#covid19#lockdowncookin#Kizhiada ❤️

It’s lockdown. So activities at home and homestead only. Can’t sit simply free. Love to be active and creative. Ada is one of favourite snack. If I say as a snack I am lying. Love to have it for breakfast and dinner too. So easy to cook. When we are having ripen banana or jackfruit ada is the sure dish we have. The banana is over ripen. Have to use it immediately. My easy way is to make ada. To post in the blog I need variety. Thank God🙏How quickly got a new recipe for a medicinal touch ada. Then came the name as ’Kizhiada’. I need square pieces of banana leaf to make kizhiada. It was a very busy day with coconut harvesting, de husking, breaking to sun dry etc. So thought to make in square cut aluminium foil pieces which is so handy in my pantry.

Ingredients 

Wheat flour 2 cups,

Grated jaggery 1 cup, ( make sure it is pure),

Grated coconut 1 cup,

Robusta banana 5,

Cardamom powder 1/2 tsp.,

Pepper powder 1tsp,

Cumin powder 3/4 tsp.,

Salt a pinch.

Aluminium foil as required. Cut into small square pieces. Brush it with a thin layer of coconut oil to avoid sticking.

Preparation 

Peel and cut the banana. Blend it in a mixie. Transfer into a bowl, add the rest of the ingredients, of course except aluminium foil, into the bowl and prepare a loose dough. Take a tbsp. of dough, place in the centre of the aluminium foil , hold the four edges up and squeeze it. Place it on the steam  cooker. Heat water in the steam cooker, place the ada spread wok over its and steam cook for 15 minutes. Kizhiada ready. A new recipe and great taste with a sweet and spicy flavour ❤️