Monday, 17 September 2018

How to cook corn



Some foods are so addictive that we cannot go without it if it comes to season . Corn is one such addiction . I always felt that  grilled corn is really yummy but having them cooked at home is much better . Last time as we had visited my brothers home in banglore and we just went on having corn soups grills patties .Inshahaallah i will be adding  them soon . Alhamdulillah, we had a lovely time. Even though it did rain for just few hours but then we never stopped going out and having fun . , the trip was much wanted by us . We needed a break from work and kids wanted to see cousin Zain.  Banglore always has nice climate and i jsut love the everlasting cold weather there .never dries out . My mom always says who ever visits Banglore will never return home .
Heres the recipe for my corn.
This is for beginners to cooking corn at home .

Ingredients

  • 4 corns
  • Salt to taste 
  • A sprinkle of maggi masala


Method 

  • Peel the corns 
  • Cook the corns immersed in water in a pressure cooker to 4 whistles. 
  • After done serve the corns with salt  and maggi masala powder. 
  • You can also add pepper or butter too. All to ones tastes and trials

Wednesday, 12 September 2018

Masala chickpea fry




We have a craze and thats for chaats . Mom makes paani poori and all the sides to go for it. Actually my daughter zehna loves chaats  and so we all join in to make to my relief from having to make something for tea time. But normally i never have chaats just tea  and something light as in biscuits and occasional fries. But my kids and Aj are not too much into fried snacks but they would love some tummy filling variety once in a blue moon . But eventually the only thing I used to love is the homemade simple tea munchies. Though i love cooking to the core i do get lazy at times . And chai and kaddis (snacks ) in kerala is a soothing past time . My kids are the most hunger striken at this point of time . No five star hotel would have such kind orders as these three give me their own ways of having tea . Zamee would have a strong 'teabag' tea. Zehna goes for horlicks milk . Faizan loves Hershley milk ..but i dont give it to him everyday ... but he is my angel boy so i fall for all his demands .  So u see i have a hard time to meet all their damands. But chaats is  one  thing they all .... no ... we all have a common admiration to.
So went ahead and made this chaat .


We always have a frozen chickpeas and peas for the breakfast process to go easy .
So if  you freeze up boiled peas  its very likely you would end up making chaats quite often  . I love eating raw cooked chickpeas and when i had this chaat i just loved it . It is very spicy and strong tea is a perfect match.. Do try it out.

Ingredients

  • 1/2 cup  chickpeas 
  • 1/4 teaspoon   masala powder 
  • 1 green chilli slit 
  • 1/4 tsp pepper powder 
  •   1 tblspn Onions 
  •  1 small sized chopped finelyCoriander leaves  Salt – as required

Method
  • Soak chickpeas  overnight for atleast 6-8 hours.Pressure cook chickpeas   until done.
  • In a pan, add a tablespoon of oil .
  • Add  chickpeas combine it with masala powder, chilli powder, salt,   and mix well.Just toss and cook the masala till done. Remove to serving dish .
  •  Finally add onions and garnish with coriander leaves on top.

Monday, 10 September 2018

White promfret biryani


We had our getogether yesterday . We had our oldies to a corner to catch up with their petite talk of yester years  Just to cheer up, we had to bring all the 50 members of family together , still many couldn't make it . We went bonkers with the fun and noise . Music and dance that filled the beach hotel with night getting colder, all had a fun night . But the next morning was a little  tiring . Hehe i lost my mind last night thinking who cares how old i am ,we get to be kids only in such times . Body was aching but thats it .. I just managed the day with leftover home chores and light lunch prepared  in 1/2 hour. Having a harthal is cool as we get to catch up on home and kids . Schools have  started and the mornings are getting busier and   InShaAllah, I am hoping to get back to my blogging routine from today as well. Thinking about everything is making me excited  but I have to get my anxiety levels low  guess I take it as it comes…
Food has a lot of nostalgia associated with it. So is this fish biriyani that Aj loves the most .  SubhanAllah, life is moving really fast and so is our changing appetite for the taste of fishes here …alhamdullillah fish is also cheap here.... after eons we have started getting fresh ones   we have really spicy masala but if  the spice level doesnt satify do add more . So you can add some chilli powder while preparing the masala if you need a little bit of spice there. Its difficult to grab the complete satisfaction  from Aj ..But he enjoyed it and said he would pack some to office ! Off to the recipe.

INGREDIENTS
FOR MARINATION:
  • 500 gm avolli fish ,cleaned
  • ½ tsp turmeric powder
  • ½ tsp Kashmiri chilli powder
  • 1 tsp ginger garlic paste
  • Salt to taste
  • 2 tbsp coconut oil for fry


FOR MASALA:
  • 2 tbsp coconut oil
  • 4 large onions, sliced
  • 2 tablespoon chillies, paste 
  • 2 large tomatoes, chopped
  • ½ tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 4 tbsp chopped mint leaves
  • 4 tbsp chopped coriander leaves
  • 2 strands curry leaves 
  • Salt and pepper to taste

FOR RICE:
  • 2 tbsp ghee
  • 3 cardamom, split
  • 1 pc cinnamon3 cloves
  • 1 bay leaf
  • 1 star anise
  • 1 tbsp peppercorn
  • 1 sprig curry leaves
  • 1 small onion, thinly sliced
  • 4 cups waterSalt to taste
  • 2½ cup ghee rice, soaked for 15 minutes, washed and drained

FOR DUM:

  • 3 tbsp ghee
  • 2 tbsp coconut oil
  • 1 large onion, thinly sliced
  • 15 cashews
  • 15-20 raisins
  • 1 tbsp garam masala powder
  • 4 tbsp chopped coriander leaves
  • 4 tbsp chopped mint leaves.

INSTRUCTIONS
  • Combine all ingredients except oil in the "for marination" section till well combined. Allow to marinate for at least one hour
  • .Fry the marinated fish in the coconut oil flipping the sides, till browned and almost 75% cooked. Set aside.
  • In a saucepan,  start making the masala by heating the coconut oil. 
  • Add the onions and few curry leaves  and saute till the onions are soft.
  • Add the ginger garlic crushed  and cook till the raw smell goes away .
  • Add in the turmeric and saute well. Continue to cook till the tomatoes are totally cooked.
  • .Add in the fried fish and cook for a few more minutes. Sprinkle in some water if the masala looks too dry.Add in the garam masala powder, mint leaves, coriander leaves and seasoning. Mix well and switch off.
  • While the masala is getting cooked, make the rice. 
  • Heat the ghee and fry the whole spices.
  • Add the curry leaves and onion and saute till witled.
  • Add the water and bring it to boil. 
  • Add salt.
  • Add in the drained rice and keep on high flame till the water comes to a rolling boil.Keep it on the lowest flame possible and cook on closed lid till the water is absorbed and the rice is almost cooked .
  • Switch off
  • .For the garnish ingredients, heat the coconut oil and ghee in a deep frying pan
  • .Add the sliced onions with a sprinkle of salt and fry till browned. 
  • Drain and set aside.
  • Fry the cashews and then the raisins and set aside. Keep the frying oil aside.
  • Now for the dum ..
  • Spread one layer of rice . Transfer the fishes on a plate and layer only  masala on top. Sprinkle half fried onions, cashewnuts, raisins, chopped mint and coriander leaves and garam masala.Layer the remaining rice over the masala. 
  • Layer the fishes on top .
  • Sprinkle the remaining dum ingredients, the leftover fried oil .
  • Cover with foil and close the lid tightly. 
  • Keep on high flame for 5 minutes, then reduce to the lowest and keep it for 20 minutes. Switch off.Open the lid and remove the foil at the time of serving. Mix well and serve hot with raita and pickle.

Saturday, 21 July 2018

Pola appams



This was actually  recipe for the ramadan but some reasons i couldn't do it. But after a lot of  mind boggling i just gave a go for it . 'Just post it 'my inner self said I love steamed food and for that one reason my ramadan was mostly oil free iftar items .  So I thought, instead of giving a long break for this recipe till next year  , I will give a try now itself. I have taken a loooong break from blogging and now restarting it all from scratch is like pulling the zip from my back.! I wasn’t sure how and when i will will reach to point where  I am going to handle it like a easy peasy  but i want to do it like a pro ...to do it, running smooth like others .

I am not sure but this is a long forgotten recipe by many .... correct me if I am wrong . Pola appam is usually breakfast for us and we love to have it with coconut milk sugar and bananas. They are a size larger than the idlies and so one will be mostly enough for one.
Pola appam  is my  long time awaited recipe. . When i started blogging i hunted for the recipe but many had to say it was a tough process in making . And yes it was ! . But then a friend sent me homemade ones and i just loved it... emm we always had it ordered from a restaurant ..  so one day she sent me the recipe and thats it i was pola making the whole month ..  for dinner too with chicken stew .

Ingredients

2 cups raw rice
2 cup boiled rice
1/2 teaspoon urad dal
1/2 teaspoon yeast
Salt to taste .
1 teaspoon sugar
Coconut water

Method

Soak the rice and urad dal over night .
Grind all the ingredients and ferment for 4 to 5  hours .
Steam cook in greased pans ( large idli pans will do.) Till done .
Serve warm or cold .

Monday, 2 July 2018

Malabar Mutton biryani , Kannur style.



I am thriving in a society where food culture is at its maxim. Malabar food has so much to offer that i at times find it difficult to grab it all. As no challenge is unturned .. i love to explore and dig in everything i can get my hands on. Inshahaallah i promise (myself ) to bring everything to this blog . Kannur the place i am from is no different from Kozikode and Thalassery  in many ways . 

Our delights are never ending and how much  i try to explore  the load just increases. 
Today's recipe is first of malabars favorite dish .
Mutton biryani has always been the no. One dish ... for Aj . A nice well cooked juicy mutton and perfect well blended masala .. ya you heard me right .. it has to be perfect for him .
And by luck every time this recipe for some reason turns out well for me .

INGREDIENTS

3 cups basmati rice
1 kg chicken, cut into meduim sized peices
3 tbsp oil
4 large onions, slliced
2 tbsp ginger paste
2 tbsp garlic paste
6 green chillies, crushed (depending on your spice level)
2 large tomatoes, chopped
2 tsp coriander powder
½ tsp turmeric powder
2 tsp garam masala powder
3 tbsp coriander leaves, chopped.
1 inch pc cinnamon
2 pcs cardamom
3 cloves
6 cups of boiling water
1 tbsp mint leaves
Salt to taste
4 tbsp ghee
1 small onion, chopped
6-8 cashewnuts
2 tbsp raisins
A bunch chopped coriander and mint leaves for garnishes.

INSTRUCTIONS

Wash the rice well and leave to drain.
In a pressure cooker, heat half the oil and add the chopped onions and saute with a pinch of salt till soft.
Add the ginger garlic pastes and , chillies . Cook till the raw smell disappears.
 Add tomatoes and cook for five minutes.
Add the coriander powder, turmeric powder and half of the coriander leaves and mix for a couple of minutes.
Add the mutton  pieces, mix well and cook for a whistle and lower flame and cook for 20 minutes minimum. This depends on the mutton.
Switch off and let the pressure go by itself.
Once the pressure is gone, Add the remaining coriander leaves and mint leaves.
Switch on the flame and cook on high till the masala is almost dry and coats the mutton .Add ½ teaspoon of the garam masala and switch off the flame. In a large saucepan, add the ghee. Fry the sliced onion till brown and set aside. Fry the cashews and raisins and keep aside.
Into this ghee, add the whole masalas and fry for a couple of minutes till an aroma spreads in the kitchen.Add in the drained rice and fry the rice for a couple of minutes more.Add the hot boiling water into the rice.
Keep the flame on high till the water boils completely.Add in the mint and curry leaves  and salt, and keep rice on lowest flame till completely cooked.Keep mixing the rice in between to ensure full cooking.Once the rice is cooked and the water is completely dried ,and mix well.In a deep dry pan, spread the mutton  masala, then half the rice. Then sprinkle half the fried onion, cashews and raisins, half the remaining garam masala, and some chopped coriander and mint leaves.Add the remaining rice and then sprinkle on top all the remaining of the dum ingredients. Keep the lid tightly closed and cook on low flame for 15-20 minutes.While serving, take off the rice into a platter and spread the mutton masala on top of it. Serve hot with raita, chutney , and pickle!!!

Wednesday, 27 June 2018

Rava idli


As ramadan has gone out normal working days have begun.  Kids school work home and of course cooking to be precise.  We had  a nice break as kitchen is closed in the mornings during the ramadan and no rush for tiffins. Two elder kids are independent enough to get things done on time . I just have to run after my kindergartner . As of this week we have a full morning circuit to catch. Packing lunch boxes is quite a stir in the mornings . No one is into curries . Aj just wants his eggs and stir fry bananas. Zameel  would go for toast and spreads . While Zehna just loves proper Indian breakfast ... just like me .so today is her favorite recipe.
How ever time flies my love for idlies and dosas never  die out. Hot spicy green chutney served with my recipe for today. I love green rava idli .. thats loads of corriander leaves chopped finely and mixed well with the better .
Its quick easy and instant . And overall very healthy.  I am so addictive to this that I have them for tea too.

Ingredients:

1 cup Rava / samolina
1 cup curd
1/2 cup rice flour
Water as required
1 chopped onion
1 grated carrot
2 chopped green chillies
1 tablespoon crushed ginger
Curry leaves few
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
Salt to taste
1 teaspoon Baking Soda
1 tablespoon oil
3 tablespoon Coriander leaves

Method:

Add rawa,rice flour,salt,curd and mix well.Add little water and mix to This should be of  medium consistency batter. Set this aside for 15 min.
Heat oil in a kadai and add in mustard and cumin seeds and let it crackle.Add in ginger and curry leaves.
Add in onion,carrots, and mix well.Let it cook for 3 min.
Add this to the batter and mix well.Add in a bunch  of chopped coriander leaves and mix well.
Add in baking soda and beat well till frothy.
Add a tablespoon  of the batter into well oiled idli stand.
 Steam it for 10 mins…
When it is cooked,remove it with a spoon
Serve hot with any chutney or sambar.
Note
I love to serve with ghee fried cashews . Just as my pic shows 

Wednesday, 13 June 2018

Tharri kachyathe


I am ending this Ramadan with a heavy heart .. How time flies and alhamdullillah we have made our way to attain how much ever time we had to complete our ibadadah.
This ramadan  we planned on having a warm drink evey alternate days .I guess many of you must have be wondering what choices do i have . Well here , Malabar is famous for the luxurious warm drinks. I always like to try something new but with the same ingredients. Last Ramadan, we went only for cold and icy drinks and eventuality would fall sick , so i guess i am having silent break from the flu and the fever so far . So my first recipe for warm drinks this ramadan is samolina drink / thari kachyathe .

 It is served warm not hot . Served with roasted ghee fried nuts straight  from stove top . Anything  served with ghee  and nuts is a way to hint the time to relax  and have it right away , it is the nuts and dry fruits ,  that  floats in the milk which is very slurpy .

 Ingredients 

2 cups milk
2 tablespoon roasted samolina.
4 tablespoon sugar
2 Cardamom crushed
1 teaspoon ghee
Nuts of your choice.
A pich of salt.

Method

Boil the milk and let simmer .
Meanwhile heat a non stick pan .
Roast the samolina/rava for 2 minutes
Add to the simmering milk.
Stir well .
Roast the nuts in ghee.
Add to the milk and add the cardamom powder.
Add sugar and a pinch of salt .
Cover and serve after 10 minutes.
It will thicken by then .
Serve warm .
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