Prawns Roast

Ingredients

Prawns – 1/2 kg

Turmeric powder – 3/4 tsp
Kashmiri chilly powder – 1 tsp
Garam masala – 1/4 tsp
Salt – to taste
Coconut oil – 2 1/2 tbsp
Tomatoes – 2 chopped
Onion – 2 sliced
Ginger-garlic paste – 1 tsp
Green chillies – 2 slit
Curry leaves – 2 sprigs

Method:
1.Marinate the Prawns by adding some Turmeric powder,chilly powder and salt.
2.Place a non stick pan and pour some oil and fry the prawns and set aside.
3.Now place another cooking pan on the stove and pour some oil and fry onions, green chillies and curry leaves till the onions turn light brown.

4.Add ginger-garlic paste and fry till its raw smell goes.
5.Add the tomatoes and fry till oil separates. Now add all the spice powders and fry till the aroma comes out. Add the cooked prawn and wait for 3-4 minutes.
Shrimp Roast is ready!!!!!!!!!!

Ela Ada

Ela Ada is one of my hubbies favourite evening snack,so when ever i get some banana leafs i make some ela ada for my hubby.It is a traditional kerala dish.The Banana leaf imparts a aromic flavor to the ada.


Ingredients
1 cup Rice flour
Salt, as required
1 1/2 cup water
3/4 cup grated coconut
1/4 - 1/2 cup Jaggery, powdered
1/2 tsp cardamom powder
1 tsp ghee
Banana leaves

1.Boil the water with salt.

2.Add rice flour to the boiling water and switch off the stove. Cover it and keep aside for 2 mins. Open the lid and knead the dough until smooth.

3.In a pan, heat little water and add jaggery to it.

4.When it is melted add coconut and mix with jaggery and cardamom powder and blend well and keep it aside.
6.Place one ball of rice dough on a piece of banana leaf.
7.Spread the dough with your wet fingers.You can dip your hand in water if the dough is sticky.

8.Keep the coconut filling on one side and fold over.
9.Make similar wraps with the remaining dough and filling. Steam the wraps for 10-15 minutes.

Parippum Pacha Kayayum

Ingredients:
Lentil red split - 1/2 cup
Plantain/pacha kaya -1 big chopped
Termeric powder -1/4 tsp
Green chilly -4-5 or more
Onion -1 sliced
Grated coconut-1/2 cup
Cumin seeds-1/2 tsp
Coconut Oil -1-2 tsp
Mustard seed-1tsp
Dry red chillies-4-5 nos
Curry leaves -few

Method:
1.Cook the lentil,plaintain,oninon and green chillies with water and turmeric powder.Cook untile lentiles and plaintaines are cooked.
2.Now grind the coconut and cumin seeds to a fine paste.
3.Add this paste to cooked lentil along with little water and salt.Allow to boil.
When it starts to boil,turn off the stove.
4.Now place a pan on the stove,poure some oil add mustard seed and wait for some seconds.When it poop ups add curry leaves and dry chillies and pour this to curry.

Uruli Appam

Uruli is an open-mouthed shallow circular vessel made out of bell metal. It is available in all sizes from a diameter of a few inches to even 10-12 feet!Uruli has may important value in hindus life....It is one of an item in vishu kanni.And on the occation of house warming uruli is used for pallu kachal(boilling milk)...Uruli Kamuthal at the famous Mannarsala Naagaraaja Temple ensures child birth to long awaited couples, and after the blessed event, the parents come to the temple with their child, for the blessing of the Nagaraja.Now days urulis are popular for decorative purposes used as water carrier with floating flowers.And food cooked in uruli is great,delisious,yummy......I have no words....My hubby always ask me to prepare naadan chicken,mutton curry in uruli.....There again lots more to say about uruli......

Ingredients:
1 cup rice (raw)
1\4 cup grated coconut
1\4 cup cooked rice
3-4 shellots chopped
salt to taste
oil for roasting

Method:
1. Wash and soak the rice for 3 - 4 hours.
2. Then grind it along with the coconut and cooked rice to a fine paste.
3. Add salt,shellots and water to make a thin batter.Also some grated coconut.
4. Grease the Uruli and heat it.

5. Spread the batter,the center portion should be thicker.
6. Roast on one both side.
7. Serve with chutney, a stew or any non veg dish

Hubbies Special (Gee Rice,Pappadam,Curd Salad,Chicken Curry)

This friday the whole day we was out side roaming.Saturday i have work,as we was late to home i could not wake earily because i was so third.My hubby said go dont cook any thing we will have our food out side.When i was back to home after my work i was fully surprised to see the dinning tabel.My hubby is a bit lazy in cooking.So i could not belive my self.I asked him from where u brought,when he said thats all made by him,i did not belived.....
He prepared chicken curry,gee rice,pappadam and salad....Its was realy taste...

Varutharacha Kozhi Curry / Chicken in Sautéed Coconut Gravy
These foodes are very famous in kannur kerala area.Years back when some guest are caming to our home we serve them the above dish..Now it has been changing to briyani,fried rice,noodles etc.

Ingredients:
1kg Chicken, cut into medium size pieces
4 med-large onions chopped
3-4 Shallot chopped
9 large cloves of garlic minced
2 tbsp minced ginger
1 ½ tsp Kashmiri chilli powder
1 ½ tsp Coriander powder
½ tsp turmeric powder
1 tsp pepper powder
3 small tomatoes chopped (1 ½ cups, appx. 250g)
1 cups freshly grated coconut
3cardamoms
4 cloves
3 small pieces cinnamon sticks (1 cm each)
½ tsp- 1 tsp Fennel seeds (Perumjeerakam)
Salt to taste
1½ - 2 cups water
3 twigs curry leaves
Few corrindar leaves
2-3 chopped green chillies
2-4 tsp coconut Oil

Preparation:
1.In a pan add oil and dry roast grated coconut along With the ingredients like Fennel seeds, shallot, Ginger, Garlic, Curry leaves. Roast till coconut turns to a light brown color.Now add other powder ingredients listed, and stir till the masala powders turn a deep colour. Cool the mix and grind it in a mixer grinder.And keep it aside.

2.In a large cooking pot add chicken and all other ingrediants except curry leaves and corrindar leaves.Also add ground paste of coconut.
3.Remove from fire when chicken is cooked and gravy turns to thick.
4.Now add curry leaves and corrindar leaves.

Onion Tomato Curd Salad / Kachambar
Here is a simple Raitha made using Onions, Tomatoes and Green Chillies. This goes very well with Biriyani,gee rice etc.

Ingredients
Big Onion -1
Tomato-1
Green Chilly-2
Some corrindar leaves for garnishing
Curd-250gm
Salt -To taste

Method
Finely chop onion ,tomato and green chilly
Mix everything together with salt and keep it for 5 minutes .
Finally add curd and mix well ..Check the salt .

Neichoru / Ghee Rice
Ney choru is a traditional malabar dish and it tastes good with any non veg. curry ,papadam,pickle and raita.Ghee rice is one of the simplest form of cooking.

Ingredients
2 cups - Basmati rice
4 cups - Water
4 - cloves
2 inch long - Cinnamon
4 tbsp - Ghee
Salt to taste

Garnishing
2 - Onions, thinly sliced
Few golden raisins
Few cashew nuts

Method
1 ) Wash rice and drain very well.
2 ) In a deep heavy bottom vessel, heat ghee, add cinnamon and cloves. Fry for a few seconds. Now add the drained rice and on simmer, fry the rice well in ghee for 5-10 minuts
3 ) Meanwhile in another vessel, place 4 cups water on stove and bring to a boil and switch off the stove.Add sufficient salt to taste. Now carefully, with stove on simmer, pour water into the rice utensil and stir once. Close with a tight lid and cook on high flame for 5 minutes.Then reduce the fire and let the rice be cooked. Once the rice has absorbed all the water and is cooked, switch off the stove. Do not open the lid now. Keep it closed for 10 to 15 minutes. Then open the lid and gently stir the rice.
4 ) To garnish - Heat 3 to 4 tbsp ghee, simmer then add raisins and fry till raisins plump up. Drain off from the ghee and set aside. Now add cashew nuts and fry, till cashews turns lightly brown. Drain and set aside along with raisins. Now add onion, sprinkle little sugar on top, to speed up onion caramelising. Fry till onion turns golden brown. Drain and set aside.
5 ) Mix little of the fried onion, cashew and raisin with the rice and set aside some to garnish finally on top of the rice, when serving. Serve rice on a platter, then on top of the rice, garnish with fried onion, cashew and raisins.

Idli / Steamed Rice Cakes

Idlis are a regular break fast in most south indian homes.I learnt the perfect recipe for Idli batter from my neighbour...Befor when i make idli it dont came out success..Now i make nice idli.Befor my hubby dont eat much,but now......he he he he he ...It is served with a varieties of chutneys, sambhars.

Ingredients:

1/2 cups Par Boiled Rice
1 1/2 cup Raw Rice
1 cup Urad Dal/Split Black Lentils (skinned black gram)
1/2 teaspoon Fenugreek/Methi Seeds (Optional)
Salt to taste

Preparation:

Idli Batter Procedure:

1.Wash and soak together the rices for at least 5 hours. Soaking urad dal for 1 minutes is sufficient. If using fenugreek seeds, soak it separately in hot water so that grinding will be easy.
2.Drain the urad dal reserving some of the soaked water.
3.First grind the urad dal Fenugreek (if using).When it graid to fine paste transfer the dal batter to a big container(so that the batter does not overflow while it ferments)
4.Now grind the rice.The rice batter need not be as smooth as the urad dal batter.Now add this to urad dal batter and mix well.Add salt and mix it with your clean hand thoroughly.Cover the bowl with a plate and leave it undisturbed for at least 15 hours.

Idli Procedure:
1.Grease idli moulds with ghee/oil.Depending on the size of the idli plates fill between 3 to 4 tablespoons of batter in each mould.
2.You could use a pressure cooker or any vessel for that matter to steam idlis. I steam mine in a pressure cooker. Before filling the idli plates, add some water in the cooker (about 1 inch) and switch on the stove. So by the time you are done with the batter the water will start boiling and you can place the idli stand in the cooker and close the lid. Since the water is already hot and steaming the idlis cook very fast. Around 9-10 minutes you will see steam escaping from the lid's vent.
3.After 5 – 7 minutes open the lid. Use an oven mit or kitchen towel to remove the idli stand because it will be very hot.
4.Remove each plate one by one,and let it rest in room temperatur for 5-10 minutes.This will loosen up the idlis and will help in scooping out the idlis from the plate.
5.Run a knife or a spoon around the edges and remove the idlis from the plate.
Now enjoy it with your favorite chutney or sambar.Me and my hubbie need both the chutney and sambar.

Kozhakattai (sweet coconut dumplings)

Kozhukattai is a popular dish of south India. It is a steamed food.This is one of my hubbies favt snack.I always love to make this for him....


Ingredients

For stuffing:
Coconut grated – 1 cup
Chopped jaggery – ½ cup
Cardamom – 4 no
Ghee – ½ tea spoon

Dough:
Rice floor - 1 cup
Boiling water - 1 1/2 -2 cup
Salt - 2 pinch

Stuffing:
1.Put coconut, jaggery, ghee and cardamom powder in a hot pan; keep stirring till jaggery melts and mixes with other items.
2.Remove from heat when you find the mix leaving the sides of the pan without sticking.Now the stuffing for kozhukattai is ready.

Dough:
3.Boil two cups of water and add one cup of rice flour with pinch of salt; stir continuously to form a dough; cool and knead it to a soft, firm dough.

Now how to make Kozhakattai
4.Now lightly apply oil or water in hand and take lemon size dough; press it with your both hands;now fill it with stuffing.
5.Seal it and steam cook for 5 to 7 minutes or till done; after cooking you can see the change in colour.

Chakka Payasam/Jackfruit Payasam

Ingredient:
Chakka chula - 12 Pieces
Raw Rice - 1 cup
Grated Jaggery- 1/2 Cup
Thick coconut milk -1/2 cup
Cardamom Powder -1 tsp
Ghee -2 tsp
Cashew Nut - 6 -8
Rasins - 6-8

Method:

1.Finely chop the chakka chula(jackfruit) and keep it aside.
2.Make a syrup using Jaggery and keep it aside.
3.Mix chopped chakka chula,Jaggery syrup and rice and add required water and pressure cook it.
When its well cooked add
4.When its well cooked add coconut milk and let it boil for a minute.Now add cardamom powder and switch off the flame.
5.Heat a pan, add little ghee and add Cashew Nut and Rasins.when its fried pour this to payasam.

Aval Pori Nanachathu(Rice flake snack)

Ingredients
Broken rice(Aval/Poha) - 1cup
Pori (Puffed rice) -1cup
Banana (Mysore Banana)
Jaggery scraped - 1/2 cup
Coconut - 1/2 of one
Cardamom powder - 2 nos
Cashews(optional) - 50 gm

Preparation

1)Mix all the ingredients well and keep it for an hour.

Kalathappam(Rice flour Cake)

Kalathappam is a famous snack from malabar area.My mom is an expert in cooking kalathappam.In olden days people make it with the help of coal.But now a day its easy to cook,we can cook with the help of pressure cooker.Its one of my hubbies fav,my mom always prepare for him while we are back to kannur.Its very easy to make.Main thing is that we have to concentrate in it on each and every step.

Ingedients:
Rice -2cups
Jaggry 2 blocks or as per your taste
Small onions 5
Coconut grated 1 cup
Coconut oil and gee
Salt to taste
Cardamom 4 powdered
Raisins
Cashew nuts
Baking Powder 2 pinch


Method:
1.Grind rice to a fine paste.Now add baking powder and keep aside for half an hour.
2.Melt jaggery in little water and remove all the impurities.
3.Now mix jassery with rice batter and add 1/4 tsp salt.
4.Heat a pressure cooker and add coconut oil and gee in equal preposition.
5.Fry chopped onions and coconut,when its colour change to brown colour add raisins and cashew nuts.
6.Off the stove.Now take half portion of coconut mix and mix it with rice batter.
7.Place the batter on the fire,and heat the batter for 5 minutes.Stair continuesily without taking hand.
8.Now on the cooker and pour this to cooker.Now close the cooker lid without putting the weight.
9.Now pressure cook for 2 -3 minutes on a high flame,then lower it,cook for another 15 minutes.
10Keep the lid closed and allow to cool and remove from the cooker and cut to any shape.

Beef Roast (Varattiyathu)

Even though I don’t eat any beef I prepare,because my hubby loves it,one day me and my one of the chichi prepared the beef,we both don’t eat beef.As we are not eating we cant taste it also,but when my hubby is back from work he said beef tastes better.And he said u cook all without tasting,he he he he he …

Ingredients

Beef (cubed into bite sized pieces) – 3/4kg
Meat Masala Powder – 1 tbsp (I used Eastern Meat Masala)
Coriander Powder – 1 tbsp
Red chilly powder – 1 tsp
Turmeric Powder – 1/2 tsp
Black Pepper Powder – 1/2 tsp
Ginger Paste – 1 tbsp
Garlic Paste – 1 tbsp
Onion (thinly sliced) – 1 large
Tomatoes (chopped) – 1 large
Slit Green Chillies – 4
Thinily sliced coconut-1/4 cup
Curry Leaves – A sprig
Coriander leaves– A few
Oil – 2 tbsp(I used coconut oil)
Salt – As required


Preparation Method

1.Wash and clean the beef thoroughly and drain out excess water if any.
2.Dry roast powders on low flame till its row smell goes.
3.Marinate the beef pieces with the above roasted masala powders, 1 tbsp ginger paste, 1 tbsp garlic paste and salt. Keep it aside for 30 minutes to 1 hour. Or u can cook as soon as.
4.Pressure cook the marinated beef on low flame for up to 8-10whistles.Add onions, curry leaves, green chillies, tomatoes . You may have to cook it for more or less time, depending on the type of meat.
5.Heat 2 tbsp oil in a non stick pan
6.Add the pressure cooked beef along with its gravy to the above pan and mix everything well.
7.Cook on medium low flame . Uncover the pan and roast the beef masala on medium high flame for around 10 minutes or till the water evaporates completely and the beef is dry and brown in color. Now add Coriander leaves and some curry leaves.Remove from fire.
8.In another pan pour 2tsp oil and fry coconut till golden brown and mix with beef.
9.Serve this spicy beef masala along with rice or rotis.

Raw banana Olan

When seeing raw bananas while going for a shopping my hubby always ask me to take some raw banana.Olan is is one of his favourate dish.I got some raw banana from the person who came from kannur.So I decided to make olan.
Olan is the simplest and a unique dish of Kerala with no spice at all in it(except green chillies, which is optional) flavoured with coconut milk and coconut oil and fresh curry leaves. Yet, when made with the right ingredients in the right proportion, it tastes heavenly. Olan can also be made in other method.But I hope the people over kannur makes this way.

Ingredients:
Raw banana :2
Ash gourd(winter melon) :100 gms
Bean:4
Green chillies:3
Curry leaves: few
Thin coconut milk:1 1/2 cup
Thick coconut milk:1/2 cup
Salt to taste
Coconut oil : 2 tsps.


Direction:
Slice raw banana in round shape. Cook along with Ash gourd,beans, Green chillies,salt and Thin coconut milk.when they are cooked add Thick coconut milk.And remove from the fire and put some Curry leaves and Coconut oil and close the led.

Pazham Pori(banana fritters)

This is a very popular snack in kerala.Its very easy and can be made within few minutes.My mother in low make a very nice and tasty Pazham Pori..She is very expert in make Pazham Pori.I miss her Pazham Pori..

Ingredients:

2 ripe plantains,
1 cup of maida /all purpose flour
2 tbsp of rice flour
3-4 tbsp of sugar
1/4 tsp of baking soda
a pinch of salt
oil for frying.

Method

1) Peel the skin off the ripe plantain and cut into two parts. Then cut each part into 3- 4 slices,lengthwise.
2 )Mix rice powder, maida, sugar, baking soda and salt. Make a thick batter.
3) Heat oil in a deep frying pan. Dip the sliced plantains in the batter and deep fry till golden brown in colour.Serve with evening tea.

Semiya Payasam (Vermicilli Payasam )

Ingredients
Thin vermicilli 100gms
Sugar 1 1/2 cups
Sweetened condensed milk 100gm
Milk 1 litre
Ghee(clarified butter) 2 tbsp
Unsalted raw Cashew nuts 50gms
Raisins 50gms
Cardomom powder 1tsp
Method

1.Take a heavy bottom flat vessel. Add the ghee. Fry the cashew till golden brown and remove. Add the raisins and stir for a minute and remove.
2.Add the milk and water stir on low flame.When it starts to boil but the vermicilli and sugar .
3.Check if the vermicilli is cooked. Do not over cook it. It should be just done. Add the diluted condensed milk and keep on stirring. Check the sweetness. Add more sugar if needed. Keep on stirring till the mixture starts getting thick. Turn off the gas.
4.Add the fried cashew nuts and raisins. Add the cardomom powder and keep covered. Can be served hot or chilled. If the mixture gets thick add some boiled milk to the payasam.

Poori And Award

Ingredients:

All purpose flour -1/2 cup
Rava -3 tsp
Warm water
2 tsp. oil
Salt to taste
Oil for frying

Method:

1.Mix the water, flour,rava and salt to make a soft dough.
2.Keep the dough for 15 minutes.
3.Divide the dough into 12 balls.
4.Roll out on a lightly floured board into circles of approximately 4 to 5 inches.
5.Deep fry one at a time in oil.
6.If a small pressure is given to the poori when it is put in oil with the spoon or ladle it puffs up the poori.
7.Fry to a golden brown colour then lift and strain.

Serve it with curry or baji.




Iam so happy to receive both 2 awards from Nithu Bala of Nithu's Kitchen .Thank you so much dear for remembering me....

I would like to share these two awards with few of my friends.

Aparna

Devi

Gita

Tina

Jagruti

Sarah Naveen

sangi

Neetz

Malar Gandhi

Dear frnds plz every one collect the awards...

Fish Fried Rice And the Award

Ingredients

King fish - 200 gm
Basmati rice - 1 cup
Onion chopped - 1
Ginger and garlic thinly sliced - 1 1/2 tsp
Green chili slit chopped - 1
Pepper powder – 1/2 tsp
Frozen peas - 1/4 cup
Carrot chopped - 1/4 cup
Soy sauce - 1 tsp
Salt to taste
Butter
Chopped celery
Coriander leafs some

Method

1.Clean and fry the fish pieces with salt and crushed Pepper powder.And cut it into small piece.
2.Wash and soak basmati rice for 30 minutes and drain. Cook the soaked basmati rice with 2 cups of water and set aside.
3.Heat butter in a pan and saute chopped onion, ginger, garlic, green chile,Salt.Cook until soft. Add peas and carrot and saute for another 7-8 minutes , or until it is cooked. Add soy sauce and toss it well.
4.Add the fish and veg combine well.Stir in the cooked rice ,simmer it for 5-8 minutes.
Garnish with chopped celery and Coriander leafes .

Thank you some much Aparna of (ladiesspecialadukkala.blogspot.com),Neetu of (neetzkitchen.blogspot.com) and Devi of (fresherscookbook.blogspot.com)

Once again thanks a lot to 3 of them for remembering me when passing the award.

I would like to pass this award with the above friends

(http://rachanakothari.blogspot.com/)

(http://thattukada-myblog.blogspot.com/)

(http://cookingyummy.blogspot.com/)

(http://kothiyavunu.blogspot.com/)

(http://kaipunyam.blogspot.com/)

(http://gitaskitchen.blogspot.com/)

(http://faizaali.blogspot.com/)

(http://ammaas.blogspot.com/)

Nendra Pazham Mutta Appam

This is also a popular snack item in Malabar area.this can be find in ramzan time in muslims homes.I have tasted this for the first time from my hubby’s friends home on our reture from our last vaccation..His home is just near to the air port.So he asked us to visit his home..I was realy surprised to see many snacks.All most all types of the Malabar snakes.So I thank them for sharing this tasty recipe with me.

Ingredients:

Ripe plantains - 2
Eggs - 4
Sugar - 8 tbs (or as per your taste preference)
Cardamom powder - 3/4 tsp
Ghee - 2 tbsp
cashew nuts - 8 no.s (optional)
Raisins - 1 tbs (optional)

Preparation :

1.Cut the plantain into two(lengthwise) then cut again into further halves.slice it into medium thin slice.The slices should not be too thin or too thick.
2.Place a non stick pan on the stove and add ghee.If adding cashew nuts and raisins fry them and keep aside.
3.Now add plantains and sauté it until cooked or when it changes it colour.
4.Take a bowel and break eggs,and sugar and cardamom powder and beat it for 4-5 minutes.
5.Now add the cooked plantains to the egg batter and stir well.Pour this to the non stick pan,cover the lid and cook it in very low flame.cook untile the top part is done.Or u can place to the pre heated oven of 150 degree,for about 10 minutes.Or untile the top part is cooked.
6.Transfer this to a plate and cut into any shape of your choice.