Showing posts with label Ramadan special recipes. Show all posts
Showing posts with label Ramadan special recipes. Show all posts

Thursday, February 2, 2017

Paal Vazhakka l Chavvari nenthra pazham payasam l Video recipe

Today let's talk about Paal Vazhakka - a Malabar dessert. It is such an easy and tasty dessert to make. The use of ripe plantains or nenthra pazham brings a distinct flavor. The sago blends with ripe plantains and milk to give a medium thick consistency. If you love Malabar food, you gotta try this dessert from Malabar.

I have used cow's milk here, but you can do the whole process of making the dessert with coconut milk if you prefer


Ripe plantain / nenthra pazham / Kerala banana – 2 nos.
Pearl sago / chavvari / tapioca pearls – 1 cup
Cashews- 2 tbsp
Raisins- 1 tbsp
Whole cardamom, crushed and powdered – 3
Sugar – 1 cup
Cow's Milk - 8 cups
Water - 2 cups


Peel and cut banana into pieces. Set this aside.

Slit cashews lengthwise. Set aside.

Wash sago and keep aside. I have used pearl sago. If you are using other varieties of sago, please soak them for 3 hrs.

In a pan, add milk and water. Bring milk to a boil. When it comes to a boil, add sago. Cook till sago is done. When sago is cooked, add banana. Stir well. Add sugar. Stir well. Check if banana is done. If not, proceed to cook for a little more time. When banana is cooked and the liquid is thickened, add cardamom powder. Don’t allow the milk to thicken too much as sago pearls are starchy and turn thicker too fast. When the dessert is cooked, switch off the flame.

Heat ghee in a pan. Fry cashews and raisins. Add to the above dessert. Stir well.

Tuesday, July 19, 2016

Pineapple Pudding / Pineapple china grass pudding

A simple delicious Pineapple pudding made by  adding milk, pineapple and china grass. It is a perfect recipe for parties and kids.


Ripe pineapple, cut into small pieces - 1 no (small)
Sugar - 2 tbsp
Condensed milk - 1 tin
Milk - 750 ml
Vanilla essence - 1/2 tsp
China grass / agar agar - 8 gm
Water - 1/2 cup


In a pan add pineapple pieces and 1 tbsp sugar and cook till water dries up. keep aside.

Soak china grass 1/2 cup water for 10 minutes.

In a pan, boil milk and milk maid . Set a side. In another pan add soaked china grass with water stir so they melt well. Now pass the melted china grass through a sieve and add it to the milk and milkmaid mixture. Add vanilla essence. In a  Pudding bowl, spread  Pineapple pieces on the bottom and sides,  Pour the  milk china grass mixture on top of the pineapple. 

Keep in  refrigerator for 6 hours . Once it is set, decorate according to your liking.  

Friday, June 10, 2016

Fresh Pineapple juice / Homemade Pineapple juice recipe

Pineapple juice is a drink with lot of benefits. It contains vitaminC, betacarotene, copper and zinc. It is also rich in natural soluble  and insoluble fibres.  Fresh  pineapple juice provides our body with 75% of vitamin C for our daily requirements.


Pineapple chopped - 4 cups

Sugar - 4 tbsp or as needed

cumin powder- 1/4 tsp

Water as needed

Ice cubes


Blend pineapple, sugar. cumin powder, with required water. Strain the juice . serve with ice cubes.

Saturday, May 28, 2016

Easy Pressure cooker chicken biriyani

Chicken – 700 gm

For marination
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Garlic, crushed – 1 tsp
Ginger, crushed – 1 tsp
Coriander leaves, chopped – 2 tbsp
Mint leaves, chopped – 1½ tbsp.
Freshly squeezed lime juice – 2 tsp
Salt – as needed

Basmati rice- 2 cups
Water- 3 1/2 cups
Onion, sliced - 2 1/2 cups
Tomato, chopped- 1 cup
Green chilli - 4
Coriander, chopped – 4 tbsp
Mint, chopped – 3 tbsp
Ginger, crushed – 1 tbsp
Garlic, crushed – 1½ tbsp.

Fennel seeds – 1 tsp
Cloves – 4
Cinnamon – 5 pcs
Cardamom – 5
Bay leaf – 2
Oil – as needed
Ghee – 2 tbsp
Cashewnuts -2 tbsp
Raisins- 2 tbsp


Soak basmati rice in water for 10 minutes. Drain and allow it to dry. 

Marinate chicken with lemon juice, ginger paste,garlic paste, coriander powder, turmeric powder, chilli powder,garam masala powder , coriander leaves, mint leaves and salt . Mix well and keep it for at least 1/2 an hour.

Heat oil in a pressure cooker. Deep fry cashew nuts and raisins.  In the remaining oil, add half portion of onion and fry  until golden brown. Keep a side for garnishing.

In the remaining oil, add cinnamon pieces, cardamom, cloves , bay leaves and fennel seeds. Add ginger garlic paste and green chillies. saute well. Add remaining onion and saute well. when onion turns translucent, add tomato and cook till is all  mashed  . Now  add marinated chicken to it and mix well. Pour 3 1/2 cup of  boiling water to the chicken masala, adjust salt and allow  it to boil.

Transfer drained rice to the boiling chicken masala . Add coriander leaves, mint leaves half portions of fried onion, lemon juice rose water and ghee. Cover the lid and allow it to cook for 2 whistles. When the pressure is released, open the lid, Flip it to a large serving tray.

Mix the rice gently, sprinkle on top remaining fried cashew nuts, raisins and onions.

 Garnish with chopped coriander leaves. Serve hot with pickle, raita , pappad etc.

Sunday, May 1, 2016

Raw green mango juice / Aam ka Panna

Raw mango juice is considered as an effective remedy for diarrhea, Piles, morning sickness, indigestion, and constipation. Drinking this juice in summer helps to prevent excessive lose of sodium chloride, and iron due to excessive sweating.


Raw mangoes- 2 nos

Water- 3 cups
Sugar -1/2 cup or as required
Cumin powder - 1/4 tsp
Chilled water as required.


Peel the skin of the mangoes,  and cut it in to pieces.

In a pressure cooker, add the mango pieces, sugar and 3 cups of water. Cook for 2- 3 whistles. Allow them to cool.  In a blender, blend this  to a smooth paste. Pass this through a sieve. Now add cumin powder and required water and mix well. Add ice cubes and serve.

Tuesday, March 29, 2016

Pottuvellari juice/ Blonde cucumber juice

Snap melon or blonde cucumbers are a gift by Mother Nature for summers. They help keep our body cool. Blonde cucumber snap open (as shown in the picture) on their own and are used to make pottuvellari juice.  Try blonde cucumber this summer. 


Pottuvellari/Blonde cucumber -  1 whole
Sugar - as required
Water - as required


Wash and peel the skin of cucumber. Now mash the cucumber along with its seeds, sugar and water. Pour into glasses. Serve chilled.

Monday, December 21, 2015

Prawns biriyani/Chemeen biriyani

Biriyani recipes worth trying for Christmas 2015

Kerala style beef biriyani

Kozhikodan chicken biriyani

Prawn Biriyani


To marinate prawns

Big prawns, deveined and cleaned - 500 gm
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp


Marinate prawns with chilli powder, turmeric powder, pepper powder and salt. Keep aside for at least 15 to 30 minutes. Heat oil in a nonstick pan. Add prawns and shallow fry on both sides for around 5 minutes. Take them out from the pan and keep aside.

For biriyani masala

Ginger - 2 inch piece
Green chillies - 4 nos
Tomatoes - 3 nos
Chilli powder -1 tsp
Coriander powder - 1 tsp
Fennel powder - 1/2 tsp
Garam masala powder - 1 tsp
Coriander leaves
Lime juice- 2 tbsp
Mint leaves


Heat 2 tbsp oil in the same pan. Add ginger garlic paste, onion, green chillies and salt. Saute well. When onion turns light brown, add chopped tomatoes. Saute well till tomatoes are mashed up. Now add mint leaves, chopped coriander leaves, turmeric powder, coriander powder, chilli powder and garam masala powder. Saute well. Add the shallow fried prawns (keep some prawns for garnish) and saute well. Cover with a lid and cook for 5 minutes in low flame. Switch off the stove. Add juice of lime. Mix well and keep aside.

For rice

Basmati rice- 3 cups
Cardamom - 6 nos.
Cinnamon - 2 pieces
Cloves - 6 nos
Fennel seeds - 1/2 tsp
Ghee - 1/2 cup
Salt as needed
Water - 6 cups
Onion - 1 small
Cashewnut - 2 tbsp
Raisins - 2 tbsp

Heat ghee in a nonstick pan. Add onions and fry till brown. Keep this aside. Fry cashews and raisins and keep aside. Now splutter fennel seeds, cinnamon, cardamom and cloves. Add rice to this and saute for 5 minutes. Add 6 cups of boiling water and salt to the rice . Cover and cook in medium flame till rice has cooked well and water is completely absorbed. Now keep this aside.

For layering

In a big nonstick pot, add 1 tsp ghee, layer half portion of rice, next layer it with prawns masala and now sprinkle with fried onions, cashews, raisins and 1/4 tsp of garam masala, coriander leaves. Now layer it with other portion of rice and sprinkle fried onions, cashews, raisins, garam masala and chopped coriander leaves.  Now pour 1 tsp ghee on top of rice. Close with a lid. Place a thick pan on stovetop and heat. Place biriyani pot over this pan and cook for 10 minutes in low flame. Switch off the stove and garnish with the reserved prawns on top. Serve biriyani hot.

Saturday, December 19, 2015

Kozhikodan Chicken Biriyani/Fried Chicken Biriyani


For marinating chicken
Chicken - 1 kg
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Chilli powder - 1 tsp
Oil for frying

Marinate the cooked chicken pieces with turmeric powder, ginger garlic paste and 1/2 tsp of chilli powder. Cook marinated chicken with little water and salt. When cooked, take the chicken pieces out and reserve the chicken stock for later use.

Again marinate the cooked chicken pieces with 1 tsp of chilli powder. Now deep fry the chicken pieces and set aside. 

For biriyani masala


Biriyani masala - 2 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Onion - 3 nos
Green chillies, slit - 8 nos
Ginger garlic, crushed - 4 tbsp
Tomatoes - 3 nos
Coriander leaves - 1/2 cup
Mint leaves- 1/4 cup
Curd  - 1/2 cup


Heat oil in a nonstick pan. Saute crushed ginger garlic. Add onions and green chillies. Saute them well. When the onion turns transluscent, add tomatoes and mix well. When the tomatoes are all mashed up, add chilli powder, turmeric powder and biriyani masala. Saute well. Add coriander leaves, mint leaves, curd and salt. Now add the reserved chicken stock, which was set aside earlier.  When everything is cooked, add fried chicken pieces and cover with a lid and cook for 5 minutes. Cover with a lid and cook for 5 minutes in low flame, switch off the stove.

For rice

Basmati rice - 3 1/2 cups
Onion, sliced - 1 no.
Cinnamon sticks - 2 pieces
Cardamom - 6 nos.
Cloves - 6 nos.
Fennel seeds - 1/2 tsp
Water - 7 cups
Ghee - 1/2 cup


Wash and soak rice for 30 minutes. Drain.

Heat ghee in a nonstick pan. Add onions and fry till brown. Keep this aside.

In the same pan, fry cashews and raisins. Keep this aside.

Now in the same pan, splutter fennel seeds, cinnamon sticks, cardamom and cloves. Add rice to this and saute for 5 minutes. Add salt and 7 cups of boiling water to the rice. Cover and cook in medium flame till rice has cooked well and the water is completely absorbed. Keep this aside.


In a big nonstick pot, heat ghee, layer 1/2 portion of chicken masala. Next layer it with cooked rice. Now sprinkle it with cashews, raisins, fried onions and 1 tsp coriander leaves. Now layer it with other 1/2 portion of chicken masala, then layer it with cooked rice, and another layer of cashews, raisins, fried onions and 1 tsp coriander leaves. Now pour 1 tsp of ghee. Close the lid tightly.

Now place a thick pan on stove top. Lower the flame. Place the big nonstick biriyani pot over this. Cook for another 10 minutes in low flame. Biriyani will be ready by now. Serve with raita and pickle of your choice.

Saturday, October 10, 2015

Easy Beef Biriyani / Kerala style beef Biriyani


For rice

Biriyani rice - 3 1/2 cups
Ghee - 1/2 cup
Cinnamon - 1 piece
Cloves - 6 nos
Cardamom - 6 nos
Salt as needed
Water - 7 cups


Wash and soak biriyani rice in water for 10 minutes. Drain and allow it to dry.
Heat ghee in a nonstick pan. Splutter cinnamon, cloves and cardamom. After this, add rice and saute for 5 minutes. Add salt and 7 cups of boiling water to the rice. Cover and cook until rice has cooked well and the water is completely absorbed.

For Beef masala

Beef / Mutton - 1 kg cut in to 2 inch pieces.
Oil - 1/2 cup
Ginger garlic paste- 4 tbsp
Onion, thinly sliced - 2 big
Green chilli, slit - 10 nos
Tomatoes, sliced - 2 nos
Chilli powder  1 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder  - 1 tsp
Coriander leaves, chopped - 100 gm
Mint leaves - 50 gm
Curd - 1/4 cup
Salt as needed


Heat oil in a pressure cooker. Saute ginger garlic paste. Add onion, green chilli and saute well. When the onion turns translucent, add tomatoes and mix well. When the tomatoes are mashed, add chilli powder, turmeric powder, and garam masala. Saute well. Add coriander leaves, mint leaves, curd and salt. and saute well . Add beef pieces and mix well. Add 1/2 cup of water and close the lid. Cook well Remove pressure cooker from heat. After some time, Open the lid of the cooker. There will be some gravy in the masala. Place the cooker over high heat and cook till the gravy in the beef masala thickens. Do not make the masala too dry.

For garnishing

Ghee -2 tbsp
Cashew and raisins- 2 tbsp
Onion sliced, thinly and fry golden brown-2 nos
Garam masala- 1 tsp
Chopped coriander leaves 


In a non stick pan, pour ghee.Spread half portion of beef masala, then add half portion of rice, half portion  fried onions, nuts, coriander leaves and garam masala powder. Repeat the  process again. On top add remaining garam masala powder, onion and nuts. Close the lid and cook for 5 - 10 minutes in low heat.

Switch off the stove. Serve hot with curd onion raitha and pickle.

Sunday, August 16, 2015


Neyyappam is a south Indian speciality common in Kerala. These are rice pancakes fried in ghee or oil.  A batter of pouring consistency is made of rice flour and jaggery. Cardamom are added for flavour. Recipe here. Thanks dear Dyuthi Krishna for this yummy recipe.


Raw rice - 3 cups

Maida/all purpose flour - 3 tbsp

Jaggery - 1/2 kg

Banana, small - 3 nos

Baking soda - 1/4 tsp

Coconut pieces/Thengakkothu - 1/2 cup

Ghee - 1 tbsp

Cardamom powder - 1/2 tsp

Oil for fry


Wash raw rice and soak for 4- 6 hours in water. Drain and grind raw rice in a mixer. Do not grind to make a fine powder. The consistency should be that of a puttu flour.

In a pan, add water and jaggery and melt. Pass this syrup through a strainer to remove any dirt. Keep this aside.

Grind banana in a blender.

Heat 1 tbsp ghee in a pan. Fry coconut pieces till light brown in colour.

In a bowl, add rice flour, banana, salt, cardamom powder, maida, fried coconut, baking soda and jaggery syrup. Mix well to make a batter, which resembles dosa batter consistency.

Heat oil in a nonstick pan. Add a ladle full of batter. Lower the flame. Deep fry on both sides until they are crispy.

Saturday, June 27, 2015

Bread Nirachathu/Stuffed bread

This is a traditional recipe from Malabar. 

Recipe - Umi Abdullah


Mutton minced  - 200 gm
Coriander powder - 3 tsp
Turmeric powder - 1/2 tsp
Salt to taste

Onion chopped  - 2 nos
Green chilli chopped - 4 nos
Ginger paste  - 1 tsp
Garlic paste - 1 tsp
Cashewnut - 1 tbsp chopped
Raisins - 1 tsp
Garam masala  - 1 tsp
Coriander leaves chopped  - 2 tbsp
Bread   - 1 loaf uncut
Eggs hard boiled - 2 nos
Oil  - 1 tbsp


Cook mutton with coriander powder, turmeric powder and salt in sufficient water, till the mutton is soft and the water is absorbed.

Hot oil in a pan. Saute the onion and green chillies. Add the ginger and garlic paste and fry until you get an aroma. Add the minced mutton and fry till it is dry. Add cashewnuts, raisins, coriander leaves and garam masala powder. Remove from fire and keep aside.

Remove the crust from the bread. Cut a small round piece of bread from the bottom ad keep the pieces aside. Carefully scoop out the inside. Mix a little of the scooped bread with mince. Stuff the bread with mince and a whole hard boiled eggs. Close the hole with the cut out piece.

Smear the bread with the beaten egg. Shallow fry it on oil on all sides.

Saturday, June 20, 2015

Meat moong dal sprouts dumplings/ Erachi payar mulapicha kozukottai

Meat moong dal sprouts dumpling, is a tasty. healthy steamed snack. It is very easy to make .This is a perfect  dish for Iftar.

Cooked minced meat (beef or chicken) - 1 cup

Onion, chopped - 1 large
Chillies, chopped - 2 
Ginger  - 1 piece
Turmeric powder - 1/2 tsp
Pepper powder - 2 tsp
Garam masala powder - 1/2 tsp

Moong dal sprouts - 1/2 cup
Coriander leaves
Oil  - 2 tbsp

Fine rice powder, store bought - 1 cup
boiling water- 2 cups

Heat oil in a pan. Saute onion, chillies, ginger, turmeric powder, and pepper powder. Add garam masala powder. Saute for a minute. Add minced meat and salt. Mix well. Add sprouted mung dal and coriander leaves. Switch off the flame. 

In a bowl, mix rice powder and salt. To this add boiling water. Combine with a spoon to make a smooth dough like idiyappam dough. Make balls out of the dough. Flatten with your finger, stuff with minced meat mixture. Roll into balls again as in kozhukatta. 

Place them in a steamer and steam for about 15 minutes. 


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