Friday 27 November 2009

Avalose podi / A Traditional Fried Rice Powder of Kerala!

Avalose podi, a traditional Kerala snack which can be eaten either by mixing little sugar and banana, or can be transformed into Avalose unda another famous snack of Kerala or Churuttu a famous delicacy of my home town!!! Avalose podi, an evening snack (nalumani palaharam) back home is very filling…and those days I preferred Meat puffs, Ethakka Vazhattiyathu, Ethakka Appam etc….But now after spending years away from home I do like to have this more often:) …So now when ever I go home my mom's sister makes this for me so that I can either eat it in a podi form or I can easily make Avalose Unda, one of my favorite snacks, without much hassles ;)… So the Avalose podi recipe here is from my Mom's sister…

Raw Rice- 500gm
Grated Coconut- 3 cups
Cumin seeds/Jeerakom-2tsp
Salt- to taste

  • Soak the rice and powder coarsely.
  • Rub the coconut and the rice powder together and keep it for about one hour.
  • Place a big flat bottomed pan (uruly) on fire, put the cumin seeds, stir till they are fried and add the rice powder mixed with coconut.
  • Stir well all the time and when it starts turning the colour, lower the heat.
  • Remove when it is fried well (light brown colour).
  • Sift the powder through a coarse sieve and pound well the bigger pieces that are left.
  • Fry that again and mix with the fried avalose.
  • When cool, keep it in a tin tightly closed.
  • Avalose podi can be stored for almost a year if it is fried & stored well.
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Friday 20 November 2009

Dinner Roll Knots

Makes- 12

300 ml/ 1/2 pint/ 1 1/4 cups lukewarm milk
50g/2 oz/1/4cup butter, at room temperature
5ml/1tsp caster (superfine) sugar
10ml/2tsp active dried yeast
1 egg yolk
10ml/2tsp salt
500-575g/5-5 1/2 cups strong white bread flour
1 egg beaten with 2tsp water, to glaze.
Poppy seeds, for sprinkling (optional)

  • In a large bowl, stir together the milk, butter, sugar and yeast. Leave for 15 minutes to dissolve and for the yeast to become frothy.
  • Stir in the egg yolk, slat and 275g/ 2 1/2 cups of flour. Add half the remaining flour and stir to obtain a soft dough.
  • Transfer the dough to a floured surface and knead, adding flour if necessary, until smooth and elastic. This will take about 10 minutes.
  • Place in a bowl, cover with clear film and leave in a warm place until the dough doubles in volume, about 1 1/2-2 hours.
  • Grease a baking sheet. Knock back (punch down) the dough with your fist and cut into 12 pieces the size of golf balls.
  • Roll each piece into a rope, twist to form a knot and place 2.5cm/1" apart on a prepared baking sheet. Cover loosely and leave to rise in a warm place until doubled in volume, about 1-1 1/2 hours.
  • Meanwhile, preheat the oven to 180C/350F/Gas 4. Brush the knots with the egg glaze.(sprinkle over the poppy seeds, if using). Bake until the tops are lightly browned, about 30 minutes. Cool slightly on a wire rack before serving.

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Friday 13 November 2009

Chocolate Truffles

Saw this recipe at Ria's Collection, originally from Joy of Baking


8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

Different Coatings for Truffles:

Dutch-Processed Cocoa Powder

Confectioners Sugar (Icing or Powdered)

Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)

Toasted Coconut

Shaved Chocolate


  • Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur (I used Rum). Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
  • Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

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