May 272017

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.

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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

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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 .
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , ,
May 042017

 

Chicken Roast (2)

 

Ingredients

  1. Chicken(cut into medium cubes) – 1/2 kg
  2. Onion(cut lengthwise,thinly sliced,medium ) – 2
  3. Ginger-Garlic paste – 2 tsp
  4. Turmeric powder – 1/4 tsp
  5. Kashmiri chilly powder – 1tbsp
  6. Coriander powder – 1 tbsp
  7. Jeera powder – 1/4 tsp
  8. Pepper powder – 1/2 tsp
  9. Fennel seeds powder – 1/4 tsp
  10. Pudina leaves (chopped) – 1tsp
  11. Coriander leaves (chopped) – 1 tbsp
  12. kuskus paste –1 tsp
  13. Lime juice – 2 tsp
  14. Curry leaves – 1 sprig
  15. Onion(fried) –to garnish
  16. Potato pieces(cut lengthwise and fried) – 1, to garnish
  17. Coconut Oil
  18. salt

Chicken Roast (3)

 

Preparation

  1. Marinate chicken pieces with lime juice,chopped coriander leaves,,chopped pudina,turmeric pwoder,pepper powder,fennel seeds powder and salt.Keep in the fridge for 3 hours to get marinated well.
  2. Heat coconut oil in a pan.Saute thinly sliced onions,curry leaves and once onion starts to turn light brown add red chilly powder,coriander powder,jeera powder mixed with little water  and stir well.
  3. Once the raw smell goes,add ginger –garlic paste ,kusksu paste to it and mix well.
  4. once oil clears add marinated chicken pieces to it and mix well.
  5. cover and cook on low flame till done.no need to add water as chicken itself produces water while cooking.
  6. In the mean time Heat little oil in another pan and fry potato pieces and onion  till brown and crispy.
  7. Once chicken is cooked well and dry, remove from fire.
  8. Garnish with fried onions and potato slices.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
Apr 142017

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Papaya is rich in vitamin C and it can be eaten raw or ripe. I have read somewhere that papaya seeds are edible and can be used as substitute for spice in curries.In Kerala ,we make papaya thoran,papaya pickle and never tried payasam with papaya. For this vishu, I am going to share a sweet and yummy papaya payasam.

Ingredients

  1. Papaya/Omakka (ripe/cut into small cubes) – 1/2kg/2 cups
  2. Sago/chowari (soak in water) – 5 tbsp
  3. Jaggery (grated) – 1 cup
  4. Coconut Milk(2nd extracted Milk) – 11/2 cups
  5. coconut milk(1st extracted) – 1 cup
  6. Cardamom Powder – 1tsp
  7. Sugar – 4 tbsp or add according to your sweet taste.
  8. Milk Powder – 3 tbsp
  9. Cashews – 8
  10. Raisins – 10
  11. Ghee – 5 tbsp
  12. Papaya pieces – to Garnish

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Preparation

  1. Wash and peel off the outer skin of papaya.Discard the black seeds.chop papaya into small pieces.In a blender,Grind into a fine paste.
  2. Boil 1/2 cup water in a pan and melt jaggery till watery. then strain the impurities and keep aside.
  3. Soak sago in water for sometime.Boil 1/2 cup water and let sago turns translucent.
  4. Heat 2 tbsp ghee in a  thick bottomed pan.Usually in Kerala we use Uruli for making payasams.
  5. Add papaya paste to it and saute till dry.Add jaggery water and sago to it and stir well.Instead of sago you can add Rice Ada.
  6. Once it starts to separate from pan, add 2nd extracted coconut milk .Add 1 tbsp of ghee to it and stir slowly.
  7. Add 4tbsp of sugar to it.
  8. Once it starts to boil,add milk powder mixed with little milk to it and mix well.Add1 more tbsp ghee to it.
  9. Once it starts to thicken, add first extracted milk to it and mix well.
  10. Add cardamom powder to it.Remove from fire. Don’t let the first extracted coconut milk to boil.
  11. Heat 1 tbsp ghee in a pan.Fry cashews and raisins and add it to payasam.
  12. Garnish with Papaya pieces.
  13. Serve hot or Chilled.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , ,
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