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Sweet Kalathappam – A traditional rice cake, all the way from North Malabar. I have already shared Unsweetened version of Kalathappam. This dish always make me feel so homely. They are perfect with your evening cup of Coffee/Tea. And if you are a sweet person for breakfast like me, they can make a perfect breakfast too.
You can prepare this exotic rice cake with very minimal ingredients and very easily. Rice and jaggery is the main ingredient of this recipe. Did you notice most of the Kerala special snacks and desserts are sweetened with jaggery?? That caramely flavor enhance the taste of our sweet dishes. Addition of shallots/pearl onion and chopped coconuts are the highlight of this cake. They give exotic flavor to our kalathappam. I love when we get coconut bites in between soft Kalathappam. Don’t avoid coconut and onion while you make this sweet kalathappam.
This is a no fail recipe, you can always get perfect kalathappam with those beautiful lines if you follow measurement and instruction correctly. We always used to prepare them in Pressure cooker without pressure button.
Hope you gonna try this recipe and lemme know the feedback. So lets see the recipe.
This is a very traditional payasam which my grandam and mom used to make. Sooo rich and delicious Vanpayar payasam always reminds me of my childhood. On off days mom used to make this as a breakfast item. It will fill you up really well. They taste so great the next day after refrigerating.
Unlike the other normal kerala payasam, we are adding ground white rice to this payasam, which make payasam little more thicker and creamier. You could call them as a pudding payasam as well. They have more like pudding like consistency.
They are soo rich with coconut milk, sweetened with jaggery, loaded with cooked Vanpayar (Red cow peas) which makes this delicious payasam soo healthy too. I have added extra grated coconut to get the biting in between the creamy paysam.
This recipe is my contribution to this months’s MFB challenge, “Cook from your mom’s recipe”. You cant go wrong with your grandma’s and mom’s recipe isn’t??! and those dishes are sooo close to our heart too! I am so happily sharing my mom’s recipe here.
Slowly cooked mutton in mint and coriander masala is really lip smacking curry, which is prepared little different way unlike normal Indian curries. Cooking them in green masala obviously making them different, other than that I have used green chilli and black pepper for hot kick instead of red chilli powder which we normally do. Not used tomatoes at all for tanginess, instead used lemon juice for tanginess as well as to retain the green color.
Coconut milk powder is used to make the curry extra rich and marinating the mutton makes the meat little more tastier. They can be served with any type of bread, Rice, malabar kalathappam .kerala paratha, pathiri etc…
This mutton hara masala is our family favorite, hope you gonna love them too.
Bhatoora is puffed Indian bread which is leavened and deep fried. They are very commonly served with Chole (Chick pea curry) in northern part of India. But when it comes to Malabar, we need something non-veg side. Butter Chicken is the best buddy to pair with Bhatoora. Mutton Kurma and Bhatoora is another family favorite combo, as I prepared today! Chicken Korma will pair them well too.
For preparing Bhatura, I have used Yeast to proof the bread. Curd and baking soda can also be used as leavening agent if you are not fan of yeast. Our house help – very own Pathootha, used to make best bhatoora, and we can even have her Bhatoora without curry. They are so soft, fluffy and flavorful. She used to add both the combination of coconut milk and regular milk and everyone at home follow her recipe now a days.
I have used plain flour here, but you can use combination of both plain flour and whole wheat flour as well.
Mutton/lamb Korma is one of the most popular side dish in India, but the method and style of preparation varies from home to home. Coconut and cashew gravy makes this dish so rich and aromatic spices gives so much flavor at the same time.
Like othercurries, we don’t use red chili powder in the kurma. Green chili and black pepper gives the hot kick and you can adjust them as you prefer.This recipe is from my sister and taste of – Kerala porota and mutton kurma combo she used to make still there in my mouth. They very well go with ghee rice, batoora, Parathas , vellayappam and chapathis too.
This recipe was there in the draft for very long time. I was busy with shifting to new house and some back-end work is going on to make my precious space better for both my readers and myself. Hope I can finish them at earliest.
Do try this recipe and lemme know your feedback. Hope you will love it as much as we do.
Prawn curry made with thick and yellow coconut sauce – a perfect Kerala delicacy, with Kannur’s own pathil (rice pancake) is all we want to feel homely. That creaminess of coconut, aromatic spices and kick of red & green chilies at the same time – do I need to say more???Its finger licking good and it can’t be easier than this. Ehh the next day, the earthen pot in which prepared this chemmeen curry I licked as washed 😉 Yea it enhances the taste as it sits. So be sure to make extra quantity.
Prawns/shrimp is both of us favorite, in fact all seafood are our favorite ;-)..), unfortunately we won’t get anything from sea as fresh as we get back home!! Here we are getting satisfied with all those cold water fish, those fish are nowhere near to what we get in Kerala and UAE.We get all types of frozen fish, but rarely I put my hands on them!!
You wondering from where I got these prawns?? I packed some when I came from home😉!! Not soo much…..less than a kg after cleaning! I packed these kind of items in frozen bag. I would not have brought all these items if hubby accompanied me. He used to ask What you will do if they ask you to open and show?! I used to be like what is the big deal, I am carrying some eatables – not a bomb or something!!! Whatever I argue, he wont allow. But now guess what, he was like ha now you go home every 2 to 3 months and bring all these goodies 😁haha!
Coming back to the chemmeen curry, they can’t be easier than this guys and taste is something which you must try and see. It’s that good, and I am sure you will end up licking your fingers. Goes very well with anything like rice, pathiri, chapathi, Kalathappametc….
Hot beverage – a milk based drink enriched with the goodness of cashew nuts and flavored with cardamom powder. Very simple drink, lightly sweetened and perfect to make on any occasion! You can prepare this delicious drink in no time.
This is a very first guest post since I started my blogging journey, and I am so glad that I did it. When Lubana of Yummy food send me a message asking me to do the guest post for her annual event “Joy from Fasting to Feasting“, I didn’t think twice to say “Yes”. Thank you so much Lubna for inviting me to be part of it.
She has a very wonderful blog with beautiful photography and mouth-watering recipes. So much inspired by her space. Find her here.
Do you know why I love minced meat?! They are so versatile and gets cooked easily. Throw in some simple ingredients and you are good to go. This easy filling which I made is very delicious and can have by its own, or side to any other bread or even rice.
When I asked hubby to get spring roll sheet,he bought a bunch of lavash. I wanna use up those, hence decided to try this way. It didn’t go wrong. light crispy exterior and flavorful and juicy meat paired very well. You can also use your Home made pastry leaves or Store bought spring roll sheet. Making simple Crepes and fill this minced meat masala would be great idea too. Make a big batch and freeze it…Isn’t that so cool?!
If you are not in a mood to make rolls with minced meat you have in your freezer, why don’t you try Meat balls in white creamy sauceor you want something Indianish?! Here isKheema Dhal recipe which is very delicious!Lahmajoonwould be another best option too!!!
Lets see how this simple, yet delicious Minced meat Lavash roll is prepared.
This is my first ever post for MFB monthly challenge and the theme is “Ramadan memories”. Thank you so much Rafeeda letting me know about this group and events!! I would have chosen something with plantain as ramadan’s most memorable snack, but unfortunately I can only dream of preparing plantain snacks here 🙁 , plantain not available here.Then came to my mind was famous and very own Malabar snack – Chatti pathiri. We make it both sweet and Savory versions. For sometimes I was thinking to make sweet chatti pathiri with a twist to usual egg filling. And finally here it is – Layered with apple and recotta/farmers cheese.
In malabar which Iftar table will pass without chatti pathiri atleast once?!They can be prepared easily and very filling too. And this version of mine was absolutely delicious. Apple and recotta with hint of cinnamon really paired well! And those ghee fried cashew gave our kerala touch. You just need to prepare the filing and crepe, then layer and cook in very low flame!!
Ramadan Kareem everyone! May you all have the best one!Here its second day of Ramadan today….Alhamdulillah so far it went well!
Nombu Kanji (‘Nombu’ means fasting and ‘Kanji’ means porridge, in my mother tongue – Malayalam) is one of the comforting and unavoidable dish to make during Ramadan. That aroma of roasting green gram itself is the smell of Ramadan for us!! When I made this yesterday, missed so much those days of Ramadan with Family!
This very delicious porridge, can be prepared easily. Cooking roasted green gram with rice and finally adding the coconut milk to make it rich and delicious. Back home we get a lot of coconut, so we use coconut milk while making this. Here when I make, I used to add half regular milk and half coconut milk. Sometimes I make regular milk alone. Both the ways, it’s very delicious and comforting.