THALLASSERY MUTTAMAALA (EGG SWEET)

INGREDIENTS

1. EGG ( HEN )                           - 15 Nos                 
2. EGG ( DUCK )                         - 5 Nos    
3. SUGAR                                   - 300 Gm
4. CARDAMOM                         - 5 Nos
5. GHEE                                      - 1/2 Tbs

HOW TO PREPARE

     ★ Separate the egg white and yellow without mixing each other to two bowls. Now grind the cardamom and add it to the egg white, add 5 Tbs of sugar to it and beat well.
     ★ Now apply the Ghee to a plate and pour the egg white solution to this plate and boil it in steam.
     Step 2
     ★ Boil sugar and water in pan well, now pour the egg yellow to it by using filter ( To get like thread or like noodles ), now after 3 or 4 minutes take off the egg yellow threads from the sugar.
     ★ The steam boil egg white will be in the form of cake, cut it into pieces and put the egg yellow threads over this egg white cake.
    Serve after a mild cooling
     
      This sweet very famous in east kerala, it's very tasty and sugary. It can be use as a dessert after the food. Children's will obviously like this sweet, it's so simple to make and delicious too. Only a few ingredients is needed and which is all always available in our home itself. Try and enjoy.

APPLE PUDDING

INGREDIENTS

1) APPLE                                         -  1/2 KG
2) MILK                                            - 1 Litre
3) SUGAR                                        - 1/2 Cup
4) MILK MAID                                 - 200 GM
5) CHINA GRASS                           - 20 GM
6) EGG                                             - 3 Nos

For Garnishing
  
       ★ CASHEW NUT - 10 GM
       ★ CRUSHED COCONUT - 15 GM
       ★ GHEE - 1 Tbs
       ★ SUGAR - 2 Tbs

HOW TO PREPARE

       ★ Remove the skin of apple and cut into piece + 1/4 sugar to a pressure cooker and boil for one whistle. And after one whistle grind it to paste in a mixer.
       ★ Boil the milk in low fire for a 20 minutes and add the balance sugar and beaten egg to it and stir in a low fire till it gets thicker.
       ★ Double boil the China grass and add to milk on the fire at the same time add the Apple paste and milkman too. Now off the fire and beat the whole gravy  well.
       ★ now pour the above gravy to a round deep pan. And for Garnishing boil the Ghee in a pan and put the cashew nuts crushed, sugar, crushed coconut and fry till it gets a golden colour. Now spread it all over gravy. serve chilled

     Apple pudding very tasty and yummy pudding. It can be clubbed with any kind of ice creams it's a very cool dessert and some what crunchy too since coconut and cashew nuts is used as the topping for a different experience the topping can also used in between the gravy too.

FISH MOLY GRAVY

INGREDIENTS

1. FISH                                  - 1/2 KG
2. ONION                              - 3 Nos
3. TOMATO                           - 1 Big
4. CURRY LEAVES               - 2 Strips
5. TURMERIC POWDER      - 1/2 Tbs
6. CHILLY POWDER             - 1 Tbs
7. CORRIANDER POWDER - 1 Tbs
8. CORRIANDER LEAVES   - 10 gm
9. COCONUT OIL                  - As required
10. GARLICK+GINGER+CHILLY PASTE - 1 Tbs
11. SALT                                 - As required
12. VINEGAR OR LEMON JUICE - 1 & 1/2 Tbs
13. PEPPER                           - 1/2 Tbs
14. CASHEW NUTS              - 30 Gm

PREPARATION

        ★ Marinate the fish by making a paste of 1/4 Tbs turmeric powder + half Tbs chilly powder + vinegar or lemon juice + half Tbs pepper + salt and keep it marinated for one hour and deep fry it in hot pan in coconut oil.
        ★ Take a pan and pour some coconut oil and put the chopped onion and sort well till onion gets a brown colour,  now add the ginger garlic chilly paste to it, and stir well now add half Tbs chilly powder, 1/4 Tbs turmeric powder, 1 Tbs coriander powder and curry leaves to it and  sort well.
        ★ Now add chopped tomatoes and stir for a while till tomato gets cooked. Now add the fried fish to this pan and the cashew nuts paste to it and corrainder leaves to it and mix it well and off the stove.

        Fish moly is south Indian dish which is very tasty dish and can have with all kind of many courses like Dum rice, Rotti, naan, Porrotta and all. This dish is not that much spicy still the fish moly is very tasty even children's like this dish well. Everyone should try this and enjoy the real tastes of kerala. Main highlight of this dish is no artificial agents are used in it.
In case of fish, any fish can be used, more preferably fish with less bones is best for this fish moly. If you use big fish at the same time taste also will increase.

KARIMEEN MAPPAS

INGREDIENTS

1. KARIMEEN(FISH)               - 1 Big
2. CHILLY POWDER                - 1 Tbs
3. TURMERIC POWDER          - 1/4 Tbs
4. PEPPER                                - 1/2 Tbs
4. GINGER & GARLIC PASTE - 1/2 Tbs
5. GREEN CHILLY                    - 4 Nos
6. SALT*
7. COCONUT OIL                     - 4 Tbs
8. COCONUT MILK                  - 4 Tbs
9. CURRY LEAVES                   - 2 springle
10. CORRIANDER LEAVES     - 25 Gm
11. VINEGAR                             - 1 Tbs
12. ONION                                 - 2 Nos
13. TOMATOES                         - 1 Nos
Banana leaves to shield the fish and to fry.
*As per your taste

HOW TO PREPARE

      ★ Wash the fish and clean well, and make steps in it with knife. Now Take half tablespoon chilly powder, pinch of turmeric powder, salt and 1/2 Tbs vinegar and mix all these things well and apply on fish and marinate it for half hour.
       ★ Now boil 2 Tbs of coconut oil in a pan and half fry the fish in this pan. Now take the fish from it and add one spoon coconut oil and and now put the chopped onion, ginger garlic paste, chopped green chilly, half Tbs chilly powder, pinch of turmeric powder, half Tbs vinegar and half Tbs pepper to the pan and sort these well and now add the coconut milk to it and stir well until it becomes a thick gravy type.
          ★ Now put the chopped curry leaves and coriander leaves to it and stir well. And switch off the stove.
           ★Now just give low flame heat to banana leaves. Now put some gravy yo this banana leaves and above that put the fried fish and pour balance gravy above the fish and cover the fish with this gravy, Now close all the parts of fish with banana leaves and tie it. With some thread.
            ★ Now pour the balance one Tbs of coconut oil to the pan and fry the both side of the banana leaf covered fish in a low flame for a 5-10 minutes. And serve hot.
            This dish is a very tasty fish fry. It's a variety method of cooking, apart from fish thandoor this easy and can make in the normal pan and stove it self any kind of fish can be used but for taste preferably KARIMEEN or AVOLLI is used and big fishes are better for mappas. This is not that much spicy fry. A semi gravy format fish fry. Try and Enjoy the dish.

MALABAR FRIED DUM RICE

INGREDIENTS

1. BASUMATI RICE                    - 1KG
(RICE Sinnara most prefereable)
2. BEANS                                     - 150 Gm
3. CARROT                                  - 150 Gm
4. GREEN BEANS                       - 100 Gm
5. GHEE                                        - 250 Gm
6. BREAD                                     - 2 Slices
7. PINEAPPLE                             - 50 Gm
8. CAPSICUM                              - 1 Big
9. SALT                                         - As Required
10. VINEGAR                              - 1 Tbs
11. ONION                                   - 5 Nos

HOW TO COOK

          ★ Boil the rice in sufficient water and a spoon of vinegar and salt as per your taste and off the excess water once the rice is boiled. Now keep a pan and pour some Ghee and fry the onion in it till it gets golden, add some salt as per your taste and now put all the vegetables in to it and stir well and wait till the vegetables gets cooked.
           ★ Add the boiled rice and capsicum,  bread fry, and chopped pineapple to this pan and mix well.
           ★ Garnish the rice with some deep fried onion, cashew nut and yellow colour (yellow colour can be diluted in water or in milk and pour un evenly above the rice).

This is famous malabari Dum rice it is very easy to cook, At the same time it is very tasty too it can be used as a main course for all kond of functions and 'even children's likes this dish. And if your son or daughter hates the vegetables then v can prepare foods like this healthy and at the same time tasty too.

        

         

NADAN CHICKEN ROAST

INGREDIENTS

1. CHICKEN                              - 1 KG
2. CHILLY POWDER                - 2 Tbs
3. TURMERIC POWDER         - 1/2 Tbs
4. GINGER,GARLIC,CHILLY PASTE - 5 Tbs
5. EGG                                       - 1
6. LIME JUICE                          - 2 Tbs
7. SMALL ONION                    - 35 Gm
8. SWEET CUMMINS              - 15 Gm
9. CURRY LEAVES                   - 2 Strips
10. TOMATOES                        - 3 Nos
11. COCONUT OIL                   - 500 ML
12. CORRIANDER LEAVES    - 50 Gm
13. CAPSICUM                        - 50 Gm
14. ONION BIG                         - 300 Gm
15. CASHEW NUT                   - 20 Gm
16. RED COLOUR                    - As required

HOW TO PREPARE

       ★ First we have to marinate the chicken, for that take 1 & 1/2 Tbs of ginger, garlic and chilly paste with Cummins, red colour, small onion, egg, lime juice and make it a paste and apply on chicken and leave for some times, after that deep fry the marinated chicken in the coconut oil in a deep pan.
       ★ Pour some coconut oil to a pan when the oil gets heated put balance 3 & 1/2 Tbs ginger, garlic &  chilly paste to the pan and stir well, now add the chopped onion, turmeric powder and stir till it gets a golden colour.
       ★ Now boil the tomatoes and make it paste at the same time soak the cashew in a bowl  and make it paste and add this two pastes and fried chicken to the pan.
       ★ Put some chopped capsicum and coriander leaves to it and stir well in a low flame.
       Now The tasty NADAN CHICKEN ROAST is ready,  everyone should try this in home it's very simple dish to make and we can have it with any kind of Rotti, rices,  pulka and all. Children's also like this dish because chicken is fried first. No need of any kind of artificial agents like agenamota and all.

PINEAPPLE PUDDING

INGREDIENTS

1. PINEAPPLE                        - 1 kg
2. SUGAR                               - 1 & 1/2 Cup
3. BREAD                                - 14 Slice
4. MILK                                    - 1 Litre
5. EGG                                     - 3 Nos
6. MILK MAID                         - 200 ML
7. PINEAPPLE ESSENCE      - 1 & 1/4 Tbs
8. CHINA GRASS                   - 20 Gm
9. WHIPPED CREAM             - 200 ML
10. ALMOND                          - 5 Nos
11. CASHEW NUTS               - 15 Nos

HOW TO PREPARE

     ★ Sort the pineapple and 1/2 half cup sugar and boil it either in pressure cooker or in pan no need of adding water, after that grind it well in a grinder and make it like a paste.
     ★ Take some water and soak the China grass in it and after ten minutes double boil it. Add this melted China grass by steps of small amount and beat it well.
     ★ Boil the 1L milk and make it thicker (boil till the milk becomes 3/4th of the 1L) add the 3 eggs to it and stir well in low flame (add 1/4 cup sugar in the starting of boiling itself). Now remain this to cool and mix the whipped cream, milk maid and pineapple essence to it and beat it well. This is milky fluid.
    ★ Make a sugar solution by boiling the balance 3/4 cup of sugar with water and Now take the bread slices and remove the brown sides and dip it in the sugar solution and squeeze and remove the solution from the bread.
     ★ Pour the milky fluid to a plain deep plate. Now set up the breads horizontally above milky layer and again pour the milky fluid above the bread and above that pour the primarily cooked pineapple paste above it and above this set up the bread layer again and pour the milky fluid above it.
      ★ For garnishing fry some cashew nuts and crush it and spread over the pudding, add some almond and a little pineapple paste above it in an uneven way.

       The yummy pineapple pudding is now ready. It is good for health and we can use as a dessert after heavy meal and kids also like this it can be have in the hot climate and all its very tasty and easy to make. Every one should try this. The ingredients are easily available in the market and even in a grocery itself.

NADAN CHICKEN FRY

INGREDIENTS
1. CHICKEN                        - 1 KG
2. SMALL ONION*              - 25 G
3. GREEN CHILLY*             - 5 Nos
4. GINGER PASTE*            - 1 Tsp
5. GARLIC PASTE*             - 1 Tsp
6. SWEET CUMMINS         - 1/2 Tsp
7. CURRY LEAVES              - 2 Strips
8. TURMERIC POWDER     - 1/2 Tsp
9. RED CHILLY POWDER    - 1 Tsp
10. LEMON SQUEEZE         - 2 Tsp
11. CORN FLOUR                 - 2 & 1/2 Tsp
12. EGG                                  - 1
13. RED COLOUR                 - As Required
14. SALT                                - As Required
15. Oil                                     - As Required

HOW TO PREPARE

      ★ Mix the items mentioned from 2 to 14 in a bowl well and make it a paste and apply to the chicken well and keep closed in refrigerator or some where else for 2-3 hours for marinating.
      ★ No:2 to No:14 items are used to marinating the chicken (we can fry the chicken at the time of applying the paste itself) but as the marinating time of chicken increases the taste of the item will also will increases.
      ★ Heat the oil in a pan and deep fry the chicken well.
       *As per your taste.

       This dish is very easy to cook and very tasty too, and this dish can be used as starter and can be used with fried rice,  Porrotta, Chappathi, Pathiri and with all kind of South Indian dishes and this is a very renowned kerala dish. This is a chicken fry dry item.

   

CHICKEN MULAG ITTADH (CHICKEN REDCHILLY) CURRY

INGREDIENTS
1. CHICKEN                 - 1KG CUT PIECES
2. ONION                     - 4 Nos
3. GARLICK PASTE*    - 2 Tsp
4. GINGER PASTE*      - 2 Tsp
5. GREEN CHILLY*       - 2 TSP
6. TOMATO                   - 2 Nos
7. TURMERIC POWDER - 1/4 Tsp
8. CHILLY POWDER        - 2 & 1/2 Tsp
9. CURRY LEAVES          - 2 Strips
10. COCONUT OIL          - 4 Tsp
11. SALT                           - As Required
12. WATER                       - 1/4 Cup

HOW TO PREPARE

      ★ Pour the coconut oil into a hot pan, when oil gets heated put the sliced  onion and stir till onions gets golden brown colour.
      ★ Add ginger, garlic and green chilly paste to it and stir well, add turmeric powder and add curry leaves and tomato to it and stir in low flame well.
      ★ Add salt and chicken to it and add 1/4 cup water and stir well and close the pan for 20 minutes until the chicken gets cooked.
*As per your taste yo can can increase the amount of it.

      This is a south Indian especially kerala style (nadan) curry. This curry is very simple to prepare and in the same time tasty to which is very spicy and can be clubbed with all kind of main courses like Cappathi, Porrotta, Fried rice, Ghee rice, Pathiri, Noollappam, Poori and all. Every one will like the taste of this curry even children's and elders. No need of other spices, preservatives, ajnamoto, nuts or coriander leaves to garnish or to increase the taste. "Easy to cook tasty to have".

POMEGRANATE PUDDING

INGREDIENTS
POMEGRANATE            - 4 nos
EGG                                 - 3 nos
VANILLA ESSENCE      - 1 Spoon
BREAD                            - 10 Piece
SUGAR                            - 1 Cup
MILK MAID                     - 250 ml
CHINA GRASS               - 30 Gram
MILK                                - 1L

PREPARATION METHOD
STEP 1
★ Remove the Pomegranate skin and add half cup of sugar to it.
★ Boil Pomegranate and sugar for 10 minutes and separate the seeds of Pomegranate by using a juice filter, and keep the cooked Pomegranate fluid aside. ★ Double boil the China grass and add to the Pomegranate fluid and a keep aside. 
STEP 2
★ Boil the full milk and make it cream or thicker,(add quarter cup of sugar and 3 eggs beated) to it and boil in a low flame until it gets thicker form. Now leave it for cooling.
★ After cooling add milk maid and vanilla essence and beat it well.
STEP 3
★ Add balance quarter cup of sugar to water and boil for some times until the sugar gets dissolved.
★ Now cut the brown sides of bread.
★ Dip the bread in the sugar fluid and remove the water content by pressing it with hands.
STEP 4
★ Pour the fluid made in step one (Pomegranate fluid) into a plane plate or bowl of height minimum 2 inches.
★ Above the Pomegranate (step 1 fluid) layer Pour the fluid made in step 2 and arrange the breads one by one vertically above the fluid and above that pout the fluid again over it.
★ For garnishing put some grated  fried cashew and some Pomegranate pieces above the pudding.
★ Keep in freezer for three hours and serve cooled.
   This Pomegranate pudding is very easy to make and which can be used as a dessert after any type of foods which is very yummy and tasty pudding. All the ingredients used is easily available in market and is not that much expensive and no need of a microwave oven and all. Children's obviously like this kind of puddings, try this instead of buying ice creams and puddings out from the shops. This is home made and any one can make it easily. This is of Kerala style, Enjoy the dish.