Ingredients:

Dates                             : 15 nos
Chilly pdr                      : 2 tbsp
Fenugreek seeds            : 1/4 tsp
Asafoetida  pdr              :  1/4 tsp
Mustard seeds               : a pinch
Green chillies                :  2 nos
Ginger                           : 1/2 " pc
Salt to taste
Vinegar                          : 3 tbsp
Gingelly oil                   : 3 tbsp

Method:

Deseed the dates and cut into small pieces.
Grind it with vinegar coarsely.
Roast fenugreek seeds and powder it.
Heat oil in a kadai and add mustard seeds, when it splutters add chopped ginger and chopped green chillies. Saute it and reduce the flame, add chilli pdr and the dates paste. Add salt and mix well. Finally add the fenugreek pdr and asafoetida pdr and mix well. Remove from fire. After cooling it keep refreigerated. A nice combination with biryanis.......!

Ingredients:

• Chenna dal powder(besan)              : 3 tbsp     

• Rice powder                                     : 1 tbsp          

• Chilli pdr                                         : 1/2 tsp               

• Salt to taste                                                                  

• Hing powder                                    : a pinch              

• Soda bi carb                                     : a pinch        

• Onion                                               : 1 medium size  

• Oil for frying

Method: 

• Mix chenna dal powder, chilli pdr, salt, hing powder and soda bicarb  together with little water to make a thick batter.

• Instead of using all these ingredients you can just  use the bajji bonda mix also.  Different brands  available  in the market. I used to buy MTR brand.

•  Or you can use Maida instead of besan and mix with  all other ingredients to make the batter. The batter should be thick enough to cover the onion rings while dipping.

Cut Onion into thin slices and separate it into rings.




Heat oil in a kadai. Dip each onion ring in the batter and deep fry in oil till golden brown.



     

A nice, tasty evening snack is ready!!
 

സോയ ബിരിയാണി

Ingredients:

Basmathi rice                :  1 cup
Soya chunks                  : 6 pieces
Onion                            : 1 big
Chilli pdr                       : 1 tsp
Turmeric pdr                 : 2 pinches
Green chillies                : 2 nos
Tomato                          : 1 medium
Ginger                           : 1/4 " pc
Garlic                            : 2 cloves
Thick curd                     : 2 tbsp
Cinnamon                     : a small piece
Clove                            : 3 pcs
Bay leaf                        : 1
Coriander leaves          : 1/2 cup chopped
Oil or ghee as required
Salt to taste

Method:

Soak the soya chunks in warm water.
Chop onion. Crush ginger and garic together and keep aside.
Soak rice in water for 10 mins.
Heat 2 tbsp of ghee or oil in a thick bottomed vessel.  Fry the cinnamon, clove and bay leaf. Add the crushed ginger and garlic to this and saute till the raw smell goes. Then add the chopped onion to this and saute till the onion become translucent.  Remove from  the flame and add chilli pdr  and turmeric pdr to this. Put it back to fire and add chopped tomato and saute till it become soft.
 Drain and squeeze the soya chunks(if it is too big cut into 2 or 4 pieces) and saute for a while. Now add salt, curd and mix well. Drain the rice and add this, add one and a half cup of water and mix well. Transfer this to the rice cooker, cook till the water got absorbed. Finally garnish with coriander leaves.
If you are not using the rice cooker, after adding the rice add 2 cups of water and close the vessel and cook in a reduced flame till the water got absorbed.

ആപ്പം 

Ingredients:

Raw rice                               : 2 cups
Cooked rice                          : 1/2 cup
Urad dal                                : 1tbsp
Salt to taste
Soda bi carb                         : a pinch


Method:


Soak rice and urad dal seperatley  for 4 hours.  Grind it together.  Add cooked rice also to this and grind it to a smooth paste. The batter should be like a dosa consistency.Keep it for 6 hours to ferment. Or you can grind it in the evening and keep it overnight.


Next day morning add salt, a pinch of soda bicarb and mix well. If the batter become thick just add a little more water. Heat an aappam tawa or a non stick kadai, pour one full ladle of batter and rotate the tawa so that a thin layer forms on the sides and middle remains thick.


Cover the tawa and cook for 1 min. The middle part will be fluffy. Remove it carefully with a flat spoon.  Serve it with potato stew or coconut chutney.

ഉണ്ണിത്തണ്ട് കൊണ്ടാട്ടം 

Ingredients:

Raw rice                                     : 4 cups
Unnithandu(plantain stem)        : 1 foot long piece
Chilli pdr                                   : 4 tbsp
OR
Green chillies                             : 15 nos
Cumin seeds                               : 1 tbsp
Hing   powder                            : 1 tsp
Sesame seeds                             : 1 tbsp
Salt as required
Water as required

Method:

Soak rice for 5 hours and grind it to a loose batter like dosa batter and keep it overnight.
Cut unnithandu into small pieces and soak it in thin buttermilk, so that it won't change the colour. Next day morning drain it and wash it well with water.
Add more water to the batter ( the batter should be very thin). Add salt, hing powder, jeera, sesame seeds, chilli pdr (if green chillies are using grind it with rice) and unnithandu pieces to the batter and mix well.


Cook it, stirring frequently till the batter become thick, small bubbles will come out from the batter(that shows the batter cooked properly). Remove from fire and let it cool for sometime.


Spread  a plastic sheet in the sun and take small portions with your hand and keep it evenly in the sheet and let it dry for the whole day.


In the evening you can easily take out the kondattam from the plastic sheet.


Dry it again for 2 more days under the sun and store it  in a container. Whenever needed just take some and fry it in hot oil.

Tasty, fluffy kondattam is ready and you can have it with rice or even as a nice evening snack.