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.

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

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.

  

Dates (Eethapazham) Fry

Ingredients
Dates                     12-15
Coconut grated       3/4 cup
Cashew nuts            30 g (as per taste)
APF/Maida             3/4 cup
Rice powder            1 tbsp
Salt                        to taste
Water                     3/4 cup + 2 tbsp(approx) 
Salt                        to taste
Oil                         to deep fry

 

Preparing Method
-Coarse grind the cashew nuts. 
-Remove the seeds of the dates and grind the dates along with the grated coconut little by little using the small jar of the mixi.
-Now mix this with the powdered cashew nut well till incorporated.Make small balls out of this.
-Heat oil in a wok.
- Meanwhile in a bowl mix both the flours along with the salt.Add water little by little and make a smooth batter.
-When the oil becomes hot, dip each ball in the batter and deep fry in the oil till golden brown.

-Remove the balls from oil using a slotted spoon and transfer onto a plate lined with tissue paper.

*Use good quality soft dates.It will be easy to grind.
*The batter should neither be too thick nor too thin.
*You can increase or decrease the amount of coconut and cashew nuts according to your taste.

                

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.    

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. 

Ingredients
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) 
 

Method
-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.

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:

Banana Fry/Pazham Pori

Banana(ripe Plantain)Fry is a famous snack of Kerala.It is called pazham pori. Actually you can find Plantain trees in almost every house in Kerala.Different recipes are made with both raw and ripe plantains.In this recipe the banana slices are dipped in a batter and deep fried.