Drumstick Leaf Roti / Drumstick Leaves Paratha / Murunga Keerai Chapathi / Moringa Leaves Chappathi / Indian Bread With Moringa Leaves - Indian Bread Recipes

Drumstick Leaves Paratha

Ingredients

Chopped fresh drumstick leaves - 1 cup

Whole wheat flour - 2 cups

Salt to taste

Turmeric powder-1/4 tsp

Red chilly powder -1 tsp

Jeera powder - 1/4 tsp

Grated garlic - 1

Oil-1tsp

Water to make the dough

Oil - as needed to cook paratha

Method

Mix all above ingredients together in a bowl, sprinkle very little water & knead it to a soft tight dough. Add 1 tsp of oil and apply on top of the dough , cover and rest it for 10 minutes.

Take out small balls from the dough and roll it out into a semi thick disc.

Cook it on both sides till its light brown on a griddle/tawa, smearing some oil while cooking.

Serve it with any side dish or raita.

Note:

As i used a dough kneader to knead the dough the leaves are crushed and well mixed into the dough.

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Sweet Pori Recipe / Sweet Puffed Rice Recipe / Puffed Rice with Sugar and Coconut / Tasty and Easy Kerala Snack / No Cooking Recipes

Sweet Pori

Ingredients

Salted Pori / Puffed rice - 2 cups ( heaped)

( If adding unsalted pori then add a pinch of salt)

Sugar - 1 & 1/2 tbsp

( or add according to your taste)

Grated coconut - 1/2 cup

Cardamom powder - 1/4 tsp

Black sesame seeds - 1 tbsp

Method

Take a wide bowl add all the ingredients together and mix well.

Serve immediately.

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Fruit and Nut Chocolate / Fruit & Nut Candy Bar / Homemade Fruit and Nut Chocolate Bark / Chocolate Covered Healthy Fruit and Nut Bars - Kids Recipes

Fruit and Nut Chocolate Bar

Ingredients

Milk chocolate chips - 1/4 cup

White chocolate chips - 1/4 cup

Raisins - 1 tsp

Chopped dry apricots - 1 tsp

Chopped cashew nuts - 8

Chopped almonds - 8

Chopped Brazilian nuts - 4

Chopped pistachio - 8

Cake sprinkles as needed

Cherry - 2  (Cut into half)

Fruit and Nut Candy Bar

Method

Line a tray with cling wrap and keep it aside.

Add milk chocolate chips into a bowl and melt them in microwave for a minute and extra 15 seconds if needed or melt using a double boiler.

 Once melted pour it into the lined tray and spread evenly using a rubber spatula. Each microwave is different so melting time may vary.

Same way melt the white chocolate and pour it on top of the melted milk chocolate , spread evenly.

While still warm sprinkle all the nuts , dry fruits and cake sprinkles, arrange the cherry on top and gently press so they stick well with the chocolate.

Keep it in fridge for 30 minutes or till hard , remove from the fridge and break into pieces and enjoy!

Note:

a) Use any nut or fruit of your choice.

b) If you don't have chocolate chips use cooking chocolate bars.

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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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