Sep 15, 2012

TAPIOCA MASALA/KAPPA PUZHUKE





INGREDIENTS:

Raw Tapioca/Kappa - 1kg
Coconut - 1.5 cup
Green Chilies - 5-6
Garlic - 1 big piece
Pearl onions - 2
Turmeric powder - 1/2 tsp
Mustard - 1tbsp
Dry red chilies - 3
Curry leaves - 1 strand
Coconut oil - 2 tbsp
Water 
Salt to taste

LET'S COOK:


  • Cook tapioca in boiling water with salt. This will take 15-25 min. Once its cooked, drain the water.
  • Grind coconut, garlic, green chilies, pearl onions and turmeric powder with little water into a fine paste.
  • Heat oil in a deep bottomed pan and add mustard. When it sputters, add dry red chilies and curry leaves.
  • Now add the coconut paste and saute them for 2-3 min until the raw smell is gone.
  • Add the cooked tapioca/kappa and mix well. Add some water if you don't want the final product to be dry.
  • Once everything is mixed well switch off the heat and serve hot.
  • The final product should be a festival for your senses!




Sep 6, 2012

PAZHAM PORI / BANANA FRY


INGREDIENTS:


Rice Flour 3-4 tbsp

Ripe Banana(Ethapazham) - 2
Sesame seed - 1 tsp
Cumin seed - 1 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Water - required to make a thick flowing batter
Oil for frying

LET'S COOK:



  • Mix all the above ingredients except oil into a thick flowing batter.
  • Cut the banana into 4 pieces.
  • Heat the oil in a pan.
  • Dip each banana pieces in the batter and fry them until it changes the colour into light brown.
  • Serve them with hot tea.


Sep 5, 2012

UNNIAPPAM (with chakavaratiyathe / jackfruit jam)



INGREDIENTS:

1 cup Maida
1 cup Fine Rava (not roasted)
1 Ball Jaggery 
1 Pack Jackfruit Jam or 1-2 cup homemade jackfruit jam 
1-2 Banana
1 tbsp Sesame seeds
1/2 cup Coconut slices
Oil for frying

LET'S COOK:

1. Melt the jaggery with little water and set aside to cool.
2. Smash the banana into a fine paste.
3. Mix all the ingredients except the oil to a fine batter.You can either mix with your hand or use a blender to avoid any lumps.



4. Adjust the sweetness by adding more jaggery or jackfruit jam.
5. Leave the batter overnight or at least 5 hours before making unniappam. 
6. Heat the oil in an unniappam maker. Pour a small quantity of  batter into each slot and fry them flipping the sides until golden brown.






TIPS:

1. Keeping the batter overnight makes the unniappam very soft.
2. Once the batter is poured into the slot wait for small bubbles to pop above the unniappam before flipping it over. This shows that the unniappam is cooked from inside.
3. Make sure that you add the melted jaggery syrup to the batter only after it is completely cooled down. 

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