Omelette Cheese Sandwich

Hello Friends..I am here after a short break.Today is another 10 th of the month and ready for the MFB Challenge.There was a 2 month break for this challenge due to vacation.Today the theme is Sandwiches.If you have school going children then I am sure such Moms would have a wide variety of Sandwich ideas haha..

Chicken Mayonnaise Sandwich

After a two months break here we are back with the MFB Challenge.And this time the theme was 'Back to school lunch box ideas'.Yes one question all moms face -what to pack for their kids box!.Even if ones child has been going to school for years daily this question arises hehe...

Tomato Pasta

Though Pasta making is considered easy but sometimes I feel its like making a Biryani.I know not all of you will agree with me.First boiling pasta,then sauteing the ingredients,then if there is an addition of any meat then frying that too..hehe. Maybe its when I think of preparing it in this form,which is usually prepared back home.But I would not say that for this tomato pasta.

Masala Idli Fry (With leftover Idli)

While planning to make Idli or Dosa,the part I feel lazy is soaking the rice and dal and then the grinding process.But once that part is over I feel so happy that I don't have to break my head thinking what to make for breakfast for the next two days or for one day's breakfast and dinner hehe..

Aloo Chapathi

How fast the time flies,from one challenge we have reached to the next 10th of the month's challenge.That reminds me just after two months its Ramadan Alhamdulillah..This time the theme was to prepare any breakfast.Though we all know how important it is to have  breakfast but its the one meal mostly skipped.I always feel there is enough time to have breakfast in India rather than compared to Doha.Specially for the school going children and working people,who have to go very early in the morning here.If children find eating things difficult early in the morning then the best part is to give them  something healthy in their tiffin.

Strawberry Milkshake

I don't know what to say about the weather condition existing now, it's been very hot for some days now.But did Winter end without any rains??Or is this for a heavy rain ahead,Almighty knows best :)                  Anyways,today's recipe is a simple Milkshake which can be made in a jiff.

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'.

Pathal(Pathiri) Thenga Varuthathu/Sweet Coconut Pathiri

This is my favorite during my college days.I had to travel in two buses from my house to the college and the same while returning back.There were only very few buses that traveled directly,that too not on a fixed time.So in the evening I used to come home exhausted,real hungry.Tea would be ready by the time.And Ummi would make some snacks also ready.But sometimes when there's nothing to eat I search for the left over Pathiris (prepared in the morning which will be in the Casserole or in the fridge which was prepared the previous night for dinner)

Chicken Gravy Sandwich

Today's recipe is sandwich with a curried chicken filling.During our school days there used to be a Chicken sandwich in our school canteen which had its filling in the form of curry.Waking up late to school means two riyals to school one riyal for sandwich or anything to eat and the other to buy anything for drinking.Mostly I would go for that cold Pepsi and any sandwich.

Stuffed Idiyappam(String Hoppers)

This is my first post for this year 2017.Every one had their own ups and downs during the year 2016.And so did we.We have lost some of our dear ones last year.My Mother in law had passed away while we were in India,who was more to me like a mother than a Mother in law.Just after that her brother also left this world.

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

Scrambled Egg-Easy Breakfast Idea

After an elaborate previous post-Fish Biriyani ,here I have come up with an easy peasy recipe.A breakfast you can make in a jiffy,with the main ingredient which is always in your refrigerator.Actually I don't know why I am giving so much of introduction to our very own Humpty dumpty hehe...

Black Chickpeas Curry/Kadala Curry

Ingredients
1.Black Chickpeas/Kadala/Bengal Gram       1 cup
Water                  2-21/2 cups
Onion(finely chopped)           1 large
Tomato(finely chopped)         1 large
Ginger chopped                     1/2 tsp
Garlic chopped                      1/2 tsp
Green chilly                           2 slit
Chilly powder                       1 tsp
Turmeric powder                   1/4 tsp
Coriander powder                 11/2 tsp
Salt                                       as needed
Garam masala                      1/4 tsp
2.Oil
Mustard seeds                  1/2 tsp
Curry leaves                  1 sprig
3.Coconut grated              1 cup
Water                             3/4 cup

Method
-Soak the Chickpeas/Kadala overnight or at least for 6-8 hours. 
-Pressure cook this with all the ingredients under (1),till cooked(5-6 whistles).Off the flame and wait till the pressure goes off.
-Meanwhile blend together coconut and water(3) into a smooth paste.Keep this aside.
-Heat a non stick pan add oil and splutter the mustard seeds,add the curry leaves and pour this into the cooked curry.
-Switch on the flame and add the coconut paste and mix well.Let it boil for 2 minutes.
-Serve with puttu or Appams.

Rava Upma / Semolina Upma

Upma is a healthy breakfast very popular in the southern part.This is one breakfast which can be made in a jiffy.But for the 'poor lazy me' I can't prepare this often as half of my beautiful family members don't like upma...whenever it's upma for breakfast they search shelves for biscuits.But recently I found my younger one Azi eating it with a little sugar (like my hubby,who otherwise doesn't have a sweet tooth)..and he said he liked it.Alhamdulillah it was a great thing for me..because to feed him means....
 Usually I prepare this on Fridays,because being a holiday,everyone gets up a little late and will be having a heavy meal for lunch(after the prayers) that is a biriyani or ghee rice,so those who don't have a breakfast that day there's no problem..Now coming to the recipe...

Ingredients
Rava/Sooji/Semolina      11/2 cup
Water                            3 cups(boiling)
Onion                            1 medium (finely chopped)
Carrot grated                 3 tbsp
Coriander leaves            3 tbsp
Green chillies                 2-3 slit lengthwise
Ginger chopped             2 tsp
Mustard seeds              1/2 tsp
Cumin seeds                 1/2 tsp
Urad dal/Split black gram     1 tsp
Dry red chilli             1
Salt                            as needed
Oil                             2 tbsp
Ghee                          1 tbsp

Method Of Cooking
-Heat a pan.Add oil and ghee.
-Simultaneously on another stove keep water for boiling. 
-Now add the mustard seeds to the oil and when it starts to splutter add the cumin seeds and the urad dal.
-After 2-3 seconds add the dry red chilly and the chopped onion.
-Saute for a minute and add the green chilly and the chopped ginger.
-Now add the grated carrot and the coriander leaves.Saute for a minute.
-Add in the Semolina and saute for 2-3 minutes on medium flame (be careful not to burn).Also add the salt and mix properly.
-Now add the boiling water and give a quick stir(so that the semolina and salt gets mixed properly without forming any lumps).
-Mix well stirring till the water gets absorbed completely and the upma gets cooked,cover it with a lid for 4-5 minutes on low flame.
-Now switch off the flame,fluff up the upma and serve.

*Adding carrot and coriander leaves is optional.Instead of coriander leaves you may add curry leaves and veggies of your choice..beans,green peas etc..or make it just plain without any veggies.

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
Method
-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.

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.

Chemmeen Kinnapathiri / Steamed Rice Cakes With Prawns

This tasty dish can be served as a snack or breakfast. Eating one or two itself fills the stomach but I assure you the mouth will want more.,hehe.This prawns masala can be used as a filling or topping in other recipes too.The recipe...

For the prawns masala
Ingredients
Prawns/Chemmeen   1/2 kg
Chilly powder        1 tsp
Salt               to taste
Oil               for shallow frying
Marinate the prawns with chilly powder,salt and keep
for 15 minutes.After 15 mins.shallow fry and keep  aside.
Rest of the Ingredients
Onion               4 (finely chopped)
Green chilly      3-4 (   ''      ''      )
Garlic cloves       5  (   ''      ''       )
Ginger       1'' piece ( ''       ''       )
Curry leaves   2 sprigs
Salt         accord. to taste
Oil          1-1/2 tbsp
-Heat oil in a pan and add the chopped onion,saute till transparent.
-Add ginger,garlic and the chillies,add turmeric powder,salt and curry leaves.

-Saute well and at last add the fried prawns,mix well , remove from fire and keep aside.

For the 'rice cake' batter   
Basmati rice           2 cups
Thick coconut milk  11/2cup
Salt               to taste
Preparation method
-Soak the rice for 3-4 hrs,then wash,drain and keep aside.
-Make 11/2 cup of thick coconut milk from fresh grated coconut adding little water.
-Now grind the rice in the coconut milk along with salt into a smooth batter.Pour this into a bowl.

Further procedure 
-Heat a steamer (use Idly steamer) with water,now brush the idly molds with a little oil and pour a ladle of batter into the molds.
-On top of the batter add 1tsp full of the prawns masala and steam about 15 to 20 minutes on medium flame till cooked.
-Take the mould out carefully ,after 5 minutes using a spoon take out the rice cakes one by one,place them on a serving plate and serve.  

                           

                         

Plain Dosa

Breakfast is also called as the brain food.It is said to eat breakfast like a king because it is the important meal of the day,so its better not to skip breakfast as it is the actual fuel for the whole day.Dosa is very popular in sounth indian breakfast it is made from a fermentation process of rice and lentils batter.There are different varities of dosa. Here is the recipe for plain(sada) dosa. 

Ingredients
White rice/Pachari/Raw rice  2 cups
Split black gram/Urad dal  1 cup
Fenugreek seeds              1 tbsp
Cooked(parboiled)rice      1tbsp
Salt          to taste

Procedure
-Wash and soak the rice, split black gram and the fenugreek seeds in water for 4 to 5 hrs(soak black gram separately)
-Grind the soaked dal first with little water into a smooth paste and pour it into a large bowl.
-Mix the raw rice,fenugreek seeds and cooked rice and then again grind this into a smooth paste.  
-Combine this batter to the dal batter.
-Now mix this very well (the consistency of the batter should neither be too thick nor too thin).Cover and keep aside (in a warm place)to ferment overnight.
-Next day,heat a nonstick or iron griddle to medium- low heat.
-Add salt to the batter and again stir well.
-Grease the pan with little oil and pour a ladle of batter in the center, quickly using back of the ladle spread it into a round shape.
-After 2-3 minutes flip it once,take it out and serve hot with Sambhar or chutney.

*After pouring the batter into the heated pan you can cover it with a lid;this way you don't have to flip the Dosa.After 1 or 2 minutes you can take it out.
*When the sides raise a little and you see a light brown colour at the bottom,then its time to take out  the Dosa.
*Each time while pouring the batter the pan should not be over-heated,keep it at low flame and brush oil so that the batter does not stick to the pan,then bring it to medium flame to cook.