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Tuesday, 31 July 2012

Paal Vaazhakka


Ingredients:

2 ripe bananas, sliced into round pieces
1/4 cup sago/ chavvary
2 cups  thin coconut milk
1 cup thick coconut milk
1/4 tsp cardamom powder
sugar as required
pinch of salt
1 tbsp ghee
few raisins and cashew nuts

Preparation:
  1. In a sauce pan, add thin coconut milk and bring to boil. Then add sago to this and cook in low flame till done.
  2. Add sliced bananas to this and when it is cooked upto 3/4th ,add thick coconut milk . When it starts boiling, switch off the flame.
  3. Add cardamom powder ,sugar and salt and stir well.
  4. Heat ghee in a small pan, fry cashew nuts and raisins and pour this to the prepared paal vaayakka....Mix well and serve....
Recipe Source: Vanitha Magazine

Sending to Ramadan Friendly Recipes hosted by The Halal Foodie


Also sending to Joy from Fasting to Feasting - V hosted by Yummy Food

Monday, 30 July 2012

Kozhi Kadumbu (Steamed Rice Dumplings in Chicken Gravy)


            A popular dish in Malabar region. Known by different names like Kozhi Pidi, Aanapathal etc.. Here, I prepared this using chicken gravy.  It can also be prepared using beef/mutton gravy, which is known by the name, Irachi Kadumbu.
   
Ingredients:

For Kadumbu (Rice dumplings)

2 cups rice flour
1/2-1 cup grated coconut
1/2 tsp fennel seeds
1 small onion, chopped
2 cup water
salt

For Masala or Gravy

1/2 kg chicken, cut into small pieces
3 medium onions, sliced
3 green chilli, slit
1 tbsp ginger paste
1 tbsp garlic paste
1 big tomato, chopped
1 1/2-2 tbsp kashmiri chilli powder
2 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 cup grated coconut
1 tsp fennel seeds
curry leaves
salt
oil

Preparation:
  1. For preparing kadumbu, first crush grated coconut, fennel seeds and small onion together.
  2. Boil water and salt. Pour this hot water to the rice flour and mix well. 
  3. Add the crushed paste and knead well to a smooth dough.
  4. Make small balls from the dough and slightly flatten it and steam cook for 5-10 minutes by using an idli steamer..Keep them aside, when cooked... 
     
      5.Heat little oil in a pan, add 1 cup grated coconut and fennel seeds and saute till golden and grind to a smooth paste adding enough water (1-2 cup). Keep it aside.
     6.  Heat oil in a deep pan, add chopped onions and saute till transparent. Add green chillies, ginger   paste ,garlic paste and curry leaves ,saute till nicely done.
    7. Add chopped tomatoes and saute. Add chilli powder, coriander powder and turmeric powder   and  saute for a minute.
   8. Now add chicken pieces and salt and mix well. Add a cup of water ,cover and cook till the chicken is cooked. Add the ground coconut mixture (step 5) and garam masala and cook for few minutes.  
    9. Add the prepared kadumbu/ rice dumplings into this,mix well and cook on low flame for 5 minutes or until the gravy is thick and well coated with rice dumplings....Serve as a main dish...   
     
Sending to Ramadan Friendly Recipes hosted by The Halal Foodie



Also sending to Joy from Fasting to Feasting - V hosted by Yummy Food

Sunday, 29 July 2012

Kaayipola


Ingredients:

2 ripe bananas
3 eggs
4-5 tbsp sugar (add more or less to your taste)
1/4 tsp cardamom powder
few raisins
few cashew nuts
2 tbsp ghee

Preparation:
  1. Cut banana into small pieces. Heat ghee in a non stick pan, add banana pieces and saute till golden in colour. Keep it aside.
  2. In a bowl, add eggs,sugar and cardamom powder and beat very well till sugar melts.
  3. Mix sauteed banana with the egg mixture.
  4. Heat  a thick bottomed non stick pan, add ghee and saute cashew nuts and raisins till golden brown.
  5. Pour the egg banana mixture in to the pan. Cover and cook it on low flame till done. (15-20 minutes).
  6. Cut into pieces and serve....

Sending to Ramadan Friendly Recipes hosted by The Halal Foodie


Also sending to Joy from Fasting to Feasting-V hosted by Yummy Food

Saturday, 28 July 2012

Cherry Milkshake


Ingredients:

15 fresh cherries
1 1/2 cup chilled milk
sugar as required

Preparation:
  1. Wash and remove seeds from cherries. Put it in a blender along with milk and sugar.
  2. Blend well and serve chilled...
Sending this  to Ramadan Friendly Recipes hosted by The Halal Foodie


 Joy from Fasting to Feasting -V hosted by Yummy Food



Sumee's Culinary Bites  Bon Vivant- Refreshing Drinks
 

 Fun in the Sun event hosted by Divya

 

 Serve it blended at Krithi's Kitchen and Oh Taste n See
 

Friday, 27 July 2012

Stuffed Egg Bhaji/ Mutta Bhaji


Ingredients:

4 eggs, boiled and shelled
1 medium onion, finely chopped
2 green chillies, finely chopped
1 tbsp coriander leaves, chopped
1 sprig curry leaves, chopped
1/2 cup plain flour
1-2 tbsp rice flour (optional)
salt
water
oil

Preparation:
  1. Cut the boiled eggs lengthwise and separate egg whites and yolks and keep it aside.
  2. Heat a pan with little oil, add chopped onions and saute.
  3.  Add green chillies, curry leaves, coriander leaves , salt and crushed egg yolks and saute for a minute. Switch off and allow to cool.
    4.Put 2 tsp of yolk mixture back into egg whites. Repeat the same process with all the egg whites.

     5. Make a medium thick batter with plain flour, rice flour and salt adding enough water.
     6. Heat oil in a pan, dip each egg into the batter and gently put into the hot oil and fry until  golden. Serve hot...
                    
Sending to Ramadan Friendly Recipes hosted by The Halal Foodie

 

Also sending to Joy from Fasting to Feasting -V hosted by Yummy Food

 

Thursday, 26 July 2012

Fruit Custard


Ingredients:

500 ml milk
2 tbsp vanilla custard powder
4-5 tbsp sugar
chopped fruits ( I used banana, pineapple, apple, kiwi fruit, strawberries, cherry..)
few cashew nuts

Preparation:
  1. In a bowl, add 2 tbsp  custard powder and 1/4 cup  warm milk and make smooth paste without any lumps.
  2. In a sauce pan, add remaining milk and sugar and bring to boil.
  3. Reduce the heat and add the custard paste to the boiling milk and stir continuously until it becomes smooth and thick.
  4. Switch off and allow it to cool.  Refrigerate it .
  5. Before serving, add chopped fruits and nuts and serve cold...
Sending to Ramadan Friendly Recipes hosted by The Halal Foodie

 


And also sending to Joy from Fasting to Feasting -V hosted by Yummy Food

Wednesday, 25 July 2012

Dates Fritters/ Eethappazham Porichathu


Ingredients:

12 dates
12 cashew nuts
1/2-3/4 cup plain flour
2 tbsp rice flour
2 tsp sugar
a pinch of salt
oil

Preparation:
  1. Remove the seeds of the dates by making a slit on one side of the date and replace with cashew nuts.
  2. Make a smooth thick batter of plain flour,rice flour, sugar and salt adding enough water.
  3. Heat oil in a pan. Dip the dates in the batter and  deep fry them till golden brown.. Serve hot..
  •   Can also fry dates without stuffing cashew nuts..Remove the seeds from the dates, dip in the batter  and deep fry till golden brown.
Sending to Ramadan Friendly Recipes hosted by The Halal Foodie

 

And also sending to Joy from Fasting to Feasting - V hosted by Yummy Food 

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Tuesday, 24 July 2012

Chemmeen Undaputtu


Ingredients:

3 cups rice flour
250 gm prawns/ chemmeen
1 tbsp chilli powder
1 tsp coriander powder
1 tsp turmeric powder
3 onions, finely chopped
3 green chillies, finely chopped
4 cloves garlic, chopped
1 small piece ginger, chopped
1 sprig curry leaves, chopped
2 tbsp coriander leaves, chopped
2 cups grated coconut
salt
oil
hot water (3 cups)

Preparation:
  1. Clean the prawns and marinate it with chilli powder, coriander powder, turmeric powder and salt.
  2. Heat oil in a pan, add chopped onion, green chillies, ginger, garlic ,curry leaves and coriander leaves and saute well. 
  3. Add marinated prawns and salt and cook it until done and keep it aside.
  4. In a bowl, add rice flour and salt. Add about 3 cups of hot water and knead well to a smooth dough.
    5. Make lemon size balls out of the dough  and pat them into small disc . Add 1 tbsp prawn/ chemmeen masala into it and make a small ball as below.
                                                         

    6. Repeat the same process with the remaining dough and prawn masala.
    7. Roll each prepared balls in the grated coconut.


      8. Steam cook for 15-20 minutes and serve hot...

Sending to Ramadan Friendly Recipes hosted by The Halal Foodie

 

And also sending this to Joy from Fasting to Feasting - V hosted by Yummy Food

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Monday, 23 July 2012

Thari Kaachiyathu/ Thari Kanji ( Semolina Drink )


Ingredients:

1/2 cup semolina/ thari/ rava
4 cups milk
3/4 cup sugar (add more or less to your taste)
a pinch of cardamom powder
a pinch of salt
1 tbsp ghee
2 shallots, sliced
1 tbsp cashew nuts
1 tbsp raisins

Preparation:
  1. In a sauce pan, add milk  and boil it in a medium flame.
  2.  Add sugar, salt and cardamom powder and stir well.
  3. Add the semolina to it slowly, stirring continuously without forming any lumps and bring to boil. Switch off the flame when semolina is cooked well and keep it aside.
  4. Heat ghee in a small pan and add the sliced shallots and cashew nuts and fry till brown. Add raisins and fry it till puff up.
  5. Switch off and pour this over the prepared thari kanji (step 3) and mix well. Serve hot..
Sending to Ramadan Friendly Recipes hosted by The Halal Foodie

 

And also sending to Joy from Fasting to Feasting - V hosted by Yummy Food

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Sunday, 22 July 2012

Panineer Petti

  
                         Pancake with egg filling.....

Ingredients:

For Pancake:
1 cup plain flour/ maida
1 egg
salt to taste
water

For Filling:
2-3 eggs
3 tbsp sugar
3 tbsp raisins/ kismis
3 tbsp cashew nuts, chopped
1/2 tsp cardamom powder
1-2 tsp ghee

For Sugar Syrup:
4 tbsp sugar
4 tbsp water
1 tsp rose water (optional)

Preparation:
  1. In a bowl, add plain flour, egg, salt and enough water and make a thin batter without any lumps and keep aside.
  2. To prepare filling, first beat eggs with sugar and cardamom powder. 
  3. Add ghee in a pan, fry cashew nuts and raisins . Add beaten eggs into this and scramble it and keep aside.
  4. Prepare the sugar syrup by boiling sugar and water till it becomes little thick and keep aside.
  5. Make a thin dosa using the batter and place a small portion of the filling in its centre, fold its corners so that it resembles an envelope.

      6. Prepare another dosa, add the fillings and first dosa in the centre and fold it again like an envelope.

                                                                                            
     
 7. Make a cross cut on the top of the prepared panineer petti and pour little sugar syrup into it.
        

 8. Repeat the same procedure with the remaining batter and fillings. Garnish with cherry and serve...


Sending to Ramadan Friendly Recipes by The Halal Foodie



And also sending to Joy from Fasting to Feasting -V hosted by Yummy Food

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Saturday, 21 July 2012

Tuna Cutlets



Ingredients:

2 cans of tuna (185 gms of each)
2 potatoes
3 green chillies, finely chopped
2 medium onions, finely chopped
small piece ginger, chopped
1 tbsp curry leaves, chopped
coriander leaves, chopped
1 tsp pepper powder
1/2 tsp garam masala
1/4 tsp turmeric powder
salt
1 or 2 eggs
bread crumbs
oil

Preparation:
  1. Drain the water from the canned tuna and keep aside.
  2. Boil and peel potatoes and mash them well and keep aside.
  3. Heat oil in a pan, add finely chopped onions and salt and saute till transparent.
  4. Add chopped ginger, green chillies, curry leaves and coriander leaves and saute for 1-2 minutes.
  5. Add pepper powder, garam masala ,turmeric powder and drained tuna. Mix well, cover and cook in medium flame for few minutes.
  6. When cooled, add mashed potatoes and mix well with hand. Check salt.
  7. Make small balls of this mixture and flatten them.
  8. Beat eggs in a bowl and gently dip each cutlet into this and roll on bread crumbs.
  9.  Heat oil in a pan, fry the cutlets till golden brown..Serve with sauce..
Sending to Ramadan Friendly Recipes by The Halal Foodie

 

And also sending to Joy from Fasting to Feasting -V hosted by Yummy Food


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