Varutharacha Chicken Curry/Chicken In Roasted Coconut Gravy

Already the first ten days of Ramadan are over.And as usual the next ten and the last ten would also just fly off.Utilize the best of time for Ibaadah when you are in good health.Circumstances may not be the same always because sometimes I feel I did my Ibaadah  better last year compared to how I feel this year.This year I feel I am in a complete packed shedule because in between I have my Physiotherapy sessions and due to the medication I doze off suddenly every now and then.Otherwise I could spent late nights and early mornings completing my recitation.But then everything is His will.And as believers there is reward on being patient.

Kiska -Gothambu Kiska ( 2 Ingredients - Malabar Wheat based Dish )

Hello Friends,First of all sorry for the delay in posting recipes this year.Actually I had some health issues,which I am feeling better now,Alhamdulillah, but still I am on medicines and physiotherapy.I had to take complete rest and so was not active on any social media.Today feeling better I thought I will post something from my drafts,that is I had the images ready long back,so only I had to do the posting.

Muttapathal/Kuthappam - Malabar style PanCakes

When in Kerala some mornings Umma makes crepes/Dosa using APF or Wheat flour,it is when no men are at home.And for these I or my siblings and our little ones need no curry as a side, a little ghee spread on it along with a sprinkle of sugar and rolled will do.But sometimes from that simple crepes we prefer these Muttapathal which is cooked on a manchatty(clay pot).Actually we cannot say its a clay pot because it's more of a lid type or pan made of clay.

NeyPathal

There is always a happy face when these 'nadan' (a Malayalam term used for country) food is at the dining table.The broad smile is on none other but my dear hubby's face.To be more specific when the meal is the Malabar type..Pathiris,Ghee rice,Malabar style Chicken curry etc...and this also is one among his very favorites 'Ney pathal'.

Muttayappam/Muttasurka

Muttayappam very commonly known as Muttasurka or Muttasirka in our homeland;is one of the traditional recipe of the North Malabar.This is served mostly as a breakfast with a non veg curry.This is prepared by blending egg and rice and then frying.This is also made without eggs and sometimes cooked in Kaara/aebleskive pan and used as snacks.I have already posted the Kaara appam

Fish Biriyani/Meen Biriyani

Biriyani is something  we cook on all Fridays or Party get together and sometimes cook in bulk (lazy me!)to take it the next day.This Fish biriyani (with some other dishes) has been in my drafts from long.Somethings stay in drafts for such a long time then I start to get a feeling whether to post it or not and if  it is a 'no' then it won't be on my blog forever.So thought of finishing off things from drafts.

Spicy Egg Fry/Hard Boiled Egg Fry

We can make so many dishes using eggs,be it Curries,Snacks ,Sandwiches,Rice,Cakes...the list goes on and on...Eggs are a life saver most of the time because it's something always available in the pantry and these fit into any meal.Today's recipe is a very simple tasty and spicy one which you can make in a jiff.It can be used as a side with Dal(Lentils) or Vegetable curries or even as a snack.

Erachi Pola

Today's recipe is another Malabar delicacy 'Erachi Pola'.I prepared this during one of the Ramadan days but couldn't post it due to that months tight schedule.Our Iftar table is filled with dates, water, fresh fruits (salad or juice form) along with one type of snack.The snack part is specially for my little ones.MaShaAllah both of them love to fast without any fuss.They have taken 26, Alhamdulillah I feel really happy and blessed for that.Its not compulsory for their age but we can start preparing them for that without any forcing.Their first question when they enter kitchen is ,"What is for today's Iftar?"

Panineer Petti

This is again a very popular malabar dish,mostly served at parties.A sweet filling is filled inside the pancake and then folded like a square box(petti),and again such a pancake is made with the filling and the previous stuffed and folded pancake is placed at the center of the second pancake and folded again.This layering goes on from two to three or even five.At last a sugar syrup mixed with a few drops of Rose water(panineer) is poured on top.
      My Uppa (Dad) told me that this dish was something very special during his school days,and was prepared only on very special occasions mainly for the bridegroom and his family members.Also it was layered least from five to seven or more...and looked like a huge square box and the funniest part was this was served as a starter....hehe just imagine how they would have completed rest of their meal.
   But now a days this is found less at parties.And even if it is made it is made just in two layers.And in the sugar syrup mostly no one uses the rose essence.This can also be served as a snack without the sugar syrup. 
Ingredients
1.For the filling
Eggs    4 (reserve 2 yolks for the batter)
Sugar    21/2-3 tbsp
Cashew nuts (broken)   1 tbsp
Raisins           1 tbsp
Cardamom powder    1/2 tsp
Ghee             2 tsp
2.For the batter
Egg yolks           2 (the reserved ones)
Maida/APF       1 cup
Water                11/2cup
Salt                    1/2 tsp
3.For the syrup
Water          4 tbsp
Sugar          3 tbsp
Rose water (panineer)1-2 drops(optional)
/Cardamom crushed   2-3

 Preparing Method(filling)
-In a small bowl mix the eggs (apart from the 2 yolks) along with the sugar and beat well.Keep this aside.
-Heat a nonstick pan ,add ghee and then the cashew nuts and raisins.When the nuts turn golden brown and the raisins puff pour the egg and sugar mixture.Stir the mixture continuously till you get a scrambled form.Add cardamom powder,mix and switch off the flame.
To prepare the batter
-In a large bowl add all the ingredients mentioned under 2 and mix well using a balloon whisk to form a thin and smooth batter(without any lumps).
Preparing the syrup
-Heat the sugar and water in a small saucepan.When it turns sticky add the essence/cardamom powder and switch off the flame.Can add 2-3 drops of lime juice to prevent it from crystallizing.
Further procedure
-Heat a non stick pan.Pour a ladle of the batter,swirl the pan and make a thin pancake.
-When the top part dries,transfer the pancake onto a plate.Add a little filling at the center of the pan cake(the top part) and fold all four sides of the pancake inwards forming a box-''petti''.
-Now prepare another pan cake the same way and transfer onto the plate and again add a little filling at the center and this time before folding the sides place the first filled pancake also at the center(on top of the filling) and then fold all the sides inwards.(Refer the images below)

-Place the folded end downwards and give a small cross cut at the center.
-Now place this on a small plate,pour 2-3 tsp of sugar syrup on top(into the cut section too)and garnish with a cherry and serve.

*The pancakes should be very thin so once you pour the batter swirl the pan as soon as possible.
*You can take out the pancakes from the pan when the top part(the batter) dries up completely and the sides of the pancake start to leave the frying pan.
*Smear a little oil onto the pan before pouring the batter if you feel the pan cakes might stick to the pan.

  

Kaipola / A Simple Plantain Cake

 Ingredients 

Plantain (ripe)       1

Eggs                     3

Sugar                    1 tsp + 5 tbsp(leveled spoon)

Milk Powder         1 tbsp

Cashew nuts (broken)   1 sp

Raisins                         10-12 nos

Cardamom powder       1/2 tsp

Ghee                          1 tsp + 1 tbsp

 Method

-Cut the plantain into four parts (cut vertically twice into halves) and then slice them into small pieces.Keep this aside.

-In a frying pan heat 1 tsp of ghee and fry the broken cashew nuts till golden brown,remove and  then add the raisins and fry till it puffs.Remove the raisins from the ghee and to the same ghee add the chopped plantain pieces,1 tsp sugar and saute well till golden brown.Keep this aside.

-In a blender add  the eggs,5 tbsp sugar,cardamom powder and the milk powder.Blend this till everything mixes well(blend for 1 or 2 minutes).Pour this mixture into a bowl along with the fried cashew nuts,plantains and raisins.Mix well.

-Heat a non stick cake pan,add ghee ; spread on all sides and pour the plantain-egg mixture.Cover the pan with a lid and keep on a low flame for 15 to 20 minutes till cooked.

*You can also steam and prepare this cake.

Carrot Pola/Easy Carrot Cake

Ingredients
Carrot             1 large(scrape the outer skin)
Eggs                3(large)
Sugar               5-6 tbsp     
Milk Powder   4 tbsp
Cardamom       2
APF/Maida     1 tsp(optional)

Ghee               2 tbsp

 Preparing Method
-Cut the carrot into 1/2'' pieces.
-Steam or boil the Carrot pieces till soft.
-Once cooled add these carrots along with the other ingredients (except ghee) in a blender.Blend till smooth.
-Heat a non stick pan,add ghee spreading on all the sides and bottom of the pan.
-Pour the blended carrot-mixture into the pan,cover it with a lid and keep on low flame for 20 to 25 minutes (till done)
-When cooled cut into pieces and serve.

*Adding the flour is just optional,by adding you get a firmer texture for handling (holding and eating, specially for kids)
*If you want you can garnish it with cashew nuts and raisins

  

Kums/Simple Sponge Cake

Kums is a traditional cake of the Malabar side.This is a simple sponge cake.Kums was popular long back itself in the Malabar areas when there were no ovens or non stick pans or pressure cookers in houses.Not even cooking ranges....It seems it was prepared on low wood fire placing the batter filled cookware on top of a vessel containing sand,and the sand vessel was heated and it was covered with a lid topped with lit coconut husk.          

              This cake is used as a snack item in our place and served with tea.Some eat this dipping in tea,the pieces get real soaked(just like a sponge)The cake is very soft and spongy even without adding baking powder/soda. Traditionally the cake is flavored with cardamom but I use this cake in some of my puddings and there I flavor it using vanilla essence.So if you want you can use vanilla essence.Now lets come to the recipe:

Ingredients
Eggs       5 (large at room temperature)
Sugar        160 g
Salt           a pinch
APF/Maida   125 g
Cardamom   4 crushed or Vanilla essence 1 tsp
Ghee            2 tbsp
Method
-In a large bowl add the eggs,Sugar,Salt and the crushed cardamom.Beat this on med-high(knob at 4),using an electric beater for 10 minutes(the volume of the egg mix will increase and will be creamy.
-Now add the flour and mix on very low speed(at 1)or you can use a spoon and fold in the flour.
-Heat a non stick cake pan and add ghee.Spread the ghee well on the bottom and sides of the pan.
-Pour the cake batter ,cover and cook on  a low flame for about 30 to 35 minutes or till done.

 *Here I have turned the cake upside down to take the pics..(you are seeing the bottom part of the cake here),top part color is not as dark as this..its a pale yellow color.If you flip the cake and cook for another 5 minutes then it will turn a little dark in color(the top part) 
*You can check the cake by pressing it with your fingers, if it springs back then it's cooked or  insert a skewer and check if it comes out clean.
*While adding the flour don't over mix, the flour has just to incorporate with the egg mixture.

Sending this to
http://www.thelady8home.com/2013/08/23/weekend-gala-dinner-extravaganza/

 Kids Delight "After School Bites"& Valli's Announcement Page

Indrani's Page

Nupur's page & Avika's page

http://cutchikitchen.com/100th_Post_GiveAway.html

Kalthappam(unsweetened)/Rice Cake In A Pressure Cooker/White Kalthappam

Kalthappam is a very famous dish of the Malabar specially the North Malabar side.This is prepared in two ways,one is the sweet way using jaggery which is very popular and the other one is the unsweetened one.The sweet one is usually served as a snack item where as this one can be served with your favourite curry as a breakfast or snack.Kids might like it with a little honey or sugar or can be eaten without any side dishes too. This is cooked by adding the batter into the fried onion which gives this rice cake its perfect taste..

Ingredients 
White Rice/Pachari             1 heaped cup(soak for 2-3 hrs)
Cooked (par boiled)  rice    3/4 cup
Coconut grated                 1 cup
Onion                         1 small (finely chopped)
Water                           as needed
Salt                              as needed
Oil                         2 tbsp

 Method
-Wash and drain the soaked rice.
-Add both the rice,grated coconut and salt in a blender with enough water and grind into a thick batter(the consistency should be that of idly batter).Keep this aside.
-Heat oil in a pressure cooker and add the chopped onion.Saute till it turns golden brown.From this, take out 1 spoon of the fried onion** and keep aside.
-Swirl the pressure cooker with the remaining oil and onions so that the sides of the cooker gets coated with oil properly.
-Now pour the  batter,spread the reserved fried onion**on top and close the lid tightly without inserting the weight/whistle of the cooker.
-Keep the pressure cooker on low flame on the small burner for 30-35 minutes.
-Switch off the flame and carefully open the lid to check if it is cooked (insert the flat handle of a spoon or  insert a knife..if it comes out clean or with  little crumbs on it then its cooked or you can see the edges of the cake gets separated from the cooker.
-Keep it closed for another 5 -7 minutes to cool.Cut into pieces and serve.

Harees/Aleesa

Harees is a traditional Middle Eastern recipe.This is prepared during the month  of Ramadan in most of the Arab houses & distributed to nearby houses.This is also a very famous dish in parts of North Kerala at the muslim weddings & parties.

Irachi (Beef) Ada/Irachi Pathiri

Irachi Ada is another famous dish of the Malabar side, made by frying (crescent)semicircular shaped dough filled with beef,Mutton or chicken 'filling' (masala).It is a snack item prepared during tea time treats or at ifthar.

Here I have made the filling using beef.The recipe for this is:
 Ingredients
Boneless Beef        
   (cooked with a little chilly powder and salt;cooled and then shredded)      21/2 cups
Onion                   6 med(thinly sliced)
Garlic cloves         10(finely chopped)
Ginger             2'' piece( ''       ''        )
Green chillies        5     ( ''      ''   )
Turmeric powder   1/2 tsp
Garam masala powder 
           (homemade)         1/2 tsp
Fennel seeds powder      1/4 tsp
Salt               accord.to taste
Curry leaves      2 sprigs 
Oil                     2tblsp+ for deep frying

 Preparing the Filling
-Heat 2 tbsp oil in a pan and add the onions
-Saute well and add the chopped ginger garlic and green chillies
-When the onions are done, add all the powders : garam masala,turmeric, fennel seeds powder and salt.
-Now add the shredded meat ,curry leaves and mix all well for 2-3 minutes.Off the flame. 
For the dough
All purpose flour(maida)
    or wheat flour(I used wheat flour;flour no:2)
                                               2 cups
Water                3/4 cup( or as needed) 
Oil              1 tblsp
Salt            accord. to taste 
-In a bowl add flour,salt and oil,mix properly.
-Now adding water make a medium soft dough.
Further procedure
-Make small balls out of the dough and flatten it (like pooris) using a rolling pin.
-You can shape this in 2 ways :1st way : you can apply little water on the edges of the poori ,add the filling ,fold it in a crescent shape press the edges with your fingers and seal and make patterns on the sides by pressing it with a fork.
2nd way : using (crescent shape) molds.Here I used  this mold,so it was easy.
-Place the poori on the mold ,add the filling on one side,close,seal and shape them (see image below)
-Now do the same with the rest of the dough and filling.
-Heat oil in a Kadai and deep fry these on medium flame till it turns golden brown on both the sides.
-Drain on tissue paper and serve with a cup of tea.

 

Linking this to Meat Lovers Month event at Recipes Passion and Haffa Bexi's Kitchen 

Stuffed Bananas(Plantains)/Unnakkaya/Kaayada

Unnakkaya or kaayada is a very popular snack in the North Malabar side,mostly found in the 'treats' given by Malabar Muslims.It is also prepared during Ramadan.
  Stuffed Banana is a snack made with a sweet  filling.In Malabar where Stuffed mussels has its place in spicy snacks,similarly this Unnakkaya has its own place in sweet snacks 
   It is a good and healthy snack item for kids.Here the Plantains used,should neither be too raw nor too ripe   it should be medium ripe.Here goes the recipe

Ingredients
Plantain          1 kg(semi ripe)
Eggs               5
Cashew nuts   2 tbsp
  (break each cashew nut into 3-4 pieces) 
Raisins          2tblsp
Sugar            5-6tblsp 
Ghee             1tblsp
Cardamom powder   1 tsp
Oil             for deep frying

Method
-Peel and cut the bananas in round shape of 1 inch thickness.
-Place these bananas in a steamer and steam for 15-20 minutes.
-Mash them well without any lumps into a dough consistency.Keep aside.

 -In a bowl break the eggs, add sugar and beat a little (the sugar doesn't have to dissolve at this stage)set aside.
-Now in a pan heat ghee,add nuts then raisins.When the raisins puff add the egg-sugar mix completely and scramble them by stirring continuously on medium-low heat till the egg gets cooked.
-Add the cardamom powder,stir and remove from fire 

-Take small balls out of the banana dough,flatten each ball,add a little filling and seal the sides.Roll and shape
the stuffed plantains(see image below)
-Finish the whole dough and filling this way.
-Heat oil in a wok and fry the Unnakkaya/Kaayada till golden brown.

*You can use a little oil on your palm and fingers while flattening and shaping these.

*To mash the bananas you can use a potato masher or back of a ladle or bottom of a steel glass (traditionally wet grinders are used to grind the steamed bananas without adding water,you can also use a food -processor)
*Non-vegetarians,can use grated coconut instead of eggs in the filling.Saute the coconut till light brown in

colour along with cashew nuts and raisins.