Cucumber Pachadi - Cucumber with yogurt-coconut gravy

I am sharing a post of a side dish for biryani i.e cucumber pachadi..It is made with grinded coconut and yogurt mixture and chopped cucumber is added on top..Its common dish in our area..We mostly had it with the combination of biryani..I had the combination with fried chicken biryani    last friday..As I said earlier,we are going to vacation tomorrow, I will be busy like packing, cleaning etc..I don't have have much to say..Do make this pachadi as a side dish for biryani..Its a tasty side dish..Do make it for your family,I am sure they will love it..Lets go straight to the recipe :)

    Ingredients

• Coconut shredded - 1/4 cup

• Yogurt - 2 tbsp + 1/4 cup

• Green chillies - 2 no.s

• Garlic chopped - 2 cloves

• Ginger chopped - 1 tsp

• Coriander leaves,chopped - 1 tbsp

• Mustard seeds - 1/2 tsp

• Cucumber,diced small - 1/2 to 3/4 cup

• Salt - to taste

     Method

• Grind all the ingredients in a blender,except yogurt..

• Then add 2 tbsp of yogurt and blend again..

• Then pour this grinded mixture into the bowl..

• Add remaining yogurt,salt and diced cucumber and mix well..

• Serve cold with the side dish for biryani..

Malabar Fried Chicken Biryani

Dear readers, I won't be posting recipes for 2 months, as we are going to our hometown to Kerala tomorrow..I will be busy these days..This is my last post before going to vacation...I am posting two recipes: Fried Chicken Biryani, and also side dish Cucumber pachadi..Earlier I shared another version of Malabar Chicken Biryani...Today, I am sharing different variation of biryani, i.e fried version of chicken biryani...I don't have much to say..Do make this biryani and impress your family..Lets go straight to the recipe :)

   Ingredients

     To marinate:

• Chicken, cut into medium pieces  - 1200 gm

• Turmeric pdr - a pinch

• Vinegar/lime juice - 2 tsp

• Thick Yogurt - 1 tsp

• Garam masala pdr - 1/4 tsp

• Kashmiri chilli pdr - 2 tsp

• Salt - a pinch

      For Masala:

• Onions,thinly sliced - 5 large or 6 medium sized

• Garlic - 1 & half whole

• Ginger - size of middle finger

• Green chillies - 10 large or 15 bird eye chillies ( depends upon your spice level)

• Chopped coriander leaves - 1/2 cup + 1/2 cup for decorating

• Chopped mint leaves - 1/4 cup + 1/3 cup for decorating

• Tomatoes,sliced - 3 large or medium sized

• Garam masala pdr - 1 tsp + few for sprinkling

• Salt - to taste  

• Lime juice - 1 tsp

      For Ghee rice :

• Basmathi rice / Jeerakashala (kaima rice ) - 5 cups

• Ghee - 1 tbsp

• Oil - 2 tbsp

• Cardamon -  3 no.s

• Cloves -  5 no.

• Cinnamon - one large, broken

• Bay leaf - 1 ( optional)

• Water - 8 cups ( 1 cup of rice = 1 3/4 cups of water)

      For Garnishing:

• Onion,thinly sliced - 1 large or 2 medium sized

• Cashew nuts - 10 no.s

• Raisins - 7 no.s

• Saffron - a pinch mixed with 2 tbsp milk and set aside for 15 mins ( optional )

• Rose water - few for sprinkling ( optional)

   Method:

• Soak basmati rice in water for 30 mins.  If using jeerakashala rice,ignore this step.Wash the rice thoroughly with 2 to 3 couplets of water,drain rice in the colander and keep aside.

• Wash the chicken and drain in colander. Marinate chicken with ingredients mentioned in " To marinate ' and keep aside for 15 to 30 mins..

• Make a paste of ginger +garlic+ green chillies and set aside.

    For making masala

• In a deep fry pan, fry the marinated chicken till light brown..No need to fry fully,cook for 80 percent,rest will cook on masala..Drain and keep aside..

• Heat oil in a pressure cooker, add sliced onions with salt and saute till translucent.

• Add ginger-garlic-chilli paste and saute for few seconds.

• Add sliced tomatoes and saute till mushy.

• Add chopped coriander + mint leaves and saute for few seconds.

• Add garam masala pdr and saute till raw smell goes away.
• Add little water and pressure cook for 5 whistles..Don't add fried chicken in this stage..

• When the pressure releases,add fried chicken and mix well thoroughly.Close the lid and cook at low flame..Add salt and lemon juice and mix well..

• Close the lid and cook for 5 minutes at  low flame till chicken cooks..Don't use whistle...Can stir in between slowly...Don't make it too dry as there should be moisture left for dum..Gravy should not be too watery...It should be of semi-thick consistancy..Off the flame and set aside.. 

       Making of ghee rice.

• In a large wide non-stick casserole/biryani pot , heat ghee + oil for few seconds.

• Add thinly sliced onions and saute till light brown. Adding few pinches of sugar will caramalise onion faster. Drain and keep aside.

• Add cashewnuts and raisins and saute till cashewnut turns light brown and raisins puffed up. Drain and keep aside.

• In a same vessel,add all the whole spices mentioned and saute for few seconds.

• Add water and let it boil till the bubbles comes.

• Add salt and sprinkle few lime juice to prevent sticking of rice.

• Add drained basmati rice into it,mix gently and close the lid.

• Keep at high flame for few minutes till the water evaporates.( Be careful not to get burnt)

• Immediately reduce the flame to low and turn the rice from bottom to top on all sides and gently level the rice.

• Close the lid and cook for 2 to 3 mins..

• Rice should be 80 percent cooked, remaining it will cook on dum..Off the flame and keep aside with lid closed.

     Layering the rice and dum

• Divide the chicken masala and rice into two qual parts..

• Transfer the rice into another big plate..In same biryani pot, spread one part of chicken masala in circular motion.

• Take another part of rice and pour on top of masala,covering everywhere. Level it with a back of large spoon,sprinkle few garam masala powder and few chopped mint-coriander leaves on top of the rice..

• Then pour another part of chicken masala and repeat the step.

• Top part should be covered with rice..Sprinkle remaining garam- masala pdr and herbs like how you layered on rice earlier..level it with large spoon

• Sprinkle caramalised onions, cashews and raisins sparingly on top of it.

• Sprinkle saffron-milk  and rose water sparingly on top of rice ( optional)..

• Cover it with aluminium foil on top of the vessel as shown in the picture below (optional)..Close it with lid on top of that..It is mainly done to tight the lid,so that steam will not escape while on dum..It will retain flavour and aroma of biryani..As a substitute, you can stick wheat dough on  top sides of a vessel in circular motion and cover it with a lid on top of it..

• Place tawa or steel platter  ( It is done to avoid burning at bottom during dum) and place biryani pot on top of it.

• Keep at very low flame and cook for 30 to 40 mins...

• At the time of serving,remove the foil and serve it on a large plate...  

• Serve warm with the combination of your choice like pickles, raita etc.

   Notes:

• Cutting,chopping and pasting of ingredients can be done previous night to save time for making biryani..

• If you have guest, make biryani masala previous day and refrigerate..Next morning, make ghee rice and layer it for dum..

• It is better to reduce water for biryani ghee rice than normal ghee rice, as it will prevent rice from getting mushy while on dum..

Chatti Pathal / Chatti Pathiri - Layered Chappati ( Indian flat bread) with Meat fillings ( Malabar version)

Chatti Pathal/Chatti Pathiri is a Malabar snack which is slow baked in a wide pot..Its filling can be either sweet or savoury..Its procedure is similar to Italian Lasagne..Chatti pathal is made with layering of egg dipped thin chappati( Indian flat bread) or thin dosa ( crepes) which is sandwiched with savoury fillings like chicken,beef or prawns and slow cooked in wide pan...It may also use sweet filling like eggs,nuts,raisins,cardamom and coconut.. In our area, we make it with thin chappati layer and we prefer savoury fillings..we don't prepare it with sweet fillings...
My mom is expert in making this dish..She used to make this with chappati layer with chicken fillings and prepared mostly for iftar...I followed her method...Some area prepare two fillings like egg masala and chicken masala..They layer one part with egg masala and other layer with chicken masala and so on...But we prepare only one fillings..Traditionally, it uses more eggs for dipping the layer..But I reduced the usage of eggs..For me, making chappati layer is quite easy than crepes layer...My hubby didn't know this dish till he marries me..This snack is not common in his place..When my mom makes it for him for snack, he loves its taste very much..After 2 or 3 days of marriage ( 5 yrs before)he got 2 chatti pathal which is prepared by my relative..Its common in my area to give homemade snack to the newly wed grooms,when they come to meet him..Among them, he loves a chatti pathal which is prepared by my dad's aunt, who is a excellent cook..It tastes super delicious...After many years,my hubby still remembers its taste, he used to say it often whenever I prepared it for him :) ...
I made this snack on Iftar, I couldn't post this recipe earlier due to lack of time..I made this in a hurry, I am worried that whether it will taste good or not..To my surprise, it turns delicious and my hubby likes it very much..I made this with chappati layer with chicken masala filling.. I could not call it as snack as it is indeed heavy:)..For some people it may sound difficult..But believe me,if you plan it earlier so it is easier to prepare i.e prepare dough and meat masala earlier and assemble these for cooking later..If you make all together, its difficult for you... Leftover can be refrigerated and can be warmed in a microwave before serving...Do make this dish..Its a delicious one and I am sure your family will love to have it..Ok, lets go to the recipe..

Recipe Source : Umma

   Ingredients:

   1) For layer:

    I am mentioning two types of layers...One is chappati layer and other is dosa layer..Follow any       one of the method.

     For Chappati dough:

• All purpose flour/ Maida - 1 cup

• Salt - adjust accordingly

• Water - required for kneading

     Or 

      For dosa layer:

• All purpose flour/ Maida - 1 cup

• Salt - adjust accordingly

• Water - required for the batter

    2)  For Masala

• Chicken breast - 200 gm,shredded ( cooked with pepper pdr, turmeric pdr and salt)

• Onions, chopped - 4 large no.s

• Chopped coriander leaves - 1 tbsp

• Ginger-garlic paste - 1 1/2 tsp

• Chopped green chillies - 2 no.s

• Turmeric pdr - a pinch

• Garam masala pdr - 1/4 tsp

• Pepper pdr - 1/2 tsp

• Chopped curry leaves - 2 tbsp

• Salt - to taste

• Ghee - 1 tsp ( for greasing pan)

     3)  For dipping layers

• Small eggs - 3 no.s

• Milk - 1/2 cup

• Pepper pdr/ Green chilly chopped - 1/2 tsp

• Salt - to taste

     Method

      1) For layers

        Chappati layer:

• Mix all the ingredients mentioned for 'chappati layer' and make into smooth dough..Don't make into stiff dough,else its difficult to roll....Keep aside for 15 minutes

• Divide the dough into 5 equal gooseberry sized balls..

• Take one ball,dust a flour in your work surface and roll into thin round shape ( exactly like samosa dough)..Roll it into equal size according to your sauce pan...

• Continue the steps till all the dough is used up..Keep it aside..

• Heat a fry pan, place one chappati sheet and warm both sides one second each..No need to puff up or have a brown spots..Just warm,that's it...

• Repeat the steps till all the chappati sheets are warmed in a fry pan..

• Transfer this into plates and keep aside..

     Or 

      For Crepes layer ( dosa)

• Mix all the ingredients mentioned 'For dosa layer' and make into watery-thin batter than normal rice dosa batter..

• Heat a fry pan, take one ladle and swirl the pan immediately...

• Make it into thin crepes..No need to have brown spots or flip other side..

• Continue this steps and make 10 thin dosas of equal size according to your sauce pan..

• Transfer these to the plates and keep aside..

    2)For Masala:

• Heat a fry pan, add 1 tbsp of oil and add onions sprinkled with salt and saute till pink..

• Add ginger-garlic paste, chopped onion and chopped coriander leaves and saute till raw smell goes away..

• Add all the spice powders mentioned and saute till raw smell goes away..

• Finally add cooked shredded chicken  and mix well.

• Adjust salt and pepper if needed..

• Cover and cook for 2 mins at medium flame..

• Add chopped curry leaves and mix well..Off the flame and set aside to cool..

     3) For Egg batter:(For dipping)

•  In a blender, blend all the ingredients mentioned in 'For dipping layers' and transfer it into bowl..

    Preparation

• Take a non-stick wide pan, heat ghee at low heat and grease all the sides...

• Take a chappati or dosa and dip it in egg-milk mixture on all sides and place this on pan ( Make this process fast).

• Take handful of chicken fillings and spread sparingly with your hands..

• Dip another chappati or dosa in egg -milk mixture again and sandwich it on top of chicken masala..

• Spread another handful of chicken fillings and spread sparingly..

• Continue the process till all the fillings and layer is used up..Top should be covered with chappati or dosa layer..

• Pour remaining egg-milk mixture on top..Pour this in sides too,so if there is any gap it will close the fillings...

• Close it with lid and turn it into low flame..Can place tawa on bottom of the pan to prevent it from getting burnt at bottom.

• Cook for about 15 to 20 till sides and bottom is brown in colour..

• Off the flame..Cover a plate on top of pan and flip it carefully..

• In a fry pan, add half tsp ghee and swirl it...

• Cook the other sides for 5 minutes at medium flame, till light brown in colour..Be careful not to get too crisp..

• Off the flame and flip it into plate...

• When it cools down slightly, cut it into wedges or squares..

• Serve warm with a cup of tea or coffee..

    Notes:

• Do not overcrowd the fillings as it may break while taking a slice by hand..

• Do not make thick layers,as it may affect the taste of chatti pathal..Do make thin layer of chappati or dosa..

• Instead of chicken, you can make it with beef or prawns..

• Leftover can be refrigerated..Make sure to thaw and microwave at the time of serving..

Eethapazham Kums/ Pola - Dates Sponge Cake (Malabar cuisine)

Hi readers..First of all, wishing all my readers Eid Mubarak..Couldn't post recipe for 3 days, as we are busy celebrating Eid like visiting my parents house in Abudhabi and going to malls etc..We couldn't go outdoors like beach or park as summer is worse in UAE..
In Malabar,traditionally Pola/Kums is slow cooked in a small wide pan or sauce pan not oven..Olden days, a wooden beater called 'manth' is used for beating eggs for cakes..It is definitely a hard work and is a best exercise for hand too :D ...Those days, cakes are baked in a small aluminium pan with lid closed and placed coal on bottom and top...At that time,oven and pressure cooker is not available..Got the information from my mom :)..Now-a-days, electric hand mixer and oven is available which makes our life easier :)..So, pola can be baked either in non-stick wide pan or pressure cooker...
Coming to the recipe, I am posting a recipe of Dates Kums/Dates Pola..Earlier, I shared the recipe of making pola in steamed pudding consistency mentioned here and here..Now, I am sharing a pola in a sponge cake version,which used dates as main ingredient...I got the recipe from my cook book 'Ramadan recipes' by Rasiya Latheef,which I bought from Kerala..We used to make normal sponge cake..but this sponge cake is new to me,I never heard it before...When I read this recipe,I made it right away..I have lots of dates in my pantry and all the recipe mentioned in this book is available in my pantry...I am making this sponge cake in a small non-stick sauce pan, which is slow cooked on a stove top..You can use pressure cooker too, but make sure not to add weight...You can bake it in a oven too, if you desire..Its a tasty cake and definitely healthy too..But be careful for diabetic patient,since this cake contains lots of dates so it is not good for them..Do make this cake and impress your kids and family :)

Recipe Courtesy: Taken from my cookbook,'Ramadan recipes' by Mrs Rasiya Latheef

     Ingredients

• All purpose flour (maida) - 1 cup

• Butter ( room temperature ) - 3/4 cup ( I used half cup)

• Baking soda - 1 tsp

• Salt - a pinch

• Powdered sugar - 1 cup   ( I used half cup, its not sweet for me.So,don't reduce the sugar)

• Small eggs ( room temperature) - 3 no.s

• Dates,seed removed - 3/4 cup

• Dates,chopped - 1/2 cup

• Cashew nut/Almond chopped - 1/2 cup

• Cardamom powder - 1/2 tsp ( you can use vanilla essence too,but traditionally it is not added)

• Milk - 1/3 cup for soaking dates + 2 tbsp required for batter ( if needed)

• Ghee - 1 tsp ( for greasing pan)

    Method

• Soak dates( not chopped ones)in a 1/3 cup of milk for 30 mins...This is done to grind the dates faster and it gives smooth paste, otherwise it is difficult to grind...

• In a bowl, add flour, baking soda and salt and mix thoroughly...

• In a blender, add eggs at high speed till pale...You can beat the eggs with a electric hand mixer too at high speed, in a separate bowl..

• Add dates along with soaked milk into the egg mixture..

• In a separate large bowl, cream the butter and sugar together till creamy by using whisk, wooden spoon or electric hand mixer...

• Add egg-dates mixture into butter-sugar mixture and beat again till sugar dissolves completely..

• Add flour mixture alternately 3 times and fold slowly in a clock wise direction at regular intervals with a spatula or wooden spoon till no lumps formed..After adding flour, do not overbeat the batter as cake turns hard after baking and always fold slowly...You can also use electric beater too,but turn the 'mode' to lowest...Scrap the batter the sides too and fold again..

• Add cardamom powder and beat again..

• Finally add chopped dates and nuts and fold slowly in a clock wise direction..Do not use electric beater at this time..Use spatula or any large spoon to fold these ones..

• If the batter becomes too thick, add 2 tablespoon of milk and fold again..

• Heat a non-stick sauce pan or pressure cooker, add l tsp of ghee and grease all the sides..Its better to place tawa under the saucepan to prevent getting burnt from bottom..If using pressure cooker, do not add weight ( whistle) on top..

• Pour the batter into the pan,close the lid and cook at a very low flame for about 30 to 40 mins till knife insert into the centre comes out clean..If not increase the flame to medium ( be careful not to get burn at bottom) and cook for 5 more minutes till done...

• Off the flame and flip the cake into the plate..

• When slighly cools, cut into desired shapes of your choice..

• Serve warm with a cup of tea or coffee..

      Notes:

• You can bake it in a oven too..Preheat the oven to 180 degree C and bake for about 30 to 35 mins till done..

• Leftover cake can be refrigerated and can be kept for 1 week. ( But mine is finished in 3 days itself :D)

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Vegetable Bonda - Mashed Potato and Vegetable fritters

Bonda is a commonly made savoury snack in most of the Indian households...It is also made in Indian restaurant and street food stall too..Bonda is made with mashed potatoes which is combined with masala,dipped in gram/all purpose flour batter and deep fried...You might be thinking,why I am sharing such a easy dish? ( I mean Indians )...Well.there is speciality of this bonda..I included extra ingredients,i.e vegetables,which is not normally used in Bondas..Also, I used different spice powders from making of usual bondas ...This recipe is certainly my own..Its tastes amazingly delicious..My hubby loves it very much..I made this bonda two days before...Sorry once again for the late post...Do make this bonda and serve it for your family..Lets go to the recipe :)

     Ingredients

• Potatoes - 4 small no. or 1 large no.

• Onion,chopped -1 medium size

• Garlic-ginger crushed - 1 tsp

• Chopped green chillies - 1 or 2 no.s

• Chopped coriander leaves - 2 tsp

• Chopped curry leaves - 1 tbsp

• Frozen/fresh boiled green peas - 3 tbsp

• Chopped carrot - 2 tbsp

• Finely chopped beans - 2 tbsp

• Turmeric pdr - 1/2 tsp

• Chilli pdr - 1/4 tsp

• Pepper pdr - 1/2 tsp

• Garam masala pdr - 1/4 tsp

• Chat masala - a pinch ( optional)

• Mustard seeds - 1/2 tsp

        For batter

• Gram flour / All purpose flour - 1 cup

• Rice flour - 1 tbsp ( for crispiness)

• Asafoetida ( Hing/ Kayam podi) - a pinch

• Cumin seeds - 1/2 tsp

• Red chilli pdr - 1/4 tsp

• Salt - to taste

• Water - required for batter

     Method

• Cut the potatoes into half  and boil in pressure cooker along with skin for about 3 to 4 whistles..

• When the pressure subsides, take out the potatoes and strain in colander, to remove the water content..

• When it slightly cools, take out the skin of potatoes and mash the potatoes using potato masher or any large spoon..

• In a fry pan, heat oil and add mustard seeds and let it crackle..

• Add chopped onions, crushed ginger-garlic and chopped green chillies and saute for few seconds..

• Add chopped coriander leaves and add all the spice powders mentioned and saute till raw smell goes away.

• Finally add all the vegetables and salt and cook at high heat for 2 mins taking care not to let burn..

• Finally add mashed potatoes and mix well..

• Add chopped curry leaves and can adjust salt and spice if needed..

• Sprinkle chat masala ( optional ) and mix well. ( optional)..Off the flame and set aside to cool..

• When it cools down, divide the mashed potato mixture into equal small balls..

• Meanwhile make the batter for dipping.. In a large bowl, mix all the ingredients mentioned in 'for batter'..Make into semi- thick batter by adding water little by little... 

• Take one balls and dip in the batter one by one and deep fry in oil till both sides are slightly brown in colour.

• Drain and transfer these into kitchen paper towel..

• Serve warm with ketchup or chutney or serve as it is...Had it with a cup of tea or coffee..

Chemmeen Undaputt - Prawns masala stuffed Steamed Coconut Coated Rice Balls

Chemmeen Undaputt is a savoury Malabar delicacy,which can be served as a breakfast or as a snack..Its is made with rice dough, stuffed with prawns masala, that is rolled into round shape and then coated with shredded coconut and steamed...This snack is common in Kannur ( a district in Northern Kerala) area...As it is a steamed one,so it is definitely a healthy recipe ..Instead of prawns, you can add fish,clams and mussels...Its rice dough is similar as I mentioned in here and here..I made this for iftar 2 days before and my hubby and BIL loves it very much..Its a tasty snack..Prepare it and impress your family..Lets go to the recipe :)

    Ingredients:

    1)  For rice dough:

       I am giving preparation of rice dough in 2 methods..Try any one :)

        Method 1 ( This is Kannur way of preparing rice dough for pathiri, ada etc)

•  Par boiled rice (puzhagalari)- 1 medium Glass

•  Rice powder - 4 to 5 tbsp or enough for binding the dough

•  Salt - to taste

•  Boiled water - to soak the rice

     Or

      Method 2

• Rice powder - 1 1/2 cup

• Salt - to taste

• Boiling hot water - required for kneading dough

    2)  To Grind:

    a) Grated Coconut - 4 tbsp

    b) Fenugreek seed - 1 tsp

     3) For Marination:

• Prawns/button shrimps(cleaned and deveined) - 300 gm

• Red chilli/ kashmiri chilli pdr- 1 tsp

• Garam masala pdr - 1/4 tsp

• Turmeric pdr - a pinch

• Salt - to taste 

   4) For Prawns masala:

• Onions chopped - 2 medium size 

• Ginger-Garlic paste - 2 tsp

• Green chilly chopped -  2 no.s

• Turmeric pdr - 1/4 tsp

• Red chilli/ kashmiri chilli pdr - 1/2 tsp

• Garam masala pdr - 1/4 tsp

• Coriander leaves chopped - 1 tbsp

• Curry leaves chopped - few

• Coconut grated - 2 to 3 tbsp 

• Salt - to taste 

     5)  Other ingredient:

• Coconut shredded - generous amount for coating 

        Method

      1)  Preparation of prawn masala

• Marinate the prawns as mentioned and keep aside for 10 mins. 

• Heat a pan and pour some oil and shallow fry the prawns in batches at medium flame for about 4 to 5 mins turning each side till light brown.

• Drain and keep on kitchen towel.When cools down,cut the prawns in pieces.

• If using button shrimps,omit the cutting part. I used prawns, as button shrimps is not available in UAE and some other countries.Button shrimp tastes better. 

•  In the same pan ( used for frying shrimps), add chopped onions and salt and saute till translucent.

• Add ginger- garlic paste,chopped green chillies, turmeric pdr, chilli pdr and garam masala pdr and saute till raw smell disappears.

• Add Chopped coriander and saute again.

• Then add prawns and saute well.Finally add grated coconut and chopped curry leaves and saute again.

• Taste it,adjust the salt and spice according to your like.Cover and let it cook for 3 or 4 min at low flame. Off the flame and keep aside.

    2)Making of rice dough

       Method 1

•  Soak the par-boiled rice in a boiled water for 2 to 3 hrs. Boiled water is must,other wise it is difficult to grind.

• Grind the par-boiled rice with 1&1/2 cup water in a mixer. 

• Pour this blended rice mixture to the bowl, add salt. 

• Then add the "grinded ingredients' ..Grind it coarsely...

• Add rice powder and make it into smooth dough and divide it into small balls little bigger than gooseberry.

     Method 2

• In a boiling hot water, add salt and rice powder..

• At the back of wooden or any large spoon, mix the dough thoroughly..

• Add the 'grinded mixture' mentioned above and mix well..You can't knead the dough with your hands at that time,as the mixture is too hot to handle :)

• When it is slighly cools,but should be warm...Knead the dough with your hands and make into smooth dough..

• Divide it into small balls little bigger than gooseberry.Keep aside 

rice dough

      3) Making of  rice balls

• Take the plastic cover and apply oil on it.

•  Place a small rice balls into the sheet and flatten it thinly with your palm.

• Add 1 heaped tbsp prawns masala in centre and roll into ball shape along with plastic wrap..

• Then take out the balls and gently smoothen it with your palms...

• Then roll these balls in a grated coconut..

• Place the coconut coated rice balls  in the steamer and steam it for about 10 mins or till done.

• Serve warm with a cup of tea or coffee

Mixed Biryani

Earlier, I shared a recipe of the rice combined with prawns,chicken and vegetables in fried rice version here..Today, I am sharing a different biryani with the combination of non veg and veg,i.e Mixed Biryani....Have you heard about it?..Sounds incredible right?...Its biryani masala is made with prawns,chicken and vegetables...I got the recipe from  'Asianet Cookery Show'..Its name amazed me..I never heard about it before... Its easy to make and tastes delicious...I add my own vegetables which is available in my pantry..I shallow fried both prawns and chicken,then combined with vegetable masala..Original recipe didn't mention to shallow fry ...I did it as I want prawns and chicken to get flavour ...Do try this biryani,as a change from normal ones...Let us go straight to the recipe :)

Recipe Source: Asianet Cookery Show

     Ingredients

       To marinate:

• Chicken Breast,cubed - 200 gm

• Prawns,cleaned and de-veined - 150 gm

• Pepper pdr - 1 tsp

• Garam masala pdr - 1/4 tsp

• Turmeric pdr - a pinch

• Salt - adjust accordingly

     For masala:

• Any vegetables of your choice,diced - 1 cup

• Large Onion,thinly sliced - 3 no.s

• Tomatoes,sliced - 2 no.s

• Ginger-garlic paste - 1 tbsp

• Crushed green chillies - 6 no.s ( according to your spice level)

• Chopped mint leaves - 1/4 cup ( reserve half for decorating)

• Chopped coriander leaves - 1/2 cup ( reserve half for decorating)

• Turmeric pdr - 1/4 tsp

• Pepper pdr - 1/2 tsp

• Garam masala pdr - 1 tsp

• Lemon juice - 1 tbsp

• Salt - to taste

     For Ghee rice:

• Basmathi rice / Jeerakashala rice - 3 cups

• Water - 4 3/4 cups

• Salt - to taste

• Cardamom - 3 no.s

• Cloves - 4 no.s

• Cinnamon stick - a small pc

• Bay leaf - 1 no.

• Ghee + Oil - 1 tbsp + 1 tbsp

      For decorating: ( optional)

• Fried sliced onion - 1 no.

• Fried Cashew,raisins - few( I didn't use)

• Rose water - for sprinkling

    Method

      For Shallow frying:

• Marinate the chicken and prawns mentioned in 'To marinate' and set aside for 10 minutes..

• Heat little oil in a fry pan,shallow fry prawns 2 to 3 minutes till both sides are slightly brown in colour..(Don't overcook the prawns,else it will turn rubbery)..Transfer these to a plate..

• Then shallow fry chicken for 5 to 6 minutes till both sides are brown in colour..

• Transfer these to a plate and keep aside..

Shallow fried prawns and chicken

         For Masala:

• In a pressure cooker, heat oil and add sliced onion sprinkled with salt and saute till transparent..

• Add ginger-garlic paste and green chillies and saute till raw smell goes away..

• Add chopped herbs and saute well..

• Add tomatoes and saute till mushy..

• Add all the spice powders and saute till raw smell goes away..

• Add little water and close the lid..Pressure cook for 3 whistles..This is done to make the masala into paste consistency...

• When pressure subsides, add diced vegetables and mix well...

• Pressure cook again for 2 whistles...Vegetables are added last after pressure cooking onion masala to avoid it from getting mashed...

• When pressure subsides,add shallow fried prawns and chicken and mix well..

• Taste and add salt and spice..

• Add lemon juice,mix well and cook at low flame for 2 minutes..

• Close the flame and set aside...

     For ghee rice

• Soak basmati rice in water for 30 mins.  If using jeerakashala rice,ignore this step.Wash the rice thoroughly with 2 to 3 couplets of water,drain rice in the colander and keep aside.

• In a large wide non-stick casserole/biryani pot , heat ghee + oil for few seconds.

• In a same vessel,add all the whole spices mentioned and saute for few seconds.

• Add water and let it boil till the bubbles comes.

• Add salt and sprinkle few lime juice to prevent sticking of rice.

• Add drained basmati rice into it,mix gently and close the lid.

• Keep at high flame for few minutes till the water evaporates.( Be careful not to get burnt)

• Immediately reduce the flame to low and turn the rice from bottom to top on all sides and gently level the rice.

• Close the lid and cook for 2 to 3 mins..

• Rice should be 80 percent cooked, remaining it will cook on dum..Off the flame and keep aside with lid closed.

     Layering the rice and dum:

• Divide the chicken-prawn veg masala and rice into two equal parts..

• Transfer the rice into another big plate..In same biryani pot, spread one part of  masala in circular motion.

• Take one part of rice and pour on top of masala,covering everywhere. Level it with a back of large spoon,sprinkle few garam masala powder and few chopped mint-coriander leaves on top of the rice...

• Then pour another part of masala and repeat the step.

• Top part should be covered with rice..Sprinkle remaining garam- masala pdr and herbs like how you layered on rice earlier..level it with large spoon

• Sprinkle caramalised onions, cashews and raisins sparingly on top of it.(optional)

• Sprinkle rose water sparingly on top of rice ( optional)..

• Cover it with aluminium foil on top of the vessel (optional)..Close it with lid on top of that..It is mainly done to tight the lid,so that steam will not escape while on dum..It will retain flavour and aroma of biryani..As a substitute, you can stick wheat dough on  top sides of a vessel in circular motion and cover it with a lid on top of it..

• Place tawa or steel platter  ( It is done to avoid burning at bottom during dum) and place biryani pot on top of it.

• Keep at very low flame and cook for 30  mins...

• At the time of serving,remove the foil and serve it on a large plate...  

• Serve warm with the combination of your choice like pickles, raita etc.




“Sending this entry to Ahlan Ramadan –The Healthy Way”

Masala Oats Soup - Chicken and Veggies Oats Soup

Earlier, I shared some of the oats items like Oats Upma,Oats Puttu and Oats-Rava Idli...Today,I am sharing a easy,healthy and tasty oats soup..Additional to it, chicken and veggies are added which makes oats soup more tasty..It tastes reminds me of hyderabadi haleem,which used mashed whole wheat,meat and spices...Its is a refreshing soup,which can be served for iftar (breaking the fast) as well as suhoor ( Pre-dawn meal)..We love this soup very much..Do make this soup..I am sure, everyone in your family will love it...Lets go to the recipe :)

Recipe inspired from here,but slightly altered according to my taste :)

    Ingredients

      For Marinating Chicken:

• Chicken Breast - 200 gm

• Red chilli pdr - 1/2 tsp

• Pepper pdr - 1 tsp

• Garam masala pdr - 1/4 tsp

• Turmeric pdr - a pinch

• Salt - adjust accordinly

      For Oats masala:

• Instant oats ( like Quaker) / Rolled oats - 1 1/2 cups  

• Small onion,chopped - 1 no. ( or half of one large onion).

• Ginger-garlic paste - 1 tsp

• Chopped green chillies - 2 no.s

• Any veggies of your choice, I used : ( Can use frozen veggies too)

          Finely chopped carrot - 2 tbsp
          Finely chopped beans - 2 tbsp
          Frozen green peas - 3 tbsp ( can use freshly cooked green peas too).

• Chopped coriander leaves - 11/2 tbsp

• Pepper pdr - 1 tsp

• Turmeric pdr - 1/4 tsp

• Garam masala pdr - 1/2 tsp

• Lemon juice - 1 tsp

• Water - 3 cups

• Thick coconut milk - 1/2 cup ( or you can use 5 to 6 tbsp of coconut pdr mixed in warm water)

• Caramalised (fried) onion - few ( optional)

• Salt - to taste

• Ghee / Butter - 1 tsp

  
    Method

       For Cooking Chicken:

• Marinate chicken as mentioned in 'For marinate' and keep aside for 10 mins..

• Add marinated chicken in a pan by adding little water..Close the lid and cook for some time..

• After few minutes, turn the chicken pieces and cook till water dries out completely and both sides are brown ..

• Off the flame and set aside to cool..When it cools down, shred into pieces and set aside...

      For Cooking Oats:

• In a non-stick medium wide vessel,heat 1 tbsp of oil and add chopped onion and saute till pink..

• Add ginger-garlic paste and saute till raw smell goes away..

• Add vegetables and saute at a high heat for 2 mins stirring occasionally..Make sure to use finely chopped veggies,otherwise its difficult to cook...Ignore this step,if using frozen veggies..Just saute it for few seconds,as it is already cooked...

• Add chopped coriander leaves and saute well..

• Add all the spice powders mentioned and saute till raw smell goes away...

• Add instant oats and mix well...If using rolled oats, just grind it coarsely ( not fine pdr) at one second...

• Add lemon juice and salt and mix well..

• Add water, close the lid and cook oats at medium-low flame for 3 minutes..Don't cook it at high flame, as oats may stuck bottom of the pan and form lumps...

• Add thick coconut milk,stir well and cook for few seconds..

• Taste it and add salt and pepper if required...

• Off the flame,add fried onions ( optional) and add a blob of ghee/butter on top..

• Serve warm....

     Notes:

• Vegetarians can ignore chicken..

• Oats soup tends to become thick when it cools down..Don't worry, just add little water and warm again at the time of serving...

• It tastes more delicious when served warm...

Erachi Pola - Meat Masala Cake ( Malabar Spl)

Earlier, I shared some of the malabar sweet version of pola like apple pola, kayi pola and kadala pola..Today, I am sharing a savoury version of pola i.e Erachi pola - Meat masala layered cake..I used left over cooked beef,which I combined to make masala..You can also make it with chicken or mutton.. It is done by layering of bread-egg batter and meat masala,which is definitely a slow cooked one...I made this yesterday and my family loved this very much..Instead of savoury, you can make sweet fillings too.. Its very easy to prepare ..It tasted delicious and can be served for iftar..Do try this snack and impress your family..Off to the recipe :)

   Ingredients

     For Batter:

• Brown/White Bread - 8 pieces ( remove brown crust on all sides)

• Small Eggs - 4 no.s 

• Milk - 1 cup

• Pepper pdr - 1/2 tsp

• Salt - adjust accordingly

        For Masala:

• Cooked Beef / Mutton / Chicken, shredded - 1 cup ( pressure cooked with red chilli pdr, pepper pdr, garam masala pdr, turmeric pdr and salt).

• Onion,chopped - 2 small.

• Ginger - garlic paste - 1 1/2 tsp

• Chopped green chillies - 2 no.

• Chopped capsicum - 4 tbsp ( optional)

• Chopped coriander leaves - 1 tbsp

• Turmeric pdr - a pinch

• Garam masala pdr - 1 tsp

• Pepper pdr - 1 tsp

• Chopped curry leaves - 2 to 3 tbsp

• Salt - to taste

• Oil - 1 tbsp

• Ghee - 1 tsp

    Method

• In a blender, add all the ingredients mentioned in ' For Batter' and blend into smooth-thick batter..Keep aside.

• In a fry pan, heat l tbsp of oil, add chopped onions sprinkled with salt and saute till light pink..

• Add ginger-garlic paste and chopped green chillies and saute for few seconds till raw smell goes away.

• Add capsicum and chopped coriander leaves and saute well..

• Add all the spice powders and saute till raw smell goes away..

• Finally add cooked shredded beef and saute well..

• Add chopped curry leaves and mix well..

• Taste and adjust salt and spices..

• Close the lid and cook at low flame for 3 minutes to infuse the flavour...

• Off the flame and set aside..

        For assembling Pola:

• Heat a non-stick medium wide sized pan, add 1 tsp ghee and swirl or greese the pan on all sides of pan..Turn the flame into lowest..

• Pour half bread-egg batter and swirl the pan immediately..Close the lid and cook for few seconds..

• Spread meat masala in a circular motion and close the lid and cook for few seconds..

• Open the lid and pour remaining batter on all sides..

• Close the lid and cook for 30-35 minutes at a very low slow flame ( That's very important) till sides and bottom are brown in colour i.e when you touch on top, it should spring back...

• You can also place tawa under the pan, to prevent burning on bottom..

• Close the flame and flip it on large plate...

• When it slightly cools, cut it into wedges..

• Serve warm with the cup of tea or coffee..

Tender Coconut - Mango Smoothie

Today, I am sharing a refreshing and healthy smoothie,Tender Coconut - Mango Smoothie..Do check,some of the mango items I posted earlier,here and here..Its a tasty drink and can be served for iftar...Lets go to the recipe :)

    Ingredients

• Ripe Mangoes, chopped - 2 no.s

• Tender Coconut pulp ( elaneer kamb) - 1 cup

• Tender Coconut water ( elaneer) - 1 1/2 to 2 cups

• Sugar - 4 to 5 tbsp ( adjust accordingly)

• Broken Cashews - for decorating ( optional)

    Method

• In a blender, add all the ingredients except cashews and blend thoroughly..

• Pour this juice in a jug and refrigerate...

• Pour these in a glass and decorate broken cashews on top..

• Serve chilled..

Virgin Pina Colada

Pina Colada' is a Spanish word which comes from the word " Pina'' means Pineapple and "Colada'' means strained..Pina Colada is a alcohol based drink made from strained pineapple, rum, coconut cream,which is blended with ice and decorated with pineapple wedges or cherry..It is said that this drink is first introduced in Puerto Rico, an island near Spain...Source Wikipedia
You might be thinking, am I posting alcoholic drink??..Of course not!!!...I am posting a non-alcoholic version of pina colada named Virgin Pina Colada..Instead of pineapple, you can add any fruits of your choice...Its a tasty and refreshing drink..You can serve this for iftar too..Do make this drink and impress your family..Let us go to the recipe..

     Ingredients

• Pineapple,sliced - 8 pieces

• Sugar - 5 to 6 tbsp ( can increase according to your sweetness)

• Coconut Cream - 1 tin ( can substitute it with 1 cup tender coconut pulp and tender coconut water or thick coconut milk)

• Ice cubes - accordingly

• Pineapple wedges/ cherry - for decorating ( optional)

     Method

• In a blender or mix, blend all the ingredients mentioned along with ice cubes...

• Strain and pour it in a glass..

• Decorate it with pineapple slice or cherry on top...

• Serve chilled

Kadala kums/ Kadala Pola - Split Bengal Gram / Chana dal / Kadala parippu cake

Earlier I shared the recipe of sweet malabar cake like apple pola and kayi pola...Its method is same as I mentioned in previous polas...Today, I am sharing a recipe of kadala pola/ kadala kums i.e split bengal gram ( chana dal) cake..Its a healthy cake which is made of lentils and eggs,which is slow cooked in pan instead of baking in oven...Its good for kids who don't eat lentils and eggs..My son who don't eat lentils, love this cake very much..My parents too love this cake too..Its not common in my area,but its common in my hubby's area..My SIL makes this pola often..I love her version too..I got this recipe from my cookbook,but altered the ingredients slightly according to my taste..My SIL make this in sponge cake version,she increased the quantity of flour instead of increasing milk..I add mixed version of both flour,milk powder and milk..Its a easy recipe to make and tastes delicious...Do make it for your kids and family..Lets go to the recipe.

     Ingredients

• Chana dal / Kadala paripp - 150 gm

• Eggs - 3 large or 4 small no.s

• Milk powder - 3 tbsp

• All purpose flour ( maida) - 2 tbsp

• Milk - 2 tbsp

• Sugar - 8 to 10 tbsp ( I used 7 tbsp and its less sweet for me)

• Green cardamon - 2 no.s

• Salt - a pinch

• Ghee - 1 1/2 tsp

• Chopped cashew nuts / raisins for decorating - optional

     Method

• Soak chana dal in a water for 6 hrs or soak overnight..Wash the dal with few couplets of water.. Pressure cook the dal for 2 whistles..If dal is not soaked, pressure cook for more than 6 whistles till cooked...Drain in the colander and keep aside to cool...

Image source: Internet

• In a mixi or blender, grind the cooked chana dal with little milk into smooth paste...Add whole cardamon, milk powder and flour and blend it thoroughly...Keep aside..

• In a bowl, add eggs and beat the eggs with salt by using electric hand beater at high speed till creamy..Add sugar and beat again till it reach double in volume..You can use whisk or you can blend in mixi too,together with cooked dal paste...( I beat the eggs seperately,as I want the pola to be fluffy)..

• Add cooked chana dal paste and fold slowly till it mixed well...If the batter is too thick, add 1 tbsp milk and mix well...Add chopped cashew nuts and raisins and mix well ( optional )

• Heat a fry pan or sauce pan, add ghee and swirl the pan from all sides..You can grease the pan with tissue paper too...

• Pour  chana dal - egg batter into the pan..Close the lid and cook at a very slow flame for 30 to 35 mins till fork or knife inserted in the centre comes out clean..You can place tawa under the pan to avoid getting burnt at bottom..

• Off the flame and flip it over the plate..

• Serve warm with a cup of tea or coffee..

Similar Recipes

 

kayi pola                                                                  Apple pola