Pyazee Kachauri

Recipe Courtesy: Woman's Era Feb 2011 edition

Maida: 2 cups

Oil: 3 tbsp

Salt: as needed

Water: to make the dough

Oil: for deep frying

For the filling:

Onion: 4 medium chopped

Potatoes: 2 large boiled and mashed

Oil: 2 tbsp

Coriander Powder: 1 tsp

Chilly Powder: 1 tsp

Amchur: 1/2 tsp

Ginger Garlic Paste: 1 tbsp

Mix the salt and 3 tbsp oil in the flour and make a dough with the water.

(firm dough ensures crisp Kachauris)

In a pan heat oil and saute onions and ginger garlic paste.

Add boiled and mashed potatoes, salt, coriander powder, chilly powder and amchur.

Make small balls of dough, roll it out.

Keep a tablespoon of the filling in the centre and make a ball again.

Roll into small circles and deep fry in oil.

Serve hot with tomato sauce.

Rawa Roti/Rawa Ada and Boondi Raita

Rawa/Semolina: 2 cups

Boiling Water: 1.5 cups

Ginger chopped: 1 tbsp

Onion Chopped: 1 small

Green Chillies finely chopped: 1 tsp

Coriander Leaves: 2 tbsp

Salt: as needed

Oil: to sprinkle while cooking

Boil water and add required salt to it.

Lower the flame and add the Rawa/Semolina in small quantities.

When it forms a dough, take off fire.

Now add the chopped onion, ginger, green chillies and coriander to it and make a smooth dough.

Make balls and roll the chapatis between two plastic sheets. Alternately, you can place the ball on a plastic sheet and make ada by patting with your fingers.

Cook the Rotis/Ada on a heated tawa.

Sprinkle oil while cooking on both sides.

Serve hot with any side dish of your choice.

Boondi Raita:

I always make fresh Boondi for the raita. You can either make it fresh or use store bought Boondis.

For Boondi:

Besan/Kadalamaav: 1 cup

Salt: as required

Chilly Powder: 1 tsp

Water: to make the batter

Oil: to deep fry

Mix all the ingredients except oil to make a semi-thick batter (dosa batter consistency)

Heat oil in a kadai.

Pour the batter through a slotted spoon into the oil. Make sure you slightly move the slotted spoon around the kadai so that the boondi doesnt stick together in the oil.

Fry till brown and drain on an absorbant paper.

Curd: 1 cup

Onion: 1/2 cup chopped

Green chillies: 1 tsp chopped

Coriander Leaves: 1 tsp chopped

Salt: as required.

Boondi: 4 tbsp

Assemble everything.

Mix everything just before serving.

Mixture (The Kerala Way!!!)

Nothing like munching on this while having Chai. You can get creative with this and add whatever munchies you want to it  (Boondhi, Fried Chenna Dal, Butter Murukku , Ribbon Pakkoda etc)

Ingredients

Sev : 2 cups Get the recipe here 

Follow the recipe as it is, but use the plate with small holes (the one we use for Idiyappam/String hoppers) while making the Sev.

Pepper Sev: 3/4 cup Get the recipe here

Masala Peanuts: 1 cup  Get the recipe here

Banana Chips: 1/2 cup Get the recipe here

Follow the recipe as it is, but slice the banana vertically first so as to get smaller chips.

To Temper:

Oil: 1 tbsp

Curry leaves: 2 sprigs

Chilly powder: 1/2 tsp

Salt: 1/4 tsp

Mix all the ingredients in the  "Ingredients" section and keep aside.

In a deep pan, heat the oil and on low flame, add the chilly powder, curry leaves, salt and turn off the flame.

Now mix the mixture ingredients to it and toss it properly.

Once cool, store it in airtight containers.

Linking this to Kerala Kitchen on Palakkad Chamayal   

Avalose Unda

A kerala speciality snack made out of rice flour, grated coconut and sugar or Jaggery. I prefer the sugar version so this recipe uses sugar instead of jaggery.

Avalose Podi : 3.5 cups

Cardamom Powdered: 1 tbsp

Lime Juice: of 1 lime

Sugar: 1.5 cups

Water: 1/2 cup

Combine the sugar, water and lime juice and keep covered for 10 hours or overnight.

Sift the Avalose Podi through a sieve and pound the big pieces in your dry grinder.

Measure 3.5 cups Avalose Podi and keep half cup aside.

Add 1 tbsp cardamom powder to the Avalose Podi

Heat the sugar mix on medium heat till it reaches one thread consistency (take a small amount between your thumb and index finger and when you pull apart, a thread should form without breaking)

One thread consistency is an important step coz if you cross that mark, then the result is very hard avalose unda!!! So if you want soft ones, be careful with the one thread consistency point!!!

As soon as the consistency is reached, mix the Avalose Podi to the sugar mix and take off fire.

When it is still warm, make small balls out of it and roll it in the reserved half cup Avalose Podi.

When it cools, store in airtight containers and have with your evening Tea.

Linking this to Kerala Kitchen on  Palakkad Chamayal    

Avalose Podi

This is one of the signature items of my Mom. She always makes this in huge quantities. Most of the time, it gets converted to Avalose Unda (will be posting the recipe soon). Now that Moms visiting me, we made it together. Mom said it was the first time in her life that she made such a small quantity!!! :) And, also Mom adds half a tea spoon of black sesame seeds while roasting but sadly, we get only white sesame seeds here, so we omitted adding sesame.


Rice Flour: 3 cups (Raw, not roasted)
Fresh Coconut grated: 2 cups
Jeera/Cumin: 1 tsp
Salt: 1/2 tsp

Mix the coconut with the rice flour properly.
Keep it closed for 2 to 3 hours.
Now add the cumin to the mix.

In a heavy bottomed pan, stir the mix on medium heat.

After a few minutes, lower the heat again and keep stirring till it is fried well (it took about 30 minutes for me)

Remove from fire and again stir for a minute or 2.
Let it cool completely.
Serve it with banana and sugar. You can store it in airtight containers, it will last for a long time.

The Avalose podi can be made to avalose unda with either jaggery or sugar syrup. I shall post that recipe soon.

Linking this to Kerala Kitchen on  Palakkad Chamayal