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.

Cumin Rice

Cumin rice is a North Indian dish.  It can be prepared very quickly.  It tastes good with vegetable curries and nonveg curries

 Ingredients

  •  Basmati rice - 1 cup
  • Ghee -2 tbsp
  • Cashew Nuts- a handful
  • Cumin - a teaspoon
  • Cardamom-2
  • Cloves -2
  • Bay leaves-1
  • Cinnamon sticks - a small piece
  • Green Chilly -1
  • Salt - to taste
  • Boiling water - 2 cups
  • Coriander leaves- a handful

 How to prepare

Wash the rice well and soak it in water for half an hour.

Heat two tablespoons of ghee in a saucepan and fry the nuts.

Add cumin, cardamom, cloves, bay leaves, cinnamon and green chillies.

Drain the water and add the rice and fry on low heat for 5 minutes.

Add 2 cups boiling water and enough salt, cover and cook on low heat for 10 minutes.

Finally, add coriander leaves and roasted nuts.

Restaurant Style Chutney | Coconut Chutney | Pottukadala Chutney

Ingredients

  •  1 cup grated coconut
  • 1/4 cup roasted gram (pottukadala)
  •  2 Green Chillies
  • A small piece Ginger
  •  Salt - to taste
  •  Water - as needed
  •  Coconut oil - one tablespoon
  •  Mustard - a teaspoon
  •  Curry leaves - a sprig
  • 2 Dried chillies 
  • 3 Small onion

 How to prepare

  • Fry roasted gram for 3 minutes without oil.
  • Add roasted gram,coconut, ginger, green chillies, enough salt and water and in a mixer and grind.
  • Heat coconut oil in a bowl and season with mustard, curry leaves, finely chopped onion and dried chillies.

Kottayam Style Kallappam

 You can make traditional Kallappam without adding toddy.

 Ingredients

  • 2 cups raw rice
  • 1/4 cup cooked rice
  • 2 tender Coconut 
  • Tender coconut water - as needed
  • 3 tbsp sugar
  • 3/4 tsp Salt
  • 3 pearl onions
  • 1/2 tsp cumin seeds
  • 2 cardamoms
  • 1/4 tsp Yeast
 How to prepare

  • Wash the rice thoroughly and soak for 4 hours.  Add two more cardamoms and soak.
  • After soaking well, drain the water from the rice and add the rest of the ingredients and grind well.
  • Leave the batter to rise for eight to ten hours.
  • Heat a tawa and pour a ladle full of the batter and cook till golden brown on both sides.
  • Kallappam tastes great with non veg curry. It is also good with milk and sugar.

Chicken Mandi | Kuzhimanti


Mandi or Kuzhimanti is a food item from Yemen.  Mandi is popular among the Arab people at weddings and other celebrations. ‌ Manti, which is also popular in Kerala, is cooked in pits.  Let’s take a look at how to make mandi with a lot of flavor without the pit.

You can make mandi with chicken or mutton wi  To prepare the mandi, you first need to prepare a spice.

Ingredients needed to prepare manti

  • 1 kg Chicken with skin
  • 3 Maggie Chicken Cube
  • 1 tbsp Mandi Masala 
  • 1 tsp Crushed pepper 
  • 1/4 tsp Red Food Color (optional)
  • 1/4 cup Refined oil
  • 1 finely chopped Onion 
  • 1 Chopped capsicum
  • 1 tbsp chopped Coriander leaves
  • 1 tbsp Mint leaves 
  • 3 cups of log grain Basmati rice
  • 1/4 tsp Saffron
  • 1/4 cup milk
  • 4 Cardamoms
  • 4 cloves
  • 1 cinnamon stick
  • 1 dried lemon
  • 1 tbsp refined oil
  • 1 tsp salt
  • 6 green chillies
  • red food color/beetroot juice
  • a small piece of charcol or coconut shell
 Ingredients required for manti masala

  • 1 tbsp Coriander
  • 6 Dried red chillies 
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp pepper
  • a small piece nutmeg
  • 1/2 dried lemon
  • 1 star anise
  • 1 bay leaf
  • 5 cardamom
  • 5 cloves
  • a small piece of cinnamon
  • 1/2 tsp turmeric powder

Roast  Ingredients other than turmeric powder,  on low heat for 5 minutes without adding oil. Turn off the heat,add turmeric powder and allow it to cool. Transfer the spices in a mixer jar, and grind into a fine powder.

How to prepare chicken manti

  • Marinate chicken with Maggi Chicken Cube, Crushed pepper , Manthi Masala and Red Food Color (optional) and leave for at least 2 hours (If you do not have Maggi Chicken Cube, add a little ginger, garlic paste and salt instead).
  • Soak 1/4 tsp of saffron in hot milk.  If you do not have saffron, you can mix 1/4 teaspoon of turmeric powder with milk.
  • Wash the basmati rice well and soak it in water for half an hour.
  • Heat 1/4  cup of refined oil in a large biriyani pot.  Add chopped onion and capsicum and fry.  Add a little coriander and mint leaves and arrange the marinated chicken pieces.  Cover and cook on low heat for 10 minutes. Turn after 10 minutes and cover again.
  • Meanwhile, boil 10 cups of water in another pot.  Add cardamom, cloves, cinnamon, dried lemon, a tablespoon of refined oil and a teaspoon of salt and bring to a boil.  When it boils well, add the soaked rice.  When it is 80% cooked, drain.
  • The chicken is now well cooked. Remove half the chicken pieces from the pan. Arrange cooked rice and add 6 green chillies to the rice.  Pour in the pre-soaked saffron to get a nice color.  Instead of saffron, you can add turmeric powder.  Grate beetroot and squeeze a little juice to get red color.Arrange chicken pieces on top.  
  • Heat a piece of charcoal/coconut shell on direct flame until it is sred hot, this will take about 5 minutes.Once the charcoal is burning hot, place it in the bowl of oil that is in the rice.Cover immediately with a tight lid / aluminium foil.
  • Simmer on low heat for 15 minutes.
  • To serve, spread rice onto a large serving tray and place a piece of chicken on the top.


Mysore Bonda and Pottukadala Churney

Mysore bonda is a super snack to eat with tea. It can be eaten with tomato chutney or peanut chutney.

 Ingredients

  1.  Maida- 1.5 cup
  2. Baking soda - 1/2 tsp
  3. Yoghurt - 1 cup
  4. Salt - to taste
  5. Ginger finely chopped - 2 tbsp
  6. Coriander leaves finely chopped - 1/4 cup
  7. Green Chillies -2
  8. Coconut - 1/2 cup
  9. Cumin - 1 tsp
  10. Oil -a tablespoon
  11. oil- for frying

 How to prepare

Mix the ingredients 1-10 well by hand.  Add a little water if needed.

Heat oil in a kadai, remove small lemon sized ball from the batter and fry until golden brown.

Pottu kadala Chutney

Ingredients

  1. Coconut Shredded- A cup
  2. Roasted gram - 1/4 cup
  3. Green Chillies-2
  4. Ginger- A small piece
  5. Salt - to taste
  6. Water - as needed
  7. Coconut oil - one tablespoon
  8. Mustard seeds- a teaspoon
  9. Curry leaves - a sprig
  10. Dried red chillies -2
  11. Pearl onion- 3

 How to prepare

Fry roasted gram ( pottukadalai) for 3 minutes without oil in a pan.

Add coconut, ginger, green chillies, enough salt,roasted gram and water in a blender  and grind into a smooth paste.

Heat  coconut oil in a pan and splutter mustard seeds.Add curry leaves, finely chopped onion and dried chillies.

Pour this tempering over the chutney.

Chicken Kondattam

 

We prepare a lot of different dishes with chicken.  Chicken Kondattam is a very tasty  dish that can be prepared very quickly.  

Ingredients

  1. 1 kg Chicken cut into small pieces
  2. 1/2 tsp Turmeric powder 
  3. 1 tbsp Kashmiri Chilly powder
  4. 1 tbsp coriander powder
  5. 1 tbsp ginger garlic paste
  6. 1 tbsp lemon juice / vinegar
  7. 1/2 tbsp crushed fennel seeds
  8. Salt
  9. 1.5 cups pearl onion
  10. Curry leaves
  11. 4 tbsp Tomato ketchup
  12. 1/4 cup coconut oil
  13. 1 tbsp chilly flakes
  14. 6-10 dried red chilly


  • Marinate chicken pieces with ingredients 2-8 for 15-30 minutes.
  • Heat a quarter cup of coconut oil  in a pan and add the chicken pieces.When the chicken pieces are well cooked and crispy, add chopped pearl onion, curry leaves, crushed chillies and dried chillies and saute.
  • When the onion is well combined with the chicken, add the tomato sauce and fry.  Salt can be added if required.
  • When the tomato sauce is well absorbed into the chicken pieces, turn off the heat.
  • Delicious and easy chicken Kondattam ready.


Kuttanadan Duck Curry & Duck Roast

Sweet Plantain Chips | Sweet Banana Chips


  • 4 Plantains
  • Coconut oil- for frying
  • 3/4 cup Sugar
  • 1/2 cup Water
  • 1/2 tsp Cardamom Powder
  • 1/4 tsp Cumin powder
  • 1/4 tsp dry ginger Powder

Peel raw banana, cut it into half moons and deep fry in medium heat . It will take around 20 minutes to get it crispy. Drain and set aside.

Take sugar, water ,cardamom powder,dry ginger powder,cumin powder  in a pan and boil till one string consistency.

Add in fried raw banana pieces and coat it well. Swith off heat and stir till the banana is coated well with sugar.
Let it cool.Store in a air tight container for week.

Malabar Special Thari Kanji | Thari Kachiyathu | Thari Payasam | Iftar Special Drink | vermicelli & Semolina Kheer


  •  Semolina - 3 tbsp
  • Vermicelli- 2 tbsp
  • Ghee - a teaspoon
  • Water -a cup
  • Milk - two cups
  • Sugar - 3 tablespoons
  • Cardamom powder -a teaspoon
  • Thick coconut milk - half a cup
  • Ghee -half a tablespoon
  • Cashew Nuts - two tablespoons chopped
  • Raisins - a tablespoon
  • Small onion - 5 


 How to prepare
  • Heat a teaspoon of ghee in a saucepan and fry the vermicelli. Add rava to it and fry for 3 minutes.
  • Boil a cup of water in another pan.  Add vermicelli, rava and cardamom powder and cook over low heat.
  • When it is well cooked, add two cups of milk and enough sugar.  When it boils well, add half a cup of thick coconut milk.
  • Turn off the heat when it starts to boil.
  •  Heat half a tablespoon of ghee in another pan and add finely chopped red onion.  When the onion starts to change color, add nuts and raisins and fry.
  • Pour it on top of the prepared kanji and mix well.

Ney Pathiri || അരി അരച്ച് നെയ് പത്തിരി തയ്യാറാക്കാം || Ney Pathal Recipe in Malayalam || Pachakam



1 cup raw rice
1&1/4 cup of water
1/4 cup grated coconut
4 pearl onions
Salt
1 tsp ghee
Oil for frying

Unnakkaya


 Ingredients
  •  4 ripe plantains
  •  1 tbsp of ghee
  •  2 tbsp chopped cashews
  •  2 tbsp raisins
  •  3/4 cup grated coconut
  •  2 eggs
  •  1/2 cup sugar
  •  1 tsp cardamom powder


 How to prepare
  •  Peel,remove seeds and chop bananas and steam cook for 15 minutes.Grind without adding any water.
  • Heat ghee in a preheated pan and fry the cashews and raisins.  Add shredded coconut, cardamom powder and sugar and mix well.  (If you do not eat eggs, you can add 1.5 cup of coconut).
  • When the coconut and sugar are well combined, add the eggs one by one and mix until dry.
  • Make lemon sized balls with banana, flatten it and put 1 tbsp of egg mixture in it.
  • Fold the edges and deep-fry till golden color.

Kunafa with Homemade Kunafa Dough


Kunafa is a world famous Arabian dessert.  Kunafa, which is only available in Arabic bakeries, can be easily prepared with homemade ingredients.




 Ingredients needed to make kunafa pastry
  • 1 cup Maida
  • 1/2 cup Cornflour
  • 1 cup Water
  • 1 tsp Sugar
  • a pinch of salt
  • 4 tbsp Refined oil
  • 1/2 cup melted butter
Ingredients needed to make sugar syrup
  • 1 cup  Sugar 
  • 1/2 cup Water
  • Juice of one lemon
  • 1 tsp Vanilla extract
 Ingredients needed to prepare the cream filling
  • 1 cup  Milk 
  • 200 ml Cream
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla extract
  • 1/2 cup Mozzarella cheese - half a cup

 How to prepare

  • Blend the flour, cornflour, salt, sugar, refined oil and water well in a mixer.  Fill this dough in a plastic cover or icing bag.  Heat a nonstick dosa pan.  Cut one end of the cover slightly and pour the batter in thin strips.  Let it cook for few seconds.Repeatthe process with the remaining batter.
  • Boil sugar, water, vanilla essence and lemon juice in another pan.  When the sugar is well dissolved, turn off the heat and set aside.
  • To prepare the cream filling, mix the milk, cornflour, sugar and vanilla essence well in a saucepan and simmer over low heat until thickened.
  • Pour half a cup of melted butter into the prepared pastry and mix well.
  • Brush some butter on a steel plate or cake mold and transfer half of the dough to the tray and press firmly . Arrange the cream filling on top of this.  Sprinkle mozzarella cheese and arrange the remaining pastry on top.
  • Bake in a preheated oven at 200 degrees for 45 minutes. 
  • Remove kunafa from the oven and pour half of the prepared sugar syrup over the top.
  • When the sugar syrup is well absorbed, transfer to another plate and pour  the rest of the sugar syrup.
  • Sprinkle nuts on top and cut into desired shape

Pazham Pathiri | Sweet Pathiri | Ramadan Special Recipes


 Ingredients
  •  2 ripe plantains
  • 1 cup grated coconut
  • 3 tbsp ghee
  • 1/2 cup chopped nuts
  • 3 tbsp sugar
  • 1/2 tsp cardamom powder
  • 1 cup maida
  • 1&1/4 cup milk/water
  • 3 eggs
  • salt
  • 1/4 cup powdered sugar
How to prepare
  •  Heat a tablespoon of ghee in a frying pan and fry the nuts (nuts, almonds, pistachios can be used)
  • Add sliced ​​bananas, shredded coconut, sugar and cardamom powder to the same ghee.Simmer over low heat until well cooked.Turn off the heat and add the roasted nuts and stir.
  • Add flour, milk, one egg and enough salt mixer and blend well.
  • Heat a dosa pan, quickly pour a ladleful of batter into center , tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden
  • Put a tablespoon of fruit filling in the center of the crepe and fold into a square.
  • Add two eggs, powdered sugar and cardamom powder in a bowl and beat well.
  • Heat 2 tbsp ghee in a frying pan. Dip the prepared pathiri in the egg mixture and fry till brown.

Sweet Banana Chips for Vishu

Sweet Plantain Chips
  • 4 Plantains
  • Coconut oil- for frying
  • 3/4 cup Sugar
  • 1/2 cup Water
  • 1/2 tsp Cardamom Powder
  • 1/4 tsp Cumin powder
  • 1/4 tsp dry ginger Powder



Peel raw banana, cut it into half moons and deep fry in medium heat . It will take around 20 minutes to get it crispy. Drain and set aside.

Take sugar, water ,cardamom powder,dry ginger powder,cumin powder  in a pan and boil till one string consistency.

Add in fried raw banana pieces and coat it well. Swith off heat and stir till the banana is coated well with sugar.
Let it cool.Store in a air tight container for week.

Vishu Sadya full preparation





Kaniyappam For this Vishu ( കണിയപ്പം)

Kaniyappam is a sweet made for Vishu. Let's see how to make Kaniyappam. Kaniyappam can be made like Unniyappam and Neyyappam.

 Ingredients

  • 1 cup raw rice
  • 1/2 cup jaggery
  • 3 cardamoms
  • 3 small Banana
  • a pinch of salt
  • 1/4 tsp baking soda
  • 1tbsp ghee
  • 1/4 cup coconut slices
  • 1 tbsp black sesame seeds
  • Ghee - for frying


How to prepare

  • Wash the rice thoroughly and soak them in water for two hours.rain the water and spread it for half an hour on a cotton cloth. Add cardamom to the rice and grind well.
  • Add a little water to the jaggery, boil it and strain it 
  • Mix rice flour with banana paste,jaggery syrup,salt and baking soda ( Idli batter consistency).
  • Heat ghee and fry coconut slices till brown.Switch off heat and add sesame seeds and fennel seeds. Add into the prepared batter and mix well.Kepp the batter aside for 2 hours.
  • Heat an unniyappakara  with coconut oil / ghee in each hole and fill 3/4th of the hole with prepared batter. Cook in low-medium flame until  the side turns golden brown. Now flip the appam using the spatula  and cook the other side until they are fully done. 


Carrot Halwa | Gajar ka Halwa

White Chickpeas Kurma

Chettinad Chicken Roast

.

 1. Chicken-1 kg
Turmeric powder-1/2 tsp Yoghurt-2 tbsp Salt -1 tsp 2. Kashmiri Chillies-12 Coriander Seeds-2 tbsp Star anise -1 Cloves-4 Cinnamon-1 small piece Cardamom-2 Fennel seeds-1tsp Cumin seeds-1 tsp Pepper-1 tsp 3.Coconut oil-2 tbsp Cumin seeds-1 tsp Onion-4 Garlic (chopped)-1 tbsp Ginger (chopped)-1 tbsp Green chillies-4 Tomato-1 Coriander leaves-a handful

How to make a Good Milk Tea

Panchamritham | പഞ്ചാമൃതം | Panchamrutham

 

Ingredients
  •  1-2 Banana
  • 5 dates
  • 2 tbsp Jaggery
  • 1/4 tsp cardamom powder
  • 1 tsp Sugar candy
  • 1 tsp ghee
 How to prepare
  • Cut the banana and dates into small pieces.  (Robusta Rasakadali, Palayamkodan can be used)
  • Add the rest of the ingredients and mix well.

Broken Wheat Appam | Nurukku Gothambu Appam

  • 1 cup Broken wheat 
  • 1/2 cup raw rice
  • 1/4 cup cooked rice
  • 1-2 tbsp sugar
  • salt-to taste
  • 1 cup coconut milk
  • 1/4 tsp Yeast
How to prepare
  • Wash the rice and wheat well and soak them separately.  Soak for at least two hours.
  • First add rice, cooked rice and a little coconut milk in a mixer and grind well.
  • Squeeze the wheat well  and add it to the ground rice.Add the rest of the ingredients and grind well.
  • Allow the batter to ferment at room temperature for 6-8 hours or overnight.
  • Add more salt and sugar if needed.
  • Heat a nonstick pan or an appachatti Pour a ladle full of batter on it and swirl the pan it let the batter spread.Cover and allow it to cook.
  • Serve hot with any curry.


Kothu Parotta / Porota Recipe | Street food |

 

Broken wheat Ney Payasam | Nurukku Gothambu Ney Payasam

Payasam is an integral part of the festive season.  You can prepare a delicious Neypayasam with broken wheat.


 Ingredients
  •  1 cup Broken wheat
  • 2&1/2 cup water
  •  500 g of jaggery
  • 1/4 cup+1 tbsp of ghee
  • 1 tsp Cardamom powder
  • 1 cup grated Coconut

 How to prepare
  • Dry roast broken wheat for 10 minutes on low flame.Wash and pressure cook with 2&1/2 cup water.
  • After one whistle, reduce the heat to low and cook for another 5 minutes
  • Prepare jaggery syrup by melting jaggery in 1 cup water.Strain and keep aside.
  • Add jaggery syrup and ghee into the cooked wheat.Mix and stir until the water evaporates and the payasam begins to turn thick.
  • Add the grated coconut when cooked broken wheat and jaggery gets mixed well and turns mushy.
  • Add 1 more tbsp ghee when the payasam thickens up nicely.Give everything a good mix and turn off the flame.

Pazham Nirachathu (Stuffed Plantains)

 A very popular Malabar snack,banana stuffed with grated coconuts, nuts, and flattened rice.This is healthy, and a nutritious snack. You can serve for breakfast or dinner too.


Ingredients 
  • 5 ripe Plantains
  • 3 tbsp Ghee
  • 1/2 cup Flattened rice
  • 1/2 cup grated Coconut
  • 4 tbsp Gaggery
  • 1 tsp Cardamom powder
  • 1/4 cup Cashew nuts
  • 1/4 cup raisins
  • 1/2 cup Maida

  • Heat a heavy bottomed pan and dry roast flattened rice for 2 minutes.
  • H 1 tbsp ghee in the same pan then fry cashews and raisins drain it on a kitchen towel.
  • Add jaggery syrup and cook until it gets one string consistency. Then add grated coconut saute for few minutes in a medium flame.
  • Then add flattened rice, cardamom powder and fried raisins and cashews. mix well.switch off the stove and transfer the filling to a bowl.
  • In a bowl add maidaand water.Mix well and make a a fine thick batter.keep aside.
  • Peel banana and make a slit lengthwise(one end to another.depth should be made until center).
  • Take a portion of the coconut filling then gently fill in to the slit.Cover the slit with maida batter.
  • Heat 2 tbsp ghee in a pan and place the banana.Cover and cook on low heat.After few minutes turn all sides and fry till banana becomes golden color.

Onion Vada | Savala Vada

Sukhiyan | Modakam | Banana Sukhiyan

Unakka Chemmeen Chammanthi

Delicious chammanthi can be prepared with dried prawns.  If you have this chutney then you don't need any other curries for the rice.

 Ingredients
  •  A handful of Dried Prawns (30 g)
  •  1 cup Grated coconut
  •  4-6 Dried chillies 
  •  1/4 cup Pearl onion
  •  1" piece Ginger 
  •  Two sprigs of curry leaves
  •  Salt-as needed
  •  a gooseberry size tamarind
  •  A tablespoon of coconut oil
  • Remove head and tail of dried prawns.  Dried prawns contain dust and dirt.  To get rid of it, rinse thoroughly until the water is clear.
  • Heat a tablespoon of coconut oil in a heavy-bottomed pan and fry the cleaned prawns.  When it starts to dry, add dried chillies, small onions, ginger and curry leaves and fry till  onions should be well roasted and fried.
  • Add coconut, tamarind paste and salt.  Roast till it becomes dry.
  • Once cooled, grind in a mixer without adding any water.
  • Delicious chemmen chammanthi is ready.  

Set Dosa

 Set Dosa

An easy and tasty dosa recipe made with rice, urad dal and flattened rice (poha/ Aval).

Ingredients
  • 1/2 cup Urad dal (black gram)
  • 1 cup Raw  Rice 
  • 1 cup Flattened Rice (Aval/Poha)
  • 1/4 tsp Fenugreek seeds
  • Salt-to taste
  • Ghee/ oil

  • Wash and soak rice ,black gram and fenugreek for 2-3 hours.Soak flattened rice 10 minutes before grinding.Drain off the water and transfer to the mixie.Blend to smooth paste in batches adding water as required.
  • cover and ferment in a warm place for 8-10 hours.
  • Add salt and mix gently without disturbing the air bubbles.
  • Heat a dosa pan and pour a ladleful of batter.Pour 1/2 tsp ghee/ oil around the edges.cover and cokk the dosa to a golden brown from the bottom and completely cooked from the top.
  • Enjoy with a set of 3-4 dosas with chutney and sambar

Chutney Sandwich | Try colored Sandwich

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Tri colored Sandwich /Tiranga Sandwich / Chutney Sandwich

Ingredients
  • 15 Bread slices
  • 3 tbsp butter
Ingredients for Green Chutney
  •  3 tbsp chopped Coriander 
  • 3 tbsp chopped mint
  • 2 tbsp grated coconut
  • 1 green chilli
  • a small piece of ginger
  • juice of half lemon
  • salt
  • 1/4 cup of water 
Grind everything together into a fine paste.

Ingredients for Red Chutney
  • 1 cup grated Coconut
  • 6 cloves of garlic
  • Juice of half lemon
  • Salt-to taste
  • 1/2 cup water

  • Fry the coconut and garlic in a heavy-bottomed pan for two minutes.  Turn off the heat and add chilli powder and salt.  Once it cools down, add lemon juice and enough water and grind into a fine paste.
  • Take bread slices. Apply butter on one side and spread green chutney layer for green colour. Place second bread and apply red chutney layer for saffron colour.
  • Cover it with the third bread slice.Spread butter and toast.Cut it into 3 pieces. Celebrate the republic day with tiranga sandwich.

Hyderabadi Chicken Dum Biryani | Homemade Hyderabadi Biriyani

Hyderabadi chicken biryani is an aromatic, mouth watering and authentic Indian dish.This Hyderabad Biryani is very easy to make and a delight to eat. Here is how to make it at home.

Ingredients

  • 1 kg Chicken
  • 1 tsp Pepper
  • 5 cardamoms
  • 1 black cardamom
  • 4 cloves
  • 1 cinnamon
  • 1 tsp Caraway seeds
  • Salt
  • 1/2 tsp Turmeric powder
  • 1 tsp chilly powder
  • 1/2 tsp coriander powder
  • 1 pod garlic
  • 2 pieces of ginger
  • 2 tsp Lemon juice 
  • 1/2 cup yoghurt
  • 6 medium sized onions
  • 1/2 tsp sugar/Salt
  • Refined oil - for frying
  • 1/2 cup mint leaves
  • 1/2 cup Coriander leaves
  • A handful of Cashew nuts
  • A handful of raisins
  • 3 cups Basmati Rice
  • 1 bay leaf
  • 1/2 black cardamom
  • 5 cardamoms
  • 4 cloves
  • Salt
  • 1/2 cup milk
  • 1/2 tsp saffron

Nurukku Gothambu Puttu | Broken Wheat Puttu

Chicken Masala Dosa Recipe | Kerala Style Chicken Dosa


Chicken Masala Dosa

We all love to try new flavors on Dosas.  How about making a nice masala dosha with chicken? 

 Ingredients

  •  Dosa Batter
  • 500 grams boneless chicken
  • 2 tablespoons of coconut oil
  • 4 sliced onions
  • 1" piece of ginger
  • 5 cloves of garlic
  • 4 Green Chillies
  • Curry leaves
  • 1 Tomato
  • 1/2 tsp Turmeric powder
  • 2 tsp chili powder
  • 2 tsp Coriander powder
  • 1 tsp Garam masala
  • 1/4 cup of thick coconut milk

 How to prepare

  • Heat coconut oil in a heavy-bottomed pan and add sliced onion, crushed ginger-garlic, finely chopped green chillies and curry leaves.
  • When the onion turns translucent, add masala powders and fry till it raw smell goes.
  • Add chopped tomatoes, chicken and enough salt.Cover and cook on medium heat for 10 minutes.  No need to add water. 
  • When the chicken is well cooked and dry, add thick coconut milk and mix well.Swich off heat when gravy thickens.
  • Heat a dosa pan on medium heat.Spread the batter and add a teaspoon of ghee around the edges.
  • When it turns light brown and well cooked, place the chicken masala on one half of the dosa.Fold it and serve.

Puzhukkalari Kozhukkatta | Kerala Style Easy Kozhukkattai Recipe

How to make soft Puttu | Kerala Easy breakfast Recipes

ഇറച്ചി പുട്ട് | ചിക്കൻ പുട്ട് | Irachi puttu Recipe | Kerala Style Chicken Puttu


Irachi Puttu

Ingredients

  • 2 cups Puttu Podi
  • 1 cup grated coconut
  • 500 grams boneless chicken /beef /mutton
  • 2 tablespoons of coconut oil
  • 4 sliced onions
  • 1" piece of ginger
  • 5 cloves of garlic
  • 4 Green Chillies
  • Curry leaves
  • 1 Tomato
  • 1/2 tsp Turmeric powder
  • 2 tsp chili powder
  • 2 tsp Coriander powder
  • 1 tsp Garam masala
  • 1/4 cup of thick coconut milk

 How to prepare

  • Wet puttu flour with enough salt and water.Keep aside.
  • Heat coconut oil in a heavy-bottomed pan and add sliced onion, crushed ginger-garlic, finely chopped green chillies and curry leaves.
  • When the onion turns translucent, add masala powders and fry till it raw smell goes.
  • Add chopped tomatoes, chicken and enough salt.Cover and cook on medium heat for 10 minutes.  No need to add water. ( If beef/ mutton used, pressure cook with 1/2 tsp turmeric powder and salt and then add into the onion mix)
  • When the masala is well cooked and dry, add thick coconut milk and mix well.Swich off heat when gravy thickens.
  • Fill the puttu mold with  prepared rice flour mixture ,grated coconut and meat mixture alternatively.Finish with final layer of grated coconut on the top.Close with the lid.
  • Steam cook till you see the steam escaping through the holes of the lid.

Chakkakuru Masala Mezhukkupuratti | Jackfruit seed Stir-fry

കടലമാവ് ഇഡലി | Instant Idli | Kadalamaavu Idli | Steamed Idli Khaman Dhokla Recipe



Gramflour Idli / Besan Idli

For Idli
  • 1 cup besan / gram flour
  • 2 tbsp rava / semolina 
  • 1 piece of ginger 
  • 1 green chilli
  • 1/4 tsp turmeric powder
  • 1.5 tsp sugar
  • Salt - to taste
  • ¼ cup curd
  • 1/2-3/4 cup water
  • 1 tsp refined oil
  • 1 tsp eno fruit salt
For Tempering
  • 1 tbsp ghee /oil
  • 1 tsp mustard
  • ½ tsp cumin 
  • 2 tbsp white sesame seeds
  • 1/4 tsp hing / asafoetida
  • 4 green chillies
  • few curry leaves
  • 1/2 cup water
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 tbsp coconut, grated
  • 1 tbsp coriander, finely chopped
  • Grind gram flour with ginger,garlic,salt ,turmeric powder and sugar.Add rava,yoghurt and water.Blend everything until well combined. Keep this batter aside for 20 minutes.
  • Now add 1 tsp refined oil and eno salt.Mix until the mixture turns frothy.
  • Now immediately pour the batter into greased idli plate and steam cook for 10-12 minutes.
  • Heat 1 tbsp ghee in a heavy bottomed pan.Add mustard, cumin, white sesame seeds, hing, 4 slitted green chillies and few curry leaves.Stir and splutter the tempering.
  • Pour 1/2 cup water salt and sugar.mix and boil until everything is well combined.
  • Pour this tempering over the idli, make sure the water is absorbed by idli.
  • Garnish with grated coconut and coriander leaves.

Falafel and Tahini Sauce

Homemade French fries

 

Ingredients
  • 1kg Potatoes
  • Oil-for frying
  • Salt-to taste

  • Cut the potatoes into 5mm thick sticks, either with a knife or with a french fry cutter. The potato pieces should all be similar in size.
  • Place the potatoes in a bowl of cold water. Soak the potatoes for at least 30 minutes.Drain the water from the potatoes.
  • Boil water in a wide pan.Add potatoes and boil for 3 minutes.Drain and keep aside.
  • Heat oil into a large, deep pot.Deep fry potatoes until tender. This takes about 4-5 minutes. 
  • Keep aside to cool.You can store in refrigerator at this stage.
  • Heat oil again and pl potatoes back in the pot and cook until golden brown. 
  • Sprinkle salt and chilli powder to taste over the fries.

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