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Wednesday, 30 May 2018

Kallummakaya Kinnapathiri / Steamed Rice And Mussels Masala Layered Pathiri


1 1/2 cup jeerakashala rice/ kaima rice
1 cup thick coconut milk
2 cardamoms
400-500 gms mussels, cleaned
2- 2 1/2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
3 onions, finely chopped
1 tsp ginger -garlic paste
2-3 green chillies, finely chopped
1 tomato, chopped
1/4-1/2 tsp garam masala
few curry leaves, chopped
few coriander leaves, chopped
salt to taste

  1. Wash and soak the rice in water for 4 hours.
  2. Marinate the cleaned mussels with chilli powder, turmeric powder and salt and keep it aside for 15 minutes.
  3. Heat oil in a pan and fry the marinated mussels and keep it aside. 
  4. In the same oil used for frying mussels, add chopped onions and saute well adding little salt.
  5. Add ginger- garlic paste , chopped green chillies and saute well till raw smell is gone.
  6. Then add chopped tomato and saute well till soft.
  7. Add fried mussels, garam masala, chopped coriander leaves and curry leaves, mix well and cook for 2-3 minutes. Adjust the salt and remove from flame.
  8. To prepare the kinnapathiri, grind the drained rice adding coconut milk, cardamoms and salt to a smooth batter using a grinder/blender. The batter shouldn't be too watery or too thick.
  9. Heat water in a steamer. Grease a round steel plate/ round cake pan with 1 tsp ghee and pour a ladle full of batter to this greased plate.
  10. Place this plate/ pan in the steamer, cover with its lid and steam cook for 3-4 minutes or until the rice batter has cooked.
  11. Spread a layer of mussels masala and pour another ladle of rice batter on top. Cover and steam cook until the rice batter on top has cooked.
  12. Repeat the process till mussels masala and batter is used up or till the pan is full. Cover and steam cook for 15-20 minutes or until the rice batter on top has cooked well.
  13. Remove from the steamer and allow it to cool. Carefully flip it over onto a plate and cut it into pieces and serve...

Monday, 21 May 2018

Mixed Dal Vada / Kootu Vada


1 cup chana dal / kadalaparippu
1/2 cup toor dal / thuvaraparippu
1/2 cup urad dal / uzhunnu parippu
2 tbsp green chillies, finely chopped
2 tbsp ginger, finely chopped
3 tbsp coriander leaves, chopped
1 sprig curry leaves, chopped
1/4 tsp asafoetida/ kaayam
1/4 tsp fennel seeds
1/2 tsp crushed pepper
salt to taste
oil for frying

  1. Wash and soak the chana dal, toor dal and urad dal in water for 1 hour.
  2. Drain the water and grind it all together into a coarse paste without adding water.
  3. Transfer to a bowl and add chopped ginger, green chillies, curry leaves, coriander leaves, asafoetida, fennel seeds, crushed pepper and salt and mix well with your hand.
  4. Make small balls out of the mixture and flatten them with your palms like parippuvada.
  5. Heat oil in a pan and drop the prepared vadas gently to the hot oil and fry them on medium flame until they turn golden brown....Serve hot..

Saturday, 19 May 2018

Custard Falooda


For Custard:

2 cups milk
4 tbsp custard powder
3-4 tbsp sugar

For Vermicelli:

1 cup milk
1/4 cup condensed milk
2-3 tbsp sugar

1 cups fruits, chopped
1 tbsp basil seeds/ sabja seeds
nuts, chopped
2-3 tbsp tutti frutti
vanilla ice cream, as required
cherries for garnishing

  1. Soak basil seeds in 1/2 cup of water for for 10-15 minutes.
  2. In a bowl, add custard powder and 1/2 cup of milk and mix well without any lumps.
  3. Heat remaining milk in a saucepan adding sugar on medium flame. When it reaches the boiling point, add the custard mixture and stir continuously until it becomes smooth and thick.
  4. Remove from the flame and then keep it in refrigerator to cool.
  5. In a pan, boil 1 cup of milk adding condensed milk and 2-3 tbsp sugar. 
  6. Add vermicelli to it and cook it on low flame till it turns thick. Then keep it in refrigerator to cool.
  7. To serve, take tall glasses and add little soaked basil seeds and then layer with 2 tbsp custard.
  8. Then add chopped fruits and then layer with little cooked vermicelli and top it with a scoop of ice cream.
  9. Garnish it with nuts, tutti frutti and cherries..Serve immediately...

Unni Madhuram / Sweet Banana Dumplings


2 ripe plantains / nendrapazham, finely chopped
5-6 bread slices
1/4 tsp cardamom powder
3-4 tbsp sugar
6  chopped cashew nuts, roasted
1 tsp ghee
oil for frying

  1. Cut bread into pieces and make bread crumbs using a food processor or mixer.
  2. In a bowl, add the chopped plantains, half of the bread crumbs, cashew nuts, cardamom powder, sugar and ghee.
  3. Then mix it well with your hand and knead to form a dough.
  4. Make small balls out of this dough and roll each ball in the remaining bread crumbs and make even balls.
  5. Heat oil in a deep pan and fry each balls till golden brown on medium flame.
  6. Remove from the oil and drain them onto paper towel..Serve with tea..

Thursday, 17 May 2018

Elaneer Sarbath/ Tender Coconut Sarbath ( Pondam Sarbath)


2 tender coconuts / elaneer/ pondam
lemon juice of 1 lemon
sugar as required
ice cubes

  1. Make hole on fresh tender coconuts (use young tender coconuts that has pulpy flesh) and pour out the tender coconut water into a large bowl.
  2. Then cut open them and scoop the pulp and add to the tender coconut water.
  3. Add lemon juice and sugar to this and mix well. Add ice cubes and serve chilled...
  • You can also add 2 tsp basil seeds/ sabja seeds/ kaskas (soaked in 1/4 cup of water for 10 minutes).
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