Kinna Pathal - Steamed Layered Rice Pancakes ( Malabar Spl)

Today, I am sharing a Malabar Special item, Kinna Pathal..In Malayalam 'kinnam' means big vessel which is used for steaming and 'pathal' or 'pathiri' means rice flatbread..But,here pathiri/pathal texture is of pancake,as it is made by steaming..It is made by adding one ladle full of rice batter in a greased plate and kept it for steaming for few minutes till cooked, then ghee is greased on top and another ladle full of rice batter is added on cooked first layer and kept again for steaming till second layer is cooked, then ghee is greased on top, third ladle full of rice is added and closed for steaming till cooked and so on...This process is repeated till all the layer is used up...In short, it can be also called steamed layer rice pancake..This process is time consuming,but its a worth..It taste so delicious and it has a soft texture..It goes well with any non veg curries of your choice like chicken,mutton or beef gravy...In order to save time, do make this dish while making curry at same time i.e another gas burner,you can steam by adding one ladle full of batter,close the lid till first layer is cooked and you can proceed making the gravy required for side dish same time..Then continue pouring second layer and continue the step..Its my umma's trick to save time..Cooking time depends upon the vessel used for steaming..I used two small steel plates, as it will cook fast..
There is masala kinnapathal too which is made in similar way..Difference is chicken/prawns/beef masala is added each cooked layer and process is repeated..I'll share this version later..Now, I am sharing plain one which is required for gravy...I am sharing this recipe for beginners or others who are eager to prepare this dish..For easy understanding, I am including with step by step pictures..Hope it will be helpful.Lets go to the recipe :)..

Recipe Courtesy: Umma

    Ingredients

• Basmati Rice /Jeerakashala rice - 1 glass
• Thick Coconut milk - 3 to 4 cups**
• Egg - 1 no.
• Cardamom - 2 no.s
• Salt - required
• Ghee + vegetable oil mixed together - 4 to 5 tbsp required for greasing..

    Method

• Soak Basmati / Jeerakashala rice for 4 to 5 hours..Wash and drain it..

• In a blender or mixi, add washed basmati /jeerakashala rice,egg and cardamom and blend by using coconut milk..

• Do not add all coconut milk at one go,other wise its difficult to grind..add 1 cup coconut milk and blend it without any rice grains visible..Then add remaining coconut milk little at a time and blend again..Consistency of the batter should be very thin and watery i.e thinner than normal dosa batter..

 Kinnapathal Batter

• Heat the steamer by adding little water on bottom..place the steamer stand on top, grease 1 tsp ghee + veg oil on steel or aluminium tin or wide plate and place that on steamer stand..I made it in two small steel plates, in order to save time..I have 2 stands in my steamer, so its easy for me..If you have one stand in your steamer,you can use any large aluminium/steel tin or plate.

      

Ghee + Veg mixture

Use any one: greased small 2 plates or one large aluminium tin

• Pour one ladle full of rice batter on greased plate,close the lid of the steamer and cook it till done..

First ladle full of kinnapathal batter poured

Cooked 1st kinnapathal layer

• Spread 1 tsp ghee + veg oil on top of cooked first layer..

                    ghee + veg oil mixture on cooked 1st layer spreaded..

• Pour second ladle full of batter on top of first cooked layer, close the lid of the steamer and cook till done..

Second batter poured on cooked lst layer and proceed the step.

• Spread 1 tsp ghee + veg oil again,pour the third ladle full of rice batter on top,close the lid of steamer and cook til done..

• Continue the step till all the batter is used up..No need to spread ghee on final top layer...Cook for 3 to 4 mins in a medium flame..

• When all the layers are cooked, off the flame..Take out the plate which contains kinna pathal and drain the remaining ghee carefully..allow to cool completely.

Cooked Kinnapathal

• Draw the knife along the sides of the plate and de mold it on plate..

• Cut into triangle shapes and serve it with any combination spicy non veg gravy of your choice..

     Note:

• To make thick coconut milk: Take large handful of shredded coconut and pour 4 to 5 cups of water and blend thoroughly in a mixi/blender..Using strainer,pour the coconut mixture into it and squeeze the coconut...You will get about 3 to 4 cups..

• Make sure, the batter of kinna pathal should be very thinner than dosa batter..Do not make it into thick batter.as kinna pathal will not taste good..

• If the grinded coconut milk mixture is not enough,never mind, grind by adding little water..

• If there is remaining coconut milk after grinding,store it in refrigerator and you can use it in any gravies while cooking..

Carrot Pola/Carrot Kums - Malabar Carrot Egg Cake

Today, I am sharing a Malabar Special i.e  Carrot Pola or Carrot Kums..As in a name,the main highlight of this pola or cake is carrots which combined with eggs..Its texture resembles of steamed pudding..Its very easy to make,but cooking time takes bit time..Its taste delicious..Its good for kids who are not fond of carrot..Those who are sweet lover,will definitely love this..My hubby who is a spicy lover,is not fond of this one...But my son loves it..It can be served as a tea time snack or Iftar...Do try this one and impress your family..Do check my other pola recipes:
Dates Pola
Apple Pola
Kadala Pola ( Split Bengal Gram Egg Cake)
Kayi Pola - Fried Plantain Egg Cake

     Ingredients

• Carrot - 2 large no.s

• Eggs - 3 large no.s or 4 small no.s

• Milk powder - 5 tbsp

• Cardamom - 2 no.s

• Sugar - 4 to 5 tbsp 

• Salt -  a pinch ( to balance the sweetness)

• All purpose flour - 1 tsp ( optional)

• Milk - 1 tbsp

• Cashews, almonds or raisins - a few for decorating 

• Ghee - 1 tsp + 1/2 tsp

      Method

• In a pressure cooker,cook the carrot till done..Remove the carrot and set aside to cool completely..

• In a blender, add pureed carrot and rest of the ingredients mentioned..Blend at medium to high speed till combined..

• Warm a non-stick small sauce pan or fry pan, add ghee and allow to melt in a medium flame, add nuts and fry till light brown..Drain and keep aside..

• In a same pan,rotate the remaining ghee in a circular motion or grease that ghee with a tissue paper on all sides..

• Add the blended carrot egg puree in a sauce pan,turn the heat in a low flame and close the lid..Its better to place tawa  under sauce pan, to prevent burning at bottom..

• When its half cooked,for about 5 mins, add ghee roasted nuts on top..

• Close the lid and cook for 15 to 20 mins till knife insert into the center comes out clean, also it should brown on sides and bottom..Off the flame..Flip the pola by using plate..

• Heat 1/2 tsp ghee in another fry pan, rotate and cook other side ( top part,which is decorated with nuts) and cook at medium flame for 3 to 4 mins till brown..[ This step is optional,but I like to have other part cook too]..

• Off the flame..Flip the pola into plate and set aside to cool..

• Cut it into desired shapes and serve it hot or chilled..I like to have my pola chilled :)

• Serve it with a cup of tea or coffee for snack or Iftar..

      Note

• The quantity I mentioned is enough for my family..If you cook more than 2 carrot, do increase the quantity of other ingredients as well..

• I cooked the pola in a small sauce pan, so it got the shape of a round cake..

• No other rising agent like baking soda is added, as egg itself will rise when cooking..

• In place of cardamom powder, vanilla essence can also be added..But its taste will be slightly different and traditionally it is not added.

Fruits Pudding

Today,I am sharing tasty and simple pudding, Fruits pudding..The setting used in this pudding is China grass/Agar Agar ( Vegetarian gelatine)...Base of the pudding is plain ( milk) which is topped with lots of fruits..I got this recipe from my old school classmate, Henna,..She gave the ingredients almost double,but I reduce to the quantity into half,which is enough for my family..I served this pudding after lunch ( before Ramadan),everyone in my family loved it except my kid..My son is not fond of too many fruits topped in this pudding :(..Almost half of my pudding is finished one day itself...Do try this pudding,its not complicated to make..Also check my other pudding recipes:
Chickoo-Dates Pudding, Tender Coconut Pudding and Pistachio-Cardamom Pudding.

     Ingredients

• Full Fat/ Low Fat Milk - 2 Cups 

• Condensed milk - 200 gm

• Sugar - 4 to 5 tbsp ( according to your sweetness )

• China Grass (Agar Agar Strands) - 8 gm

• Vanilla or any Fruits essence - 1/2 tsp ( optional)

• Water - 1/2 cup

• Any fruits of your choice,chopped small - I used apple, pomegranate, mango and strawberry

     Method

• Soak china grass strands in 1/2 cup of water for 10 mins..

• In a sauce pan,combine milk,condensed milk and sugar and heat in a low flame..Stir each intervals to avoid forming lumps..

• In another saucepan, heat china grass along with soaked water at high heat till dissolves ..It takes about 5 to 6 mins to dissolve china grass..Off the flame

• Off the flame of milk-condensed milk mixture too..Immediately pour the dissolved china grass into the strainer and stir well while hot...Do not allow milk and china grass solution to cool,as china grass may turn back to solid form and it will not dissolve..Add vanilla essence or any fruit essence ( optional ) and mix well.

• Pour the milk-china grass mixture into wet pudding dish and allow to cool completely..

• Cover it with plastic wrap or cling film and refrigerate for 30 mins till half set..

• Then add chopped fruits on top of half set pudding..Do not add too much fruits..Cover again with cling film and refrigerate for 6 hours or overnight till set..

• Cut into squares and enjoy chilled..

• Can serve it with whipped cream,if you desire.. I like to have it plain

Mutton Majboos

Today, I am sharing Arabic recipe, Mutton Majboos..It can be also called Mutton pilaf or Pulao..Its method is same as I shared earlier in Chicken Majboos ... Only difference, mutton is added in place of chicken..Its very tasty dish and simple to make..Lets go to the recipe :)

   Ingredients:

     For Gravy:

• Mutton,cut into medium pieces (Bone in) - 500 gm

• Basmati rice - 3 cups

• Kabsa Masala ( Arabic masala) / Homemade kabsa masala - 2 tbsp ( recipe given below)

• Onions,sliced - 2 large or 3 medium sized.

• Large green Chilies,slit halves - 2 no.s 

• Tomato puree - of  1 1/2 large tomato ( make a puree of it without adding water)

• Garlic - 6 cloves + 2 cloves chopped 

• Ginger - a small pc

• Knor beef seasoning / 1 maggie beef cube - optional

• Coriander leaves - 1/2 handful chopped

• Carrot,diced large - 1/2

• Potato, diced large - 1 small

• Toasted pin nuts/cashews/Almonds - to decorate.

• Loomi( dry whole lime) - 1 ( can substitute it with juice of 1 lime).

• Saffron - a pinch mixed with 2 tbsp of milk

• Olive oil / butter - 1 1/2 tbsp

     For Homemade Kabsa Masala:

• Peppercorns / pepper powder - 1 tsp

• Coriander seeds/ coriander powder - 2 tbsp

• Cumin seeds - 1 1/2 tsp

• Dry red chilies - 2 to 3 no.s ( can use chilli flakes or paprika powder instead)

• Cardamom - 2 no.s

• Cloves - 3 no.s

• Bayleaf - 1

• Nutmug powder ( jaatika) - a pinch ( if having)

• Cinnamon - 1" stick

     Method:

• Soak basmati rice in a water for about 30 mins. Drain and keep aside.

• Soak loomi ( dried lime) in a hot water for 10 mins.

• Grind all the ingredients mentioned in 'Kabsa masala' along with 6 cloves of garlic and a piece of ginger and make into paste. If using readymade kabsa masala,ignore grinding part and combine it with ginger garlic paste.

• Marinate mutton with half of kabsa masala and salt and refrigerate for 1/2 to 1 hr.

• In a pressure cooker, heat olive oil/butter in a pan, add sliced onion with salt and saute till light brown.

• Add 2 cloves of chopped garlic and green chilies and saute for a sec.

• Add tomato puree and saute for few mins.

• Add half of kabsa masala and saute till raw smell goes away.

• Add marinated mutton and  mix well.

• Add knor beef seasoning or  powdered beef maggie cube and saute well ( optional ).

• Add 6 cups of water ( 1 cup of rice = 2 cups of water) and salt and mix well.

• Make a hole in the loomi ( it is done to penetrate the juice of it) and add it to the water. You can substitute it with squeezed lime juice if you don't have it. 

• Close the lid of  pressure cooker and pressure cook for 5 to 6 whistles.

• Boil the vegetables separately or you can cook vegetables after cooking meat in a pressure cooker about 4 whistles, then add vegetables into it and cook for 2 whistle more...

• Off the flame. Strain the stock and take out the mutton and vegetables. 

• Grill  or shallow fry the mutton with little oil or butter for few mins in a low flame.Do not make it too dry. ..Mutton is already cooked,no need to fry for too long. It is done mainly to get grilled or crispy effect. Can grill the vegetables too ( if using). Keep mutton and vegetables aside..

• Add  cooked sliced onions and loomi back to same vessel...Measure the stock,it might be reduced to 5 cups ( as previously we had 6 cups of water)..Add 5 cups of stock + 1 cup of normal water into the vessel and boil it. 

• When bubble comes, taste and add salt and drops of oil to prevent rice from sticking..Add drained basmati rice into it ,keep it as medium flame for 3 mins and close the lid.

• Then keep it into high flame ( be careful not to get burnt at bottom)..When water evaporates, immediately reduce the flame to sim and turn the rice from bottom to top and cook for few mins.

• Open the lid and sprinkle saffron milk and garnish it with chopped coriander leaves. Close and cook for about 1 min at slow flame. 

• Off the flame and serve rice on a large plate, place grilled chicken and veggies on top.

• Decorate it with tossed nuts. ( optional).

• Serve warm with raita,pickles or chutneys of your choice.

    Notes:

• Readymade Kabsa masala /Arabic masala and Loomi is available in almost all the stores in Middle east and Kerala too. If you prefer,make homemade kabsa powder as mentioned in the ingredient. You can grind it in large quantities and store it in air-tight container.

• You can make homemade loomi by sun-drying the lime and store it in airtight container. Otherwise substitute with lime juice.

• Adding vegetables is optional.

• Always use same cup for measuring rice and water.

• Its a simple dish to prepare for large gathering and parties.

• Mostly large piece of meat is added for making majboos..But I prefer to add medium sized lamb..

Bread Vada - Spicy Bread Donut

Today, I am sharing a quick and easy snack, Bread vada..As in a name,this snack is made with bread and combined another ingredient which is shaped into medu vada ( uzhunnu vada) or donut...This snack is suitable for those who wants to have quick snack and it can be made for few minutes..You can make this snack for iftar too..It tastes crunchy and delicious..Off to the recipe..

Recipe source : here

      Ingredients

• Bread slices ( white,brown or whole meal) - 5 to 6 slices
• Yogurt - 1/2 cup
• Semolina ( rava or sooji) - 1/2 cup
• Rice flour - 1/4 cup
• Onion,chopped - 1 small 
• Curry leaves,chopped - 1 tsp
• Coriander leaves, chopped - 1 tbsp
• Chopped green chillies - 1/2 to 1 tsp
• Cumin seeds - 1/2 tsp
• Ajwain ( carom seeds) - 1/4 tsp ( optional)
• Salt - to taste 
• Oil - for deep frying

     Method

• Cut the bread into small pieces and combine all the ingredients together in a bowl and make into dough..

• Divide the dough into small equal parts..

• Take one dough and gently press and make a large hole in the middle like medu vada or donut as shown in the picture..Repeat with other balls..

• Deep fry the bread vadas till both sides are golden brown..

• Drain into kitchen paper towel and serve it with chutney or ketchup..

    Notes

• You can also add spice powders according to your requirement.

Vegetable Fingers

Today, I am sharing healthy and easy vegetable snack, Vegetable Fingers..As name suggests, this contains lots of vegetable and spice and taste delicious too..As Ramadan is approaching near,you can try this snack for iftar or tea tea time snack..This snack is shallow fried in very little oil..Its good for kid who don't eat vegetable..Off to the recipe.

    Ingredients

• Boiled Potatoes - 2 medium
• Boiled Carrot - 1/2 of one large carrot.
• Boiled green peas/frozen peas - 2 tbsp
• Boiled beans (chopped) - 3 to 4 no,s
• Chopped green chillies - 2 no.s
• Chopped onion - 1/2 of one small onion
• Chopped garlic - 1 tsp
• Fresh/Dry Fenugreek leaves ( Methi leaves/Kasoori methi) - 1/2 tsp
• Pepper pdr - 1/2 tsp
• Turmeric pdr - 1/4 tsp
• Kashmiri/red chilli pdr - 1/2 tsp ( optional)
• Garam masala pdr - 1/4 tsp
• Amchoor pdr ( dry mango pdr) - a pinch ( substitute with few drops of lemon juice)
• Chopped coriander leaves - 1 tbsp
• Bread slices - 2 no.s ( grounded into fine powder)
• Salt - to taste

    Method

• Mash the vegetables and combine all the ingredients together in a bowl and roll into finger shape..

• Heat very little oil in a frying pan and fry all the vegetable fingers till light brown on all sides..

• Serve hot with tomato ketchup or any sauces or chutneys of your choice..

    Notes

• You can add desired vegetables of your choice..

• You can adjust the spice powders according to your requirement..You can also ignore some ingredients which is not there in your pantry..

• Make sure when you boil vegetables,strain the water completely..There should not be any water content in vegetables,otherwise it will break when frying...

• If you can't shape it, add little more bread crumbs and shape again..

Homemade Mango Ice Cream

Mango is the national fruit in many countries like India,Pakistan,Bangladesh,Philippines and many other countries..There are different varieties of mango available in SM and Hypermarkets like Badami mango, Alphonsa Mango,Kesar,Pakistani mangoes etc..Mango is commonly called as 'King of Fruits'..Its a mango season for few months.. mango is my favorite fruit and I used to buy lots of mango in nearby supermarket..Sometimes I do convert mango into shake,lassi (yogurt smoothie)or dessert..Today, I am sharing a tasty and creamy homemade ice cream...Its so delicious with lots of fresh mango flavor and you don't need to buy anymore store bough ice cream...Its so easy to make homemade ice cream,but it takes more time to set..I made this ice cream before..There are many methods of making homemade ice cream in google..But now I am sharing a creamy texture of ice cream which I found somewhere in google...I am so amazed by its taste..My son loves my ice cream very much..I made this ice cream without ice cream making machine.I use electric beater or blender to make this ice cream...Lets go the recipe..Do try my other mango recipes:
mango lassi, Tender Coconut-Mango Smoothie and Mango Cheesecake.

     Ingredients
       Yields: 1 ltr Ice cream

• Fresh Ripe Mangoes - 3 medium ( I use alphonsa mango)
• Milk powder - 3/4 cup ( I used tea cup measurement)
• Milk - 1 cup ( I used tea cup measurement)
• Sugar - 1/2 cup ( I used tea cup measurement)
• Mango Essence/Vanilla essence - 1 tsp (optional)
• Whipping cream - 250 ml

    Method

• Peel the skin and discard the seeds of mangoes..Cut into pieces and keep aside.

• In a blender, add mango pieces, milk powder, milk, sugar, mango/vanilla essence ( optional) and blend into smooth paste..

• Keep the bowl and electric beater blades in a freezer for 10 minutes..Then take out and beat the cold whipping cream till stiff peaks forms..

• Add blended mango mixture into the whipped cream and fold it.

• Pour the mixture into a container and cover tightly with a aluminium foil or plastic wrap..You can use any large container with tight lid and keep it in a freezer..

• After 1 hour,take out the ice cream container and beat ice cream again with a electric beater or swirl lightly with a fork..Transfer these into container again,cover tightly and freeze it..

• Again after l hour, beat again and continue the step..Repeat this step three times..It is beaten three times in order to avoid forming of ice crystal..

• Freeze it for 6 hours or overnight...

• Take out the ice cream ,scoop and serve into ice cream bowls..

•  Enjoy eating this tasty creamy homemade ice cream..You can serve it with a pinch of saffron  and chopped mangoes ( optional)

     Notes:

• Better use fresh ripe mangoes to make this ice cream..Do not use overripe or under ripe mangoes in making ice cream,as it will not taste good.

• If using ice cream machine, no need to beat three times..But,if you are using electric beater or blender,you must beat the ice cream three times,after each l hr to avoid forming of ice cream crystals.

• Always pour the ice cream mixture into container with a tight lid or cover the container tightly with aluminium foil or plastic wrap..Do not keep it in a freezer uncovered as ice crystals will form in top.

• Instead of mango, you can add any seasonal ripe fruits of your choice or you can make it plain without adding any fruits..