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/Rice Payasam

Rice kheer is a very delicious and easy to prepare dessert.Mostly it is prepared just using rice,milk and sugar,but I make it using Condensed milk.Also I use my Pressure cooker to prepared this kheer,so that the rice gets cooked easily.Usually Basmati rice is used,but here I have used jeerakasala (short grains) which gives it a nice aroma within the cooked rice.But that is completely optional ,you can go ahead with the Basmati itself.On to the recipe:
Basmati Rice      3/4 cup
Water                 3 cups
Condensed milk   1 tin
Sugar (if needed)  3 tbsp
Cardamom           2  
Milk                    3 cups
For Garnishing
Ghee      1 tsp
Cashew nuts  a few  
Raisins  a few
Almonds sliced a few  

Cooking Method
-Heat a pressure cooker adding water,rice and cardamom.
-Close the lid and wait for 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 sugar, stir continuously till the milk boils  along with rice. 
-Remove from the flame.   
-Now heat a pan,add ghee and fry the cashew nuts and raisins .
-Add this to the kheer along with the Almonds and serve.

*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 Yogurt (sweet),ie;Dahi vada.
Vadas         5-6
Yogurt/Curd(thick)   2 cups
Sugar             2 tbsp 
Water             2 tbsp
Salt                 a pinch
Mustard seeds      1/2 tsp
Green Chilly        2-3 slit
Curry Leaves       2 sprig
Oil              1 tbsp 
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 and 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:

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.

Tuesday, October 9, 2012

Mixed Vegetable Kurma

Today's recipe is vegetable Kurma.I thought its time I post something for the vegetarians.So here I go with the recipe:

Onion                   1(chopped)
Tomato                 1(thinly sliced)
Cinnamon              2-3 (small pieces)
Cloves                   3-4
Garlic chopped        3-4 cloves(minced)
Ginger                   1 small piece(chopped)
Green chilly            2-3 (slit)
Red chilly powder    1/2 tsp
Turmeric  powder    1/2 tsp
Carrot                  1 (cut in cubes)
Potato                     1 (med. cut in cubes)
Drumstick                 1 (cut into 1'' pieces)
Green peas               1/4 cup(frozen)
Cashew nuts              10-12(soak in warm water till soft)
Coconut milk (thick)       11/2 cup
Oil                             1 tblsp
Salt                            to taste
Curry leaves                2 sprigs
Water                         1/4 cup

-Make a paste by grinding cashew nuts and 1/2 cup coconut milk.Keep aside.
-In a pressure cooker add oil,now add the spices.
-After 2-3 seconds add the onion and saute.
-Add the ginger,garlic,green chilly and the curry leaves.
-Add the tomatoes.
-Now add chilly and turmeric powder.
-Saute and add all the vegetables along with salt.
-Mix well,add water,close the lid and cook till done.
-When ready,add cashew paste and the remaining coconut milk.
-Let it boil for 2-3 minutes.Switch off the flame and serve. 


Tuesday, October 2, 2012

Chicken Stew/Chicken In Coconut Milk

Chicken curry or fry is mostly my children's favorite when it comes to side dishes.Today's recipe is a Chicken Stew which can be served with Rotis Appams or any bread item.The combo of pepper powder,green chillies and coconut milk makes it unique.My children like having this curry as a side dish with chappatis or baturas,and my Hubby likes it with Pathiris.

Monday, October 1, 2012

Pazham Vaatiyathu/Golden Banana(Plantain) Fry

My mother used to  tell me when I was small she used to prepare this for me often,because no other way I ate Bananas/Plantains.But I think I loved these to eat up the sugar coated on them as that is what I find my kids doing now.

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