ellai adai (kerala kugan)
This is also a disappeared delicacy I believe.
People think its troublesome to do.
Its aroma will be so sweet, just out of the steamer.
ELLAI ADAI
Ingredients:
1 cup raw rice
1 cup brown sugar
2 cups fresh scrapped coconut
2 tbs of ghee
A pinch of cardamom powder
A pinch of salt
10 banana leaf pieces cut into 6 7 inch squares
Method:
Soak the rice for about 4 hours.
Then grind in a blender with just enough water, and pinch of salt
to make a thick batter. Keep aside.
In a heavy pan melt the brown sugar with 1 tbs of water.
Stir in the coconut and cook for about 10 minutes on low heat.
When the mixture thickens, add in the ghee and stir well.
Remove from the stove and let it cool well.
Toast the banana leaves one at a time over the flame.
The leaves will become pliable.
Spread a small ladle full of the batter over the toasted leaf.
Place a tablespoon of the sweetened coconut over this.
Spread the coconut evenly.
Fold the banana leaf in the middle and press in the sides to close well.
Bring water to boil in a idli steamer.
Place the stuffed banana leaf flat inside.
Steam for about 15 to 20 minutes.
As it cooks the ellai adai absorbs the aroma of the toasted banana leaves. Remove them from the steamer, peel off the the banana leaf
wrapper and serve.
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fried bananas ( Malaysian kugan)
[tscii]Aarthii, this is how we do our fried bananas,
Or what they call pazham pori.
FRIED BANANAS
Ingredients
1/2 cup self-raising flour
1/4 cup corn flour
1 tbsp rice flour
Pinch of salt
1/2 tsp baking powder
180ml water or just enough to make thick batter
1½ tbsp oil
5-6 bananas, halved
Enough oil for deep-frying
Method
Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.
Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown. Remove and drain on crumbled kitchen paper.
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Soya granules patties ( Selviem )
Aarthi,
sorry i forget to post soya granules patties.
here is the receipe for u.
boiled and mashed potatoes - 3 medium
wholemeal bread - 2 dip in water, squeeze and keep
soya granules - 1 cup
cabbage - 1 cup chopped
carrot - 1 medium , chopped
beans - 10 to 15, chopped
(Vegetable quantity is depends, how much u want u can have. )
steam cabbage, carrot, beans in the microwave (w/o salt)
in a kadai, add 2 tblsp of oil add coarsely ground sauf powder - 1 tsp, 3 big onion finely chopped and 1 green chilly finely chopped, saute for few minutes, then add 2 tsp of ginger garlic paste stir for 2 minutes. then add mutton masala powder 2 tsp , salt.
stir for 2 minutes, then add the steamed vegetables, let it cook for few minutes, then add soya granules, sprinkle little water cover and cook for 2 to 3 minutes, then add 2 tblsp each of finely chopped coriander, pudhina leaves.
add mashed tomato , mix nicely, then add bread (squeezed) and keep it for 2 minutes. switch off the stove and add lime juice according to our taste.
this masala can be stored for 2 days.
For patties:
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take a lime size ball of this stuffing, shape like vada, dip in corn flour batter, and roll it in bread crumbs and shallow fry/deep fry and serve with tomato ketchup.
bread stuffing:
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take 2 slices of bread, apply some butter inside and keep the filling and keep the bread in the sandwich maker.
tawa toast:
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take 2 slices of bread, apply some butter, keep the filling inside and place it in the tawa, press the top of the bread with potato masher , so that the bottom of the bread will be toast nicely, carefully turn the otherside of the bread and repeat the same. sothat both the sides will be toasted.
rolls:
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make a roll of the stuffing (like sausages), shallow fry in the tawa , keep inside chapathi and give kids as chapathi roll.
stuffed chapathi:
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like aloo paratha, we can keep this stuffind and roll out chapathi.
All these will be filling and healthy. we can pack this for the box.
Aarthi, try this and let me know