Miscellaneous not to be missed !

Cheese Toast - one of many recipes, but no butter !!

You can use any bread for this, like whole wheat bread, ragi bread, 7 grain bread etc.
I used Cheddar cheese.

Bread slices - 4

Mix to a thick paste:

Cornflour - 2 tbsp

Grated cheese - 2 tbsp

Red chilli powder - to taste

Mustard powder - ½ tsp

Salt - very little

Milk - just sufficient to hold all the above (excep bread) to a thick spreading consistency.

Toast the slices till light brown.

Spread the cheese mix on them & grill till the top sizzles.

Serve hot.

 

Exotic Vegetable Toast - a real treat !

Brown bread slices - 4

Pizza cheese - 5-6 tbsp, finely grated

Small potatoes - 2, boiled & sliced

Tomatoes - 2, sliced

Butter - 2,3 tsp

Salt, pepper

Heat butter in a pan & lightly brown the potato slices on both sides.

Butter the bread slices lightly.

On each place 2 each of potato & tomato slices.

Cover with grated cheese completely.

Grill till cheese melts & bread turns a little crisp.

 

Dear Mals,
You are tempting me too much - don't regret if you have to face the repurcussions, once it happens !

Don't look at me like that...:tongue
Love,
Chithra.

 

Jackfruit Adai - a typical Kerala special !

Raw rice - ½ cup

Boiled rice - ½ cup

Chopped ripe jackfruit pieces - ¾ cup

Jaggery - ½ cup

Grated coconut - 2 tbsp

Oil + ghee - to make adais

Wash & soak the rices together for 3-4 hrs.

Drain, add all ingredients & grind fine.

Since jaggery is added, water may not be necessary at all, when grinding.

Add very little to get a thick pouring consistency.

Make small oothappam type adais, on a non-stick pan.

Dribble ghee-oil mixture, cover & cook to prevent sticking.

Can be served with a spicy kuzambu.

 

Dear Suminanda,
I welcome your suggestion to add dry ginger powder, but jeera tate is individual, I think.
Plantain leaf availability is a criterion, which many people cannot meet in city life !
Thankyou.
Love,
Chithra.

 

Mani Kozakkattai - A recipe given to me by an I L ite !

Whenever you make kozakkattai, it is likely that some dough & savoury puran are left. The this can be tried.
This can also be made as a snack with a slightly different filling.

Take one cup of processed or dry rice flour. Take approx 1 ¼ cups of water in a kadai and add one tsp of oil and half tsp of salt to it and when the water boils, remove 2 tbsp as reserve, simmer the fire and add the rice flour slowly making sure no lumps are formed and keep it on fire until it becomes a dough. The dough should neither be stiff nor very soft.
For the puran ---- Take one cup of udad dal and add 1/3 cup of tuvar dal to it and soak in water for one hr and after that wash it well and leave in a colander for ten mts. In the mixie jar put 4 green and 4 red chillies and salt and run it for 2 secs then add the dal and grind coarsely with out adding water. Steam cook the dal for 15 mts and when it cools down crumble it nicely.
Heat 4tbsp oil in a kadai and add 1 tsp of mustard to it and when it splutters add the crumbled puran and hing and curry leaves and saute on medium flame for about 6mts. To make the puran soft and fluffy just run this in mixie for two mts and then keep aside.


From the prepared dough make small balls of uniform size. Keep oil in a cup near you so that whenever you want,grease the hands and then roll out the balls.
Steam cook the balls for 10 mts and when they cool down add to the preapared puran and gently mix both together
You can pour rasam on top and eat.

 

Dear Mals,
I apologise for missing out your F B !
C L thokku is a Pattiyamma recipe ! Since I am one, it is liked by you, so much !:mrgreen:
Oh, to receive God's blessings for a simple C L thokku ? It is incredible !:mrgreen:
Love,
Chits.