Buttermilk Pancakes have a light and spongy texture and their flavor only hints of the richness and tanginess that buttermilk offers. You begin these pancakes as you would any regular pancake batter; by whisking together the flour, baking powder and salt. For this recipe, replace the milk with buttermilk. The Buttermilk Pancakes are so good with pure maple syrup.
Idiyappam or String hoppers is a culinary specialty in Tamilnadu, Kerala and Coastal areas of Karnataka. It is also popular in certain areas of Sri Lanka.
It is also called noolappam or noolputtu from the Tamil word for string, nool. It is made of rice flour, salt and water. It is generally served as the main
course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and coconut chutney. It is also served with sweetened coconut milk in Malabar region of Kerala.
Ingredients
Rice flour 2 cups
Water 3 cups
Grated coconut for garnishing(optional)
Salt to taste
Oil
Jack fruit( chakka) Ada is my all time favorite. In Kerala, you get to have chakka ada, chakka varattiyathu,chakka chips during summer(March to May).When you live in a temperate zone where few arils of Jack fruit cost you $5….then you tend to rely on canned Jack fruit imported from Thailand or Philippines. I used the frozen banana leaf from Philippines for this recipe. Chakka ada takes me back to those nostalgic memories of my school summer vacations.
Ingredients:
1.Roasted Rice flour-2 cups
2.Ripe Jack fruit pulp – ½ cup
3.Jaggery- 1 cup
4.Grated coconut – 1 cup
5.Salt- a pinch
6.Cardamoms -3 No
7.Cumin seeds- 1/2 tsp
8.Shallot- 1 No
9.Banana leaves( Vazhayila) for wrapping the Adas
Neither a chutney nor a pachadi…something in between… try it..you will like it.
Ingredients
3/4 Cup Raw green mango, finely diced
3/4 Cup Grated coconut
1/2 Cup Curd/yogurt
1/4 tsp Mustard seeds
1 Thai green chilli
1/2 tsp Salt
Method
1) Finely dice the mango.
2) Grind the grated coconut with 1/4 tsp of mustard seeds and chopped green chilli.
3) Whisk the Yogurt well.
4) Season with salt.
5) Add the ground coconut-mustard-green chilli paste,
6) Add the finely chopped raw mango,
