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.

CARROT CAKE

Whole wheat flour is derived by grinding whole grain of wheat. Benifits of whole wheat flour is that it takes longer time to digest, which helps maintain blood sugar levels. Good for weight watchers. Whole grain is a good source of calcium, iron, fiber and other minerals. 

Carrot has lot of health benefits. Carrots have high vitamin A content. It is low in calories and consuming them is good for overall health. Good for eyes, skin, teeth and digestive system. 

In this cake recipe I have used whole wheat flour instead of refined flour/maida. Nutmeg, cinnamon and cardamom gives a unique taste to this carrot cake.

INGREDIENTS

• Wheat flour             2 teacup
• Sugar                         3/4 teacup
• Butter                        1 teacup
• Grated carrot           2 1/2 teacup
• Egg                             3
• Baking powder        1 tsp
• Cinnamon powder  1/2 tsp
• Nutmeg powder      1 tsp
• Salt                             a pinch
• Cardamom               3

METHOD

Sift wheat flour, baking powder and pinch of salt three times in a large bowl. keep it aside.

Separate the egg yolks from whites and keep the yolks and whites in separate bowls. Beat the egg  whites till they are stiff, beat the yolks also.

Preheat the oven for 10 minutes at 175 deg C.

Blend sugar and cardamom to a fine powder.

Beat butter and powdered sugar in a bowl together till it becomes fluffy. Mix the egg whites and yolk. Beat it well.

Add little flour at a time and fold gently using a wooden ladle. Add grated carrot, nutmeg powder and cinnamon powder and mix well.

Pour it in a greased tray, add little( 1/4 tsp) flour and spread it all over the tray. Tap the greased tray and bake in a  preheated oven at 175 deg C for 45 minutes.

Check with a tooth pick or knife, if it comes out clean the cake is done otherwise bake for some more time.

Take it out from the oven and cool it in a wire rack.

Note:

• Beat  Butter and sugar for at least 5 - 10 minutes. Starting on low speed then gradually increasing speed.
• Sieve baking powder and wheat flour three times.
• Large metal spoons are used to fold eggs into batter so that eggs do not deflate.
• Preheat 10 minutes before you place the batter.
• To test whether the cake has cooked or not just insert a knife, if it comes out clean that means cake is cooked.
• While folding the flour work quickly but gently.

SWEET GOOSEBERRY

Indian gooseberry or Amla or Nellikka is a rich source of Vitamin C. It is high in antioxidants, reduces inflammation and good for digestion. It is great for your hair and skin. The fruit tastes bitter and sweet.

This recipe I discovered on my own. I have not added tamarind because gooseberries have their own bitterness. In this recipe gooseberries are cooked in jaggery syrup. Roasted jeera powder and asafoetida gives a unique taste to the dish.

INGREDIENTS

Gooseberry                            10
Jaggery                                    1/2 tea cup
Water                                       1/2 tea cup
Roasted cumin powder     1- 2 tsp
Asafoetida                              1/2tsp
Salt to taste                            1 tsp

METHOD

In a deep vessel add 1/2 tea cup water and 1/2 tea cup jaggery. When the Jaggery dilutes with the water turn off the heat. Strain to remove impurities.

Wash the goose berries and keep it in a vessel. Add water in the Pressure cooker, keep the vessel with gooseberries but do not add water in the vessel with the gooseberries. Pressure cook for three whistles. Immediately switch off after the third whistle. After it cools down take out from cooker and remove the seeds.

Take a frying pan add the jaggery syrup and on medium to high heat boil for 5 minutes.

Add gooseberries and cook for 5 minutes. Add salt, asafoetida and roasted jeera powder and cook for another 5 more minutes.

Serve with flat bread /rice.

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.

MIXED FRUIT CUSTARD

Mixed fruit custard is a healthy, tasty and easy to make desert. Different kinds of fruits can be added in the custard.

INGREDIENTS

• Milk                                       500 ml/ 1/2 L
• Grapes slit in halves           1 1/2 teacup
• Apple chopped fine              1
• Banana(small) chopped       3
• Raisins                                     1/4 teacup
• Sugar                                       1/4 teacup
• Custard powder                     3 tbsp

METHOD

Take out 1/4 teacup milk from 500 ml and mix 3 tbsp custard powder in it. Mix well, make sure there is no lumps. Keep the custard paste aside.

I have used weikfield custard powder, vanilla flavour.

Boil the remaining milk. Add sugar into the milk and bring milk to a boil in a deep bottom vessel on medium to low heat.

When it starts boiling, on low heat add the custard paste slowly into the boiling milk. Keep stirring till the milk starts boiling. Turn off the heat.

Let it cool down completely. Chop all the cut fruits  dry fruits and add to the custard.

Chill in a refrigerator for 2-3 hours.

Serve in bowls chilled.

ORANGE UPSIDE DOWN CAKE

An upside down cake is baked in a single pan and turned over and served upside down. Fruits usually used are apples, cherries, pineapple, oranges. Bottom topping consists of sugar and butter, on top of that fruits are kept and then batter is poured on top of the fruits.

This zesty refreshing orange cake has flavour of orange and it looks, smells and tastes awesome.

INGREDIENTS

Maida                                2 teacup
Butter                                3/4 teacup
Eggs                                    3
Oranges                             3
Fresh orange juice          1/4 teacup
Sugar                                 3/4 tea cup
Honey                                1 tbsp
Baking powder                1 tsp
A pinch of salt

FOR CARAMALISATION

Sugar                 3/4 teacup
Water                 3 tbsp
Butter                 1 tsp

METHOD

Wash and dry 3 oranges completely. Grate the  the oranges and keep the zest aside. Discard the ends and slice crosswise the oranges into 1/4 inch circles (7-8 slices). Squeeze juice from the remaining oranges.

Heat a round baking dish 8 inch with 2"-3" sides, add sugar and butter. On low heat stir to disslove the sugar, once the sugar dissloves  do not stir . Caramelise it into amber colour. Arrange the orange slices and let it simmer for a minute. Turn off the heat.

Preheat the oven for ten minutes.

Sift maida, baking powder and pinch of salt three times in a large bowl. keep it aside. 

Separate the egg yolks from whites and keep the yolks and whites in separate bowls. Beat the egg  whites till they are stiff, beat the yolks also.

Blend sugar to a fine powder. Beat butter and powdered sugar in a bowl together till it becomes fluffy. Mix the egg whites and yolk. Beat it well.

Add little flour at a time and fold gently using a wooden/plastic ladle. Add honey, fresh orange juice and orange zest and mix well.

Spoon batter over the caramalised oranges and spread evenly.

Tap lighltly and  bake in a  preheated oven at 180 deg c for 30 minutes.

Check with a tooth pick or knife, if it comes out clean the cake is done otherwise bake for some more time. Take it out from the oven and let it cool in a wire rack. Once it cools down turn it upside down in a plate

Note:

• Beat  Butter and sugar for at least 5 - 10 minutes. Starting on low speed then gradually increasing speed.
• Sieve baking powder and maida/all purpose flour three times.
• Large metal spoons are used to fold eggs into batter so that eggs do not deflate.
• Preheat 10 minutes before you place the batter.
• To test whether the cake has cooked or not just insert a knife, if it comes out clean that means cake is cooked.
• While folding the flour work quickly but gently.

MANGO SHRIKHAND

Shrikhand is a desert made from hung yogurt. It is a popular desert of Gujrat and Maharashtra in India. In Gujrat it is eaten with breads ( poori) and is served in vegetarian thali.

This dish is very easy to prepare. Shrikhand is made from hung yogurt. Yogurt is tied in a muslin cloth and hun
g to drain the whey. Then cardamom, saffron, nutmeg powder, mango pulp and sugar are added to this thick yogurt and garnished with almonds. It is then kept in a refrigerator and served chilled.

INGREDIENTS

Mango ( banganapalli)            1
Full fat yogurt                           3/4 - 1 litre
Sugar powdered                       1/2-3/4 teacup
Cardamom                                  3-4
Saffron                                        5-6 strands
Nutmeg powder                        1/2 tsp
Almonds, pistachios.               5-6 each

METHOD

Put the yogurt in a muslin cloth. Keep muslin cloth in a colander to drain the whey. Keep the colander in a vessel so that whey collects in the vessel. Keep it inside a refrigerator or the yogurt will become sour especially in summer. Do this process overnight.

Soak the saffron in 1 tsp warm milk. Keep it aside.

Peel the mango and remove the seed. Put the flesh in a blender and blend it to a fine puree.

Transfer the thick yogurt into a large mixing bowl. Add powdered sugar, cardamom and nutmeg powder and nicely beat it. Add sugar according to the sourness and sweetness of mango.

Add the mango puree and fold well in the yogurt.

Keep it in the refrigerator for 2 hours. Serve chill with cut almonds and pistachios.