Punugulu (Dosa Batter Vada)
- 1 cup Dosa/idli batter
- 1/4 cup Semolina
- 1 chopped onion
- 1 " piece ginger
- 2 green chillies
- 1 spring chopped curry leaves
- Salt -to taste
- Oil-for fryimg
Punugulu (Dosa Batter Vada)
Kanava Thoran is a very popular dish from Kerala. This seafood dish is very commonly seen is coastal areas.
Crispy dosa and super soft idli could be prepared using a special batter made by grinding powdered finger millet (ragi flour) and urad dal.
1/2 cup urad dal
3/4 cup powdered finger millet(ragi)
Wash the urad dal and soak for 2 hours.
Grind urad dal and cooked rice by adding water as required
Add powdered finger millet and salt.Mix well with a spoon ,add more water if needed.Grind again for 30 seconds.
Keep it aside for 6-8 hours for it to ferment.
Make dosas and soft idlis using this batter
Ladoo is a sweet that everyone loves a lot. You can make delicious laddu not only with sugar but also with jaggery. We can make healthy ladoo at home without adding food color and baking soda
Malabar Coconut Rice
Heat coconut oil in a heavy-bottomed pan, add mustard seeds, cardamom, cloves, cinnamon and coriander leaves.Fry for 30 seconds
Add finely chopped onion, ginger, garlic and green chillies.
When the oil turns clear, add the spices. When the green aroma of the masala changes, add finely chopped tomatoes.
When everything is well combined, add one and a half cups of second coconut milk and enough salt.
An egg can be crushed well by hand and added to the curry to enhance the taste of the egg curry.
When the curry boils well and starts to thicken, add the boiled egg and the first coconut milk.
When it starts boiling, sprinkle coriander leaves and turn off the heat.
Coconut burfi with fresh coconut
Perl and chop the coconut and grind it with cardamom into a coarse paste. Do not grind too much.
Heat ghee in a saucepan and saute the coconut for one minute on low heat. Add condensed milk and sugar and stir over medium heat.
When the mixture comes out from the sides, place it in a greased pan and cut it when it cools down. Delicious Coconut Barfi is ready.
Boil 2 cups of water in a heavy bottomed pan. Add turmeric powder, salt, washed mutton and cover and cook.
Meanwhile, crush the small onion, ginger, garlic and green chillies in a grinding stone(arakallu).
Heat two tablespoons of coconut oil in a bowl and add crushed onion, garlic, ginger, green chillies and sliced onion and fry for 2 minutes. It can be added to mutton. The total cooking time of mutton is 45 minutes to an hour.
Cover and cook over low heat. Cook for about 30 minutes.
In another pan, heat a tablespoon of coconut oil and add chilli powder, coriander powder and fennel powder. When the raw smell disappears, add half a cup of water and bring to a boil.
Add this to the cooked mutton. Cover the curry and cook on low heat for another 10 minutes.
Heat another tablespoon of coconut oil and fry coconut and curry leaves .Add in to the curry and switch off flame. Delicious mutton curry is ready.
(Mutton should be cooked on the lowest flame when cooked, or it may burn.
If it is prepared in a pressure cooker, fry the onion and masala together and add it to the mutton, add one and a half cup of water and pressure cook on low heat for 15 minutes after a whistle comes.)
Malpua is a traditional North Indian sweet of soft and fluffy pancakes coated with sugar syrup
Ingredients needed for sugar syrup
How to prepare
Grind flour, fennel and cardamom in a mixer.
Add semolina,milk powder and sugar in a bowl, mix well, add milk little by little and mix well (idly batter like consistency)
This dough should be set aside for two hours. After two hours, if the dough is too thick, add a little milk and mix well.
Next, prepare the sugar syrup. Boil the sugar, water, cardamom and saffron well. The fire should be turned off just before one thread consistency.(The sugar syrup must be kept warm)
Heat ghee in a flat pan and pour each spoonful of flour like a small pan cake. Fry on a low to medium flame.When the base becomes light golden, flip over.
When both sides are done, then immediately place the fried malpua in the warm sugar syrup.
Gently coat the malpua with the sugar syrup with a spoon.
After 1 minute remove them and place them in a serving plate. Prepare all malpua this way.
Delicious Malpuva ready.Garnish with finely chopped nuts
Broken Wheat Elayada
Wash the wheat well and soak it in water for two hours.Drain the water and grind well without adding any water.Add enough salt and a teaspoon of ghee and mix well.
Add jaggery, a little water, bring to a boil and strain it.Add cardamom powder.
Mix chopped banana and jaggery well. When the water dries, turn off the heat and add the shredded coconut and mix well.
Spread the wheat in a banana leaf, put the filling in the middle, fold and steam for 15 minutes.