Thursday, August 29, 2013


Falooda is one of my favorite dessert.This is very easy and simple to make.


1box Vanilla ice cream or any flavour 
1pkt Strawberry jelly
2c Cold Milk
1pkt Falooda sev
1 Banana
10 Grapes
10 Cherries
1 Mango
2tbsp Black Couscous
Sugar as per taste
4tbsp Rose syrup
Fruits or Nuts for garnishing


1.Soak the black couscous in water for 30 mins.
2.Mix the milk, rose syrup and sugar and keep aside.
3.Cook the falooda sev in water and drain excess water.
4.Prepare the jelly as per the packet instructions.
5.Cut the fruits into small pieces and keep aside.
6.Drain the black couscous.

Layering The Falooda:

1.Take a glass put some fruits in the glass.
2.Put 1tsp black couscous.
3.Pour the rose milk.
4.Put some set jelly here and there.
5.Put a large scoop of ice cream over this.
6.If using large glass repeat the process.
7.Garnish with cherry or roasted nuts.
8.Enjoy the falooda!!!

Tuesday, August 20, 2013

Luqaimat Or Dumplings

Luqaimat is a arabic sweet dish mainly made for iftars and special occasions.These are fried balls dipped in sugar syrup.This is traditionally served with date honey.Kids will surely love this sweet balls.

Now to the recipe..


1 1/2c All purpose flour
1tsp Instant yeast
1 1/2tsp Sugar
3tbsp Yoghurt
1c Warm milk or Water
Oil for frying

For Sugar Syrup:

1c Sugar
1c Water
1tsp Lime juice


1.In a bowl take warm water or milk and add sugar.
2.Sprinkle the yeast over this and let it sit for 5 to 10 mins.
3.In another bowl put the flour,yoghurt and salt.
4.Pour the yeast mixture to this and mix well.
5.The batter should not be so thick or so runny.
6.Let it sit for fermentation for 3 to 4 hrs.

7.By this time prepare the sugar syrup by boiling the sugar and water till slightly thickens.
8.Add the lime juice to the sugar syrup and keep aside.You can add some rose water also to this syrup.
9.Heat the oil in a kadai.
10.When the batter is fermented pinch small balls out the batter and put in to the hot oil and fry the balls till golden color.If the batter sticks to the hand wet the hand and do this.
11.Drain off  the excess oil.
12.Dip this balls in sugar syrup and take it out.
13.Serve warm.

Saturday, August 3, 2013

Kozhi Nirachathu

This is a famous malabar dish.This is little time consuming dish but a real tasty dish.This can be served with chapathis or ghee rice.My version is not a baked one.I cooked the chicken in three stages.To make sure the chicken is totally cooked inside I did this way.

Now to the recipe:


For Marinating And Frying:

1kg Chicken
1tsp Chilly powder
1/2tsp Turmeric powder
Coconut oil

For Gravy:

3 Large Onions
1 Large Tomato
6 Large cloves Garlic
1 Medium pc Ginger
2 to 3 Green chillies
1/2tsp Turmeric powder
2tsp Coriander powder
2tsp Kashmiri chilly powder
1tsp Garam masala powder
1/2 to 1tsp Fennel seeds powder
Coriander leaves
Curry Leaves
1/2c Water
Coconut oil

For Filling:

2 Hard boiled eggs
1 Onion
1/2 Tomato
1/4tsp Turmeric powder
1/2tsp Red chilly powder
Coconut oil

For Tempering:

5 to 6 Big Shallots
1/2tsp Broken Cashewnuts
1/2tsp Raisins
1 1/2tsp Ghee


Stage 1:

Cooking The Chicken:

1.Clean the chicken well and just apply a 1/4tsp turmeric powder and salt.
2.Cook this chicken in a pot with closed lid in little water for 15 to 20 mins.
3.After cooking let it cool for sometime.
4.Then apply the ingredients below marinating and keep it aside for sometime.

Stage 2:

Egg Filling:

1.Heat oil in a pan and saute the sliced onions.
2.When the onions are transparent add the powders.
3.Now add the tomatoes and mix well.
4.Add the salt.
5.Now when the masala is soft add the boiled egg and mix well.
6.Keep this aside.

Stage 3:


1.Heat oil in a pan and saute the sliced onions and curry leaves.
2.When the onions are transparent add the ginger garlic paste and green chillies.
3.Now add the spice powders and salt.Kashmiri chilly powder gives a very good colour to the gravy.
4.When the raw smell goes off add the chopped tomatoes.
5.When the tomatoes are soft add some water and close the lid of the pan and cook the gravy for some time and add some coriander leaves.
6.Off the flame and keep it aside.

Stage 4:

Stuffing and Frying:

1.In a large pan, heat 1/2c coconut oil.
2.Stuff  the 2 eggs along with the masala inside the chicken.
3.Fry the marinated and stuffed chicken till golden brown all the sides.

Stage 5:


1.Now add this fried chicken and little from the fried oil to the prepared gravy.
2.Mix well and and cook the chicken for 10 to 15 mins in the gravy with lid closed.
3.If the gravy is too thick you can add some more water.

Stage 6:


1.In a frying pan heat ghee.
2.Add the chopped shallots.
3.When it is browned add the cashewnut and raisins.
4.When everything is roasted add curry leaves and pour this over the chicken.
5.Garnish with coriander leaves.
6.Enjoy this with chappathis or ghee rice!!

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