Neyyada is more or less like Chattipathi but the only difference is in Chattipathiri the thin pancakes are made first and then layered with eggs. But in Neyyada each layer is steamed and when it is done the next layer is poured on top and cooked. Here goes another malabar recipe we make during Iftaar.

oil 3 tbsp

Maida/all purpose flour – 1 cup

eggs 8

sugar to taste

cardamom 1/4-1/2 tsp

cashew nuts and raisins – 1/4 cup fried in oil

• Mix maida with water,salt and sugar as per your taste. The mix should not be watery or thich.

• Beat eggs with a fork add sugar, a pinch of salt, cardamom powder.

• In a non stick sauce pan or stew pan pour a ladle of the maida mix. When it is cooked pour another layer of egg mix and add cashew nuts,raisins and little oil on top. Like this each layer should be cooked before pouring the next layer.
• Make sure that the flame is low and keep a flame tamer or heat diffuser or this type (i have the first type)  under the pan so that the heat is evenly distributed and wont get burned. I use it for all my egg palaharams!

Alternatively u can also steam layer by layer in a vessal on your stove top thats how we used to do in India but i think the non stick way is much more easier.

This post goes to Ayeesha’s Event Please do visit her blog for more yummy Iftaar recipes!

Now a days it takes forever for me to cook and i think i dont have to mention it takes more than that to click and post here. But a giveaway made me greedy and i clicked and posted as soon as it was ready! This recipe is from Shaheen’s blog a different type of Malabari chicken varatiyath she calls it Ulli Kozhi. i make it very differently so i thought why not give a try her style and it was very very yummy. There are a lot of recipes – veg and non veg in her blog to try out. I made some mild changes in the recipe.. mainly just reduced the oil.

here goes the recipe.

Chicken -1 kg cut in pieces

Onion- 3 cups thinly sliced

Tomatoes – 3 cut into small pieces

Juice of 1 lime
Potato – 1 large cubed

Salt to taste

Grind together:

Red chili powder- 2 1/2 tsp
Turmeric- ½ tsp
Ginger- ½ inch piece
Garlic- 4 cloves
Cinnamon- 1 inch piece
Cardamom -3
Pepper -1 tbsp
Oil -1/4 cup more or less (i used coconut oil recommended by the recipe owner)
Curry leaves- A handful
Coriander leaves – A Handful

Preparation:

• Marinate the chicken with ½ teaspoon chill powder, turmeric, salt , lemon juice for 1/2 hr.

• Heat oil, add the onion and fry them on medium heat till golden brown and crisp. Make sure they don’t burn.
• Remove the onions and keep aside.
• In the same oil  fry the tomatoes till softkeep aside.
• Then add the ground masala and fry on low heat until the oil runs clear.
• Now add the marinated chicken, potatoes, fried tomatoes, onions to the masala ,mix well and let the water come out of the chicken. If there is not enough wateradd a little bit. But not too much.
• Cover and cook on low heat. The chicken should get cooked in about 15 minutes on low heat, but keep checking and stirring.

This goes well with appam, rotis, rice. I’m going to have this with Ghee Rice.

This recipe goes to Priya’s event Healing Foods-Onion, a event started by Siri and  Padma‘s Cooking with Seeds-Pepper, started by Priya

Biriyanis are very famous in my home town. And loved by all! this one has been in my draft for a long long time. finally i decided to publish it! You can also check my Malabar Chicken Biriyani and Malabar Beef/Mutton biriyani.  Some part of it i have copied and pasted oh yes im very lazy to type all this again!!

For the Marinade:

Marinate the 1 lb or 1/2 kg of any big like Tengirri, batang, (these are chinese names im not sure about the english names!) Pomfret  with 1 heaped tsp of red chilli powder, 1/2 tsp turneric, 1/2 tsp fennel pwdr, 1tsp ginger garlic paste, 1/2 tsp chilli paste, 1/4 garam masala, corriander,mint,curry leaves ans salt to taste grinded into paste leave for an hour or two.  Shallow fry the fish in a large non stick .

For the Masala:

onions – 4 large

ginger garlic paste – 1 tsp

tomatoes – 2 large chopped

corriander powder 2 tsp

garam masala – 1/2 tsp

finely chop 4 large onions. When the onions are well cooked add 1 tsp ginger garlic paste. Mix well after 3 -4 mts add2 large tomatoes. When the tomatoes are well cooked add 2 tsp corriander pwdr, 1/2 tsp garam masala and mix well add salt to taste. Add the fried fish to the masala and cook for few mts.  Make sure it does’nt get burned.

For the Rice:

rice – 7 cups (basmati or kola/kaima that u get in kerala)
ghee and dalda – as required
water – 10 cups

Meanwhile in another vessel heat 2 tbsp of ghee or dalda and add cashewnuts and raisin and fry then till brown. Add one at a time not together. After frying keep them in a seperate plate.

Add water to the ghee. When the water boils add salt and rice to it. Make sure that the water is salty enough for the rice (by tasting it) and there is sufficent ghee (insert a spoon in the water and touch and see wthether it oily. (If its not oily u can add more ghee to it).

Close the vessel and cook till all the water drains away. When the water drains it will be more that 3/4th cooked.

In the fish vessel add 1/2 tbsp of ghee  the center and all the for sides. After that add rice on top of it.

Evenly spread the rice and add a pinch of turmeric pwder, garam masala pwdr, the fried raisin and cashew nuts and lil bit of ghee. Like this make 3 layes of rice. And now cook again till the steam comes up. This will take another 15-20 mts, or may be faster. Always cook in a very low flame.  Please note that the fish will be on the bottom of the vessel and the 3 layers of rice will be on top of it. ie, one layer of fish and 3 layers of rice.

When the steam comes up turn off the stove and let it cool for 15 mts. After that open up and seperate the rice. Dont sepeate all the rice from the fish there should be lil rice in the fish mix.

Now its ready to eat!!! Serve hot with green chutney, raita, pickel!!!

This is one chicken curry my hubby will eat if  i cook everyday! He loves the creamy texture of the curry (i dont use cream at all at home because he thinks i’ll gain 2 lbs immediately!!) So when ever we eat out something creamy curry i wonder how to get this texture without adding the cream!! Finally i doubles the onions, finely sliced and mixed it well in low fire non stick skillet without burning the ingredients.

But be careful while choosing the onions. Some onions have a sweet taste. When i cook when ever i get the red ones and which make me cry as soon as i peel them are sweet. I dont chop onions at all im thankful to have a Braun food procesor which is a real time saver and i have to put less effort in chopping and kneading! LOL!

Coming back to onions, i find that if you those kind of onions which are reddish and makes u cry, 2 cups of it will surely make your curry sweet. If you have found the difference in onions it would be good if you avoid them in this recipe.  Also 1 large onion is equivalent to 1 cup of onions finely chopped.

650 grms chicken (may be a little more or less)

2 cups finely chopped onions

2 sprigs curry leaves

2 tbsps ginger garlic paste

1 cup ripe tomatoes finely chopped

1 tsp lemon/lime juice

4-5 tbsp coriander pwdr

1-2 tbsp freshly ground pepper (add more or less according to ur taste)

salt to taste

a bunch of coriander and mint leaves chopped finely.

oil for frying

Heat oil in a skillet and add onions and curry leaves.. once it starts to brown add ginger garlic paste and mix till it is blended with onions. Add tomatoes and let it get well mixed with onions.  Add rest of the ingredients and chk the spices. Fry for few mts before adding the chicken. . you may adjust the spices at this stage.

Add the chicken to ti and mix well. dont add any water till the chicken is half done. If you want more gravy add water accordingly only after the chicken is half done. Not before that. I added 1 cup of water to it.

Rawrice – 2cups

coconut – 1 cup

shallots – 3-4

fennel seeds – 1 tbsp

cooked rice – 1/2 cup

Soak the raw rice for 3-4 hrs. And grind all the rest of ingredients finely. The mix should be watery. But not so running. Pour into a nonstick cookware and close it. These pancakes cook really quickly. I make them a bit thick so that i have to make only 4-5 of them!!

Accompany them with chicken or any other non veg curry.. yummmm..

2 Kerala banana cut into thin slices

1 cup maida -plain flour

1 tbsp sugar

1 tsp kalongi – karinjeerakam

1/4 tsp salt

water for mixing

oil for frying

Cut the banana into thin slices. Mix the rest of the ingredients into a thick paste. Dip the banana slices into the maida mixture and deep fry.

Another post which goes for the Ramadan Event.

Ramadan Day 7

The sweet version of french toast is a quick breakfast and the spicy one is a quick snack! My sweet version goes for WYF : Breakfast Event and my spicy version goes for the Ramadan event

Sweet French Toast

5 slices of white bread

2 large eggs

1/4 cup milk

1/4 tsp cardamom powder

2 tbsp sugar (add more or less as per your taste)

a pinch of sugar

oil for shallow frying

-Cut bread into half diagonally.

- Beat eggs, sugar, milk, cardamom powder and salt .

- Dip the bread into the egg mix and shallow fry.

Spicy French Toast

5 slices of white bread

2 large eggs

1 medium sizes onion

2-3 green chillies (Use less or more according to your taste)

salt to taste.

-Cut bread into half diagonally.

- Grind onions and green chillies to a fine paste without adding water

- Beat eggs and add the onion-chilli paste and salt to it and mix well.

- Dip the bread into the egg mix and shallow fry.

Ramadan Day 6

Samosas are the most famous snack in Malabar. These are not large samosas like the veggie ones, Malabar meat samosas are small, petite kind of samosas. They look really cute and you’ll need to et atleast 5-6 to fill your tummy.

Samosas are nicked as Triangle Chicken by my daughter! For her even when i make cutlets i make in triangle shape otherwise she wont eat them! And they should be perfect for her!

I make the meat mix and freeze them in small bags. Just take one bag at a time and thaw. Meat samosas can be made of chicken or beef or mutton. I havn’t tried mutton samosas till today but one of my friend was raving about it.

Its easy to prepare and very tasty to eat!

THe recipe for the meat mix

Boneless Chicken or beef – 1 lb

red chili pwdr – 1 tbsp or add more or less according to your taste

turmeric pwdr – 1/2 tsp

oil – 3-4 tbsps

onions – 3 medium sized finely chopped

ginger garlic paste – 1 tbsp

corriander pwdr – 1.5 tbsp

curry leaves,corriander leaves, mint leaves – a small bunch chopped finely.

How to proceed :

Cook chicken, red chilli powder, turmeric and salt.

Shred the cooked chicken and set aside.

Heat oil in a pan and add onions. When the onions are brown add ginger garlic paste and green chillies to it. Fry for another 3-4 mts and ad the shredded chicken, corriander powder and chopped leaves to it.

FOr the wrapper:

All purpose flour is usually used in Malabar but i use wheat flour

salt to taste

knead just like you make the Roti Aata. Divide the aata into small lemon size balls.

Roll the balls into a roti. It should be thin and not so big. Because we are going to make petite samosas not big ones. Cut into 4 pieces. Take a piece and fold the rounded edge into a cone. Fill in the meat mixture. Close the samosa with the pointed edge.

Deep fry in oil and enjoy!!

My Samosas are going for the Ramadan Event!

]]> http://www.sugrnspice.com/2009/08/29/chicken-samosa.html/feed 3 http://www.sugrnspice.com/2009/08/28/puttu-kadala-curry-repost-steamed-rice-flour-and-black-chana-curry.html http://www.sugrnspice.com/2009/08/28/puttu-kadala-curry-repost-steamed-rice-flour-and-black-chana-curry.html#comments Fri, 28 Aug 2009 08:25:00 +0000 Shifa Firoz http://www.sugrnspice.com/?p=431
This is one of the very very famous dishes in kerala. and one of the most popular break fast item too. im blogging this for Srivalli’s Rice Mela she really gives a reason to cook and blog! You rock girl!!!

Puttu is made of parboiled rice flour. It is first washed and dried and then grinded to make flour. Well actually thats the procedure in kerala.. but since im in Singapore i go for the ready madeputtu flour which is much more easier!! LOL!

Brown channa curry or chicken curry or stews goes well with puttu. today morning i made brown channa curry to go with it.

For the puttu you’ll need

3 cups rice flour
1 cup water
1-2 cups of scraped coconut
salt to taste

Take the flour in a large bowl and add salt to it. Add the water slowly to it to make the puttudough. The puttu dough is very loose and should not be any lumps in it. If u find any lumps break it and keep on mixing it.

• If you are using roasted flour you might need more water. so add water accordingly.

Now boil water in the puttu kutti (puttu maker). u can see that there are 2 parts of the puttukutti. Boil water in the below one.

Mean while in the kutti (the upper part of the puttu maker) Add 1 tbsp of coconut. On top of that add 3 tbsp of flour. Again coconut and flour. repeat this till the kutti is full.

But be sure that the top and bottom of the puttu kutti should be filled with coconut layer. Now fix the kutti on top of the puttu maker. And boil it till the steam comes out from the top.

Puttu can also be eaten with bananas and sugar…

Now here goes the brown channa curry or kadala curry

1 medium sized onion thinly sliced
1/2 tsp mustard seeds
2 cups brown channa
1 tbsp ginger garlic paste
1 medium sized tomato cut into small pieces
1 1/2 tbsp coriander pwdr
1/2 tbsp red chilli pwdr (if u want to make it more spicy u can add more.)
1/4 tbsp haldi pwdr
1 spring curry leaves
salt to taste
oil for sauting
4 cups of water

heat oil in a pressure cooker. Add mustard seeds to it. when they splutter add onions and curry leaves to it. When the onions are brownish add ginger garlic paste to it and saute for another 1 mt. After that add tomatoes to it. When the tomatoes are soft add the masalas to it. Once oilseparates form the mixture add the brown channa and water to it and presurre cook for 20-25mts.

And now its ready to serve with puttu!

This entry also goes to WYF:Breakfast Event

Ramadan Day 4

Have i ever mentioned that i cant pass a day in Ramadan without Tarikanhi?? It really gives me the strength to move on to the next day! It is nutritious as well as it has semolina and milk in it.

We usually have it after our Tarawih namas when we were in Calicut.  I remember i used to drink 2-3 glasses of it right after the prayers!

This recipe is dedicated to my grandma. Because she tried her best to make me drink it when i was little. But i was a stubborn child and would never drink it. But she proved to be really my “Naani” LOL! One day during Ramadan she put lots of nuts and ghee in this and told me its Payasam! the greedy me grabbed the glass and finished it off in a gulp! From that day onwards i and Tarikanhi have been inseperable during Ramadan!

The moral of the story : You never know how it tastes until you try!

1 glass milk

1 tbsp semolina

2 elaichi or 1/4 tsp elaichi or cardamom pwdr

a pinch of salt

sugar to taste

cashews and raisins for garnishing

1/2 tsp ghee

Boil milk, semolina, elaichi together. Keep on stirring while its boiling or else it will get burned.  Turn of the stove as soon as soon it boils. And add sugar and salt to it.

Heat ghee and add the cashews and raisins fry for some time and add to the milk.

Serve Hot!

** If you want a porridge drink let the milk boil for some more time.

Ths entry goes to Lubna’s Ramadan Event and Sanghi’s FIL Milk Event.