Oats Hearts

 

Ingredients

 

1. Oats - 1/2 cup (I used Quaker quick oats)
2. Potato - 2 medium, cooked and mashed
3. Grated carrot - 3 tbsp
4. Grated beetroot - 2 tbsp
5. Ginger - 1 tsp, cut length wise
6. green chillies - 4, cut length wise
7. Cilantro - 1.5 tbsp
8. Curry leaves - 1 sprig
9. Oil  - To shallow fry

10. Salt - to taste
 
Method 

1. Mix the grated carrot, grated beetroot, mashed potato, oats, ginger, chillies, cilantro, curry leaves, and salt. Make a dough.

2. Now make small heart shapes out of it.

 

3. Shallow fry them in low heat. Serve hot with ketchup.

 

Recipe Courtesy - Asianet TV Show (Quaker Oats Healthy Hearts)

Italian Focaccia

 

  Focaccia is a flat oven-baked rustic Italian bread which may be topped with herbs and other  ingredients such as onion, cheese, meat, veggies etc. Focaccia dough is similar in style and texture to pizza bread, and is typically rolled out or pressed with hand to form a thick dough which is then baked in an oven. Focaccia can be used as a side to many meals, as an accompaniment to soups and salads, as an appetizer served with dipping oil or even with hummus, as a base for pizza, or as sandwich bread. If you wish to make sandwiches, instead of forming the dough in a circle, bake the dough in an oiled jelly roll pan. I tried this bread yesterday and the day before, they turned out awesome both times. I halved the ingredients in this recipe to make one loaf. It is so easy to prepare(though a bit time-consuming since this recipe calls for three risings of the dough), so flavorful and can be made with common ingredients you usually have in your pantry. Here goes the recipe:

 

Ingredients (For 2 loaves)

Recipe Source - Baking by Martha Day

1. Fresh yeast - 3/4 oz / 20 g (I used 1 sachet Red Star active dry yeast(2 1/4 tsp) for making 1 loaf. Use 1 tsp if you are using rapid-rise yeast. Using rapid-rise yeast saves a lot of time since it will make your dough rise faster.Also they do not require proofing or rehydration to work. They can be added directly with the other ingredients. You don't have to refrigerate yeast, but if you do, it's better to bring it to room temperature before using.)
2. Lukewarm water - 315 - 350 ml / 11- 12 floz/ Around 3/4 cup
3. Extra virgin olive oil / olive oil - 3 tbsp (45 ml)
4. Unbleached white bread flour / All purpose flour(maida) -  1 1/4 lb / 500 g / 4 cups
5. Salt - 1.5 tsp
6. Chopped fresh sage or rosemary - 1 tbsp (I used dried rosemary)

For the topping

1. Extra virgin olive oil - 4 tbsp (I drizzled only 1 - 2 tsp olive oil)
2. Garlic cloves, chopped - 4
3. Red onion - 1 tbsp, chopped fine
4. Fresh sage leaves (opt) - 12
5. Coarse sea salt - 1/2 tsp (optional)

Method

1. Lightly oil two 10 inch shallow round cake pans or pizza pans. Cream the yeast with 4 tbsp of the water(the yeast will dissolve in the lukewarm water). Now stir in the remaining water and oil. Keep aside some extra lukewarm water and use as per needed if the dough is dry.

2. Sift the flour and salt together into a large bowl and make a well in the centre. Pour the yeast mixture into the well and incorporate the flour to make a soft dough. I used a food processor to knead the dough.

3. Turn out the dough on to a lightly floured surface and knead for a few minutes until smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled clear film and leave to rise, in a warm place, for about 1 - 1 1/2 hrs or until the dough has doubled in bulk. I placed it inside the conventional oven with the light on. Alternatively, heat the oven for a few seconds, switch off and place the bowl inside.

4. Knock back the dough and turn out on to a floured surface. Gently knead in the chopped sage/herbs. Divide the dough into two equal pieces. Shape each into a ball, roll out into 10 inch circles and place in the cake pans. I just placed the ball inside the cake pan and pressed it with my hands to form a circle.

5. Cover with lightly oiled clear film and leave to rise in a warm place for about 30 minutes. Uncover and using your finger tips, poke the dough to make deep dimples over the entire surface. Replace the clear film cover and leave to rise until doubled in bulk or for 30 minutes.

6. Meanwhile, preheat the oven to 200 C/ 400 F / Gas 6. Sprinkle or brush the loaves with olive oil and garlic, red onion, sea salt for the topping and dot with sage leaves. Bake for 25 - 30 minutes, or until the loaves are golden. Immediately remove the focaccia from the pans and transfer them to a wire rack to cool slightly. You can drizzle a tsp or two of olive oil over the focaccia if you wish. Let it cool for at least 15 mts before slicing. These loaves are best served warm. Store the unused portion in an airtight container or zip lock bag in the refrigerator. It can be tightly wrapped and frozen up to 3 months. When required, thaw at room temperature, then  refresh in an oven for 10 mts at 350 F. Enjoy!!

 

 

 

Notes :

From The Essential Baking Cookbook

1.  Focaccia is best eaten on the day of baking, it can be reheated if necessary. Variations to use as toppings are only limited by your imagination. Make indentations in the top of the dough as suggested in the recipe, brush with olive oil, then top with any of the following :- 1) Sun-dried tomatoes 2) Olives, bell peppers 3) Cheese 4) Sliced onion that has been softened in a little olive oil over low heat 5) Other herbs like oregano, basil, thyme, parsley or any herb of your choice etc. Alternatively, you can spread pesto or tapenade over the dough, then brush with olive oil and add olives before baking etc.

2. If the loaf didn’t rise or rose poorly, the yeast was old or dead. The liquid may have been too hot and killed the yeast. The yeast may have worked itself out too early by being placed to rise in a spot that was too warm. It may have been left too long to prove.

3. If your yeast mixture has not risen and is not frothy, the yeast is dead. If this happens, you will have to throw away the mixture and start again. Take care when measuring the yeast. The temperature of the water should be tepid, not too warm or you may kill the yeast. If using dry yeast, check the expiry date on the back of the packet before you start.

Dry Fish Chutney Powder / Unnakka Meen Chammanthi Podi

 

 

   Chammanthi podi, an all-time favorite of all Keralites and a life-saver of most hostelites is made by grinding coconut with a few other ingredients. It goes extremely well with rice and even with idli/dosa. Today I would love to present another version of chammanthi podi using dry fish/unnakka meen where the dry fish is first fried and then ground along with coconut and the other spices. It keeps well for at least 2 weeks and more if refrigerated. Its best combination is with rice/kanji.

Ingredients

1. Dry fish/Unnakka meen - 250gm (preferably boneless)
2. Grated coconut - 1/2 cup
3. Pearl onions - 8 - 10
4. Dry red chillies - 10-12
5. Ginger - 1 "
6. Pepper corns - 10
7. Tamarind - Walnut-sized
8. Turmeric powder - 1/4 tsp
9. Curry leaves - 5-6 sprig
10. Oil - To fry the fish
 
Method
 
1. Soak the dry fish at least for 1 hr in water. Pat dry and marinate it with turmeric powder for about 15 mts. Shallow fry the dried fish.

2. In another pan, heat the grated coconut for a few minutes and then add the chopped pearl onion and ginger. When the coconut turns light brown add the dry red chillies and curry leaves. Stir the mixture until the coconut turns reddish brown. Take care not to burn the coconut. Now add the fried fish to this and mix well.

 

 

 

3. When it cools down, grind to a coarse powder by adding tamarind in a mixer. Keep this chutney powder in an air tight container.

 

Variation : You can use dry prawns instead of dry fish. Click here for the recipe.

Chocolate Walnut Bars

  I would love to share the recipe for chocolate walnut bars today. These chewy bars are made with a walnut crust and a rich chocolate layer for topping. They were yummy right from the oven. You wont believe how easy this bar recipe is until you try it!! I am sure you will fall in love with this delicious, chocolatey dessert Enjoy!!

Ingredients (Makes 24)

From The Cookie and Biscuit Bible  Pg 353

 

1. Walnuts - 1/2 cup /  2 oz / 50 g
2. Granulated Sugar - 1/3 cup / 3 oz / 75 g
3. Plain ( all purpose ) flour, sifted  - 2/3 cup / 3 oz / 75 g
4. Cold unsalted (sweet) butter, diced - 6 tbsp / 3 oz / 75 g ( I used plain, unsalted butter)
5. Icing sugar (Confectioners’) - For dusting

For the topping

1. Unsalted (Sweet) butter - 2 tbsp / 1 oz / 25 g
2. Water - 5 tbsp / 75 ml
3. Cocoa powder (unsweetened) - 1/3 cup / 1 1/2 oz / 40 g
4. Granulated Sugar - 1/2 cup / 4 oz / 115 g
5. Vanilla essence - 1 tsp / 5 ml
6. Salt - A pinch
7. Eggs - 2

Method

1. Preheat the oven to 180 C / 350 F / Gas 4. Grease a 8 inch square cake pan.

2. Grind the walnuts with a few tablespoons of the sugar in a food processor, blender or nut grinder.

3. Mix the ground walnuts, the remaining sugar and the flour in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Alternatively, process all the ingredients (that is the already ground walnuts, remaining flour, sugar and diced butter) in a food processor.

4. Pat the walnut mixture into the base of the prepared pan in an even layer. Bake for 25 mts.

5. Meanwhile, to make the topping, melt the butter with the water in a small pan over a  low heat. Whisk in the cocoa and sugar. Remove the pan from the heat, stir in the vanilla essence and salt and leave to cool for 5 mts. Whisk in the eggs, one at a time, until thoroughly blended.

6. Remove the cake pan from the oven ( after  25 mts) and pour the chocolate topping evenly over the cooked walnut mixture.

8. Return the pan to the oven and bake for about 20 mts, until set. Set the pan on a wire rack to cool. Once cooled, cut into bars and dust with sifted icing sugar. Store the bars in the refrigerator.

 

Unniyappam

 

  

 

  Unniyappam (literally means small ricecake) is a popular snack in Kerala and is usually made using rice flour, jaggery and banana. They are usually offered as prasadam at Ganapathy temples. You need a special mould(unniappa chatti) to make these round-shaped unniyappams. Here is the recipe:

Ingredients
 
1. Raw rice flour(pacha aripodi) - 2 cup or soak idli rice for 4-5 hrs and grind it in a mixer to form a batter
2. Small banana - 2 ripe, mashed well (kadhali pazham or palayam kodan)
3. Jaggery - 1/2 - 3/4 cup
4. Cardamon powder - 1/4 tsp

5. Black sesame seeds - 1 tsp
6. Coconut bits(thenga kothu) - 3 tbsp (Fry them in oil or ghee until golden brown)
7. Ghee - to fry the coconut bits
8. Salt - a pinch
9. Coconut oil or ghee- For deep-frying
 
 
Method
 
1. Melt the jaggery in little water(around 1/2 - 3/4 cup). Strain to remove any impurities. Mix the rice flour, mashed banana, cardamom powder, fried coconut bits, melted jaggery and salt together to form a thick batter. You can mix it with your hands. Keep it aside for  about 4 - 5 hrs ( or until it ferments. It takes only 1-2 hrs during summer). If the batter is too thick add little water or milk. Consistency should be similar to that of an idli batter.
2. Heat the unniyappam pan and fill it with oil. When the oil gets hot, fill  3/4th of each depression with the batter and fry them at medium heat, uncovered. When one side is cooked, flip over using a fork and fry until golden brown on both sides. Remove and drain onto a tissue paper. Serve warm.

 

Palappam

 

 

Ingredients

 

1. Idli rice - 3 cups (You could also use long grain or sona masoori rice)
2. Tender coconut flesh - 1 (or 1.5 cup grated coconut/Around 1 cup thick coconut milk)
3. Sugar - 1/4 cup
4. Yeast -   1/2 tsp   (Combine sugar and yeast in lukewarm water(around 1/2 cup) and leave aside to rise. If you wish to add tender coconut water, add only a pinch of yeast to rise. If you wish to use toddy, you don’t need to add tender coconut water and yeast. Just add 1/4 cup toddy.

5. Salt - To taste

Method

1. Soak the idli rice in water for at least  4 -  5 hrs.

2. In a bowl mix the tender coconut water with a pinch of yeast and 1/4 cup sugar. Keep aside to ferment. OR If you are using toddy, mix it with sugar and keep aside to rise. OR If you are using only yeast, mix 1/2 tsp yeast with 1/4 cup sugar and 1/2 cup lukewarm water and leave aside to rise.

3.  Grind the idli rice to a fine paste adding sufficient water. Reserve 3 tbsp of this batter, now add in the tender coconut flesh ( or grated coconut / coconut milk) and the sugar-yeast mixture and grind again to a very fine paste.

4. Heat a pan and add the 3 tbsp reserved batter or 3 tbsp rice flour (pacha aripodi mixed in around 1 cup water) and stir it for a few minutes (pavu kachuka or kappi kachuka) until you get a thick paste. This is done to make extra soft appams. Leave aside to cool. When it is completely cooled, mix it well with the batter. Allow it to ferment in a warm place ( You can keep it inside your oven after heating it for 20 - 30  seconds or leave the oven light on) for at least 6 - 8 hrs. Remember to transfer the batter to a large container otherwise it may overflow. When fermented, the batter will almost rise double.  If the yeast is of good quality, fermentation might take place in lesser time. Before making appams, add little salt and check for sugar. If it is thick, dilute it by adding milk or coconut milk. We need a loose batter .

5. Make palappams using appachatti.

Heat the appachatti at medium flame and pour a ladle full (thavi or around 1/4 cup) of appam batter into it. Remember to smear the appachatti lightly with oil if its not nonstick. Hold both the handles of the appam chatti, lift from the stove and gently swirl it to spread the batter around, in one direction. You need to swirl it only once for a thin lace on the edges. Now bring down the flame and cover with its lid. Cook until done on one side only. It will take around 2 - 3 mts at low flame. Remove and repeat until the batter is finished. Serve warm with any stew/kadala curry/vegetable korma/ egg curry/ fish moli or any curry of your choice. 

 

 

Tips:

1. Instead of using rice flour or the ground idli rice batter in step 4, use 3 tbsp semolina. Add around 1.5 cup water to it, bring it to a boil, lower the flame and stir continuously until it becomes thick at medium flame, cool down completely and add it (kurukku) to the ground idli rice-yeast-sugar batter.

2. Palappams can be made without coconuts too and there are several ways to make the palappam extra soft. Click here for the tips.

 

 

Clam/Kakka Irachi Fry

 

Ingredients

1. Kakka Irachi / Clams - 250 gm
2. Pearl onion - 25 - 30
3. Garlic - 10, chopped or crushed
4. Ginger - 1.5 inch chopped or crushed
5. Green chilli - 3-4 chopped fine or crushed
6. Chilly powder - 1/2 - 1 tsp
7. Pepper powder - 1.5 - 2 tsp
8. Coriander powder - 1/2 tsp
9. Fennel powder - 1 - 1.5 tsp
10. Garam Masala - 1 tsp (Click here for home-made garam masala recipe)
11. Turmeric powder - 1/4 tsp
12. Curry leaves - 2-3 sprigs
13. Oil - As required
14. Coconut slices - 1.5 tbsp (We have not used it here, it gives more taste to the dish)

Method

1. Clean and wash the mussels. Cook them adding salt, turmeric powder.

2. Heat some oil in a pan. Add coconut slices and brown them. Now add pearl onions and saute until light brown. Add chopped or crushed ginger, garlic and green chillies.

3. Saute for a few minutes and then add the masala powders. Saute for a minute and add the cooked clams. Stir fry until they turn brown and crispy, adding more oil(and pepper powder or more fennel powder) if required. Check for salt. Serve hot with rice.

 

 

Anchovies/Netholi/Chooda Peera Pattichathu

Ingredients

1. Chooda/Anchovies - 250 gm
2. Grated coconut - 1/2 - 3/ 4 cup
3. Pearl onions - 8 - 10 sliced
4. Green chillies - 6 - 7 sliced diagonally
5. Ginger - 1 inch finely chopped lengthwise
6. Turmeric powder - 1/2 tsp
7. Chilly powder - 1 tsp
8. Coriander powder - 1/2 tsp
9. Fenugreek powder - 1/4 tsp
10. Kudam puli - 2-3 or to taste
11. Curry leaves - 1-2 sprigs
12. Salt - To taste
13. Coconut Oil - 2 tsp

Method

1. Clean and wash the fish.

2. Combine grated coconut, chilly powder, turmeric powder, green chillies, ginger, curry leaves and salt in a claypot/manchatti. Crush everything together with your fingers(njeruduka) and add the kudampuli and fish pieces. Add around 1 cup water, cover with the lid and cook until all the water is used up, at medium heat and the fish is cooked. It will take only about 15 mts. Be careful while stirring it, this fish will break down easily. Finally add coconut oil. Mix well and switch off. This goes well with rice or even with idli/dosa.

 

Mixed Sprouts Stir Fry / Thoran

Ingredients

1. Sprouts of green gram, black chick peas, red chori (van payar), fenugreek (uluva - 1 tsp) - 3 cups (You need only 1 tsp fenugreek sprouts)
2. Grated coconut - 1/2 cup
3. Garlic - 6-7
4. Pearl onions - 5-6
5. Black pepper corns - 6-7
6. Green chillies - 3-4
7. Cumin seeds - 1 tsp
8. Curry leaves -  2 sprig
9. Turmeric powder - 1/4 tsp
10. Oil - 2 tsp   

11. Mustard seeds - 1/ 2 tsp
12. Dry red chillies - 2
13  Urad dal - 1 tsp
14. Salt - to taste
 
Method

 
1. Cook the sprouts adding salt and turmeric powder. You can also steam them.

2. Crush the grated coconut with garlic, pepper corns, pearl onions, green chillies and cumin seeds. You can pulse them together in a mixer.

3. Heat oil in a pan, splutter mustard seeds, add the dry red chillies, urad dal and brown them. Now add the curry leaves, cooked sprouts and the ground coconut mixture. Stir fry for a few minutes and switch off.

 

Tips:

 

You could also use horse gram sprouts for this recipe.

 

Recipe Courtesy - Vanitha

 

To grow sprouts

  

Wash the seeds well and remove any discolored ones.  Soak them in water for around 12 - 15 hrs.  Drain the water and keep them covered in a jar. They will sprout in 1-2 days. Rinse and drain them at least once a day to prevent them from drying out.  The sprouting process takes more time during winter season than summer season.