Rice starch water kinnathappam

Rice starch water is good full of energy. It is a natural cure drink for diarrhoea, fever and bacterial infections. It is rich in minerals, vitamins and amino acids. Good for keeping skin healthy and youthful. It is a part of traditional and daily staple diet. In hot summer rice starch water drink helps to prevent dehydration among workers and farmers.  Organic rice is good for rice starch water.

The rice starch kinnathappam is a savoury dish which can be cooked for evening snack or dinner. As a main meal go with your favourite vegetable or non vegetable stew. 

Ingredients

Rice starch water 3-4 cups,

Rice flour (Puttu podi) 2 cup, ( if 3 cups starch water it takes 12 minutes and if 4 cups starch water it takes 18 minutes to get cooked) So also puttu podi gives a coarse texture which I prefer. You can go for fine rice flour if you prefer a smoothie texture)

Turmeric powder 1/2 tsp.,

Salt to taste,

Coconut oil 1 tbsp.,

Chopped ginger, 1 tbsp.,

Garlic cloves 5, finely chopped,

Green chilli 5, chopped,

Shallots 5, finely chopped,

Curry leaf 2 sprigs, chopped,

Chopped Cilantro  1 tbsp.

Preparation 

Add the ingredients except cilantro  in a nonstick wok, combine well. Put on medium flame and cook it while stirring continuously. When it starts thickening add cilantro, stir well. When the mix gets separated from the sides of the wok, turn off the flame. With the bottom of a moist small steel bowl flatten the surface. Allow to cool for two hours. Upside down it on a plate. Cut into your desirable size and shape. Serve with pride. No one should recognise the main ingredient in the dish.

Great way to improvise rice starch water into a delicious delight.

Blessed to Achieve a Self challenge Target ❤️

Cooking is my passion. If I say so , that’s not 💯 correct. My soul mate too loves to enjoy variety food. We are so blessed that our children too in the same path. We love travelling. Where ever we go like to taste the traditional and ethnic dishes. So also love home stay. Our children are also used to have a variety of dishes. The result was every year different trips. Used to have a mega trip in summer vacation and short trips in other vacations and long weekends. Visits to our native place also turned like lovely trips. Local food when we enjoy can see the importance of  the local veggies, herbs and fish. The momo of W. Bengal is one of them. Now when we visit our children abroad they are taking us to all the cuisines available in their places. Our friends are surprised to see how you are enjoying totally different taste. But for us it is heavenly. May be of my passion I was able to publish two cookery books. HnC is the publisher. I never ever thought my passion will still go on.
On 25th April the Holy Ramdan started. Decided to cook some evening snacks for our lovely Muslim tenant. But how can I avoid others. All are so friendly. Special thanks to them for the appreciation and applause 👏 👏👏👏 It started on 25th and comes to an end today afternoon with a delicious Kheer. Every day snacks were totally different. That too made me think, when we plan something wholeheartedly and wish to fulfill, that’s it. The rest will come on the way.
One thing I sacrificed was my evening gardening with my husband. But he is happy to see what snacks I am doing and reminding me it’s 4 pm, are you not starting like that. Being a blogger, writer and author I am blessed to be always busy.
Today the 30th day of self challenge. Thirty different dishes. We were very particular to use our homestead products in most of the dishes. Looking back we both are happy and so contented. All the dishes are posted timely in my blogs.
sumasindianrecipes.blogspot.com
sumashealthyrecipes.blogspot.com
Sharing the pics of my cookery books 📚

Smile at the world, the world Smiles back❤️🌍

Holy Ramdan month! Self challenge for making evening snacks and distribute among our neighbors. Great time pass in Corona Lockdown. My husband with full support and service. It is continuing. Tomorrow is the Holy Ramdan. For the last one month I don’t even remember which are all the snacks I made. The documentation in my blogs are a great way to recollect so no way to be serious.

Great applause are getting for the dishes. In every dish somehow I am able to put my signature. The sambar with ghee roast tempted one of them to get it cooked once again. Got the dal and veggies for sambar. It is done in noon. Made two types, one semi thick, sour and spicy for rice. The other one more loose like a sweet and sour soup in which sambar can be dipped and eat. A piece of cucumber and green chilli from the leftover veggies turned out into sweet and sour pachadi. Made some idly too. Was so happy when we learned they like to have sambar again. Yesterday it was agreed and today done. When they come to pick up the dishes we get a delicious dish that I am not good in cooking. The specials made the lunch special.
Every day is beautiful, look out to find the beauty. All are unique and we are having different outlooks. When we are happy in our own frame that is it, we are happy, no one can take it away. Keep going on and enjoy your beautiful life ❤️

We are ready to serve 

Request accepted along with leftover cucumber pachadi 

Token of gratitude

Our mango story in Covid 19 Lockdown

Mango season coming to an end. Now a days we are getting one or two mangoes fallen from our mango tree. Anyway it comes to a count of 4.
This season we had four harvest, all in the lockdown period. We have our neighbors to distribute. Everything went well including my cooking experiments. Rather than the traditional pachadi, pulissery, palkari, meen manga curry, chutney, pickles both raw and dried did almost all and some new dishes, manga sadam, aamras poori, mango sweet and spicy salad, mango sweet curry and mango payasam. Today with the four mangoes made the so simple and delicious mango shake.
Mango is the King of fruits. It improves digestive health, lowers blood sugar and cholesterol, anti cancerous, good for skin and eyes. It enhances immunity. If the mango is home grown the quality is double. This mango season in the lockdown period we enjoyed the mango to its maximum with caring and sharing.
Back to the day, peeled the mangoes. Cut and chopped. Kept half handful chops to top the shake. In a blender put the rest of the mango chops, two tablespoon sugar. Blend it smoothly. Transferred into two glasses, add chilled milk, upto 3/4th of the glass, topped with rest of the chopped mango pieces and finally added the ice cubes.
A nice fruit shake around 12 noon is good to cut down the carbs in your lunch.The you won’t be so hungry to have a heavy meal. Instead of fruit shake can have a plateful of fresh veggies as salad. You shall be amazed in the weight loss. A great way to loose weight.

Beautiful day ❤️

When we carry happiness with us it can be a happy day. When we smile at the world the world definitely smiles back. This is the thumb rule for a beautiful life.

This Holy Ramdan month my self challenge to serve an evening snack is on the 28th day. Today decided to prepare mini ghee roast dosa and sambar. It came out well. We both are so happy to get the appreciation from our lovely neighbors. The roots of beauty are love and empathy, the results are bliss and harmony within. Don’t go for comparison, don’t go for competition, appreciate your uniqueness and believe in yourself ❤️

When dosa is served for snack mini dosa is the best. 

All we need is the dosa batter and ghee. Half of a medium ladle batter is enough for a mini dosa. The thin it is, the more crispy it becomes. The sambar is different for dosa. It should be a little loose a little sweet with jaggery. Coriander leaf  is  a must ingredient for the special aroma. 

#covid19#lockdown#stayhomestayhealthy#Everyday is Unique Everyday is Beautiful ❤️

A nostalgic travel to my Alma-mater. It is 50 years back. Got admission to Agriculture College, Vellayani.  Become inmate of the ladies hostel. First time away from parents and away from home. So quickly got accustomed to the new environment and new friends. Really proud of my Alma mater for shaping me so strong with lots of life skills. 

The college was set up in the palace buildings belonging to the royal family of erstwhile Travancore- Cochin State. Being part of the palace our hostel was so unique great structure and with lot of space.

The mess of the hostel was run by the students mess committee. As freshers we felt so strange. Our seniors were so kind to us. In our time girl students were only in finger count. The Ug and Pg inmates in our hostel was only 12 and our respected matron. Then the kitchen crew and watcher. After the freshers party it becomes our home away home. 

  The menu was adjustable and off course good. 

A special dish for breakfast, so new to me. It’s delicious. The dish is served on Saturdays. It is egg roast and boiled ripen nendran banana.

Still I love to cook the dish once in a while. My husband likes to eat ripen banana as it is. Sometimes he negotiates the way for me only. Today made it for our breakfast. Travelled back to hostel days. Remembered our chefs Rajammakka and Chellammakka. They were great and kind to us through out our stay. Salutations to both of them 👏👏

Ingredients and method of cooking 

Ripen nendran banana 3,

Eggs 2,

Onion 1, thinly sliced,

Ginger chopped 1 tsp.,

Curry leaf 1 sprig,

Kashmir chilli powder 2tsp.,

Salt to taste,

Sugar a pinch,

Coconut oil 2 tsp.

Boil cook the ripen banana in a little water allow to cool. 

Boil cook the eggs , add cold water and allow to cool.

Heat oil in a shallow pan, drop in the onion, ginger and salt, sauté till tender and add chilli powder and curry leaves. Combine well. Peel the eggs, stripe it with a knife or fork. Add the eggs to the chilli mix, combine well. Add two tablespoon boiled water, mix well. I add a tbsp. of tomato sauce which an improvisation.

Transfer into a serving bowl and enjoy with boiled sweet banana.

My idea of serving.

Take a serving plate, cut the banana into circles with your desirable thickness, arrange in a big circle in  the plate and place your egg roast in the centre. The sweetness and spicy taste is superb and delicious ❤️

Journey of Togetherness ❤️

Prayers to the Almighty 🙏🙏

Thankful for the blessings 🙏🙏

Our journey of togetherness started 44 years ago❤️ 

എല്ലാം ഇന്നലത്തെ പോലെ തോന്നുന്നു. ഒഴുക്കിനൊത്ത്, സദ്സംഗത്തിലൂടെ നീന്തി കയറാന് നമ്മളെ അനുഗ്രഹിച്ച ജഗദീശ്വരനോട് എന്നെന്നും കടപ്പെട്ടിരിക്കുന്നു. മക്കളും കൊച്ചുമക്കളുമായി. അദ്ധനാരീശ്വരതത്വമാണീ ജീവിതം. അത് നമ്മെ ശക്തരാക്കി. 

വിയോജിപ്പുകള് നമ്മെ മുന്നോട്ട് നയിച്ചു. 

പിടിവാശിക്ക് സ്ഥാനമില്ലാതായി. 

വിട്ട് വീഴ്ചക്ക് മുന്ഗണന നല്കി നാം ഈ ജീവിതയാത്ര തുടരുന്നു. 

മാനവസേവ ചെയ്യാന് ശക്തിയും 

ബുദ്ധിയും നല്കണേ എന്നാണ്

ഇനിയുള്ള ആഗ്രഹം ഈശ്വരാ🙏🙏

എവിടെയും ഒപ്പം യാത്ര ചെയ്യാനനുവദിക്കുന്ന ഭഗവാനേ അവിടുത്ത തൃപ്പാദത്തില് ഈ ജീവിതം സമര്പ്പിക്കുന്നു! 🙏🙏 

ലോകാ:സമസ്താ:സുഖിനോഭവന്തു!!!

Gardening leads to Happiness in Lockdown

Covid Lockdown period gave us full time to spend in our garden. Even other wise we had perennial and shrubs veggies in our garden. We concentrate on seasonal veggies. Gardening is great for seniors to observe the growth of the plants. Outdoor activities enhances the health of body and mind. Enjoy the benefits of gardening irrespective of age. Our senses are engaged in a variety of ways. Our connection with nature increases. Helps to relax. Relieves stress and anxiety of being lockdown  🔐 We planted vegetables, herbs and fruit plants. For us it is a great way of exercising. So also it is really helpful to burn the excess calories gaining in Lockdown 🔐

The happiest thing is that we are getting quality veggies everyday. Different types of spinach are the highlight. Those who are visiting us is having veggies from us. Great pleasure for us. New recipes trying in our kitchen and sharing with neighbors increases our pleasure to a higher level. Plants are healthy for us with natural oxygen. We are very happy and healthy with our lockdown special gardening ❤️

#covid19#lockdowncooking#Raw Mangosteen recipe

Got a heavy wind and rain. Tender mangosteens fall down. It is so sad to see the tender ones of the queen of fruits falling down. Due to covid lockdown, wants to recycle the products as far as possible.
Tried some side dishes for rice. Came out well ❤️

 ആദ്യത്തെ മലയാളം പോസ്റ്റാണ്. അതിന് പ്രചോദനമായത് അനിയത്തി Rema K Nair and Sandhya NB.
മാതൃദിനാശംസകളോടെ ❤️❤️
മാംഗോസ്റ്റീന് പഴംഗളുടെ റാണിയാണ്. അത് കൊണ്ട് പച്ചക്കൊരു വിഭവം തയ്യാറാക്കുന്നതിനെ കുറിച്ച് ചിന്തിക്കുകയെ ഇല്ല. കോവിഡ് കാലത്ത് അതിജീവനപാചകത്തിന് വളരെ വളരെ പ്രാധാന്യമുണ്ട്. അത് പ്രാവര്ത്തികമാക്കി കൊണ്ടിരിക്കുന്നു. സന്ധ്യയുടെ കുക്കിംഗ് ഗംഭീരം. രമ & സന്ധ്യ ഭാഷാശൈലി അതിമനോഹരം. 8 വര്ഷമായി 900 ത്തോളം പാചകകുറുപ്പുകളുമായി പ്രായോഗിക പാചകത്തിന് ഊന്നല് കൊടുത്ത് കൊണ്ട് ഇപ്പം കോവിഡ് പാചക വിശേഷത്തിലൂടെ രണ്ട് കുക്കറി ബ്ളോഗുകളില് സജീവം. മാനവസേവതന്നെയാണ് ലക്ഷ്യം.
നാല് നാള് മുന്നിലൊരു വലിയ കാറ്റത്ത് തല്ലിയലച്ച് വീണ് പോയ മാംഗോസ്റ്റീന് കുട്ടികള്. എന്താ ചെയ്യാ? പ്രിയതമന് അത് പഴുത്തേക്കുമെന്നൊരു വിചാരം. ഇല്ലാന്നുള്ള അഭിപ്രായത്തിന് ചെവി തന്നില്ല. കായകള് ഷെഡ്ഡില് ഉപവിഷ്ടരായി.
മിനിഞ്ഞാന്ന് സന്ധ്യയുടെ മുള്ളാത്ത ഉപ്പേരി കണ്ടപ്പോ ദാ നമ്മുടെ പച്ച മാംഗോസ്റ്റീന്റെ പാചകമേന്മ തൊട്ടറിഞ്ഞു.
ഒന്ന് പാകപ്പെടുത്തി കൊണ്ട് വരാന് അല്പം മിനക്കേടില്ലാതില്ല. ആദ്യമായത് കൊണ്ടുമാകാം. ഏതായാലും മൂക്കുന്നതിന് മുന്പ് വീണ് പോകാതതിരിക്കട്ടെ.
തൊലി കളഞ്ഞ് നേര്ത്ത കഷണംഗളാക്കുക. നല്ല കറയാണ് കട്ട് കൈയ്പും. മഞ്ഞളും വെള്ളവും ചേര്ത്ത് പാകം ചെയ്യാന് വച്ചു. കൈയ്പ് സഹിക്കാന് വയ്യ. രണ്ട് വെള്ളമൂറ്റി. കൈയ്പ് ഏറെ കുറഞ്ഞു. സമാധാനമായി. എന്തായാലും കുറെശ്ശെ ഉപയോഗിക്കാന് തീരുമാനമായി. കുറച്ചെടുത്ത് മുളക് പൊടി കായം ഉപ്പ് പഞ്ചസാര ചേര്ത്ത് നല്ലെണ്ണയില് അച്ചാറാക്കി. ജാതി തൊണ്ട് അച്ചാറിനോട് സാമ്യം.
ഒരു പിടിയെടുത്ത് ഉള്ളി വെള്ളുള്ളി പച്ചമുളക് ചേര്ത്ത് വെളിച്ചെണ്ണയില് മെഴുക്ക് പുരട്ടി.
രുചി പരിശോധകരുടെ വിലയിരുത്തല് 👌👌👌 കൂടിയായപ്പോള് പോസ്റ്റ് ചെയ്യാനുറപ്പിച്ചു.
വെന്തത് കുറച്ച് ബാക്കി ഫ്രിഡ്ജിലിരുന്നത്  ഇന്ന് തോരനുമായി.
നല്ലരുചി. സന്തോഷം തോന്നുന്നു. പുതിയ പാഠം, പുതിയ രുചി, പുതിയ അനുഭവം. ജീവിതം മനോഹരം 🙏🙏