Rice flour (fine): 1 cup
Water: 1 cup
Oil: 1 teaspoon
Salt to taste
Coconut (grated): 2 cups
Finely grated jaggery or molasses: ½ cup
Plantain leaves: cut into 10cm x 10cm sections
Boil water with salt and oil. Remove from the flame. Pour the boiling water gradually into the rice flour, stirring with a spoon continuously so that no lumps are formed. Knead to form a soft dough.
Divide dough into equal portions and keep aside.
Prepare the filling by mixing the coconut and molasses together. On a piece of clean plantain leaf, place a rice ball and flatten it with fingers to form a thin base.
Now place a little of the filling over one half of the dough. Fold over the other half with the plantain leaf, press and seal the edges.
Repeat this process till the dough and filling are over.
Steam these elayappams for 10-15 minutes. Serve hot.
Healthy Chicken Frankie
Bonless chicken pieces: 250 grams
Onions (chopped): 2 medium sized
Tomatoes (chopped): 2 medium sized
Ginger-garlic paste: 4 teaspoon
Coriander powder: 2 teaspoon
Turmeric powder: 1/2 teaspoon
Red Chili powder: 2 teaspoon
Coriander leaves (chopped): 2 tablespoon
Lemon juice: 2 tablespoon
Onions (sliced): 2 medium
Green chutney: 8 teaspoon
Salt to taste
Oil: 2 tablespoon
Instead of the maida rotis used for frankies in food joints, you can use whole wheat rotis. For this recipe, you need eight of these regular rotis.
Heat oil in a kadhai. Add onion and sauté for two minutes. Add ginger-garlic paste and sauté for another minute. Add tomatoes and saute for a couple of minutes. Add salt, coriander powder, turmeric powder, red chilli powder and saute for a couple of minutes.
Add chicken pieces and a couple of tablespoons of water and cook on low flame till the chicken is done. Add coriander leaves and cook till dry. Add lemon juice, mix well and set aside.
Roast the rotis one at a time on a hot tawa. Whisk the eggs well. Pour some of the egg mix over the roti and allow it to set. Turnover and let the underside get cooked.
Place the roti egg side up on a serving plate. Place some of the chicken mixture on one end. Sprinkle some onion and a teaspoon of green chutney over the chicken. Roll the frankie and serve hot.
Recipes: Linu Freddy of www.linuskitchen.com
Whole wheat bread veggie balls
Zucchini, purple cabbage, chayote: Each a handful, grated
Whole wheat bread crumbs: From 5 bread slices (sides trimmed)
Corn Flour: 2 tablespoon
Rice Flour: 1 tablespoon
Ginger-garlic paste: 1 tablespoon
Chaat masala: 2 teaspoons
Chilly powder: 3 teaspoons
Cheese chunks: Depends on number of balls you prepare Turmeric: a pinch Salt as per taste
Squeeze out the water from the grated veggies and mix all the above ingredients together to form a dough.
Take a small portion of dough and make a round ball.
Place a piece of cheese chunk inside each ball and fry it in a greased appe pan (also known as paniyaram pan, it can be used for preparing fried snacks with less oil). Repeat the process with the rest of the mix. Serve hot.
Jowar Dill Leaves Vadai
Sorghum/jowar grains: 1 cup
Dill leaves: a handful, finely chopped
Roasted groundnut: 2 tablespoons
Fennel: 1 teaspoon
Garlic cloves: 3 to 4
Red chillies: 6
Turmeric powder: A pinch
Onion: 1, finely chopped
Mango ginger: A teaspoon, finely chopped or grated Salt as per taste
Oil for frying (you can use olive oil)
Wash and soak the jowar grains overnight (7 to 8 hours). Drain the water after soaking, grind it to a coarse powder (without water) and keep it aside.
Grind together groundnut, chillies, garlic, fennel seeds to a coarse powder and mix it with jowar mixture.
Add finely chopped dill leaves, grated mango ginger, chopped onions, salt, turmeric powder and mix it well to a thick dough (if needed sprinkle little water for binding).
Heat oil in a pan, shape the dough into a thin patty and fry. Serve hot with coconut chutney or ketchup.
Recipes: Devi Bala Chandrasekar of the blog www.kitchendb.blogspot.in