Tuesday, December 6, 2016

Vettu Cake / Fried Cakes

This is one not so often made snack at my home. But I have had it from my mom's friends place who makes it often. Infact, my mom learnt to make it from her. I used to love these then and now too. 







During my last visit to Kerala, I noticed that the tea shop near our house carried these. They looked pretty placed in the glass cupboards. I was double minded about getting it though. That tea shop doesn't have too many customers in a day and I just didn't want to get something made days back. So every other day when I would pass by that tea shop I used to crave for them looking at it. After a couple of days I realized, the stack remained the same - neither grew or reduce in size , nor did it change its pattern of arrangement. They indeed were never in demand at that shop. My craving then took a change.




I started craving to make it at home and have it rather than from the tea shops. So as soon as we were back from the vacation and settled down, I made it and felt so good to have relived those memories of my childhood of having these fried cakes . Here is how I made it. Make it for your loved ones and enjoy it over a cup of tea or coffee. 


Ingredients

  1. 1 cup of all purpose flour + some more to help make the dough non sticky
  2. 1 large egg
  3. 1/2 cup of powdered sugar
  4. 1/4 tsp of baking soda
  5. 1-2 cardamom, crushed or powdered 
  6. Oil for deep frying 
Method
  • In a bowl, take the egg and the powdered sugar and beat it untill combined.
  • Add all purpose flour, baking soda and powdered cardamom. Knead it all together into a dough. Use more flour if required to make a soft and non sticky dough. Leave it aside for 10-15 minutes.
  • Divide the dough into two equal parts. Shape each parts of dough into a rectangular dough with about 1 inch breadth.
  • Cut the log into cubes of 1 inch size. Make small cuts on the sides of the cubes. Keep it aside
  • Heat the oil for frying. Once hot , turn down the heat to medium. Fry the vettu cakes untill they turn golden brown.
  • Drain it onto a plate lined with paper towels. Let it cool completely before you store them in air tight containers. It would stay good for about a week.
Tips
  1. Make sure you fry the vettu cakes on medium heat to ensure that they get cooked in their inside too. At the same time, don't fry them for too long else they turn very hard to bite through.



Recipe Courtesy : Swapna Chechi

Friday, December 2, 2016

Spinach and Corn Cheese Sandwich

The initial days of anything is hard...be it work, or motherhood or relocation into a new place or a business, say anything. So was my initials days at work. Those days of training, we hardly slept, ate or talked to family.  After having nothing for breakfast, because our days started early, we were spared just half an hour for lunch to be grabbed from a cafeteria filled with hungry people. Guess what, half an hour would be just spend in the queue to order food, forget about having it.







The Amul stall was our rescue those days. We would have a cheese filled sandwich which was easy to fill our stomach and would be ready in minutes times, or else get to pack it back to our desk. And not to forget one of those chilled shakes that we would grab to wash down the sandwich. The taste have lingered around for like years now, because its already 10 years since I had one of those sandwiches from Amul. And now when I go back to their stalls now, I don't find sandwiches on their menu. Sad.

Tuesday, November 29, 2016

Pumpkin and carrot soup

Pumpkin is everywhere now. The malls, supermarkets, the spooky carved pumpkin in our neighborhood. So why not make use of their availability in plenty and include it in our menu in the form of sweet and savory dishes. My lil one considers it to be a halloween whenever I get a pumpkin :) and loves to carry it for me till it is billed and may be till home too if I let him to. My toddler is in for help always...well most of the time. This time I made some soup for the men at home out of pumpkin.







Soup is so comforting during the winter. Esp. if you have been down with cold because of the change in weather. Every sip of it seems to be so soothing for the sore throat.

Saturday, November 5, 2016

Lemon Rice

As much as Jordan hates plain rice, he is a big fan of seasoned or flavoured rice. So to make my life easy from feeding him for hours and going crazy, I depend upon these flavoured rice for our meals. If its flavoured rice, there would be a happy and silent toddler eating his own food rather than a cranky toddler whom I have to feed.





Lemon rice had been one flavoured rice that my mom used to make for our train journey to our home town. For a 4 day train journey, this lemon rice was a must in our food bag. We used to love having it. Now when it is a train journey, you may not have too many sides to have a lavish meal. But this lemon rice with some pickle was more than enough to tickle our taste buds and make it the most loved meal of the day.

Sunday, October 9, 2016

Tahini Dip / Sauce

Tahini dip - perfect dip for falafels, pita bread, crackers etc. It goes well as a spread for chapathis too. Such a humble dip with just minimal ingredients and little effort that goes into it, is a must try. 












You could make it in a jiffy that you would never feel lazy to start making it. And before you know it the dip would be ready.

Monday, September 19, 2016

Falafel - Shallow Fry Method

Deep fried falafel are the best anytime. These shallow fried falafel are for those days when you feel guilty of having hogged over so many fried stuff in the recent past and would want to keep a watch on the diet but yet relish what you like.









Usually falafel doesn't require any cooking of garbanzo/chickpea. But since I am using the shallow fried method I chose to cook them. These are just simple to make and are not that heavy as the fried version. Which means you could eat one or two extra to get yourself full, if that is what you are looking forward to.

Saturday, September 10, 2016

Kalan

We don't make Kalan very often to go with our daily meals. But for Sadya, it is a must. And when you get to have it just once or twice a year, it gets special. Onam is fast approaching and you may want to add it to your already huge list of items for Sadya, if not already.






Raw banana curries are not very well appreciated by my family and that is the very reason why we don't make it often. But if you love raw bananas, don't restrict it for just Sadya alone. Add it to your daily menu items. They are yumm.

Thursday, September 8, 2016

Olan

Olan is one thing that we make only for onam. So, I say it is as one onam sadya special dish. However, there is no such restriction that you should make it only for onam. Having it with some hot and steaming rice on any other day is equally mind blowing. 










Here is the recipe for our onam sadya special olan. 

Wednesday, September 7, 2016

Beetroot Thoran / Beetroot Stir fry with coconut

Thoran is so close to heart, for a Mallu. I love stir fries too but something with coconut in it, is so heavenly. I remember being a beetroot hater as a kid. But now when I think of it, I feel so foolish of myself to have avoided a beautiful and yummy veggie for all those years. So to make it up, this veggie makes its appearance on our menu quite often, now. 




And nope, this veggie just doesn't limit to savory stuff, but they make a great ingredient in cakes and halwas too. This beetroot thoran is just one way they are being served at our place. If you would want to try it, here is the recipe.

Monday, September 5, 2016

Pavakka Kichadi

Bitter gourd and me have had issues for long and till date it has not changed but yeah resolved a bit with time. I love it fried, in the form of Kondattam. So these bitter gourd are not frequently seen in my kitchen.



But when Onam comes and you have to make a khichadi, I get these and make it this way. It has a bit of frying involved which makes it less bitter, so we get to enjoy it with the sadya. This is how I make it.

Thursday, September 1, 2016

Pineapple Pachadi


Pineapple is not a usually visitor at our home. I am allergic to it and Jacob hates to clean it up and eat it all by himself. So we hardly get it. But, last Onam, I thought of making Pachadi out of Pineapple to include in our sadya menu. So, Jacob gets it all cleaned and diced, ready to eat and I get to enjoy it as pachadi for our sadya. I am allergic to pineapple as such but not its flavours, so I enjoy pineapple pachadi(its gravy), of course in limits.







I couldn't stop photographing them. So, pardon me if you find it a picture heavy post.










Pachadi is a must on onam sadya menu to make it complete. So why not try this pineapple pachadi this onam. Here is the recipe for it.


Ingredients 

  1. 2 cups of pineapple, peeled and cut into small cubes
  2. 1/2 tsp of red chilly powder
  3. 1/4 tsp of turmeric powder
  4. 1 tsp of sugar
  5. 1 cup of grated coconut
  6. 1/2 tsp of cumin seeds
  7. 1 tsp of mustard seeds
  8. 2 green chillies
  9. 5-6 tbsp of yogurt
  10. Salt to taste 
For tempering
  1. 1/2 tsp of mustard seeds
  2. 2 shallots sliced
  3. 1 sprig of curry leaves
  4. 2-3 dry red chillies 
Method

  • In a pan, add the pineapple, red chilly powder, turmeric powder and salt. Add water  so that the pineapple remains immersed. Cook it till the pineapple turns tender. Now add sugar to it and let it cook for another 2 minutes. 
  • Meanwhile, run the mustard seeds in a grinder jar to break them open. Then add the grated coconut, cumin and green chillies to it and grind it into a paste by adding little water to it.
  • When the pineapple is done cooking, drop this coconut mixture to it and mix it well. Continue cooking for another 5 minutes. Turn off the heat.
  • Let it cool down just a little. Then, add yogurt to it and mix it well.
  • In another pan, heat the oil. Once hot, add the mustard seeds and let it pop. Add the shallots, curry leaves and red chilly and fry them. Pour it on top of the cooked pineapple and stir it. 
  • Serve it with rice. 
Tips
  1. You could avoid sugar in pachadi since the pineapple already add some sweetness to the curry. But If you like it sweet then go for sugar.
  2. Do not add yogurt to the pachadi when it is piping hot. It would curdle. Let it stand for a couple of minutes after you take it off the heat, before you add yogurt to it.