Kathal Biryani || Jackfruit Biriyani

Sweet Poha Cutlet

This yummy snack is made of flattened rice or aval, plantain and egg. This easy recipe would be perfect to be tried as an afterschool snack for your kids.

Ingredients

• 1 cup flattened rice
• 1 egg
• ½ cup grated coconut
• 1 ripe plantain
• ¼ cup milk
• ¼ cup wheat flour
• 1 tsp cardamom powder
• Oil to fry

Preparation

Mix flattened rice, egg, sugar, grated coconut and cardamom powder

Into it, add small pieces of ripe plantain and milk

Mix well and keep aside for at least half an hour

The flattened rice would be moist and soft by this time

Now add the wheat flour

Mix well

Make small balls from it and shape them into cutlets

Heat oil in a pan

Fry the cutlets until both sides are nicely cooked.

Almond Oats Milkshake

Ingredients

• 25 Almonds 
•  3 tbsp of oats
•  4  dates
• Apple - for garnishing 

Preparation

• Soak the almonds for at least 8 - 10 hours
• Remove the skin of the almonds
• Boil the oats with finely chopped dates and 1 cup water
• Take the boiled oats, dates and soaked almonds in a mixer jar
• Add milk instead of water in case you are serving it to kids
• Blend well
• Garnish with small pieces of apple.

Mani Kozhukkatta ( Banana Kozhukkatta)

Mani Kozhukkatta

1 cup raw rice

2 ripe plantains ( medium)

2 cardamoms

200 grams Jaggery

1 cup grated coconut

1/4 tsp salt

1 tbsp ghee

• Wash the rice thoroughly and soak them in water for two hours.
• Melt the jaggery in a quarter cup of water and strain it.
• Add the rice, bananas, jaggery and cardamom and grind into a fine paste ( idli batter consistency)
• In a heavy-bottomed pan, mix the batter, ghee and salt well.
• Stir continuously over medium heat until thick.
• Cover and set aside for 10-15 minutes.
• Add a cup of grated coconut and knead well.
• Apply a little ghee on your hands and roll the dough into small balls.
• Place the banana leaves in a steamer and steam the prepared balls for 15 minutes.
• Delicious Mani Kozhukkatta is ready.

Unniyappam with Nenthapazham ( Banana Unniyappam)

Ingredients

• 1 cup  Raw rice
• 300 g of jaggery
• 2 medium sized ripe plantains
• 4 Cardamoms
• 1 tbsp ghee
• 1/4 cup coconut slices
• 1 tbsp sesame seeds
•  Ghee / Coconut Oil - For frying

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.

Chocolate Dosa

 

Chocolate Dosa

Kid's favourite chocolate dosa can be made in just 3 minutes with just 3 ingredients.

 Ingredients

•  Dosa Batter 
•  Butter 
•  Grated Chocolate 

 How to prepare

• Heat the dosa pan and spread the batter thinly.  Add butter to it.
• When the dosa starts to turn light brown, add the grated chocolate.  
• When the chocolate starts to melt, spread it on the cake with a spoon.
• Fold and serve with chocolate sauce or condensed milk.

Maladu | Maladoo | Roasted gram Ladoo

Ingredients

• 1 cup roasted gram (pottukadala)
• 1 cup Sugar
• 5 Cardamoms
• 1/2 cup+1 tbsp ghee
• 1/4 cup chopped cashew nuts

•  Finely grind the roasted gram in a mixer and set aside.
• Add cardamom in sugar and grind.
• Heat a tablespoon of ghee in a heavy-bottomed pan and fry the cashew nuts.
• In the same bowl, pour the remaining ghee and set aside when it starts to melt and heat.
• Stir in the powdered gram over low heat for 10 minutes until raw smell goes.
• Remove from heat and add powdered sugar and roasted nuts and mix well.
• Pour melted ghee little by little and mix well.
• When it is hot enough to hold in your hand, roll small balls out of it.
• Delicious Maladu is ready

Ribbon Pakoda | Pakkavada

 

Pakkavada/ribbon pakoda

1. 2 cups besan flour (kadalamavu)
2. 1 cup rice flour
3. 2 tbsp butter
4. 6 pearl onions
5. 6 cloves of garlic
6. 1/2 tsp Turmeric powder
7. 1 tbsp Kashmiri Chilli powder
8. 1/2 tsp asafoetida powder
9. Salt
10. Oil - for frying
11. Curry leaves

Grind the ingredients 1 to 9 well in a mixer.

Transfer it to a large bowl, add enough water and knead well.

Apply a little oil to the dough and set aside for 15 minutes.

Fill the mould with the dough.

Heat oil in a deep fying pan and when it becomes hot, press the doigh to the hot oil in a circular motion.

Fry the pakavadas until its golden colored.  

Fried Chicken Biryani (Poricha Kozhi Biryani)

Ingredients

For the biriyani masala

3 tbsp fennel seeds

6 cloves

6 cardamom pods

1 small piece cinnamon

¼ nutmeg

½ star anise

For the fried chicken

1 kg chicken

½ tsp turmeric powder

1 tbsp Kashmiri chili powder

1 tsp biryani masala

Salt as required

Juice of half lemon

½ cup coconut oil

3 sprigs curry leaves

For the chicken masala

4 big onions

10 garlic cloves

1 inch piece of ginger

2 tomatoes

½ tsp turmeric powder

2 tsp biryani masala

1 tsp pepper powder

2 tbsp coriander and mint leaves paste

½ cup chopped pineapple

Salt as required

½ cup water

For the rice

2 cups basmati rice

3 ½ cups water

½ cup masala gravy

4 tbsp ghee

1 big onion

¼ cup cashews

¼ cup raisins

1 carrot

5 cardamom pods

5 cloves

1 small piece cinnamon

1 tsp pepper corns

½ tsp caraway seeds

½ cup chopped pineapple

Salt as required

Coriander leaves

Preparation

Dry roast the whole spices for 5 minutes

Grind this into fine masala powder

Marinate the chicken pieces with turmeric powder, chili powder, masala podwer, salt and lemon juice

Keep them aside for at least two hours (you could also marinate the chicken overnight)

Heat coconut oil or sun flower oil in thick bottomed pan

Fry the marinated chicken pieces until brown in color

Fry curry leaves too in the same oil

Set them aside to be used later

Transfer 4 tbsp of the same oil into another pan

Sauté the onions

Into it add crushed ginger – garlic and green chilies

Sauté until the raw smell of the aromatics are gone

Add tomato

Mix well and cook for 5 minutes with the lid on

Add turmeric powder, biryani masala and pepper powder when the tomatoes are nice and mushy

Sauté well

Now add the pineapple, yoghurt, coriander- mint paste and salt as required

Give everything a good mix

Into it add the fried chicken and ½ cup water

Mix well

Close the lid and cook for 10 minutes on low flame

After 10 minutes, open the lid and save some of the gravy to be added in rice

Close the lid again and cook until the rest of the gravy reduces nicely

Meanwhile, wash the rice and soak for 30 minutes

Heat 4 tbsp ghee in a thick bottomed vessel

Fry thinly sliced onion until brown in color

Fry the cashews and raisins in the same pan

Now fry the carrot too

Set them aside to be used later

Roast the cardamom, cloves, cinnamon, pepper corns and caraway seeds in the rest of the ghee

Add the pineapple when the spices turn fragrant

When the water in the pineapple gets reduced, add rice

Roast for 5 minutes on low flame

Pour 3 ½ cups hot water and salt as required

When the rice is almost cooked, add the chicken gravy that has been saved earlier

Do not mix or stir after this

Add the fried curry leaves too

Close the lid and cook for 6 more minutes on low flame

Spread the nicely cooked rice on top of the chicken mix that has been cooked earlier

Garnish with fried onion, cashews, raisins and chopped coriander leaves

Close the lid and keep it over low flame for 10 more minutes

Enjoy the fried chicken biriyani with refreshing raita, pickle and papad.

Pazham Nurukku

 

Pazham Nurukku

• 3 ripe plantains
• 3/4 cup coconut milk
• 200 grams jaggery
• 1 tsp ghee
• 1/2 tsp cardamom powder
• 1/4 tsp dry ginger powder
• a pinch of cumin powder

Add half a cup of water to the shredded coconut, grind well and squeeze the coconut milk.

Melt the jaggery in a quarter cup of water and strain it.

Cut the bananas into 4 pieces.

Add coconut milk, cover and cook on low heat for 8 minutes.

When the bananas are well cooked, add jaggery, ghee, cardamom powder, chukka powder and cumin powder.

Turn off the heat when the bananas are well coated with jaggery.

Tri colored Milkshake

Sharkkara Payasam | Unakkalari Payasam

1/2 cup payasam rice

2 cups water

400 grams Jaggery

1.5 cup thick coconut milk

4 cups thin coconut milk

1 tsp cardamom powder

1/2 tsp dry ginger powder

1/4 tsp cumin powder

2 tbsp +1 tsp ghee

1/4 cup Cashew nuts

1/4 cup raisins

How to prepare

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.

Madhura Seva

Easy Madhura Seva

2 cups besan flour (kadalamavu)

1 tbsp ghee

Salt

Oil - for frying

3/4 cup sugar

1/4 cup water

1 tsp cardamom powder

Mix besan flour,ghee and salt.Add water and make a thick dough

Heat oil in a frying pan.

Fill the mould (with small holes) the dough.

Drop into the hot oil.Fry till crispy and light brown.

Break the sev to small pieces

In a pan add sugar and water and boil till it thickens to a two string consistency.

Add fried seva and switch off heat.

keep mixing until sugar starts to get coated to the sev.

Cool completely and store in air tight containers.

Ada for Karuthavavu | വാവട | Ilayada

Vavada

• 2 cups roasted rice flour
• Salt
• 1 tbsp ghee
• Boiling water
• 1 coconut grated
• 1/2 cup Jaggery
• 1 tsp cardamom powder
• Banana Leaves

Add ghee and salt to the rice powder and mix well.  Add boiling water little by little and knead.

Cover and set aside for 10 minutes, then knead well by hand.

Add cardamom powder and jaggery to the shredded coconut and mix well.

Place a lemon sized dough in the centre of a piece of banana leaf and spread it gently with hand or the back of a spoon.

Spread coconut filling on one half, fold the banana leaf in half and press gently.

Steam cook for 20 minutes.

Achappam | Rose Cookies

 

Ingredients

1. 1.5 cups raw rice
2. 1/2 cup maida
3. 2 eggs
4. 1 tsp sesame seeds
5. 1/2 tsp cumin seeds
6. 1/4 tsp salt
7. 1/2 cup sugar
8. 3/4 cup thick coconut milk
9. Coconut oil - frying

Besan Murukku

Besan Murukku

Ingredients

1. 1 cup besan flour ( കടലമാവ്)
2. 2 cups rice flour
3. 1.5 tbsp ghee/ butter
4. 1 tsp cumin seeds
5. 1 tsp sesame seeds
6. 1 tsp chilli powder
7. 1/2 tsp Turmeric powder
8. 1/2 tsp asafoetida powder
9. Salt - to taste 
10. Coconut oil - for frying

In a wide bowl, add ingredients 1 to 9.

Mix well.Now sprinkle warm water and make a thick dough.

Take the murukku press with  star shaped mould.

Fill the dough and press in a ladle.

Put the murukku in hot oil and deep fry both the sides in medium flame till golden brown.

Onion Thoran | Ulli Thoran

 Onion Toran

• 2 cups chopped pearl onion
• 4 green chillies
• 1 cup grated coconut
• 1/4 cup sliced coconut
• 2 tbsp coconut oil
• 1 tsp mustard
• 3 dry red chillies
• Curry leaves
• 1/4 tsp Turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• Salt

 How to prepare

• Heat coconut oil in a heavy-bottomed pan and splutter the mustard.  Add curry leaves, dried chillies and coconut and fry.
• When the coconut starts to change color, add masala powder and fry till raw smell goes.
• Add chopped onion, green chillies and shredded coconut and enough salt.
• Cover and cook on low heat for 5 minutes.
• Stir well and turn off the heat.  Delicious onion toran ready.

Chicken Ghee Roast

 

 Ingredients

• 1 kg chicken
•  4 tablespoons of ghee
•  Onion 2 large
• Coriander -1 tbsp
• Cumin -1 tsp
• Pepper -2 tbsp
• Fennel - 1 tsp
• Fenugreek- 1/2 tsp
• Turmeric powder half a teaspoon
•  A tablespoon of chili powder
•  Ginger - one piece
• Garlic - 5 large cloves
• Tamarind - about the size of a gooseberry
• Yogurt - half a cup
• Curry leaves- enough
•  Salt - to taste
•  Jaggery - a teaspoon

Greengram Pradhaman |Cherupayar Pradhaman | Caramel Vermicelli |

Green gram Pradhaman

3/4 cup green gram

2 cups water

400 grams Jaggery

1 cup thick coconut milk

3 cups thin coconut milk

1 tsp cardamom powder

1/2 tsp dry ginger powder

1/4 tsp cumin powder

1.5 tbsp ghee

1/4 cup Cashew nuts

1/4 cup raisins

How to prepare

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.

Add roasted nuts and raisins.

Delicious pink semia stew is ready.

Aval Kozhukkatta | Poha Kozhukkattai

 Preparation

• 1 cup powdered flattened rice
• ½ plain flattened rice
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tbsp urad dal
• 1 tbsp yellow roasted gram
• ¼ cup shallots
• 2 green chillies
• 2 sprigs curry leaves
• ¼ tsp asafoetida powder
• 1 carrot
• 1 ½ cups water
• Grated coconut
• Salt as required

Grind the flattened rice coarsely (it should have the consistency of semolina)

Around 3 ½ cups flattened rice is required for preparing 1 cup powder

Heat coconut oil in a thick bottomed vessel

Splutter mustard seeds, urad dal and yellow roasted gram

Sauté finely chopped shallots, green chillies and curry leaves

Add grated carrot when the shallots are brown in colour

Add asafetida powder when the water in the carrot reduces and changes colour

Into it add 1 ½ cups water, grated coconut and salt as required

Add the powdered flattened rice when the water boils rapidly

Mix well

Turn off the flame when the mixture thickens up and separate on the sides

Now add ½ cup plain flattened rice

Mix well

Make lemon sized balls from this mixture after it has cooled down

Cook these balls in steam for 15 minutes

Enjoy aval kozhukatta with coconut chutney or tangy tomato chutney.