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Coconut Pathiri (in a different style)

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Coconut Pathiri (in a different style)
Zubeida Obeid
Story Dated: Saturday, June 8, 2013 20:27 hrs IST
Tired of chappathis and appams? Become a trendsetter with the all new coconut pathiri.
Ingredients
01. Raw rice - 2 cups
02. Cooked rice - 1 cup
03. Coconut, grated - of half coconut (large size)
04. Ghee - 1 tsp
05. Salt - to taste

Preparation
01. Soak the raw rice in water for three hours.
02. Drain and grind with the cooked rice adding enough water and salt to make a thick batter.
Keep aside.
03. Heat a non-stick griddle, pour a big spoon full of the batter on it and spread thin with the
back of the spoon.
04. Place some grated coconut over the pathiri.
05. Pour out another big spoon of the batter and spread over the coconut layer. Flip, so that both
sides are evenly cooked.

06. Dab some ghee on the pathiri and transfer to a plate. Repeat the process with the remaining
ingredients and lo, your coconut pathiri is ready!

Masala Pathiri
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Masala Pathiri
Zubaida Obeid
Story Dated: Monday, June 17, 2013 10:26 hrs IST
Spicy pancakes that make a ravishing combination with any meat curry, the masala pathiri is an
easy to make and tasty alternative to the usual roti and chappathi.
Ingredients
01. White flour- 2 cups
02. Egg - 1
03. Green chillies - 2
04. Curry leaves - a few
05. Ginger - a small piece
06. Garlic - 1 clove
07. Coriander leaves, chopped - a few
08. Ghee - as required
09. Salt - to taste

Preparation
01. Combine the white flour, egg, green chillies , curry leaves, ginger , garlic , and salt together
with enough water and grind to make a batter. Add the coriander leaves and mix well.
02. Heat a greased griddle, pour a ladle full of the batter and spread out evenly. Turn it over to
cook both sides of the pancake evenly. Repeat the process with the remaining batter.

03. Serve hot with any curry.

Coconut Pathiri
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Coconut Pathiri
Zubeida Obeid
Story Dated: Thursday, June 20, 2013 4:37 hrs IST
Easy to cook and yet something different from the usual, the coconut pathiri tastes good with any
curry.
Ingredients
01. Raw rice - 2 glasses
02. Cooked rice - 1 glass
03. Coconut, grated - 1 cup
04. Salt - to taste

Preparation
01. Grind the raw rice and cooked rice together with salt to a smooth batter.
02. Mix the coconut thoroughly with it.
03. Heat a non-stick griddle and pour a big spoon full of the batter on it and spread. with the
back of the spoon.
04. Repeat the process with the remaining ingredients also.
05. Serve hot with any curry.
Egg - Chutney Kebab
Zubaida Obeidulla

Egg Chutney Kebab


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Story Dated: Sunday, June 16, 2013 3:0 hrs IST
A lip smacking teatime snack for the kids or a gorgeous starter for your next party, its up to you
to decide when to serve. Made from boiled eggs marinated in spicy chutney and fried crisp, this
ravishing Malabar recipe is sure to add frills to your cooking skills.
Ingredients
01. Eggs, hard boiled - 5
02. Coconuts, grated - of half a coconut
03. Green chillies - 4
04. Ginger - 1" piece
05. Garlic - 3 cloves
06. Coriander leaves - a few
07. Curry leaves - a few
08. Lemon juice - 1 tsp
09. Salt - to taste
10. Egg white - of 2 eggs
11. Black pepper powder - tsp
12. Bread crumbs - 1 cup
13. Oil - enough for frying

Preparation
01. Shell the hard boiled eggs and slice each into four pieces and keep aside.
02. Grind the coconut, green chillies, ginger, garlic, coriander leaves and curry leaves.
03. Blend the paste with the lemon juice and salt to make a chutney.

04. Now pat the yolk portion of the sliced eggs with a layer of chutney and keep aside.
05. In a bowl, beat the egg whites with pepper powder and coriander leaves. Dab on all sides of
the sliced eggs and gently roll the egg pieces in the bread crumbs.
06. Heat oil in a pan and deep fry the egg - chutney kebabs in batches till they turn a lovely
golden brown.
07. Serve hot with any sauce of your liking.

Masala Muttasirka
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Masala Muttasirka
Zubaida Obeid
Story Dated: Thursday, June 20, 2013 5:29 hrs IST
A delicious combination of rice, vegetables and eggs, all in one. A tasty treat and healthy too.
Ingredients
01. Parboiled rice - 2 cups
02. Eggs - 2
03. Onion, very finely chopped - cup
04. Green chillies, very finely chopped - 3
05. Cabbage, very finely chopped - cup
06. Beans, very finely chopped - cup
07. Carrots, very finely chopped - cup
08. Ginger, very finely chopped - tsp
09. Garlic, very finely chopped - tsp
10. Coriander leaves, chopped - a few
11. Curry leaves - a few
12. Oil - enough for frying
13. Salt - to taste

Preparation

01. Soak the rice in enough water for 45 hours.


02. Wash and grind it with the eggs, adding a little water to make a thick batter.
03. Combine onions, green chillies, cabbage, beans,carrots, ginger, garlic, coriander leaves and
curry leaves with salt.
04. Now add the vegetable mix to the batter, stir in well and keep aside.
05. Heat the oil in a pan and pour out big spoons of the batter in batches. Deep fry them till they
turn golden brown. Turn them over and cook till both sides fry evenly.
06. Scoop out and serve hot.

Lakkottappam
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Lakkottappam
Zubaida Obeid
Story Dated: Saturday, June 8, 2013 5:24 hrs IST
No pain no gain... goes the saying, then with the lakkottappam this can be rephrased as a little
pain and lots of gain. A simply superb all time snack and a sure hit anywhere served.
Ingredients
01. Eggs - 6
02. Sugar - 2 tbsp + cup
03. Ghee - 1 tsp
04. Cashew nuts, crushed - 6
05. Raisins - 1 tbsp
06. Cardamom, powdered - 3
07. White flour (maida) - 1 cup
08. Water - as required
09. Yellow color - a pinch
10. Salt - to taste

Preparation
01. Whip four eggs with one table spoon sugar in a bowl and keep aside.

02. Heat the ghee in a pan and the pour the egg -sugar mix. Now add a large portion of the
cashew nuts and raisins along with the cardamom powder.
03. Scramble the mix and add one more table spoon of sugar stirring all the while and keep
aside.
04. In another bowl, combine the remaining two eggs with the white flour, salt and enough
water to make a smooth batter.
05. Heat a griddle and pour out a big spoonful of the batter to make a thin pancake.
06. Spread some of the scrambled egg mix in the middle of the pancake and fold in from all four
sides to a square shape.
07. Turn it over and allow to cook for a sort while. Transfer to a plate and keep aside.
08. Prepare another pancake larger than the first and repeat the egg filling procedure.
09. Place the earlier prepared stuffed pan cake over the egg mix of the second pancake and fold
in from four sides to a larger square.
10. Turn it over on the griddle and allow to cook.
11. Repeat the procedure with the remaining batter and egg filling to prepare more
lakottappams.
12. Heat cup of sugar in an equal amount of water to a syrup. Add the colour and keep aside.
13. Using a sharp knife, make two diagonal cross cuts on the lakkottappams and pour the syrup
over the cuts.
14. Garnish the lakkottappams with cashew nuts and raisins.
Chattipathiri
Zubaida Obeid
Story Dated: Tuesday, June 4, 2013 4:26 hrs IST

Chattipathiri
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Made from a whopping list of eighteen ingredients, this Indian Lasagna is worth all the trouble.
Ingredients
01. Chicken / Beef / Mutton - cup
02. Red Chilly powder- tsp
03. Turmeric powder - tsp
04. Oil- as required
05. Onion, finely chopped - 1 cup
06. Green chillies, finely chopped - 3
07. Ginger, crushed - tsp
08. Garlic, crushed - tsp
09. Garam masala - tsp
10. Coriander leaves - a few
11. Refined flour (maida) - 1 cup
12. Eggs - 9
13. Cashew nuts, crushed - 12
14. Raisins - 1 tbsp
15. Poppy seeds (khus khus) - tbsp
16. Sugar - as required
17. Cardamom (powdered) - 2
18. Ghee - 2 tbsp
19. Salt - to taste

Preparation
01. Cook the meat with red chilli powder, turmeric powder and salt in enough water.

02. Mince the cooked meat with your hands.


03. Heat a little oil in a pan and saut the onions, green chillies ginger and garlic.
04. Add the garam masala and salt . Keep stirring till all the water is absorbed. Add the
coriander leaves and keep aside.
05. Combine the refined flour with one egg, salt and enough water to a batter.
06. Grease a griddle with some oil and make eight even sized dosas (pancakes) with the batter
and keep aside.
07. In a bowl, mix the cashew nuts, raisins and poppy seeds. Divide the mix into five portions
and keep aside.
08. In another bowl, beat four eggs with sugar and cardamom powder and keep aside.
09. Beat the remaining four eggs with salt and keep aside.
10. Take a non-stick vessel that can accommodate the prepared dosas. Grease the inside of the
vessel with ghee.
11. Dip a dosa in the egg - sugar mix and place in the vessel.
12. Sprinkle a portion of the cashew nuts, raisin and poppy seeds mix over it and pour some of
the egg - salt mix over it.
13. Dip another dosa in the egg - sugar mix and place it over the first dosa.
14. Now spread some meat masala over it followed by a portion of the egg- salt mix.
15. Repeat the process with the remaining sets of ingredients in the same order. You will have
four sweet layers of cashew nut-raisins-poppy mix and three hot layers of the meat masala mix
in between the eight dosas.
16. Pour the left over egg-sugar mix on the top layer dosa. Sprinkle the left over cashew nuts,
raisins-poppy mix over it.
17. Now, cover the vessel with a heavy lid and cook on a low flame for half an hour.
18. Uncover the vessel and transfer the chattipathiri on a hot griddle upside down. After some
time turn it over a plate.
19. Cut to pieces and serve hot.
Stuffed Bananas
Zubeida Obeid
Story Dated: Friday, May 31, 2013 7:30 hrs IST

Stuffed Bananas
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Bananas are a storehouse of energy and energy is what your kids need to help them cope with all
their activities. Heres a treat that will finally make them love bananas and that too packed with
the goodness of eggs and cashew nuts!
Ingredients
01. Ripe Bananas - 500 g
02. Oil - for frying
03. Eggs - 3
04. Sugar - 2 tbsp
05. Ghee - 1 tsp
06. Cashew nuts, crumbled - 4
07. Raisins - a few
08. Cardamom, crushed - 2

Preparation
01. Peel the bananas and cut them to halves. Make a long deep cut in each piece, leaving a small
portion at the tip intact.
02. Heat the oil in a pan and deep fry the banana pieces till they turn golden brown.
03. Mix the eggs with one tablespoon of sugar and keep aside.
04. Heat the ghee in another pan and add the egg-sugar mix while scrambling.
05. Now add the cashew nuts, raisins, cardamom powder and the remaining sugar stirring all the
while.

06. Now stuff the mixture into the hollow of the banana pieces and lo! your stuffed bananas are
ready.(Vegetarians can substitute eggs with grated coconut)

Ripe Mango Curry


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Ripe Mango Curry
Zubeida Obeid
Story Dated: Thursday, June 13, 2013 0:33 hrs IST
The pazhammanga curry, as it is locally known, is a ravishingly tasty dish. A combination of
the sweet, sour and salty, this traditional Malayali dish is an excellent accompaniment for rice
and being so delicious, is sure to be a hit with your family!
Ingredients
01. Ripe mangoes - 500 g
02. Tamarind - of the size of a lemon
03. Water - cup + 1 cup
04. Coconut oil - 1 tbsp
05. Mustard powder - 1 tsp
06. Cumin powder - tsp
07. Garlic, crushed - 1 tsp
08. Curry leaves a few
09. Red chilli powder 2 tbsp
10. Salt - to taste
11. Sugar 1 tsp

Preparation
01. Cut the mangoes and keep them aside.
02. Mix the tamarind in cup water.
03. Heat oil in a pan and splutter the mustard and cumin powders.
04. Add the garlic followed by curry leaves and saut.

05. Now it's time to add in the red chilli powder, tamarind water, mango pieces, salt and one cup
of water.
06. Cook till the mango pieces turn tender and the gravy thickens.
07. Finally, add the sugar stirring all the while.
08. Your curry is ready to serve with steaming cooked rice.

Ithal Orotti (Mutli-layered Pathiri)


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Ithal Orotti (Mutli-layered Pathiri)
Zubeida Obeid
Story Dated: Wednesday, June 19, 2013 19:35 hrs IST
Tired of dosas and chappathis? Thinking of trying out something new today? Heres just what
you are on the look out for. A delicious Malabar special pathiri that can be had with any curry.
Your family is sure to love it.
Ingredients
01. Biriyani rice - 1 cup
02. Par boiled rice - cup
03. Cardamom seeds - of 2 cardamoms
04. Egg - 1
05. Coconut milk - 3 cups (of half a big coconut)
06. Salt - to taste
07. Ghee - 2 tbsp

Preparation
01. Soak the biriyani rice and parboiled rice together in water for four hours. Wash and drain.
02. Grind with cardamom seeds, egg, coconut milk and salt to make a thin batter. Pour out to a
bowl and keep aside.
03. Grease a flat bottomed pan with a little oil and place in a steam cooking vessel on the burner.
04. Pour a big ladle full of the batter in the pan and cover the vessel for a few minutes allowing

it to set.
05. Now, uncover the vessel and sprinkle some ghee on the solidified batter.
06. Pour yet another ladle of the batter over the first one, cover the vessel and let the batter set
as in the first case. Uncover the vessel and sprinkle ghee on the set batter.
06. Repeat the process with the remaining batter and then cover the vessel and cook the layered
pathiri for half an hour.
07. Allow to cool and then over turn the ithal orotti on to the serving plate.
08. Cut and serve with any curry.

Ladys Finger Potato Stew


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Okra - Potato Stew
Zubeida Obeid
Story Dated: Thursday, June 13, 2013 3:23 hrs IST
If you thought okras and potatoes dont go together, this recipe will prove you wrong. Cooked in
thick coconut milk flavoured with black pepper and coriander leaves, this is a rich and
delicious preparation thats going to leave you truly addicted.
Ingredients
01. Oil - 1 tbsp
02. Ghee - tbsp
03. Onion, chopped -2 large
04. Ginger, crushed - tsp
05. Garlic crushed - 1 tsp
06. Okra (lady's fingers) trimmed and cut into 1 pieces - 250 g
07. Potato, cut into medium size pieces - 1 large
08. Green chillies, sliced length wise - 5
09. Salt - to taste
10. Coconut milk - 2 cups(of half a small coconut)
11. Black pepper, crushed - tsp

12. Coriander leaves - a few

Preparation
01. Heat the oil and ghee in a pan and saut the onions, ginger and garlic till the onion turns
translucent.
02. Add the okra, potato, green chillies, salt and mix well.
03. Now add a cup of water and to cook on a low flame.
04. Once the okra and potato are done, add the coconut milk and pepper and stir.
05. Garnish with coriander leaves.
06. Serve hot with rice pathiri or chapatti.

Suggested Main Dishes

Ithal Orotti (Mutli-layered Pathiri)


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Strange combination!!!

Potato Fish Pathiri


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Potato Fish Pathiri
Zubaida Obeid
Story Dated: Sunday, June 16, 2013 19:18 hrs IST
If a sizzling starter before the meal is what you have in mind heres just what youre on the look
out for! Try out this new recipe which reinstates what a good combo fish and potatoes.
Ingredients

01. Potato - 250 g


02. Fish (of good quality - cut to pieces) - 250 g
03. Rice flour -1cup
04. Onions (finely chopped) - 4
05. Green chillies (finely chopped) - 4
06. Ginger (crushed) -1" piece
07. Curry leaves - a few
08. Oil / ghee - as required
09. Salt - to taste

Preparation
01. Cook the potato and fish separately adding enough salt as per taste.
02. Now, peel and mash the potato and keep aside.
03. Separate bones from fish and keep aside.
04. Knead the mashed potatoes and fish with the rice flour, onions, green chillies, ginger, curry
leaves and salt to make a dough.
05. Divide into big lemon -sized balls.
06. Grease a piece of banana leaf or plastic sheet with a little oil or ghee and flatten the balls in
the shape of pathiris.
07. Grease a griddle with a little oil or ghee and cook the pathiris. Turn them over so that both
sides cook evenly and serve sizzling hot.

Masala Pathiri
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Masala Pathiri
Zubaida Obeid
Story Dated: Monday, June 17, 2013 10:26 hrs IST
Spicy pancakes that make a ravishing combination with any meat curry, the masala pathiri is an
easy to make and tasty alternative to the usual roti and chappathi.
Ingredients

01. White flour- 2 cups


02. Egg - 1
03. Green chillies - 2
04. Curry leaves - a few
05. Ginger - a small piece
06. Garlic - 1 clove
07. Coriander leaves, chopped - a few
08. Ghee - as required
09. Salt - to taste

Preparation
01. Combine the white flour, egg, green chillies , curry leaves, ginger , garlic , and salt together
with enough water and grind to make a batter. Add the coriander leaves and mix well.
02. Heat a greased griddle, pour a ladle full of the batter and spread out evenly. Turn it over to
cook both sides of the pancake evenly. Repeat the process with the remaining batter.
03. Serve hot with any curry.

Roasted Meat
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Roasted Meat
Zubaida Obeid
Story Dated: Monday, June 10, 2013 3:22 hrs IST
Succulent meat pieces, hot and spicy, cooked to suit the traditional palate with shallots and fried
coconut. Show off your culinary skills the next time you throw a party with this special meat
roast on the menu.
Ingredients
01. Mutton/Beef/ Chicken, cut into small pieces - 250 g
02. Onion, minced - 1

03. Tomato, minced -1


04. Red chilli powder - 1 tsp
05. Coriander powder - 1 tsp
06. Fennel powder - 1 tsp
07. Garam masala - tsp
08. Cumin - tsp
09. Water - cup
10. Oil - as required
11. Coconut, grated - cup
12. Red chillies, sliced - 3
13. Shallots, minced - cup
14. Salt - to taste

Preparation
01. Heat a little oil in a pan and saut the meat along with onion, tomato, red chilli powder,
coriander powder, fennel powder, garam masala, cumin seeds and salt.
02. Add cup water and cook till the mix thickens and there is no more water in the pan.
03. Heat oil in another frying pan, fry the coconut, red chillies and shallots together, transfer
from pan and keep aside.
04. Pour some more oil into the pan and dry roast the meat with the masala.
05. Now add the fried coconut, shallots, red chilli mix and stir.
06. Serve hot with any bread or rice.

Stuffed Eggs
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Stuffed Eggs
Zubaida Obeid
Story Dated: Friday, June 14, 2013 8:37 hrs IST
Trendy and fashionable, stuffed eggs are simply ravishing. Dont waste time, this is a must try
recipe, so easy to make and yet so good to taste.

Ingredients
01. Hard boiled eggs - 4
02. Onion, finely chopped - 1
03. Green chillies, finely chopped - 2
04. Refined flour (maida) - cup
05. Rice flour - cup
06. Black pepper powder - tsp
07. Turmeric powder - tsp
08. Coriander leaves, chopped - a few
09. Water - as required
10. Oil - enough for frying
11. Salt - to taste

Preparation
01. Shell the eggs and cut to halves, lengthwise. Take out the yolks and keep aside.
02. Mix the onion, green chillies and salt with the yolks and knead to make a dough.
03. Stuff small portions of the mix in the hollow of the two egg pieces and join them together.
Repeat the process with the remaining egg pieces and the masala.
04. In a bowl, combine the refined flour, rice flour, black pepper powder, turmeric powder,
coriander leaves with enough water to make a thick batter.
05. Heat the oil in a pan . Gently dip the eggs in the batter and deep fry till golden brown.
06. Serve hot with or without chutney or sauce.

Vegetable Macaroni
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Vegetable Macaroni
Zubeida Obeid
Story Dated: Friday, June 14, 2013 12:14 hrs IST
Try out this dish and watch your kids gobble up vegetables without any complaints.
Ingredients

01. Macaroni - 3 cups


02. Oil - cup + tsp
03. Beans, finely chopped - cup
04. Carrots , finely chopped - cup
05. Cabbage , finely chopped - cup
06. Onions , finely chopped - 1cup
07. Green chillies, slit lengthwise - 6
08. Ginger, crushed - tsp
09. Garlic, crushed - tsp
10. Coconut milk - 1 cup
11. Garam masala - tsp
12. Coriander leaves, chopped - a few
13. Salt - to taste

Preparation
01. Cook the macaroni in a pan with enough water, salt and half a teaspoon of oil.
02. Drain and wash in cold running water.
03. Heat cup oil in another pan and saut the beans , carrot , cabbage . Add about half cup
water, if necessary.
04. Now add the onions , green chillies ,ginger, garlic and salt.
05. Once the vegetables are done, add the macaroni followed by coconut milk and garam masala
and stir.
06. Garnish with coriander leaves and serve hot.

Sweet Ada
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Sweet Ada
Zubeida Obeid
Story Dated: Friday, June 7, 2013 21:26 hrs IST
Steamed rice pancakes folded with coconut and jaggery, the sweet ada is a typical Kerala dish,
healthy and delicious at the same time.

Ingredients
01. Water - 2 cups
02. Roasted rice flour - 2 cups
03. Oil - 1 tsp
04. Ghee -1 tsp
05. Coconut, grated - 2 cups
06. Jaggery - 1 cup
07. Cardamom seeds - of 2 cardamoms
08. Split Bengal gram, cooked - cup
09. Salt - to taste

Preparation
01. Boil water and combine with the rice flour, using a spoon.
02. Add the oil and knead it to a stiff dough.
03. Heat the ghee in a non-stick pan and cook the coconut, jaggery and cardamon seeds, stirring
all the while.
04. Now add the split Bengal gram with the mix and continue to cook till the mix turns dry.
05. Grease a banana leaf with a little oil and roll out a lemon sized portion of the dough.
06. Place some coconut jaggery mix on one half of the rolled out dough and fold the other half
side over. Seal the edges, pressing with your fingers . Repeat the process with the remaining
ingredients.
07. Arrange the adas in a steam cooking vessel and cook for 15 minutes.
08. Serve hot or cold.
Coconut Pathiri
Zubeida Obeid
Story Dated: Thursday, June 20, 2013 4:37 hrs IST

Coconut Pathiri
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Easy to cook and yet something different from the usual, the coconut pathiri tastes good with any
curry.
Ingredients
01. Raw rice - 2 glasses
02. Cooked rice - 1 glass
03. Coconut, grated - 1 cup
04. Salt - to taste

Preparation
01. Grind the raw rice and cooked rice together with salt to a smooth batter.
02. Mix the coconut thoroughly with it.
03. Heat a non-stick griddle and pour a big spoon full of the batter on it and spread. with the
back of the spoon.
04. Repeat the process with the remaining ingredients also.
05. Serve hot with any curry.
Kalthappam
Zubeida Obeid
Story Dated: Thursday, May 30, 2013 6:38 hrs IST

Kalthappam
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A healthy and spicy snack to fill snack boxes or to ward off pangs of hunger at the most
unexpected times.
Ingredients
01. Raw rice 1 glass
02. Cooked rice - glass
03. Coconut, grated - glass
04. Onion, diced-1
05. Green chillies 3
06. Coriander leaves, chopped a few
07. Oil as required
08. Ghee - cup
09. Salt to taste

Preparation
01. Grind the raw rice, cooked rice and coconut, adding half cup of water.
02. Add the onion, green chillies, salt and run the grinder just once more. Add the coriander
leaves and stir.
03. Heat one teaspoon oil in a frying pan and pour a ladleful of the battera and thinly spread like
a dosa.
04. Turn over till both sides are evenly cooked.
05. Repeat the process with the remaining batter also
06. Serve hot.
Fried Beef Masala

Fried Beef Masala


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Zubeida Obeid
Story Dated: Thursday, June 20, 2013 4:43 hrs IST
Forget calories and cholesterol for a day. Serve the Fried Beef Masala this Sunday and take note
of that special gleam of appreciation in hubbys eyes.
Ingredients
01. Beef, cut in pieces - kg
02. Onions, chopped - kg
03. Tomatoes, chopped - 2
04. Red chilli powder - 1 tbsp
05. Coriander powder - 2 tbsp
06. Turmeric powder - tsp
07. Fennel powder - tsp
08. Coconut oil - cup
09. Garlic, crushed -1 tsp
10. Curry leaves - a few
11. Salt - to taste

Preparation
01. Pressure cook the beef, along with onion, tomato, red chilli powder, coriander powder,
turmeric powder, fennel powder and salt. Occasionally open the cooker and stir the content.
Keep aside.
02. Reserve one table spoon oil and heat the rest in a frying pan. Pick only the beef pieces from

the cooker and saut them in the frying pan. Add also the masala and cook, stirring all the while.
03. Heat the one table spoon oil in another pan and saut the garlic and curry leaves. Mix it with
the beef masala and serve hot.

Bread Masala Pola


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Bread Masala Pola
Zubeida Obeid
Story Dated: Sunday, June 2, 2013 20:32 hrs IST
Spicy meat pieces cooked in bread pancakes, the Bread Masala Pola is rich, filling and a fantastic
teatime snack.
Ingredients
01. Beef /mutton/chicken cut in pieces - cup
02. Red chilli powder - tsp
03. Turmeric powder - tsp
04. Oil - as required
05. Onion, finely chopped - 1 cup
06. Green chillies, finely chopped - 2
07. Ginger, crushed - tsp
08. Garlic, crushed - tsp
09. Garam masala - tsp
10. Coriander leaves, chopped - a few
11. Bread slices - 3
12. Milk - 1 glass
13. Eggs - 3
14. Black pepper powder - 1 tsp
15. Ghee - tsp
16. Salt - to taste

Preparation

01. Cook the meat in enough water with red chilli powder, turmeric powder and salt. Mince it
with your hands and keep aside.
02. Heat some oil in another pan and saut the onion, green chillies, ginger and garlic.
03. Add the meat, garam masala and salt, stirring all the while and continue to cook till all the
water is absorbed. Add and stir the coriander leaves. Keep aside.
04. Cut the bread slices to pieces and grind them along with milk, eggs, black pepper powder
and salt to make a batter.
05. Heat a non stick pan greased with ghee. Pour and spread half the quantity of batter.
06. Arrange the meat masala on it as a layer. Pour and spread the rest of the batter over it.
07. Cover the pan and cook on a low flame for five minutes. Uncover the pan and turn the 'pola'
over if required to ensure that both sides are evenly cooked and serve hot.

Pumpkin Pathiri
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Pumpkin Pathiri
Zubeida Obeid
Story Dated: Thursday, June 20, 2013 7:25 hrs IST
Layers and layers of pathiri stuffed with vegetables, eggs and chicken, the pumpkin pathiri is a
lot of labour but with sweet result. Let your little daughter help you out, as doing it together
doubles the fun.
Ingredients
01. White flour (maida) - 2 cups
02. Wheat flour (atta) - 1 cup
03. Ghee - tsp

04. Water - as required


05. Oil - enough for frying
06. Salt - to taste
For meat masala
07. Ginger, crushed - tsp
08. Garlic ,crushed - tsp
09. Onions, chopped - 1 cup
10. Green chillies, chopped - 2
11. Cooked chicken meat, minced - cup
12. Garam masala - tsp
13. Coriander leaves, chopped - a few
For Vegetable masala
14. Ginger, crushed - tsp
15. Garlic, crushed - tsp
16. Onions, finely chopped - cup
17. Green chillies, finely chopped - 2
18. Potato, finely chopped - cup
19. Carrots, finely chopped - cup
20. Cabbage, finely chopped - cup
21. Beans, finely chopped - cup
22. Garam masala - tsp
23. Coriander leaves, chopped - a few
For Egg Masala
24. Hard boiled eggs, minced - 2
25. Black pepper powder - tsp

Preparation
01. Combine the white flour and wheat flour .Add ghee and salt and rub hard with your fingers.
02. Add enough water and knead to a stiff dough. Keep aside.
To Prepare the Meat Masala
01. Heat enough oil in a pan and saut the ginger, garlic, onions , green chillies and salt.
02. Add the chicken meat followed by cup water, the garam masala and coriander leaves
stirring all the while. Cook on a low flame till all the water in absorbed. Keep aside.
To prepare the Vegetable Masala
01. Heat enough oil in another pan and saut the ginger, garlic, onions, green chillies, potatoes,
carrots , cabbage, beans and salt. Sprinkle some water, add the garam masala and coriander
leaves stirring all the while. Cook on a low flame till all the water is absorbed. Keep aside.
To prepare the Egg Masala
01.Combine the egg pieces with black pepper powder and salt. Keep aside.
Method

01. Take a marble sized portion of the dough and roll out to a small disc like a poori.
02. Heat the oil in a pan and deep fry the poori till golden brown.
03. Take a bigger portion of the dough and roll out thinly to make a large disc like a chappathi.
Place a tea spoon full of chicken meat masala in its centre and place the fried poori over it.
Now, spread a teaspoon full of vegetable masala on the poori.
04. Draw in the edges of the chappathi from all around and pleat together at the top .Snip off the
excess dough at the tip.
05. Deep fry this thurkipathiri till it turns golden brown. Keep aside.
06. Make a still larger-sized chappathi from the dough and spread some chicken masala in its
centre. Place the fried Thurkipathiri over it. Now spread a layer of the vegetable masala
followed by a layer of the egg masala.
07. Draw in the edges of the larger chappathi from all around and pleat together at the top,
snipping off the excess dough at the top as before. Deep fry this also and keep aside.
08. Make another chappathi that is larger than the previous one. Spread the chicken masala at its
centre . Place the Thurkipathiri over it followed by a layer of the vegetable masala and egg
masala.
09. Repeat the previous procedure of drawing in edges, snipping excess dough and deep frying.
10. Continue the process once more using the remaining ingredients.
11. The measure of ingredients given above can be used to make two such pumkin pathiris.
12. Garnish with capsicum slices and pieces of tomato at the top and serve hot.
Sweet Vermicelli
Zubeida Obeid
Story Dated: Wednesday, June 19, 2013 12:0 hrs IST

Sweet Vermicelli
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Vermicilli roasted in ghee, cooked with sugar and coconut and garnished with raisins and cashew
nuts and tadayour dish is ready as fast as you snap your fingers.
Ingredients
01. Vermicelli, (broken to small pieces) - 2 cups
02. Oil - enough for frying
03. Ghee - 1 tsp
04. Coconut (grated) - cup
05. Sugar - cup
06. Raisins - 10
07. Cashew nuts (chopped) - 10

Preparation
01. Heat oil in a frying pan and fry the vermicelli till it turns golden brown. Keep aside.
02. Heat ghee in the pan and fry the coconut with sugar, raisins and cashew nuts for two
minutes. Keep stirring.
03. Now add the vermicelli and stir for another two minutes.
04. Serve hot
Petti Pathiri
Zubeida Obeid
Story Dated: Wednesday, June 12, 2013 9:0 hrs IST

Petti Pathiri
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Heres a recipe with loads of ingredients and tonnes of hard work. Yet, the final result the petti
pathiri is worth all the trouble as you will find out.
Ingredients
01. Refined flour - 500 g
02. Ghee - 1 tsp
03. Oil - for frying
For the first of two fillings
04. Meat cut to small pieces (Mutton/Beef/Chicken) - 250 g
05. Turmeric powder - tsp
06. Red Chilli powder - 1tsp
07. Water - as required
08. Oil - 1 tbsp
09. Onions (finely chopped) - 4 large
10. Green chillies (finely chopped) - 5
11. Ginger (crushed) - 1tsp
12. Garlic (crushed) - 1 tsp
13. Coriander leaves (chopped) - a few
14. Garam Masala - tsp
15. Salt - to taste
For the second filling
16. Oil - 1 tbsp
17. Onion (chopped fine) - 1 cup

18. Green Chillies (chopped fine) - 3


19. Water - cup
20. Semolina (rava), roasted - 1 cup
21. Lemon juice - of lemon
22. Garam Masala - tsp
23. Coriander leaves, chopped - a few
24. Boiled eggs, cut in halves length wise - 5 (10 pieces)
25. Salt - to taste

Preparation
01. Add one teaspoon ghee to the refined flour and rub it in hard with your fingers.
02.Add enough salted water to it and knead to a stiff dough. Divide the dough to large lemon
sized balls.
First Filling
01. Pressure-cook the meat with water (half glass), turmeric powder, red chilly powder and salt.
02. Mince the cooked meat.
03.Heat 1tbsp oil in a pan and saut the onions. Now add the green chillies, ginger and garlic
and saut well.
04.It now time for the coriander leaves and garam masala to go in. Stir well.
05.Add the minced meat and cook till all the water is absorbed and mix turns dry enough.
Second Filling
01. Heat 1tbsp oil in a pan and saut the onions and green chillies.
02.Pour half cup water and add the semolina when the water begins to boil. Stir and add the
lemon juice, garam masala, coriander leaves and salt and scramble.
Petti Pathiri
01. Roll out the dough balls to square shaped chappathis.
02. Spread some meat masala on the two opposite corners of the square chappathi and some
semolina masala on the other two corners. Place an egg piece with the flat side down in the
middle.
03. Cover with another chappathi.
04. Seal the edges by pressing and twisting.
05. Repeat the process with the remaining dough balls and filling. Heat oil in a pan and deep fry
till golden brown.
06. Serve hot.

Chicken Roll
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Chicken Roll
Zubeida Obeid
Story Dated: Saturday, June 8, 2013 11:0 hrs IST
Pancakes loaded with lots of chicken, rolled in bread crumbs and deep fried to a golden brown,
the chicken roll is a delightful snack and hubby that kiddos are sure to love.
Ingredients
01. White flour - 2 cups
02. Eggs - 1
03. Chicken, minced - cup
04. Onions, finely chopped - 2 cups
05. Green chillies, finely chopped - 4
06. Garlic, crushed - tsp
07. Ginger, crushed - tsp
08. Coriander leaves, finely chopped - a few
09. Oil - as required
10. Garam masala - tsp
11. Turmeric powder - tsp
12. Bread crumbs - as required
13. Salt - to taste

Preparation
01. Mix the egg with enough water and salt to make a batter of dosa like consistency and keep
aside.

02. Heat one table spoon oil in a pan and saut the garlic and ginger followed by onion,, green
chillies and salt.
03. Add the chicken, garam masala, turmeric powder, coriander leaves and stir. Add half cup
water. Cover the pan and cook over a low fire.
04. After a while, uncover the pan and fry the chicken masala till all the water is absorbed. Keep
aside.
05. Heat a greased griddle and spread a spoon full of the batter to make a small disc.
06. Transfer to a plate without turning over.
07. Arrange a small portion of the chicken masala length wise in the middle. Fold a little from
both sides.
08. Roll from one of the other sides like a mat, covering the meat masala.
09. Repeat the process with the remaining ingredients also, after keeping aside a small portion
of the batter.
10. Wet the rolls with the batter and roll in bread crumbs. Deep fry in heated oil in batches till
they turn golden brown.

Thurki Pathiri
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Thurki Pathiri
Zubeida Obeid
Story Dated: Saturday, June 8, 2013 5:25 hrs IST
Sweet and spicy...a unique combination yet a fantastic blend of taste that is sure to rave at your
taste buds, the thurki pathiri is a one in a million snack.

Ingredients
01. White flour - 500 g
02. Ghee - 1 tsp
03. Water - as required
04. Salt - to taste
05. Oil - for frying
For spicy filling
06. Beef, mutton or chicken - 250 g
07. Red chilli powder - 1 tsp
08. Turmeric powder - tsp
09. Salt - to taste
10. Oil - 1 tbsp
11. Onion, finely chopped - 500 g
12. Green chillies, chopped - 6
13. Ginger, crushed - tsp
14. Garlic, crushed - tsp
15. Garam masala - 1 tsp
16. Salt - to taste
17. Coriander leaves, chopped - a few
For sweet filling
18. Eggs - 5
19. Sugar - 3 tbsp
20. Ghee - 1 tbsp
21. Cashew nuts, crushed - 6
22. Raisins - 1 tbsp

Preparation
01. Mix the maida and ghee together with enough water and salt and knead to a stiff dough.
02. Take a portion of the dough and shape into balls. Roll out the balls into large thin discs.
03. Using the lid of a pickle jar, cut about 25 small discs.
04. Heat oil in a pan and deep fry the pooris. Keep aside.
05. Divide the remaining dough to lemon-sized balls and roll out 25 chappatti sized discs. Keep
aside.
To prepare the spicy filling
06. Pressure cook the meat with red chilli powder, turmeric powder and salt.
07. Mince the cooked meat and keep aside.
08. Heat one table spoon oil in a thick bottomed pan and saut the onions, green chillies, ginger
and garlic stirring all the while.
09. Now add the minced meat, garam masala and salt. Keep stirring till all the water is absorbed.
Add also the coriander leaves.
To prepare the sweet filling

10. Mix the eggs with sugar in a bowl. Heat the ghee in another thick bottomed pan and stir -fry
the egg mixture. Mix the cashew nuts and raisins with it. And keep aside.
To make the actual Thurki Pathiri
11. Take a Chappathi-sized dough disc and a put a tea spoon of spicy meat filling in its centre.
12. Place a fried poori disc over the meat filling and spread a tea spoon of sweet filling over it.
13. Draw in the edges of the large disc over the sweet filling and pleat together at the top.
Snipoff the excess dough at the tip.
14. Repeat the process with the remaining discs and filling.
15. Heat oil in a pan and deep fry the Thurki pathiris in batches till they turn golden brown.
16. Serve hot with or without sauce.
COCONUT PUDDING
****************
By Rahana Khaleel of Rahana's Magic Kitchen
... Pooram varuthathu

Raw rice-2 cup


Ghee-4 tbsp
Shredded Coconut or copra if u can get-1 cup
. Black seed/karingeerakam/onion seed-2tspJaggery-100gm, adjust according to
taste,gratedCardomom powder-1/2 tspShallots-4-5,thinly slicedSalt-a
pinch..44167054
Recipe :Ingredients:1 tin - condensed milk1 cup - water2&1/2 cups - milk1/2 cup fresh cream6 tbsp - sugar10 g - China grass1&1/2 cups - water (to meltchinagrass)
1/4 tsp - Vanilla essenceTo garnish1/2 cup - grated coconut1 tsp - white sesame
seeds1&1/2 tbsp - sugarMethod1. Boil milk in a pan and add condensed milk,water
and sugar stirring continuously.2. When it is about to boil remove from heat.3. Soak
chinagrass in water for 10 mins and meltit in the same water and add it to the milk
mixture.4. Add fresh cream and vanilla essence and strainthis mixture through a
strainer to avoid lumpsif any into a pudding dish and let it rest forhalf an hour and
refrigerate.5. For garnishing, fry coconut with sesame seedsin a pan and when it
starts to change colour tobrown, add the sugar and stir fry.6. Allow to cool to make a
crisp topping to besprinkled on top of the pudding before serving.