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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Watermelon Pizza Recipe / Fruit And Nut Watermelon Pizza / Fruit Pizza Recipe - Easy Party Recipe / Summer Recipes

Watermelon Pizza

Ingredients

Seedless watermelon slice - 1 round slice

( cut into 2 inches thick round )

Greek yogurt - 2 tbsp

Heavy cream - 1 tbsp

Vanilla essence - few drops

Lemon juice - few drops

Powdered sugar - 1 tsp

Chopped nuts of your choice as needed

Cut fruits of your choice as needed

Honey to drizzle on top as needed

Few mint leaves for garnish

Fruit and Nut Watermelon Pizza

Method

Take Greek yogurt, heavy cream, sugar, lemon juice and vanilla essence in a bowl mix well till combined.

Place a watermelon slice on a plate spread the yogurt mixture evenly and sprinkle the nuts on top.

Arrange the fruits on top, drizzle honey and sprinkle the mint leaves.

Keep it in fridge just before serving cut into wedges and serve chill!

NOTE:

a) Whipped cream cheese can also be used as a spread.

b) Use your creation in making it more interesting!

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Kambu Puttu / Pearl Millet Puttu / Kambhu Puttu - Millet Recipes

Kambu Puttu

How to prepare Kambu puttu flour

Kambu/Pearl Millet-1 cup

Method

Dry roast the kambu in low flame till nice aroma comes out. At this stage it starts to pop switch off the stove and cool.
Rinse the roasted kambhu in water, pour some fresh water and soak it for 10 minutes.
Drain the water completely. Dry grind to a semi smooth powder/flour.
Do not add water while grinding.
Now the kambu powder/ flour is ready to make puttu.

Other ingredients

Freshly grated coconut-1/2 cup
Salt a pinch
Brown sugar or powdered jaggery - 3 to 4 tbsp ( or add according to your taste)
Cardamom powder - 1/4 tsp
Ghee - 1 tbsp

Method

Pour water in a puttu maker vessel & bring it to a boil.Place the disc inside the cylindrical vessel.
Fill the flour inside the cylindrical vessel,close it with a lid and steam it for 5 minutes or till steam comes out from the holes on the lid.
Remove it on a plate sprinkle some water to the kambu flour, using your fingers mix till it resembles like bread crumbs.
When you hold some flour in your palm and press it should hold the shape,then this is the right consistency.( see picture).

Take the cylindrical vessel put some grated coconut at the bottom next add some flour repeat same way till it reaches the top.Close it with a lid and cook for another 5 minute or till done.
Transfer it to a plate or bowl add salt,jaggery/brown sugar,ghee and cardamom powder mix it well till everything is well combined.
Serve them warm!

Note:

a) You can make this with store bought ready made Pearl millet/Kambhu flour.
b) Cashew nuts fried in ghee can be added for extra taste.

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Aval Nanachathu / Kerala Sweet Poha Recipe / Sweet Aval with Jaggery Recipe / Sweetened Beaten Rice Flakes / Innipu Aval Recipe / Sweet Poha Recipe - No Cooking Recipe

Aval Nanachathu

Ingredients

Thick Aval - 1 cup

( Usually red thick aval is used )

Freshly grated coconut - 1/2 cup

( make sure the coconut is fresh and juicy )

Powdered jaggery - 1/4 cup

( add more or less according to your sweetness)

Ingredients to be powdered

Jeera / cumin seeds - 1/2 tsp

Cardamom pods - 4

( use only the seeds and discard the skin)

Sugar - 1/4 tsp

( Using a mortar and pestle grind sugar, cardamom seeds and jeera  to a fine powder)

Method

Take a bowl add all the ingredients and mix well.

Press the mixture and cover with a lid and rest for 10 to 15 minutes or till aval is soft and serve immediately.

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