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

 

 

VEGETABLE SPAGHETTI

1Hello. You know my love for spaghetti. I have 2 recipes for spaghetti – cheesy spinach and aglio olio. Today I am sharing a veggie spaghetti. I hear lots of parents complain about kids not eating veggies especially carrots, beans, beets. I make lots of dishes in a week that includes these veggies regularly. This is one such recipe.

Its pretty simple too.

2INGREDIENTS:

Wheat spaghetti – 1 cup

Carrots – 1/4 cup sliced very thinly

French beans – 1/4 cup sliced very thinly

Black pepper powder – 1/2 tsp

Garlic – 2 cloves sliced thinly

Mixed dried herbs – 1.4 tsp

Salt to taste

Olive Oil – 2 tblspn + 1 tbslpn

INSTRUCTIONS:

  1. Boil lots of water in a tall pot. Add salt and 1 tblspn olive oil. Add the spaghetti and let it cook till al dente.
  2. While the spaghetti is getting cooked heat a pan with olive oil.
  3. Add garlic and saute till light brown.
  4. Remove the garlic pieces and add carrots and beans.
  5. Saute for 30 seconds.
  6. Sprinkle 1 tblspn water. Close and cook with close lid for another minute.
  7. Add black pepper powder, mixed herbs and mix well.
  8. Now add strained spaghetti and toss well.
  9. Adjust salt.

Serve hot.

NOTE:

  1. Play around with the recipe using capsicum, baby corn etc.
  2. Add ketchup in the pan and toss well to add a zing to the recipe.
  3. Add scrambled eggs to make it more nutritious.

3

PANKAYAM – A RESTAURANT REVIEW

20170722_120437Hello There. So this is the first time I am doing this. But everyone at any point of time does things for the first time right? Today’s post is a restaurant review. Now I am not a regular restaurant visitor as other food bloggers are. :O

20170722_120535Yeah you heard me right. I am a person who on weekends finish the household chores so I am not overloaded during the week. I am a person who likes to try new recipes over the weekend. So it is not very frequent that we visit restaurants. But when I do I like to go to good ones.

20170722_120539About the Restaurant:

‘Pankayam’ means an oar. It is a part of a boat. And you will see the same reflected when you enter the restaurant. The ceiling has fishing net hanging on wooden oars. The furniture is all wooden and makes use of earthy and reusable things. The chairs back cushion is wrapped with sack cloth. The lamp I am told is made from fevicol tins. As you enter you see a classy moped and at the reception are the classic naranga muttai (lemon candies) and gas muttai. There are drums placed behind the moped where neatly arranged glasses are placed. Further if you go to the other section of the restaurant you will see a huge rustic looking wooden boat hanging from the ceiling. Overall “Pankayam” restaurant gives you a beach interiors minus the smelly fish and the ocean sound. The ambience is tastefully done and elegant.

20170722_12055620170722_12061720170722_12113820170722_121227.jpgThe food:

Coming to the most important part of any restaurant – the food. Sadya is served in banana leaf with kadu maanga (mango pickle, chamanthy (coconut chutney), pachchadi (yogurt mustard curry), avial (veggies in coconut sauce), thoran (veggie with grated coconut), kappa (mashed tapioca), papadam (papad), boiled rice, parippu curry (lentil curry in coconut paste), sambhar, rasam, moru curry (yogurt curry) and lastly payasam.

Then they come with a platter of fish fries to choose from. Atleast 6-8 varieties of fishes to choose from. To wash everything down you have lemon juice served with the sadya.

20170722_121111The Taste:

Sadya was nicely done. The star of sadya was the chamanthy. It was coarsely grinded (as it should be) with just the right spiciness. Parippu curry was another attraction of the meals. Sambhar was good enough too. The side dishes were silent (they did not shout big and bold flavours but was cooked well and tasty) but proper accompaniment to the rice. Rice was properly cooked. Basically a very good sadya.

20170722_12115220170722_12120020170722_122626The fish fry dominated my palate. The masalas were just strong enough to enhance the flavour of the fish and not empower it. The best thing that I liked about these fish fry was that it was not served with raw or sautéed onions which can sometimes make the fish soggy. It was served as it is. And it was topped with the remaining crunchy tasty masala (the crunchy bits of curry leaves, garlic and dry red chilly among others. We had ordered for karimeen, para and konchu fry. Perfectly cooked, delicious and crispy.

20170722_12300020170722_123016

Will I eat there again?

Yes definitely. I want to see what more they have to offer. I want to try crab and fish curry dishes there next.

My Verdict: 

If you are a Kerala food lover then definitely try it once. If you are seafood lover then definitely try it once.

Note:

  1. This is not a sponsored post.
  2. All the views expressed are solely mine based on my experience.
  3. I am not very happy with the picture quality too.

 

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

 

AKKI ROTI/ RICE FLATBREAD

3Hey there. So this time I wanted to try something different. I was so bored of paratha’s and dosas and wanted to try something not attempted till now. That’s when I saw this post from a lovely blog known as Food Fashion Party. This is a rice pancake sort of dish from Karnataka. The spices and herbs used are simple and makes for a great breakfast.

Have you ever wondered on an average how much time a wife or mom spends on just thinking about “What to cook the next day? ” She has to consider everyone’s choice and then bring up a menu that’s suitable for all. Still I feel its a thankless job. Not that we need anyone thanking us but on those days that we burn our finger, on those days that get a cut or on those days that we leave kitchen drenching in sweat and tiredness seeps in our body, we expect people to “like”, “enjoy” and even “compliment” our cooking. It only humanly to expect this don’t you think ?

Moving on to today’s recipe, it is a must try at least when you want a change in your diet. Now the original recipe is a bit different from mine. I have adapted the recipe based on the ingredients I could find here. Do let me know if you liked them.

1INGREDIENTS:

Rice Flour – 3 cups

Carrot – 1 peeled and grated finely

Coriander Leaves – 1/2 cup finely chopped

Chilly powder – 1 tsp

Roasted peanuts – 2 tblspn coarsely grounded

Roasted Cumin Powder – 2 tsp (coarsely grounded will be good)

Oil – 2 tblspn

Salt to taste

Oil – to cook the roti
Instructions
  1. Keep 2 cups of water to boil.
  2. In mixing bowl, add the rice flour, carrots,coriander leaves, roasted peanuts, cumin powder, salt and mix everything well before adding the water.
  3. Add 2 tbsp of oil.
  4. Using a ladle add water little by little and keep mixing the using a wooden spoon.
  5. Mix everything properly. It will be a little sticky but will come together as a dough.
  6. Cover and let it sit till ready to make rotis.
  7. Heat up a tawa.
  8. Take cotton cloth and wet it well.
  9. Take a small ball of the dough and place it on the wet cloth.
  10. Using your hand pat it slowly spreading it across to make thin rotis as possible.
  11. Once the tawa is hot, slow using the edges of the wet cloth carry the cloth to the tawa and place the rotis on the tawa.

 

  1. Add ½ cup of water at a time. If the water is very hot to handle, use a wooden spoon to mix the dough. Mix everything well until the dough comes together. The dough will be sticky to the touch. It should all come together and not be dry. Make sure not to use all the water at once, you might not need all the water. Just use as much as you need to bring the batter together. Cover and let sit until ready to make it.
  2. Keep a griddle on medium heat. Let it get hot.
  3. Take a cotton cloth and wet it well. Sprinkle some water on the cloth, take a tennis ball size dough and pat it out with your fingers. You can make it as thin as possible, as you want.
  4. Using the edges of the cloth, carefully carry it over the griddle and slowly lower it on the griddle. Now, lift the cloth off the rotti. It will come off easily as you’ve used water. You could even use oil for flattening the dough out.
  5. Cook with a teaspoon of oil on both sides. It will cook in 2-3 minutes as we’ve used hot water to make the dough.
  6. Serve it immediately with some sugar (for kids) or chutney of your choice.

I served it with butter and honey.

2

 

STRAWBERRY WHOLE WHEAT MUFFINS

1Hello. So recently when I was shopping online for my grocery I saw an entry for fresh Strawberries and cherries. I was pleasantly surprised but skeptic if actually the picture shown would be what will be delivered. Anyways I ordered them and was sure it would be cancelled out. You may think why ? In my place you don’t get the juicy, fresh and vibrant strawberries, blueberries, etc.

2So when I got beautiful strawberries we made these muffins. By we I mean to say me and my 2 year old. He helped me with the batter mixing and sorting out strawberries. But I wanted a healthy version hence skipped maida and replaced with whole wheat. Do try and let me know if you liked them.

3INGREDIENTS:

Chopped Strawberries – 1 cup

Whole Wheat flour – 1& 3/4 cup

Sugar – 1/2 cup (add more if you need more sweet)

Baking Powder – 2 tsp

Salt – 1/2 tsp

Milk – 1/2 cup

Oil – 1/4 cup (I used sunflower oil)

Vanilla essence – 1 tsp ( I used cardamom powder)

Egg – 1

INSTRUCTIONS:

  1. Grease cupcake moulds with oil. If you are using silicone moulds then you can skip this step.
  2. Pre-heat oven to 180 degress celcius.
  3. Sift together flour, salt, baking powder in a bowl.
  4. Add sugar, milk, oil, egg and vanilla and mix well.
  5. Add 3/4 chopped strawberries and mix well.
  6. Add this batter in cupcake moulds. Fill only till 3/4 of the moulds.
  7. Top with remaining strawberries.
  8. Bake for 20-25 minutes or till a skewer or knife inserted comes out clean.

Enjoy these colored beauties. Oh and by the way don’t discard this recipe if you don’t have strawberry. You can make this with chocolate chips too. Also if you love good photos do not forget to follow me on instagram. 4

 

 

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