492: Ethakka Appam



Ethakka appam / Ripe banana fritters is an easy and traditional Kerala style snack made with ripe plantains.
Ethan pazham

Ingredients:

Ripe Bananas                         4 Nos.                 Coconut oil (Or) Cooking oil     For Deep Frying

For Batter

Water                                    ½ cup
All Purpose Flour (Maida)         1 cup
Rice flour                                2 Tablespoon
Sugar                                     2 Tablespoon
Bicarbonate of soda                 a pinch
Turmeric powder                     1/8 Teaspoon
Salt                                       To Taste

Method:

  • Peel the bananas and slice them into 3 pieces, lengthwise.
  • Add above batter items  into the mixing bowl, blend it thoroughly to form a semi thick batter with a dropping consistency and do make sure there no lumps in the batter.
  • Now dip the slices in batter and evenly coat them.
  • Heat the oil in a kadai.
  • Deep fry them until they become golden brown. Flip them in between.
  • Remove from oil and drain the excess oil with paper towel.
  • Serve hot with Masala Chai.




491:Killu Vadam/ Left over Rice Fryums – Step By Step



Summer is the ideal time to make Vathals and vadams.  Vathal is the most attracting snack with rice for children and elders too. Any type of main course will go with the Vathal and vadagam .
Killu vadam is made using leftover rice. The name comes after the dough is pinched (Killu) small portion to make this vadagam, then dried.  Do try this I am sure you love it.


Soaking Time:                     4 Hours
Preparation Time:                20 mins
Drying Time:                       3 days

Ingredients:
Leftover  cooked Rice           3 cups
Water                                 For soaking the rice
Cumin Seeds/ Jeera             1 Teaspoon

To Grind
Green Chilies                      8 Nos.
Asafetida                            1 Teaspoon
Salt                                    To Taste

Method

  • Soak the left over  rice for  enough water for 4 hours.





  • Grind green chilies along with a pinch of salt ,Teaspoon of water into smooth paste. Keep aside.





  • Strain the rice well and add it to the blender. Grind it to a coarse paste. Transfer this to a mixing bowl.
  • Add the  chilli paste , salt and to the rice paste. Mix all the ingredients well. Adjust the salt per your taste.





  • Take plastic sheet / Big Plate/ white cloth. Start dividing the mixture and place the vadam in equal interval. Do this till the entire dough is over.




Day 1: Dry it in sun till there is no moisture.  In the evening bring the vadam inside and let it dry under a fan.
Day 2: Then next day morning again dry it in the sun. Now the vadam would have dried 50%. Again, in the evening, bring the vadam inside and dry it under the fan.
Day 3:   Repeat this process till its crispy & slightly browned.
  • Once dried completely, store in a clean container & it will stay fresh for years. Use it as & when needed.



  • Heat oil in a kadai & Fry the vadams in medium hot oil. Don’t fry them in very hot oil. Because, the vadams may not cook completely. Strain the vadams and Serve it with any variety rice of your choice.
Note:
  • Check the weather forecast a day before itself. Make sure you do this on a sunny day. The drying time may differ, according to the outside temperature.
  • While grinding add curry leaves for green color.
  • If you want, you can add Javvarisi.  the vadam will be more crispy
  • You can add finely chopped, coriander, grated carrot in the dough and make veg vadams.





490:Sambaram/Spiced Buttermilk






Today I am sharing the recipe of Kerala style moru Sambharam. It is a curd based savory drink (flavored with ginger, curry leaves and chilies), it cools down the body the way no soft drink can ever do. It served at Sadya as it help to settle down the heaviness after such a huge spread and also aids digestion. If you haven't tasted this yet, do give this a try soon to feel energetic!!

Ingredients

Plain Yogurt/Curd               1 cup
Water                                2 cups
Ginger                               2’’inch
Green chilies                      2 no.
Curry leaves                      2 spring
Salt                                  To Taste.
Crushed Ice                      as needed

Method:

  • Crush ginger, chilies and using a mortar and pestle. Keep aside
  • Add the yogurt to the blender jar, add water and pulse it 2-3 times to mix well.
  • Add few crushed ice cubes along with salt, and blend all the ingredients together. Puree until smooth.
  • Transfer this mixture in a bowl add crushed ginger , green chilies and curry leaves. Mix well.
  • Transfer to a large pitcher and chill in the refrigerator for 10-15 minutes.
  • Pour the chilled butter milk into the glasses .
Notes:



  • Spice level can be adjusted according to your preference.
  • You can  also add Hing powder, a pinch of cumin seed powder and crushed Mint leaves to the butter milk.
  • The yogurt should be slightly sour to get the actual flavors. -






Enjoy!!









Sambharam

489:Vegetable Idli



This is one of the healthiest breakfast delights,  which is commonly served in all Southindian states.Last night, I made this dinner platter-vegetable idly, tomato chutney and milagai podi (gun powder). Vegetable idli is quite filling; calorie rich food which is good for growing kids and also keeps us full for long time. Here is the recipe for Vegetable Idli


Ingredients:

Idli Batter                                        2 cups
Grated Carrot                                  ¼ Cup
Finely chopped green chilies             1 tsp.
Finely chopped Curry leaves             1 Tbsp.
Ground Black Pepper                        ½ Tsp.
Salt                                                   a pinch.
Ghee                                                  ½ Tsp.
Oil                                                      1 Tsp.


Method:


  • In a bowl, add  all above ingredients expect oil, and whisk it  and make a thick batter and keep it aside for 10 minutes.
  • Grease the idli mould with oil and pour idli batter into each mould.
  • Repeat these processes till all the idli mould are filled.
  • Meanwhile , add about 2 cups of water to the idli cooker and heat it.
  • Now place the idli stand with moulds inside the cooker.
  • Cover and let it steam for 10 minutes till the idlis are cooked.
  • Take out the idli stand and leave for 5 minutes
  • .After it cools down, take the idlis out with the help of a knife.
  • Serve hot with sambhar and chutney.
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488: Manga Inji Pickle 2/ Mango Ginger Pickle



Mango ginger belongs to the ginger family. It looks like ginger but smells like raw mango. This pickle is very famous in South India.  This pickle will compliment to the plain Thayir Sadam. This pickle is one of the easy pickles that you can make it in a hurry.

Ingredients:
Chopped Manga Inji                 1 cup
Salt                                            1 Tsp.
Lemon juice                              1 Tbsp.
For Seasoning
Oil                                              1 Tsp.
Mustard seeds                         ½ Tsp.
Asafetida powder                     1/8 Tsp.
Curry leaves                               Few

Method:
  • Clean the mango inji completely. Cut mango ginger into thin round slices.
  • Combine the manga inji  with other ingredients. Mix well
  • Temper seasonings in oil and pour it in to the pickle and mix well. 
  • Store it in a glass jar and use after a day.
  • Store it in the refrigerator.
  • Serve with curd rice and chapattis.
See other Manga Inji Pickle:







487:Kerala Style Tomato Rasam/ Tomato Sathuamuthu





Rasam plays a vital role in our south-Indian meal. First part it helps in digesting the food easier and next, the spicy masalas helps to cure sore throat.
Tomato rasam recipe is one of the most popular of the south Indian rasam recipes. This is an easy and tasty way of preparing Rasam. Tomato is a main ingredient in this Rasam.  You don’t need cooked lentils for this rasam.

Preparation Time:      5 Minutes
Cooking Time            10 Minutes
Recipe Category :      Sathuamutu / Rasam
Recipe Cuisine   :      Kerala, South Indian
Serves             :        3-4 People


Ingredients

 Medium size Tomatoes          4 nos.
 Grated Ginger                       1 Tsp.
Green Chilies                         2 no. (Silted)
 Cumin seeds                         ½ Tsp.
Tamarind                              Gooseberry size
Turmeric Powder                     ¼ Tsp.
Black Pepper Powder                ½ Tsp.
Chili Powder                             ½ Tsp.
Asafetida powder                      ¼ Tsp.
Salt                                          to Taste.
Curry Leaves                             few
Coriander leaves                        for decoration.
For Seasoning
 Coconut oil                               1 Tsp.
Mustard seeds                           1 Tsp.

Method:

  • Wash and chop the tomatoes.
  • Soak the tamarind in a cup of water .Extract the juice and discard the pulp of it. Keep aside.
  • Heat the oil in kadai, add mustard seeds and its starts splutter add the chopped tomatoes, curry leaves and sauté it.
  • Add Turmeric powder and chili powder and sauté for a minute.
  • In mean time crush the green chilies, ginger and cumin seeds.
  • Add to the tomato mixture and sauté for a minute. Now add coriander leaves, pepper powder, asafetida powder to the tomato mixture.
  • Now add the tamarind juice to the tomato mixture. Add salt and boil for few more minutes.
  • Remove from the fire, add more coriander leaves, curry leaves and close the vessel.
  • Now tomato rasam is ready to serve
  • Serve with hot white rice and dry fry vegetables…. 


Note:
  •        Don’t let the rasam to boil for long time. Just the frothy texture is good enough for making a perfect rasam.




486:Aloo Palak / Potato Spinach Curry(With Step by Step Photos)



This creamy dish delights with tiny potatoes, savory spinach and just the right amount of spice, intensely flavorful, loaded with nutrients and the delicious ingredients will set your taste buds tingling! There are many ways of making Aloo Palak and here is my version of potato spinach recipe. Serve this Aloo spinach curry with equally delicious Naan for a scrumptious meal.

Prep Time   :           20 Mins
Servings   :              4 People
Cooking Time:         30 Mins  
Recipe Category:     Vegetable Sabzis
Recipe Cuisine    :    North Indian

MAIN INGREDIENTS

Fresh Spinach/ Palak   -      3 Cups
Boiled Potato              -      4 Nos.
Oil   for fry Potatoes           2 Tablespoons
Salt                                    To Taste
Sugar                                 1 Teaspoon

FOR GRAVY
Fresh Cabbage                    1 cup
Tomato Puree                     ½ cup
Coconut Paste                     3 Tablespoon
Red Chili Powder                 1 Teaspoon
Coriander Powder                1 Tablespoon
Garam Masala Pow               1 Teaspoon
Ghee                                   2 Teaspoon
Cumin Seeds                        1 Teaspoon

For Decoration
Cream                                 1 Tablespoon (Optional)
   
METHOD:

For Spinach Puree: 
  • Wash and Clean the Spinach. Bring water to a boil, add the spinach and cook briefly until tender. Drain and put it in the ice cold water for 4 minutes. Once cooled, drain and tossed in a blender to make a puree.



 For Cabbage Paste:  ,
  •  Wash the chopped cabbage and add it to a pan along with 1/4 cup water. Cover and let it simmer for 3-4 minutes or until tender. Allow it to cool down completely. Blend it to a paste. Keep aside.

For Coconut Paste:    
  •  Grind the fresh coconut with 1 table spoon of water . Keep aside.


Fry Potatoes:   
  • Peel the boiled potatoes and dice them like cubes and shallow fry , until light brown in color and crispy,and keep aside.

MAKING GRAVY
  • Assemble ingredients for the gravy.



  • Heat ghee in a pan, add cumin seeds.

  • Add cabbage paste, tomato paste and cook for a minute.



  • Mix in spices and cook for another minute.


  • Add coconut paste and cook for 1 minute until oil starts to separate.
  • Mix it well.

  • Pour in coarsely grounded palak.


  • Mix it Well.

  • Add the fried potatoes.



  • Adjust the seasonings and bring to a simmer. Cook for 2–3 minutes until heated through.

  • Feel free to add cream on top.


Serve immediately with Chapati, Nan 


See my Other Palak Recipes: 

1. Palak Paneer

2. Mughlai Palak Paneer.


485: Vazhaithandu Thoran/Banana Stem Poriyal



Banana plant is one of the most useful plant. No part of this plant is a waste. Not only the fruit, but it's flower or leaf and even the stem!.  The stem is cooked in various ways in South Indian cuisine Dishes such as vazhaithandu usli (dry cooked banana stem with lentils), vazhaithandu kootu (banana stem cooked with lentils), vazahaithandu porial (banana stem tempered and garnished with coconut) are popular in Tamil Nadu.

Health Benefits of Banana stems are:

  • Helps detoxify the body
  • Rich source of fiber and helps in weight loss.
  • Vitamin B6 helps in production of hemoglobin and insulin.
  • The Banana Stem juice also relieves ulcers, burning sensation and acidity.

Ingredients:
Tender Banana stem                    3” inch
Finley chopped green chilies       2 tbsp.
Grated ginger                                 1 Tbsp.
Curry leaves                                    1 stem
Coconut oil                                      1Tsp.
Lemon Juice                                    1 Tbsp.
For Seasonings:
Coconut oil                                      1 Tsp.
Mustard seeds                               1 tsp.
Urdh dhal                                        ½ Tsp.
Chenna dhal                                    ½ Tsp.  
Red chillies                                      2 no.
Asafetida powder                          1/8 tsp.
Grated Coconut                             2 Tbsp.

Method

  • Wash and discard the outer cover of banana stem and take the inner part only.
  • Cut the stem into thin rounds and remove the excess thread. Then chop the round stems into small pieces and put it in buttermilk water to avoid discoloration.
  • Heat  a oil in a pan , add all seasonings and fry for a minute, add the chopped green chilies, grated ginger, curry leaves and fry for a minute.
  • Add the banana stem (discard the buttermilk water),salt  and cover and cook on medium slow flame till  stem is cooked.
  • Add the grated coconut and lemon juice and mix it well. Decorate with coriander leaves.
  • Serve with plain rice with kuzhambu.



484: Ribbon Pakoda- Version 2




Ribbon Pakoda is a very popular South Indian tea time snack made from gram flour and rice flour. Ribbon Pakoda are an inclusion to all festivals and occasions. I already posted a ribbon Pakoda recipe in my blog. I slightly modify and tried this recipe and made it for this Diwali. It came out very well.


Preparation Time  :   5 Minutes
Cooking Time       : 25 Minutes
Recipe Category  :    Snacks
Serves                   : 3-4 People
Recipe Cuisine      : South Indian


Ingredients:

Rice flour                        2 cups
Gram Flour                      1 cup 
Red Chili Powder              2 Tsp.
Asafetida powder             1 Tsp.
Salt                                To Taste
Water                             As required
Butter                             2 Tbsp.
Oil                                  for Deep Frying       
  
Tools:
Sev Press
Slotted Spoon
Paper Towel
Kadai

Method:

  • In a bowl sieve rice flour and Gram flour together.
  • Add red chili powder, asafetida, salt, and melted butter, mix everything well.
  • Gradually add water to make it a stiff dough. The dough should not be too tight or too loose.
  • Meanwhile heat the oil in a kadai. The stove heat should be in medium flame.
  • Grease the Sev Press with oil. Fill in the dough into the press.
  • Only press in enough to cover the oil.
  • Fry it till becomes golden brown, strain the excess oil in a paper towel, let it cool.
  • Cool the entire ribbon Pakoda and store in an air tight containers.
  • Serve with Tea or coffee.


Note:

  • If making in large quantities, mix all dry ingredients in a big bowl and take small portions and mix water to make dough.
  • You can use 1/2 cup of Bengal gram flour and 1/2 cup of Fried gram(Pottukadalai-Chutney dhal) powder.


See my Other Ribbon Pakoda Recipe here




6th Anniversary

Today marks the Six year anniversary of My “ Madappalli” Blog .Can you believe that?! I cannot believe Six years flew so fast. The number of visitors to my blog is constantly increasing and it’s always fun to see where they live. 
I really just wanted to say thank you to all of my amazing followers and friends who have been with me on this journey! It has been an exciting journey and without your support it won’t be possible. I hope you all will support me in my journey for further years . Thank you for the Six remarkable years of warmth, friendship, and support.

I'm proud to share some Key stats on my blog's 6th year of life:

Total Posts                    482
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Facebook Fans            4158



Dear  Friends

Tomorrow is the First Blank Page of 365 page Book. Write a Good one.

Happy New Year 2017