How to prepare Malabar special Eenthappazham Porichathu/Dates Fritters?
Eenthappazham/Dates are good source of energy and rich in fiber content. Eenthappazham Porichathu/Dates fritters are one of the very common iftar recipe especially in Malabar area. Eenthappazham Porichathu/Date fritters are very easy to prepare in 10 to 15 min. Because of the natural sweetness in dates every one likes this recipe. Please try from your side and provide the feedback.
Eenthappazham Porichathu | Dates Fritters
Ingredients:-
Dates – 15 Nos
Badam – 15 Nos
Wheat flour – 1/3 cup (80 ml)
Sugar – 2 Tbsp
Cardamom powder – 3 Nos
Baking Powder – 1 Pinch
Salt to taste
Oil as need to fry
Preparation:-
Cut the dates and remove the seed, then fill it with a Badam
and keep it aside
Take a bowl and add wheat flour, Salt, Sugar and Baking powder
into it and mix well
Pour 1/3 cup water little by little into the flour and mix
it well by hand or spoon
Take the dates one by one and dip it into the batter
Heat a pan and pour the required oil to do a deep fry
Transfer the dates one by into the hot oil and do deep fry
on both sides
How to prepare Chicken Curry with Coconut Milk/Thanga pal ozhicha chicken curry?
Chicken Curry can be prepared in different style. In Kerala one of the variety of chicken curry you may find in restaurants are "Thenga paal ozhicha chicken curry/Chicken curry with coconut milk".
In this recipe I haven't used chilli powder or green chilli. I have used only dried red chilli and pepper powder. So you will find a huge difference in the taste. Please try from your side and provide the feedback.
How to prepare Thalassery/Malabar style Neychoru/Ghee Rice?
Thalassery/Malabar is famous for foodies. Once of the best and most famous Biriyani in Kerala is available in this small City called Thalassery. There is a specialty in Ghee rice too in this area. Ghee rice you get from Thalassery will not have any additional ingredients except bista (Fried Onion) cashew nuts and raisins. We use only Jeera rice to make Biriyani/Ghee rice. Here I am showing how to make authentic Thalassery style Ghee rice.
Thalassery Special Ghee Rice | Malabar Special Neychoru
Ingredients:-
Jeera Rice – 2 Cup/Glass (Around 230 ml)
Oil - 1 Tbsp
Ghee – 2 Tbsp
Cloves - 10
Cardamom - 5
Cinnamon Stick – 1 Inch
Dry pepper - 10
Star Anise - 1
Fennel Seeds – ½ Tsp
Water – 3 Cup and 3 Tbsp (1 ½ Cup water for 1 Cup rice and 3
Tbsp extra)
Lemon Juice – 1 Tbsp Squeezed from half portion of the lemon
Onion for Bista – 3 Big onion finely chopped
Preparation:-
Keep one big vessel in a stove and add 1 Tbsp oil and 2 Tbsp
ghee
Once it become hot add spices (Cloves -8 , Star Anise -1,
Cinnamon Stick – 1 Inch, Cardamom - 5, Dry pepper - 10, Fennel Seeds – ½ Tsp)
into it and sauté well
Add rice into the vessel and stir well until the rice starts
breaking. Keep the flame in medium
Add 1 Tbsp lemon juice (squeezed from half portion of the
lemon) into the water
Once it starts boiling close the vessel with a lid and keep
a weight on top of the vessel
Make sure to keep the flame between low and medium and cook
for 6 min
Open the lid and mix the rice after 6 min.
Again close the vessel with a lid and keep a weight on top
of the vessel. Cook for 1 to 1 ½ min at LOW flame and then switch off the
stove. Keep it aside for 5 min without taking the weight.
To prepare the bista (Onion Fry), cut the 3 big onion as
much thin as possible
Heat a pan and pour oil into it. Add finely chopped onion
and sauté well until it become dark brown
Heat a pan and add ghee into it. Fry cashew nuts and raisins
and keep it aside
Open the lid and mix the rice. Let’s garnish the rice with
bista(Onion fry), cashew and raisins. Ghee rice is ready to serve
How to prepare Kerala Special Vazha Koombu Thoran/Banana Flower Stir Fry?
Vazhakoombu Thoran | Banana Flower Stir Fry
Ingredients:-
Vazha Koombu/Banana Flower – 1 finely chopped
Turmeric Powder – ¾ Tsp
Chili powder –1 Tsp
Green chilli - 1
Curry leaves as needed
Boiled rice – 2 Tsp
Urad dhal – 1 Tsp
Mustard seeds as needed
Dried red chilli – 2
Grated Coconut – 1/2 Cup
Salt to taste
Oil as needed
Preparation:-
First clean vazha koombu / Banana Flower and then cut it
into fine and small pieces
Transfer the chopped vazha koombu / Banana Flower into a big
vessel and then add green chilli cut it into slices, salt to taste, turmeric
powder, chilli powder, curry leaves, grated coconut and then mix it well
Heat a pan and add oil into it. Splutter the mustard seeds
and then add boiled rice, urad dhal, dried red chilli and sauté well
Transfer the clean vazha koombu / Banana Flower into the pan
and mix it well
Pour the required water to cook the vazha koombu / Banana
Flower
Close the lid and cook for approximately 10 to 15 min in
medium flame
Tasty vazha koombu / Banana Flower stir fry is ready to
serve
How to prepare Kerala Style Chena Parippu (Yam & Dhal) curry?
Kerala style Chena Parippu Curry | Yam and Dhal curry
Ingredients:-
Yam – 200 gm cut into Medium size pieces
Dhal – 1/3 Cup soaked for an hour
Chili powder –1 ½ Tsp
Turmeric Powder – ¾ Tsp
Grated Coconut – ¾ Cup
Cumin Seeds - ¼ Tsp
Green chilli - 2
Salt to taste
Mustard seeds as needed
Dried red chilli – 2
Grated Coconut – 3 Tbsp for stir fry
Curry leaves as needed
Oil as needed
Preparation:-
Take a cooker and transfer Dhal, Yam/Chena, Salt to taste,
Turmeric powder, Chilli powder, required water and then mix it well. Switch on
the stove and cook the yam
Take a mixer jar and grind the coconut by adding green
chilli, cumin seeds and required water
Smash few cooked yam/Chena pieces to make the curry bit
thick
Pour the ground coconut paste into the cooker and mix well.
Switch on the stove and pour the required water into the
curry
When it starts boiling add curry leaves into the curry
Taste the salt add if required
Switch off the stove
Heat a pan and pour required oil to splutter the mustard
seeds. Add the grated coconut, dried red chilli and curry leaves into it and sauté
well
Transfer the fried coconut along with mustard seeds into the
curry
