Pakkavada | Ribbon Pakoda

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Pakkavada

Quick and easy Kerala snack item, prepared using rice flour and besan.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 2 to 3 cups

Ingredients:

1. Besan/ Gram Flour - 1/2 cup
2. Rice flour - 1.5 cup
3. Kashmiri chili powder - 2 to 3 tsp( according to taste)
4. Salt - to taste
5. Asafoetida - 1/4 tsp
6. Ghee - 1 tbsp
7. Water - as required
8. Curry leaves - 2 to 3 sprigs
9. Oil - for deep frying

Instructions:

In a mixing bowl, combine together besan, rice flour, Kashmiri chili powder, salt and asafoetida.Mix well until combined.Next add ghee and mix well using your fingertips.Add sufficient quantity of water and knead well to form a soft and smooth dough.Make sure the dough is not sticky.

Place the dough in a pakkavada / murukku maker.

Heat oil in a pan(once the oil gets really hot, reduce the flame to medium-low to avoid burning.)and press the dough into the hot oil in a circular motion.Do this in small batches.Add few curry leaves into the oil. Fry the pakodas , till it turns golden and crispy, turning once or twice in between.

Drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining dough.

NOTES

• Adjust the quantity of  Kashmiri chili  according to your taste.

Pakkavada

Quick and easy Kerala snack item, prepared using rice flour and besan.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 2 to 3 cups

Ingredients:

1. Besan/ Gram Flour - 1/2 cup
2. Rice flour - 1.5 cup
3. Kashmiri chili powder - 2 to 3 tsp( according to taste)
4. Salt - to taste
5. Asafoetida - 1/4 tsp
6. Ghee - 1 tbsp
7. Water - as required
8. Curry leaves - 2 to 3 sprigs
9. Oil - for deep frying

Instructions:

In a mixing bowl, combine together besan, rice flour, Kashmiri chili powder, salt and asafoetida.Mix well until combined.Next add ghee and mix well using your fingertips.Add sufficient quantity of water and knead well to form a soft and smooth dough.Make sure the dough is not sticky.

Place the dough in a pakkavada / murukku maker.

Heat oil in a pan(once the oil gets really hot, reduce the flame to medium-low to avoid burning.)and press the dough into the hot oil in a circular motion.Do this in small batches.Add few curry leaves into the oil. Fry the pakodas , till it turns golden and crispy, turning once or twice in between.

Drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining dough.

NOTES

• Adjust the quantity of  Kashmiri chili  according to your taste.

Pakkavada

Quick and easy Kerala snack item, prepared using rice flour and besan.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 2 to 3 cups

Ingredients:

1. Besan/ Gram Flour - 1/2 cup
2. Rice flour - 1.5 cup
3. Kashmiri chili powder - 2 to 3 tsp( according to taste)
4. Salt - to taste
5. Asafoetida - 1/4 tsp
6. Ghee - 1 tbsp
7. Water - as required
8. Curry leaves - 2 to 3 sprigs
9. Oil - for deep frying

Instructions:

In a mixing bowl, combine together besan, rice flour, Kashmiri chili powder, salt and asafoetida.Mix well until combined.Next add ghee and mix well using your fingertips.Add sufficient quantity of water and knead well to form a soft and smooth dough.Make sure the dough is not sticky.

Place the dough in a pakkavada / murukku maker.

Heat oil in a pan(once the oil gets really hot, reduce the flame to medium-low to avoid burning.)and press the dough into the hot oil in a circular motion.Do this in small batches.Add few curry leaves into the oil. Fry the pakodas , till it turns golden and crispy, turning once or twice in between.

Drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining dough.

NOTES

• Adjust the quantity of  Kashmiri chili  according to your taste.

Kesar Badam Peda | Step by step recipe

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Gluten free

Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.
  

Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.
  

Kesar Badam Peda

Quick and easy saffron flavored, Indian almond and milk fudge
Cooking Time: 15 minutes
Prep Time: 15 minutes
Makes: 12 to 15 mini pedas
Recipe source: Jeyashris kitchen,you can find the original recipe here.

Ingredients:

1. Almonds - 1/4 cup(+ extra to garnish)
2. Saffron - 1 pinch
3. Warm milk - 3 tbsp
4. Sugar - 2 to 2.5 tbsp( according to taste)
5. Milk powder - 1/2 cup
6. Ghee - 1/2 tsp(more ,to grease your hands)

Instructions:

Soak almonds in hot water for about 10 to 15 minute, remove the skin , keep aside.Soak saffron in warm milk.

In a blender combine together almonds,saffron milk and sugar.Grind this to form a smooth paste.

In a heavy bottomed pan, add the badam mixture, milk powder, and 1/2 tsp ghee.Mix well until combined.Cook this mixture over medium low flame, stirring continuously until it starts to leave the sides of the pan and forms a ball.

Allow this to cool slightly.Grease your hands with ghee and  take 1 to 1.5 tsp of the mixture and shape it into a ball.

To garnish, gently press an almond slice on top.Repeat until all the mixture has been used up.Store in an airtight container for up to a day or refrigerate for up to 3 to 4 days.

NOTES

• Adjust the quantity of sugar according to your taste.
  

Boondi Laddu | Step by Step Recipe

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Gluten free

Boondi Laddu

Boondi Laddu- Popular Indian sweet made with gram flour.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 10 to 12 laddus
Ingredients:

1. Cashew nuts,chopped - 2 tsp
2. Raisins - 2 tsp
3. Cardamon - 3 to 4
4. Besan / Gram flour - 1 cup
5. Baking Soda - 1 pinch
6. Salt - 1 pinch
7. Water - 1/2 to 3/4 cup(as required)
8. Cloves,lightly crushed - 2 to 3
9. Kalkandam /sugar candy - 2 tsp
10. Ghee- as required

For Sugar syrup:

1. Sugar - 1 cup
2. Water - 1/2 cup

Instructions:

Heat ghee in a pan ,add cashew nuts and fry until it turns golden,Now add the raisins and fry for few seconds.Drain and keep aside until required.Powder the cardamom seeds  using a mortar and pestle,keep aside.

In a bowl combine together besan , baking soda and salt.Add sufficient quantity of water and mix well to form a smooth batter.The batter should not be too thick or too thin.(If the batter is too thin the boondis will turn out flat.If the batter is too thick it may result in boondis with tails.To check the consistency , dip the back of a spoon in the batter and hold it over the hot oil, if the resulting boodis are round shaped then you have the right consistency of  the batter.)

Heat oil in a deep pan.To check if the oil is hot enough,dip the back of a small spoon in the batter and hold it over the oil, if the drop of batter floats to the top immediately, then it is hot enough for frying the boondis.To fry the boondis hold a perforated spoon over the oil and pour a ladleful of the batter into it. ( do not hold the perforated spoon too close to the oil, if you do so you may get boondis with tails.)Wipe the ladle well using a kitchen towel,before making the next batch boondies.

Stir the boondis using a ladle to ensure even cooking.It should be slightly crispy on the outside and soft inside.ie when you hold it between your fingers it should be firm.When you press it gently it should feel soft in between your fingers.Once it is ready,drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining batter.

Take 1/3 rd of the prepared boondis in a blender and pulse them, a couple of times.Keep aside.

Now prepare the sugar syrup.Heat sugar and water in a pan.Cook this sugar mixture over a medium low flame until it reaches single thread consistency.To check this, take a drop of the sugar syrup between your thumb and index finger and pull gently,if a single thread is formed the sugar syrup is ready.( Note: The sugar syrup will be very hot.) .Once the sugar syrup is ready.Switch off the stove, add the cardamom powder and cloves,stir well.

Now add the fries boondis, crushed boonies, fried cashew nuts and raisins, sugar candies /kalkandam and 1 tsp ghee ( optional).Mix well until combined.Allow to cool slightly.

When it is warm enough to handle, take about 2 tbsp of the boondi mixture and squeeze it tightly to form a ball.Repeat with the remaining mixture.Once it cools down completely it will become firm.Store in an airtight container for upto 3 days or refrigerate for up to a week.

NOTES

• Make sure you shape the laddus while it is still warm.
• You may also add few strands of saffron to the sugar syrup if desired.
  
  

Boondi Laddu

Boondi Laddu- Popular Indian sweet made with gram flour.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 10 to 12 laddus
Ingredients:

1. Cashew nuts,chopped - 2 tsp
2. Raisins - 2 tsp
3. Cardamon - 3 to 4
4. Besan / Gram flour - 1 cup
5. Baking Soda - 1 pinch
6. Salt - 1 pinch
7. Water - 1/2 to 3/4 cup(as required)
8. Cloves,lightly crushed - 2 to 3
9. Kalkandam /sugar candy - 2 tsp
10. Ghee- as required

For Sugar syrup:

1. Sugar - 1 cup
2. Water - 1/2 cup

Instructions:

Heat ghee in a pan ,add cashew nuts and fry until it turns golden,Now add the raisins and fry for few seconds.Drain and keep aside until required.Powder the cardamom seeds  using a mortar and pestle,keep aside.

In a bowl combine together besan , baking soda and salt.Add sufficient quantity of water and mix well to form a smooth batter.The batter should not be too thick or too thin.(If the batter is too thin the boondis will turn out flat.If the batter is too thick it may result in boondis with tails.To check the consistency , dip the back of a spoon in the batter and hold it over the hot oil, if the resulting boodis are round shaped then you have the right consistency of  the batter.)

Heat oil in a deep pan.To check if the oil is hot enough,dip the back of a small spoon in the batter and hold it over the oil, if the drop of batter floats to the top immediately, then it is hot enough for frying the boondis.To fry the boondis hold a perforated spoon over the oil and pour a ladleful of the batter into it. ( do not hold the perforated spoon too close to the oil, if you do so you may get boondis with tails.)Wipe the ladle well using a kitchen towel,before making the next batch boondies.

Stir the boondis using a ladle to ensure even cooking.It should be slightly crispy on the outside and soft inside.ie when you hold it between your fingers it should be firm.When you press it gently it should feel soft in between your fingers.Once it is ready,drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining batter.

Take 1/3 rd of the prepared boondis in a blender and pulse them, a couple of times.Keep aside.

Now prepare the sugar syrup.Heat sugar and water in a pan.Cook this sugar mixture over a medium low flame until it reaches single thread consistency.To check this, take a drop of the sugar syrup between your thumb and index finger and pull gently,if a single thread is formed the sugar syrup is ready.( Note: The sugar syrup will be very hot.) .Once the sugar syrup is ready.Switch off the stove, add the cardamom powder and cloves,stir well.

Now add the fries boondis, crushed boonies, fried cashew nuts and raisins, sugar candies /kalkandam and 1 tsp ghee ( optional).Mix well until combined.Allow to cool slightly.

When it is warm enough to handle, take about 2 tbsp of the boondi mixture and squeeze it tightly to form a ball.Repeat with the remaining mixture.Once it cools down completely it will become firm.Store in an airtight container for upto 3 days or refrigerate for up to a week.

NOTES

• Make sure you shape the laddus while it is still warm.
• You may also add few strands of saffron to the sugar syrup if desired.
  
  

Boondi Laddu

Boondi Laddu- Popular Indian sweet made with gram flour.
Cooking Time: 20 minutes
Prep Time: 10 minutes
Makes: 10 to 12 laddus
Ingredients:

1. Cashew nuts,chopped - 2 tsp
2. Raisins - 2 tsp
3. Cardamon - 3 to 4
4. Besan / Gram flour - 1 cup
5. Baking Soda - 1 pinch
6. Salt - 1 pinch
7. Water - 1/2 to 3/4 cup(as required)
8. Cloves,lightly crushed - 2 to 3
9. Kalkandam /sugar candy - 2 tsp
10. Ghee- as required

For Sugar syrup:

1. Sugar - 1 cup
2. Water - 1/2 cup

Instructions:

Heat ghee in a pan ,add cashew nuts and fry until it turns golden,Now add the raisins and fry for few seconds.Drain and keep aside until required.Powder the cardamom seeds  using a mortar and pestle,keep aside.

In a bowl combine together besan , baking soda and salt.Add sufficient quantity of water and mix well to form a smooth batter.The batter should not be too thick or too thin.(If the batter is too thin the boondis will turn out flat.If the batter is too thick it may result in boondis with tails.To check the consistency , dip the back of a spoon in the batter and hold it over the hot oil, if the resulting boodis are round shaped then you have the right consistency of  the batter.)

Heat oil in a deep pan.To check if the oil is hot enough,dip the back of a small spoon in the batter and hold it over the oil, if the drop of batter floats to the top immediately, then it is hot enough for frying the boondis.To fry the boondis hold a perforated spoon over the oil and pour a ladleful of the batter into it. ( do not hold the perforated spoon too close to the oil, if you do so you may get boondis with tails.)Wipe the ladle well using a kitchen towel,before making the next batch boondies.

Stir the boondis using a ladle to ensure even cooking.It should be slightly crispy on the outside and soft inside.ie when you hold it between your fingers it should be firm.When you press it gently it should feel soft in between your fingers.Once it is ready,drain onto a clean kitchen towel using a slotted spoon.Repeat with the remaining batter.

Take 1/3 rd of the prepared boondis in a blender and pulse them, a couple of times.Keep aside.

Now prepare the sugar syrup.Heat sugar and water in a pan.Cook this sugar mixture over a medium low flame until it reaches single thread consistency.To check this, take a drop of the sugar syrup between your thumb and index finger and pull gently,if a single thread is formed the sugar syrup is ready.( Note: The sugar syrup will be very hot.) .Once the sugar syrup is ready.Switch off the stove, add the cardamom powder and cloves,stir well.

Now add the fries boondis, crushed boonies, fried cashew nuts and raisins, sugar candies /kalkandam and 1 tsp ghee ( optional).Mix well until combined.Allow to cool slightly.

When it is warm enough to handle, take about 2 tbsp of the boondi mixture and squeeze it tightly to form a ball.Repeat with the remaining mixture.Once it cools down completely it will become firm.Store in an airtight container for upto 3 days or refrigerate for up to a week.

NOTES

• Make sure you shape the laddus while it is still warm.
• You may also add few strands of saffron to the sugar syrup if desired.
  
  

Asian Slaw with Ginger-Peanut Dressing

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Asian slaw with ginger-peanut dressing.

Asian style slaw with sweet and spicy ginger peanut dressing.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 6
Recipe adapted from- once upon a chef, you can find the original recipe here.
Ingredients:

1. Cabbage,shredded - 4 cups( use green,red and napa or as desired)
2. Carrots,shredded- 2 cups
3. Red or yellow bell pepper,thinly sliced- 1 medium
4. Spring onions,finely chopped - 2
5. Salted peanuts,chopped or whole - 1/2 cup
6. Cilantro,chopped - 1/2 cup,loosely packed

For the dressing

1. Honey - 1/4 cup
2. Vegetable oil - 1/4 cup( i used olive oil)
3. Rice ,vinegar - 1/4 cup
4. Soy sauce - 1 tbsp
5. Sesame oil - 1 tsp
6. Peanut butter - 1 tbsp
7. Sriracha sauce - 1/2 tsp( i used hot sauce)
8. Ginger,minced- 1 tbsp
9. Garlic,minced - 1 large clove
10. Salt- to taste

Instructions:

To prepare the dressing, mix together all the ingredients listed under' For the dressing' in a glass jar or small mixing bowl.Mix well until combined.Keep aside.

Add all the ingredients for the salad into a large mixing bowl.Add the dressing and toss well.Set aside for about 10 minutes, serve immediately.

NOTES

• You can also add sliced broccoli if desired.
• I used homemade peanut butter.You can find the recipe here.
• This recipe is very forgiving so feel free to adapt it to your personal taste.

 

Asian slaw with ginger-peanut dressing.

Asian style slaw with sweet and spicy ginger peanut dressing.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 6
Recipe adapted from- once upon a chef, you can find the original recipe here.
Ingredients:

1. Cabbage,shredded - 4 cups( use green,red and napa or as desired)
2. Carrots,shredded- 2 cups
3. Red or yellow bell pepper,thinly sliced- 1 medium
4. Spring onions,finely chopped - 2
5. Salted peanuts,chopped or whole - 1/2 cup
6. Cilantro,chopped - 1/2 cup,loosely packed

For the dressing

1. Honey - 1/4 cup
2. Vegetable oil - 1/4 cup( i used olive oil)
3. Rice ,vinegar - 1/4 cup
4. Soy sauce - 1 tbsp
5. Sesame oil - 1 tsp
6. Peanut butter - 1 tbsp
7. Sriracha sauce - 1/2 tsp( i used hot sauce)
8. Ginger,minced- 1 tbsp
9. Garlic,minced - 1 large clove
10. Salt- to taste

Instructions:

To prepare the dressing, mix together all the ingredients listed under' For the dressing' in a glass jar or small mixing bowl.Mix well until combined.Keep aside.

Add all the ingredients for the salad into a large mixing bowl.Add the dressing and toss well.Set aside for about 10 minutes, serve immediately.

NOTES

• You can also add sliced broccoli if desired.
• I used homemade peanut butter.You can find the recipe here.
• This recipe is very forgiving so feel free to adapt it to your personal taste.

 

Asian slaw with ginger-peanut dressing.

Asian style slaw with sweet and spicy ginger peanut dressing.
Prep Time: 10 minutes
Total time: 10 minutes
Serves: 6
Recipe adapted from- once upon a chef, you can find the original recipe here.
Ingredients:

1. Cabbage,shredded - 4 cups( use green,red and napa or as desired)
2. Carrots,shredded- 2 cups
3. Red or yellow bell pepper,thinly sliced- 1 medium
4. Spring onions,finely chopped - 2
5. Salted peanuts,chopped or whole - 1/2 cup
6. Cilantro,chopped - 1/2 cup,loosely packed

For the dressing

1. Honey - 1/4 cup
2. Vegetable oil - 1/4 cup( i used olive oil)
3. Rice ,vinegar - 1/4 cup
4. Soy sauce - 1 tbsp
5. Sesame oil - 1 tsp
6. Peanut butter - 1 tbsp
7. Sriracha sauce - 1/2 tsp( i used hot sauce)
8. Ginger,minced- 1 tbsp
9. Garlic,minced - 1 large clove
10. Salt- to taste

Instructions:

To prepare the dressing, mix together all the ingredients listed under' For the dressing' in a glass jar or small mixing bowl.Mix well until combined.Keep aside.

Add all the ingredients for the salad into a large mixing bowl.Add the dressing and toss well.Set aside for about 10 minutes, serve immediately.

NOTES

• You can also add sliced broccoli if desired.
• I used homemade peanut butter.You can find the recipe here.
• This recipe is very forgiving so feel free to adapt it to your personal taste.

 

Kaya Varuthathu | Ethakka Upperi | Banana Chips- Onam Sadhya Recipe

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Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .

Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .

Kaya Varuthathu

Kerala Banana chips
Cooking Time: 20 minutes
Prep Time: 15 minutes
Makes: 3 to 4 cups
Ingredients:

1. Raw plantains \ Ethakkaya - 750 gms( 4 to 5 medium)
2. Turmeric powder- 1/2 tsp
3. Water- as required
4. Salt- as required
5. Vegetable oil /Coconut oil- for deep frying

Instructions:

Peel the plantains and soak in water mixed with turmeric powder.Keep aside for 10 to 15 minutes.

Drain the plantains and pat them dry.Slice them into thin rounds using a slicer or a knife.

Mix salt with 1/4 cup water, keep aside until required.Heat oil in a deep wok or uruli over medium high heat.Add 1 or 2 handfuls of  sliced plantain, reduce the flame to medium and stir frequently using a slotted spoon to avoid clumping.(When you add sliced plantains into the hot oil, it may turn frothy and boil over ,so make sure you use a really deep wok/pan.Fill oil only up to 1/3 rd the volume of the wok/pan.)

Fry until it turns slightly crisp ( i.e half done).Now reduce the flame to low  and carefully sprinkle 1 or 2 tsp of the salt solution.(Do this carefully as the hot oil may splash.)

After few seconds, stir gently and fry over medium flame until the chips turn crisp.Drain onto a clean kitchen towel.Allow to cool completely and store in  an  airtight container.

NOTE

• Use coconut oil for best results .

Three Ingredient Paal Payasam | Easy Pressure cooker Paal Payasam | Onam Sadhya Recipe

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Easy Pressure cooker Paal Payasam

Quick ,easy and delicious paal payasam with just 3 ingredients.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 6 to 7
Recipe source:Malayala manorama

Ingredients:

1. Unakkalari ( raw rice with bran)- 1/4 cup,heaped
2. Milk- 1.5 ltr
3. Sugar - 1 cup

Instructions:

Wash the rice and drain well.Heat milk in a pressure cooker for about 2 minutes.Now add sugar and rice, mix well and close the cooker.Bring to full cooking pressure over medium-high heat.Now reduce the flame to low.Cook for about 25 minutes.Switch off the stove and allow the cooker to cool gradually before opening ( for about 30 minutes).

NOTES

• I added 1 tsp ghee along with rice.Adding ghee is completely optional.
• Do not fill the pressure cooker to more than half of its volume.

Easy Pressure cooker Paal Payasam

Quick ,easy and delicious paal payasam with just 3 ingredients.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 6 to 7
Recipe source:Malayala manorama

Ingredients:

1. Unakkalari ( raw rice with bran)- 1/4 cup,heaped
2. Milk- 1.5 ltr
3. Sugar - 1 cup

Instructions:

Wash the rice and drain well.Heat milk in a pressure cooker for about 2 minutes.Now add sugar and rice, mix well and close the cooker.Bring to full cooking pressure over medium-high heat.Now reduce the flame to low.Cook for about 25 minutes.Switch off the stove and allow the cooker to cool gradually before opening ( for about 30 minutes).

NOTES

• I added 1 tsp ghee along with rice.Adding ghee is completely optional.
• Do not fill the pressure cooker to more than half of its volume.

Easy Pressure cooker Paal Payasam

Quick ,easy and delicious paal payasam with just 3 ingredients.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 6 to 7
Recipe source:Malayala manorama

Ingredients:

1. Unakkalari ( raw rice with bran)- 1/4 cup,heaped
2. Milk- 1.5 ltr
3. Sugar - 1 cup

Instructions:

Wash the rice and drain well.Heat milk in a pressure cooker for about 2 minutes.Now add sugar and rice, mix well and close the cooker.Bring to full cooking pressure over medium-high heat.Now reduce the flame to low.Cook for about 25 minutes.Switch off the stove and allow the cooker to cool gradually before opening ( for about 30 minutes).

NOTES

• I added 1 tsp ghee along with rice.Adding ghee is completely optional.
• Do not fill the pressure cooker to more than half of its volume.

Gluten Free | Rice Flour Double Chocolate Chunk Cookies

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Gluten free

Gluten Free | Rice flour Double Chocolate Chunk Cookies

Easy Double chocolate ,rice flour cookies.
Cooking Time: 15 minutes
Prep Time: 5 minutes
Makes: 24 cookies
Recipe source:eatgood4life.com,you can find the original recipe here.

Ingredients:

1. Dark Chocolate chunks /chips- 1 and 1/4 cup
2. Egg - 2
3. Brown Sugar- 1/2 to 3/4 cups( i used 1/2 cup)
4. Olive oil - 1/2 cup
5. Vanila extract- 1 tsp
6. Brown rice flour - 1.5 cups
7. Cocoa powder- 1/2 cups
8. Baking Soda- 1 tsp
9. Salt - 1 pinch

Instructions:

Preheat oven to 180 Dec.Line a baking tray with parchment paper.Keep aside.Melt  half of  the chocolate chunks /chips ( 1/2 cup + 1/8 cup)in a double boiler.keep aside until required.( You can also melt them in a microwave if desired.)

In a mixing bowl combine together eggs,sugar and olive oil.Gradually add the melted chocolate and vanilla,mixing well as you do so.

Now add the rice flour,cocoa powder,baking soda and salt.Mix well until combined.Fold in the remaining chocolate chunks.

Drop a tablespoonful of the dough on to  the prepared baking tray , two inches apart.Bake for about 12 minutes.Cool on a wire rack and store in an airtight container.

NOTES

• I used 3/4 cup brown rice flour and 3/4 cup white rice flour.
• Adjust the amount of sugar according to your taste.
  

Gluten Free | Rice flour Double Chocolate Chunk Cookies

Easy Double chocolate ,rice flour cookies.
Cooking Time: 15 minutes
Prep Time: 5 minutes
Makes: 24 cookies
Recipe source:eatgood4life.com,you can find the original recipe here.

Ingredients:

1. Dark Chocolate chunks /chips- 1 and 1/4 cup
2. Egg - 2
3. Brown Sugar- 1/2 to 3/4 cups( i used 1/2 cup)
4. Olive oil - 1/2 cup
5. Vanila extract- 1 tsp
6. Brown rice flour - 1.5 cups
7. Cocoa powder- 1/2 cups
8. Baking Soda- 1 tsp
9. Salt - 1 pinch

Instructions:

Preheat oven to 180 Dec.Line a baking tray with parchment paper.Keep aside.Melt  half of  the chocolate chunks /chips ( 1/2 cup + 1/8 cup)in a double boiler.keep aside until required.( You can also melt them in a microwave if desired.)

In a mixing bowl combine together eggs,sugar and olive oil.Gradually add the melted chocolate and vanilla,mixing well as you do so.

Now add the rice flour,cocoa powder,baking soda and salt.Mix well until combined.Fold in the remaining chocolate chunks.

Drop a tablespoonful of the dough on to  the prepared baking tray , two inches apart.Bake for about 12 minutes.Cool on a wire rack and store in an airtight container.

NOTES

• I used 3/4 cup brown rice flour and 3/4 cup white rice flour.
• Adjust the amount of sugar according to your taste.
  

Gluten Free | Rice flour Double Chocolate Chunk Cookies

Easy Double chocolate ,rice flour cookies.
Cooking Time: 15 minutes
Prep Time: 5 minutes
Makes: 24 cookies
Recipe source:eatgood4life.com,you can find the original recipe here.

Ingredients:

1. Dark Chocolate chunks /chips- 1 and 1/4 cup
2. Egg - 2
3. Brown Sugar- 1/2 to 3/4 cups( i used 1/2 cup)
4. Olive oil - 1/2 cup
5. Vanila extract- 1 tsp
6. Brown rice flour - 1.5 cups
7. Cocoa powder- 1/2 cups
8. Baking Soda- 1 tsp
9. Salt - 1 pinch

Instructions:

Preheat oven to 180 Dec.Line a baking tray with parchment paper.Keep aside.Melt  half of  the chocolate chunks /chips ( 1/2 cup + 1/8 cup)in a double boiler.keep aside until required.( You can also melt them in a microwave if desired.)

In a mixing bowl combine together eggs,sugar and olive oil.Gradually add the melted chocolate and vanilla,mixing well as you do so.

Now add the rice flour,cocoa powder,baking soda and salt.Mix well until combined.Fold in the remaining chocolate chunks.

Drop a tablespoonful of the dough on to  the prepared baking tray , two inches apart.Bake for about 12 minutes.Cool on a wire rack and store in an airtight container.

NOTES

• I used 3/4 cup brown rice flour and 3/4 cup white rice flour.
• Adjust the amount of sugar according to your taste.