Chicken Fried Rice

One of children’s favorite – the Indo Chinese Chicken Fried Rice. This one has been a hit with kids and everyone at home. Once the ingredients are ready this recipe is an easy and quick one to prepare mainly on weekends when you do not want to spend much time in the kitchen.

Chicken Fried Rice   

INGREDIENTS

Basmati Rice                2 cups

Chicken                        ½ kg

Garlic                           1 pod (cut into small pieces)

Ginger                          2’ (cut into small pieces)

Onion                           2 large (cut into small cubes)

Carrot                          2 medium

Beans                           7

Frozen peas                  ½ cup (optional)

Spring onion                 ½ cup

Eggs                             4

Cornflour                      ½  tbsp

Pepper                         1/2  tsp + 1/2 tsp+1 tsp

Soya sauce                   6 tsp

Chilly sauce                  1 1/2 tsp

Tomato sauce               2 tsp

Oyster sauce                1 tsp (optional)

Salt                              as required

Vinegar                        5 tsp

Veg oil                         4 tbsp

METHOD

Cut chicken into small pieces.

Marinate chicken with corn flour, 1/2 tsp pepper, 1 egg,1 tsp vinegar, 1 tsp Soya sauce and salt for ½ hour

Soak basmati rice for ½ hour and let drain

To cook rice boil 7 cups water. Add salt. When it starts to boil add the rice and drain when half cooked.

Heat vegetable oil. Add the marinated chicken and close lid to let cook on medium fire for 5 minutes tossing in between.

When cooked remove from fire and place on kitchen tissue.

Heat 1 tbsp oil in a Kadai, add ginger garlic and sauté for 30 secs. Add onion and fry till translucent.

Move the cooked ingredients to one side of the pan and add eggs.

Add salt and ½ tsp pepper to the egg and scramble it.

Once done mix it with the other ingredients and sauté

Add vegetables, 2 tsp soya sauce, 2 tsp vinegar, salt and 1 tsp pepper.

Keep stirring till the vegetables are almost cooked.

With kitchen scissors or knife cut the chicken into small pieces after removing bones.

Add the chicken to the mixture and toss well. Check salt. It should be a little more than required so that when we add the rice it will be sufficient.

Now keep adding rice and mix well. Take 2 wooden spatulas and toss the rice and vegetable mixture.

Add the remaining soya sauce and vinegar.

Add chilly sauce, tomato sauce, oyster sauce.

Keep tossing for 5 minutes with spatulas on high flame.

Add spring onion and toss for a minute.

Remove from fire and serve hot with chilly chicken.

                                                             

Ada Payasam/ Rice Chips Kheer

Wishing everyone a Happy Vishu(New Year)!! May you all be blessed with happiness and prosperity!!
Hope you all will like this Kani I set at home.

The day starts very early for us on Vishu day, this time at 4 AM to prepare the Kani and bring everyone blindfolded to see the kani first thing in the morning.  We believe that if we see good Kani (omen) then the whole year goes well for us!!

Kani consists of many things like Konna flowers, Holy book, Silk, gold, Silver, rice, beetel leaves, vaal kannadi( a mirror with long handle), lots of vegetables, fruits. All this is decorated and arranged in Uruli's(vessel made of bell metal) with Diya's lit up in front of Lord Krishna's idol (preferably Little Krishna). After everyone sees the Kani  the sky lights up with crackers and everyone is enjoying..( to see the list of kani items click here)

Then its time to freshen up, wear new clothes and get the blessings from elders - the Vishu Kaineetam. 

Since this day marks the start of a new year, Vishu is celebrated as a feast day and celebrated like Diwali. Traditional Kerala cuisine is prepared and the whole family has a meal together.


Today's recipe is Ada Payasam.Ada Payasam is made of rice flakes and is one of the important part of the feast.Payasam is a dessert prepared in Saddyas( traditional meal in Kerala feast which we eat on banana leaves).

Ada payasam is one of my favourite payasam. I have seen people who do not like Payasam  happily taking two or three servings of this one. It takes a lot of time but worth the effort and you are going to love it..

Loads of kisses to Mom for this lovely recipe.. I'm loving it..yummmmmm

 Wishing you all a happy and safe Vishu!!

Ada Payasam/ Rice Chips Kheer

Recipe Source : My mom

INGREDIENTS

Ada	200gms
Jaggery	¾ Kg
Coconut	2 Medium
Cardamom	10
Coconut pieces	3 tbsp
Banana (Poovan pazham)	2
Cashew	3 tbsp
Kismis	3 tbsp

METHOD

Soak ada overnight.

Drain water. Cook with double the quantity water. It should be soft when you press it. It will take approx 20- 25 minutes. When cooked drain away water and keep aside.

Add 250 ml water to jaggery and melt it.

After melting strain so as to remove the impurities.

Cook ada in this melted jaggery in low flame for 1 hour.

In the mean time make thin coconut slices from the coconut and keep aside.

Grate coconut and press with hand to remove coconut milk. This is called the first milk(onnam paal). Add powdered cardamom in this milk and keep aside.

Now add little water blend a little in a mixer/blender and now press it to remove more coconut milk about 250ml. This is the second milk(randam paal).

Add more water and remove the coconut milk -250 ml. This is called the third milk(moonam paal) .

When the ada is cooked for one hour add the 3^rd milk, a pinch of  salt and banana. Keep on simmer.

The payasam has to reach a thick consistency. Then add the second milk. Keep on simmer and let it thicken again.

Keep the cashew and kismis ready.

When the payasam reaches a thick consistency add the first milk and it is time to add the rest of the ingredients.

Heat ghee in a small kadai. Add coconut pieces and fry till light brown. Then add cashews and fry till brown and last add the kismis. When it bloats up remove kadai from the stove and pour it over the payasam.

Yummy tasty Ada Payasam is ready!!

Sending this recipe to The Kerala Kitchen Event hosted by Ria.

Ela Ada/ Vazhayila Ada / Steamed Jaggery Rice Cake

Ela Ada is one of Keralites favorite breakfast/evening snacks made out of rice flour, coconut and jaggery. But the speciality here is that it is encased in a banana leaf and steamed! Ela Ada is a traditional Kerala dish. Ela means leaf. The leaf used here is banana leaf. It has to be slightly wilted on low flame to remove the stiffness.

Whenever I make Idiyappam(steamed rice noodles), I make Ela Ada as it is my son’s favourite. Now my little one likes it too. It' easy to make and very yummy. The aroma of steamed banana leaves and jaggery along with rice flour is mouth watering!!

There are basically 4 steps to making Ela Ada:

• Preparing the dough
• Preparing the filling
• Wrapping the Ada
• Steaming

INGREDIENTS

Recipe Source: My Mom

Rice Dough

1      ½  cup rice flour/Pathiri powder

1 - 1 ½ cup boiling water

Salt – As required

Filling

Jaggery – 150 gm

Coconut – 1  cup

Cardomom – 2-3

Wrapping

Banana leaves

METHOD

Preparing Rice Dough:

Boil water in a pan. Add salt.

Add this water slowly to the rice powder and make a soft dough. First you will need a ladle to mix the dough. Once it cools a bit make it into a dough like chapathi dough with hand.

Add water carefully. Do not add the water all at once. Keep adding slowly and mix with hand.

Preparing the filling

Take  3- 4 tbsp water in a pan. Keep to boil. Add the jaggery and let it melt.

Once melted filter it to remove sand and other dust particles.

Keep it again on low flame. Add the coconut and powdered cardamom and let it become thick.

Remove from flame and let cool.

Wrapping the Ada

Wash the banana leaves. Place it on low flame for few seconds. You can see the leaf soften.

Cut it into rectangular shapes.

Make small balls of the dough.

Now take one cut banana leaf and keep one rice ball on it.

Keep dipping your hand in little water so that you can spread the dough to make a circle.

Place the filling and close it. Wrap the leaf around it.

As you do these, keep an Idli maker on the stove with water to boil on high flame(Keep it closed).

When the water boils, open the lid, place the banana wraps and steam for 15 minutes.

Remove the cooked Ada’s from the Idli maker and serve hot.

Tips

You can use fine rice powder like the pathiri powder.
You can also soak rice overnight and grind it to a thick paste by adding very little water and make Ada's.

The amount of water used to make the dough using rice flour cannot be exact as it depends on the rice/rice flour you use.

To make circles of the rice dough place another banana leaf on top of the dough and press it with a steel lid. It’s easier and comes even on all sides :)

You can use sugar instead of Jaggery.
Add bananas( Nendra variety) to give a different taste to the Ada's.

Banana leaves give a nice aroma and taste to the Ada’s but if you can’t get them, you can use parchment paper.

Easy Kalathappam in a Pressure Cooker

I have always been a great fan of this rice cake called Kalathappam. It’s only after I got married that I tried my hand at making this. I have always wondered and admired the way Kalathappam looks when you cut it. Lovely!!

So here is the recipe. I have seen many tedious never ending recipes for Kalathappam. This ones easy!!

This again is a North Malabar speciality. Very famous in Kannur and Thalassery. :)

Kalathappam is a rice cake which can be made in a traditional oven/ Pressure cooker/Oven.

It is made of rice flour, jaggery, fried shallots, cardamom and coconut flakes.

INGREDIENTS

Jeerakashala Rice /Short grain rice               1 cup

Cooked boiled Rice                                     ¼ cup     

Water                                                          1 cup + ½ cup

Cardamom                                                   2

Salt                                                              As required

Jaggery(Light brown)                                   200 gm (300g if you like it sweet)

Coconut Oil                                                3 tbsp

Coconut Flakes                                          2 tbsp

Shallots (Cheria Ulli)                                   2 tbsp     

Baking Soda                                              A pinch
SmallJeera                                                 A pinch

METHOD

Soak rice for 1/2 hour to 1 hour and keep to drain.  

Grind rice fine with 1 cup water, boiled rice, a pinch of salt, cardamom(remove skin) and jeera.
Transfer to a bowl/ vessel.
Add baking soda to the rice mixture and stir well.

In a vessel add jaggery with half cup water and let it melt on slow fire. Stir in between.

Pass the melted jaggery through a sieve into the rice mixture.

Add salt if required.
Heat the pressure cooker.

Add oil and sauté coconut flakes first and then add the finely chopped shallots.

Stir till its light brown and pour the rice jaggery mixture. Do not stir.

Close the cooker. Do not place the weight.

Cook on high flame for 1 ½ minutes and in low flame for 15 minutes.

Check if the Kalathappam is cooked by inserting a toothpick. It should come out clean. Else cook for another 5 minutes only.

Remove cooker from cook top and let cool.

When cool invert and serve.. 

  

Tips:
Use a small pressure cooker.
You can use good quality raw rice or basmati rice. (My readers tried it and it was successful)
I grind it in a mixer. It's easy.
Increase the jaggery if you like it sweet. 300 g would be sweet enough.
Stick to the time instructions for success. Make sure the flame is very low after 1 1/2 minutes of high flame else it will get burnt.
As the flame size may differ make sure you insert a toothpick in the center to see it its cooked. If it's not then cook for another 2 - 5 minutes and check.
Use good quality rice else it may become sticky.
Use fresh stock of baking soda.        
Adjust salt as required. It helps to bring out the flavours. 
Do not reduce the quantity of oil used else it may stick to the bottom of the cooker.                      

Have you prepared any recipes from the blog? If you feel like sharing your experiences and thoughts with me and the readers of my blog, you can send me a photo and your comments about the recipe (anything you changed / improved). I would be delighted to hear from you. Mail me to rinkuskitchentreats@gmail.com. Thank you!

Nadan Kappa Puzhukku(Tapioca) with Chemmeen Mulakittathu (Chilly Prawns)

KAPPA PUZHUKKU/ TAPIOCA  THE KERALA WAY

Kappa Puzhukku is another authentic Kerala style recipe. It can be eaten all by itself or in combination with spicy Kerala style fish/prawn/beef curry. It is a mouth watering delicacy. It tastes best when served hot with curry.  

INGREDIENTS
Recipe Source : My Mom

Tapioca(Kappa)	500 gm
Grated coconut	½ cup
Green chillies	2
Turmeric powder	½ tsp
Onion	1 medium chopped small
Curry leaves	1-    2 sprigs
Mustard	½ tsp
Red Dry Chilly (Vattal Mulaku)	2
Coconut Oil	1 tbsp

METHOD

Wash, clean and remove the skin of the tapioca and cut it into 2” long pieces

In a pressure cooker, cook the tapioca with excess water, turmeric and salt.

Turn off the cooker after 1 whistle.

Drain away the water.

Heat oil in a Kadai. Let the mustard seeds splutter.

Add red chilly(vattal mulaku) and then add curry leaves.

Add the onions, chilly, ginger and sauté till light brown.

Add little salt in the onion mixture. Add the tapioca and the coconut.

Mix well and serve hot with Chilly Prawns (Chemeen Mulakittathu / Chilly Fish (Meen Mulakittathu).

CHEMEEN MULAKITTATHU /  CHILLY PRAWNS

INGREDIENTS

Prawns	500 gm
Onions	3
Chilly	3-4
Tomatoes	2
Chilly Powder	1 tbsp
Turmeric Powder	¼ tsp
Coriander Powder	2 tbsp
Ginger garlic paste	2 tsp
Salt	As per taste
Coriander Leaves	A bunch
Vegetable Oil	2 tbsp
Water	200 ml

METHOD

Wash, devein and clean prawns

Marinate prawns with turmeric, ½ tsp chilly powder and salt for ½ hour.

Heat oil in a Kadai. Sauté onions till transparent.

Sauté chilly and ginger garlic paste.

Mix remaining masala’s in little water and sauté for 2 minutes.

Add chopped tomatoes and sauté for 2 minutes. Add water, close and cook for 2 – 3 minutes.

Open lid and mash tomatoes well. Add salt and prawns. Add water if needed.

Close and cook on medium flame for 15 minutes.

Garnish with coriander leaves.

Cheera Upperi /Spinach Dry

Upperi/Thoran is a Kerala speciality which you can find in every Kerala house. We have an endless list of upperi's which is eaten with boiled rice. To name a few are Cheera (red/ green) Upperi, Long Beans Upperi, Long Gourd Upperi, Lady's finger Upperi, Cabbage Upperi, Beetroot Upperi, Ulli thandu Upperi, Vazhakkai (Raw Banana) Upperi, Thalolinga upperi...it goes on and on..

Cheera/Spinach  like other dark green veggies, is an excellent source of beta-carotene, a powerful disease-fighting antioxidant. It is rich in vitamins C & E. You should be careful not to overcook it as it may lose its vitamins.

INGREDIENTS

Spinach - 200 gm
Coconut- 1/2 cup
Chilly - 2 slit into half
Shallots- 3 chopped fine( or onion 1 medium)
Curry Leaves - 2 stalks
Chilly powder - 1/4 teaspoon
Coconut oil - 2 teaspoon
Mustard - 1 teaspoon
Salt - As required

METHOD

Wash and drain spinach

Chop it fine.

Add salt, Chilly, Shallots/onions, chilly powder and mix well with hands for 2 minutes.

Heat oil in a kadai.

Add mustard and let it splutter. Add curry leaves.

Add the mixed Cheera/Spinach. Add a little less salt as it may become more once cooked. You can check and add more salt if required later.
Add the coconut.

Cover and cook till done. Do not overcook.
Serve hot with rice and curry.

Honey Comb Cake

Ever since I saw Ria's Honey Comb Cake, I have been thinking of attempting to make it. It really looks like a bee hive!! This cake looks stunning! I have not been able to get the 'Ria's cake look' but I am happy with my attempt. :)

This is one master piece cake you need to try. I was amazed at the way the cake looked once I removed the bubble wrap. Believe me... it feels GREAT!!!

Was a bit worried if it would come out proper but as I removed the wrap, I was actually admiring it. The only problem I faced was getting a good bubble wrap. May be I will try it again with a good one and you will get to see better pictures.

As of now enjoy this one...

HONEY COMB CAKE

Recipe Source: Ria's Collection (Do check this link for step by step method)

There are basically 4 steps to be followed to prepare this cake
1. Preparation of Vanilla cake
2. Chocolate butter cream icing
3. Preparing chocolate for bubble wrap decoration
4. Assembly.

STEP 1 - VANILLA CAKE

 INGREDIENTS

Largely adapted from Fun and Food Blog

2 cups all-purpose flour (maida)

2 cups unsalted butter

2 cups sugar (powdered)

2 tsp vanilla essence

1/2 cup plain milk

2 tsp baking powder

2-3 eggs

1 tsp salt

METHOD

Sift the cake flour, baking powder and salt in a mixing bowl.

Beat butter and sugar mixture well till thick and creamy.

Break the eggs in a separate bowl  and beat so that any spoiled eggs do not spoil the whole mix.

Pour the beaten eggs into the butter and sugar mixture. With a hand mixer blend everything well..

Add flour slowly while continuing to mix on low speed.

Beat until you see sharp peaks form in the mixture. Always mix in the same direction(clock wise or anti clock wise).

Add the vanilla essence and milk. Blend well. Do not over beat.

Pre-heat oven at 180°C for 10 minutes.

Coat a cake pan (9” round pan) with butter and sprinkle all purpose flour. Dust off the remaining powder.

Pour the cake mixture into the pan. Bake for 30- 40 minutes or till done. (Insert a wooden toothpick and check if it comes out clean). The edges of the cake will separate from the pan when done.

Let the cake cool in the pan for 10 minutes then invert and cool completely.

STEP 2 - CHOCOLATE BUTTER CREAM ICING

INGREDIENTS

Recipe Source: Ria’s Collection

Icing sugar- 1 1/4 cup
Unsalted butter- 1cup

Milk- 1 tbsp +1 tsp

Cooking Chocolate- 6 oz

Vanilla essence- 1 tsp

METHOD

Microwave the cooking chocolate till it melts (1 minute). Mix well and let it cool.

Microwave butter to make it soft (not melted) and beat it using a hand mixer till soft and creamy. (Almost 3 minutes)

Add milk and beat for 1 minute.

Add the melted and cooled chocolate and beat again till all ingredients are mixed well.

Add the vanilla essence.

Add the icing sugar and mix well with ladle till you get the right consistency.

STEP 3 - BUBBLE WRAP DECORATION

INGREDIENTS

Recipe Source: Ria’s Collection

Cooking Chocolate – 10 oz

Bubble wrap 1 (cut as per size of cake)

METHOD

Cut the bubble wrap as per the size of cake.

Microwave the chocolate, mix well and let it cool to room temperature.

Place the bubble wrap on a plate and pour the chocolate over the bubble wrap and wait till it is half set.

STEP 4 - ASSEMBLY

Cut the vanilla cake into 2 layers.

Apply the butter cream icing between the layers, on the sides and on top.

Now invert the plate with the bubble wrap on to the cake slowly.

Remove the plate and press the bubble wrap slowly.

Place the cake with the bubble wrap in the freezer for 15 minutes.

Peel the bubble wrap carefully.

You can decorate the cake with the remaining icing as per your taste.

Please do check Ria's lovely blog for the actual  pictures of the cake. Its amazing!!

Chocolate Frosting Chocolate Cake

Time for loads of chocolates….

It’s the time of the year when kids have their vacation. And I thought to give this treat for my son, Ashu, to begin the holiday season!! Yes, a luscious Chocolate Moist Cake. It definitely tastes as great as it looks. I owe my thanks to Susie Aunt for this recipe. It’s the best chocolate cakes I have had and gonna be on my list of favorite cakes.

I am the biggest chocolate dessert fan and think this one is for all the chocolate lovers.

So if you are craving for chocolate or having to impress your guests give this recipe a try. It works!!

Chocolate Frosting Chocolate Cake

Recipe Source : Susie Aunt (Ria's Mom)

INGREDIENTS

Chocolate Cake

Sugar	2 cups
Flour	1 ¾ cups
Cocoa	¾ cup
Baking Powder	1 ½ tsp
Baking Soda	1 ½ tsp
Salt	1 tsp
Eggs	2
Milk	1 cup
Vegetable Oil	½ cup
Vanilla Essence	2 tsp
Boiling Water	1 cup

Chocolate Frosting

Butter	100 g
Cocoa	2/3 cup
Powdered sugar	3 cup
Milk	1/3 cup
Vanilla Essence	1 tsp

METHOD

Chocolate Cake

Mix the dry ingredients with a ladle i.e. flour, sugar, cocoa in a bowl.

Mix baking powder, baking soda, salt separately and add to the other dry ingredients.

Add eggs,milk, oil and vanilla essence and beat well for 2-3 minutes.

Preheat oven for 10 minutes.

Boil water and add slowly to the mixture. Now mix it with a spatula.

Pour into a greased cake tin. A rectangular flat cake tin(13x9x2) is preferred.

Bake for 35- 40 minutes.

Check if it’s cooked by inserting a toothpick. It should come out clean.

Remove from oven and let it cool.

Once cooled invert it on to a plate and let it cool.

Chocolate Frosting

Melt butter in a microwave.

Add the cocoa powder. It should be very dark cocoa for best results.

Alternately add sugar and milk.

Beat till you reach a creamy consistency. Add vanilla essence and mix well.

Spread it over the cake. Add 1-2 teaspoon milk if frosting is not of spreadable consistency.

Tips:
Its a must to use parchment or butter paper to line the bottom of the cake for this recipe.

If you are using 9'' round pan then divide the mixture into 2 and bake separately. Else it will not cook in the center / will take a long time. In that case bake for 30- 35 minutes.

To make 3 layer cake grease and flour three 8'' baking pan. Bake for 30 - 35 minutes.

You can make cup cakes too using this batter. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.