Broken Glass Jell-O

Recipe

1) Gelatin – 2 packets

2) Condensed Milk – 250 Gms.

3) Jelly packets – buy your choice of color’s( I opt 2 color’s)

Make the Jelly according to the packet instructions and keep refrigerate at least 4 to 5 hours.  

Making Pudding filling -Sprinkle 2 packets of unflavored gelatin in to ½ cup of cold water and stir well. Let the gelatin has stood for 4-5 minutes in the same container.

In the meantime take 1 ½ cup of water to a boil, once it is boiled, pour the water to the gelatin mix and stir well until dissolve and add the can of sweetened condensed milk too.

Whisk the mixture until the milk is fully incorporated into the water/gelatin mixture. Allow the milk mixture to cool.

Remove the colored Jell-O from the fridge and carefully cut it into square shapes and place the same in a transparent bowl. 

Lightly grease your pan with butter or cooking spray. 

When the milk mixture has cooled completely. Carefully pour it over the Jell-O cubes.

Place the pan on a completely level surface in the fridge and refrigerate at least 8 hours.

When you’re ready to serve, carefully cut these squares and serve.

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.

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.

Irachi Pathri (Meat stuffed Envelope/box)

Ingredients

For Dough (Pathiri):

1) Wheat flour - 1cup

2) All-purpose flour (maida)- 1cup

3) Ghee – 1 teas spoon

4) Salt- as required

5) Water – as required

Make smooth dough and keep aside

For Filling

You can use any meet as of your wish

1) Boneless Chicken/mutton/beef - ½ kg

2) Turmeric Powder – a pinch

3) Onion – chopped finely- 1 no.( Big)

4) Chilli powder – ½ teaspoon

5) Ginger Garlic paste- 1 teaspoon

6) Garam masala Powder – ½ teas spoon

7) Green chilly chopped – 1or 2 nos.

8) Salt – for taste

9) Oil- for frying.


Cook the meet in slow fire with salt,turmeric and chilli powder .

In the meantime, in a pan heat oil and sauté onion till translucent along with ginger, garlic paste and green chilies. Once it is done add the cooked meet and sauté till combined, finally add Garam masala powder. Do a taste at tis time and adjust salt, if require any.

Take the dough and make small ball sized portion out of it and flatten each balls in to small round shape like poori,

Place the filling in the center of poori and cover it up with another poori, slowly close the edges of the poori with your hands or using a fork to make nice shape.

Now deep fry the pathiri’s in hot oil. (both sides)

Enjoy the same with a cup of tea!!!!

Homemade Milk Raisins Bun

Homemade Milk Raisins Bun

Homemade sweet -fruit Milk Bun

Ingredients

1^st Step (for the Starter)

1/3 cup of all-purpose flour

½ cup of Milk

2^nd step (For Bread dough)

4 cups of All Purpose Flour

½ cup of sugar

2 Table spoon Yeast

1 Teaspoon Salt

2 large Egg   + plus an extra small egg to use as egg wash

½ cup of milk

4 Table spoon of Butter (slightly melted)

First. In a saucepan, dissolve 1/3 cup of flour with ½ cup of milk. Heat the mixture in a low flame at the same time stirring continuously until it starts to thicken. Keep aside.

 Second, in a bowl, add the flour, salt, sugar and Yeast and mix well.

Then, crack the eggs in a small bowl and whisk. Add milk and butter in to the whisked egg mixture and combine with flour mixture along with the starter mix we made in the beginning.

Make dough using your hands or in a bread maker, in the beginning the dough will be sticky, but as you keep kneading, you'll notice that the dough is getting firmer and won't stick.

Place the dough in a bowl and cover for about 1 hour for rise.

Add raisins to the dough and Form equal balls from the dough and place on baking tray (slightly grease the pan using butter) , cover with wet cloth and let it rise again for 30 minutes. Before placing to the oven egg wash the buns.

Preheat the oven to 180 degree C and bake the milk bun for about 28 – 30 minutes. Once the milk bread is done, it should be browned. Put the bread on a wire rack to cool.

Badusha /Balushahi

Badusha /Balushahi Recipe

Ingredients

1) All-purpose flour / Maida flour - 1 cup

2) Baking powder- ½ tsp

3) Baking soda - ¼ tsp

4) Butter / ghee ( Melted) - ¼ cup

5) Curd – ½ teaspoon

6) Water – as required ( ½ cup most likely)

For Sugar Syrup

1) Sugar – 1 cup

2) Water – 4/3 cup

3) Cardamom powder - a pinch ( optional)

4) Lemon juice - ½ tsp

5) Oil- to Fry

Take a mixing bowl add all-purpose flour/ baking soda, baking powder then finally add ghee and mix well , add water little my little to the mix then make a soft dough using your hands. And keep aside the prepared dough, let it sit for 30 mints.

Once it is done, divide the dough in to equal lemon sized balls and flatten a little and make a small dent at the center and set aside

Method of making Sugar Syrup

Take a pan, add water and sugar together and bring it to boil in a medium heat and check the mild string consistency. Switch off the stove and add lemon juice and cardamom powder.

Badusha preparation

While frying the badusha’s , you require little patience it’s very important, the flame should be in very medium heat only, otherwise the outer layer will turn brown and inner dough remaining uncooked . fry 2-3 only at a time , flip them gently and cook both sides. Till its attain the desired golden brown color.

Then drop them in the sugar syrup for 2 mints in one side and 2 mints for other side.

Then remove it from the sugar syrup and garnish according to your wish.!!!

Onion Rings

Onion Rings 

Ingredients

1) Onion – 1 large, cut into ¼ inch slices ( see picture )

2) All-purpose flour (or Maida)- 1 ¼

3) Baking powder -1 teaspoon

4) Chili powder – 1 teaspoon ( optional)

5) Garlic powder – 1 teaspoon- (Optional)

6) Salt -1 teaspoon

7) Egg -1

8) Bread Crumbs – ¾ cup

9) Salt - to taste

10) Oil – for frying


Method

Separate the onion slices into rings, and set aside.

In a small bowl mix together the flour, baking powder, salt, chilly powder and garlic powder.

Keep whisked egg in a separate bowl, keep breadcrumbs also into a separate bowl.

First Dip the prepared onion slices into the flour mixture, then dip in to egg mixture, finally dip in to bread crumbs, the same ring again dip in to the egg mixture and bread crumbs .

Heat oil in a pan

Fry the rings until golden brown.

Drain on a paper towel, and then serve hot with desired sauce

Special Onion Rings

Special Onion Rings 

Ingredients 

1) Onion – 1 large, cut into ¼ inch slices ( see picture )

2) All-purpose flour (or Maida)- 1 ¼

3) Sliced mozzarella Cheese – As required

4) Baking powder -1 teaspoon

5) Chili powder – 1 teaspoon ( optional)

6) Garlic powder – 1 teaspoon- (Optional)

7) Salt -1 teaspoon

8) Egg -1

9) Bread Crumbs – ¾ cup

10) Salt - to taste

11) Oil – for frying


Method

Separate the onion slices into rings, and set aside.

Slice the mozzarella into 4 even strips. Place a smaller onion ring in the center of a larger one. Fill the gap between the rings with strips of mozzarella. Repeat with remaining onion rings and freeze them for about 1 hour. (See the picture)

In a small bowl mix together the flour, baking powder, salt, chilly powder and garlic powder.

Keep whisked egg in a separate bowl, keep breadcrumbs also into a separate bowl.

First Dip the prepared onion slices into the flour mixture, then dip in to egg mixture, finally dip in to bread crumbs, the same ring again dip in to the egg mixture and bread crumbs .

Heat oil in a pan

Fry the rings until golden brown, being careful not to fry them for too long as the cheese may exude out completely.

Drain on a paper towel, and then serve with desired souse

Basic Home made White Bread

Basic Homemade White Bread 

Ingredients

For a 900 gm. Bread

1) Water – 320 ml

2) Vegetable oil – 1 ½ Table Spoon.

3) Good brad Maida or Unbleached bread flour – 500 gm.

4) Milk powder - 2 table spoon.

5) Salt – 1 ½ Tea spoon.

6) Sugar – 1 table spoon.

7) Dried Yeast – 7 gm. (2 ½ Tea spoon).

8) Seeds - 2 Table Spoon (Optional only- I have used pumpkin seeds.)

Method

Use stand mixer to make the dough (it’s so easy)

Dissolve yeast in the warm water (not too hot) and put it in the mixer then add the salt, oil, sugar, milk powder and the flour.

When it is done transfer the dough into a large greased bowl (use butter to grease the bowl). Turn the dough over so that it gets greased all over. Cover the bowl and place it in a warm place to double the dough for about 45 mints.

Once it is done, slap or slightly knead the dough to remove the air bubbles.

Shape into a loaf and put into a slightly greased loaf tin (900g) 2lb, if you don’t have a big loaf pan use two greased 9 inch pans. Turn dough to coat surface in oil. Cover and let rise until doubled, about 45 minutes.

Pre –heat the oven at 230 degree

Bake about 25-30 minutes or until loaf sounds risen.

Let rest in pans for 10 minutes before turning out to cool completely on wire rack.

Your homemade bread is ready to eat.

Chicken Rolls

Chicken Rolls

Ingredients

1) Minced or nicely shredded chicken -2 pieces of boneless chicken.

2) Chopped onions - 3 nos.

3) Chopped green chilies – 3nos.

4) Ginger & garlic paste - 1 table spoon

5) Pepper powder- ½ table spoon

6) Garam masala powder- 1 tea spoon.

7) Salt – as required.

8) Oil – For frying

9) Maida – 1 ½ cup

10) Bread crumbs- As required

11) Large egg – 1 no ( beaten)

Method

Cook the chicken with enough salt &water, once it cools mince/shred the chicken and keep aside

Heat 3 Tbsp of oil in a pan, add finely chopped onion and saute till onion turns light brown. Add ginger-garlic paste and green chilly. Saute till the raw smells out.

Finally add the chopped green chili, garam masala power powder, and pepper powder . Saute for 2-4 minutes.

Now add crushed chicken, Saute till the masala becomes dry and the colour changes to dark brown. Allow this to cool down well before filling.

Making Pancakes

Make a thin batter using Maida with enough salt and water

Heat a non-stick frying pan and make thin pancakes.

Making the rolls

Take a pancake. Place 1 spoon of filling and fold from the sides and roll it.

Stick the sides with the maida paste with little water.

Dip each rolls in the beaten eggs, and roll it in the bread crumbs.

Heat oil in a pan, Now deep fry each of the rolls till golden brown.

Serve hot with tomato ketchup or any dip you wish.

Avloss Undda/Ari Undda / Mavundda

Ingredients:

              1)  I have used  Avalose Podi

              2)  Jaggery – As required

Preparation

Melt the jaggaery with little water and strain it, to remove the impurities, then pour the jaggarey syrup on the powdered rice (Avalose Podi) and mix well with a wooden spatula and make balls of medium size using hands.  Store in an airtight container.

Kozhikaal (Vegetarian Chicken Legs) - Thalasseri Special

Kozhikaal (Vegetarian Chicken Legs) - Thalasseri Special

Kozhikaal (Vegetarian Chicken Legs) - Thalasseri Special

Don't get confused by the name. Kozhikaal is a Thalasseri special evening snack made of tapioca. The final product resembles fried chicken legs.

Ingredients

1)  Tapioca (Kappa) cut into thin long pieces -200 gm.
2)  Kashmiri Chilli Powder - 1 tbsp
3)  Gram Flour – 5 table spoon
4)  Black Pepper Powder - ¼ tbsp.
5)  Turmeric Powder – ¼ tbsp.
6)  Green chilly – 2nos.
7)  Garlic and ginger paste  – 1 table spoon
8)  Curry leaves – ½ cup
9)   Salt- as required
10)  Asafetida- little
11)  Water – as required to make the paste
12)  Oil - for frying

 

Method

Peel off the skin of tapioca. Cut into 3 inch long cylinders, slices one on top of the other and cut lengthwise into very thin uniform pieces and wash well with water & keep aside to drain the excess water in a colander.

Take a big bowl then add the ingredients 2-10, Mix the ingredients thoroughly with your hand, while kneading sprinkle water gently and make a semi thick paste, finally add the tapioca in to it and marinate well.

Heat oil in a wok. Pick 8-10 slices of tapioca along with batter. Press it slightly with your palm and slide it into the oil. Reduce the flame to medium. Toss it till crisp and transfer to a plate with kitchen towel

Serve hot with tea or coffee…and enjoy 

Pazhanm Nirachhathu

Pazham nirachathu is a delicious Malabar cuisine.

Ingredients

1) Ripe banana /Ethakka – 3 nos. medium
2) Grated coconut – 1/2 cup
3) Sugar -4 table spoon
4) Cardamom powder – 1 tsp
5) Chopped cashew – 4 table spoon
6) Raisins – 3 table spoon
7) Ghee – 3 tsp
8) Maida -2 table spoon
9) Water - as required ( for making the the thick paste of maida)

Method

Peel off bananas. Make slits on it without cutting the ends.

Heat ghee in a pan , mix cashews, raisins coconut , sugar and cardamom powder then sauté for 3 mints and remove it from fire and leave the mixture to cool down

Fill the inside portion of bananas with the coconut mixture.
Make a very thick batter using maida and water. And seal the gap with maida paste
Then Heat oil / ghee in a pan , and shallow fry them in a slow fire ( both sides) .Drain out on to kitchen towel and serve hot.

Bread Potato Bonda

Ingredients

             1)   Bread  Slices- As required

             2) Boiled Potato - 3 nos.

             3) Cooked Green Peas -2 -3Tbsps

             4)  Chopped Onion -1no.

             5)  Chopped Green Chiles 3 – 5

             6) Cumin Seeds ½  tsp.

             7)  Turmeric Powder – a pinch

             8)  Asafoetida -a pinch

             9)  Cilantro -few Sprigs

            10) Curry Leaves – few  leaves

            11)  Salt – As required

            12) Oil – for frying

Method

Cook the potatoes till soft and mash it,

Heat oil in a pan, add cumin seeds, curry leaves and asafetida. When cumin seeds starts pop up  put chopped onion and green chilies and fry till onion turns translucent, then add cooked green peas, mashed potatoes, turmeric powder, cilantro and salt.

Take a big spoon of the prepared potato mixture and make according to your desired shape.

Take the bread slices and remove the edges then take a bowl of water, dip the bread in to it and take it out immediately before the bread is too wet. Stuff each slice with the prepared potato mixture.

Fold the bread to cover the potato stuffing and keep aside. Repeat the same with remaining bread slices.

Heat oil in a frying pan on medium heat. Carefully leave the potato bread ball into hot oil.

Fry on both sides until it turns into light golden color. Take it out and serve it with ketchup.

Bamboo Rice/Mulayari Payasam

How to Make  Bamboo Rice /Mulayari Payasam

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.

Unnakaya

Unnakaya

Unnakaya is a snack made with steamed, mashed & filled medium ripe bananas.
It should not be over brown or over ripe too. Traditionally ghee is used to deep fry the stuffed bananas .

The filling is made with eggs, grated coconut, sugar, cashews, raisins and cardamom. For those who do not like eggs, may make the filling by adding more grated coconut and cashews.

Ingredients

1) Banana – 3 nos.
2) Sugar – 2-3 table spoon
3) Grated coconut – 1 cup
4) Chopped cashews – 1/2 cup
5)Raisins – 2 table spoon
6)Cardamom -3-4 pods
7) Ghee or Coconut oil for frying

Method:

Cut the banana into quarters and steam it in a steamer. Allow it to cool.cut the bananas into lengthwise and remove the black skin. Then mash the bananas till it becomes a smooth paste using with your hands or using a masher.

Fry grated coconut using sugar till slight brown, then fry cashew nuts, raisins and cardamom separately. After cooling the items , slightly pulse coconut, cashews, and cardamom then mix it with raisins and keep aside.

Then grease your palm slightly and take a small portion of banana dough, about the size of a lemon and flatten it on your palm or shape it in the shape of a basket. Put a teaspoon of the filling on the middle of it and roll the dough into the shape of Unnakkaya . Over stuffing the dough may make it difficult to cover the sides. Heat oil in a pan and shallow / deep fry till golden brown colour.