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Friday, March 27, 2015

Mushroom Manchurian(Dry Version) | Veg Appetizer | Step By Step Pics

Mushroom manchurian is a tempting starter that tastes delicious.This is a dry version of mushroom manchurian and we prefer this to the gravy version of manchurian.Mushrooms are first stuffed and then fried with a coating,the cover is crisp and the mushroom inside feels shrinked soft,jelly like.This is perfect to be served with fried rice.We had this with broccoli-tomato pulao and all enjoyed.The stuffing tastes delicious with grated potato and spices.Do give this a try and enjoy making your own batch at home !!


Preparation time~ 15 mins
cooking time~ 30 minutes
Serves~ 3adults(12 pieces)

Ingredients
for stuffing
button mushrooms 10-12
potato 1 small;cooked & mashed /grated
chilli powder 3/4 tsp
cumin powder 1/2 tsp
cilantro chopped 1tbsp
salt

to fry
all purpose flour 1/2 cup
corn flour 1/4 cup
salt lightly
pepper powder to taste
oil to fry

for manchurian sauce
ginger chopped 1tbsp
garlic chopped 1 tbsp
chilli sauce 1tbsp
tomato ketchup 1 tbsp
dark soy sauce 2 tsp /light soy sauce 4tsp
corn flour 1tbsp
water 2 tbsp
green chillies 3 chopped
cilantro chopped 2tbsp
green onions chopped  3stalk (whites & green separated)
sugar 1/2 tsp
oil 2tbsp


Method
  • Wash the mushrooms under running water,drain quickly and wipe them dry with a paper towel.Remove the stems like we do for stuffed mushrooms.Keep the bulbs intact.Chop them fine and mix with grated or mashed potato,chilli powder,cumin powder,salt and coriander leaves(cilantro).Place this mixture in the bulb and fill all the remaining bulbs.
  • Make a thick paste using all purpose flour(maida),corn starch,pepper powder to taste and salt lightly.


  • Heat a pan with oil and wait till its hot.Dip the mushroom bulbs in the paste,carefully place the coated bulbs in oil with a spoon.Using a slotted spoon,turn and fry all sides.Drain on  a paper towel,once lightly browned.
  • Repeat the same step until you finish frying all mushroom bulbs.


  • Heat another pan,add 2tbsp of oil.Add in the chopped ginger,garlic and green chillies.Saute until lightly browned,add the chopped white portion of green onions and cilantro chopped.
  • Add in the sauces,sugar and saute again.Mix the corn starch in 2tbsp of water and then add to the pan.Mix well,finally add in the fried mushrooms.Toss for a minute and then switch off flame.
  • Garnish with the chopped green  onions.Serve with fried rice  or jeera rice/plain rice !!



NOTES
* I didn't add any salt in the gravy as the sauces contains salt and that was enough,you can add as per your tastes.
* I have used light soy sauce.
* The mushroom don't remain crisp once mixed with sauces so mixing the sauce should be done once you are ready to have the meal,it hardly takes any time to mix and serve.


MORE MUSHROOM RECIPES FROM THIS SPACE-
Cream of Mushroom soup
Kadai Mushroom
Stuffed Mushroom
Mushroom Pepper Fry
Mushroom Butter Masala
Mushroom Thoran
Mushroom-Paneer Pulao 
Mushroom Theeyal




Thursday, March 26, 2015

Ethakka Puttu | Nendran Pazham Puttu | Ripe Plantain Puttu (Steamed Rice flour)

Puttu is one of malayali's family favorite and can't be matched with any other delicacies.God's own country has a wide varieties of puttu and all tastes delicious.Also,this is a healthy steamed breakfast item(that can be served as a snack too).Puttu and kadala curry is the age old tradition that still remains a inseparable combo.My kids love puttu,so I mix and match a few varieties which they love most.This is one such puttu that can be made and served quickly for after school snack.They love the combination of ripe plantains(ethakka) and puttu.I love making this as this is a steamed and oil free one,its better to feed kids homemade snacks whenever possible rather than the store brought packs.The plantains should be nicely ripened to make this puttu and you can serve this puttu just like that without any sides.The ingredient list is very short,try and make at home!!



Ingredients
ripe plantain 2
puttu podi  1 cup
grated coconut 1/2 cup
salt to taste


Method
  • In a bowl,add the rice flour(puttu podi) and salt.Mix well and add water little by little and moisten the flour to get bread crumb like texture(Don't drench the flour in water,it may take a few minutes to get a lump free moistened flour.Check by pressing the flour in hands,if it gets together and forms a ball,then its ready to be steamed).Cover and leave to rest for 10 mins.
  • In the mean time,boil water in a cooker with lid & without weight(in order to place the puttu mold,add adequate water in the cooker).
  • Peel the skin and cut the ripe plantains in small quarter slices.Place in a plate.
  • In the mold,add a tbsp of grated coconut followed by plantain slices and then top with the moistened rice flour.Again top it with a second layer of plantain slices and grated coconut,cover with lid.(If you are using the cylindrical mold,then you can add another layer of rice flour too,but here I used the cheratta puttu maker so there was no space in it).
  • Place on cooker and steam cook for 5-7 mins or until the steam comes out of the tiny holes on top of the lid for 4-5 mins.Remove from cooker and invert on a plate and serve just like that !!


NOTES
* You should use well ripened plantains else it turns hard very soon after steaming.
* You can try this with some other fruits that can be steamed and your kids love too.
* I have used two plantains in this recipe,modify as per your likes.

RELATED POSTS( Varieties of Puttu and with Ripe Plantains)
*
Traditional Puttu

* Barley Puttu
* Spinach-Carrot Puttu
* Ethakka Puffs
* Ela Ada with Ethakka filling
* Pazham Pori(Ethakka Appam)
* Kaya(Nendran pazham) Pola 
* Ethakka Cutlet



Tuesday, March 24, 2015

Green Chilli Pickle | Pacha Mulakku Achar | North Indian Style Pickle

Green chillies pickle is generally made as the stuffed one but I preferred making this pickle this way as it was much simpler and tastes the same except that the stuffed ones can be served as a single piece.This is a North Indian style pickle and the masalas used are quite different from the South Indian pickles.I love both north and south side pickles but my h doesn't like the north indian pickle masala much,so this hasn't pleased his taste buds much.Anyways,I made a small batch and I think will suffice me.I have adapted this recipe from here but slightly modified to my tastes.This pickle can be started eating after three days and you might have noticed this pickle served in broccoli stuffed paratha post.It tastes similar to any other pickle and the spiciness reduced considerably with the addition of lemon juice just like bittergourds mixed with tangy flavors reduces the bitterness.The skin of the green chillies softens as it sits for days.Give this a try if you love the flavors !!            


                                                                                                                                                                                                              


Ingredients
green chillies/pacha mulakku  long,thick ones 250 gms(1/2 lb)
lemon juice/naranga neer 1/2 cup
salt 3tsp
vinegar 2tbsp

for masala
mustard seeds/rai/kadukku 2tbsp
fennel seeds/ sauf /perinjeerakam2tbsp
fenugreek seeds /methi/uluva1tsp
asafoetida/hing/kayam 1/2tsp
coriander powder/malli podi 1tbsp
turmeric powder/haldi /manjal podi 1tsp
sugar 1/2 tsp
oil 1/3 cup(preferably mustard oil)


Method
  • Wash the chillies under running water,drain and wipe it dry with a paper towel.Remove stalk(by holding with paper towels,may irritate skin otherwise) and cut it vertical and then halfway through to make small pieces.Remove seeds if you feel the chilly is more on the spicier side.(I removed the seeds of the mature chilly and left the others).
  • Add in lemon juice and salt to the cut chillies,mix well.Transfer this to a clean dry bottle.Leave in sunlight for 24 hours until the chillies change color and reduces to half.(I didn't get any sunlight when I made this and so I left it in the oven for 24 hours,it really worked good and they changed color and reduced considerably.See pics)


  • Dry roast the fenugreek seeds,mustard seeds in a a pan for 1-2 mins on low flame without burning.Remove on a plate and then dry roast the fennel seeds.Remove this separately.Make a fine powder of mustard seeds and fenugreek seeds.Then add,the fennel seeds and coarsely powder them along with the fine powder of mustard seeds and fenugreek seeds.Add in turmeric powder and asafoetida,mix well.
  • Heat oil in a pan and add the dry powder masala in it on low flame to heat up.Switch off flame and add the chillies mixture,sugar to the pan.Mix well and let it cool completely.

(the last pic is taken soon after pickling)

  • Store in clean dry bottles and can be used instantly(However, I left the bottle  on the stove top for another 24 hours for the flavors to blend well and for softening the skin of the chillies).Enjoy with parathas or other Indian breads or with rice.
Servings~ a small pickle bottle


NOTES 
* Make sure to select chillies that are not very spicy.The ones in the pic background are spicy ones but those that I have used to put pickle aren't.They are medium thick long chillies.
* You should use clean dry spoons to scoop out pickles.
* Oil should be floating on top for better storage of pickles.If you feel there is no oil floating on top of the bottle then,heat up a tbsp of oil and cool.Pour over the pickle.
* This pickle doesn't store very well more than a month and should be used accordingly.If you want to make a longer shelf life pickle then,omit lemon juice and add vinegar.
* I have used mustard oil in this recipe for authentic flavors but you can always substitute with gingelly oil.
* Adding chillies to lemon juice and salt reduces the spiciness and adds tangy flavors.
* The original recipe uses whole peppercorns which I haven't used.
* There is no mention of sugar in the original recipe but I like to add to balance flavors.
* The final pickle pics are taken after 3 days of pickling.

For more pickle recipes,click here.


Enjoy with parathas or with any others,



Monday, March 23, 2015

Eggless Almond Cookies | Indian Almond Biscuits

Some of you might have given a thought(some others know) if I have started posting only vegetarian and eggless recipes these days in this space.The simple answer to this query is that we are observing lent till Easter,till then stay tuned to all eggless and vegetarian dishes as of now.How about some cookies today?? Almond cookies are buttery,crunchy and addictive ones with cardamom flavor,perfect for all age groups.I have made this recipe a couple of times now and is fool proof.You can make this in large batches and preserve for later.I have used wheat flour for binding with almond flour but you can always use maida for a lighter texture.I powdered the almond and sugar together in the blender,kids started licking the leftovers in the  mixer jar as they taste similar to the milk powder.These taste similar to nankhatai and tastes delicious with tea.Give this a try if you love to sneak in almonds and enjoy !!


(PS: The cookies are real addictive,be prepared to bake a second batch soon !!)




Ingredients
wheat flour 1 cup
*almond blanched 1/2 cup
granulated sugar 1/2 cup
*corn flour 2tbsp
cardamom powder 1/2 tsp
butter 1/2 cup or 113gm or 1stick(8tbsp)
baking soda a pinch
milk 2tbsp
salt 1/8 tsp

for garnish
almonds whole or sliced 2tbsp 



Method
  • Grind the blanched almonds(refer notes) with sugar in a blender until finely powdered(don't powder the almonds alone else it releases oil and form lumps).Sift the flour in a sieve(with slightly larger holes than fine powder),to get the fine powder.I got 1.5 cups of powdered sugar and almonds.
  • In the same bowl sift the wheat flour,corn starch,cardamom powder,baking soda and salt.
  • Beat the butter at room temperature until soft and fluffy(about 2 mins) and add the flour mix little by little in it.Mix all the flour until well combined in a dough form.Add 1 or 2tbsp of milk to get the mix together and form a smooth dough.


  • Pre heat oven to 350 degrees F and line two trays with parchment paper.
  • Pinch out lemon size balls from the dough and form in a ball.Flatten lightly and place almonds on top.
  • Place them on the tray and leave a 1.5" space between each cookies as they tend to spread.



  • Bake in pre heated oven to 12-15 mins or until the sides look slightly browned(mine got done 15 mins).
  • Cool on wire rack and enjoy with tea or coffee !!
Serves ~ 18-20 cookies(1.5" round)



NOTES
* Use vanilla extract(1 tsp) if you don't like cardamom flavor.
* If you wish a mildly sweet flavor,use only 1/3 cup of granulated sugar. 
* Adding corn flour lightens the texture,but if you can omit too.Have made without that too,comes out good.
* If you have only whole almonds,then boil 2 cups of water and add the whole almonds in it for 5 -10 mins.Then,remove from water and squeeze each almond between your thumb andindex finger to peel the skin.Wipe the blanched almonds dry with a paper towel,place on a baking tray.Pre heat oven to 300 degrees F and pop in oven and bake for 5-6 mins.Voila!!! Blanched almonds are ready.

RELATED POSTS
Cashew Cookies
Cream Sandwiched biscuits
Eggless Nankhatai
Jeera Biscuits
Butter Cashew biscuits
Khara biscuits

Enjoy !!


Friday, March 20, 2015

Paneer Korma(Kuruma) | Cottage Cheese & Vegetable Curry | Chapathi Curry (Stepwise Pics)

Paneer kuruma,is a simple kuruma(korma) made with paneer and vegetables.This goes well with naan,chapathis and rotis.The dish is spicy with green chillies and is a very delectable one especially for a crowd.I have used homemade paneer but you can always use store brought paneer too(I personally don't like the texture & taste).Though homemade paneer has its own flavor and softness,I don't make paneer based curries often as it is a tedious task of making paneer at home and then preparing curry.If you rely on  store brought paneer then you can prepare this in a jiffy.I have the mixed veg kuruma similar to this posted in this space but there are strong variations too.Do give this a try if you like paneer based curries.


Ingredients
paneer 3/4 cup cubed
peas 3/4 cup
carrots 3 small or 3/4 cup cubed
sweet onion/yellow onion 1/2  cup fine chopped
ginger-garlic paste 2tsp
garam masala 1/2 tsp
cilantro(coriander leaves) chopped 2tbsp
oil 2 tbsp

to grind
coconut 1/2 cup grated
cumin seeds 1/2 tsp
cashews 5
green chillies 3




Method

(Read the recipe to make homemade paneer here.)

  • (optional step)Heat  a tbsp oil in a pan and add the cubed paneer pieces.Fry it by turning all sides until slightly brown.Drain in a plate.
  • Cook the peas and carrot with a little salt and 1/4 cup water until 3/4th cooked.
  • In the same oil,add a tbsp more.Add in the onion and saute until translucent.Add in the ginger -garlic paste and saute until raw smell disappears.


  • In the meantime,grind the ingredients listed to a smooth paste with water.Add this paste to the pan and saute until the raw smell of paste disappears(about 2 mins).Add the garam masala,mix well.
  • Add in 1.5 cups of water,and toss the vegetables with paneer cubes.Simmer the heat and let it cook for 5-6 mins until the gravy thickens and the spices blend well with the vegetables and paneer.(don't increase heat to high as the coconut paste may curdle)Adjust salt if required.
  • Finally,add cilantro chopped and switch off flame.

Servings ~ 4 adults

NOTES
* You can add more vegetables.
* The gravy is creamy off white in color like shahi kurma.
* If your garam masala has cumin,them onit adding cumin to the grinding ingredients.
* Adding 3 chillies paste yields a moderately spicy curry(don't judge by the color of the garvy).You can reduce or increase as per tolerance.
* Switch off flame at your desired level of sauce thickening.The sauce thickens even after cooling so switch off slightly before it reaches your desired consistency.
* I have used home made paneer,the recipe link to which is here.


RELATED POSTS
*Palak-Paneer Masala
*Mattar-Paneer Curry
*Paneer-Mushroom Pulao
*Paneer Green onion Stir Fry
*Paneer Khurchan
*Rasmalai(with homemade paneer)
*Rasagulla

Thursday, March 19, 2015

Broccoli Paratha | Stuffed Broccoli Indian Bread | Indian Bread Recipes

Parathas are my favorite among Indian staple breads.I love the stuffed ones which makes it delicious with a side of pickle/raitha.How about a paratha stuffed with broccoli?? This is a very tasty paratha and all liked this very much at home without much fuss.The reason I assume that kids like broccoli or kids really liked stuffed ones and its been quite sometime I hadn't made stuffed ones.But after making these the first time,there was a demand to repeat the second time and thereafter.We usually like to have it with a pickle or plain raitha.You can even prepare this for your kids lunch box by cutting it like pizza triangles and with a yogurt dip /ranch,am sure they'll love these.These stuffed ones are not very hard to make,the main important point to remember is to make sure the stuffing doesn't peeps out of the dough.Keep rotating the roll and dust with adequate flour to hold the filling in place and make it thicker than chapathis.Do give this a try if you love stuffed Indian breads !!



Ingredients
for dough
whole wheat flour 2.5 cups
salt to taste
water as required

for filling
broccoli fine chopped 2.5 cups
onion 1 small or 1/2 of large chopped fine
ginger shredded fine 1.5 tsp
green chillies 2 chopped fine
cilantro 4-5 sprigs
mint leaves 4-5  or dry mint  1/4 tsp
cumin seeds 3/4 tsp
turmeric powder 1/2 tsp
lemon juice 1.5 tsp /amchur(dry mango) powder 1/2 tsp
oil 1 tbsp

to smear on top
ghee /oil



Method
for dough
  • Mix the salt in the wheat flour well,add water as required and knead the dough as for chapathis using food processor or with hands.Leave it covered for 15 mins.
for filling 
  • Blanch the broccoli in hot water for 5 mins.Remove from hot water and fine chop the broccoli.
  • Heat oil in a pan and crackle the cumin seeds when hot.Add the turmeric powder and add the onions.Saute until slightly translucent,add in the green chillies,shredded ginger and chopped broccoli.Add salt and cook covered on low medium flame for 5 mins.
  • Add the chopped cilantro and dry mint/mint leaves.Give a quick stir.Check if done or else give another 2-3 minutes till the water is evaporated and the cauliflower is 3/4th cooked.(Don't wait till it becomes mushy,retain the crunchiness slightly).Add the lemon juice or amchur powder if using and mix well,adjust salt.Let the water content completely dry up.Put off flame.Let it cool.


making parathas
  • Make small (but larger than regular chapathi)balls of the dough.Dust with flour and roll in a 3' small circle.Place the stuffing about 2 tsp/1tbsp in the centre and seal the sides by bringing it together.Now dust the ball in flour and place the sealed side up and start rolling again carefully.


  • Heat a tawa/ griddle and place the paratha when it is hot.Flip and cook both sides,and smear ghee on top on both sides and remove from flame.
  • Repeat the same step for other parathas and cook again.Serve hot with raitha /pickle !!!


Serves~ 10 parathas

NOTES
* Don't leave the broccoli in hot water for long else they may become very soft and it becomes hard to chop it fine.
* Adjust spices as per family preferences.
* I love to smear parathas with a small amount of ghee for added flavor.You can use oil instead too.
* Be gentle with the stuffed ball once you start rolling after the filling is in.



For more rotis/paratha recipes,click this link.

A last one :)

Tuesday, March 17, 2015

Cabbage Pakora (Crispy Fritters) | Patta Gobhi Pakoda

Finally,spring is on its way here and snow showers have gradually changed to rain.The weather is moody,cloudy and cozy too.Watching rains sitting on the window sill is a childhood fun which I loved most.However,sill is now changed to a chair and nothing else has changed.Kids love this scene too.How about munching something warm and hot to enjoy in this weather?? I love that too.Garam garam chai(piping hot tea) and pakoras(crispy fritters) make a perfect combo to enjoy in this cozy weather.I had never tried making pakoras with cabbage until recently and so I was a bit apprehensive about the outcome.But after trying these,all loved it very much.They are crispy,mildly sweet and soft pakoras.They serve best with green spicy chutney.The best part of pakora recipes are that they can be tried by anyone,no cooking expertize required.Do try and enjoy !!





Ingredients
cabbage thin chopped 2 cups(200gm)
gram flour(besan) 1 cup
rice flour 2tbsp
chilly powder 1/4 tsp
cilantro chopped 2-3tbsp
ginger grated 1tsp 
green chillies 2 finely chopped
salt 1/2 tsp or slightly more as per taste
oil to deep fry




Method
  • In a bowl,mix the gram flour and rice flour.Add water slowly little by little to make a thick paste without lumps(it may take less than 1 cup water).Now,beat the mixture with a spoon for 3-4 mins to make it soft.
  • Add in the green chillies,grated ginger,chilly powder.Mix well.Finally add the cabbage and cilantro.Add salt and combine well.
  • Heat oil in a wok and when it is hot,add a small drop of batter to check the heat.If it instantly sizzles up,that means the oil is hot enough.Using a spoon,add spoonful of batter in the oil.Add 4-5 spoonful of batter or till you wok is not overcrowded.
  • Turn and flip both sides on medium heat(Don't increase the heat as the outside may turn bown and inside doesn't get cooked.Don't decrease the heat as the pakoras may consume more oil)
  • Fry till golden brown,and drain with a slotted spoon.Place on layers of paper towel.
  • Serve warm crispy pakoras with green spicy chutney (in the pic) or ketchup !!

Serves ~ 4-5 adults

NOTES
* You can use semolina(sooji) in place of  rice flour.Rice flour is added to adds the crispiness.
* The cabbage should be thinly sliced and the batter shouldn't be made very thin.

If you are interested to try out some pakora(fritters) variations,then here it is-
Onion Pakoras(Ulli vada)

Vazhapoo(banana flower) pakoras
Spinach pakoras 
Parsley Pakoras
Bread Pakoras 
Milagu Bajji(Banana Pepper Fritters)


For all snack recipes,click here.

Monday, March 16, 2015

Quinoa Veg Pulao | Protein Packed Veg Pulao

Quinoa is considered one of the world's healthiest foods.It is loaded with protein,fiber and minerals and is gluten free.Quinoa is a complete protein consisting of all nine essential amino acids and so regarded as a 'super food'.It is light and fluffy in texture and easily fills up as like eating whole grains.I had earlier tried the quinoa idlis which tastes delicious too,check that out if you haven't and I had a request from one of the readers to post more quinoa recipes.And here it is friend as promised,yet another simple and satisfying meal.The first time I made this pulao,it just vanished before I could click any pics.However,this time I made it a point to click pics before serving.I made it mildly spiced for kids to enjoy but you can add more spices as per tolerance.It has no special tastes of its own and so can be easily mixed up with recipes of our style.Try & enjoy !!





Ingredients
to cook
quinoa 1 cup
water 2 cups
ghee 1tbsp
turmeric powder 1/2 tsp
cinnamon 1" stick
cloves 2
cardamom 2
bay leaf 1
salt to taste

for pulao
onion 1 finely chopped
ginger garlic paste 1tbsp
tomato 1 chopped
carrot 1 or 1 cup chopped
green peas 1/2 cup(frozen)
chilly powder 1/2 tsp
garam masala 1/4 tsp

salt to taste
oil 2tbsp

to garnish
cilantro chopped 2tbsp
mint leaves 2tbsp
lemon juice 1tbsp



Method
  • Rinse the quinoa under running water holding in a sieve.In the mean time,heat ghee in a cooker.Add in the whole spices;cinnamon ,cloves,cardamom and bay leaf.Fry till its fragrant,and add the turmeric powder on low flame.Now,add 2 cups of water,salt to taste and bring this to a boil.When the water starts boiling,add the rinsed quinoa.Reduce the flame to medium and cook the quinoa covered until done.
  • Heat oil in another wok.Add in the onion when hot,saute until translucent.Add in the ginger -garlic paste and saute until raw smell disappears.Add the spice powders and saute till its nice and fragrant.
  • Add in the chopped tomatoes and cook until it turns mushy.Now,transfer the chopped carrots and green peas in it.Toss it well with a dash of salt.
  • Add 1/4 cup water and cook covered for 5 mins on medium flame.The water tends to get evaporated and the carrots gets 3/4 th cooked.
  • Transfer the cooked quinoa and mix well.Cover and leave for 3 mins on low flame.Garnish with chopped cilantro and mint leaves and lemon juice.Switch off flame,serve warm with raitha.(We had with mint raitha)


Serves ~ 2 adults

NOTES
*You can add more vegetables like green bell pepper,red bell peppers,beans.I generally don't add bell peppers in pulao as kids don't favor it much.
* You can replace the ghee with oil if you wish but ghee adds a nice flavor to the pulao.
* You can even add fried cashews or almonds for garnish.

Friday, March 13, 2015

Avalose Podi & Avalose Unda(Mavu Unda) | Roasted Rice Powder & Rice Balls | Kerala Snacks

Avalose podi(roasted rice powder) is a nostalgic Kerala snack recipe,made with roasted rice powder & grated coconut that can be made and stored for long.This is best served with a sprinkle of sugar.This is a healthy snack as there is no frying(oil free snack).Mom used to make this snack often esp avalose podi.I used to carry to hostel during college days and this used to be our midnight relief sometimes during long study sessions or writing works.Avalose unda,on the other hand is even more healthier with the addition of jaggery.Avalose unda is also called as 'mavu unda' in some places in Kerala.Avalose unda(Rice balls) is a little tougher on hands as they need to be worked quickly else they tend to crumble and not hold shapes.Whenever mom used to make avalose unda,I remember helping her in making balls.And mine used to be oval shaped ones which everyone made fun of the shapes(now I think it's much better).The mixture used to be very hot on touch and we used to start off quickly as it becomes bearable to touch.Both store very well and are healthy snack recipes.If you love this snack,do try and enjoy at home with your dear ones!!

Avalose Podi

 A glimpse of avalose unda :)

Avalose(Mavu) Unda
Ingredients
to make avalose podi

*coarse rice powder (puttu podi) 3 cups
grated coconut 1.5cup
cumin seeds 1.5 tsp
salt 1/2 tsp or as per taste
sugar as per taste

to make avalose unda
jaggery  2 large cubes(200 gm)
water 1 cup
cardamom powder 1tsp
dry ginger powder(chukku podi) a pinch

rice flour a cup (for dusting)



Method
TO MAKE AVALOSE PODI
  • I have already made a post on homemade rice  flour(puttu podi & idiyappam podi).Make puttu podi as shown in this recipe link(don't roast the flour,just grind and sieve)
  • Mix the ground rice powder,grated coconut,cumin seeds and salt.Keep it covered for an hour so that the moisture in the flour and grated coconut blends the mixture well.

  • Transfer this mixture in a kadai/wok and dry roast on low medium flame with continous stirring(otherwise the flour may burn).It may take around 25-30 mins to get the light brown color and the rice flour and grated coconut gets nicely roasted.Switch off flame and let it cool.
  • Serve by sprinkling sugar as per taste or store in air tight containers just like that till use.

TO MAKE AVALOSE UNDA
  • Follow the procedure of making avalose podi just like above except mixing sugar.
  • Then,let it cool and pulse in a mixer for 3- 4 times until looks combined(the long strands of coconut gets coarsely ground.If you are using freshly grated coconut then,grate it very small.I have used frozen grated coconut).Add the cardamom powder and dry ginger powder(chukku podi),mix well.
  • In a sauce pan,melt the jaggery with water.Strain the impurities once melted and return the mixture to the pan.Boil the mixture until it reaches one string consistency.Remove from heat immediately and pour over the avalose podi.Mix until combined.

  • Start making unda(balls) when the heat is bearable in hands.Hold the mixture tight in your palms and make balls.Be quick to make balls as they may not hold shape once the mixture turns cold.
  • Place the made balls in  rice flour and roll them gently.Shake off excess and place on plates.
  • Let it cool and then serve.Enjoy with a cup of tea or store in air tight containers.
Serves ~ 18-20 avalose unda 


NOTES
*I used 1 1/2cup raw rice/long grain rice(pachari) which yielded 3 cups ground puttu podi.
* Don't add sugar and store avalose podi,add sugar whenever you serve. 
* Store brought puttu podi may not work good for this snack as the flour is roasted.Homemade unroasted puttu podi has moisture in the flour which binds well with grated coconut.
* You can add sliced banana when serving avalose podi,tastes great.
*If the mixture cools down when making avalose unda(if not holding shapes),then reheat the mixture on low flame and then start making balls again.
* You may find an extra coating of powder on the avalose unda,Try rolling immediately and shake off the excess flour.

For all Kerala snack recipes from this space,refer this link.


A last one to enjoy with a cup of tea /coffee,till we meet next.Happy weekend !! :)