CARROT PEERA PATTICHATHU | CARROT WITH COCONUT

Recipe adapted from: Modern Kerala Dishes-Mrs K.M Mathew
Ingredients

1. Carrot -cut into 2" long, thin strips)- 1 cup
2. Grated coconut-3/4 cup
3. Shallots-sliced-1/4 cup
4. Green chilies-chopped-1 tsp ( or to taste)
5. Ginger chopped-1/4 tsp
6. Kudampuli /Kokum- 1 small piece
7. Curry leaves- few
8. Salt to taste
9. Coconut oil- 1 to 2 tsp
10. Water -as required

Method

• Coarsely grind together grated coconut and shallots.
• In a pan or manchatti ,combine together sliced carrot,coconut mixture and the remaining ingredients.Sprinkle water as required.
• Cover and cook until done and it is almost dry.
• Serve with rice.

CHICKPEA AND SPINACH TIKKI / PATTIES

Makes : 12 nos
Ingredients

1. Chickpeas- 1 cup
2. Ginger -chopped- 1 inch piece
3. Garlic- chopped- 4 cloves
4. Green chilies -chopped- 2 nos( or to taste)
5. Onion -chopped-1/4 cup
6. Turmeric powder-1/4 tsp
7. Kashmiri chili powder-1/4 to 1/2 tsp
8. Cumin powder-1/4 tsp
9. Garam masala-1/2 tsp
10. Spinach-chopped-1 cup
11. All purpose flour-1 tbsp
12. Water- as required
13. Bread crumbs- as required
14. Oil - for frying

Method

• Soak chickpeas overnight or for 6 to 8 hrs and cook until soft.Allow it to cool slightly and mash it well.Keep aside.
• Heat oil in a pan ,add ginger,garlic and green chilies.saute for few seconds.
• Add chopped onion and saute till it turns translucent.
• Reduce the flame to low and add turmeric ,kashmiri chili ,cumin and garam masala powder.Saute for few seconds.
• Add chopped spinach and salt to taste.Mix well until combined and cook until it is almost dry.Allow this to cool slightly.
• In a mixing bowl add prepared spinach and mashed chickpeas.Mix well using a wooden spatula until combined.
• Combine all purpose flour and water to form a thin batter.Keep aside.
• Form lemon sized balls out of the chickpeas- spinach mixture and flatten it using your finger tips.Dip this in the prepared batter and evenly coat with bread crumbs.
• Heat 2  tsp oil in a non stick pan and shallow fry the patties/tikkis until golden brown,carefully turning once in between.Drizzle more oil on top during frying( if required).

SPINACH PULAV | PALAK PULAV

Ingredients

1. Basmati Rice- 1 cup 
2. Cumin seeds-1/4 tsp
3. Cardamom- 2 nos
4. Cloves- 2 nos
5. Bay leaf- 1 no
6. Cinnamon stick- 1" piece
7. Cashew nuts- 6 to 8 nos
8. Green chili-chopped- 1/2 tsp (or to taste)
9. Onion -chopped-1/4 cup
10. Turmeric powder-1/4 tsp
11. Kashmiri chili powder-1/4 tsp
12. Garam masala-1/2 tsp
13. Oil
14. Water- 1 tbsp ( if required)
15. Salt to taste

For Masala paste

1. Spinach- 1/2 a bunch or 1 cup (packed)
2. Ginger-1/2 inch piece
3. Garlic-3 to 4 small cloves
4. Grated coconut- 1 tbsp

Method

• Cook rice until it is 3/4 th done.Allow it to cool completely.Keep aside.
• Next blanch the spinach.For this bring a pot of water to boil over high heat.Add the washed spinach.Let it cook for 2 minutes.Drain and allow it to cool slightly.Puree the prepared spinach along with the rest of the ingredients for the masala paste( i.e ginger,garlic and grated coconut).Keep aside.
• Heat oil in a pan ,add cumin seeds and let it splutter.Now add cardamom,cloves,bay leaf and cinnamon stick.Saute for few seconds.
• Add cashew nuts and saute for few seconds.
• Now add green chili and onion,saute till onion turns translucent.
• Next add the masala paste ,turmeric powder,kashmiri chili powder,garam masala and salt to taste.Saute till oil separates.
• Add the cooked rice and mix gently until combined.( sprinkle 1 or 2  tbsp water if you feel the rice is a bit dry)Cover and cook for 2 to 3 minutes over low flame.Keep covered for at least 10 minutes before serving.

ELA ADA | VAZHAYILA ADA | STEAMED RICE FLOUR PARCELS

Makes: 6 to 7 nos

Ingredients

1. Rice flour- 1 cup
2. Boiling water- as required
3. Salt- 1 pinch
4. Banana leaves/Parchment paper- cut into rectangles 

For filling

1. Grated jaggery-1/4 to 1/2 cup
2. Water-2 tbsp 
3. Grated coconut-3/4 cup
4. Cumin powder-1 pinch (optional)
5. Cardamom powder-1 pinch

Method

• Melt jaggery with 2 tbsp water over medium low heat.Switch off the stove and add grated coconut,cumin  powder and cardamom powder .Mix well and keep aside.
• In a large mixing bowl ,add rice flour and salt.Pour boiling water and mix well using a wooden spatula.Allow this to cool slightly and knead well to form a soft dough.
• Take a lemon sized portion of the prepared dough and place it onto a piece of  banana leaf and flatten it using your finger tips to form a thin and even layer of dough on it.(If the dough is sticking to your fingers ,dip your finger tips in water once in between)  
• Place a tablespoon of the prepared filling onto one half of the prepared layer and fold over the other half and press the sides gently to seal the edges.Repeat the process with the rest of the dough.
• Place this in a steamer and steam for about 10 to 12 minutes.
• Allow it to cool slightly before serving.

ACHAPPAM | ROSE COOKIES

Makes: 20 to 30 nos

Ingredients

1. Rice powder- 2 cups
2. Thick coconut milk- 1 cup
3. Sugar-2 to 3 tbsp( or according to taste)
4. Salt- 1 pinch
5. Black sesame seeds- 1tsp
6. Water- as required
7. Egg- 1 no
8. Oil for deep frying

Method

• Combine together rice powder,coconut milk,sugar,salt ,sesame seeds and water as required to form a thick batter( like idli batter).
• Add egg and beat well until combined.
• Heat oil in a pan and dip achappam mould into the oil.( wait until the mould gets really hot)
• Dip 3/4 th of the mould into the batter ,lift it up and dip it into the hot oil.After about 3 to 4 seconds,lightly shake the mould to release the achappam.( if you are finding it difficult ,use a skewer to help release it).Cook until golden,turning once in between.
• Remove it using a slotted spoon and drain on to a paper towel.
• Repeat until the whole batter is used up.
• Note: Make sure the mould is well heated before dipping into the batter each time.

ETHAKKA THOLI THORAN | KAYA THOLI THORAN

Ingredients

1. Ethakka Tholi /Plantain peel chopped- from 4 raw plantains
2. Turmeric powder-1/4 tsp 
3. Water- as required.
4. Salt to taste

To Grind

1. Grated coconut-1/2 cup
2. Garlic cloves-2 small
3. Cumin seeds-1/4 tsp
4. Green chilies- 2 nos or to taste.
5. Shallots- 2 to 3 nos
6. Turmeric powder-1/4 tsp
7. Salt to taste

For tempering

1. Mustard seeds-1/4 tsp
2. Curry leaves-few
3. Dry red chilies-2 nos
4. Oil

Method

• Wash the chopped plantain peel in water mixed with 1/4 tsp turmeric powder.Drain well.
• Coarsely grind together all the ingredients listed under  'to grind' .Keep aside.
• Cook chopped ethakka tholi/raw plantain peel with just enough water,1/4 tsp turmeric powder and salt to taste.(Cook until it is almost done and all the water is absorbed.)
• Heat oil in a pan and add mustard seeds,let it splutter.Now add curry leaves and dry red chilies and saute for few seconds.
• Add the coconut mixture and saute for a minute or two.
• Now add the cooked plantain peel and mix well.Cover and cook for a minute or two.

Serve with  rice.

MANGO LEMONADE

Ingredients

1. Fresh mango puree-from 1 large mango
2. Lemon juice - from 2 lemons
3. Sugar-1/2 cup ( or according to taste)
4. Cold water- 3 to 3 1/2 cups( or more)

Method

• Combine together sugar and water.Stir continuously until sugar is completely dissolved.
• Now add lemon juice and mango puree.Stir well until combined.Serve chilled.