Ribbon Pakoda/Ola pakoda

Hi friends....Missing from this world has become my routine now...Everytime when I post something I decide that there should be a flow in posting....but that never happens...Now there is no one to blame on...Its just I am not able to manage my time....
This is a common snack ola pakovada/pakoda....A crispy crunchy pair for the tea....

Rice flour-1 cup
Gram Flour/Besan-1/2 cup
Salt to taste
Red chilli powder-1 tsp
Asafoetida/Hing-A pinch
Butter-1 tsp(unsalted)
Oil for deep frying

For tempering:
Dry red chilly-2 no
Curry leaves-5 to 6 leaves
Oil-1/2 to 1 tsp

Method of Preparation:
1. Add all the dry ingredients in a bowl. Cut the butter into it and mix well.Then add the required amount of water to make a soft dough.The dough should not be sticky.
2. Heat oil in a wok.
3. Insert the dough into the murrukku maker with ribbon pakoda's mould and press into the hot oil.Do not overcrowd.

4. Fry till crisp and golden brown in color. Drain to a paper towel.Once done heat a wok and temper the ingredients under "For Tempering". Add this to the Ribbon pakoda.
5. Cool and transfer to a air tight tin. Serve with tea, or munch anytime...

My son succeeded to grab while clicking...:)

Suji Cookies

Hi there....
No babbling today...on to the topic....These cookies are known as Suji cookies...They are so soft just like Melting Moments..difference being it uses ghee...Now as the name says it doesnt have any relation with suji/rawa. Its a famous cookie in Malaysia...
This recipe is from My Cookingdom by Kavis. Loved baking them.

All purpose Flour-250 gms
Baking Powder-1 tsp
Baking Soda-1 tsp
Icing Sugar-125 gm
Roasted Ground Almond-100 gm
Salt-1/8 tsp
Ghee- 200 gm
Vanilla essence-1/2 tsp
Food color-Green, Yellow ,Pink
Caster Sugar for coating

Method Of Preparation:
1. Sift APF, BP and BS.
2. Mix gently all the other ingredients to it except the color  to form a  soft dough.Set aside for 20 min. or more.
3. Now divide the dough to 3 equal parts.Add the required food color  to each part and knead well.
4. Pinch small sized dough approx 3gm. from each color and form  balls seperately.Join the three colored balls to a marble shaped ball.Place them on the baking tray. continue the process, and then  bake at 300 F for 15 to 20 min.Remove and cool on rack.
5. Let the cookies cool completely then coat them with caster sugar.

Notes:
1. Use skin less Almonds to grind.
2. Use about 90 t0 100 gms sugar. As these are coated in sugar it makes them very sweet with the original amount.

Cherupayar ulli curry/ Green gram & Shallot curry

Hi all....
The climate over here is changing rapidly...The trees that where having atleast few leaves have become bare with just 2 to 3 leaves clinging to it...The wind which was so smooth that used to embrace face with it sweetness has become  wild with anger....that its carrying everthing with it... The sun who used to be awake before anyone on earth is so lazy that it wakes up after hours of its committed time.... so late...But that doesnt mean that it goes late....Its very early to bed too...By around 4.30pm its under the blanket with just a bit showing of...and by 5 its almost asleep...And seeing all these the sensitive clouds who cant bear it starts to cry....Seeing them crying others join and cries become louder and stronger...:)
That is what was happening usually....but something went wrong yesterday with the clouds....instead of crying they became happy and covered the mother nature with a white blanket...Everywhere it was white beauty...But soon it was taken back...and everything is now as usual...

Now with all these things happening around...I just feel to hug my teddy(read as son) and sit without doing anything.....But my teddy, who has just recovered from fever, on the other hand wants to go out and play in the snow....walk around...Now he is not as lazy as Mummy..:)

Got some time today as kiddo slept for few minutes in the morning...Clicked a few pics...

Coming to the recipe...A simple curry...Nothing more..

Cherupayar/green gram-1 cup
Shallots/cheriya ulli-1 cup(Cleaned, You can use pearl onions too)
Turmeric-1/4 tsp
Red chilli powder-1 tsp
Coconut-1/2 cup(grated)
Salt to taste
Curry leaves
Mustard-1 tsp
Coconut oil-1 tsp
Dry red chilli-2 no

Method Of preparation:
1. Grind the coconut to smooth paste and keep aside.
2. Cook the green gram till it is 3/4 done. I cook it in pressure cooker with required water for 4 to 5 whistles on low.
3. Now add the cleaned  shallots along with turmeric, salt and chilli powder. Continue cooking till shallots are done.
4. Now add the grinded coconut to this and boil it for 4 to 5 min on medium.Once boiled add the curry leaves and take from gas top.
5. In a wok heat the coconut oil and sputter the mustard and red chilli. Add this to the curry. Serve with rice.

Notes:
1. You can soak the green gram previous night and cook next day.Then you need not cook so long.
2. Coconut milk can be used instead of  grated coconut.
3. Add water according to requirement. We enjoyed it a bit thick.

Soya Chunk Cutlets

Hi there....
Hope everyone is doing Good....Things on my side are not so good...My kiddo got fever...I am around that from last week...Anyways fever has reduced but cough and cold still being with him...and as a result he is very very cranky...even skipping his sleep..As a part of it I am with him always, trying to bring a small smile on the scared sad face.....
This cutlet recipe is from Edible Garden by Nags...A delicious snack...

Soya Chunks-1 cup
Potato-1 big or 2 medium(Boiled and Mashed)
Onion-1 medium(chopped finely)
Ginger-Garlic paste-1 tsp
Curry Leaves few
Green chilli-1 no(cut to small pieces)
Black Pepper Powder-1/4 tsp
Coriander Powder-1 tsp
Garam Masala-1 tsp
Salt to taste.
Maida-2 tbsp with 2 tbsp water./egg
Bread Crumbs-1 cup
Oil to deep fry

Method Of Preparation:
1. Soak soya chunks in hot water for 30 min. Drain and squeeze  water.Pulse until fine. Again squeeze water.
2. Add all the other ingredients to this and mix well.
3. Shape to form cutlets and dip in maida mixture and then in bread crumbs.
4. Deep fry on medium hot until browned.
5. Serve hot.

Kerala Egg Roast

Egg-3 no(hard boiled and shell removed)          

Onion-1 no(big, cut to thin slices lengthwise)
Tomato-1 no(medium, cut lengthwise)
Green chilli-1 no
Ginger-garlic paste-1 tsp
Chilly Powder-1 tsp
Turmeric powder-1/4tsp
Coriander Powder-2 tsp
Garam Masala-1 tsp
Curry Leaves- few leaves
Salt to taste
Coconut Oil-2 tsp

Method of Preparation:
1. Heat oil in a wok. Cut slits in the hardboiled, shelled eggs and keep aside.
2. Add  the onion and fry till it turns light brown, then add ginger garlic paste, green chilli, curry leaves and fry till raw smell goes for few seconds.
3. Add the spice powders and mix well for a minute. See that you dont burn it, so do it on low heat. Now add the cut tomatoes along with salt and mix well. cook till the tomatoes becomes soft and mushy.
see that it doesnt stick to the bottom, if so add few tbsp of water.
4. Once tomatoes becomes mushy add 1/4 cup water and cook for 8 to 10 mins. After about 5 mins put the boiled eggs and continue cooking.
5. If you want the gravy thick cook it till water reduces, else turn off the heat.

6. Serve with variety rice/flat breads

Notes:

1. You can also fry the eggs in liitle oil and then add it to the gravy.