Flower samosa

Ingredients

• All purpose flour   -   3/4 cup
• Aatta   -   3/4 cup
• Water   -   1/2 cup ( or little more )
• Salt   -   to taste

Method

Add the all purpose flour,aatta and salt and combine well. To this add water and knead it to a smooth and soft dough. Keep it ready.

For the filling

Ingredients

• Boneless chicken   -   200 gram ( cut to small pieces )
• Red chilly powder   -   1 tsp
• Ginger garlic paste   -   1/2 tsp
• Lemon juice   -   1/2 tsp
• Ginger garlic   -   1 tsp ( chopped )
• Onion   -   2 ( diced )
• Capsicum   -   1 small ( diced )
• Red chilly powder   -   1/2 tsp
• Tomato sauce   -   1 tbsp
• Pepper powder   -   1/2 tsp
• Salt   -   to taste
• Oil   -   for deep frying

Method

Marinate the chicken pieces with 1 tsp red chilly powder,1/2 tsp ginger garlic paste,1/2 tsp lemon juice and salt and keep it in the refrigerator covered for an hour. Saute fry the marinated chicken pieces in 3 tbsp oil just till cooked. Remove the chicken from the pan.
In the same pan add 1 tbsp oil, over low flame, add 1 tsp chopped ginger garlic and fry till the raw smell disappears. Add diced onion and capsicum and saute over high flame for about 3 - 4 minutes.
Add 1/2 tsp red chilly powder,1/2 tsp pepper powder and salt. Saute till the raw smell disappear. Add the fried chicken pieces, tomato sauce and combine well. Cook for another 5 minutes and remove from the flame.
For making samosa, make about 6 - 7 balls out of the prepared dough. Take one of them and dust it with all purpose flour and roll it to make a thick poori like circle. Now follow the picture to make the flower samosa.

Payyoli Chicken

Ingredients

• Chicken   -   500 g (with bone)
• Ginger paste   -   2 tbsp
• Kashmiri red chilly   -   10 nos.
• Turmeric powder   -    1/2 tsp
• Vinegar   -  2 tsp
• Green chilly   -  4 (slits)
• Garam masala powder   -   1 tsp
• Grated coconut   -   5 tbsp
• Salt to taste 
• Curry leaves   -   2 sprigs
• Coconut oil   -   For frying.
• Dry red chilly   -   2 nos.

Method

      Cut the chicken into medium size pieces. Boil kashmiri red chilly in a little water. Then grind it into a fine paste.  Marinate the chicken pieces with ginger paste, vinegar and salt. Keep aside for 15 minutes. Add 3/4 of red chilly paste, 1/2 tsp of turmeric powder,1 tsp of garam masala powder and mix well. Keep aside for 1 hour. To the grated coconut, add 1/4 of the red chilly paste and mix well. Heat coconut oil in a pan, then fry the chicken pieces in a medium flame. Once the chicken pieces are half cooked, add the grated coconut mix, green chilly, dry red chilly and curry leaves to it. Fry until the chicken is properly fried. Remove the chicken from the pan when it is crispy. 

Mutta maala

Ingredients

• Egg yolks     -     15 (remove the egg yolks carefully from the egg white, keep the egg whites aside)
• Sugar     -     2  1/2 cup
• Water     -     3 3/4 cup
• Egg white     -     1 Tbsp ( to clean impurities in sugar syrup )

Method

Put the egg yolks to a strainer and sieve it (to remove the excess egg white,if any ). Beat it well with a spoon for a minute. keep it aside.
Add sugar to the water in a wide pan, and bring to boil. Reduce the flame and heat it to bring the sugar syrup to one string consistency (add one table spoon egg white to the sugar syrup, leave it for a minute or two and remove the egg white from it. This is to remove any visible impurities in the sugar syrups).
Move the egg yolk into a bottle with a very small hole. Make it into high flame when it starts to boil. Then slowly pour the egg yolk continuously to form thin threads. While poring rotate the bottle in a circular motion. Make sure the opening of the bottle is very small so that you can get very thin threads. Otherwise you will not get very thin thread. Reduce the flame and sprinkle little amount of water (2 -  3 table spoon) to the sugar syrup and remove the mutta mala slowly from the sugar syrup. Repeat the process with the remaining egg yolk using the same sugar syrup.

For the egg white pudding

Ingredients

• Egg whites     -     15
• Sugar syrup    -     (remaining sugar syrup from the above step), cooled
• Milk powder    -     4 Tbsp
• Cardamom powder     -     2 pinch
• Ghee (clarified butter)     -     2 Tsp

Method

Blend together the above ingredients except ghee in a blender. Grease a bowl with 2 Tsp ghee, pour the blended mixture to the bowl and steam it till cooked and firm for about 20- 25 minutes. Cool it completely at room temperature. Cut it to pieces in desired shape. Move it to serving plate and top it with mutta mala. Garnish with cherries and serve. 

Thalassery Dam Mutton Biriyani

For the mutton masala

Ingredients

• Mutton    -  1 kg
• Onion sliced      -   7
• Tomato   -  4
• Green chilly    -    10 - 12 ( or according to your taste )
• Ginger garlic paste     -    3 tbs
• Red chilly powder  -  1/2 tsp
• Coriander powder    -  1/4 tsp
• Turmeric powder  -   1/4  tsp
• Garam masala  - 3 tsp
• Lemon -  3  tbs
• Coriander leaves  -    1/2 cup
• Ghee -  2  tbs
• Oil   -  3  tbs

Method

First of all in a large pan, fry the sliced onion in ghee until golden brown. Drain and sprinkle 1 tsp garam masala and keep aside. Also fry and take cashew and raisins in this ghee. Fry washed and drained rice in this ghee for 5 minutes. Stir occasionally without breaking the rice. Add salt and pour pre-boiled water (11/4 cup of water for 1 cup of rice) and cook until the rice is 3/4 done. In another pan, saute sliced onion in oil till soft. Also saute ginger garlic paste, chilly and tomatoes. Saute till the tomatoes are well cooked. Now add chilly powder, turmeric powder, coriander powderand salt to it and saute till the raw smell disappears. Add garam masala and the mutton to it. Cook on low flame until till the mutton is well done. Lower the flame and add lemon juice and chopped coriander leaves and remove from the flame.

For the rice

Ingredients

• Ghee Rice  ( Kaima rice )  -  4 cup
• Water   -   6 cup
• Salt taste
• Ghee   -   3  tbs
• Oil   -  3  tbs

Method

Boil water and keep it aside. Heat ghee and oil together in a deep pan and fry the rice for about 5 mins stirring continuously. Add enough salt to it. Add the boiled water to it and cook the rice covered till done.

Layering the rice and masala

Ingredients 

• Fried onion  
• Fried cashew ans fried raisins
• Garam masala  - just enough to sprinkle on each layer

Method

Sprinkle a little fried onion and garam masala over the mutton masala. Now mix rest of the above ingredients and keep aside for layering. Layer 1/4 the rice over the masala and spread a little fried onion mixture. Again layer the rice and repeat the process. Finally top it with fried onion, cashew, raisins and coriander leaves and heat it covered on low flame for Dum for about 10 - 15 mins and remove from flame.

Mutton liver pepper roast

Ingredients

Liver   -   1/2 kg
Pepper powder   -   1 tbsp + 2 tbsp
Turmeric powder   -   1/4 tsp + 1/4 tsp
Garam masala powder   -   1/2 tsp
Onion   -   3 thinly sliced
Tomato   -   1 thinly sliced
Ginger garlic paste   -   1 tbsp
Green chilly   -   2
Oil   -   2 tbsp
Salt   -   to taste

Method

Cook the liver with 1 tbsp pepper powder, turmeric powder and salt. Do not add water. Heat oil in a pan and saute onion till golden brown. Then add ginger, garlic paste and tomato. Saute well. Add turmeric powder, pepper powder, garam masala powder and salt. Saute till the raw smell disappears. Now add cooked liver with stock. Add coriander leaves and curry leaves and cook in a low flame for 5 minutes. Now the mutton liver pepper roast is ready.

Prawns Biriyani

For the rice

Ingredients

• Ghee    -     4 tbsp 
• Oil     -     1 tbsp
• Onion     -     2, finely sliced 
• Cashew     -     1 Tbsp 
• Raisin     -     1 Tbsp
• Basmati rice     -     3 cup 
• Boiling water     -     4 1/2 cup
• Salt     -     to taste 

 Method

Wash and clean the basmati rice. Keep it aside. Heat ghee and oil in a deep pan. When it becomes a little hot, add the sliced onion and fry on low flame till golden brown. Move it from the oil to a kitchen towel. Add the cashew to the same oil and fry till golden. Then add raisins, stir and remove it and keep aside. To the same oil add rice and fry this lightly for about 5 minutes in low flame. Add enough salt to this and add the boiling water and mix well. Cook covered on low flame stirring occasionally.  Remove it from the flame when the rice is fully done.

For the prawn masala

Ingredients

• Big prawns (cleaned)   -   500 gram 
• Red chilly powder   -  2 tsp 
• Turmeric powder  - 1/4 tsp 
• Salt   -   to taste 
• Oil   -   2  -  3 tbsp ( for frying ) 

Method 

Take the cleaned prawns in a bowl and drain excess water. Marinate it with the above ingredients. Heat oil in a pan and fry the prawns just till cooked. Keep it aside.

Ingredients 

• Onion  -  5 big ( sliced )
• Ginger  -  2 pieces 
• Garlic  -  10 - 12 big cloves
• Green chilly  -  8 ( according to taste )
• Yogurt  (curd ) -  1/4 cup 
• Tomato   -   2 big
• Red chilly powder   -   1 tsp 
• Turmeric powder   -   1/4 tsp  
• Garam masala powder     -   1/2  +  1 tsp for layering 
• Lemon juice   -   1 tbsp 
• Coriander leaves   -   3 tbsp +  2 tbsp for layering 
• Salt   -   to taste 
• Ghee   -   3 tbsp

Method

Heat oil in a deep pan, add sliced onion and saute till soft. Add little salt and combine well. In the mean time, grind together ginger, garlic and green chilly with yogurt. Add this to the onion and saute till the raw smell disappears. Add the chopped tomato to this and cook till soft. To this add some red chilly powder, turmeric powder and saute till the raw smell disappear. Add the fried prawns and the remaining oil, in which the prawns are fried and mix evenly. Now add garam masala powder, lemon juice and coriander leaves and mix well. Cook for another  4  -  5 minutes and remove from the flame.

Layering

Method

Sprinkle a little fried onion and garam masala over the prawns  masala. Now mix the fried onins, cashew, raisins and garam masala and keep aside for layering. Layer 1/4 the rice over the masala and spread a little fried onion mixture. Again layer the rice and repeat the process. Finally top it with fried onion, cashew, raisins and coriander leaves and keep it covered on low flame for Dum for about 10 - 15 mins and remove from flame. Now slowly seperate the rice from the masala to another vessel and mix well.  Serve hot.

Orange Cake

Ingredients

• Egg   -   3
• Sugar   -   3/4 cup
• All purpose flour   -   1 cup
• Baking powder   -   1 tspn
• Salt   -   a pinch
• Orange zest   -   1 tspn
• Orange juice   -   1/2 cup
• Butter    -   50 gm (melted)

Method

Mix all dry ingredients and sieve and keep it aside. Beat eggs with sugar till fluffy.  Add orange juice. Then gently fold dry ingredients little by little. Add melted butter and orange zest and combine. Bake it in 180 degree for 30 minutes. You can also use a cooker for making the cake.

Bread Pizza Disc

Ingredients

• Bread slices
• Butter   -   3 tbsp ( at room temperature )
• Garlic  -   1 1/2 tsp(chopped very finely )
• Oregano  -   2 - 3 pinch
• Onion   -   half ( diced )
• Capsicum   -   3 tbsp ( diced )
• Tomato   -   1
• Coriander leaves   -   2 tbsp
• Fried chicken   -   ( boneless ) 1/4 cup ( diced )
• Tomato ketchup   -   4 tbsp 
• Shredded mozzarella cheese   -   1/2 cup
• Salt  -   to taste

Method

Take a circle cookie cutter ( to get maximum big circle from the bread ) and cut the bread slices to circles. Keep six bread circles aside.
Take slightly smaller cookie cutter than the bigger, cut the center of the remaining 6 circles ( we don't need the inner portion of bread)
In a bowl, combine together butter, finely chopped garlic and oregano and keep it ready.
Heat a pan, add butter, onion, capsicum, tomato, coriander leaves all together and saute for 5 minutes. Add ketchup and salt to taste. Finally add the fried chicken and mix well. Switch off the flame. Filling is ready.
Spread little garlic butter at one side of the bread circles, which has no center and toast it, with the buttered side down, in a hot pan till golden and crisp. Remove it from the pan.
Take the other 6 bread circles and spread little garlic butter at one side of each bread circle ( reserve little to grease the pan ) top it with 1 tsp tomato ketchup and little mozzarella cheese. Place the toasted bread circles with the toasted part on top over this and fill the center portion with the chicken mixture. Top it with mozzarella cheese and sprinkle little oregano all over. Heat a non stick pan over very low flame and spread it with remaining butter. Place the prepared bread discs in the pan carefully and cover with a lid. Let it get cooked for about 5-6 minutes or till the cheese melts completely. Take care not to burn. Serve hot.

MUTTON STEW

Ingredients

Mutton   -   1/2 kg
Onion   -   4
Green chilly   -   8
Ginger garlic paste   -   1 tbsp
Tomato   -   1 (Small)
Coriander powder   -   1/4 tsp
Salt   -   to taste
Coconut milk   -  1 cup (first extract)
Coriander leaves   -   2 tbsp
Pepper powder   -   1/2 tsp
Garam masala powder   -   1/2 tsp

Method

In a cooker heat oil and saute onion. When it is translucent, add green chilly, ginger garlic paste, tomato and salt and saute till mashy. Add coriander powder and mutton and mix well. Pressure cook for 2 whistles. Keep in a low flame for another 10-15 minutes. When the mutton is completely done, pour the coconut milk and add garam masala powder, pepper powder, and coriander leaves. Switch off the flame when it starts boiling. Tasty mutton stew is ready.
  

Tomato Ketchup

Ingredients

Tomato  -   2.5 kg
Garlic cloves   -  8 - 10
Ginger  -  3 inch piece
Onion   -  1 medium
Cinnamon stick   -   1 big piece
Cloves   -  4
Sugar  -   200 gm
Red chilly powder   -  3 tsp
Mustard powder    -  1/2 tsp
Vinegar  -  1 cup
Salt   -  to taste

Method

Wash and cut tomatoes in cubes. In a pan add tomatoes, ginger, garlic, onion, cinnamon and cloves.  Mix well. Cover and cook for 30 minutes in low flame. Stir in between. Remove cinnamon sticks and blend until fine puree. Strain well. Now add sugar, red chilly powder, mustard powder, vinegar and salt. Mix well and bring to boil. Cook for 45 minutes until thickens in medium to low flame. Make sure that the water is fully drained and the puree becomes thick. Store in a dry and clean jar for upto 2 - 3 weeks in refrigerator.

KAIPOLA /PLANTAIN CAKE

Ingredients

• Banana   -    3 nos
• Egg   -   4
• Milk   -   1/2 cup
• Sugar   -   6 tbsp ( according to taste )
• Cardamom powder   -  a pinch
• Coconut   -   6 tbsp grated
• Sugar   -   2 tbsp
• Ghee   -   1 tsp
• Water   -   3 tbsp
• Fried cashews and raisins   -   2 tbsp
• Ghee   -   1 tsp
• Oil   -   for deep frying

Method

Add the grated coconut,sugar,ghee and a little water in a pan. Stir continuously on low heat till the coconut gets rosted slightly. Cut the banana into small pieces and fry them till golden brown colour. Remove from oil and keep it aside. Blend together eggs,milk,sugar and cardamom powder just till combined. Pour this to a deep bowl and add the fried banana,roast coconut and half of the cashews and raisins and combine well. Heat a non-stick pan with 1 tsp ghee in it over very low flame. Pour the prepared mixture to this and top it with the remaining cashews and raisins. Cook it covered over very low flame for about 15-20 minutes or till done (Check by inserting a tooth pick if it comes out clean it is done . Remove from flame and let it cool. Serve warm.

Chicken Pizza

Ingredients

• Chicken   -   300 gram
• Red chilly powder   -   1 tsp
• Turmeric powder   -   1/4 tsp
• Plain flour   -   1 cup
• Egg   -   3
• Vegetable oil   -   1 cup
• Milk   -   1 cup
• Onion   -   1 small (optional)
• Red capsicum   -   few
• Green capsicum   -   1 small
• Coriander leaves   -    1/4 cup
• Mozarilla cheese    -   1/2 cup
• Pepper   -   1 tsp
• Pizza sauce or  tomato sauce   -   4 tbsp
• Butter   -   2 tbsp
• Salt   -   to taste

Method

Cook the chicken with turmeric powder,chilly powder and salt. Cut the chicken into cubes and saute in butter. Add pepper powder and saute for 3-4 minutes. Blend the plain flour,egg,vegetable oil, milk and a little salt in a blender. Grease a non-stick pot and pour the base batter. Close the lid and cook till it is partially done. Now spread the sauce over the base. Then spread the chicken,capsicum,onion and coriander leaves. Close the lid and cook for 2-3 minutes. Switch off the flame and spread the mozarilla cheese all over and keep the lid closed for another 5 minutes. Pizza is ready to be served.

Beef Masala Puttu

Ingredients

• Beef     -     1/2 kg ( boneless )
• Onion     -     8
• Green chilly     -     4
• Tomato     -     1 ( small )
• Ginger garlic     -     1 tbsp
• Curry leaves     -     3 sprig
• Red chilly powder     -     1 tbsp + 1/4 tsp
• Coriander powder     -     1/4 tsp
• Turmeric powder     -     1/4 tsp
• Pepper powder     -      1/2 tsp
• Garam masala powder     -     1/4 tsp
• Salt     -     to taste

Method

Cook the beef adding 1 tbsp red chilly powder,1/2 tsp turmeric powder,1/4 tsp coriander powder and salt. Mince the cooked beef and fry till dark brown. Keep aside the stock.

For masala

Heat oil in a pan, add onion and saute well. Add green chilly, ginger garlic, curry leaves, tomato and salt. Saute for 5 - 10 minutes in a low flame. Now add 1/4 tsp red chilly powder, turmeric powder, pepper powder, garam masala powder.Saute till the raw smell disappears. Add the beef stock and stir well. Then add minced beef and cook in a low flame for 5 minutes. Now the masala is ready.

To prepare puttu

Now to prepare puttu, place 1 tsp of grated coconut as the first layer in the mould. Next, add 1 tbsp of beef masala and loosely fill 1 handful of puttu mixture and repeat the procedure 2-3 times according to the size of the mould. Top with grated coconut and cover the puttu mould with the lid. Steam the puttu  till it is cooked. Keep it aside for 2-3 minutes and take it out from the mould.
   

Broccoli Chicken

Ingredients

• Boneless chicken breast     -    500 gram 
• Egg     -    1
• Black pepper powder     -    1 tsp
• Corn flour     -    2 Tbsp
• Salt     -    to taste
• Oil     -    2 Tbsp

Method

Combine together egg, black pepper powder, corn flour and salt in a bowl. Marinate the chicken pieces in this and  leave it for about 10 minutes.
Heat oil in a pan, add the chicken pieces to this and saute for about 8 - 10 minutes over medium flame and remove from the pan.

Other ingredients

Ingredients

• Crushed ginger garlic     -     1 Tbsp
• Black  pepper powder     -     1/2 tsp
• Soy sauce     -     2 Tbsp
• Red chilly sauce     -     2 Tbsp
• Honey     -     3 Tbsp
• Vinegar     -     1 Tbsp
• Sesame oil     -     2 tsp
• Broccoli     -     1 1/2 cup (cut to florets )
• Sesame seeds     -     2 tsp
• Sugar     -     a pinch
• Oil     -     1 Tbsp
• Salt     -     to taste

Method

Heat oil in the same pan, add crushed ginger garlic and saute for few seconds. Add chicken pieces and black pepper powder to this and cook for about 5 minutes.
Add soy sauce, red chilly sauce, honey, vinegar, sesame oil and a little salt. Combine and cook till thick. Add the broccoli florets and cook for another 3 - 4 minutes. Add the sesame seeds and sugar and combine. Remove from the flame. Serve hot.

Prawns curry with coconut milk

Ingredients

• Fried prawns - 1/2 kg
• Onion - 3 medium
• Green chilly - 2
• Ginger garlic paste - 1 tbsp
• Curry leaves - 2 sprig
• 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
• Ground 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 ground coconut after 2-3 minutes. Then add the coconut milk. When it starts to boil, add the fried prawns along with the oil used for frying to it. Garnish it with coriander leaves.

Mayonnaise Cake

Ingredients

For masala

• Bread slices   -   2 pieces
• Egg   -   4
• Onion     -     4
• Green chilly     -     2
• Ginger garlic paste   -   1 tsp
• Turmeric powder   -   1/4 tsp
• Red chilly powder   -   1 tsp
• Pepper powder   -   1 tsp
• Salt   -   to taste
• Oil   -   2 tbsp
• Ghee   -   for greasing
• Chicken   -   100 g
• Red chilly powder   -   1 tsp
• Turmeric powder   -   half tsp
• Salt   -   to taste

Method

Cook the chicken with red chilly powder, turmeric powder, pepper powder and salt. Mince and fry the chicken and keep it aside. Heat oil in a pan and add the sliced onion and saute  till transparent. Then add the green chilly, ginger garlic paste, turmeric powder and salt. Saute well. Add the fried chicken to it and cook for about 5 minutes. Finally add garam masala and coriander leaves.
Blend two slices of bread, 3 egg yolks ( keep aside the egg white for mayonnaise) and a full egg in a blender. Mix this mixture with chicken masala. Grease a non stick pot and pour this mixture and cook in a low flame for 15 minutes.

For mayonnaise

Take the 3 egg whites, 2 garlic, 2 tbsp sunflower oil, 1 tsp vinegar and salt. Blend all together and pour on the top of the spicy cake, if it is cooked properly. Garnish with tomato, coriander leaves, spring onion (optional )at the same time and cover the lid and switch off the flame after 3 minutes so that the mayonnaise is not over cooked.

Vegetable Noodles

Ingredients

• Noodles   -   400 gram

Method

Cook the noodles as per instructions on the package boiling water adding salt and a tsp of oil. When the noodles is cooked drain the excess water and pour cold water over it and bring it to room temperature and drain well. Keep it aside.

Other ingredients

• Garlic   -   1 tbsp (chopped )
• Carrot   -   2 (cut to thin strips )
• Capsicum (green,yellow,red )   -   1 cup (cut to thin strips )
• Pepper powder   -   2 tsp
• Soya sauce   -   1 tsp
• Tomato sauce   -   1 tbsp
• Salt   -   to taste
• Oil   -   4 tbsp

Method

Heat oil  in a pan, add garlic and saute for few seconds till the raw smell disappears. Add carrot and capsicum and cook over high flame stirring continuously for 2 - 3 minutes. Add cabbage and mix well. Add pepper powder,little salt,soya sauce and tomato sauce and mix evenly. Now add the cooked noodles and mix well. Cook for another 2 minutes. Serve hot.

Kashmiri Dum Aloo

Ingredients

• Baby potatoes     -   20 - 25

To grind for masala

• Almonds     -   10 blanched
• Tomato     -   2
• Ginger     -   1 inch
• Garlic     -   3 cloves
• Dry red chilly     -    4

For the gravy

• Onion     -    2
• Oil         - 4 tbsp + 2 tbsp
• Cumin seeds     -    1/2 tsp
• Cloves     -   2
• Cinnamon     -   1 inch
• Cardamom     -    2
• Turmeric powder     -    1/4 tsp
• Garam masala powder     -    1/2 tsp
•  Kasuri methi     -    optional
• Salt   -   to taste
• Fresh cream     -   2 tbsp
• Coriander leaves - for garnishing

Method

Boil and peel the potatoes. Heat a pan and add 4 tbsp oil to it. Add the potatoes and fry till the potatoes turn golden brown and form a nice crispy layer. Keep aside. In a blender, take tomatoes, almonds, ginger, garlic and red chilly and blend to a smooth paste and set aside. Add the remaining 2 tbsp of oil to a pan and add cumin seeds, clove, cinnamon and cardamom and saute for 1 - 2 minutes. Add chopped onions and saute till they get a  golden colour. Add the ground paste to this. Mix and saute for 4 - 5 minutes. Finally add the salt. turmeric, garam masala and kasuri methi. Mix well and let it cook for a minute. Add the fried baby potatoes to this mixture. Add the fresh cream and mix well and simmer for around 10 minutes. Add water according to your consistency. Garnish with coriander leaves.   

Kinder Style Egg Fry

Ingredients

• Egg   -    4
• Onion   -   1
• Ginger   -    1/2 tsp (chopped )
• Green chilly    -   2 (chopped )
• Turmeric powder   -   a pinch.
• Curry leaves   -   2 sprig (chopped )
• Salt   -   to taste
• Flour   -   4 tbsp
• Bread crumbs   -   1/4 cup
• Oil   -   2 tbs

Method

Cut the boiled eggs into 2 pieces lengthwise. Separate the egg yolk from egg white.

For masala

Pour oil in a pan, put onion and saute till golden brown in colour, add ginger, green chilly, curry leaves and salt, mix it well. Add turmeric powder, add egg yolks and combine well. Make small balls. Make a smooth flour batter and dip the balls into it. Roll it in the bread crumbs and fry it deeply. Do the same process for the boiled egg whites too. Arrange it as shown in the picture.  

Shawarma Cake

Ingredients

• Kubboos     -   4

For the filling

• Onion chopped     -   1
• Tomato sliced     -   1
• Cabbage     -   1/2 cup
• Coriander leaves     -   1/2 cup
• Fried chicken shredded     -   1 cup
• Cucumber sliced (seeds removed)    -   1/4 cup
• Salt

For the egg batter

• Egg  -  2
• Salt  -  to taste

For garlic paste

• Egg   -   3
• Sunflower oil   -  1 cup
• Garlic   -   4 cloves
• Salt   -   to taste

Blend all the above ingredients in a blender. Till you get a creamy texture.

Method

Grease the non - stick pan with butter. Dip one side of the kubboos in the egg batter and place it on the non - stick pan. Spread the garlic paste all over the kubboos. Then put cabbage and coriander leaves on the top. Place the second kubboos and spread garlic paste in it. Then fill with onion and tomato slices. Repeat this process with sliced cucumber and shredded chicken. Finally put the last layer and pour the remaining egg batter on the top and the sides of the kubboos. Then close the lid and cook for about 5 - 10 minutes. Switch off the flame and turn the kubboos into another greased frying pan and wait till the pan cake looks golden brown in colour. Now our shawarma pan cake is ready to be served.You can enjoy it in the everning as a snack or as a simple meal.

Badam milk

Ingredients

• Almond    -  1/4  cup ( soaked in water for about 3 - 4 hours)
• Milk     -    600  ml
• Sugar     -  6  Tbsp  ( more or less according to taste )
• Vanilla essence   -   3 -4 drops
• Saffron   -  a  pinch
• Almonds chopped  -   3  tbsp

Method

Remove the skin of the soaked almonds and grind it with 1/4 cup of milk to a fine paste. Keep it aside. Boil milk in a non stick pot pan, Reduce the flame and add sugar. Simmer for another 5 - 6 minutes stirring occasionally. Add the ground almond paste and vanilla essence and combine well. Add the saffron and simmer for another 3 - 4 minutes. Remove from flame and add the chopped almonds to this. Serve warm. 

Stuffed Kallumakkaya

Kallumakkaya is a special traditional snack of North Kerala found in the marine rocks. It has captured the heart of millions. Kallumakkaya stuffed, fried etc are varieties of the kind.

     

Ingredients

• Kallumakkaya  -    25
• Ponni Rice  -  2 cup 
• Onion    -    2  big
• Shredded coconut   -   1/2  cup
• Fennel seeds    -  1 tsp
• Cumin seeds   -   1  tsp
• Kashmiri chilly powder   -  5 Tbsp
• Turmeric powder    -  1  tsp
• Ginger garlic paste  -   1   tsp
• Curry leaves  -   3 sprig
• Salt   -   to taste

Method

Wash and drain kallumakkaya. Soak ponni rice ( this rice cooks fast but not sticky ) in boiled water for atleast 2 hours. Grind the rice without water with shredded coconut, onion, cumin seeds, fennel seeds and salt. Stuff in the filling into the kallumakkaya. Steam cook for 15 - 20 minutes and then remove the shell. Coat the steamed kallumakkaya with red chilly powder,turmeric powder, ginger garlic paste, curry leaves and a pinch of salt and shallow fry in coconut oil.  Enjoy hot !!!

Haleem

Ingredients

• Wheat     -  2 cups
• Chane k daal     -  1/2 cup
• Meat     -  1/2 kg
• Onion sliced   -  1 cup
• Ginger garlic paste     -  2 tbsp
• Green chilly chopped   -  1 tbsp
• Mint leaves     - 5-6 leaves
• Coriander leaves     -  1/4 cup (chopped)  
• Coriander powder     - 1 tbsp
• Turmeric powder    -  1/4 tsp
• Red chilly powder    -  1 tbsp
• Garam masala    -  1/2 tsp
• Black pepper powder     -  1 tsp
• Ghee     - 1 cup
• Lemon juice     -  2 lemons

Method

Soak wheat and chane k daal for atleast 2 hrs. In a pressure cooker, cook wheat, chane k daal, meat, ginger garlic paste, spices and salt with enough water. When its well cooked, after cooling remove the bones from the meat. Using a blender grind coarsely the wheat and the meat. Do not over grind. In a fry pan, heat ghee and fry onions until golden brown. Pour half ghee to the haleem and cook for 5-10 mins on medium flame. Do not close the lid  while doing so. Stir occasionally. Add lemon juice. Pour the haleem to a serving dish, decorate with chopped coriander leaves. Pour over it rest of the ghee and garnish with fried onions. Hot and spicy haleem is ready to ''devour''.

Vegetable Biriyani

Ingredients

• Ghee Rice   -  3   cup
• Ghee    -  3 tbs 
• Oil      -   2 tbs
• Onion  -   2
• Tomato -  2
• Green Chilly -    6  ( more or less according to the taste )
• Ginger   -  1 inch piece
• Garlic    -   5 -6 
• Green pease   -  1/4  cup
• Cabbage   -   1/4  cup
• Potato    -   1 chopped
• Carrot   -   1  chopped
• Turmeric powder  -  1  tsp
• Garam masala powder  -  1  tsp
• Lemon juice   -    1  tbs
• Coriander leaves    -  1/4  cup
• Salt    -  to taste

Method

Heat oil in a pan and pour 3 cup water and allow it to boil. Now add the drained rice and cook in a high flame till the water evaporates partially. Now cook in a low flame till the rice is completely cook. Keep it aside. In a pressure cooker heat oil and ghee and add onion and tomato. Saute till soft. Grind green chilly, ginger and garlic and add to this. Now add turmeric powder and salt. Saute till the raw smell disappears. Finally  add all the chopped vegetables and a little water and mix well. Pressure cook for one whistle. Mix the cooked rice and vegetable masala. Also add lemon juice, garam masala powder and mix well. Decorate with coriander leaves and serve hot.