Malabar Special Neyyada


A very tasty Malabar special snack to prepare for an Iftar dinner


 Ingredients

  • 4 Eggs
  • 1/4 cup sugar
  • 1 tsp cardamom powder
  • 1 cup maida
  • 1.5 cup milk
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 cup ghee
  •  A handful of cashew nuts
  • 1 tbsp raisins

 How to prepare

  • Beat eggs, a quarter cup of sugar and cardamom powder in a mixer.
  • In the same jar, add flour, milk, a tablespoon of sugar and enough salt, mix well and blend.
  • Heat a teaspoon of ghee in a pan and fry the cashew nuts and raisins.
  • Boil the water in an idli pot or steamer.  Put a steel plate or mould brush with ghee.
  • Pour a quarter cup of the prepared maida batter into it, cover and cook for two minutes.  Pour egg mixture on top and add a teaspoon of ghee.  Cover again for two minutes, then pour in the maida batter and cook.
  • Repeat the process till the prepared batter is done.  Do not forget to pour ghee after each layer.  Pour the maida batter on top and sprinkle with the roasted nuts and raisins.  Cover and cook for another 10 minutes.
  •  Delicious Neyyada is ready.


Kannur Special Chicken Kalmas


Ingredients
  • 1 cup raw rice
  • 1&1/4 cup water
  • Salt as required
  • 1 teaspoon Ghee
  • 1/4 cup shredded coconut
  • 6 shallots
  • 1/2 teaspoon fennel seeds 
  • 2 tablespoon maida
  • 400 gm chicken
  • 2 big onions
  • 1 tablespoon ginger-garlic crushed
  • 1 sprig curry leaves
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon chilly powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • A handful of chopped coriander leaves
  • 2+ 2 tablespoons of coconut oil
  • 1 tablespoon red chilly powder 
  • 1 tablespoon  rice flour
  • 1 teaspoon garam masala powder
  • Green chillies as required

Irachi Koonju | Jackfruit seeds thoran


 Ingredients

  •  Jackfruit stem cut into squares- 1 cup
  •  Jackfruit seeds - 1 cup
  •  Red onion chopped - 1 cup
  •  Coconut slices (thengakothu) - half a cup
  •  grated Coconut  - 3/4 cup
  •  Coconut oil - one tablespoon
  •  Mustard - a teaspoon
  •  Curry leaves - as needed
  •  Dried chillies -3
  •  Turmeric powder - 1/2 tsp
  •  Kashmiri chilly powder- 2 tsp
  •  Coriander powder - 2 tsp
  •  Garam masala powder - 1 teaspoon
  •  Salt
  •  Water - 1.5 cup

 How to prepare

Heat coconut oil in a heavy-bottomed pan, splutter the mustard and fry the curry leaves and dried chillies.

Reduce heat to low and add turmeric powder, chilli powder, coriander powder and garam masala and saute for a minute.

 Add jaggery, jaggery, red onion, coconut husk, salt and water.  Once everything is well combined, cover and cook on low heat for 15 to 20 minutes.

When everything well cooked, add the shredded coconut and sauté until dry.

Chakka Appam | Chakkayada


Chakkayappam is a delicious snack made with ripe Jackfruit.The nutritional value of Jackfruit can help prevent many lifestyle diseases.

 Ingredients
  •  Ripe Jackfruit finely chopped - one and a half cup
  • Rice flour - 1.5 cup
  • Coconut Shredded- 1 cup
  • Jaggery - 3/4 cup
  • Water- 1/4 cup
  •  Cardamom powder -a teaspoon
  • Dry ginger powder - half a teaspoon
  • Salt - a pinch
  • Baking soda - a pinch

 How to prepare

Add jaggery and water in a pan and bring to a boil.

In a bowl, combine finely chopped jackfruit, coconut and jaggery.  You can grind jackfruit  and add it.

Add cardamom powder, dry ginger powder, salt and baking soda and mix well.


Add rice powder little by little and knead.  It should be slightly softer than the chapati dough.

Put one banana leaf add a spoonful of dough and roll it .

Steam cook on low heat for 30 minutes.  Delicious chakkayappam is ready.

Thalassery Special Kozhikkaal


Have you ever eaten Thalassery Special Kozhikkal? If you go to Thalassery and ask for Kozhikkal, you will get a snack made with Tapioca.  This is a super snack to eat with tea.

  •  500gms Tapioca
  • A small piece of ginger
  • 10 cloves of garlic
  • 3 Green Chillies
  • 2 springs curry leaves
  • 3/4 cup besan flour
  • 1/4 cup rice flour
  • 1 tbsp Kashmiri chilly powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp asafoetida powder
  • Salt
  • oil-for frying

 How to prepare

Cut the tapioca into thin strips.  Rinse well and soak in water for half an hour.

Crush the ginger, garlic and green chillies.  Add finely chopped curry leaves, besan flour, rice powder, chilli powder, turmeric powder, asafoetida powder and salt and mix well.  Add enough water and mix well.Add drained tapioca  to it and mix well.

Take a handful of tapioca mixture in your hand, press it lightly and fry it in hot oil till it turns nice brown.

 Delicious chicken leg ready.

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