Sweet Banana Cutlet

We all familiar with spicy cutlets. Here's a sweeter version of cutlets using ripe bananas. The ingredients,method of making, and even  the taste is almost similar to Unnakai, the special iftar sweet snack of Malabar.

Ingredients :

1. Ripe Plantains : 2
2. Coconut grated : 3-4 tbsp
3. Crushed nuts and raisins : 2 tsp
4. Ghee : 1 tsp
5. Sugar : 1/2 tsp
6. All purpose flour(Maida): 1/2 cup
7. Rice Powder : 1-2 tsp
8. Oil

Method :

• Steam cook the plantains well.
• Slit lengthwise and remove the inner black portion.
• Grind it in a mixer without adding any water and keep aside.
• Heat ghee in a pan and roast the grated coconut,crushed nuts and raisins, and sugar together for 1-2 minutes in medium flame.
• Add this into the mashed banana.
• Now add the flours in it and knead into a smooth,non sticky dough.
• Make flattened balls out of them and deep fry.

Ready!!!!!!!!!!Serve!!!!!!!Enjoy!!!!!!!!

Unnakai - Stuffed Plantain Fry

I think no one needs any introduction of this sweet,soft and crunchy snack.It is a very common and popular snack in Kerala. Before it was a malabar speciality only...But nowadays it is available and very famous in every part of  Kerala. Very easy to make and the taste is really awesome!!!!!!!!

Ingredients :

1. Semi ripe banana : 3   
2. Grated Coconut : 1/2 cup
3. Cashew nuts(Chopped) : 2 tbsps
4. Raisins : 1.5 tbsp
5. Sugar : 2 tbsp
6. Ghee : 1 tbsp
7. Oil for deep frying 

 Method :

• Heat ghee in a pn
• Roast the cashew nuts and when it turn brown add raisns also.
• Now add the grated coconut and saute for a couple of minutes.
• Switch off the flame and transfer the mix into a plate,mix sugar in it.
• Stem cook the bananas till it is soft.
• Peel the outer skin and remove the black seeds by running a knife through it.
• Grind into smooth paste without adding any water.
• Make a lemon size ball out of the dough (ground banana) and flatten inside our palm.
• Fill them with the sweet coconut filling and close it gently
• Make into a shape as shown in the pic.
• Heat oil in a pan (medium flame)and fry thee unnakkas till become golden brown colour.
• Drain and serve

Have!!!!!Enjoy!!!!!

Kinnathappam - Traditional Steamed Sweet Cake

Kinnathappam is a very popular traditional steamed sweet cake made of rice and jaggery.The recipe I got from my mom-in-law. She used to make it in Ramzan season . The ingredients and the taste differ from region to region. Here I use the ground white rice  sweetened  with jaggery and spiced up with cardamom powder and fennel powder...But in most of my searches I found that cumin powder is used for flavouring this kinnathappam...But with fennel powder also it tastes very delicious .......

This is my second trial..But this time also my 'H' did not admit that the taste is as best as his mom's......    

Every wife has a day.right????????

Ingredients :

1. Raw rice/White Rice : 1 cup
2. Jaggery : 3 cubes(medium size)
3. Cardamom Powder : 1 tsp
4. Egg : 1
5. Fennel seeds : 3/4 tsp
6. Shallots : 2-3
7. Coconut grated : 1/2 cup
8. Cashew nuts (few) for garnishing

Method :

• Soak rice in water overnight .
• Melt the jaggery cubes in half cup of water and allow to cool.
• Grind the soaked rice with grated coconut,fennel seeds, shallots and the beaten eggs well
• After grinding,add cardamom powder and melted jaggery and mix together.The batter consistency is like dosa batter.....(neither too thick nor too watery)
• Grease a steal plate(kinnam) with ghee..
• Pour the batter into it,place it in a steamer and steam cook for 15-20 minutes, until a fork inserted into it comes out clean.
• After cooling cut into the desired shapes..

Ready!!!!Serve!!!!!!

Easy Irachi Pola

This irachipola is not the traditional one. It is the modern version ,very easy to make  without any hassle.It is an invention of a lazy house wife.So it may be named as Shaains Irachi pola ,,right??

My Appu is not fond of any sweets , even chocolates also..He always opts the spicier side...When I make Kaipola,he will not take even a single piece and always tells me that "mamma, I want the spicy,chicken filled something like kaipola...I showed him the images of athishayapathiri from google...After that everyday,he asks,when will u make that snack for me..."

And one more thing...proudly I'm saying...he completed 11 fasts till now..Alhamdulillah!!!!

And today I promised that I will prepare the chicken cake to him, and I fulfilled it in this way.

Ingredients :

1. Eggs : 3 
2. Chicken breast piece(cut into small pieces ) : 1/2 cup
3. porotta/ chapathi :2 (chopped)
4. Meat Masala : 2 tsp
5. pepper powder : 2 tsp
6. Salt
7. Garam Masala : 1 tsp
8. Curry leaves : 1 spring
9. Coriander leaves (chopped): 1 tsp
10. Ghee : 1/2 tsp
11. Cashew nuts (for garnishing)

Method :

• Cook the chicken with meat masala powder, pepper powder, garam masala and salt.
• Beat the eggs well with little pepper powder, garam masala and salt.
• Chopped the cooked chicken into fine pieces.
• Add the cooked chicken, chopped porotta, curry leaves, coriander leaves and salt
• Combine everything well.
• Heat a non stick pan and add ghee and swirl the pan .
• Add the egg batter into it and cook in very low flame for 10-15 minutes.

Ready!!!!!!Serve!!!!!!!!!

Jeeraka Kanji / Uluva Kanji

This is a tasty kanji loaded with the  flavours of cumin and fenugreek seeds. It is a ramzan special dish.

Ingredients :

1. White Raw Rice / Basmati Rice : 1 cup
2. Fenugreek seeds : 1-2 tsp
3. Turmeric Powder : 1/2 tsp
4. Salt
5. Cumin powder or cumin seeds : 1 tsp
6. Coconut (grated ) : 1/2 cup
7. Pearl onions :2
8. Garam Masala (optional) : 1/4 tsp

Method :

• Pressure cook the rice with all the powders, fenu greek seeds and salt by adding 3 cups of water.
• Grind coconut and pearl onions into a smooth consistency.
• When the rice cooks, add the ground coconut and mix well.
• Boil well till to attain a thick porridge like consistency.

Ready!!!!!!!!Serve!!!!!!!!!!!

Kai Pathiri/Kai Orotti & the Heavenly Combo - Kappa and Meen Curry

Really bored with the meat and chicken dishes . Today My H and my prince have an Iftar party and this is the best chance for me to escape from the meat dishes. I planned something different for today's menu from yesterday itself. 

And here's the change ...

Kai Pathiri

Ingredients :

1. Rice Flour : 2 cups
2. Water : 2 cups
3. Coconut grated : 1 cup
4. Cumin Seeds: 1/2 tsp(optional)
5. Salt

Method :

• Boil water and salt in a vessel.
• When boils, add the grated coconut,cumin seeds and rice powder .(At this stage the flame should be low)
• Stir well to combine all the ingredients together for 2-3 minutes and switch off the flame.
• After cooling transfer the mix into another tray and start kneading
• Knead to make a soft dough.
• Make big rolls from it.(double the size of normal pathiri roll)
• Take a banana leaf or foil and keep the roll in it.
• Flatten it using our palm.
• Heat a pan and cook them by turning occassionally ....

This is a very tasty pathiri and it can be have even without any curries...The side dish I opt for this kai pathiri dry roasts like beef ularth, chicken stir fry etc,,,

Kappa Vevichath/Kappapuzhukk

Ingredients :

1. kappa (tapioca) - 1 kg(
2. coconut- half cup(cut into small cubes)
3. Pearl onions -5 nos
4. green chilli- 3
5. cumin -1 pinch
6. garlic : 12-
7. vattal mulaku-2
8. mustard seeds- few
9. Curry Leaves : 2-3 springs

Method :

• Cook tapioca well with enough water.
• After cooking , drain well and keep it aside 
• Grind coconut with 3-6 ingredients without adding water.(do not  grind finely)
• Mix it with tapioca.
• Pour little oil in a pan and add mustard seeds. 
• When it begins to splutter add small onion and curry leaves. 
• Finally pour this into the kappa...

Red fish curry recipe is here......

Ready!!!!!!!!!Serve!!!!!!!!

Erachi Puttu

Erachiputtu is a  traditional kerala breakfast with a twist made by mixing with minced meat masala. The best part is that we can make this delicious breakfast  whenever we have any left over meat curry in our fridge..Dry roast it , mince and make the masala ..

I was an arch-enemy to puttu during my childhood days..And my mom  made it, if there was  a  bowl of dosa mavu or appam mavu(dough) in her stock…otherwise…..her  elder daughter will skip her breakfast  and go to school…But now I like this easy to make quick breakfast.…
But that part of my childhood,which was always annoying my mom  recreated through my Appu……And the same mom also is there , who always have those safety measures(appam and  dosa mavu) while making puttu.

(“Memories of our lives, of our works and our deeds will continue in others”
Rosa Parks  

Ingredients :

1. Rice Powder : 2 Cups
2. Boiled Water
3. Salt

Sprinkle water little by little to the rice powder  and start mixing with our finger tips to make  the puttu powder for steaming to make delicious puttu..

Meat Masala

Ingredients :

1. Beef - 500 g, cleaned and cubed
2. Ginger-garlic paste - 2 tsp
3. Turmeric powder - 1/2 tsp
4. Coriander powder – 1 tsp
5. Chilly powder - 1.5 tsp
6. Salt - 1/2 tsp
7. Onion: 1 (minced)
8. Ginger Garlic paste: ½ tsp

Method for making the masala

• Pressure cook the beef  with all the ingredients except oil.(It has to be cooked well so as to mince it with a wooden spoon (if we mince it with mixie , we can not get the little small pieces of beef while eating)
• After 4-5 whistles in medium flame ,switch off theflame and after releasing the steam, open the lid of the cooker.
• Evaporate all the water content in the beef masala,  pour little oil and mince with a wooden spoon.
• Stir this masala well to make the dry mix.
• And finally add half cup of grated coconut in it.
• In a puttu maker(puttu kutty) add rice powder and beef masala alternatively and steam it to make the delicious erachi puttu…

Kalthappam

Kalthappam is a famous snack from the Muslim Cuisine. There are two versions of it.Sweet and spicy versions. I have made this in the sweet form.It is very easy to prepare and so  delicious. In the original recipe there are lots of coconut slices are used..But I don’t have coconut slices and I use grated coconut in the dough mix. And the taste was awesome…Next time I’ll update with this post with the new snap with crunchy  coconut flakes..

Ingredients :

1. Basmati Rice/White Raw Rice : 1 Cup
2. Water : 1 Cup(for grinding)
3. Jaggery : 2-3 medium size cubes
4. Cardamom crushed : 2-3(without outer skin)
5. Salt : a pinch
6. Coconut grated : 1 cup
7. Coconut Oil : 2 tsp
8. Cashew nuts : a handful
9. Small onions(sliced): 5-6
10. Baking Soda : ½ tsp

Method :

• Wash and soak the rice for half – 1 hour.
• Grind smoothly with a pinch of salt, and cardamom powder.
• Melt the jaggery in half cup of water and pour into the ground rice mix.
• Put the grated coconut and baking soda  also into this and keep it for half an hour
• Heat oil in a pressure cooker and add sliced onions and cashew nuts.
• After frying well, add the rice mixture in it and close the lid without  weight.
• Keep it in high flame for 1-2 minutes and then reduce it to very low.
• Cook for 10-15 minutes.
• Check with inserting a tooth pick into it. If it comes out clean,without sticking..it will be ready and serve……
•  

10000 Views- Another small milestone and a simply simple fish biryani

Crossed 10,000 views...yeah!!!!!!!!5 digits..so happy to announce...

I know it's not a big number in the blogging world,because many of the popular and hard working bloggers get thousands of views per day...But to me, it is very big because it was just like yesterday that i started my blog..

And expressing my sincere ,huge thanks to each and every single click from the lovely readers.

Again at this happy moment i would like to share a fish biryani,yeah...me  and my H beleive it as my signature dish and a never fail one....I dont know how it will be next time..any way...

Actually I have no experience of having a fish biryani from my mom..Whenever some good fresh fish gets there was no other option except red spicy curry and fry.....My dad says that don't waste this fresh fish for biryani n oll..(the main reason behind it is he doesn't like biryani....and so my mom is not an expert in biryani).

After marriage only I had started trying this fish biryani...The first 2-3 trials were utter failures...But failures are the stepping stones of success na?

And I have a strong  wish to prepare my fish biryani for my mom,dad and bro...(my sis knows better than me...so i don't want to compete her and see the expression in her  face that "is this biryani?????????...)


And after the unusual blabbering ,here comes the recipe

For marination :

1. Fish Pieces : 6-7 large pieces

1. Red Chilly powder : 1 tsp

1. Turmeric powder : 1/4 tsp

1. Ginger Garlic paste : 1 tsp

1. Salt

1. Lemon juice : 1 tsp

For Rice :

• Basmati Rice : 2 cups
• Water : 3.5 cups
• Whole spices : 1/4 cup(fennel,cardamom,cinnamon,cloves)
• Salt
• Ghee : 1 tbsp
• 
  
• For Masala :
• Onion : 4-5(sliced)
• Ginger Garlic Paste : 2 tsp
• Tomato : 1 big(chopped)
• Garam Masala : 1 tsp
• Coriander powder : 1 tsp
• Pepper powder : 1/2 tsp
• Green Chilly : 2-3(sliced)
• Coriander leaves : 1/2 cup
• Mint leaves : 1/2 cup(optional)
• Curd or coconut grated : 1/2 cup

• Marinate the fish  with all the ingredients and keep aside for half n hour.

• Heat oil in a pan and shallow fry them lightly.

• Boil water in a large vessel.

• When it starts boiling add the whole spices ,ghee and salt into the water.

• When it boils well, add the washed and drained rice and change the flame into medium.

• When all the water evaporates and  the rice cooked well, switch off the flame and keep the vessel open.

• Saute the onions in  the same oil that we used to fry the fish.

• Add ginger garlic paste and green chillies and saute again.

• After sauteing add all the powders and salt.

• After that add the chopped tomatoes and cook well until the tomatoes form into  paste.

• Now add the coriander and mint leaves and combine well.(Do not stir more after adding the leaves)

• Add the curd or coconut mixture and mix well

• Now the time for adding the fried fish pieces

• Add the fish pieces and combine with utmost care .

• Close the lid and cook for 2-3 minnutes in low flame.

Layering :

1. Heat little ghee in a pan

1. Fry the nuts , raisins and keep aside

1. Chop coriander leaves and keep aside ready for layering

1. a pinch garam masala on each layer

1. ghee 2 tsp

• Layer the fish masala in a large ,thick bottom vessel followed by half of the rice.

• Sprinkle garam masala,nuts and raisins,chopped coriander leaves and 1 tsp ghee

• Layer the second half of the rice and sprinkle the same things again.

• Cover tightly and keep in medium flame for 15-20 minutes.

Ready!!!!!!!!!Serve!!!!!!!!

Chicken 65 Kerala Style

This is one of the most popular starter in Indian restaurants.Very easy to prepare and the result is fantastic.....will get a juicy, crispy, chicken fries...Usually it is made up of boneless pieces...but I use boneless pieces for few snacks only like cutlet,samosa etc...Whenever I make chicken curry at home...the boneless pieces finally transformed into these snacks.  So here also I use the bone pieces....Yesterday I had this yummy juicy chicken 65 with pathiri and my usual chicken curry. Anyway this mouth watering recipe will surely make you want for again...........

Ingredients :

1. Chicken : 500 gm(Cut into medium size pieces)
2. Kashmiri Chilly Powder : 2 tbsp
3. Turmeric Powder : 1/2 tsp
4. Corn flour : 1 tsp
5. Ginger Garlic paste : 2 tsp
6. Curry Leaves (Chopped) : 2 springs
7. Coriander Leaves : 2 tsp(Chopped)
8. Cumin Powder : 1/2 tsp
9. Lemon juice : from a big lemon
10. Salt
11. Oil

Method :

• Marinate the chicken pieces with all the ingredients  and keep aside for an hour.
• Heat oil in a pan and fry till cooked (neither deep nor shallo fry ...in between)

Ready!!!!!!!!!!!!!Serve!!!!!!!!!

Varutharacha Chicken Curry

A traditional super chicken curry with the perfect blending of roasted coconut with the same rustic spices like   coriander, fennel and the additional ingredients such as pearl onions and curry leaves..This curry can be seen any part of Kerala with slight variations. Whenever there is appam or pathiri at my mother's house this curry is a must...The making of this curry takes some time,but the result will be outstanding...Nobody can resist their taste buds to have this if they got a chance to have once in their life time...

Ingredients :

1. Chicken : 500g(cut into medium size pieces)
2. Onion : 2
3. Pearl Onions : 7-8
4. Ginger Garlic Paste : 2 tsp
5. Red Chilly Powder: 2tsp
6. Coriander Powder: 3tsp
7. Turmeric Powder : 1/2 tsp
8. Fennel Seeds : 1 tsp
9. Coconut Grated : 1 cup
10. Curry Leaves : 3-4 springs
11. Salt
12. Coconut Oil

Method :

• Heat 1/2 tsp coconut oil in pan and add the grated cocnut with 2-3 shallots sliced,2 curry leaves and fennel seeds.
• Roast well into dark brown colour and switch off the flame.
• Add red chilly powder and coriander powder into it and combine well
• When it cools, grind into a smooth consistency.
• Crush the 5-6 pearl onions and keep aside.
• Pressure Cook the chicken with the pearl onions crushed, ginger garlic paste, turmeric powder and sliced onions.
• After cooking this add the ground mixture and allow to boil in medium flame.
• Heat 3 tbsp coconut oil in a pan and add 2-3 shallots sliced and 2 springs curry leaves.
• When the onions become brown in colour and a nice aroma comes pour this into the curry and keep in flame for another 2-3 minutes.
• Switch off the flame and close the pan till serving

Ready!!!!!!!!!!!

Sago Banana Payasam

Very tasty, easy to make dessert item using sago(Chavvari) and Ripe Bananas. I tasted it first from one of my Malabar friends. As I am really bored of making pazham pori, boiled banana etc using bananas, suddenly this sago banana payasam came into my mind. And made..............Wow..Yummy!!!!!!!!!!!!!

Ingredients :

1. Ripe Banana : 1
2. Sago : 1/4 Cup
3. Sugar : 3-4 tbsp
4. Condensed Milk : 2-3 tsp
5. Milk : 2 Cup
6. Nuts & Raisins  : Few
7. Ghee : 1 tsp
8. Cardamom Powder : a pinch

Method :

• Soak sago pearls in water for 10 minutes 
• Peel banana and cut into small cubes
• Boil Milk in a pan.
• When it starts boiling, add condensed milk, sugar and sago pearls(washed and drained well).
• Stir well until sago pearls are cooked well and change into a moderately thick consistency.
• Add banana cubes and change the flame to low
• Stir for some time(Do not over cook the banana)
• Heat ghee in a pan and fry the raisins and nuts.
• Pour them into the payasam..

Ready!!!!!!!!!Serve!!!!!!!!

Chicken Spring Rolls

Very easy and tasty snack and a great option for Iftar..

Ingredients :

1. Boneless Chicken : 3-4 medium size pieces
2. Turmeric Powder : 1/2 tsp
3. Meat Masala Powder : 1.5 tsp
4. Onion : 1-2 (Sliced)
5. Ginger Garlic Paste : 1 tsp
6. Green Chillies : 2(Chopped)
7. Salt
8. Oil
9. Spring Roll Pastry Sheets : 7
10. Egg: 1(Beaten well)
11. Bread Crumbs : From 1 bread.

Method :

• Defrost the pastry sheets for 30 minutes.
• Cook the chicken with the powders and salt
• Shred it into fine pieces.
• Saute sliced onions, green chillies and ginger garlic paste together.
• After sauteing add the chicken shredded and mix well.

• Fold the rolls as shown below

• Dip the rolls in the egg beaten and roll in the bread crumbs.

• Deep fry in medium hot oil

• Ready!!!!!!!!Serve!!!!!!!!

Try it out dear friends..............

Kayippola / Pazham cake / Banana Cake

This sweet dish is  a traditional and yummy Malabar Recipe.
This no bake cake which is a mixture of ripe plantains and eggs,  is famous among Malabar Muslims. They usually prepare this during Ramadan days...

Take this...........and eat........

Ingredients :

1. Ripe Banana :1
2. Eggs :2
3. Sugar : 3tbsp
4. Ghee : 2tsp
5. Cardamom Powder : 1/2 tsp
6. Cashew Nuts : A handful
7. Raisins : A handful

Method :

• Cut the banana lengthwise twice and slice into small pieces.
• Beat the eggs well with sugar with a fork.
• Heat half of the ghee in a pan and shallow fry the bananas well.
• Mix the bananas,half of nuts and raisins, cardamom powder  with the egg mixture well.
• Heat a thick bottom pan and spread the remaining ghee in the bottom and sides.
• Pour the banana egg mixture into it and cover tightly
• Cook it in low flame for about 10-15 minutes.
• Fry the remaining cashews and raisins for garnishing..

Serve !!!!!!!!!

Chicken Samosa

Samosas are a great starter as well as an Iftar Speciality with lot of  variations on its fillings. It is a very common snack and all time favourite of mine...
I dont like the ground meet filling..I use fried versions of chicken/ any other meat and it tastes good......The filling recipe is same as  that of my erachi ada recipe.........

Ingredients :

For the filling

1. Chicken : 4-5 medium size boneless pieces
2. Red Chilly Powder : 1 tsp
3. Turmeric Powder : 1/4 tsp
4. Salt
5. Ginger Garlic Paste : 1 tsp
6. Onion : 2 small
7. Coriander leaves : 2 tbsp(chopped)
8. Oil

Method :

• Marinate the chicken pieces with the ingredients from2-5 and keep aside for half n hour.
• Fry the chicken pieces well.
• After taking them from the oil, mince the chicken pieces with a knife and cutting board.
• Now we got a cup of crispy minced chicken pieces.
• Again heat little oil in another pan and add onions
• Saute the onions well and add the minced chicken pieces and combine well
• Cook for 4-5 minutes and finally add the coriander leaves.

The filling is ready

The folding of samosa sheets is well shown in a youtube video...Check it out..
http://www.youtube.com/watch?v=9SLujRT0OIk

Egg Kabab

A simple and easy to make tea time snack / starter

Ingredients :

1. Eggs(Hard Boiled) : 2(Cut lengthwise into 4 pieces)
2. Onion : 2 small
3. Ginger Garlic paste : 1 tsp
4. Curry Leaves(Minced) : 1 spring
5. Turmeric Powder : 1/4 tsp
6. Meat Masala (I use Eastern) : 1 tsp
7. pepper Powder : 1/2 tsp
8. Salt
9. Oil
10. Coriander leaves : 2-3 leaves
11. Maida : 1/4 Cup
12. Bread Crumbs : 2 breads

Method :
For Masala Covering :

• Heat oil in a pan
• Saute onion chopped, Ginger Garlic paste and Curry Leaves
• Add all the powders, salt and saute till the raw smell goes.
• Remove the yolk from each egg and mix it with the masala

• Cover eggs with the masala well
• Make maida batter(medium thick) by applying little water,a pinch pepper powder and salt
• Dip each covered egg in the maida batter and roll it in the bread crumbs

• Deep fry them in medium flame.