Daily Archives: November 18, 2013

Chicken Rolls

Preparation Time : 30 minutes

Cooking Time : 10 minutes

Serving : 8 members

Description

I don’t remember from where I learnt this dish but from the time I started cooking I have been making chicken rolls . During rosa ( fasting ) I make 30 to 50 rolls and refrigerate and store them . Defrost n deep fry . It’s so handy

Ingredients

Ingredients for Pan cake	Quantity
Maida	1 cup
Egg	1
salt	to taste
Water	little to make a loose batter of pouring consistency

Ingredients for Filling	Quantity
Minced chicken	250gm
Beans	6 chopped
cabbage	1/4 cup chopped
onion	1 big chopped
carrot	1 big chopped
capsicum	1 chopped
celery	1 stalk chopped
ginger garlic paste	1 tea spoon
turmeric powder	1/4 tea spoon
chilli flakes	to taste
pepper powder	1/4 tea spoon
green chillies	3 crushed
ajinomoto	a pinch ( optional )
salt	to taste
oil	4 teaspoon

Ingredients for Coating	Quantity
egg whites	2 beaten with salt and pepper powder to taste
bread crumbs	2 cups
oil	to deep fry

Filling Method

cook minced chicken with Turmeric powder , ginger garlic paste and salt to taste . Cook to a dry consistency and keep aside .
Heat oil in a sauce pan add onion , all the chopped vegetables , crushed green chillies and sauté till vegetables are half cooked .
Add cooked minced chicken , chilli flakes , pepper powder and ajinomoto . Mix well on low flame for 5 minutes .
Should be of dry consistency . Taste and adjust and set aside

Pancake Method

Mix all ingredients together , blend without lumps . Heat a non stick pan to medium heat .
Pour 1/2 a ladle of batter . Cover and cook one side and remove .

How to Proceed

Place a heaped table spoon full of filling in the Center length wise over the uncooked side of pancake .
Fold both sides to enclose the filling and then roll it completely to seal the filling .
Dip the roll in beaten egg whites and then roll in breadcrumbs until fully coated . Heat oil to deep fry .
Fry the rolls in hot oil till golden in colour and crisp .
Drain , serve hot with tomato ketchup .

Kalathappam

Preparation Time : 4 hours

Cooking Time : 30 minutes

Serving : 6 members

Description

Kallathappam . I got this recipe from my mothers cook book . ( my mother has never made this though ) this is a traditional Kerala sweet dish made with simple ingredients available at your daily kitchen . I tried it out for breakfast when my son – in – law and daughters had visited us for breakfast . It was tasty and a great hit on the table .

Ingredients

Ingredients	Quantity
Raw rice	1 glass ( the rice we use to make appams , in Tamil we call it pachai arusi . )
cooked rice	2 tea spoon
soda salt	1/4 tea spoon
ghee	4 table spoon
salt	a pinch
coconut	cut into small bits – 1/2 cup
small onion	1/2 hand chopped into small bits
jaggery	10 pieces ( adjust according to taste )
cashew nuts	2 table spoons
poppy seeds	( Kus Kus ) 1 table spoon

Method

Soak raw rice for two hours . Then grind along with cooked rice to a smooth paste.
Melt jaggery using water to a syrup . Strain , cool and mix to the ground rice paste adding salt .the mixture should be loose and watery . Keep aside for 2 hours.
Fry onions, cashew nuts,coconut bits and poppy seeds . In ghee and keep aside.
Add soda salt to the rice mixture just before cooking . Then keep the loose rice mixture on fire storing through out so it does not stick to the bottom or form lumps.
Add the fried coconut , cashew nut mixture in . Pour this mixture into a greased pudding tray when warm.
Double boil With lid on in a pressures cooker on sim for 10 to 15 minutes.
Cook with out a weight . Remove cut and serve hot or cold.

Caramel Pudding

Preparation Time : 10 minutes

Cooking Time : 15 to 20 minutes

Serving : 6 to 8 members

Description

This is my aunties recipe . ( dads last sister -Banu AUNTY ) I use to hate the caramel pudding my mom used to make . Once in my cousins place , my aunt Had made caramel pudding for us . Very hesistently I had to eat it . Bingo . It was so very yummy . Then n there I took note of her secret to the yummy caramel pudding . I prepared the pudding in my in- laws place and it was a block buster hit.

Ingredients

Ingredients for Main Dish	Quantity
Eggs	2
milk maid	1 tin ( condensed milk )
Milk	1 tin ( measure with the condensed milk tin ) ,
vanilla essence	1 tea spoon

For caramel :

Ingredients	Quantity
sugar	5 table spoons
water	1 table spoon

Method

Heat a pan with sugar and water .
Caramelise the sugar till golden brown . Take away from heat and pour into the desired pudding dish .(can make individual cups or all at once ) keep aside for five minutes for the caramel to cool and set .
Blend together all the other ingredients well . Pour over the set caramel and double boil with a lid .
Usually I use a pressure cooker and double boil with the weight on for 3 whistles.
Can use a rice cooker as well .take out and keep aside to cool . When in room temperature keep in refrigaratore to cool .
Take out and run a knife around the edge of the pudding . turn over a flat plate or dish . Cut and serve.

Carrot Muthia

Preparation Time : 5 minutes

Cooking Time : 12 to 15 minutes

Serving : 4 members

Description

I got this recipe from my daughters cook book . It’s a very healthy break fast main course . Happy cooking .

Ingredients

Ingredients	Quantity
Chick pea flour	1 cup
wheat flour	2 table spoons
Oil	1 tablespoon
carrot	1 cup grated
coriander leaves	2 table spoons (chopped)
green chillies	1 chopped
ginger	1 tea spoon (minced )
coriander powder	1 tea spoon
chilli powder	1/2 teaspoon
Turmeric powder	1/4 teaspoon
salt	to taste
lime juice	1 tea spoon
sugar	1 1/2 tea spoon
cooking soda	1/2 tea spoon

Seasoning

Ingredients	Quantity
Oil	3 teaspoons
mustard seeds	1 teaspoon
sesame seeds	1 tablespoons

Method

Mix all the ingredents for the muthias together .sprinkle little water to get a dough as for pooris.
Shape the dough into small oblongs.steam the oblong muthias for about 8 to 10 minutes till cooked through .keep aside.
Heat oil in a kadai to season.add the musturd seeds and fry till they splutter .
Top with the sesame seeds.stir well.add the steamed muthias and toss well .

Thavana podi

Preparation Time : 30 minutes + 1 day to dry in the sun

Cooking Time : 10 minutes to grind to get a coarse powder

Serving : more than 20 helpings

Description

I did my schooling in a boarding school.my friends from kerela used to bring a lovely aromatic powder called chammanthi podi .i used to love it.after i left school also i did crave to eat chammandhi podi .once my brother in law was married ,problem was solved as my co- sister was from nagarcoil .a town in the border of kerela and tamil nadu .she once got the same chammandhi podi from her mothers place tasted the same but with a different name .THAVANA PODI .CHAMMANDHI PODI or THAVANA PODI i got my long lost craveing podi back.

Ingredients

Ingredients	Quantity
Dried coconut (the coconut we use to make coconut oil .in tamil we call it kopara thenga)	2 cups
black gram dal	1 cup
coriander seeds	1/4 cup
curry leaves	1 1/4 cup
hing	1 table spoon
tamarind	goose burry sized ball
salt	to taste
dried red chillies	8 to 10
garlic	5 flakes
coconut oil	4 table spoons

Method

Fry all the ingredients in coconut oil seperately till crisp and golden brown.
Mix the fried ingredients together and dry it in the sun for a day.
blend the fried,dried ingredients together to a finely coarse powder .taste and adjust.
store in an air tight containeri in room temperature.keeps for more than two months.
serve with idli,dosa or boiled rice.

Mutta Paal Aada

Preparation Time : 35 minutes

Cooking Time : 5 minutes

Serving : 6 members

Description

This is my grandmas special . Every holidays myself n my brother spent time mostly with our grand parents in Palghat , kerala . This dish is one among the favourite dishes . Now it’s my sons favourite too . As a kid he used to ask me to make thousand Mutta paal aada’s

Ingredients

Ingredients	Quantity
Rice flour	1 cup
maida	1 cup
small onions	5
egg	1
salt	a pinch
soda- bi – carbonate	a pinch
water	3 cups
cumin seeds	1/4 tea spoon

Method

Blend all the ingredients together in a food processer.Keep aside for half an hour .
Make thin crapes using a non stick pan .
Place the crapes , inside part out to get a polished looking Mutta paal aada Spread 2 table spoons of grated coconut over the crape .
Sprinkle sugar over the coconut to taste .
Roll tightly and serve hot or cold .

Samosa

Preparation Time : 30 minutes

Cooking Time : 10 minutes

Serving : 10 members

Description

The best Indian snak loved by all . This is a punjabi samosa , which has a potato filling inside usually and a soft lightly crisp cover . The South Indian samosa that we serve during the fasting time , always with non – veg filling that is very spicy and has a crisp cover . In my hubby’s place they call the punjabi samosa as somas and the South Indian samosa as samsa . ( funny isn’t it , no offence Nellai people ) when I was newly married had a terrible time understanding the Tamil spoken at my hubby’s place . At moms place our Tamil is 3/4 Malayam and 1/4 Tamil as we hail from Palghat and live in Coimbatore . I used to be teased a lot about my Tamil back then . The Tamil that they talk in tirunelveli is the purest form of Tamil ( that’s what my mother – in – law says ) . What ever I have improved a lot of my Tamil only after I got married from talking , reading and writing . Thanks to tirunelveli for that .

Ingredients

Ingredients for Dough	Quantity
maida(refined flour)	500 gm
ghee or oil	1/2 cup
ajwain	5gm
salt	to tatse
water	needed
oil	to deep fry samosa

Ingredients for Tempering	Quantity
cumin seeds	1 teaspoon
turmeric powder	1/2 teaspoon
red chilli powder	1/4 teaspoon
green chillies	2-3
ginger	2 teaspoon
lime	1
coriander leaves	1 tablespoon
salt	to taste
green peas	1/3 cup
chaat masala powder	2 teaspoon
fennel seeds	1 teaspoon
garam masala	1/2 teaspoon
cashew nuts	2 tablespoon (chopped)
potatoes	500gm (boiled and peeled)
ghee	2 tablespoon

Method

Chop the green chillies, ginger and the coriander leaves.
Mix all the ingredients for the dough except water and rub thoroughly.
Sprinkle water and make a hard dough. Set aside for about 10 minutes.
Divide the dough into round portions as per the size of the samosas required.
Heat the ghee and add cumin, when crackling add ginger and saute.
Add the rest of the ingredients excluding the final four and sauté for five minutes.
Mix in the rest of the ingredients, including the potatoes and mix well.
Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
Stuff the potato mixture and then seal the upper edges.
Repeat with the rest. Deep fry in oil till golden brown and serve.

Fish Pickle

This is an authentic malabar dish as we ravuthars don’t make pickle with fish . This ricepi is my moms . Don’t know from where she got the recipe . Even this fish pickle in the picture was prepared by her . She had gone to Cochin for a cousins reception and came bake with 10 kgs of fish and prawns together . Results I was made to clean the entire 10 kgs of fish duringmy holiday visit to moms place Loads of work done in hubby’s placeis not a problem at all ( wonderfrom where Iget the energy and streanth )but when at moms place I hate to even move a cup from here to there . I guess every woman has the same motto in them .

Ingredients
Bone less fish – 1 kg cut into small pieces , turmeric powder -1/2 teaspoon , chilli powder – 1 teaspoon + 1 1/4 cup , salt – to taste , gingily oil – 2 cups , vinegar -2 cups , ginger juliens – 100 grams , garlic juliens or whole – 100 grams , green chillies -3 juliens , fenugreek – 1 tablespoon , mustard seeds -1 table spoon , curry leaves -1 strand , hing powder -1 tablespoon , hot water -1 1/4 cup .

Method
Marinate cleaned drained fish with turmeric powder , chilli powder 1 teaspoon and salt to taste for 1/2 an hour . Heat the gingily oil and fry the fish , drain and put it into the vinegar to soak . In the same fish fried oil fry the ginger juliens , garlic and green chillies separately to golden colour and add to the fish marinating in the vinegar . Mix well . In the same fried oil add mustard seeds , fenugreek seeds and curry leaves . Fry to splatter add hing powder switch of the flame and add the remaining red chilli powder . Mix well adding the hot water . Put it back on flame and bring to boil . Add the marinating fish , ginger , garlic , green chillies , vinegar mixture and mix well . Lower the flame , once the oil floats on top remove from heat . ( about 2-3 minutes not more than that as the fish might break ) cool and store in a dry clean air tight container . Best served with boiled rice for lunch .

Instant Milk Kova

Preparation Time : 1 minute

Cooking Time : 9 to 10 minutes

Serving : 4 members

Description

We call it tharatti pal in Tamil . As a kid I have tasted milk kova ( pal kova ) , only after my marriage did I know there was something called tharatti pal . when I was newly married my in laws place they had cows at home . Milk , curd and butter milk was always around the house . tharatti pal is made from the milk of a cow which has delivered and the first milk is reduced to a grainy texture ,pale yellow colour adding sugar to taste . Very rerely we get to eat tharatti pal as we can prepar it only when a cow delivers . It was the time when microwaves were newly introduced in India . Knowledge about cooking or useing a microwave was nil then . There was a cooking work shop conducted in tirunelveli by mallika badrinath ( my favourite ) on microwave cooking . I did attend the class and this was the first dish she demonstrated to us . So easy and simple , ready in 10 minutes . I did share this recipe with my aunt nazeem , who did this in a cooking competition in tirupur and won the first prize . Now a days any time any day tharatti pal is made instantly at home when ever wanted .

Ingredients

Ingredients	Quantity
Condensed Milk	1 tin ( 200 ml)
Curd	3 tablespoons
Ghee	1 teaspoon

Method

Take a large microwave safe bowl. Pour in the condensed milk and curd . mix well. microwave for two minutes . Take it out and mix well.
Microwave for two more minutes . Take it out , add ghee and mix well . microwave for another six minutes .
Making sure to remove the bowl out of the microwave oven to give it a good mix in every two minute interval time .
Once you get a grainy textured white mixture , milk kova is ready .
Serve hot , warm , chill or at room temperature .

Notes

Every microwave is different, so keep an eye on it and always mix it at regular interval of two minutes.
Make sure not to burn the kova as we have to get a pale yellowish white grainy mixture once done.
As the kova cools it will thicken a lot more, So adjust the timing accordingly.

Dates and Biscuit Rolls

Preparation Time : 10 minutes

Cooking Time : 5 minutes + 1/2 an hour in the refrigerator

Serving : 6 members

Description

An easy dessert made with very few ingredients . I took note of it from the page it’s yummy , yummy to the tummy . check out the page flocks has a lot of authentic malabar recipes and easy to make dessert recipes at home . Biscuit and dates were 2 things I hate to eat . during fasting time while breaking our fast , we have to break it by eating dates first . But I rarely used to do that instead just drink water and biscuits were a big no no . Buying snaks to school biscuits were never in the list . but now a days there is nothing as I hate or don’t want . I eat anything and every thing . ( poor me and my weight problem )

Ingredients

Ingredients	Quantity
butter	60 grams
Condensed milk	5 tablespoon or more
Pitted dates	250 grams (chopped)
Marie biscuits	1 1/2 packets (crushed)
Nuts of choice	100 grams (chopped)
Ghee	1 tablespoon

Method

Crush the biscuits and powder them . Add butter and mix well .
Pour condensed milk over and knead into a dough . Keep aside .
Heat a non stick pan with ghee in it . Fry the nuts and dates to get a paste consistency . Add little water if required .
Place a long sheet of foil paper on a flat surface . Place the dough over and flatten and spread out with a rolling pin evenly .
Then spread the nuts and dates mixture over the biscuit dough base . Roll the biscuit dough base tightly with the foil paper .
Place in the refrigerator for 1/2 an hour to set . Cut into one inch thick pieces and serve .
Fun to eat by removing the foil that is all rolled up .