Friday, June 2, 2017

Carrot Pola Guest Post For Yummy Food

Hi all.....Ramadan Kareem to all...Hope all are doing well.Wishing you all a blessed Ramadan.

This is a guest post for Lubna's blog Yummy Food.I'm so happy to do this post.I have got the oppurtunity all these years to do guest post for her Ramadan event Joy From Fasting To feasting.

Thank you Lubna For giving me this chance again.I'm doing Carrot Pola this time.

For the recipe of Carrot Pola do drop to Lubna's blog..

Wednesday, May 10, 2017

Chocolate And Pistachio Fudge

Again with the monthly MFB challenge....this month we have to prepare a dish from the blog Shabs cuisine...I'm so happy to do this because shabs was my classmate and my very good friend.....She was my inspiration to start blogging...So i'm very happy to do this post...

I selected chocolate and pistachio fudge from her blog....I couldnt get a perfect fudge as her because of the chocolate I used and I didnt get enough time for setting.My kids kept on asking when it will be ready...😃😃

Now to the recipe..


1tin Condensed Milk
350 grm Semisweet Chocolate chips
30 grms Butter
A pinch of salt
150 Grms Pistachios


1.In a pan heat chocolate chips,Condensed milk,salt and butter.
2.Once evrything is melted and the chopped pistachios to this and mix well.
3.Grease a square lined with wax paper or greased foil.
4.Pour the chocolate to this tin and freeze it for few hours.

5.Once it is set cut into pieces and serve.

Monday, April 10, 2017

Indonesian Chilli Egg

Hi friends...Today posting monthly challenge of our MFB.This month the challenge was indonesian cooking.Was thinking to cook something sweet but last few weeks were very busy with kids exams,holidays and reopening of school.

So I just pick out an easy recipe.This can be made very soon with very few ingredients.Because of this challenge came across with many indonesian recipes.

Now to the recipe:


4 Eggs
1 Tomato
4 cloves Garlic
3 Red chillies
2 Green chillies
4 Shallots
1/4tsp Vinegar
Coriander leaves for garnishing


1.Hard boil the eggs and remove the shell and keep aside.
2.In a pan boil tomato,garlic,chillies and shallots for few minutes.
3.Once its cooled grind to a paste with salt.
4.In another pan pour little oil and shallow fry the boiled eggs till light brown.
5.Take out the eggs and keep aside.
6.Now add the grinded chilli paste to the oil and saute till raw smell goes off.

7.Now add the fried eggs to the sauted paste and mix well.
8.Add the vinegar and mix well.
9.Garnish with coriander leaves.

10.Serve with plain rice or rotis..

Saturday, March 18, 2017

Jackfruit Icecream

My hubby bought a 15 kg jackfruit from kerala last week..every time I used to think want to prepare special with jackfruit.But most of the time I end up eating it whole....😃😃
I have seen a video of a company who makes many items with jackfruit,thats how I came across the jackfruit icecream.From that time I wanted to know the taste of this.This time I saved few pieces to make this.
And the iccream was toooo tasty,everybody loved it.This is a treat for jackfruit lovers like me....

Now to the recipe how I prepared:


10 to 15 pcs Jackfruit for paste
5 to 10 pcs Jackfruit for crushing
3sachet Dreamwhip powder
3/4c Cold milk
1/2c Fresh cream
1/2tsp Vanilla essence
1/2 tin Condensed milk
Pralines for garnishing


1.Deseed the jackfruit pcs.
2.Grind 15pcs into fine paste.
3.In a bowl beat the dreamwhip powder and cold milk and vanilla essence till creamy.
4.Now add the cream and beat well.
5.Add the con.milk and mix well.
6.Now add the jackfruit paste and mix very well.

7.Now crush the rest pcs in the blender and mix with the cream mixture.
8.Now pour this to a bowl and freeze it.
9.Freeze this for 2 hrs and take it out and beat once more with a fork and again freeze it.
10.Freeze for 5 to 6 hrs or overnight.

11.Now make the pralines by caramalizing 1/2c sugar and add 1/2c almond and cashews and mix well and speard on a grease surface.
12.Once cooled crush this.
13.Scoop the icecream and garnish with the pralines and serve .
14.Enjoy the flavour of jackfruit.

Friday, March 10, 2017

Pazham Pradhaman

The recipe for this month's MFB challenge.Challenge for this month is "Cooking From Scrap Book".
I have waited a long to prepare this payasam.I have written and kept this for a long time ago.
Now this is one of our fav payasam.When I saw the challenge got really confused what to try....

Now this is the recipe..


5 large Plaintains (Nenthrapazham)
6 to 7 pcs of Jaggery
2c Thin coconut milk
1c Thick coconut milk
1tsp Cardamom powder
3tsp Ghee
2tsp Broken Cashewnuts
2c Water


1.In a pan melt the jaggery with 1c water.
2.In another vessel cook the bananas along with 1 c water till its soft.
3.Once its soft mash it with a wooden spoon.
4.Now strain and pour the melted jaggery to the mashed bananas.
5.Boil it till it thickens.

6.Pour the thin coconut milk to this boil till thickens.
7.Add cardamom powder to this and mix well.
8.Now add 1tsp ghee and boil till thickened.
9.Add the thick coconut milk and mix well.
10.Now heat rest of the ghee in a pan and roast the cashewnuts and add to the payasam.

11.Serve hot.

Tuesday, February 28, 2017

Chemmeen Unda Puttu Or Prawns Dumplings

Today I'm posting a very traditional kerala dish made with prawns filling in rice flour dough....This is a very tasty and easy dish for a tea time or for dinner too...

Now to the recipe..


For Masala Filling:

350 gms Prawns
2 tsp Red chilly powder
1/4 tsp Turmeric powder
1/2 tsp Fennel seeds powder
1/4 tsp Garam masala powder
1 large Onion
1.5 tsp ginger garlic paste
2 green chillies 
1 small Tomato
3 tsp Coconut oil
Coriander leaves

For Rice Flour Dough:

1.5 c Rice flour
2 c Boiling water
1 tsp Oil
1 c Grated coconut for rolling


Preparing Masala:

1.Clean the prawns well and cut into small pcs.
2.Marinate with red chilly powder,turmeric powder and salt.
3.In a pan heat oil put the chopped onions and saute well.
4.Add the ginger garlic paste and crushed green chillies and saute well.
5.Add the chopped tomatoes and mix well till it becomes soft.
6.Add the marinated prawns and mix well.
7.Add the fennel seed powder and garam masala powder and mix well.
8.Cook till the prawns are done.
9.Add the chopped coriander leaves and mix well.Keep tis aside.
10.Adjust the salt as per taste.

Preparing Dough And Filling:

1.Boil the water with salt.
2.Pour this water to the measured rice flour in a bowl.
3.Add the oil amd knead the dough well.
4.Now take out small balls out of this dough.
5.Make small discs and keep a small amout of prawn filling in this and close it and roll it well without cracks.
6.Now roll each balls in grated coconut.

7.Now steam this ball till done.
8.Serve hot...

Friday, February 10, 2017

Kayikkas Biryani

Here is my post for this month's MFB challenge.This month the challenge is biryani...
Biryani is one of our family fav...if any guests or when we feel like having biryani I used to make...

Today I'm posting a biryani famous in a hotel in kerala...the name of the hotel is Kayees Rahmathulla Hotel and the biryani is Kayikkas Biryani...I searched a lot for this recipe and made this with the recipe I got.

Actual recipe is give with mutton but I prepared this with chicken.

Now to the Recipe..


1 kg Chicken
10 no.s Shallots
6 large Onions
10 to 12 Green chillies
1 bulb Garlic
1 med pc Ginger
2 large Tomato
1 Lemon
1/2 c Curd
1 tbsp Cumin seeds
1 tbsp Garam masala
1/4 tbsp Turmeric
750 g Rice
Cinnamon sticks
Star Anise
150 g Pineapple sliced
Cashew nuts
Mint leaves
Coriander leaves
Few Almonds
1/2c Coconut milk
Few strands saffron


1.Crush onion,garlic.shallots and ginger.
2.Heat the oil and add some sliced onions from the full onions and fry them till golden brown and drain it and keep aside,Fry the cashews and raisins and drain it too and keep aside.This is for garnishing.
3.Now add little more oil to this and saute the rest of sliced onions and saute til brown.
4.Add the crushed ginger garlic onion mixture to this and saute well.
5.Add the turmeric powder and garam masala powder.
6.Add the sliced tomatoes and saute well.
7.Now add the curd and chicken and mix well.Add salt as per taste.
8.Add some chopped coriander leaves and mint leaves and mix well and cook covered.Once cook off the flame and set aside.

9.In a big vessel boil a large amount of water with salt and add cardamom,cloves,cinnamon stick,cumin seeds and star anise.
10.When the water is boiling add the rice to this and cook till just done.
11.Drain this rice.
12.Soak the almond in a cup of water.
13.When soaked remove the skin of almond and grind the almonds along with coconut milk and saffron.This is for sprinkling when dum.
14.Now spread some ghee in a large vessel.
15.Spread half of the rice in the vessel.
16.Now spread some chopped mint and coriande leaves,ghee and almond coconut mixture.
17.Now pour the chicken masala over the rice.
18.Now put the rest of the rice over the chicken masala.

19.Now spread some ghee.
20.Spread the almond coconut mixture,coriander mint leaves,chopped pineapples and fried nuts and fried onions.
21.Now close this with a tight lid and keep it on low flame for 20 mins.
22. Open and serve the hot biryani with raita pappadams and pickle.

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