Sweet Banana Rotti ~ Pazham Gothamba Rotti

Oh i am back from Kerala , after a small vacation... The weather there was so so lovely and moody... The rain was so beautiful ( I miss rains after being relocated to Bangalore)...I had a few posts in my drafts ... so let me start with those....
Usually when you hear the name 'ROTTI', the picture that will come to your mind is the 'ROTI'S'  we make. All of us make different kind of rotti's and innovate our own recipes. We usually make savory rottis, adding chopped onions, green chillies and curry leaves. Today i am sharing , a sweet version of the whole wheat rotti's using Kerala plantains . This was something i made , when my kids were small and they used to love this . I serve it with ghee and sugar for tea,  when they are back from school. So recently when here was ripe plantain's i made it again for tea and they were like, mummy we still remember the taste and smell of this rotti. So i thought , why don't i share it with my bloggers.. so here goes  the recipe.

Ingredients

1. Wheat Flour - 2 cups
2. Kerala plantain / Kerala banana - 4 nos (was about 1/4 Kg)
3. Grated coconut - 1/2 cup
4. Cardamom powder - 1/4 Tsp
5. Salt - a pinch
6. Sugar - optional (I did not use)
7. Water - as needed
8. Ghee - as needed

Preparation

• Peel and mash the bananas using a blender or a wooden spoon.
• In a bowl mix all the ingredients except ghee, using water into a thick batter. Check the taste of the batter, if sweetness is less, you can add sugar.

• Heat a pan/tawa on a medium flame, drizzle little ghee, now pour a ladle of batter and spread it using your hand (if not just spread using the bottom of the spoon). Cover with a lid. Let it cook for 3 minutes.
• Open the lid and drizzle oil on the sides and flip to cook the other. When you see light brown spots on top, stop cooking and transfer it to a serving plate, drizzle some generous amount of ghee...and Serve hot. (Tastes best) .

Notes

• The batter shouldn't be too thick nor too loose, should be spreadable.
• Add sugar only if the banana is less sweet.
• Should be eaten when it is warm.
• While serving you can drizzle ghee and sprinkle little sugar.

Linking this to Dish it out event hosted by Hasna of Kachuss Delights ; originally hosted by Vardhini of Cooks Joy"

Semiya Upma | Easy Breakfast Recipe

A very easy and simple breakfast served with steamed plantain garnished with ghee and sugar...
Ingredients

1. Rice semiya - 2 cup
2. Onion - 1 big
3. Carrot  - 1 big
4. Ginger chopped - 1/4 Tsp
5. Green chilly chopped - 4 to 5
6. Mustard Seeds - 1/2 Tsp
7. Dry Red chilly - 4
8. Curry Leaves - 2 sprigs
9. Split Urad Daal -  1 Tsp
10. Peanuts - 1 handful
11. Oil - 1 Tbsp + 1 Tsp
12. Ghee - 1 Tbsp
13. Salt - as needed

Preparation

• Prepare rice semiya  as per packet instructions. While draining add a pinch of salt and a tsp of oil to it.( Tip not to make noodles stick together).
• Heat oil in a kadai/ pan , splutter mustard seeds.Add split urad daal , peanuts, dry red chilly and curry leaves. Saute for a minute.
• Now add sliced onion, ginger, green chilly ,carrot and salt. Saute till the raw smell goes.
• Now add the prepared rice semiya and mix well. Add curry leaves for garnish.
• Serve hot.

Note

• If you need colour, you can add a pinch of turmeric powder.

Chilli Onion Chutney - Easy Chutney for Idly/Dosa

Are you tired of sautéing and then grinding for chutney.... when you are in a hurry to go office??? Here is an easy recipe for a chutney you can make at home for idly or dosa...

Source - Rak's Kitchen

Ingredients

1. Onion chopped - 2 small
2. Kashmiri Dry Red Chilly - 8-10 (Depending on your level)
3. Garlic - 3 - 4 flakes
4. Curry Leaves - 1 Sprig
5. Salt - as needed
6. Asafoetida - 2 pinches

To Temper

1. Oil - 1 Tbsp
2. Mustard seeds - 1 Tsp
3. Urad Daal - 1 1/2 Tsp

Preparation

• In a mixer grind onion, red chilly, garlic, curry leaves and salt with 3 Tbsp of water to a slightly coarse paste.

• Heat a pan with 1 Tbsp of oil, splutter mustard seeds and then add urad daal. 
• Pour ground paste to it , mix well and let it cook for a minute. Off the flame.
• Finally sprinkle asafoetida.
• Serve hot with idli or dosa.

 

Sending this to 1st anniversary celebration with giveaways ! of cook click n devour 

Linking this to Healthy Diet running at Nandoo's Kitchen and Priya's . Also to Come, join us for Breakfast

  

Vegetable Stew - Kerala Style

This is an easy , cream and mild vegetable curry made in every homes in Kerala, when there is any special function...

Ingredients

1. Onion sliced - 1 big
2. Green Peas - 1/2 cup (soaked overnight)
3. Potato cubes - 4 medium
4. Carrot cubes - 1 big
5. Ginger chopped - 1 Tsp
6. Green Chilly - 6
7. Cinnamon Sticks - 2 
8. Cardamom - 1
9. Thick Coconut Milk - 1 cup
10. Curry Leaves - 2 Sprigs
11. Salt

Tempering

1. Ghee - 1 Tbsp
2. Shallots - 5 thinly sliced
3. Curry Leaves - 1 Sprig
4. Ginger finely chopped- 1 pinch

Preparation

• Pressure cook potato, onion, carrot, green peas , ginger and green chilly with enough salt and 3/4 cup of water  for 2 whistles.
• Release the pressure and add curry leaves, cardamom , cinnamon sick. Let it leave the flavour .
• Slowly add the thick coconut milk and mix well. Do not boil. Just heat on low flame. Off the flame.
• Heat ghee in a pan, add the chopped ginger, sliced shallots and curry leaves. Let the shallots brown.
• Pour it onto the curry.
• Serve hot with appam , Idiyappam or soft bread.  

Notes

• Use can also use pepper powder and lessen the amount of green chilly.
• To make it more rich you can add cashew paste after adding coconut milk.

Check out combos for this vegetable stew..

      

     

Linking this to South Indian cooking hosted by Nandoo's kitchen , an event by Anu and  to WTML hosted by Motions and emotions event organised by Gayathri's Cooks Spot
  

Gothamba Kozhukkatta / Savoury Steamed Wheat Dumpling

Almost every time when we think of a recipe with Atta/Wheat Flour, the first thing that will come to our mind is Chappathi/Roti, Pooris, Dosa's .. hhmm ..But today my post is about my own recipe, which i didn't think of sharing.... as my kids make fun of this dish as "Jail Unda"(But my favourite). When nothing is there to make for snack, i take out this recipe of mine....and when my kids smell it.. they will say " Oh.... ennu nammal jailil anno?"(Are we in jail today??). Before i used to make just plain wheat dumplings and just temper it with mustard and curry leaves. This time , i came with this twist ....and when i served it,they loved it ,they said this is something different mummy, why don't you post it. So here goes my recipe of "Savoury Steamed Wheat Dumpling"

This dish is very easy and healthy to make. It can served as Breakfast(if you wish), a snack. I can definitely say it is a tummy - filler brunch

Ingredients

For the dumplings

1. Wheat Flour - 2 cups
2. Green chilly - 3
3. Grated coconut - 1 cup
4. Onion chopped - 1
5. Curry Leaves - 2 Sprigs
6. Turmeric powder - 1/4 Tsp
7. Red Chilly powder - 1 Tsp
8. Salt - to taste

Tempering

1. Oil - 2 Tbsp
2. Mustard Seeds - 1/2 Tsp
3. Dry red chilly - 2
4. Curry Leaves - 1 Sprig
5. Asafoetida/Kaayam - 1/4 Tsp

Preparation

• In a bowl, mix all the ingredients for the dumplings, by adding water. The dough must be firm yet soft and moist but not runny.( It will be a bit sticky). Take a little of the mix and roll inside your palm. Make small balls of it . Keep aside.
• Prepare a steamer. When steam comes, place each wheat balls and steam it for 15 minutes , until cooked through. Like this steam all the remaining wheat balls and keep aside.
• Heat oil in a kadai, splutter mustard seed, add dry red chilly and curry leaves. Off the flame and add asafoetida.
• Now add the prepared wheat dumplings to the tempering. Give it a good mix so that the tempering is well coated on the dumplings.
• Serve hot with tea.

Linking this to Lunch Box series - Kids Delight Event and a pretty Giveaway! and spicing your life 

Kakkarotti - Steamed Rice Dumplings in Spicy Chicken Sauce

Kakkarotti, again here i come with yet another well known dish from Malabar.In different areas of Malabar it is called in various names as Kunji Pathiri, Kunji rotti, Kunji pathal and goes on.I tasted this dish , when i had been to my daughter's friends home, as they had invited us for Ramadan. This dish and many others were very new to me..Since i have started this blog, i am recollecting many dishes from the past. This is one of the dish i loved to make at least once a month at home.

Serves -> 3 - 4 people

Ingredients

For the dumplings

1. Pathiri Podi / Appam podi/Rice flour- 1 1/2 cups (I used pathiri podi)
2. Boiling Water - 2 cups
3. Shallots - 8 - 10
4. Grated coconut - 1/2 cup
5. Fennel seeds - 1/4 Tsp
6. Salt - as needed
7. Oil - 1/4 Tsp

For the masala

1. Boneless chicken cooked with a Tsp of turmeric powder, pepper powder and salt - 1 cup- chopped
2. Grated coconut - 1 cup
3. Onion - 3 nos small
4. Green chilly - 3
5. Turmeric powder - 1/4 Tsp
6. Red chilly powder - 1 1/2 Tsp
7. Fennel seeds - 1/2 Tsp
8. Garam Masala - 1 Tsp
9. Curry leaves - 2 Sprigs
10. Salt as needed
11. Oil - 2 Tbsp

Preparation

Making of rice dumplings 

• In a mixer, add shallots, grated coconut, fennel seed and grind it.
• Take the pathiri podi in a bowl, add the grounded ingredients , salt , mix it and slowly add boiling water to it. 
• Mix well with a spatula. Mix and make a thick and smooth dough.
• Grease your palm with little oil and make small marble sized balls. Slightly press the center of the balls with your finger to give a good shape.(I just love to do this and make my daughter also help me ... also she will be behind me when i am cooking anything special.. to take down the notes and the measurements...).
• Steam this for 20-25 minutes. Transfer it to a plate and cool it. Steam the remaining balls also.

Making of the masala

• In a mixer, grind grated coconut, onion, green chilli and fennel seeds. Grind to a coarse paste.
• Heat oil in a pan, add the coarsely grind masala to it.Let the raw smell of the masala go and cook the masala.
• Add turmeric and red chilly powder to it. Adjust salt.
• Add the cooked and chopped chicken pieces to the masala. Mix well.Saute for 3-5 minutes.
• Add the rice dumplings to the masala. Mix well and add garam masala to it.Also add the stock water if needed. Cook for 5 minutes until masala is well coated and the sauce becomes thick. 
• Finally garnish with curry leaves.
• Ready and serve hot.

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Sending this to cook-with-comfort event by Sapana

Rava Dosa

Rava Dosa is crepe made from semolina and flavored with coconut,onion and curry leaves. It is a favorite dish at my home served  hot hot. If i forget to soak rice for dosa,but still need to satisfy the craving for it, then Rava Dosa is the answer as it does not require fermentation or any advance preparation.hurray!!!

Ingredients

1. Rava / Sooji / Semolina - 2 cups
2. Onion chopped - 1
3. Grated coconut - 1/2 cup
4. Curry Leaves roughly chopped - 2 sprigs
5. Salt - as needed
6. Water - as needed
7. Oil/ ghee - as needed

Preparation

• In a bowl, mix rava, grated coconut, curry leaves , onion chopped and salt. Make a batter with enough water to a consistency dosa batter. Keep the batter aside for about 20 minutes. 
• Heat a tawa or a non-stick pan, stir the batter with a spoon, pour a ladle of the batter and spread in a circular motion.
• Cook for 2 minutes. Sprinkle few drops of oil on top and flip dosa.
• Dosa read to be served with any chutneys.

Check out some chutney recipes
Coconut Chutney
Tomato Chutney
Peechinga(Ridge Gourd/Pottikka) Chammanthi 

Also sending this to WTML event hosted by Shailaja of Sahasra Recipes  & Gayathri's Cook 

Mani Kozhukatta

Ingredients

1. Rice Flour - 1 cup (I used store bought pathiri podi or idiyappam flour)
2. Boiling water - 1 1/2 cups ( Boil 2 cups , use more if needed)
3. Salt - 1/4 - 1/2 Tsp
4. Grated Coconut - 1/2 cup (Fresh)
5. Shallots / pearl onions/ cheriya ulli - 8 (roughly crushed)
6. Green chilly  chopped - 2 
7. Fennel seeds / perumjeerakam - 1/4 Tsp

For Tempering

1. Oil - 2 Tbsp
2. Mustard Seeds - 1/2 Tsp
3. Dry Red Chilly - 3 halved
4. Curry leaves - 2 Sprigs

Preparation

• Boil 2 cups of water with salt. Once it boils, remove it from fire.
• Take the rice flour in a bowl, add the boiling water to this little by little, Mix with a wooden spatula. Let the mixture cool down a bit until you can handle it. Do not let it cool completely as it will become too dry.
• Make sure no lumps are formed and mix well until you get a soft dough.
• To this add grated coconut, shallots, fennel seeds and green chilly. Mix well.
• Make small marble sized balls out of the dough. (Smear some oil on your palm before making balls, the dough might stick to your hand)
• Place some of the balls in a steamer and steam for about 10 - 15 minutes, until it is cooked and looks glossy. Do not overcook it. Transfer these to a bowl and steam the remaining kozhukatta.
• Now for tempering, heat oil in a kadai, splutter mustard seeds, add dry red chilly and curry leaves. Fry for a minute.
• Add steamed kozhukatta to it and mix well.
• Serve hot with tea as breakfast or a team time snack.

Spicy Potato Bhaaji

Ingredients

1. Potato - 4
2. Onion- 2
3. Ginger chopped – 1” piece
4. Turmeric powder  - ½ tsp
5. Red Chilly powder  - 1 Tsp
6. Fish masala – 2 tsp
7. Mustard seeds – ½ Tsp
8. Split urad Daal – 1 Tsp
9. Curry Leaves – 1 sprig
10. Coriander Leaves chopped – 2 sprigs
11. Salt – as required
12. Oil – 2 Tbsp

Preparation

• Wash and cut the potatoes into cubes and pressure cook for 2 whistles. Do not overcook it.
• In a pan heat oil, splutter mustard seeds, split urad daal and curry leaves.
• Add sliced onions, saute till onions are translucent and soft.(Do not brown it). Add chopped ginger to it. Saute till the raw smell goes.
• Add turmeric powder, red chilly powder.Mix well for 5 minutes. Add fish masala. Mix well. Add salt to adjust.
• Add boiled potatoes to it. Mix until masala is well coated on the potatoes.
• Garnish with coriander leaves.
• Serve hot with chapatti or any rotis.

Linking this to Seasonal Food event hosted by Shama natarajan of Easy2cookrecipes

Sending this to Side Dish Mela

Choco Bread Pudding

 Ingredients

1. Bread Slices (I used Milk Bread)- 6 
2. Eggs - 3
3. Milk - 2 cups
4. Sugar powdered - 3/4 cup
5. Cinnamon powder - 1 Tsp
6. Vanilla Essence - 2 Tbsp
7. Cashew Nuts chopped , Raisins  - 1/2 cup
8. Chocolate Spread - as needed
9. Sugar - 1 Tbsp
10. Butter - 45 gms

Preparation

• Preheat the oven to 180 degrees. Grease your baking dish with butter and keep aside.
• Spread butter on side of bread slice and spread chocolate spread on one side of another piece of bread. Make a sandwich of both.Repeat the same for all the slices.
•  Cut into 2" cubes.
• Layer it in the baking dish with buttered side up.
• In a bowl beat the eggs one by one. Then add milk, powdered sugar,vanilla essence and cinnamon powder. Mix well.
• Spread some dry fruit mix. Then pour the custard mix slowly onto the bread slices.
• Let it soak for about 15 - 30 minutes.
• Sprinkle some sugar and the remaining dry fruits mix on top of it.
• Bake in the preheated oven at 180 degrees for about 40 - 45 minutes. Serve warm or refrigerate and serve cold.

Note

• You can use sweet bread, milk bread, butter bread etc
• If you want you can cut the edges of the bread slices. I left it like that itself..
• The pudding is moderately sweet, but if you like it super sweet, use more sugar.
• You can also use jam on another layer of bread, or any sweet spread which you like.
• You can also add walnuts.
• You can also use left-over breads.