Tapioca dosa

Tapioca / Kappa / Cassava is a very important source of carbohydrate in Kerala. And the most famous dish of Kappa is the steamed version served with a fiercely spicy curry usually made with fish.

Today we will make a dosa with tapioca. Dosa is usually made with rice and Urad dal, soaked in water and ground to a fine paste, fermented and then spread on a hot flat iron pan.

Tapioca dosa has rice, tapioca and coconut ground together and can be made immediately. no fermentation required. And it tastes very good without any accompaniments. I seved with Mango chutney, but that is not required.

Ingredients:

Rice - 3/4 cup soaked in water for 2 hours
Measure this quantity of soaked rice and take the same amount of raw Tapioca.
Coconut - 1/2 measures of the soaked rice quantity

Method:
Grind the rice into a fine paste and add the coconut and raw tapioca. Grind well.
Transfer to a vessel and add salt to taste.
Make dosa on a hot iron tava and use gingelly oil for cooking.
Serve HOT

Do not serve cold as it does not taste as good.

Chocolate Truffles

Last night 2017 ended and 2018 started. New Promises, New Resolutions and New Ideas.
We celebrated this new year's entry at midnight with a tasty midnight treat.
How can you go wrong with Chocolate?

Recipe Source : Jamie Oliver

The recipe is very easy and you just need to use the BEST ingredients to make it.

Ingredients:
Cooking Chocolate (70%) - 250 gms
Cream - 125 gms
Butter - 25 gms
Roasted and powdered nut (I used Almonds)* - 50 gms

Method:
Grate the chocolate (FINELY) and place in a glass bowl.
Heat the cream to boiling point and add in the butter. Let the butter melt.
Pour this over the chocolate and mix well.
The chocolate will melt.

Mix again after 2 - 3 minutes to be sure that all the pieces have melted.
Put this mixture is the fridge for 2 hours to set it.
After 2 hours, scoop out a small ball, roll it in your hands and coat with the nut powder.
Truffles are ready!!
* Place the nuts in a single layer in an oven proof vessel and bake at 190 for 6-10 minutes. Cool and powder.

Instant Jalebi

My Jalebi

Store bought jalebi

Ok, My jalebi does not look as perfect and beautiful as the ones from the store....But in my favor, these 'Halwai' have years of experience. Come on, it was my first try. And they tasted excellent.

It is very easy to make and recipe is straight forward.

Ingredients:

Maida / All purpose flour - 1 cup

Rice flour - 1 tbsp

Food colour - 1 pinch

Baking powder - 1 tsp

Curd - 1/2 cup

Sugar - 1 cup

Lemon juice to taste

Oil / ghee for deep frying.

Method:
Heat the sugar with 1 cup water.

Make a sugar syrup which is quite thick (nearly 1 string). 

And add lemon juice to add flavor and zing.

You can some colour to this too.

Mix the maida, rice flour, baking powder and food colour.

Add the curd and make a batter.

Add water if necessary.

The batter should be of drop consistency and have no lumps.

Heat the oil in a flat pan , 1 inch thick.

Fill the Batter into a squeezy bottle with a slightly thicker spout.

Now is the part where you try to make swirls in the oil...

Fry both sides and soak in the sugar syrup for 30 seconds.

And it is ready!!

Taste the first batch and if the sour is not enough add more lemon juice to the sugar syrup.

I will post some better pictures when I have mastered the art of Jalebi making. Till then You too try out this recipe and send me some of your pictures.