KAPPALANDI MUTTAYI (PEANUT CHIKKI)

Ingredients

1.      Roasted peanuts-1 cup

2.      Sugar-1/2cup

3.      Butter/oil -1/2 tsp

A flat steel plate and little oil for greasing the plate.

Method of preparation

1.      Grease a steel plate and keep it aside.

2.      Pound the peanuts slightly either by a pestle or mixie.

3.      Heat a pan .Add the sugar in. Allow it to melt and turn slightly brown .It needs to be stirred to prevent it from burning. When it is completely melted and browned add the butter/oil. Stir well .When it bubbles add the peanuts. Mix well.  When the peanuts are completely coated with the sugar syrup, switch off the flame.

4.      Immediately transfer it in to the greased plate. Spread it using a rolling pin. Cut it into desired shapes while it is still hot (check the pic below).

Separate it into each piece once it has cooled completely.

                   Sending this to NIVEDHANAM and SPICE YOUR LIFE

AVIYAL

An inevitable dish in ‘Kerala Sadya’.

ingredients

 1.  Mixed vegetables-[carrot-1,madras cucumber(vellarikka)-1/2 of one,drumsticks-2nos,yam-1 small piece, snake beans(achinga payar)-3nos,Snake gourd(padavalanga) -1 small,raw plantain-1no]

2.      Chilly powder-1/2tsp

3.      Turmeric powder-1/4tsp

4.      Grated coconut-1 cup

5.      Cumin powder/seeds-1/2 tsp

6.      Green chilly-2nos

7.      Turmeric powder-1/2 tsp

8.      Pearl onions-4nos

9.      Mustard seeds-less than ¼ tsp

10.  Coconut oil-2tbsp

11.  Curry leaves-2sprigs

12.  Curd-1/4 cup

13.  Salt

Method of preparation

1.  Clean and cut vegetables lengthwise. Cook by adding ingredients 2-3 by adding ¼ cup of water and salt.

2.  Coarsely grind ingredients 4-7.Crush pearl onions and mustard seeds.mix it with the grinded coconut.

3.  When the vegetables are cooked ,keep the grinded coconut mix in the centre of the pan and cover with the veggies. Reduce the flame. Keep the lid on. Let it cook for another 3 minutes.

4 .  Now add curd and mix well. Switch off the flame .Lastly add coconut oil and curry leaves. Let it sit for some time. Stir well just before serving.

Notes:

 Here I cooked it in Central Travancore style, the place where I am hailing from.The traditional way of making aviyal involves no onion and mustard. So that step is purely optional. But trust me it gives some nice flavor and taste.

CARROT CAKE

This is a simple delicious cake perfect with a cup of tea or coffee. 

Recipe source-Vanitha magazine

Ingredients

1.      Carrot-3/4 cup

2.      Maida-1/2 cup

3.      Egg-1no

4.      Sugar-1/2 cup

5.      Baking powder-1/2 tsp

6.      Salt-a pinch

7.      Refined oil-1/4cup

8.      Vanilla essence-1/2tsp

Method of preparation

1.      Preheat the oven to 150degree.

2.      Prepare an 8” inch cake tin. For this, Line the bottom with a butter paper. Smear some oil or butter over the paper and along the sides of the tin. Sprinkle some flour over this. Invert the tin and tap the sides to remove the excess flour.

3.      Sieve flour, baking powder and salt together. Keep it aside.

4.      Beat egg till frothy. Add sugar in and beat again. Add oil, carrot and vanilla essence. Give a gentle stir. Now add the flour mixed with baking powder. Fold in gently using a spatula or a spoon.

5.      Pour this into the prepared cake tin. Bake for 25 minutes or till a toothpick  inserted into the center of the cake comes out clean.

6.      Transfer it into a cooling rack. Let it cool completely.

Cut and serve….

Notes:  Use any flavorless oil .Vanilla essence can be substituted with ½ tsp of cinnamon powder.