• 1 cup Ari/ pathiri podi * (rice powder)
• Salt, as required
• Water, as required
• 1/4 Cup Split Chana dal (soaked at least for 4-5 hours)
• 2 medium plantains/ Kerala banana, slit and chopped
• 1 cup White granulated Sugar
• Salt,a pinch
• 1 box Shredded coconut
• 1+ 1 1/2 cups warm Water
• 3 Cardamom pods
• 3 tbsp Pachari/ white rice (soaked in water at least for 1/2 hr) 

1. In a bowl, add the ari podi/ rice flour and add in the salt, add enough water and make into a dough (not too loose not too tight)
   
   
   
2. In a clean banana leaf/ aluminum foil, make thin dumplings by applying oil over your hands, and taking a small ball of the dough on one palm and rolling with the help of the other hand's index finger, into a small and thin cylinder shape. Heap them all together and steam the ari pidi/ rice dumplings for 20- 25 minurtes.
3. Meanwhile, in a small pot, cook the soaked split Chana dal in water with little salt and cook until soft and not mushy.
4. Once the ari pidi has steamed, sprinkle water over the steamed dumplings, this step helps the pidi from not sticking to each other.
5. Extract the thick milk from the shredded coconut , by adding the shredded coconut to a mixer grinder, add in the warm water, and cardamom pods. Sieve, squeeze and extract the thick milk and set aside.
   
   
   
6. To the same ground and squeezed coconut add it into the mixer, and pour the 1 1/2 cups warm water and repeat the process of extracting again, this is the thin coconut milk/ second
   
   
   coconut milk.
7. In a large pot, add in your slit and chopped plantains, sugar and the extracted thin coconut milk and a pinch of salt, allow to cook until the plantains are tender.
8. Meanwhile, make a paste by grinding teh soaked white rice with very little water.
9. Into the pot, add the steamed and cooled ari pidi, cooked Chana dal and bring it to a boil. Check if sugar or salt is required. 
10. Next add the ground pachari paste and mix simultaneously and allow to thicken.
    
    
    
11. Finally add in the thick coconut milk and increase flame, one bubbles starts to form at the edges, switch off the flame. Serve warm or cold. Enjoy!
    
    
    

• 2 glass pachari (white rice, preferably jeerakashala rice), soaked for at least 2 hours
• 4 tbsp Cooked Rice* (check notes)
• 1 glass thick coconut milk
• 1 glass thin coconut milk(add more coconut milk if batter is not thin enough)
• Salt, as required

• 3-4 tbsp Coconut oil
• 200 gms cleaned and deviened prawns
• 1/4 turmeric powder
• 1 tsp Kashmir chilli powder
• 1/2 tsp garlic paste
• Salt, as required

• 1 tsp ghee + 1 tsp for brushing over each layer of batter
• 2 medium onion, chopped finely
• 1 tsp ginger garlic paste
• 1 Green chilli
• 2 sprigs of curry leaves
• 1/4 tsp turmeric powder
• 1 tsp Kashmir Chilli powder
• 1/4 tsp Garam masala powder

1. First prepare the prawns masala and set aside. To do this, marinate the prawns under prawns fry and fry in coconut oil for 3-4 minutes and set aside. Once cooled, chop and keep aside.
   
   
   
2. Next, in a kadai pour the coconut oil from the leftover oil after frying prawns and add 1 tsp ghee and add in your chopped onions, add salt and saute well until the onions are translucent. 
3. Next add in your ginger garlic paste and curry leaves, saute until the raw smell disappers.
4. Now add in your spice powders like turmeric powder, chilli powder, and garam masala powder.
5. Finally add in your fried and chopped prawns are combine well. Set aside.
6. Now prepare your rice batter by washing your soaked rice and drain and add to the mixer, add in your extracted thick coconut milk, and cooked rice, and add salt as required.
7. The batter should be thin, the thinner the softer your Kinnapathiri will be.
8. In a steamer, place your ghee greased kinnam (vessel) and pour in your rice batter around 3 ladlefuls and close the lid for around 4-5 minutes so that the first layer almost gets almost cooked.
9. Next add your prawns masala by scattering all over the first layer and pour your second layer of rice batter (again three ladlefuls of batter) and close the lid and allow to steam for around 4-5 minutes. Repeat the process until you are done with at least 3 layers. * and add chopped coriander leaves in the final layer after 2 minutes of steaming. 
10. Allow to steam for a total of around 40- 45 minutes and slide a butter knife on the sides and flip the kinnams over a plate and serve sliced, the garnished side up.
    
    
    

• With this rice quantity you can make 2 (5 inch) kinnams of Kinnapathiri if you prepare 3 layers each.
• My rice batter was not thin enough, since it’s been ages since I made them;I forgot that the batter had to be loose. Add in more thin coconut milk to make the batter loose. The thinner the batter, the softer your Kinnapathiri will be. 
• *For cooked/boiled rice you can use boiled rice of Jeerakashala rice, white rice or ponni rice.
• For extracting thick coconut milk use 1 glass water for 1 pack of shredded coconut (if you live in GCC) or else 1 coconut shredded to 1 1/2 water for exatracting thick coconut milk.
• Similarly for thin coconut milk, use the extracted coconut add 1 1/2 glass water and extract thin coconut milk by straining and squeezing the coconut fiber. (You can increase the water quantity for extraction if your batter is not loose enough)

Chicken Leg Kakkathil

Ingredients :

Instructions:

Notes :

Malabar Mini Vella pola

I am finally posting this here, it is the 26th of Ramadan. Vella pola is a dish that immediately brings in childhood memories of Ramadan. Vella pola is an epitome of Malabar food especially during Ramadan. 

This brings in a lot of comfort and warmth when you have it, feels like your ancestors are sitting and smiling at you and giving you a hug while you relish them. These are super soft and spongy fermented rice cakes or buns. Traditionally this requires 2-3 days of preparation of the dish in which the batter is poured to ferment. It is a long process. So I always stopped myself from trying to make these. 

My grandmother and great grandmothers used to prepare the vessel to help the fermentation process by soaking Pappadam (Pappad) in coconut water for 2-3 days (not exactly able to recall the process) . This is the traditional method and if at all someone I know who makes really tasty traditional food is my mom's uncle's wife. I just love her food that whenever I visit my native she always prepares these traditional dishes for me and either brings them home or sends them over. I can't stress enough, the amount of love she puts in her food. I know you might now think is love even an ingredient. My answer - yes! You NEED to put in a lot of love when you prepare something for someone and it surely shows when you taste it. When I have any doubts regarding traditional food, she is my go-to person. The last time I went to visit her she gave me these fluffy polas that I couldn't get enough of! I had to ask her the recipe and as my memory is always super weak I asked her daughter, Rishooty, my mom's cousin, to send me the recipe through Whatsapp. After hearing the process I have been ever so lazy to make these. Of course we have no patience like the women of the previous generations have had 🙈😅

Recently my mom told me to try it with yeast and voila I couldn't believe it, it was exactly the same but so effortless. I couldn't believe the results. It was the same or even better 😍

The person who came up with this idea is a genius! Now we all can make this at home.. Alhamdulilah. This for suhoor is so soothing. I love to have it for suhoor. Vella pola are normally prepared and steamed in steel plates or any mould that you have. My mom made these in Idli moulds a few days back and everyone wanted to know the recipe, and it looked super cute. I love anything in small portion sizes, unlike the normal Vella polas are cut into squares or triangle.

Ingredients:

For the banana curry

Instructions 

• Notes : If you do not have white rice (Pachari) you may use Jeerakashala rice instead. 
• I made 12 small polas with this measurement. 
• If you do not have pappadam (pappad) you may use Urad dal ( I believe this is because pappad is made from Urad dal and this acts as a substitute for Pappadam) 

• For 2 ripe Platains
• 4 Eggs
• 10 leveled tsp Sugar/according to taste
• Pinch of Salt
• 1/4 Cardamom powder
• 8-10 Cashews and Raisins
• Ghee 3 tbsp

1. Chop the ripe plantains into cubes and fry them in the ghee until dark brown.
2. 
3. 
   
4. In the same ghee brown the cashews and Raisins, be careful not to burn
5. 
6. In a bowl Crack 4 eggs and add the sugar, cardamom and pinch of salt to balance the sweetness. And mix using a fork until incorporated.
7. Next in a non stick small pan/vessel pour the ghee used and smear on all sides and pour in the egg mixture and sprinkle the fried plantains and finally garnish with cashew cut into halves. Now keep the pan on med low flame for 5 minutes while heating a flat pan. 
8. After 5 minutes place the vessel with kayi pola on the flat pan and let it get done for another 20-25 minutes on low heat.
9. 
10. Insert a toothpick in the middle and check if it's done.

• 2 glass Ponni Rice/ Jeerakashala
• Water (check notes) *
• 15-20 Prawns, cleaned and deveined
• 1 medium Onion, sliced
• 2 tbsp ginger garlic paste
• 1 small tomato, chopped
• 3 green chilies
• 2-3 sprig of curry leaves
• 1/4 Turmeric powder
• 1 1/2 tsp Chilli Powder
• 1 tbsp Coriander powder
• 3/4 tsp Garam Masala
• 1/2 cup Coconut milk powder

Instructions :

1. Pour the coconut oil in a large pot and Sautee the onions until translucent and add in your ginger garlic paste and curry leaves. Saute till the raw smell disappears.
2. Now add the slit green chilies and chopped tomatoes, and cook for a couple of minutes until the tomatoes mash.
3. Now add all the spices and Sautee on low till the spices have no raw smell, about 2 minutes.
4. Add the cleaned and deveined prawns to this and sautee
5. Next, add the washed and drained rice and add water as required (refer notes)*.
6. Add the coconut milk (mix 2 tbsp water to the coconut milk powder and make a paste) to the rice and close the lid and allow to cook. For cooking time for the different types of rice check notes.*
7. Voila, and you are done! Effortless Chemmeen Thenga Chor is done.
8. Garnish with fried curry leaves and a Mango coconut chutney on the side.! (recipe below 👇) 

Notes*-

• You may always use freshly squeezed Coconut milk if you have the time, it is definitely much better!
• For Jeerakashala : water ratio is 1 : 1 1/2 glass

          Ponni rice : water ratio is 1 : 2 1/4 glass

• For cooking Jeerakashala rice - After 10 minutes give a mix, and close the lid and let it cook on simmer for another 5 minutes and it's done! (If using Jeerakashala I prefer using ghee instead of coconut oil)
• For cooking Ponni rice - Cook covered for at least 25 minutes and check it's doneness and cook more if required. 

Mango Coconut Chutney

Kaju chicken curry

Ingredients:

• 700 gms - Fresh Chicken (both with bone and boneless)
• 2-3 tbsp any vegetable oil
• 1 and 1/2 medium-sized Onions sliced
• 2 medium Tomatoes (roughly chopped if required)
• 3 large green Chillis
• 6 Cloves of garlic
• 1-inch piece of ginger
• 2 sprigs of curry leaves
• 10 Cashews
• 1/2 cup Hot water
• 1/4 cup milk
• 1/4 tsp Turmeric powder
• 2 1/2 tsp Kashmiri Chilli Powder
• 5 tsp Coriander powder, leveled
• 3/4 tsp Garam Masala powder
• 1/2 cup water
• Salt, as required

Instructions :

1. In a heatproof bowl, place the cashews and pour hot water. Keep aside.
2. Grab a pressure cooker, pour in the oil.
3. Add the sliced onions, while sautéing grind tomatoes, ginger and garlic in a blender/grinder.
4. Add in the Curry leaves and slit green chillies.
5. Now pour in the prepared tomato mixture and add in the spice powders and the chicken along with 1/2 cup water.
6. Finally add salt and close lid. And cook for 2 whistles and off the flame.
7. While the pressure goes prepare the cashew paste by grinding cashew and milk, adding milk little at a time.
8. 
9. Once the pressure is gone, add the prepared cashew paste and stir well and add water as required and bring it to a boil. Garnish with chopped Coriander leaves and you are done! Enjoy❤️