these all recent publications in Malayalam
Tuesday 1 March 2016
KUZHALAPPAM
INGREDIENTS
Rice powder - 3 cups
Cuminseeds (Jeerakam) - 1/2 tsp
Garlic - 1 dsp
Shredded coconut - 1 cup
Coconut milk - 1/2 cup
Small onions(Kunjulli) - 1/4 cup
Salt - 1/2 tsp or as reqd
Black Sesame seeds(Ellu) - 1 tbsp
Oil for frying
MOTHED
Step 1. Mix rice powder with shredded coconut very well.
Step 2. Puree shallots with cumin seeds and garlic.
Step 3. Mix this with rice mix along with coconut milk,
sesame seeds and salt.
Step 4. Make small balls out of it around small lemon size.
Step 5. In a marble stone, either put a wax paper or oiled
smeared banana leaf, cover it with the same after putting the ball.
Step 6. Roll it out by rolling on top of the leaf/paper
using rolling pin.
Step 7. Roll it out of the paper like a cylinder.
Step 8. When oil is very hot, put the dough
cylinders in it and fry it.
Step 9. Once cooled, store the appams in an airtight
container.
Sunday 28 February 2016
Churuttu traditional dessert or snack
variety from kottayam.
1 cup of flour(maida)
1/2 teaspoon of oil
Water as per the requirement
Fine rice flour as per the requirement
Salt for the taste
Method of preparation of flour (maida)
wafer
Take the flour in a mixing bowl and add the salt.
Pour 1/2 teaspoon of oil and mix it thoroughly.
Little by little pour in the water and knead the flour to
form a soft and smooth dough.
Take out small portions from the dough and roll it to form 1
inch balls.
Dip these dough balls in fine rice powder and roll it to a
circular shape of very fine thickness.
Heat up a medium sized griddle, cook the pastry rounds on a
low-medium flame for about 30-40 seconds on either side. Also, note that the
pastry rounds should still be limp.
Transfer it to a plate and cover it with a damp cloth so
that these would remain moistured.
INGREDIENTS FOR
MAKING THE SWEET FILLING
2 cups of avalose podi
3/4 cup of water
1½ teaspoon of lime juice
1¼ cup of sugar
1/4 teaspoon of Cardamom powder
Method of preparation of the fillings
Take out 1¼ cup of sugar in a mixing bowl, add 1½ teaspoon
of lime juice and 3/4 cup of water.
Heat it in a pan and stir the solution continuously to get a
thread like consistency.
When it’s ready, switch off the flame and transfer the syrup
to a bowl.
Transfer 1/2 cup of syrup to another bowl and keep it for
later use.
Add the cardamom powder the remaining syrup.
Now, add 2 cups of avalose podi and mix it very well.
Final preparation of Churuttu or Thin Flour Sheets with
sweetened Rice filling
Cut each of those cooked pastry rounds into equal halves and
apply the syrup on both the edges (from the 1/2 cup of syrup kept in the
separate bowl).
Make each semicircular pastry into a cone shape with the wet
edges facing the top.
Stuff the cones with the prepared fillings and close the
opening on top by squeezing the three fingers of your right hand.
This gives rise to a three spiked pattern on the top surface
of Churuttu. Keep it aside for 2 hours.
The syrup from the fillings would moisture the all-purpose
flour wafer.
Serve it as a snack.
or
for dessert serve with vanilla ice cream.
AVALOSE PODI (kerala traditional)
coarse rice powder (puttu podi) 3 cups
grated coconut 1.5cup
cumin seeds 1.5 tsp
salt 1/2 tsp or as per taste
sugar as per taste
METHOD
Mix the ground rice powder,grated coconut,cumin seeds and
salt.Keep it covered for an hour so that the moisture in the flour and grated
coconut blends the mixture well.
Transfer this mixture in a uruli and dry roast on low medium
flame with continous stirring(otherwise the flour may burn).It may take around
25-30 mins to get the light brown color and the rice flour and grated coconut
gets nicely roasted.Switch off flame and let it cool.
Serve by sprinkling sugar or grated Jaggery
Its time for jack fruit
![](https://3.bp.blogspot.com/-PAqaKEIG7XA/VtMF5U4mj5I/AAAAAAAAAas/JpuajnY_ffE/s320/Jackfruit.png)
KUMBILAPPAM(chakka appam)
INGREDIENTS
Chakka/Ripe Jackfruit(chopped) - 2 cups
Chakkara/Jaggery - 1 cup (according to your taste)
Grated coconut - 1cup
Rice flour (roasted) - 2 cups.
Cardmom (powdered) - 1/2tsp
Vazhana Ela or Banana leaves - as required.
INSTRUCTIONS
Melt jaggery to remove impurities in 1/2 cup of water.
Drain it and keep aside
Make a smooth paste of jackfruit pieces without adding
water.
In a big bowl add jackfruit paste,jaggery syrup and coconut.
Mix well with your hands.
Add rice flour little by little and make a smooth dough.
It should not be too thick or too loose.
Now take the leaf(Vazhana leaf or banana leaf) and make cones with it and fill the dough inside.
Bend the top of the leaves and press inside to cover the
top.
Steam it around 30-45 minutes or till its done.
Saturday 6 February 2016
Subscribe to:
Posts (Atom)