Tuesday, July 21, 2015

Chicken Dry Roast - Kerala Style

Normally, chicken dry roast is made by frying the marinated chicken and combined with onion masala..Today, I am sharing a healthy version of chicken dry roast..Instead of deep frying,I boiled the marinated chicken in water till water dries out and combined with sauted onion...Its very easy to make and tastes much better than chicken fry ( deep fry)..Its definitely my own successful recipe...When I made this for Ramadan dinner, my hubby loved its taste and he told me to make this again for Eid lunch..So I made this again for Eid lunch accompanied by Mutton Biryani and Vermicelli-Custard-Coconut Pudding..My bro in laws and hubby loved it very much...Do make this dish and let me know its feedback :)


          For marination
  • Chicken,cut into medium pieces - 1200 gm
  • Kashmiri Chilli paste  - 2 to 3 tbsp ** (can use Kashmir Chilli Powder)
  • Turmeric pdr - 1/2 tsp
  • Coriander pdr - 1 tsp
  • Garam masala pdr - 1 tsp
  • Ginger-garlic paste - 1 tbsp
  • Salt - as per taste
  • Vinegar/Lime juice - 2 tsp
  • Water - 1 cup
        For Sauting
  • Coconut Oil - 1 tbsp + few for drizzling
  • Onion/Shallots - 1 medium size onion,chopped / 8 to 10 medium size shallots,chopped
  • Curry leaves - required
  • Wash the chicken thoroughly and drain it..Make slit on the chicken here and there so it will infuse flavours of marinated paste quickly..
  • Marinate the chicken from 'Kashmiri Chilli paste' till 'vinegar' for 1/2 hr to 1 hr in a refrigerator..More you marinate more tastier the chicken will be.
  • Boil the marinated chicken in a large vessel with one cup of water from low to medium flame..Make sure to turn the chicken in between..
  • Boil till water dries out and you will notice thick marinated paste settled at bottom..That's fine..Switch off the flame and transfer into the chicken into the plate..
  • In a kadai or wok, add 1 tbsp coconut oil and heat it..Add chopped shallots or chopped onion,sprinkle salt and cook till translucent..
  • Add few curry leaves and saute it...
  • Add boiled chicken along with thick paste ( remaining thick paste left after boiling chicken) and saute well..
  • Drizzle some coconut oil and cook till chicken turn brown on both sides..
  • Add some more curry leaves and off the lid..Close the lid for some time to infuse flavour..
  • Transfer it into serving dish and serve hot with a slice of lemon or you can squeeze lemon juice before serving..
  • For making Kashmiri Chilli paste: Remove the stem of Whole Kashmiri Chilli and boil it in a hot water for few minutes till soft..Off the flame and set aside to cool completely..Then add the kashmiri chillies from soaked water and blend well without adding water at this stage..Then add soaked water little by little and blend into thick paste (you can see seeds settled at bottom while soaking k.chillies,ignore seeds and grind it only using water)...Transfer kashmiri Chilli paste in a clean bottle with lid..For longer life, add 2 drops of vinegar in a kashmiri chili paste and mix well..It will stay fresh in a refrigerator for 1 mnt..Make sure to use clean, moisture free spoon while taking spoonful of it..It can be used for any fries and curries...
  • I didn't add any red colour, as Kashmiri Chilli powder itself give red colour..
  • Serve with any side dish of your choice..

Monday, July 20, 2015

Vermicelli -Custard- Coconut Milk Pudding

TakabAllahu Minna Wa Minkum ( May Allah accept good deads from you and me) - Eid Mubarak to all my readers..I couldn't post recipes for few days as I am busy..As soon as Eid is announced by sight of moon ( which falls on Friday 17th in UAE and other gulf countries,except Oman),a day ahead of preparation for Eid is done like cleaning home and preparing dessert or malabar special Eid payasam ( porridge) like Kaayi curry ( plaintain - chana dal coconut milk porridge) and Chakkara chor ( Whole wheat -Jaggery Coconut Milk porridge) is prepared and other stuff for next day Eid..I didn't prepare any payasam,as no one will eat in my house..But I prepared dessert next day for Eid lunch,which I am going to share now..After special Eid prayer in morning, Eid Mubarak greeting is exchanged between relatives,friends and others or exchanged through phone when one's relatives stays far away from their place..Before having breakfast or going to perform Eid prayer, traditional Eid payasam is given,if prepared or Dates and water are eaten before going to Eid prayer, as it is the Sunnah of Prophet Muhammed (P.B.U.H).. Then we had a Eid special malabar breakfast.. I made Neypathal ( Fried rice flatbread ( poori) and beef curry,which I'll share the recipe at later post...For lunch, we had Mutton Biryani and dry chicken roast ,which I'll share later post..
As temperature is very hot and humid in UAE,most of the people spent time indoor,visiting relatives or friends and shopping malls..First time of Eid,we had guests and didn't went anywhere..Second day of Eid,we went to shopping mall..Coming to the recipe, I am sharing my own experiment,tasty and successful pudding accompanied by Eid lunch as mentioned above, Vermicelli Custard Coconut Milk Pudding..Actually, I planned to make Tender Coconut Pudding..I don't have time to buy from my nearby Supermarket.so I ordered.. I found that there is no tender coconut pulp inside, so I could not make that..But there is plenty of coconut water,I soaked china grass (Agar agar)in that and remaining we drank it :)..I badly want something sweet like dessert..Then my eyes caught attention of pakistan vermicelli packet ( which I didn't open earlier) and left over custard powder and scraped coconut..I thought my self,why not combined together and make pudding..At first, I am not sure about its taste..When I served this,everyone including my kid loved this dessert..But my hubby is not fond of vermicelli,so he left that :(..Okay,let us go to the recipe;)

  • Thin Vermicelli ( Semiya) - 1/2 cup,broken into pieces ( I use Pakistan wheat vermicelli)
  • Full Fat Milk/Low fat milk - 1 1/2 cup + 1/2 cup( I use tea cup measurement)
  • Thick Coconut Milk - 1/2 cup **
  • Condensed Milk - 1 tin ( 395 gm)
  • Sugar - 2 tbsp ( according to your sweet level)
  • Salt - a pinch ( to balance sweetness)
  • China grass ( Agar agar strands) - 10 gm
  • Tender Coconut/Coconut water - 1 cup ( to soak china grass) [ I used tea cup measurement)
  • Vanilla Custard Powder - 2 tbsp
  • Ghee - 2 tsp ( to roast vermicelli)
        For decoration ( optional)
  • Ghee - 1 tbsp
  • Coconut shredded - 2 tbsp
  • Vermicelli - 1 tbsp
  • Cashew nuts - 6 to 7 no.s
  • Sugar - 1 tbsp
  • Soak China grass in tender coconut water for 10 mins..
  • In a pan, heat ghee and roast vermicelli for few seconds..If using roasted vermicelli, ignore this step..
  • In a sauce pan, add 1 1/2 cup milk,condensed milk,roasted vermicelli,sugar and salt and mix well..Then switch on the flame and heat it in a low flame..Make sure to stir in between to avoid lumps of condensed milk and sugar..
  • Another saucepan, melt china grass along with tender coconut water in low or medium flame till china grass melts completely..Make sure to stir at interval...
  • Add custard powder in 1/2 cup cold milk and stir well to form paste..Then add this custard paste in a boiling milk-condensed milk mixture and stir well in a low flame..No need to get stir continuously as we are not making thick custard..Add thick coconut milk and allow to cook for sometime at low flame..Do not cook at high flame as coconut milk will curdle..Off the flame..
  • When china grass melts completely,off the stove and pour the melted china grass immediately through sieve into the vermicelli-custard mixture while hot and stir well..
  • Pour the mixture into the wet pudding dish..You will see that vermicelli will set on bottom...
  • Allow to cool completely..Then cover it with a plastic wrap and keep it in a freezer for 15 mins till half set,in order to decorate..If you don't wish to decorate,then keep it in a fridge for 6 hrs or more till set...
         For decorating ( optional)
  • Heat ghee in a pan,when heated add sugar,coconut shredded,vermicelli and cashew nuts and stir at medium flame till coconut turns brown colour...Be careful don't stir at high flame as it will burn and taste bitter..You will find,sugar also caramilise, that's fine..Off the flame..
  • Transfer it into plate and allow to cool completely..
  • Add the cooled roasted mixture into the grinder and grind coarsely, don't grind it into fine powder..
  • Take out the half set pudding,remove plastic wrap and decorate the grounded roasted mixture according to your design or just sprinkle on top...
  • Cover again with a plastic wrap, refrigerate for about 6 hours or until set..
  • Cut into square shapes and serve cold..
  • To make thick coconut milk: Blend 1/4 cup shredded coconut + 1 cup water thoroughly and pour into the strainer and squeeze it..You will get 1/2 cup of thick coconut milk.
  • You can use normal Indian vermicelli,if you don't have thin vermicelli..But thin vermicelli (pakistan) tastes better..
  • If you don't like vermicelli,you can ignore this step..
  • Decorating the top is optional..But it taste delicious..If you don't have time or don't like decorating, leave it plain otherwise...

Friday, July 10, 2015

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

  • 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..
  • 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..
  • 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..

Monday, July 6, 2015

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

  • 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
  • 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..
  • 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.

Sunday, July 5, 2015

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 PuddingTender Coconut Pudding and Pistachio-Cardamom Pudding.

  • 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
  • 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

Saturday, July 4, 2015

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 :)


     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

  • 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.

  • 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..