PARUPPU VADA / MASALA VADA

PARUPPU VADA

INGREDIENTS 

Channa Dal - 3/4 cup
Onion - 1
Green Chilli - 1
Ginger - 1 ‘ piece 
Garlic Cloves - 4
Dry Red Chillies - 3
Fennel Seeds - 2 Tsps
Cumin Seeds - 1 Tsp 
Curry Leaves - 2 Sprigs 
Coriander Leaves - 2 Tbsps 
Asafoetida - A Pinch 
Salt - To Taste
Oil - To Fry 

METHOD 

Clean and soak channa dal for 3 hours
Remove 1 Tbsp of soaked channa dal and set aside 
Chop fine the onion green chilli a sprig of curry leaves and coriander leaves 
To the remaining channa dal add half of the fennel seeds dry red chillies cumin seeds a sprig of curry leaves ginger and garlic cloves and pulse to a coarse paste without adding water
In a bowl combine all the ingredients along with the reserved soaked channa dal and mix well adding salt to taste 
Form even sized balls from the mixture press slightly and flatten into discs 
Heat oil in a pan in medium flame slide the discs carefully and fry until brown and crisp 
Serve hot at tea time

Notes:

Adjust spices to suit your taste 
Do not add water while grinding 
Make sure the mixture is not soggy after grinding 
If it feels soggy and you find difficulty in forming a ball from the mixture add some gram flour 

LEMON TEA KULUKKI SARBETH

LEMON TEA KULUKKI SARBETH 

INGREDIENTS 

Tea Leaves - 2 Tsps
Water - 2 cups
Powdered Sugar - To Taste
Lemon Juice - 1 Tbsp 
Lemon Slice - 1
Split Green Chilli - 1
Ginger Juice - 1 Tsp 
Soaked Basil Seeds - 2 Tbsps 
Ice Cubes - As Required 

METHOD 

In a saucepan add water 
When the water starts to boil add in the tea leaves and sugar
When the water comes to a rolling boil remove saucepan from stove
Cover and set aside for a few minutes
Strain the tea and add in the lemon juice and ginger juice
Mix well pop in the lemon slice and slit green chilli 
Refrigerate the lemon tea until chilled
Put the soaked basil seeds and lemon tea along with the green chilli and lemon slice in a tall jar
Shake vigorously pour into a glass filled with ice cubes and serve immediately 

CRISPY RICE VADA

CRISPY RICE VADA

INGREDIENTS 

Rice Flour - 1 cup
Buttermilk - 1 cup
Water - 1 cup 
Shallots - 10
Green Chillies - 4
Cumin Seeds - 2 Tsps
Asafoetida - 1/4 Tsp
Crushed Peppercorns - 1/2 Tbsp
Coriander Leaves - 3 Tbsps 
Curry Leaves - 1 Sprig 
Ginger - 1 Tbsp 
Salt - To Taste
Oil - To Fry

METHOD 

Chop shallots and green chillies 
Scrape the skin off from  ginger and grate
Chop coriander and curry leaves 
In a bowl tip in rice flours salt to taste buttermilk and water
Mix well without any lumps
In medium heat in a pan pour the batter and keep stirring until it all comes together into a soft dough
Allow the dough to warm a little
Add the chopped ingredients and mix well
Heat oil to fry in medium heat in a pan
Take out even sized balls from the dough flatten into a disc make a hole in the centre 
Slide the discs carefully into the hot oil and deep fry Vada until golden brown and crisp
Serve hot with any chutney of your choice 

JACKFRUIT UNNIYAPPAM

JACKFRUIT UNNIYAPPAM

INGREDIENTS 

Jackfruit Pulp - 1 cup
Raw Rice - 1 cup
Jaggery Syrup - 1 1/4 cup
Cardamom Powder - 2 Tsps
Baking Soda - 1/4 Tsp 
Ghee - 1 Tbsp 

METHOD 

Soak raw rice for 3 hours 
Drain soaked raw rice and add rest of the ingredients 
Grind to a smooth paste in a blender 
Set aside for 10 - 15 minutes 
Heat oil in an appakkaara pan in medium flame and drop spoonfuls of batter in each cup 
When one side is cooked turn to the other side and cook until golden to dark brown 
Prepare unniyappams in batches and drain excess oil 
Serve hot at tea time

Notes:

Adjust sweetness to suit your taste 
You can add black sesame seeds or fried coconut chunks if liked 
It might take nearly 8 minutes to cook on each side

LAYERED PAROTA

LAYERED PAROTA 

(PICTORIAL STEP BY STEP INSTRUCTIONS)

INGREDIENTS 

Maida - 3 cups

Baking Soda - 1/8 Tsp 

Lukewarm Milk - 1 cup

Lukewarm Water - @ 1/2 cup

Granulated Sugar - 3 Tsps

Salt - To Taste

Egg - 1

Oil - @ 250 ml 

METHOD 

In a bowl combine all of the dry ingredients including salt to taste

Mix and make a well in the centre 

Pour in the milk add in the egg and 3 Tsps of oil 

Knead well until thoroughly adding enough water to a soft pliable dough

Drizzle @ 3 Tsps of oil on top and place the dough in a greased bowl

Set aside the dough covered with a cling film or a clean wet cloth for 3 hours

Divide the dough into equal portions of uniform size and drizzle oil on top 

Cover again with a cling film or a clean wet cloth and set aside for an hour

After an hour spread each ball into a very thin flat disc on a thoroughly greased working area smearing enough oil as necessary 

Drizzle 2 Tsps of oil on top and spread evenly 

Dust the disc with some flour 

Using a sharp knife or a pizza cutter cut the disc into thin strips as above 

Gather the strips from both ends one at a time and bring to the centre.

Holding the strips together stretch them a little 

Grabbing one end lifting up the pleated dough make a swirl and bring the dough together to a rosette shape as above 

Tuck the end below the rosette

Likewise prepare each portion of the dough and arrange in a well greased plate

Drizzle some oil on top and cover the prepared balls of dough with a cling film or a clean wet cloth and set aside for 15 minutes 

Drizzle oil in a tava on medium flame 
Spread a rosette with the palm of your hand or a rolling pin into a disc and place on the tava flip and cook each disc on both sides until golden

Prepare rest of the parotas in the same way 

Arrange all the cooked parotas in a plate and crush them together as though you’re clapping with your hands

This action helps open up the layers that are held together 

Serve parotas with any vegetarian or non vegetarian curry

Notes:

All through the process starting from kneading the dough till the end of making the parota make sure you use enough oil

At every step the dough should be smeared well with oil

The last step crushing the parotas to separate the layers is a must

Vegetarians can omit egg and instead add 1 Tbsp of curd

BANANA CAKE

BANANA CAKE

INGREDIENTS 

Flour - 1 3/4 cups
Baking Soda - 1 Tsp
Baking Powder - 1 Tsp 
Brown Sugar - 1 cup 
Ripened Bananas - 3
Cinnamon Powder - 1/4 Tsp
Vanilla Essence - 1 1/2 Tsps
Buttermilk - 3 Tbsps 
Oil - 1/2 cup
Eggs - 2


METHOD 

Preheat oven to 180*C for 15 minutes 
Line a loaf pan with parchment paper slightly overhanging on the sides
To oil add brown sugar and beat until fluffy 
Add in the eggs one at a time and whisk well 
Add the vanilla essence mix and set aside the wet ingredients 
Sift all of the dry ingredients together and gently fold into the wet ingredients 
Finally tip in the mashed bananas and fold
Transfer cake batter to the lined loaf pan
Sprinkle with brown sugar on top arrange a few banana slices on top 
Sprinkle some more brown sugar on top and bake in the preheated oven for an hour 
Cool the cake completely on a wire rack before slicing 

Notes:
The banana bread tastes good only if the bananas are completely ripe 
Sprinkling of brown sugar and arranging banana slices on top is optional 
Timing might vary with different brands of ovens available in the market 

MUTTON GHEE ROAST

MUTTON GHEE ROAST

INGREDIENTS 

Mutton - 3/4 Kg
Ghee - 5 Tbsps 
Curd - 2 Tbsps 
Green Chillies - 4
Curry Leaves - 2 Sprigs 
Coriander Leaves - 1/2 cup

INGREDIENTS TO MARINATE 

Red Chilli Powder - 3 Tsps
Turmeric Powder - 1 Tsp 
Fennel Powder - 2 Tsps
Coriander Powder - 1 Tsp 
Cumin Powder - 1 Tsp 
Ginger Garlic Paste - 2 Tbsps 
Crushed Peppercorns - 1 Tbsp 
Ghee - 1 Tbsp 
Salt - To Taste

Marinate mutton in the marinade for an hour
Pressure cook until soft 

INGREDIENTS TO DRY ROAST 

Ginger Garlic Paste - 1 Tbsp
Kashmiri Chillies - 12
Coriander Seeds - 1/2 Tbsp
Peppercorns - 1 Tbsp 
Cumin Seeds - 1 Tsp 
Fennel Seeds - 1/2 Tbsp
Star Anise - 1
Cinnamon - 1” piece 
Cardamoms - 2
Cloves - 2

METHOD 

Dry roast all of the whole spices in a pan in medium flame 
Add the dry roasted spices along with ginger and garlic paste in a blender 
Pulse a little add enough water and grind to a smooth paste and set aside
Chop coriander leaves and green chillies 
In a heavy bottomed pan add the ghee and half of the curry leaves
Add in the ground masala and sauté until oil floats on top and aromatic 
Add in the curd and sauté for a few minutes 
Let the ground masala cook in low flame for awhile 
Add in the pressure cooked mutton along with the broth
Simmer until the gravy dries up to your required consistency 
Add in the chopped green chillies 
Add the remaining curry leaves and chopped coriander leaves 
Serve hot with rice or rotis

Notes:

Adjust spices to suit your taste 
You can use lemon juice also instead of curd

COFFEE CAKE WITH DALGONA TOPPING

COFFEE CAKE WITH DALGONA TOPPING 

INGREDIENTS 

Flour - 1 cup
Baking Powder - 1 Tsp 
Sugar - 1/2 cup 
Instant Coffee Powder - 2 Tsps
Milk - 1/2 cup
Oil - 1/2 cup
Egg - 1

METHOD 

Preheat oven to 180*C for 15 minutes 
Grease and line a cake tin with butter paper 
Sift the flour and baking powder together 
In a separate bowl add oil egg and sugar 
Sift coffee powder over the wet ingredients 
Whisk well until sugar dissolves completely 
Fold dry ingredients into wet ingredients 
Alternate milk with flour while folding gently 
Pour batter into the prepared cake tin 
Bake in the preheated oven for 20 minutes 
Cool cake on wire rack before slicing 

DALGONA TOPPING 

Instant Coffee Powder - 1 Tbsp 
Sugar - 3 Tbsps 
Hot Water - 2 Tbsps 

Whip all of the above ingredients until creamy in texture 
Spread Dalgona topping over the cool cake
Dust coffee powder and powdered sugar on top and serve 

Notes:

Timing might vary with different brands of ovens available in the market 
Dalgona topping is optional 

CHICKEN PERALAN

CHICKEN PERALAN 

INGREDIENTS 

Chicken - 1 Kg

Onions - 2

Green Chillies - 5

Tomatoes - 3

Ginger Garlic Paste - 1 Tbsp 

Garam Masala Powder - 2 Tsps

Red Chilli Powder - 2 Tbsps 

Coriander Powder - 1 Tbsp 

Aniseed Powder - 2 Tsps
Coconut Milk - 1 1/2 cups

Curry Leaves - 2 Sprigs 

Coriander Leaves - 1/4 cup

Coconut Oil - 6 Tbsps 

Salt - To Taste

INGREDIENTS FOR MARINADE 

Red Chilli Powder - 3 Tsps

Pepper Powder - 1 Tbsp 

Turmeric Powder - 1/4 Tsp 

Vinegar - 2 Tsps 

Salt - To Taste

METHOD 

Clean wash and cut chicken into medium size pieces 

Marinate the chicken pieces for 2 hours in the marinade 

Slice onions green chillies and tomatoes 

Chop fine the coriander leaves 

Heat oil in a pan and shallow fry  the marinated chicken pieces in batches and set aside 

To the same oil add more oil if necessary and add curry leaves sliced onions and green chillies 

Sauté until onion turns a golden brown in colour 

Add in the ginger garlic paste and sauté until raw smell is no more 

Add in the tomatoes and sauté until soft and mushy 

Add all the spice powders salt to taste and coconut milk 

Sauté until masala is cooked and oil floats on top

Add salt to taste and mix well 

Add in the fried chicken pieces cover and cook until you get a semi gravy consistency 

Sprinkle chopped coriander leaves and remove pan from stove 

Serve hot with fried rice pulavs or rotis

Notes:

Adjust spices to suit your taste 

CANTALOUPE LASSI

CANTALOUPE LASSI 

INGREDIENTS 

Cantaloupe Fruit Pulp - 1 cup
Condensed Milk - 4 Tbsps 
Granulated Sugar - To Taste
Yoghurt - 1 cup
Milk - 1/2 cup

METHOD 

Make sure condensed milk cantaloupe fruit pulp and the milk are chilled
Put all the above ingredients in a mixer and blend with some ice cubes

Notes:

I have not used any aromatic spices 
A dash of cardamom powder can be used if liked
Serve chilled

JACKFRUIT CAKE

JACKFRUIT CAKE 

INGREDIENTS 

Flour - 2 cups
Baking Powder - 1 Tsp 
Baking Soda - 1 Tsp 
Butter - 1/4 cup
Sugar - 1 cup
Eggs - 2
Oil - 1 1/2 cups 
Jackfruit Purée - 1 cup
Vanilla Essence - 1 Tsp 

METHOD 

Preheat oven to 180* C for 15 minutes 
Sift all of the dry ingredients together 
Grease and line a cake tin with butter paper 
To eggs add sugar softened butter and oil
Whisk until well combined and fluffy 
Add in the vanilla essence and mix well 
Add in jackfruit purée and flour in batches 
Pour batter into prepared cake tin 
Bake in the preheated oven for 50 minutes 

Notes:
Timing might vary with different brands of ovens available in the market 
Bake until a toothpick inserted in the centre of the cake comes out clean 
If the jackfruit isn’t too sweet add sugar to jackfruit chunks and then purée 

EASY POTATO VADA

EASY POTATO VADA

INGREDIENTS 

Potatoes - 1/2 kg
Onion - 1
Green Chillies - 5
Ginger Garlic Paste - 1 Tbsp 
Crushed Cumin Seeds - 1 Tsp 
Crushed Peppercorns - 1/2 Tbsp 
Raw Rice Flour - 3 Tbsps 
Coriander Leaves - 2 Tbsps 
Curry Leaves - 1 Sprig 
Salt - To Taste
Oil - To Fry 

METHOD 

Pressure cook potatoes remove skin mash and set aside 
Chop fine the onion green chillies curry leaves and coriander leaves 
Roast and crush cumin seeds along with the peppercorns 
Add all the ingredients to the mashed potatoes 
Mix well and form into even sized balls 
Meanwhile heat oil in a pan in medium flame 
Flatten the balls into discs make a hole in the centre as for normal vada 
Deep fry until golden and crisp 
Serve hot with chutney of your choice or tomato sauce

Notes:

Adjust spices to suit your taste 
I got 9 medium sized vadas