May 30, 2008

Ela adai - Rice wrappers with banana,jaggery & coconut stuffing

Ela adai is a delicacy that can bring many nostalgic memories. This is another sweet, which in my home, is usually prepared in the summer months when jackfruit is available in plenty. The filling for the elai adai is prepared using ripe jackfruit bulbs.

In Kerala, elai adai is served in many small tea shops/hotels through out the year. When jackfruit is out of season, aval (beaten rice)/banana takes the place of the main ingredient. This is the first time I am trying with banana filling.

To prepare the filling

I used the Nenthrapazham variety which is a speciality of Kerala. I haven't tried with any other variety of banana.

Ripe bananas - 2 Powdered
Jaggery - 1 1/2 cup
Grated coconut - 1 cup
Cardamon - 1 tspn
Ghee - 1 tblspn

Slice the banana into bite sized cubes. Heat a kadai. Add a teaspoon of ghee. Transfer the banana cubes. Cook till they turn soft.
Add jaggery powder and keep mixing. When the mixture starts to thicken, stir in the coconut. Cook till the mixture comes together and no trace of liquid found.
Finally add cardamom powder and remove from fire.

You can prepare the filling before hand and refrigerate.

For the outer covering
Roasted rice flour - 1 1/2 cup
Hot water - 1 cup
salt to taste

Add salt to rice flour and mix well. Make a well in the center and slowly add hot water. Mix with a spatula. Add enough water to get a soft dough.

Wash and wipe dry the banana leaf. Run it over the flame and you can notice the color change. This makes the leaf more manageable.

Grease a leaf with oil. Take a lemon size of the rice dough. Pat into a circle of 3 inch diameter. Take a spoonful of the filling and place it on one half of the circle.

Fold the leaf such a way that the other half covers the filled one. Repeat with rest of the dough.
I used my MW Idli maker for steaming them. I could steam 3 at a time.

Steam for 7 minutes. Adjust the timing according to your MW and size of the adais you make.

Yummy elai adai is ready.

I am going to make this often since the process is simple and easy when compared to the so called traditional ones, though I will rate them the highest.

I am sending this across to Srivalli for her MEC-Steamed Dishes event.

May 28, 2008

Instant Wheat Appam and an Award

Neyyappam or Appam is always the traditional one using rice, for me. Never I have bothered to try anyother versions. When I was discussing various quick snacks, with one of my Christian friend J, she told me about this appam. When her kids ask for any sweet dishes, she makes this easily. J said she adds maida (AP flour) also. I made with wheat flour alone to make it a healthier version.

Wheat flour - 2 cups

Jaggery powdered - 1 1/2 cup (Adjust to suit your palate)

Cardamom powder - 1 tspn

Ghee or Oil for frying

Melt jaggery with 1 cup of water. Strain for any impurities. Add the melted jaggery to wheat flour without forming any lumps. Add water to the batter if required, to get a pouring consistency. The batter should be like dosa batter.

Take the appam pan. If you are using non-stick pan, add teaspoon full of ghee into each pit. Spoon in the batter to 3/4th of each pit. After 2 minutes, slowly turn the appams with the help of a skewer and cook for another one minute. Repeat for the rest of the batter.

Spongy appams are ready in less than 15 minutes.

Sowmya of Creativesaga has passed on the Nice Matters Award.

About the award

“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”

Thanks a ton Sowmya for passing the award to me. I know I have delayed in picking up the award and passing it on. Better late than never and I am passing the award to


Prema Sundar



Please accept and enjoy your awards. You all deserve it.

May 23, 2008

Panchmel Dal and Baati

When RCI Rajasthan was announced, I had bookmarked few recipes. I found Dal Baati , part of an ordinary Rajasthan menu. Most of the Rajasthani recipes were new to me. Finally I tried Baati and Gatte ka Pulao. But since my personal life kept me busy, could not post it in time for the event. Even now, its the routine cooking going on in my kitchen. Meanwhile, the to-be-posted recipes will make it to the blog.

For baati, I followed partly sanjeev kapoor's recipe and Aathika's .

Whole wheat flour - 1 1/2 cup
besan - 1/2 cup
ghee - 3 tbspn
curd - 1/2 cup
baking powder - 1/2 tspn
ajwain (omam) - 1/2 tspn
salt to taste

Mix all the ingredients and knead into a soft dough using water.

Divide the dough into 8 equal portions and shape into balls.

Cover and keep for one hour.

I use my MIL's old handvo cooker for baking. I baked for nearly 30 mts. By that time, I could see cracks on top of the baatis. To have a look at the handvo cooker, visit here.

Panchmel Dal

Recipe source - Sanjeev Kapoor

As the name indicates, this recipe calls for 5 different dal. Needless to mention about the protien punch hidden in this recipe.

Bengal gram (chana dal) - 1/4 cup
Whole green gram (whole moong) - 1/4 cup
Split black gram (urad dal) -1/4 cup
red lentils (masoor dal) - 1/4 cup
turmeric powder - 1/2 tspn
salt to taste
ginger - 1 inch
green chillies - 2
oil - 3 tblspn
hing - a pinch
cumin seeds - 1/2 tspn
cloves - 5
red chillies - 2 (broken into two)
cumin powder - 1 tspn
coriander powder - 1 tspn
red chilli powder -1/2 tspn
tomatoes - 2 nos
garam masala - 1/2 tspn (I used Kitchen King masala)

Wash all the dal together. Pressure cook with enough water and turmeric.
Grind ginger and green chillies to a paste
Heat oil in a pan. Add hing, cumin seeds, cloves and red chillies. When cumin seeds change color,
add ginger-chilly paste and saute for few seconds.

Stir in cumin powder, coriander powder, red chilli powder.

Add the chopped tomatoes. Cook till oil separates.

Add cooked dal and additional water if needed.

Cook for ten minutes with occasional stirring. Take care the dal doesn't stick to the pan.

Add garam masala powder and remove from heat.
Serve hot with baati.
Baatis are usually broken into pieces and dropped in a bowl of dal and eaten.

May 15, 2008

Extending my break

Its been 2 long weeks since I have blogged. And the break seems to get extended. I never thought its going to be a long break. I am not sure when I can resume serious blogging. I really miss visiting all your blogs. Very soon, I will try to catch up with all the wonderful posts out there, though it may take some more time to put my blog back to action.

I was very touched by emails from some of my blogging friends, who enquired about my absence from blogosphere. Its a great feeling to know that you are missed.