Mulapicha Payaru Cheera Cutlet | Sprouted Green Gram Cutlet (Step by Step Pics)

Green gram sprouts are packed with protein as we all know and I definitely find in ways to sneak them wherever possible. The usual affair is to add in salads and stir fries. But when it turns monotonous, there is a wave of rejection in my family. And that's how I ended up trying these cutlets for a change and to my surprise none could imagine the magical sprouts in them. And they thought it to be some vegetable cutlets and enjoyed with ketchup. These are very healthy cutlets and I have shallow fried them in very less oil by turning and shifting all sides to get an even brown tone. If you like to add potatoes to give an added taste then omit the bread crumbs and add boiled mashed potatoes. I have already posted a salad recipe with green moong sprouts, the recipe is here (take a peek if interested). This is a perfect appetizer or after school snack for kids, am sure they will enjoy !!

Preparation time~ 25 minutes
Cooking time~15 minutes
Author ~ Julie
Serves ~10 cutlets
Ingredients
whole green gram(cherupayaru) 1/2 cup or sprouted green gram 2 cups
*cheera / red spinach or chinese spinach 1/2 cup chopped
chilli powder 1/2 tsp
turmeric powder 1/4 tsp
kayam podi / asafoetida 1/4 tsp(optional)
*bread 4 slices
salt to taste

to coat
egg 1
bread crumbs

oil to fry

Method

• Wash the green gram or cherupayaru under running water. Soak in the water for 7-8 hours. Then tie the green gram in a cheese cloth. Leave it in casserole overnight to 24 hours to make sprouts. Once 1/2 cup green gram is sprouted, it becomes 2 cups. OR Just use sprouts if you already have made or bought and proceed further.
• Boil the sprouts for two minutes in boiling water by adding little salt. Drain off water and keep aside.
• Grind the sprouts in a blender without adding any water. Coarsely will do fine, pulse just once or twice.

• Wash and chop the cheera( greens) fine and add to the ground sprouts. Mix well. There will be moisture from the sprouts, in order to reduce that trim three or four bread slices and make fresh bread crumbs in a mixer. Add this crumbs little by little to the sprouts mix till you get a cutlet consistency.
• Add chilli powder, asafoetida(kayam podi), turmeric powder,salt. Mix well.
• Shape the cutlets and dip it in egg wash. Then, coat the bread crumbs and keep aside.

• Heat a wok/kadai if deep frying; I used a frying pan to shallow fry. Add oil(I used coconut oil) and shallow fry the cutlets till evenly browned on all sides.
• Drain on a plate lined with paper towel. Serve warm with ketchup.

NOTES
* You can use any greens like beet leaves or spinach instead of red spinach(chuvappu cheera)

* Add a cooked mashed potato if you wish to omit the fresh bread crumbs.
* Use 2 tbsp maida(all purpose flour) mixed with 2 tbsp water to coat the cutlets in place of egg.

You may also be interested to try these cutlets
* Baked Broccoli Cutlets
* Soya Cutlets
* Baked Vegetable Cutlets
* Baked Chicken Cutlets
* Fish Cutlets
* Ethakka Cutlets
* Baked Chicken Nuggets

Thenga Paal | Coconut Milk (from scratch) | DIY - Coconut Milk

I knew nothing about extracting coconut milk(thenga paal) until I married a guy who hails from Thrissur (where coconut milk is used abundantly in every dish). They have many curries that use coconut milk and last but not the least payasam/ pradhaman that's made all over Kerala uses coconut milk. Little did I know about first, second and third versions of coconut milk(thenga paal) then. Though my mom used to extract coconut milk(thenga paal) but that was only for making any pradhaman or payasam so never got a chance to know much about coconut milk.It was with my MIL I started learning the coconut milk(thenga paal) based curries and extracted coconut milk.There is nothing fancy in this post but still I have received many requests to post about extracting the different coconut milk(thenga paal) especially when making coconut based payasams/ pradhaman. Though I have vaguely mentioned the procedure here and there in many of payasam posts but I thought this is a keeper for all times. If you are used to maggi coconut milk or are using canned coconut milk then life is quite simple but I know many would still admit that nothing brings the exact flavors of the coconut milk extracted from fresh grated coconut.

Ingredients
fresh coconut grated 2 -3 cups
warm water 2-3 cups 

Method

• Scrape or grate the coconut( *leave out the very dark portions or grate it separately), and keep aside. Transfer the grated coconut in a mixer jar and add 1/2-3/4 cup warm water( helps to extract more coconut milk). Pulse or run the blender for 15 secs to mix it up.

(the first milk is in the smallest bowl,second in the next bigger bowl and the third or the very diluted milk is in the biggest bowl in pic)

• FIRST COCONUT MILK- Place a strainer over a clean bowl and pour the coconut mix into the strainer. Once the milk flows down, squeeze the left over liquid in the grated coconut. Keep aside,this is the thickest and sweetest coconut milk(thenga paal). This is used as a final topping in curries or payasam like we add fresh cream to curries. After adding this milk, the curry or payasams are not boiled over as it may curdle.

1st coconut milk

• SECOND COCONUT MILK- Add the remaining crushed coconut and add 1 - 1.5 cups water. Pulse or run again the blender for 20 secs. Place the strainer on the next bowl and transfer the coconut mix into it. Squeeze out all liquid from the coconut mix.This is the lesser diluted version of coconut milk(thenga paal). Keep aside.

2nd coconut milk

• THIRD COCONUT MILK- This is the last or very diluted version of coconut milk. Transfer the same coconut in the blender jar and add 2 cups water. Blend in the blender for 30 secs and transfer again in the strainer over another bowl and squeeze out the third milk completely. This is a very diluted version of coconut milk(thenga paal), has a light white color and hardly has any coconut flavors.

3rd or last coconut milk

NOTES
* I have seen caterers in Kerala never pulse the grated coconut in blender and strain in strainers. I have seen them adding the grated coconut in a big urali(vessel). They add little warm water and knead it very well to extract the coconut milk. Then transfer it in a thin cloth or new thorthu( Kerala bath towel). Squeeze the milk by twisting both ends an tightening the cloth. The caterers need coconut milk in very large quantities and blenders may not suffice the need. Some caterers even use some portion of the coconut(the left out waste after extracting) in thorans(stir fry) for sadyas. That coconut doesn't have any flavors left but definitely ads to he texture and quantity of the stir fry.
* The dark portions don't give an aesthetic look and also when you extract the coconut milk with the dark portions,the milk is off white or one shade lighter than white. Its better to use that part for some curries rather than for extracting coconut milk(my personal preference though).
* These days we have mixers attached with coconut extractors in that case the sieving work load is lesser.
* Try getting the mature coconuts to get good quality coconut milk or else the coconut milk doesn't taste good and the oil content is less in immature coconuts.
* The quantity of water added depends on the amount of coconut used. So alter accordingly.
* Also, the first coconut milk is extracted with very less water and the third milk is extracted with more water.
* If you are using canned coconut milk, then use undiluted thick coconut milk for first milk. Dilute the 1 cup canned milk with 1/2 glass water to make second milk and you can leave out the third milk part.

USES
* MAKING EXTRA VIRGIN OIL or URUKKU VELICHENNA- The first and second milk are boiled over in a thick bottomed pan(preferably urali) on heat and is stirred frequently till the water is evaporated (takes lot of time and effort) and the pure coconut oil is left behind(the quantity of coconut oil is just 1/5 th of the total coconut milk boiled).I had made this for both my kids when they were babies and applied before bath(it smells so good and intense).
* Used in veg curries like vendakka paal curry, olan, carrot rice, pacha manga curry , vegetable stew, nadan green peas curry, soya mappas
* Used in snacks like achappam(rosette cookies), paal appam.
* Used in non veg curries like meen pollichathu, chicken stew, nadan kozhi curry, mangaittu meen curry(fish curry) , nadan beef mappas ,mutton stew, kerala style mutta curry.
* Used in payasams/ pradhaman. I have used coconut milk in ada pradhaman, suji gothambu payasam, mulayari payasam, papaya pradhaman, unnakalari payasam ,aval pradhaman.

Mulayari Puttu | Bamboo Rice Puttu | How to make Mulayari Flour from scratch ??

Have you seen a plant grow from a seed since the time you plant in the soil?? Vague question ??
Actually I was just wondering the wait to see a sapling from the seeds once we plant the seed in soil, and then wait eagerly till it grows into a plant, gradually wait till it starts to bloom or bear fruits. But how about waiting 50-60 years for the plant to bloom flowers and seeds?? Seriously its hard to wait so long and am sure we will lose patience. That's about a few bamboo trees am talking about !! Some even take 100 years for a bamboo pant to flower. And so its cultivated from the wild mostly and tribals collect the bamboo rice which is a major income of their living.Heard lots about this grain until recently when I got to try my hands on.
Bamboo rice (mulayari) has lot of healthy benefits which I already listed in my payasam post so not re writing them. The grains look similar to brown rice. These grains require a soaking time of more than 12 hours to pound to a flour form and so that's the only drawback that I felt making this puttu. The puttu tastes similar to any whole grain puttu like gothambu puttu or chemba ari (kuthari) puttu. If you haven't seen mulayari(bamboo rice) then check out my post on mulayari payasam where I posted a pic of mulayari(bamboo rice). Do try this healthy puttu if you can find mulayari (bamboo rice).

Preparation time (including soaking time) ~ 12 hours
Cooking time ~ 15 mins
Serves~ 1.5 cups bamboo rice flour
            or  one cheratta puttu
Ingredients
mulayari / bamboo rice 100 gms

to make puttu
bamboo rice flour / mulayari podi 100 gms (approx)
salt to taste
water as needed
grated coconut 1/2 cup

Method

TO MAKE MULAYARI  PODI

• Pick the stones and other impurities from the mulayari if any.Wash and soak the mulayari in water for 10-12 hours or overnight.
• Drain the water completely and spread on a plate or on layers of paper towel for 20 mins. Transfer the rice to a blender and powder to smooth.
• Sieve the rice flour using puttu sieve, please check this post for better understanding. Repeat the same step if you have more rice and add the left overs after sieving.
• Lightly roast the flour in a pan for 2-3 minutes. Remove from stove and leave to cool. If you are storing the flour for long then, roast the flour very well or else it may go bad.

TO MAKE PUTTU

• Add the flour in a bowl and add salt to taste. Mix well and add water little by little. Mix well to get bread crumb like texture or press down a little flour in your palm to make a ball. If you can make a ball then, it is perfect to make puttu. Leave aside for 5-7 mins covered. The water may be absorbed and if the flour looks dry, then add more water as needed and proceed to make puttu.

• Heat a pressure cooker and add enough water, close the cooker without placing the weight/ regulator. Now in a cheratta puttu maker or cheratta or regular puttu maker, add grated coconut and then add the mulayari puttu podi. Alternate this with grated coconut in between till you reach the top. Finish with a layer of grated coconut.

• Place this on the cooker and let it steam cook for 5 minutes once the steam seeps out of the top layer. If you are using cheratta then cover with a small plate or lid. Remove from cooker when its done and then transfer to a plate. Enjoy with bananas or kadala curry or pappadam.

NOTES
* Mulayari should be soaked well in water before pounding.
* Taste check the flour for salt before making puttu.
* Always check the amount of water in the pressure cooker or else the puttu and cooker may get burnt.

You may also like these- 
* Traditional puttu
* Ethakka Puttu
* Spinach- Carrot Puttu( Tri color puttu)
* Barley Puttu

Maa Ladoo (Maladu) | Pottukadala Laddus (Step by Step Pics)

Pottukadala(split dalia) was invariably used whenever preparing chutneys, preparing mixture or aval velayichathu. Other than that I could hardly think about anything else prepared using split dalia(pottukadala). However, I had a packet of pottukadala extra at home accidentally. I knew this wouldn't get over in couple of months as I rarely used pottukadala on a regular affair. So on searching internet sites, I happen to see many making laddoo out of it. I didn't think twice before I started making these cute balls as I already had prepared moong dal laddus and they are almost similar to them. They are really soft and delicious plus they hardly need any time to prepare. How simple it sounds right?? Enjoy making them for this Diwali and enjoy with your loved ones !!

Preparation time~ 15 mins
Cooking time~15 mins
Serves ~7-8
Ingredients
*pottukadala /split dalia 1cup
powdered sugar 1/2 cup
ghee 1/4 cup + 1tbsp
cardamom powder 1/3 tsp
cashews 7-8 or 2tbsp broken

Method

• Dry roast the pottukadala/split dalia in a pan on medium heat by continous stirring for 3 mins till the raw smell of split dalia disappears.Keep in mind that the split dalia shouldn't change color.Leave to cool.
• Add this in a blender and powder it up fine.Sieve the mixture to get smooth powder,repeat the grinding with left over coarse mixture until you are left out with very little coarse particles which can't be blended any further.Discard the coarse mixture if any left out.
• Powder the sugar in the same blender jar until smooth.If you are using cardamom,then add the pods along with sugar so that it gets nicely powdered.I haven't done that as I separately powder small batches of cardamom and keep.Mix the powdered sugar with the pottukadala powder with cardamom powder,keep aside.

• Melt a tbsp of ghee and add the broken cashews.Fry until slightly browned.Switch off flame and add the remaining ghee to the pan so that its melted.
• Add the melted ghee mixture little by little with cashews to the pottukadala mixture and try shaping them in balls.Add more ghee as required and try shaping them in balls.Place  a lemon size mixture in the non dominant hand  and press with the dominant hand to shape them.
• Serve or store in air tight containers.

NOTES
* You can use roasted split dalia(pottukadala) instead of roasting at home but make sure the roasted ones have no added salt in it.

You may also like these-
* Moong Dal Laddus
* Multi Grain Laddus
* Dates Nut laddu
* Semiya Laddu
* Coconut Laddu
* Mango Coconut laddu
* Besan Laddu
* Rava Laddu
* Bhoondi Laddu

Chettinad Chicken Curry ~ Side Dish for Chapathi

Last week was my little one's birthday, he was super excited since the beginning of this school year. The mere reason of which was he could wear colour dress to school and take chocolates for his classmates and teachers. Sadly, his birthday is always with Onam holidays for the past few years and this is the only year when Onam holidays got over early, and he could celebrate it at school. Poor kid, his tensions... As kids, we also eagerly waited for our birthdays. I remember till fifth grade I used to carry chocolates for my classmates and as I stepped in higher classes, the birthdays from chocolates shifted to samosas and soft drinks (for close friends during recess) in the school canteen. Nostalgic memories !! Gone are the days and the fun. Now the day only starts with what's for breakfast, what to pack for lunch and snacks.

 
                                                  

                                                                                

Coming back to today's post is a chicken recipe. It's been quite sometime I posted a non veg recipe and here it goes- Chettinad Chicken Curry. The chettinad flavours are imparted from the dry roasted spices like our nadan chicken curry (Kerala Style Chicken Curry), check out if you haven't. I had already tried a Pepper Chicken chettinad. The curry serves perfect with chapathis/ naan/ rotis. The ingredient list may look long, but the procedure is simpler and the only extra work is dry roasting the spices which you can do earlier and start making the curry. Love this curry with some hot phulkas !!

   

Preparation time ~ 25 minutes
Cooking time ~ 30 minutes
Serves~5

Ingredients
to marinate
chicken 500 gms / 1 lb
hot chilly powder 3/4 tsp
salt to taste

for chettinad masala
coriander seeds 3 tbsp
*dry red chilli 4-5
fennel seeds 2 tsp
cumin seeds 1 tsp
cloves 3-4
cinnamon 1 piece 1.5"
cardamom 4-5
star anise 1
pepper corns 5-6
poppy seeds 1 tsp (optional)
coconut grated 1/3 cup

for masala
onion 2 medium-sized, sliced or chopped
tomato 2 medium-sized
ginger-garlic paste 2 tbsp
chilli powder, 1 tsp
turmeric powder 1/4 tsp
curry leaves 2 sprigs
lemon juice 1 tsp
salt to taste
oil 3 tbsp

Watch on YouTube-

Method

• Wash the chicken under running water and drain water completely. In a bowl, marinate the chicken with chilly powder and salt mentioned in the list 'to marinate'.

• Heat a pan and dry roast all the ingredients (except coconut)  listed under chettinadu masala for 2 minutes. When you get a nice odor then add in grated coconut. Dry roast the coconut till golden brown. Switch off flame and leave to cool.(I forgot to add pepper corns, so added 1/2 tsp pepper powder to the masala). Grind the roasted masala with some water to a smooth paste.

• In the meantime, heat oil in a heavy pan or pot. Sauté the ginger garlic paste for a minute before adding the sliced onions and curry leaves. Add a pinch of salt and sauté for 4–5 minutes until the onion is wilted and reduced. When the onions turn golden brown, add the chilli powder and turmeric powder. Add in the ground paste. Cook for a minute, then add 1/4 cup water. Cook again and keep stirring till the water is evaporated. Add another 1/4 cup water and cook the masala again until there is slight oil oozing out of the masala.

• Slide in the chicken pieces and chopped tomatoes, mix well. Cover and cook on low flame until chicken leaves out water.

• Keep checking in between if there is enough water. Mix well and add half a cup of water if required (I added half cup water once the water reduced considerably). It takes about 15–20 minutes to cook the chicken. When the oil separates and floats on top of the gravy, then the chicken curry is ready.

• Garnish with curry leaves and switch off flame. Add the lemon juice (I added only a tsp though it is mentioned a tbsp), give a quick stir.

NOTES
* Add lemon juice as per the need of sour flavours. I added only a tsp of it.
* Though in the pic, I have kept 2 pieces of cinnamon and used, but I felt the cinnamon was a little overpowered in the curry so reduced it to one piece.
* Poppy seeds are optional, if you use then go ahead & add as it adds to the volume of the gravy.

* I have used beydegi chillies and guntur chillies (hot) together for the video recipe. Depending on the type of chillies used, the colour of the gravy varies. In the blog pic, I have used only guntur chillies, so the colour is more of a duller colour.

                                                    



You may also be interested in trying out these chettinad recipes given below -
* Chettinad Prawn Curry
* Chettinad Egg paniyaram
* Chettinad Fish Fry
* Pepper Chicken Chettinad
* Chettinad Mushroom Masala

For more chicken recipes, click here.

Muringakka Thoran | Kerala Style Drumstick Stir Fry

Drumstick (muringakka) is a rich source of calcium, phosphorous and vitamin C. Though we frequently add drumstick in sambar and aviyal mainly. But during season, drumstick are available in plenty. We had plenty in the backyard at the parent's place, and so mom used to make this thoran (stir-fry) whenever drumsticks were in season. I learnt this recipe from my mom and grandmother. This time my SIL bought a pack of fresh drumsticks from their garden when she visited us sometime back. That's the time I thought of preparing this thoran (stir-fry). This is a simple stir-fry and has the drumstick flavour in abundance. The only hard work in making this thoran (stir-fry) is scraping the flesh out from the drumsticks. The tender seeds add a nice crunch in between the thoran (stir-fry). Make sure to select the tender ones to make this thoran (stir-fry) else the over mature seeds will be very bad in taste. If you like the drumstick flavour, then you will definitely love this. Give it a try and enjoy !!

Preparation time~ 10 minutes
Cooking time~ 15 minutes
Serves ~ 4 -5
Ingredients
muringakka /moringa / drumstick 7-8
shallots 1/2 cup sliced

turmeric powder 1/2 tsp
salt to taste

to coarse grind 
grated coconut 1/2 cup
shallots 2-3
green chillies 2-3
garlic cloves 2

to temper
mustard seeds 1 tsp
coconut oil 1-2 tbsp
curry leaves, 2 sprigs

Watch on YouTube -

Method

• Wash and cut the drum stick lengthwise as shown in pic. Using a sharp edged spoon,scoop out the flesh by holding it in your hands. If there are long strands of flesh then finally cut it short using a knife. Don't make it very small, just keep an inch long strands. Also make sure to select tender variety moringa(muringakka) / drumstick, over mature drumsticks doesn't taste good and the seeds doesn't bite through.

• In the meantime, crush or pulse the ingredients listed under 'to coarsely grind' in a blender without adding water.
• Heat oil in a wok/ kadai / cheenachatti. Add mustard seeds, when it splutters. Add the sliced shallots and curry leaves. Sauté till it's wilted. Add the turmeric powder and sauté.
• Add the drumstick flesh (muringakka) and the crushed coconut mix, salt. Mix well, add 2tbsp of water. Simmer the flame and let it cook covered for 7 minutes. 
• Toss well and cook for another 2 minutes till the moisture is dried up. Switch off flame and serve with cooked rice.

NOTES
* You can even add green chillies vertical slit separately without adding with the coconut.

You may also like these-
* Vazhapindi thoran
* Pacha Thakkali thoran
* Mushroom thoran
* Vazhakoombu thoran
* Kovakka thoran
* Mathan Ela thoran
* Vazhakka thoran
* Chakkakuru Cheera Thoran

Cherry-Almond Cake (Step by Step Pics) ~ 800 th Post !!

Time just flies and its been a couple of years since am in blogging. Though I had a long break recently but nothing stopped me from trying out new dishes whether am cooking or blogging. And believe me, this is my 800th post !! Huh.. can't believe myself the numbers as its quite a big number to me. Never thought my passion of cooking would make me competent to showcase 800 tried and tested recipes in my space. Am happy with the love and feedback of my friends and readers that keeps me motivated always. Do keep them coming. Thanks a lot for all the love and consistent support, feeling happy to have you all around.

Its been so long since I posted some bakes and here comes a yummy moist cake made with fresh cherries and has a unique almond flour. This has been saved to my drafts since long and was made during our stay in US(when you get the fresh cherries in season there). The problem when adding a heavy fruit to cake is,it invariably sinks to the bottom and so preserve a few to top the cake. The only tedious job in making this cake is the pitting of cherries,if you have a tool go ahead and do with it. Else use a skewer to push the seeds down the center and make sure to place a bowl underneath so that it doesn't stain the counter top. This cake reminds me of the polka dot pattern, Isn't it? Anyways do give this a try if you get fresh cherries where you live. Am sure all will love it!!

Preparation time~25 minutes
Baking Time~ 35 minutes
Serves ~ a 8" cake
Ingredients
*wheat flour 1 cup
almond flour or almond meal 1/2 cup
baking powder 1.5 tsp
unsalted butter,at room temp 1/2 cup(8tbsp)
granulated white sugar 1.2 cups
eggs 2
fresh sweet cherries,divided 1.5 cups
vanilla extract 1 tsp
milk 1/3 cup
salt 1/4 tsp

Method

• Pre heat oven to 400 degrees F /190degrees C,spray the sides of a 8" or 9" spring form pan (preferably) but I used a 8"round pan.Line the bottom of the pan with parchment paper.
• Melt the butter and leave to cool at room temperature.

• Wash,rinse and dry the cherries.Pit them and cut 1/3 of the total cherries in halves(place them on a paper towel so that the cherry juices are absorbed and doesn't dribble in the cake. Keep aside.And to the remaining cherries,cut in quarters which will be mixed in the cake batter eventually.

• In another bowl,add flours,ground almonds,sugar and salt. Sieve twice to mix it well.
• In another bowl using a hand mixer,whisk the eggs and sugar well until its thick and light coloured. To this add, vanilla extract,melted butter and milk.
• Add the flour mixture little by little and using a rubber spatula, gently mix the batter. Finally fold in the cherries and pour the mix in the prepared cake pan.
• Place it in the oven and bake for 15 minutes. After 15 minutes,remove from oven and quickly arrange the halved cherries on top, return the pan to oven and bake for another 15-20 minutes or until golden brown or when the tooth pick comes out clean when pricked in the center of the cake(The total baking time for me was 35 minutes).
• Remove and cool on a wire rack for 15-20 minutes and serve with a dollop of whipped cream or just like that. I served just like that, tastes yumm !

NOTES
* If you find the cake over browning then cover the top with a sheet of aluminium foil.
* I have adapted the recipe from joy of baking and the only change I made is using wheat flour instead of all purpose flour.Though the cake came out moist and delicious but not as spongy as a all purpose flour cake. So if you really wish to have a spongy feel, use maida (all purpose flour). I used Ashirwaad atta or wheat flour.
* The almond flour recipe is here in my space.

• You may also be interested to try out other cakes listed in this page. 

• Check out other fresh cherry recipes here in this link. 

Amla Candy | Nellikka Mittai | Gooseberry Candy (Step by Step Pics)

Amla(nellikka) has numerous health benefits. The popular ones include to raise haemoglobin levels, rich source of vitamin C, reduces blood sugar and increases dietary fiber, improves immunity. I happen to make amla chutney(nellikka chammanthi),  amla pickle(nellikka achar), pickled amla(nellikka uppilittathu).This candy was a unique one to me until I had these at my SIL's place. She had bought a pack of a popular brand and offered us. Kids loved the flavors but once I went through the contents of the pack where I found sodium benzoate preservative was used. The preservative was in very mere amount, it made me think that on a long run was these good for kids. The apprehension in me made me find a better alternative. Why don't I make these at home during season and preserve them?? After a long search on the web, I grabbed the recipe and tried it at home.

The candies came out perfect and kids loved it. I was happy to have introduced a non-preservative candy. Though it says to sun dry three days but if you wish to preserve a year, it's better to sun dry a little further so that there is no moisture left in them. If you can make big batches, then it's very good for kids. They will definitely love these cute crescent shaped candies. Don't worry about the sugar syrup, you can make good use of it by making amla sharbat that I will be posting soon, stay tuned !

Preparation time~ 5 minutes
Cooking time~ 5 minutes
Soaking time~ 3 days
Sun drying ~2-3 days
Serves ~ a small bowl
Ingredients
amla(nellikka) 600 gms
sugar 300 gms

Watch on YouTube -

Method

• Wash the amla(nellikka) under running water. Place the amla(nellikka) on the steamer plate with enough water in the steamer.Steam cook for exactly five minutes after steam comes out.(Don't over do else the amla(nellikka) pieces will be very soft and may not dry properly).

• Leave to cool and then remove each petal of amla(nellikka) and place in a plate.Discard the pit.

• Now transfer the amla(nellikka) petals in a glass bottle or dish. Add the sugar, mix well and leave covered on room temperature for three days.

• After three days you may find the amla(nellikka) fully soaked in the sugar syrup (amla leaves out water and sugar dissolves) or when the amla(nellikka) settles down in the dish then remove the amla(nellikka) petals in another plate. Don't discard the juice and reserve the juice for making amla (nellikka) syrup (recipe follows in another post). Drain the water completely before sun drying.
  

• Now sun dry the amla(nellikka) pieces by spreading on a plate for another 2-3 days till its not sticky any more and is dry, clings when together. Store in air tight containers just like that or proceed below.

• Add half a cup of powdered sugar to coat the amla(nellikka) pieces. Shed off the excess coating and store in air tight containers. You can omit this step if you don't wish to coat with added sugar.
• If you plan to make a chatpata(spicy) candy then add 1/4 tsp of black salt ,1/2 tsp black pepper, 1/2 tsp amchoor powder along with powdered sugar and mix.

NOTES
-You can even add the amla(nellikka) in boiling water and cook for 3 mins.Remove from water. But I feel steaming is apter than boiling to prevent overcooking.
- The chatpata version of adding spices is strictly optional, you can just coat with powdered sugar and use.

- You can use the leftover liquid to make amla sharbat. Preserve the sharbat in refrigerator.

Amla Sharbat | Nellikka Syrup

How was your Onam, friends?? We had a very good Onam at home with family. Kids made pookalam, wore new dresses,had some photo sessions. All loved the sadya and enjoyed the festive mood completely. Soon after Onam, we went on a short trip to Mysore,also exploring the northern side of Kerala. This is the first time when I went visiting Kannur, Kasargod, Mahe and Thalassery. Though being a keralite, I never had a chance to see these places before but we didn't get much time there. It was just a short glimpse of the railway stations from the train as the main destination was Mysore. Mysore tour was good,stay was excellent and my younger one thoroughly enjoyed the zoo. What do you like most about Mysore?? I love the Brindavan gardens for sure, the musical fountains. Kids had not seen Mysore before though we both had visited in our childhood. For kids,it was an ezciting experience. They totally enjoyed it.

Below is the pic of our this year's Onam sadya at home.Also, there was rasam, we made suji gothambu payasam and palada as payasam. I have made Everyone totally enjoyed the sadya and the homemade sadyas definitely tastes delicious with all the items,finally ends with payasam. Coming backj to today's post-Amla (nellikka) syrup. Amla has so many nutritional benefits to list down.This sharbat is made from left over sugar syrup left out after making amla candy which I will post soon. This sharbat has a unique flavor of amla (nellikka) and tastes awesome to refresh a long tiring day. What more do you need to feel fresh?? Do give this a try in this amla(nellika) season.

(our sadya at home- varutharacha sambar, chips(upperi), sharakara varetti, beetroot khichadi, inji puli, cabbage thoran, pacha moru, kalan, vadukapuli achar, vella naranga achar, mathanga erissery, aviyal, pappadam, kootu curry, manga curry)

Preparation time~ nil
Cooking time~10 minutes
Serves~ a small bottle 
Ingredients
sugar syrup(left over from amla candy)
roasted cumin powder 1/4 tsp(optional)

Method

The post of amla candy is here.

• Boil the reserved juice from amla candy in a pan for 10 minutes. Add the roasted cumin powder if you like the flavor or else just leave out. Cool and store in refrigerator.

• Add a tablespoon of this sharbat to a glass of water and drink.

 

Spinach Thalipeeth | Spinach Savory Pancake (Step by Step Pics)

'Thalipeeth' is a popular Maharashtrian dish, its a breakfast recipe. There are different variations of this thalipeeth. Thalippeeth is usually served with thick curd or thick butter. We can call a thalipeeth a kind of savory multi grain pancake. If you are tired of making the old fashioned pancakes, then defintely give this Indian version a try. I made a spinach thalipeeth so that I could sneak in some greens. During fast,Maharashtrians add sabudana flour also to make thalipeeth. Few spices are added to make it more flavorful. This can be served as a breakfast or as a healthy snack too. If you add a dash of turmeric owder, it gives a nice color to the thalipeeth. Thalipeeth are very delicious when served with hot butter. I have adapted this recipe from you tube and from here .Though I started clicking pics soon after making and so the butter started to melt. Do give this a try and enjoy !!

Preparation time~ 20 minutes
Cooking time ~25 minutes
Serves~6 
Ingredients
wheat flour 1/2 cup
rice flour 1/4 cup
besan 1/4 cup
ragi flour 1/4 cup
urad dal flour 1/4 cup

spinach chopped 1 cup
onion 1/2 of 1 finely chopped
garlic paste 1/2 tsp
green chilli 2-3 finely chopped
coriander leaves 1/4 cup
sesame seeds 2 tsp
coriander crushed /powder 1tsp
cumin powder 1/2 tsp
chilli  powder 3/4 tsp
salt to taste
oil 2tbsp

Method

• Wash and add the spinach leaves in boiling water and remove from water immediately. Chop the wilted leaves fine. Add in the onion chopped,garlic paste, green chillies chopped.
• Add the flours in a bowl, add in the spices, salt and chopped coriander leaves. Mix it well.

• Add little water to make it a dough as the wilted leaves gives out water. Make a smooth dough. Let it rest for 5-10 minutes.
• Divide the dough in 6 equal portions.Take a plastic sheet or aluminium foil,apply a little oil(I used ziploc bag). Place a ball in the center and using wet hands spread the ball evenly with hands like we roll chapathis.With your fingers, make a hole in the center of the thalipeeth.
• Now, heat a non stick pan. Add few drops of oil and when it is hot, transfer the prepared thalipeeth. Cook covered on slow flame for 2- 3 minutes.
• Flip the other side and cook  for a minute. Similarly repeat and make the other balls, cook like the above steps.Serve on a plate hot with butter or thick yogurt or some pickle.

NOTES

* You can use jowar flour, bajra flour  to make thalipeeth.

* You can even use cabbage, methi leaves or other veggies to make thalipeeth instead of spinach.

* You can use cumin seeds instead of cumin powder.

* Because of the use of ragi flour , the thalipeeth is of dark color.

Pori Unda | Puffed Rice Balls

Pori unda or Puffed rice balls was a very tricky recipe for me. The first time I tried making it up, the pori just reduced consisderably in size after mixing with the jaggery. Never had the courage to try it again as the first time I finished the whole thing after none accepted to eat and I don't like dumping it in the trash.I am not a sweet savy person and so it was hard for me to finish. This time I was very careful in trying out the recipe and went through many websites before the attempt. And finally succeeded in making this correct. Its not very hard to make but definitely tricky like kappalandi mittai (chikki), if you lose the correct timing you end up making a chewy mittai. Check it out !!

 Preparation time~10 minutes
Cooking time ~ 10 minutes
Serves ~ 16-20 balls

Ingredients
puffed rice 3-4cups
jaggery 1/2 cup grated
water 1/4 cup
cardamom powder 1/2tsp
dry ginger powder(chukku podi) a pinch(optional)
ghee/oil to apply on hands

Method

• Keep the 3cups of puffed rice ready.And keep 1 cup of puffed rice separately,add as required.
• Heat a pan and add the grated jaggery with 1/4 cup water.When the jaggery is diluted,switch off flame.Strain the impurities and put it back on stove.Let the jaggery bubble up and wait till it reaches a one string consistency,then keep checking.Add the cardamom powder and dry ginger powder(chukku podi). Add a drop of jaggery in cold water,if it can be easily rolled in a soft ball then,the right consistency is achieved.Switch off flame,add in cardamom powder and dry ginger powder(if using).Immediately pour on top of the pori(puffed rice) and mix well(you may not use up the whole jaggery syrup,add as required to coat the puffed rice well.Also.if the syrup becomes very sticky with the puffed rice,add half to one cup more puffed rice).

(left is checking consistency of the jaggery,then mixing in the center and prepared balls in the right)

• Now,apply some ghee or oil on hand.And roll out the pori(puffed rice) in the palms and shape in balls without breaking the puffed rice.
• Store in air tight containers or serve just like that.

NOTES
* I tried mixing the puffed rice in the jaggery syrup once but the pori reduced considerably in size due to high heat.So, this time I added the jaggery syrup to the plate of puffed rice.This worked fine.

You may also try these-
* Peanut Brittle / Chikki(Kappalandi Mittai)
* Ellunda (Til laddu)
* Almond Sesame Brittle