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''.