Parotta / Malabar Parotta

Crispy flaky parotta is the most interesting paratha to make & delicious to eat as well....It is amazing to see  the making of parotta in a street stall & they are more tasty as well...
  I remember we ( my family)in our school summer holidays had been to a temple festival (ullsavam) it was a crowd people coming from  different places to see the function & also varieties of food stalls, On one of those days i was enjoying a drama on stage sitting on a compound wall behind me was the parotta stall i just turned around & i was admiring the chef  making parotta in a stall he so easily flies the dough into the air to expand it instead of rolling it & with a twist with his  hand  rolling into spiral balls & the result is wow a crispy & flaky parotta & the best memory was that when i turned my head sideways i was surprised to see my dad  next to me  also enjoying the making of parotta 😁

 I tried to do the same way (No ...Not flying the dough into the air 😁 but rolling the dough & making spiral balls  & those days i had used dalda / vanaspati so when the parotta was cold it became stiff & was a disaster.. I tried many times making it with oil even though i was improving i was not satisfied..Then i had a guest from Kerala she told me to roll the dough  & pleat it like a you pleat saree & roll it....That's how i got to learn to make a parotta ...

Enjoy the crispy flaky parotta with any non-veg curries or veg korma..

Ingredients :

• 1 & 1/2 cup maida / all purpose flour.
• 1 tbsp sugar.
• 1/2 tsp salt.
• 1/4 tsp ajwain ( optional)
• 3/4 cup milk or more if required.
• Oil for the dough & to apply on parotta.

Method :

In a bowl add the maida, salt, sugar 2 tbsp oil &mix it well..Make a soft dough with milk & knead it for 10-15 min then cover it & let it rest for 2 hr... 

1. After 2 hr apply oil on your hand & knead it for another 5 to 10 min..Next make orange size ball & let it rest for 5 min...
2. Next roll the dough thin round shape to large size apply 2 tsp oil & grease it all over evenly..

1. Sprinkle all over with the flour..
2. Next start pleating them. 

1. Stretch the pleated dough as much as possible apply oil over it & sprinkle flour..
2. Now begin to roll them from both sides as you can see in the above image 👆

1. Next secure the end together  & press gently keep aside.. 
2. Repeat with other & keep aside for 5 min..

1. Now roll into a semi thick circle ( like a chapati ) &Fry the parottas on medium flame on a chapati tawa ..
2. Cook on both side applying oil till it's done & brown spots appears.. Slightly crush the parottas to form layers..

• Serve hot with your favorite curries... I enjoy the parotta's with non-veg curies...Click on to my chicken recipes or mutton recipes try it...😋👌 

Chocolate Date Nutty Bar

Chewy nutty healthy bar with chocolate flavor is going to be your favorite at the first bite!!!Loaded with dates, pumpkin seeds,flax seeds,walnuts, almonds,cranberry, sultanas & combined with melted chocolate & topped with sliced pistachios 😋 I'm addicted with this crunchy chocolate bar & make it often & i find myself constantly reaching for a piece when it comes to chocolate I've no self - control ...It's gr8 sweet to have  after lunch or brunch....enjoy!!!!    

Ingredients :

• 1/2 cup  oats.
• 35 gm pumpkin seeds.
• 35 gm walnuts.
• 35 gm almonds.
• 20 gm dried cranberries.
• 20 gm sultanas.
• 200 gm dark chocolate,
• 250 gm dates seedless.
• 20 gm  flax seeds.
• 50 gm white chocolate.
• 2 to 3 tbsp cream.
• 25 gm sliced pistachios

Method:

• Line a square dish with parchment paper so that you can lift the bar easily 
• Soak the seedless dates in hot water for 5 min or till soft drain & squeeze out the water from the dates & keep aside. 
• Roast the pumpkin,oats & flax seeds separately & keep aside to cool.

• In a food processor or a blender add in the walnuts,almonds,flax seeds, pumpkin seeds,oats.

• Crush it coarsely.

• Add in the soft dates & blend it till it forms into a dough.

• In a separate bowl melt the dark chocolate in the microwave or you can melt it on a double boiler.

• Once the chocolate is melted stir using a whisk till its glossy add the cranberries & the sultanas... 

• When the melted chocolate is still warm add in the nut date mixture & stir to combine use your hands to incorporate the mixture well ...

• Place the entire mixture into the lined dish & firmly press them to even out the top, place it in the refrigerator for 5 min.

• Meanwhile Melt the white chocolate add the cream & mix well till its glossy & let it cool slightly ..
• Remove the chocolate bar from the fridge & pour the white melted chocolate over the bar & spread it evenly.
• Immediately top it with sliced pistachios & refrigerate for a few min. 

• Lift them from the dish with the help of parchment paper & cut into even bite size bars.
• Store in a airtight box & refrigerate it..Before eating bring it to room temperature.
• Try them for your kids or as a snack for you...Enjoy !!! 😋

Chicken in Grated Coconut Curry

Chicken in grated coconut curry is similar to chicken sukka which is a dry dish. This recipe is with a gravy ,the grated coconut is coarsely ground & added to the dish with a spicy masala..
This post is for my sis who keeps calling me for this recipe,now she can open my blog to make this recipe😍

Serves : 4
Ingredients :

• 500 gm chicken cut into medium pieces.
• 5 bydagi red chilies.
• 10 spicy red chilies.
• 160 gm  tomatoes chopped finely.
• 1 tbsp + 2 tbsp coconut oil.
• 2 tsp ghee
• 1 tsp jeera / cumin seeds.
• 1/2 tsp pepper corns.
• 100 gm - 2 onions.
• 1 heaped tbsp coriander seeds.
• 2'' cinnamon.
• 2 cloves.
• 1 cup grated coconut.
• 1/4 cup curd.
• 1/2 tsp turmeric powder.
• 1 tsp salt.
• 1/8 tsp/ a dash of methi seeds.
• 4+2 garlic.
• 1/2 '' ginger.

Method :

• Clean the chicken thoroughly & keep aside to drain.

1. Heat 1 tbsp oil in a pan add 1 sliced onions 2 garlic, ginger & saute for 3-4 min till translucent.  Add 2'' cinnamon,2 cloves,1 heaped tbsp coriander seeds,saute for another 3 min add  1/2 tsp peppercorns,& roast for another 2 min off the flame add both the red chilies & keep stirring till all the masala is cooled.
2. Grind to a fine paste with 1/2 tsp turmeric powder remove the paste in a bowl & keep aside.. Add 2/3 cup water in the blender mix well & keep aside the masala water.

1. Add the ground masala paste,curd,chopped tomatoes, 1/2 tsp salt to the chicken mix well & let it stand for 1 hr..
2. Add the marinated chicken, the masala water in a pressure cooker & cook  for 2 whistles or till done.

• Meanwhile in another pan add 1 tbsp ghee add 4 garlic 1 tsp jeera saute for 1 min off the flame add 1 cup grated coconut remove & grind coarsely for a sec.

1. When the pressure is down open the cooker lid & add the coarsely ground coconut & simmer on medium flame.
2. Heat ghee in another pan add 1 thinly sliced onion & fry till brown add curry leaves saute for a min.

1. Pour over the simmering chicken curry & let it simmer till the gravy is thick.
2. Serve hot with parotta or Ghee Rice 😋

Raw Banana Peel Upkari / Subzi

The nutritive peels of vegetable peels makes a gr8 side dish..As i mentioned in Banana Chips recipe while making chips don't throw them out make a stir-fry/ Subzi out of it, making banana chips at home benefits i get the fresh peels & is the only veg peel i cook..

Serves : 4
Ingredients :

• 400 gm  fresh raw banana peels.
• 2/3 cup water.
• 1 tsp red chilly powder.
• 1/2 tsp turmeric powder.
• 1 tsp salt.
• 1/4 tsp jeera / cumin seeds.
• 20 gm sambar onions / shallots.
• 2/3 cup grated coconut.
• 3 green chilies.

Seasoning : 2 tbsp coconut oil, 1/4 tsp jeera/ cumin seeds, 1/2 tsp mustard seeds,Few curry leaves, 1 whole red chilies,pinch of hing/ asafoetida.

Method :

•  Slice the dark spots if there are any on the peels & Soak the banana peels in water in which turmeric is added  so they don't darken.
• Chop them in cubes add salt, turmeric,chilly powder & jeera/ cumin powder & mix well.

• Pressure cook them in 2/3 cup water for 1 whistle, mean while coarsely grind the shallots, coconut & green chilies..
• Remove the lid when the pressure is down & add the coarsely ground coconut mix well & let it simmer on low flame meanwhile let's season the sabzi..

• Heat 2 tbsp oil in another pan add the mustard seeds & cumin seeds when it stop crackling add the curry leaves, red chilies & hing saute for a sec & pour into the peel sabzi & mix well off the flame cover with a lid & let it stand for 5 min..

• Serve  hot as a side dish with steamed rice or as a sabzi for chapati..

Fish Stew / Meen Moilee

Fish lovers has lot of variety of dishes in Kerala cuisine be it  fried / roasted in banana leaf  & curries made with coconut or coconut milk tangy, spicy check out few of my fish recipes you can try & enjoy the taste of Kerala fish dishes...This time is a curry which is very popular & Be it any small event stew be it Potato Stew , Egg Stew , fish or chicken stew it's the first dish all think about preparing & serving with bread or Vellayappam ...

Whole pomfret ( small size ) fried lightly cooked in coconut milk, green chilies,tomatoes & fresh peppercorns.The famous fish stew / meen moilee of my hometown Kerala is  eaten with thick slices of bread mops up the gravy & melts in the mouth tastes 😋 gr8 if you've not tried please do!!!

Serves : 2 
Ingredients : 

• 250 gm whole pomfret or slices ( can use rawas )
• 1/4 tsp turmeric powder.
• 1/4 tsp salt.
• 1/2 tsp fresh pepper powder.
• 1 large tomato.
• 1 cup grated coconut extract -1/2 cup thick coconut milk,1 cup thin coconut milk & 1/2 cup thinner milk.
• 10 gm grated ginger.
• 4 green chilies.
• 1/2 tsp fresh crushed peppercorns.
• 1/ 100 gm onion minced.
• 2 tbsp + 1 tbsp coconut oil.

Method :

• Clean the fish thoroughly &   marinate the fish in 1/4 tsp turmeric powder, 1/4 tsp salt & 1/2 tsp pepper powder rub all over the fish & keep aside. 
• How to extract coconut milk Click here ..

• Lightly fry the fish on both sides in 1 tbsp coconut oil on a grill pan or any other pan & keep aside.

• In a separate pan heat 2 tbsp coconut oil add the minced onions & saute for  3 to 4 min till translucent...

• Follow by adding the grated ginger,green chilies slit lengthwise & saute for another 2 min...

• Add  1 chopped tomato & cook till soft.

• Add the 1/2 cup  thinner milk & allow to cook  on medium flame till the gravy is thick...

• Now add the 2nd 1 cup thin coconut  milk when it simmers add the fish &allow the curry to blend well & cook till it's semi thick .( Do not stir instead rotate the pan to mix well)

• Add fresh crushed pepper & let it simmer for 2-3 min..

• Lastly add first 1/ cup thick milk & cook on low flame.

• When it starts boiling off the flame add salt & curry leaves & stir lightly. cover with a lid for 10 min when it cools the gravy thickens ..( Tastes much better cooked in chatty ( earthenware vessel)

• Serve with bread , rolls or Vellayappam   .. Best part of having stew is dipping bread into the gravy  & eat tastes yummy!!!😋

Chocolate Chip & Fruit Rum Cake

A very happy Christmas &  prosperous new year !!!!
Christmas & Fruit cake always reminds me of my old neighbors cum friends, most of  them were Catholics & on Christmas they used to gift us varieties of Christmas goodies all homemade & i used to love their fruit cakes...Today i'm sharing a chocolate fruit rum cake it;s moist & pieces of fruit at each bite try it...

Few years i had Christmas rum cake at a friends party, since then i wanted to make a rum cake...In my house we don't have alcohol i used to make this same recipe with orange juice few months back when i had been to my brother's house i got a hold of  half a bottle of rum took it home  & tried this chocolate fruit rum cake a good combination & i was thrilled with result ...I hate the smell of alcohol but smell of the rum cake & the cinnamon  was gr8 👌👍 & i don't mind having a rum cake & i enjoy it 😁😋 Instead of rum you can add juice of 2 oranges.. 

Ingredients :

• 1&1/2 cup / 200 gm all purpose flour.
• 1/2 cup + 1 tbsp vegetable oil.
• 125 gm brown sugar ( powdered )
• 1 tsp baking powder.
• 4 eggs.
• 30 gm dried cranberries.
• 30 gm dried strawberries.
• 30 gm black currants.
• 30 gm sultanas.
• 1/2 cup + 1 tbsp rum.
• 1 tsp cinnamon powder.
• 1/8 cup warm water.
• 40 gm chocolate chips.

Pre note : Before you make the cake remember to soak the dry fruits in rum for 2 days or if using orange juice soak it for 9 to 10 hrs.

Method :

1. Soak  the dried cranberries,strawberries,black currants & sultanas in rum close with a lid & keep in cool place for 2 or 3 days.
2. You can see the dried fruits are blotted up.

Let's start mixing the cake:

• Drain the dry fruits in colander (reserve the leftover rum) & dust the fruits  with the flour & dust 30 gm of chocolate chips & keep aside.
• Grease the cake tin 8 inch diameter pan & line it with parchment paper.
• Sieve the flour, baking powder,cinnamon & mix it well.
• Pre heat the oven 200 C. gas oven.

• In a mixing bowl add the eggs,oil,powdered sugar & beat till its well blended.
• Add in flour & mix to combine fold in the dry fruits,the reserved rum & 1/8 cup warm water mix it gently.

• Add the 30 gm chocolate chips & fold till it's well combined pour into the greased cake tin.

• Garnish the remaining 10 gm chocolate chips on top & bake for 45 min or prick with a  knife if it comes out clean it's done..

• Happy Christmas once again & enjoy the rum cake 😋

Vegetable & Fruit Biryani

Those who love flavored rice in any form Eg: pulao,biryani etc & love the the combination of sweet & spicy i share a wonderful veg & fruit biryani .. 

Kaima/ jeersalai rice flavored with exotic spices, vegetables & fresh pineapple or mango papad  & dum cooked in a oven.😁😋

Pre-note :Use fresh pineapple if it's not in season can use mango papad.

Serves: 5

Ingredients :

• 2 cups / 420 gm Kerala kaima rice or basmati rice.
• 4 cup water.
• 250 gm mixed vegetable(  cauliflower, carrot, french beans, potatoes) or can add any vegetables 
• 150 gm fresh pineapple or 50 gm mango papad .
• 2 + 2 +1 large onions thinly sliced.
• 1 large tomato chopped.
• 1/2 cup thick cream milk
• 1/4 tsp saffron soaked in 1/8 cup hot water.
• 1/4 cup oil + 1/8 cup ghee.
• 9 green chilies or according to your taste
• 15 clove garlic.
• 2'' tsp  ginger.
• 1 tsp + 1/2 tsp garam masala powder.
• 1/4 cup of each chopped coriander leaves & mint leaves
• 1 tsp kasuri methi
• 15 cashew nuts,
• 1/4 cup raisins.

Whole garam masala: 1 black cardamom, 2 green cardamom, 2'' cinnamon, 4 cloves & 1 Pandan Leaves

Method:

• Wash & soak the cauliflower in hot salted water for 2 min drain & keep aside.
• Half boil the potatoes & keep aside.
• Wash the rice till the water is clear & keep aside in a colander to drain the water.
• Cut all  pineapple, carrot & potatoes in medium chunks, french beans cut into 2 inches & cauliflower into florets.
• Grind the ginger, garlic & green chilies to a paste.
• Mix the milk & the saffron keep aside.

Lets cook the rice first:

• Add 4 cups water in the electric rice cooker pan & switch on the cooker replace the lid & let the water heat. 
•  Meanwhile heat 1/8 cup ghee in another pan add the whole garam masala 1 large onion sliced & saute till the onions are translucent.
• Add the drained rice & saute them for 5 min. Off the flame & add the rice to the rice cooker pan add salt to taste & stir gently & replace the lid  let it cook..Once it's cooked the switch will automatically get off.Remove the pan gently fluff it gently with a fork remove the
   Pandan Leaves
   & keep aside.

Let's fry the onions for garnishing:

• Heat 1/4 cup oil in a pan add 2 large thinly sliced onions& fry them,when its's light brown color add the cashew nuts fry 2 min add the raisins when it bloats off the flame & remove all  the fried items to a kitchen tissue paper. Keep aside.  

Let's cook the  masala :

• In a same pan in which you fried the onions( if required add oil) add 2 large sliced onions fry them till brown add the half boiled potatoes & the crushed green chilies,ginger & garlic & saute them for 5 min.
• Next add all the veggies, pineapple,tomatoes,curd, coriander powder,turmeric powder, 1 tsp garam masala powder,1 tsp salt, coriander leaves, mint leaves,kasuri methi & 1 tsp red chilly powder ( according to your taste).

• Mix them all till well combined.add 1/2 cup water & cook on medium flame till you get a thick gravy. Keep aside.

Let's layer the biryani:

• In a thick bottomed pan layer 1 tomato slices ( so the rice won't get burnt)
• Then layer half of the cooked rice Sprinkle half of the fried onion & pour over half of the saffron milk & 1/4 tsp garam masala powder.
• Next layer the veg masala. 
• Last layer the rest of the cooked rice pour all the saffron milk sprinkle 1/4 tsp garam masala powder & coriander leaves 
• Now seal the pot with aluminium foil cover with a lid & place in preheated  oven @ 180c for 30-40 min.

Serve hot with Cucumber & Capsicum Raita & Grilled Paneer 😋