ELANCHI/CREPES

My hubby loved this when I made it for the first time. This is a Kerala snack and is very easy to prepare.

It is a form of pancake made from eggs and flour. Filling is made out of coconut, aval/poha and sugar. The sweet and salty combination and the use of Indian spices gives this dish a unique taste and flavour.

INGREDIENTS

Maida/all purpose flour  1 tea cup
Water                                       1  1/4 tea cup
Egg                                             1
Turmeric powder                1/4 tsp
Salt to taste

For stuffing

Aval/flattened rice/poha   1 teacup
Grated Coconut                      1 teacup
Water                                         1/2 tea cup
Sugar                                          1  1/2- 2 tbsp
Cardamom powder               1/2 tsp

METHOD 

In a bowl add 1 teacup aval/poha and sprinkle 1/2 teacup water. Add freshly grated coconut, sugar and cardamom powder. Cover and keep it aside. Let it rest for half an hour.

In another bowl break an egg and beat it well, add salt, turmeric powder and flour. Whisk it well and make a smooth batter . The batter should be thinner than dosa consistency.

Heat a flat nonstick pan and on medium flame add a spoon of  batter in the centre,  spread with the back of the spoon to a thin round disk  like a dosa.

When it is cooked on one side, take it out and keep on a plate. Place 1-2 tbsp coconut filling on one end of the pancake and roll it as shown above.

Repeat the process with rest of the batter.

Transfer it a serving dish. Serve hot.

GOTHAMBU PAYASAM

Gothambu payasam is a Kerala sweet dish which is prepared during sadhya and festivals. In Kerala coconut is mainly used in cooking almost in all dishes. Coconut milk is used in vegetarian as well as non vegetarian dishes. Lot of sweet dishes are prepared using coconut milk.

Coconut is one of the food that is classified as "super food". Coconut has lot of health benefits and people who eat lot of coconut are among the healthiest people in the world. It helps to fight bacteria,fungi and viruses. It protects the hair from damage.

I prepared this dish during vishu. Vishu is considered as a festival of light and fireworks, it is an important festival is Kerala.

This is VISHUKANNI. The first thing seen on the day of vishu after waking up. Rice, fruits, vegetables , betel , yellow flowers ( cassia fistula), coins everything is arranged overnight intended to signify prosperity.

INGREDIENTS

Broken wheat/ dalia          1 teacup
Coconut grated                   3/4 or 2 teacup
Cardamom powder           2 tsp
Ghee                                      1 tbsp
Jaggery                                  300-400gm

FOR GARNISHING

Cashew                        1 tbsp
Raisins                          1 tbsp
Thin coconut slices     1 tbsp 

METHOD

Grind 2 tea cup grated coconut with 2 teacup water.

Take a muslin cloth and spread on top of a vessel.

Add the ground coconut and gather the muslin cloth and squeeze nicely and collect the coconut milk in the vessel.

This is our first coconut milk which will be very thick.

Again add the squeezed coconut in the blender and add two teacup water and blend. In a different vessel squeeze the grated coconut and collect the coconut milk. This is our second coconut milk, which is thin in consistency.

Wash broken wheat two-three times. For one tea cup broken wheat add 2 tea cup water. Keep it in a deep bottomed vessel. Keep the vessel in a pressure cooker. Pressure cook for 5-6 whistles.

In a deep bottomed vessel boil 2 tea cup water. Add jaggery stir till they melt. Strain the jaggery syrup to remove impurities.

In a deep bottomed vessel add the broken wheat and jaggery syrup. Cook in a low flame for  2-3 minutes.

Add the 2nd coconut milk( thin consistency) and cook on low to medium heat for 10-15 minutes stirring occasionally.

Add the first thick coconut milk (thick consistency) and cook for 8-10 minutes on low heat, stirring occasionally. Turn off the heat.

Add the powdered cardamom powder and mix well.

Heat a small frying pan pour ghee saute the cashews till they are golden brown. Add raisins till they pop up. Take it out. Add the coconut pieces and fry till they are golden brown. Add cashew, raisins and coconut pieces to the payasam and mix well.

Serve  hot or cold.

COCONUT CHUTNEY

Coconut is one of the foods that is classified as "superfood". Coconut has lot of health benefits and population who eat lot of coconut are among the healthiest people in the planet. It helps to fight bacteria, fungi and viruses. It protects the hair from damage.

The recipe given below is an accompaniment which goes well with Indian breakfast. Easy, tasty and healthy to make.

INGREDIENTS

Coconut                                                1     1/2 tea cup

FOR SEASONING

Mustard seeds                          1 tsp
Coconut oil                               2 tsp
Dry red chillies                         1 broken
Curry leaves                               1 sprig

METHOD

In a blender add grated coconut, green chillies, pottu kadalai, 1  1/2 cup water, salt and blend nicely into a smooth paste. Take it out in a bowl.

Heat coconut oil in  a small skillet/ kadai add mustard seeds when  it splutters add dry red chillies and  curry leaves. Turn off the heat.

Add the seasoning to the ground coconut chutney. The consistency of the chutney is medium.

Serve coconut chutney with Idli/dosa/idiyappam.