Pandan Crepe with Sweet Coconut Filling

Pandan Crepe with Sweet Coconut Filling

Do you like crepes for breakfast or as a dessert? Crepes have always been a fun breakfast option at home and mom makes ones with jaggery, sweet coconut or caramelized banana. It was also my choice when I want a quick dessert, not overly sweet, but the right amount of sweetness to satisfy sweet cravings. Today's recipe is just your basic crepe recipe with an Asian twist. It looks and tastes exotic with the beautiful aroma of coconut milk and Pandan extract. The coconut filling is also flavored with the beautiful aroma of Pandan leaves.

Pandan Crepes is a rolled-up dessert with beautiful vibrant color. The filling is sweetened coconut with palm sugar and the color is all natural from pandan extract. It is delicate and thin. Biting into the soft buttery crepe with sweet coconut filling is a gratifying experience, especially if you have a sweet tooth. Pandan Crepes is called Kuih Dada/ Dadar gulung and is popular in Indonesia, Malaysia, and Singapore. The coconut filling is the most popular but you can also use creamy tender coconut, banana or sweetened rice filling. It is popular street food and breakfast recipe.

When we think of crepes we always think of a crêperie or a takeaway restaurants serving crepes like fast food. And don't forget those fancy crepe desserts served in cafes and restaurants. But it popular in several cuisines around the world and is made with local ingredients and flavoring. In my home state of Kerala, cardamom is used as a flavoring. Crepes can be made anytime and there are endless options when it comes to filling, both sweet and savory. My kid's favorite is fresh cream and fruits. Give this recipe a try, you will surely love it!

What is Pandan?

Pandan or Pandanus amaryllifolius is screw pine leaves. Pandan is a familiar ingredient in southeast Asian cuisine. It is a tropical plant and is a native of Southeast Asia. It has a pleasant aroma and is widely used as a flavoring agent. It is the plant's leaf that is extensively used for flavoring rice and desserts. It has a sweet aroma that goes perfectly well with desserts. So it is like the Asian vanilla. But it is also used for savory dishes. It Kerala there is a popular chicken curry that uses pandan leaves as a flavoring. You can buy pandan online or from an Asian store both fresh and frozen. Pandan extract is also sold in Asian grocery stores. To get the extract chop pandan leaves and blend it in a blender. Strain using a mesh strainer or cheesecloth and use it for the recipe.

How to make the perfect crepe?

Crepes are buttery, delicate and thin. Crepes are simple to make with basic ingredients like flour eggs, milk and a touch of sweetness. The best flour to use is all-purpose flour, but you can also use rice flour or almond flour. Crepes do not use baking soda or baking powder like pancakes. The ideal crepe batter should be runny thin batter, so do not worry about the consistency of the batter. All you need is a smooth lump-free batter. You can whisk the batter or even easier use a stick blender or regular blender. Add all the ingredients and pulse for 10-15 minutes. For a smooth batter strain using a mesh strainer. Let it rest for half an hour before making the crepes

Recipe for Pandan Crepe with Sweet Coconut Filling

Cooking time- 25 minutes
Recipe Type- Breakfast/ Dessert
Cuisine- Indonesian 

Ingredients
For the crepes
Flour- 1 cup
Egg-2
Coconut milk- 1 1/2 cup
Milk- 1/2 cup
Pandan juice- 3 -4 tbs
Salt- 1/2 tsp
Butter- 1 tbs

To make filling
Coconut grated- 1 1/2 cup
Palm sugar- 3/4 cup or 1/2 cup brown sugar
Chopped nuts- 1 tbs
Pandan leaf tied like a knot- 2

To make the filling

First crush and powder palm sugar. Mix 1/2 cup of water and bring it to a boil. Reduce the heat and simmer till it thickens. Add coconut and mix well. Take a pandan leaf and tie it into a knot. Add this with the coconut. Allow the mixture to simmer and cook until it becomes completely dry and leaves the edges of the pan. Allow this mixture to cool down completely. Discard the pandan leaf and set aside.

To get Pandan extract

You can take around 5 pandan leaves. Roughly chop it and add it to a blender. Add 1/3 cup of water and blend for about 30 seconds. Strain the juice using a mesh strainer or cheesecloth. Squeeze as much juice as possible and discard the fiber. If you cannot find pandan leaves use 1/4 tsp concentrated pandan extract.

To make crepe batter

Add eggs, flour, coconut milk, half of the milk and pandan juice into a blender. Start blender on low speed and increase to high. Blend until smooth for 30-40 seconds. Check consistency, it should be thin consistency, add more milk if needed. Strain the batter and set aside for 10 minutes. If you are whisking the batter, whip eggs, and sugar first, add the flour and mix till there is no lump and then gradually add milk and make a thin batter. Alternatively, you can use a stick blender for a smooth consistency

 Heat a 10 or 12-inch nonstick pan. Lightly grease with butter and wipe off any excess butter with a paper towel. Pour around 1/3 cup of batter into the pan and quickly lift the pan and spread the batter by swirling and tilting the pan. Spread batter into a thin, even layer.Let it cook until the top looks set.It will take only 20 -25 seconds. Using a thin spatula lift one edge of the crepe. Grab that edge with your finger and gently peel off the crepe from the pan and gently flip over. Cook the other side for 10 seconds and transfer to a plate. Lay them flat and let it cool before placing the filling. Repeat the same process to make the rest of the crepes. To assemble spread spoon fulls of the filling in the center. Roll or wrap the filling just like spring rolls or egg rolls.

You might also like,
Pandan Mango Cake
Pandan Butter Mochi
Strawberry Crepes
Chocolate Crepes
Roti Jala/ Net Pancakes

Try it,
Hope you will all enjoy!

Easy Quinoa Egg Bhurji - Spicy Indian Scrambled Eggs

Easy Quinoa Egg Bhurji - Spicy Indian Scrambled Eggs- Keto Diet

Are you looking for a healthy and filling breakfast? How about scrambled eggs- Indian street food style. Eggs are a good source of protein and I love to include eggs for breakfast. It helps fuel your day and keeps you satisfied until lunchtime. Add some protein-rich, turmeric spiced quinoa to the egg bhurji and you'd be surprised at how simple and filling, this dish can be. Quinoa, as you all know, is a superfood- gluten-free and rich in fiber. Recently I have been trying Keto and Mediterranean diet and have included eggs for breakfast at least three times a week. If you are following Keto or Mediterranean diet, give this spicy quinoa scrambled eggs a try. It is really good!

This recipe is my take on the classic egg bhurji. It is delicious and super easy to make. Egg bhurji is also a cherished street food dish in India and it is usually served with bread or pav buns. The beautiful aroma of melted ghee, fluffy scrambled eggs, pav bhaji masala, and warm toasted bun makes this dish irresistibly appetizing. All you need is some minimal ingredients and it can be made in a jiffy. 

To make the bhurji, the eggs are combined with a mildly spicy onion tomato gravy. There is one more magical ingredient that adds all the flavor. It is aromatic and earthy spices. Since this is a street food popular in many parts of India, the spice mix varies from region to region. I love using chaat masala and pav bhaji masala. If you cannot find them you can use any brand of garam masala and lemon juice. Add quinoa or any chopped vegetables of your choice. Egg burji is something simple yet so flavorful and heartwarming. Served with a hot cup of lemon ginger tea, or a glass of orange juice and this makes a hearty and healthy breakfast or brunch.

Egg Bhurji sounds simple right? And yes it is! This is not a soft egg scramble and neither overcooked. Since this is not towards the runny side, it can be a perfect filling for a spicy egg sandwich or a wrap filling. I have used green chilly and red chilly powder for heat and a tablespoon of milk to make it fluffier. Tomatoes give it a sweet and tart taste and butter adds richness.

Quinoa is high in protein and fiber-rich food. It is also gluten-free. Keto diet suggests using quinoa moderately. Here I have added about 3/4 cup of cooked quinoa. You can always add more vegetables like mushrooms, bell peppers or spinach. What you add to it is totally up to you.

Not a fan of quinoa? Try egg bhurji with cauliflower. Riced version of cauliflower is quite trendy now, you can find it in the freezer section of your supermarket. Or you can make your own. Pulse cauliflower in a food processor until it forms rice-size pieces, and enjoy it in place of quinoa.

Have you tried paneer bhurji? Paneer is a great protein for vegetarians. Paneer burji is a scrambled paneer. Use paneer instead of eggs. Check my paneer bhurji recipe.

How to make Quinoa Egg Bhurji

Cooking time- 15 minutes
Recipe type- Breakfast
Cuisine- Indian

Ingredients
Eggs-4
Cooked quinoa- 3/4 cup
Onion- 1 medium
Tomato- 3
Green chilly- 2
Ginger finely chopped- 1 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 tsp
Pav bhaji masala- 1 tsp
Coriander leaves chopped- 2-3 tbs
Milk-1 tbs
Ghee or butter- 2 tsp
Salt and pepper to taste
lemon juice- 1 tsp (optional)

To cook quinoa 

Wash quinoa like you wash rice at least two to three times or till the water runs clear. Use a fine-mesh strainer. Keep it aside for two minutes. Heat two tsp of olive oil in a pan. Add 1/2 tsp of turmeric and saute for a minute. Add the quinoa and fry for a minute or two. Add enough salt and double the amount of water. If you are using a cup of quinoa add two cups of liquid. You can also substitute water with chicken broth or vegetable broth. Cover and cook till all the water evaporates. Using a fork gently fluff the quinoa and allow it to cool down.

To make the bhurji 

Whip eggs and one tablespoon of milk till light and fluffy. Season with salt and pepper.

 Finely chop the onion, green chilly, ginger, and tomatoes.

 Heat a pan and add ghee or butter. Add chopped onion, green chilly and ginger. Saute till translucent. Add turmeric powder, chilly powder, and tomatoes and give a good mix. Cook for two minutes till tomatoes are soft. Add salt if needed. Pour the egg mixture and let it sit for one minute. Using a spatula gently scramble by lifting and folding the egg mixture. Cook until it thickens and there is no egg liquid visible. Add pav bhaji masala and the cooked quinoa and mix. If you want a soft scramble to turn off the heat at this stage to prevent overcooking. If you like a little dry version stir fry for one more minute. Sprinkle chopped coriander leaves and lemon juice.

You might also like,
Akuri/ Parsi Style scrambled Egg
Spinach Mushroom Frittata
Egg Salad
Green Peas Egg Curry
Sweet Breakfast Omelet
Cauliflower Egg Stir Fry

Try it,
Hope you will all enjoy!

Chakka Puttu- Steamed Jack fruit Puttu

Jack fruit Puttu- Chakka Puttu

Puttu is a traditional breakfast of Kerala. Steamed puttu- rice cake- with kadala Curry/black chickpeas curry is a favorite combo and it is healthy. Chakka puttu or jack fruit is not something we make often. It is because the jack fruit is seasonal. So whenever jack fruit is available we make this type of puttu. Have you ever tried jack fruit puttu? Well, you're in for a tasty and healthy treat! It is a great way to start your day!

Jack fruit puttu invokes childhood memories. Mornings often start with the inviting aroma of steamed puttu and curry. So imagine waking up to the sweet aroma of steamed jack fruit rice cakes. Jack fruit has a distinctively strong fruity aroma and is naturally sweet. It adds sweetness to the puttu. You do not need any curry to eat this puttu. Steamed jack fruit becomes soft, infusing the puttu with its unique flavor. Gently mash and mix and just enjoy your breakfast treat.

Why Jack fruit is good for you?

Jack fruits are summer fruit and are common in south India. This huge exotic fruit gives you the real taste of the tropics. It is sustainable food and a great source of nourishment for people living in tropical countries. The young or tender jack fruit is used for savory dishes and the ripe sweet fruit for desserts. Recently jack fruit has gained much interest as a plant-based meat alternative. It is starchy and rich in fiber, antioxidants. Studies have shown that it provides your daily dose of vitamin A and C, magnesium and potassium. It boosts your immune system, heart health and is good for skin and hair. You can find it in specialty markets, such as Whole Foods or Asian stores.

Puttu and its different variations 

As I have mentioned above puttu is a traditional breakfast of Kerala. It is a steamed rice cake and a healthy breakfast. Puttu is usually made with roasted rice flour and grated coconut. It is then cooked in a puttu kutti or a steamer. You can make puttu with rice flour, wheat flour, tapioca flour, semolina, ragi flour or oats. The main tastemaker in puttu is freshly grated coconut. Other fillings include ripe plantains, jack fruit, mango, savory fillings like chicken or fish masala.

How to make Chakka puttu

Cooking time- 15 minutes
Recipe type- Breakfast
Cuisine- Kerala

Ingredients
Rice flour (puttu podi)- 2 cup
Jack fruit- 10 -12 pieces
Coconut grated - 1 cup
Sugar- 2 tsp
salt- 1/3 tsp
Cumin seeds- -5-8 (optional)
water as needed

Chop the jack fruit pieces into small cubes and keep aside.
Take rice flour in a bowl and rub in grated coconut about 3/4 cup using your palm. Keep the rest of the coconut for later use.
Mix sugar and salt in 1/3 cup of water and sprinkle it little by little into the flour and blend in. The mixture should not form a dough but a course damp mixture without lumps. It should resemble wet sand. To check whether the moisture is even,  take a handful of the mixture and press to form of balls. It should hold together and also easily break off when crumbled. If it is still dry sprinkle little more water and mix. Add half of the chopped jack fruit and mix. Keep this mixture covered as it tends to dry out. If it dries out just sprinkle more water
Take the puttu maker and fill the bottom layer with a teaspoon of grated coconut and then with the jack fruit pieces. Fill in with the moist flour and finally top with another layer of jack fruit pieces and grated coconut. Bring three cups of water to boil in the pressure cooker and place the steamer carefully in the nozzle and allow it to cook. Let it steam for around four to five minutes till you see steam escaping from all sides on the top. Serve warm with tea or coffee.

You might also like,
Puttu and Kadala curry
Chakka Ada
Erachi Puttu
Semolina Vegetable Puttu
Poori Masala
Rava Idli


 Try this...

Hope you will all enjoy....

Akuri/Parsi Style Scrambled Eggs

Akuri/Parsi Style Scrambled Eggs

Scrambled eggs for breakfast is staple in every home. It is easy and perfect way to help fuel your day. Eggs are good source of protein and will keep you satisfied until lunchtime.Akuri/Parsi style scrambled eggs is one way you transform a classic breakfast into something even more delicious and flavorful.I don't eat scrambled eggs often-but when ever I make it, love to have it over crispy bread toast.Growing up we often have scrambled eggs for lunch.Kerala style scrambled egg/ mutta chikkiyathu is slightly browned and crispy with onions,coconut and curry leaves .

Akuri is a traditional Parsi egg recipe. Parsi's in India have a rich culinary tradition with unique recipes. They are the descents of Persian Zoroastrians. Their recipes show a strong Persian and Iranian influence and at the same time adapting to local Indian,especially Gujarati cuisine. Akuri is a Parsi breakfast. It is soft and fluffy egg scramble which is neither runny nor overcooked.The best way to cook is in a medium low temperature for a soft custard scramble.Since this is not towards the runny side,it can be a perfect filling for a spicy egg sandwich or a wrap filling.There is also another version of Akuri which contains nuts and dried fruits.Give this recipe a try,you will surely love it.


Ingredients
Eggs-6
Onion- 1 medium
Shallot-2 finely chopped
Tomato- 1
Green chilly- 2
Ginger finely chopped- 1 tbs
Turmeric powder- 1/2 tsp
Chilly powder- 1/2 tsp
Cumin powder- 1/4 tsp
Garam masala- a pinch
Coriander leaves chopped- 2-3 tbs
Cream- 1/4 cup
(or you can use milk)
Ghee or butter- 2 tsp
Salt and pepper to taste

Whip egg and cream till light and fluffy. Season with salt and pepper.
Finely chop onion,shallots,ginger and tomatoes.
Heat a pan and add ghee or butter. Add chopped onion, shallots, green chilly and ginger. Saute till translucent. Add spice powders and tomatoes and give a good mix. Cook for two minutes till tomatoes are soft.Pour the egg mixture and let it set for one minute. Using a spatula gently scramble by lifting and folding the egg mixture.Cook until it thicken and there is no egg liquid visible.Turn off the heat at this stage to prevent overcooking. Serve with crispy bread toast.

You might also like,
Spinach Mushroom Frittata
Egg Salad
Spicy Egg Puffs
Green Peas Egg Curry
Golden Egg Curry Burmese Sour Duck Egg Curry

Try this,
Hope you will all enjoy!

Cherry Smoothie

Cherry Smoothie

Smoothie is fresh and fast breakfast on the go. Blended fruits with milk or yogurt gives you the needed protein and nutrients to start your morning right.Cherry smoothie is no exception as cherries has a rich flavor  and is packed with anti oxidants,vitamins and dietary fiber. Added to this it is super yummy. You can add other fruits or flax seeds to your smoothie.

Ingredients
Pitted cherries- 1 cup
Banana- 1/2
Yogurt- 1/2 cup
Water- 1/4 cup
Ice cubes- 4-5
honey- 1 tsp

Remove seeds from the cherries and add to a blender. You can also use pitted frozen cherries for this recipe. Add yogurt, banana and ice cube into the blender and pulse a few times. Now add water and honey and blend for one minute or till nice and smooth like a puree. Serve immediately.

You might also like,
Mango Smoothie
Mango Lassi
Guava and Lychee Cooler
Apricot Mango Juice 
Strawberry Pistachio Milkshake

Try this,
Hope you will all enjoy!

Rice Vermicelli/Rice Noodle Pancake

Rice Vermicelli/Rice Noodle Pancake

Rice vermicelli pancake is filling and yummy breakfast.This recipe is inspired from the crispy Asian style rice noodle pancakes. This is a sweet version with plantain, dates and eggs. You can also make a savory version as per your taste. Try this you will surely love it.

Ingredients
Dried rice noodles- 5 oz.
Sweet ripe plantain- 2 small chopped
Eggs-2
Milk- 1/3 cup
Chopped dates- 1/3 cup
Chopped nuts- 1/4 cup
Sugar to taste
Cardamom powder- 1/3 tsp
Salt- a pinch
Butter

Soak dry rice noodles in hot water for 10 minutes. When soft drain into a colander and set aside. When all the water drains off break into smaller pieces.
In a separate bowl beat eggs, milk, sugar and cardamon powder. Add rice noodles, chopped plantains, chopped dates and nut and mix well.
Heat pan and lightly grease with butter. Take ladle full of the rice  noodle mixture and place on hot griddle. With the back of the spoon press lightly to form a disc. Cook on one side for three minutes or till golden brown and flip to the other side and cook. Serve with coconut sauce flavored with cardamom.

Try this,
Hope you will all enjoy!

Beetroot Egg Curry

Beetroot Egg Curry

Egg curry is simple and easy to make for break fast or lunch.In Kerala egg curry is commonly served for breakfast along with appam or idiyappam. Recently I tried this beetroot egg curry,it is mildly spicy curry  and the caramelized onions and beetroot give  a touch of sweetness to the curry. Try this,you will surely love it.

Ingredients

Eggs- 4
Onions medium-3
Beetroot - 1 medium
Green peas- 1 1/2 cup
Tomato- 1
Curry leaves- a few
Ginger thinly sliced- 2 tsp
Kashmir chilly powder-2 tsp
Fennel powder- 1/3 tsp
Garam masala- 1/3 tsp
Salt as needed
Coconut oil

Boil eggs and keep aside. Peel and grate beetroot.
Heat oil in a pan and add sliced onion, ginger and curry leaves and salt . Saute till onion turns soft and caramelized.
Add grated beetroot and chopped tomato and stir fry for another 4-5 minutes or till oil separates.
Add chilly powder  and green peas.Pour one and half cup of water, cover and cook till the peas get soft .
Finally add boiled eggs ,fennel powder  and garam masala and simmer for another two minutes or till the gravy thickens. Serve with appam or chapatis.

Try this,
Hope you will all enjoy!

Chocolate Waffles

Chocolate Waffles

Chocolate waffles is chocolaty goodness and is perfect dessert for breakfast recipe. It is for special occasions or for those days, when you want to make your loved ones feel extra special.These easy to fix waffles can be served with whip cream, ice cream or fudge sauce. This recipe is inspired from Alton Browns chocolate waffles. The original recipe also had chocolate chips,but since I was planning to serve with ice cream, I made it rather simple. Try this,you will surely love it.

Ingredients
All purpose flour- 2 cup
Baking powder- 1 tsp
Baking soda- 1/4 tsp
salt-1/4 tsp
Sugar- 3 tbs
Cocoa powder-2 tbs
Vanilla essence- 1 tsp
Egg- 3
Butter- 3 tsp
Butter milk- 1/2 cup
Milk- 1 cup
oil

In a bowl mix the flour, sugar, salt and baking powder and set aside.
In another bowl whisk eggs till light and fluffy. Add milk,melted butter, butter milk and vanilla essence and mix lightly.
Pour this into the flour and gently fold in into a smooth batter.It should have the consistency like pancake batter.
Grease waffle iron with cooking oil spray. When it gets hot pour 1/3 cup of the batter and cook as per waffle iron instruction. When it is crispy remove from the iron and cook the next batch. Serve with ice cream or fudge sauce. If you want it to be crispy you can keep it in pre heated oven at 250 degree F, for 5 to 6 minutes.

Try this,
Hope you will all enjoy!

Karikku Appam/Tender Coconut Appam

Karikku Appam/Tender Coconut Appam

Soft and fluffy appam with stew is favorite breakfast of  Malayalees. We often make appam with rice and coconut.I found some fresh tender coconut/ karikku in the market.I had seen appam recipe with tender in a magazine and wanted to give it a try.This is a perfect and yummy breakfast. 

Ingredients
Raw rice- 2 1/2 cup
Tender coconut water- 1 cup
Tender coconut pulp- 1 cup
Grated coconut- 1/4 cup
Parboiled rice cooked- 1/2 cup
Instant Yeast- 1 tsp
Sugar- 2 tbs
Salt to taste

Wash and soak rice for four to five hours. Drain the water off and put the rice in a blender. Add little water and grind the rice into a smooth paste. Add the cooked rice and grind till it is smooth. Transfer this into a deep pan.
Next grind the coconut,tender coconut pulp, tender coconut water and sugar. Grind till it is a smooth paste. Pour this into the rice batter. Add yeast and mix well.The batter should be of pouring consistency,just like dosa batter. It should rest for at least six hours or allow this to rest over night in room temperature to ferment . Just before making the appam,mix salt.
Heat appam chatti and grease with some oil. Pour ladle full of the batter and swirl the pan around in circle so that batter spreads around the pan. Cover with a lid and the steam will help the appam to cook. It will turn fluffy in the center and the edges slightly crisp. Remove the appam from the pan. Similarly cook he rest of the appams. Serve with curry.

Try this,
Hope you will all enjoy!

Sambar Vada

Sambar Vada

Sambar vada is served in restaurants and tiffin stalls. It can be served along with breakfast or as a snack.Uzhunnu vada soaked in sambar is an absolute comfort food and represents the simple and homely flavors of South Indian breakfast. Try this you will surely love it.

Ingredients
For the vada
Urad Dal/Black lentil skinless- 1 cup
Ginger finely chopped- 1 inch thick
Curry leaves finely chopped- 1 spring
Whole black pepper-a few
salt to taste
Oil- 2 cup to fry

For the Sambar
Toor Dal/sambar parippu- 1/2 cup
Pearl onions- a few
Tomato-1
Tamarind one lemon sized
Chilly powder- 1  tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Sambar powder- 1 tsp
Fenugreek powder- 1/3 tsp
Asafoetida- 1/3 tsp
Mustard seeds
Dry red chilly- 2
Curry leaves
Coriander leaves
Salt to taste
Oil

To make the sambar
Wash Toor dal/sambar parippu and cook with enough water in pressure cooker. After 3-4 whistles remove the lid and mash the dal.
Add pearl onions, chopped tomato,turmeric powder and salt. Add one more cup of water if necessary and close the lid. Cook till it is soft.Add all the powders and pour thick tamarind pulp. Bring this to a boil and finally add coriander leaves and asafoetida.
In a pan heat oil and add mustard seeds. When it splutters add one tsp of chopped onion and saute. Fry red chilly and curry leaves and add this to the curry and mix well.Keep this aside

To make vada
Wash and soak urad dal for about 4-5 hours.
Drain and using a food processor or mixer  make this into a smooth thick batter.
 Add  chopped ginger, curry leaves and whole black pepper. Mix in salt and keep this aside for about 10 minutes.
Heat oil in a pan. Take a lemon sized portion of the batter mixture and shaped into a  ball and then press a finger in through the middle to  make a depression in the center. Drop into hot oil and fry in medium flame till both sides turns golden brown.Drain into paper towels.
To serve take two vadas in a bowl and pour sambar on top. Allow it to soak for a few minutes and serve.

Try this,
Hope you will all enjoy!

Ammini Kozhukattai

Ammini Kozhukattai

Ammini Kozhukattai/ Mani Kozhukattai is a savory snack made with rice flour, steamed and finally tempered. This savory pearl mothakas can be served as a quick snack or a brunch. I do not know from where this recipe derived its name but is usually made with left over kozhakattai or idiyappam dough.

This is not the traditional version where tempering is done with a spicy urad dal mixture, which is often used as a filling for uppu kozhakattai. Here I have used chutney powder/idly powder for the spicy seasoning. My mom makes it this way or with just roasted coconut as seasoning.If you have prepared chutney powder in your pantry this snack can be prepared quickly. Try this, you will surely love it.

Ingredients

For the kozhakattai

Rice flour- 2 cups

Water- 1 to 1 1/3 cup

Salt to taste

Sugar- 1/2 tsp

Ghee- 1/2 tsp

For the podi

Urad dal- 2 tsp
Channa dal- 1 tsp
Dry red chilly- 3-4
Asafoetida- a pinch
salt to taste

( if you do not have chutney powder)

For the tempering

Mustard seeds- 1/2 tsp

Urad dal- 1/2 tsp

Dry red chilly- 3

Curry leaves- 1 spring

Grated coconut- 3 tsp

Oil - 2 tsp

Bring 1 1/3 cups of water to boil. Add sugar, salt and ghee to it. In a large mixing bowl add the rice flour and pour this hot water little by little and mix with a wooden spoon. Add enough to forms a thick dough. Allow this to cool. Mix with your hands to make a smooth soft dough. Grease your hands with oil and make small balls, the size of cheery or goose berries.You can make approximately 110-120 balls with this dough. Steam this in medium high in an idli maker for about 5-6 minutes.Allow this to cool.

To make the podi dry roast chilly and lentils in low flame.Roast till lentils changes color to light brown. Add asafoetida and allow to cool down and make a fine powder of this and keep aside.

Heat oil in a pan and add mustard seeds. When they splutter add urad dal and dry red chilly and fry till it changes color. Next add curry leaves and coconut and saute till the coconut becomes golden brown. Add the kozhukattas and sprinkle the chutney powder. Toss it in the pan till all is well coated. Serve with tea.

You might also like
Ela Ada
Paal Kozhukatta/Alli Pidi
Sweet Kozhukatta
Unni Mathuram
Kinnathappam
Kaya Pola/Plantain cake

Try this..

Hope you will all enjoy.

Chole Bhature

Chole Bhature

Happy New Year to all my friends and readers...

Today's recipe is a popular breakfast recipe from Punjab- Chole/chickpeas curry and bhature. Bhature is a deep fried and puffed up bread made of white flour. If you like a spicy and warm breakfast nothing is more comforting than this combo.

Ingredients
For the Chole masala
Chickpeas/garbanzo beans- 1 cup
Dried mango- 2 to 3 pieces
Dried Amla/gooseberry/nellikka-2 -3 pieces(optional)
Tea bag- 1
Bay Leaf- 1
Salt to taste

For the gravy
Onion- 2 medium
Tomato puree- 3/4 cup
Ginger- 1 inch thick
Green chilly-2
Chilly powder- 1 tsp
Amchur powder- 1/3 tsp
Anardhana/pomegranate seeds powdered- 1/3 tsp
Coriander powder- 1 tsp
Garam masala- 1/2 tsp
Ginger powder- 1/3 tsp
Roasted cumin powder- 1/2 tsp
Nutmeg- a pinch

Whole garam masala 
Green cardomon-2
Cinnamon- 1 inch stick
Clove- 2-3
Black Cardamon- 2

Soak chickpeas overnight for about 8-9 hours. In a cheese cloth place tea bag,bay leaf, dry mango pieces and dry amla pieces and tie it into a pouch and add this along with chickpeas and cook in a pressure cooker. Add water to the same level as the chickpeas and cook till 3-4 whistles. Once cool discard the pouch that you put inside.

Make a paste of onion, ginger and green chilly and keep aside.

Heat oil in a pan ( if you like add half of ghee and half of oil). Add all the whole spices cardamon, clove, cinnamon and lightly fry them.
Add the onion mixture and saute for about 2 minutes and then add tomato puree. Cook this for another three minutes till oil separates from the mixture.
Add the dry ingredients- coriander powder, chilly powder, amchur powder,anardhana powder, ginger powder,nutmeg powder and cumin and mix well. Add the cooked chick peas along with the excess water in the pressure cooker. Cover and cook for another four to five minutes or till the gravy thickens. Garnish with coriander leaves

Ingredients for bhature
All purpose flour- 2 cups
Yogurt- 3/4 cup
Baking powder- 1/2 tsp
Sugar- 1 tsp
salt to taste
Poppy seeds- 2 tsp
Oil for frying

Shift flour by mixing in baking powder,a pinch of baking soda and salt.
Add to this sugar, poppy seeds and yogurt and mix well. Using your hands knead the dough well and add little by little water till you have a soft and smooth dough.
Grease the top of the dough with little oil and cover it with a damp cloth. Let it rest for about half an hour and make small balls out of the dough. Cover and let it again rest for another ten minutes.
Heat one and one half cup of oil in a pan. Take each ball and flatten with a rolling pin.
Slide it carefully into the oil. When it puffs up,gently turn to the other side and fry. When both sides are golden brown take out from oil and drain in paper towels
Serve with chole,tamarind dates chutney and finely chopped onions.


Try this..
Hope you will all enjoy..

Sweet Potato Adai/Pancakes

Here is a delicious and healthy way to start your day This is a quick breakfast/brunch recipe.This is the regular pan cake mixed with cooked and mashed sweet potato. It is light and satisfying, low in starch and can be made in a jiffy just like the regular pancakes, provided you have cooked sweet potatoes in fridge :) You can cook sweet potatoes and store them in fridge for two to three days just like potatoes( do not peel off the skin, pat dry and store in Ziploc bags). Give this recipe a try.


Ingredients
Sweet potato- 1 medium
Flour- 1 cup
Baking powder- 1tsp
Salt- 1/2 tsp
Sugar- 3 tsp
Egg- 2
Milk- 1 cup
Melted butter- 2 tsp
Vanilla essence- 1 tsp
Nutmeg- a pinch

Cook sweet potato in boiling water and cook till its tender. But it should remain firm. Peel off the skin and cut into small pieces (otherwise just poke sweet potato with a fork and place in the over at 350 degree F for one hour)


Combine flour,salt,baking powder and nutmeg and keep aside.
In a mixer blend together eggs,milk, chopped sweet potato,vanilla essence and melted butter.In a bowl whisk in the mixed puree and the flour till well blended.
Heat a non stick pan and grease. Pour one ladle into the hot pan and allow one side to cook and then flip over to the other side and cook. Serve  with syrup

Try this..
Hope you will all enjoy..

Malabar Pathiri

Pathiri is part of the cuisine of the Muslims of the Malabar region of Kerala. It is fluffy and soft flat bread made with roasted rice flour and coconut paste. There are different varieties of pathiris and some have more  elaborate procedures. This is a simple basic pathiri and it is a delicious combo with spicy chicken or mutton curry.

Ingredients

Roasted rice flour- 2 cups
Water- 2 1/2 cups
salt -to taste
sugar- 1 tsp
coconut oil/butter- 1 1/2 tsp


Grated coconut- 3/4cup
shallots- 2
cumin - a pinch
Rice flour- 1/3 cup


Make a fine paste of coconut, shallots and cumin. 
Bring water to a boil. Add salt, sugar and butter and the coconut paste and stir well. Now add the rice powder little by little and mix in till all the water is absorbed by the flour and it comes to one mass. Close with a lid and switch off the flame. Let is rest and cool down. 
Now knead this into a smooth dough by greasing your hands with little oil. Make lemon shaped balls and flatten and roll  like a chapati using rice flour. You can use plastic cover or butter paper to avoid sticking to the board. Place on greased hot tawa and cook evenly on both side. When it puffs up remove from the pan. Serve with any spicy curry.

Try this..
Hope you will all enjoy..