Kai pola / Banana cake / കായ്പ്പോള

Ingredients:
Banana / plantain : 1 medium size
Sugar : 2 - 3 Tbs
Cardamom powder : 1/2 Tsp
Milk : 4-5 Tbs
Egg : 2 nos
Cocounut oil : 1Tbs
Ghee : 1 Tbs

Method:
*Peel and cut plantain into small pieces and keep it aside.
*Heat a non stick pan on low flame and add 1 Tbs coconut oil.
*Add the chopped plantain and fry till golden brown.
*Remove  from fire and let it cool down.
*In a bowl break the egg beat well.
*Add sugar, milk and Cardamom powder and mix well.
*To this mixture add fried plantain and beat for 1 minute.
*Heat a non stick pan add ghee and reduce the
flame to very low.
*Add the plantain mix to the pan.
*Place the pan on hot tawa and cook for 15 minutes.
*After 15 minutes flip the cake using a plate,again cook for other 10 minutes on low flame.

Watch how to make kai pola.

Pazham nirachathu / Stuffed Banana

Ingrediants:

Bananas 2

All purpose flour - 3 tsp

For the filling:
Cardamom 2nos.
Sugar 2 tsp
Grated coconut -1/4 cup
Ghee, oil

Method :
For the filling :
1.Heat a spoon Ghee in a nonstick pan .
2.Fry the nuts and dry grapes in it till it becomes balloon like. Take it and keep aside .
3.Now add coconut,Cardamom,Sugar and mix all together for 5 minuts. Filling is ready.
4.Split the banana vertically from the middle,be carefull when cutting the bananas..Fill them with the coconut mixture.Make a thick batter with flour, salt and water. Cover the upper stuffed part of bananas with this batter.Fry them in hot gee, until done.

Uruli Appam

Uruli is an open-mouthed shallow circular vessel made out of bell metal. It is available in all sizes from a diameter of a few inches to even 10-12 feet!Uruli has may important value in hindus life....It is one of an item in vishu kanni.And on the occation of house warming uruli is used for pallu kachal(boilling milk)...Uruli Kamuthal at the famous Mannarsala Naagaraaja Temple ensures child birth to long awaited couples, and after the blessed event, the parents come to the temple with their child, for the blessing of the Nagaraja.Now days urulis are popular for decorative purposes used as water carrier with floating flowers.And food cooked in uruli is great,delisious,yummy......I have no words....My hubby always ask me to prepare naadan chicken,mutton curry in uruli.....There again lots more to say about uruli......

Ingredients:
1 cup rice (raw)
1\4 cup grated coconut
1\4 cup cooked rice
3-4 shellots chopped
salt to taste
oil for roasting

Method:
1. Wash and soak the rice for 3 - 4 hours.
2. Then grind it along with the coconut and cooked rice to a fine paste.
3. Add salt,shellots and water to make a thin batter.Also some grated coconut.
4. Grease the Uruli and heat it.

5. Spread the batter,the center portion should be thicker.
6. Roast on one both side.
7. Serve with chutney, a stew or any non veg dish

Idiyunni

This is a malabar recipe.I followed this one from Vanitha.Its realy tasty and easy to make...Same as idiyappam,But the difference is it is little thicker than the normal idiyappam..And adding jaggry makes it extra taste.

Ingredients
Raw Rice Flour - 1 Cups
Salt - To Taste
Oil - 1 teaspoon
Water - 1 cups
Coconut milk -1/2 cup
Grated Jaggery -3-4 tsp
Grated Coconut - 1/4 cup

Method:
1.Boil water in a bowl and salt and a teaspoon of oil
2.To this add the rice flour and mix it well and make it a soft dough.
3.Divide it into small balls and keep it aside
4.Cook this in coconut milk.When its cooked romove from fire.

5.Take the idiyappam press and fix the idiyappam mould (it should be the bigger hole, note the small) and lightly grease the press with oil to avoid stickiness.
6.To this add cooked dough balls and close the idiyappam press
7.Take a plate and squeeze the cooked dough onto the plates.Cut usuing a nife in between squeezing.
8.When it is ready add grated coconut and jaggry,or mix grated coconut and jaggry when serving.serve hot or cold.
The yummy Idiyunni is ready to serve with Tea.
Recipe Courtesy :Vanitha

Hubbies Special (Gee Rice,Pappadam,Curd Salad,Chicken Curry)

This friday the whole day we was out side roaming.Saturday i have work,as we was late to home i could not wake earily because i was so third.My hubby said go dont cook any thing we will have our food out side.When i was back to home after my work i was fully surprised to see the dinning tabel.My hubby is a bit lazy in cooking.So i could not belive my self.I asked him from where u brought,when he said thats all made by him,i did not belived.....
He prepared chicken curry,gee rice,pappadam and salad....Its was realy taste...

Varutharacha Kozhi Curry / Chicken in Sautéed Coconut Gravy
These foodes are very famous in kannur kerala area.Years back when some guest are caming to our home we serve them the above dish..Now it has been changing to briyani,fried rice,noodles etc.

Ingredients:
1kg Chicken, cut into medium size pieces
4 med-large onions chopped
3-4 Shallot chopped
9 large cloves of garlic minced
2 tbsp minced ginger
1 ½ tsp Kashmiri chilli powder
1 ½ tsp Coriander powder
½ tsp turmeric powder
1 tsp pepper powder
3 small tomatoes chopped (1 ½ cups, appx. 250g)
1 cups freshly grated coconut
3cardamoms
4 cloves
3 small pieces cinnamon sticks (1 cm each)
½ tsp- 1 tsp Fennel seeds (Perumjeerakam)
Salt to taste
1½ - 2 cups water
3 twigs curry leaves
Few corrindar leaves
2-3 chopped green chillies
2-4 tsp coconut Oil

Preparation:
1.In a pan add oil and dry roast grated coconut along With the ingredients like Fennel seeds, shallot, Ginger, Garlic, Curry leaves. Roast till coconut turns to a light brown color.Now add other powder ingredients listed, and stir till the masala powders turn a deep colour. Cool the mix and grind it in a mixer grinder.And keep it aside.

2.In a large cooking pot add chicken and all other ingrediants except curry leaves and corrindar leaves.Also add ground paste of coconut.
3.Remove from fire when chicken is cooked and gravy turns to thick.
4.Now add curry leaves and corrindar leaves.

Onion Tomato Curd Salad / Kachambar
Here is a simple Raitha made using Onions, Tomatoes and Green Chillies. This goes very well with Biriyani,gee rice etc.

Ingredients
Big Onion -1
Tomato-1
Green Chilly-2
Some corrindar leaves for garnishing
Curd-250gm
Salt -To taste

Method
Finely chop onion ,tomato and green chilly
Mix everything together with salt and keep it for 5 minutes .
Finally add curd and mix well ..Check the salt .

Neichoru / Ghee Rice
Ney choru is a traditional malabar dish and it tastes good with any non veg. curry ,papadam,pickle and raita.Ghee rice is one of the simplest form of cooking.

Ingredients
2 cups - Basmati rice
4 cups - Water
4 - cloves
2 inch long - Cinnamon
4 tbsp - Ghee
Salt to taste

Garnishing
2 - Onions, thinly sliced
Few golden raisins
Few cashew nuts

Method
1 ) Wash rice and drain very well.
2 ) In a deep heavy bottom vessel, heat ghee, add cinnamon and cloves. Fry for a few seconds. Now add the drained rice and on simmer, fry the rice well in ghee for 5-10 minuts
3 ) Meanwhile in another vessel, place 4 cups water on stove and bring to a boil and switch off the stove.Add sufficient salt to taste. Now carefully, with stove on simmer, pour water into the rice utensil and stir once. Close with a tight lid and cook on high flame for 5 minutes.Then reduce the fire and let the rice be cooked. Once the rice has absorbed all the water and is cooked, switch off the stove. Do not open the lid now. Keep it closed for 10 to 15 minutes. Then open the lid and gently stir the rice.
4 ) To garnish - Heat 3 to 4 tbsp ghee, simmer then add raisins and fry till raisins plump up. Drain off from the ghee and set aside. Now add cashew nuts and fry, till cashews turns lightly brown. Drain and set aside along with raisins. Now add onion, sprinkle little sugar on top, to speed up onion caramelising. Fry till onion turns golden brown. Drain and set aside.
5 ) Mix little of the fried onion, cashew and raisin with the rice and set aside some to garnish finally on top of the rice, when serving. Serve rice on a platter, then on top of the rice, garnish with fried onion, cashew and raisins.

Rava/Thari kachiyathu (Semolina Payasam)

Rava/Semolina 4 tsp
Ghee 2 Tbsp
Sugar as rqd
Milk 2 1/2 cup
Shallots -3
Cashew nuts as rqd
Raisins as rqd

1.Mix together milk and sugar. Boil it well. Then reduce the heat and add the rava into it.
2.Stir it continously for 5-6miutes.Note that it should not be over cooked.Remove from fire.

3.Place a pan and add the ghee and fry thinily sliced shellots.When the shellots starts to change its colour add raisins and cashews and pour it into the payasam.
Serve hot.

Kozhi Nirachathu Stuffed Chicken And My 100th Post

Now the time to celebrate my 100th post.I really feel proud :).First of all i would love to thank my dear friend Aparna of Ladies Special Adukkala (http://ladiesspecialadukkala.blogspot.com/) for introducing this blogging.....She have a very beautiful blog....

Also in this occation i thank all my blogger friends for there loveliy commends.....

In this special i would love to share Kozhi Nirachathu Stuffed Chicken with u.....

When i saw kozhi nirachathu in (pranis http://pranithworld.blogspot.com/2010/03/kozhi-nirachathustuffed-chicken.html) nithu (http://neetzkitchen.blogspot.com/2010/04/kozhi-nirachathu-wo-oven-stuffed.html)...I was in hurry to try it out.....So i thought i will post it in my 100th post

Ingredients :

Chicken : 800 g

For marination:

Chilli Powder - 2 tbsp

Turmeric Powder - 3/4 tsp

Lime Juice - 1/2 lime

Salt and water

Make a paste of all the ingredients under marination.Marinate the chicken and keep it in the refrigerator for 2-4 or more hour.

For Stuffing:

Egg - 1no

Onion - 1 large thinily sliced

Ginger Paste - 1/2 tsp

Garlic Paste - 1 tsp

Curry Leaves - 1 twig leaves

Green Chilli - 3 nos chopped  

Chilli Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Coriander Powder - 1 tsp

Coriander leaves -few

Cashew Nuts - 6 nos

Raisins - 5 nos

Salt to taste

Oil

Preparation for the stuffing:

1.Boil the egg and keep aside.

2.In a pan, add oil and saute cashew and raisins till light brown and remove.

3.Now add in the onion and add some salt.When its colour changes add ginger garlic and green chilli and saute for 5 - 10 minuts. Then add in all the powders listed and saute till the raw smell goes.

4.Add the egg,nuts and raisin and saute.

5.When it cooled down add this stuffing inside the marinated chicken and then with a neddle and thread stich the flesh in between the legs.Then tie the legs with thread or twine and also the wings (hands).

6.Fry the stuffed chicken.Heat oil in the pan..Fry the chicken until all the four sides get light brown.

7.Preheat the oven in 350F. Place the chicken in to the oven safe bowl.. Bake it covered for 30 - 45 minutes .

Now for the Gray Part :

Ingedients :
Onions - 2 large nos sliced
Tomatoes - 2 large nos chopped
Curry Leaves - 3 twig leaves
Fennel Seeds - 1 tbsp powdered (perinjeerakam)
Green Chilli - 4 nos chopped
Ginger Paste - 1/2 tsp
Garlic Paste - 1/2 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tsp
Water - 1/2 cup

Preparation :

Heat oil in a pan(use the same oil for frying the chicken) and add the onions and then add in the curry leaves, green chilli and ginger and gralic paste and saute till onions are almot borwn in color and then add the tomatoes and saute till tomatoes are cooked . Add in the powders and spices and saute till raw smell goes. Add in the water to make a thick gravy and leep aside.

Pour this gravy into the half baked chicken and bake it for another 20-30 minute.Serve Hot.

Ella Ottada(Steemed one)

Ingredeints:
1 cup roasted rice flour
1-1 1/4 cup of boiling water (It may varies)
3/4 cup of grated coconut
salt to taste
Banana leaves for wrapping

Method
1.First add enough salt and blend using your hand.
2.To this add boiling hot water just enough o make a soft and smoot dough.use a spoon to blend.when it is warm enough kneed using your hand.Note that it should be little looser than the idiyappam dough.
3.Take a piece of banana leaf and place one rice dough ball and flatten it gentily.U can rube some water on your hand while applying.
4.Now spread some grated coconut on the dough.
5.Steam this untile done.

Serve with Veg or non veg curry.

Kakka Irachi(Clams) Thoran

My mother in law have send me some kakka irachi(clams) from kannur.She know its me favourate.When we are back to kannur most of the days our menu for lunch will be with kakka irachi.She had cleaned and fried in oil by adding some curry leaves,Turmeric powder,pepper powder and salt.So it was easy for me to cook.
Ingredients:
Clams /Kakka Irachi- 1 cup
Pearl onions(Kunjulli) - 8 nos(chopped)
Onion(small) - 1 no(chopped)
Ginger-garlic(crushed) - 2 tbsp
Green chillies -4 slit
Chilly powder - 1 tsp
Pepper - 1/4 tsp
Turmeric - 1/4 tsp
Grated coconut -1/4 cup
Curry leaves - As reqd
Salt - As reqd
Mustard seeds -1tsp
Oil - 2 tbsp
Curry leaves - 3 stems

Method
1)Except mustard seeds and oil mix all together using hands.
2)Heat 2 tbsp oil in a pan and splutter mustard seeds. Add curry leaves and saute for a minute.
3)Now add the clams mix and cook untile the onions and green chillies are cooked.
4)When its cooked remove from fire and serve with rice.

Unakka Chemmeen Manga Chammanthi

My mom from kannur,she send me some Unakka Chemmeen and mango.So when i saw both things i remember about my school day.When she feels lazy she makes me some chammanthi and rice.When its packed in vazhayilla(Banana leaf) a great taste cames out...Wow i just cant say about it...Iam sure while seeing this u will surily remember about ur childhood or u will remember u moms chammanthi..

Ingredients:
Dried prawns/unakka chemmeen 1/2 cup
Fresh grated coconuts 1 cup
Shallots/small onion,thinly sliced 3
Dry red chillies 8(or according to your taste)
Mango 1 medium size
Salt to taste

Method:

1.In a pan fry the dried prawns along with dry red chillies for 2-3 minutes.

2.Transfer this to smallest jar of a mixer,and grind to a fine paste,and transfer to a bowel.

3.Now graind mango and shallots,and add grated coconut along with prawns dry chilies.And add some salt to taste.When all the ingrediants is mixed well transfer to a bowel by shaping to a ball shape with the help of your palms..

4.Serve with kanji or kuthari choru or any type of rice.

Kalathappam(Rice flour Cake)

Kalathappam is a famous snack from malabar area.My mom is an expert in cooking kalathappam.In olden days people make it with the help of coal.But now a day its easy to cook,we can cook with the help of pressure cooker.Its one of my hubbies fav,my mom always prepare for him while we are back to kannur.Its very easy to make.Main thing is that we have to concentrate in it on each and every step.

Ingedients:
Rice -2cups
Jaggry 2 blocks or as per your taste
Small onions 5
Coconut grated 1 cup
Coconut oil and gee
Salt to taste
Cardamom 4 powdered
Raisins
Cashew nuts
Baking Powder 2 pinch


Method:
1.Grind rice to a fine paste.Now add baking powder and keep aside for half an hour.
2.Melt jaggery in little water and remove all the impurities.
3.Now mix jassery with rice batter and add 1/4 tsp salt.
4.Heat a pressure cooker and add coconut oil and gee in equal preposition.
5.Fry chopped onions and coconut,when its colour change to brown colour add raisins and cashew nuts.
6.Off the stove.Now take half portion of coconut mix and mix it with rice batter.
7.Place the batter on the fire,and heat the batter for 5 minutes.Stair continuesily without taking hand.
8.Now on the cooker and pour this to cooker.Now close the cooker lid without putting the weight.
9.Now pressure cook for 2 -3 minutes on a high flame,then lower it,cook for another 15 minutes.
10Keep the lid closed and allow to cool and remove from the cooker and cut to any shape.

Kumbalanga(Ashgourd) Pulisseri

Ingredients
Kumbalanga/Ash gourd - 250g chopped into small cubes
Green chillies-1 or 2(depending on the chillyness)
Tomato-1 small
Small onions-1
Turmeric Powder- 1/4 tsp
Salt to taste

Grind to a smooth paste
Grated coconut - 1/2 of one coconut(medium)
Jeera/Cumin seeds - 1/4 tsp
Thick curds - 1/2 cup

For seasoning
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Dry chillies-3
Curry leaves - 1 sprig

Method
*Cook ash gourd in 1/4 cup of water with turmeric,green chillies,tomato,onion.
*When it is cooked,add salt to taste.
*Add the coconut paste at this stage.
*Simmer for 3 minutes till everything gets mixed.
*Switch off the flame.
*Prepare seasoning in a pan and add all the ingredients one by one.
*Add it to the pulisheri.
*Serve hot with rice!!

Cherupayar (Green Gram) Curry

Cherupayar or Green Gram curry is usually curry made for chappathi or puttu.Its a nice compination with puttu…

Ingredients
Cherupayar or Green Gram - 1 cup
Grated coconut - 1/4 cup
Curry leaves - one strand
Chopped onion – 1
Green chillies -3
Ginger paste - 1 tsp (optional)
Turmeric and Red Chilly powder
Jeera or Cummin powder
Mustard seeds - 1 tsp
Oil - 2 tsp
Salt - to taste

Method:

1.Pressure cook Green Gram by adding Chopped onion ,Green chillies ,Ginger paste ,Turmeric and Red Chilly powder.

2.Now graind the coconut by adding Cummin powder.

3.Add this to cooked green gram,and let it boil for 10 minutes.Add salt to taste.

4.Heat a pan with oil and splutter mustard seeds and curry leaves,add this to cooked green gram.

This lovely award is from neethu of kitchen Express.And i would like to share this with all my

blogger friends..

Bun Chemeen Nirachathu(Stuffed Shrimp bun)

Ingredients

1/2 cup shrimp
3 chopped onions
Ghee for frying
3 green chilis chopped
Chopped1/2 inch ginger
4 chopped garlic
1/2 tsp termeric powder
Garam masala 1/4tsp
2 tsp of maida
Egg 2
salt to taste
5 tbsp butter
Fresh coriander leaves chopped
6 pao or buns

Method

*Heat ghee in a pan. Add chopped onions and fry till light brown. Add green chillis, ginger,garlic and saute over medium heat for 2-3 minutes. Reduce heat, then add the termeric powder,now add shrimp add salt.when its cooked.

*Increase the heat and stir well.
*Sprinkle garam masala, coriander leaves,remove from heat.

*Now make a small holl in the back side of bun by making a sqaure shape and keep aside this sqaure portion aside,and remove some portion of the bun from inside,be care full while removeing.

*Now mix the inside portion of the bun mix with shrimps. *Now take a spoon full of shrimp masala and fill inside the bun.Now close the lid with the bun portion which is already cut in the beginning stage.


*Make a thick paste with maida and cover the side portion of the square with maida.
*Now dip the bun with egg.
*place a pan on the stove and add some butter and fry the bun until golden brown on both sides

Neeriya Dosa(Soft rice pancakes)

INGREDIENTS
1 cup rice (raw)
1\4 cup grated coconut
1\4 cup cooked rice
salt to taste
oil for roasting

METHOD
1. Wash and soak the rice for 3 - 4 hours.
2. Then grind it along with the coconut and cooked rice to a fine paste.
3. Add salt and water to make a thin batter.
4. Grease the pan and heat it.
5. Spread the batter thinly by tilting the pan gently.
6. Roast on one side only.
7. Serve with chutney, a stew or any non veg dish

Banana Egg Balls

Ingredients :

Big Bananas (not fully ripe) -3no's
Egg-3 no's
Sugar -3 tbs
Powdered Cardamom-3 no's
Sliced Cashew nuts-6 no's
Ghee-1 tsp
Oil-for frying

Method of Preparation :

1.Steam the bananas well. Peel the skin and grind it in a mixer.
2.Mix the eggs with cardamom powder, cashew nuts and half the quantity of sugar. Heat ghee in a pan and fry the egg mixture. Add the remaining sugar to it.
3.Make small balls of the banana mixture. Apply some oil in the hands and spread the banana balls with the fingers. Place one spoon of the fried egg mixture in it. Seal the edges and make oval shapes. Deep fry in oil.