PARIPPU VADA / LENTIL FRITTERS

Parippu Vada

Makes: about 25 to 30 nos

Ingredients

1. Thuvara Parippu / Toor Dal /Split pegion pea- 2 cups
2. Shallots-sliced- 1 Cup
3. Ginger-finely chopped- 3 tbsp
4. Green chilies-chopped- 2 to 3 tbsp( or to taste)
5. Curry leaves-chopped- 2 to 3 sprigs
6. Dry Red chilies-chopped- 2 nos
7. Salt- to taste
8. Oil- for deep frying

Directions

• Wash and soak split pegion peas/thuvara parippu in water for about 2 hours.
• Drain well (you will find it difficult to shape the vadas , if there is excess water) 
• Grind it to form a coarse paste.
• Transfer this to a mixing bowl.Add shallots,ginger,green chilies,curry leaves,dry red chilies and salt to taste.Mix well.
• Make small balls from this and shape it into patties.Gently flatten the edges ,if desired.
• Heat oil in a pan and deep fry the patties until it turns golden brown, oven a medium heat.

NOTES

• You can add a pinch of asafoetida to the mixture ,if desired.

KANAVA THORAN ( KOONTHAL / SQUID / CALAMARI STIR FRY)

Kanava Thoran

Serves:3 to 4
Recipe adapted from : Manorama
Ingredients

1. Kanava /Squid-(cut into small pieces)- 250 gms
2. Turmeric powder- 3/4 tsp
3. Kudampuli /Fish tamarind- 2 small pieces
4. Mustard seeds- 1/2 tsp
5. Fenugreek seeds- 1/4 tsp
6. Curry leaves- 2 sprigs
7. Shallots-sliced- 3/4 cup
8. Green chilies-(cut vertically)- 2 to 3 nos( or to taste)
9. Ginger-chopped- 1 tsp
10. Garlic-chopped- 1 tsp
11. Coriander powder- 1/2 tsp
12. Kashmiri chili powder- 1/2 tsp( or to taste)
13. Fennel powder- 3/4 tsp
14. Grated coconut- 3/4 to 1 cup
15. Salt- To taste
16. Oil- as required

Directions

• In a pan combine together kanava/squid,1/4 tsp turmeric powder ,kudampuli and salt.Cover and cook until done.Keep aside.
• Heat oil in a pan ( or a manchatti ),add mustard seeds and let it splutter.Add fenugreek seeds and saute for few seconds.
• Add curry leaves,shallots,green chilies,ginger and garlic.Saute until it turns golden brown.

• Now add 1/2 tsp turmeric powder,coriander powder ,kashmiri chili powder and fennel powder.Saute for few seconds.

• Now add grated coconut and salt to taste.Mix well until combined.

• Add cooked kanava/squid and mix well.cook for few more minutes. Add more curry leaves ,if required.

BEETROOT THORAN / BEETROOT STIR FRY

Beetroot Thoran

Ingredients

1. Beetroot-finely chopped/grated- 2 cups
2. Onion-finely chopped- 1/4 cup
3. Green chilies-cut vertically- 1 or 2 nos ( according to taste)
4. Curry leaves- few
5. Ginger-finely chopped- 1/4 tsp( see notes)
6. Grated coconut- 1/2 cup heaped(see notes)
7. Turmeric powder- 1/4 tsp
8. Mustard seeds- 1/4 tsp
9. Salt- to taste
10. Oil- as required

Directions

• In a large mixing bowl,combine together beetroot,onion,green chilies,curry leaves,ginger,grated coconut,turmeric powder and salt to taste.
• Heat oil in a pan and add mustard seeds,let it splutter.Add the beetroot mixture and stir well.Bring everything to the center of the pan to make a heap.Cover and cook until done for about 5 - 6 minutes on a low flame.
• Uncover and saute for 1 - 2 minutes.Serve with rice.

NOTES

• Adjust the quantity of grated coconut according to your taste.

SPICY KERALA CHICKEN FRY

Spicy Kerala Chicken Fry

Ingredients

1. Chicken-(medium sized pieces)- 500 gms
2. Onion-sliced- 1/2 cup(one medium sized)
3. Curry leaves- 2 sprigs
4. Oil- as required

For Masala paste

1. Kashmiri chili powder- 2 tsp( or to taste)
2. Coriander powder- 1 tsp
3. Turmeric powder- 1/4 tsp
4. Fennel seeds- 3/4 to 1 tsp
5. Black pepper corns- 1/2 to 1 tsp
6. Green chilies- 1 or 2 nos( according to taste)
7. Ginger- 1 inch piece
8. Garlic- 3 to 4 large cloves
9. Vinegar- 1 tsp
10. Water- as required
11. Salt- to taste

Directions

• In a blender,combine together all the ingredients listed under 'For masala paste' and blend to form a smooth paste.
• Rub this onto the chicken pieces and refrigerate for about 1 hour.
• In a heavy bottomed pan cover and cook the marinated chicken until it is 3/4 th done.Keep aside
• Heat oil in a pan( use oil just enough to shallow fry the chicken pieces) and add the cooked chicken pieces , sliced onion and curry leaves,fry until it turns golden brown,carefully turning once or twice in between.
• Add more curry leaves if required.

Serve with rice or chapathi.

BLACKBERRY-BANANA SMOOTHIE

Balckberry-Banana smoothie

Ingredients

1. Banana- 1 large
2. Fresh Blueberries- 1/2 cup
3. Apple juice- 1/2 to 3/4 cup( or as required)
4. Honey- to taste

Directions

• Combine all the ingredients in a blender.Blend until smooth.
• Serve immediately.

NOTES: 

• You can also use frozen banana ,if desired.
• Vegan option- Use agave nectar instead of honey.

MASALA DOSA

Masala Dosa

For potato masala

Ingredients

1. Potato-(boiled and lightly mashed)- 3 large
2. Mustard seeds- 3/4 tsp
3. Cumin seeds- 1/2 tsp
4. Asafoetida- 1 pinch
5. Curry leaves- 1 sprig
6. Ginger-finely chopped- 1 tsp
7. Green chilies-chopped- 2 nos( or to taste)
8. Onion-sliced- 1 no
9. Red chili powder- 1/4 tsp(optional)
10. Turmeric powder- 1/2 tsp
11. Water- 1/4 cup( or as required)
12. Lemon juice- 1 to 2 tsp( or to taste)
13. Coriander leaves-chopped- 1 to 2 tbsp
14. Salt- to taste
15. Oil- as required

Directions

• Heat oil in a pan.Add mustard seeds ,let it splutter.Add cumin seeds and saute for few seconds.
• Add asafoetida,curry leaves ,ginger and green chilies.Saute for few seconds.
• Add sliced onion and saute until it turns translucent.
• Add red chili powder,turmeric powder and salt to taste.Saute for few seconds.
• Add water and mashed potato, mix well.
• Add lemon juice and coriander leaves.Add more salt if required,mix well and cook for a minute or two.

To prepare masala dosa

Directions

• Heat a tawa/dosa pan.Lightly brush it with oil.(If you are using a non stick pan,do not apply oil on the tawa,if you do so you will not be able to spread the batter) 
• Spread a ladle full of batter to form thin and large circle.Drizzle oil or ghee over the dosa ( use  ghee for best results)

• When it is cooked and the edges starts to brown .Place 2 to 3 tbsp of the potato masala over the dosa,

• Fold the dosa and serve with sambar and coconut chutney.

For dosa batter

Ingredients

1. Dosa rice/idli rice- 1.5 cup
2. Urad dal- 1/2 Cup
3. Fenugreek seeds- 1/8 tsp
4. Cooked rice- 1/4 Cup
5. Water- about 2 cup( or as required)
6. Salt- to taste

Directions

• Wash and soak rice in plenty of water for about 4 to 5 hours.
• Wash and soak urad dal for 2 to 3 hours along with fenugreek seeds.
• Drain urad dal and reserve the water to use it for grinding.In a griner/blender grind urad dal  and fenugreek seeds to form a smooth and fluffy batter.(During grinding ,add 1/4 cup water at a time as required.I used about 3/4 cup water.)Transfer this urad batter to a large bowl.
• In the grinder ,grind together drained rice , cooked rice and just enough water to form a smooth batter.(Add 1/4 cup water at a time,as required.I used about 3/4 to 1 cup water.)Mix the rice batter along with the urad dal batter.
• Add salt to taste and mix well.
• Keep the batter aside to ferment in a warm place for about 10 to 12 hours.The bowl should be large enough to accommodate twice the volume of the batter.After fermentation the batter will be light and fluffy.

This is the basic recipe for dosa batter.Use sufficient quantity of this batter to prepare masala dosa.You can refrigerate the remaining batter for later use.

STEAMED CHOCOLATE CAKE | EGGLESS STEAMED CHOCOLATE CAKE

Steamed chocolate cake

Recipe adapted from www.bestrecipes.com .You can find the original recipe here

Ingredients

1. All purpose flour- 3/4 cup
2. Sugar- 1/2 cup
3. Cocoa powder- 2.5 tbsp
4. Baking soda- 1/2 tsp
5. Salt- 1 pinch
6. Instant coffee powder- 1/4 to 1/2 tsp( optional)
7. Water- 1/2 cup
8. Oil- 2 tbsp
9. Vanilla extract- 1 tsp
10. White vinegar- 2 tsp

Directions

• Lightly brush the sides and bottom of the baking tray with oil.Line it with parchment paper.

• In a mixing bowl,whisk together all purpose flour,sugar,cocoa powder,baking soda,salt and coffee powder(if using).Keep aside.

• In another mixing bowl,combine together water,oil,vanilla and white vinegar.
• Add this to the prepared dry ingredients.

• Mix gently with a spatula ( or a whisk), just until combined.Do not over mix.
• Immediately transfer this to the prepared cake pan.Do not fill more than half of the pan.

• Cover the top loosely with a piece of aluminum foil.
• Place the cake pan in the steamer.Cover the steamer and steam for about 40 minutes,or until a skewer inserted into center of the cake comes out clean.

• Remove the cake pan from the steamer.Allow it to cool completely .Then carefully run  a knife around the inside edge of the pan,and transfer to a serving dish.
• If wished decorate with chocolate ganache.

NOTE

• Line the sides and the bottom of the cake tin with parchment paper ,for cleaner sides.I did not line the sides of the pan and as you can see the sides are not that pretty.
• You can also bake the cake ,if desired,Bake at 180 deg c for 20 to 25 minutes or until a skewer inserted into the center of the cake comes out clean.
• I used whole wheat flour for the cake( in the pic), the texture will be much better than this ,if you use all purpose flour.
• You can double the recipe for an 8" cake.
• Allow it to cool completely before slicing  with a serrated knife.For perfect slices ,chill the cake in the refrigerator for 30 minutes.

Sending this to Recipe sharing monday at  Jam hands