Pumpkin Payasam Panna Cotta

Pumpkin payasam panna cotta

Another really simple dessert – Pumpkin Payasam Panna Cotta, Indo-italian Fusion Dessert. Sounds interesting right?? Yes, fusion of two of my favorite desserts, Payasam (Kerala Special dessert) and Panna Cotta (Italian Dessert).

I love the veggy Pumpkin and it goes very well with both sweet and savory dishes. Very first post of my blog is also with pumpkin, that was Pumpkin curry, a savory version which I always used to make when I get the pumpkin. And also made few other Sweet recipes with pumpkin (Check it out).

Back home when Mom buy pumpkin, usually we demands for pumpkin payasam, it is really delicious.Sweetend with jaggery and flavored with cardamom powder and taste of coconut milk gives this Panna cotta a real Kerala traditional taste. Gave a topping of cashew and coconut crumple, that gave this creamy Dessert a real crunchy delight.

When I was thinking of a dessert for weekend, happend to watch my favorite channel Living Foodz and inspred by show hosted by chef Rakhi Vishwani’s Payasam Panna Cotta. We enjoyed this creamy sweety dessert after our weekend lunch. Hope you too gonna love this.

⇒Click here for the Recipe!

 

Kayi Ada/Unna Kaya (Stuffed Plantain-Fried)

Kayi ada Unna kaya (Stuffed plantain)

Here is one of my all time favorite recipe for you. I love love and love anything with plantain. Kayi Ada/Unna kaya is one of the most popular snacks of Malabar. This delicious snack will be there on all occasions. Without Kayi ada and Erachi Ada (Malabar style Meat Pockets) no snack platters of Malabarians especially Kannur side will complete. These are king and queen of snacks of Malabar ;). This is one among the easiest ,yet delicious melt in your mouth snacks.

Sadly we won’t get this delicious and my favourite plantain here :(. I have to wait for vacation to indulge in this sweet beauty. These Kayi ada pictures I took when went home last December, and now I have to satisfy my self by seeing the pictures ;(.

Mashed plantains are stuffed with sweet filling, either coconuts or eggs, or else by mixing both eggs and coconuts. Both the ways it is yummilicious. Fried cashew nuts and raisins gives little crunchy and chewy texture.Dash of cardamom powder and ghee (clarified butter) gives mouthwatering aroma. How can someone not love this simple and delicious combo?!

⇒Click here for the Recipe!

Savory Chatti Pathiri (Atti Pathiri/Atti Pathal)

Here is another famous and delicious Malabar snack – Chatti Pathiri/Atti pathal/Atti pathiri. This yummy snack hold its place on Iftar table and other festival parties or simply as evening snacks. This Malabar delicacy made in both sweet and savory versions.  By its look, chatti pathiri is very similar to Italian Lasagna. Crepes are  layered with meat fillings and cooked in lowest flame or baked in the oven.

Since my hubby loves savory snacks for Iftar, I prefer to make Malabar savory snacks for him. Chatti pathiri is very filling and you can also make this as a dinner item. Filling can be made ahead of time and making crepe and assembling can be done simultaneously on the day you prepare Chatti pathiri.

Preparation is little bit lengthy process but delicious treat is assured at the end. Filling can be done as you desire, I made filling with chicken in authentic north Malabar style.

 

malabar savory chattipathiri

This yummy dish is called by different names in various regions of malabar.But method of preparations are almost similar. Anyways here is the recipe for you.

 

⇒Click here for the Recipe!

Baked Erachi Ada (Malabar style Meat Pockets)

Baked erachi ada (Malabar meat pockets)

Erachi ada/Irachi Ada is one of the popular and tasty crescent-shaped Malabar snack. Which is prepared during Iftar and also as evening snack. Without Erachi Ada and Unnakaya/kayi ada(Stuffed plantain) our snack platter won’t complete. Whether it is for Iftar or tea time party or anything. Traditionally beef is used to make Erachi Ada

This is my hubby’s favorite and from 1st day of Ramadhan he started asking, Why are you not making Erachi ada (Meat pockets). I was literally lazy to make this meat pockets, especially during Ramadhan, because I don’t like to play with dough and roll it by standing for long time. For me its a big job 😉 . Back home, when my mom start making all kind of snacks with dough, I will simply disappear from that area. But I love to eat those if someone makes and give.

Since he was asking for this everyday, I planned to make a big batch and freeze some. Yes this will freeze really well. If you don’t have a helping hand to divide your work, you can make meat filling previous day and the dough and assembling on the next day,.

Usually we used to make this deep-fried, but I really wanted to avoid as much oil fried as possible during Ramadan…. I baked those little pockets. Believe me, baked erachi ada also taste great. Once you started baking, I am sure you won’t deep fry it again.

Anyways lets see the recipe…..

⇒Click here for the Recipe!

 

Unakka chemmeen Unda Putt Recipe (Kerala Style Dried Prawns Stuffed Steamed Rice Balls Recipe)

Unakka chemmeen Unda Putt Recipe (Kerala Style Dried Prawns Stuffed Steamed Rice Balls Recipe)

Unda Putt is a Kerala evening tea time snack/Iftar recipe or it is also used as a tasty breakfast item. One of our family favorite too. Even though we make different filling to this cute little rice balls such as mussels (kallummakaya), Clam (Kakka irachi) etc…, Prawns (Chemmeen) are stuffed mostly.

Back home in Kerala, we makes this using fresh prawns. Unfortunately I don’t get fresh prawns here easily, I used dried one. Dried one also taste yummy. Once when mom called me, she told that they had ‘Unda putt’ for breakfast, I really craved for that and tried with dried prawns which was handy with me. It came out well and I started making this with dried prawns.

Usually I make this on saturday breakfast. You can make the filling previous day night, so that you just need to make the dough and fill it and steam it in the morning. If I have time in the night, I used to fill the dough at night itself and keep it in the fridge. So that next day breakfast will be easy and hassle free, just only need to steam it.

This can also be given as tiffins to your kids and husbands, so that they can have it easily without making any mess. This cute little Unda putt also can pack while you going somewhere out or for picnic.

Lets see how this tasty and easy Chemmen Unda Putt (Prawns Stuffed Steamed rice balls) are made…………

 

⇒Click here for the Recipe!

Kheema Dhal (Minced Meat with Lentil – Indian Style)

Kheema Dhal (Minced Meat with Lentil - Indian Style)

Kheema with Dhal(Lentil) is a beautiful combination goes very well with roti,chapathi, rice, Layered Paratha,any bread, Unsweetened Kalathappam(Rice cake) etc.I made it with Indian masala and this is little more on spicier side. You can use any dhal(lentil) and I used Chana Dhal (Splitted chick pea). I also  tried with Masoor Dhal (Red lentil) and both came out well.

I wasn’t aware of this tasty dish before. Once my hubby brought Kheema(minced meat) and asked me to make kheema dhal. When he was in college hostel, they used to cook food by themself. So his north India friends used to make this Kheema Dhal occasionally. Thats how I started making this and added to our menu.

I made it my own way and it came out well. Tried second time with some more fine tuning and here it is for you.

Here are other Recipes with Minced meat  if you love to see.

 

⇒Click here for the Recipe!

Spicy Mutton Chops Masala

Spicy mutton chops masala

We Indians always prefer to go with spicy dishes and here is another spicy side dish for you. I cooked this mutton chops without adding a single drop of water! Yes…you heard it right! No water has been added to cook the mutton. Only moisture from onion and tomato helped to cook the meat. Quite interesting right?!  It was delicious too!!

Aromatic combination of all spices with tender meat… aww it was heavenly! I served it with chapathi and cucumber raita. It was really an amazing combination. This will also go very well with white rice/ ghee rice, Layered Paratha/Lacha Paratha , any other flat bread, Unsweetened Kalathappam/Kalthappam(Rice cake), pathiri, Chinese Steamed Bun etc….

I will give you one Tip for cooking mutton. Even if you are using pressure cooker or any other vessel to cook the mutton (for any other recipes), before adding water to cook the meat, simply saute it for some time in the oil first. After that you can add water if recipe asks to do it (usually we add mutton and water together in pressure cooker for Indian curry and all).Then you will get juicy and tender mutton.

Give your family a feast with this recipe, when you cook mutton next time. And let me know how you enjoyed it 😊.

Recipe inspired from Chef  Herpal Singh’s show. Lets get started……

⇒Click here for the Recipe!

 

Layered Paratha/Lacha Paratha (Multi Layered Indian Flat Bread)

Layered paratha (lacha paratha)

Parathas are a traditional staple food of Southern Asia. There are different varieties of parathas across the region. One of the most popular parathas is Potato stuffed Indian flat bread (Aloo paratha) which I have posted already. The main ingredients of any parathas are whole wheat powder, water,salt and ghee or oil, with this we can add lot many varieties of veggies, meat,cheese etc.

Layer paratha doesn’t have any stuffing. Few layers are created by spreading oil/ghee between the layers, which gives this paratha more flavor and little crispiness. There are few different methods for preparing lacha paratha. Traditionally, parathas are prepared for breakfast or dinner with some curry or raitas and pickles. You can even have this with evening cup of tea as it is.

I served this with Kannur style Spicy Beef Curry. You can have this with any veg or non veg curries/side dishes such as Mixed dal and Vegetable Kurma , Kerala style Spicy Duck RoastLiver Fry etc…..

This layer paratha doesn’t require any preplanning, can be prepared with ingredients readily available in almost all kitchen.

 

Lets see how this easy layered parathas are made…..

 

⇒Click here for the Recipe!

 

Rava Laddu/Thari Unda (Semolina balls)

Rava laddu / semolina balls/ truffles

Rava laddu/Thari unda is a evening tea time snack made with Rava/semolina or can have as a dessert after a heavy meal. This laddu is prepared with very little ingredients and can put together easily within no time. You can get different varieties of laddu in Indian markets.

Ghee roasted semolina gives this sweet balls very nice and mouth watering aroma, with the flavour of coconut and crunchy cashew nuts and chewy raisins.

I made rava laddu in kerala style and thats how we make at home. My hubby loves this sweet snack and often demands to make this. This laddus can be stored in airtight containers for 2 to 3 days, but I am sure it will vanish before that if you have a  sweet tooth at home 😉
Anyways,lets see how this sweet balls are made.

 

Kheema/Minced meat Biriyani (Kannur style)

Kheema/Minced meat Biriyani (Kannur style biriyani)

Biriyani is the most famous festive dish in India, especially amongst muslim society. And biriyani varies in its tasts, texture and the method of cooking from region to region. Malabar style biriyani is one of the famous biriyani and its taste and method also differ slightly from different disctricts of malabar. Its a most aromatic rice with juicy and tendary meat or fish. And some makes it even with vegetables also.

Biriyani is the main dish in Kerala muslim wedding.Traditionally it used to be served with Alsa/Alisa(wheat is cooked with meat and spices) and accompanied by chicken/beef fry and some pickles and raitas.But now a days for wedding back home, you can’t count the number of dishes served. We will feel full after seeing all those mouth watering menu. Even then there is no game without biriyani . Biyani is the king and Alisa is the queen of all festive menu back home.

I must say, in our place people celebrate with food on wedding….all kinds of starters, main meal and desserts.When we go home for vacation, we will be surprised to see many innovative dishes with the base as authentic malabar taste especially snacks. People are getting more creative now a days 😉

Biriyani is one of my favorite dish. As I told, its taste differ from region to region, I love the way my mom and sis makes. Even my hubby’s place biriyani taste little different…but my mom’s is the best ;)….

I still remember the day I prepared my 1st biriyani after coming here in Tashkent. It was on a Eid day.Even though I know all the steps and process, I never made it all alone before. On that day I thought I made good biriyani ;)…… but now I realised it wasn’t…. practice makes everything perfect right?! After so much of trial and fine tuning….my biriyani came to perfection :)…. Today I made kheema(ground meat) biriyani, which is prepared our own kannur style. Rarely we make biriyani with kheema, but it taste lovely.

We make biriyani by putting on Dum with layers of ghee rice and meat masala. Lets see how its made…..

 

⇒Click here for the Recipe!