My Roses

Gardening was always my passion .Roses take most of my time and sunny
side of my garden. A learning process by  which  I am just learning
about climber roses,pillar roses,shrub roses .
Which roses can grow in our humid climate.
One thing I discovered about roses is that how ferocious eaters they are.
We always think what  we will feed them next.
Top photo posted is of our own kerala Rose which is the most
sweet smelling of all roses.
My next dream is to get westerland rose bareroot sapling.

Peanut Ladoo (kappalandi unda )

Ingredients

Peanuts  -  2  cups

Jaggery   -  2 cups

Rice flour  -  ½  cup

Grated coconut  - ½ cup

dry ginger    -1 tsp

cardamom   -6

Preparation

Dry  roast  peanuts  and  remove  the  skin  as much  you  can and keep aside.

Mix  rice flour and grated coconut  and  dry roast till it  looks like

bread crumbs.

Separately  grind  each ingredient .

Grind the peanuts . Run the mixie  till the peanut powder

starts to stick. 

Now grind the roasted rice flour and coconut together.

Grind the jaggery into powder .

Mix the three powdered ingredients together, add crushed dry ginger and cardamom.

Put this mixture in the grinder and run the mixie  so that all ingredients get mixed well.

Now  make ladoos  by taking  a fist full and press it in  your palm rolling

 round to get a round  - ball shape  with single hand.

This is  a healthy snack . I make these ladoos  as my grand children

demand  for it . They love it.

 Jaggery  is made from sugar cane juice and palm juice.

Jaggery from sugar cane  we get  mainly in three  varieties

yellowish  which is more refined ,  brown  and  black. 

The black jaggery  is more tasty and healthy.

Marayoor  sharkara   ( black jaggery from Marayoor) is  the best one but costly.
Outside  Kerala  mostly light coloured  jaggery is available.

Pepper- curry leaves chutney powder (chammanthi podi)

Ingredients

Grated coconut  -   4 cups

Black pepper       - ½   cup

Cashmere whole chilli  - 2

Curry leaves         - 2 cups

Urdad dal           - 1 tbsp

Shallots(small onion) – ½ cup

Methi  seeds(fenugreek) – 1 tbsp

Tamarind   - ½ cup

Sea Salt

Preparation

In a wok on low flame, fry  every  ingredient separately

golden brown.

Except  tamarind and salt.

Grind each ingredient separately .
Mix them together, add salt  and grind again.

Add tamarind to this mix  and
run the mixer till every thing is combined well.

Store in air – tight  container.
This chutney powder has a long shelf life.
This makes excellent  combination with rice and curd.

Remember to use fresh curry leaves plucked from

your back yard or reliable  sources  as curry leaves from

the market  often  contain pesticide.