Pazham Unda / Undapori

                                                Whenever I have very ripe, ready to wilt bananas on the kitchen counter; the 'no wasting' bell as well as the 'recycling' bell rings in my mind, loud enough to jolt me into some kind of kitchenantics. Two  options rush to my mind all the time. One is the Moist Banana Cake, which the boys are crazy about and the other is this easy peasy old snack of mom, Pazham Unda, which the spouse is quite fond of.

                                        Nowadays, I usually opt for the second; as it is quicker and more easier to make. No need of all those whisking, beating and folding fuss. It can be mixed up in a couple of minutes and prepared in a quarter of an hour. It was one of the easiest tea time snacks mom used to make when we were kids. Back at home, mom used to make it with really ripe 'cheru pazham', the small bananas which is abundantly available in Kerala. I tried it with the chiquita bananas here and it turned out quite as good.

Here is the recipe...

Falafel - A middle Eastern Chickpea fritter

 

                I was too busy these days that I hardly had time for blogging and other stuff. To be frank I had totally forgotten about blogging while I was busy with guests, parties and kids. Back in my home land, it was eventful with weddings, 'salkarams' and family gatherings. I was as much sad as was enthusiastic on hearing the 'visheshams' about the weddings parties of the cousins, which I missed so pathetically. After all, that is what living abroad is all about, right? Missing most of the happenings in home land. Sigh!!

               So back to blogging, I thought of sharing the recipe of Falafel, which I made some time back and was sitting in my draft for ages. It is a popular street snack in the Middle East. Just like 'parippuvadas' for us Keralites ;) It is eaten as such or kept inside a sandwich and eaten with tahini or sesame paste. I make it here as a tea time snack...Crispy n rich in flavour,it's healthy compared to other finger foods like french fries.

Here is the recipe...

Middle Eastern Cardamom Biscuit / Kleja

                                 

 

 

         Over the years, I have been attracted to many things in the middle east. When I first came here, I never dreamt of liking anything here. A heart tortured with homesickness, it always longed for the greenness of home and hated everything about this dusty desserty land. It was strange and uninteresting to me. I thought the dust storms and gruelling cold would make me sick and sometimes it did. But slowly, very slowly I began to get adapted to everything and surprised myself as I began to fall in love with the things here. I began to see life here with a new perspective. Right from the people's way of greeting to their enchanting cuisine.. everything shouted warmth.

 

        Over the years, I have watched the middle east people greet each other with as much warmth as I haven't seen any where else in the world. The way they hug each other and kiss each other generously on the cheeks was fascinating to me when I first watched them. Though I know that people in the middle east are known for their tempers, how they are able to hug each other in a graceful embrace and plant a number of kisses on each others cheeks, at the end of  the day is quiet interesting. Whatever it is, it takes a bit of forgiveness and love to embrace another person  with such warmth. And that is the first thing I fell in love with, here...'the people's way of greeting each other'

 

 

            The second thing I fell in love with is the middle eastern cuisine. Right from perfectly baked chicken to beautiful baklavas, everything middle eastern shouted warmth. And I have lost count of the number of baklavas I have chewed down my throat in the last six years.

            This is a biscuit from the middle east  I tried sometime back and is perfect for this cold weather with a hot steaming cup of tea. It is called Kleja in arabic and is locally available in supermarkets and confectioneries. But baking it at home gave it a bit more realistic essence and what more? real warmth. Try this for the  holiday baking ventures. It sure wouldn't let you down.

 

 

 

 

Kleja / Cardamom Biscuit  Recipe:

 

3 cups whole wheat flour

3/4 cup sugar

1/2 cup veg.oil

1/4 cup low fat milk

1 egg, beaten

1 tbsp baking powder

2 tsp ground cardamom

1/4 tsp salt

Egg+ 2 tbsp milk (for egg wash)

 

Method:

• Combine sugar and milk in a small pan and stir over medium heat without boiling, until sugar dissolves. Set aside to cool.
• Sift flour and other dry ingredients into a mixing bowl. Add oil into it and combine with a fork until crumbly.Then add egg and milk sugar mixture. Mix well with hands and form the dough into a ball. Let set for 10 to 15 minutes.
• Preheat the oven to 160 degree C
• Roll dough on a lightly floured surface. Cut it with biscuit cutters or lid of a bottle into 2 and 1/2 inch circles. Make cross lines on it using the back of a knife.
• Line a baking sheet with parchment or baking paper and place them on it. Brush with egg wash and bake at 160 degree C for 15 to 20 minutes or until golden brown.
• Let cool and store in an air tight container or serve with tea.

 

Chocolate Almond Biscotti

            The cold days (and even colder nights) are here. This year the chill is creeping in very slowly ( too slowly it seems). So my son still refuses to wear his sweater while going to school and comes back cold and hungry...
            These days, the kitchen pantry need to be stocked with all kinds of eatables ranging from cookies to corn flakes. As the hunger pangs are high in the winter season, the boys come to the kitchen in search of snacks, every now and then. If you don't have goodies stocked, then you are sure to get exhausted with their constant nagging to make something for them. So I decided to make something with a longer life span than muffins, so that I could store them for future use.

             I haven't made Biscotti , before; but have been planning to make one for sometime..They are twice baked biscuits originated in Italy and has an oblong shape and are usually baked with nuts like almonds or pistachios in it. Baking twice,makes them very dry and could be stored for long periods of time. As I have hardly any time for serious baking and cooking these days, I thought it perfect to make a big batch of biscotti and store it right away for the ever hungry boys :). The fact that it is practically a no-fat version of biscuits, made it all the more appealing to me because, after all am I not the person who polishes off the boys' left over food, every time?;) So if it's a low fat version, then the better for me..

            My elder son loves both chocolate and almonds. That's simply why I selected this simple recipe of  Chocolate Almond Biscotti. The product was a little bit dry, which was expected, but the combination of chocolate and almonds was fantastic, which gave the biscotti, a bity, nutty texture.

          At last I have a big jar of biscotti waiting to be attacked by two hungry little boys...:)

The Recipe:
(makes about 20 to 24 biscotti)
(Adapted from David Lebovitz' ROOM FOR DESSERT)

Things you need:
1 3/4 cups all purpose flour
2/3 cup (135g) granulated sugar
2 large eggs
2/3 cup (110g) semi- sweet or bitter sweet chocolate chips
2/3 cup (110g) blanched whole almonds
1 tsp baking pdr
1 tsp pure vanilla extract
1/4 tsp salt

Method:

• Preheat oven to 180 degree C (350 degree F). Toast almonds for 8 to 10 minutes or until, lightly browned and fragrant. Let it cool and then coarsely chop and set aside.
• Line a baking sheet with parchment paper
• In a bowl, beat the sugar and eggs on high speed until thick, pale and fluffy.(about 5 min). Beat in the vanilla extract. In a separate bowl, whisk together flour, baking powder and salt. Add the egg mixture and beat until combined. Fold in chopped almonds and chocolate chips.
• Transfer the dough to a well floured counter and roll into a log shape, about 30cm long and 3 1/2 inches wide. Place on the baking sheet and bake for about 25 minutes or until firm to touch.Remove from oven and let cool for 10 minutes on a wire wrack.
• Reduce oven temp to 165 degree C (325 degree F). Transfer the log to a cutting board and cut into about 1/2 inch slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 8 to 10 minutes, turn slices over and bake for another 8 to 10 min or until golden brown.
• Remove from oven and let cool. Store in an air tight container.

Cheesy Bread Sticks

       This is an easy, delicious and nutritious snack for the children to nibble on. It is a snack/ appetiser you can prepare with easy ingredients whenever you have left over bread. I got this recipe from one of the South Indian Cooking magazines and got hooked with their picture. So I prepared it with some left over bread and my son enjoyed it immensely..

Cheesy Bread Sticks Recipe

Things you need:

Bread slices                        - 4

Egg                                     - 2

Grated mozzarella cheese      - 1/2 cup

Finely shredded parsley       - 1 tsp

Finely shredded green chilli   - 1 tsp

Black pepper powder          - a pinch

White flour/ maida                - 1 tbsp

Salt to taste

Frying oil                              

Method:

• Remove the margins of the bread slices and slice them into thin fingers. Keep aside.
• Beat the egg together with all other ingredients except oil, in a bowl.
• Dip the bread sticks one by one in the egg mixture and fry in the oil until golden brown.
• Serve the crispy bread sticks with tomato ketchup.

Sweet & Spicy Popcorn

             

                 It would be hard to find a person who just don't love munching pop corns. Irrespective of children or adult, this particular snack happens to be an obsession, when you start munching it. That's the reason why my son drags the bowl of popcorn near to him when he suspects me of taking a better portion before he gets the chance to munch a mouthful down ;) When asked about the flavour and taste of popcorn, I just don't find anything striking to explain ( like sweet, tangy, savoury,piquant..) Still, how it makes an obsession is a cure matter of interest. So I thought yesterday, while I was going to make popcorn for my son, 'why not make it a little flavourful?' (actually make it explainable, flavour wise), and.. this pop corn was born. Actually a little more flavourful and 'explainable' popcorn.
The result : The dragging of popcorn bowl from one person to another became all the more vigorous..
                    and the munching....., all the more obsessive :)

Sweet & Spicy Popcorn Recipe:

Things you need:

6 cups popped popcorn
2 tbsp confectioners sugar/ powdered sugar
1 tbsp melted  butter or liquid margarine
1/2 tsp ground cinnamon/'patta podi'
1/4 tsp ginger powder
1/8 tsp cumin powder/jeeraka podi
1/8 tsp red chilli powder (or to taste)

Method:

 Combine one tablespoon of confectioners sugar and all the spice powders with melted butter. Place the popped popcorn in a large bowl and add the spice butter mixture. Toss to coat evenly. Now add the remaining sugar and toss. Serve immediately.

Ari Murukku

 

              Some foods remind us of old days... our childhood days when we were boisterous kids looking for fun and never had a thing to worry about other than the strict orders to go to sleep from the elders when the mischiefs and gambols reach a level not any more bearable for them... The snacks we had enjoyed munching and crunching in between those games were really something to hang on. 'Murukku' is such a snack which brings a lot of childhood memories at unexpected hours. The other day when my son was jumping up and down on the bed enjoying himself immensely the thought of the snack came again as a bolt from the blue.. That was when I decided, I must make some for him so that he will have his own memories when he grows up. I had scribbled the recipe somewhere down which I got from some local magazines and went hunting for it and it turned out quite good in a quirk of fate! Just like those we used to buy from the shops.  It had specified that the flour should be super fine... should have no traces of coarseness. About that... I just hung to their words and made it quite fine by sieving a couple of times. And yes! it was an instant winner. The whole thing vanished without a trace in half an hour... when  both father and son competed on who is more good at wolfing down :)
    
         I am entering this dish to the  Recipe Swap Thursday Event at Prairie Story.

Coming to the recipe...

Things you need:

Fine, raw rice flour ( sieved 2 or three times in a fine mesh)- 600g
Black gram / Urad dal ( dry roasted and powdered)   - 150g
Black cumin seeds /Karimjeera                                 - 1 tbsp
Cumin seeds                                                             - 1 tsp
Salt  to taste
Butter (optional)                                                        - 2 tbsp
Coconut oil / Veg oil                                                 - 1/2 Lr

Method:

   Mix every thing except veg. oil and kneed well with hands by adding cold water, until a dough with the consistency of chapatti dough is formed. The murukku must be made immediately. Pass the dough through a 'murukku press' on to a ladle fryer in a coiled fashion and dip it to the hot oil heated in a kadai. When the dough becomes hot it comes off easily from the ladle mesh. Shake it slowly to detach it and remove the ladle from oil. Fry the murukku until golden brown.Press another coil on to the ladle fryer and repeat the process until all the dough is used up.Store the fried murukku in an air tight container.

   Enjoy the crunchy delights!

Achappam

      
                    Yet another beautiful snack from Malabar. As the name implies, it is made with an 'achu' or mould which gives it the pretty floral pattern. The mould used to be traditionally made by the local blacksmiths. Now adays it is available in shops of Kerala. Women of wisdom say it should be made of wrought iron  or brass and must be a bit heavy. The lighter ones tend to make the Achappam stick to them while frying. So... Are they as delicious as they look? Mmm.. they are chipsy crispy yummy. A real treat for sweet snack lovers..
 Here is the recipe...


Things you need:
Raw rice flour(should be very fine) -  4 cups
All purpose flour(maida)                -  3 tbsp

Egg                            -           1 whole

Thin coconut milk       -           4 cups

Thick coconut milk     -           1 cup
Sugar                         -            as needed

Black cumin seeds( karimjeerakam) - 1 tbsp

Salt                            -           a pinch

 Method:

Mix all the ingredients thoroughly in a deep vessel, to form a uniform batter with no lumps. The batter should have the consistency of  dosa batter, or even thinner. Heat oil in a wok or katai and dip the mould in it, holding its wooden handle levelly. When the mould becomes desirably hot,(it should not be too hot. This makes the flour stick to it) dip it in the batter up to the top. The top side of the mould should not be immersed in the batter because it makes the batter difficult to be separated while dipping in the hot oil. Now carefully dip the mould into the heated oil, keep it for a few seconds and then shake it slowly. This will detach the cooked batter from the mould. When the achappam becomes golden in colour take it out from the oil and drain. Again dip the desirably heated mould in the batter and continue making the snack until all the batter is used up. Transfer the snack into an air tight container and can be used as needed.

Kozhi Ada / Chicken hot pockets

  

                      It is the crispy, tiny delight of malabar... A nice snack to simply munch on or to go with tea. This sizzler which may be called 'the little brother of Samosa', is a celebrity in ifthars and family gatherings... Yes! you can make the bet! You wouldn't stop with one.. :)

The recipe..

Things you need:

To make about 30 'adas'

For making pastry:
All purpose flour or maida - 2 cups
Water    -    as needed
Salt        -   as needed

For the filling:
Chicken or beef with out bone - 250 g
Onion               - 1, medium sized , sliced into very small pieces
Ginger, minced  - 1 tsp
Green chillies     - 2, cut into very small pieces
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1 tsp
Vegetable oil -  2 tbsp

Others:
Oil for frying  - 2 cups

Method:

Making the pastry:
Make a smooth dough with the flour and water. It should be harder than that for making pooris. Now divide it into small balls, the size of a gooseberry.Keep them aside by covering them in a clean clothe or cling film.
Prepare the filling:
Cook the chicken or beef adding adequate salt and a little turmeric powder. Mince it using a fork or blender and keep aside. Now heat a wok and add 2 tbsp of oil to it. Add onion and saute until transparent.Add the minced ginger and green chillies and saute. Add the minced meat and saute. Finally add all the spice powders and saute until the filling becomes dry and crispy.
Filling:
Take the dough balls and roll them out into thin circles. Keep a little chicken filling in the middle and fold into half moon shape.Join the ends by pressing with a fork.
Frying: 
Fry them in heated oil in a wok until golden brown.Drain on a kitchen towel and serve hot.