15 September 2016

Sweet Boli

Sweet Boli







Sweet Bolis are more popular in Trivandrum District. It is served in Wedding Feasts (Mostly Hindu Weddings).It is served along with Vermicelli Payasam.

Ingredients

1) Bengal Gram (Kadalaparippu) – 2cups

2) Sugar – 2 cups

3) Ghee- 1 table spoon

4) Gingili Oil(Nallenna)- ½ cup

5) All Purpose Flour(Maida) – 2 cups

6) Water – As needed

7) Nutmeg (Jathikka) powder – 2 pinches.

8) Cardamom powder – ½ Teaspoon

9) Turmeric Powder – ½ Teaspoon.( you can even use yellow food color)

10) Maida – ½ cup extra



Method:-

Soak the Gram for some hours and pressure Cook with 2 whistles (use only minimal amount of water for cooking). If you find excesses water drains it completely.

In a pan cook the gram along with sugar, it will become semi solid, constant stirring is a must, when it is mixed well add cardamom powder, Nutmeg powder and ghee and mix well.

If you can mash using a masher is good enough, else use a mixer -grinder to make a fine paste out of the gram mix. Once it is cool off, Make a soft dough and keep aside

Take Maida flour and add turmeric powder, then add enough water little by little and make soft dough. Pour gingelly oil into it and knead it well until the dough become very soft. Keep it aside for ½ an hour to make it softer.

Make equal number of ball sized dough from each dough

Take the Maida balls and flat it using your hands and keep the gram ball inside the Maida bread, then cover the gram completely with the dough edges.

Roll the prepared dough like a chappathy using a roller ( use Maida to avoid sticking), Cook it in a plain griddle , apply Ghee on both sides gently , when it is done you can see brown spot appears in both sides.

7 September 2016

Stir Fry Mutton Strips In BBQ Sauce

        Stir Fry Mutton Strips In BBQ Sauce




1)      Mutton strips( cut in to  thin strips) – 250 Gram
2)      soy sauce- 1 ½  teaspoon
3)     Garlic powder- 1 tea spoon
4)     Ginger Powder- 1 tea spoon
5)     Pepper powder- 1/2
6)     Green Chilly – 2 nos.
7)     Capsicum (cut in to thin strips) – 1 medium.
8)    Onion (cut in to thin strips) – 1 no.
9)     Zucchini( Koosa/courgette) ( cut in to  thin strips) - 1 no
10) Oil – For frying
11)  BBQ sauce – 1 ½ table spoon. 

Method

Mix  soy sauce, garlic powder and ginger in medium bowl. Add mutton, let stand it for 10 minutes to marinate.

Heat oil in a large wok and add beef& stir fry until the meet get browned.  Then add chopped onion, capsicum
and zucchini until tender and crisp. Before switching off the flame add BBQ sauce and toss to mix well with all
Ingredients.

Serve hot with pasta, plain noodles / rice ect.

Raw banana in Coconut Sauce( Ka Mezhukkupuratty in Thengga paal)

Raw banana in Coconut Sauce( Kaya Mezhukkupuratty in Thengga paal) 



Method 


1) Medium raw bananas- 3 nos.( chopped)

2) Coconut oil - 1 Table Spoon

3) Dried whole red chilly -1 no.

4) Mustard seeds- ½ teas spoon

5) Curry Leaves – As required

6) Salt – For taste

7) Onion – 1 no( Medium- Chopped)

8) Green Chilly – 2 nos.( chopped)

9) Coconut thin milk – ¼ cup

10) Coconut thin milk – ½ cup

Peel off the raw banana skin slightly, dice them according to ur wish and add them in to a bowl of water, so that they don't darken.

Heat 1 table spoon of coconut oil in a pan. Add mustard seeds & sauté till they splutter. Add dried chili flakes and curry leaves and sauté for few seconds.

Then add raw banana, chopped green chilly and chopped onion along with enough salt add thin coconut milk and combine well.

Then cover the pan with a lid and cook it in a simmer flame , do check a couple of times about the cooking of banana, When the Banana cooked well, add the thick coconut milk and mix well ,if you feel the dish is watery remove the lid and cook for few more minutes till the milk dries.

1 September 2016

Home Made Ghee

Home Made Ghee













Homemade ghee from Butter

Homemade ghee from Butter


Things You need

1) Unsalted Butter – 400 gm ( or more)

2) 1 table spoon water( opional)

3) 1 pinch of salt(optional)

4) A heavy Bottomed pan

5) A fine mesh strainer

6) A glass jar.


Keep the butter in room temperature for some time (so that you can cut the butter easily).

Cut the butter in pieces and keep aside

Take a heavy bottomed pan and add the butter in to it.

Make sure to keep the heat medium and let it melt slowly until completely melted.



Once the butter is melted, you will find the fat separating from the milk solids.

It will start foaming and bubbling. At this point, lower the heat.

The bubbles will gradually get smaller and smaller

Soon there will be less bubbles and more foam.

The next stage is the milk solids will start to brown.at this stage just sprinkle 1 table spoon of water in to the boiling ghee followed by a small pinch of salt.( I prefer my ghee in a grainy texture than watery , if you don’t like grainy texture don’t sprinkle water or salt in tit)

When the bubbling and foaming stops, the milk solids turn deep brown and fall to the bottom of the pan and the Ghee itself become a golden in color.

Remove from heat and let it cool.

Strain the Ghee using a fine strainer and

Filter this into a clean glass container.

25 August 2016

Bamboo Rice Pudding

Bamboo Rice Pudding



Ingredients

1) Bamboo seed/rice - 200 Gms.
2) Sago ( Chauwari)- 150 gms
3) Jaggery ( Sarkkara) – 500
4) Pure Cow ghee- 6-7 Table Spoon.
5) Cashew nuts- 100 gm.
6) Raisins (Kissmiss)- 100 Gms
7) Cardamom Powder- 2 ½ teaspoon
8) Salt – ½ teaspoon
9) Grated Coconut –3 nos.

Method

1) Extract the Coconut milk from the grated coconut using a mixer grinder 3 times with enough water       and keep it separately.
       a) 1st extract of coconut milk (approximately 2 cups- thick one).
       b) 2nd extract of coconut milk (3 cups- Semi thick).
       c) 3rd extract of coconut milk (3 cups- Thin milk).
2) Soak bamboo rice overnight and cook in a pressure cooker. (Make sure your Bamboo rice is
     cooked well as it will not get cooked in jaggery mix).
3) Cook the chauwari in 3-4 glasses of water till soft and transparent and keep aside.
4) Now make Jaggery syrup (Take a pan add the jiggery with water (500ml) and boil it until all the
      jaggery dissolved in water. Then strain it using a kitchen strainer to remove the mud particles and         keep aside.
5) Fry, cashew nuts, raisins and chips of coconut separately in a frying pan using little ghee and keep
     aside.
6) Make the Cardamom pods get powdered and keep aside.
7) Take an Uruli or a wide pan to make the Bamboo rice payasam . Put 2 table spoon of ghee in the
      pan then add cooked rice and sauté for few minutes then add the jaggery syrup along with cooked
      chauwari in a low flame till the mixture starts to mass together.
8) Now add the third thin coconut extract till thickened, Then add the second extract of coconut milk 
     with 2-3 table spoon of ghee and cook till it becomes thick.

9) Now put the 3rd Extract of milk and stir well (Don’t let it boil) and switch off the flame 
    immediately and remove it from the stove top. Finally add the fried cashews, raisins, along with 
    cardamom powder. Let it sit for ½ hour uncovered. Then serve the payasam at room temperature/
    or chilled.

24 August 2016

Wheat Idiyappam

Wheat Idiyappam






Ingredients

1) Wheat flour - 2 cup

2) Rice flour - 1 cup

3) Hot Water- 1 ¾ cup and little more( if required)

4) Salt –as required

Method

In a pan dry roast the wheat flour for about 5 minutes. (till you get a nice aroma from it.)Remove it from flame and add rice powder in it and mix well.

In the meantime, boil water with desired salt, once it boiled, pour this hot water immediately to the wheat flour mixture little by little and combine by a wooden spatula, and keep aside, after few mints make soft dough using Ur hands.

Grease the idli mould with little oil then add some portion of the dough inside the mould and close the lid then press it in to the Idlie Mould with circular motion. (Grease the Idile mould also with little oil.) You can put some grated coconut on top or bottom. Steam the idlie mould in the steamer for about 8- 10 minutes and keep it cool for some times and carefully remove the wheat Idiyappam to a serving dish.

Enjoy the dish with Egg Curry / Chicken/Beef /Mutton Curry

Malabar Sooji puttu

Malabar Sooji puttu 




Ingredients

1) Roasted rice flour - 2 cups

2) Grated coconut - 2 cups

3) Oil - 1 teas spoon

4) Water - 1 & 1/2 cup

5) Salt to taste

Method

Boil the water with enough salt in a vessel, when the water boils, stich off the fire, and add the rice powder & mix well. And keep aside.

After few minutes knead the dough very well. Apply a little oil on your palm and make small balls or desired shape out of the dough. Sprinkle some rice flour on a big bowl to prevent the rice balls from sticking together.

Take a Puttu steamer, and then add 1 tablespoon of scraped coconut followed by rice balls then repeat the same step till you reach the top of the cylindrical shape.

Then fill the puttu pot half the way with water and set to heat. When steam starts coming up, lower the flame and cook again for 2- 3 mints. Use a skewer / chopstick to push out the puttu from the steamer to a serving dish.