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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

Fish Nuggets


Ingredients:

1 cup boneless fish pieces, cooked ( I used Kingfish)
1/2-1 tsp pepper powder
1/2- 1 tbsp cornflour
1/4 cup bread crumbs
1 egg
salt
oil for frying

Preparation:
  1. Cook the fish adding pepper powder and salt. Then crush/ break it into small pieces and keep it aside.
  2. In a bowl, add the crushed fish, enough cornflour and salt (if needed) and mix well to form a dough.
  3. Make small balls out of it and roll them into the required shape.
  4. Beat the egg in a bowl. Dip each prepared nuggets in it and roll them in bread crumbs.
  5. Heat oil in a pan and fry it till golden brown on both sides...Serve hot with sauce.
Recipe Source: Vanitha Magazine

Saturday, 17 June 2017

Pazham Kozhukatta / Steamed Rice Dumplings with Sweet Banana Filling


Ingredients:

1 1/2 cups rice flour
2 ripe bananas/ nenthrapazham
1/2 cup grated coconut
3-4 tbsp sugar , add to your taste
1/2 tsp cardamom powder
2 tsp ghee
salt to taste
boiling water, as required

Preparation:
  1. Boil water in a pan with enough salt. Add the required amount of boiling water little by little to the rice flour and mix thoroughly with a wooden spatula.
  2. When it is warm enough to handle, knead it with your hands until the dough becomes soft. Keep it aside.
  3. To prepare the filling, peel and chop bananas into small pieces.
  4. Heat ghee in a pan and add the chopped bananas and fry till it turns soft and golden in colour on medium flame.
  5. Add sugar and mix well till the sugar melts. Then add the grated coconut and cardamom powder and mix well.
  6. Remove it from the flame and keep it aside to cool.
  7. Make medium sized balls out of the prepared dough. Take one ball and flatten it with your palm.
  8. Place 1 tbsp of banana filling in the center and carefully seal the edges and make a smooth ball.
  9. Repeat the same process with the remaining dough and filling. 
  10. Place the kozhukattas in the steamer and steam cook for 12-15 minutes..Serve it warm..

Friday, 16 June 2017

Mosambi Juice / Sweet Lime Juice


Ingredients:

3 mosambi/ sweet lime
1 1/2-2 cups of cold water
sugar, according to your taste

Preparation:
  1. Peel off the hard skin of the mosambi and remove the seeds.
  2. In a blender, add the mosambi, cold water and sugar and blend well. 
  3. Strain the juice to a jug through a strainer and pour in serving glasses and serve chilled..
  • You can also cut each mosambi into half and extract the juice by using a citrus juice squeezer. Then add the water and sugar as required and stir well and then serve...

Thursday, 15 June 2017

Mutton Mulaku Curry


Ingredients:

1/2 kg mutton, cut into pieces
1 medium onion, sliced
2 medium tomato, chopped
2 green chillies, slit
1 tbsp garlic, chopped
1/2 tbsp ginger, chopped
1 1/2 tbsp + 1/4 tsp kashmiri chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1/4 tsp garam masala
1 sprig curry leaves
2 tbsp coriander leaves, chopped
salt to taste
2-3 tbsp oil

Preparation:
  1. Clean and marinate the mutton pieces with 1/4 tsp chilli powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala and salt and keep it aside for 30 minutes.
  2. Heat oil in a pressure cooker and add chopped ginger and garlic and saute for a minute.
  3. Add sliced onion and little salt and saute well till transparent.
  4. Add curry leaves, green chillies and tomatoes and saute well till tomatoes turns soft on medium flame.
  5. Add coriander powder to this and saute for a minute. Add 1 1/2 tbsp kashmiri chilli powder and  1/4 tsp turmeric powder and mix well.
  6. Then add the marinated mutton and 1/4 cup of water, mix well and cook covered on medium flame till done ( for about 6-7 whistles).
  7. Once the pressure releases, open the cooker and add curry leaves and coriander leaves and boil well for 3-4 minutes.
  8. Add a pinch of garam masala and mix well. Check for salt and switch off the flame.Serve hot with ghee rice,pathiri, kadumbu, chapati etc..

Wednesday, 14 June 2017

Carrot Batura


Ingredients:

2 cups plain flour
1 tsp yeast
2 tsp sugar
1 egg
2 carrots
salt to taste
oil for frying

Preparation:
  1. Peel and cut carrots into small pieces and microwave or cook it with 1/4 cup of water till it turns tender. Cool and then grind it with 1/4 cup of water to a smooth puree.
  2. In a bowl, add plain flour, yeast, sugar, egg, salt and required amount of carrot puree and mix well.
  3. Knead it well to make a soft dough and keep it aside, covered for 3-4 hours.
  4. Then knead it again and roll the dough in a floured surface using a rolling pin and cut out star shapes or any desired shapes using a cookie cutter.
  5. Heat oil in a pan on medium flame and deep fry the batura's on both sides. Drain on paper towels and serve...

Tuesday, 13 June 2017

Koonthal / Squid Masala Idiyappam


Ingredients:

2 cups rice flour/ idiyappam podi
water as required
1/2 kg squid, cut into small pieces
1- 1 1/2 tsp chilli powder
1/4 tsp turmeric powder
2 onions, finely chopped
4 green chillies, finely chopped
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1/2 cup grated coconut
1 sprig curry leaves, chopped
1 tbsp coriander leaves, chopped
salt to taste
oil as required

Preparation:
  1. Clean the squid and marinate it with chilli powder, turmeric powder and salt and keep it aside for 15 minutes.
  2. Heat oil in a pan and fry the marinated squid and keep it aside.
  3. In the same oil, add the chopped onion, ginger, garlic and green chillies and saute well.
  4. Add the grated coconut mixed with 1/4 tsp chilli powder and little salt (mix well using hand) to this and stir well for 3-5 minutes on medium flame.
  5. Then add the fried squid , chopped coriander leaves and curry leaves and mix it well. Adjust the salt and switch off the flame.
  6. To prepare idiyappam dough, boil water in a pan adding enough salt.
  7. In a mixing bowl, take the rice flour and add the required amount of boiling water and mix thoroughly by stirring with a wooden spoon.
  8. Then knead it with your hands until the dough becomes soft.
  9. Fill the dough in an idiyappam maker/ press and rotate/press a layer of dough gently into the greased idli /idiyappam plates (or banana leaf ).
  10. Top it with 2 tbsp of prepared squid masala and then press another layer of idiyappam over it.
  11. Place them in a steamer and steam cook for 10-12 minutes or until done...Serve hot...

Chocolate Banana Bread


Ingredients:

1 cup all purpose flour
1 tbsp cocoa powder
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 over ripe banana, mashed
2 eggs
1/2 tsp vanilla essence
75 gm unsalted butter
1/2 cup sugar, powdered
75 gm cooking chocolate, chopped
2-3 tbsp chocolate chips

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease a loaf pan with butter and dust it with flour and keep it aside.
  2. In a deep bowl, combine together all purpose flour, cocoa powder, baking powder, baking soda and salt.
  3. In another bowl, add mashed ripe banana, eggs and vanilla essence and combine well.
  4. Heat a non stick pan over low flame, add butter and sugar and mix well till combined. Remove from flame, add the cooking chocolate and combine slowly till the chocolate is melted completely.
  5. Add the chocolate mixture to the egg-banana mixture and combine well.
  6. Add the flour mixture to this little by little and combine evenly. Fold in the chocolate chips.
  7. Then pour this mixture to the prepared loaf pan and bake in the preheated oven for about 45-50 minutes or until the toothpick inserted in the centre comes out clean.
  8. Remove from the oven and leave it cool completely..Cut into slices and serve...
  • You can also chopped nuts like cashew nuts, walnuts etc...
Recipe adapted from here.....

Saturday, 10 June 2017

Ragi / Muthari Kaachiyathu ( Finger Millet Drink)


           The theme for this month's Muslim Food Blogger's challenge is "Ramadan Memories".  I am sharing Ragi/ Muthari Kaachiyathu, which is one of my nostalgic childhood Ramadan Iftar dishes. My mom used to prepare this in two different forms-either drinking consistency like this or thick kurukku type with sliced bananas....

Ingredients:

100 gm muthari/ ragi/ finger millet
1 1/2 cup coconut milk
2 cups of water
sugar as required (add to your taste)
1 tsp cardamom powder
a pinch of salt
3 shallots, sliced
1 tbsp cashew nuts
1 tbsp raisins
1 1/2 tsp ghee

Preparation:
  1. Wash and soak ragi/ muthari in water for 3-4 hours . Drain it and then grind it in a blender adding enough water to a smooth paste.
  2. Strain it to a saucepan through a sieve and then add water and sugar and stir continuously at low flame.
  3. Keep stirring and when the mixture starts thickening, add the coconut milk , cardamom powder and a pinch of salt ,mix well and bring it to a boil. Switch off the flame.
  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 tempering into the muthari kaachiyathu and keep it covered for 5 minutes. Stir well and serve warm...
   

   

Friday, 9 June 2017

Elaneer / Tender Coconut - Custard MilkShake


Ingredients:

For Custard:

500 ml milk
4 tbsp custard powder
4 tbsp sugar

For Milkshake:

1 cup custard
1/4 cup condensed milk (or 3-4 tbsp sugar)
1 cup elaneer/ karikku/ tender coconut pulp
500 ml chilled milk

Preparation:
  1. In a bowl, add custard powder and 1/2 cup of milk and mix well without any lumps.
  2. Heat remaining milk in a saucepan adding sugar on medium flame. When it reaches the boiling point, add the custard mixture and stir continuously till it thickens.
  3. Remove from the flame and transfer to a bowl. Keep it aside to cool.
  4. To prepare the milkshake, add 3/4-1 cup prepared custard, condensed milk or sugar, tender coconut pulp and chilled milk in a blender and blend well until smooth.
  5. Pour the prepared milkshake into serving glasses and serve....
  • You can store the prepared custard in the fridge and can use later to prepare milkshakes...

Thursday, 8 June 2017

Mutta Chutney Kebab / Egg Chutney Kebab


Ingredients:

5 eggs, hard boiled and cut lengthwise
2 egg whites, lightly beaten
oil, for deep frying

For the chutney:

1 cup grated coconut
3 green chillies
1/2" piece ginger
3 garlic cloves
1 sprig curry leaves
3 tbsp coriander leaves
1 tsp lemon juice
salt to taste

Preparation:
  1. Grind grated coconut, green chillies, ginger, garlic, coriander leaves and curry leaves to a paste.
  2. Add lemon juice and salt to the chutney and mix well.
  3. Cover each piece of boiled egg with the prepared chutney over the cut surface.
  4. Then evenly dip it in the egg white and shallow fry carefully.
  5. Repeat the process with all the eggs. Serve hot with tomato sauce...
Recipe Source: Malabar Cuisine- Traditional Moplah Favourites

Wednesday, 7 June 2017

Varutharacha Chicken Roast


Ingredients:

1/2 kg chicken, cut into pieces
1 1/2 tsp garlic paste
1 1/2 tsp ginger paste
3-4 green chillies, slit
1 cup grated coconut
1 big onion, sliced
1 tbsp ginger, chopped
1 tbsp garlic, chopped
1 tomato, chopped
1 tsp turmeric powder
3 tsp chilli powder
2 tsp coriander powder
1 1/2-2 tsp garam masala
1 sprig curry leaves
salt to taste
2 tbsp coriander leaves, chopped
2 tbsp oil

Preparation:
  1. In a pan, add the cleaned chicken pieces and cook it with ginger paste, garlic paste, green chillies, 1/2 tsp turmeric powder and salt without adding water.
  2. Heat a pan and dry roast the grated coconut till golden brown. Switch off the flame and allow it to cool. Then grind it to a smooth paste adding little water and keep it aside.
  3. Heat 2 tbsp oil in a pan and add sliced onion, chopped ginger, garlic and curry leaves and saute well till onion turns transparent.
  4. Add 1/2 tsp turmeric powder, chilli powder, coriander powder and garam masala and saute till the raw smell disappears.
  5. Add chopped tomato and saute well till soft.
  6. When oil separates. add the cooked chicken and 1/2 cup of water and mix well for 2 minutes.
  7. Then add the ground coconut paste , mix well and cook covered for 3-4 minutes on medium flame.
  8. Switch off the flame and garnish with chopped coriander leaves..Serve hot with pathiri, neer dosa, chapati etc...

Tuesday, 6 June 2017

Thengapathiri - Guest Post for Yummy Food: "Joy from Fasting to Feasting X "



       My today's recipe is a guest post for Lubna, for her Ramadan event "- Joy from Fasting to Feasting". Jazak Allahu Khayran Lubna for giving this wonderful opportunity and I am extremely pleased to be part of this lovely event. Her space Yummy Food has a fabulous collection of recipes with amazing pictures. It also has lots of Ramadan recipes from different parts of the world contributed by other food bloggers for the Ramadan event over the last 10 years..

I have shared a Malabar Recipe for her Ramadan event -  Thengapathiri / Thengapathal which can be  served with any spicy non veg curries..To read more of the post and the recipe , do hop on to Lubna's space...

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Monday, 5 June 2017

Kalthappam / Kalathappam ( Sweetened )



Ingredients:

1 cup kaima rice/ jeerakasala rice
200-300 gms / 3 blocks of light brown jaggery
1/4 cup cooked rice
3 cardamom
1/4 tsp cumin seeds
salt to taste
a pinch of baking soda
2 tbsp coconut slices/ thenga kothu
1 tbsp shallots, sliced
2-3 tbsp oil

Preparation:
  1. Soak the rice in water for 2 hours.
  2. In a pan, melt the jaggery on low flame adding 1 cup of water, strain it and keep it aside.
  3. Grind the drained rice with melted jaggery, cooked rice, cardamom, cumin seeds and salt to a smooth batter.
  4. Transfer to a bowl and add a pinch of baking soda and mix well.
  5. Heat a pressure cooker and add oil and saute the coconut slices till it become light brown. Then add the sliced shallots and saute till golden brown.
  6. Then pour the prepared rice-jaggery batter to the cooker and close the cooker tightly without placing the weight/ whistle and cook for 1 1/2-2 minutes on high flame.
  7. Now reduce the flame and cook for 15 minutes on low flame.
  8. After 15 minutes, check if its cooked by inserting a toothpick. If it comes out clean, its done..Else cook for 5 more minutes and then remove from flame and let cool.
  9. When cool, gently remove the kalathappam from the cooker and cut into pieces and serve..




Saturday, 3 June 2017

Mango Lemonade


Ingredients:

2 big ripe mangoes, peeled and chopped
1/4 cup fresh lemon juice
1/2 cup sugar
1/2 cup water
cold water as needed
ice cubes as needed

Preparation:
  1. In a saucepan,  bring 1/2 cup water and sugar to a boil over medium heat until sugar dissolves,  about 5 minutes. Remove from the flame and let it cool. 
  2. Place the chopped mangoes in a blender and blend well to a smooth puree.
  3. Transfer this to a large bowl/ jug and add the prepared sugar syrup, lemon juice and the cold water and stir well to combine.
  4. Pour into serving glasses and top it with ice cubes and serve .....

Friday, 2 June 2017

Basale Chemmeen Kadumbu / Steamed Rice Dumplings in Prawns and Malabar Spinach Gravy


Ingredients:

For Kadumbu (Rice dumplings)

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

For Basale - Chemmeen Gravy

1 bunch malabar spinach / basale
1/2-3/4 kg prawns, cleaned
5-6 dry red chillies ( adjust to your spice level)
1/2 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 garlic cloves
1 onion, chopped
1 small tomato, chopped
1 1/2 cup grated coconut
1 sprig curry leaves
salt to taste

Preparation:
  1. For preparing kadumbu, 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. Separate the leaves and stems of basale/ malabar spinach and wash it properly. Roughly chop the leaves ( about 3 cup) and cut the tender stems ( about 1 cup) into 4 inch pieces.
  6. Cook the basale leaves and stems with chopped tomato and onion adding enough water and salt.
  7. In the meantime, grind grated coconut together with dry red chillies, coriander seeds, cumin seeds and garlic cloves adding little water into a thick smooth paste.
  8. Add the ground coconut paste, curry leaves and cleaned prawns to the cooked basale and cook for few minutes. Adjust the salt.
  9. When it boils well, 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...

Thursday, 1 June 2017

Ulli Vada


Ingredients:

4 onions, thinly sliced
1/2 cup plain flour
1/2 tsp chilli powder
1 green chilli, finely chopped (optional)
1 sprig curry leaves
1/4 tsp baking powder
salt to taste
oil for frying

Preparation:
  1. In a bowl, add the sliced onions and salt and mix well with your hand. Keep it aside for 15 minutes.
  2. Then add curry leaves, green chilli, chilli powder and baking powder to this and mix well.
  3. Add plain flour little by little and mix well with your hand. ( No need to add any additional water, the moisture in the onions will helps for making the batter).
  4. Heat oil in a pan for deep frying. Make small balls out of this mixture and carefully drop in the  hot oil.
  5. Fry them in batches until it turns golden colour on medium flame.
  6. Remove from the oil and drain them on a paper towel....Serve with tea or coffee....
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