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 .


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.


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.


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


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.
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 .


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


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 .

Monday, 11 June 2018

Prawn masala cups

Mashallah we are nearing the end of this Ramadan . Working hard to our better deen and cleansing ourself soulfully with dhikr (chantings) and zakath , tharaweeh and still we have so much more to make duas for ourselves . With the time running out it is sense of sadness ... something i cant describe . How time flies during Ramadan . Last 10 days  of Ramadan . The most blessed of all nights and we must attain as much as we can from the prayers asking for forgiveness. The mosques are filling with more crowd amd it is  during these last nights for prayers considered better than thousand nights   ( Laylatul Qadr) that we ask for all good deeds be accepted and sins forgiven ... Ameen. 

Coming to today’s recipe – anything oil free goes out well on the iftar table .this is   unusually  rare presentation of a steamed rice cups filled with prawn masala and fried rice balls.! Lots a pretty easy and lovely colorful idea of a snack to be served in iftars .and kids passed it to be cup pizza. Such crazy ideas came up and i just went by to recreate for our snacks and i wanted  something oil free . And meat free too . Feel free to change the recipe to a filling of your choice .  I used my cupcake moulds  so got a dozen done at one go.
I just love making them and enjoyed it too .and just remember to have them warm .
Here's the recipe.

Ingredients for grinding.

1/2 Coconut grind.
1 teaspoon fennel seeds,
2 small onions .
1 green chillie
Curry leaves few.

For the rice dough

1 cup rice ( jeerakashala/pathal rice ), soaked for 4 hours
Salt to taste

For the prawns masala

500 gm large  prawns , cleaned and deveined.
1 tsp red chilli powder
Salt to taste
1 tbsp coconut oil
1 large onion,
1 small tomato
1 teaspoon Ginger garlic paste
3 green chillies chopped
Curry leaves and coriander leaves

Grind the ingredients with very little water, for the rice dough till coarse  and add 2 tbsp of rice flour and make a soft dough .
Add more flour if needed. It should be coarse.  Add in the coconut grind mix..
Heat a steamer. Grease each cup cake case with oil . And press little rice doughs onto the cups  with 1 inch thickness and cook in steam till done. Make small balls and steam cook too,
Steam for around 10 minutes or till firm to touch. Allow to cool slightly before taking out of the cups
Fry the prawns with the red chilli powder and salt till done  and keep aside .
Fry the rice balls in 1 teaspoon red chilli powder and salt. Keep aside.
Heat oil and saute the onions  for 5 minutes.
Add all the ingredients saute till mushy .
 Add in the fried   prawns and the rice balls
Mix them up till the masala is well combined.
Keep aside to cool .
Stir in the coriander leaves. Adjust seasoning and set aside.

Now fill the masala in the cups and serve .

Tuesday, 29 May 2018


As our holy month has approached upon us we are much aware of our duties and we cannot afford to forget how blessed  we are to live through this month again ... ameen .
This is a stage where i desperately wanted to be back.  How much i miss blogging . And being the month  of ramadan , a good and humble way to be back. I have been into baking and this time intense baking cakes and pastries , to be precise. Starting my own business was a tough ride and especially when the town is loaded with home bakers. Inshahaallah i will be uploading the delicacies here.
This is an all time favorite easy sweet and something my family loves to dig in after a spicy meal.

Actually carrot halwa is  pretty decade old recipe. My love for sweets will never die away . But i check on my calories once in a while to be on the safer side . Thank god  they are cleaned away as soon as i set it on the table.
This is our recipe .. hope u guys love it .


1/2 kilo  carrots grated finely
1/2 litre milk
1/2 cup ghee
3 tbsp Almonds, Raisans, Pista- chopped
1/2  cup sugar (or to taste)
1 teaspoon Cardamom powder


  1. Heat half of the ghee in a kadai..Fry some badam pieces in this till golden and keep aside.
  2. Now add in grated carrot and fry for 5 mins..
  3. Pour in milk and bring that to boil..
  4. Keep stiring every 5 minutes . Add in sugar .
  5. Mix well..Cook this until the halwa leaves the sides of the pan.
  6. Add the rest of the ghee.Keep stiring well careful not to burn the halwa at this point.
  7. Mix in the nuts and the cardamom powder.
  8. Switch off the flame and serve hot..

Note :
My personal favorite are addition of ghee fried almonds in the halwa.

Saturday, 26 May 2018

Arri paysaam/vishu/onam recipes

Arri payasam is the easiest one can make especially during  any celebrations or occassions during our busy schedules..Needless to say, yes I love anything sweet and payasam is my weakness especially this one . Payasam after a simple meal is like quenching ones craving for sweet.

Actually i am renovating my blogspace so u may find many recipes from past . Without much delay .. Here'smy recipe for today.
1 litre milk 
1/2 cup ghee rice.
1/2 tin milkmaid 
Ghee for roasting the nuts
Cashews and raisins as needed. 
Sugar if necessary according to taste 

Wash the rice and dry on cloth .
Just coarse grind the rice. 
Heat ghee in nonstick pan , roast cashews and raisins to golden brown. Set aside. 
Boil the milk and simmer and keep stiring for 3 minutes. 
Add the course grinded rice and cook till done.
Add in the milkmaid .
Add the sugar only if need .
Garnish withthe nuts and raisins. 
Serve warm.

Notes :
I personally dont like the addition of more sugar . 
If u find the liquid consistency too thick add more milk .

Tuesday, 22 May 2018

Banana roll ups | Ramadan snack

Time just flies and we already into the middle of Ramadan.
Our goal is to fast the month of Ramadan for spiritual purification and out of obedience to the orders of Allah SWT.  However, verse 2:184 ends with the statement that

                            “for to fast is to do good unto yourselves - if you but knew it.” 

Out of God’s mercy, it turns out that when we fast, we are not just gaining spiritual benefit, but doing good unto ourselves in the physical realm as well.  So much so, in fact, that fasting has become a new vogue in medicine to help people maintain good health and longevity.  This lecture series uses the most recent medical literature to do a fairly in-depth exploration of the health benefits of fasting.  These benefits include improvements in weight, glycemic control and reductions in the risk of diabetes, decreased cardiovascular disease risk factors, improvements in immune system function, decreased cancer risk, and better neurological and brain health.
This ramadan is going to be just simpke and easy snacks.  Keeping it and light and healthy to the brim. Here i have preferred to get the best way to attain simplicity with just four main ingredients.
Try it out .. its great for a sweat slider .


1 ripe banana ( plaintans )
8 large slices of bread
1/4  teaspoon crushed cardamom .
2 tablespoon sugar
2 eggs
3 tablespoon milk
A pinch salt
2 tablespoon ghee


Mix the eggs ,milk ,sugar ,cardamom powders and salt into a thin batter and keep aside .
Slice the banana length wise and shallow fry  in ghee .
Flatten the bread slices .
Note that the banana  slices should be the same size as the flatten bread slices.
Place the ghee fried banana slice on the single flattened bread .
Sprinkle some sugar and roll them up .
Now dip the rolls into the egg batter and shallow  fry to slightly golden color in ghee .
Sprinkle some sugar on the hot rolls .
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