Nasuha Blog: rice

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Unniappam is a popular traditional snack in Kerala. Unni means “small” and appam means “rice cake”. This dish is made of almost all the houses in Kerala. These unniappams will be liked by all. I like to call these “cuteness overloaded” appams. They are so soft and scrumptious that you will end up eating a whole lot.

This is prepared using rice, jaggery, and banana. Traditionally this is made using clarified butter.

We can also add some roasted coconut pieces in the batter but I like it this way.

From so long I badly wanted to try this dish, but without the pan it was impossible. This time when

my in-laws came from India they bought the pan and I made them for the first time, which came out super yummy and soft.

These unniappams can be made using raw rice, but as I didn’t have so much of patience to soak the rice, I used rice flour. This is an oily dish, but once in awhile, it is fine to have these delicious and traditional snacks. Hope you will also try this dish and let me know.

Ingredients:

Banana- 1 no
Rice Flour- 2 Cups
Jaggery- 1 ½ Cups
Cardamom powder - 1 Tsp
Dry Ginger Powder- 1 Tsp
Baking Soda- ½ tsp
Oil- for frying
Water- ¼ Cup

Method:

Grind the bananas to a nice paste. Melt the jaggery using little water over a medium heat. When the jaggery completely melts, strain and keep this aside.

Drop the rice flour along with the melted jaggery into the ground banana and give it a nice blend.

Add little water till they form a pouring consistency.

Transfer this to a bowl. In this add the cardamom powder, dry ginger powder, and baking soda. Give it a nice stir. Keep this batter for about 3- 4 hours.

If you find the batter too runny just add little rice flour and if the batter is thick add little water.

Heat the non-stick unniappam pan. Pour 1 tbsp of oil in all the rounds. Drop a small ladle full of batter into each round and let it fry for sometime. After about 5-7 minutes, flip it to the other side and let it fry until golden brown.

Once they are done, remove them using fork onto a kitchen towel. Repeat with the remaining batter and enjoy delicious unniappams.

Happy to announce my blog's 8th anniversary
A classic fish biryani which can be devoured at all times. Fish biryani is a perfect combination of the spices, rice along with marinated fried fish. Rather than weekdays, I prefer weekends for preparing elaborate meals like the biryani, which everyone in the house can enjoy comfortably. Usually, I will be making chicken or mutton biryani, this is the first time I tried preparing fish biryani. I tasted the fish biriyani first when I visited my brother’s place. My SIL who is a great cook prepared this within no time and instantly I fell in love with this biryani but I never dared to make biryani at home. I have had a few disasters at first like the rice was undercooked or overcooked! But now I have perfected the art of making biryani and there is nothing like a good home cooked version.

Once I started making biryanis, I prepared this fish biryani and everyone in my house liked it.

We can use sear fish, or any fish fillet to prepare this biryani. This is easy to make and an extremely flavorful dish and will be loved by all seafood lovers.

This time for the MFB Challenge, we can prepare a dish which we repeated before as this month is the anniversary month of MFB Challenge. We started this MFB Challenge exactly a year ago. I choose this fish biryani for the anniversary special and also to celebrate my blog's 8th birthday. It's been 8 years since I started my little space and today I have more than 500 recipes and a lot of friends all over the world. Thank you, one and all for the wonderful encouragement.

Ingredients:

For Biryani Masala:

Cardamom pods- 3 nos
Cinnamon - 1 Stick
Cloves- 3 nos
Nutmeg Powder- ¼ tsp
Fennel Seeds- 1 tsp

Method:

Roast the ingredients for the masala. When a nice aroma comes switch off the flame and when cooled grind to a fine powder.

For the Marinade:

King Fish Slices- 6-8 nos
Turmeric Powder- 2 Tsp
Red Chilli Powder- 2 tbsp
Pepper powder- 1 tbsp
Ginger- Garlic Paste- 1 tbsp
Lemon juice- 2 tbsp
Salt- as required
Oil- 2 tbsp

Method:

Heat oil. Meanwhile mix together all the ingredients in marinade except fish. Marinate the fish and set aside.
When the oil becomes hot, fry the marinated fish till it gets cooked and drain on a kitchen towel.

For the Masala:

Onions( Sliced)- 3 nos
Slited Green chilies- 4 nos
Tomatoes(sliced)- 2 nos
Ginger- garlic paste- 1 tbsp
Curd- 1 Cup
Coriander and Mint Leaves- a handful
Red Chilli powder- 1tsp
Turmeric Powder- ½ tsp
Biryani Masala- 2 tbsp
Lemon Juice- 2 tbsp
Oil- 1 tbsp
Ghee- 1 tbsp

Method for biryani masala:

Heat the fried fish oil and ghee in a pan. Add the sliced onions, fry till it turns golden brown in color. Add the slitted green chilies and ginger- garlic paste.
When the raw smell disappears, add the sliced tomatoes, lemon juice and stir till it turns mushy.
Add the red chili powder, turmeric powder, and the above-made biryani masala powder.
Throw the chopped mint and coriander leaves in the above masala. Add the curd and mix till everything gets well blended with the ingredients. Cook till the mixture thickens. Keep this aside.

For the Rice:

Small Jeera Rice- 3 Cups
Bay leaves- 1 no
Cloves- 2 nos
Cinnamon- a small stick
Cardamom- 2 nos
Clarified Butter- 1 tbsp
Oil- 1 tbsp
Water- 6 Cups
Salt- as required

Method for rice:

Wash and soak the jeera rice for about half an hour. Drain and keep this aside.
Heat oil and ghee in a deep bottomed vessel. Add the cloves, bay leaf, cinnamon stick, and cardamom.
Add water and enough amount of salt, on a low flame close with a lid. When the water starts boiling add the drained rice and stir well.
Close with a lid and let it cook on a low flame for exactly about 20 minutes. Switch off the flame and let it sit for about 10 minutes.
Open the lid and fluff it up using a fork. Keep this aside.

For layering:

Spread half of the cooked rice and sprinkle the chopped coriander leaves and spread a half tbsp of ghee on top.
Spread the biryani masala gravy and layer the fried fish. Repeat with the cooked rice, chopped coriander leaves, ghee, biryani masala gravy and at last with the fried fish and the last layer it with rice.
Seal the top with a wet cloth and a lid. Place this on a tawa over a low flame for about 10- 15 minutes so that all the masala flavors will be incorporated well into the rice.
Switch off the flame and serve this delicious biryani along with raita.

An InLinkz Link-up

It’s time for MFB challenge. This time it is “Ramadan Memories”. As the Ramadan fasting is going on, we will spend most of our time in prayers and by evening, we will be cooking a different variety of dishes.

A lot of memories are associated with iftar. Mom used to prepare mouth watering dishes. As a kid, even though I was not fasting, I used to sit with her and break the fast when it is time. But as I grew up, during fasting, we all, me, my parents and my brothers used to sit together for iftar and enjoyed the food she made. We used to have so much fun. Feeling very nostalgic. Missing those golden days.

Mom used to make lots of fried food and mostly she used to make Kerala dishes a lot. Whatever she makes, they taste heavenly.

Among that, I like to eat “erachi puttu”. As I like chicken a lot, she prepares the puttu using minced chicken. She makes a dry masala using minced chicken and then layers the masala in the rice flour then steamed in a cylinder shaped puttu maker. This can be served as a breakfast item also.

This time for the MFB challenge, I thought of making my all time favorite, my mom’s erachi puttu. But as I didn’t have chicken, I used prawns which are equally delicious.

In this, I made the prawns masala and rice crumbs, then layered them together and steamed to perfection. They turned out amazing. Usually, I will make normal puttu with grated coconut and some side dish to go with it for breakfast. But this prawns puttu doesn’t require any side dish as it already has the moisture of the gravy layered. Hope you all might like this.

Ingredients:

Rice Flour- 2 Cups
Water- as required
Salt- as required

For the Masala

Prawns- 250 gms
Onions (chopped)- 2 nos
Tomatoes (chopped)- 1 no
Green chilies ( slit)- 3 nos
Ginger and Garlic paste- 1 tbsp
Curry Leaves- few
Red Chilli Powder- 1 tbsp
Turmeric powder- 1 tsp
Garam Masala- 1 tsp
Tamarind Pulp- 1 tbsp
Salt- as required

Method:

Mix the rice flour along with salt in a bowl. Sprinkle water little by little to form small crumbs till it resembles a sand texture. When held together tightly, it should form a ball and then when we crumble, it will be powdered. Keep it covered till the masala gets ready.
Wash the prawns well and keep this aside.
Heat a pan add the chopped onions and salt, when they turn translucent, add the green chilies and curry leaves.
When they turn light brown in color, add the ginger and garlic paste and stir well till the raw smell disappears.
Add the chopped tomatoes, mix till they turn mushy. Add the red chili powder, turmeric powder, and garam masala powder.
On a low flame drop the cleaned prawns, add a little water. Mix and close it with a lid.
When they start boiling add the tamarind pulp. Saute for a couple of minutes, when they turn little dry, switch off the flame.
To make the puttu, take the puttu maker, add 2 tbsp of the rice crumbs, over this spread the prawns gravy and fill the puttu maker with more rice crumbs and steam this for about 10 minutes.
Make puttu using the remaining prawns gravy and the rice crumbs.
Enjoy hot steaming puttu.