CAULIFLOWER BAJJI

Required:

Cleaned cauliflower florets - 2 cups

Bengal gram flour (Chick pea flour) - 1 cup

Salt to taste

Asafoetida powder - a pinch

Chili powder - 1 tsp (I skipped this now because I prepared for kids)

Pepper powder - 1/2 tsp

Oil to fry

Preparation:

Mix together the flour, asafoetida, chili powder, pepper powder and salt with water to dosa batter consistency.

Heat oil in a pan. Dip the florets in the batter and fry in medium high flame.

When done serve with ketchup or chutney.

KAMBU APPLE CAKE

Ingredients:

Eggs - 2

Butter - 1/4 cup

Brown sugar - 1/2 cup

Milk - 1/2 cup

Whole wheat flour - 1/2 cup

Kambu flour - 1/2 cup

Cinnamon powder - a pinch

Baking powder - 2 tsp

Apple - 1 big or 2 small

Preparation:

Pre-heat the oven at 175 degrees. Melt slightly and cool the butter. Separate the eggs.

Beat white until stiff and set aside.

Beat together yolk, butter and brown sugar.

Add milk and beat again.

Mix together wheat flour, kambu flour, baking powder and cinnamon powder. I did not sieve as my wheat flour is not fine. Now fold in this mix to the batter  and don't beat now.

Finally fold in the beaten egg whites. Now the batter is ready.

Pour batter to the greased and floured pan.

Slice apples into 1 cm thickness and arrange in the batter.

Now  bake for about 20 mins. This cake bakes soon than normal batter so check earlier. My cake is ready in 18 mins. Time varies according to the depth of the batter in pan.

Note:

• Sweetness is just right with mild sweetness. So if you need more sweetness increase the amount of sugar.
• This tastes better when served warm.
• Because of apple pieces cake won't stay good longer than 2 days.

POTATO EGG MASALA

Required:

Oil - 1 tbsp

Fennel seeds - 1 tsp

Onion - 1 small

Potato - 2 medium

Tomato - 1 small

Hard boiled eggs - 2

Coriander powder (dry roasted and powdered) - 1 tsp

Red chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Fennel powder - 1/4 tsp

Coconut milk - 1/4 cup

Coriander leaves to garnish

Preparation:

Heat oil in a pan in medium heat and add fennel seeds.

 

When it turns brown add onion and saute till translucent. Add little salt to speed up the process.

Now add diced potatoes and mix well.

After about 2 mins add tomatoes.

Saute for 2 mins. Add 1/2 cup water and wait till it boils. 

Now add all the spices and allow to cook and when done add coconut milk. 

After it comes to a boil, cut plus marks above and below sides of the eggs and drop into the gravy.

Garnish with coriander leaves and serve with chapathi, paratha or aappam. If serving with aappam add more coconut milk.

RAW BANANA FRY

Ingredients:

Raw banana - 2

Salt to taste

Pepper powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Red chili powder - 1/2 tsp

Fennel powder - 1/4 tsp

Oil to fry

Preparation:

Peel the outer skin and slice into 3 mm thick pieces. Wash in water, Drain and set aside.

Make paste mixing all the other ingredients except oil. Apply to the banana pieces and set aside for about 15 mins.

Shallow fry in hot oil in medium heat. When fried on one side turn and cook on the other side.

When done serve with rice.

RAGI BANANA KUZHIPANIYARAM

Ingredients:

Overripe banana - 1

Cardamom - 5

Cloves - 2

Jaggery - 1/2 cup

Ragi flour - 1 cup

Ghee about 2 tbsp

Preparation:

Grind banana, cardamon, cloves and jaggery into a smooth paste.

Now add 1 cup ragi flour and grind without adding water.

The batter should be in idly consistency. If it is thicker then add little water.

Heat kuzhipaniyara kal in medium flame and add 1/2 tsp ghee in each pit.

When ghee bubbles add 1 tbsp batter to each pit.

After about 2 to 3 minutes turn and allow to cook for another 2 minutes.
Now remove and serve. The color will be dark because of ragi flour but the taste will be good.

COLORFUL VEG SPAGHETTI

Ingredients:

Spaghetti - 250 grams

Vegetables (sliced) (various colors like capsicum, carrots, beans, zucchini) - 2 cups

Butter - 2 tbsp

Sliced garlic - 1 tbsp

Sour cream - 1/4 cup

Salt and pepper to taste

Lemon juice - 1 tsp

Preparation:

Cook spaghetti in salted water and set aside.
Set medium flame and heat butter in a pan and add garlic.

When good flavor releases add vegetables.

Add salt to taste and allow to cook. When done add sour cream and mix well.


Finally add cooked spaghetti,pepper powder to taste and lemon juice. Mix well and
serve hot.

VEGETABLES MASAL VADA

Ingredients:

Yellow split peas - 1/2 cup

Finely chopped onion - 1/4 cup

Grated carrots - 1/4 cup

Finely chopped cabbage - 1/4 cup

Finely chopped coriander - 2 tbsp

Fennel seeds - 1 tsp

Asafoetida - 1 pinch

Salt - to taste
Oil to fry

Preparation:

Soak the peas for 2 hours. Grind it coarsely.

Add the other ingredients and mix well.

Make a lemon sized ball, flatten and fry in hot oil.

Serve hot.

KAMBU / PEARL MILLET IDLY

Ingredients:

Dehusked black gram splits/ ulunthu paruppu - 1 cup

Partially boiled rice / pulungal arisi - 1 cup

Kambu flour - 2 cups

Salt to taste

Preparation:

Soak gram splits and rice separately for 1 hour. Grind the gram splits first in wet grinder.

Make it a very fine paste adding water little by little to make a fluffy batter. When done remove and keep in a large vessel. 

In the same grinder add rice and grind it to a slightly coarse paste. Don't grind to a very fine paste. When done remove and add to the same vessel.

Now add 2 cups kambu flour, salt to taste and mix well.

Allow it to ferment overnight.

Spoon the batter to idly mould and steam for 10 minutes.

After 10 minutes remove and set aside for a few seconds. Drop few drops of water to the sides and below the plate to remove the idly easily.

Very soft idly is now ready. Serve hot with chutney, sambar or any gravy. I love with idly powder mixed with gingelly oil.

CARROT DOSA

Ingredients:

Dosa batter - 1 1/2 cups

Grated carrots - 1 cup

Finely chopped coriander, mint and spring onions - 2 tbsp

Salt and pepper or cumin powder to taste

Ghee - few tsps

Preparation:

Mix everything together except ghee.

Prepare dosa of desired shape. Add little ghee around the dosa.

When done on one side turn and let it cook. Serve hot as it is or with ketchup.

Note:  

Chopped green chilies enhances the taste. If kids like to eat with green chilies chop and add 1.