BOILED TAPIOCA (KAPPA)


This is very simple recipe .Keralites and

Srilankans have this as a meal .

Keralites have it with coconut . Srilankans have

it with ‘Pol sambol ‘or ‘Katta sambol‘.

Trust me ,if only you have, had tasted this

sambol with boiled tapioca,it will be a frequent

meal in your homes .

Street foods in Srilanka sell this in conical leaf

packets .Really inviting !

This recipe is for people who do not know how

to boil this yam.

A good result depends on the quality of the

yam.

You have to create rustic cuts on the yam , and

peel . The peel will come off easily.

To the recipe

INGREDIENTS

Tapioca/ cassava / kappa / Maravalli / manioc

1 tsp peppercorns

1/4 tsp turmeric

Salt to taste

METHOD

Add the peeled yam with water enough to

immerse the yam.

Pressure cook for 2-3 whistles.

Allow the steam to release on its own,and

strain the water.

Take a little water from the strained liquid ,add

salt , peppercorns , turmeric and the boiled

yam and cook for 2-3 minutes and remove

from fire.

Add coconut and serve with pol sambol or katta

sambol.

https://calinskitchen.com/2019/11/26/pol-sambol-coconut-sambol/

MORINGA RICE FLOUR ROTI


This is another version of the rice flour roti

recipe I have posted before,with moringa

leaves.

This roti can be made using red rice flour too.

Moringa emerging the star of herbs , has to be

included in your diet frequently.As I have a

moringa tree at my hands reach,I pluck

whenever it attracts me with its gleaming coin

like leaves. Nature’s gift to us .

So ..now to the recipe.

INGREDIENTS

500 gm rice flour

Moringa leaves

2-3 chilli flakes

1 cup grated coconut

1 egg ( optional)

1 tblsp ghee / butter ( optional)

Boiling hot water

Salt to taste

METHOD

Take half of the moringa leaves and pulse it in

a grinder for 1 second and set aside.

Take flour in a bowl, add salt and boiling water

gradually and mix with a spatula till it forms

together . Allow to cool for few minutes and

then add all the ingredients and mix to a soft

dough.

Divide portions and press on oiled sheets or on

the pan itself .No need to add oil . Just smear

the pan with a cloth dipped in oil. If it’s a non

stick pan , you can opt out the smearing.

Cook on both sides . Serve with curries of your

choice !

MYSORE MASALA DOSA


I tasted this for the first time in Coimbatore.It

tasted good and very much different from the

regular masala dosai with the yellow potato

filling .

This masala had the colour from the beetroot

included .The addition of vegetables is different

and the application of iddli podi with the

masala gives you an awesome taste. I have

added beaten egg for my version .

Non vegans will love with the egg.Vegans

please opt out the egg.

To the recipe now ( I will be giving the recipe

for the filling only )

INGREDIENTS

1-2 potatoes peeled and cut

1 drumstick cut

1 carrot chopped

1 small beetroot peeled and cut

1 big onion chopped

1 tomato

2-3 green chillies

1 tsp ginger- garlic paste

1 tsp chilli powder

1/4 tsp garam masala powder

1/2 tsp saunf

Coriander leaves for garnishing

1 tblsp ghee

Salt to taste.

1 tsp gram flour mixed in a little water.

METHOD

Heat the ghee in a pressure pan .Add saunf and

onions with salt and sauté till translucent.

Add the tomato and the rest of the ingredients

except gram flour and coriander leaves.

Mix well and cook for 5 minutes in its juices.

Add just 1/2 cup water and pressure cook for 2

whistles, till potato is cooked.

Allow steam to release on its own .

Add the gram flour and cook further till it

well corporates and thick .Garnish with

coriander leaves.

Prepare Dosa crisp ,add beaten egg and remove

from fire.

Smear a little ghee and iddli podi , add 2 tblsp

of the vegetable mixture .

Turn one side of the dosa to cover.

Serve with coconut chutney !

For the dosa batter ( same as iddli with a little addition of water) . Here’s the link to it

https://calinskitchen.com/2014/10/10/iddlis-south-indian-food/

For iddli podi link

https://calinskitchen.com/2017/04/12/iddli-podi-3-types/

RADISH CHEESE PARATHA


Radish paratha is always a favourite of my

family.

I have posted recipes of stuffed radish before

with variations . Do check the link https://

calinskitchen.com/2014/10/17/radish-parathas/

Today’s recipe will radish with cheese and

scrambled egg. Those who love mayonnaise

can substitute for cheese.

The mixture of the dough was different…made

with whey,ajwain and kalonji seeds.

Served with a lovely ginger,sweet and sour

chutney ,dinner was awesome!

Children will love the taste,so do try and send

in your valued comments and appreciates!

As the link to the previous post has explanation

of health benefits I’m going to the recipe right

away !

INGREDIENTS ( dough)

3-4 cups wheat flour

1 tsp salt

1/2 tsp ajwain seeds

1/2 tsp kalonji seeds

1 tsp sugar

Enough whey water to bind ( optional)

2 tblsp oil.

METHOD

Bind all these to a soft dough.

Apply oil on the dough and allow to rest for

minimum 15-20 minutes.

For the radish stuffing

Ingredients

3 radish peeled and grated

2 tsp chilli flakes

3 -4 eggs beaten

1 tblsp coriander-cummin powder

Salt to taste

1 tblsp butter or oil

1/2 tsp pepper powder

3-4 tblsp cheese ( your choice of cheese)

Method

Squeeze out the water from the grated radish.

Heat the oil,add the radish and the rest of the

ingredients, except the eggs and pepper, and

roast for a minute.

Shove the radish to one side of the pan,and add

eggs and pepper and scramble.

As the eggs start to scramble,mix the radish

and remove from fire.

Add cheese and mix well.

Divide portions of the dough . Roll out each

portion.

Place a tblsp . of the stuffing and roll into

shapes you like.

Heat a pan and cook the roti on both sides with

1 tsp oil for each portion.

Smear with ghee after you remove from fir and

serve with chutney.

You can serve with mint chutney/ raita too.

For the ginger -coriander sweet chutney

A small piece ginger

A handful of coriander leaves

1 tblsp date syrup

3-4 kokum peels

1 tsp chilli powder

Salt to taste

Blend all these ingredients to a fine paste .

Serve with roti.

BURGER BUN WITH RAJMA PATTY


This recipe was done from scratch . Baked the

bun the previous night and made this for

breakfast .Protein packed, with the ingredients

I had at home prepared a lovely breakfast!

It was a double decker, one was the patty with

chillie and tomato sauce ,and the other was

avacado ,tomato ..,,,,rest to the recipe now

INGREDIENTS

For the bun

2-3 cups flour

1 heaped tsp yeast

1 egg

2 tblsp milk powder / warm milk

1 tblsp sugar

1 tsp salt

3 tblsp butter

Warm water to bind the dough +prove yeast

Egg yolk mixed with 1 tsp milk ( for pre-bake

wash)

Few sesame seeds

METHOD

Add the yeast,sugar, 1/2 cup warm water,and a

handful of flour . Mix and allow to prove till

foamy.

Next mix in the rest of the ingredients and

knead to a soft dough ( not sticky).

Allow to rise double in size.

Divide into portions ( roughly 5-6).

Make shapes and place on a greased tray.

Allow to rise for 10-15 minutes , brush the tops

with milk and egg.

Sprinkle sesame seeds and bake in a 200C with

oven for 20-25 minutes.

Allow to cool and cut two layers.

You can smear the sides of the bread of the

bread with cheese or butter .

Bun could be toasted with butter before

assembling

For the patty

INGREDIENTS

1 cup soaked rajma / kidney beans

7-8 dry red chillies

1 tblsp coriander -cummin mixed powder

3-4 cloves of garlic

Few basil leaves ( optional)

1/4 cup breadcrumbs

Salt to taste

1 tblsp lime juice

1/4 tsp mixed spice powder/ garam masala

Butter/ oil for frying

METHOD

Wash the pre-soaked beans and grind in a

mixer with the garlic,chillies, to a coarse paste

Add the rest of the ingredients and bind to

make patties.

Grill with butter or oil till golden brown. I used

my pancake griddle to get uniform shapes.

Set aside.

To Garnish

Onions

Cut one onion into rings and mix in a little

lime and salt and set aside

Tomato

Cut slices and sprinkle light pepper

Avocado

Scoop out flesh from the avacado and add cut .

Some cilantro or parsley or if you are lucky to

get salad or lettuce.

Tomato and chillie sauce

If you have only tomato sauce you could mix a

little chilli powder to it and use.

Another option – You could mix ginger pickle

and tomato sauce.

Adding vegetables is your option- cucumber ,

gherkins,zucchini,boiled/ steamed broccoli…..

To assemble

You could toast the bread with butter before

you start.This gives added flavour.

Smear the tomato sauce on the bottom layer

and place the patty

Next layer you could smear with cheese or add

cheese slice and the prepared vegetables.

You could add egg if you prefer while serving .

I cut skewers and secured the bun .I think

skewers are safer then toothpicks when you

serve kids.

If you are not using avocado, you can make

sauces like cheese,hollandaise,or home made

Mayonnaise….!

Send in your comments and suggestions!

RICE FLOUR COCONUT ROTI+FRIED ONION SAMBOL


This is a soft roti made with rice flour and

coconut.

This is like the Srilankan’ Pol roti ‘which I have

posted earlier . ( with all purpose flour and

coconut). The only difference is the addition of

hot water. Both rotis contain their uniqueness

in taste ,but this has a softer texture .

To this I innovated a ‘ fried onion katta sambol’

which was a wonderful match for the roti.

I will be sharing both recipes

So let’s go to the roti recipe first

INGREDIENTS

200 gm rice flour ( slightly roasted for 5

minutes)

1/2 of a coconut grated

Salt to taste

1 tblsp oil

Boiling hot water

METHOD

Mix in the oil and salt to the flour . Pour hot

water till the dryness of the flour is not seen .

Allow to cool add coconut and knead to a fine

dough ( 5 minutes).

Roll it on a floured / oiled board ( cut into

uniform circles if you like).

Heat a griddle ( normal one is best for this ) .

If your using a non stick no need to apply oil .

Smear oil lightly on the tawa .

Once hot cook rotis one by one on both sides.

Serve with onion sambol

Now to the recipe for fried onion sambol

INGREDIENTS

3-4 sliced onions

7-8 red chillies

Few curry leaves

4-5 peppercorns

Juice if 1 lime

1/2 -1 tsp sugar

1 tsp oil

Salt to taste

METHOD

Heat oil , add sliced onions , curry leaves with

salt and sauté till onion turns light brown .

Powder the chillies in a mixer coarsely, and

add the rest of the ingredients.

Pulse the mixer for 1-2 seconds to get a coarse

mixture . Serve with rotis!

Variations: 1.You could add onions and green chillies to the rice flour.

2.Adding moringa leaves with onion and green

chillies is another variation.

So do try these recipes and post in your valued

comments and suggestions!

STEAMED RED BEAN PASTE BUNS


This is purely made with wheat flour, and

wheat rawa.

The filling is sweet, with a little chilli paste .If

chilli chocolate, can be made why not a sweet

paste added with chilli paste? 🤪.

So the dough is my hand measurements only,

and the paste was my innovation. I made this

for breakfast.Wholesome,high protein packed

meal.

Let’s get to the recipe now..

INGREDIENTS

For the dough

3 cups wheat flour

3/4 cup rawa/ semolina( I used wheat rawa)

2 tsp instant yeast

1 tblsp sugar ( I used brown)

1/4 cup warm milk

2 tblsp oil / butter

1 tsp salt

Lukewarm water for dough

METHOD

As I’m using instant yeast , I mix all together in

my stand mixer . Those who are using active

dry yeast can, first do the fermentation,

(with sugar and lukewarm water),and then mix

in to the flour.

Allow to prove double . Divide into portions.

Keep spoonfuls of the filling , and steam for

10-15 minutes.

Brush the tops with a little milk and steam.

For the filling

1 cup rajma ( red kidney beans) soaked

overnight

Jaggery powder to your taste

1-2 tsp.chilli paste

Salt to taste

Elaichi powder

Grated coconut ( 1/2 cup)

Method

Cook the rajma in a pressure cooker for 6

whistles and drain out the water.

Mash it lightly with the rest of the ingredients,

and use it as a filling .

Link to chilli paste

https://calinskitchen.com/2019/11/30/chilli-vinegarette-paste/

GAUVA,LEMON JUICE


Both fruits contain loads of Vitamin C is a boost

to your immunity ! You could try with orange ,

opting out the lemon .

INGREDIENTS

4 gauva fruits

1 lime / orange

Sweetners of your choice

A pinch of salt

A pinch of turmeric

METHOD

Blend all these together with water ( to your

preference).

Strain and serve ! You could serve like a

smoothie too .

Do try this breakfast juices and send in your

comments!

KARPOORAVALLI +IDDLI PODI CHUTNEY


Karpooravalli,Omavalli,Ajwain leaf is loaded

with many health benefits.

One of the prime benefits is that,it aids to clear

congestion in the lungs . You can make rasam,

Bajji,chutney,combine with juices , or extract

the juice and treat cold and cough with honey.

You should compulsorily have this plant in

your garden,or try growing it henceforth.

Today,I combined this leaf with iddli podi ( gun

powder as some call it).The reason for this

combination was to overpower the fragrant

taste of the leaf .It worked amazing !

Can be served with iddli,dosai…,,,.

To the recipe now

INGREDIENTS

3-4 karpooravalli leaves

A tiny piece ginger

2 cloves garlic

1/4 tsp.kalonji or black cummin seeds

1/4 coconut

3-4 tblsp iddli podi

1-2 tblsp roasted gram dal ( optional)

Salt to taste

METHOD

Blend all these ingredients together to the

consistency of chutney.

If you choose to temper you can,but I prefer the

raw leaf ( not hindered of its benefits).

Do try this chutney, and send in your

suggestions!

URAD DAL KALI


This is a protein rich dish,usually served for

breakfast .Having the consistency of a thick

creamy porridge,and considered to be a energy

booster.My mother used to make at least once a

week. I remember how she used to to soak the

lentils and rice with dry ginger pieces the night

before,grind the next morning and make with

lots of coconut milk and jaggery.That taste is

unique .

Today I’m going to give you an instant kali

which tastes closer to my mother recipe!

I have used urad dal with skin on,and kavuni

rice ( red rice). Highly nutritious!

To the recipe now

INGREDIENTS

1/4 cup urad dal

1/2 cup red rice

Enough melted jaggery to your taste

1 tsp dry ginger powder

1/2 tsp cardamon powder

1/2 tsp salt

2-3 cups coconut milk ( 2nd +3rd )

2 cups thick coconut milk

METHOD

Dry roast the dal, till you get a nice smell.

The same way dry roast the rice .

Now powder both very fine and mix with a

little water (1 cup water).

Keep on fire, and cook on a slow flame with the

ginger powder , salt and thin coconut milk .

Keep stirring to avoid lumps . When you see

bubbles forming , add the jaggery,cardamon

and the thick coconut milk , and cook till thick.

Serve warm .

Note : You can add a spoon of ghee to the

mixture if you like