Idli Podi Without Coconut/ Parippu Podi

Ingredients

Urad Dhal/ Uzhunnu Parippu: 1 cup

Toor Dhal/Thuvara Parippu: ¾ cup

Chana Dhal/Kadala Parippu: ¾ cup

Dry red chilli: 6 (can increase according to your tolerance)

Tamarind: gooseberry sized

Salt: needed

Method of Preparation

Heat a pan, and dry roast urad dhal, chana dhal, toor dhal, dry red chilli and tamarind.

Keep in low flame and stir occasionally. Switch off the flame when it is done. It will take around 20-30 minutes for roasting.

When it is slightly cooled blend in a blender to a fine powder.

Add in coconut oil or refined oil at the time of serving.

Can preserve it for months, It goes well with Idli and dosha.

Note: You can add ½ tsp coriander and ½ tsp asafetida while roasting. I like without adding it.

Sending this to Kerala Kitchen Event at Ramyas Space

Sending to WTML at Vegetarian Food & me space, started by Gayathri 

Grilled Fish

Ingredients

Fish: 1 (any big fish, 2-3kg)

Ginger paste: 1tbsp

Garlic Paste: 1tbsp

Salt: needed

Lemon Juice: 2 lemons (big)

Method of Preparation

Clean the fish and Wash and make slits on it.

Drain well.

In a bowl take ginger garlic paste and add ½ lemon juice and salt to it.

Apply this marinade inside the fish well.

Mix the 1 ½ lemon juice and salt in another bowl and apply this well over the fish.

Let it stay to about 5-6 hours, you can keep it refrigerated.

Preheat the oven at 200⁰C and grill to about 50-55 minutes or till done.

Ari Payassam/ Rice Kheer

Ingredients

Raw Rice/ Pachari: 1 cup

Jaggery: 400gms

Salt: a pinch

Coconut Milk Powder: 1 cup

Cashews and raisins roasted: few

Cardamom Powder: 1tbsp
Cumin Powder: 1/2 tsp
Dry Ginger Powder: 1/2 tsp

Method of Preparation

In a pressure cooker add the washed rice and 4 cups water.

Pressure cook for 4 whistles.

Let the pressure release. Meanwhile melt the jaggery in ½ cupwater and strain to remove the impurities.

Open the pressure cooker, switch on the flame and add the melted jaggery to it.

When it boils low the flame and add salt. Let it be there in low flame for about10-20 minutes.

Dilute the coconut milk powder in ¾ cup water, stir without lumps and add in this to the payassam.

Switch off the flame when it starts boiling. Add cardamom powder, cumin powder, dry ginger powder and roasted cashews and raisins.

Serve hot or cold.

Note: you can add 1 cup thick fresh coconut milk instead of coconut milk powder. Can add roasted coconut pieces too to it to enhance the taste. 

Sending to WTML at Vegetarian Food & me space, started by Gayathri

Sending this to Kerala Kitchen Event at Ramyas Space

Avocado Bread

Ingredients

Avocado: 1

Wheat Flour: 2 cups

Corn Flour: ¼ cup

Eggs: 3

Butter: ½ cup

Powdered Sugar: 2 cups

Baking Powder: 1tsp

Baking Soda: ¼ tsp

Milk: ½ cup

Vanilla Essence: 1tsp

Salt: a pinch

Method of Preparation

In a bowl add wheat flour, corn flour, baking powder, baking soda and salt.

In another bowl, take butter and sugar and beat well.

Then add in the avocado pulp and beat well

Then add eggs to it and beat again.

Then add in the vanilla essence and milk and beat again.

Then add the flour mix to it slowly and beat without forming lumps.

Then add this to a greased loaf pan.

Pre heat the oven and bake the bread at 180⁰C to about 50-55 minutes or till cake test done.

Cool on a wire rack.

Slice and serve.

Semiya Ice

Sometimes we crave for something that we had decades ago. This is something like that. This reminds of the early childhood days. If you have a kulfi maker you can do it in that or can do it in a small disposable glass too. I just tried in ice tray.

Ingredients

Semiya/ vermicelli: ½ cup

Milk: 4 cups

Sugar: 1 ½ cups

Method of Preparation

Dry roast the semiya without adding oil or ghee.

In another pan add the milk and sugar and bring to boil.

When milk boils add roasted semiya to it. Keep in low flame and stir frequently.

When semiya is done switch off the flame.

The consistency should not be too thick or too thin. Adjust the consistency with the milk

When it is well cooled add to kulfi makers or ice trays and place the ice cream stick to each cube. I did not have ice cream stick so I managed to make it with tooth pick.

Sending to WTML at Vegetarian Food & me space, started by Gayathri

Sending this to Kerala Kitchen Event at Ramyas Space

Tahini Sauce

Ingredients

White sesame seeds: ½ cup

Olive Oil: 3-4 tbsp

Salt: needed

Lemon juice: 3tbsp

Garlic Crushed: 3

Curd/Yogurt: 2-3tbsp

Method of Preparation

Dry roast the sesame seeds and add to the blender.

When it powders, add olive oil and garlic to it and blend again.

Then transfer to the bowl and add curd, lemon juice and salt to it and stir well.

If you find it too thick you can add more olive oil to get the consistency.

Rice Burfi

Ingredients

Parboiled Rice/Puzhukkallari: 1 cup

Jaggery Grated: ¼ cup       

Water: ½ cup

Method of Preparation

Heat a poan and dry roast the rice till it puffs up. Switch off the flame and keep aside.

In a pan add grated jaggery and ½ cup water.

Keep on flame and allow it to boil and become thick.

The consistency is that if you drop jaggery syrup to water you should be able to roll it.

When reached that consistency, switch off the flame and add the dry roasted rice.

When it slightly cools, roll into ball. (Roll into ball when it cools slightly otherwise it will go hard.)

Sending to WTML at Vegetarian Food & me space, started by Gayathri

Sending this to Kerala Kitchen Event at Ramyas Space