KADALAK-APPAM [KALLAKKAPPAM]

In Malabar, we have many traditional food like Unda ,Manda.kolappam,Ada.Kaaja....etc  .My Umma & Ummama [mom& grand mom]are very expert in cooking of those traditional food. Unfortunately I don't know how to make all these items. I never tried to learn.Usually I get these snacks all the way from my home village made by either Umma or Ummama.  Kadalakappam is a crispy snack . In our colloquial language we call it as kallakappam.When I got the above Kadalakappam I decided to post the same on my blog.But the funny thing is ...I really don't know the recipe..Kadala [chickpeas] is included in its name ,so I thought that kadala will be one of  main ingredients... :)) When I asked my mom " How much Kadala should we use?". She couldn't stop laughing..ha ha ha ha ha. Because kadala is not an ingredient .!!!!!

INGREDIENTS


Jeera Rice      -400 gms
Egg                  -4
Water              - 1/2 glass
Pathal powder -[rice powder] -1 cup or more
Salt  to taste
Black sesame seeds 


  METHOD


Soak rice for 1 hour and grind in a juicer with 1/2 glass water. Then add eggs ,salt grind well.Pour this into a bowl add sesame seeds ,pathal powder to make tighten the dough.


Deep-frying 

1. Heat oil. Meanwhile, 
2. When the oil is hot enough (not smoking), press the dough directly over the oil.using kadalakappam maker or by  murukku achu
3. Reduce to medium flame and fry till the appam is golden brown on all sides.
4. Remove and drain on a kitchen towel.
5. Store it in a air-tight container for longer shelf life.


note: If you want it sweet, sprinkle sugar syrup on it.

CHICKEN TIKKA BIRIYANI

Ingredients




Chicken                     - 1 kg


FOR MARINATION


Chilly powder               -1tbsp
Pepper powder           -1tsp
Garam masala powder -1tsp
Salt 
Curd                           -2tbsp
Orange food color        -1/4tsp
Vinegar                       -4tbsp 
Ginger garlic paste       -1tbsp
mix all this with chicken and marinate for 6 hours.Then cook on a vessel. 


RICE


Basmathi rice      -1kg
whole garam masala
salt
boil water and cook the rice with garam masala and sieve set aside .


FOR GRAVY


onion                  -4
Ginger garlic paste-1tbsp
Tomato               -4
Red chili powder  -1 tsp
Coriander powder -1tsp
Turmeric powder  -1/2 tsp
salt
curd                     -1/2 cup


Heat a vessel with 1/2 cup oil fry onion then add ginger -garlic paste saute well add tomato saute till tomatoes becomes juicy then add powders mix well ,pour curd mix well then add cooked chicken mix well.


DUM
Coriander leaves -1/2 cup
Mint leaves         -1/2 cup
Green chilly chopped-4


First layer with rice add half of leaves & G-chilly then pour all chicken gravy then leaves &G-chilly last layer with rice ..
Recipe by-shireen-anwer .check recipe video here

MAJBOOS

Majboos -An amazing  Arabic Biriyani with whole fried  Chicken ,special Arab spices[majboos spice powder] &dried lemons . .This is very famous Rice Dish in Arab country .Coming to the recipe.My recipe is not traditional one it has been amended as per the taste of my family. 

CHICKEN MAJBOOS

3 cups- basmati rice (long grain rice)
1 kg    -chiken
[marinated with salt, chilli powder,pepper powder,lemon juice ,garam masala powder,jeera powder]
3 onions-sliced thinly
Ginger garlic paste-2tbs
Green-chilli paste of 4
Tomato- 4 -5
Coriander powder-1tsp
garam masala powder-1/2tsp
Jeera powder-1/2 tsp
Pepper powder-1/2tsp
Hot water -6cup
Juice of 1-lemon or 2-dried lemon
Fry the marinated chicken.
Heat a large vessel with oil&ghee,[oil 3tbs &ghee 3tbs] add some whole jeera,then onion,along with salt until the onions become soft and translucent.add ginger, garlic, chillies paste fry for3-4minutes,add tomatoes,Reduce the heat to medium and cover and cook till the tomatoes becomes soft and gravy,at ths stage you can add all dry powders and fry for some time add 1/2 cup of coriander leaves then pour  hot water. When it begins to boil add lemon juice &salt to taste ,add washed and drained rice ,
Set the rice up to boil.when water comes to the same level of rice, reduce the heat add fried chicken , cover Cook till almost done,,

IDLI

Thanjavur rice[idli rice]   - 2 cup
Urad dal                            -1 cup
fenugreek seed                 -2 tsp




Soak the dal and  rice separately for at least 6-8 hrs.  First add the rice in your grinder and grind it well. The batter will not be smooth but little coarse-grained.


Remove and set aside in a large bowl. In the same grinder ( you don't have to wash/clean) add the urad dal .When the batter is smooth , remove and pour it along with rice batter. mix well and set aside . after fermenting, stir the batter well and add salt..Pour out the batter in each of the idli plates.place it in a steamer.cook  for 10 minute on medium flame.They are done when a little stick/spoon pricked in the middle comes out clean.Cool them for 2-4 minutes& remove from idli plate and then serve .


For more details check here

PRAWN -MACARONI POLA

Ingredients:


Boiled macaroni- 3 cup
Prawns -1 cup
Red chilli powder 
Onion-3
Ginger- garlic paste- 2 tsp 
Green chilli -3
Tomato  1 small de-seeded
Eggs- 6
Coriander leaves
Curry leaves 
Salt 

Method:

1. Fry prawns marinated in red chilli powder, salt .

2. In the same oil, add chopped onions, ginger -garlic paste and saute till it turns translucent.then green chilli and tomatoes.

3. Now add prawns cut into 2-3 pieces.

4. Add coriander leaves and curry leaves  it is done.

5. Now beat the eggs with salt and pepper. Mix boiled macaroni in this.

6. Take a non-stick pan, coat with oil or ghee and pour half the egg-macaroni mixture into the pan.

7. Now layer the prawns masala on top of that. Then, again the egg-macaroni mixture.

8.Cover with lid and simmer in low flame for a minimum of 15 minutes or till it is done. 

FILLED EGG

                                
  Ingredients: 
1) Egg: 5 nos.
2) Cooking Oil: 2 tbs
3) Onion: 2nos. chopped
     Green Chilli: 4nos. (finely chopped)
     Ginger: 1/4 ts. (finely chopped)
     Salt to  taste
4) Turmeric Powder: 1/4 tsp.
    Curry Leaves: few
    Coriander Leaves: 2tbsp
5) Plain Flour (maida): 300g
    Rice flour : 100g or Basen Flour
     Salt to  taste

Method:

* Halve the boiled eggs and separate the yolk and white

* Heat oil in a pan and sauté the ingredients listed under 3). Add ingredient 4) and the boiled yolks, then mix all together and keep them aside

* Once cooled, shape the mixture into a size of small lemon, and use it as a filling in the boiled egg white. Press it gently to keep the filling in place. Repeat this for all the remaining egg whites (to make 10 nos.)

* Make a batter of all the ingredients listed in 5) above. Dip the filled egg whites into the batter and deep fry until it turns golden (a word of caution:- egg can blast while deep frying so cover it with a lid)

MUTTON BIRIYANI

I WOULD LIKE TO DEDICATE THIS MUTTON BIRIYANI TO MY DEAR MOTHER FATHIMA AS WE CELEBRATED MOTHERS DAY .THE BIRIYANI MADE BY HER  IS SO POPULAR AMONG MY FAMILY CIRCLE .I NOTICED THAT THIS BIRIYANI WITH ALL ITS PLUS POINTS CAN BE MADE BY HER IN EVEN VERY LARGE QUANTITY .WE BELONG TO SAIDARAKATH  [ AYSHA'S] FAMILY WHICH HAS LARGE MEMBERS ,IF THERE IS A PARTY IN OUR FAMILY SHE IS THE CHIEF COOK. ALWAYS I USED TO OBSERVE CAREFULLY WHILE SHE MAKES BIRIYANI .BUT STILL I  AM UNABLE TO  ATTAIN HER  RESULT .MY EFFORTS CONTINUE.............SHE PREPARES THIS WITH VERY MINIMAL INGREDIENTS  BUT THE QUANTITY OF THE MUTTON SHE USES SAME PROPORTION OF RICE ..SO I WANT TO SHARE MY UMMA'S BIRYANI RECIPE . THIS IS VERY NORMAL BIRYANI.  I AM SURE THAT  YOU ALL WILL LIKE IT .

           
MUTTON                                         -1KG
RICE                                                 -1KG[4 glasses]
ONION SLICED [ FOR RICE]         -1
ONION SLICED                               - 5
ONION SLICED FOR MUTTON     -1
GINGER GARLIC WITH [10 G-CHILLY] PASTE -3 TBSP
TOMATO                                   -4
CURD                                         -1/4 CUP
LIME JUICE                               -2TBSP
CORIANDER LEAVES             -1/4 CUP
MINT LEAVES                          -1/4 CUP
GARAM MASALA POWDER   -1/2 TSP
GHEE
COCONUT OIL

FOR THE MASALA

CLEAN AND DRAIN  THE MUTTON .ADD 1 SLICED ONION WITH LITTLE GINGER GARLIC PASTE ,1 TBSP CURD , LITTLE PEPPER POWDER AND SALT  MIX WELL IN MUTTON .HALF  COOK MUTTON .OR COOK TILL WATER DRIES UP FROM MUTTON.
HEAT A VESSEL WITH 3 TBSP OIL & 1 TBSP GHEE AND SAUTE ONION  TILL IT BECOMES SLIGHTLY BROWN,THEN  GINGER.GARLIC& CHILI PASTE  SAUTE FOR  FEW MINUTES .ADD TOMATOES &STIR.WHEN TOMATO BECOMES SOFT  ADD HALF COOKED MUTTON MIX WELL ADJUST SALT  COVER AND COOK .ADD CURD,.LIME JUICE ,LEAVES .GARAM MASALA POWDER  .TURN OFF

FOR THE GHEE RICE

WASH AND DRAIN THE RICE .HEAT A HEAVY BOTTOM PAN WITH 3 TBSP COCONUT OIL & 3 TBSP GHEE . FRY THE ONION SLIGHTLY [IF U WANT U CAN ADD WHOLE GARAM MASALA AT THIS STAGE]  ADD RICE THEN FRY FOR 3-4  MINUTES THEN POUR 6 GLASSES OF HOT WATER  BRING THEM TO BOIL ,ADD SALT ,LIME JUICE OF 1 LIME WHEN WATER  COMES SAME LEVEL OF RICE REDUCE HEAT AND COOK ON LOW HEAT  AND TURN OFF .

 FOR GARNISH

FRY TWO SLICED ONION [YOU CAN ALSO USE FRIED CASHEW-NUTS  ]
CORIANDER LEAVES & MINT LEAVES
1/4 TSP GARAM MASALA POWDER TO SPRINKLE BETWEEN LAYER

DUM PROCESS  [LAYERING THE BIRYIANI]

APPLY SOME GHEE IN A HEAVY BOTTOM VESSEL FIRST LAYER WITH RICE THEN  HALF OF MUTTON MASALA THEN  HALF OF FRIED ONION . C&C LEAVES.SPRINKLE GARAM MASALA THEN AGAIN RICE ,MUTTON ,FRIED ONION ,LEAVES ,GARAM MASALA LAST LAYER WITH RICE ,THEN COVER  AND  KEEP ON LOW HEAT FOR 10 -15 MINUTES .SERVE .

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