Broccoli is rich in vitamin c and calcium.This is a deep fried snack which can be served with evening hot tea.
- Broccoli florets – 1 cup
- Rice flour – 1tbsp
- Wheat flour – 1 cup
- Red chilly powder –1 tsp
- Baking soda – 1 pinch
- Oil for frying
- Chop broccoli into florets individually.
- Make a batter with wheat flour, rice flour,baking powder,red chilly powder (if you want more spicy you can add more chilly powder)water and salt.
- The batter should be of thick consistency like dosa batter.
- Dip each broccoli florets into the batter to get coated evenly.
- Heat oil in a frying pan. Deep fry till done.
- Serve with tomato sauce and hot tea as a evening snack.
Bajji Mulaku or Long green chilly are not so spicy as the normal chilies. I tried making curry using these chilies and it turned out great, better than I expected. This is a great combo with Roti.
- Bajji Mulaku/Bajji Chilly(Long Green Chilly) – 4
- Onion(chopped) – 1
- Tomato (chopped) – 1/2 cup
- Garlic (chopped) –1 tbsp
- Ginger (chopped) – 1tsp
- Kashmiri Red Chilly Powder – 1 tsp
- Turmeric Powder – 1tsp
- Cumin seeds –1 tsp
- Mustard seeds – 1/2tsp
- Fenugreek seeds – 1 tsp
- Fennel Seeds – 1tsp
- Pudina Leaves (finely Chopped) – 1/2 tsp
- Sugar – 1 tsp
- Water- 1/4 cup
- Slit the chilies lengthwise and remove the seeds.Marinate with salt and turmeric powder for 20 minutes.
- Grind mustard seeds, fenugreek,fennel seeds,red chilly powder,cumin seeds and pudina leaves into a paste
- Heat oil in a pan.Saute the chilies in oil for 2-3 minutes.Transfer into a bowl.
- In the remaining oil, fry chopped onions till golden brown.Once it is done, add chopped garlic ,ginger,chopped tomatoes and saute well.
- Add spice paste to it and mix well.Add salt and water to it.Let it boil.
- Finally add bajji chilly to it and mix well. Cover and cook for 2 minutes.
- Add sugar to it and stir well.
- Remove from fire.
- Serve with Roti.
This is prepared using raw papaya and daal in a coconut mix. The papaya tree is commonly found in the back yards of each and every household of Kerala. It is known as omakka,kappalanga or as karamoosa or karothukaaya in Malabar side of Kerala.
- Raw Papaya(small) –1
- Toor daal (tuvara parippu) – 1/4 cup
- Turmeric powder r- 3/4 tsp
- Grated Coconut – 1/2 cup
- Cumin seeds (jeerakam) – 1 /4 tsp
- Green Chilly – 4
- Shallots –2
- Mustard seeds – 1 tsp
- Shallots(cut into round pieces) – 4
- Curry leaves
- Water – 1 1/2 cup
- peel off the skin of papaya and remove the seeds. Wash it thoroughly and cut into small pieces.
- Grind together grated coconut,cumin seeds,green chilly,turmeric powder and shallots into a fine paste.
- In a pressure cooker,add toor daal,1/2 tsp. turmeric powder,papaya cubes,salt and water.cook for 1 whistle.
- Once it is cool,open the lid and add the coconut mix to it. Stir well.let it boil .check for salt.
- Remove from fire.
- Heat oil in a pan.Splutter mustard seeds.Add chopped shallots,curry leaves and once shallots turns brown,add the seasonings to the curry.
- Serve with Rice.