JEERAKAM KOZHUKATTA/ SAVORY RICE DUMPLINGS

2Hello. You know we humans face so many emotions. One such emotion is the emotion to denial. When something changes, we all fall in denial mode. And that’s because we are so much used to being in our comfort zone that our mind refuses to accept any changes. We really need to train our mind to handle the change. For instance a traveler never goes out thinking he/she will have a smooth planned day. There are bound to be unseen circumstances, risks, surprises and sometimes challenges.

There is another kind of denial. Denial for things that you may not have liked earlier. A kid may not like bitter gourd when he/she was a kid but as they grow up they may take a liking towards it. But without trying how will he/she every know ? Hence it is important to test your denials.

Today’s recipe surprised me. We usually try to bring home made food for our lunch and snacks. So my colleague had got this for her evening snack. But she opened it around noon and we all finished it within 5 minutes. I had never tasted this dish before. Also, I don’t like kozhukatta (basic version is made as steamed rice dumplings with coconut+sugar+cardamom stuffing). But this dish was an exception. What stood out with this recipe was the chilly chutney. The chutney is the most basis, flavorsome and simple.

Do try this recipe and let me know how it turned out. Ohh and it is super healthy since it is just steamed.

INGREDIENTS:

For Kozhukatta:

  1. Rice Powder – 1 cup
  2. Cumin/Jeerakam – 1 tsp
  3. Salt to taste

For chilly chutney:

  1. Chilly powder – 1 tblspn
  2. Salt to taste
  3. Coconut oil – 2-3 drops to combine

INSTRUCTIONS:

  1. Boil 2 cups water.
  2. In a bowl take rice powder, jeerakam and salt.
  3. Add hot boiling water little by little on the rice powder and mix with a wooden spoon.
  4. Continue mixing till it comes together. Remember to add water little by little.
  5. Once the dough is cool enough to handle use your hands to make a small dough.
  6. Pull out small balls out of the dough.
  7. Steam these balls till cooked.
  8. For the chutney mix together chilly, salt and coconut oil till it comes together.

Serve them both or take them for your evening snack. Remember the chutney is just to add a taste. Do not take a large helping of the chutney or your tongue with burn with the chilly.1

 

 

STUFFED BUNS

1Hey There. How is it going ? Well we have been in and out of sickness. The official sickness season is here and can expect one or the other in the family to be sick. So currently, I can’t hear properly from one of my ears, my nose is gone on hartal and does not smell anything, my voice is more like croaking and every muscle is refusing to co-operate with me in my daily chores.

Anyways moving on today’s recipe. When I saw this recipe on my friend blogger’s news feed I immediately wanted to try it for 3 reasons. Firstly it is like a fusion of wada pav. Except the wada need not be fried here and instead it is stuffed and baked. Secondly, it is a snack in itself. You do not need anything else to go with. Okay you can have it with ketchup but that’s it. Third and most important. It is not completely maida instead it is mix of both maida and wheat buns. Good isn’t it?

So make it, bake it and enjoy it.

3RECIPE SOURCE – Click here

INGREDIENTS:

Wholewheat flour – 1 cup

All purpose flour – 1 cup

Instant yeast – 1 tbsp

Salt – 1 tsp

Sugar – 2 tbsp

Lukewarm water (approximately) – 1 cup

Olive oil – 2 tbsp + more to brush.

FOR STUFFING:

Potatoes – 2 medium (350 gm), boiled, peeled and mashed

Oil – 1 tsp

Cumin seeds – ½ tsp

Ginger garlic paste – 1 tsp

Turmeric powder – ¼ tsp

Chilli powder – ¼ tsp

Garam masala powder – ¼ tsp

Amchoor powder – A pinch

Chopped coriander leaves – 2 tbsp

INSTRUCTIONS
  1. First let’s prepare the bun dough. Mix the dry ingredients. Add water slowly and knead to a smooth dough. Add the olive oil and knead to incorporate.
  2. Transfer to a clean oiled bowl,close  and allow it to double in size, around one hour.
  3. In the meantime, let’s prepare the stuffing.
  4. Heat oil in the saucepan and crackle the cumin.
  5. Fry the ginger garlic paste and saute till raw smell leaves.
  6. Add the mashed potatoes. Add turmeric,chilly, garam masala and amchoor powders and give it a good mix.
  7. Add salt.
  8. Allow to cook on low flame for five minutes.
  9. Mix in the coriander leaves and switch off. Allow to cool.
  10. Once the dough has doubled, punch down and knead for another couple of minutes.
  11. Grease a baking pan and set aside.
  12. Divide the dough and the filling into six portions.
  13. Slightly roll one dough portion into a circle. Spoon in one portion of the filling and shape into a bun. Place it on the greased pan.
  14. Repeat with all the buns and filling.
  15. Brush the top of the buns with some oil. Cover and allow it to proof for 25 minutes.
  16. Meanwhile preheat the oven to 180 degrees.
  17. Bake for 25 minutes until the top looks golden brown and is smooth to touch.
  18. Pull out the buns and brush on the top with little more oil while still hot.

Serve hot with ketchup or even tamarind chutney.

2

 

PALAK WADAS/ SPINACH FRITTERS

2Hey There. Its lovely rains in this part of the world. The weather is cooler. The trees are bathing everyday. Washed clothes are begging for some sunlight. So with this weather its time for deep fried goodies. Why don’t a add a healthy twist.

Today’s recipe is just that. Palak wada is your usual wada with the goodness of palak.

INGREDIENTS:

Palak – 1 cup chopped

Urad dal – 1 cup soaked minimum 3-4 hours

Green chilly – 1

Shallots – 2-3

Black Pepper – 1 tsp (Optional)

Oil – for deep frying

Salt to taste

INSTRUCTIONS:

  1. Take chopped palak in blender and blend.
  2. Add soaked urad dal, shallots, green chilly, salt and blend. Add little water if required. Blend till a smooth batter is formed. 1
  3. Add whole black pepper and mix well.
  4. Heat oil for deep frying.
  5. Take spoonfuls of batter and drop it in oil. If you can shape it like wadas well and good.
  6. Fry till both sides turn golden brown.
  7. Drain on tissue or soaking paper.

Enjoy with a chutney of your choice. 3

 

 

BEETROOT CARROT POTATO SANDWICH

Hey There. So how have you been ? When I watch food shows and they show a whole variety of sandwiches but I wonder if our taste buds would love those sandwiches with bacon, meat, different kind of cheese and veggies.

I try to include veggies in my sandwiches. So the veggies that are usually ignored I try to include them in pastas and sandwiches. Do try out this recipe and let me know if you liked it.

1INGREDIENTS:

Bread Slices – 8

Boiled mashed potato – 1/2 cup

Cooked grated carrot – 1/2 cup

Cooked grated beetroot – 1/2 cup

Cumin powder – 1/4 tsp

Pepper powder – 1/4 tsp

Black salt – as per taste

Grated cheese – as per taste

Butter – for greasing

INSTRUCTIONS:

  1. Mix mashed potato, beetroot and carrot in a bowl.
  2. Add cumin, pepper and salt.
  3. Take bread slices and spread a little butter on each slice
  4. Place the stuffing in between two slices.
  5. Add grated cheese.
  6. Cover with second slice of bread.
  7. Place it in sandwich maker and grill till nice, crispy and golden.

Serve hot with some ketchup. 2

 

MOONG DAL PAKODE/ GREEN GRAM FRITTERS

3Hello There. So it started raining here. And God knows we need it. I remember those days when during monsoon my brother used get hot samosas and kachoris with tamarind chutney from nearby shop. It came from a very small shop that was also the owner’s house. I still recall the taste of those samosa and kachori taste on my palate.

Maybe I should try making samosa and kachori one fine day. However for now it is this soft mung dal pakode for your tea time snacks. I had packed some for my tiffin box as well.

Do try and let me know if you like it.

1INGREDIENTS:

Green gram (moong dal) – 1 cup soaked in water

Fennel seeds (saunf) – 1 tsp

Green chilly – 1 -2

Ginger – ½ inch piece

Coriander leaves – 2 tblspn

Mint leaves – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Heat some oil for deep frying
  2. Coarsely grind moong dal with little water and other ingredients.
  3. Drop spoonful of batter into hot oil and fry till golden brown.
  4. Drain it on tissue paper.

Serve with tamarind chutney or green chutney or ketchup. Or you can serve it with all three. 😛2

 

 

 

 

WHEAT CREPES WITH COCONUT STUFFING – HAPPY MOTHER’S DAY

2Hi. How have you all been? I know I have been away from blogging from a long time now. There are many reasons behind it but nevertheless what more better day to return than on Mother’s day.

My mother is the strongest lady I know. The fact that I am here is because of her love, hard work, dedication and care despite all the odds we have been through. I guess every child would say the same thing for his/her mother and they should.

You know what I have realized. I am doing or saying those very things that my mom used to say to me and I got irritated. I guess its genes. But all the things mom said and everything she did seemed so correct and logical now. She is a real inspiration to me.

Today’s recipe is based on one of the lunch box dishes she made. On busy days she used to make stuffed chapathi with sweet coconut filling. This recipe is twist on the same. It is easy to gulp down in case of sore throat too. It is almost like a dessert. Perfect healthy recipe for kids.

3INGREDIENTS:

Wheat flour – 1 cup

Sugar – 2 tblspn

Grated coconut – 1/2 cup

Jaggery –  4 tblspn

Cardamom powder – 1/2 tsp

Milk (Optional)

Honey – as required

Salt a pinch

Oil for greasing pan

INSTRUCTIONS:

  1. In a bowl whisk wheat flour, milk (or water), sugar and salt and make a thick batter.
  2. In another bowl take grated coconut, cardamom and jaggery and mix well.
  3. Heat a non-stick pan.
  4. Grease it with oil or ghee.
  5. Pour a small ladle of batter and spread by rotating the pan. It should be thin as crepes.
  6. Flip over to cook other side.
  7. Add the coconut stuffing in and fold the crepes.
  8. Place it on a plate.
  9. Drizzle over honey or choco syrup.

Enjoy.

Happy Mother’s Day. 1

 

BREAD PAKODA/ BREAD FRITTERS

4Hey There. A real quick post today. Rain is playing hide and seek. So whenever it rains make this quickie snack if you are at home. Well I made this snack for my little one’s lunch and since we were on team outing I took it for my friends too. Use your leftover bread for this snack.

1INGREDIENTS:

Sweet Bread – 4-5 slices

Rice Flour – 1/4 cup

Besan/ Gram Flour – 1/2 cup

Chilly powder – 1/4 tsp

Ajwai/ Carom Seeds – 1/4 tsp

Turmeric Powder – a pinch

Cooking Soda – a pinch

Salt to taste

2INSTRUCTIONS:

  1. Take out the bread slices and cut into equal squares. I cut out and discarded the edges too but that optional.
  2. Take rice flour, gram flour, ajwai, chilly powder, turmeric powder, soda and salt and mix well. Add little water to make a thick paste. Make sure there are no lumps.
  3. Heat oil in a kadai for deep frying.
  4. Dip the bread slices in batter. Drop them in hot oil and fry till it is nice golden brown and crisp.
  5. Discard the small batter pieces that might fallen in the oil or it will burn and leave a bad flavor in oil.
  6. Serve with ketchup.

Enjoy. 3