Alisa (Cracked Wheat With Mutton Porridge)

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Ingredients

Cracked wheat or dhalia - 200 gms
Mutton - 1/2 kg
Small onion - 2tsp chopped
Onion - 1 big
Cinnamon - 1 piece
Ghee - 4 table spoon

Method:

Cook the wheat with mutton, big onion and cinnamon in sufficient water till the wheat is very soft.
Remove from the fire and mash it well with a masher. Keep it aside.
Heat ghee and fry chopped onion till golden brown. Remove from fire.
Add the ghee and onion to the mashed wheat and stir. Serve hot with sugar.
Making time: 1 hour
Makes: 4 serving
Shelf life: Best fresh

Unnakayi (Banana Rolls)

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Ingredients

Half ripe nendran banana- 2 nos.
Eggs - 2 nos.
Sugar - 2-table spoon
Raisins - 1 tea spoon
Cashew nuts chopped - 1 tablespoon
Fresh grated coconut - 1 tablespoon
Ghee - 2 tea spoon
Oil for frying Cardamom powder - To taste

Method:

Cut the banana into two and steam and remove the skin and the black seeds in the center.
Grind the banana to smooth dough with out adding any water. Keep aside.
Mix the eggs with sugar.
Heat 2 tsp. of ghee in a saucepan. Add the egg mixture and stir it well till it reaches scrambled egg consistency. Add the cashew nuts, grated coconut and raisins.
Remove from the fire and add cardamom powder.
Oil your palms and take small balls of the ground banana. Flatten on your palm into a small purr.
Put 2 tsp. of scrambled egg in it. Fold the edges and press lightly. Now roll it with your hands, and shape it like rolls.
Heat oil and deep fry to golden brown and remove and serve hot.
Making time: 1 hour
Makes: 6 unnakayi
Shelf life: Best fresh (with out frying stays in the refrigerator for 1 week)

Mutta Mala And Kinnathappam (Egg Snow With Yellow

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Ingredients

For Mutta Mala:
Eggs - 15
Sugar - 500gms
Water - 3cups

For Kinnathappam:
Eggs - 15
Cardamom powder - 6 nos.
Left over syrup from mutta mala

Method For Mutta Mala:

Separate the yolks and whites of the egg. Keep the whites for kinnathappam.
Strain the egg yolk through a muslin cloth into a clean dry bowl.
Clean a coconut shell and make a very small hole at the center.
Put sugar and 2 cups of water in a wide heavy vessel. Add a little egg white, rubbing it well.
Place it on the fire. When it boils remove all the scum.
Remove it from the fire and strain through a muslin cloth.
Heat it again and make syrup of one string consistency.
Take the coconut shell and fill it with egg yolk, stopping the hole with the finger.
Remove your finger and pour the yolk in the boiling syrup in a circular motion to form chain like strings.
Pour it continuously until the egg yolk in the shell has all been used up. By this time the yolk will be cooked.
Reduce the heat and sprinkle a little cold water.
Remove the egg strings from the syrup with out breaking them.
Spread in a thali and keep slightly raised to remove the excess syrup.
Use up all the eggs yolks this way. When the syrup becomes thick add a little water to bring it back to one string consistency.
Arrange the mutta mala or the garlands in a large plate and put kinnathappam in the middle.
Note the left over syrup can be used for kinnathappam.
Method for Kinnathappam:
Beat the egg whites well.
Cool the mutta mala syrup and add it to the egg white.
Beat till frothy. Add cardamom powder.
Heat water in pressure cooker.
Grease a wide vessel and pour in the beaten egg white.
Steam it in the pressure cooker till firm.
Remove and cool.
Cut into diamond shaped pieces and serves with the muttamala.
Note: Duck eggs are better because the yolk will be red
Making time: 1 hour
Makes: 4-5 serving
Shelf life: Best fresh

Mutton Biriyani

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Ingredients

Mutton - 1kg
Basmathi rice - 1kg
Onions - 500gms
Garlic - 50gms
Ginger - 50gm
Green chillies - 100gms
Coriander powder - 3 teaspoon
Turmeric powder - 1 teaspoon
Red chilli powder - 1/2 teaspoon
Tomato - 300 gms
Poppy seeds - 2teaspoon
Fresh coconut - 1/2 cup
Coriander leaves - 1small bunch
Mint leaves - 1 small bunch
Curd - 1 curd
Lime juice - 4table spoon
Ghee - 5 table spoon
Oil - as required
Cashew nuts - 50 gms
Raisins - 50gms
Garam masala powder - 2 teaspoon
Salt - to taste

For garam masala powder:
Cinnamon - 2" piece
Cardamom - 3-4
Cloves - 3-4
Nutmeg - 1/4
Aniseed - 1/2 teaspoon
Cumin seed - 1/2 teaspoon
Mace - 2 strand
All these garam masala items should be sun dried and powdered

Method :

Cut and clean the mutton in big pieces.
Slice the onions, grind green chillies, ginger and garlic.
Grind poppy seeds and fresh coconut and keep aside.
Chop coriander leaves and mint leaves.
Heat a pressure cooker and add oil and 3/4 of sliced onion and fry till transparent.
Add ginger, garlic and green chillies and fry for 2- 3 minutes
Add the coriander powder, chilli powder, turmeric powder, garam masala, and saute for some time and add the chopped tomatoes and fry for some time.
Add the mutton and fry for a few minutes and add curd and salt
Cover the cooker and cook on slow fire for 15 - 20 minutes.
When mutton is cooked add the ground poppy seeds and coconut and heat for few minutes and keep aside.
Wash and drain the water from the rice.
Heat ghee and add rice and fry for 4-5 minutes.
Add salt and double quantity of water and cook till the rice is cooked.
Remove from fire.
Heat heavy-bottomed vessel and fry onions, cashew nuts, and raisins and keep aside.
Take a vessel and pour some rice and spread little coriander, mint leaves, lime juice and fried onion and cashew nuts and raisins.
Put one layer of mutton over that and repeat the process till all rice and mutton are over.
Preferably do three layers.
Cover with a heavy lid and put dish in oven or place some coals on top for 10 minutes.
Serve with curd kachumber and papad.
Making time: 2 hours
Makes: 4-5 servings
Shelf life: Best fresh

Arikkadukka (Stuffed mussels)

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Ingredients

Medium sized mussels - 25 nos.
Par Boiled rice - 400gm
Coconut grated - 1/2
Aniseed - 2 teaspoon
Cumin seed - 1teaspoon
Small onion - 10 nos.
Oil - for frying
Salt - to taste

For Masala:
Chilli powder - 2 table spoon
Turmeric powder - 1/2 teaspoon
Garlic - 5-6 cloves
Aniseed - 1 teaspoon
Salt - to taste

Method:

Scrape and remove the entire dirt from the mussels.
Wash them several times in cold water till clean.
Drain the water.
Cut each one half way down. Keep aside to remove excess water.
Soak rice in hot water for 4-5 hours.
Wash and drain the excess water.
Add all the ingredients, except oil to the rice and grind the rice to a smooth thick paste.
Stuff each mussel neatly with rice paste.
Steam it till done and remove from fire cool and remove the shell.
Mix the ground masala in a little water and make a thin batter.
Heat oil. Dip each mussel in masala and shallow fry till done.
Remove and drain the excess oil and serve hot.
Making time: 2 hours
Makes: 6-7 serving
Shelf life: Best fresh

Jeeraka Kanji (Cumin Flavour Rice Soup)

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This recipe is a speciality for Ramazan

Ingredients

Rice - 250 gms
Coconut - 1/2
Cumin seed - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Small onion - chopped 1 tablespoon
Salt to taste.

Method:

Grind coconut, cumin seed, turmeric, and onion to a smooth paste.
Wash and cook the rice in sufficient water till well cooked.
Add the ground mixture, salt and sufficient water.
Boil again for few minutes and remove from fire.
Serve hot.
Making time: 1 hours
Makes: 6 serving
Shelf life: Best fresh

Aripathiri (Rice flour chapathi)

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Ingredients

Rice flour - 1 cup
Water - 1-1/2 cup
Salt - 1/2 teaspoon
Coconut milk - 1 cup

Method:

Boil water and salt add the rice flour and mix well and take it of from fire.
Cool and knead the dough well.
Shape into small balls and roll out the balls into thin chapathi.
Heat a tava and place a chapathi on it. After few seconds turn it over.
When it puffs up remove it from the tava.
Before serving dip each chapathi in coconut milk.
Serve with mutton or chicken curry.
Making time: 1 hour
Makes: 3 serving
Shelf life: Best fresh

Kohzi Curry (Chicken Curry)

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Ingredients

Chicken - 1 kg
Onions - 3-4
Garlic - 5-6 cloves
Ginger - 1 piece
Green chillies - 5-6
Coriander powder - 3 teaspoon
Turmeric powder - 1 teaspoon
Red chilli powder - 2 teaspoon
Tomato - 3nos
Coconut milk - 1 cup
Curry leaves - 1 stalk
Oil - as required
Garam masala powder - 2 teaspoon
Salt - to taste

Method :

Cut and clean the chicken in big pieces.
Slice the onions, slit green chillies, ginger and garlic.
Heat a pan and add oil and sliced onion and fry till transparent.
Add crushed ginger, garlic and green chillies and fry for 2- 3 minutes.
Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes, curry leaves and fry for some time.
Add the chicken and fry for a few minutes and add salt
Cover the pan and cook on slow fire till chicken is cooked.
When chicken is cooked add coconut milk and heat for few minutes and remove from fire.
Serve with aripathiri or rice chapathi.
Making time: 1 hours
Makes: 6-8 serving
Shelf life: Best fresh

Muttton Vindaloo

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Ingredients

500 gms mutton cut into small cubes
6 tblsp oil
3 small tomatoes
3 small potatoes peeled and cut
2 onion chopped in slices
250 gms boiled peas
salt as per taste

Ground into masala with 2 tblsp of vinegar
8 red dry chillies
6 garlic cloves
1" piece ginger
3 cloves
5 caradmoms
6 peppercorns
1/2" cinnamom
1/2 tsp turmeric powder
1/2 tsp cummin seeds


Method

Marinate mutton pieces with grounded masalas and salt.
Keep aside for 2 hours
Heat oil and fry the mutton pieces for 15 minutes
Add 5 cups water and bring to boil
Stir occassionaly. Let it get cooked for 50 minutes (it should not be completely cooked)
Add potatoes, onions and tomatoes
Let it cooked till everything is cooked properly
Finally put the green peas
Serve hot

Patra Ni Machhi (Chutney Fish In Banana Leaves)

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Ingredients

2 big pomfret, weighing approx 500gm each
banana leaves to wrap

For the Chutney:
1 coconut, freshly grated
4 green chillies
1 tsp jeera
9 cloves garlic
3 cups fresh coriander leaves,
1/2 cup fresh mint leaves (optional)
1 tsp tamarind paste
1 tsp lemon juice

Method

Cut the fish into slices
Marinate the fish pieces for 1/2 hour in salt
Grind all the chutney ingredients together.
Cut the banana leaves into strips large enough to wrap around each piece of fish.
Heat each piece of leaf over a flame for a few seconds to soften
Grease one side of banana leaves
Wash the fish and coat it with chutney
Put each fish piece on the greased side of each banana leaf and roll up.
Tie with thread.
Steam or bake for about half an hour or till the fish is done.
Serve hot

Dhansaak

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Ingredients

500 gm chicken skinned and washed and chopped
2 large onion, chopped
2 tomatoes, chopped
2 Bay leaves
1 tsp turmeric
1/2 cup fresh coriander leaves chopped (optional)

Dals Required
1/4 cup.val dal
1/4 cup masoor dal
1/4 cup moong dal
1 cups tuvar dal
(Wash and soak the above dals for at least one hour)

Vegetables
50 gm orange pumpkin
1 brinjal
1 carrot
1 potato peeled
Methi 1/4 bunch or 6 small bunch of dhansaak methi (if available)
(Chop the above vegetables and methi leaves and quartered the potatoes)

Masala
4 cloves
1 small onion, finely chopped
4 tsp oil
1 inch cinnamon
2 inch piece ginger
3 tbsp tamarind water
6 cloves garlic
3 green chillies
2 tsp dhansaak masala or sambhaar masala
2 tsp dhania-jeera masala
salt and black pepper powder to taste
(Ground the above masalas)

Method

Pressure cook the dals, vegetables and chicken pieces for 15 minutes (put enough water and little to more so that all the ingredients in the cooker are covered)
When cooled open the cooker and remove the chicken pieces and potatoes pieces from the dals and vegetables
Blend the dals and vegetables
Heat oil and fry the chopped onions till brown
Add the ground masalas and bay leaves fry till aroma comes out
Add chopped tomatoes and coriander leaves
Add salt and turmeric powder and fry for 2 minutes
Add the blended dal to the masalas and allow it to boil
Then add chicken and potatoes pieces
Allow it to cook (add more water if necessary)
Finally the dal should be little thick
Serve hot with brown rice

Lagan Nu Custard

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Ingredients

1 quart milk
250 gms sugar
3 beaten eggs
1 tsp cardamomns powder
1/2 tsp grated nutmeg
2 tsp vanilla essence
1 tbsp rose water
10 blanched and sliced almonds

Method

Boil the milk and sugar on slow heat and bring it down to half the quantity.
Let it cool.
Add the blended eggs, vanila essences, rose water and cardamoms powder
Put in baking dish and mix in grated nutmegs and almonds.
Bake at 350 degree F for 40 to 50 minutes.
The top should be golden brown.
Cool and refrigerate
Cut into pieces and serve