CHAKKAPPAZHAM ELA ADA / JACKFRUIT RICE PARCELS IN PLANTAIN LEAF

Jack fruit is known as the jack of all fruits. It contains a huge amount of nutrients such as vitamines, minerals, carbohydrates, fibre and protein. Jackfruit is a good source of calorie, but contains no cholesterol or saturated fats. It prevents  cancer, and helps us to improve immunity power. Today I am adding Chakkappazham Ada recipe for you.


   Ada is a traditional delicacy of Kerala. Chakkappazham Ada consisting of rice parcels encased in a dough made of rice flour, with sweet jackfruit jaggery coconut mix fillings, steamed in plantain leaves. Some people use sauteed jackfruit with jaggery and grated coconut for filling. But I used chopped jackfruit for this ada. It can be served as an evening snack as well as a breakfast item.

CHAKKAPPAZHAM ADA / JACKFRUIT ADA

INGREDIENTS

Rice flour -1 cup
Warm water - as required
Plantain leaves - as required
Salt - to taste

FOR FILLING

Ripe Jack fruit - 1 cup (chopped)
Jaggery - as required
Coconut (grated) - 1 cup

PREPARATION


   Mix rice flour with warm water and salt to make a smooth dough. (slightly looser than chapathi dough) Mix chopped jackfruit, jaggery and grated coconut and keep aside. Cut plantain leaves into 8-9 inch squares. Take some dough and pat it over the plantain leaves thinly with fingers. Then put the jackfruit mix inside it and fold. Make all adas like this. Put idly cooker or steamer on the flame and pour some water and allow it to boil. Place folded adas inside it and steam for 15 - 20 minutes or until it get cooked. Take out adas and serve with or without plantain leaves.

   Jackfruit elayappam is ready. Enjoy....

Friends, 

Try this and please share your comments and suggestions with me. 

Thank you... 

BINDU JAYESH
bindurohinipillai@gmail.com

METHI PARATHA / ULUVAYILA CHAPATHI / FENUGREEK LEAVES CHAPATHI

Today I am adding a healthy North Indian cuisine for you. Fenugreek leaves are nutritious as well as it help to control blood sugar level. Of course it is a healthy recipe and try this for breakfast or for dinner.

METHI PARATHA

INGREDIENTS


Wheat flour - 2 cup
Fenugreek leaves / uluvayila / methi (chopped) - 1 cup
Green chilli - 2
Garlic - 2 pod (pasted)
Garam masala - 1/4 teaspoon
Salt - to taste
Oil - for rubbing over paratha

METHOD

Combine wheat flour, salt, chopped fenugreek leaves, chopped green chilli, garlic paste and garam masala. Add some water and knead it to make a dough. Keep it aside for 30 minutes. Make small balls from the dough. Sprinkle wheat flour over each ball and roll it to make round shape like chapathi or roti. If you try to make paratha, fold each round shaped roti into triangle shape and press again well. (Then we get 3 layered paratha)

   Put a chapathi tawa on the flame. When it get hot, put paratha over it and cook. When bubbles appear on paratha, flip it to the other side and cook. Smear ghee or oil over paratha if necessary. Now the healthy methi paratha is ready. Enjoy it with curd or curry

TRY THIS EASY RECIPE. 

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THANK YOU ALL

SEE YOU AGAIN

BINDU JAYESH
bindurohinipillai@gmail.com
   

NEER DOSA

Today's special is Neer Dosa, a break fast recipe. Neer Dosa is a variety of dosa and easy to prepare as fermentation is not required. Actually it is a Karnataka cuisine and neer dosa means water dosa, because the dosa batter is not thick as usual dosa batter and a little watery in nature. We can make Neer Dosa by soaking raw rice for 4-5 hours and grind to make a batter and it is ready to make dosa. It is very thin and soft. Coconut chutney is the best combination for this. Thenga Manga Pattani Sundal is best with neer dosa and we can role it as masala dosa.

NEER DOSA

INGREDIENTS


Raw Rice - 2 cup
Salt - as required
Gingelly oil - as required

PREPARATION


   Soak raw rice in water for 4 - 5 hours. Drain the soaked rice and grind it by adding a little water and make a smooth batter. Pour it into a vessel. Add more water to this batter to make it a watery consistency. It should be watery, thin and flowing like milk.  ( The batter should not be thick nor thin. If it is too thin, the dosa would be flat and break while picking it.  If it is thick, we won't get small holes and lacy dosa.) Add salt and combine well. Now the dosa batter is ready.


   Put Dosa pan on flame and make it hot. Season pan with rubbing with gingelly oil on it. Stir the dosa batter and take a ladle full of batter. Then pour the batter on the pan from outward to inside or spread the batter by rotating the pan. Don't spread the batter with the back of the ladle. Cover the pan with a lid and cook till dosa done. Don't allow it to get brown. Don't flip the dosa. Now neer dosa is ready. Make dosa to a triangular fold on tawa itself or put some sundal in it and fold it and serve.

HAVE A NICE COOKING TIME

THANK YOU ALL

PLEASE DON'T FORGET TO SHARE YOUR COMMENTS AND SUGGESTIONS...

BINDU JAYESH
bindurohinipillai@gmail.com

RAGI ELA ADA / RAGI ELAYAPPAM / STEAMED RAGI PARCELS IN PLANTAIN LEAF

Ada is a traditional  Kerala delicacy , consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of break fast. Grated coconut and jaggery are the main ingredients of sweet filling usually. Sometimes banana is also added in the filling.

   We can use ragi powder or wheat flour etc instead of rice flour to making dough for ada. Sometimes the filling may be varried. Here I am presenting a special Ragi Ada.

RAGI ELA ADA

INGREDIENTS


Ragi flour - 1 cup
Warm water - as required
Salt - as required
Plantain leaves as required

FOR FILLING

Jaggery - as required
Coconut (grated) - 1 1/2 cup


METHOD


   Mix ragi flour with salt and water to make a smooth dough (slightly looser than the chapathi dough) Combine grated coconut and jaggery and keep aside. Cut plantain leaves into squares (approximately 8 - 9 inches sides). Take some dough and pat it over the plantain leaves thinly with fingers. (If the dough is sticky, wet the fingers occasionally.) Then put the coconut jaggery filling on the one side of the pat out dough and fold and keep aside. Make all the ada like this.


   Put the folded adas into a steamer or idly cooker and steam it for 15 - 20 minutes or until it get cooked. Take out adas and remove plantain leaves and serve.


Healthy and Tasty  Ragi Ela Ada is ready now. Serve and enjoy...

Like this recipe? Please write to me your opinion. Thank you all for your support.

BINDU JAYESH
bindurohinipillai@gmail.com

UTHAPPAM

   Uthappam is a thick pancake with toppings cooked right into the Dosa batter. It is a South Indian Cuisine. Uthappam is traditionally made with toppings such as onion, chillies, tomatoes, carrots and mixed vegetables. But here I add only onion, ginger and green chillies for topping. It is made with thicker dosa batter.

UTHAPPAM

   Whenever I make Idli or Dosa batter, I make Dosa or Idly for the first day and Uthappam on the second day. We can make Uthappam very easily. See the recipe below:

INGREDIENTS

Onion - (chopped) - 2 cups
Green Chillies - (chopped) - 3 - 4
Ginger - (chopped) - 2 tablespoon
Dosa Batter - 2 cup
Salt - to taste
Oil - as required

PREPARATION

   Prepare Dosa batter with thick consistency. Mix chopped onion, chopped green chillies, chopped ginger and salt. Keep it aside. Heat Dosa tawa, add a drop of ol and rub it over the tawa and pour a ladle full of batter over it. Don't spread it to thin.  Sprinkle the onion mix generously over the thick dosa and drizzle a little oil around the dosa. Cover it with a lid and cook in medium flame first and then to low flame. When one side get cooked, turn it and cook the other side for 1 minute. Uthappam is ready. Repeat the same process and make enough uthappams. Serve Uthappam hot with Sambar and chutney and enjoy...

LIKE THIS RECIPE? 

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THANK YOU

BINDU JAYESH

bindurohinipillai@gmail.com

CHURAKKA MADHURA DOSA / BOTTLE GOURD SWEET DOSA /LAUKI SWEET DOSA

Bottle gourd is a good vegetable which contain  a lot of health benefits. It is also known as Lauki (churakka). The South Asian bottle squash is indeed bottle shaped, light green and long. The flesh inside is spongy and can cut it into small pieces and make a curry out of it. Bottle gourd (lauki) is over 90% water, therefore it is easy to digest.

   Ayurveda recommends cooked lauki for better digestion. It is cooling, calming , diuretic and anti-bilious. It contains many vitamins and minerals, such as, calcium, magnesium, phosphorus, Vitamin A, C and folate. It is extremely popular for weight loss. Lauki reducing high blood pressure and keep our heart healthy.

CHURAKKA MADHURA DOSA

Have you ever cooked with lauki? There are so many recipes with bottle gourd. Here I am presenting a new Dosa recipe with bottle gourd. Really it is a delicious item and try this.

INGREDIENTS

Raw Rice - 2 cup

Parboiled Rice - 1/2 cup

Coconut (grate)  - 1 1/2 cup

Bottle gourd - 2 cup (chopped)

Sugar - 3/4 cup (or as needed)

Salt - to taste

METHOD

   Soak raw rice and parboiled rice separately for 4 hours. Grind soaked raw rice and parboiled rice well together with bottle gourd pieces, sugar and coconut to make a smooth batter. Add salt and mix well. Keep this batter for 3-4 hours for fermentation. 

   Make dosa with this batter and enjoy the Churakka Madhura Dosa with chutney or with stew.

HOW IS IT?  PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE. THANK YOU ALL

BINDU JAYESH
bindurohinipillai@gmail.com

PAALAADA / RICE EGG DOSA

HAI FRIENDS... 

   Paalaada is a special recipe that my friend Mrs. Dowlath had given to me. Its a traditional Malabar recipe contains Raw Rice, Egg, Sugar and Coconut Milk. Really its a wonderful item that all of us like its taste and softness.

PAALAADA

See the recipe below:

INGREDIENTS

Raw Rice - 3 cup
Egg - 1
Coconut Milk 1st consistency milk - 3/4 cup
Second consistency milk - 1 cup
Sugar - 1 cup (as needed)
Salt - to taste

PREPARATION

   Soak raw rice for three hours in water. Wash it and grind it with egg and sugar to make a smooth batter. Add second consistency coconut milk to this batter and drain through a sieve for getting smooth batter. Add thick coconut milk and mix well. The batter should be very loose consistency as it spread automatically on the pan.

   Heat a dosa pan and rub little oil on it and pour the batter on the pan and spread it by rotating the pan. When it get cooked, remove it from the pan. Smooth and soft paalaada is ready.  Make all paalaada one by one like this. Serve it with mutton curry, chicken curry or vegetable curry.

    Like this recipe? Try this Paalaada today itself.

Please share your Comments and Suggestions here

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

GREEN PEAS PURI / MUTTER PURI

Good Morning Friends

   Once again I am presenting a special puri for today's break fast. Green Peas Puri is a green colored puri which has a lot of health benefits. Children should like this puri because it is very attractive in color than usual puris. Green peas puri is a tasty deep fried bread which is prepared with wheat powder, green peas, green chillies and coriander leaves.

GREEN PEAS PURI

See the Recipe below:

INGREDIENTS

Green Peas - 1 1/2 cup
Wheat Flour - 2 cup
Coriander Leaves - 1/2 cup
Green Chilly - 2-3
Salt - to taste
Cooking Oil - for frying
Semolina / Rawa - 2 tablespoon


PREPARATION


   Soak green peas in water in a vessel for 3 - 4 hours. Chop coriander leaves and green chillies. Grind green peas, coriander leaves and green chillies in a mixie and make a smooth paste.Combine this green peas paste with wheat flour, Rawa and salt. Mix all these well and knead to make a smooth dough. Add enough water while kneading. Keep this dough for half an hour. Cover it with a cotton clothes

   After 30 minutes knead the dough once again and make small balls with the dough. Press and roll the balls in round shape. Heat oil in a pan and put rolled puri into it and fry both sides crispy.(Adding rawa in puri will help it to stay crispy much more time. Slightly press the middle of the puri with a katori make it puffed.)  Take puri from oil and put it in a sieve. Make all puris one by one like this. Green colored tasty puri is ready. Enjoy it with potato masala or bhaji.

How is this recipe? Try this today itself. Enjoy a healthy and tasty break fast.

Please Share your Comments and Suggestions Here.

Thank You Friends for watching my space.

BINDU JAYESH

bindurohinipillai@gmail.com

CHERUPAYAR DOSA /PESSARATTU / GREEN GRAM DOSA

GREEN GRAM DOSA


    Today I am telling about a different Dosa recipe for a healthy Breakfast. Green Gram is very nutritious and Green Gram Dosa is very tasty. Green Gram dosa is known as Pesserattu.  It is very easy to prepare.

PESSARATTU

RECIPE is here:

INGREDIENTS

Green Gram - 250 gm
Shallots - 6
Green Chilli - 4
Coriander Leaves - 1 bunch (optional)
Salt - to taste
Ghee - 2 teaspoon

METHOD


    Soak Green Gram in water for 3 hours. Then wash and grind the green gram well with shallots, green chillies and coriander leaves. Add enough water to make dosa batter. Add salt to taste and mix well. Put a tawa on stove and rub oil when it get hot. Pour one scoop of batter and spread on the tawa with the bottom of the lid (as other dosa).  Sprinkle some ghee over it. Turn it to other side and cook both sides.

    Tasty Pessarattu is ready to serve. Tomato Chutney is the best combination with Green Gram Dosa.

SERVE HOT WITH TOMATO CHUTNEY OR ANY OTHER CHUTNEY

How is this recipe? Like this?

PLEASE SHARE YOUR COMMENTS

THANK YOU FOR VISITING MY BLOG

BINDU JAYESH
bindurohinipillai@gmail.com

PAZHAM PURI / BANANA PURI

BANANA PURI

       Today, have a healthy break fast.

   Puri/ Poori is an unleavened deep fried Indian bread, commonly consumed in India. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji or Puri masala

   Usually we make puri with Wheat flour. But in Banana Poori, the dough is making with banana and milk and wheat flour. Its very tasty and healthy too.

BANANA PURI

See this recipe...

INGREDIENTS

Banana - 3-4
Wheat Flour - 2 cup
Milk - 1 cup
Turmeric Powder - 1/4 teaspoon
Salt - to taste
Oil - for deep fry
Ghee - 1 teaspoon (optional)

PREPARATION

    Mash banana and combine it with wheat flour, milk, turmeric powder ghee (optional) and salt. Mix these well and knead to make a smooth dough. Keep it aside for some time. Cover it with a cotton cloth.

   After 30 minutes knead the dough again and make small lemon like balls from the dough. Then press and roll the balls in round shape. Heat oil in a thick bottomed pan and put rolled puri into it and fry both sides in golden color. Take it from oil and put in a sieve. Make all puris one by one like this. Banana Puri is ready. Serve hot with potato masala or vegetable masala curry.

ENJOY....

Please share your opinion about this blog and recipes, here. 

Thank You

BINDU JAYESH

bindurohinipillai@gmail.com
   

RAGI MASALA DOSA / FINGER MILLET MASALA DOSA

RAGI MASALA DOSA

Good Morning Friends...

   Masala Dosa is a popular South Indian food which is made from Rice, Urad Dal, Potato, Curry leaves etc. But here is another ingredient Ragi (Finger Millet) is also used with these all.

   Ragi is very nutritious and rich in aminoacids, calcium and fibre.

RAGI MASALA DOSA

INGREDIENTS

FOR DOSA

Raw Rice - 2 cup
Ragi - 1 cup
Parboiled Rice/ Cooked Rice - 1/2 cup
Whole Urad Dal - 1 3/4 cup
Ghee - 1 teaspoon

FOR FILLING

Potato - 2
Onion - 1 (chopped)
Ginger - 1' piece (chopped)
Green Chilli - 2 (chopped)
Urad Dal - 1 teaspoon
Mustard Seeds - 1 teaspoon
Cooking Oil - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Curry Leaves - 2 springs
Coriander Leaves - 2 tablespoon (chopped)
Salt - to taste

PREPARATION

Soak Raw Rice, Parboiled Rice, Urad Dal and Ragi in water separately for 5- 6 hours.

   Wash and grind Urad Dal, Ragi, Raw Rice and Parboiled Rice together to make a smooth batter. Keep this batter 5 hours or overnight for fermentation. After it get fermented, add salt and a little water for proper consistency and keep aside.

   Wash and cut potatoes into half and cook in a pressure cooker. Peel and mash potato when it get cool. Heat oil in a pan and splutter mustard seeds and add urad dal to fry. When it get brown, add chopped onion and saute till translucent. Then add chopped ginger, green  chilli and curry leaves and saute for some time. Then add salt and Turmeric powder and mix well. Finally add mashed potato and coriander leaves and combine the mixture well. Cook for 2 minutes in low flame. Stir well and turn off the flame. Our Masala is ready.

   Heat a non-stick tawa/ Iron tawa and add a drop of oil and rub on it. Pour one big spoonful Dosa batter into the center of the tawa and spread the batter in a circular motion slowly to make a big round shape. Sprinkle some ghee or sesame oil. Cook Dosa in medium flame when it turn crispy, add 3 spoon prepared potato masala into it and fold the Dosa.

 

Now the Masala Dosa is ready to serve. Serve hot with Chutney or Sambar.

ENJOY....

Please SHARE your COMMENTS here

BINDU JAYESH
bindurohinipillai@gmail.com

VISHU KANJI/ RICE & GREEN GRAM PORRIDGE

HAPPY VISHU FOR ALL

       Today I am presenting the recipe of the traditional VISHU KANJI. Actually it is a healthier blend of Rice, Green Gram and Coconut milk.

VISHUKANJI

    Here is the recipe:

Ingredients

Parboiled Rice (Mutta Rice) - 2 cup
Semi fried Green Gram - 1 cup
Coconut Milk - 1st milk ( high consistency milk) - 1 cup
Coconut milk - 2nd milk ( low consistency milk) - 2 1/2 cup
Salt - to taste

PREPARATION

     Wash Rice and Green Gram separately well and put together in a pot or vessel. Add second consistency coconut milk and stir well. Cook this very well. Stir occasionally. When it get cooked allow it to become thick. When it got thicken, turn off the flame. After 5 min add first consistency coconut milk and stir well.

   Add Salt at the time of serving. Serve with Chakka puzhukku, pickle and papad

CUCUMBER APPAM

Appam is a traditional breakfast of Kerala. Usually we make Appam by rice and coconut. But this is a different variety Appam made by Rice, Cucumber and Rice Flakes. Really it will be a different taste and its very easy to prepare. I promise you that this Appam is tastier and softer than usual Appam. Here is the recipe:

CUCUMBER APPAM

INGREDIENTS

Raw Rice - 2 cup
Coconut (grated) - 1 cup
Cucumber Pieces - 2 cup
Jaggery - 1 cup
Rice Flakes - 1/2 cup
Salt - to taste

PREPARATION

   Soak rice in water for 3 hours. Grind all the ingredients (soaked rice, coconut, cucumber, jaggery and Rice Flakes) well to make a smooth batter. Add salt. Keep this batter six hours for fermentation.

    In a hot pan rub oil or ghee and pour one scoop of appam batter and cover it with a lid. Medium flame is good. Put it upside down when one side is cooked. Cook both the sides of APPAM and serve hot with Egg Stew or Chicken Curry or Vegetable Curry etc. ENJOY a healthy and tasty breakfast...

   Do you like this recipe? If you like this please share your opinion and comments here or write to me on bindurohinipillai@gmail.com. Thank You...

OATS BANANA PUTTU

OATS BANANA PUTTU


    PUTTU  is our traditional food and Malayalees like it very well. Now a days the use of Parota become less and Puttu captured that popularity.

   OATS is very good for health. Because it is a cholesterol free meal. We can make very tasty PUTTU from oats. Here I am making Oats Banana Puttu. I am sure You shall like its sweet aroma and colorfulness and of course its taste too.

OATS BANANA PUTTU

The recipe is.....

INGREDIENTS

OATS - 2 CUP
BANANA (RIPE) - 2 ( cut it into small pieces)
COCONUT (grated) - 1and 1/2 CUP
SALT - TO TASTE

PREPARATION

   Put Oats in a hot pan and fry it. Don't allow to change the color of the Oats. Then allow it to cool and powder the fried oats in a mixer. Now we can use this powder to make Puttu. Mix the powder with salt and little water so that the powder get wet. Then fill a little grated coconut in puttukutti first. Then fill the sliced banana and some oats. Again add coconut, then banana and then oats respectively. Fill up the puttukutti like this and steam the puttukutti over a steampot or a pressure cooker.The Oats Banana Puttu is ready to serve. Garnish it with grated carrot. (We can make this puttu in Coconut shell (chiratta) instead of puttukutti.) Serve hot and enjoy...


              Do you like this recipe? Please share your opinions here or mail me in my address, bindurohinipillai@gmail.com.

            Thank you

                         Bindu Jayesh

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