Royal Falooda

Ingredients:

Vanilla Icecream
Milk
Rooh Afza
Kaskas/poppy seeds
Cooked semolina
Fruits

Method:

Cook semiya in milk.
Soak kaskas 10 mins before cooking, drain and keep aside.
Blend Rooh afza and milk.
Cut the fruits as you cut it for a fruit salad.
Keep everything cool till the time everything is mixed. You can even prepare the ingredients beforehand and mix them when needed.

Mixing..

Take a long glass or ice cream bowl.
Add the drained kaskas first.
Now add the cooked semiya. You get falooda semiya in the market.
Add fruits.
Add rooh afza milk.
Scoop vanilla ice cream on top.
Enjoy

Note :-
You can add jellies, nuts or any other if your favorite ingredient and make your falooda more yummier and colorful. 

Madakku Dosha / Love Letter / Coconut Crepe

Madakku dosha always bring me memories about my hostel days. We used to get this as snack during our tea times. We used to call it "garbhini doshas" , (pregnant doshas :-)) . It is a really simple recipe and goes well in your breakfasts or as a snack with tea/coffee.

INGREDIENTS

All Purpose Flour 2 cup

Milk 1/2 cup

Water 1/2 cup

Egg 1 large

Butter melted 2 tbsp

Salt -  a pinch
Grated Coconut 1/2 cup

Sugar/Melted Jaggery  1/2 cup

Cardamom Powder 1/2 tsp

Cashew Nuts  6-7 pieces

Raisins  1 tbsp

Salt a pinch

METHOD 

Heat ghee in a pan. 

Roast cashew, raisins in the pan followed by grated coconut.

Add the sugar/melted jaggery, stir continuously.

On medium low heat, make it into a thick sticky filling. 

Remove from heat and stir in the cardamom powder. Keep it aside.

This forms the filling.

Whisk together the all purpose flour and the egg in a large mixing bowl.
Gradually add in the milk and water, stirring to combine and make a dosa like batter.
 Also add butter and salt.

 Heat a non-stick frying pan. Pour the batter into the center of the pan and swirl to spread evenly.

Cook the crepe  and remove from heat.

Once the crepes are cool, put the filling in the center of each crepe and roll it .

Vegetable Stew / Vegetable Ishtu

 Vegetable Stew is a great combo for traditional palappam. It goes well with vellappam, idiyappam, etc. It is made in Coconut Milk with the vegetables, mainly carrot, beans, green peas and potato. You can add other vegetables according to your taste

INGREDIENTS:

Carrot 1/2 cubed

Potato 1/2 cubed

Green peas 1/2 cup

Onion 1/2

Beans 5 chopped

Ginger 1 small piece

Green chillies 2 to 3

Garam masala a pinch

Pepper powder 1 tbsp

Coconut Milk 3/4 cup

Salt

METHOD

Heat oil in a pan , add chopped onion , ginger and green chillies.

Saute and keep aside

Cook the vegetables and add to the pan.

Now add pepper powder and garam masala.

Add coconut milk, and stir for a minute.

Serve hot.

Pazham Pori / Plantain Fritters

Pazham pori is one of the common snack in any Kerala househod. It is made from ripe plantain , called ethappazham. It is one of the easiest and yummies snack to have in your evenings with a cup of tea.

INGREDIENTS

Ripe banana 3
Flour 1 cup
Gram Flour - Kadala mavu  1/4 cup
Salt - small pinch
Sugar - 3 tbsp
Oil

METHOD

Peel the bananas and cut them thin lengthwise. Mix all ingredients in a bowl and add some water. Mix and make a thick batter. Dip the bananas well in the batter and coat it.  Heat oil in a pan kadai and add the bananas one by one. Fry both sides well. 

Apple Pola / Apple Pudding

I was searching  across the net for some desserts to prepare for Iftar. I came across this simple recipe by Sufaija in Shabs cuisine. It turned out really good. But the thickness was less as I used a large pan for preparing the pola.

 Ingredients

Apple 1
Eggs 2
Milk powder 2 tbsp
Sugar 2.5 tbsp
Flour 1 tbsp 

Method

Blend all ingredients together to get a smooth paste. Grease a non stick pan well with ghee and cook covered in very low flame. Cook until sides are brown. Flip over after 10 minutes. Server warm or cold.

 

Here is the link to the original recipe by Shabs