Thari Vattu Recipe / Tharivattu Recipe / Traditional Tea Shop Snack in Kerala

Thari Vattu

Ingredients

Sooji / Semolina / white Rawa - 1 cup

Grated coconut - 1/2 cup

Sugar - 1/2 cup

( add more or less according to your sweetness)

Cardamom - 6 crushed

Salt - a pinch

Ghee - 1 tsp

Hot water - 3 to 4 tbsp

Black sesame seeds - 1 tsp

Jeera - 1/4 tsp

Method

Take a pan add the sooji, salt, coconut, jeera, sesame seeds and ghee mix well.

In low flame fry till sooji is roasted well and changes it's colour, switch off the stove.

Add the cardamom powder and sugar mix well till the sugar is slightly melted and combined.

Pour water little by little till the sooji is slightly wet, do not add too much water as they will become sticky and lumpy.

Grease a small cup with ghee add few spoons of the mixture and press well then immediately invert onto a plate to get the shape.

Enjoy as a tea time snack!

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Grilled Pineapple Recipe / Caramelized Brown Sugar Cinnamon Grilled Pineapple Recipe

 

Grilled Pineapple

Ingredients

Pineapple slices - 4

Melted butter - 1/4 cup

Brown sugar - 1/4 cup

Cinnamon powder - 1/2 tsp

Chilli Salt - as needed (optional)

Method

Mix cinnamon powder , butter and brown sugar in a bowl.

Heat a pan arrange the pineapple slices and cook for a minute on both sides.

Brush the butter/ brown sugar mixture on top and grill both sides till cooked.

Sprinkle chilli salt (optional) on top and enjoy!

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Sandwich Dhokla Recipe / Sandwich Dokla Recipe / Instant sandwich Dhokla / How to make instant sandwich dhokla

Sandwich Dhokla

Ingredients for the batter

White Rawa/Sooji/Semolina - 1 cup

Curd - 1 cup

Water - 1/4 cup or little more

Salt - 1/2 tsp

Oil - 1 tsp

Sugar - 1/4 tsp

ENO fruit salt - 1/2 tsp

( Mix all above ingredients except ENO together cover and rest it for 5 minutes. The batter should be of a besan pakora consistency, Divide the portion into 3 portions, the lower and upper portion batter should be more and the chutney layer batter should be little less. Add ENO only just before steaming.)

Tempering

Oil - 2tsp

Mustard-1/4 tsp

Sesame seeds-1/2 tsp

Green chillies chopped-1

Curry leaves - few

Hing - a generous pinch

( Heat oil in a pan and temper it with above ingredients)

For the sandwich

Garlic - 4

Salt to taste

Sugar - 1/4 tsp

Red chilly powder - 1 tsp

( Grind all above ingredients together to a smooth thick paste, Mix the lesser portion of the batter into the garlic paste mix well. And a tiny pinch of ENO salt just before steaming )

Sandwich Dhokla 

Method

Grease the dhokla plates with oil and pour one portion of the batter and steam.

Steam it for 3 minutes or till the top is slightly cooked.

Pour the chutney layer batter and spread evenly , steam for another 3 minutes or till the top is cooked.

Lastly add the 3rd portion of batter and cook for 5 minutes are till cooked completely.

Cool the dhokla & cut into desired shapes, pour the tempering on top.

Enjoy with tamarind & green chutney or just like that.

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Maa Vathal Mor Kuzhambu Recipe / Maa Vathal Mor Kulambu / Dry Mango Curd Gravy Recipe

Tempering

Coconut oil - 2 tsp

Mustard - 1 tsp

Methi seeds - 6

Urad dal - 1/2 tsp

Jeera - 1/8 tsp

Hing - a generous pinch

Curry leaves few

Mor milagai / Salted sun dried chillies - 2

Other ingredients

Beaten curd - 1 cup

( make sure they are not too sour)

Turmeric powder - 1/4 tsp

Dried salted mango pieces - 2 or 3 small pieces or as needed

( soak the mango pieces in water for overnight to soften)

Method

Add the soaked mango pieces , turmeric powder and curd in a mixi jar grind to a smooth liquid.

Heat oil in a pan and temper with above ingredients. Once the chilies are turned dark brown pour the ground curd mixture. Salt is not needed for this dish, 

Do not boil there are chances of curdling so when it is hot and well combined with the tempering switch off the stove.

Mix the gravy with rice and enjoy!

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Papad Taco Recipe / Crispy Indian Tacos made with Papad - An Evening Snack Recipe

Papad Taco

Ingredients

Plain papad or Masala papad

( make sure papads are fresh so its easy to fold. Fold the papad into half and hold it with a tongs and deep fry to hold the shape. If using masala papad press them gently on a hot tawa till both sides are roasted. remove from the tawa place a rolling pin in the middle of the papad using a towel quickly fold into half  and press and hold for few seconds  to hold the shape)

Chopped mango

Chopped onion

Chopped tomatoes

( seeds removed)

Chopped cucumber

Chopped coloured bell peppers

Chopped green chillies

Chopped coriander leaves

Salt to taste

Chat masala 

( There is no quantity for this recipe add above ingredients according to your taste in a bowl and mix till well combined)

Assembling

Take 2 tsps of the mixture fill it inside the prepared papad tacos and serve immediately.

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Chia Seeds Curd Rice Recipe / Curd Chia Seeds Recipe / Chia with Curd Recipe - Summer Recipes

Chia Seeds Curd Rice

Ingredients

Chia seeds - 4 tsp ( heaped )

Water - 1 cup or as needed

Salt to taste

Curd - 1 cup

Tempering

Oil - 1/2 tsp

Ghee - 1/2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/4 tsp

Jeera / Cumin seeds - 1/8 tsp

Chopped cashew nuts - 1 tsp

Chopped ginger - 1/4 tsp

Chopped green chillies -2

Curry leaves few

Hing - a generous pinch

Method

Add chia seeds into a bowl and pour enough water to soak for 30 minutes or more.

Mix in the curd and salt.

Heat ghee and oil in a pan and temper it with above ingredients.

Pour the tempering into the chia curd, mix and serve chill.

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Chettinad Kuzhi Paniyaram Recipe / Kuzhi Paniyaram Recipe / Kuzhi Paniyaram Chettinadu Style / Kuli Paniyaram Recipe - South Indian Breakfast Recipe

Chettinad Kuzhi Paniyaram

Ingredients for the batter

Sona masoori rice - 1 cup

Idli rice - 1 cup

Urad dal - 1/2 cup

Methi seeds - 1 tsp

( Wash and soak all the ingredients together for 4 hours. Grind the ingredients to a smooth thick batter, add salt mix and let it ferment for 8 hours or overnight. Next day beat the batter once add water if needed to get the right consistency.)

Tempering Ingredients

Oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Chopped onion - 1/4 cup

Chopped curry and coriander leaves - 2 tbsp

Chopped green chillies - 3

Grated coconut - 3 tbsp

Salt a pinch

( Heat oil in a pan temper it with mustard, urad dal add the onion, green chillies , salt, curry and coriander leaves fry till onion become translucent. Switch off the stove add the grated coconut mix well. Pour needed batter into a bowl and mix in the hot tempering and mix well till combined. Your batter is ready to use,)

Other Ingredients

Oil as needed to cook the paniyarams

Salt to taste

Method

Heat the paniyaram pan add oil into the holes, pour a ladle of batter, and make sure the paniyaram is soaked into the oil. Fry till both sides are crisp and light brown, remove from the pan and enjoy with your favorite chutney.

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Flax Seed Payasam / Flax Seed Kheer / Kheer using Flax Seed - Flax Seed Recipes

Flax Seed Payasam

Ingredients

Powdered flax seeds - 1 & 1/2 tsp

Milk - 2 cups

( add more or less according to the consistency you need)

Sugar - 1 tbsp

( add more or less according to your taste)

Ghee - 2 tsp

Chopped almonds or cashew nuts - 2 tsp

Crushed cardamom - 1

Saffron strings few

Method

Heat 1 tsp of ghee in a pan add the flax seed powder and roast in low flame till raw smell has disappeared.

Add the milk, sugar and cardamom powder, boil in low flame for 2 to 3 minutes till well combined.

Heat 1 tsp of ghee and fry the nuts till light brown, pour it into the payasam and switch off the stove.

Garnish with saffron strings and serve warm.

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Chettinad Kathrikai Avial Recipe / Chettinad Aviyal Recipe / Vegetable Stew from Chettinad / Kalla Veetu Aviyal Recipe - A Side Dish For Idli

Chettinadu Avial

Tempering Ingredients

Sesame oil - 2 tbsp

Whole black pepper - 5

Methi seeds - less than 1/8 tsp

Fennel seeds - 3/4 tsp

Cinnamon stick - a very tiny piece

Kalpasi - a tiny piece ( optional)

Ingredients fried and ground to a smooth paste

Oil - 1/2 tsp

Fennel seeds / Somph- 1 tsp

Poppy seeds / Khus Khus seeds - 1 tsp

Pottu kadalai - 1 tsp

Whole black pepper - 1/4 tsp

Jeera - 1/8 tsp

Red chilly powder - 1 tsp ( heaped)

Coriander powder - 3/4 tsp

Grated coconut - 1/4 cup

( Heat oil in a pan add all above ingredients except red chilly and coriander powder, fry till they change color. Switch off the stove and then add the dry powders, mix and let it cool. Add water and grind to a smooth paste, keep it aside)

Other ingredients

Chopped onion - 1/4 cup

Chopped tomato - 1 medium size

Garlic - 6

Diced potato - 1 large

Chopped brinjal - 4

Salt to taste

Turmeric powder - 1/4 tsp

Curry and coriander leaves few

Method

Heat oil in a pan and temper with above mentioned ingredients.

Add chopped onion, tomato, few curry leaves, garlic and vegetables, sauté in medium flame till combined.

Add salt, turmeric powder, ground masala paste and pour water as needed, cover and cook till the vegetables are cooked and gravy is slightly thick.

Switch off the stove garnish with chopped curry and coriander leaves.

Best served with hot Idli.

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Stir-Fried Sesame Asparagus / Garlic Sesame Stir Fried Asparagus / Asparagus Stir-Fry - Indo Chinese Recipe

Garlic Sesame Asparagus Stir Fry

Ingredients

Asparagus - 1 bunch
( trim the edges and cut into '' long)
Salt and Pepper to taste
Stir fry sauce - 3 tsp
Toasted sesame oil - 2 tsp
Chopped garlic - 6
Sliced onion - a handful
Sesame oil - 3 tsp

Method

Heat oil in a pan at medium high flame sauté onion, garlic and asparagus till they a crisp and cooked.
Add salt, pepper powder, stir fry sauce and toss well.
Switch off the stove add toasted sesame seeds mix and serve with fried rice.

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