Crumbly Coconut Cup Cakes – Puttu – Savoury and Sweet

Traditional Breakfast Recipe of Kerala!!

Heat – 1 cup Water – Pinch Salt – Boil – +/- 2 cups wheat Flour – Stir – Turn off Stove – Cool

Grate – Coconut 2 cups – (1 cup + 1 cup)

Knead – above to Crumbly Texture – (quick Blitz in Blender) – Mix 1 cup Coconut

Mould – Small cup or Coconut Shell – Add Spoonful Coconut Bottom layer – Add Crumble mix – Press firmly – turn over on a steamer plate – continue with rest of mix

Sweet – Coconut Layer – Chopped Plantain Layer – Crumble Mix – Turn over on Steamer Plate

Steam – 3 cups Water in Saucepan – Good boil – Steam wheat Cakes with lid on – 20 mnts.

Delicious Coconut Cupcakes ready. Enjoy with Brown Chickpeas or Mango Fish Curry or with Banana.

Note : Puttu mix should be hold its shape when pressed between your fist but should crumble if pressed harder. Use Rice instead of Wheat.

As a child visiting Kerala for Summer Vacations we ate puttu every morning. Rice Puttu, Jackfruit Puttu, Mango Puttu, Wheat Puttu. And many more variations. Delicious aroma of Steamed Coconut Puttu in Everyhouse. No escaping Puttu if you are planning to visit Kerala.

Sita Luc and Anna hope you are looking forward to eating lots of Puttu this summer!!

Vermicelli Scrambled Eggs – Semiya Burji -Quick and Easy Delicious One Pot Dish

Chop – 1 Onion – Slit – 2 Green Chilli

Beat – 3 eggs – 1 tsp. Pepper

Heat – Wok – 1 1/2 tbsp. Coconut Oil – Chopped Onions Chilli – Saute till translusent – 1 tbsp Dry Kasuri Methi Leaves -1/2 cup Grated Carrot – 1tsp Curry Powder – 1 mnt – Salt to taste

Fry – Add 1 1/2 Cups Vermicelli to above – Stir Fry -3-4 minutes

Cook – 3 cups boiled water to fried items – Stir gently – Boil – 2-3 mnts. – Watery Texture.

Spread – Beaten Eggs evenly on top – continue Boil – 1 mnt – Stir gently – Let Boil again – Stir Again gently – Cook Till water is fully absorbed – Turn Off Stove.

Season – 1 tsp. grated Fresh Ginger – Mix Well. Done.

Note – Add any Masala Powder of choice instead of curry Powder. Use Mint instead of Kasuri Methi Leaves.

Enjoy Delicious Fluffy Semiya Burji. Serve with Salad or Pickles.

Rajma Rice Carrot Corn Salad – Easy Delicious Vegetarian Meal

Soak – 1 Cup Red Kidney Beans lots Water – 12 hours

Cook – Soaked beans in 4-5 cups water – till Soft

Slice – 4 green Chilli – 1 Red Sweet Pepper /Capsicum – 1 inch pc ginger thinly .

Season –Heat 1 tbsp. Olive Oil – 1/2 tsp. Cumin – 1 /2 tsp mustard – Sliced items – Fry 3 mnts – Add 1 cup tomato puree

Combine – Cooked beans to seasoning – Add Salt to Taste – Cook 5 mnts. Done. Garnish – Corriender leaves.

Salad – Fry 1 Cup corn- little oil. – Grate carrot – add to the fried corn- Add lemon juice and salt

Garnish – Fresh coriander – Green chillies. Mmmm…. delicious.

Serve Rajma Curry with Rice , Carrot Corn Salad , Pickles and Papad. Quick Easy Delicious Vegetarian Meal Ready.

This Recipe was shared by my friend Meera who now lives in Chennai with son Madhav and Husband Hari. Hari-Meera lived in Leuven for many years.

Madhav I am not sure if you know this, your mom was more Sarah and Tina’s friend than mine. Whenever I had Dutch classes she picked them from school and played with them till I got back. She invited us to lunch on wednesday afternoons and made Samosas and Nans for the girls. Sarah and Tina loved Meera Aunty. When she went on holidays she bought back gifts for the girls.

Meera, we had such a great time going swimming together, the only time I could have you all to myself.

I make Meera Aunty Rajma Curry all the time. My girls love it. It is on their list of Top Favourite Foods

Madav it was great to see you again last year in Chennai. I am waiting to hear how many seconds you now take to finish the Rubik’s cube. Sure you are almost reaching the 5 second mark!!

Madhav, You have a great Mom and Dad and a wonderful Grandpa!!

Dear Meera I’m glad you were there for me !! I’m glad that I can call you my friend!!

Delicious Yogurt Rice Crispy Toppings

Yogurt Rice – Crispy Toppings – Sauteed Okra

Cook – 1½ cup Raw Rice – 3 ½ cups water – cool slightly.

Slit – 3 green Chilli – handful curry leaves – in half

Splutter – Heat – 1 tblsp. Coconut Oil – 1tsp. Each – Mustard – Cumin – fenugreek Seeds – Chilli – Curry leaves -1 mnt

Add – Low flame – 1½ tsp. Turmeric Powder – Pinch of chilli Powder – 1 tsp. Salt – 1 cup water – Bring to Boil — Turn off stove. Cool Slightly.

Combine – 2 cups Creamy Yogurt to above – Mix slowly – Stirring continuously Warm again – +/- 1 mnt . Done

Mix – Cooked rice – Yogurt curry – Garnish with Crispy Boondi or Sauted Veg or Nuts.

Serve – Luke Warm or Cold.

Delicious supper in no time for lazy nights!! Comfort food at its best!! mmmm.. Enjoy!!

Note : Replace Boondi with Papad. Adjust Salt / chilli to taste. Yogurt should be warmed just a little. Stirring continuously.

Baingan Bharta – Baba Ganoush

Roast – 3 large Aubergine on Fire or Oven 20-25 mnts – Peel Skin – Chop Roughly.

Chop – 1 Onion – 3 Long Green Chilli

Puree – 6 tomatoes – grind roughly

Fry – Heat 2 tblsp. Oil – Splutter – 1 tsp. Cumin Seeds – Chopped Green Chilli – Onion – 1 tsp Garlic Paste -1 tsp Sesame seeds – Salt 2 tsp. – Pinch Turmeric – 2 mnts.

Saute – Add Tomato Pureeto above +/-5 mnts- Mashed Aubergine – Saute +/- 8 mnts till thick consistancy.

Garnish – Sprinkle tsp. chilli Powder- mix – Handful Coriander Leaves – Done.

Serve with Chapati or Paratha or sides for rice. Or use as sandwich spread.

Delicious Gooey Yummy Spread. Quick and Easy.

Note : Add Salt to Taste. Use capsicum instead of green chilly.

Many versions of this recipe exists around the world with many different names. All delicious and well loved. We are addicted to our Friend Gina’s Romanian Zacusca which she serves at parties and gives some to take home with us every year. Hope she will share her secret recipe soon.

Roasted Eggplant Spread Easy Recipe – Aubergine Baingan Bharta – Baba Ganoush

Vishu Katta / Pachoru – Rice Cakes Served with syrup

Soak – 1 cup white Rice 1/2 Hour

Boil – Soaked rice – 2 cups Water – 2 cups Coconut Milk – Vanilla powder – Pinch salt Simmer till all liquid is absorbed – Creamy texture

Mix – 2 tbsp. Grated Coconut – Mix – turn off stove – tight lid – 5 mnts.

Spread – Flat Plate – cool – Slice – Garnish with nuts.

Syrup – 1/2 cup Jaggery – 1 cup Water – Boil – simmer – till melted – pinch of Cinnamon – done – 5 mnts.

Serve Delicious cakes with Syrup. Easy delicious and Traditional dessert for festivals or Weddings during my Grandma’s time. Enjoy!!

Note : Replace regular Milk for Coconut Milk. Flavour with Cumin instead of Vanilla . Eat with Maple Syrup.

Happy Feast my Friends.

Easter Sunday with Gina and Andy, eating Baked Italian Rice Cake reminded me of Eating Pachoru with my cousins.

Living in a Joint Family with Parents, Cousins, Aunts , Uncles and Grand Parents. 12 Cousins some same age, others 1 year apart in age. Browny our pet dog the only obedient one in children’s group.

Fun and Happy times running around in the garden. It was Party Time all the Time for us Children. Ofcourse the Odd Stressful Parents Moments in the Kitchen was just the Background Music.

Delicious BBQ with Tzatziki – Tabbouleh -Mushrooms – Stuffed Aubergine (mmm….)

Andy is a BBQ Master and Gina is a Genius with Cakes and Ofcourse her Garden. Andrei and Emma and Sarah and Tina are like cousins. Our Friends Our Family in Belgium.

BBQ Master and Anto

Mani Puttu Rice Dumpling in Coconut Sauce

Mani Puttu Dry Fruit Garnish

Dough – 2 cups water – 1 tsp ghee – Pinch Salt – Boil – Stir – +/- 2 cups rice powder – turn off stove

Dumpling – Roll to form cherry sized ball

Cook – 2 -3 cups Water – pinch – cardamon powder/ Salt -Sugar to taste – Boil – add Dumplings – 5 mnts

Finish – Add 1 cup thick coconut milk – Boil 2 mnts – Dried Berberry to Garnish – cool 2 mnts. – Done

Enjoy Delicious – Gooey – Coconutty – Traditional comfort food.

Note : Steam balls if preferred. Use regular Milk instead of coconut milk. Add more Milk if preferred. Use Raisons instead of Berries. Enjoy without Garnish too.

This recipe is made with memories of my Grandma from Childhood. Every evening Grandma would sit in her favourite cane chair listening to the 4 O’clock Songs on the radio. This was the highlight of her day. Sitting in her traditional clothes (chatt-bundu) she would call my Aunt – Mary can you make some Mani Puttu for me. Amma your Mani Puttu lives on.

Granny was addicted to movies. Everybody teased her about her movie addiction. She watched the Tamil movie ‘Kadhalikka Neramillai’ (No time for Love) 12 times. Each time in secret when Grandpa was at work.

Today we will remember you while enjoying this Puttu.

Mani Puttu in Coconut Sauce Recipe

Sprout Salad Honey Dressing

Soak – 1 cup Mung Bean (green Bean) in Water – 24 hrs – Drain – cover – leave in warm place – 2-3 days – Check and wash beans every day. Sprouted.

Chop – 1 appple – 1/2 cucumber – 6 cherry tomato – 1/2 onion

Grate – 2 carrots

Dressing – Juice 2-3 lemon – Salt to taste – 1 tbsp. Honey

Salad – Mix sprouts – chopped and grated items – dressing – Garnish with Coriander.

Delicious Fresh Sprout Salad. Mmmm….. so crunchy, sour, bitter -sweet salty Salad.

Enjoy!!

Note : Replace apple with grapes. Grated Carrot with Coconut.

Spicy Tomato Pork Vindaloo Curry

Daddy’s Pork Curry

Blend – 1 tbsps. Pepper – 2 tsp cumin – 2 tsp mustard – 2 tsp. Chilli powder – 1tbsps. Salt – Coarse spice powder

Marinate – 1kg Pork – Spice powder – 30 mnts.

Grind – 2 Big Root Ginger – 1 Big Bulb Garlic – 1 Kg Juicy Tomatoes – rough paste

Cook – Marinated Pork – Ground paste – pressure cooker – till done

Delicious Vindaloo ready. Mmmmm……. Love this Curry. So Delicious.

Note: Use Chicken if preferred. Adjust Spice to taste. Add a touch of coconut oil if dry.

Mummy (Anto’s mom) made this recipe all the time supervised by Daddy. But it was first made by Daddy, a recipe he brought home from work. The whole family enjoyed this dish. I make this dish all the time and call it Daddy’s Pork Curry. I have shared this recipe many times with my cousins and friends who love it too.

Daddy your Pork Curry is the Best!! Mummy says you are the Best Husband anyone can ask for in this World. How kind and sharing you were!! Your non-stop supply of Tea and Bananas we miss!! And the Jam Buns too that you brought home after Tambola.

Aviyal – Creamy Coconut Curry

Chop – 4 cups of mixed Veg – (Carrot/Beans/Cucumber/zucchini/raw banana/drumstick/ raw mango) – cut in thick Juliennes

Boil – Chopped Veg – 2tsp Salt – pinch turmeric + chilli in +/- 1 cup water

Grind – 1 cup grated coconut -1 green chilli – 1tsp cumin seeds

Cook – Add ground coconut to boiling Veg – cook till done turn off Stove – cool 5 mnts.

Mix – Cooked Veg with 2 cups Creamy Yogurt – Warm slowly low flame – 1 mnt. Turn off Stove.

Seasoning – heat 1 tbsps. Coconut Oil – Splutter 1 tsp mustard – 2 red chilly -1 tsp Urad dal – handful curry leaves – 1 mnt – add to above

Delicious Aviyal ready to Serve!! Eat it with Rice or Chapati or Just Plain.

Note: Use veg of Choice. Mix colours and textures – Skip Seasoning just add coconut oil dressing.

Every year for Good Friday my mom made several different Delicious Veg dishes. This recipe brings back memories of mom’s cooking, dad and brothers spontaneously inviting neighbours and friends to join us for a meal. I am remembering my mom’s Erissery now, my favourite. That is a recipe for another time!!

AVIYAL OR AVIAL A TRADITIONAL SIDE DISH CURRY RECIPE FROM KERALA INDIA

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