Battura

Battura is one of the most popular punjabi recipe which is deeply loved by our keralites.

Ingredients

• Flour - 2 cup
• Yeast - 1 tsp
• Sugar - 1/4 tsp
• Yoghurt - 1.5 tsp
• Egg - 1
• Milk (warm) - 1/2 cup (as required to make a smooth dough)

Method

1. In a bowl, mix flour, yeast, sugar and salt.
2. To this add yoghurt, egg and warm milk and kneed it well to make a smooth dough. Keep it covered with a wet muslin cloth for about 3 hours. Let the dough leaven,
3. Make about 10-12 balls out of it. Roll it out in a circular shape like puri. You may cut it into halves or desired shapes. Deep fry the rolled doughs. Flip and cook the other side.
   Battura is ready to be served with butter chicken or chana masala.

Fish Molly

Ingredients

• Fried fish - 4 pieces (king fish)
• Onion - 3 medium
• Green chilly - 3
• Ginger garlic - 1 tbsp
• Curry leaves - 2 string
• Coriander leaves - to garnish
• Red chilly powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Tomato sauce - 2 tsp
• Coriander powder - 1/2 tsp
• Coconut milk - 1 cup
• Grounded coconut - 3 tsp

Method

Heat oil in a pan and saute onions till it becomes translucent. Add green chilly, ginger garlic paste and curry leaves to it and saute it well, Add all the masala powders. Saute it on another 5 minutes on a low flame. Then add the tomato sauce and grounded coconut after 2-3 minutes. Then add the coconut milk. When it starts to boil, add the fried fish to it. Garnish it with coriander leaves.

Caramel Cake

Ingredients

• Egg - 3
• Sugar - 1 cup
• Baking powder - 1 tsp
• Sunflower oil - 1 cup
• Carrot - 1 (grated)
• Cashew - 1/4 cup (chopped)
• Plain flour (maida) - 1 cup
• Sugar - 3 tbsp (for caramel)
• Salt - 1/4 tsp
• Whipping powder - 100 gm
• Milk - to mix with the whipping powder
• Caramelized cashew - to garnish

Method

Blend the egg, sugar and baking powder. Then add the oil and blend it well. Pour the mixture into a bowl and add the grated carrot and chopped cashews to it. Add the caramel sugar and salt. Now add the maida little by little and mix it very well. Keep this aside for 20 minutes so that all the ingredients gets combined well.
Grease a non-stick deep pan and pour this mixture into it. Keep this on a low flame for about 20-30 minutes. Keep an aluminium lid over the stove top and place the non-stick pan over it. To check if it's cooked well, you may poke it with a knife in the middle. If the knife comes out clean you can ensure that it's well cooked. Beat the whipping powder with a little milk and spread this over the cake evenly. Garnish it with the caramelized cashews.

Prawns Stuffed Rice Steam Cake

For masala

Ingredients

• Prawns - 1/2 kg
• Onion - 4
• Green chilly - 3
• Ginger garlic paste - 1 tbsp
• Red chilly powder - 1 tsp
• Coriander powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Oil - 2 tbsp
• Coriander leaves - 

Method

1. Cut the cleaned prawns into small pieces. Cook the prawns adding 1/2 tsp red chilly powder, 1/4 tsp turmeric powder, 1/2 tsp ginger garlic paste, salt and 1/2 cup of water. Do not drain the remaining water.
2. Heat the oil in a pan and saute the onion. Add ginger garlic paste and green chilly when the onion becomes translucent. Saute it well. Now add the masala powder and salt to it. Saute till the raw smell disappears.
3. Add the cooked prawns with the stock. Close the lid and cook for 5 minutes on a low flame. Add coriander leaves.

For the batter

Ingredients

• Raw rice - 1 cup
• Ghee rice - 1.5 cup
• Coconut milk - 1 coconut
• Rice powder - 3 tbsp
• Salt - to taste

Method

1. In a blender, grind all the ingredients to make a smooth batter. It should not be too thick. You can use the second extract of coconut instead of water.
2. In a steamer, boil water, grease the idli plates and pour 1/4 ladle batter in the molds. Add 1 tsp of prawns masala to it. And again pour 1/4 ladle batter on top of it. Cook for 15 minutes.
3. Remove the idli plates from the steamer and keep it aside for 5 minutes. Then remove the patthils from the plates one by one.

Garlic Naan

Ingredients

• Maida - 2 cup
• Baking powder - 1/4 tsp
• Yeast - 1 tsp
• Sugar - 1 tsp
• Salt - 1 tsp
• Yoghurt - 
• Milk (warm) -
• Garlic - 3 tsp (minced)
• Coriander leaves -  1 tbsp
• Butter - 3 tbsp (melted)

Method

Sift 2 cups of maida in a large bowl. Add baking powder, yeast, sugar, oil and yoghurt to it and combine it well. Add milk to it and little by little and knead it well to make a smooth dough. Keep it covered with a wet muslin cloth for about 2 hours to leaven. Make small little balls out of it. Roll it by dusting flour. Roll it into oval shaped rotis. Sprinkle little minced garlic and chopped coriander leaves on one side of the rolled naan and roll it again a little. Wet the other side of the rolled dough with a little water and put it in a medium hot pan with the wet side down. Cook for about 30 seconds. Flip and cook for another 30 seconds. Brush both the sides with butter and cook till it turns golden brown. Repeat the process with the remaining dough. Serve it hot. 

Garlic Paste

Ingredients

• Egg white - 3
• Garlic cloves - 2 or 3
• Salt - to taste
• Vinegar - 1 tsp
• Oil - 1/4 cup
• Potato - 1 small (boiled)

Method

Take a blender and blend the garlic cloves, egg whites, salt and vinegar together. Then when it's mixed well, start adding oil to it. Then mixture will start to thicken. Add more and more oil if you're not adding the potato until you get a thick consistency. If you're adding potato, add it and blend it for one more minute until the mixture becomes thick. The garlic paste is ready to be served.

Rosie Chicken

Ingredients

• Chicken - 1/2 kg
• Cumin seeds - 1/2 tsp
• Onion - 3
• Ginger garlic paste - 1 tbsp
• Tomato - 1+1
• Green chilly - 2
• Red chilly powder - 1 tbsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Fresh cream - 1/4 cup
• Kasuri methi - 1 tsp
• Coriander leaves - for garnishing

Method

Heat oil in a deep pan and splutter the cumin seeds. Grind the onion, add to it and saute well. Add the ginger and garlic paste and saute it well until the raw smell disappears. Add coriander powder, chilly powder, turmeric powder and salt to it. Saute it till the oil oozes out. Then add tomato puree of 1 tomato and the seeds and the inner portions of the other tomato. Cut the remains of the second tomato into very small pieces and keep it aside. Cover the pan and cook it for 5 minutes on a low flame. Then add the chopped tomato and green chilly to it.
Finally, add the fried chicken and cook it for another 5 minutes. Add the kasuri methi and fresh cream to it. Switch off the flame and serve it hot.

Caramel Cream Cheese Flan

Ingredients

• Cream cheese - 6 heaped tbsp
• Egg - 2
• Milk - 1 cup
• Sugar - 5 tbsp
• Cinnamon powder - 2 pinch
• Condensed milk - 200 ml
• Lemon juice - 1 tsp
• Sugar - 2 tbsp

Method

Cook 5 tbsp of sugar and a little water in a saucepan on medium heat for about 10 minutes or until the mixture is golden and has a consistency like that of a syrup. Add the lemon juice by carefully swirling the pan every few minutes. Now turn off the flame. Do not allow the syrup to turn dark because that will make the syrup taste bitter. Immediately pour caramel syrup into the pudding plate and set it aside. Take a blender and blend the eggs and cream cheese until it has a smooth texture. Then pour in the milk, 2 tbsp sugar, cinnamon powder and condensed milk. Blend everything together until it turns smooth. Keep the cooking plate on the preheated steamer and pour the batter over the syrup in the plate left earlier, Cover it with a foil and cook on a medium flame for 1 hour.
Insert a knife into the center of the flan to check if it's cooked. If the knife comes out clean, turn off the flame and allow it to cool down. Put the flan onto a serving plate and serve it.

Prawns Majboos

Ingredients

• Ghee rice - 4 cups
• Water - 6 cups
• Prawns - as required
• Ghee - 4 tbs
• Oil - 
• Tomato - 1 
• Green chilly - 7
• Ginger garlic paste - 1/2 tsp
• Turmeric powder - 1 tsp
• Coriander powder - 1/2 tsp
• Red chilly powder - 1/4 tsp
• Garam masala powder - 
• Salt - to taste

Method

Pour ghee into a non-stick pan, add onions to it and saute it till it becomes translucent. Then add cashews and raisins to it and saute for a minute. Grind chilly and add the garlic ginger paste to it and then add tomato and saute it very well. Add all the masala powders and then add salt and water. When the water boils, add the rice. When the rice is half cooked, add the fried prawns to it and mix well. Keep it on a low flame till the rice is fully cooked. Garnish it with coriander leaves.

Egg Curry Dhaba Style

Ingredients

• Boiled egg - 3 (peeled)
• Onion - 3 medium (grind to paste)
• Tomato - 4 (boiled and pureed)
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Cinnamon stick - 2 (small)
• Cardamom - 3
• Cloves - 3
• Oil - as needed 
• Kashmiri chilly powder - 3 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Coriander leaves - few (finely chopped)
• Salt - to taste
• Amchoor powder - 1/2 tsp
• Green chilly - 2 (finely chopped)
• Fennel seeds - 1/4 tsp
• Water - 1 cup

Method

Take a deep bottom frying pan and pour oil into it. Make slits in the boiled eggs and fry it until it turns golden brown. Remove from the oil and keep it aside. Heat a deep bottom sauce pan and all 2 tbsp oil. Put whole spices like cinnamon sticks, cardamom, cloves and fennel seeds into it and fry for a few seconds. Now add onion paste to it and fry until the onions are well cooked and the raw smell disappears. Add the finely chopped green chilly to it and combine well. Now add ginger garlic paste and stir and saute it for one minute. Add kashmiri chilly powder, turmeric powder, coriander powder and salt and then combine it well. Then add the tomato puree to it and mix well. Add 1 cup water to it and allow it to boil. Once the gravy reaches thick consistency, add the boiled eggs to it. Add garam masala powder and amchoor powder and stir it for a minute. Adjust salt at this level. Turn off the flame and garnish it with coriander leaves and serve it hot.

Almond Brownie (On Stove Top)

Ingredients

• Egg - 2
• Cooking chocolate - 100 gm
• Butter - 50 gm
• Sugar - 1/2 cup
• Maida - 1 cup
• Vanilla essence - 2 drops
• Almond - 1/2 cup (chopped)
• Milkmaid - 4 tbsp

Method

Melt cooking chocolate with butter by double boiling method. Take another bowl and beat the eggs with sugar. Add melted chocolate, maida, vanilla essence and chopped almonds. Combine it all well. Pour this into a greased non-stick vessel and close it. Cook it for 30-40 minutes on a low flame. You can keep an aluminium lid over the stove and keep the non-stick pan over it. After it's cooked, spread the 4 tbsp of milkmaid over it and garnish it with crushed almonds.

Chicken Molly

To marinate

Ingredients

• Chicken thigh - 4 pcs
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Salt - to taste
• Red chilly powder - 1 tbsp
• Garam masala powder - 1/2 tsp
• Vinegar - 1 tsp

For masala paste

Ingredients

• Ginger paste - 1 tsp
• Garlic paste 1 tsp
• Turmeric powder - 3/4 tsp
• Mustard powder - 1/2 tsp
• Green chilly - 2 
• Tomato slice - 2 slice

For preparing gravy

Ingredients

• Onion - 2 big (sliced)
• Green chilly - 8 (sliced)
• Tomato - 2 (sliced)
• Crushed red chilly - 1/2 tsp
• Salt - to taste
• Coconut milk - 2-3 cup
• Vinegar - 5 ml
• Curry leaves - as required

Method

In a bowl, add chicken, ginger garlic paste, turmeric powder, red chilly powder, salt, garam masala and a teaspoon of vinegar. Mix well and keep it aside for 30 minutes. Take a non-stick  kadai and place the chicken thighs in it. Do not add oil to it. Cook this on a low flame.
To grind the masala, take ginger garlic paste, mustard powder and turmeric powder. Now add 2 green chilly, 3-4 slices of tomato and make a fine paste. Tomato is added to it to ease the grinding of all the ingredients.
In the same kadai, add oil and then add green chilly and onion to it. Saute it well. Now add the salt and grounded masala to it. Saute for about 5 minutes and then add the crushed red chilly to it. Add tomato and saute it for 2-3 minutes. Add coconut milk to it. Then add vinegar to it and mix well. Allow the mixture to boil and then add the fried chicken to it. When the gravy thickens, turn off the flame and serve.

Bread Pola

Ingredients

• Bread slices - 10 pieces (according to the size of the pan)
• Milk - 1/2 cup
• Egg - 4
• Red chilly powder - 1/2 tsp
• Onion - 2 big (sliced)
• Turmeric powder - 1/2 tsp
• Ginger & garlic - 1 tsp
• Green chilly - 2 (chopped)
• Salt - to taste
• Coriander - chopped
• Oil - 2 tbs
• Ghee - for greasing
• Chicken - 100 gm
• Red chilly powder - 1 tsp
• Turmeric - 1/2 tsp
• Salt - to taste

Method

Cook the chicken with red chilly powder, turmeric powder and salt. Mince the chicken and keep it aside. Heat the pan and add oil to it. Add sliced onion and saute it until done. Then add chopped green chilly, ginger garlic paste, turmeric powder and salt. Saute well. Then add the minced chicken and cook for about 5 minutes. Finally, add coriander leaves to it.
Now for making pola, remove the sides of the bread and set it aside. Beat egg, red chilly powder and salt, Mix it well and keep it aside.
Grease the pan and dip one side of the bread slice in the egg batter. Line this in the pan. Fill all the gaps with bread pieces so that it looks like a pancake. Then spread the chicken filling over this bread layer evenly. After that, close this mixture with the bread slices again by dipping it in the egg batter. Pour the excess egg batter all over the bread. Spread coriander leaves all over it.
Now cook this on a low flame. You can place an aluminium lid on the stove and place the non-stick pan over it. Flip the pola after few minutes to another greased hot fry pan and then cook the other side. Once cooked, cut into desired shapes and serve it.

Kakkarotti

For pidis

Ingredients

• Rice powder - 3 cup
• Raw rice powder - 1 cup
• Coconut - 1 (grated)
• Fennel seeds - 2 tbs

Method

Grind coconut and fennel seeds. Mix the rice powder and coconut mixture.Kneed well till we get a smooth dough. Apply oil in the palm. Make small balls out of this dough and press in the middle. Steam this for about 15 minutes. Keep a small amount of dough aside in the size of a lemon.

For gravy

Ingredients

• 1. Beef - 1/2 kg
•     Oil - 2 tbsp
• 2. Onion - 2 
•     Green chilly - 2
•     Ginger - 1 tbs (crushed)
• 3. Pepper powder - 2 tsp
•     Coriander powder - 2 tsp
•     Salt - to taste
• 4. Coconut milk - 1 coconut

Method

Saute the first ingredients. Add the second ingredients and saute well. Extract the thin milk from the coconut as a first extract or from the second extract and pour this into the onion mixture. Put the beef into this and cook till the beef is well cooked. Mix the rice dough in the thick coconut milk or in the first extract and pour this in the beef masala. Put the steamed pidis and stir continuously for about 5 minutes in a low flame when it is boiling. Garnish with coriander leaves. 

Mutton Roast

Ingredients

• Mutton - 500 gm
• Onion - 2+2 (sliced)
• Garlic - 2+1 tsp (crushed)
• Ginger - 2+1 tsp (crushed)
• Curd - 1/4 cup
• Vinegar - 1 tbsp
• Red chilly powder - 2 tbsp
• Coriander powder - 2 tbsp
• Turmeric powder - 1/4 tsp
• Pepper powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Fennel powder - 1/2 tsp
• Mint leaves - a handful
• Coriander leaves - to garnish
• Oil - 
• Mustard seeds - 1/4 tsp
• Dry red chilly - 3 (cut into 3 pieces)

Method

Marinate the mutton with curd and salt for 30-45 minutes. Add 2 tsp ginger, 2 tsp garlic, pepper powder, garam masala powder, fennel powder, salt, vinegar, mint leaves and 2 sliced onions to it. Mix everything with your hand properly. Cook in a pressure cooker and when the whistle comes, minimize the flame. Then cook for 25-30 minutes on a low flame. Do not add water to it. We can see the water coming after cooking. Keep on high flame and evaporate all the water from the mutton. Heat a kadai and add oil to it and splutter the mustard seeds. Then add dry red chilly and curry leaves to it.Add 1 tsp garlic, 1 tsp ginger and saute till it's golden brown. Add 2 sliced onions and saute till light brown. Take 2 tbsp of fried onion out to garnish. Now add the mutton masala to it and saute till oil leaves out. Sprinkle coriander leaves and fried onions to it.