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.