MASHED TAPIOCA WITH COCONUT MASALA

There are many types of mashed tapioca mash. This is the method which my mother used to prepare. I love this the most. I tried to prepare the same many times and never got the real taste. This time my mother came to visit us and she prepared  this. 

Ingredients:

Tapioca - 1 big sized 

Oil - 1 tsp

Mustard seeds to season

Curry leaves  - 1 sprig

Turmeric powder - 1/2 tsp

Salt to tatse

Ginger - about 2 mm slice

Green chili - 1

Tamarind - 1 small piece

Water  - 3/4 cup

   

Preparation:

Cut Tapioca into pieces and boil in water with a pinch of salt. Grind all the other ingredients with salt to taste to a coarse paste.

Heat oil in a pan and splutter mustard seeds. Add curry leaves and add the masala. Add water and mix with masala. When the masala mix comes to boil add boiled tapioca and mash with a spoon.

When the mixture slighty thickens but still little semi gravy consistency turn the heat off and set aside. This thickens after some time.

Serve hot with fish curry or meat curry. Or simply with thick coconut thuvayal.

BOILED TAPIOCA

Ingredients:
Tapioca/ Maravalli kilangu
Salt to taste
Mustard seeds
Coconut scrapping
Finely chopped green chilies
Curry leaves

Preparation :
Remove skin of tapioca and cook in water with little salt.


Cook for 15 minutes until it is soft. Drain water and set aside.


Now heat oil in a seasoning pan and splutter mustard seeds. Now add free chilies and curry leaves.
Sprinkle coconut over cooked tapioca. Now pour the seasoning over.


Serve hot with chutney, meat or fish curry. Or as evening snack with black tea or coffee.

WHEAT COCONUT SWEET DOSA

Ingredients:
Whole wheat flour - 2 cups
Freshly grated coconut - 1 cup
Salt to taste
Sugar - 1 or 2 tbsp


Preparation:
Mix salt with wheat flour and add water to prepare dosa batter.


Heat a tawa and pour one ladle batter.


Sprinkle some coconut and sugar to taste.


Allow to cook for about 1 minute. Fold and serve.


Sweetness of sugar, freshness of coconut and taste of wheat together gives a heavenly treat to the taste buds.

GREEN GRAM PEARL MILLET PAN CAKE

Ingredients:
Sprouted green gram- 1/2 cup
Pearl millet flour - 1/2 cup
Jaggery powder / brown sugar - 1/4 cup
Milk - 1 to 2 tbsp
Egg - 1
Cardamom powder or cinnamon powder - a pinch
Butter to cook pan cake
Baking powder - 1/2 tsp (optional, if you need it really fluffy)

Preparation:
First grind green gram, millet flour and jaggery coarsely in a mixer grinder.


Then add milk and grind to a smooth batter.


Now add egg and cinnamon powder and run the mixer for a few seconds.


Prepare pan cakes in medium low flame. Drizzle some butter to the edges.


Serve with honey or syrup.

CARROT PUTTU BALLS

Ingredients:
Already prepared puttu - 1 cup
Grated carrot - 1 cup
Ghee - 2 tsp
Sugar -2 tbsp
Chopped cashews - 1 tbsp

Preparation:
Mix sugar with puttu and set aside.


Grate carrot and set aside.


Heat ghee in a pan and roast cashew nuts. Add carrot and allow to cook in ghee itself.


When carrot is cooked add puttu and cardamom powder. Mix well.


Prepare balls and serve.

APPLE CHAPATHI

My daughter's recipe

Ingredients:

Apple - 1
Whole wheat flour - 1 cup + some extra to add if necessary
Salt - a pinch
Ghee - 1/2 tsp + to add while cooking

Preparation:

Grate the apple.


Then mix with flour, salt and ghee.


Without adding water, make dough of chapathi consistency. If the dough is loose add more flour to make it stiff.


Now roll the dough and cook by adding some ghee.


Serve immediately. Kids will surely love it.

MIXED VEGETABLE MEDHU VADAI

Ingredients:

Black gram split / urid dal / ulunthu paruppu - 1 cup
Finely chopped onion - 1/2 cup
Finely chopped or grated crispier vegetables like carrots, beans, cabbage, capsicum - 1 1/2 cup
Finely chopped green chilies - 1 tbsp
Finely chopped ginger - 1 tbsp
Curry leaves (optional) - 2 sprigs finely chopped
Salt to taste
Oil to deep fry

 Preparation:

Soak black gram splits for one hour and grind fluffy without water. If needed just sprinkle some water and make a thick batter. As we add vegetables the batter must be thicker than normal vadai batter.


Mix all the other ingredients except oil and mix well.


I grated carrots and chopped other veggies.


Now heat oil in a pan to deep fry vadai. Just wet the fingers of one hand and take a lemon sized batter. Keep the batter on the wet palm of other hand and make a hole in the middle with finger. Deep fry in oil and serve hot with sambhar or chutney.


Note:
For normal medhu vadai just skip the vegetables and follow the same procedure. But the batter must be in consistency that when a small amount in floated on water it must not spread and it must not sink. It just floats as whole.

For mixer grinder method refer here.

RAGI/FINGER MILLET KUZHIPANIYARAM

Ingredients:

Ragi flour - 1/2 cup
Partially boiled/puzhunkal ponni rice - 1/3 cup
Black gram splits - 1/4 cup
Oil - 1 tbsp
Finely chopped onion - 1/2 cup
Finely chopped ginger - 1 tbsp
Mustard seeds - 1/2 tsp
Grated coconut - 1 cup
Green chilies - 2 (finely chop)
Curry leaves - 2 sprigs (finely chop)
Salt to taste
Oil for the pan

Preparation:

Soak rice and black gram splits for 1 hour. Now grind it to a fine batter in a mixer grinder.




Add ragi flour and grind again. Can grind in a wet grinder too.


Add salt and allow to ferment overnight.


Heat oil in a pan and splutter mustard seeds. Then add ginger and when it turns golden add onion and green chilies. When it turns translucent set aside.
When it is cooled add to the batter along with coconut and curry leaves.
Mix well. The consistency must be a little thinner than idli batter.


Heat kuzhipaniyarakkal in medium high heat and add 1/2 tsp ghee in each pit. Pour 1 tbsp batter in each pit.


When it turns golden color turn and allow to cook on other side too.
When done serve hot with any chutney.

APPLE CHERRY SWEET BUN

Ingredients:
All purpose flour - 1 cup
Warm milk - 1/2 cup + a little more to make dough
Dry yeast - 1 tsp
Salt to taste
Butter - 1 tbsp
Apple - 1 (Remove skin and chop)
Canned sour cherry - 1/2 cup
Liquid from the can - 1/2 cup
Honey - 2 tbsp
Cinnamon powder - a pinch

Preparation:
Add yeast in warm milk and allow it to prove for about 10 minutes. When it is raised Mix with flour and salt to make a stiff, non-sticky dough. If more milk needed add warm milk.


Cover with damp cloth and allow it to raise for 1 hour. In the mean time prepare the stuffing.
Heat butter in a pan and add apple pieces.


When it is cooked add cherries and mix well. Now add the liquid from the can, honey and cinnamon powder. Mix well until it is thickened. Remove from heat and allow to cool.
Pre-heat oven at 180 degrees Celsius.


The dough is now raised.


Now make 4 balls of the dough and stuff with the apple cherry mix.
Bake for 10 - 15 minutes until golden.


When done brush with butter.


Now ready to serve.