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Sweet potato jamuns are prepared using boiled sweet potatoes,maida and milk powder and soaked in sugar syrup.These are easy to prepare and tastes great.

Ingredients

1. sweet Potato (3 medium size,Boiled) – 1 cup
2. Maida/All purpose flour – 1/4 cup
3. Milk Powder – 1/4 cup
4. Ghee – 2 tsp
5. Baking Powder – 1/4 tsp
6. Oil – for frying

For sugar syrup

1. Sugar – 3 cup
2. Water – 11/2  cup
3. Rose Essence – 1/2 tsp
4. Cardamom powder – 1/2 tsp
5. Lime juice- 1/2 tsp

Preparation

1. In a pressure cooker,add sweet potatoes with 1 1/2  cup of  water  . cover and cook for 3 whistles. let it cool down and open the lid. Drain the water. peel off the skin of potatoes and mash well or you can grind it.
2. In a bowl, sieve all purpose flour and add milk powder,baking powder to it and mix well.
3. Add mashed sweet potatoes to it and knead  well using hand  to get a  smooth dough without lumps. cover with a lid and keep aside for 10 minutes.Then Make small balls out of the dough.
4. Prepare sugar syrup by boiling water and sugar.once it reaches half string consistency, it is done.Remove from fire.
5. Add cardamom powder,rose essence and lime juice(to avoid crystallization of sugar) to it.
6. Heat Oil in a pan. Drop a small ball to the oil and if it comes up,it is ready to fry.
7. Reduce the flame to low and place the balls to the oil .Fry till golden brown in color.place the fried balls on a paper towel to absorb the excess oil.
8. Transfer the balls into warm sugar syrup.
9. soak them in sugar syrup for a maximum of 4 hours.
10. Garnish with Almonds.
11. Serve chill.

Kicap chicken is popular in Malaysian cuisine and it is prepared using chicken cooked in dark and sweet soy sauces. This goes well with steamed white rice.

Ingredients

1. Chicken (cut into cubes) – 1 kg
2. Onion(chopped) – 2
3. Tomato(chopped) – 2
4. Ginger-garlic apOD109328602582045000ste- 1 tbsp
5. Kashmiri chilly(piriyan Mulaku ) – 8
6. Kashmiri dry chilly – 2
7. Peppercorns – 1tsp
8. Dark soy Sauce –2 tbsp
9. Sweet Soy Sauce(Kicap Manis) – 1 tbsp
10. Vinegar-2tsp
11. Spring onion – To Garnish
12. Capsicum/Bell Pepper(Green,cut lengthwise),carrot (cut lengthwise) – To Garnish
13. Salt
14. Peanut Oil

Preparation

1. Clean and wash chicken and cut into medium sized cubes.
2. Grind ginger-garlic aOD109328602582045000pste,Kashmiri chilly peppercorns into a fine paste. If you don’t have kashmiri chilly,you can add 1 tbsp kashmiri chilly powder.
3. Heat oil (In Malaysian cuisine, they use either peanut or groundnut oil )in a pan. Add dry kashmiri chilly and saute well till light brown.remove from pan and keep aside.
4. In the same pan,add chopped onions and saute till golden brown.
5. Add chilly paste and cook on low flame for 10-15 minutes.let it dry and color changes to dark red.
6. add chopped tomatoes to it and saute well.
7. Once it is done,add chicken pieces and stir well to get coated with masala.
8. Add dark soy sauce and sweet soy sauce to it and mix well.Check for salt.Add if required.
9. Add fried dry red chilly to it and mix.
10. cover and cook on low flame without adding water.stir in between.if you need to add water just sprinkle some water and cook.
11. once it is cooked well,add vinegar to it and mix well.
12. Garnish with spring onions,carrots and capsicum

Kaipola is a famous Malabar snack prepared using Ripe banana and Eggs.It is served during Iftar parties in the month of Ramadan.it is easy to prepare this yummy snack  with less ingredients in your pantry.This is a healthy snack for kids.hope you all enjoy this sweet dish.

Ingredients

1. Banana(Ripe,cut into small pieces) – 4
2. Eggs – 5
3. Ghee-4 tbsp
4. Cashews – 1 tbsp
5. Raisins – 1 tbsp
6. Cardamom powder – 1/2 tsp
7. Sugar- 5 tbsp

Preparation

1. Heat  3 tbsp ghee in a non stick pan. saute banana pieces till brown in color.
2. In the same pan,fry cashews and raisins and keep aside.
3. In a bowl, add eggs and beat well using a fork. Add sugar, cardamom powder to it and stir well.
4. Then add sauteed banana pieces to it and mix well.
5. Grease 1 tbsp ghee in a non stick pan and transfer the mix into it.
6. Sprinkle fried raisins and cashews on top.
7. Cover the pan with a tightly closed lid and cook on very low flame for about 15-20 minutes.After 15 minutes,open the lid and  insert a toothpick and if it comes out clean,it is done.Take care not to get burned.
8. Remove from fire and let it cool. Turn it over to a plate and cut into pieces.
9. Serve as evening snack .