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Paal Poli is nothing but small pooris soaked in a milk. You can also make this using Rawa. I give here the poli made using Maida. We make this for festivals. For avani avittal, it is a tradition to make Purana poli, but in this busy schedule life, many of us are not finding time to make purana poli, instead we can make Paal Poli which is simple but very delicious.

Paal Poli
Paal Poli

Preparation Time5 mins
Cooking Time 15 mins


Maida2 cup
Salta pinch
Milk4 Cup
Sugar1 Cup
Cardamom Powder1/2 teaspoon
Saffron threadfew
Kesar Powdera pinch
Oil/DaldaFor Frying

  1. Take the maida in a bowl and add salt and water and knead it to a thick dough like poori dough

  2. Make small balls of out of the dough and using a rolling pin, roll it to 4-5 inch diameter

  3. Now fold the rolled dough to make it like a half circle

  4. Again fold the poori to make a triangle shape. Repeat the process for the rest of the dough

  5. Heat oil/vanaspati in a heavy bottomed pan. Fry each rolled poli one by one and keep it in a tissue to avoid excess oil

  6. Repeat the process and fry all the pooris.

  7. Now in another heavy bottomed pan, boil the milk.

  8. When the milk starts to boil, add the sugar and stir well till it dissolves
  9. Now add caradmom powder, saffron threads, kesar powder and stir well

  10. To this add one fried pooris and dip it in milk.
  11. Let the pooris soak in milk atleast for 15 minutes. Do not soak too many pooris. Do it in batch.

  12. Keep the flame in low till you complete the dipping process for all the polis.
  13. Now the yummy Paal Poli is ready to serve hot. Take a bowl and add a poori and pour some milk and serve hot

Paal Poli
Paal Poli

Potato Karasev is a slight variation from the traditional Karasev but it has an extraordinary taste than the traditional one. A perfect dish for a nice picnic or for treating our guests.

Potato Karasev
Potato Karasev

Preparation Time5 mins
Cooking Time 15 mins

Gram Flour / Besan Flour11/2 Cup
Rice Flour1/4 Cup
Red Chilli Powder1/2 teaspoon
SaltTo taste
Pepper1 teaspoon
OilFor frying
Butter1 tablespoon
Hing1/4 teaspoon

  1. Pressure cook the potatoes and remove the skin and smash it nicely and keep it ready

  2. Take the gram flour and rice flour in a big bowl and mix well. Grind the pepper to a coarse powder and add it to the flours along with salt, red chilli powder and hing and mix well

  3. Add the smashed potatoes to the flours and mix well. Do not add any water. The moisture present in the cooked potatoes are sufficient

  4. Knead the flours to make a smooth and stiff dough

  5. Heat oil in a pan, test the heat of oil by dropping a pinch of karasev dough and if the dough raises up immediately, the we are ready to fry the karasev
  6. Take the press and Thenkuzhal mould. Grease the press with oil and add 1 handfull of karasev dough to it. Close the press and gently press it in hot oil.

  7. Fry the karasev on both the sides in a medium flame till it becomes crispy. Remove the fried karasev and place it in a strainer or a paper towel to drain the excess oil. Repeat the steps for the entire dough.

  8. The spicy and yummy Potato Karasev is ready to serve. Serve this yummy dish with hot tea/ coffee
Potato Karasev
Potato Karasev

Kadalai Paruppu Thengai Vella Payasam is another variety of Payasam generally made as Neivedhyam dish during festivals or auspicious occasions. This payasam is simple to make and a very little quantity of channa and coconut is enough to make larger quantities. Another unique variation from traditional method is that we are not going to boil the dal and hence this is a quicker version. Now lets see the recipe now...

Elai Adai / Ela Ada is a famous and traditional dish in Kerala. Boiled Rice and jackfruit steam cooked with jaggery and coconut and cardamom makes this dish a wonderful taste. As the dish is steam cooked, it is healthy too. There are 2 ways to prepare this mouth-watering dish, one way I have given below where I have grind all the ingredients together and steam cooked it. Other way is preparing the outer cover separately and then make the filling using coconut and jaggery and stuff the filling in outer cover and steam cook. The second method I will post soon. Lets see the recipe for 1st method.

Elai Adai / Ela Ada / Plaintain Leaf Adai
Elai Adai / Ela Ada / Plaintain Leaf Adai

Preparation Time2 hours
Cooking Time 20 mins

Boiled Rice1 Cup(200gm)
Jack Fruit15 pieces
Grated Coconut1/2 Cup
Grated Jaggery 1 Cup(200gm)
Plantain Leaf1

  1. Soak the rice water for 2 hours. After 2 hours drain the water and keep it ready with all other ingredients like jackfruit, grated jaggery, grated coconut along with cardamom

  2. Grind all the ingredients in a mixer just for 5 minutes. Do not add any water while grinding. The dough should be coarse and not so smooth. Now the batter is ready

  3. Cut the plantain leaves to small pieces. Take 1 tablespoon of ground flour and place it in the centre of the leaf

  4. Spread / pat the flour gently using a spoon and then fold the leaf

  5. Fold the corners of the leaf again to form a square 

  6. Repeat the same for the remaining flour

  7. Keep the folded and stuffed plantain leaves in a Idly plate

  8. Steam cook elai adai for 5 -6 minutes
  9. Remove the cooked elai adai from the idly plate 
  10. Gently open the leaf and take the cooked rice flour parcel and serve hot

Palak Chole Masala is a tasty and spicy side dish for chapati/roti. I personally like Palak Chole masala more than plain chole masala because of the nice flavour of palak cooked with onions, tomatoes and chole. Try this yummy dish and let me know your comments!!!

Palak Chole Masala
Palak Chole Masala

Preparation Time5 mins
Cooking Time 20 mins

Onion2 big size
Cooked Chole1 Cup
Spinach (Any Greens)1 bunch
Green Chillies2
SaltTo Taste
Ginger-garlic paste2 teaspoon
Oil2 tablespoon

Ingredients For Seasoning:
Bay leaf1
Cinnamon sticks2
Fennel Seeds1/4 teaspoon
Cumin Seeds1 teaspoon

  1. Finely chop the onions, tomatoes and green chillies and keep it aside. Wash the spinach nicely and chop it and keep it aside
  2. Heat oil in a pan, add cumin seeds and fennel seeds. When the cumin seeds starts to sputter, add bay leaf, cinnamon sticks, cloves and fry for a minute
  3. Add finely chopped onions and saute them in oil. Add a pinch of salt and mix well. Adding salt to onions brings out the moisture from them and allow them to cook evenly and quickly

  4. Add Ginger-garlic paste to the onions and saute them for 30 seconds

  5. When the onions turn transparent, add chopped tomatoes, chopped green chillies and salt and mix well

  6. Add 1/2 cup of water to the tomato mixture and keep the flame in medium low for the tomatoes to cook completely and becomes like a puree

  7. Now add the chopped spinach and mix well. Allow the spinach to cook in the masala for 5 minutes in medium flame

  8. Then add cooked chick peas / Chole to the palak masala and mix well. Adjust the salt if needed. Allow the masala to cook in low flame 

  9. Now take 3 tablespoon of the cooked palak and chole along with masala and allow it to cool off. Grind this to a nice paste. This step is not mandatory. But I prefer to do this as the ground palak with chole makes the gravy thicker. You can also skip this step.
  10. Add the ground paste to the masala and mix well

  11. Allow the masala to boil in flame for another 5 minutes and remove from flame

  12. The yummy, spicy Palak Chole Masala is ready to serve with Chapati/ Roti
Palak Chole Masala
Palak Chole Masala

Coconuts are integral part of indian food especially southindian foods. Coconut rice is one of the very common south indian rice vareity. This is another easy, quick and yummy rice variety. The coconut rice is always a little dry. Serve this yummy coconut rice with some kind of stew. Aviyal is the best accompaniment for this yummy Coconut Rice.


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