ARIKADUKA / MUSSEL SNACK

Ingredients :

Mussel - 1 packet full

Rice Flour - 3-4 Cups

Cumin Seeds - 1 tsp

Shallots - 10-12

Salt - As required

Chili Powder - 2-3 Tsp

Turmeric - A Pinch

Oil - For frying

Method :

1) Use the closed shelled Mussels.First and foremost,Soak the shelled mussels in hot water so that the shells open up.Clean the mussels well,drain the water and keep aside.

2)Warm the rice flour for few mins in low flame and keep aside.Mean while keep some water for boiling.Add little salt to the water.

3) Chop or crush the shallots.Now add the chopped shallots,Cumin Seeds to the rice flour.Once the hot water is ready,pour little by little water on the flour and knead well and make it like a chapathi dough

4) Make small balls with the dough and fill it in the shells as shown below.Arrange everything on the idly stand or any other steaming vessel and steam for 15-20 mins.

5) When done,take it out and cool it.Slowly remove the whole thing with the mussel from the shells.Make sure,that the mussel is attached to the rice ball and keep it aside.

6) In a plate, mix chili powder,salt and turmeric powder and make it in to a paste with little water.Marinate each mussel cake with the marinade.

7) Heat a pan and pore oil as required.Fry the marinated Arikaduka,pore oil as and when required.That's it Arikaduka is ready.

TENDER COCONUT PUDDING

My Contribution for JFI-Jihva for Coconut
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When Ashwini announced about this month's pick, I was very excited to contribute my recipe. Because coconut pudding, which I have posted is one of my favourite puddings.This is my first contribution and I will be actively participating in this in future.



Ingredients :
Tender Coconut with pulp - 2
Condensed Milk - 1 tin
Milk - 1 1/2 Litre
China Grass / Agar Agar - 15 grams
Baking Powder - 1 tsp
Cardamom - 2
Granulated Sugar - 1 Tea Cup

Method :
1) Soak the China Grass in the tender coconut water for some time.If the tender coconut's pulp is creamy beat well or if its bit hard crush it in the mixer and keep aside.
2) In a vessel add the milk,condensed milk,sugar,cardamom powder and baking powder and bring it to boil.At the same time in another stove,boil the soaked China Grass in tender coconut water.Keep stirring both simultaneously.
3)Keep the flame to medium.When the China grass gets dissolved completely and is boiling switch off the gas.Mean while when the milk mixture boils ,take it off from the stove.
4) Pour the china grass mixture and the milk mixture to a vessel.Add the tender coconut pulp to it and keep the vessel in the fridge to set for 2-3 hours.The Tender Coconut Pudding will be ready to serve.

PUTTU / STEAM CAKE

Ingredients :

Puttu podi / puttu powder / Rice flour - 2 Cup

Fresh Grated Coconut - 1 Cup

Salt - As Required

Water - As required

Method :

1) If you are using Rice flour,just warm it for a while in a low flame.Dont let the colour change.If you are using Puttu powder,then no need to warm.

2) Put the powder in a bowl,add salt and add water little by little and mix well.The flour should be wet enough for steaming.Be careful while adding water,do not add more in the beginning.Add little by little to get the correct consistency.

3) Keep your puttu maker ready,now layer it with coconut and the flour mix.First layer it with some coconut,then puttu powder,then coconut again and so on.The last and the first layer will be coconut.

4) Steam it for 2-3 mins on top of the cooker or the regular puttu maker.When done serve hot with kadala curry/Black chana Curry Or Steamed plantains Or Potato stew Or Mutton curry Or any.The list just goes on.The most famous Kerala breakfast is ready.

AYAKURA BIRIYANI / FISH BIRIYANI

Ingredients :
Fish(King Fish) - 1 Pound
Basmati Rice - 3 cup
Onion - 2 Big
Tomato - 1 Big
Ginger - 1 piece
Garlic - 5-6 Flakes
Green Chilli - 15(As per your spice level)
Chilli Powder - 1Tsp
Turmeric Powder - A pinch
Salt - 1 Tsp
Curds - 3 Tsp
Lemon Juice - 1 Tsp
Coriander Leaves - A handful
Mint Leaves - A handful
Ghee - For Frying(Optional)

For Masala :
Cinnamon,Cardamom,Cloves,Star Anise - 5-8
Bay leaves - 4-6
Grind all together to a fine powder.

Method :
1) Marinate the fish pieces with chilli powder,Turmeric and salt and keep for 1/2 hour.
2) Crush ginger,Garlic and Green chilli.
3) Wash the rice and drain the water well and keep for some time.Fry the rice with little ghee,when little crispy,add water,little salt,2-3 cinnamon and cook the rice.(If in rice cooker, add 5 cups of water for 3 cup rice.)

4) Mix the sliced onions,tomato,crushed paste,curds,lemon juice,salt,turmeric in a cooker and wait for 1 whistle and then remove from the stove.Mean while, fry the marinated fish pieces lightly.Do not fry much,as it will not absorb the masala later.After frying,transfer it to a paper towel.

5) Open the cooker and cook the ingredients well for some time.When the water is almost dried add the fish pieces to it and fry for sometime.Then add the above ground masala powder,coriander leaves,mint leaves and little lemon juice and cook for some time.Thats it,your fish masala is ready.

6) Fry little onions in ghee till golden brown and keep aside.In a tray, arrange rice and the masala in layers.First the rice and second layer is the fish masala,sprinkle little ground masala powder(above mentioned one),lemon juice,coriander leaves and fried onions.Repeat the steps ,the final layer should be rice.

7) Cover it with an aluminium sheet or a wet paper towel.Preheat the oven for few mins,and keep the tray in the oven for at least 10 mins.The Fish biriyani is ready to be served.You can use any big fish like king fish,pamfret etc.

MERRY CHRISTMAS

Merry christmas to all of you. Hope you are having a wonderfull holidays with your friends and families.

****** Here Malabar Ruchi,wishing you a joyfull christmas... *******

Enjoy buddies :-)

PLUM CAKE

Ingredients :

Maida - 1 cup

Baking powder - 1 tsp

Cinnamon Powder - 1/4 tsp

Clove Powder - 1/4 tsp

Dry Ginger - 1/4 tsp

Raisins - 1/4 pound

Dates - 1/4 Pound

Candied fruits,orange and lemon peel - 1/4 cup

Plum,cherry,cranberry,dried fruits - 1/4 cup

Cashew nuts - 1/2 cup

Butter - 1/4 pound

Sugar - 1 cup

Sugar - 1/4 cup(For caramelize)

Eggs - 3

Salt - A pinch

Vanilla Essence - 1 tsp

Method :

1) First caramelize the sugar,heat the sugar is a thick bottom pan with 2 tsp of water till it turns cherry wood colour.When its done,transfer the pan to the sink and pour 1 glass of hot water to it immediately and stirr well.Just stay away while pouring water,b'coz it may splash.allow it cool well.

2) Add rum or brandy(optional) to the dried fruits,whisk with flour and mix well and keep aside.Sieve flour,baking powder,cinnamon ,clove powder and dry ginger together for 2-3 times.

3) Add the dry fruits whisked in flour to this flour mixture and mix well.In a bowl whisk butter well and add the rest of the sugar to this and beat well till creamy.Separate eggs to white and yolk.

4)Add the separated yolk to the above sugar and butter mixture and beat well.When its creamy add flour mixture to it mix well.Add the caramelized sugar to it and beat well.Beat egg white with a pinch a salt and vanilla essence and pour to the above mixture and beat well.

5) Grease the pan with butter and flour and pour the mixture and bake at 350 degree till done.Insert a knife or tooth pick at the center,if it comes off without sticking,then its done.I will not say the time,as it depends up the pan size and oven.So its better to follow the above method.

Shrimp Fried Rice

Ingredients :
Shrimp - 1/2 Pound
Onions - 1
Ginger - 1 piece
Garlic - 4-5
Green chilli - 7-8
Cooked Rice - 2 Cups
Red Chilli powder - 1/2 tsp
Turmeric - A pinch
Salt - As required
Fresh Green Peas - 1 cup
Carrot - 1/2 cup Chopped
Beans - 1/2 chopped
Soy Sauce - As required
Oil - As required

Method :
1) Marinate the shrimp with chilli powder,salt and turmeric and keep aside for 15 mins.Crush ginger,garlic and green chillies.In a non stick pan,heat 2 sp of oil and fry the shrimp till its half cooked. and keep aside.
2) In the same pan,retain the oil which u used for frying the shrimp and add 2sp of oil and fry the cut onions till transulant.Add the crushed mixture and fry till the raw smell goes off.Then fry the cut carrots(thin and lengthy) ,beans for some time.Add salt as required,but note that u will be using Soy sauce at the end,so its better to add less salt now and balance the taste later on.Fry till the vegetables are half cooked.
3) Now add the green peas and fry for a while.Add the half cooked shrimp and fry in this masala for some time,so that it gets the masala coating and gets cooked properly.Add the soy sauce and rice and mix well.Serve hot with ketchup.

PEPPER CHICKEN

Ingredients :
Chicken - 1/2 pound
Onions - 1 Big
Ginger - 1 Piece
Garlic - 5-6 flakes
Green Chili - 2
Curry Leaves - few
Coriander Leaves - A Handful
Pepper Powder - 2 Tsp(depends on ur spice level)

Chili powder - 1Tsp

Turmeric Powder - A pinch

Salt - As required

Method :

1) Marinate the chicken pieces with salt,turmeric and chili powder and keep aside for 1/2 hr.Mean while crush ginger,garlic and green chilies together.In a non stick pan,add 2 big Tsp of oil and the chicken pieces together,cover and cook for sometime.Keep checking now and then flipping the pieces.When the chicken is half cooked add the crushed ingredients to it and fry well.

2) Once the chicken is cooked well,add the cut onions,curry leaves to it and fry for some time.then add the coriander leaves and sprinkle pepper powder on the chicken and keep frying.Add oil and salt as required.Vary the pepper powder depending on your spice level.With in few mins your Pepper chicken is ready.

EGG MASALA RICE

Ingredients :

Cooked rice - 2 Cups

Onion - 1 Big

Tomato - 1 Big

Ginger Paste - 1Tsp

Garlic Paste - 1 Tsp

Green Chili - 6-7

Coriander leaves - A handful

Mint Leaves - A handful

Curry Leaves - A few

Eggs - 2-3

Salt - According to ur taste

Turmeric Powder - A Pinch

Soy chunks - A few (Optional)

Grind Together :

Cumin Seeds - 1/2 Tsp

Fennel Seeds - 1/2 Tsp

Cardamom,Cinnamon,Cloves - 6-7 each

Roast all together without oil and dry powder it.

Method :

1) Cook Rice and keep aside.Put 3-4 sp oil in a pan and fry Cardamom,Cinnamon,Cloves (1-2 each).When the aroma of the masala comes out add the chopped onions and fry till transulant.Add ginger,garlic paste ,green chili and fry till the raw smell goes.

2) Add chopped tomato and fry till its cooked properly.Add salt and turmeric powder and saute well.Now add the curry leaves and 2-3 eggs(According to ur preference),2 big spoon of the ground powder and stir it well and fry till eggs r done well.Now add the finely chopped coriander leaves and mint leaves.Mix well.Add the cooked rice to this pan and mix everything well.and serve hot with ketchup.

3) Soya chunks are optional.If u want,Keep the soya chunks in hot water for few mins.Once it absorbs the water and becomes soft,add chilli powder,salt and turmeric and marinate for few mins.Shallow fry it in a pan and add these in the last stage on egg masala rice.

ADA DOSA

Ingredients :
Rice - 2 glass
Broken Black gram/urad dal - 1 galss
Fenugreek - 1 tsp
Bengal gram - 2 Tsp
Red Gram Dhal - 2 Tsp
Red Chili - 7-8
cooked Rice - 1 Glass

Asafoetida powder - A pinch

Method :

1) Soak overnight all the ingredients except cooked rice.Grind the soaked ingredients with the cooked rice,exactly like the we prepare for the dosa batter.Keep for fermentation like we do for dosa batter.While using add salt as per ur taste and little Asafoetida powder.Mix well.

2) Take 1 1/2 ladle of batter and spread it on the tawa using the ladle.Take 1/2 tsp of oil and make a small hole on the dosa at the center and pour the oil in the hole and few drops oil on and around the dosa as usual.Cover it and wait until ur crispy dosa is ready.No need to turn it over. Ada dosa is ready.

MUTTA MASALA / EGG MASALA CURRY

Ingredients :

Eggs - 3

Onions - 1 big

Tomato - 2 medium

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Green Chili - 1

Red Chilies - 7-8

Turmeric Powder - A pinch

Salt - According to ur taste

Coriander Seeds - 3 Tsp

Shredded Coconut - 1/2 cup

Jeera - 1/2 tsp

Curry leaves - A few
Coriander Leaves - A handful

Method :

1) Fry coriander seeds and red chillies in 1 sp oil till its little brown in colour.Add the coconut and jeera with this and fry till the coconut has turned in to brown colour.Cool and grind it.boil the eggs,unshell it and cut it in to half.

2) In a kadai,add oil and fry the chopped onions till transulant ,add ginger- garlic paste and fry till the raw smell is gone.Add chopped tomatoes,curry leaves and slit the green chili and fry till the tomatoes r cooked properly.

3) Add ground masala,salt and turmeric powder and saute till the oil leaves the sides of the pan.Add some water and cook for few mins.Then add the eggs one by one,cover and cook for some time.

4) Add the chopped coriander leaves and cook for 1-2 mins and serve hot with chapathi or rice.Thicken the gravy as per ur wish.

7 CUP / Coconut MysorePak

Ingredients :
Besan - 1 cup

Ghee - 1 cup

Shredded Coconut - 2 cup

Milk - 1 cup

Granulated Sugar - 2 cups

Method :

1) Mix all 7 cups of ingredients in a pan and cook well in low flame.Stir well so that the besan wont form lumps.keep stirring until the ingredients comes out from the sides of the pan.Keep stirring well until it comes out like a ball,leaving the edges and bottom of the pan.

2) Grease a tray or a plate with ghee and shift it in to the tray from the pan.Flatten it and cut it in to diamond shapes and let it cool.

3) After cooling it completely cut it properly and store it in a air tight container.The name itself says the amount of ingredients required.I used powdered sugar,so i reduced the quantity to 1 glass.Its a very easy to make sweet for urgency.

TUNA CUTLET

Ingredients :
Tuna chunks(in water) - 1 tin
Onion - 1 big
Ginger - 1 small piece
Garlic - 3 flakes
Green Chillis - 6-7 (according to spice taste)
Potatoes - 2 Big
Green peas - 1 cup
Salt - According to ur taste

Eggs - 2

Coriander leaves - a small handfull
Bread Crumbs
Oil - Frying

Method :
1) Drain water from the Tune Tin and keep aside.Crush ginger,garlic and green chillis and keep aside.Boil the potatoes,peel and mash it.

2) Add 2 Tsp oil in a non stick pan and fry onions till transulant,then add the crushed ginger,garlic and chilli paste,turmeric and salt,stir fry well till the raw smell has gone.
3) Add the mashed potatoes stir well so that the masala gets in to the mashed potato properly.Add the drained tuna in to the pan and fry well for few mins.then add the green peas to it and fry for 2-3 mins.Finally add coriander leaves to it.

4) After the masala has cooled a bit,roll in to small bolls,press it in between the two palms and give it round,oval or your own shapes.Dip in to beaten egg mixture and roll on the bread crumbs.Coat it well with bread crumbs and shallow fry it in a pan with required spoons of oil.

Serve hot with ketchup.

MUTTON VARATIYADU

INGREDIENTS :

• Mutton - 1/2 pound
• Chilli powder - 1/2 Tsp
• Salt - 1/2 tSp
• Turmeric powder - 1/2 tsp
• Coriander leaves - a small handfull
• Curry leaves - a few
• Mutton masala powder - 1 Tsp
• Onions - 2
• MediumTomatto - 1 big
• Ginger pasteGarlic paste

Grind together :

• Coriander Seeds - 2 Tsp
• Red Chillies - 8
• Black Pepper Seeds - 1/2 tsp
• Jeera - 1/2 tsp
• Shredded coconut - 1/2 cup

METHOD :

1. Marinate the mutton with chilli powder,sat and turmeric powder for few mins and pressure cooker it.
2. Mean while grind all the above ingredients and keep aside.Heat oil in a tawa,Add onions and fry till transulant.Add ginger and garlic paste and fry for some time.Now add the tomato and curry leaves and fry tilll the tomato is cooked well.
3. Now add the ground mixture.Add the stock and very little water if the stock is less.and cook for some time.Then add the mutton masala powder(any brand we get in the shop)and coriander leaves and cook till the masala becomes thick.I Preferred to loosen the masala a bit so that can be used for chapathi and rice.I like the Non veg items bit spicy.You can reduce the spice according to your taste.