Tuesday, October 30, 2012

Stuffed Mussels/Kallumakkai Nirachadu

Stuffed Mussels/Kallumakkai is one of the most delicious, popular dish/snack of the North Malabar (Kannur) side.It is also one of the dishes prepared back home and sent to close ones abroad. 

1.Fresh Mussels    25-30
2.Parboiled rice      2 cups
(soak the rice in hot water for 4 -5 hours,then wash and drain)
3.Grated coconut    2 cups
4.Fennel seeds        2 tsp
5.Salt                      accord to taste
6.Oil                     For shallow frying

For the batter
7.Kashmiri chilly powder    1 tblsp
8.Flour (Maida)    1 tblsp
9.water       4-5 tblsp
10.Salt         a pinch
(Mix the ingredients in a bowl to make a batter) 

-Clean the mussels shell by scrubbing away the hairy substance and then clean it under running water to remove all dirt.
-Now half open the shells very carefully by slowly sliding the knife through the slit,running the knife in round from one end till it gets open.
-Again clean the inside part under water(take out the transparent thread like thing)
-Place it upside down along the sides of a bowl to drain the water.
-Now grind the rice (in an electric wet-grinder)along with the coconut,fennel seeds,salt and very little water
-Fill each mussel with the rice dough
-Now steam the rice filled mussels in a steamer till cooked
-When cooled remove all the shells
-Dip the rice-mussels in the chilly batter and shallow fry till done.Remove on tissue paper
-Serve hot with a cup of tea.  

*This is the traditional way of making stuffed mussels in the Kannur part.You can also make the rice dough using rice flour. We usually make this  with parboiled rice flour, there we grind white rice, coconut and the fennel seeds using water and then add the flour to tighten the batter and make the dough.
*If using rice flour where boiling water should be used you can grind the coconut and the seeds in a mixie(like for chammanthi) add that to the rice flour and add the boiling water to make the dough.

Friday, October 26, 2012

Rice Kheer/Payasam

Rice kheer is very delicious and easy to prepare. Mostly it is prepared using rice,milk and sugar.I prepared this kheer in pressure cooker and also used condensed milk instead of sugar.Here is the recipe:


1.Basmati Rice      3/4 cup
2.Water                 3 cups
3.Condensed milk   1 tin
4.Cardamom           2  
5.Milk                    3 cups

For Garnishing

6.Ghee        1tsp
7.Cashew nuts     little
8.Raisins          little 
Cooking Method

-Heat a pressure cooker adding water,rice and cardamom.
-Close the lid and wait till 2 whistles.
-When the steam goes; open the lid,mash the cooked
rice a little and add the condensed milk.Mix well
-Now add milk and stir continuously till the milk boils  along with rice. 
-Remove from fire   
-Heat a pan,add ghee and fry the cashew nuts and raisins .
-Add this to the kheer and serve.
*You can use flavoured small grains also instead of Basmati(the one used to cook ghee rice or biriyanis)
*If the kheer is too thick you can add again 1 cup of boiled milk.
Sending this recipe to Milk Sweet Recipes and  My Healthy Happy Kitchen, Feast of Sacrifice Event 

Thursday, October 25, 2012

Pomegranate Juice

The Pomegranate juice contains Vitamins A,E and folic acid.It is easy to prepare this juice once you have taken out the seeds and adding a little lime juice adds a refreshing taste.
Pomegranate(cut and take out the seeds)  2 cups  
Water             1 cup
Sugar             11/2 tbsp
Lime juice     2 tsp 
-In a blender add all the ingredients except lime juice.
-Grind well and strain the juice
-Now add the lime juice,mix well and serve.

*Pomegranate has several health benefits like it lowers LDL(bad cholesterol)and raises HDL (good cholesterol) in the body,lowers blood pressure, prevents dental plaque.The juice is an excellent antioxidant.It is a prevention against some Cancers like the breast and the lung cancer. 


Tuesday, October 23, 2012

Orange Juice

It is always healthy to give kids home-made fresh juices rather than that you get from supermarkets.Though many are labelled 'freshly squeezed' or 'as fresh as' still they come with a shelf period of several days. 
   Sweet,juicy and tangy oranges are highly refreshing and an excellent source of Vitamin C.
Oranges       2 (cut into halves)
Honey           1 tsp  
-Squeeze the oranges using a 'Citrus Juicer'.Two oranges makes one glass of fresh juice.
-Pour into a glass, add honey and serve.
-Peel the skin,cut and remove the seeds from the oranges. 
-Add these pieces along with 1/2 cup of cold water and blend for 2-3 minutes
-Pour into glasses.
-Add honey,mix and serve.
*A glass of fresh orange juice provides with the Vitamin C sufficient for the day;Vitamin C is vital for the proper function of healthy immune system,for healing wounds,prevents mouth ulcer(sores) etc.
*It contains large amounts of dietary fibre,folates and thiamine.
*Helps lower the blood pressure.
*It is a remedy for colds and in a way helpful in preventing recurrent ear infection,especially in kids.
* Zest of oranges is used as a flavoring agent in cakes and puddings.

Monday, October 22, 2012

Sweet Dahi Vada/Thayir Vada/Vada In Yogurt

 Whenever we make vadas at home it has to be divided into two batches, as some like to eat it with Chutney and the others like it dunk in curd (sweet),ie;Dahi vada.
1.Vadas           6-7
2.Yogurt/Curd(thick)   2-1/2 CUP
3.Sugar             2 tblsp 
4.Water             2 tblsp
5.Salt                 a pinch
6.Mustard seeds      1/2 tsp
7.Green Chilly        2-3 slit
8.Curry Leaves       2 sprig
9.Oil                   1 tblsp 
10.Coriander Leaves    Little

Method Of Preparation
-You can see my link on how to prepare vadas HERE   
-In a bowl beat yogurt with water,sugar and salt
-In a pan heat oil,crackle mustard seeds then add the curry leaves and the green chillies.Saute for a minute.
-Now pour this into the yogurt and mix well.
-Soak the vadas into this yogurt mix,garnish with coriander leaves and refrigerate for 2-3 hrs 
- Serve chilled.

Sunday, October 21, 2012

Uzhunnu Vada/Urad Dal (Split Black Gram)Vada

Uzhunnu Vada is a popular snack or breakfast of South Indians.Though not very famous in the Malabar part,but when ever by chance we happen to be at a restaurant in the mornings there is always this vada.We have both folks who love these Vadas,and the other who just won't even touch these.In my family there is again a division between Vada with Chutney or Sambar or the Thayir vada-Vadas dunk in a yoghurt based dip.

Saturday, October 20, 2012

Coconut Chutney

Coconut Chutney is one of the easiest and fastest side dish for morning breakfast like Idlis,Dosas or Vadaas.


1.Grated Coconut     2 cups
2.Water                1 and 1/2 cup
3.Green Chilly         3
4.Garlic clove          1 (optional)
5.Mustard seeds      1/2 tsp
6.Dry red chilly        1
7.Curry leaves         2 sprigs 
8.Oil                      2 tsp
9.Salt                   1/4 tsp

Method of preparation

-In a blender add the coconut,chillies,garlic and water.Grind well.
-Now in a pan heat oil,crackle mustard seeds ,then add the dry chilly,and curry leaves.Now pour the coconut mix,stir with salt and remove from fire.
-Ready to serve 


Thursday, October 18, 2012

Prawns Biriyani/Chemmeen Biriyani

Prawns are my family's all time favorite...and when it comes to prawns biriyani then it's a real hit at home.When we were young my Umma used to prepare such delicious prawns biriyani.... 
Not at my Umma's level but I  too cook prawns biriyani,as now it is the favorite of my hubby and children.Going with the recipe:

For marinating and frying
Prawns(clean,de-vein and washed)      850grms
Chilly powder        1 tsp
Ginger paste          1/2 tsp
Garlic  paste          1/2 tsp
Chilly  paste          1/4 tsp
Salt                     3/4 tsp
Oil         for shallow frying
-Marinate the prawns adding chilly powder,salt,ginger,garlic & chilly paste.Keep aside for 10 -15 minutes
-Now shallow fry the prawns,drain oil and keep aside
For the Masala
Onion                  6 medium(thinly sliced)
Tomato                3 (big,thinly sliced)
Ginger paste        11/2 tbsp                                  
Garlic paste         11/2 tbsp
Green chilli        13 no.(pasted)
Turmeric powder             1/2 tsp           
Garam masala(home made)  1/2 tsp 
Cinnamon            2 small piece
Cardamom       1
Cloves              4
Coriander leaves    1/4 cup (chopped)
Mint leaves          a few
Lime Juice   11/2 tsp
Oil               2 tbsp 
Salt              accord.to taste 

Method of Cooking
-In a non stick pan or thick bottom vessel,heat oil ,add cinnamon,cloves and cardamom,after a minute add the onions and a little salt (adding salt helps cook onions fast)
-Add ginger,garlic and green chilly paste
-When the onion turns translucent add the sliced tomatoes and turmeric powder
-When the tomatoes are done add the fried prawns,garam masala and lime juice.
-Check salt, add if required,add the coriander and mint leaves.
-Mix all well and off the flame.
For the Rice
Basmati rice      3 cups
Water              5 cups
Onion              1(thinly sliced)
cinnamon          1'' piece
cardamom         2
Bay leaf            1
Onion               1 (thinly sliced)
Ghee                3 tsp
Raisins             1 tbsp(optional)
Cashew nuts     2 ''       '' 
Lime juice        1 tblsp
Oil                  1&1/2tblsp
Salt                 1&1/2 tsp

Cooking Method
-Wash and soak the rice(water 2'' above rice level)for 15 to 20 minutes ,then drain the water and keep aside. 
-Heat a pan and add oil
-When the oil is hot fry the onions and transfer on to a paper tissue.In the same oil fry cashew nuts(golden brown) and raisins (when puff)transfer these also on to the kitchen tissue.(These are used at the time of layering and garnishing)**
-Again to the remaining oil add ghee,then add cinnamon,cardamom and the bay leaf.
-Add the given amount of water.
-When water starts boiling add the rice & salt.
-Add lime juice & check the salt.
-Cover and cook till water is fully absorbed and the rice is done,flip the rice once in between(takes around 12 to 15 mins to cook)

Layering and garnishing 
Fried onions,cashew nuts and raisins**
Chopped Coriander leaves        1/4 cup
Mint leaves(along with stem)    5-6
Garam masala(home made)      1/2 tsp
Lime juice                1 tsp
The cooked masala and rice
-In a heavy bottom pan ,spread a little rice at the bottom.On top sprinkle lime juice, little fried onion-cashew-raisins,little coriander leaves,pinch of garam masala 
-Spread half of the prawn masala evenly on top of the rice
-Again spread half from the remaining rice
-Top it again with lime juice,fried items,coriander leaves and pinch of garam masala and add the remaining prawn masala evenly.
-Lastly,add the remaining rice evenly and top it with all the remaining items along with the mint leaves.
-Cover it tightly with a lid and keep on medium-low flame for 20-25 minutes.
-After 20-25 minutes,off the flame,when you open the lid you will find steam coming out from the rice and the leaves turned dark.Remove the mint leaves (along with stem)
-Let the rice stay covered for 5 more minutes. 
-After 5 minutes ,using a spatula mix the rice and masala and transfer into a serving dish.
-Serve with pickles,green chammanthi and raita.

Sending this to My Healthy Happy Kitchen, Feast of Sacrifice Event 

Tapioca Stir Fry

 Tapioca well known as Kappa in Kerala is very popular among Keralites.Here is a very simple recipe called Kappa Ularthiyathu /Tapioca Stir Fry,which very well goes with fish curry, beef curry or just a cup of tea.
Tapioca               1 kg
Turmeric powder    3/4 tsp
Salt          as needed
Water       enough to cook tapioca
Oil                    1 tblsp
Mustard seeds      1/2 tsp
Dried red chilly    1
Green chilly         3-4 (slit)
Curry leaves        2 sprig
Grated Coconut    1/4 cup
 Method of cooking
-Peel the thick skin,wash and dice the tapioca
-Boil the pieces along with water,salt and turmeric powder. Cook till it becomes soft.
-Drain the excess water and keep aside.
-In a Kadai,heat oil add the mustard seeds and let it sputter.
-Now add the dried chilly,curry leaves and the green chillies.
-Add the boiled tapioca and then the grated coconut.  
-Saute and mix well.After 2 minutes off the flame and serve.


Sunday, October 14, 2012

Tomato Pepper Rasam

Rasam is a spicy,tangy soup of the South Indians.Usually it is served with
plain rice and sambar combination.It can also be used as a remedy for common cold.
       There are different types of Rasam.Traditionally it is prepared using tamarind water as base along with other ingredients like tomatoes,pepper powder,cumin seeds etc.Here's a recipe for tomato rasam:


1.Tomato              1 big(chopped)
2.Tamarind            Lemon size
  Warm water       1 and 1/2 cup (soak tamarind in water for 5 to 10 mins. extract juice from it and discard the pulp)                                                   

3.Garlic cloves         5-6
4.Green Chillies       3
5.Cumin seeds         1 tsp
  (Coarse grind 3 to 5 and keep aside)

6.Chilly powder        1/2 tsp
7.Turmeric powder    1/4 tsp
8.Pepper powder       2 tsp
9.Water                   3 and 1/2 cups
10.Coriander leaves 
            (chopped)     1/4 cup
11.Mustard seeds       1/2 tsp
12.Oil                       2 tsp
13.Salt                    to taste

 Cooking method

-In a saucepan,heat oil and sputter mustard seeds.
-Add the tomatoes and saute.
-Now add chilly powder ,turmeric powder,1 tsp pepper powder and the coarsely ground mix.Saute till the tomatoes are soft.
-Add the tamarind water along with 3-1/2 cup water and let it boil for 10 to 15 mins.
-Now add the remaining 1 tsp pepper powder,salt and the coriander leaves.
-After 2 minutes off the flame and serve in a bowl with rice.



Dal Fry

 Dal Fry is a very famous North Indian dish which very well goes with Parathas or Rotis.It is very simple and easy to prepare.
1.Split Bengal gram/
Chana dal/Kadala parippu     1 cup
2.Water                             3 cups
3.Turmeric powder               1/2 tsp
4.Cumin seeds                    1tsp
5.Onion                             1 (finely chopped)
6.Tomato                           1(   ''         ''    )
7.Green Chilly                     4 slit lengthwise 
8.Garlic                              2 cloves(chopped)
9.Ginger                             small piece(chopped)
10.Coriander leaves
               (chopped)           2 tbsp
11.Oil                               1tbsp
12.Salt                              to taste

-Cook dal with the given amount of water and turmeric powder in a pressure cooker.
-Heat oil in another pan and add cumin seeds.
-When it sputters add onion and saute till translucent.
-Add the chopped ginger, garlic and the green chillies.
-Now add salt and the tomatoes and saute till the tomatoes are done.
-Add all this to the cooked dal.
-Mix all properly on low flame and check the salt.Lastly, add the coriander leaves and off the flame.
-Serve with chapatis, parathas or rotis.

Saturday, October 13, 2012

Green Chammanthi

This is often served as a side dish for Biriyanis .There are different types of Chammanthi.Coconut is the base for most of the chammanthi.


1.Coconut scrapped                 half of one whole coconut
2.Coriander leaves(chopped)     1/2 cup
3.Mint leaves                         5-6 leaves
4.Green Chillies                      2-3
5.Garlic cloves                        2-3
6.Ginger                                small piece
7.Shallots                             3-4
8.Salt                                   to taste
9.Lime juice                         of 1 lime


-Grind all the ingredients from 1 to7.
-Now add salt and lime juice to this mixture and mix properly.
-Ready to serve.

*You can either grind this into a smooth texture or into a coarse grind texture,whichever way you prefer.

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