Kappa Biriyani

8/13/2019 Kappa Biriyani

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1. Ummachiyude Adukkala

May 30

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Kappa Biriyani / Mashed Tapioca & Beef

This dish has many secret admirers.. Are you one?

Ingredients (Serves 4 to 5 people)

Tapioca: 1/2 Kg

Beef: 1/2 Kg

Onion: 1

Crushed ginger: 1 Table Spoon

Crushed garlic: 1 Table Spoon

Red Chilli powder: 2 Tablespoon

Coriander powder: 1 Tablespoon

Turmeric powder: 1/2 Teaspoon

Pepper powder: 1 Table Spoon

Garam Masala: 2 Tea Spoon

Grated Coconut: 1/2 Cup

Dried Red Chilly: 4 - 5

Musard Seeds: 1/2 Tea Spoon

Coconut Oil: 2 Table Spoon
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Salt

Curry Leaves

Water

Cooking time: 45 minutes

Method

Marinate beef with crushed ginger, garlic, onion, red chilly powder, coriander powder, 1/2 tea spoon turmeric

powder, garam masala and salt

Keep it aside for 30 minutes and then cook it well adding 1/2 cup of water

Clean the tapioca and cut into medium size pieces and cook them adding 1/2 tea spoon turmeric powder and

required salt.

Once the tapioca cooks well, strain off excess water if there and mash it well

To the mashed tapioca add the cooked beef and pepper powder and blend in well

Close the lid keep on low flame for just about 4 to 5 minutes

To a pan pour coconut oil and put mustard seeds, once it finishes popping add dried red chilli and curry leaves, saute

for 2 minutes and add the grated coconut

Saute till the coconut starts changing color

Add it to the kappa biriyani and stir well

Serve hot.
http://1.bp.blogspot.com/-xqTN1p8hFPQ/UKToL6EtI2I/AAAAAAAABMw/n4A9XKpV_mM/s1600/Anjus_recipe_book_kappa_biriyani1.jpg


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Beef Ularthiyathu / Beef Roast

Good old Beef Roast


Beef: 500gms

Crushed Ginger: 2 Table Spoon

Crushed Garlic: 2 Table Spoon

Turmeric Powder: 1/2 Tea Spoon

Red Chilli Powder: 2 Table Spoon

Garam Masala Powder: 1 Table Spoon

Pepper Powder: 1 Table Spoon

Corriander Powder: 1 Table Spoon

Onion: 1

Coconut Pieces : 1/2 Cup

Green Chilli: 2 - 3

http://anjusrecipebook.blogspot.com/2012/11/beef-ularthiyathu-beef-roast.htmlhttp://anjusrecipebook.blogspot.com/2012/11/beef-ularthiyathu-beef-roast.htmlhttp://3.bp.blogspot.com/-TrhYAAGqbSY/ULRp6LoxMaI/AAAAAAAABXM/vTO-i260dw8/s1600/Anjus_recipe_book_Beef1.jpghttp://3.bp.blogspot.com/-T2V16mrVmgg/UKToNLCu5QI/AAAAAAAABM4/b4-M3GS9_zw/s1600/Anjus_recipe_book_kappa_biriyani2.jpghttp://3.bp.blogspot.com/-TrhYAAGqbSY/ULRp6LoxMaI/AAAAAAAABXM/vTO-i260dw8/s1600/Anjus_recipe_book_Beef1.jpghttp://3.bp.blogspot.com/-T2V16mrVmgg/UKToNLCu5QI/AAAAAAAABM4/b4-M3GS9_zw/s1600/Anjus_recipe_book_kappa_biriyani2.jpghttp://anjusrecipebook.blogspot.com/2012/11/beef-ularthiyathu-beef-roast.html


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Salt

Water

Curry Leaves

Preparation time: 1 hour


Method

Marinate the beef with 1 table spoon of crushed ginger and garlic, 1/2 tea Spoon of turmeric powder, 1

table spoon of red chilli powder and 1/2 table spoon of garam masala powder and required salt

Keep it aside for 45 minutes to 1 hour

Then pressure cook the beef adding 1/4 cup of water

To a pan pour 1 table spoon of coconut oil

Add the coconut pieces to it and fry until it becomes golden brown in color

Once done take the coconut pieces from oil and keep aside

To the same pan add 1 table spoon of crushed ginger and garlic and saute for 2 to 3 minutes

Then add onion, green chilli and curry leaves and saute until the onion becomes tender

Then add rest of the turmeric powder, red chilli powder, garam masala powder, pepper powder, coriander

powder and the required salt and stir till the rawness of the masala is gone

To this add cooked beef and keep on stirring until it becomes dry

Now add 1 table spoon of coconut oil and saute till the the beef becomes a little crispy

Add the fried coconut pieces and stir well

Serve hot
http://4.bp.blogspot.com/-F-HE4dYqobQ/ULRp75k3ZtI/AAAAAAAABXU/ktlTxdN027M/s1600/Anjus_recipe_book_Beef2.jpg


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Gobi Manchurian (Cauliflower Manchurian)

An all time Vegetarian Favorite and also a favorite starter.....

Ingredients(Serves 2 to 3 people)

Cauli flower: 1 Cup

Green Chilly: 2 - 3

Onion: 1


Soya Sauce: 1 Table Spoon

Chilli Sauce: 2 Table Spoon

Tomato Sauce: 2 Table Spoon
http://anjusrecipebook.blogspot.com/2012/12/gobi-manchurian-cauliflower-manchurian.htmlhttp://anjusrecipebook.blogspot.com/2012/12/gobi-manchurian-cauliflower-manchurian.htmlhttp://4.bp.blogspot.com/-p16kDrIPx6A/UN2qUbN2-PI/AAAAAAAABnk/LXDBorHKMwo/s1600/Anjus_recipe_book_gobi_manchurian5.jpghttp://2.bp.blogspot.com/-Q2t9jv2BS6U/ULRp9Wg2m5I/AAAAAAAABXc/EwCdYSHUVJI/s1600/Anjus_recipe_book_beef.jpghttp://4.bp.blogspot.com/-p16kDrIPx6A/UN2qUbN2-PI/AAAAAAAABnk/LXDBorHKMwo/s1600/Anjus_recipe_book_gobi_manchurian5.jpghttp://2.bp.blogspot.com/-Q2t9jv2BS6U/ULRp9Wg2m5I/AAAAAAAABXc/EwCdYSHUVJI/s1600/Anjus_recipe_book_beef.jpghttp://anjusrecipebook.blogspot.com/2012/12/gobi-manchurian-cauliflower-manchurian.html


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Red Chilli powder: 1/2 Tea Spoon

Pepper powder: 1/4 Tea Spoon

Corn flour: 4 Table Spoon

Maida/All purpose flour: 2 Table Spoon

Oil: 2 Table Spoon + For Frying

Salt

Water

Cooking Time: 20 minutes

Method

Cut and clean the cauliflower well

To this add red chilly powder, pepper powder, salt, 3 table spoon corn flour and all purpose flour.

Mix all the ingredients well and marinate adding little water and keep aside for 5 to 10 minutes
http://3.bp.blogspot.com/-1ff-pT3WYmU/UN2qFlcMPzI/AAAAAAAABnE/JmPPnPWHeDU/s1600/Anjus_recipe_book_gobi_manchurian1.jpghttp://4.bp.blogspot.com/-01pbPnSC5IU/UN2qCEfSwTI/AAAAAAAABm8/Tp9mahvHDkA/s1600/Anjus_recipe_book_gobi_manchurian.jpghttp://3.bp.blogspot.com/-1ff-pT3WYmU/UN2qFlcMPzI/AAAAAAAABnE/JmPPnPWHeDU/s1600/Anjus_recipe_book_gobi_manchurian1.jpghttp://4.bp.blogspot.com/-01pbPnSC5IU/UN2qCEfSwTI/AAAAAAAABm8/Tp9mahvHDkA/s1600/Anjus_recipe_book_gobi_manchurian.jpg


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Deep fry the cauliflower and keep aside

To a pan pour 2 table spoon oil and add crushed garlic and saute for 2 minutes

Then add chopped green chilly and finely chopped onion and saute till onion cooks well

To this add soya sauce, chilly sauce and tomato sauce

Stirr well and keep in low flame

Mix 1 table spoon cornflour in half cup of warm water and add.

Once it boils well add the fried cauliflower.

Stir well and keep on flame till all the sauces get coated on to the cauliflower.

Serve hot
http://2.bp.blogspot.com/-2KA0Y-z6kbQ/UN2qMqTkGZI/AAAAAAAABnU/cJtbBusQ5Q8/s1600/Anjus_recipe_book_gobi_manchurian3.jpghttp://3.bp.blogspot.com/-mM1xHz9k82E/UN2qJbpo_hI/AAAAAAAABnM/o-WOtHnTLrE/s1600/Anjus_recipe_book_gobi_manchurian2.jpghttp://2.bp.blogspot.com/-2KA0Y-z6kbQ/UN2qMqTkGZI/AAAAAAAABnU/cJtbBusQ5Q8/s1600/Anjus_recipe_book_gobi_manchurian3.jpghttp://3.bp.blogspot.com/-mM1xHz9k82E/UN2qJbpo_hI/AAAAAAAABnM/o-WOtHnTLrE/s1600/Anjus_recipe_book_gobi_manchurian2.jpg


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Note:

As per your taste increase or decrease the amount of chilly sauce.

If you need gravy switch off the flame once you achieve the desired consistency.

Can garnish with spring onion.

Be careful while adding salt, as the soya sauce is slightly salty.

Spicy Chatti Pathiri (Spicy Layered Pan Cake)

This is the spicy version of Chatti Pathiri. To see the sweet version Click here


First Set of Ingredients

Maida / All purpose flour: 250gms
http://anjusrecipebook.blogspot.com/2012/12/spicy-chatti-pathiri-spicy-layered-pan.htmlhttp://anjusrecipebook.blogspot.com/2012/12/spicy-chatti-pathiri-spicy-layered-pan.htmlhttp://anjusrecipebook.blogspot.in/2012/11/chatti-pathiri-layered-pan-cake.htmlhttp://anjusrecipebook.blogspot.in/2012/11/chatti-pathiri-layered-pan-cake.htmlhttp://2.bp.blogspot.com/-QQdncd8ur2o/UNiQ2I33URI/AAAAAAAABf8/MyFxRIecXSI/s1600/Anjus_recipe_book_Spicy_chattipathiri4.jpghttp://1.bp.blogspot.com/-zS6fngV20Q4/UN2qRFvGytI/AAAAAAAABnc/nD5keuoEOiI/s1600/Anjus_recipe_book_gobi_manchurian4.jpghttp://2.bp.blogspot.com/-QQdncd8ur2o/UNiQ2I33URI/AAAAAAAABf8/MyFxRIecXSI/s1600/Anjus_recipe_book_Spicy_chattipathiri4.jpghttp://1.bp.blogspot.com/-zS6fngV20Q4/UN2qRFvGytI/AAAAAAAABnc/nD5keuoEOiI/s1600/Anjus_recipe_book_gobi_manchurian4.jpghttp://anjusrecipebook.blogspot.in/2012/11/chatti-pathiri-layered-pan-cake.htmlhttp://anjusrecipebook.blogspot.com/2012/12/spicy-chatti-pathiri-spicy-layered-pan.html


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Vegetable Oil: 2 Table Spoon

Milk: 4- 5 Table Spoon

Water

Salt

Second Set of Ingredients

Egg: 5

Onion: 2

Chicken: 250gms

Crused Ginger: 2 Table Spoon


Green Chilly: 3 - 4

Red Chilli Powder: 1 Table Spoon


Chicken Masala: 1/2 Tea Spoon

Broken Cashew nuts: For Garnish

Poppy seeds: For Garnish

Oil: 4 - 5 Table Spoon

Ghee: 2 Table Spoon

Pepper Powder: 1 Tea Spoon

Corriander Leaves

Salt

Water
http://2.bp.blogspot.com/-IriGEau69pM/UNiRU1taLtI/AAAAAAAABgE/t538F-P5G88/s1600/Anjus_recipe_book_Spicy_chattipathiri1.jpg


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Third Set of Ingredients

Egg: 4

Salt

Preparation time: 1 hour


Method

Making Pathiris (Chappatis)

Slightly heat the vegetable oil and add it to the flour and blend in well

To this add milk and then required salt and water and make it to a smooth chappati dough

Cover it with a wet cloth and keep the dough aside for 40 to 45 minutes

Then make it to 10 equal portions and make chappatis out of it
http://2.bp.blogspot.com/-NpoA13wInqM/UNiRsXASdeI/AAAAAAAABgU/zG24MZI6N9g/s1600/Anjus_recipe_book_Spicy_chattipathiri2.jpghttp://3.bp.blogspot.com/-VmRoXsUsoHo/UNiR5m64hfI/AAAAAAAABgc/QyxdLEt1820/s1600/Anjus_recipe_book_Spicy_chattipathiri.jpghttp://2.bp.blogspot.com/-NpoA13wInqM/UNiRsXASdeI/AAAAAAAABgU/zG24MZI6N9g/s1600/Anjus_recipe_book_Spicy_chattipathiri2.jpghttp://3.bp.blogspot.com/-VmRoXsUsoHo/UNiR5m64hfI/AAAAAAAABgc/QyxdLEt1820/s1600/Anjus_recipe_book_Spicy_chattipathiri.jpg


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Make sure that the chapatis are almost of the same size and it should be thin

Cook the chapatis and keep it aside. Do not make it too stiff. Just a slight cooking is enough.

Making the filling

Beat 5 eggs mentioned in the second set of ingredients adding salt and 1/2 tea spoon pepper powder

Pour 1 table spoon oil to a pan and slightly fry the cashew nuts and poppy seeds and keep aside

To the same pan pour the egg mix and scramble it well.

Cook chicken adding salt and 1/2 tea spoon pepper powder and remove the bones (You can prefer

cooking boneless chicken pieces)

To another pan pour a little oil and add crushed ginger, garlic and green chillies and saute for some time

now add chopped onion and saute till the onion cooks well

To this add red chilly powder, turmeric powder, chicken masala and salt if required and saute well

Now add the chicken, scrambled egg and corriader leaves and mix.

Divide it to 9 equal portions

Making the coating

Beat 4 eggs mentioned in the third set of ingredients adding a pinch of salt

Layering

Take a heavy bottomed wide and deep vessel. Good if you use a flat bottomed vessel.

Pour a little ghee

Place a chapati on top of it. This is the first layer, on top of it add some chicken mixture and pour a little
http://1.bp.blogspot.com/-ErVy-Nf3tn0/UNiRh3GZ2BI/AAAAAAAABgM/4LGetAgc6jQ/s1600/Anjus_recipe_book_Spicy_chattipathiri3.jpg


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egg coating mixture

Dip the second chapati in the egg coating mixture and place it.

Again put some chicken mix, pour a little egg coating mixture

Repeat the same process with the rest of the chapatis.

Add a little ghee in between the layers

The top layer will be the chapati, now pour the rest of the egg coating mixture, and sprinkle the fried

cashew nuts and poppy seeds. (If you feel the egg coating mixture was not sufficient, take 1 or 2 more

eggs, add salt and use the same. But make sure the top layer should be covered with egg coating)

Close the lid of the pan and cook in very low flame. Make sure that the lid of the pan is intact.

When one side is cooked (approx. 6 to 8 minutes) carefully turn it over and cook the other side

Elanchi/Mutta Churul/Pancake/Maida Dosa

Tasty, Quick and Easy to make evening snack.An Indian twist and roll of pan cake :)

http://anjusrecipebook.blogspot.com/2012/10/elanchimutta-churulpancakemaida-dosa.htmlhttp://anjusrecipebook.blogspot.com/2012/10/elanchimutta-churulpancakemaida-dosa.htmlhttp://1.bp.blogspot.com/-6JV5MaUNbmw/UIvPVHE_flI/AAAAAAAAA_8/yd1kG5hrklM/s1600/Anjus_recipe_book_Elanchi3.jpghttp://2.bp.blogspot.com/-R_pG_DywVAo/UNiTaNVDYvI/AAAAAAAABhg/GYzlGBQeft4/s1600/Anjus_recipe_book_Spicy_chattipathiri8.jpghttp://1.bp.blogspot.com/-6JV5MaUNbmw/UIvPVHE_flI/AAAAAAAAA_8/yd1kG5hrklM/s1600/Anjus_recipe_book_Elanchi3.jpghttp://2.bp.blogspot.com/-R_pG_DywVAo/UNiTaNVDYvI/AAAAAAAABhg/GYzlGBQeft4/s1600/Anjus_recipe_book_Spicy_chattipathiri8.jpghttp://anjusrecipebook.blogspot.com/2012/10/elanchimutta-churulpancakemaida-dosa.html


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Flour: 2 Cups

Egg: 1

Water

Salt

Grated Coconut: 1 Cup

Sugar: 2 - 3 Table Spoon

Cardamom Powder: 1/4 Tea Spoon

Ghee

Cooking time: 5 to 10 minutes

Method

Mix the grated coconut, sugar and cardamom powder.

Beat the egg well. To this add the flour and required salt and mix well

Add water slowly and make it a smooth batter

Consistency of the batter is same like dosa batter.

Make medium size dosa using the batter

Brush a little ghee on top of it and add the coconut mix in the middle and roll it out
http://2.bp.blogspot.com/-xZaN-ZtwBfI/UIvPTh92BvI/AAAAAAAAA_s/Yz6QqcNPSP4/s1600/Anjus_recipe_book_Elanchi1.jpg


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Note

Can try out variations by adding dry fruits and dates

To make it even more tastier add milk or coconut milk instead of adding water to the flour

Chicken Cutlet

Cutlet is also for Non Vegetarian!! :) Here comes an easy and delicious Chicken Cutlet.....

Ingredients(Makes 12 to 15 pieces)
http://anjusrecipebook.blogspot.com/2013/01/chicken-cutlet.htmlhttp://anjusrecipebook.blogspot.com/2013/01/chicken-cutlet.htmlhttp://4.bp.blogspot.com/-ccJgJf9Swck/UO7Vb44Fz-I/AAAAAAAABr4/NKWsIK5ISLE/s1600/Anjus_recipe_book_Chicken_cutlet10.jpghttp://2.bp.blogspot.com/-BqNv9jxRASo/UIvPUfTk6EI/AAAAAAAAA_0/-xggdOEq_3c/s1600/Anjus_recipe_book_Elanchi2.jpghttp://3.bp.blogspot.com/-DEPQgL-jdHk/UIvPSykTBaI/AAAAAAAAA_k/mPoI6IPPZNQ/s1600/Anjus_recipe_book_Elanchi.jpghttp://4.bp.blogspot.com/-ccJgJf9Swck/UO7Vb44Fz-I/AAAAAAAABr4/NKWsIK5ISLE/s1600/Anjus_recipe_book_Chicken_cutlet10.jpghttp://2.bp.blogspot.com/-BqNv9jxRASo/UIvPUfTk6EI/AAAAAAAAA_0/-xggdOEq_3c/s1600/Anjus_recipe_book_Elanchi2.jpghttp://3.bp.blogspot.com/-DEPQgL-jdHk/UIvPSykTBaI/AAAAAAAAA_k/mPoI6IPPZNQ/s1600/Anjus_recipe_book_Elanchi.jpghttp://4.bp.blogspot.com/-ccJgJf9Swck/UO7Vb44Fz-I/AAAAAAAABr4/NKWsIK5ISLE/s1600/Anjus_recipe_book_Chicken_cutlet10.jpghttp://2.bp.blogspot.com/-BqNv9jxRASo/UIvPUfTk6EI/AAAAAAAAA_0/-xggdOEq_3c/s1600/Anjus_recipe_book_Elanchi2.jpghttp://3.bp.blogspot.com/-DEPQgL-jdHk/UIvPSykTBaI/AAAAAAAAA_k/mPoI6IPPZNQ/s1600/Anjus_recipe_book_Elanchi.jpghttp://anjusrecipebook.blogspot.com/2013/01/chicken-cutlet.html


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Chicken: 200 gms

Potato: 4

Onion: 2

Green Chilly: 4 - 5

Ginger: 1 Small Piece

Pepper Powder: 1/2 Tea Spoon

Red Chilly Powder: 1/2 Table Spoon

Chicken Masala: 1/2 Table Spoon

Egg: 2

Bread Crumbs: 2 Cup

Oil: 1 Table Spoon + For Frying

SaltWater

Curry Leaves

Coriander Leaves

Cooking Time: 20 - 30 minutes

Method

Boil the potatoes adding little salt and mash it and keep aside

Cook the chicken adding salt and pepper powder and remove the bones(Or use boneless chicken pieces)

and chop it

To a pan pour 1 table spoon oil and add chopped onion, green chilly and finely chopped ginger

Saute till everything cooks well and then add red chilly powder, chicken masala, curry leaves

and coriander leaves

To this add mashed potatoes and cooked chicken
http://2.bp.blogspot.com/-fW_9qJmViX0/UO7VbXRz_-I/AAAAAAAABr0/BIixjC9iUVY/s1600/Anjus_recipe_book_Chicken_cutlet.jpg


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Blend in everything well and switch off the flame and keep aside for cooling

Whip the egg well

Take small portions of the mix and flatten it in your palm (not too thin or thick) and dip in whipped egg and

roll in bread crumbs.

Fry in oil till it becomes slightly brown color

Serve hot with tomato sauce

Note:

Preheat the oil well and before putting the cutlets reduce the flame.

If you are health conscious and want to reduce oil you can shallow fry instead of deep frying.

Gajar Halwa (Carrot Halwa)

Oye! Lets try a simple, delicious Punjabi halwa :)
http://anjusrecipebook.blogspot.com/2012/06/gajar-halwa-carrot-halwa.htmlhttp://anjusrecipebook.blogspot.com/2012/06/gajar-halwa-carrot-halwa.htmlhttp://2.bp.blogspot.com/-QSdVCzX7WgQ/UO7Vcw0XXLI/AAAAAAAABsE/-DkleMhxYV0/s1600/Anjus_recipe_book_chicken_cutlet9.jpghttp://4.bp.blogspot.com/-ZFtwU9dcaYY/UO7VcMqmM2I/AAAAAAAABr8/qAwd7Ia0GJI/s1600/Anjus_recipe_book_chicken_cutlet1.jpghttp://2.bp.blogspot.com/-QSdVCzX7WgQ/UO7Vcw0XXLI/AAAAAAAABsE/-DkleMhxYV0/s1600/Anjus_recipe_book_chicken_cutlet9.jpghttp://4.bp.blogspot.com/-ZFtwU9dcaYY/UO7VcMqmM2I/AAAAAAAABr8/qAwd7Ia0GJI/s1600/Anjus_recipe_book_chicken_cutlet1.jpghttp://anjusrecipebook.blogspot.com/2012/06/gajar-halwa-carrot-halwa.html


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Carrot: 1 kg

Milk: 2 Cup

Sugar: 1 Cup

Condensed Milk: 1/2 Tin

Cashew and Raisins: 1/2 Cup

Ghee: 3-4 Table Spoon

Cooking Time: 20 - 30 minutes

Method

Grate carrot and pressure cook it (2 whistles)

Pour this into a wide pan and keep on stirring till all the water is gone.
http://1.bp.blogspot.com/-HUlKr-G4A3k/T-XEwGpM_sI/AAAAAAAAAQQ/5TBpBgRkbuo/s1600/Anjus_recipe_book_gajar_halwa.jpghttp://4.bp.blogspot.com/-FPYoMZAXyLg/T-XEzUjGbrI/AAAAAAAAAQg/k-lSAndIig8/s1600/Anjus_recipe_book_gajar_halwa2.jpghttp://1.bp.blogspot.com/-HUlKr-G4A3k/T-XEwGpM_sI/AAAAAAAAAQQ/5TBpBgRkbuo/s1600/Anjus_recipe_book_gajar_halwa.jpghttp://4.bp.blogspot.com/-FPYoMZAXyLg/T-XEzUjGbrI/AAAAAAAAAQg/k-lSAndIig8/s1600/Anjus_recipe_book_gajar_halwa2.jpg


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Add milk, sugar and condensed milk and keep on stirring till the mixture gets dried

Add ghee to it and stir til l the mixture stops sticking to the sides of the pan

Add cashew and raisins.

Brush little ghee on the setting tray and pour the mixture to it, keep for cooling

Can be served hot or cold.

Best combination when served with Vanila Ice Cream.

Note:

If you need more color for your dish you can add a little permitted food color (Orange) to it.

For garnishing you can use badam or pista also.

Paal Payasam (Rice and Milk Kheer)Remember the famous Ambalapuzha Paal Payasam while having this :)

http://anjusrecipebook.blogspot.com/2012/09/paal-payasam-rice-and-milk-kheer.htmlhttp://anjusrecipebook.blogspot.com/2012/09/paal-payasam-rice-and-milk-kheer.htmlhttp://2.bp.blogspot.com/-U18EFguNeoc/UGVmnH1OUVI/AAAAAAAAAy4/SKfaacEa3p8/s1600/Anjus_recipe_book_sadya_palpayasam.jpghttp://3.bp.blogspot.com/-NL1BKkdfJiE/T-XE4Q6e4_I/AAAAAAAAAQo/Ur3-e2qplYk/s1600/Anjus_recipe_book_gajar_halwa3.jpghttp://2.bp.blogspot.com/-U18EFguNeoc/UGVmnH1OUVI/AAAAAAAAAy4/SKfaacEa3p8/s1600/Anjus_recipe_book_sadya_palpayasam.jpghttp://3.bp.blogspot.com/-NL1BKkdfJiE/T-XE4Q6e4_I/AAAAAAAAAQo/Ur3-e2qplYk/s1600/Anjus_recipe_book_gajar_halwa3.jpghttp://anjusrecipebook.blogspot.com/2012/09/paal-payasam-rice-and-milk-kheer.html


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Unangalari ( This variety is Unbranned rice): 200gms

Milk: 4 Liter

Sugar: 750gms (increase or decrease as per the sweetness required)

Butter: 1 Table Spoon

Cashew/Raisins: For Garnishing

Salt: 1 Pinch


Method

Wash the rice well

Boil milk well

Take 1/2 Liter of milk and to this add 1/2 liter of water and cook the rice in it

Once the rice is cooked well add the rest half of the milk

Once this boils and achieves a thick consistency add sugar slowly. Stirr continuously

After this boils well for about 6 to 8 minutes add the rest of the milk

Let it boil well and keep on stirring till the payasam becomes thick or till the required consistency is

achieved
http://1.bp.blogspot.com/-Er-4E0krWw0/UGVmpwdoLbI/AAAAAAAAAzA/GnELcOfgoIA/s1600/Anjus_recipe_book_sadya_palpayasam1.jpghttp://3.bp.blogspot.com/-ZwYW-f78I7E/UGVmtdr_FuI/AAAAAAAAAzI/TeJy0aL1X5M/s1600/Anjus_recipe_book_sadya_palpayasam2.jpghttp://1.bp.blogspot.com/-Er-4E0krWw0/UGVmpwdoLbI/AAAAAAAAAzA/GnELcOfgoIA/s1600/Anjus_recipe_book_sadya_palpayasam1.jpghttp://3.bp.blogspot.com/-ZwYW-f78I7E/UGVmtdr_FuI/AAAAAAAAAzI/TeJy0aL1X5M/s1600/Anjus_recipe_book_sadya_palpayasam2.jpg


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Add a pinch of salt so that it will maintain the balance of sweetness

Switch off the flame and add the butter and close the lid

If required can add cashew nuts and raisins fried in ghee

Egg Curry in Coconut MilkFor the Egg Lovers!!! ....Best combination with Appam/Idiappam....

Ingredients(Serves 4 to 5 People)

Egg: 5

Onion: 2

Green Chilly: 4 - 5

Ginger: 1 inch piece

Tomato: 1

Garlic: 4 to 5

Cardamom: 2
http://anjusrecipebook.blogspot.com/2013/04/egg-curry-in-coconut-milk.htmlhttp://anjusrecipebook.blogspot.com/2013/04/egg-curry-in-coconut-milk.htmlhttp://2.bp.blogspot.com/-2SluSHNM4e8/UV7LPYEjUlI/AAAAAAAACFw/_WCB6Sb54AQ/s1600/anjus+recipe+book-egg+curry1.jpghttp://1.bp.blogspot.com/-WbOOrSEEY5A/UGXCep4pCjI/AAAAAAAAA0A/tPvbaOOuAN0/s1600/Anjus_recipe_book_sadya_palpayasam3.jpghttp://2.bp.blogspot.com/-2SluSHNM4e8/UV7LPYEjUlI/AAAAAAAACFw/_WCB6Sb54AQ/s1600/anjus+recipe+book-egg+curry1.jpghttp://1.bp.blogspot.com/-WbOOrSEEY5A/UGXCep4pCjI/AAAAAAAAA0A/tPvbaOOuAN0/s1600/Anjus_recipe_book_sadya_palpayasam3.jpghttp://anjusrecipebook.blogspot.com/2013/04/egg-curry-in-coconut-milk.html


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Cloves: 4

Cinnamon Stick: 1 inch piece

Turmeric powder: 1/2 Tea Spoon

Coriander powder: 1 Table Spoon


Thick Coconut Milk: 1/2 Cup

Thin Coconut Milk: 1 Cup


Mustard Seeds: 1 Tea Spoon

Salt

Water

Curry Leaves


Method

Hard Boil the eggs.

Remove the shell and cut into 2 pieces and keep aside.

Crush cardamom, cloves and cinnamon stick and keep aside

To a pan pour 1 table spoon of coconut oil and add chopped ginger and garlic

Saute for 2 to 3 minutes and then add chopped onion

Saute until onion cooks well and then add chopped tomato to it
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Once tomato cooks well add turmeric powder, coriander powder and salt

Once the raw smell goes add thin coconut milk and let it boil

Once it boils reduce the flame and add boiled eggs and curry leaves.

Split the green chilly and add that too.

Reduce the flame and cook for 5 to 6 more minutes in low flame

Then add thick coconut milk and add the crushed spices and pepper powder

Give a stir and switch off the flame

Pour 1 table spoon of oil to a pan and add mustard seeds to it

Once the mustard seeds finishes popping pour it to the curry.

Serve hot with Appam or Idiappam

Note:

Do not boil after adding thick coconut milk.

While boiling the eggs add little salt to the water, this helps to remove the outer shell easily..

After adding the eggs be careful while stirring, else the yolk may get dissolved in the gravy.

Puli Inchi/ Inji Puli
http://anjusrecipebook.blogspot.com/2012/09/puli-inchi-inji-puli.htmlhttp://anjusrecipebook.blogspot.com/2012/09/puli-inchi-inji-puli.htmlhttp://4.bp.blogspot.com/-Cxk7FzCd_j0/UV7LRGeuB9I/AAAAAAAACGI/FK-AalO9zxo/s1600/anjus+recipe+book-egg+curry3.jpghttp://3.bp.blogspot.com/-Z3OxMOno8Tc/UV7LQ9XWyRI/AAAAAAAACGE/QC73xLPoozg/s1600/anjus+recipe+book-egg+curry2.jpghttp://4.bp.blogspot.com/-Cxk7FzCd_j0/UV7LRGeuB9I/AAAAAAAACGI/FK-AalO9zxo/s1600/anjus+recipe+book-egg+curry3.jpghttp://3.bp.blogspot.com/-Z3OxMOno8Tc/UV7LQ9XWyRI/AAAAAAAACGE/QC73xLPoozg/s1600/anjus+recipe+book-egg+curry2.jpghttp://anjusrecipebook.blogspot.com/2012/09/puli-inchi-inji-puli.html


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Puli Inji. or Inji puli.Either way, it is super easy and super tasty. :)


Finely Chopped Ginger: 1 Cup

Finely Chopped Green Chilli: 1/2 Cup

Tamarind Water: 1 Cup (Tamarind Lemon Sized Ball)

Rice: 1 Table Spoon

Fenugreek Seeds(Uluva): 1/2 Table Spoon


Salt: As Required

Jaggery: 1 - 2 Piece

Oil: 2 Table SpoonDried Red Chilli: 2 - 3

Curry Leaves

Mustard Seeds: 1/2 Tea Spoon

Cooking Time: 30 to 40 minutes

Method

Pour 1 Table Spoon of oil to a pan

Add the finely Chopped ginger and green chilies and saute till it cooks well and changes color

To this add tamarind water and allow to boil

Once boiled add turmeric powder and salt and reduce the flame and close the lid

Stirr in between and keep it on fire till the Puli achieves a thick consistency

Then add crushed jaggery and curry leaves and blend in well.

Dry roast rice and fenugreek seeds separately in a pan and powder it and add it to the Puli and mix well
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To a pan add rest of the oil, add mustard seeds and once it pops add dried red chilies and saute till the

color of the red chilies turn to light brown

Pour this on top of the Puli inchi

Note:

Some people use garlic also.

Can try the same recipe adding chopped garlic too.

Puli inchi and inchi curry is not the same

Ginger and green chillies should be cooked well, else the correct texture will not be achieved

Chilly Chicken

A tasty starter and a spicy side dish...


Boneless Chicken: 500gms

Onion: 1
http://anjusrecipebook.blogspot.com/2013/01/chilly-chicken.htmlhttp://anjusrecipebook.blogspot.com/2013/01/chilly-chicken.htmlhttp://3.bp.blogspot.com/-YgtxUxJyJMQ/UP1GxGGqRNI/AAAAAAAAByw/SptLkfpL3HA/s1600/Anjus_recipe_book_Chilly_Chicken2.jpghttp://2.bp.blogspot.com/-NiYI0ZZumNE/UFcJhfvoHfI/AAAAAAAAArY/GT-Z0q6jexs/s1600/Anjus_recipe_book_sadya_puliinchi1.jpghttp://3.bp.blogspot.com/-YgtxUxJyJMQ/UP1GxGGqRNI/AAAAAAAAByw/SptLkfpL3HA/s1600/Anjus_recipe_book_Chilly_Chicken2.jpghttp://2.bp.blogspot.com/-NiYI0ZZumNE/UFcJhfvoHfI/AAAAAAAAArY/GT-Z0q6jexs/s1600/Anjus_recipe_book_sadya_puliinchi1.jpghttp://anjusrecipebook.blogspot.com/2013/01/chilly-chicken.html


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Green Capsicum: 1

Crushed Ginger: 1 Table Spoon



Chilly Sauce: 3 Table Spoon

Tomato Sauce: 2 Table Sauce

Oil: 2 Table spoon and For Frying

White Pepper Powder: 1/2 Table Spoon

Spring Onion: For Garnish

Salt

For Marination

Ginger & Garlic Paste: 1 Table Spoon


Corn flour: 2 Table Spoon

All purpose Flour: 3 Table Spoon

Egg: 1

Salt

Preparation time: 30 minutes


Method

Cut the chicken into small pieces

Marinate the chicken with ginger & garlic paste, soya sauce and salt and keep aside for 20 to 25 minutes
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Whip the egg well and add it to the chicken.

Add corn flour and all purpose flour and mix it well

Preheat oil in a pan and when oil is heated well slightly reduce the flame and fry the chicken pieces till it

becomes golden brown

To a pan pour 2 table spoon of oil

Add crushed ginger and garlic and saute for 2 to 3 minutes

Then add chopped onion and saute for about 6 to 8 minutes. (No need to cook until onion becomes

brown)

Now add Chopped capsicum and stir well and saute for 4 to 5 minutes
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To this add soya sauce, chilly sauce, tomato sauce, salt and 1/2 table spoon of white pepper powder and

saute till it blends in well

Mix 1/2 Table Spoon of corn flour in 1/2 cup of warm water

Reduce the flame and slowly add this to the dish till the gravy gets the desired thickness

Add the fried chicken to this give a good stir, close the lid and keep in low flame for about 8 to 10 minutes

Stir in between so that the gravy and the chicken blends in well. If you feel that it is sticking to the bottom
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of the pan or the gravy has become too thick, just sprinkle a little warm water.

Serve hot with fried rice, rice or roti or as a starter

Note

Increase or decrease the quantity of pepper powder and chilly sauce as per your taste buds.

If you want it to be more spicy can add red chilly powder too

Before switching off the flame you can add 1/4 tea spoon of sugar which will help to balance the flavor of

the dish

Be careful while adding salt as soya sauce is slightly salty

You can try the same recipe with boned chicken.

Chilly Paneer

A popular Indo-Chineese Recipe


Paneer Cubes: 200gms
http://anjusrecipebook.blogspot.com/2013/02/chilly-paneer.htmlhttp://anjusrecipebook.blogspot.com/2013/02/chilly-paneer.htmlhttp://3.bp.blogspot.com/-SZ8tZRAqOTs/UQ0o5UyQi4I/AAAAAAAAB7M/4vJAjgjwC-s/s1600/Anjus_recipe_book_Chilly_Paneer6.jpghttp://4.bp.blogspot.com/-S2AEdSTWHxM/UP1G0GAYbcI/AAAAAAAABy4/S7ShtPdMMDc/s1600/Anjus_recipe_book_Chilly_Chicken3.jpghttp://3.bp.blogspot.com/-SZ8tZRAqOTs/UQ0o5UyQi4I/AAAAAAAAB7M/4vJAjgjwC-s/s1600/Anjus_recipe_book_Chilly_Paneer6.jpghttp://4.bp.blogspot.com/-S2AEdSTWHxM/UP1G0GAYbcI/AAAAAAAABy4/S7ShtPdMMDc/s1600/Anjus_recipe_book_Chilly_Chicken3.jpghttp://anjusrecipebook.blogspot.com/2013/02/chilly-paneer.html


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Onion: 2

Capsicum: 1

Ginger Garlic Paste: 2 Table Spoon


Soya Sauce: 1 1/2 Table Spoon

Chilly Sauce: 2 Table Spoon

Tomato sauce: 2 Table Spoon

Corn Flour: 2 Table Spoon

All Purpose Flour/Maida: 2 Table Spoon

Oil: 1 Table Spoon + Frying

Salt

Water

Preparation Time: 15 minutes


Method

Marinate the paneer with corn flour, all purpose flour, 1/2 table spoon soya sauce, 1 table spoon ginger

garlic paste, pepper powder and salt

Keep this for 10 to 15 minutes

Fry this in oil till it becomes golden brown in color.
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To a pan pour 1 table spoon of oil and add ginger garlic paste and saute for 2 minutes

To this add onion and saute till the onion becomes little tender

Then add capsicum and saute for 5 to 10 minutes

Add 1 table spoon soya sauce, chilly sauce, tomato salt and little salt and mix everything well.

To this add the fried paneer and add little warm water

Keep in low flame and saute till everything blends in well and the gravy becomes thick.
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Serve hot as a stater or as a side dish.

KERALA CHICKEN FRY

However health conscious we are there are somethings that we cannever say no.................this chicken fry is such a dish....................this is something that always breaks mydiet .............my kiddo and dh enjoys this somuch...................so try this and enjoy.................

INGREDIENTS:
http://experimentswithtaste.blogspot.com/2011/04/kerala-chicken-fry.htmlhttp://experimentswithtaste.blogspot.com/2011/04/kerala-chicken-fry.htmlhttp://1.bp.blogspot.com/-yHw1TNYePL4/TbwIaokmz9I/AAAAAAAAAKc/tV0r0LgJwIw/s1600/IMG_2624.JPGhttp://4.bp.blogspot.com/-ZjrS_doOqnU/UQ0tEu_g5aI/AAAAAAAAB8Q/CbgYFwMiVng/s1600/Anjus_recipe_book_Chilly_Paneer5.jpghttp://1.bp.blogspot.com/-yHw1TNYePL4/TbwIaokmz9I/AAAAAAAAAKc/tV0r0LgJwIw/s1600/IMG_2624.JPGhttp://4.bp.blogspot.com/-ZjrS_doOqnU/UQ0tEu_g5aI/AAAAAAAAB8Q/CbgYFwMiVng/s1600/Anjus_recipe_book_Chilly_Paneer5.jpghttp://experimentswithtaste.blogspot.com/2011/04/kerala-chicken-fry.html


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CHICKEN -1/2 KG CUT INTO BIG PIECESGINGER- GARLIC PASTE - 2TBLSPNGREEN CHILLY - 3-4RED CHILLY PDR -1TBLSPNTURMERIC PDR -1/2 TSPYOGHURT -3-4 TBLSPNCORIANDER LEAVES - LITTLECURRY LEAVES - A SPRIGSALT TO TASTEOIL FOR FRYING

METHOD:

1. GRIND GINGER GARLIC,GREEN CHILLY,RED CHILLY PDR,TURMERIC PDR,CORIANDERLEAVES,CURRY LEAVES,SALT AND YOGHURT IN A GRINDER TO A PASTE.

2. MARINATE THE CHICKEN WITH THIS GROUND PASTE OVER NIGHT OR FOR ATLEAST 5HRS

3. HEAT IN OIL IN A KADAI AND DEEP FRY THE CHICKEN PIECES TILL GOLDEN BROWN ONBOTH SIDES.......

4. SERVE HOT................
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Yummy cheese sandwich

Ingredients:

1 cheese slice

1 tsp cheese spread

1 tsp mustard sauce

1 tsp tomato ketchup

1 tsp finely chopped onion

1 tsp boiled and mashed peas

1 tsp finely chopped tomato

1/2 tsp black pepper powder

Salt to taste

2 slices of brown bread

Method:

1. In a bowl mix together all the ingredients except brown bread and cheese slices.

2. Now apply butter on both sides of the breads and lightly toast.

3. Put spoonfuls of the mixture on one slice and spread evenly.

4. Now put a cheese slice over it and cover it with bread.
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5. Grill for 10 minutes or till done.

6. Slice and serve.

SRC: Sweet Potato FalafelI have to admit that when I got mySecret Recipe Clubassignment this month I didn't spend a lot of timesearching Isabelle's site -Crumb- before making a decision. I saw the recipe forSweet Potato FalafelWrapsand I knew immediately what I was making. I have since spent more time checking out her siteand have marked many recipes to try.

The Sweet Potato Falafel recipe looks a little intimidating at first read. The sandwich is made up of 4different components and while none of them are difficult to make it can be a little overwhelming at firstread.

Having four separate recipes actually worked to my benefit. It was one of those days that was broken intoweird chunks. I wasn't home at any one time to get everything done, but was home for enough time hereand there to get parts of it done. And, the flavors actually improve with a little bit of rest time, so if youneed a make ahead recipe this is the perfect fit.

My entire family loved this dish, my son even asked if I could make it again the following week. It is asuper bright and flavorful dish, that is great anytime of year. The creamy hummus is a perfect match withthe crunch of the falafel and tabooli salad and the yogurt in the tahini sauce provides a nice tang.
http://secretrecipeclub.com/http://secretrecipeclub.com/http://secretrecipeclub.com/http://www.crumbblog.com/http://www.crumbblog.com/http://www.crumbblog.com/http://www.crumbblog.com/2012/09/wrap-stars-homemade-sweet-potato-falafel-wraps.htmlhttp://www.crumbblog.com/2012/09/wrap-stars-homemade-sweet-potato-falafel-wraps.htmlhttp://www.crumbblog.com/2012/09/wrap-stars-homemade-sweet-potato-falafel-wraps.htmlhttp://www.crumbblog.com/2012/09/wrap-stars-homemade-sweet-potato-falafel-wraps.htmlhttp://1.bp.blogspot.com/-U7TJd5I22K0/UHIPW2kJb6I/AAAAAAAADr0/WfD4Lh-OwPQ/s1600/falafel.jpghttp://www.crumbblog.com/2012/09/wrap-stars-homemade-sweet-potato-falafel-wraps.htmlhttp://www.crumbblog.com/2012/09/wrap-stars-homemade-sweet-potato-falafel-wraps.htmlhttp://www.crumbblog.com/http://secretrecipeclub.com/


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With the exception of the Tahini sauce I followed Isabelle's recipe exactly. Isabelle's recipe called for halfa cup of Tahini and half a cup of yogurt. I had a a thicker Greek yogurt and the ratios of the sauceseemed a little thick, so I only used 2 tablespoons of Tahini and half a cup of yogurt. I liked the tang theGreek yogurt provided and felt there was still plenty of the slight nutty flavor provided by the Tahini.

Homemade Falafel WrapsAuthor: Isabelle Boucher (Crumb)Printer ReadyIngredients

Tahini Sauce: cup plain yogurt2 Tbs. tahini2 tbsp fresh lemon juice1 clove garlic, mincedPinch salt

Homemade Lemony Hummus:1 can (19 ounce) chickpeas

3 tbsp lemon juice2 tbsp tahini2 cloves garlic, chopped tsp paprika tsp salt

Tabbouleh Salad:1 cup roughly chopped parsley cup roughly chopped fresh mint leaves cup cooked bulghur wheat1 cup diced tomato1 cup diced cucumber3 tbsp lemon juice

2 tbsp olive oilSalt and pepper

Falafel Patties: cup chopped cilantro cup chopped parsley2 cloves garlic, minced1 can (540 ml/19 oz) chickpeas, rinsed and thoroughly drained 1 cup cooked mashed sweet potato cup flour
http://www.crumbblog.com/2012/09/wrap-stars-homemade-sweet-potato-falafel-wraps.htmlhttp://www.crumbblog.com/2012/09/wrap-stars-homemade-sweet-potato-falafel-wraps.htmlhttps://docs.google.com/document/d/1U77zAx_8aWyLpZpYoGuiSq0vtNwNweBaPw317-xuvaU/edithttps://docs.google.com/document/d/1U77zAx_8aWyLpZpYoGuiSq0vtNwNweBaPw317-xuvaU/edithttps://docs.google.com/document/d/1U77zAx_8aWyLpZpYoGuiSq0vtNwNweBaPw317-xuvaU/edithttp://www.crumbblog.com/2012/09/wrap-stars-homemade-sweet-potato-falafel-wraps.html


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1 tsp ground cumin12 tsp chili flakes tsp salt2 tbsp canola oil

Wraps:4 Middle Eastern style pitasShredded lettuceThinly sliced red onion

InstructionsPrepare the Tahini Sauce (up to 5 days in advance):

1. In a small bowl, stir together all of the ingredients until smooth. Cover and set aside until ready touse.

Prepare the Hummus (up to 5 days in advance):

1. Drain the chickpeas, reserving the canning liquid. Rinse thoroughly.

2. In the bowl of a food processor, combine chickpeas, lemon juice, tahini, garlic, paprika and salt.Process until smooth and creamy, adding as much of the reserved canning liquid as needed toget a spreadable consistency. Cover and set aside until ready to use.

Prepare the Tabbouleh (up to 2 days in advance):

1. Using a food processor pulse the parsley and mint until finely chopped.2. Transfer the chopped parsley and mint to a mixing bowl, and toss with the remaining tabbouleh

ingredients until combined. Season to taste with salt and pepper, then cover and chill until readyto use.

Make the Falafel Patties:

1. In the bowl of a food processor, process the cilantro, parsley and garlic until very finely minced.Add chickpeas, and pulse until finely chopped, but not completely pureed. Transfer to a mixingbowl, and stir in sweet potato, flour, cumin, chili flakes and salt to make a dense batter thatholds its shape when rolled into a ballif its too wet, add more flour, 1 tbsp at a time, until itreaches the appropriate consistency.

2. Scoop out a dozen golfball-sized portions, and shape into a rounded patties.3. In a large skillet set over medium-high heat, pan-fry the patties in oil for 3-5 minutes per side, or

until golden and crisp (the patties are fairly fragile, so be gentle when flipping!). Transfer to abaking sheet lined with paper towel to drain.

Assemble the Wraps:

1. To assemble the wraps, carefully pull apart each pita, stopping about halfway around to form apocket with two flaps.

2. Spread with a generous amount of tahini sauce and hummus, then fill the pocket with a handful oftabbouleh, toppings of your choice and 3 falafel patties.

3. To close up the wraps, lay a pita down on a plate with the open end facing away from you. Gentlytuck the top flap over the filling and back into the sandwich, and continue the rolling motion to


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create a tight wrap. (If this sounds overly complicated, you can also cut the pitas in half cross-wise, then gently separate each half to make two individual pockets.) Serve immediately.

This is one of the most quickly prepared puddings mom used to make, when she had unexpected

guests. Along with payasams and caramel pudding, it was one of the desserts which frequented in gettogethers and family gatherings. The easiness to prepare and fuss free, 'quick fixable' character makesit one of the popular desserts in my household.

As for me, it was a saviour dessert in my earlier days of cooking, and have saved me from seriousembarrassments many a time, when I had guests. There are times when you go awfully wrong whilemaking a new found or sophisticated dessert for a much anticipated party, but there is always thechina grass pudding to be whipped up at the last few minutes and showed into the fridge to save youfrom disastrous shame. So it was and still is a dessert which I could count on.. to never go wrong, nomatter how quickly it is prepared. I usually serve it plain with caramelised nuts and roasted coconut astopping..

It can be made into different variations like fruit pudding, chocolate pudding, carrot pudding etcsimply by adding fruits, chocolate and the like. It is basically made with milk, condensed milk andchina grass or agar agar. Agar agar makes the pudding set into slicable soft mass. It is desirable forvegetarians who are reluctant to use gelatin due to its animal origin.

Here is the recipe..

Basic China grass Pudding with roasted coconut and nutstopping


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Things you need:

1 litre full fat milk1 can (430ml) condensed milk.

1/2 cup sugar

10 to 15 g of agar agar

1/2 cup pure water

1 tsp pure vanilla extract

For topping:
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25 g almonds or cashew nuts

1/4 cup grated coconut

3 tbsp sugar

Method:

Soak the agar agar in water (in a pan) for 10 to 15 minutes. Heat milk in a sauce pan and add

sugar to it, stirring to dissolve. At the same time heat the soaked agar agar along with the water in

another pan in medium to low heat. When the milk starts to bubble, add condensed milk, reducing the

heat to low and stirring continuously. Add dissolved agar agar into the milk through a sieve and remove

any undissolved residue.Stir well and remove from heat. Add the vanilla essence and transfer to setting

trays. Refrigerate after cooling until set for 1 to two hours.

Mean while prepare the topping: Roast the coconut in a pan, until light brown and fragrant. Add

the nuts and roast for a few more minutes. When it becomes crispy, add sugar and mix well. Remove

from heat and keep aside to cool.

Slice the set pudding into squares and serve, topped with the coconut and nut mixture.

Cheesy Bread Sticks Recipe

Things you need:

Bread slices - 4Egg - 2Grated mozzarella cheese - 1/2 cupFinely shredded parsley - 1 tspFinely shredded green chilli - 1 tsp

Black pepper powder - a pinchWhite flour/ maida - 1 tbspSalt to tasteFrying oil

Method:

Remove the margins of the bread slices and slice them into thin fingers. Keep aside. Beat the egg together with all other ingredients except oil, in a bowl. Dip the bread sticks one by one in the egg mixture and fry in the oil until golden brown. Serve the crispy bread sticks with tomato ketchup.

Nadan Beef Varattu/Malabar Beef Roast

Things you need:

1/2 kg Indian beef , cut into small cubes7 to 10 shallots/ cheriyulli, sliced1 tsp ground ginger


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1 tsp ground garlic1/2 tsp turmeric powder1 tsp ground red chillis1 tsp ground black pepper2 tbsp coriander powder1/2 tsp fennel seeds/perum jeera1/4 tsp fenugreek seedsSalt to taste

For seasoning:

2 to 3 shallots, sliced1 sprig of curry leaves1 tbsp coconut oil

Method:

1. Cook the beef with little water and all the other ingredients (except that for seasoning) in apressure cooker, until well cooked ( about half hour) in medium heat.

2. Heat oil in a wok and add the shallots. When it becomes brown and aromatic,add curry leaves.Add the cooked beef into it and saute in medium to high heat, stirring continuously until thegravy dries up and the beef is coated.

3. Remove from heat and serve hot with rice, pathiri or chappatis( Indian flat bread

INGREDIENTS

READYMADE PUFF PASTRY SHEETS - 1 PACKET

EGG -1

FOR FILLING

BEEF KHEEMA - 1/4 KG

ONION CHOPPED - 2

GINGER GARLIC PASTE - 1 TBLSPN

TOMATOES -2 CHOPPED

RED CHILLY PDR - 2 TSPN

CORIANDER PDR -3 TSP

TURMERIC PDR -1/2 TSP

CARROT GRATED

POTATO GRATED - 1/2

GREEN PEAS COOKED - 1/4 CUPGARAM MASALA PDR -1 TSPCORIANDER LEAVESOIL TO SAUTE

METHOD

1. THAW THE PUFF SHEETS ACCORDING TO INSTRUCTIONS ON PACK2. NOW MAKE THE MASALA


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3. PRESSURE COOK BEEF KHEEMA WITH RED CHILLY PDR,CORIANDER PDR ANDTURMERIC PDR TILL DONE

4. ADD OIL IN A KADAI AND SAUTE ONIONS TILL GOLDEN BROWN5. ADD GINGER GARLIC PASTE AND SAUTE FOR 5 MIN6. ADD TOMATOES AND SAUTE TILL THEY ARE SMASHED AND RAW SMELL GOES OFF7. ADD GRATED CARROT AND POTATOES AND SAUTE TILL COOKED8. ADD THE COOKED KHEEMA AND GREEN PEAS9. ADD GARAM MASALA PDR10. KEEP ON LOW F;LAME FOR 5 MIN11. ADD CORIANDER LEAVES12. THE KHEEMA MASALA IS READY

1. PREHEAT OVEN To 210 C

2. TAKE THE PASTRY SHEET AND FILL THE MASALA3. FOLD IT TO FORM A TRIANGLE
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REPEAT WITH REMAINING SHEETS

BRUSH WITH BEATEN EGG AND BAKE FOR 25 MIN OR UNTIL GOLDEN...............ENJOY...............
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was so simple and I was glad that my son loved it. Surprise! Surprise! he didn't notice 'plants' in it.
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Sweet Pasta Salad

Things you need:

300g spiral pasta/ Rotini pasta2 carrots, cut into small cubes1 small head of romaine lettuce, torn1 green /red bell pepper (capsicum). cut into small pieces1 cup steam cooked sweet corn1/2 tsp black pepper pdr3 tbsp sugar/ honey2 tbsp lemon juice
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1 cup mayonnaise1/4 tsp oregano (optional)Salt to taste

Method:

Cook pasta in lightly salted boiling water for 8 to 10 minutes.

Drain and transfer to a salad bowl. Add the carrots, lettuce, bell pepper and sweet corn andcombine.

In another bowl combine the mayonnaise, sugar, pepper, lemon juice,salt and oregano. Toss the salad with dressing. Chill for 1 to 2 hrs in refrigerator and serve.

Elepparathi/ Leaf rolled Malabar bread

There were lots of dishes I was quite fascinated with, which my mother in law used to make. Infact she was my first teacher in cooking, in the days after marriage, when I used to be ignorant abouteven the very minute things. She used to infuse a lot of positive energy in you, even if you go wrongthat you cannot ignore the pique you feel towards cooking something new and slowly you begin to learnfrom your mistakes The ever vibrant humor sense even when the going gets tough, was something Ihave always admired in her.. The art of recycling leftover food is something I learned from heracquaintance. Whenever there was some left over rice, she would say.. "Let's make Elepparathitomorrow so that we can use the rice in it " and they would always turn out to be inexplicably soft andextraordinarily delicious.It was one of the first dishes I learned from her and the most popular in thefamily..
http://kitchenboffin.blogspot.com/2010/12/elepparathi-leaf-rolled-malabar-bread.htmlhttp://kitchenboffin.blogspot.com/2010/12/elepparathi-leaf-rolled-malabar-bread.html


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Here is the recipe..

Things you need:

Rice flour, sieved - 1 cupAll purpose flour/ Maida - 1 cupGrated fresh coconut - 1 cupCooked leftover rice(optional) - 1/2 cupBoiled water - as requiredSalt to tasteCoconut oil - 3 tbspGreen plantain leaf , washed and cut into square pieces - 2
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Method:

Grind the cooked rice in a mixer or blender until a smooth paste is formed. Mix this togetherwith the flours and coconut. Add adequate salt to boiled water and pour the hot water to the flourrice mixture and stir with a spoon. When it cool slightly knead well with hands until a smooth dough isformed. Add just enough water to make it a smooth dough. Do not add excess. Now take a portion, thesize of a tennis ball and flatten it on an oiled banana leaf using your hands. You can use an alluminiumfoil to flatten the dough if you don't have plantain leaves. Dip your hands occasionally in water toavoid sticking. Apply a teaspoon of coconut oil on top of it and smooth out. Heat a frying pan andtransfer it to the pan upside down. ie, the plantain leaf should come on top like in the picture. Cookfor 2, 3 minutes and remove the plantain leaf. Now turn the bread again on the pan so as to cook the
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other side. When the other side is also cooked ie, when light brown patches form around the bread,remove from heat and transfer to a plate. Repeat the procedure with the rest of the dough. Serve hotwith egg curry, vegetable curry, or sweetened coconut milk. You can also have it with tea with out anyaccompaniments.

Sending this recipe to Torview'sFood Palette Series - White

I don't know why I am becoming poetic nowadays. I usually do when I am quite unparallely happy ortotally devastated. Uncanny.. right? But that's what I am.. During the uneventful days I am quitenormal. Unusual happiness or utter sorrow brings the Quixote out in me. No wonder most of the greatpoets were said to be a little out of their mind. Insanity brings outrageous rhythm to your thoughtswhich pours out as words with a complete twist. Actually I am pushed into such bizarre moods simplyby the thoughts of home or by a homely food or hearing my son pronounce correctly a moderatelydifficult word without efforts. So what was it that let the Miss Loony loose in me this time?

It was a very traditional goodie which actually send my palate (and mind) to extra ordinaryecstasy. Yes the 'Malabar Mutton Biriyani' is something which is more nearer to ecstasy.... if you are abiriyani lover. And like many others, I also think my mom makes the best biriyani . She makes it in thetraditional "dum" procedure. 'Dum' is the process by which biriyani is cooked by retaining all itsfragrance inside by sealing the lid with dough and keeping a weight on top of the lid so that thefragrant vapour is never going to escape out through any vent. Also hot embers of wood are distributedevenly under the pot as well as over the lid so that the biriyani gets cooked equally over the top andbottom. So much to do for the traditional flavour lock technique... But I do not make it the traditionalway because of lack of facilities in my little flat. I try to compensate it though, with resources I have...like aluminium foil to cover the vessel over which the lid is kept which is held intact by clothe pegs :)and keeping the whole vessel in the oven to get the 'dum' effect. Not bad in the outcome. Actually ittastes almost its traditional cousin.Here is the recipe...
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Things you need:

For rice:Basmathi rice or any other biriyani rice - 5 cups, soaked for 10 minutes and drainedBoiled water - 10 cups (it depends on the rice you use. some rice needs less than double the amount ofwater )Salt to taste

For the masala:Fresh tender mutton - 1 kg (cut into medium sized pieces, washed and drained)Vegetable oil - 4 tbspLarge onions - 5, sliced thinly
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Ginger minced - 2 tspGarlic minced - 2 tspGreen chillies, minced - 6Tomato , sliced - 3Turmeric powder - 1/2 tspBlack pepper powder - 1/2 tspGaram masala powder - 2 tspCoriander powder - 2 tbsp

Fennel seeds - 1/2 tspPoppy seeds/ cus cus - 1/2 tsp(Soak these two for at least 1 hour)

Grated fresh coconut - 3 tbsp (optional)Lemon juice - of 1 lemonCoriander leaves , sliced - 3/4 cupMint leaves, sliced - 1/2 cupSalt to taste

Others:Ghee / Clarified butter - 1/4 cupCashew nut - 50 gRaisins - 50 gOnion, sliced thinly - 1

Garam masala powder:

4 Cinnamon sticks of 2 inch length8 Cloves8 Cardamom1 Nutmeg4-6 mace/ jathipathri4 Star anise1 tsp fennel seedsDry roast all these and powder. Store in an air tight container

Method:

Making the masala:Heat oil in a pressure cooker and add the sliced onions and saute until translucent. Add the

minced ginger, garlic and green chillies and saute. Now add the sliced tomatoes and saute until itbecomes mushy. Add the turmeric powder, pepper powder,coriander powder and garam masala powderand saute for another 2 minutes. Now add the lemon juice, salt and the leaves. Cook for a couple ofminutes with the vessel covered. Meanwhile grind the soaked fennel an poppy seeds into a very finepaste. If there is difficulty grinding them add a little coconut to it and grind.Add this fennel poppy
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paste to the masala and saute. Finally add the mutton and mix everything well. Now close the pressurecooker and cook with the weight on in high heat. After the first vistle comes simmer the heat and cookfor another twenty minutes and remove from heat.

Making the rice:Heat another heavy bottomed deep vessel and add ghee to it . Add a thinly sliced onion and fry it

until deep brown and crispy. Remove it from the ghee and keep aside. Now fry the cashews and raisins

in the same ghee until brown and puffed up. Take out from the ghee and keep with the fried onion.

Now add the basmathi rice to the remaining ghee and saute until it starts becoming translucent. Add

hot water to it . When it comes to a boil add adequate salt and simmer the heat and cook it by

covering the vessel. Stir the rice occasionally to ensure uniform cooking. Remove from heat when all

the water dries up and the rice is almost cooked.

Layering:

Heat a deep round vessel and add the biriyani masala to it. On top of it add a layer of rice about 3

inches thick. Spread some fried onion, cashews and raisins on top of it. Sprinkle a little garam masalapowder also. Above this add another layer of rice, then the onion cashew mix and go on until all the

rice is layered. Now press the top layer with a spatula in such a way that the rice forms a dome shape.

This helps in retaining the spicy vapour of biriyani inside the rice layers and gives the rice a nice

fragrance. Now cover the top of the vessel with an aluminium foil and place the lid tightly on top.

Secure the lid with clothe pegs or any other clips. Place the vessel in oven and cook at 160 degree C or

gas mark 2 for 10 minutes or simmer the heat and keep it on the stove for another 15 minutes. Then

remove from heat. Do not open until you start serving.
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Serve:

Serve hot with coconut chutney , curd or pickles and salad. Mix the masala and rice before serving.

Garnish it with fried onions, cashews and raisins.

just followed the base recipe and method ofRaaga-The singing chef, the recipe is a keeper! Rightfrom the salt,everything is perfect measurement!

And If I could make,any one can make it :) So dont be afraid to try it out yourself !Ingredients for the dough:

All purpose flour/Maida 1& 1/2 cups

Active dry yeast 1 tblsp

Milk 1/4 cup

Water 1/4 cup

Sugar 1/2 tblsp

Salt 3/4 tsp

Olive oil 1/8 cup

Topping what i have used:

Pasta sauce(Have to use a pizzasauce spread,since I dont had,Iused this)

1 1/2 tblsp

Onion 1/2

Tomato 1/2,Chopped, De-seeded.

Capsicum 1/2,chopped

Baby corn 2 nos.slit length wise

Paneer cubes 6- 10 cubes

Tandoori masala powder 1/2 tsp

Garam masala powder 1/2 tsp

Any kind of cheese(I usedmozzarella and parmesan)

To cover the toppings.
http://chefatwork.blogspot.com/2007/11/pizza-and-milestone.htmlhttp://chefatwork.blogspot.com/2007/11/pizza-and-milestone.htmlhttp://chefatwork.blogspot.com/2007/11/pizza-and-milestone.htmlhttp://lh6.ggpht.com/_WVu0gJovIxY/S7BMgddE8sI/AAAAAAAANig/YtrPT3T-FgY/s1600-h/DSC_1314[3].jpghttp://chefatwork.blogspot.com/2007/11/pizza-and-milestone.html


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Method for Dough:

1. Take a broad vessel,add oilive oil,sugar,salt and boil the water and add to it.Mix well todissolve sugar and salt and then add the milk and yeast.

2. Mix well to dissolve the yeast.

3. Add the flour and gather to get a smooth dough. No need to knead so much.

4. Keep covered with a wet cloth till an hour.

5. After an hour it will be doubled in size.
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6. Again gather to make a smooth pliable dough,I dint fly the dough in air,just rolled using rollingpin (Adjust the thickness and roll out to a single base) and folded the ends as shown in thepictures.(You can prick the base with fork to make sure of getting cooked every where,but Iforgot to do so,still mine got cooked fine)

To make it as a Pizza:

Ingredients for the Pizza Base

A large cup of Wheat Flour (makes 2 medium sized pizzas)- cup of Luke warm water

tsp active dry yeast

tsp each of sugar

A pinch of salt

2 tsps of HomemadeGhee(no olive oil here so as to make it more Indian) ;)

Mix tsp of active dry yeast in cup of luke warm water along with sugar and salt and kept

it aside in a warm place undisturbed for 30 minutes.The frothy layer would have formed on

top.(I usedHodgson Millactive dry yeast which works well with whole grain flours)
http://www.amazon.com/Hodgson-Mill-Yeast-Active-8-75-GM/dp/B001SAQUR8http://www.amazon.com/Hodgson-Mill-Yeast-Active-8-75-GM/dp/B001SAQUR8http://www.amazon.com/Hodgson-Mill-Yeast-Active-8-75-GM/dp/B001SAQUR8http://lh3.ggpht.com/_WVu0gJovIxY/S7BMuoro19I/AAAAAAAANjo/z-441YywIqU/s1600-h/DSC_1286[2].jpghttp://lh5.ggpht.com/_WVu0gJovIxY/S7BMtVzjEpI/AAAAAAAANjg/R7yU_NdTLdU/s1600-h/DSC_1285[2].jpghttp://lh5.ggpht.com/_WVu0gJovIxY/S7BMr1SBxpI/AAAAAAAANjY/VVZwlJn-XIE/s1600-h/DSC_1283[2].jpghttp://lh3.ggpht.com/_WVu0gJovIxY/S7BMuoro19I/AAAAAAAANjo/z-441YywIqU/s1600-h/DSC_1286[2].jpghttp://lh5.ggpht.com/_WVu0gJovIxY/S7BMtVzjEpI/AAAAAAAANjg/R7yU_NdTLdU/s1600-h/DSC_1285[2].jpghttp://lh5.ggpht.com/_WVu0gJovIxY/S7BMr1SBxpI/AAAAAAAANjY/VVZwlJn-XIE/s1600-h/DSC_1283[2].jpghttp://lh3.ggpht.com/_WVu0gJovIxY/S7BMuoro19I/AAAAAAAANjo/z-441YywIqU/s1600-h/DSC_1286[2].jpghttp://lh5.ggpht.com/_WVu0gJovIxY/S7BMtVzjEpI/AAAAAAAANjg/R7yU_NdTLdU/s1600-h/DSC_1285[2].jpghttp://lh5.ggpht.com/_WVu0gJovIxY/S7BMr1SBxpI/AAAAAAAANjY/VVZwlJn-XIE/s1600-h/DSC_1283[2].jpghttp://www.amazon.com/Hodgson-Mill-Yeast-Active-8-75-GM/dp/B001SAQUR8


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In a bowl containing the wheat flour, add the yeast solution as well as the melted butter and

knead well into a soft pliable dough.Taste the dough and add more salt or sugar if you

need.Brush melted butter on top the dough and keep it aside for 2 hours.The dough would

have acquired double the size after this time.Punch down the dough to remove air and roll it

out to make 1cm thick pizza base.I spread the dough with my fingers leaving the edge around

a little thicker, since I preferred thin and crispy inside with soft and 'bready' edge.Prick it

with a fork here and there and bake for 5-6 minutes in 180 deg C in a pre heated oven.

Remove and keep aside the pre baked pizza base.

Ing for the outer cover of the kozhukkattai :(Yields 45-50 nos).

Raw rice powder is specially prepared for neivedyam a day ahead.Soak one kg ponniraw rice for half an hour in water.Drain and dry grind.Rice powder prepared by the above method-2 cupsWater-2 times of rice powderGhee-a tbspA fat pinch of salt

Ing for the Filling/Pooranam:

Freshly grated shavings from a medium sized coconutCrushed jaggery-half the quantity of the grated coconut,loosely packed in ameasuring cup.Cardamom powder-to flavourFresh ghee-Atbsp(Reserve half of this to grease fingers and palms while making
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kozhukkattais) .

To prepare the Filling/Pooranam:

Heat half the tbsp of ghee in a non stick kadai.Add the grated coconut and the

crushed jaggery together.Saut for a few minutes to melt down the jaggery piecesand steam off the water content. Mix in Cardamom powder. Keep this aside.

To prepare the rice dough, the outer covering:

For the safer side, to avoid lumps, I suggest the less exp cooks like me to mix the ricepowder with 2 parts of water directly, in a round thick bottomed vessel.Add oil andtransfer the vessel to the stove top in medium heat, bringing to to a boil stirring allthe time.The dough soon thickens to form a soft ball.Close the vessel with its lid toenhance the final cooking for a few more minutes keeping the flame tominimum.Transfer the dough to an appropriate casserole.The warmer the dough, the

easier to proceed.

To prepare the crescend shaped kozhukkattais:

I prefer making them with the poori dough presser as it has proved handy and easierfor anyone who has to proceed single handed.

I line the presser up and down with twosquare pieces of polythene sheets, sticking up and down again with drops of ghee andgrease the sheets on the outer side as well.
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Now, smear a few drops of ghee to yourpalms and finger tips. Take out a handful of warm rice dough from the casserole androll them evenly into small lime sized smooth balls.

Keep one ball in the centre and presslightly to form a poori sized shape.Place the filling on the lower half, in a linear way.

Fold carefully and press the edgeslightly.Let your fingers be always greased with ghee so as to avoid any sticking ofdough to the finger tips.
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Arrange them, steam cook for 10 minutesand you are done!.
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Pasipparuppu / Moong dal

payasam.(Yields 4-5 glasses)

Ingredients:

Lightly dry roasted split moong dal-1/2 cupJaggery ball-1 medium-Crush to smaller lumpsMilk(boiled cows milk or fresh coconut milk)-a large cupRaw rice-a tbspCoconut gratings-1/4 cup

Salt-a fat pinchCardamom powder- to flavourA few cashews roasted in a tbsp of ghee-to garnish

Method:

1. Wash and soak raw rice in cold water for an hour.Drain and grind well withcoconut in a mixie, to a smooth paste, adding water.Keep aside.

2. In a pan, boil the jaggery lumps with cup of water.Melt down the lumps.Boil fora few more minutes to attain honey consistency.Cool and filter impurities.Keep aside.

3. Boil 2 large cups of water in a heavy bottomed broad vessel.Add roasted moongdal. Keep the flame medium to avoid boiling over, stirring in between.

4. When 3/4th cooked, stir in the jaggery syrup.Let it boil well and after a fewminutes stir in the rice and coconut paste.Stir continuously in medium flame to avoidlumps and bring to a boil.
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5. The payasam might have got thicker by now.Add salt.

6. Add milk to attain the right consistency and boil again stirring all the time.Addcardamom powder and remove from fire.If you add coconut milk, add in the finalstage and let not the payasam boil too much.

7. Add even more milk if you like the diluted version as the payasam tends to geteven thicker once it cools down.

8. Garnish with roasted cashews along with its ghee.

Carrot Rice/Carrot Sadham

My previous week was mostlyoccupied by weddings, guests and childrens exams.Surprisingly I found myselfspending most of the time in kitchen coming out with lots of food, but less time tobrowse or blog.And eventually the shorter free-times were utilised to relax or indulgein a tiring nap

Carrot rice, a much relied on choice in such lazy moods, a nutritious, yet an easy toprepare rice delicacy, is neverthlessly my familys all time favourite.This particularrice variety does demand a little too much of oil for a richer taste andqualitystill..considering the diet consciousness, kindly use the lightest refined oil of

your choice, but let it be used a little liberally.

Serves-4,Cooking time-50 minutes.

Ingredients:

400gms/2 cups of Long Grain varietied rice.(I used a year old ponni raw rice.)A tbsp of fresh ghee or refined oil(to mix with the cooked rice.)
http://www.spicychilly.com/2007/07/carrot-ricecarrot-sadham.htmlhttp://www.spicychilly.com/2007/07/carrot-ricecarrot-sadham.htmlhttp://3.bp.blogspot.com/_Hpi8EVWsLKQ/RpJYEejNrnI/AAAAAAAAAlU/wsan_x0PEdo/s1600-h/IMG_0539.jpghttp://www.spicychilly.com/2007/07/carrot-ricecarrot-sadham.html


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A Cup of freshly grated CarrotsA Cup of Big Onions sliced lengthwise cup of Refined Oil tsp of Mustards tsp of Urad dal

tsp of Turmeric powderSalt-to tasteA stalk of Curry leaves

To powder,

Cup of Coriander seeds/Kotha malli Cup of Bengal gram dal/Kadalai paruppu12-15 no:s of Red Chillies or adjust the number as needed

Method:

1. Powder the last three listed ingredients in a mixie,raw.

2. Cook rice in salted water or according to the method you prefer.Let the grains becooked but separate and notsticky.

3. Drain the cooked rice.Transfer rice to a broad flat plate or a wide, shallowcontainer.Cool down to warmth.Add the 2 tbsp ghee or oil and mix gently with theflat end of a ladle or spatula, breaking any lumps during the process.Add salt if youhave not added earlier while the rice was cooking.

4. Heat a large broad wok.Add cup oil, splutter the mustards and brown the uraddal.Saut the onions till translucent, followed by the carrots and the curry leaves.Frythem altogether in a medium flame for a minute. The onions would have acquired agolden brown colour and the carrots, just cooked by now. At this stage the level ofthe oil should be slightly above the sautd ingredients.

5. Add 7-8 tsps of the previously prepared powder (Adjust the amt according to suityour taste.Reserve the excess powder for future use..),along with the turmericpowder.Saute for a few more seconds in low flame,just to get rid if theraw flavourofthe powders.Turn off the flame, add a little salt, mix well again and transfer this intothe cooked rice bowl.

6. Gently blend the ingredients well with the rice with a ladle or using fingers untilthe grains are coated uniformly.

7. Heat the required quantity of carrot rice in the same wok, used for frying, andserve hot with onion or cucumber raitha.


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Pin It

Deepavali just got over and I can't believe the next festival is almosthere! Thiru Karthikai !Deepavali and Karthikai have way different stories of origin according to HinduMythology but both the festivals are similar in two main aspects. Festivals of lampsand light. Festivals of fresh sweets.

Many sweets are associated with Karthikai, most of them being simple to make andkid friendly. I used to make 'Pori Urundai' when my kids were really small. I cannotcall them 'urundai'/ balls because I never took the trouble of rolling them out topretty looking shiny balls. After the mixing part I used to dump the sweetened puffscoated with sugar syrup on a flat ghee smeared tray and broke into shapeless squaresor triangles or pentagons after the mass got cooled. Anyways the not-so beautifullooking 'chikkis' vanished within seconds.

Believe me, this is my first attempt in shaping them into balls. I used jaggery insteadof sugar to make it flavourful and tastier.

They came out perfect but never disappeared as both my teens are away from home:(I miss them lighting the lamps in and out of the house this time :(

No more sad faces and lemme proceed to the recipe :)
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Karthikai Pori Urundai

For 12 ballsGet ready with:

Fresh and crisp 'Pori' / Puffed white rice - 2 large cupsJaggery -crushed and loosely filled- 1/2 cupWater- 1/4 cup + 2 tspsCardamom powder- a pinch
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Ghee- to smear fingers to roll into balls

How to make :

Transfer crushed jaggery to a pan with the measured water.

I used a mixture of light coloured and dark jaggery attempting to get a goldencoloured syrup. Ignore that and you can go ahead with the jaggery in hand :)


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Boil the filtered syrup, keeping the flame low after it begins to simmer, until itthickens a bit . When it reaches the consistency of honey, stir along cardamompowder and be very careful with the next stage as it is our required consistency. Iprefer to boil the syrup in a non- stick pan as it helps much towards the later stages.


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When the syrup has the consistency of honey, it doesn't dissolve if dripped on to asmall plate with water. And you can notice it settles to the bottom, though it spreadsand flattens a little.


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The required stage.

This stage is attained within seconds of the previous. So be very careful. If you usethe measurement of jaggery, I'd used, it's better if you switch off the stove as theheat of the pan would be enough to bring the syrup to the required consistency. The

syrup is slighter thicker than the previous stage, holds the shape if dripped into waterand you may gather and roll to a not so soft-not too hard ball with your finger tips.If you are first timer, do not waste your time rolling the ball with the syrup back onfire coz the syrup may harden further and you will not be able to roll the balls.


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Dump the puffed rice to the hot syrup in the pan and stir gently to combine. Thesyrup should be coated evenly on the rice puffs.

Smear your finger tips liberally with ghee and gather the sticky puffs slowly while


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the mixture in the pan is bearably hot. The puffs fall apart if it's too hot, so don'tpanic :).Do it gently, with your finger tips until you see them shaping up.Personally it doesn't work out the way I make ladoos, giving them pressure betweenthe palms ;)

While you roll out, you will see that the syrup binding the puffs hardens as the masscools down. You may return the unshaped mix to the non-stick kadai and warm this upstirring gently all the while over minimum fire.This will loosen the whole mass andyou may repeat the process until done!The balls harden when they are cooled in room temperature. Store in airtight

containers.

The first thing I made back home after the holiday in US were donuts! We hadbeen munching on these cuties almost everyday as a part of the American breakfastwhether in an inn, hotel or the cruise. Even in Seattle we couldn't stop hunting for the
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famousTop Potto try out these.

While on a google search,Swapnawho was around in g-talk suggested to try out hermethod which she'd blogged.

Her recipe was fool proof ! The measurements were perfect and even a first timer likeme could come out of the perfect donuts!

I could make 12 medium sized DonutsAdapted verbatim fromSwapna's Cuisine!

Ingredients:

Sugar-1 tspYeast-1 tsp ( I used Fleischmann's active dry yeast )

Warm Milk- 1/2 cupDissolve sugar and yeast in warm milk and leave to rise.

Maida- 2cupsButter 1 tbspSugar- 3 tspEgg yolk-2 nos

Oil- to deep fry
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Method:

Make a dough of all the ingredients with the yeast mixture and leave on a greasedtray for 1 hour, allowing it to rise to double its size.Knead once again and roll out as thick as at least a centimeter and cut intodoughnuts. Gather and knead the wastes and shape into donuts till you use up thedough. Arrange them on a greased tray leaving one inch gap in between and coverwith a light kitchen towel. Keep aside for 1 hour. Let them rise.

Heat oil in a wok. Let the oil be not too hot or smoky. Very hot oil, browns theexterior and leaves the insides uncooked.

Taking care of the temper

Documents

Kappa Biriyani