Parippuvada

Ingredients:

1. Chana dal (കടലപരിപ്പു/ തുവരപ്പരിപ്പും ആവാം) - 1  cups
2. Shallots/ കുഞ്ഞുള്ളി -8
3. Red chilli-2  
4. Green chilli (പച്ച മുളക്) - 2-3 finely chopped
5. Ginger (ഇഞ്ചി )- 1-2 tsp, finely chopped
6. Curry leaves (കാരിയാപ്പില) - 3-4 stems, finely chopped
7. Asafetida (കായം  - ⅛ tsp
8. ഉപ്പു 
9. എണ്ണ 

1. Method/മെത്തേഡ് 

1. Wash the dal ആൻഡ്‌ red chillies  thoroughly and soak it for 4-5 hours. പരിപ്പ് 4 -5 നന്നായി കുതിരാനിടുക.
2. Drain the water completely from the dal. അതിനുശേഷം വെള്ളം നന്നായി വാർത്തു കളയുക ഒട്ടും വെള്ളം പാടില്ല വെള്ളം വാർതിട്ടു ഒരു kitchen tissue കൊണ്ടോ വൃത്തിയുള്ള തോർത്ത്‌ കൊണ്ടോ വെള്ളം ഒന്ന് ഒപ്പി എടുക്കാം.
3. In a mixer, grind the dal. First one crush then remove half of the dal and grind again to a semi coarse paste. ആദ്യം പരിപ്പ് ഒന്ന് ക്രഷ് ചെയുക പിന്നെ കുറച്ചു മാറ്റി വെയ്ച്ചു ഒന്ന് കൂടി ക്രഷ് ചെയുക. പരിപ്പ് മുഴുവൻ അരഞ്ഞു പോയാൽ പരിപ്പുവട പൊട്ടി പോവും പിന്നെ ഉള്ളു വെന്തുന്നും വരുല്ല.
4. Chop the ginger, green chillies, hing shallots, salt and curry leaves finely then  add it to the mix. ഇഞ്ചിയും. ഉളളിയും, ഉപ്പും, കറിവേപ്പിലയും, കായവും പരിപ്പ് മിക്സ്‌ഇൽ ചേർത്ത് നന്നായി ഇളക്കുക 
5. Mix the mixture well.
6. Keep this is fridge for 10-15 minutes.
7. Roll out small portions of the mixture into lime sized ball and flatten it between the palms to give it shape.
8. ഇനി പരിപ്പുവട ഷെയിപ്പിൽ പരത്തി കൈക്കുള്ളിൽ വെയ്ച്ചു നന്നായി അമർത്തി ഒരു പുറം 5 മിനിറ്റും മറു വശം ഏതാണ്ട് അതെ സമയം മീഡിയം ഹീറ്റ് ഇൽ ചുട്ടു എടുക്കാം.
9. Serve hot :)

Avil nanachathu/ Easy Sweetened Rice flake poha (no cooking)/ Nalumani palaharam.

If I had a bad day my therapy is to go for a comfort snack with a black coffee. I often go with my childhood favorite snacks. Which, of course, is typical Kerala snacks AKA nalumani palapharam like

suhiyan or sweet north Indian dish like carrot halwa. So today I had a bad day with so many stuff going wrong, I thought about treating myself with something yummy and I couldn't think about anything else other than this grandmom's favourite Avil nanachathu. Few years back, before all these food chain restaurants and Europe influenced snacks if you go to a Kerala home, you used to be treated by avil nanachathu and pazham. It was there in every household. Our mothers and grandmothers were an expert in making this quick snack. Before Maggi, it was our quick comfort food. Why can't we go back to the basics? Cook with more transparent ingredients? Just a thought. Do you have a quick and easy snack in mind? Please do share.

Serves: 2

Preparation time: 10 minutes.

Cooking time: 5 minutes.

Ingredients:

1. Rice flake / Avil – 250 gram
2. Jaggery (grated) – 100 gram
3. Coconut grated – 50 gram/ ¼ cup
4. Cardamom- few (crushed).
5. Water or boiled milk– 1 or two table spoon.

Apple and Cinnamon muffin a complete vegan recipe

Preheat oven to Gas-mark 4/180c

Grated apple - 1 

A. All purpose flour - 1 cup

Salt - A pinch

Baking powder - 1tbs

Cinnamon powder - 1 tbs

Coconut powder - 2 tbs

 B.

Sugar - 3/4 cup

Cleared butter - 1/4 cup

Water - 1/4 cup

Vanilla essence - 2 drops

Grease the muffin trays with butter. 

A. Stir together flour, salt, baking powder, cinnamon powder. Keep this to one side

B. Beat sugar, butter and Vanilla essence, beat with water add the flour mixture one spoon at a time and mix well.

C. Add grated apple and fold well.

D. Transfer this to the muffin trays and bake for 20 to 25 mnts

B. Beat veg oil vanilla sugar and

Dahi vada recipe.

Dahi vada recipe. a photo by {deepapraveen very busy with work..back soon on Flickr.

Method :

Split black gram skin less (urudhu dal /uzhunnu parippu)= 1/2 cup
Salt = to taste
Small onion sliced= 3-5
Ginger sliced=1/2 tsp
Green chilli finely chopped=1
Asafoetida =a pinch
Curry leaves = few
Oil = deep fry

For Dahi/ yogurt Dip

Dahi = 11/2 cup
Salt to taste
Red chilli powder= 1/2 tspn
Roasted cumin powder=1/2 tspn.

Mix all this to get the dip.

For Wada
................

1. Wash and soak dal for three to four hours.

2. Drain and grind this, using very little water, to a thick, coarse batter.

3. Add the soda,onion,greenchilli,ginger and curry leaves then mix well.

4. Once the oil is hot pour a small portion of the batter in hot oil
and fry till wadas are golden brown.

5. You can transfer this directly to the prepared dhai dip and leave
it there for some time before serving.

6.The other method is drain and soak vada in cold water, once you
removed it from heat.

7.Squeeze out excess water and arrange them in a serving dish.

8. Pour the dahi dip on top of it and serve.

You can garnish this with curry or mint leaves.

would u like to meet me @ face book???Here I am http://www.facebook.com/deepapraveens

Holi greetings 2011/Gujia Recipe

Holi greetings 2011/Gujia Recipe a photo by {deepapraveen very busy with work..back soon on Flickr.

Holi is a Hindu religious festival. It marks the arrival of spring, so it is celebrated during the month of march. As per Hindu calender it falls on Phalgun Purnima which comes in February end or early March. As many other Indian traditional festivals it is also celebrated to please the gods for good harvest and fertility of land. It is also time for spring harvest in india. It is famous for bonfire, throwing colors and mouthwatering food. It is observed by hindu community all over the world.In West Bengal and Orissa of India it is known as Dolyatra (Doul Jatra) (Bengali: দোলযাত্রা), or Basanta-Utsav ("spring festival")(Bengali: বসন্তোৎসব). The most popular story associated with this festival is the one with Prince Prahlad a strong devotee of Lord Vishnu. It is also associated with the everlasting love of Radha and Krishna.

Major days or activites: Dhuli Vadana: Throwing colors at each other.
Bonfire lit : Little Holi: Holi ka Dahan or kama Dhanam, the story says, Prince Prahalad was carried to fire by Holika to destroy him but he escaped from the fire because of Lord Vishnu"s Blessings.

As mentioned earlier it is a festival of food( like all the other Indian festivals) and the sweet you can see here in the first picture is called Gujia. One of the main sweets of Holi. A pretty simple and sweet snack. The chemistry behind this is simple make a pastry base, fill that with sugar+dry fruit and fry it. Well the traditional recipe is an elaborate version of this with some must need elements.
As some one away from home I don"t have access to all the essential elements,so my gujia is a bit different from the traditional version. But it taste the same.

Here we go:
For 10 Gujia
Ingredients:
Maida/all purpose flour: 1 cup.
Khoya/,mava(or burnt milk):(which I avoided: essential element of traditional recipe)=1/2 cup or
Condensed milk=1 table spoon(I used: not an element of traditional recipe).
Clarified butter= 3 Table spoon.
Ghee or oil= For frying.
Powdered sugar=1/2 cup
or
Jagari (crushed)=4 Tablespoon.
Mixed dry fruits(crushed)=3 Tablespoon.
Cardamom powder=1/4tsp
Roasted suji=1 Table spoon.
Dedicated coconut=1 table spoon.
Method:
1.Combine the flour with ghee/oil,bit sugar and pinch of salt using your fingers.
2.Make soft dough and knead it lightly. Add water if needed. Cover with a damp cloth and leave aside for half an hour.
3. In a frying pan fry the dry fruits and turn the gas off and add suji rava +jagari + cardamom powder and mix well and make small balls(7-10) and roll it in the condensed milk Now reserve it to cool.
4.Prepare equal amount of small and thick chapati from the kneaded dough.
5.Stuff the chappathi with our sweet balls. (keep it in the middle,fold it to one side, seal the edges with bit water,roll the edges a bit using your fingers and press the edges with a fork).(or you can use a gujia mold which is available in Indian stores and markets)
5.On slow fire, deep fry this gujia till golden brown.
6.Drain and leave to cool. Our gujia is ready to be served...Enjoy it.
Happy holi again to all.
....................................

Well I am surprised to see two lovely bloggers shared two awards with me, first experience for me. ~Thanks dears.

Firs one I got from Ediblearts.one lovely blog award( the one above). Thanks dear.
It is my turn to pick 15 lovely blogs..tough choice, I had more than 150 I think in my mind because all you people are so wonderful and talented. Hopefully I will get a chance to include all you people in coming days..

My lovely bloggers:

1.Taste of pearl cityTaste of pearlcity.
2.Divyas easy recipeDivyazeasyrecipe
3.Authentic Food delights.Authenticfooddelights.
4.Vidhyas food blog.http://vidhyas-goodeats.blogspot.com/
5. Zen can cook.http://www.zencancook.com/
6. My wonderful world of cooking.Mywonderfulworldofcooking.
7. Fun wid fudFunwidfud.
8. Jishaskitchenhttp://www.jishaskitchen.com/.
9. Not quite nigellahttp://www.notquitenigella.com/.
10. Yummy yo yummyhttp://www.yummyoyummy.com/.
11. Spoonful of delight.Spoonfulofdelight.
12. Kitchentantra.http://www.kitchentantra.com/.
13 Vimitha"s Blog.vimithaa"s blog.
14. Divya"s blog.divya"s blog.
15. Vegcultural creatives.Vegculturalcreatives

And the second  award I got from neenu praveen http://mywonderfulworldofcooking.blogspot.com/.

Thanks Neenu. Now I can share this with few more lovely bloggers.

1.Ediblearts.http://ediblearts.blogspot.com/.
2.Indiankhanna.http://indiankhanna.blogspot.com/.
3.My experiments with foodhttp://myexperimentswithfood.blogspot.com/.
4. Angiesrecipes.http://angiesrecipes.blogspot.com/.
5.Michaeltoahttp://michaeltoa.blogspot.com/.
6. Minisoven.http://minisoven.blogspot.com/.
7.Krithiskitchenhttp://krithiskitchen.blogspot.com/.
8.Sravscc.http://sravscc.blogspot.com/.
9.Colloborativecurryhttp://www.collaborativecurry.com/.
10.Kitchenswathi.http://kitchenswathi.blogspot.com/.

would u like to have a look at my website: www.deepapraveen.com.All my images are copy righted so write to me first (madhudee@gmail.com) if you want to use them.

spinach potato samosa Recipe

spinach potato samosa Recipe, originally uploaded by {deepapraveen very busy with work..back soon.

A Friend asked me for a friday snack..just remeber it now..This one is
from my archive..

"spinach potato samosa". Sorry for the shape i prepared this one like
this..I was in a hurry..I didn"t fry it i baked it instead, in the
oven...so different from the normal fried version but more healthy :P.

Floks I was browsing all your wonderful blogs...will be back with my
feed backs soon..enjoy your week end.
Love
Deepa


1. Small potatoes, boiled=3
2.Fennel seed=1/2tsp
3.Garam masala=1/2tsp.
4.Green chilli=1(finely chopped).
5. Turmeric powder=1/4 tsp
6. Vegetable oil=1/4cup (if you are frying).
(For oven bake=2 tsp.)
7.Onion=1chopped
8.Fresh ginger=peeled and grated finely=1 inch
9.Garlic cloves= minced=2.
10. Pepper =1/4 tsp
11.Fresh spinach= coarse stems discarded and leaves washed and drained =2cups.

Method

1.Sprinkle salt over boiled potatoes break it into small cubes using hand.

2.Set the potatoes aside.

3.Heat a heavy skillet over moderate heat, and then add 1 spoon oil to this once oil is hot add the fennel seeds,then add onion.

4.Stir this occasionally for 3-4 mnts.

5. Then add chili ,gingerroot, and garlic, and garam masala, stir for few more minutes.

6. Now add the potatoes and spinach to the skillet and sauté over moderately high heat then cover it with a lid every now and then stir this for the next two to three minutes.

7. Season with salt and pepper, then set aside to cool.

8. Heat oven to 400F and lightly grease a baking sheet.

9. To assemble samosas make a chapathi base then brush butter or oil lightly over the corners.

10. Put 1 teaspoon of potato/spinach mixture in the middle then fold it(Easy way).

11. Bake samasos in the middle of oven for 10 minutes or until it is golden.

P.S :You can also pan fry.(deep or shallow)