Friday, January 6, 2023

Aval Vilayichathu

 

Aval Vilayichattu is a sweet dish made with flattened rice flakes, coconut, and jaggery as the main ingredients. This is commonly made as a snack item in Kerala. This dish is also made as a prasadam/naivedyam/offering to God. The food group(Sshhhh Cooking Secretly) I am part of, decided to make a "festive" theme as part of the December. With the Ayyappa season in December, I decided to make this dish which is perfect as an offering to the deity. 

Ingredients:

  1. Rice flakes/Aval/Poha - thin variety - 3 cups
  2. Coconut-grated - 1 cup
  3. Jaggery - grated - 1 cup
  4. Cashews - 3 tablespoon
  5. Raisins - 3 tablespoons
  6. Black sesame seeds - 1 tablespoon
  7. Roasted gram dal/Pottu kadala - 1/4 cup
  8. Cardamom - 5 no.
  9. Dried ginger - 1/2 inch piece
  10. Cumin seeds/Jeera - 1/2 teaspoon
  11. Ghee - 2 tablespoons
Method:
  1. Boil 1/2 cup of water and add the grated jaggery. Strain the melted jaggery if you think there are impurities in your jaggery. 
  2. Put the melted jaggery back into the pan. Add grated coconut and allow the liquid to evaporate. Boil for at least 5 minutes.
  3. Add the rice flakes to this and mix well. 
  4. In a small pan, heat a tablespoon of ghee and roast raisins, cashews, sesame seeds, and roasted gram dal. Add this to the rice flakes mixture. 
  5. Grind the dried ginger, cumin seeds, and cardamom into fine powder. Add this to rice flakes.
  6. Mix everything together and make sure all the liquid from the jaggery is evaporated. Add the remaining tablespoon of ghee and turn off the stove.
Allow the mix to cool before you eat. This tastes best when you eat it after a day. Aval vilayichattu stays good without refrigeration for a week. You can also store it in an air-tight container in the refrigerator for up to 4 weeks. 

As part of "Sshhh Cooking secretly" challenge, a theme is selected at the beginning of the month by one of the participants. All the members are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month. This month's festive theme is chosen by Priya Vijaykrishnan who blogs at Sweet Spicy Tasty. Do check out the recipe for Thiruvadhirai Kootu. 

Renu is my partner for this month. She gave me ginger powder and cardamom as my ingredients and I gave her sesame seeds and edible gum as her secret ingredients. Renu came up with a very delicious Gluten-free Bajra ladoo. Do check out her blog for a wide variety of healthy dishes. 


Saturday, December 10, 2022

Kimbap



Kimbap or Gimbap is a Korean sushi made of sticky rice, vegetables, and meat/seafood wrapped in a seaweed sheet. These are sliced into bite-sized pieces and served. A variety of fillings can be used for kimbap. 

Ingredients:

  1. Sticky rice/Sushi rice - 1/2 cup
  2. Cucumber - small piece cut into thin strips. 
  3. Carrots - 1 small sized
  4. Spinach - 1 cup
  5. Garlic - 2-3 pods
  6. Sesame oil - 2-3 teaspoon
  7. Vinegar - 1 teaspoon
  8. Sugar - 1 teaspoon
  9. Salt to taste
  10. Seaweed sheet - 5-6
  11. Sriracha mayo sauce
Method:
  1. We need to use sushi rice which is sticky rice. The rice can be cooked in a rice cooker/open vessel and the quantity of water used for cooking can be followed according to the package. 
  2. Once the rice is cooked. Add in 1/2 teaspoon salt, 1 teaspoon of sugar, sesame oil, and vinegar. Mix the rice and set aside.
  3. Blanch the spinach and drain the water completely. Heat a pan and add a teaspoon of sesame oil. Add in minced garlic and blanched spinach and saute for a couple of minutes. Turn off the stove and let me cool to room temperature. 
  4. Cut the carrots and cucumber into thin strips and set aside. 
  5. Once all the above steps are complete, now comes the fun part of assembling the kimbap.
  6. We need a sushi rolling mat to roll the kimbap. These can be easily found in any Asian store. 
  7. Lay the rolling mat on a flat surface. Place the seaweed sheet on it. Spread a thin layer of sticky rice on top of the seaweed sheet. 
  8. Place thinly sliced cucumber, carrots, and sauteed spinach on the bottom side of the sheet. Start rolling the mat by grabbing the veggies. Press them while you roll. The sticky rice will hold all the ingredients intact. Once you have finished rolling, use a sharp knife and slice them into one-inch pieces.
  9. The kimbap is ready to serve. Serve them with soy sauce/ sriracha mayo sauce. 

Linking this recipe for the "Sshhh cooking secretly" event on Facebook.  As part of this challenge, a theme is selected at the beginning of the month by one of the participants. All the members are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month. This month's theme is "World Street Food" chosen by Preethi who blogs at Preethi's cuisine. Do check out her donut from Tahiti called Firi Firi

Mayuri is my partner for this month. She gave me a seaweed sheet and garlic as my ingredients and I gave her coriander and cabbage as her secret ingredients. Mayuri came up with a very delicious and filling vegetable-loaded omelette rolled in chapati. It is called Ugandan Rolex. Do check out her blog, Mayuri's Jikoni for an amazing collection of dishes from around the world.