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Cabbage Omelette



A little of cabbages were left in my refrigerator and I was wondering what I do with this other than putting them in salads. And then I thought to bring out this omelette which is very easy and healthy and yes a bit heavy though.

Ingredients:

  1. 1/2 cup finely shredded Cabbage (quantity is as per desired)
  2. 1 or 2 beaten eggs
  3. 1-2 tsp Pepper powder
  4. Salt to taste
  5. Oil for frying
  6. a few chopped Coriander leaves (optional)

Method:

  1. In a frying pan, fry the shredded cabbage until it changes its color slightly.  Remove from flame.
    Saute cabbage in a pan
  2. Beat eggs in a bowl. 
    Beat egg in a bowl
  3. Add pepper powder and salt 
    Add pepper powder & salt
     
  4. Add cabbage. Dont overdo as it will be difficult when flipping 
    Add cabbage
  5. Heat oil in a pan and pour this into it. Put coriander leaves also. Flip when bottom is done. Take them out when both sides are done.
Add the prepared egg mixture into a frying pan when oil is hot


Muringakka Thakkali Curry


Drumstick curry

Have you tried drumsticks (Muringakka) with a touch of sour? Maybe you have. But not me. I have always prepared them with lentils or dal. Thats when I came across a quick recipe from a Cookbook and tried for a new taste. And as usual it came out well. So lets get into it..

Ingredients

  1. 250gm Drumstick (Murigakka
  2. 4 Tomatoes
  3. 5 green chillies split lengthwise
  4. 1 inch ginger cut lengthwise
  5. 1/2 tsp turmeric powder
  6. salt to taste
  7. 500 ml Yogurt
  8. 1/2 cup grated coconut
  9. 1/2 tsp cumin seeds
  10. 2 pods garlic
  11. 1 tbsp coconut oil
  12. 1 tsp mustard seeds
  13. 1/2 tsp fenugreek seeds
  14. 4 red chillies
  15. a few curry leaves
  16. 1/4 tsp chilli powder
  17. 1/4 tsp turmeric powder

Method :

  1. Cut Drumsticks into 11/2 inch sizes
  2. Remove skin of tomatoes and cut them lengthwise . Skin can be easily removed after keeping tomatoes in hot water for 5-7 min . You will see skin breaking off
  3. In a pot of enough water , put drumsticks and tomatoes along with green chillies, ginger, turmeric powder and salt (ie, ingredients from 3 to 6). to cook for sometime
  4. Blend coconut, cumin seeds & garlic (ingredients from 8 to 10) and make smooth paste. Add this to the pot when drumsticks are cooked. After adding the paste when the curry boils for 3-4 sec, bring out of the flame
  5. Add yogurt to this
  6. In a pan, heat oil and splutter mustard seeds, fenugreek seeds, red chillies, curry leaves (ingredients 12 to 15 ). Saute this by adding chilli powder, turmeric powder (ingredients 16 &17) and pour this into the prepared drumstick curry and serve
Muringakka curry


Chicken Baravu / Kozhi Baravu



Chicken-dry


Baravu? What's that ? Actually its Varavu which means stir frying. No, I didnt name it. My Kasargodan friend said thats what they say in their places. Yea, its the regional language differences . But not only it sounds great, this dish is really outstanding. Its just same like our normal Chicken Curry with a turning point in the end. Thanks Asfa , for bringing me into new dishes as well as for being a nice neighbor. But I missed her contact once she went back to India. Asfa, if you are out there give me a ring !

Ingredients:

  1. 1/2 kg Chicken 
  2. 2 medium Onion thinly sliced
  3. 11/2 Tomatoes chopped
  4. 3 Green Chilles 
  5. 4 Garlic pods
  6. 1 inch Ginger
  7. 11/2 tbsp Chilli powder 
  8. 1/2 tsp Turmeric powder
  9. 3-4 tbsp Coriander powder
  10. 1 tbsp garam masala
  11. 1/4 tsp Pepper powder
  12. 1/2 cup Grated Coconut 
  13. Salt
  14. Water
  15. Cooking oil : 2-3 tbsp
  16. A few Coriander Leaves

Method:

  1. As I have said the procedure is same as normal Chicken Curry. First wash chicken well and keep them aside by cutting into medium pieces used for Chicken Curry
  2. Crush green chillies, garlic and ginger in a mortar or grinder. Crushing will give better taste
  3. Heat oil in a pan and when hot put onion and cook until its transparent. 
  4. Put crushed garlic-ginger-chilli paste and cook again until it leaves the aroma 
  5. Put garam masala and give it a stir
  6. Add tomatoes and wait until its mashed well.
  7. Add remaining powders and salt and wait until the raw smell is gone. 
  8. Put the chicken pieces and pour water such that chicken gets cooked.
  9. Now add grated coconut. Cook covered 
  10. Wait until all the water is dried up. You will notice a nice aroma coming out while the juices of coconut gets absorbed into the chicken and gravy.
  11. When done, garnish with coriander leaves and serve !

chicken-dry


Coconut-Chicken-dry


Carrot Halwa / Ghajar ka halwa


Ghajar-ka-halwa


Sweet is something which makes my day smile. And if its reason is because of my favorite, then the smile will be turned it into rainbow colors.  Ghajar ka halwa / Carrot halwa is one of a kind that should be enjoyed atleast once in your lifetime. It is just my Favorite! Have always heard of this halwa in many Bollywood movies but am so much grateful that my Vappa ( father-in-law) introduced this first to me. Dont just sit back to prepare this later. Try this now itself..

Ingredients:

  1. Carrot : 3 
    Ghajar-ka-halwa
  2. Milk : 2-3 cups
  3. Sugar : 1/2 cup 
  4. Ghee : 2-3 tbsp
  5. Cashewnut : a few
  6. Cardamom powder : a pinch


Method :

  1. Firstly grate carrot using a hand grater.  
                                       
  2. In a heavy bottom pan or a wide non stick wok, heat ghee and roast the cashewnuts. Take them out once its done
  3. Put grated carrot and stir now and then to prevent from sticking. After 5 or 8 min you will see carrot changes its colour and also raw smell changes to a sweet and soft one. Add sugar and give it a stir   

         
     
  4. Then add milk and let it cook for about 10-15 min. All milk should be absorbed by the carrot. Check for sugar when 1/4 of milk is left and adjust accordingly.  

     
    Sprinkle cardamom powder. Make sure to check back now and then as it will stick on sides and also might flow over if the pot is not so big  
  5. When all milk is dried up, complete it with cashewnuts and enjoy !

Carrot-halwa


Dum Aloo without Yogurt

Potatoes

                   Dum Aloo is a North Indian dish typically prepared in different style in Punjab, Kashmir, Bengal and many other states. This one I prepared has a Kerala touch, but no, this dish is not popular here. But anyone who loves cooking, picking up new tastes and bringing smiles to loved ones can prepare this at home very quickly. As name suggests, Aloo or Potatoes are cooked in Dum ie potatoes are slowly cooked in covered pot with lots of spices. And these Potatoes will take the flavors of all these delicious spices. So lets get into the recipe..

Ingredients:

  1. Baby potatoes : 1/2 kg ( see note if baby potatoes are not there )
  2. Grated coconut : 1/2 cup
  3. Onion medium : 2
  4. Garlic : 3 pods ; grate them
  5. Ginger : 1 inch ; grate them
  6. Chilli powder : 2 tsp
  7. Turmeric powder : 1 tsp
  8. Coriander powder : 2 tsp
  9. Garam masala : 1/2 tsp
  10. Black pepper powder : 1 tsp
  11. Salt : to taste
  12. Fennel seeds : 1 tsp
  13. Bay leaf, Cardamom, cloves , cinnamon stick : 1 each
  14. Oil : 5 tbsp & enough for frying
  15. Curry leaves : a few

Method :

  1. Boil potatoes with salt in a cooker for 2 whistles. Dont over cook it. Remove skin
  2. Fry these cooled potatoes in oil so that all sides slightly hardens. Keep aside once finished
  3. Put all ingredients from 2 to 13 in a blender and grind to a coarse paste.
  4. In a heavy bottom pan, add 2 tbsp oil and put both the paste and potatoes together and give it a mix. Cover with lid and cook in low flame for 5 minutes
  5. After 5 min, remove lid and let it cook so that all water is gone. Then put 3 tbsp oil and curry leaves and cook again for another 10 min with lid closed. Stir in between so that its bottom doesnt stick
  6. Remove from flame when everything looks beautifully brown!

Note :

  • If baby potatoes are not available, you can dice normal ones into cubes (like I did here)
Dum Aloo

by Nilofer Ajmal

Marichedutha Appam


Appam

Again, I had to take a long break from blogging and my experiments in cooking. But now am back in action. I am always a lover of Malabari food and this time its a complete copy from shab's cuisine. Its really tasty Appam with a nice tempting smell. You can use Chicken /Mutton curry as its best combination.

Ingredients:

  1. Raw rice ( Pachari ) : 11/2 cup
  2. Cooked rice : 2 cups
  3. Medium Onion : 1
  4. Water 
  5. : 3 cup
  6. Salt : to taste
  7. Oil : as required

Method :

  1. Soak rice in water for atleast 1 hour
  2. Grind together soaked rice, cooked rice, water & onion to make a smooth batter
  3. Add salt such that it tastes a bit salty but not too salty)
  4. Heat a frying pan and add 2 tbsp of oil. Pour 2-3 ladle full of batter into the pan and wobble the pan such that it spreads the pan fully. Cover with lid and cook for few minutes
  5. You will see golden patches in the bottom side which means its time to flip. While flipping if you feel it will break in the middle, it means it still needs to be cooked. So cover again and wait for some more time. Flip when its perfect and cook again covered with lid. After again you see golden patched in the bottom flip again. If needed you can flip again (with lesser gaps) to make sure its well cooked and edges are crispier
  6. Continue same with remaining batter. Serve with any Chicken/Mutton or any non veg curry
Marichedutha Appam




Nilofer Ajmal

Beetroot Pachadi

Beetroot-Pachadi

                      I am a big fan of Onam Sadya items. Especially Pachadi, Kalan and many others( I dont know their names). It was from college I realized how tastily these vegetables can be cooked. But the real taste comes when it is done by Hindus. I really admit it. I had been guests to some of my Hindu friends and their moms cooked these sadya items very very tastily. So whenever I cook vegetables I dont follow my mom's (she knws that by the way) . I follow a blog of someone who cooks traditional kerala recipes. Thats how I ended up with this Pachadi from the blog Kothiyavunu. It was really yummy!!

Ingredients

  1. Beetroot grated : 1 cup
  2. Chilli : 3
  3. Ginger : 1 tsp (minced)
  4. Coconut grated : 1/4 cup
  5. Mustard Seeds : 1 tsp
  6. Shallots : 1 -2
  7. Curry leaves : a few
  8. Yogurt :1 cup
  9. Coconut oil : 1 tbsp

Method :

  1. Cook grated beetroot in little water till it turns soft 
    Grated Beetroot using a Hand Grater

    Hand Grater

    Cooking in little water
  2. With 1/4 cup yogurt, grind together coconut, shallots,1/4tsp mustard seeds, ginger and chillies to a smooth paste.
  3. Add this paste to the cooked beetroot and leave it for cooking for few more minutes. Switch off flame. 
    Adding paste into cooked beetroot

    After few minutes..
  4. Add remaining yogurt, salt and mix well 
    Before tempering..
  5. Season with curry leaves,mustard seeds after tempering in a frying pan
  6. Serve with rice!
Beetroot-Pachadi


by Nilofer Ajmal

White Chicken Curry

White-chicken-curry


                          I had been waiting for long to post this wonderful recipe. Adapted from a cook book mom had given me, I felt its very very easy and time saver. By its name, its ofcourse White and Thick and Creamy ! I love adding cashewnut paste into gravies as it gives a restaurant bought touch ..

Ingredients:

  1. Chicken : 300 gm, cut into medium cubic pieces
  2. Onion : 2 , thinly sliced
  3. Ginger-Garlic paste : 1 tbsp
  4. Garam Masala : 1 tsp
  5. Salt : to taste
  6. Cashewnuts : 10-15; soaked  in water for 15 min
  7. Grated coconut : a handful
  8. Tomato : 1; chopped into small pieces
  9. Coriander leaves : a few chopped 
  10. Mint leaves : a few (optional)
  11. Oil : 3 tbsp

Method:

  1. Drain water from cashewnut and along with coconut, grind it to a smooth paste
  2. Heat oil in a pan and when hot add onion and saute well.
  3. Add ginger-garlic paste and saute till raw smell goes
  4. Into this add washed chicken pieces and mix well along with salt.
  5. Add garam masala and water and cook covered for 10 min or until the chicken is cooked
  6. Finally add the cashewnut-coconut paste and cook until bubbles appear in the curry
  7. Add tomatoes and after that switch off flame. 
  8. Garnish with coriander and mint leaves.
Cashewnut-chicken-curry

Creamy-chicken-curry



by Nilofer Ajmal

Creamy Semiya Payasam / Vermicelli Kheer



                    This creamy Payasam or Kheer is the easiest one and one that a beginner should definitely start with. I am a crazy lover of all Payasams. But was very much scared to give it a start. It was then that my husband came one day asking me to prepare it. I shrugged off saying, "Oh! I don't know" . He said let me try and started off . My husband had never put his hands on my cookwares as he knew nothing much about cooking. But I thought, 'OK. whatsoever, anyway I am gonna get a free treat today ;) ' and waited outside eagerly. After sometime I heard him quickening his footsteps, hustling and bustling. I knew something was fishy and peeked into my kitchen. Ah, I was right ! My kitchen had become quite a mess, with my stove top fully scattered with all the vermicelli. I could see him giving an embarrassed look and saying, "I think I need more vermicelli, or I think I need more milk, actually I am not sure where I went wrong.." I helplessly started out laughing. Instead of using half a cup of broken vermicelli, he had used almost full packet of it and he was adding more and more milk. Also in order to cut off the work, he had broken the vermicelli directly from the packet onto my wok. Halved from the center! And everything jumped here and there and thats why all my floor and cabinet-top just got 'beautiful' with vermicelli. That was the last time I gave him permission for his experiments
                   After our first failure, I went into my recipe book, of course the Google, and I never knew it was so easy. I normally dont like every Semiya Payasam, but I like mine. (Am I boasting?) Its because I make it more creamier than usual. Try my version!?

Ingredients (Serves 2):

  1. Broken Vermicelli :  1/2-3/4 cup
  2. Milk : 3 cups (See note)
  3. Sugar : 1/2 cup, as per taste
  4. Water : 1/2 cup
  5. Cardamom powder : 1/4 tsp (optional)
  6. Cashew nuts and raisins : a few
  7. Ghee : 2 tbsp

Method:

  1. Roast cashews and raisins in the ghee. Keep them aside. In same ghee roast broken vermicelli until they change into golden brown slightly
  2. In another large wok, pour water and the vermicelli and let it cook for sometime.
  3. When it turns soft add milk into this and simmer in low flame. 
  4. Add sugar and cardamom powder . Cook the payasam until it is reduced to 2 or 21/2 cups such that it gives a slightly thick and creamy texture. Reducing the milk will give the effect of adding condensed milk
  5. Remove from flame after garnishing with cashews and raisins

Note:

  • In this recipe, 3 cups milk is used for serving 2 persons. The payasam in the end will be reduced to almost 2 or 21/2 cups
  • There is another method also to prepare this Semiya Payasam avoiding water which is in Kothiyavunu Blog. I have not tried yet, but sure sounds great!


by Nilofer Ajmal

Soya Cutlet

Soya-Cutlet


Adapted from Nawwal Althuaf's Love from Kitchen, I really got surprised after preparing this. Just like she mentioned in her post, this tasted just like Meat Cutlet and even I tricked by husband . He couldnt believe it was a vegetarian !! This could definitely be a substitute to any meat when your ready for cutlet and you find no meat in your freezer. No wonder, Soya is the meat-treat for Vegetarians!! 

Ingredients:

  1. Soya Chunks : 1 Cup (Soaked for 1/2 hour )
  2. Onion, medium : 11/2, sliced
  3. Ginger-Garlic paste : 1 tbsp
  4. Green Chillies  : 3 ; chopped finely
  5. Kashmiri Chilli powder : 1 tsp
  6. Turmeric powder : 1/2 tsp
  7. Garam Masala : 1 tsp
  8. Potato medium : 2 ; cooked and mashed
  9. Coriander leaves chopped : a few
  10. Oil : For deep frying
  11. Bread Crumbs : 1/2 cup
  12. Egg white : 1 or 2

Method:

  1. Cook Soya with salt in a water filled pan or in a pressure cooker for 2 whistle 
  2. Once cooked, drain out water and squeeze water from them.
  3. Grind soya chunks in 1 or 2 pulse mode so that it doesnt become paste. It should be minced like this
  4. Heat oil in a pan, Saute onion until it turns transparent and follow it with garlic,green chilles & ginger.
  5. Add masala powders from 5 to 7 and saute for few minutes. Finish it off with coriander leaves and mix well
  6. Put mashed potatoes and mix together. Add potatoes little by little so that its consistency is such that you can mold them into balls.  
  7. Make lemon sized balls and gently press at the centre. 
  8. Dip them in egg white and then in bread crumbs .
  9. Fry them until golden brown on all sides in hot oil
  10. Serve with Ketcup, Green chutney etc.
Soya-Cutlet


Soya-Cutlet

by Nilofer Ajmal

Ada from Idli Plates



                     Ila Ada or Banana Leaf Ada is the very famous traditional snack of Kerala. They are also common in Sri Lanka and Tamil Nadu. This is not the same traditional one and I got this from a Facebook user. And unlike the traditional Ada, this requires little bit of time and little work but of course it tastes different and better.. 

Ingredients:

  1. Pachari (Raw Rice) : 1 cup (Soaked for 4 hrs and drained)
  2. Grated Coconut : 1/2 cup 
  3. Cooked Rice : 1/4 cup
  4. Grated Jaggery : 1/4 cup
  5. Salt : to taste

Method:

  1. Blend together Raw rice, 1/4 cup Coconut and Cooked rice.Add water if its too thick. It should be medium flowing consistency. Put Salt .
  2. In a bowl mix together 1/4 cup coconut and 1/4 cup jaggery. 

     

  3. Take an idli maker, pour enough water for boiling. Dont switch on flame. 
  4. Rub oil/ghee on idli plates and place it on the idli maker. 
  5. Pour 1/4-1/2 portion of each space with the prepared batter.  
     

  6. Sprinkle coconut and jaggery mixture enough to fill everywhere. 
     
  7. Now pour again the batter over this . 
     
  8. Switch on flame and steam with lid covered. Afer 10 min,insert a knife into the Adai, if knife comes out clearly , switch off flame. And your tasty Adai is done!!


by Nilofer Ajmal

Chicken Spring Rolls



                    When I was back in college in India, something I liked to have from bakeries were these Spring Rolls. Like the name says, this multi layered roll gives a spring touch when we take each bite. And when it has a spicy meat filling inside, you can imagine how tasty it goes!

Ingredients:

  1. Chicken Filling : 1/2 cup
  2. Spring Roll wrapper ,square shaped: 10-12 ( see note if not available )
  3. Bread Crumbs : 1/2 cup
  4. Beaten egg : 1
  5. All purpose flour (maida) : 2 tbsp 
  6. Water : 1/4 cup
  7. Oil : For deep frying

Method :

  1. Make a medium thick paste of maida by mixing it with water and keep it aside. 
  2. Prepare the chicken filling with the coriander leaves and keep this aside . 
  3. Place the Spring roll sheets on a plate and put 1 or 2 tsp of the filling on to the center (almost closer to one corner). Fold two opposite corners as shown below. 


     

  4. Fold the corner side where filling is closer and start rolling towards the other end.  

     

  5. Apply the Maida paste on the edge of this remaining side and seal it well. 

     
     

  6. Dip these on egg and then on bread crumbs.
  7. In a hot oil, deep fry these rolls until they turn golden. Flip when one side is cooked. 

Note :

  • To prepare spring roll sheets, simply make THIN All purpose flour Pancakes (You can avoid egg if required). You can prepare Spring rolls just same way or cut them into rectangular shapes .

by Nilofer Ajmal
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