Thari Kachiyathu / Semolina Drink Recipe

                                                   

Thari Kachiyathu for Iftar..it's a real treat..To be honest, we have it for Iftar all 30 days of Ramadan..my kids and hubby love it equally..It's quite famous in the Malabar cuisine.

The traditional recipe for Thari Kachiyathu is quite rich with onion sauteed in ghee and the texture is pretty thick..but for me I make it slightly lighter texture and omit the onions as well..This is how my family loves it..

Let's have a look at my version of Thari Kachiyathu.

Ingredients:

1. Rava / Semolina - 1 tbsp
2. Milk - 2 cups
3. Water - 1/2 cup
4. Sugar - 2 tbsp
5. Cardamom powder - 1/2 tsp
6. Cashewnuts and Raisins fried in ghee- 1 tsp each
7. Salt - a pinch

First take a sauce pan and add 1/2 cup of water to it. Now add the semolina and stir well. Keep on low flame for 2 mins. add the milk and stir well. Allow the milk to boil, add in cardamom, sugar,salt and fried nuts. Keep on low flame. for another 2 mins. Once the Thari Kachiyathu begins to thicken, remove from flame...

Serve it warm...Enjoy...

Malabar Egg Curry

Pathiri holds a prominent place in the famous Malabar cuisine...It's a must have in all salkaaram events and what if it happens to be a Puthiyapila salkaaram? Pathiri is to be dipped in fresh coconut milk just before serving. Yummy Pathiri and spicy chicken curry ..a real treat...

It goes well for breakfast and dinner..When it's prepared for breakfast I normally serve it with egg curry. Not just any egg curry, the very delicious Malabar Egg Curry... Let's have a look at it..

Ingredients:

1. Egg -3
2. Shallots - 4/5 sliced
3. Green Chilly - 2 slices
4. Curry leaves- 1 sprig
5. Chilly powder - 1/4 tsp
6. Turmeric powder - 1/4 tsp
7. Salt
8. Oil
9. Coconut - 3 tbsp
10. Fennel seeds - 1/2 tsp
11. Shallot- 2
12. Garlic - 1 clove

First, grind the ingredients from 9 to 12 with little water to a fine paste. Take care to add the garlic in the end to avoid it's pungent flavor.

Take a sauce pan and heat some oil. Add the shallots, green chilly and curry leaves. Once the onion start turning brown, add the chilly and turmeric powder. Saute for another 2 mins. Now add around 1 cup of water to the mix. Add salt as required.  When the water starts boiling, break the eggs and add them one by one to the gravy. Don't stir the gravy lest the eggs would break.

Keep on low flame for another 3 /4 mins. When the eggs get cooked, add the ground coconut mix to the gravy. Stir slowly and simmer for 1 min. Remove from flame..

Serve with Pathiri and a hot cup of tea ... Enjoy :)

Chicken Biriyani Recipe

                                     

Last week, I was pondering over what to cook special for my family….Just a few days after E-id celebrations..Didn’t much feel like preparing the traditional Malabar recipe..My next thought was why not Hyderabadi Biriyani or something near J

I am a big fan of Sanjeev Kapoor recipes..no doubts..thought of preparing this Easy and Spicy Chicken Biriyani by Sanjeev Kapoor…The only thing I have added is the Chicken stock cubes.....

So, let’s get cooking !!

Ingredients:

Basmati Rice - 2 cups
Bay leaves - 2/3
Cloves - 4/5
Cumin seeds- 1 tsp
Cinnamon - 1 small stick
Cardamom - 2 /3
Ginger Garlic paste - 1/2 tsp each

Boneless chicken cubes - 500 gms

Yoghurt -170 gms

Onion sliced - 2 medium
Fried onions - 2 medium
Tomato - 2 medium -roughly chopped

Green Chilly - 3 chopped
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Maggi Chicken stock cubes - 2

Mint leaves - chopped - 1/2 cup
Corriander leaves -chopped - 1/2 cup
Rose water - 1 tbsp-to sprinkle over the rice
Milk - 1 tsp
Egg -bolied and sliced - 2

Oil - 3 tbsp
Ghee - 1 tbsp
Salt - as required

First, fry the onions (2 medium) till golden brown and keep aside.

Next, boil the rice till half cooked and drain. Heat oil and ghee in a sauce pan. Add bay leaves, cinnamon, cloves and cardamom...Saute for a min or two...Add the sliced onions, green chilly, ginger paste and saute well till the onions turn brown..now add in the chicken cubes and saute well for 5 to 10 mins...Next add the chilly, turmeric and garam masala powder..saute well till the chicken gets coated with the masala...add in the chopped tomatoes and Maggi chicken stock cubes..Saute well till the cubes dissolve and get mixed with the masala... Finally, add in the yoghurt..add 1/2 cup of water. add salt to taste...mix well...cover and cook on low flame for say 10-15 mins till the chicken cubes are tender....One the water in the gravy, has almost dried up..add half the boiled rice...Sprinkle half the fried onions..1/2 tsp rose water, 1/2 tsp milk, coriander and mint leaves...garam masala powder...Add the remaining rice and repeat the same....Cover and keep on low flame for 10  mins.  Remove from flame..

Mix the rice well with the masala...serve hot....garnish with boiled eggs and yummy...enjoy the delicacy.... :)

Vegetable Pulao Recipe

                                                         
Yes..  this is a very Tasty Pulao recipe...A colourful treat..and as per taste you can add in the veggies you like...My children enjoy this meal...

What more.. it's very easy to make 2...Let's have a look at it...

Ingredients:

• Jeerakashaala rice - 1 cup
• Onion - 1 medium--chopped finely
• Chilly - 2 chopped
• Carrot - half -finely chopped
• Cardamom - 2/3
• Cinnamon stick - 1 small piece
• Cloves - 2
• Chilly powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Coconut milk powder - 2 tbsp
• Curry leaves - 3/4
• Water - 2 cups
• Oil - 2 tbsp
• Salt - as per taste

Preparation Method:

First heat oil in a pan. Saute, cardamom, cinnamon and cloves for a min. Add in the chopped onions, green chilly, saute till the onion becomes translucent.

Next add the carrots, saute for say 2 mins. Add the chilly and turmeric powder, saute. Mix the coconut milk powder in the 2 cups of water. One the carrots are half cooked, add the water and salt. Wait for the water to boil well. Next add the rice and curry leaves. Stir it well and set up to boil. Once, it starts boiling, cover and reduce the flame. Let it cook for 5 mins. Remove the cover, stir well.

Cover again and keep for 2/3 mins. Remove from flame.

Our Easy Veggie Pulao is ready... serve it with chilled Cucumber Raita...

Well, it's been quite sometime I have been away from blogging..School holidays, followed by the Holy month of Ramadan, E-id celebrations..

Now back to square one.. School will be opening soon and  all moms out there will be busy packing the snack boxes for our little ones..so why not try some Yummy snack box treats....

Will be back soon..

Chilly Chicken Sausage Fry

Sausage rolls ...I am sure it's an all time favourite with kids...What we have here is a spicy sausage dish..Yup, That's right Chilly Chicken Sausage Fry... It's a little twist to the normal sausage preparation.

It's very easy to make and goes well as a Quick side dish..My kids love this..Let's have a quick look at it..

Ingredients:

1. Chicken Sausage - 400 gms -cut into slices of medium thickness
2. Garlic - 2 cloves chopped finely
3. Corriander leaves - 2 tbsp chopped
4. Red chilly powder - 1/2 tsp
5. Turmeric powder - 1/4 tsp
6. Pepper powder - 1/4 tsp
7. Oil - 2 tbsp

Preparation Method:

Heat oil in a saucepan. Saute the chopped garlic for 2 mins.  Add in the sliced sausages and  saute. Next add the chilly and turmeric powder.

Saute well for a minute. Add pepper and chopped corriander leaves. Keep on low flame for another 2 mins.
Remove from flame...

Serve it hot with Ghee Rice / Roti.. Our Chilly Chicken Sausage Fry is ready.... : )

Paneer Palak Recipe

                                                          


Palak Paneer is a popular Indian dish consisting of spinach and cottage cheese. Must say, it's even more popular with my family.  My kids just love this dish..Spinach is filled with vitamins, proteins, anti-oxidants and essential nutrients. So I make sure this dish is prepared at least once every week.

This recipe is very simple to make and yet very delicious too....

Ingredients:

1. Spinach leaves - 2 bunch medium size
2. Paneer - 150 gm--chopped into small square pieces
3. Green chilly - 4
4. Garlic - 1 clove chopped finely
5. Cumin seeds - 1 tsp
6. Coriander powder - 1 tsp
7. Red chilly powder - 1/2 tsp
8. Turmeric powder - 1/4 tsp
9. Fresh cream - 1/2 cup
10. Salt- as required
11. Oil - 2 tbsp

First, wash the spinach leaves well and drain in a colander. Heat water in a pan. When the water starts boiling, put the Palak leaves in the boiling water and remove from flame. Once the leaves turn dark green, drain and pour cold water over so that leaves retain its fresh green colour.

Next, grind the leaves and green chilly with 1/2 cup water and keep aside. Heat oil in a wok or sauce pan. Add in the cumin seeds. When the seeds start turning dark brown, add the chopped garlic and saute for a minute,

Now, add the coriander powder and turmeric powder and saute again for a minute. Next add the ground Palak to this mixture and stir well. Add the red chilly powder and 1/2 tsp salt. Allow this mixture to boil. 

When the gravy starts boiling, add in the chopped Paneer, stir well. Keep on low flame for a min or two to allow the Paneer to absorb the flavour of the gravy. Next add the fresh cream, stir well and remove from flame.

Enjoy the yummy Palak Paneer with hot Roti / Naan.