Tuesday, October 29, 2013

Kaipola / A Simple Plantain Cake

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
-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.

Sunday, October 27, 2013

Vazhuthananga (Brinjal) Theeyal

My sis and her family were here in Doha for 2 weeks to celebrate Eid with us...and yesterday she went back to Sharjah :( really missing her little one Z (3 yrs).Actually my children are missing him even more.Any way,Alhamdulillah ,she had a nice time here(actually she was born and bought up here till some years in school).Except a few places rest all were a complete change for her...Yes,Doha has changed a lot in these years.
   Actually today's recipe is her preparation 'Vazhuthananga Theeyal'.These 2 weeks afternoon meals were no less than a 'Sadhya'.Evenings were always out Parks,Museum,Malls...along with  cakes chaats,mousses,twisters etc...2 weeks just flew away like 2 days :( but thinking positive, it was an unexpected visit :)
   Now coming to the recipe

Brinjal            4 (cut into small cubes)
Shallots          8-10 (thinly sliced)
Green chilly     2 nos (slit lengthwise)
Tamarind          lemon size
Water              1/4 +1/4 cup
Sugar              1/2 tsp
Salt                  as needed

Mustard seeds             1 tsp
Dry red chillies           2 nos.
Curry leaves             1 sprig

Oil                  2 tbsp+1tsp

Coconut grated     3/4 cup
Shallots                3-4 (roughly chopped)
Garlic                   3 cloves ( ''           ''    )
Fenugreek seeds           1/4 tsp
Red Chilly powder       1 1/4 tsp
Coriander  powder      3/4 tsp
Turmeric powder         1/2 tsp

 Method of preparation 
-Soak tamarind in 1/4 cup warm water and extract the juice.Keep this aside.
-Heat 1 tsp oil in a pan and saute the grated coconut for some time then add the shallots,garlic,fenugreek seeds and roast till the coconut turns golden brown.Now simmer the flame and add turmeric powder,chilly powder and coriander powder.Saute for 2 -3 minutes and off the flame(be careful not to burn).Once cooled  grind this into a smooth paste without adding water.
-Heat 2 tbsp oil in a cooking pan and add the mustard seeds,when it splutters add the dry chilly and curry leaves.Now add the shallots and brinjal along with green chillies.Saute for some time.Add 1/4 cup water,salt and tamarind juice.Cover and cook for sometime.
-When the brinjal is almost done add the grounded coconut,stir and mix well.Cook on low flame for 5 minutes.Lastly add the sugar and stir well.When the gravy thickens switch off the flame.
-Serve as a side dish with rice. 

Tuesday, October 22, 2013

Kaara Appam

This is a simple way of making Kaara Appam without using eggs or sugar.This can be served as a breakfast with your favorite curry or use as a snack item with tea..This type of Kaara appams are usually prepared in most of the houses at the Kannur side and these are called 'Kaara Appam' because it is prepared in a"Kaara''/aebleskive pan

Ingredients needed 
White Rice/Pachari           1 cup
Cooked parboiled rice       1/2 cup+2tbsp 
Water             1/2 cup + a little
Salt                1/2 tsp (as needed)
Oil             for deep frying
-Soak rice for 2-3 hours.Wash drain and then grind it together with the other ingredients till smooth.
-Heat the kaara/aebleskive pan and pour oil in each mould.
-When the oil is hot, pour a ladle of the batter in each mould till 3/4th.
-Cook on medium heat.When it rise, flip(using a fork slowly turn over) and cook the other side also.
-Once cooked remove from the pan on a tissue paper.Serve with your favorite (spicy) curry.

 *Once cooked it will float in the oil.

Wednesday, October 9, 2013

Pepper Chicken Masala

For Marination
Chicken pieces        600g (medium size)
Pepper powder    3/4 tsp
Turmeric powder  1/2 tsp
Lemon juice            11/2 tsp
Salt                    1/2 tsp
For The Masala
Onion              3 large(thinly sliced)
Tomato             1 large(''          ''    )
Ginger paste       11/2 tbsp
Garlic paste         11/2 tbsp
Green chillies          3 (slit vertically)
Peppercorns       1/2 tsp
Fennel seeds        1 tsp
Cinnamon            small piece
Cardamom                  1
Cloves                           6
Dry red chillies                  2
Pepper powder            13/4 tsp
Chilly powder(kashmiri)     1/2 tsp
Garam masala            3/4 tsp
Lemon juice              2 tsp
Salt                          as needed
Water                    3/4 cup
Curry leaves             2 sprig
Coconut oil           3 tbsp
Method of cooking
-Wash,drain and marinate the chicken pieces with salt, lemon juice,turmeric and pepper powder and keep in the refrigerator for 1/2 an hour.
-In a non stick kadai /wok, heat oil and add the fennel seeds.When it starts to splutter add the pepper corns, dry red chillies,cinnamon,cardamom,cloves,curry leaves and then add in the sliced onion. Add a little salt and saute.
-Now add the slit green chillies,ginger and garlic paste.Saute well till the onions are done.
-Keeping the flame very low add the chilly powder,pepper powder and garam masala.Stir for a minute.
-Now add the tomatoes and cook till soft(keep the flame on medium).
-Now add in the marinated chicken pieces and mix well .Saute for 5 minutes till the masala gets sealed on the chicken well.
-Add water and mix well.Cover the pan and cook till the chicken is done and the gravy reduces and coats the chicken well.Add lemon juice and curry leaves,mix and off the flame.Pepper chicken masala is ready to be served.

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