September 2015

Saturday, September 19, 2015

PANEER RECIPES - PANEER TOMATO GRAVY


I love some special Indian food combo to the core. Those food with natural vibrant color and luscious texture will always hunt me to be savored. As a blogger, it is very rare to cook the same recipe often. But some special dishes will be  demanded by my kids several times for weekend dinner meals and lunch meals. And this recipe is the one which falls in that group. A traditional Indian recipe with panner and coconut milk. For those who  love simple and tasty paneer recipes, here it is. It is a less time consuming recipe when compared to paneer tikka masala , paneer makhani and other paneer recipes. So try out this paneer recipe and serve it along with Indian bread or rice. Its yummy.

Other recipes



INGREDIENTS


Paneer  / cottage cheese - 500 g
Tomato                            - 2 nos, sliced
Green chilly                    - 2 nos, slit
Ginger Garlic paste       - 2 tsp
Turmeric powder           - 1 tsp
Kashmir  chilly powder - 2 tsp
Coconut milk                 - half a cup or can add more, thick
Curry leaves
Oil


PREPARATION
  • Slice the paneer/ cottage cheese into small pieces or cubes. If you are using market bought paneer , then soak it in hot salted water for 1 minute.
  • Heat some oil in a pan and add the sliced tomatoes.
  • Cook till the oil separates.
  • When done add green chilies, ginger garlic paste, turmeric powder, Kashmiri chilly powder, salt and mix well.
  • After few minutes add thick coconut milk and mix well.
  • Cook for a while and then add the paneer pieces to it and again mix well.
  • Now cook  for 5 minutes ( do not over cook paneer).
  • Finally add curry leaves and pour 1 tbsp coconut oil on the top and now close the lid .
  • Serve hot 

Thursday, September 17, 2015

CHICK PEAS RECIPE / KADALA CURRY




INGREDIENTS
Black chick peas / kadala        - 2 cups ( soaked in water for atleast 6 hours)
Onion                                       - 1 (small), chopped
Tomato                                    - half ,chopped
Green chilies                          - 2, slit
Turmeric powder                    - 1/2 tsp
Coriander powder                  - 1 tsp
Pepper powder                      - 1/2 tsp
Garam masala powder          - 1/2 tsp
Ginger, garlic, and fennel seed paste                - 1 tsp
Salt
Oil
Curry leaves
Mustard seed
PREPARATION
  • Pressure cook chopped onion, tomato, green chiles, ginger garlic paste, turmeric powder, coriander powder, pepper powder, garam masala powder,chick peas and salt for 4 whistles. Add enough water too.
  • Open  after pressure releases. 
  • Again bring to boil with lid open. (this helps to get a thick consistency).
  • Heat a pan and splutter mustard seeds and fry curry leaves.
  • Pour this over the curry and serve hot with puttu/ dosa /idiappam/ chappati etc...



CHICKEN RECIPES - CHICKEN LIVER RECIPE / FRIED CHICKEN LIVERS



This recipe for chicken livers is simple, quick with minimal ingredients. Liver is considered as the most powerful super food. While considering chicken liver nutrition,  chicken liver supplies many essential vitamins and minerals which is very much required for our body.Though the cholesterol content in chicken livers is quite high, it does contain several other important nutrients which is much essential. Here am with a delicious chicken dish made with chicken liver. You can also use mutton liver or beef liver for the same recipe. This pepper fried chicken livers recipe taste best when accompanied with dosa (Indian pancake ). Hope you all give this chicken liver recipe a try.



chicken liver pepper roast chicken dish yummy liver fry



chicken liver pepper roast chicken dish yummy liver fry


INGREDIENTS

Chicken liver                       - 1kg
Onion                                  - 2 nos, small, sliced
Green chilly                        -3 nos
Tomato                                -1 , small , sliced
Ginger, Garlic 
      crushed                          -2 tbsp
Fennel seed powder
(perum jeerakam)               -1 tsp

Turmeric powder                -1 tbsp
Coriander powder               -3 tbsp
Red chilly powder                -1 tbsp
Pepper powder                     -4 tbsp
Salt
Oil (preferably coconut oil)
Coriander leaves
Small onions

PREPARATION

  • Heat coconut oil in a non stick vessel ,when hot  add crushed ginger garlic to it.
  • Saute it and add green chilies and perum jeerakam powder (fennel seed powder) to it. Mix well.
  • Now add sliced onion and saute till golden.
  • Next add the sliced tomato . Mix well and cook for few minutes.
  • Add the cleaned chicken liver to it .
  • Now put  turmeric powder, coriander powder, chilly powder, pepper powder and salt.
  • Mix well and close the lid.
  • Cook in a medium flame for about 10 minutes. Do not add water.
  • Stir occasionally. When done switch off the flame.
  • Heat oil in a fry pan and saute few sliced small onions(shallots) and fry some curry leaves , coriander leaves and add the cooked chicken liver to it.
  • Cook until the liver get fried well.
  • When done add some pepper powder, mix well and  then switch off the flame. 
  • Serve hot with  rice, chappathi or dosa.






CABBAGE BEANS THORAN - KERALA RECIPES


INGREDIENTS

Cabbage                 - 1 cup, finely chpped
Beans                      - half cup, chopped
Turmeric powder    - 1/2tsp
Green chilies          - 1
Coconut                  - 5 tbsp
Small onions           - 2 nos
Mustard seeds
Oil
Salt
Curry leaves


PREPARATION



  • Heat a pan and add oil.
  • Splutter mustard seed  and then add  chopped beans to it. 
  • Cook for few minutes and put required salt too.
  • When beans is half done add cabbage along with turmeric powder.
  • Saute well.
  • Now crush coconut , greenchili, and small onion in a mixer.
  • Then add this coconut mixture  to it and mix well.
  • Add salt if required.
  • Cook untill the raw smell of coconut goes off.
  • Finally add curry leaves and serve.


Tuesday, September 15, 2015

CHICKEN POLA / CHICKEN CAKE / IRACHI POLA


Hi friends..Welcome to AYESHA'S KITCHEN. How about a spicy, super moist cake with chicken?.. A best tea time cake snack ever with handy ingredients. I made this cake with some left over chicken , some grated carrot and egg. Try this spicy chicken cake at home and enjoy with a nice cup of tea. You can also substitute mushrooms or vegetables instead of chicken.


chicken pola irachi pola irachi cake malabar special dish vibhavam ramadan recipes


INGREDIENTS

Chicken                 - 1 cup ( cooked with turmeric powder,coriander powder , salt and then shredded)or leftover chicken
Tomato sauce                 - 1 tbsp
Garam masala powder   - 1 tsp
Egg                                 - 3 nos
Pepper powder               - 1 tsp
Milk                                - 3 tbsp
Corn flour                      - 2 tbsp
All purpose flour/Maida- 1 tbsp
Coriander leaves, chopped
Ghee
Cashews chopped or coconut slices
Salt
Coconut oil
Carrot grated ( decoration)

PREPARATION



  • Heat a pan and when hot add 1 tsp of coconut oil. Then add the shredded chicken pieces to it along with tomato sauce ,  pepper powder , garam masala powder and salt.
  • Saute well in a low flame and keep it aside.
  • Whisk the eggs well in a bowl .
  • Mix cornflour and maida in milk , stir well. Add it to the egg mixture.
  • Mix well without any lumps.
  • Now add fried cashews ( chopped) or fried coconut slices ( chopped) to the egg mixture . Mix well again.
  • Now finally add the shredded chicken fried pieces to it and stir well all together. Add chopped coriander leaves and check for salt.
  • Now heat a non stick round vessel and spread 1 tsp ghee evenly.
  • Pour the mixture to it and spread evenly with the back of a spoon,
  • Make the flame to medium low once the mixture is poured.
  • Close the lid and let it cook for 5 minutes.
  • Now open the lid and decorate with  carrot slices and again close the lid.
  • Allow it to cook on medium flame for about 20 minutes.
  • Check occasionally.
  • When done transfer to a plate and let it cool.
  • Once cooled cut into desired shapes.



Monday, September 14, 2015

CHICKEN RECIPES - MALABAR SPICY CHICKEN CURRY




INGREDIENTS


Chicken                                             - 1 kg (marinated with 1 tsp turmeric powder and salt, and refrigerated)
Sliced onion                                      - 1
Chopped tomato                               -1
Green chili                                        -2 nos
Garlic chopped                                 - 2 tsp
Ginger garlic and fennel seed paste - 2 tbsp
Turmeric powder                              -1 tsp
Kashmiri chili powder                      -3 tbsp
Coriander powder                            -4 tbsp
Garam masala powder                    - 1 tsp
Curry leaves
Coriander leaves
Salt
Oil
Small onion 


PREPARATION




  • Heat oil in a vessel and add green chilies ,saute for a while.
  • When fine aroma comes, add chopped garlic.
  •  Again saute it and then add sliced onion and cook until golden.
  •  Then add the chopped tomato along with required salt.
  • Close the lid and cook for few minutes.
  • Now add ginger,garlic and fennel seed paste.
  • Let it cook  until the gravy reaches a thick pureed consistency.
  • Then add the marinated chicken pieces to it and Mix well.
  • Now add turmeric powder, chili powder, coriander powder and finally garam masala powder .Mix well.
  • Add required salt and put coriander leaves.
  • Do not add water right now , let the chicken cook well in the gravy. .
  • When the chicken is done , add  required amount  of boiled  water. Do not add normal water.
  • Cook  it, until the oil separates.
  • Heat a pan and add some oil.
  • Fry the finely chopped small onions and curry leaves.
  • When done pour it over the curry.
  • Serve hot with ghee rice, chappathi, puri....





Sunday, September 13, 2015

KERALA CUISINE / MALABAR SQUID FRY - KOONTHAL VARUTHATH


Though squid or calamari is not available like any other fishes, this fish has a great place in seafood party dinner ideas. As I am from Kerala, i loves to cook seafood recipes often for lunch. Fish fry or fish curry for the lunch  is very common in most of the households in Kerala. Indian fish recipes are always unique in taste and flavor but will be spicy. For this fried calamari recipe, i marinated the squid rings with all the ingredients which crushed gently with hands and then added to the hot oil, fried in a medium heat until done. You can add or less the chili powder according to your spice level. So do try this recipe for squid fry and drop your comments.


Squid fry or fried calamari recipe with onion and tomato seafood recipes special seafood dinner kerala style kanava fry


INGREDIENTS

Squid                                   - 1 kg, (cleaned and cut roundly)
Tomato                                - 1 (medium), chopped
Ginger garlic paste            - 2 tbsp
Turmeric powder                - 1 tsp
Chili powder                       - 2 tbsp (i used kashmir chili powder)
Coriander powder              - 2 tbsp
Salt                          
Curry leaves
Coriander leaves
Oil


PREPARATION


  • Clean the squid and cut into round thin shapes and keep it aside.
  • Now take a big bowl and mix in chopped tomato, ginger garlic paste, turmeric powder, chili powder, coriander powder, salt and curry leaves.
  • Crush well with your hand and make a thick gravy.
  • Now add the squid to it and mix well.
  • Heat a pan and pour some coconut oil.
  • When hot add the marinated squid to it and stir occasionally.
  • When the squid and the gravy comes to the required consistency, then remove from flame.
  • Garnish with chopped coriander leaves.

MALABAR MUTTON RECIPES - MUTTON CURRY


Mutton curry / goat curry with authentic kerala spices is a flavorful and inviting mutton recipe that pairs best with steamed rice, chapathi,  appam or ghee rice. Some recipe for mutton especially kerala recipes are  full of flavors with an authentic taste. Yummy recipes can change our mood within no time and this easy recipe with mutton can make your dinner meal or lunch meal more delectable.  Try this easy, spicy Kerala mutton curry that can be made in a flash of time. Here is the recipe showing how to make curry goat /kerala mutton curry / yummy easy dinners.


INGREDIENTS

Mutton                                - 1 kg
Onion                                  - 4 nos, sliced
Green chilly                        - 3 nos
Tomato                                -2 nos, medium, chopped
Ginger, Garlic 
      crushed                          -2 tbsp
Fennel seed powder
(perum jeerakam)               -1 tsp

Turmeric powder                -1 tsp
Coriander powder               -2 tbsp
Red chilly powder       -1 tbsp (i used less hot kashmir chili powder)
Pepper powder                     -1 tbsp
Salt
Oil (preferably coconut oil)
Coriander leaves
Small onions

PREPARATION

  • Heat coconut oil in a cooker and when hot, add sliced onion to it.
  • Saute for a while and add green chilies, crushed ginger garlic and perum jeerakam powder (fennel seed powder) to it.
  • Again saute for few minutes and then add sliced tomato .
  • Close the lid for a while and now add the cleaned mutton to it.
  • Mix well and cook for some time.
  • Now add turmeric powder, coriander powder, chilly powder, pepper powder and salt.
  • Mix well and close the lid.
  • After 4 whistles switch off the flame, let it stay for few minutes.
  • Then open the lid and cook for some more minutes to make the curry thick.
  • Heat oil in a fry pan and saute few sliced small onions(shallots) and when done put some curry leaves and coriander leaves.
  • Pour it over the curry.
  • Serve hot with ghee rice, chappathi or dosa.







Saturday, September 12, 2015

SALMON FISH RECIPES - RECIPE FOR SALMON FISH / INDIAN FRIED FISH RECIPE


Fish head curry is a very popular dish among malaysian and singaporian dish. A typical fish head curry served in a clay pot attracts wide range of tourist too. The fish that usually used is rohu. But here iam sharing with you a fish head FRY recipe. That too a SALMON head, which is found in fresh water and ocean. Let us make a recipe of salmon head fry with kerala masala.







INGREDIENTS


Salmon head                             - 2 nos + 6 nos flesh pieces
Lemon juice                              - 2 tsp
Tomato                                     - 1 (small) , chopped
Ginger garlic paste                  - 1 tbsp
Coriander powder                    - 1 tbsp
Turmeric powder                     -  1 tbsp
Red chili powder                      - 3 tbsp
Crushed black pepper              - 2 tbsp
Rice powder                             - 3 tbsp
Salt
Oil
Curry leaves


PREPARATION


  • Marinate the fish with lemon juice and salt.
  • Keep refrigerated for 30 minutes.
  • Mean while make a ground paste of chopped tomato, ginger garlic paste, coriander powder, turmeric powder, chili powder, crushed pepper and salt.
  • The masala should be thick enough.
  • Add 1 tbsp of oil to it (preferably coconut oil). Mix well.
  • Now marinate the fish again with this paste and keep refrigerated  for another 30 minutes.
  • And then heat oil in a pan (do not pour more oil).
  • Take each fish and grease it with little rice powder and then fry in the hot oil. Put some curry leaves while frying. 


KERALA SNACKS - MALABAR CHATTIPPATHIRI / ATHISHAYAPATHIRI / LAYERED PANCAKE

Chattipathiri is one of the famous snack in Malabar region (kerala snack  recipes). This layered pancake recipe is mostly prepared during ramadan (Ramzan special dishes) . We all noticed that snacks are the main attraction of Ramadan recipes. And this savory chicken layered pancake is something very attractive and delicious. There are two versions for this snack   ""SWEET nd SAVORY""". But the method for both are same only. The only variation is for the filling , for sweet we have to add egg, nuts, grated coconut and sugar. This snack is also known as Chattipathil, Adukku pathiri, Athishaya pathiri, Kerala lesagna and so on. I am here sharing for you the recipe of  a SAVORY CHATTI PATHIRI. So lets see how to make meat lasagna recipe in kerala style / kerala chattipathiri






                   
INGREDIENTS

For the pathiri----------------------
Maida               - 1 cup
Salt               
Ghee

For the filling--------------
Onion                          - 2 nos, finely chopped
Ginger garlic paste     - 1 tsp
Green chillies             - 2 nos
Coriander powder      -  1/2 tsp
Turmeric powder        -   1/2tsp
Garam masala powder -  1/2tsp
Pepper powder             -  1/2 tsp
Egg                               - 2 nos + 2 nos( for coating)
Chicken                   - 1 cup ( cooked with turmeric powder and pepper powder , and then shredded)
Milk                             - 4 tbsp 
Oil
Salt
Curry leaves
Coriander leaves

PREPARATION


for the pathiri-----------


  • Mix the flour ( maida ) with hot water and salt. Make a dough using 1 tbsp ghee.
  • Let it rest for half an hour.
  • Now make some thin chappattis with the dough and cook them in a tawa lightly.
  • Keep it aside closed.( if it is not closed, the chappattis wil become hard).
for the chicken masala----------
  • Heat oil in a pan and add ginger garlic paste , green chillies and salt.
  • Saute well and then add chopped onions to it, along with chopped curry leaves and coriander leaves.
  • When the onion is done , add turmeric powder, coriander powder, pepper powder, garam masala powder. Mix well.
  • Keep half of this masala aside and mix in ,the shredded chicken with the remaining half.
  • Mix well and keep it aside..So the chicken filling is ready.
for the egg filling----------------


  • Beat the eggs and scramble it. Mix it with the remaining portion of masala and  cook well.
  • Now the egg masala is ready. 
for the coating----------------


  • Beat the eggs with milk and a pinch salt.
  • Heat a pan and when hot apply some ghee.
  • Make the flame very low 
  • Now dip the chappatti in this egg batter and layer it on the hot frypan .
  • Sprinkle some chicken fillings over the first layer.
  • Again take another chappatti , dip in egg batter and then sprinkle some egg mixture over it.
  • Continue this till all pathiris get placed over the other. Pathiri must be on the top finally.
  • Garnish with coriander leaf and pour the remaining egg batter over the pathiri edges and just press all the edges carefully.
  • Now make the flame to medium and cook with lid closed for 10 minutes.
  • Flip the other side and cook for other 10 minutes. (this can be done by flipping to another hot frying pan.
  • Once cooled cut into different shapes. 





Thursday, September 10, 2015

CHUTNEY - GARLIC CHUTNEY

Yet another chutney recipe added to my blog album. Spicy garlic chutney is one of the most aromatic flavor chutney in which the ingredient garlic predominate the taste of the entire side dish. A very delicious South Indian accompaniment along with idli and dosa.


Every morning we will be struck up with the breakfast ideas.What to make for breakfast?. As breakfast is our first meal of a day, it has a great influence on our body the entire day. It can make up or break up our day. But most of us eat anything that comes in our hand and hurry to our work even though we are served with different types of breakfast. Isn't it? For me, breakfast recipes are something very hard to make. But i love to make South Indian dosa / idli which can light up your boring morning. If we have some aromatic flavorful chutney recipes to make as an accompaniment, will surely make an impeccable morning meal.
So lets see how to make a healthy breakfast side dishes which pars best with south Indian breakfast recipes. Here is the recipe showing how to make hot aromatic flavorful garlic chutney at home.



INGREDIENTS
Grated coconut               - half a cup
Dried red chilies            - 4 nos. can add more for a fiery chutney
Garlic                              - 5 medium cloves, cut into thin rounds
Oil                                    - 1 tsp + 3 tsp
Mustard seeds
Curry leaves
Salt


PREPARATION









  • Heat 1 tsp of oil in a pan and fry dried red chilies for 2 minutes over a medium flame. Keep it aside.
  • Next,  fry thin roundly sliced garlic until slight golden. Keep it aside.
  • Once cooled , just coarse grind it and then add  grated coconut  to it. Make a fine paste by adding little water (only if required).  Now heat a pan with oil and splutter mustard seeds. When done add curry leaves . To this, pour the prepared coconut garlic mixture along with salt. Combine very well and turn off the flame once it is hot. Do not ever let the chutney to boil or cook. (you can also add tamarind pulp to this coconut mixture while grinding which will give a sour taste to the chutney.)
  • Enjoy with Idli, Dosa, or Thattil kutti dosa.





Chukkappam (ചുക്കപ്പം)

INGREDIENTS
Rice flour                      - 2 cups
Water                            - 2 cups
Egg                               - 1
Small onion                  - 1 tsp, sliced
Ghee                             - 1 tbsp
Gingelly ( yellu)           - 1 tsp
Salt
Oil

PREPARATION

  • Heat the ghee and saute small onion and add 2 cups of water .
  • When it starts boiling, add required salt.
  • And now make the flame to low and mix in the flour slowly stirring continuously.
  • Now add the gingelly and mix well .
  • Switch off the flame and allow it to cool.
  • Once cooled, start kneading by adding the egg and make a smooth dough.
  • Make small balls and press each balls gently to make  button shapes.
  • Heat oil in a round bottomed vessel and deep fry it.

VERMICELLI KHEER / SEMIYA PAAL PAYASAM - DESSERT RECIPES


Iam here with a lovely dessert which is easy and quick to prepare. Indian desserts are considered as an important part of any celebration or auspicious occasions. How about a bowl of vermicelli (semiya) cooked in milk and sweetened with sugar or condensed milk and then flavored with nuts or dry fruits? An yummy treat to our taste buds. This vermicelli recipe is named as payasam / kheer / payesh / payasa, based on some regional varieties.  kheer is a type of pudding from the cuisine of Indian (Indian recipes). Kheer recipe can be made with rice, broken wheat, vermicelli, semolina or fruits along with milk and sugar. Cardamom, saffron, raisins and nuts are also added for additional flavoring.  So lets see how to make easy kheer recipe with vermicelli / semiya payasam /vermicelli pudding. 






  • INGREDIENTS

  • Vermicelli / semiya             - 100 g
  • Condensed milk                 - 5 tbsp
  • Sugar                                 -  2 tbsp
  • Milk                                    - 1 liter  ( when using coconut milk instead of milk , then u need 2 cups of  thick coconut milk)
  • Cardamom                         - 1 , crushed
  • Cashews and raisins
  • Pistachios
  • Ghee / clarified butter


PREPARATION

  • Heat 1 tbsp of ghee in a deep bottomed heavy pan and roast the vermicelli till golden in a low flame.
  • Then add half of the milk to this along with crushed cardamom and boil it until the vermicelli is 90% done over a low flame.
  • Stir occasionally.
  • When vermicelli is done , add the remaining milk and boil for 2 minutes.
  • Then add milkmaid and sugar . Mix well until well combined.
  • When done, remove from the flame.
  • Now heat 2 tbsp ghee in a sauce pan and fry cashews and raisins. Pour it to the prepared kheer or payasam.
  • Garnish with pistachios and Serve.
NOTE: SINCE CONDENSED MILK IS USED , THE KHEER WILL BE TOO CREAMY .  IF U PREFER LESS CONDENSED MILK,  THEN U MUST ADD SUGAR 
(HALF CUP) INSTEAD OF CONDENSED MILK.








Wednesday, September 9, 2015

THATTIL KUTTI DOSA - SOUTH INDIAN URAD DAL DOSA ( SMALL PAN DOSA )


This is a very famous dosa recipe / healthy Indian breakfast recipe. It became very popular through a Malayalam movie ' salt and pepper'. Till then, this breakfast recipe was unknown to many of us. Even to me also. But after watching the movie, i searched google for the recipe of this dosa and garlic chutney. In that movie, this Thattil kutti dosa is served along with the garlic chutney only. It is a worth trying south indian breakfast recipe. For all dosa lovers this is a must try dosa recipe .







INGREDIENTS



Urad dal                                       -1 cup
Parboiled rice and regular rice   - 2 cups(1 cup each)
Cooked rice                                 -4 tbsp (left over and cooled)
Fenugreek                                   -1 tsp( soaked in water for 2 hours)
Ghee

PREPARATION

  • Wash and Soak the urad daal plus fenugreek seed and rice separately  for 4- 5 hours.
  • Then grind the urad dal, fenugreek  and cooked rice by adding little by little water to a fine paste and keep them aside in a large bowl.
  • Now grind the rice with little by little water,  to a fine paste and mix it with the urad dal paste .
  • Put salt and keep overnight( at least 8 hours).
  • The batter must be of dropping consistency.
  • Now heat a medium sized pan and sprinkle some ghee over it.
  • Take half ladle full of batter and make small kutti dosas depending upon the diameter of the pan. Do not spread the dosa.
  • You can make about 3 - 4 dosas in a medium sized pan.
  • Sprinkle some ghee over it and make the flame to medium.
  • Cook for 2 minutes and flip the other side.
  • Cook till golden color.
  • Serve with garlic chutney.



Fruit pola with blueberry


INGREDIENTS
Egg                               - 2 nos
Powdered sugar           - 3 tbsp + 1 tbsp (  frosting)
Vanila essesnce           - 1 tsp
Baking powder            - 1/2 tsp
Maida (all purpose flour)                        - 3 tbsp
Banana                       - half cup , cubed
Dry fruits                    - as required
Orange (sweet)          - peeled, sectioned and then finely chopped
Blue berry                 - 15 nos
Butter

PREPARATION
  • Beat the egg in a mixer or using a beater and add 3 tbsp of powdered sugar to it.
  • Again beat till fluffy.
  • Now mix in  vanilla essence and baking powder and  combine  well.
  • Then slowly add  maida . Continue the  beating until smooth.
  • Now pour it  to a deep bottomed bowl .
  • Let it stay for 20 minutes.
  • Then add the fruits like cubed banana, dry fruits,  chopped orange( u can add fruits of your taste too).
  • Stir well. Let it rest for 10 minutes.
  • Now either u can bake it in oven by spraying some butter in a baking tray, then pouring it and bake it for 15 - 20 minutes.
  • OR u can do it in a non stick pan by heating a non stick pan and spread some butter.
  • When hot , make the flame to medium low and pour this mixture.
  • Cook for 20 to 30 minutes.
  • Check after 15 minutes by inserting a toothpick.
  • The icing is also done with fruit itself.
  • For that boil blue berry and 1 tbsp sugar with 2 tbsp water.
  • Stir continuously until it has begun to thicken.
  • When cake is done, remove from the pan to a serving plate and pour this blue berry syrup over the fruit pola ( pie) as an icing .
  • Our yummy fruit pola ready!!!