Monday, June 30, 2014

Grilled Chicken-Vegetables In Skewers

Today, I am sharing a healthy appetizer, Grilled chicken and vegetables in skewers...Mostly, I used to make grills in my convection-grill oven,but it takes time to grill in my oven..So,I purchased a large electric grill machine in one of the stores in Dubai...Its a nice one and I love my grill machine..I am so excited..I started to make grill after few days of purchase...To my surprise, it grills fast and taste amazing too....Chicken breast is cut into large chunks which is marinated with sauce ( which is definitely my own) and lined with vegetables in between..It tastes so delicious...
We had it for dinner with kubboos ( Arabic pita bread),salads and left over Tahini sauce, that we have it with falafel for snack at same day :)...We had leftover chicken-vegetable grills,salads and kubboos next day for breakfast...I tore the top part of kubboos like pocket, added fillings of grilled chicken and vegetables,salads and drizzled with tahini sauce ( Hope it can be called Shawarma, as it tastes exactly as I bought in Lebanese restaurant before)..It tastes very delicious...If you don't have grill machine or grill pan, don't worry,just shallow fry in a large pan, with little olive oil/vegetable oil for few minutes till both sides are cooked and browned..Try this delicious grill and impress your household..Lets move to the recipe :) :)

                      Chicken-Veg skewers in grillling


        For Marinating Chicken:
  • Boneless Chicken - 500 gm, cut into thick square chunks.
  • Ginger-garlic paste - 1 1/2 tsp
  • Paprika powder - 1 tsp
  • Black Pepper powder - 2 tsp
  • White pepper powder - 1 tsp
  • Vinegar/Lemon juice - 1 tsp
  • Thick Yogurt - 1 heaped tbsp
  • Oregano powder - 1 tsp
  • Thyme (zaatar) - 1 tsp + for sprinkling 
  • Salt - to taste
  • Olive oil - for drizzling + greasing grill machine/pan
      For Marinating Vegetables:
  • Mixed Capsicum ( Green, Orange and Red) - 1 cup, cut into thick square chunks.
  • Large Onion - 1 no., cut into thick square chunks.
  • Black pepper pdr - 1/2 tsp
  • Salt - to taste
  • Olive oil - 1/2 tsp
       Things needed:
  • Grill machine/pan
  • Wooden/Steel skewers - 5 to 6 no.s

  • If using wooden skewers, soak these in water for 10 to 15 mins..This is done to prevent burning of skewers at edges while grilling..Take the skewers from water and set aside to dry..
  • Wash the cubed chicken breast thoroughly and drain in colander..Marinate the chicken with above ingredients mentioned in 'For marinating chicken'..Refrigerate for 5 to 6 hrs..If you are in a hurry, freeze for 1 hr and refrigerate for 15 mins...
  • After that, marinate cubed vegetables as mentioned in 'For marinating vegetables' and keep aside for 10 mins...
  • Meanwhile, grease the grill machine with little olive oil and set your grill pan to 'warm mode' or heat the grill pan/machine blindly for 5 to 7 mins...
  • Take one skewer,  take 2 to 3 marinated chicken cubes and prick the marinated chicken cubes, one by one at the pointed edge of skewers and push gently...Don't push the chicken cubes in skewer all together, as the skewer may break...
  • Then alter it with 2 to 3 slices of vegetables one by one followed by chicken cubes as shown in picture above...
  • Place these in heated grill pan/machine..Drizzle olive oil on top and sides of chicken-veg skewers..
  • Grill one side for 13 to 15 mins and then turn other side and grill for about 12 to 13 mins till both sides are cooked and charred...
  • Immediately sprinkle thyme on grilled chicken-vegetable when warm (optional)..
  • Serve warm with kubboos ( Pita bread),salads and sauces of your choice...

  • Its very important to cut the chicken and vegetables into thick large cubes,while pricking in skewers...if you cut these in small pieces, they may break....
  • Its not necessary to marinate vegetables, I did it as I like my vegetables to get flavour...
  • Vegetarians can replace chicken with paneer ( cottage cheese) ...
  • Adding vegetables is completely your choice...You can have grilled chicken without veggies too...
  • Leftover grilled chicken and vegetables can be made into sandwich either in bread or kubboos next day for breakfast or snack....
  • You can grill in oven too, if you have 'grill' function mode in your oven...
  • You can shallow fry in little olive/vegetable oil, if you don't have grill pan/ machine or oven...

Sunday, June 29, 2014

Pepper Beef Curry

Today, I am sharing a spicy Kerala style curry, Beef curry...I used to make mostly with mutton either in biryani or curry..I rarely make it with beef as my hubby is not so fond of beef..He prefer mutton..As its long since I had beef, so I wished to have and decided to make it...Lots of things comes to my mind,what to make with beef..I even think to make beef roast which I used to make mostly before..I tried making pepper curry with chicken,but didn't try it beef...Finally I decided to make beef with pepper curry version...Its a spicy curry which contains lots of pepper powder,instead of red chilli powder..So adjust spice accordingly..I had it with the combination of pathiri ( rice roti), which tastes awesome..Its very simple to make..Try to make this curry and impress your family..Had it with any combination of your choice like plain rice, chappati, pathiri etc..Lets go to the recipe:


       To marinate:
  • Beef/Mutton with bone - 500 gm
  • Turmeric pdr - 1/4 tsp
  • Yogurt - 1 tbsp
       For Gravy:
  • Coconut oil - 1 tbsp + extra for drizzling
  • Bay leaf - 1 no.
  • Cardamon - 2 no.s
  • Cloves - 3 no.s
  • Cinnamon stick - 1 small piece, broken
  • Shallots,sliced - 8 no.s
  • Large Onion, sliced - 2 no.s
  • Ginger-garlic paste - 1 1/2 tbsp
  • Chopped green chillies - 2 no.s
  • Chopped tomatoes - 3 no.s
  • Turmeric pdr - 1/4 tsp
  • Crushed pepper powder - 2 or 3 tbsp ( peppercorns crushed in grinder coarsely)
  • Coriander pdr - 1 tbsp
  • Garam masala pdr - 1 tsp
  • Coriander leaves, chopped - 2 tbsp
  • Beef stock - 3 tbsp 
  • Water - 1/2 cup
  • Curry leaves,few - for garnishing 

  • Trim the fat and wash the beef thoroughly and drain in colander..
  • In a pressure cooker, add cleaned beef with pinch of turmeric pdr and little water and cook for 1 whistle..After one whistle open the pressure cooker...You can see too much oil that comes from fat of beef..reserve 3 tbsp stock from it, drain and throw remaining stock...If you are using mutton, ignore this step and proceed next step ( marination), as mutton didn't contain too much fat like beef..
  • Then marinate the beef with ingredients mentioned in 'To marinate' and keep aside for 15 mins..
  •  In same pressure cooker, heat coconut oil and add all whole spices mentioned and let it crackle..
  • Then add shallots and onions together, sprinkled with salt and saute for few minutes till transparent.
  • Then add ginger-garlic paste and chopped green chillies and saute for few seconds..
  • Add chopped coriander leaves and saute for few seconds..
  • Add chopped tomatoes and saute for few minutes till mushy..
  • Add all the spice powders and saute till raw smell goes away..
  • Finally add marinated beef and 3 tbsp of stock and mix well...
  • Add 1/2 cup of water and pressure cook it for 8 to 10 whistles till soft and cooked ( It depends upon the beef)..
  • When the pressure releases, taste and adjust salt and spice...
  • Garnish it with curry leaves and drizzle few coconut oil on top..
  • Close the lid to infuse the flavour for few minutes..
  • Serve warm with any combination of choice like ghee rice, chappati, pathiri etc...

  • Instead of beef/ mutton, you can replace it with chicken..
  • Vegetarians/vegans can make it with any vegetables of your choice...

Saturday, June 28, 2014

Falafel with Tahini Sauce

Today, I am sharing a Middle Eastern snack, Falafel....Falafel is made with dried chickpeas or fava beans,sometimes combination of both,which is combined with spices and deep fried in oil..You can bake in oven too,if you prefer healthier alternative...Being born and brought up in UAE, Shawarma and Falafel are my favourite dishes...When I eat falafel many years ago, at first bite I feel love with this snack..We use to have it often..After marriage, I moved to dubai and there is a Lebanese restaurant nearby..I am very excited...I had falafel there, it tastes more delicious than I ate before. They served with tahini sauce along with vegetable pickles ( finger shaped vegetables kept in vinegar and salt for 2 days or more)...Tahini sauce is drizzled inside in Shawarma too.. I didn't know that I can make these at home,until I came to the recipe at this site here....I happy that this recipe has got the exact taste the one I ate in Lebanese Restaurant...You can make this recipe for iftar too..Its a deep fried snack..You can make it occasionally..For healthier alternative,you can shallow fry or bake it..Do try it and impress your family...

Recipe adapted from here

  • Dried Chick peas (White) - 150 gm
  • Coriander seeds - 1 tsp 
  • Cumin seeds - 1 tsp
  • Small onion, roughly chopped - 1
  • Garlic,roughly chopped - 3 to 4 large cloves
  • Green chillies, chopped - 2 no.s
  • Chopped coriander leaves - 1 1/2 tbsp
  • Chopped flat leaf parsley - 2 tbsp
  • Chopped mint leaves - 1 tbsp
  • Baking soda - 1/2 tsp
  • Rice flour/all purpose flour - 1 tsp
  • Salt - to taste
  • White sesame seeds - 1 1/2 tsp
  • Vegetable oil - for frying

  • Soak chickpeas in a bowl of water overnight..Next day, wash the chickpeas and drain in the colander..Keep aside..
  • In a grinder, add coriander seeds and cumin seeds and powder it..
  • In that add 'roughly chopped small onion' till 'chopped mint leaves' and grind at one stroke, coarsely..Do not grind into fine paste..Transfer these into large bowl..
  • In a same grinder, grind chickpeas coarsely like paripp vada ( dal vada),i.e its texture must be grainy...Don't grind into fine paste..
  • Transfer grinded chickpeas into the same bowl  along with onion and herb mixture...Combine thoroughly...
  • Add salt,baking soda,sesame seeds and rice powder and mix thoroughly..
  • Cover the bowl with cling film and refrigerate for l hour or take it outside at the time of frying..
  • Divide it into equal sized balls and flatten slighly with your palm..Don't make it too thin..It should be thick..
  • Heat a deep pan, add vegetable oil , when it becomes hot, add falafel and cook at medium flame till both sides are brown in colour..Do not fry at high flame, as outside will get burn and it remains uncooked inside..Always fry at medium heat..
  • Drain it in kitchen paper towel and serve warm with tahini sauce or you can eat falafel directly without sauce too..
  • Serving with tahini sauce is optional, if you want the recipe, here is recipe given below..

Tahini Sauce ( Roasted white sesame sauce)

The word ' tahina' means white sesame in Arabic...So tahini sauce is made with tahina paste ( roasted white sesame paste) which is combined with other ingredients which is diluted with little water..Tahina paste is available in almost all the supermarkets in Middle East...If tahina paste is not available in your locality, you can make it at home...Recipe of tahina paste is mentioned in 'Notes' section..I used ready made tahina paste while making this sauce..I didn't try to make tahina paste at home..I saw this recipe of tahina paste somewhere on Internet, I think..Do try to make it, if you need it...

  • Tahina paste ( white sesame paste) - 4 tbsp ** ( see notes)
  • Thick yogurt - 3 to 4 tbsp
  • Lemon juice - 1 1/2 tsp
  • Garlic paste - 1 tsp
  • Olive oil - 1 tsp
  • Salt -to taste
  • Water - 4 tbsp ( depends how thin or thick consistency of sauce you want)
  • Pepper pdr - to sprinkle ( optional)

  • Shake the can of tahini paste...This is done so that the oil which is settled on top,will combine everything together..
  • Add tahini paste and yogurt in a bowl and mix well..
  • Then combine rest of the ingredients except water and pepper pdr and mix well..
  • Finally add water little by little according to your consistency and mix well..
  • Taste and adjust salt you wish..
  • Sprinkle it with little pepper pdr on top ( optional)

  • To make Tahina paste:  Roast white sesame seeds in a pan till light brown..When it cools down, add roasted sesame seeds in a grinder and grind into fine powder..Add olive oil little by little and make into smooth paste...Transfer these into clean can with lid and refrigerate..You can use it when desired..
  • You can refrigerate left over tahini sauce and can drizzle it on home made shawarma or use it as sandwich spread too..You can have it with grilled meat too...
  • While making falafel, always use fresh dried chickpeas and soak in water overnight..Don't use canned chickpeas, otherwise it will not get grainy texture while grinding...

Friday, June 27, 2014

Oats Upma

Today, I am sharing a healthy, recipe menu which can be served both as breakfast or lunch i.e Oats Upma..Normally Upma is made with roasted semolina ( sooji/ rava)..Now I am sharing a upma with roasted oats instead of semolina, which is more healthier...Those who hate semolina upma or diabetes person can definitely have this...Earlier I shared savoury versions of upma like Oats-Rava Idli and Oats Puttu..As ramadan is approaching near, do try to make this for iftar too..My hubby loves oats upma very much..Its easy to make and do make oats upma from the change of semolina upma..Do try it and impress your family..

  • Instant Oats - 1 1/2 cup ( I used Quaker Oats)
  • Oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Broken cashew nut - 1 tbsp ( optional)
  • Small onion,chopped - 1 ( or half of one large onion)
  • Green chillies,chopped - 2
  • Garlic chopped - 2 no.s
  • Chopped curry leaves - 1 tbsp
  • Chopped coriander leaves - 1 tbsp
  • Egg - 1 no.
  • Any vegetables,finely chopped - 1/2 cup ( I used beans, carrot and capsicum)
  • Turmeric pdr - a pinch
  • Red chilli pdr / pepper pdr - 1/2 tsp
  • Garam masala pdr - 1/2 tsp
  • Lemon juice - 1/2 tsp
  • Water - 1/3 cup + 1 tbsp if needed

  • Roast instant oats in a pan till light brown..Take care not to get burnt..Cool and set aside ** (see notes) 
  • In a deep pan,heat oil and add mustard seeds and let it crackle completely..
  • Add broken cashews( if using) and saute till light brown..Be careful don't get burnt..
  • Add chopped onions and saute till pink..
  • Add chopped ginger and green chillies and saute for few seconds..
  • Add finely chopped vegetables ( I used fresh vegetables) and saute for high flame for 2 mins,without getting burnt...If using frozen vegetables, not need to cook at high flame as it is already cooked,just saute for few seconds...
  • Place masala on one side and other side add egg, scramble it at high flame and combine well..
  • Reduce the flame and add coriander leaves and saute well..
  • Add all the spice powders and salt and saute till raw smell goes away..
  • Add lemon juice and saute well.
  • Add roasted oats and mix well thoroughly till masala coats on oats.
  • Add water and mix well till oats is wet..If it is too dry add 1 tbsp water at a time...
  • Adjust salt and spice if needed..If it sticks on pan, add few drops of oil and saute well..
  • Add finely chopped curry leaves and off the flame..
  • Serve warm and enjoy..
  • Its very important to roast the oats while making upma, otherwise it turns soggy..
  • Its better to use instant oats to make this upma so its cooks faster..If you don't have instant oats, don't worry,you can use rolled oats instead..Just powder the roasted rolled oats coarsely( not into fine powder) at one stroke **
  • Don't add too much water like in semolina upma, otherwise oats will have thick lumps and tastes horrible...
  • Always use less water as mentioned in oats upma..If you think water is too less, add extra water 1 tbsp at a time...
  • You can use any desired vegetables or you can add shredded chicken too if you wish..If you are using frozen vegetable that is better..If using fresh vegetables,make sure to chop very finely, otherwise its difficult to get cooked..

Wednesday, June 25, 2014

Paneer -Vegetable Uttappam - Cottage Cheese and Vegetable Fermented Rice Pancake

Today, I am posting a recipe of healthy breakfast menu, Paneer-Vegetable Uttappam..Uttappam is made with rice and urad dal which is grinded into thick batter like Idli (fermented rice cakes)...This batter is same for dosa ( fermented rice crepes) which is diluted with water...Uttappam is made with pouring batter in a pan like pancakes and topped with chopped onions...Additional to chopped onion, chopped tomato and vegetables toppings are also added..I did the topping of crumbled paneer ( cottage cheese)and some vegetables...It tastes too delicious with the combination of any chutnies of your choice..I had the combination with coconut garlic chutney..Those who don't like paneer, do crumble it and combine it with vegetable masala..It tastes delicious, no one will know main ingredient is paneer :)..My hubby, who is a paneer hater,didn't believe it..He thought it is an egg :)..He gives thumps up to this :)..Do try this uttappam and impress your family:)


        For Uttappam:
  • Raw rice - 1 cup ( I used dosa rice)
  • Urad dal - 3/4 cup
  • Cooked rice - 3 heaped tbsp
  • Fenugreek seeds ( uluva) - 1 tsp
        For Vegetable topping:
  • Frozen Paneer - 1/2 cup
  • Chopped Onion - 1 large
  • Shredded Carrot - 1 no.
  • Chopped capsicum - 2 tbsp
  • Finely chopped beans - 2 tbsp
  • Tomato paste - 1 tbsp
  • Chopped garlic - 1 tsp
  • Chopped chillies - 1 to 2 no.s
  • Turmeric pdr - a pinch
  • Chilli pdr - 1/2 tsp
  • Chopped coriander leaves - 1 tbsp


        For Uttappam
  • Soak raw rice and urad dal together in a water for 4 hrs..Grind it along with fenugreek seeds in a blender as a thick batter like idli..
  • Pour this batter in a large bowl and close it with large lid or plate..Keep it aside and allow to ferment overnight...
  • Meanwhile, make vegetable topping as mentioned below..
  • Batter will rise next day..It depends upon climate..If it is hot season, batter will rise next day..If it is cold season, its difficult to get rise..Keep the batter somewhere in a hot place especially cupboard or shelf..It might help.
  • Add salt into the batter and mix well..Add 2 tbsp of water and mix well..Don't add too much water, as we don't want the batter to be of dosa consistency..
  • Heat non-stick tawa or frypan..To check the heatness of pan, sprinkle little water on it..If you hear hissing sound, it indicates tawa is heated..
  • Add one ladleful of batter and lightly smooth the batter..Don't smooth too much,otherwise it will become dosa...
  • Immediately, sprinkle vegetable masala sparingly and sprinkle little olive/sunflower oil on top and close the lid..
  • When one side becomes brown, turn other side and cook at medium flame for 3 mins..Don't cook vegetable part at high flame, otherwise it will get burnt..
  • Repeat the steps till the batter and vegetable is used up..
  • Transfer it into plate and serve hot with any chutneys of your choice..

      Vegetable Topping
  • Soak frozen paneer in a water for 10 mins..This is done in order to smoothen the paneer..Wash thoroughly and squeeze the water from it..You can crumble it with your hands or grind coarsely in a grinder... keep aside..
  • Heat 1 tbsp oil in a pan, add chopped onions and saute till light pink, no need to get transparent..
  • Add chopped garlic and chopped green chillies and saute for few seconds..
  • Add tomato paste and saute well.
  • Add turmeric and chilli powder and saute for few minutes till raw smell goes away..
  • Add vegetables and cook at high flame for 2 to 3 mins..Stir in between to avoid getting burnt..
  • Add salt and crumbled paneer and mix well..
  • Close the lid and cook at medium flame for 2 mins..
  • Off the flame and add chopped coriander leaves and mix well..

  • Leftover batter can be refrigerated and can make dosa or idli next day..
  • While making Uttappam, make sure batter must be thick like idli batter...
  • Uttappam should be thick like pancake..I prefer semi-thick batter, so I dilute it with very less water and smoothened lightly..
  • You can add this vegetable topping in idli too, it gives different taste to idlis...

Tuesday, June 24, 2014

Kayi pola - Fried Plantain Egg cake (Malabar speciality)

Hi readers..Sorry for not posting recipes for 3 to 4 days, as there is something problem with my laptop and it went for repair for these days..Now, I got my laptop and feels much relieved :)... As Ramadan is approaching for few days, I will be busy at that time..It is the month to purify our mind and soul and gives more importance to Allah..Muslims fast from suhoor (pre-dawn meal) and break fast at Iftar ( sun seat)...They abstain from drinking and eating at these time..They give more importance to reciting Qura'an,offering prayer and give lots of dua (prayer) to Allah..Special prayer called ' Taraweeh' is prayed at night time during Ramadan.. Indeed, Ramadan is a blessed month of Muslims..Other than Ramadan, more importance of Allah must be given other time too...

So readers, don't worry...I'll post recipes depending upon my time..Hope everyone will understand :)...Its common that breaking of fast consists of many snacks and juices..My opinion is don't spend too much time in kitchen,cooking fried stuffs and other...Limit the cooking at that time and spent more time at praying, reciting Qura'an and give lots of dua...Its best to avoid deep fried snack and spicy foods as it is summer in UAE and other GCC countries,which makes more thirsty and hard to digest while breaking fast...Prepare, simple meal like sandwiches,salads, soups etc and should include more fruits and juices while breaking fast...If you prefer deep fried snack, eat it occasionally..You can shallow fry it with little oil, bake or grill them..Break the fast by eating dates first and then drink water..Our Prophet Muhammed ( P.B.U.H) follow this method while breaking fast..All Muslims should follow his method ( sunnah)...

Coming to the recipe,today, I am posting simple and tasty malabar dish, Kayi pola,slow cooked fried cubed plantain ( nentrapazham) -egg cake..Its method is similar that I posted in Apple Pola      earlier..Those who are in malabar (North Kerala) area is familiar with this recipe..I am posting this recipe for those who are not familiar with this recipe especially South Kerala and others...Its easy to prepare only cooking time takes bit more..Okay, lets go to the recipe...

  • Plantain ( Nentrapazham), diced - 1 large.
  • Eggs - 2 large or 3 small
  • Milk powder - 1 heaped tbsp
  • Milk - 1 tsp
  • Cardamon powder - 1/4 tsp
  • Sugar - 2 tbsp ( depends upon your sweetness)
  • Chopped cashewnuts / almond - 2 tbsp
  • Raisins / Chopped dates - 1 to 1 1/2 tbsp
  • Ghee ( Clarified Butter ) - 1 tsp for frying + 1 tsp for greasing pan

  • In a sauce pan, heat ghee and fry the diced plantains till light brown..Drain and keep aside..
  • In a bowl, beat the eggs and sugar thoroughly with a whisk or a large spoon..
  • Add milk powder, cardamon powder and milk and whisk throughly without any lumps Or you can blend these ingredients in a blender...
  • Add chopped nuts and dates/ raising and mix well.. 
  • Finally add fried plantain and mix well..
  • In a same sauce pan,used for frying plantain, add l tsp ghee and grease the pan from bottom and all the sides..You can swirl the pan too..
  • Pour the plantain-egg mixture in a sauce pan and close the lid..
  • Don't cook it at a high flame otherwise,bottom will get burn...To prevent that you can place tawa under the saucepan..
  • Cook it at a very slow flame for about 15 to 20 mins till sides and bottom are brown in colour..
  • Place a plate on top of sauce pan and de-mold the pola...
  • Add a little ghee on saucepan or fry pan and cook the pola on other side for 5 mins at medium flame till brown colour..
  • Off the -mold it in plate and slice into your desired shape when cools..
  • Had it with a cup of tea or coffee..


Ingredients and quantity mentioned here are made for 2 persons..You can increase the quantity of eggs and plantain according to your members of family

Wednesday, June 18, 2014

Vegetable Green Kurma

Today, I am posting a recipe of delicious vegetable curry, i.e Vegetable Green Kurma..Its a mild spicy curry..Generous amount of mint and coriander leaves is grinded with little coconut and yogurt and is added to the curry which gives the curry a greenish one..Earlier, I shared the recipe of Green Chicken Fry.Its a delicious vegetable curry, which goes well with the combination of chappati, Appam ( Laced rice crepes), Batoora ( deep fried bread), plain rice etc..Do try this curry and I am sure everyone in your house will love this creamy curry..Lets go to the recipe.


        To roast and grind:
  • Cinnamon stick - a small pc
  • Cloves - 2 no.
  • Coriander seeds - 1 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Pepper corns - 1/2 tsp

         For Masala:
  • Large Onion,sliced - 2 no.s
  • Garlic,chopped - 6 to 7 pods
  • Ginger,chopped - a small piece
  • Tomato,sliced - 1
  • Turmeric pdr - 1/4 tsp
  • Any vegetables of your choice, chopped - 1 to 1 1/2 cup ( I used Green peas,beans, carrot, potato,capsicum and mushroom)
  • Water - 1 cup
  • Salt - to taste
        For Green paste
  • Coriander leaves,chopped - 1 cup
  • Mint leaves, chopped - 1/2 cup
  • Coconut shredded - 1/3 cup
  • Green Chillies, chopped - 4 to 5 no.s ( depends upon your spice level)
  • Thick Yogurt - 2 tbsp

  • In a pan, add little oil and fry all the whole spices mentioned in ' To roast and grind' till crackles..Drain and set aside to cool..Grind the roasted spices along with chopped ginger and garlic and make into a paste ( doesn't matter if it leaves tiny bits of whole spices). Keep aside.
  • Heat a pressure cooker, add oil and add sliced onions,sprinkled with salt and saute till transparent..
  • Add grinded ginger-garlic-spice paste into it and saute for few seconds till raw smell goes away..
  • Add tomato and saute till mushy.
  • Add turmeric pdr and saute for few minutes till raw smell goes away..
  • Add vegetables and mix very well..
  • Add 1 cup of water,mix it and close the lid of pressure cooker. Pressure cook at high heat for 1 whistle.Don't cook more than 1 whistle, otherwise vegetables will get mashed..
  • Off the flame. Wait till pressure releases.
  • Meanwhile, in a blender, add the ingredients mentioned in 'For Green paste' and grind into smooth paste..
  • Open the lid of pressure cooker and add grounded green paste into it and mix well.
  • Adjust salt...ON the flame and cook at medium flame,when it comes one boil, off the flame..
  • Garnish it with chopped coriander and mint leaves.
  • Serve hot with any combination of your choice like chappati, poori, batoora, appam, dosa etc.

  • Can add 1 tsp rice flour/corn flour if the gravy becomes too thin..
  • Can add tiny bit pieces of chicken breast along with vegetables as needed.
  • Instead of vegetables, you can replace it with chicken breast..First marinate the chicken with turmeric, pepper pdr and salt and shallow fry it..Then proceed with the above mentioned ingredient.
  • Instead of pressure cooking vegetables, you can cook it with normal pan too..I pressure cook the vegetables so it saves lot of time for me..
  • If your using frozen vegetables no need to pressure cook, just combine with grinded ingredients..
  • If your using fresh green peas, always pressure cook green peas seperately. Cook for about 3 whistles..As green peas takes time to cook, better don't pressure cook with other vegetables..
  • If using cauliflower or broccoli, don't pressure cook it..Boil these in seperate pan with lots of water, with pinch of salt,cook for about 2 to 3 minutes till tender..Don't overcook it..

Tuesday, June 17, 2014

Eggless Moist Chocolate Cake

Who don't love Chocolates? Well, I don't think there is anywhere in the world who don't love chocolates..Kids and even adults love chocolates too..What if, chocolate is combined with cakes.. Sounds incredible and yummy right?..Well, today I am sharing a recipe of delicious melt in mouth chocolate cake, which is moist in texture..Its definitely a egg less version, which is suitable for vegetarians or vegans...I bought a tin of Nestle Fat Free Condensed Milk in nearby supermarket as I wished to make something sweet like dessert..After my purchase, I reached home and was keeping all the frozen and poultry stuffs in refrigerator. Suddenly, I caught the sight of the picture of chocolate cake,which indeed is mouth watering..Its recipe is printed at the back side of condensed milk.The word 'moist' and 'eggless' chocolate cake attracted my attention.When I read the recipe, I danced with joy..All the recipes mentioned are already there in my pantry..So, I postponed making desssert at another time..I baked the cake same day in evening..When I taste the cake, the recipe said is true, its definitely a moist chocolaty cake..I am amazed by its outcome..Its tastes more delicious than egg version..I followed the exact recipe, but I changed the frosting ( Icing on cake) method..My son,who is a cake lover than me, eat most of the part himself than me..He loves this cake so much..The cake vanished in two days itself..My hubby, though not a sweet lover, eat only one piece..But he loves the taste of this cake..Its a easy recipe and taste amazingly delicious..Do make this cake for your kids, they will enjoy this moist cake..Lets go to the recipe.

               Recipe Courtesy:  mentioned back side of Nestle Fat Free Condensed Milk tin.

  • All purpose flour - 2 cups
  • Dark Chocolate Cocoa pdr - 3/4 cup 
  • Baking powder - 1 1/4 tsp
  • Baking soda - 1 tsp
  • Fat free / Full fat condensed milk - 400 gm ( 1 tin)
  • Caster Sugar - 1 1/2 cup ( reduced sugar, as I used frosting) 
  • Water -  3/4 cup 
  • Vanilla Essence - 1 tsp
  • Salt - a pinch
       For Frosting
  • Whipping Cream (Puk/ Al Marai/ Amul or any brand) - 250 ml ( I reduced half of 500 ml )
  • Sugar - 1/2 cup
  • Cocoa pdr/ chocolate grated  - 2 tbsp

  • Preheat the oven at 180 degree Celsius.
  • Place the parchment paper on bottom of cake tin and grease the sides with butter and flour..Tap the excess flour..Keep aside

  • In a bowl, mix all purpose flour, baking powder, baking soda, cocoa powder, salt and mix well thoroughly with a spatula or large spoon..
  • In a seperate bowl, mix or beat condensed milk and sugar together till sugar dissolves.

  • Add flour-cocoa mixture and water into wet ingredient alternately ( 3 times) and beat at very low speed..

  • Pour this mixture into greased cake tin and gently tap the sides to distribute the batter evenly.

  • Place the cake tin in a preheated oven. Bake for 40 mins till fork or toothpick insert in the center comes out clean..If not, bake for few minutes..

  • When it cools slightly, invert the cake on a wire rack and let it cool completely, if you are applying icing or frosting, otherwise cream will melt.

         For Frosting 
  • Before whipping the cream, place the bowl and beater stand in a freezer for 10 mins..
  • Take out the bowl from freezer and fit the stand back to the electric beater...

  • Beat a cold fresh cream at medium speed for 1 min, then beat at high speed for 5 mins till it form thick peak..
  • Add sugar and beat till sugar dissolves...Don't beat for too long else it will turn into butter,,,


  • Add cocoa pdr or grated chocolate and beat for 1 second..Frosting ready..

  • Apply frosting on top of cake with bottom of large knife or spatula or pipe the frosting on various designs..
  • Refrigerate the cake..It tastes delicious when chilled..
  • Cut the cake into wedge shaped and serve chilled..It tastes more delicious next day.

  • If you are using frosting on cake, reduce the sugar on cake..
  • If you don't like frosting, you can ignore it..It tastes delicious without icing too..

Sunday, June 15, 2014

Vegetable Pasta In Bechamel Sauce(White Sauce)

Pasta is a traditional and sample food of Italy....They do differ in name according to their shape..Some of the examples are macaroni, shell pasta, bow tie pasta, spring pasta, lasagna etc..It is said that pasta is made with durum wheat flour or any cereal mixed with water or eggs, which is made into different shapes either by machine or by hand....Now a days,there are varieties of pastas available in every supermarkets and malls in most of the countries...Pasta is well loved in most of the world..They do combine it with different sauce or spice according to their region..Pasta is cooked in boiling water with salt and is combined with vegetables or meat gravy or with sauces...Today, I am sharing a recipe of vegetable pasta with bechamel sauce (white sauce)..Bechamel sauce is a French sauce which is made with butter,flour and milk..I used less quantity of white sauce, that's why it is not visible in picture..Bechamel sauce can be poured in lasagna and other savoury dish too..This pasta is tasty and is not spicy..Kids and also adults will love this creamy pasta...This is my own recipe, which is loved by my husband..Do make this pasta and serve it to your family..Lets go the recipe..

  • Pasta, any type - 2 cups
  • Chopped / Sliced vegetables of your choice - 1 cup  ( I used chopped carrot,potato and sliced mushroom)
  • Soya chunks - 1/2 cup
  • Chopped Garlic - 1 tbsp
  • Chopped mixed capsicum ( orange, red and green) - 1/4 cup
  • Chopped spring onion whites ( bulb part) - 1 tsp
  • Chopped spring onion green ( stem part) - 1 tsp + few for garnishing
  • Knor/Maggie Vegetable cube or seasoning - 2 cubes or  1 sacket 
  • Soya sauce - 1/2 tsp
  • Oregano pdr - 1 tsp + few for sprinkling
  • Thyme ( Zaatar) - 1/2 tsp
  • Black Pepper powder - 1 to 2 tsp
  • Sugar - a pinch
  • Olive oil / Vegetable Oil - 1 tbsp

        For Bechamel Sauce ( White sauce)
  • Butter - 1 tbsp
  • Flour - 3 tbsp
  • Milk - 1/2 to 1 cup ( adjust accordingly)
  • White Pepper powder - 1 tsp ( optional )

  • Soak soya chunks in a warm water for 10 to 15 mins..It will enlarge and become soft while soaking..Squeeze the water from soya chunks and grind it into rough mince consistency...Or you can chop the soya chunks...
  • In a vessel, add plenty of water and let it boil..When bubble appears, add salt and a drop of oil...Add pasta and mix well..
  • Cook pasta at a high heat for 5 to 7 mins or till it become soft..
  • Off the flame and drain the pasta in colander..Add little cold water and shake the colander well..Keep aside..
  • In a deep pan, add olive / Vegetable oil and heat it..
  • Add garlic and saute for few seconds..Don't turn brown in colour..
  • Add spring onion whites and saute for few seconds..
  • Add vegetables, soya chunks and chopped capsicum and saute at high flame for 2 to 3 mins..Don't get brown in colour..
  • Add 1 tsp spring onion green and saute for few seconds..
  • Add soya sauce and saute well..
  • Finally add powdered vegetable cubes or seasoning and mix well..
  • Add oregano,thyme,pepper pdr and sugar and mix well...
  • Add drained pasta and mix well.
  • Finally add *white sauce and mix thoroughly..Off the flame..
  • Sprinkle little oregano and remaining chopped spring onion green.
  • Close the lid for sometime to infuse the favour...

      *For White Sauce
  • In another pan, heat butter at a very low flame till melted..Take care not to get the butter brown in colour..Otherwise sauce will change colour..
  • Add flour and mix thoroughly without any lumps till flour changes light colour..Make sure to saute at a very low flame, otherwise flour will get burnt..
  • Add milk and mix thoroughly without any lumps..Can adjust more milk if required..
  • Add white pepper and mix well..
  • Off the flame and keep aside.

  • Instead of vegetables, you can replace it with cooked shredded chicken or beef/ mutton.
  • As soya sauce and vegetable cubes contains salt, So I didn't add extra salt..
  • Sugar is added to balance salt and flavour of vegetables.

Saturday, June 14, 2014

Mango Lassi - Mango Yogurt Smootie

Lassi is a popular yogurt-based drink in India, Pakistan, Bangladesh etc..It is most popular in street stalls and in restaurants..Its a perfect drink to beat summer heat..There are two types of Lassi: Savoury and Sweet..Savoury lassi consists of yogurt blended with salt, chillies and other spices, while Sweet lassi is blended with yogurt,sugar and sometimes fruits too..As it is a mango season in India and Pakistan, today I am sharing  a mango based lassi - Mango Yogurt smootie..I shared another mango based dessert earlier, i.e Mango Cheesecake...Do select a fresh ripe and sweet mango for making this lassi..This tastes delicious when served chilled..Off to the recipe..

  • Alphonsa Mango or any ripe mango, sliced  -  2 no.s 
  • Sugar - 3 to 4 tbsp ( depends upon your sweetness)
  • Yogurt - 1/2 cup
  • Fresh cream / Vanilla or Mango Ice cream - 1/3 cup
  • Full fat / Low fat Milk - 1 to 2 cups ( can adjust if you need more quantity)
  • Green Cardamon - 2 no.s
  • Add all the ingredients in the blender except milk and blend thoroughly for few minutes..
  • Then add milk and blend again..
  • Pour this in tall glasses and serve chilled..

  • You can make plain lassi without adding fruits too..
  • You can add any fruits of your choice,but make sure to select fresh and ripe fruits..

Thursday, June 12, 2014

Elaneer Appam - Tender Coconut Pancake

Today, I am sharing a recipe of different type of appam, Elaneer ( Tender Coconut ) Appam...As in the name, main highlight of this appam is tender coconut..Commonly made appams  are vellappam ( yeasted laced rice crepes), polla ( yeasted thick rice pancakes) etc... appams or rice pancakes / crepes used yeast for fermentation and used shredded coconut for grinding batter..But, this is different kind of appam, which used both tender coconut pulp and tender coconut water for grinding batter and fermented..It is a yeast free batter..It tastes delicious when served warm and serve it with the combination of any non-veg or veg spicy curry of your choice..Do try this appam and impress your family..Off to the recipe

  • Raw rice ( Pachari ) - 1 1/2 cup
  • Tender coconut pulp - 1 cup
  • Tender coconut water - 1 1/2 cup
  • Sugar - 1 tsp
  • Baking soda - 1/2 tsp
  •  Salt - 1/2 tsp
  • Soak raw rice in water for 2 hrs..
  • Blend soaked rice, tender coconut pulp, tender coconut water and sugar thoroughly..Batter should be of semi-thick consistency..If the batter becomes too thin, add 1 tbsp of rice powder and blend again..
  • Pour this batter in a large bowl and keep aside for 6 hrs..
  • After 6 hrs, mix baking soda and salt and set aside for 1 hr..
  • Heat a fry pan, when it becomes hot, add one ladleful batter in a fry pan..slightly swirl the pan, batter will spread itself..
  • When you see the pores on batter, close the lid and cook for 2 to 3 mins..
  • No need to flip other side, when one side turns golden brown, take out the appam and place it on serving plate..
  • Repeat the steps till all the batter is used up.
  • Serve it with any spicy curries of your choice.


  •   If you don't have tender coconut pulp or tender coconut water, replace it with shredded coconut or coconut water / normal water..

Wednesday, June 11, 2014

Malabar Fish Biryani

Today, I am sharing a post of biryani of my hometown, Kannur..Earlier I shared some malabar versions of biryani like Vegetable Biryani and Mutton Biryani..I rarely make fish biryani as I am not so fond of fish..My hubby is a great fish lover..He is happy when I made this biryani..I made this biryani about 3 to 4 weeks before on friday..Every friday,my BILs ( Bro-in-law) mostly come for lunch at my home..They too love this biryani..I used King Fish ( Ayakoora/ Neymeen) in making this biryani ..You can use any fish of your choice..But make sure fish should be large and thick one..I served this biryani with the combination of Mango chutney( dry), which I will include the recipe at later post...Those who are a fish lover will definitely love it..Do make this biryani and impress your family..Off to the recipe :)

Recipe Source : My mom


      For Marinade:
  • King Fish / Any other large and thick fish - 1 kg
  • Kashmiri Chilli powder / Black pepper pdr - 1 tsp
  • Turmeric pdr - a pinch
  • Coriander pdr - 1/2 tsp
  • Garam masala pdr -  a pinch
  • Salt - adjust accordingly
  • Vinegar / Lime juice - 1 tsp
        For Masala:
  • Large Onion, thinly sliced - 5 no.s
  • Large tomatoes, chopped - 3 no.s
  • Ginger-garlic paste  - 2 tbsp
  • Crushed large green chillies - 7 to 8 no.s ( depends upon your spice level)
  • Chopped coriander leaves - 1 cup ( reserve half for garnishing)
  • Chopped mint leaves - 1/2 cup ( reserve few 1/4 for garnishing)
  • Turmeric pdr - 1/4 tsp
  • Garam masala pdr - 1 tsp +  few for sprinkling
  • Lime juice - 2 tsp
       For ghee rice:
  • Basmati rice / Jeerakashala rice - 6 cups
  • Bay leaf - 1 no.
  • Cardamon - 3 no.s
  • Cloves - 4 no.s
  • Cinnamon stick - 1'' broken into half
  • Boiling hot water - 9 1/3 cups ( l cup of rice = 1 3/4 cups of water)
      For Garnishing:
  • Ghee - 1 tbsp
  • Oil - 2 tbsp
  • Large Onion,thinly sliced - 1
  • Cashewnuts - 7 to 8 no.s
  • Raisins - 5 to 6 no.s 

  • Marinate the fish for 15 mins and shallow fry the fish till golden brown on both sides..Keep aside..
  • Another wide non-stick pan, add previously fried fish oil ( if having) and few tsp of oil and heat it..Add sliced onions. sprinkled with salt and saute for few minutes till transparent..
  • Add ginger-garlic paste and crushed green chillies and saute for few seconds..
  • Add half of chopped coriander and mint leaves and tomato and saute till mushy..
  • Add turmeric and garam masala powder and saute till raw smell goes away..
  • Take small piece of previously fried fish and shred it with hands..Mix this in masala and saute well..This is added, so that masala will get fish flavour..
  • Add lemon juice, mix well and close the lid and cook for 5 to 7 mins or pressure cook the masala for 3 whisles by adding little water..Don't add fish while cooking masala, else it will break..
  • Off the flame..Adjust the salt and add fried fish on top of it..Keep aside..

         Making of 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.
  • Add ghee + oil in another large wide non-stick vessel, add cashew nuts and raisins and fry till golden brown..Drain and keep aside...
  • Add one large sliced onion and fry till golden brown..Drain and keep aside..
  • In same oil, add all whole spices and fry for few seconds..
  • Meanwhile boil water in kettle or gas stove..
  • Add drained jeerakashala rice and fry for 5 mins till rice lightly changes colour..If using basmati rice, no frying required..
  • Add boiling hot water, salt and lemon juice into rice  and mix well..
  • Close the lid and cook for high heat at 3 mins, then reduce the flame to medium and cook for 7 mins till water evaporates..
  • Immediately, reduce the flame to lowest, turn the rice with large spoon and cook for 5 mins..Off the flame.
  • Transfer the rice into another wide bowl and keep aside..
         Dum preparation
  • Divide the rice  and masala into two parts.
  • Take out the fish slices from masala and keep aside.
  • In same wide vessel ( used for cooking ghee rice), spread one part of fish masala ( don't add fish at this stage) at bottom and level it at the back of large spoon.
  • Add one part of ghee rice on top of fish masala and level it with large spoon..Sprinkle little garam masala and coriander - mint leaves sparingly..
  • Add remaining masala on top of rice sparingly and level it..Top it with remaining ghee rice and level it..Sprinkling garam masala and coriander - mint leaves sparingly on top of rice..
  • Sprinkle fried cashews, raisins and caramalised onion on top of it..
  • Close the lid and cook it at a very low flame for 30 mins and off the flame..
  • Take rice from bottom to top and serve it on a large plate..
  • Add fried fish on top of the rice and serve hot.
  • Serve it with the combination of chutneys of your choice..

Tuesday, June 10, 2014

Oats Puttu -Savoury Oats Steamed Cakes

Puttu is a traditional breakfast menu which is steamed in Puttu kutti ( cylindrical wide tube which is fitted with vessel containing water) or cheratta mold ( coconut shell / coconut husk vessel)..Now a days puttu kutti or cheratta putt  mold can be fitted on top of pressure cooker, which makes it cook faster..Puttu powder is moistened with little water into crumb consistency, which is poured in puttu kutti and layered with grated coconut at bottom,middle and top and steam cooked..Most of the puttu is made with roasted rice or rava ( semolina) powder..Now- a-days puttu can be made with wheat, ragi ( finger millet)and corn puttu powder etc which are easily available in most of the Super Markets..Mostly, puttu is served with the combination of banana, kadala curry ( black or white chick peas curry) or any spicy curry..Earlier I shared the recipe of Oats - Rava Idli.. Today, I am posting a recipe of Oats puttu...Its definitely a healthy puttu, which is easy to make and cooks in a few minutes..I saw this in one of the cookery show in malayalam..I didn't have second thought, I made this for next day's breakfast..All the ingredients mentioned is ,of course, there in my pantry..My hubby love this steaming oats puttu very much..This oats puttu is steamed in Cheratta putt ( coconut husk shaped mold), which is layered with coconut and vegetables- shredded chicken..No curry is required for that..It tastes delicious when served warm..Do make this puttu as a change from making usual puttu...Do try it and impress your household.

                                              Recipe Source : Cookery Show

  • Instant Oats - 1 cup ( I used Quaker oats)
  • Grated coconut - 1/4 cup
  • Shredded cooked chicken - 1 cup ( cooked with turmeric, salt and pepper pdr)
  • Grated carrot - 1/2 cup
  • Very finely chopped beans - 1/2 cup
  • Very finely chopped onion - 1 small
  • Crushed garlic -ginger - 1 tsp
  • Chopped curry leaves - 1 sprig
  • Pepper powder - 1/2 tsp
  • Garam masala pdr - 1/4 tsp
  • Salt - to taste
  • Water - 2 to 3 tbsp

  • In a bowl, add oats with little salt and mix well..Add water little by little and make into crumb consistency..Don't add too much water..Take care, there should not be lumps..If there is lumps, don't worry..Do grind the oats in a grinder coarsely..If you are using rolled oats, ignore grinding it. Keep aside..
  • In another bowl, mix ingredients ingredients from 'shredded chkn' till 'salt' and mix thoroughly and keep aside..
  • Meanwhile, fill water in a pressure cooker, close the lid and boil for sometimes..
  • Take a cheratta puttu mold ( coconut husk shaped mold), add round slotted holes as shown in picture..

  • Add 1 tbsp coconut grated on bottom..Then add little chicken- veg mixture on top of grated coconut and finally add half to one handful of grounded or rolled oats on top of it..Add little coconut shredded on top of it..
  • When the steam comes out of pressure cooker, add cheratta mold on top of it..
  • Cook for 5 to 6 mins till steam comes out through the holes of cheratta putt mold..

  • Demold the putt on plate as shown in picture above.
  • Repeat the steps when all the oats and grated chicken -veg mixture is used up..
  • Serve warm..Make sure to eat oats puttu when warm, otherwise it will dry when cold..

  • You can serve this oats puttu either as breakfast or dinner..
  • Instead of savoury layering, you can layer it with sweet filling too, like dates, plantain (Nentra pazham) mixed with coconut and cardamon powder etc etc
  • You can also make oats just by layering it with coconut shredded filling only like normal puttu..You can also serve it with curry of your choice.
  • As veg and chicken is used for layering, so no need of curry.
  • You can add leftover chicken or veg dry masala as layering...
  • Vegetarians can avoid chicken...

Monday, June 9, 2014

Apple Pola - Slow cooked Apple Pudding ( Malabar delicacy)

Malabar or Moplahs in North Kerala are mostly non-vegetarians...Whether it is sweet or savoury snacks, they use more quantity of eggs..Foods play a vital role in malabar cuisine, whether it is marriage, party or large gathering..Varieties of snacks are served in iftar ( breaking fast ) too. There are many varieties of traditional malabar foods..How many of them know or make it at home?..Me too, I knew only few varieties of malabar foods..I will try my level best to include more malabar items, In Sha Allah..Some malabar post that I shared are taken from my mom, friends, in-laws, relatives and also from cookery book...Most of the malabar foods are either deep fried, steam cooked ( adas) and of course slow-cooked version too..Some of the slow cooked version are Pola ( slow cooked pudding), Kums ( slow cooked sponge cake) and chatti pathil ( slow cooked chappati / crepes layered meat filling )..Today, I am sharing a slow cooked version i.e pola..There are many types of  malabar pola like Carrot Pola, Apple Pola and Kayi Pola [fried cubed plantain ( nentrapazham- ripe kerala banana),mixed with eggs and nuts), which I'll share at my later post..Now, I am sharing a recipe of Apple pola..Texture of pola is soft and has steamed-pudding consistancy..Its easy to make, only cooking time takes too long..After making the pola, do refrigerate..It tastes delicious when chilled..Its great for kids who don't eat eggs and is good for adult who is a sweet lover like me..My hubby is a spicy food lover, he ate only small piece..But he likes the taste of this pola..Do try this and impress your family and guests :) :)


  • Large Red Apples - 2 1/2
  • Large eggs - 3 no.s
  • Sugar - 3 to 4 tbsp ( depends upon your taste)
  • Milk powder - 4 heaped tbsp
  • All purpose flour ( maida) - 3 heaped tbsp
  • Chopped or crushed cashewnuts / almonds - 6 to 7 no.s
  • Cardamom powder - 1/4 tsp ( ground with skin)
  • Baking soda - a pinch ( optional )
  • Salt - 1/2 tsp
  • Chopped dates - 6 to 7 no.s ( optional)
  • Ghee ( Clarified Butter) - 1 tsp
  • Peel the skin  and de-seed the apples and dice into cubes..
  • In a blender, add eggs, diced apples, milk powder, all purpose flour,sugar and salt...Blend into thick paste without adding water..
  • Add baking soda ( optional ) and cardamon powder and blend for one second..
  • Add chopped dates ( optional ) and crushed nuts and mix well..
  • Heat ghee in a small sauce pan, grease the ghee in bottom and all sides thoroughly..This is done, so its easier to de-mold ( flipping upside down on plate) pola.

  • Add blended mixture into the sauce pan,close the lid and cook for medium heat for 5 mins..

  • Take care not to get burnt at bottom, always use steel platter with holes or tawa and place sauce pan on top of it,to prevent the pola from getting burnt at bottom while slow cooking...
  • Then reduce the flame to lowest and cook for 20 -25 mins till toothpick or fork insert in the centre comes out clean  or when the sides of the edges becomes brown as shown in the pic, it indicates pola is done....

  • No need to brown on other side..Off the flame, place the plate on top of sauce pan and de-mold it..

  • When it cools down, cut into squares and refrigerate..
  • Serve chilled..It tastes better when chilled..
  • Enjoy it with a cup of tea or coffee.

  • It's better to make pola in a small sauce pan, so it will get cake shaped structure..If you don't have saucepan, make it in a small fry pan..
  • It's better to place steel platter with holes or tawa at the bottom of sauce pan..It will prevent pola from getting burnt at bottom..If you don't have these, take care of the flame and cook it at a very low flame..
  • Traditionally, pola contains more eggs, I reduced the quantity of eggs...You can increase or decrease the mentioned quantity of your requirement.
  • Cooking time depends upon the quantity of ingredients and the type of the pan you used..

Sending this entry to my dear schoolmate blogger, Rafeeda, who blogs at  The Big Sweet Tooth, for the ongoing event for her blog, Ahlan Ramadan –The Healthy Way