Rava Upma ( Kerala Style )

It's been a long time since i posted a recipe in my cook book,Too busy to post & i was wondering what to post...
Ok this time it's a very traditional rava upma recipe or you can say upumava also ,I prefer to call this recipe upma... Upumava in Malayalam  means upu salt & mavu means mango tree so other than the recipe name its also called salt- mango tree 😁
Kerala style uppama is nothing gr8 to write about but it was a hi-fi to me to see auntie cooking just by sprinkling hot water as the rava cooks slowly by stirring frequently  to a perfect soft texture.

If you don't get your uppamavu in the desired  texture ( becomes sticky & lumpy ) then go ahead & give this a try...

Ingredients: 

• 1 cup rava.
• 1 small size carrot.
• 1 medium size onion.
• 2 green chilies.
• 1/2 tsp grated ginger.
• Few curry leaves.
• 1 tsp mustard seeds.
• 2 whole red chilies.
• 3 cups hot water to cook rava.
• 1/2 tsp salt or according to your taste.
• 1 tbsp sugar.
• 2 tbsp oil.
• 1 tbsp ghee.
• 1 ripe kerala banana ( nandrakai)

Method :

• Chop the onions,green chilies & carrot finely.
• Roast the rava on medium heat for around 5 minutes stirring continuously but it shouldn't turn brown. Remove from the pan & transfer to a plate.
• Microwave the banana on high power for 2 min till soft immediately spread ghee & sugar over it & keep aside.

• In the same pan add 2 tbsp oil add mustard seeds & let them pop. Then add the curry leaves & red chilies saute for a sec.

• Next add the minced onion, carrot, green chilies & grated ginger & fry them till onion are soft & translucent.
• Meanwhile keep the water to boil.

• Add the roasted rava & salt stir for a sec.

• Now little by little hot water & keep stirring to avoid lumps & cook till the rava cooks & the grain are separated & dry & moist

• Next add sugar, ghee & mix well....Cover with a lid  & off the flame.

• Let it settle for a few mins....Your simple tasty breakfast is ready.

• Serve hot with banana 😋

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Veg Dosa Roll / Spring Roll

I first had the dosa spring roll served on a bed of raw shredded cabbage when we went to a restaurant that  boosts over 10 dosa rolls with different fillings on their menu....I choose the veg spring roll dosa & it tasted delicious & i mentally bookmarked  this idea to try this recipe at home next time i make dosa 😁
If you have dosa batter & some vegetables, pizza sauce or mayonnaise you can make this tasty dosa roll & serve it with tomato ketchup or chutney, kids will surely love who am i kidding i love dosa roll & make it often for breakfast or as a evening snack.So try this easy dosa roll / spring roll & get ready for the compliments!!! 😋

Ingredients :

• 100 gm carrot cut in julienne. 
• 100 gm cabbage cut in julienne.
• 40 gm each of red yellow green capsicum ( cut in thin slices)
• 1 tbsp pizza sauce or
• 1 tbsp mayonnaise
• 2 green chilies minced.
• 1/2 tsp sambar powder or any curry powder.
• Few finely chopped coriander leaves.
• 1 tbsp oil.
• Dosa batter.

Method : Filling for the dosa roll...

• Heat oil in a pan add the minced green chilies saute for 2 min.
• Add the carrot & saute on high flame for 3-4 min.

• Add the  cabbage & cook for 5 min.
• Next add the sliced capsicum stir & cook for 2 min.

• Next add the salt, sambar powder & chilli powder( if required)& saute for few more min.
• Allow it to cool on a plate. The filling for the dosa is ready.

• Heat a dosa pan & grease with oil about 1/2 cup dosa batter & spread into not too thick or thin dosa & cook it as usual u make dosa .
• Next spread  some pizza sauce or mayonnaise.

• Layer some of  filling in a line in the center of the dosa ( if you like add some cheese spread on the filling as you can see in the 2nd image).

• Gently fold the dosa into a roll & fry both the sides till it's crispy.
• With a pizza cutter slice into two piece. 

• Transfer on to a plate drizzle it with tomato sauce or with chutney & serve hot.

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Dry Fruit Nankhatai

Dry fruit   flavored nankhatai !!!! Here I've used dry kiwi,raspberry, cranberry,papaya &strawberry.  

Ingredients :

• 200 gm maida.
• 100 gm chiroti rava.
• 100 gm butter or ghee.
• 150 gm sugar.
• 2 tbsp curd.
• 1 tsp cardamom powder.
• 1/4 tsp baking soda.
• 100 gm mixed dry fruit,
• 4-5 tbsp milk ( if required )

Method :

• Pre heat the oven 200 C degrees.

• 100 gm dry fruit use dry fruits like kiwi, raspberry, cranberry, papaya.

• Chop it finely or crush it in a blender

• In  bowl add the butter or ghee, curd  & sugar using the beater beat till well combined & fluffy add maida, sooji, soda, dry fruits & mix well till it  looks like bread crumbs.

• Add milk (if required ) little at a time to make soft dough  cover & keep aside for 10 min.

• Make equal size balls from the dough flatten lightly & press a cranberry  in the center & place it in a greased tray & bake it for 30 -40 min or till the bottom is brown.
• Remove nankhatai from the oven & let it cool completely. 

• Store in a container & enjoy with a cup of tea 😋

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Mutton Biryani

.Biryani......Whenever i prepare biryani i go back to my childhood days, wow!!!!!! Those days were so nice......I still remember how i made my mom to prepare the biryani for the first time.Mom was a very good cook when it comes to traditional Kerala recipes, but she never knew to prepare biryani.
I remember when i was young my sister & i use to ask mom to cook  biryani & she use to tell dad to get from the restaurant, one day i read out a mutton recipe from a magazine & made her prepare, even though it didn't come out good at the first time but after 2 or 3 times she became expert & cooks a perfect & delicious biryani . Then on wards on every Sunday she used to cook for us, now she doesn't cook anymore, I miss her biryani those were the days, I Learnt from her to make the perfect rice for the biryani so here i share the biryani giving a touch of my style

Preparation time:25-30 min.
Cooking time:1hr 20 min.
Serves: 4
Ingredients:

• 2 cups basmati rice.
• 500 gm mutton chops.
• 200 gm sliced onions for mutton.
• 200 gm thinly sliced onions for garnishing.
• 2 large tomato chopped.
• 1/4 cup oil.
• 1/4 cup curd / yogurt.
• 1/2 cup chopped coriander leaves.
• 1/4 cup mint leaves.
• 1& 1/2 tsp salt.
• 1/2 tsp chilly powder( if required).
• 1/2 tsp saffron soaked in 1/2 cup warm  coconut milk & 1 tsp dried rose petals

Grind to paste:

• 2 tsp poppy seeds / khus khus.
• 6 cashew nuts.
• 10 green chilies or according to taste.
• 1 tsp coriander powder.
• 1/2 tsp turmeric powder.
• 1/2 tsp garam masala powder.
• 10 cloves garlic.
• 1/2 '' ginger.
• 1 tsp saunf / fennel seeds.
• 1 clove.
• 1'' cinnamon.
• 1 cardamom.

Method to prepare the rice:

• Click 👉 Biryani Rice
• Sprinkle saffron milk & rose petals & fluff it with a fork lightly & keep aside.

Method to prepare the mutton:

• Clean the mutton & marinate in 1/4 cup curds.

1. Heat 1/4 cup oil in a pressure cooker add 200 gm thinly sliced onions.
2. When golden brown  add carrot  julienne (optional)  remove the onions &place in a kitchen paper, keep aside for garnishing.

1. In the same cooker add 200 gm chopped onions& fry till brown.
2. Add the ground masala.

1. Fry them for 5 min on medium flame.
2. Add the chopped tomatoes, coriander leaves, mint leaves, salt  & mutton.

1. Add 1 cup masala  water from the blende stir & pressure cook up to 3 to 4 whistles or till the mutton is tender.
2. Once the pressure is down open the lid , if gravy appears watery cook & reduce it.

• As you can see the masala is thicken & its ready for the biryani.

Let's layer the biryani :

• In a greased dish spread 1/2 of the mutton masala, next spread a layer of the cooked rice sprinkle half of the soaked saffron milk, next spread rest of the mutton & the masala, lastly spread rest of the cooked rice sprinkle with rest of saffron milk garnish with fried onions, dried rose petals & garam masala powder cover with a tight fitting lid & seal the edges with the atta dough.
• Bake in a preheated oven on low degree for 40- 45 min or place the pot on a hot tava & cook on slow flame for 30-40 min.
• Serve hot with Cucumber Raita & pickle.

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Butter Chicken Masala (South Indian style)

Butter chicken & Parotta was my mom's favorite dish that too the restaurant style,last 3 years before her death she used to make my brother buy from the restaurant daily without butter chicken she wouldn't have her dinner 😁
Every cook has his or her own version of butter chicken, I have my own version of butter chicken which i like to share delicious mangalorian style butter chicken with Kundapuri chicken masala powder & coconut milk,I've my relatives & friends told me it's finger-licking recipe..Just follow the recipe fried & cooked all in one pan & you get the creamy butter chicken masala at home.

Serves :4
Ingredients:

• 500 gm chicken cut in medium pieces.
• 2 tbsp  Kundapuri chicken masala powder .
• 1 tbsp bydagi chilly powder.
• 1 tsp ginger garlic paste,
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder.
• 1+1 tsp salt.
• 250 gm tomatoes( puree)
• 1 large onion.
• 7 cashew nuts.
• 1/4 cup thick coconut milk.
• Few chopped coriander leaves.
• 1 tsp kasturi methi.
• 1/4 cup oil.
• 1 cube butter.

Method:

• Wash the chicken pieces & keep aside.
• Marinate the chicken in  Kundapuri chicken masala powder , ginger garlic paste & 1 tsp salt for 1/2 an hr. 

• In a cooker pan heat 1/4 cup oil & fry the marinated chicken pieces once its done, remove & place it in a plate.

• In the same pan add thinly sliced onion, cashew nuts & saute  them till light brown.
• Remove them & grind to fine paste. 

• In the same pan add the ground paste,tomato puree, bydagi chili powder, fried chicken pieces,coriander leaves, turmeric powder, salt, butter & cook for 2 whistles.

• Once the pressure is down open the cooker check the salt add the thick coconut milk , kasturi methi,garam masala powder & simmer on medium flame for 5 mins.  

• Garnish with few chopped coriander leaves & drizzle with thick coconut milk.
• Serve hot with ghee rice or Parotta

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