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 .

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 .

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

Method 

Wash and drain rice .
Heat oil in pressure cooker, add half the coconut  oil and add the chopped onions ,cook till soften .
Add grinded  ginger garlic chillie pastes . Cover  Cook for five minutes.
 Add tomatoes and cook till mushy.
Add the spice powders and salt . Stir well on low flame .
Add the mutton ,, mix well and pressure cook for a whistle and lower flame and cook for 20 minutes minimum. This depends on the mutton also.
Off the flame let the cooker cool off the pressure.
Now open and simmer on high flame if the water quantity is high .the gravy must be thick .
Add the remaining coriander mint leaves. 
Add half teaspoon of the garam masala and stir well
. In a large saucepan,heat  the ghee. Fry the  onion slices cashews  raisins and keep aside. Reserve the ghee for late use.
Take a huge vessel ,heat ghee and add  whole masalas and stir fry. Add the rice  and stir fry for some minutes .Add 6 cups  hot boiling water into this.
Keeping on high .Add few mint curry leaves  and salt,  .
Cook on low flame till 3./4 cooked . mix well.
Now take out half of the rice , spread the mutton  masala, t. sprinkle fried onion, cashews and raisins,  garam masala,  chopped coriander mint leaves.Add the remaining rice on top  and then sprinkle all remaining ingredients. Close  the lid tightly  and cook on low flame for 15-20 minutes.
Serve hot with raita and coconut chutney and of course nice lemon pickle .