Tuesday, May 30, 2017

SWEET SEMOLINA DRINK / THARI KANJI - RAMADAN RECIPES FOR IFTAR

THARI KANJI / RAMADAN RECIPES FOR IFTAR

Today am with a Malabar special drink for Ramadan, especially during iftar. It is very hard for Muslims when Ramadan falls in summer. To avoid dehydration, we must drinks lots of water and fruit juice after Iftar until suhoor. This semolina drink is popularly known as Thari kanji in Malabar. But as the name implies, this drink is not a kanji (gruel). It is a sweet semolina drink which is served hot to break the fast. It is prepared not only during Ramadan but also prepared during special occasions or served as a kheer/payasam. Roasted semolina, roasted vermicelli, and coconut milk are the main ingredients in this kheer recipe. As we all know that semolina is very easy to digest, it is good to break the fast with this hot sweet drink. This drink/kanji is a good choice when served during iftar which helps to settle the stomach quickly. Kids will love this kheer recipe for sure, no doubt. Adding few teaspoons of roasted thin vermicelli in this drink gives a special feel while drinking. But it is very important to note that, do not ever add too much of vermicelli or semolina that required. It makes the kheer thicker. This thari kanji/semolina drink tastes really awesome when it has a thin consistency.  I have already shared thari kanji recipe with milk (cow's milk) on my blog. But as thari kanji is traditionally prepared using coconut milk, I would like to share that recipe too on my blog. Many of my readers requested me to share this semolina drink recipe with coconut milk as some are allergic to cow's milk. Hope this semolina kheer or semolina drink or rawa payasam is a healthy drink during Ramadan. So here is the recipe showing how to make thari kanji recipe/semolina drink / iftar drinks / rawa payasam / semolina payasam / semolina kheer / party drinks / sweet desserts.



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PREVIOUS RECIPES

SIMILAR RECIPES
Basbousa semolina cake


INGREDIENTS (Serves 4 )

Semolina / rawa / suji  - 4 tsp (do not add more)
Roasted vermicelli       - 2 tsp, thin and broken
Cardamom                   - 4 nos, crush
Thick coconut milk      - 1 cup
Thin coconut milk        - 2 cups
Sugar                            - 5 tbsp (can add more or less)
Salt                               - quarter tsp (to balance taste)
Ghee                             - 1 tsp (to roast semolina)

For seasoning
Cashews             - 5 nos, sliced or chopped
Shallots              - 1, chopped finely
Ghee                  - 2 tsp,  melted

PREPARATION

thari kanji semolina payasam

thari kanji semolina payasam

thari kanji semolina payasam


thari kanji semolina payasam

thari kanji semolina payasam

thari kanji semolina payasam

thari kanji semolina payasam

thari kanji semolina payasam

thari kanji semolina payasam

thari kanji semolina payasam

thari kanji semolina payasam

thari kanji semolina payasam

thari kanji semolina payasam

thari kanji semolina payasam


  • Heat a pan with 1 tsp of ghee and roast the semolina for a couple of minutes or until a fine aroma come out, over a medium low flame. Transfer it to a bowl and set it aside.
  • Now set aside thick coconut milk and thin coconut milk ready. ( Check below notes showing how to extract thick coconut milk and thin coconut milk ).
  • Bring to boil two cups of thin coconut milk in a vessel. 
  • To this, add crushed cardamom and salt. Mix well.
  • Then add roasted semolina and allow it to cook for 2 minutes. Stir occasionally.
  • To this, add roasted vermicelli and mix well. Then add sugar, again mix well. 
  • When the vermicelli and semolina are done, add the thick coconut milk. 
  • Cook for a minute or two but do not let it to boil after adding thick coconut milk. Stir well. Check for sugar and salt. Remove from flame.
  • Now heat a pan with 1 tbsp of ghee. Fry chopped shallots and sliced cashews until golden. Pour this over the prepared thari kanji or semolina kheer. 
  • The drink will become slightly thick once cooled. So, while serving add half a cup of hot water if required. 

NOTES
HOW TO MAKE COCONUT MILK
thari kanji semolina payasam
Add one coconut grated in a blender 

thari kanji semolina payasam
Blend it with quarter cup of hot water

thari kanji semolina payasam
Squeeze the milk through a strainer to a bowl

thari kanji semolina payasam
Set aside the thick milk.
 Again blend the grated coconut with 1 cup of water

thari kanji semolina payasam
Squeeze and strain it to a bowl.
Squeeze well using hot water if required

thari kanji semolina payasam
So you get 2 cups of thin coconut milk and 1 cup of thick coconut milk

Monday, May 29, 2017

EGG SNACKS - CHICKEN CONDIMENT STUFFED EGG BAJJI

EGG BAJJI / STUFFED EGG BAJJI

So its the time for snacks recipes. Yes, we all welcomed ramadan with great joy. Most of us will be browsing for yummy snacks recipes to make for iftar. This chicken condiment stuffed egg bajji is a great iftar snack for sure. I always prefer bajji recipes to savor along with tea or as an evening snack on those rainy days. Hot bajjis like mulaku bajji, egg bajji, potato bajji, cauliflower bajji are all time favorite tea time snacks for me. Here am with a twist to normal egg bajji recipe. Usually hard boiled eggs are halved and dipped in gram flour batter and then deep fried until golden. Some times my mom used to stuff the egg white with coconut condiment discarding the egg yolk. But here i made this snack more interesting and delicious with the flavor of chicken in it. Yes, we chicken lovers never miss the chance to include chicken flavor to any dish we like. Whether it is a veg snack or it is a veg dish, we somehow manage to add chicken flavor to make that dish more spectacular. Isn't it? This snack is just simple but it turns out super delicious. The only thing you must note while making this bajji is that, the stuffing must be very spicy. Moreover let me say few things regarding the gram flour batter. While making the batter, you must add water little by little to the dry flour until you make a thick smooth consistency. Please to be noted  that, the consistency must not be too thick nor too thin. And then dip the stuffed egg gently in this batter and coat it well (If the batter is too watery , then it won't stick to the stuffed egg ). Immediately gently drop it to the medium hot oil and fry in batches. Baking powder added in this batter gives this snack a fluffy and  perfect texture. So do not skip this ingredient. So lets move on to the recipe showing how to make chicken condiment stuffed egg bajji /how to make pakora / bajji /egg snacks /egg recipes for kids / ramadan recipes / iftar snacks /easy snack recipes /easy snacks to make / snack ideas /quick and easy snacks / mutta bajji / mutta pakoda.



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PREVIOUS RECIPES

RELATED POSTS
Mulaku bajji peri peri bites

INGREDIENTS

Hard boiled eggs   - 4 or 5 nos
Oil

For chicken condiment

Scraped coconut      - quarter a cup
Green chilies           - 2 nos 
Chicken shredded   - quarter a cup
Coriander leaves     - 3 tbsp, chopped

For the batter

Gram flour / besan/ kadalamavu - 1 cup
Chili powder                                - 1 tbsp (can add less)
Baking powder                             - half tsp
Salt                                                - to taste

PREPARATION












  • Hard boil the eggs, peel it, cut them in halves, discard the egg yolks and set aside.
  • For the stuffing - Cook few pieces of chicken with chili powder, turmeric powder and salt. Chicken must be spicy. When done, shred it well and set aside. Crush scraped coconut, green chilies, chopped coriander leaves in a grinder with salt. Add shredded chicken to it and pulse it for a second. Transfer it to a plate and add an egg yolk to it (optional only). Mix them well. Check for salt and spiciness.  Stuff the egg white with this chicken condiment mixture. Set aside.
  • For the batter - Combine all the ingredients given under ' for batter ' until smooth by adding water little by little. The batter must be medium thick consistency and should not be watery.
  • Heat oil in a pan or wok for deep frying. Once the oil turns hot, reduce the flame to medium. Dip the stuffed egg in the gram flour batter, coat it well, gently drop into the hot oil and deep fry. Flip occasionally. 
  • Serve hot along with ketchup or green chutney. 

Sunday, May 28, 2017

CHICKEN SHISH KEBAB RECIPE - MURGH MALAI SEEKH KABAB / STOVE TOP RECIPES

Kebab / kabab is a very popular grilled meat recipe. Shish kebab and doner kabab are the two main varieties in kebab. Basically kebabs are prepared using oven / barbecue / grill but still you can make it at home on stove top too. So lets see how to make chicken kabab recipe on stove top or without an oven. Shish / seekh means skewers and kabab / kebab means grilled and so chicken seekh kabab means grilled chicken on skewers. This recipe for chicken kebabs is less mess and easy to make. Minced meat and other spices are ground to make a dough like consistency and then skewered and later shallow fried on a big tawa or pan. The buttery flavor while tossing these chicken kebabs makes us drool. The skewered minced chicken is flattened slightly for even and quick cooking. More over this chicken recipe or chicken snack  is a right choice for ifthar meals or snacks. You can even prepare this snack ahead of time and freeze . So that you can make your ifthar meal without spending more time in kitchen. Many of my lovely readers requested me to share some make ahead recipes during ramadan. Hope this seekh kebab / chicken malai seekh kebab/ creamy seekh kebab is one that can be added to the category of make ahead recipes. Isn't it? Hope i can share more ramadan recipes for iftar, iftar meals, iftar snacks, iftar drinks, suhoor meals the coming days. Thanks to shanaz for this recipe. So here is the recipe showing how to make chicken seekh kabab on stove top /chicken kebab recipe /chicken kebab /kebab /chicken kabobs/kebab recipe /kabob skewers / stove top grill / easy freezer meals /easy frozen meals /iftar ideas /murgh malai seekh kabab. 

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PREVIOUS RECIPES

SIMILAR RECIPES

INGREDIENTS (can make 7 to 10 medium sized kebabs)

Butter                   - 2 tsp, melted
Bamboo skewers  - 7 nos

To pulse
Minced  chicken   - 1.5 cups
Coriander leaves   - half a cup, chopped
Ginger crushed      - 1 tsp
Garlic crushed       - 1 tsp
Pepper powder      - 1 tsp
Garam masala powder - half tsp
Green chilies         - 2 nos, chopped
Egg                        - 1
Vinegar                  - 1 tbsp
Salt                         - to taste

Make dough with
Shredded mozerella cheese  - 3 tbsp
Fresh cream                          - 1 tsp
Bread crumbs                        - half a cup or more

PREPARATION














  • Pulse in a grinder for a second or two all the ingredients given under ' to pulse' . Do not grind more. Set aside.
  • To this, add bread crumbs, shredded cheese, fresh cream. Combine well to form a dough like consistency. Still more sticky, then add required bread crumbs. Refrigerate it for 30 minutes (it is important for shaping perfect chicken skewer kebab)
  • When done, take a lemon sized ball out of this dough in your hand, press it in skewer and slightly flatten it so that it will be cooked easily and evenly. Line them in a butter paper. ( at this stage you can keep  these kababs in freezer for later use. )
  • Heat a tawa / big nonstick pan with butter. Place the kebab over it. Shallow fry over a medium low flame until all sides are done. (do not cook over a high flame). Serve hot.
  • If in an oven - Place these skewered kebabs over a baking tray without touching the bottom of the tray (be careful). Sprinkle melted butter over kebabs and roast it for 7 - 10 minutes or until golden.