Palathalikalu Recipe / Pala Thalikalu for Vinayaka Chavithi / Vinayaka Chathurti

Palathalikalu

Ingredients for the dough

Rice flour - 1/2 cup
Boiling water - 1/2 cup
Ghee - 1 tsp
Sugar - 1/2 tsp
Salt a pinch

Ingredients for the milk

Sugar - 1/4 cup heaped
( sweetness was perfect for our family ,if needed add 1 tbsp more )
Milk - 4 cups
Water - 1 & 1/2 cup
Coconut grated - 1 tbsp heaped
Cardamom powder - 1/2 tsp

Method

Take ghee,1/2 tsp sugar, rice flour & a pinch of salt in a bowl add boiling water slowly & form a soft dough. Grease your palm with ghee or oil take very small balls of dough.

Roll it out into thin noodles , if you don't have time or patience just fill it into a murukku press.

Boil water & milk in a pan ,when starts to boil reduce the flame & add the rice flour noodles.

If using murukku press then press out the dough directly into the boil milk , in low flame cook for 5 to 10 minutes for the strings to cook.

Once cooked add the sugar & cardamom powder, give a boil & switch off the flame.

Add the grated coconut ,mix & serve hot or warm.

Note:

a) Once warm this sweet may become thick,to dilute add some warm milk to loosen it up.

b) After adding coconut do not boil otherwise your milk will curdle.

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Papad Chammanthi / Appalam Chutney / Pappad Spicy Dry Chutney / Appala Chammanthi / Appalam Thogayal / Appala Chutney / Kerala Papad Chutney

Appalam Chutney

Ingredients

Fried papad / appalam - 5

Small onion - 2

( or 1 teaspoon heaped chopped onion)

Garlic - 1

Curry leaves - 1 sprig

Red chilies - 3

Kashmiri chilies - 2

Salt as needed

( add only if needed as appalam has salt)

Tamarind - a very tiny piece

Coconut oil - 2 tsp

Papad Chammanthi

Method

Heat 1 tsp of oil and fry the red chilies till color changes and crisp. Do not over fry and burn them.

Switch off the heat and add the tamarind , garlic , onion and curry leaves sauté for a minutes and let them cool completely.

Take a mixi jar add the fried ingredients and dry grind till coarse now add the fried appalam and grind till well combined. Do not add any water while grinding.

Add salt if needed lastly add 1 teaspoon of coconut oil and pulse once.

Enjoy this chutney with curd rice or mixed with plain white rice.

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Madurai Thanni Chutney / Madurai Special Thanni Chutney Recipe / Thanni Chutney / Madurai Chutney / Madurai Coconut Chutney - Chutney Recipes

Madurai Thanni Chutney

Ingredients to ground to a smooth paste

Grated coconut - 1/8 cup

Roasted gram dal / Pottukadalai - 3 & 1/2 tbsp

Salt to taste

Curry leaves few

Green chillies - 3

( or add according to your taste)

Small onions - 2

( Grind above ingredients into a smooth paste and dilute with 2 cups of water or to the consistency you want )

Tempering

Oil - 3 tsp

Chopped small onions - 2

Curry leaves few

Mustard - 1 tsp

Red chillies - 2

Method

Dilute the ground ingredients with needed water. Heat oil in a pan and temper with above ingredients.

Pour the tempering into the chutney and mix well.

Serve with any tiffin you like.

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Gothumai Kaachiyathu / Wheat and Coconut Milk Hot Drink / Wheat Milk Drink / Malabar Special Gothambu Kachiyathu / Ooral Kachiyathu Recipe / Godambu Kaachiyathu / Ramadan Recipe

Gothambu Kachiyathu

Ingredients for the drink

Whole wheat or crushed wheat - 1/4 cup

Grated coconut - 3 tsp

Cardamom powder - 1 pinch

Milk - 3 cups

Water - 1 cup

Tempering ingredients

Ghee - 2 tsp

Chopped small onions - 3

Chopped cashew nuts - 8

Salt a pinch

Method

Wash and soak the wheat in water overnight, add the soaked wheat, grated coconut, cardamom powder and 1 cup water, grind to a smooth paste.

Mix this into the milk and filter the mixture. pour this milk into a pan and in low flame cook the milk mixture till it comes to a boil and raw smell has disappeared , switch off the stove.

The milk mixture should be in a pouring consistency.

Heat ghee in a pan add the onions, salt and cashew nuts fry till onions are light brown, pour it into the wheat milk. Mix well and serve hot.

Note:

Once cooled the mixture may become thick so add milk to the consistency you want.

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Vietnamese Summer Rolls / Vietnamese Fresh Spring Rolls / Summer Rolls / Vietnamese-Style Summer Rolls with Peanut Sauce

Vietnamese Summer Rolls

Ingredients for the rolls 

Rice paper as needed

Vegetables cut into thin strips as needed

(cabbage,carrot,cucumber) 

Bean sprouts as needed

Tofu cut into thin slices 

Cooked bean threads (vermicelli) 

Sweet basil leaves few

Method 

Dip both sides of the rice paper in water for 30 seconds, or until it is soft and pliable. 

Remove from the water and place on a plate , take the fillings one by one & place it at the end of the circle.

Now slowly roll it up tightly as we do for spring rolls.

Serve this rolls chill with Thai peanut sauce & sweet vinegar dipping.

Note:

Try to keep very little stuffing otherwise the rice paper will tear while rolling.

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Thai Peanut Sauce Recipe / Peanut Dipping Sauce Recipe / Easy Thai Peanut Sauce / Thai Peanut Sauce for Summer Rolls

Thai Peanut Sauce

Ingredients

Olive oil -1/2 tbsp 

Chilly garlic sauce -1/2tsp 

Soy sauce -1/2tsp 

Sugar -1/ 4tsp 

Peanut butter -2tsp 

Grated ginger -1/2tsp 

Lime juice -1 & 1/2 tsp 

Warm water -1/2tbsp 

Method 

Mix all above ingredients together till well combined.

Serve it with Vietnamese Summer Rolls.....

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Ghee Roast Dosa Recipe / Tuppa Dosa Recipe / Bisi Bisi Tuppa Dosa / Thuppa Dosa / Ney Dosa - Dosa Recipes

Tuppa Dosa

Ingredients

Idli rice - 2 cups

Urad dal - 1 cup

White Sago / Sabudana - 1/4 cup

Thick Poha - 1/2 cup

Channa dal - 3 tbsp

Methi seeds - 1 tsp

Salt to taste

Other ingredients

Potato Masala as needed

Red chutney as needed

Ghee to cook the dosa as needed

Ghee Dosa

Method

Wash and soak all the ingredients for 4 to 5 hours in fresh water.

Using a mixi or wet grinder grind all the ingredients to a smooth thick batter, add salt mix well and let it ferment overnight or minimum 8 hours.

Next day dilute the batter if too thick, heat a tawa pour a ladle of batter and spread thin cover with a lid for a minute and cook till the batter is slightly cooked on top.

Remove the lid and spread the red chutney evenly on top and place some potato masala, pour ghee generously around and in the middle and cook till crisp.

Remove and serve hot.

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Red Chutney For Mysore Masala Dosa / Red Chutney Recipe / Red Chutney For Dosa - Chutney Recipes

Red chutney

Ingredients

Byadagi red chilly / Kashmiri red chilly - 6

( soaked in warm water to soften)

Roasted gram dal / Pottukadalai - 1 tbsp

Chopped onion - a handful

Garlic - 1

Tamarind - a very tiny piece

( soaked in warm water to soften)

Jeera - 1/2 tsp

Salt to taste

Method

Add all the ingredients into a mixi jar and grind to a semi thick smooth paste. Do not add too much water while grinding.

Store it in fridge for 2 to 3 days.

Use this chutney to spread it while making masala dosa.

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Avalakki Chutni / Avalakki Chatni / Poha Chutney / Phova Chatni / Masala Avalakki - Konkani Recipe

Avalakki Chutni

Ingredients to fry

Coconut oil - 2 tsp

Byadgi chilly / Kashmiri chilly - 5

( or add according to your taste)

Coriander seeds - 1 & 1/2 tsp

( Heat oil and roast the above ingredients to light brown)

Tempering ingredients

Coconut oil - 1 tsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Byadgi chilly - 1

Curry leaves few

( Heat oil and temper the above ingredients)

Other ingredients

Thin poha - 2 cups

( do not use thick poha)

Salt to taste

Turmeric powder - 1/4 tsp

Jaggery - 1/2 tsp

Grated coconut - 1 cup

Tamarind - a very tiny piece

Poha Chutney

Method

Take a mixi jar add the fried ingredients, 1/2 cup coconut, jaggery, tamarind , salt and turmeric powder, grind to a semi coarse mixture, transfer into a bowl.

Pour the hot tempering and the remaining coconut in the bowl and using your fingers crush and mix well till combined.

Add the poha and mix gently, serve immediately with tea,

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Kummayam Recipe / Aadi Kummayam Recipe / Chettinad Aadi Koozh Recipe / Aadi Kool Chettinad Special - Adi Recipes

Kummayam

Ingredients for the kummayam flour

Urad dal - 1 cup

Raw rice - 1/4 cup

Yellow moongh dal - 1/4 cup

Method

Dry roast urad dal , rice and moongh dal separately till light brown, cool and dry grind to a fine powder. Sieve the flour and store it in a clean jar, your flour is ready to use.

Kummayam Flour

Other ingredients

Kummayam flour - 1/2 cup

Palm sugar - 1/4 cup

Jaggery - 1/4 cup

Water - 1 & 1/2 cup

Ghee - 8 tsp

Aadi Kummayam

Method

Add 3 tsps of ghee and fry the kummayam flour till nice aroma comes out, switch off  the flame and cool completely.

Dissolve palm sugar and jaggery in water and filter to remove impurities. Let it cool completely.

Once the roasted flour and jaggery syrup is cooled mix till no lumps. Now switch on the flame and keep stirring in low flame till mixture starts to thicken.

The mixture will thicken fast so keep stirring continuously otherwise there are chances of burning at the bottom.

Slowly add the remaining ghee in intervals till the mixture comes to a ball and ghee started to leave the mixture.

When you touch the mixture they should not stick to your fingers then that's the right consistency to switch off the stove.

Serve hot or warm!

Note:

a) Color of the dish depends upon the quality of the jaggery.

b) Sweetness can be adjusted according to your taste.

c) No need to add any flavoring to this dish.

d) Make sure when mixture the syrup and roasted flour they are cooled completely.

e) When serving you can mix a teaspoon of sesame oil for extra taste ( optional).

f) Mixture will thicken fast so keep stirring continuously in low flame.

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