dough
rice flour (idiyappam flour)1 cup
salt to taste
water1 1/2 cup
coconut oil1 teaspoon

for purnam
jaggery (grated )1/2 cup
water 1/4 cup
coconut (scraped)3/4 cup
cardamom powder  / elaichi powder a  pinch
dry ginger powder / chukku podia pinch
cumin powder / jeeraka podia pinch
ghee 1 teaspoon
 
 
Method
 
1.  In a pan, add water and let it boil. 
 
2.  Meanwhile, take idiyappam flour and salt in a wide mouthed bowl, mix well and keep it aside.
 
3.  Once the water comes to a rolling boil, slowly add water little by little to the idiyappam flour and mix well with the back of a spatula.  Combine well and add coconut oil.  Mix well, cover it and keep it aside.
 
 
4.  Melt jaggery with 1/4 cup of water, over medium heat.  Strain it to remove the impurities. 
 
 
 
5.  Add coconut to the filtered jaggery and mix well.  To this, add ghee, dry ginger powder, jeera powder and elaichi powder.  Mix well and cook till the liquid is dried up.  Turn off the stove, keep it aside for cooling. 
 
 
6.  When it is cool, make small balls from it. 
 
 
 
7.  Make medium sized balls out of the dough.  Take one ball at a time, place it in your palm.  Press it with the other hand and make it thin, keep the poornam ball in between and cover it well.
 
 
 
8.  Repeat the same with the rest of the dough.
 
9.  Grease an idli pan, place the kozhukkatta's on the idli plate and steam cook for 10 minutes on medium heat. 
 
10.  When cooked, allow it to cool for few minutes.
 
11.  Kozhukkatta is ready. 
 
 
 
other related recipes:
 
 
If you find this post useful, I would be extremely happy, if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.
 
Enjoy cooking and serving
nandoo


Monday, 25 August 2014

Cheese and spinach sandwich

 
  Today, I am sharing an easy to make and tasty sandwich made with cheese and spinach.  Cheese and spinach sandwiches are easy to prepare and tasty too.  You feel extra healthy when you chew on gooey cheesy sandwiches and kids would definitely love to have them for their breakfast or for their snacks.  A mother would be very happy when she finds her kid going to school after having a healthy breakfast.  So here is one such healthy and tasty breakfast for kids.  Now to the recipe..


Ingredients required

bread slices4 slices
spinach1/2 cup
onion 1/2
garlic1
pepper powder 1/4 teaspoon
olive oil 1 teaspoon
red chilli flakesa pinch
cheese (I used amul processed cheese)1/2 cup (or as required)

Method

1.  Mince garlic, keep it aside.  Wash and finely chop spinach and set it aside. 

2.  In a pan, heat oil, add minced garlic and saute for some time till it begins to soften.  Then add chopped onions, saute them nicely till they become brownish in color. 

 

3.  Next add chopped spinach, saute it well, add salt.  Keep the flame in medium and let it cook for some time until it becomes soft and the entire moisture has evaporated away. 


4.  Finally, add pepper and mix well.

5.   Take one slice, add 11/2 tablespoon of grated cheese.  Then add cooked spinach mixture on top of it.  Top it up with red chilli flakes and another 1 1/2 tablespoon of cheese.  Cover with another bread slice.  (I was so lazy to grate the cheese so just chopped it and added as the first layer.)

 

6.  Repeat the same process for the other slices. 

7.  Place this in a sandwich toaster and toast it nicely.  (I placed it in my microwave on toast mode)


8.  Cheesy sandwiches are ready to be served.

Tips:

1.  You can add boiled sweet corn also to the spinach mixture to make the sandwich more tasty and healthy. 

For other breakfast recipes:

1.  Cheesy mushroom sandwiches

If you find this post useful, I would be extremely happy, if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.

Enjoy cooking and serving
nandoo

Sunday, 24 August 2014

Kerala lunch menu 3

Today, I am sharing another easy to make vegetarian lunch menu which fits the budget.  Actually I should say that.  Recently, I had been to the vegetable shop, (which most of the time I handover the list of items needed to hubby and he quietly gets the things.).  So it was really a big change when I went to the shop and found the prices of vegetables.  I wanted to buy some beans and greenpeas and many stuffs like that, but the prices pulled me back and I decided to buy healthy, fresh and vegetables within my budget.  So I brought ridge gourd, bottlegourd, ash gourd, cucumber, snake gourd, carrots  and lady's finger.  Now I know you will be laughing.  But it's ok blunders do happen.  I just didn't realise what I was doing. I came home proudly with the veggies and today morning, while deciding what to make I found the blunder.  My bag was full of all gourds.  And I wanted to make a proper lunch too as kids and hubby are at home for lunch.  So with the available list of ingredients, I made this lunch.  Hope you like it. 




The list of items include:

kumbalanga pulissery / ash gourd curry (I have followed the same method of vazhakka morucurry)
vendakka mezhukkupuratti / lady's finger stir fry (refer here for mezhukkupuratti)
snakegourd thoran / padavalanga thoran (thoran)
vellarikka pachadi 
mango pickle
sago pappadam / kondattam (prepared by my MIL)
Here's how I proceeded:

1.  Washed rice and kept it for cooking as soon as I entered the kitchen.
2.  All the vegetables were washed beforehand.  (Otherwise, wash the vegetables).
3.  Scraped the required amount of coconut.  Divided it into 3 portions, one for pachadi, the other for thoran and third portion for pulissery. 
4.  Beat the curd and kept it ready. 
5.  Cut all the vegetables required and kept them separately. 
6.  Now in vessel, added ash gourd, water and turmeric, kept in the gas for cooking.
7.  Mean while, added the cucumber in another vessel with little water and salt and left it for cooking.
8.  By the time these started boiling, temper for thoran, add snakegourd, required water, cover and let it cook. 
9.  By this time, the pachadi and pulissery would have started boiling, reduce the flame, cover with a lid and let it cook.
10.  do the steps for mezhukkupuratti in the same way. (since I made mezhukkupuratti with lady's finger, I didn't add water. Just covered and cooked by stirring in between)
11.  Then separately grind the coconut for thoran, pachadi, and pulissery. Keep it aside. 
12.  Check the veggies if it is cooked.  If cooked, add the coconut mixture and take it out.
13.  Make the tempering ready.  Once tempered with mustard, dry red chilli and curry leaves, takes half outside for pachadi.  To the rest, I added fenugreek seeds and added it to pachadi. 
14.  By this time rice was ready. 
15.  Finally, just before lunch, I fried the pappadams.  And I have readymade nirapara mango pickle with me.  So served lunch along with that. 

Other lunch menus:

north indian lunch menu
Kerala lunch menu 1
Kerala lunch menu 2 (vegetarian)

If you find this post useful, I would be extremely happy, if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.

Enjoy cooking and serving
nandoo



 

Saturday, 23 August 2014

dates payasam / Kerala sadya recipe

 
 
With Ganesh chathurthi and Onam coming near, all of us will be busy thinking what to make so that our family will be happy.  Here's an easy to make and tasty payasam which can be made in less than 20 minutes.  And not to mention healthy too.  It's dates payasam. After making dates ladoo, I had dates left with me and I wanted my kids to have them.  If I give the dates as such, my elder one will not even touch it.  So made this payasam so that she will have it.  Also here there is no additional sugar or colour added which makes this payasam more healthy.   


Ingredients required

dates 1 cup
almonds 10 - 15 (or 2 tablespoon almond powder)
milk 2 1/2 cup
water1 1/2 cup
ghee 2 teaspoon
cashew 10
raisins 10
cardamom powder 1/2 teaspoon


Method

1.  Remove the seeds from the dates and chop it finely.  Keep it aside.

2.  Powder almonds and keep it aside.

3.  Heat ghee in a pan, roast the cashews, raisins and keep them separately.


4.  In the same pan, add the chopped dates and saute nicely. 

 

5.  Add badam powder and saute again for  1 -2 minutes. 

6.  Add water, allow it to boil.  Reduce the flame, and let it cook in low flame for 5 - 10 minutes.

 

7.  Now add boiled milk to it, wait till it starts boiling, then reduce the flame for 5 - 10 minutes, until you find the payasam becoming thick.  (Don't make it too thick, if you want to serve after a long time. )

 

8.  Add the roasted cashews and raisins. 

9.  Payasam is ready to be served.  Serve it either hot or chilled. 

 
Other payasam recipes:
 
1.  chakka pradhaman / jackfruit payasam
2.  pal payasam
3.  aval payasam
4.  semiya payasam
5.  Cheru parippu payasam
6.  nei payasam
7.  Chowari payasam / sago payasam / kheer

If you find this post useful, I would be extremely happy, if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo

Friday, 22 August 2014

Barley idiyappam / idiyappam recipe







Idiyappam is a traditional breakfast item prepared in Kerala.  Today, I have given a twist to the normal idiyappam by adding barley to it.  The idea of adding barley while making idiyappam was there in my mind for a long time.  But somehow, I was not very confident.  Today, I had dosa batter left with me.  So I decided to make barley idiyappam thinking that even if it goes wrong I have dosa batter with me.  So with another breakfast option in my mind I started making it and to my good luck, it came out perfectly and we all liked it a lot.  I have already tried making barley upma, barley fenugreek leaves paratha, barley kuzhipaniyaram, barley uttappam and so on.  This is another addition to the series of cooking with barley.  Now to the recipe. Hope you like it.


 
Ingredients required

rice flour1 cup
barley flour3/4 cup
salt1 teaspoon
water (boiling)as required
coconut oil1 teaspoon
coconut (grated)as required


Method

1.  In a kadai, roast barley nicely.  Allow it to cool.  Then grind it to a fine powder.  Sieve it nicely. 

 

2.  Boil enough water in a pan. 

3.  In a wide mouthed bowl, add rice flour, barley flour and salt.  Mix well. 



4.  When the water comes to a rolling boil, slowly add water little by little to the rice flour and make a soft dough.  Apply coconut oil on the dough.  Keep it aside for 10 - 15 minutes covered.


5.  While the dough is still warm, take small portions of the dough and fill it in the idiyappam press.  Use the plate with small holes to make this.


6.  Sprinkle scraped coconut on the greased plate you are going to use.  Then press the dough in circular motion onto the plate. Sprinkle grated coconut on top.  Don't make it too thick.  Otherwise it will be difficult to get cooked.


7.  Place it in a steamer or pressure cooker and steam cook for 5 - 10 minutes. 

8.  Serve hot with any curry of your choice.



If you find this post useful, I would be extremely happy, if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo

Thursday, 21 August 2014

Ammini kozhukkattai / Mani kozhukkattai / Ganesh chathurthi recipe

 







Today, I am sharing an easy to make kozhukkattai recipe which I usually make for my kids when ever I make idiyappam.  The left over dough will be used for making kozukkattai.  The balls made for this are very small and hence we call it mani kozhukkatta.  Since vinayaka chathurti is nearing, I thought of sharing this easy and healthy recipe.  This can be served as a guilt free snack for kids or elders. 


Ingredients required

rice flour1 cup
salt 1/2 teaspoon
wateras required
coconut oil1/2 teaspoon

for seasoning
oil (I used coconut oil)1 teaspoon
mustard seeds 1/2 teaspoon
urud dal1/2 teaspoon
dry red chilli 1
hing / kayam a pinch
curry leaves few
coconut (grated)2 tablespoon
jeera / cumin seeds 1/2 teaspoon


Method

 1.  Boil enough water in a pan. 

2.  In a wide mouthed bowl, add rice flour and salt.  Mix well. 


3.  When the water comes to a rolling boil, slowly add water little by little to the rice flour and make a soft dough.  Apply coconut oil on the dough.  Keep it aside for 10 - 15 minutes covered.


4.  Grease your hands with oil and make small even sized balls. 


5.  Grease an idly plate and steam cook it for 10 minutes in medium flame. 


6.   In a pan, heat oil, temper the ingredients given under "for seasoning".  Add the kozhukkattai and saute it well.  Check for salt.

 
 
 

7.  Transfer it to a serving plate and serve hot. 

 
 
other related recipes:
 

If you find this post useful, I would be extremely happy if you can share it with  your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.

Enjoy cooking and serving
nandoo