Wash the rice well and soak it in water for two hours.
Boil jaggery with 1/4 cup water and strain it.
In a mixer, grind rice, jaggery, cardamom and chopped banana.Add water if needed.Keep aside for 4-5 hours.
Roast sliced coconut in a tablespoon of ghee until light brown. Switch off heat and add sesame seeds.
Add fried coconut slices and sesame seeds and mix well. Keep it aside for 30 minutes.
Now heat the Unniyappam pan. Add 1 tbsp ghee in each mould. keep the flame to a low. You can also use coconut oil instead of ghee.
When the ghee/oil becomes hot, with a spoon pour unniyappam batter in the moulds. On a medium-low flame cook till the base is brown and crisp.Now flip the appam using the spatula or spoon and cook the other side until they are fully done.
Wash the rice well, add two cups of water and cook in a pressure cooker until 1 whistles come. Simmer and cook for another 10 minutes.
Boil jaggery with half a cup of water and strain it.
In a heavy-bottomed pan, add the melted jaggery syrup rice and 1 tsp ghee and boil for 5-10 minutes.
Add the thin coconut milk (2nd extract/Randaampal), mix well and stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.
Add cardamom powder, dry ginger powder and cumin powder and mix well.
Add thick coconut milk, stir well and turn off the heat when it comes to a boil.
Heat 2 tablespoon of ghee,fry cashews,coconut slices and raisins and pour over the payasam.
Wash the green gram well, add two cups of water and cook in a pressure cooker until 5 whistles come. After cools down, open the cooker and drain any excess water.
Boil jaggery with half a cup of water and strain it.
In a heavy-bottomed bowl, add the melted jaggery syrup and boil until it gets one-string consistency.
Add green gram and half a tablespoon of ghee and stir well.cook for a few minutes over medium heat until thick.
Add the thin coconut milk (2nd extract/Randaampal), mix well and stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.
Add cardamom powder, dry ginger powder and cumin powder and mix well.
Add thick coconut milk, stir well and turn off the heat when it comes to a boil.
Heat a tablespoon of ghee, add roasted nuts and raisins and pour over the payasam.
Pink Vermicelli Payasam
1 cup Vermicelli
4+1 cup milk
1/4+1/2 cup Sugar
1 tsp cardamom powder
1.5 tbsp ghee
1 tsp butter
1/4 cup cashew nuts
2 tbsp raisins
Heat a tablespoon of ghee in a heavy-bottomed pan and fry the nuts and raisins. Add vermicelli to the same ghee and roast over low heat till light brown.
After removing the semia, add a quarter cup of sugar and butter .Once the sugar caramelizes and reaches golden brown shade, add 1/2 cup of water (be careful while adding it, it will splash). Mix well.
When the sugar and water are well combined, add 4 cups of milk.
When the milk starts to boil well, add the roasted vermicelli. Boil for 10 minutes or until the semiya is cooked completely.Add sugar and cardamom powder.
If the payasam feels too thick, add a cup of boiling milk.
Cook on low heat for another five minutes, then add half a tablespoon of ghee and turn off the heat.
Cut pineapple into large pieces and grind in a mixer without adding water
Add cumin seeds and enough water to the coconut and grind well. Add half a teaspoon of mustard and crush it. (Just press the pulse button two or three times)
Add chilli powder, sugar and salt to the pineapple paste and cook over medium heat until thickened. (depending on the sourness of the pineapple, the amount of sugar can be increased or decreased).
Add coconut paste and bring to a boil.
Turn off the heat and add the beaten yoghurt and raisins.
Heat coconut oil and splutter mustard seeds.Fry dry red chillies and curry leaves.
Peel jackfruit seeds.Add enough water and pressure cook for 5 whistles.
Remove brown skin and chop finely.
Pour enough milk into the jackfruit seeds and grind well in a mixer.
In a thick bottomed pan, combine the jackfruit seed paste, remaining milk, vanilla extract and sugar. Stir constantly over low heat and bring to a boil.
Turn off the heat when it starts to boil. If you want more sweetness, you can add a little more.
After it cools down well, add it to the mixer and blend.
Pour into a bowl, cover tightly and keep in the freezer for two hours.
Remove from the freezer and blend again.
Pour it back in a bowl and put it in the freezer for eight hours.
Cut the onion into large pieces and crush in a small jar of mixer. Press the pulse button three or four times and the onion will be finely crushed. Adding pearl onions instead of onions will enhance the taste.
Heat coconut oil in a saucepan and fry the crushed onion, finely chopped tomatoes and enough salt.
Sauté until oil separates. and add the spices and roast for a minute.Add a quarter cup of water and mix.
Add boiled egg, green chillies and curry leaves and roast well.
Add a tablespoon of coconut oil before turning off the heat to enhance the taste.
Heat a tablespoon of ghee in a pan and fry the nuts. (Nuts, almonds, pistachios, raisins, whatever you like can be added)
Heat a tablespoon of ghee in the same pan and fry the rava on low heat for ten minutes. Rava is light brown in color and smells good. Turn off the heat and keep away from heat.
Pour three tablespoons of ghee into the hot semolina and mix well.
Grind powdered sugar and cardamom. Add it to the rava and mix well. Sugar should be added to the semolina only after the heat has reduced slightly.
When the sugar is well combined, add nuts and a quarter cup of milk and mix well.
Take a small amount of mixture in your hand.Press it with your hands and form a round shape ball
serve rava ladoo once cooled completely or store in airtight container for 2 weeks.
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.
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.
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.
We prepare a lot of different dishes with chicken. Chicken Kondattam is a very tasty dish that can be prepared very quickly.
Ingredients
1 kg Chicken cut into small pieces
1/2 tsp Turmeric powder
1 tbsp Kashmiri Chilly powder
1 tbsp coriander powder
1 tbsp ginger garlic paste
1 tbsp lemon juice / vinegar
1/2 tbsp crushed fennel seeds
Salt
1.5 cups pearl onion
Curry leaves
4 tbsp Tomato ketchup
1/4 cup coconut oil
1 tbsp chilly flakes
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.
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.
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.
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.
