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Wednesday, 26 July 2017

Mathi / Sardine Roast

Ingredients:


Ingredients:

1/2 kg mathi/ sardines
2 onions, thinly sliced
small piece ginger, chopped
5 garlic cloves, chopped
3 green chillies, chopped
1 sprig curry leaves
1 1/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 piece kudampuli
1/2 tsp pepper powder
salt to taste
2 tbsp oil

Preparation:
  1. Clean and cut each sardine into 2 pieces.
  2. Heat oil in a claypot/ manchatti and add sliced onions and saute until it turns brown.
  3. Add chopped ginger, garlic, green chillies, curry leaves and salt, mix well and cook for 2-3 minutes.
  4. Add chilli powder, coriander powder and turmeric powder and saute well.
  5. Then add 1 1/2 cups of hot water to this, mix well and allow to boil.
  6. When it boils, add kudampuli and cleaned sardines and cook covered on low flame for 10 minutes till the fish is done and the gravy thickens.
  7. Then add pepper powder and mix well. Adjust the salt and switch off the flame...Serve hot...

Tuesday, 25 July 2017

Strawberry Banana Donuts


Ingredients:

1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 ripe banana
1/2 cup sugar
1/2 cup milk
1/2 tsp vanilla essence
1/4 cup oil
1/2 cup strawberries, chopped

Preparation:
  1. Preheat oven to 180 degree celcius. Lightly spray the doughnut pan with baking spray and keep it aside. 
  2. In a large bowl, add all purpose flour, baking powder, salt and mix well.
  3. In another bowl, mash the ripe banana. Then add sugar, milk, oil and vanilla essence to this and mix well.
  4. Add wet ingredients ( step 3) to the flour mixture and mix well until combined.
  5. Gently fold in the chopped strawberries.
  6. Fill about 2/3 full of batter into the prepared doughnut pan using a spoon or a piping bag.
  7. Then bake in the preheated oven for 15 minutes or until light golden brown.
  8. Remove from the oven to a wire rack to cool completely.
  •  I used electric doughnut machine for preparing these donuts/ doughnuts......Preheat the doughnut machine. Spray doughnut machine with baking spray and fill bases of preheated doughnut rings with half of the batter. Then close the lid and cook for 6 minutes or until doughnuts are golden and cooked.

Kumbalanga Muthari Payasam / Ash Gourd Ragi Payasam


Ingredients:

3/4-1 cup muthari/ ragi seeds
1 cup grated coconut
1 cup kumbalanga/ ash gourd, cubed or scooped
2 tbsp kadalaparippu / chana dal
1- 1 1/2 cup sugar (or as required)
2 cardamom, crushed
1 tbsp cashew nuts
1 tsp ghee
salt to taste

Preparation:
  1. Wash and soak ragi/ muthari in water for 3-4 hours. Drain it and then grind it with grated coconut in a blender adding enough water.
  2. Then strain it through a sieve and squeeze out/ extract all its milk and keep it aside.
  3. Cook the kumbalanga and kadalaparippu in a pan adding little salt and enough water.
  4. In a thick bottomed pan, add the extracted milk and sugar and mix well at low flame.
  5. Keep stirring and when the mixture starts thickening, add the cooked kumbalanga and kadalaparippu and cook for 4-5 minutes.
  6. Add crushed cardamom to this, mix gently and switch off the flame.
  7. Heat ghee in a small pan and fry the cashew nuts till brown.
  8. Garnish the payasam with fried cashew nuts and serve hot...

Monday, 24 July 2017

Padavalanga Chemmeen Curry/ Snake Gourd and Prawns Curry


Ingredients:

2 cup padavalanga/ snakegourd, cut into small pieces
300-400 gm prawns, cleaned
6-7 shallots
2 tsp chilli powder
1/2-3/4 tsp turmeric powder
1 cup grated coconut
2 green chillies
small piece ginger, crushed or finely chopped
2 garlic cloves, crushed
1/2 tsp cumin seeds
1 tsp mustard seeds
2 dry red chillies
2 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. Chop snake gourd into small pieces.
  2. Grind grated coconut, cumin seeds, 4 shallots, green chillies and 1/2 tsp turmeric powder together to a smooth paste adding little water and keep it aside.
  3. In a pan/ manchatty, add the cleaned prawns, chopped snake gourd, chilli powder, 1/4 tsp turmeric powder, crushed ginger, garlic and salt and mix well. 
  4. Add 1-1 1/2 cup of water to this and bring to boil and cook it covered for about 10 minutes or till its done.
  5. Then add the ground coconut paste , mix well and bring to a boil. Then reduce the flame to medium and boil for another 3-4 minutes. Adjust the salt and switch off the flame.
  6. Heat 1 tbsp oil in a small pan and splutter mustard seeds. Add 2-3 sliced shallots, dry red chillies and curry leaves and fry for a minute.
  7. Pour this over the curry and keep it covered till ready to serve....Mix well and serve hot with rice/ pathiri etc..
  • Adjust the spice level according to your taste...

Sunday, 23 July 2017

Custard Apple Ice cream


Ingredients:

2 big custard apples/ seethappazham ( 1 cup custard apple pulp )
1 1/2 cup whipping cream/ heavy cream
1/2 cup condensed milk, or as required
1/2 tsp vanilla essence (optional)

Preparation:
  1. Remove seeds from custard apples and take out its pulp/ flesh.
  2. In  a bowl, add the whipping cream and whip until it forms stiff peaks.
  3. Add condensed milk , custard apple pulp and vanilla essence to this and beat again until well blended.
  4. Transfer into a freezer safe container, cover and freeze it for 8 hours or overnight till well set.
  5. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

Saturday, 22 July 2017

Muringakka Chakkakuru Manga Paal Curry / Drumstick , Jackfruit Seed and Mango Curry in Coconut Milk


Ingredients:

2 drumsticks / muringakka
10 jackfruit seeds/ chakkakuru, thinly sliced
1 raw mango/ pacha manga, chopped into cubes
1 1/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 cups of thin coconut milk
1 cup thick coconut milk
salt to taste
1/2 tsp mustard seeds
2 shallots, sliced
2 dry red chillies
1 sprig curry leaves
1 tbsp oil

Preparation:
  1. Cut the drumsticks into 2" pieces and slit each into 2 pieces.
  2. In a pan, add the drumstick pieces, cleaned jackfruit seeds, chilli powder, turmeric powder and  coriander powder and cook covered adding thin coconut milk.
  3. When it is half cooked, add the chopped mango and salt and cook covered on medium flame till done.
  4. Then add thick coconut milk and when it starts to boil, switch off the flame.
  5. Heat oil in a small pan and splutter mustard seeds. Add dry red chillies, sliced shallots and curry leaves and fry.
  6. Add this seasoning over the prepared curry and serve hot with rice...

Kara Chutney / Spicy Red Chutney


Ingredients:

1 cup shallots
1 tomato, chopped
3-4 dry red chillies
small gooseberry sized tamarind
salt to taste
1 tsp mustard seeds
3/4 tsp urad dal
1 sprig curry leaves
3 tbsp oil

Preparation:
  1. Grind together shallots, tomato, dry red chillies, tamarind and salt to a smooth paste.
  2. Heat oil in a pan and splutter mustard seeds. Add urad dal, curry leaves and the ground paste and cook on medium flame until the mixture oozes out oil.
  3. Serve this chutney with idli, dosa, kuzhi paniyaram etc...
Recipe adapted from here...

Friday, 21 July 2017

Methi / Fenugreek Leaves Idli


Ingredients:

1 1/2- 2 cups idli batter
1/2 cup fenugreek leaves/ uluvayila/ methi leaves, cleaned
2 green chillies, finely chopped
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1 tsp oil

Preparation
  1. Remove the methi leaves from its stem and wash them thoroughly.
  2. Heat oil in a pan and splutter mustard seeds and cumin seeds.
  3. Add chopped green chillies and mix well.
  4. Add methi leaves and saute for 2 minutes on low flame. Remove it from the flame.
  5. Then add this to the idli batter and mix well.
  6. Grease the idli moulds with little oil  and pour the idli batter in the moulds.
  7. Place them in the steamer, close with a tight lid and steam cook on medium flame for about 15 minutes or until idlis get cooked well.
  8. Remove from the flame and allow to cool. Then remove the idlis from the moulds using the spoon and serve with sambar/ kadala curry / chutney.....

Thursday, 20 July 2017

Chemmeen - Peechinga Curry / Prawns - Ridge Gourd Curry


Ingredients:

1 big peechinga/ ridge gourd/ tharavirikka
300-400 gm prawns, cleaned
1 tbsp chilli powder
1 tsp turmeric powder
3/4 cup grated coconut
4-5 green chillies
1 tbsp ginger, finely chopped
1 tsp cumin seeds
1 tsp mustard seeds
5 dry red chillies
2 sprig curry leaves
3-4 shallots, sliced
salt to taste
1 tbsp oil

Preparation:
  1. Peel and chop ridge gourd into small pieces.
  2. Grind grated coconut, cumin seeds, 2 dry red chillies and 1/2 tsp turmeric powder together to a smooth paste adding little water and keep it aside.
  3. In a pan/ manchatty, add the cleaned prawns, chopped ridge gourd, chilli powder, turmeric powder, green chillies , ginger and salt and mix well. 
  4. Add 1-1 1/2 cup of water to this and cook it covered for about 10 minutes or till the prawns and ridge gourd is cooked and soft.
  5. Then add the ground coconut paste and bring to a boil. Then reduce the flame to medium and boil for another 3-4 minutes. Switch off the flame.
  6. Heat 1 tbsp oil in a small pan and splutter mustard seeds. Add sliced shallots, 2-3 dry red chillies and curry leaves and fry till the shallots turn golden brown.
  7. Pour this over the curry and keep it covered till ready to serve....Mix well and serve hot with rice/ pathiri etc..

Wednesday, 19 July 2017

Koorka / Chinese Potato - Chicken Roast


Ingredients:

1/2 kg chicken, cut into pieces
1 1/2 cup koorka/ chinese potato, cleaned
2 onions, thinly sliced
1 tbsp ginger, finely chopped
4 green chillies, slit
5-6 garlic cloves, crushed
2 sprig curry leaves
1 1/2-2 tsp chilli powder
3/4 tsp turmeric powder
1 tbsp coriander powder
1 tsp pepper powder
1 tsp garam masala
2 tomatoes, chopped
2 tbsp coriander leaves, chopped
salt to taste
2 tbsp oil

Preparation:
  1. Clean the koorka/ chinese potatoes and cut it into pieces.
  2. Heat oil in a pan and saute finely chopped ginger, green chillies and curry leaves.
  3. Add sliced onions and crushed garlic and saute well.
  4. Then add turmeric powder, chilli powder, coriander powder, pepper powder and garam masala and mix well till the raw smell disappears.
  5. Add chopped tomatoes to this and saute till it turns soft.
  6. Now add in the cleaned chicken pieces, salt and 1/2 cup of water and cook it covered.
  7. When the chicken is half cooked, add the cleaned koorka pieces and mix well and cook covered on medium flame till done.
  8. When the gravy thickens, switch off the flame and garnish with chopped coriander leaves...Serve hot...
  • I used frozen koorka for this recipe...

Tuesday, 18 July 2017

Neapolitan Purse / Handbag Cake


                      I made this cake 2 months ago, for my daughter Safa's 10th birthday...It is a purse/ handbag shaped Neapolitan cake with layers of 3 flavours- chocolate, vanilla and strawberry.. You can layer the cakes in any order you prefer...

Ingredients:

For Neapolitan Cake:

2 cups plain flour
200 gm unsalted butter
1 1/2 cup sugar
4 eggs
1 tbsp baking powder
1 cup milk
2 tsp vanilla essence
3/4 tsp salt
2 tbsp cocoa powder
2 tbsp strawberry puree / strawberry crush
2 drops of pink colour

For Buttercream Frosting:

1 cup butter, at room temperature
4 cups powdered sugar/ icing sugar
1 tsp vanilla extract
2-3 tbsp milk
few drops of pink colour
few drops of brown colour

coloured fondants

Preparation:

For Neapolitan Cake:
  1. Preheat the oven to 180 degree celcius. Grease and line three 7 or 8 inch cake pans.( Here I used 3 pans of loaf cake set).

       2. Sift together plain flour, baking powder and salt in a bowl and keep it aside.
       3. In a large mixing bowl, beat butter and sugar until light and fluffy.
       4. Add eggs one at a time along with vanilla essence and beat well.
       5. Then alternatively add the flour mixture and milk and mix on low speed until it's a smooth batter. 
       6. Divide the batter equally into 3 different bowls. Keep one batter plain.
       7.Add cocoa powder to one bowl and strawberry puree and pink colour to the other bowl and mix well until smooth.
       8. Pour the batters into the prepared cake pans and bake in the preheated oven 20-25 minutes or until a skewer inserted comes out clean.


          9. Remove the cakes from the oven and let cool for 15 minutes and then remove from the pans and let them cool completely on a wire rack..

For Buttercream Frosting:
  1. In a bowl or in the bowl of an electric mixer, add butter and beat on medium speed until completely smooth.
  2. One cup at time, add 2 cups of icing sugar , beating after each addition.
  3. Add vanilla extract and beat to combine. Add about 1 tbsp of milk/ cream and continue beating.
  4. Add the remaining 2 cups of icing sugar, one at a time and beat. Add 1-2 tbsp milk/ cream and beat until the desired consistency is reached. 
  5. Divide the frosting  into 3 bowls. Add brown color to one bowl and pink colour to another bowl and mix well. Leave the third bowl plain/ white. ( I didn't use brown frosting for this cake).
Assembling the Cake:
  1. Level the top of 3 cakes.  In a cake board, place a little bit of frosting and keep the chocolate cake as the base layer and frost it with brown frosting.
  2. Next place the strawberry cake over it and frost it with pink frosting.
  3. Place the vanilla cake as the top layer and frost it with white frosting.
  4. Carefully trim the cake to the shape of purse/ hang bag. ( as shown in this link...)
  5. Then frost the outside of the entire cake with a thin layer of white frosting (crumb coat) and refrigerate the cake for about 30 minutes.
  6. Cover the crumb coated cake with the coloured fondant and design and decorate it like a handbag / purse..

Recipe Source:  Neapolitan Cake from here...
                          Purse Shaped Cake Tutorial from here...

Monday, 17 July 2017

Chawwari Appam / Sago Appam


Ingredients:

200 gm / 1/2 cup sago / chawwari
1 tbsp urad dal / uzhunnu
2 tbsp rava/ semolina
1/2 cup water
1 tsp yeast
1/2 cup warm water
2 tbsp sugar
3 cups appam podi / rice flour
2 1/2 cup coconut milk
salt to taste

Preparation:
  1. Wash the chawwari and urad dal and then soak in water for 5-6 hours.
  2. In a pan, mix rava and 1/2 cup of water and cook it in low flame till it slightly thickens ( thari kurukku). Keep it aside.
  3. Mix sugar and yeast in 1/2 cup of warm water and keep it aside for 5-10 minutes.
  4. Grind the soaked chawwari and urad dal together to a smooth paste.
  5. In a large bowl, take the rice flour and add the ground paste, yeast solution and thari kurukku and mix well with your hand.
  6. Then add the coconut milk and salt to this, mix well and keep it aside for fermentation for 2-3 hours.
  7. Heat a non stick pan/ appachatti on medium flame and grease it with little oil. 
  8. Pour a ladleful of batter to the pan and rotate the pan in a circular manner.
  9. Cover with a lid and cook on low flame till the appam is cooked well and the edges start turning brown.
  10. Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter..Serve with any curry of your choice...  
  • You can also prepare in a non stick dosa pan/ tawa - pour a small ladleful of batter into the hot tawa. When bubbles start appearing at the surface, cook it covered for 1-2 minutes at low flame till done..No need to flip the other side...

Sunday, 16 July 2017

Chicken Donuts


Ingredients:

300 gm boneless chicken
1 potato
1 onion, finely chopped
2-3 green chillies, chopped
2 tsp crushed ginger-garlic
2 tsp pepper powder
1 tbsp coriander leaves, chopped
1/2 cup plain flour/ all purpose flour
1 tbsp gram flour/ kadalamavu
1/2 cup bread crumbs
1/4 tsp baking powder
1 egg
salt to taste
oil

Preparation:
  1. Clean the chicken and grind it in a food processor and keep it aside.
  2. Boil the potato, peel and mash it well and keep it aside.
  3. Heat 1 tbsp oil in a pan and cook the ground chicken with 1 tsp pepper powder and salt , till no water content remains in the pan. Remove it from the flame.
  4. In a bowl, add the mashed potato, cooked chicken, chopped onion, green chillies, crushed ginger-garlic, coriander leaves, 1 tsp pepper powder and little salt and mix well together.
  5. Add plain flour, gram flour, bread crumbs, baking powder and egg to this and knead well to a soft dough.
  6. Make about 16-18 balls out of the prepared dough. Place 1 ball on the palm and press lightly to flatten it and make a hole in the center with your finger. (donut shape). Repeat the same with all the remaining balls.
  7. Heat oil in a deep pan over medium low flame and fry it in batches till cooked and golden brown  turning the sides occasionally. 
  8. Remove from the oil and drain on paper towel and serve hot with tomato sauce ...
Recipe adapted from here..

Thursday, 13 July 2017

Pacha Kurumulaku Rasam / Green Peppercorn Rasam


Ingredients:

1/4 cup toor dal
4 bunch ( 2 tbsp) green peppercorn/ pacha kurumulaku
5 garlic cloves
1 1/2 tsp cumin seeds
2 green chillies, slit
1 sprig curry leaves
1 tsp mustard seeds
1 tsp turmeric powder
a pinch of asafoetida
2 tbsp coriander leaves
1 lemon
salt to taste
1 tbsp ghee/ oil

Preparation:
  1. Pressure cook the toor dal with a cup of water till soft. Once the steam releases, open the cooker and mash the cooked dal until mushy with a masher or backside of a ladle. Keep it aside.
  2. Grind the green peppercorns, garlic and cumin seeds together as a coarse paste and keep it aside.
  3. Heat ghee in a pan and splutter mustard seeds. Add slit green chillies and curry leaves and saute.
  4. Then add the mashed toor dal with 2-3 cups of water, turmeric powder, ground paste, asafoetida , chopped coriander leaves and salt and boil on low-medium flame until froth starts forming at the top. 
  5. Switch off the flame and squeeze the lemon juice. Mix well and then serve with rice...

Wednesday, 12 July 2017

Broasted Chicken


Ingredients:

1/2 kg chicken, cleaned
1 1/2 tsp pepper powder
1 tbsp lemon juice
1/2 cup plain flour
1/4 cup cornflour
1/2 cup crushed cornflakes
1/2-1 tsp garlic powder
1/2-1 tsp ginger powder
1 tsp onion powder
a pinch of oregano
1 egg
1/4 cup milk (or as required)
salt to taste
oil for frying

Preparation:
  1. Clean the chicken pieces and marinate it with pepper powder, lemon juice and salt and keep it aside for 1-2 hours.
  2. In a bowl, add plain flour, cornflour, crushed cornflakes, garlic powder, ginger powder, onion powder, oregano and salt. mix well and keep it aside.
  3. In another bowl, prepare the egg mixture by mixing egg, milk and salt together and keep it aside. 
  4. Then take the marinated chicken pieces and coat the chicken first with the flour mixture and then dip in the egg mixture and again coat it with the flour mixture.
  5. Heat oil in a pan and deep fry the chicken pieces on medium heat  till it turns golden brown and chicken gets cooked... Remove from flame and serve hot...

Monday, 10 July 2017

Honey and Almond Cupcakes


                 For Muslim Food Bloggers group challenge, this month's theme is  " Cooking with Honey " - in which honey is used as one of the main ingredient...Since it is term holidays for kids, I tried yummy cupcakes for them...

Ingredients:

1/2 cup self-raising flour
1/2 cup ground almonds
1/4 cup caster sugar
1/2 cup honey
110 gm/ 1/2 cup butter, softened
2 large eggs

Preparation:
  1. Preheat the oven to 180 degree celcius. Line a cupcake tin with paper liners ( I used silicone cupcake molds).
  2. In a bowl, add the flour, ground almonds, caster sugar, honey, butter and eggs and beat/ whisk together for 2 minutes.
  3. Divide the batter evenly into prepared cupcake tin and bake for 15-20 minutes or until a skewer inserted comes out clean.
  4. Transfer the cupcakes to a wire rack to cool...Dust the cakes with icing sugar and serve...


   

   

Sunday, 9 July 2017

Parippu Thalichathu / Kerala Style Dal Fry


Ingredients:

3/4 cup toor dal / thuvaraparippu
1/4 cup cherupayar parippu / split moong dal
1 medium onion, chopped
1 small tomato, chopped
1 big piece ginger, chopped
5-6 big garlic cloves, chopped
2-3 green chillies, slit
1 sprig curry leaves
1 1/2 tsp chilli powder
1 tsp turmeric powder
1 tsp cumin seeds
2 dry red chillies
1 tsp mustard seeds
salt to taste
oil

Preparation:
  1. Wash the dals and pressure cook it with 3-4 cups of water for 1 whistle. Then cook it on medium flame for 10 minutes until it becomes soft. Mash slightly with the back of a spoon and keep it aside.
  2. Heat 2 tbsp oil in a pan and splutter mustard seeds and dry red chillies.
  3. Add cumin seeds, chopped onion, chopped ginger, garlic, green chillies and curry leaves and saute well.
  4. Reduce the flame and add turmeric powder and mix well.
  5. Add chilli powder to this and mix well. Add the chopped tomato and saute well till soft.
  6. Then add the cooked dal along with its water and salt and boil well on medium flame.
  7. Adjust the consistency of the curry by adding hot water. Switch off the flame and serve hot...

Saturday, 8 July 2017

Vellarikka - Chakkakuru Curry / Yellow Cucumber - Jackfruit Seeds Curry


Ingredients:

1 small vellarikka / yellow cucumber
18-20 chakkakuru / jackfruit seeds
1 small onion, sliced
1 tomato, chopped
1-2 green chillies, slit
1 tbsp chilli powder
1/2 tsp turmeric powder
1/2 cup grated coconut
2 garlic cloves, crushed
1 sprig curry leaves
salt to taste
oil

Preparation:
  1. Peel and chop the vellarikka into small cubes. Peel and cut jackfruit seeds into small pieces.
  2. In a pressure cooker, add the chopped jackfruit , vellarika, onion, tomato, green chillies, chilli powder, turmeric powder and salt and mix well.
  3. Then cook it adding about 2 cups of water at medium flame for 4-5 whistles. Switch off the flame.
  4. Once the pressure releases, open the cooker and add grated coconut. Adjust the salt and spice level and and allow it to boil at medium flame. Switch off the flame.
  5. Heat oil in a small pan and splutter mustard seeds. Add crushed garlic and curry leaves and fry. 
  6. Pour this seasoning over the curry and close the lid.. Serve with rice....

Friday, 7 July 2017

Kallummakkaya Pidi / Steamed Rice Dumplings in Mussels Masala


Ingredients:

For Pidi (Rice dumplings)

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

For Mussels Masala:

250 gm mussels/ kallummakkaya, cleaned
2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 onion, chopped
1 tomato, chopped
4 green chillies, slit
1 tsp ginger-garlic paste
1/2 cup grated coconut
1 sprig curry leaves
2 tbsp coriander leaves, chopped
salt to taste
oil

Preparation:
  1. For preparing pidi / rice dumplings, first crush grated coconut, fennel seeds and small onion together.
  2. Boil water and salt in a pan. Add this boiling water to the rice flour and mix well. 
  3. Add the crushed coconut mixture and knead well to a smooth dough.
  4. Make small balls out of the dough and slightly flatten it and steam cook in a steamer for 10-12 minutes..Keep them aside..
  5. Marinate the cleaned mussels with 1 1/2 tsp chilli powder, 1/4 tsp turmeric powder and salt. Then fry the marinated mussels and keep it aside.
  6. To prepare the masala, heat 1 tbsp oil in a pan and roast grated coconut till golden. Then grind it to a smooth paste adding required water and keep it aside.
  7. Heat 2 tbsp oil in a pan and add the chopped onion, green chillies, ginger-garlic paste and tomato and saute well.
  8. Add ground coconut paste, 1-1 1/2chilli powder, coriander powder and 1/4 tsp turmeric powder to this, mix well and cook for few minutes on medium flame.
  9. When it starts to boil, add the prepared pidi/ rice dumplings and fried mussels and mix well.
  10.  Cook it on low flame for 5-10 minutes or until the gravy is thick and well coated with rice dumplings...Serve as a main dish...
  • Adjust the spice level according to your taste...

Thursday, 6 July 2017

Jackfruit / Chakka Nulliyittathu


Ingredients:

1 1/2 cup ripe jackfruit pieces
2 cups raw rice
1 cup grated coconut
1 cup melted jaggery
1/2 tsp salt
oil for frying

Preparation:
  1. Soak the rice in water for 3-4 hours.
  2. In a blender, add the drained rice along with grated coconut, ripe jackfruit pieces, melted jaggery and salt and blend well to a thick batter.
  3. Heat oil in a pan and drop little batter using spoon or with hand into hot oil and fry till golden brown. 
  4. Remove from the oil and drain on paper towel..Serve hot with tea/coffee...

Wednesday, 5 July 2017

Coconut Butter Chicken


Ingredients:

1/2 kg chicken, cut into pieces
1/2 tsp turmeric powder
1 cup grated coconut
1 tbsp chilli powder
1 1/2 tbsp coriander powder
1/2 tsp fennel powder
1 " piece cinnamon
4 cloves
2 cardamoms
1 big onion, chopped
1 big tomato, chopped
1/2 tsp ginger paste
1 tsp garlic paste
1 sprig curry leaves
2 tbsp coriander leaves, chopped
2 tbsp butter
1 tbsp oil
salt to taste

Preparation:
  1. In a pressure cooker, add cleaned chicken pieces, turmeric powder and salt and cook it adding 1/2 cup of water for 1 whistle.
  2. Blanch the tomato (add tomato in a pan of boiling water for 2-3 minutes and then transfer them to a bowl of cold water), then peel off the skin and keep it aside.
  3. Heat little oil in a pan and saute the chopped onion till soft. Remove it from the flame and let it cool.
  4. Grind the grated coconut together with chilli powder, coriander powder, fennel powder, cardamoms, cinnamon and cloves to a smooth paste. Keep it aside.
  5. Then grind the sauteed onion and the blanched tomato together to a paste and keep it aside.
  6. Heat butter in a pan and add ginger paste, garlic paste, curry leaves and salt and saute well.
  7. Add the ground onion-tomato paste to this and mix well. 
  8. Then add the ground coconut paste and 1/2 cup of water, mix well and bring to boil.
  9. Once boiled, add the cooked chicken pieces, mix well and cook on low-medium flame till the gravy thickens.
  10. Switch off the flame and garnish with chopped coriander leaves...Serve hot...

Tuesday, 4 July 2017

Kaada Mutta Roast / Quail Egg Roast


Ingredients:

10-12 kaada mutta/ quail eggs, boiled and peeled
3 onions, thinly sliced
1 tbsp ginger-garlic paste
2 green chillies, slit
2 tomatoes, chopped
1- 1 1/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp fennel powder
1/2 tsp garam masala
1 tsp mustard seeds
2 tbsp oil
1 tbsp coriander leaves, chopped
salt to taste

Preparation:
  1. Heat oil in a pan over medium heat and splutter mustard seeds.
  2. Add thinly sliced onions and little salt and saute well till transparent.
  3. Add slit green chillies, ginger-garlic paste and curry leaves and saute well for a minute.
  4. Add chopped tomatoes and cook well till it becomes soft.
  5. Add chilli powder, turmeric powder, coriander powder and fennel powder one by one to this and mix well. Adjust the salt and cook for few minutes.
  6. Then place the boiled eggs and cover the eggs with the onion mixture and cook covered for about 5 minutes at medium low heat till the masala is well coated with the eggs.
  7. Add the garam masala and sprinkle chopped coriander leaves over it and mix well.
  8. Remove from the heat and serve hot....

Monday, 3 July 2017

Blueberry Lemon Madeleines


Ingredients:

3/4 cup all purpose flour
1/2 cup blueberries
4 tbsp unsalted butter, melted
1/2 cup sugar
1 tbsp lemon zest
2 tbsp yoghurt
2 large eggs
1/4 tsp salt
1 tsp vanilla essence

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease a madeleine pan and keep it aside.
  2. In a saucepan, add blueberries and cook over medium heat, stirring for 4-5 minutes until they are soft. Then puree it to a smooth sauce and keep it aside.
  3. Mix together all purpose flour and salt in a bowl and keep it aside.
  4. In a mixing bowl, add melted butter, sugar and lemon zest and whisk together.
  5. Add yoghurt to this and mix well. Add eggs, one at a time, beating well after each addition.
  6. Add vanilla essence and mix well.
  7. Then add flour and the prepared blueberry sauce and stir gently with a wooden spoon until just combined.
  8. Pour the batter into the madeleine pan , filling the moulds 3/4th full.
  9. Bake in the preheated oven for 10-15 minutes until a tooth pick inserted comes out clean.
  10. Remove from the oven, leave to cool slightly, and then turn out on to a wire rack and leave to cool completely.
  • You can also prepare with fresh blueberries...Fold in the fresh blueberries into the batter or spoon 1 tbsp of batter into each mould and place 3-4 blueberries on top and then bake...

Sunday, 2 July 2017

Potato Sev


Ingredients:

2 big potatoes
1 1/2-2 cups gram flour/ kadalamavu
1/2-1 tsp chilli powder
1/4 tsp asafoetida
salt to taste
oil for frying

Preparation:
  1. Boil the potatoes, peel and mash it well without any lumps.
  2. To the mashed potatoes, add gram flour ( first add 1 1/2 cup), chilli powder, salt and asafoetida and mix well.
  3. Then knead it well using hand to a soft dough. Add the gram flour if needed.
  4. Heat oil in a pan on medium high heat. Fill the idiyappam / string hopper maker, fitted with smallest hole attachment with the dough.
  5. When the oil is hot, press the dough into the oil in a circular motion. Don't overcrowd the pan.
  6. Fry it on medium flame till it turns golden brown on each side. Take care not to burn the sev. 
  7. Repeat the same process until all the dough is used.
  8. Then crush/ break the sev gently into small pieces with your hand. 
  9. Allow it to cool completely and store it in an airtight container...
  • The dough will be little sticky...
Recipe Source: Magic Oven

    Saturday, 1 July 2017

    Prawn Noodle Crispies


    Ingredients:

    1 cup noodles, cooked
    1 cup prawns, cleaned and chopped
    1 egg
    1 onion, thinly sliced
    2-3 green chillies, finely chopped
    2 tbsp coriander leaves, chopped
    3 tbsp gram flour/ kadalamavu
    salt to taste
    oil for frying

    Preparation:
    1. In a pan, boil water adding little salt. Add noodles to this and cook till done.
    2. When cooked, pour the noodles into a colander/ strainer and drain the water.
    3. In a bowl, add the cooked noodles, chopped prawns, egg, sliced onion, green chillies, coriander leaves, gram flour and salt and mix well adding 1 or 2 tsps of water.
    4. Heat oil in a pan and drop 1 tbsp of prawn- noodle mixture into the oil and fry till it turns golden brown in medium flame.. Serve hot.....

    Friday, 30 June 2017

    Egg Chops


    Ingredients:

    2 hard boiled eggs
    1 big potato, boiled
    1 tsp ginger-garlic paste
    2 green chillies, finely chopped
    1/2 tsp chilli powder
    a pinch of turmeric powder
    1/2 tsp pepper powder
    1/2 tsp cumin powder
    1 tsp coriander leaves
    1/2 tsp lemon juice
    2 egg whites (lightly beaten with a pinch of pepper powder and salt)
    1/2-3/4 cup bread crumbs
    salt to taste
    oil for deep frying

    Preparation:
    1. Peel and mash the boiled potato and add ginger-garlic paste, green chillies, chilli powder, turmeric powder, cumin powder, pepper powder, chopped coriander leaves, lemon juice and enough salt to this and mix well. Divide this to eight portions.
    2. Cut each egg into four pieces and cover each piece of egg with the prepared potato mixture and make it to oval shape.
    3. Dip this in egg white and then roll in bread crumbs. Again dip it in egg white and roll it in bread crumbs.
    4. Heat oil in a pan and deep fry them until golden brown. Remove from the oil and drain them on a paper towel....Serve with tomato sauce...
    Recipe adapted from here...

    Thursday, 29 June 2017

    Strawberry Banana Popsicles


    Ingredients:

    1 cup strawberries, hulled and chopped
    2 ripe bananas, mashed
    1/2 tbsp lemon juice
    sugar as required
    1/4 cup plain yoghurt
    1/2 tsp vanilla essence

    Preparation:
    1. In a blender, add the chopped strawberries, 1/2 tbsp lemon juice, enough sugar and puree it adding 1-2 tbsp water until very smooth.
    2. Divide half of the strawberry puree and fill 2 tbsp of strawberry puree between the popsicle moulds and keep it aside.
    3. In a small bowl, add mashed bananas, yoghurt, 1 tbsp sugar and vanilla essence and stir well to combine.
    4. Add this banana mixture evenly over the strawberry layer, filling about 2/3 full of popsicle moulds.
    5. Pour the remaining strawberry puree over the top and freeze for 8-12 hours or overnight...
    6. To release the popsicles, run the mould under the warm water for 20-30 seconds...Serve it immediately...

    Coconut Kesari


    Ingredients:

    3/4 cup roasted rava/ semolina
    2 1/2 cup coconut milk
    3/4-1 cup sugar
    1 cup fresh grated coconut
    1 tsp cardamom powder
    1/4 - 1/2 cup ghee
    1 tbsp cashew nuts
    1 tbsp raisins

    Preparation:
    1. In a pan, add the roasted rava and coconut milk and mix well. Then switch on the flame and stir continuously until the rava gets cooked well.
    2. Add sugar and stir well on medium flame till the sugar dissolves.
    3. Then add grated coconut and cardamom powder to this and mix well. 
    4. When the mixture starts thickening, add the ghee little by little and stir well. When the mixture separates from the pan, switch off the flame.
    5. Transfer this to a greased plate and spread little ghee and level/ flatten smoothly with a spoon .
    6. Heat 2 tsp ghee in a pan and fry the cashew nuts and raisins. Garnish the kesari with fried cashew nuts and raisins and serve...

    Wednesday, 28 June 2017

    Nadan Mutta Curry


    Ingredients:

    5 hard boiled eggs, cut each into half
    3 big potatoes, cut into big cubes
    1 medium onion, sliced
    1 big piece ginger, crushed
    3 green chillies, slit
    3 tsp chilli powder
    3 tsp coriander powder
    1 1/4 tsp turmeric powder
    3 cups thin coconut milk
    1 cup thick coconut milk
    1 tbsp vinegar
    2 sprig curry leaves
    2 dry red chillies
    3 shallots, sliced
    salt to taste
    1 1/2-2 tbsp oil

    Preparation:
    1. Heat oil in a manchatty / pan and add sliced onion, crushed ginger, green chillies and curry leaves and saute well till golden brown.
    2. Then reduce the flame and add 1 tsp turmeric powder and mix well till raw smell disappears.
    3.  Add coriander powder and mix well. Then add chilli powder and mix well.
    4. Add thin coconut milk, cubed potatoes and salt, mix well and cook covered till done, stirring in between.
    5. Add garam masala to this and mix well. Add vinegar and mix well.
    6. Then add thick coconut milk and when it starts to boil, switch off the flame.
    7. Add the boiled egg pieces and mix gently to cover the eggs with the gravy.
    8. Heat little oil in a small pan and fry dry red chillies, sliced shallots and curry leaves. Add 1/4 tsp turmeric powder to this and mix well. 
    9. Add this seasoning over the prepared egg curry and serve hot...

    Cooked Rice Puttu / Soft Puttu Using Frozen Cooked Rice ( Choru Puttu )


    Ingredients:

    3 cups leftover cooked rice ( parboiled / matta )
    1/4 -1/2 cup rice flour / puttupodi (or as required)
    1 cup grated coconut
    salt to taste

    Preparation:
    1. Keep the leftover cooked rice in the freezer for about 6-7 hours or overnight. Then take the frozen rice and keep it outside for few hours or put the rice in water. 

              2. When the rice separates, squeeze excess water from the frozen rice and powder/ grind it to a smooth powdered form using a mixie ( the mixture will looks like rice flour).


              3. Add little puttupodi and salt to this and mix well with hand without any lumps. No need to add extra water..
              4. Take a puttu maker and layer it with grated coconut first, then the rice flour and then a layer of grated coconut. Repeat the process till the puttu maker is filled.
               5. Fill pressure cooker/ puttu kudam with 3-4 cups of water and bring to a boil.
               6. Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker.
               7. Remove it to a plate and serve this hot soft puttu with kadala curry / banana or any spicy curry of your choice.... 

    Tuesday, 27 June 2017

    Pepper Squid


    Ingredients:

    1/2 kg squid, cut into round pieces
    2 tbsp garlic, chopped
    2 tbsp ginger, chopped
    2 tsp crushed pepper
    3 big onions, sliced
    2-3 green chillies, slit
    1 - 1 1/2 tbsp soy sauce
    1 1/2 tbsp tomato sauce
    salt to taste
    1 1/2 tbsp oil

    Preparation:
    1. In a pressure cooker, add the cleaned squid, chopped ginger, garlic, crushed pepper and salt and mix well.
    2. Cover and cook for 1 whistle and then reduce the flame and cook for 2 whistles. Once pressure releases, open the cooker and keep it aside.
    3. Heat oil in another pan and add sliced onion and green chillies and saute well.
    4. Add cooked squid along with its gravy to this and mix well for 2-3 minutes.
    5. Add soy sauce and mix well for a minute. Then add tomato sauce and mix well.
    6. Adjust the salt and when it thickens, switch off the flame. Transfer to a serving bowl and serve hot...
    • You can also cook the squid in a pan ....
    Recipe Source: Magic Oven

    Monday, 26 June 2017

    Chemmeen - Karikku Masala / Prawns - Tender Coconut Masala


    Ingredients:

    10-12 big prawns, cleaned with tails intact
    1/4 cup tender coconut/ karikku, thinly sliced
    2 tsp ginger, sliced
    2 tsp garlic, chopped
    2 green chillies, sliced
    10-12 shallots, sliced
    1 tomato, sliced
    2 dry red chillies
    1 tsp chilli powder
    1/4 tsp turmeric powder
    2 tsp lemon juice
    1 tbsp coconut paste (grind little grated coconut adding 1-2 tbsp water till smooth)
    a pinch of fenugreek powder
    1 sprig curry leaves
    1 tsp mustard seeds
    salt to taste
    1 1/2 tbsp oil

    Preparation:
    1. Heat oil in a pan and splutter mustard seeds. Add ginger, garlic and green chillies and saute for  30 seconds on medium flame.
    2. Add dry red chillies and curry leaves and saute well. Add sliced shallots and saute well till transparent.
    3. Add turmeric powder and chilli powder and mix well till the raw smell disappears.
    4. Add cleaned prawns ,tomatoes and lemon juice and mix well. Add salt and little water to this, mix well and allow to boil.
    5. Then add coconut paste and mix well. Add sliced tender coconut and mix well till masala is well coated with prawns and tender coconut.
    6. Add a pinch of fenugreek powder and mix well. Remove from the flame and serve hot...
    • Adjust the spice level to your taste...

    Pomegranate - Plum Juice


    Ingredients:

    1 pomegranate
    3-4 ripe plums, halved and pitted
    1 1/2-2 cups of cold water
    sugar to taste
    ice cubes to serve

    Preparation:
    1. Cut the pomegranate and separate the arils (seeds).
    2. In a blender, add the pomegranate seeds, plums, sugar and water and blend well.
    3. Strain the juice and transfer into serving glasses and serve with ice cubes...

    Sunday, 25 June 2017

    Kovakka Achar / Ivy Gourd Pickle


    Ingredients:

    1/2 kg kovakka/ ivygourd
    1- 1 1/2 tbsp kashmiri chilli powder
    1/4 tsp turmeric powder
    2 tbsp vinegar
    1/2 tsp mustard seeds
    1/2 tsp fenugreek powder
    1/4 tsp asafoetida
    2 sprig curry leaves
    salt to taste
    4 tbsp sesame oil
    100 ml water

    Preparation:
    1. Wash kovakka and cut it into round slices.
    2. Heat 3 tbsp oil in a pan and shallow fry the sliced kovakka along with salt and keep it aside.
    3. In another pan, heat remaining 1 tbsp oil and splutter mustard seeds and curry leaves.
    4. Then reduce the flame and add kashmiri chilli powder, turmeric powder, fenugreek powder and asafoetida and saute for 2 minutes.
    5. Add shallow fried kovakka, vinegar and water, mix well and cook for 5 minutes on low flame until well coated with the spices. Adjust the salt and switch off the flame..
    6. Let it cool completely and then transfer into an airtight glass jar....

    Chicken Tikka Biriyani


    Eid Mubarak to all my readers.....

    Ingredients:

    1 kg chicken

    For Marination:

    2 tbsp yogurt
    1 tbsp ginger-garlic paste
    1 tbsp red chilli powder
    1 tbsp coriander powder
    1 tsp roasted cumin powder
    1/2 tsp garam masala
    1/4 tsp turmeric powder
    1 tsp crushed black pepper
    1 tbsp lemon juice
    pinch of red food color
    1 tbsp oil
    salt to taste

    For Biriyani Masala:

    2 medium onions, chopped
    2 medium tomatoes, chopped
    4 green chillies, slit
    1 tbsp ginger-garlic paste
    1/4 cup mint leaves
    1 tbsp red chilli powder
    2 tsp coriander powder
    1 tsp roasted cumin powder
    1/4 tsp turmeric powder
    1/2 cup yogurt
    1 tbsp kasoori methi
    1/4 tsp garam masala
    1 tbsp lemon juice
    1 cup coriander leaves, chopped
    2 " piece of cinnamon
    3 cloves
    3 cardamoms
    1 bay leaf
    2 tsp shahi jeera
    salt
    1/4 cup cooking oil
    1 piece of coal

    For Rice:

    4 cups of basmati rice
    5 cardamoms
    big piece of cinnamon
    2 bay leaves
    1 tbsp vinegar
    salt to taste
    4 tbsp oil
    enough water to cook the rice

    For Layering & Dum Cooking:

    1 cup fried onion
    1 cup chopped coriander leaves
    1 tsp garam masala
    1/4 cup milk + 1 tsp rose water + pinch of yellow color
    2 tsp shahi jeera
    4 tbsp ghee

    Preparation:
    1. Cut the chicken into medium size pieces and marinate it with ingredients "for marination" about minimum of 2 hours.
    2. Heat 4 tbsp oil in a pan and cook the marinated chicken pieces till done for about 20-25 minutes. Preserve the juices with the chicken.
    For biriyani masala:
    1. Heat 1/4 cup of oil in a pan and add cinnamon, cardamom, cloves, bay leaf and shahi jeera.
    2. Add chopped onions and fry till light golden, along with slit green chillies and chopped mint leaves.
    3. Add 1 tbsp ginger-garlic paste and fry for a minute. Add chopped tomatoes to this and saute till soft.
    4. Then add the chilli powder, coriander powder, roasted cumin powder and turmeric powder and cook on low flame for 5 minutes till oil separates.
    5. Add 1/2 cup yogurt, kasoori methi, garam masala and chopped coriander leaves to this and cook covered for another 5 minutes.
    6. Add this biriyani masala to the cooked chicken tikka pieces, mix well and cook for another 5 minutes on low flame. Adjust the salt and add water if needed.
    7. Place a piece of foil on the surface of the gravy and keep a hot burning coal on it. Pour a tsp of ghee over the coal and cover it with an air tight lid to trap the smoke. 
    8. Leave it covered for 15-20 minutes and then open the lid and discard the foil and coil piece.
    For Rice:
    1. Wash the rice and soak in water for 30 minutes.
    2. Heat a large vessel filled with enough water and bring to a boil. Add bay leaves, cinnamon, cardamom , vinegar, salt and oil.
    3. Add the soaked rice and cook till 90 % done. Drain the rice in a colander and keep it aside.
    Layering and Dum Cooking:
    1. In a large thick bottomed pan, add all the chicken tikka masala as first layer.
    2. Spread half of the cooked rice and sprinkle with the few drops of milk + rosewater + color mixture.
    3. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala and 1 tsp shahi jeera.
    4. Repeat the step 2 and step 3 with rest of the rice and make some deep dents in the rice.
    5. Pour some ghee over the rice and seal the pan with a foil and a tight lid.
    6. Cook on medium high heat for 10 minutes. Switch off the flame and keep it covered for another 15 minutes.
    7. Serve hot with raita, pickle and pappadum....

    • While assembling the biriyani for dum, make sure that the rice and gravy are both hot enough.
    • Since I didn't have the burning coal, I skipped that step...
    Recipe adapted from here..

    Friday, 23 June 2017

    Spicy Cheese Chicken Balls


    Ingredients:

    500 gm boneless chicken, cut into pieces
    cheese as required, cut into cubes
    3 big garlic cloves
    1 big piece ginger, chopped
    1 tsp pepper powder
    1-2 green chillies
    1/2-1 tsp garam masala
    1 1/2-2 tbsp cornflour
    salt to taste
    2 eggs, beaten
    bread crumbs as required
    oil for frying

    Preparation:
    1. In a blender, add the cleaned chicken pieces, garlic, ginger, pepper powder, green chillies and salt and grind to a paste.
    2. Transfer this to a bowl and add garam masala and cornflour and mix well with your hand.
    3. Apply little oil on hand and make lemon sized balls of the mixture and flatten it gently using your fingers.
    4. Then place a cheese cube in the center and then roll it into a ball. Repeat the same with the remaining mixture and cheese cubes.
    5. Beat the eggs in a bowl. Dip each prepared ball in the beaten egg and roll them in bread crumbs.

         6. Heat oil in a pan and gently drop them in the hot oil and fry them in batches until it turns golden brown on low-medium flame.
          7. Remove from the oil and drain them on a paper towel....Serve hot..

    Recipe adapted from here...

    Wednesday, 21 June 2017

    Grape Juice / Black Grapes Juice


    Ingredients:

    1/2 kg black grapes, seedless
    3 cups of water
    1 cups of sugar ( adjust to your sweetness)

    Preparation:
    1. Wash the grapes thoroughly and boil it in a large pan/ vessel adding water until the skin of the grapes begins to break.
    2. Switch off the flame and then leave it to cool.
    3. In a blender, add the cooled grapes along with the juice and sugar and blend well.
    4. Strain it through a metal strainer and serve chilled...
    • Add more water if needed and adjust the sugar according to your sweetness....

    Tuesday, 20 June 2017

    Koova Kaachiyathu / Arrowroot Drink


    Ingredients:

    2 1/2 cup milk
    3/4 cup coconut milk
    3 tsp arrowroot powder/ koovapodi
    4-5 tbsp sugar (add to your taste)
    a pinch of salt
    1/4 tsp cardamom powder
    5-6 cashew nuts
    5-6 raisins
    1 tsp ghee

    Preparation:
    1. In a saucepan, add milk, coconut milk, sugar, salt and arrowroot powder and mix well. Keep it on  low-medium flame and bring it to a boil, stirring continuously.
    2. When the mixture starts thickening, add the cardamom powder and mix well.Switch off the flame.
    3. Heat ghee in a small pan and fry the cashew nuts and raisins. Pour this into the koova kaachiyathu and stir well..Serve Warm..

    Monday, 19 June 2017

    Neyyada


    Ingredients:

    1 cup plain flour/ maida
    4 eggs
    1 cup milk
    3/4 cup sugar
    1/4 cup cashew nuts, chopped
    1/4 cup raisins
    3-4 tbsp ghee
    1/2 tsp cardamom powder
    a pinch of salt

    Preparation:
    1. In a bowl, mix maida with salt. Add milk and little water to this and make a smooth loose batter and keep it aside.
    2. In another bowl, add the eggs, sugar and cardamom powder and beat well and keep it aside.
    3. Heat a thick bottomed pan and add 1 tbsp ghee and roast cashew nuts and raisins till golden brown and keep it aside.
    4. Spread the ghee evenly on the same pan and pour 1/4 cup of the maida batter to make a layer and sprinkle some cashew nuts and raisins on top. Cover and cook it in low flame for few minutes.
    5. Once this is set, spread 1 tsp ghee on top of that and pour 1/4 cup of egg mixture to form the next layer and sprinkle some cashew nuts and raisins. Again, cook it covered on low flame till sets.
    6. Add 1 tsp ghee and pour the maida batter again on top. Repeat the layering alternatively till all the maida batter and egg mixture is used up, giving enough time to set each layer.
    7. On the top layer, sprinkle more cashew nuts and raisins and allow to cook for some more time at low flame.
    8. Once it is cooked, remove from the flame and keep it aside to cool. Then place it in a plate and cut into desired pieces and serve...

    Recipe Source: Malabar Cookery by Thesnim Azeez
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