Killi Sambar | Killi Milagai Pota Sambar

Easy Rava Ladoo

Ingredients

2 cups Rava/semolina

1.5 cups Sugar

5 cardamoms

5 tbsp ghee

1/2 cup chopped nuts

1/4 cup+3 tbsp sugar

How to prepare

• 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.

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.