AVAL VILAYICHATHU/ AVAL VARATTIYATHU/ SWEETENED BEATEN RICE FLAKES IN JAGGERY

AVAL VILAYICHATHU

   Aval vilayichathu is a healthy snack familiar to all of us. It is very easy to make. Actually it is a keralite dish. Beaten Rice fried in ghee and mixed with jaggery, grated coconut, dal, cashews, fried coconut bits and raisins. it is very tasty and can store for 1 month

AVAL VILAYICHATHU

Recipe of Aval Vilayichathu;

INGREDIENTS

Aval (Poha) (Rice Flakes) - 2 cup

Jaggery - 1 cup

Coconut (grated) - 1 1/2 cup

Ghee - 1 table spoon

Raisins - 2 table spoon

Cashew Nuts - 2 table spoon

Roasted Gram Dal (Pottu Kadala) - 3 tablespoon

Coconut Bits - 2 table spoon

Cardamom Powder - 1/2 teaspoon

Dry Ginger Powder ( chukku podi) - 1/4 teaspoon

Black sesame seeds - 1 1/2 teaspoon (optional)

PREPARATION

    Fry Rice flakes in a hot pan and keep aside. Don't allow to change the color of the rice flakes. Take Jaggery in a vessel and add some water to dissolve Jaggery. Then melt Jaggerry to become thick. At the same time pour ghee in a hot pan. Roast Cashew nuts, raisins, roasted gram dal, sesame seeds ( optional) and coconut bits separately. Keep it aside

   Drain melted jaggery through a stainer to remove the impurities. Add melted Jaggery into the pan and add grated coconut to it. Cook it in low flame for some time. When it get semi dry consistency, add fried rice flakes ( aval) (poha) to it and stir well. Combine the mixture well. Then add roasted gram dal, cashew nuts, raisins, sesame seeds and  fried coconut bits to it and stir well. Add Cardamom powder and mix well. Cook for 2-3 minutes. Then remove from flame. Allow it to cool. Aval Vilayichathu/ Aval Varattiyathu is ready.
       
     

            Serve aval vilayichathu with banana.
                                                                          Enjoy...

   Put it in an airtight container. We can store this for 20 - 30 days when we store this in refrigerator.

Have You Like This Recipe?

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Thank You

BINDU JAYESH
bindurohinipillai@gmail.com

SWEET MANGO LASSI

GOOD MORNING TO ALL

    Mango Lassi is so sweet by nature. 

Its of course a summer drink and all of you shall like this. 

Try this today itself

SWEET MANGO LASSI



Here is the recipe for Sweet Mango Lassi

INGREDIENTS

Ripe Mango -2

Curd/ Yogurt - 2 cup

Vanilla Essence - 2-3 drops

Sugar - 4 tablespoon

Cardamom Powder - 1 teaspoon

Ice Cubes - 4-5

Mint Leaves - to garnish

PREPARATION

     Wash and cut Ripe Mangoes. Make it a mango puree by grinding it. Pour mango puree, Curd, Sugar, Vanilla Essence and Cardamom powder in to a blender. Blend all together for 2-3 minutes. Add crushed ice cubes and blend once again.

Garnish with Mint leaves and ice cubes.

Serve cool and get cooooooool!

Do you like this Sweet Mango Lassi recipe?

Try this and say your opinion.

Awaiting your comments

Thank You

Please Comment Here 

BINDU JAYESH
bindurohinipillai@gmail.com

BROCCOLI THORAN / BROCCOLI UPPERI / BROCCOLY STIR FRY WITH COCONUT

BROCCOLI THORAN


   Broccoli is an edible green plant in the cabbage family whose large, flowering edge is eaten as a vegetable. Broccoli is high in vitamin c and dietary fiber. It also contains multiple nutrients with potent anti-cancer properties.

 
Thoran is a keralite dish. Today I am presenting Kerala style Broccoli Thoran. Of course it is a dry dish made of finely chopped broccoli is mixed together with grated coconut, mustard seeds, curry leaves and turmeric powder and briefly stirred in a pan over heat.

BROCCOLI THORAN

The recipe is below:

INGREDIENTS

Broccoli - 1 bunch (separated into florets)
Shallots- 10 (diced)
Garlic - 3 cloves (optional)
Coconut (grated) - 1/2 cup
Mustard seeds - 1/2 teaspoon
Dried Red Chilli - 2
Curry leaves - 2 springs
Turmeric powder - 1/4 teaspoon
Green Chilli - 2 (chopped)
Cumin Seed Powder - 1 pinch
Cooking Oil - 1 teaspoon
Salt - to taste


PREPARATION

    Wash and clean Broccoli very well and separate the florets. Then cut it into small pieces. Crush grated Coconut and Garlic and keep it aside. Heat oil in a pan and splutter Mustard seeds.  Add Dried Red Chillies, and Curry leaves to it. Add diced shallots and chopped green chillies to it and saute well. When it get translucent add Turmeric Powder, Cumin Seed Powder and stir well. Add crushed coconut and garlic mixture to it and stir well for one minute. Then add Broccoli and salt to it and stir. Cover it with a lid and cook Broccoli in medium flame first 1 minute and then turn to low flame and cook for 5 minutes. Stir occasionally. Remove the lid and stir for 1 minute. Our Broccoli Thoran is ready to serve.

   Serve Broccoli Thoran with Rice or Chappati and Enjoy...

Like this Recipe???

Please Share Your Comments Here. Thank You for Watching 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
   

KADALA PARIPPU PAYASAM/ KADALA PRADHAMAN

Hai Friends,

   HAVE A HAPPY SUNDAY

Today's special recipe is Kadala Parippu Payasam. This is my Chechi's favourite payasam and one of my best item which I prepared. It is made with Dal /Bengal Gram and jaggery and coconut milk is one of the main ingredient.

KADALA PRADHAMAN

INGREDIENTS

Kadala Parippu / Bengal Gram - 1 cup
Jaggery - 1/2 kg (or as your taste)
Thick Coconut Milk  (1 st milk) (High consistency milk) - 2 cup
Thin Coconut Milk ( 2nd milk) - 3 cup
Very Thin Coconut Milk (3rd milk) - 5 cup
Cashew Nuts - 50 gm
Raisins - 50 gm
Ghee - 3 teaspoon
Cardamom Powder - 1 teaspoon
Coconut bits  (chopped coconut) - 2 table spoon


PREPARATION

   Heat a pressure cooker and pour some ghee into it. Fry Coconut bits, Cashew nuts and Raisins respectively and keep aside. Fry Bengal Gram in the same cooker. Don't allow to change the color of the Dal. Then add 2 glass of water to the cooker and cook dal for 10 minutes in medium flame.

   Take the cooked dal and press it with a ladle to make a paste. Don't make a smooth paste.
Keep it aside.

   Dissolve Jaggery in some water and melt it. Sieve this when it get cool to remove the impurities. Then put a heavy bottomed pan on fire and pour some ghee in it. Add Jaggery and cooked dal and stir well. When the mixture get thick, add the very thin coconut milk to it and stir well.

   Allow it to boil. The Payasam mix get thick add the thin coconut milk to it and stir again. Stir occasionally. Again boil it.

   Again it will get thick and add thick coconut milk and cardamom powder. Stir well. Don't allow Payasam to boil now. Heat this in low flame. Now add fried coconut, cashew nuts and raisins and stir well. Kadala Parippu Payasam is ready. Serve hot....

Please share your COMMENTS here. 

Thank you for watching my space. 

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

BABY CORN FRY

BABY CORN FRY

 
   Baby Corn are most common in Asian cuisine. It is eaten both raw and cooked. Now I am presenting a tea time snack in front of you. Baby Corn Fry.

   Its very easy to make and tasty as well as healthy too.

BABY CORN FRY

Here is the recipe:

INGREDIENTS

Baby Corn - 200 gm
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Red Chilli powder - 1/2 teaspoon
Corn flour - 2 tablespoon
Chat masala - 1/2 teaspoon
Maida/ Wheat Atta - 2 table spoon
Salt - to taste
Oil - for frying

 METHOD

   Boil Baby corn in steam for 5 minutes. Allow it to cool. Marinate Baby Corn with garlic paste, ginger paste, red chilli powder, chat masala, corn flour and salt. Add Maida/ Atta (Maida is very harmful to our body and digestive system. So I don't use maida in anyone of my recipes usually. I use Wheat Atta instead of maida) into it and combine well so as to mix the masala in each part of the baby corn.

   Heat oil in a pan and put Baby corn into the hot oil. Fry both sides and take from oil. Baby Corn Fry is ready now. Garnish it with Celery or Parcely. Serve hot with Sauce.

Try this recipe and share your comments here.

Thank You

BINDU JAYESH
bindurohinipillai@gmail.com