Kerala Boli | Poli | Sweet lentil flatbread recipe with step by step pictures

Kerala Boli


South Indian sweet  made using channa dal and is usually served with payasam.
Prep Time: 40 minutes
Cook time: 40 minutes
Makes: 20 sweet boli
Ingredients:
For Dough

1. All purpose flour-1 cup
2. Turmeric powder-1 pinch (see notes)
3. Water-as required
4. Gingelly oil-3 to 4 tbsp

For Filling

1. Channa dal-1 cup
2. Water-to cook channa dal
3. Sugar-1 cup
4. Turmeric powder- 1 pinch
5. Cardamom powder-1/4 to 1/2 tsp
6. Nutmeg powder-1 pinch
7. Water-as required

Other ingredients

1. Rice flour-1/2 cup( approx)
2. Ghee-as required

Instructions:

Wash channa dal well ,add sufficient quantity of water and cook just until done.Do not over cook the dal.( You can use a pressure cooker,if desired).Keep aside.

To prepare the dough,combine together all purpose flour and turmeric powder in a bowl.Add water and  mix well.

Knead to form a soft dough.It should be a bit sticky.Now pour the gingelly oil over the dough.Cover and keep aside for at least 30 minutes.

Drain the cooked channa dal.In a pan,add cooked channa dal ,one pinch turmeric powder and sugar.Cook for 5 to 7 minutes or until it turns thick.( do not cook it for long,if you do so, the mixture will dry up)

Switch off the stove ,add cardamom powder and nutmeg powder  and mix well until combined. Allow it to cool completely.(If the mixture is not smooth ,grind it well in a food processor.)Divide this filling into 18 to 20 equal size balls.

Take a small portion of the dough(i.e just enough to make a very thin layer around the filling) and  flatten it in your palm.Place the filling  over this.

Cover the filling with the dough by gently pulling the edges towards the center. Flatten the prepared ball and dust both sides with rice flour.

Roll this to form a thin circle.( make it as thin as possible.) .Dust the surface with rice flour to prevent sticking.

Heat a tava and cook the boli for few seconds on both the sides or until the color starts to change,over a medium flame.( do not cook it for too long)Drizzle ghee on top.Carefully remove the boli and repeat with the remaining dough.

Notes:

• To get soft bolis ,the dough should be sticky and soft.Make sure that you cover the dough completely with oil.You can also use vegetable oil ,if you cant find gingelly oil.
• Do not cook the boli for too long,if you do so it will turn hard.
• The bolis can be stored in an airtight container for 2 to 3 days. Refrigerate it,if you want to keep it for a longer time.
• Adding turmeric powder is optional.I did add turmeric powder as i wanted to avoid artificial food colour.

Chicken Biriyani

Chicken Biriyani 


Spicy Chicken biriyani.
Prep Time: 20 minutes
Cook time: 1 hr 30 minutes
Serves: 3   

Ingredients:

1. Chicken,cut into medium size pieces - 250 to 300 gms
2. Onion,sliced - 1 large( about 1 cup)
3. Tomato,chopped - 1 small( 1/2 cup)
4. Oil- as required
5. Water-as required
6. Salt-to taste

For Marination:

1. Kashmiri chili powder- 1/2 to 3/4 tsp
2. Coriander powder- 1tsp
3. Lemon Juice-1/2  tsp
4. Water-as required
5. Salt- to taste

For Masala paste:

1. Green chilies-3 to 4 nos( or more,according to taste)
2. Ginger- 1" piece
3. Garlic-3 cloves
4. Coriander leaves,roughly chopped- 2 tbsp
5. Mint leaves,roughly chopped- 1 tbsp
6. Cinnamon-1" piece
7. Cloves- 3 nos
8. Fennel seeds-1/2 tsp
9. Whole black pepper -1/2 tsp
10. Salt- to taste

For rice:

1. Basmati rice- 1.5 cups
2. Cardamom pods- 3 nos
3. Cinnamon stick,1" piece-2 nos
4. Cloves-5 nos
5. Bay leaf- 1 no
6. Water-3 cup( 1/2 cup more ,if required)
7. Ghee-as required
8. Salt- to taste

For Layering/garnishing:

1. Onion,sliced- 1 small
2. Cashew nuts- 12 to 15 nos
3. Raisins-1 or 2 tbsp
4. Garam masala- 2 to 3 pinch
5. Ghee /Oil- as required
6. Coriander and mint leaves,chopped-as required

Instructions:

Combine all the ingredients listed under 'For marination' in a bowl.Marinate the chicken with this masala.Keep aside for 10 to 15 minutes.

Heat oil/ghee in a pan and fry sliced onion,cashew nuts and raisins ( for garnishing) separately until it turns golden brown. Keep aside.

Combine all the ingredients listed under 'For masala paste' in a blender and grind to form a smooth paste.Keep aside.

                 

To prepare Chicken Masala,Heat ghee /oil in a pan,add onion and saute until it turns golden brown.

Add tomato and saute until it turns mushy.

Add the prepared masala paste and saute until raw smell leaves. 

Add marinated chicken  ,mix well and cook for 3 to 4 minutes.Add 1/2 cup water and salt to taste,mix well .Cover and cook until chicken is done.(Check in between,give it a stir and add more water if required)

Remove the lid,cook until gravy turns thick.

To prepare rice ,heat ghee in a pan,add cardamom,cinnamon,cloves and bay leaf.Saute for few seconds or until fragrant.Add washed and drained rice and saute for 2 to 3 minutes.Add water and salt to taste.Bring this to a boil.Reduce flame to low,cover and cook until it is 90 % done and water is completely absorbed.Allow it to cool completely.

For layering,Coat the bottom and sides of the baking dish with ghee.Add a layer of cooked rice.

Add a layer of the prepared chicken masala.Next add a layer of rice.

Sprinkle fried onion,cashew nuts,raisins,chopped coriander /mint leaves, 1 pinch garam masala and few drops of ghee on top.Add another layer of prepared chicken  masala .

Finally add a layer of rice.Garnish with remaining fried onion,cashew nuts ,raisins ,coriander and mint leaves.Cover tightly using aluminium foil.Bake for this for about 15 minutes in a preheated oven at 200 Deg C.(For stove top method,layer the biriyani in a heavy bottomed pan and cover it tightly using aluminum foil.Heat a tava/pan and place the biriyani vessel on top of the tava.Reduce flame to low and cook for about 20 minutes.)

Serve with onion salad

NOTES

• Adjust the quantity of green chilies according to your taste.

Pepper Chicken

Pepper Chicken 


Recipe source :Marias menu,You can find the original recipe here
Spicy Pepper chicken fry.
Prep Time: 10 minutes
Cook time: 25 minutes
Serves: 3 

Ingredients:

1. Chicken,cut into medium size pieces - 400 gms
2. Onion,sliced - 2 medium sized
3. Ginger,crushed - 2.5 tsp
4. Garlic,crushed - 2.5 tsp
5. Green chilies,cut vertically - 1 or 2 nos
6. Curry leaves- 2-3 sprigs
7. Whole black pepper - 1 and 1/4  tsp(or to taste)
8. Garam masala - 3/4 tsp
9. Fennel powder - 1/4 tsp
10. Turmeric powder - 1/4 tsp
11. Soya sauce - 1 tsp
12. Tomato sauce- 1 tsp
13. Oil- as required
14. Water-as required
15. Salt-to taste

For Marination:

1. Black pepper powder- 1/4 to 1/2 tsp
2. Lemon Juice-1 tsp
3. Salt- to taste

Instructions:

Combine all the ingredients listed under 'For marination' in a bowl.Marinate the chicken with this masala.Keep aside for 10 to 15 minutes.

Coarsely crush whole black pepper , keep aside.

Heat oil in a pan,add onion and saute until it turns golden brown.

Add ginger,garlic,green chilies and curry leaves.Saute until raw smell leaves.

Add crushed whole black pepper,garam masala,fennel powder and turmeric powder.Mix well.Saute for 2- 3 minutes on medium low flame.

Add soya sauce and tomato sauce.Mix well.

Add 1/4 cup water and salt to taste.Add marinated chicken and mix well.Cook for about 3 to 4 minutes and add 1/2 cup water.Cover and cook until chicken is done.(Check in between,give it a stir and add more water if required)

Remove the lid,add more curry leaves and saute for about 5 to 10 minutes or until it turns golden brown on all the sides.

NOTES

• Adjust the quantity of black pepper according to your taste.
• Use freshly ground black pepper for best results.

Eggless Vanilla Cake |Pressure Cooker Vanilla Cake

Pressure cooker  cake

Eggless vanilla cake baked in a  pressure cooker.

Recipe source: Sanjeev Kapoor
Prep Time: 20 minutes
Cook time: 30 to 45 minutes
Serves: 6 to 8 people

Ingredients:

1. All purpose flour- 1 cup
2. Baking Powder-1/2 tsp
3. Baking Soda-1/4 tsp
4. Salt-1 pinch
5. Powdered sugar-1/4 cup
6. Condensed milk-1/2 cup
7. Butter-1/4 cup
8. Milk-1/2 cup
9. Vanilla extract- 1.5 to 2 tsp
10. Orange zest-1 tsp (optional)
11. Cashew nuts,chopped- 2 to 3 tbsp(optional)
12. Raisins- 1 to 2 tbsp(optional)

Instructions:

• Grease a 6" cake tin,keep aside.Preheat the pressure cooker ( procedure given below)

In another bowl,combine together powdered sugar,condensed milk and butter using a whisk.Mix well until combined.

In a bowl,combine together all purpose flour,baking powder,baking soda and salt using a whisk.Fold the dry ingredients into the butter mixture in 2 batches alternating with the milk.

Add vanilla extract,orange zest ,cashew nuts and raisins.Mix until combined.Do not over mix.

Spoon the batter into the greased cake pan.Top with raisins and cashew nuts ,if desired.

Place the cake tin over the grid,in a preheated pressure cooker.Bake on low flame for about 25 minutes or until a skewer inserted into the cake comes out clean.

Carefully remove the cake tin.Allow it to cool slightly and invert the cake tin to remove the cake.

To bake using a pressure cooker

Firstly add 1 to 1.5 cups salt to the pressure cooker.(You can also use sand instead of salt.)This is done to maintain the heat while baking.

Remove the gasket and the vent weight.

Place the grid above the salt layer and close the pressure cooker.Preheat the cooker for 5 minutes on high flame.

Carefully open the cooker and place the cake tin  on the grid , cover the cooker.(Make sure that the cake tin does not touch the sides of the pressure cooker).Reduce the flame to low.Cook for about 25 minutes.

After about 25 minutes,check if the cake is done by inserting a wooden skewer into the center of the cake.If the skewer comes out clean,the cake is done, otherwise cook for another 5 or 10 minutes.( mine took almost 1 hour over the lowest flame of the stove).The baking time actually depends on the type of pressure cooker that you use and also the temperature settings of the stove.Be careful not to overbake the cake or else it will become too dry.

NOTES.

• Do not use the rubber gasket and weight valve while cooking.
• Do not add water inside the cooker,as we are trying to create an oven like environment and not steaming the cake.( You can find the recipe for steamed chocolate cake here)
• Do not use your pressure cooker to bake on a regular basis,as it can decrease the strength of the metal .
  

Chicken Mushroom and Black Bean Tortilla Casserole

        Casseroles are an easy method to blend your favorite flavors inside a pot. These dishes are easy and fun to make when we have a family get together or more number of people for lunch or dinner. With no time and almost readymade ingredients its an easy method of cooking at ease.

         We love chicken and beans but for an additional chewy flavor, I also used mushrooms in this recipe. When you layer them inside tortillas with diced tomatoes and cheese they simply end up mouth watering.

Ingredients: (Serves 4 people)

• Chicken - 1lb (I used tenderloins)
• Button Mushroom - 8 oz (Roughly chopped)
• Black beans - 15 oz can
• Corn Tortilla - 8 no's
• Garlic - 3 cloves (Minced)
• Olive oil - 2 tablespoons
• Monterey Jack cheese - 4 oz (Grated)
• Tomato - 2 medium sized (Roughly chopped or 1-1/2 cup of salsa)
• Oregano - 1/2 teaspoon
• Crushed Red pepper - 1 teaspoon
• Salt - as needed
• Black Pepper powder - 1/4 teaspoon

Method:

• Heat oil in a pan, add chicken with salt and cook them completely. Add Mushrooms with garlic and crushed red pepper, cook until mushrooms are soft and tender. Add Black beans and cook until it gets hot (3 minutes or so). Switch off and keep aside.

• Take a griddle and heat Corn tortillas on both sides for 20 seconds each. Divide them and keep it covered with a kitchen cloth. In a bowl mix Tomato with oregano and required Salt, Pepper.

• Take an 8x8 inch pan and arrange the prepared ingredients. First line up Tortillas then Chicken Mushroom Mixture and Tomato Mixture then with Cheese. Repeat the process for another layer and cover with Tortillas, Tomato Mixture and Cheese for the ending layer. 

• Preheat oven to 400 degrees. Cover the arranged ingredients with a foil paper. Bake for 20 minutes. The cheese will melt and bubble. Serve hot.

My Notes:

• I used the beans after draining but you can also add that along with its juice in the can.
• Chicken can be avoided to make it vegetarian.
• Any variety of Tortillas can be used according to your taste.
• If you use Salsa of your choice for making this dish then it will give you more moisture inside but as my family prefers normal diced tomatoes I ended up with this dish in a flaky look. The actual recipe calls for salsa indeed.

 

Look out for other Casserole recipes from my Food Network's Comfort Food Feast Friends below: 

The Heritage Cook: Tex-Mex Arroz con Pollo (Gluten-Free)
Jeanette's Healthy Living:Smoked Sausage Chicken Cassoulet
Big Girls, Small Kitchen:Cheesy Butternut Squash Enchiladas
Dishin & Dishes:Black Bean Enchilada Pie
Weelicious:Chicken Wild Rice Casserole
Dishing with Divya:Chicken Mushroom and Black Bean Tortilla Casserole
Taste With The Eyes:Paella Rice with Baby Octopus & Meyer Lemon
Blue Apron:11 Super Casserole Recipes for a Super Bowl Feast
Napa Farmhouse 1885:Pork Chop Casserole with Crimini Mushrooms
Red or Green:Stacked Cheese Enchiladas with New Mexican Red Chile Sauce
Elephants and the Coconut Trees:Chicken and Rice Casserole
The Sensitive Epicure:Tater Tot Breakfast Casserole (Gluten-Free)
Domesticate Me:Mushroom, White Bean and Brown Rice Casserole with Bacon and Gruyere
Daily*Dishin:Chicken Tetrazzini Casserole
FN Dish:The New Age of Casseroles

Kallummekkaya varuthathu | Kerala Mussels fry

Kallummekkaya fry


Spicy Kerala style Mussels /Kallummekkaya fry.
Prep Time: 20 minutes
Cook time: 20 minutes
Serves: 2 to 3 people

Ingredients:

1. Kallumekkaya /Mussels ( Shells removed and cleaned)- 500 gms
2. Garlic,paste-1.5 tsp
3. Ginger,paste-1.5 tsp
4. Kashmiri chili powder-3 to 4 tsp( or to taste)
5. Turmeric powder-1/2 tsp
6. Black pepper powder-1 tsp( or to taste)
7. Fennel powder-3/4 to 1 tsp
8. Vinegar-1 tsp
9. Curry leaves- 3 to 4 sprigs
10. Salt-to taste
11. Oil-as required

Instructions:

In a bowl,combine together garlic,ginger,kashmiri chili powder,turmeric powder,black pepper powder ,fennel powder,vinegar and salt .Marinate the mussels /kallummekkaya with this masala  for about 15-20  minutes. 

Heat oil in a pan,add curry leaves and the marinated mussels.Mix well cover and cook  for about 15 minutes ,stirring once or twice in between.Uncover and cook until it turns brown and crisp on all the sides.

Serve with rice.

NOTES

• Adjust the quantity of chili powder and pepper powder according to your taste.
• As we wanted it to be a bit spicy ,I used about 5 tsp kashmiri chili powder and 1.5 tsp pepper powder.