Cocoa Waffles

 Cocoa waffles cooked in waffle iron. Cocoa waffle is a healthy breakfast made in waffle iron. Cocoa Waffle recipe is given below with step by step photos.

The following ingredients are needed to prepare Cocoa Waffles.

Ingredients:-

A purpose flour.-1 and 1/2 cup
Cocoa powder.  -3 tbsp
Milk.                 -1 cup
Egg.                  -2
Baking powder.-3 tsp
Sugar.               -1/2 cup
Salt.                  -1/2 tsp
Melted Butter.  -4 tbsp
Vanilla extract. -1tsp
Ghee.       -little to spread

Method

1). In a bowl mix together all purpose flour, baking powder, salt, sugar, cocoa powder and keep aside the all purpose flour cocoa sugar mixture.

In a large mixing bowl beat eggs.Add milk and melted butter into the mixing bowl and whisk together egg, milk and melted butter using a hand whisk until well combined. Add all purpose flour cocoa sugar mixture little by little into the mixing bowl and mix together without lumps to form a smooth waffle batter. Add vanilla extract into the waffle batter and mix well. Waffle batter is ready to make cocoa waffles.

2). Heat a waffle iron and brush little ghee on preheated waffle iron.

3). Pour the waffle batter on hot waffle iron using a ladle and spread the batter evenly on it.

 

4). Close the waffle iron and cook the waffles for 3 to 5 minutes.

5). When one side of waffle is cooked open the waffle iron and flip the waffles to cook the other side. Cover the waffle iron and cook the other side for 3 minutes or until little crisp.

 

 

 6). When waffle turns crisp and golden brown switch off the waffle iron and remove the cocao waffles from waffle iron and transfer to a plate.

 

Cocoa Waffles made on waffle iron is ready to serve with honey on top. Left over waffle batter can be stored in the fridge and make waffles when ever you need to make it.

Vazhapindi Perukku / Banana Stem Curd Curry

Vazhapindi perukku / Banana stem curd curry is a Kerala style coconut and curd based banana stem curry goes well with rice. Banana stem is called vazhapindi in Kerala. Vazhapindi Perukku /Kerala style Banana Stem Curd Curry recipe is given below with step by step photos.

The following ingredients are needed to prepare Vazhapindi Perukku / Banana Stem Curd Curry.

Ingredients:-

Banana Stem.  - 1&1/2 cup chopped
Grated coconut. -1 cup
Dry red chillies.-4 roasted
Curd.                 -1cup
Mustard seeds.  -1tsp + 1tsp
Dry red chilly.   -1
Curry leaves.     -1 spring
Salt.                   -to taste
Coconut oil.      -2 tsp

Instructions:-

1). Cut banana stem / vazhapindi into thin round pieces and remove the fiber in between the chopped pieces. Finely chop the thin round pieces of banana stem and apply little salt.Keep aside the salted banana stem pieces.

2). Grind grated coconut along with roasted red chillies and 1tsp mustard seeds to a smooth paste in a small mixi jar adding little water. Keep aside the ground coconut mustard paste.

Method:-

1). In a bowl add salted banana stem pieces. Add ground coconut mustard paste and mix well.Whisk curd without lumps and add it into the bowl and mix well.

2). Heat 2tsp coconut oil in a small pan for seasoning and splutter 1tsp mustard seeds. Add broken dry red chilly and curry leaves into the pan and fry in oil for a second. Switch off the flame.

3). Pour the above seasoning to banana stem curd curry in the bowl and mix well.

Very tasty Vazhapindi Perukku / Kerala style Banana Stem Curd Curry is ready to serve as a side dish with rice.

Butter Naan / Tawa Naan

Butter naan also known as Tawa naan is a very easy to prepare homemade soft flat bread using all purpose flour /maida and cooked on a cast iron tawa without adding yeast. Butter Naan / Tawa naan can be served with mushoom and peas curry or any other side dish of your choice.

The following ingredients are needed to prepare Butter Naan / Tawa Naan.

Ingredients:-

All purpose flour /maida.-2 cup
Baking soda. -1/2 tsp
Sugar.            -1tsp
Salt.               -to taste
Curd.             -4 tbsp
Oil.                -1tbsp +1tsp
Water (luke warm). -as needed
Butter.           -2 tbsp

Instructions:-

In a mixing bowl and all purpose flour/ maida, required salt, sugar, baking soda and mix well using hand. Add 1tbsp oil, curd and luke warm water (about 1/4 cup to 1/2 cup water) into the mixing bowl and knead the flour for 2 to 3 minutes and make a smooth and soft dough. Apply 1tsp oil on the dough and cover the dough. Keep aside the dough for one hour to rest. After 1 hour divide the dough into lemon size dough balls.

Method

1). Spread some flour on a rolling board and keep a dough ball on it and dust some flour on the dough ball. Roll the dough ball using a rolling pin and make a medium thick oval shaped naan. (Instead of rolling the dough ball you can stretch the dough ball using your fingers and make medium thick oval shaped naan).

2). Heat a cast iron tawa. Apply little water evenly on one side of the rolled naan with a brush. Keep that side of the naan on hot iron tawa. Slightly press the naan on all sides for a second to stick it on hot tawa using a flat spatula and cook till bubbles puffed up on the top. 

3). Flip the naan using flat spatula and cook the other side on medium flame. 

4). When brown spot starts to appear remove the cooked naan from tawa to a plate. Brush some melted butter on top of the cooked naan.

5).  Repeat the same process and make butter naan / tawa naan with the remaining dough balls. Keep the cooked butter naan / tawa naan to a serving basket.

Butter Naan / Tawa Naan is ready to serve with mushroom and peas curry or with any other side dish of your choice.

Ponnankanni Cheera Coconut Masala Gravy.

 Ponnankanni cheera also known as Ponnanganni keerai is a very small leafy vegetable grown on a dwarf plant in south India. Ponnankanni cheera coconut masala gravy is a very tasty semi thick coconut masala gravy made with ponnankanni leaves and ground coconut masala paste and goes well with rice.

The following ingredients are needed to prepare Ponnankanni Cheera Coconut Gravy.

Ingredients:-

Ponnankanni cheera.-3 cup
Tamarind.    -a small piece
Asafoetida.  -1tsp
Water.           -as required
Salt.              -to taste
Coconut oil. -2 tsp

For grinding Coconut Masala Paste:-

Grated coconut.   -1 cup fresh
Dry red chillies.   -6
Turmeric powder.-1/4 tsp

Instructions:-

Ponnakanni Cheera / Ponnanganni Keerai

1). Wash and clean the ponnankanni leaves in water. Drain water and finely chop the leaves and keep aside.

2). Wash and soak tamarind in little water for a few minutes and extract tamarind juice. Keep aside the tamarind juice.

3). Grind grated coconut, dry red chillies and turmeric powder in a mixer grinder to a smooth paste adding little water. Keep aside the ground coconut masala paste.

Method:-

1). In a wide bottom pan add the ground coconut masala paste. Add 1 cup of water into the pan and mix with the ground coconut masala paste and make a coconut masala gravy consistency.

2). Add tamarind juice and required salt into the pan and mix with the coconut masala gravy and give a boil on low flame.

3). Add asafoetida and 2 tsp coconut oil into the pan and mix with the coconut masala gravy. Simmer the coconut masala gravy to remove the raw smell of the ground masala.

4). Add finely chopped ponnankanni leaves into the pan and press the leaves into the coconut masala gravy using a flat spatula.

5). Cover the pan and cook the chopped ponnankanni leaves. Ponnamkanni leaves will become soft and cook in the steaming hot gravy. Switch off the flame.

Very tasty Ponnankanni Cheera Coconut Masala Gravy is ready to served hot with rice.