Sabudana/Sago Murruku

One of the crunchiest chaklis I have made till date.Super easy and perfect with a cup of hot tea...

Sabudana Chakli

Ingredients:

Sabudana/Sago/Javarissi- 1 cup
Rice Flour- 4 cups
Buttermilk-1 cup
Sesame Seeds- 2 tbsp
Melted Butter-1/2 cup
Salt to taste
Oil for deep frying

Method:

1.Soak sago/sabudana in one cup of sour buttermilk overnight.
2.Grind to a smooth paste with no lumps in a mixer.Add few tablespoons of water if necessary.
3.In a bowl, combine the sago paste, rice flour,salt,melted butter,sesame seeds and mix well to form a very soft dough.The dough should have a consistancy which you can press thru a chakli maker.
4.Coat your palm with oil to make equal medium sized balls, as the mixture would be too sticky.
5.Heat enough vegetable oil in a kadai/wok and press thru a chakli maker using the plate having bigger holes than the plate used for ompudi.Always cook on medium heat.
6.Store in a air tight container.

Ideal for evening snacks.
   

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Coconut Cinnamon Cake

Coconut and Cinnamon make a lovely combination, so I went about tweeking the basic sponge cake recipe.The result was heavenly...

Coconut & Cinnamon Cake

Ingredients:
Flour-2 cups
Sugar-1 1/2 cup
Dessicated Coconut- 1 cup
Cinnamon powder-1 1/2 tbsp
Eggs-3
Olive Oil-1 cup
Baking Soda- 1tsp
Baking Powder-1 1/2 tsp
Salt-1/4 tsp

Method:
1.Sieve flour,Baking Soda,Baking Powder,Salt and cinnamon powder for four to five times.
2.Combine Sugar,eggs,oil.
3.Preheat the oven for 10 mins at 200 deg centigrade.
4.Coat the baking tin with butter and parchment paper.
5.Combine and wet and dry ingredients well.Now combine the dessicated coconut and mix. Pour the same into the baking tin.
6.Bake for 45-50 mins at 180 deg centigrade.

Sprinkly some dessicated coconut before serving.

Truely and deeply a very delicious cake for a wonderful evening.
 

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Shredded Vegetable Sandwich



Shredded Vegetable Sandwich

Ingredients:

Shredded Carrot-2 cups
Green Capsicum - 1
Oregano- 2 tbsp
Black Pepper-1 tbsp
Sesame Seeds- 1 tbsp
Whole Wheat Bread- 4 slices
Butter-1 tbsp
Olive oil- 2 tbsp
Salt to taste

Method:

1.Finely dice the capsicum,you can use red and yellow capsicum as well.
2.In a wok or kadai, heat 2 tbsp of olive oil and add sesame seeds.
3.Now add the capsicum and shredded carrot and saute on high flame for one minute.
4.Add the oregano and and freshly ground black pepper along with salt to taste.
5.Saute for one more minute and remove from fire.

Sauteed shredded vegetables

6.Spread the butter one side of the whole wheat bread and toast on a hot tava for a minute.
7.Once the bread sliced have browned on either side,transfer them onto a plate.
8.Keep 2 tsp of the shredded vegetable mixture on one slice of the bread and diagonally slice with a knife.

Very healthy breakfast to jump start your day !!

Some variations:
1. Add 4 tbsp of tomato ketchup to the shredded vegetable mixture and mix well.

2.Add a dollop of cheese-spread to the shredded vegetable mixture for a very yummy bite.

3.Diagonally cut cheese slices and place them between the shredded vege and the bread.Again,toast the sandwich on a hot tava/gridle until the cheese melts a little.
 

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Andhra Pesarattu



Ingredients:

Whole Green gram Dal- 1 cup

Rice-1/2 cup

Dry Red Chillies-5

Turmeric Powder-1 tbsp

Curry Leaves-10 to 12

Fenugreek Seeds/Vendayam - 2 tbsp

Cumin Seeds/Jeera – 2 tbsp

Salt to taste

Method:

1.Wash and soak the whole green gram dal and fenugreek seeds for 5 to 6 hours.

2.Take a damp muslin cloth and put the soaked green gram dal and fenugreek seeds to germinate overnight.

3.Soak the rice overnight.

4.In a mixer, grind the germinated green gram dal,fenugreek,rice,dry red chillies, curry leaves,turmeric powder, cumin seeds, and salt into a very fine paste. This should have a dosa batter consistency.

Pesarattu Batter

5.Now you can go ahead making crispy pesarattu on a tawa as you would make dosas.

Very yummy when had with spicy Tomato chutney.

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Paruppu Kari

 

 

 


 Paruppu Kari

 
Ingredients:
 
 
Toor Dal-1/2 cup
Bengal Gram/Kadalai paruppu/Channa Dal- 1/2 cup
Green Gram Dal/Payatham paruppu - 1/2 cup
Onion- 2 medium
Sounf/Sombu/Fennel Seeds- 2 tbsp
Grated Coconut- 1 cup
Red Chilly Powder-1/2 tsp
Coriander Powder-1/2 tsp

Method:

1.Wash all the three dals and soak in water for two hours.
2.Chop the onions finely.
3.Heat 4 tbsp of vegetable oil in a kadai/wok ,add the fennel seeds and fry for few seconds.
4.Now add the chopped onions and fry till golden brown.Allow it to cool.
5.Strain the water and coarsely grind all the dals with salt to taste,1/2 tsp of chilly powder and 1/2 tsp of coriander powder with very little water.
6.In a mixing bowl, add the coarsely grounded dal  mix and fried fennel seeds with onions and grated coconut.

Coarsely Grounded Dal



 
 

7.Make small balls(see pic) and steam cook for 15 minutes in a pressure cooker.
8.After the steaming process is over, the steamed balls would have firmed up.
 

9.Allow them to come to room temperature, and slice into thin pieces.
 
 
 
 
 
 
 
 

 
 
10.In a kadai/wok, take 2 tbsp of oil and shallow fry (on a low flame) the thinly sliced parrupu kari for 5 minutes on each side.

 
Best when had with rasam rice.
 

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