Monday, February 28, 2011

ELLA ADA ( Steamed Sweet Coconut and Rice Flat Cakes ) KERALA SPECIAL

    Rice flour - 1-1/2 cups
( roasted lightly )
Hot water - 1-1/2 cups
Salt - to taste

Making the rice dough:

    In a pan slightly roast rice flour.
    Then add hot water with salt and stir well.
Take off heat. Cover and set aside to cool a while.
When slightly cool, knead it to make a soft dough.
Cover and let it rest.


Grated coconut - 1-1/2 cups
( lightly roasted in 1 tbsp ghee )
Mixed nuts 4 tbsp ( optional )
( roasted & chopped )
Brown sugar ( jaggery) 1/2 cup
( or according to taste)
Cardamom powder - 1/4 tsp

In a skillet, over medium heat, melt the jaggery with
 little  water.
Strain this melted jaggery and get rid of the dirt left at the bottom.
Return the strained jaggery to the pan and add the
grated coconut, mixed nuts & cardamon powder.
Cook for 5- 10 minutes over medium heat, stirring constantly.
When the mixture starts to thicken, remove from heat and cool.

Banana leaf:
Cut the banana leaves into small, 20 cm squares.
Clean banana leaves with a wet cloth. Then place them
over low heat for  about 10-20 secs to season
the leaf. Set aside


       Divide the dough into lemon size balls
       Press the dough on a greased banana leaf as thin as
       possible into a round shape.
       Spread the prepared fillings on one half  & gently fold
       the banana leaf.                                  
       Similarly prepare the remaining ella adas
       Steam the rice packets for 10 minutes
       Once the ella adas are steamed and cooked, peel of
       the leaf and serve with some hot tea or coffee.
       Ela ada can be served hot or at room temperature

     1) If unable to get banana leaf, aluminum foil can
          be replace for banana leaf.
       2) You can make verity of adas by adding ripe 
             mangoes chopped, ripe  jack fruits chopped,
             pineapple etc......


Vermicilli Masala Vada


Vermicelli 1 cup
Yogurt 1 cup
Red chillies 3 chopped
Green chillies 2 chopped
Ginger a small piece chopped
Onions 1 chopped
Curry leaves chopped
Coriander leaves chopped
Fennel seeds 1 tsp
Besan dhal powder 2 - 5 tbsp
Salt to taste
Cooking Oil for frying


Soak vermicelli in yogurt for one hour. 
Add remainder things to this. Take a 
spoon full of mixture  & deep fry in oil.
Serve hot with chutney or chilly sauce

Sunday, February 27, 2011


Ingredients :

Bengal gram dhal - 1 cup

Onions - 2 (cut finely)

For the gravy:
Onions - 4 (cut into thin long pieces)
Garlic - 2
Tomatoes - 1/4 kg (Blanch in hot water, remove 
  the skin and make it into a paste).

Grind together :

Onion - 1
Ginger - 1 " piece
Garlic - 4 flakes
Red chilles - 5
Green chilles - 5
Ani seeds - 1/2 tsp
Cardamoms - 3
Cloves - 3
Cinnamon - 1 " piece
Roased bengal gram dhal - 1 tbsp
Coriander seeds- 2 tbsp
Cumin seeds- 1/2 tsp

For making Vadai :

1.  Saok dhal for 2 hours.
2.  Drain the water. Grind it coarsely with enough salt. Mix finely cut onions.
3.  Heat oil in a pan, prepare small balls from the gound paste and deep fry. Keep aside. (Do not fry till deep brown. remove when it turns golden).

Method :

1.  Heat 3 tbsp of oil in a pan and fry garlic and then onions.
2.  When it turns into gloden brown in colour, add the ground    mixture, fry till oil separates.
3.  Mix tomato paste and fry well. Pour 3 cups of water with turmeric powder, sugar and salt.
4.  When it starts boiling add the fried vadais in it and let it boil for a few minutes. (if the water is not enough add little more, otherwise the vadais will absorb the water and the gravy will become very thick).
5.  Remove from fire and garnish with cut coriander leaves. Serve with appam doasai or idlis.


Ingredients :
potatoes - 2
carrots - 2
Beet root - 1
Finely cut beans - 3/4 cup
Peas - 1/2 cup
Bengal gram flour - 2 tbsp
Salt - as required
Green chilles - 4

Coriander leaves - a small bunch
Onions - 3
Tomatoes - 4
Oil - enough to deep fry
Butter - 2 tbsp

Grind Together :

Green chilles - 2
Ginger - small piece
Cumin seeds - 1/2 tsp
Salt - as required
Turmeric powder - 1/2 tsp
  Chilly powder - 1 tsp
Garam masala Powder - 1/2 tsp

Method :

1.  Boil potatoes, peel and mash it. Add finely cut steam cooked vegetables.
2.  Mix it together with salt, chilly paste, bengal gram flour, little garam masala powder and chopped mint leaves.
3.  Make into balls and deep fry until golden . Keep it aside.

For gravy :

1.  cut onions and tomatoes finely .
2.  Heat butter in a frying pan, fry onions until crisp. Add ground masala and fry till oil separates from it.
3.  Pour enough water and allow the gravy to boil till it becomes thick.
4.  Gently slip koftas and chopped coriander leaves, boil for a minute, remove and serve

Gobi Manchurian Dry

For batter :-
Cauliflower(big) - 1 no

Check pea flour(Kadalamavu) - 6 tsp
Corn flour - 2 tsp
Rice flour) - 2 tsp
Chilli powder - 1 tsp

Turmeric powder - A pinch
Oil for deep frying
Salt - As reqd
Soy sauce - 2 tsp
Tomato sauce - 4 tsp
Chilli sauce - 1 tsp
Ginger-garlic paste or chopped ginger and garlic
Onion(small) - 1 no
Capsicum(small) - 1 no
Coriander leaves for garnishing



1)Wash cauliflower well and make small florets of it.

2)Put them in boiling water with salt and turmeric for few mints.

3)Drain fully so no water is left.

4)Mix all from part 1 to make a batter thinner than the bajji mix.

5)Add cauliflower and deep fry.

6)Heat a little oil in a pan.

7)Add ginger and garlic and fry.

8)Add onion and capsicum.

9)Add the fried cauliflower and fry.

10)Add all the sauces.

11)Garnish with coriander leaves.

:- Serve hot with tomato and chill sauce.

:- Also same can be done with Baby corn or paneer.

Vegetable Spring Rolls

Flour - 50 gm
Corn flour - 50 gm
Egg(beaten) - 1 no
Water - As reqd
Garlic(grated) - 30 gm
Carrot(grated) - 50 gm
Cabbage(grated) - 60 gm
Capsicum(grated) - 60 gm
Beans - 50 gm
Sugar - 1/2 tbsp
Soya sauce - 1 1/2 tbsp
Salt - As reqd
Pepper - As reqd
Oil - As reqd

Preparation Method of Vegetable Spring Rolls Recipe


1)Mix together flour, cornflour and beaten egg along with reqd water to get a idli or dosa batter.

2)Place a nonstick pan over the stove.

3)When it is hot, pour some batter over the pan and make pancakes.

4)Repeat the procedure for the remaining batter.

5)Heat oil in an aluminium vessel.

6)Add garlic and saute well.

7)Add carrot, cabbage, capsicum and beans and saute well.

8)Add sugar, soya sauce, salt and pepper and saute and mix well.

9)Switch off the flame.

10)Place the pancakes over the table.

11)Put the cooked vegetable mix over the pancakes.

12)Roll them well and lock it with a pick.

13)Heat oil in a frying pan.

14)Fry the rolled pancakes in it.

15)Remove them onto a plate when they turn golden brown.

:- Serve with hot garlic sauce.

Thursday, February 24, 2011

NESTUM® Layered Prune Cake

Preparation & Cooking Time
1 hour

24 pieces

Skill Required
Beginner to Advanced 

What You Need

¼ cup
sifted self raising flour
1 cup
caster sugar
1 cup
1 cup
evaporated milk
egg yolks
egg whites
1 teaspoon
essence vanilla
1 tablespoon
butter or margarine,

well beaten pitted prune

Make It
1.    In mixing bowl, whisk ingredients A until white, then stir in beaten butter and mix well.
2.    Heat griller and spoon 4 tablespoons mixture into 18”x28” lightly greased and lined rectangle pan. Spread evenly and arrange pitted prune then grill until lightly brown.
3.    Then spoon again 4 tablespoons mixture and arrange prune on top and grill again until lightly brown.
4.    Repeat process until mixture is used up and lastly bake in the oven with temperature 150°C for 15 minutes to dry up the side of the cake.
5.    Cool cake in pan before remove it.