Corn Flakes-Almond Laddu

Ingredients

Roasted Rice/Ari Varuthath: 1 cup

Corn Flakes: 1 ½ cups

Almonds/ Badam: ½ cup

Jaggery: 1 big piece

Coconut: 1 ¼ cups     

Method Of Preparation

In the blender add roasted rice, corn flakes and badam. Blend it well.

In the same blender add jaggery and blend. Add it to the cornflakes mix.

Then add the grated coconut to it. Mix it well with hand.

Make small balls out of it and serve.

Note: If you can’t bind it to balls add more coconut if needed. I didn’t peel the almonds, if needed you can soak the almonds and peel off the skin and blend.

Corn Flakes- Peanut Ladoo

Ingredients

Peanuts: 1 cup

Jaggery grated: 1 cup

Cardamom: 3

Corn Flakes: 1 cup

Method Of Preparation

Roast peanuts in microwave for 1 ½ minutes and remove the skin.

In a blender add corn flakes and powder it. Take it out and grind roasted peanuts with jaggery and cardamom seeds in a mixer. Mix all together well with hand and make small sized balls.

Peanut Ladoo

Recipe Source: My Favorite Foods

Ingredients

Peanuts: 1 cup

Jaggery: 1/2 cup

Cardamom: 3   

     

Method Of Preparation

Roast peanuts in microwave for 1 ½ minutes and remove the skin.

Grind roasted peanuts with jaggery and cardamom seeds in a mixer. Mix well and make small sized balls.

                                          

Ela Ada

Ingredients

Rice Flour: 1 cup

Water: 1 ¼ cups

Salt: needed

Grated Coconut: 1 cup

Grated or crushed jaggery: ½ cup

Banana Leaves: needed

Method Of Preparation

Boil the water with salt.

Add rice flour to the boiling water and switch off the stove. Cover it and keep aside for 2 mins. Open the lid and knead the dough until smooth.

Take handful dough and place it on the banana leaf

Spread the dough with your wet fingers. Spread some grated coconut and jaggery on the dough.  Fold the leaf in half and press it slightly. Steam it to about 10-15 minutes. 

Kalthappam/ Cooker Appam

Ingredients

Jeerakashala/Basmathi Rice: 1 ¼ cup

Cooked Rice: ¼ cup

Jaggerry melted and strained: 1 cup (or as per the sweetness you can adjust)

Baking Powder: ¾ tsp

Shallots/Pearl onion: 8

Plain Flour/Maida: 2tbsp
Coconut pieces/Thenga koth: ¼ cup

Salt: a pinch

Cardamom Powder: ½ tsp

Jeerakam/Cumin Seeds: 1tsp

Refined Oil/Ghee: 4tbsp

Method Of Preparation

Wash and soak rice to about 3-4 hours.

Drain and add the rice in a blender along with melted jaggery and cooked rice.

Blend it as per dosha batter consistency, so only the melted jaggery will be required for grinding. If needed, you can adjust the consistency by adding water.

Add plain flour, cardamom powder, cumin seeds, baking powder and salt. Stir well.

Keep this batter aside for about 45 minutes to 1 hour.

Then add the coconut pieces to the batter and give it a stir.

Heat ghee/oil in a cooker and add chopped shallots to it. When it turns transparent pour the prepared batter to it and close the cooker with the lid without putting the weight.

Put the flame in high for 2-3 minutes and low the flame to very low position.

Let it cook to about 20-25 minutes or till you get it done. You can insert a knife or a skewer to check whether done.

Slice when it is cooled and serve with tea.

Puli Inji

Ingredients

Tamarind: 1 big lemon sized

Ginger finely chopped: 4tbsp

Green Chilli chopped: 3tbsp (as per your tolerance)

Jaggery powdered: 4-5tbsp

Salt: ½ tsp

Coconut oil/any refined oil: 3-4 tbsp

Mustard seeds: ½ tsp

Curry leaves: 1 string

Method Of Preparation

Soak tamarind in warm water to about 5-10 minutes.

Extract the juice from it. (Should be about 1 ½ -2 ½ cups). Keep this aside.

Heat oil in a pan and splutter the mustard seeds and add curry leaves.

Add ginger pieces to it and roast until it slightly changes the color and then add the chopped green chillies.

Roast it for about 2minutes. Then add the tamarind juice to it.

Let the tamarind juice boil and become thick.

When it starts to thicken add jaggery and salt to it.

From this stage stir continuously till you get the consistency of puli inji.

Switch off the flame. When cooled store in clean dry and air tight bottle.

Sharkkara choru/Jaggery Rice

Ingredients

White Rice/Pachari: 1 ½ cups

Jaggery: ½ kg

Salt: a pinch

Cardamom: 4

Jeera Powder: 1tsp

Coconut Grated: ¾ cup

Method Of Preparation

Wash and cook the rice in a pressure cooker by adding 2 ½ cups water. After 1 whistle put in low flame for about 10-15 minutes and switch off the flame.

Meanwhile melt the jaggery by adding ¼ cup water and strain the impurities.

When the pressure releases open the lid and switch on the flame and add melted jaggery and stir well.

When boils put in low flame, add salt and stir occasionally till it becomes thick. It will take around 5 - 10 minutes.

Now add crushed cardamom and jeera powder to it.

Stir well and switch off the flame.

Now add fresh grated coconut and serve.

Sending to EP Series hosted by Prathibha which is started by Julie at Erivum Puliyum

Sending to Kerala Kitchen Event hosted by Julie, started by Rose and Ria