Vettu Cake / Fried Cake

Fried cake or Vettu cake is a popular snack in Kerala. This is available in most of the tea-shops spotted in every nook and corner. Vettu cake, as it is popularly known is a very filling snack, very appetizing and mild. I had forgotten all about this mouthwatering snack until a classmate uploaded a picture in our Whatsapp group, asking other groupies to guess what it was. The moment one of us identified the the snack, the appetizing memories revived and i couldn't wait any more to bite into that favorite snack of mine.

Usually flour (Maida) is used in the preparation, but here i am using wheat flour, which is, i think, a healthier option.

Method:

• Sift together wheat flour, salt and baking soda. Beat the egg lightly. Powder the sugar and cardamom.
• Transfer the flour into a bowl. Make a well in the center, add the beaten egg, hung curd and powdered sugar. Mix and knead well using your hand into a very stiff dough. 
•  Roll out the dough into a one inch thick piece. Cut into one inch strips. Cut triangular pieces out of the strips. Make a cut at the base of each triangle. I got 12 pieces.
• Heat oil in a deep fry pan. Bring to a boil. Add two or three pieces at a time depending on the size of the pan,as the pieces will swell up. Cook on low flame, flip and cook ,it will take a few minutes,Cooking on low flame allows the cake to cook evenly from inside too. Remove from  oil when it is cooked and evenly browned, transfer into a paper towel. Repeat the same process with the next batch.

Ingredients:

Wheat flour -1 cup
Egg - 1
Castor Sugar - 4 table spoons
Salt - 1/4 teaspoon
Baking soda - 1/2 teaspoon
Hung curd - 11/2 tablespoon (optional)*
Cardamom - 1 - 2 nos
Oil - 2 cups for deep frying.

*Note: Instead of hung curd, one more egg can be used. But not the whole egg. Just enough to make a stiff dough. 

Vettu cake becomes tastier with time, like regular cakes. Vettu cake is soft like cake in the center and crispy outside .

Instant sesame seeds Laddu

 Sesame seeds have great health benefits. It is a great source of calcium and contains minerals like copper, magnesium, zinc, manganese, iron etc. in abundance. It is also a source of anti-oxidants, fibre and protein.

These little seeds had been a part of Asian cuisine from time immemorial. These seeds are available in white, brown and black colours.

Method:

Add all the ingredients into a mixie jar, cover with the lid. Use the whip button to mix the ingredients. DO NOT grind into a paste. Two to three pushes will be enough.Transfer the mixture into a plate. Knead lightly. Roll into small balls.

These laddus can be served immediately. Can be stored in the refrigerator for 2-3 days.

If you want the laddus sweeter, more jaggery can be added. But i think, this is sweet enough. 

Ingredients:

Sesame seeds - 1 cup (lightly roasted)  approx. 150 grams
fresh grated coconut - 1cup                   approx. 80 - 100 grams
grated jaggery - 1cup                             approx. 150 grams

cardamom powder - a pinch (optional)

 

Sweet Pumpkin Erissery

Pumpkin is a very common backyard vegetable. The greatest  plus-point of pumpkin is that it is a low calorie food item. Our humble pumpkin is very rich in vitamins, especially vitamin A, antioxidants and minerals like calcium, potassium etc. 

Pumpkin is a great cholesterol controller. It is also recommended for those who are trying to reduce their weight. Pumpkin has anti-cancerous properties too. Pumpkin seeds are a great source of fibre and it is good for the heart as it contains mono-unsaturated fatty acids (MUFA).

As far as cooks are concerned pumpkins can be converted into different variety of dishes. One can make curries, soups and desserts. Every part of the pumpkin vine can be cooked and consumed - leaves, fruits, flowers and seeds. 

Method:
1. Remove the skin from the pumpkin, wash and cut into cubes. Pressure cook the pumpkin pieces with 1 cup of water. Set aside to cool.( If you have soaked red gram, pressure cook it along with the pumpkin pieces.)
2. Grind together 3/4 cup grated coconut, cumin seeds, garlic, red chilly powder and turmeric powder into a moderately fine paste.
3. Mash the cooked pumpkin pieces, add the ground mixture and salt to taste. Bring to a boil. If it has thickened too much add a little water to loosen it. Do NOT make it watery.
4. Place a pan on the fire, pour oil, When it starts to boil add all the other seasoning ingredients and stir fry on medium flame. When the coconut turns brown, remove from fire and add the seasoning into the prepared pumpkin erissery and mix well.
Serve with rice.  

Ingredients:

• Ripe Pumpkin - 500 grams
• Soaked red gram - a handful ( optional )
• Grated Coconut - 1 cup (divided into 2 parts, use 1/4 cup for seasoning )
• Garlic - 1 clove
• cumin seeds - 1 pinch
• Red chilly powder - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Water
• Salt

For Seasoning:

• Grated coconut - 1/4 cup
• Mustard seeds - 1/4 teaspoon
• Shallot - 1 ( finely chopped )
• Whole red chilly - 1 ( broken into 2 or 3 pieces )
• Split black gram - 1 teaspoon
• Curry leaves - 1 sprig
• Oil - 2 teaspoons

Pepper Potato

Potato is a very common vegetable / tuber, available in abundance throughout the year. Most of us love the taste of potatoes. This is a starchy vegetable. Potato does not provide cholesterol and does not contain sodium. It is also fat-free. It contains more potassium than banana, spinach or broccoli. Vitamin C is abundant in Potato, so is vitamin B6. It is also a provider of dietary fiber. Traces of other essential minerals are also present in it. 

Method:
1. Peel, wash and cube the potatoes.
2. Combine together potato pieces, red chilly powder, turmeric powder, black pepper powder, curry leaves and salt. Set aside for 10 minutes.

3. Heat a shallow fry pan, pour oil. When the oil starts to boil add the potato mix and stir for a few seconds on medium flame. Cover with a lid and allow the potato pieces to cook. After a few minutes remove the lid and flip the pieces. Again cover and cook. When the potato is cooked, remove the lid and allow to fry. Flip a few times so that the potato pieces are evenly fried.
4. Serve hot.

Ingredients:

• Potatoes -  3 - 4 medium sized
• Red chilly powder - 1/2 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Black pepper - 1/2 teaspoon ( crushed coarsely )
• Curry leaves - 2 sprigs
• Salt to taste
• Oil - 2 tablespoons

Green Tomato Curry

Tomatoes and potatoes belong to the same family. Like potatoes, tomatoes are available round the year. This is a low-calorie vegetable/fruit. Fresh ones are rich in potassium. Tomatoes are a rich source of anti-oxidants which protects one from various types of cancers. Lycopene, an anti-oxidant which is present only in tomatoes protects skin from UV-rays. Tomato is also good for eye-health. It is also a good source of Vitamin C, Vitamin A and beta carotenes. 

Method: 

Wash and cut each tomato into 8 pieces. Peel the onions and slice into thin pieces. Wash and soak the gambooge in half cup of water. Slit the green chilly.

Grind together the grated coconut, chilly powder, turmeric powder and garlic with little water into a smooth paste.

Cook the tomato, onion and green chilly in a cup of water. Cover and cook in medium flame. When it is well cooked, add the coconut paste, salt and the soaked gambooge. Allow to boil. Add water to adjust the consistancy. Bring to a boil. Add a pinch of fenugreek powder and remove from flame.

Heat a pan, add all the seasoning ingredients. When the mustard start to splutter, pour the seasoning over the green tomato curry.
Serve with rice.

Ingredients:

• Green Tomatoes - 3 to 4
• Grated coconut - 1 cup
• Green chilly - 3 to 4
• Onion - 1 medium sized
• Garlic - 2 cloves
• Chilly powder - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Gambooge (kudampuli) - 1 or 2 pieces
• Roasted fenugreek powder - 1 pinch
• Salt
• Water

For seasoning:

• Mustard seeds - very little
• Whole red chilly - 1 (broken into 2 or 3 pieces)
• Shallots 1 (thinly sliced)
• Curry leaves - a few
• Oil - 1 - 2 teaspoon

Drumstick Thoran

Moringa Oleifera, is the botanical name of Drumstick. The flowers and  leaves are also edible. All these are not only nutritious, but also has great medicinal value. The drumstick which is used in the recipe is a great source of vitamin C, B-complex and MUFA. Moringa leaves are said to contain more Vitamin A than carrots, more Vitamin C than oranges, more calcium than milk, more iron than spinach, more potassium than bananas and also contains iron and zinc, which helps hair growth. 

Method:
Pulse the grated coconut, turmeric powder, red chilli powder, cumin seeds and garlic into a coarse mixture.

Scrape the skin off the drumsticks. Wash them and cut into 3" pieces. Slit each piece through the center. Place the pieces in a pan, pour half cup of water. Cover and cook on medium flame. Add little salt halfway through cooking. Before all the water dries up add the coconut mix, lower the flame, mix thoroughly, adjust salt. Allow the water to dry up completely. Remove from flame.

Heat a pan, add all the seasoning ingredients. When the mustard starts spluttering, pour the seasoning over the drumstick and mix well.
Serve with rice.

Ingredients:

• Drumsticks - 2 (medium size)
• Grated coconut - 1/3 cup
• garlic - 1 clove
• cumin seeds = 2 pinch
• Turmeric powder  - 2 pinch
• Red chilli powder - 1/4 teaspoon
• Salt
• Water

For Seasoning:

• Mustard seeds - very little
• Whole red chilli - 1 (broken into 2 or 3 pieces)
• Shallots 1 (thinly sliced)
• Curry leaves - a few
• Oil - 1 - 2 teaspoon

Idiyappam with Vegetable Stew

Idiyappam is a south - indian breakfast dish. This is also known as stringed hopper. Rice flour is the main ingredient. Here i have used the pink rice flour. This is a steamed dish.

Method:To prepare Idiyappam

Place the rice flour in a stainless steel bowl. Boil the water adding salt. When the water starts boiling, make a well in the center of the rice flour and pour the boiling water into it. Using a wooden spatula mix the flour and water thoroughly. Remove the spatula, Cover the dough with a lid and set aside to cool. When it is cool / warm enough, knead the dough using your hand. Add coconut oil or ghee while kneading. Make a smooth dough ball.
Take an idiyappam press a small ball of the dough into it and squeeze into idly moulds.
Steam in an idly cooker for 7 minutes.
If you are using grated coconut, you can add a teaspoon of it in each mould before squeezing the dough over it.

Ingredients: For Idiyappam:                                                                       Makes 24 idiyappams

Rice Flour -2 1/4 cups ( i used pink rice flour )
Boiling water - 2 1/2 cups
Salt to taste or 1 - 1 1/2 teaspoon
Coconut oil / Ghee - 1 - 2 tablespoon
Grated Coconut - 1/2 cup ( optional )


Method: to prepare Vegetable Stew

Heat oil in a medium sized pan. Add all the seasoning ingredients. When the cloves start spluttering, add the finely chopped onions and saute it. When the onion is well sauteed ( Do Not brown ), add ginger-garlic paste, when the raw smell disappears add coriander, chilly and turmeric powder. Stir for a few seconds and add the finely chopped tomato. Saute the tomato and slit green chillies for a minute. Add the chopped vegetables and water, cover and cook for a few minutes or until the vegetables are cooked. Add the black pepper. If the gravy has dried up add little water, add salt to taste. Now add the garam masala and coconut milk. Stir well. Do not boil after adding coconut milk. Remove from flame. Check salt once more. If it is less add more and adjust taste.
Serve with idiyappam

Ingredients: For Vegetable Stew:

Vegetables cut into 1 centimeter cubes - 1 cup ( potato, carrot, cauliflower, beans etc )
Onion chopped - 1 medium
Tomato chopped - 1
Green chilly slit - 2
Ginger-garlic paste - 1 teaspoon
Coconut milk - 1/2 cup
Turmeric powder - 1/4 teaspoon
Chilly powder - 1/2 - 1 teaspoon
Coriander powder - 2 teaspoon
Crushed black pepper - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Salt
Water 1/2 cup

For Seasoning:

Cloves - 3
Cinnamon stick - 1 inch piece
Cardamom -2
Curry leaves - 1 sprig
Oil - 1 tablespoon


Note: Potatoes in Coconut milk is also a very good side-dish for idiyappam. Click the link for the recipe.   Potatoes in coconut milk