GOJJU AVALAKKI is a very authentic south Indian dish made during festivals as a fasting dish,
made using coarse powder of poha, soaked in a spicy solution, and then garnished. It is a complete dish and doesn’t need any accompaniment if served hot. It has a good balance of different tastes such as sourness, sweetness, and spiciness with the salt.
Raw tomato chutney is a spicy and tangy spread, which is a blend of sour raw tomato, hot green chilies, the sweetness of Jaggery, and the aroma and taste of onions, garlic, coriander leaves, and curry leaves. It also has a little crunch in between of the sesame seeds. The beauty of this chutney is that it can be stored for up to a months time if kept in the refrigerator.
To make Green chilly pickles in North Indian style, we need to wash, pat dry, and then cut the green chilies. We have to make a special spice mix with a combination of Fennel seeds, cumin seeds, Coriander seeds, and fenugreek seeds by dry roasting and grinding.
Later, mustard oil is heated till fumes are seen out of it and then cooled. Then the rest of the spices like mustard dal, Black seeds, Turmeric, Red chili powder, Table salt, Black salt, and Hing is added.
Sesame milk cake is a sweet made by roasting and grinding sesame with ghee and then cooking with milk and jaggery till the mixture thickens and is then set in a greased thali.
Achappam is also called rose hooks. It is an authentic traditional snack from the state of KERALA. A flowy batter of Rice flour and maida is made with a little quantity of sugar and coconut milk, or ordinary milk or water. You can give the flavor of cardamom and add a little crunch and taste with black or white sesame seeds. It is Yummy in taste and look.
The super soft sabudana Idly is made with a combination of soaked Sabudana, normal Upma Rawa, curds, Dill leaves, salt, water, and little cooking soda. This Idly doesn’t need overnight soaking and fermentation as we do with Rice IDLY. The Idly is super soft, delicious, tasty, and colorful.
