Adukkupathiri – Traditional Malabar dish with layered rice flour batter and eggs

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Ramadan Kareem to all  !!!   May Allah accept our prayers and good deeds in this blessed month of Ramadan .

I was pretty excited when Lubna of Yummy Food ,  asked me to do a guest post for her Joy from Fasting to Feasting event.  Lubna has been hosting this event for the previous 6 years. This year Lubna has invited  Muslim Food Bloggers round the globe to share their favourite or traditional Ramadan Recipes  . Thank you Lubna, for giving me the opportunity to be a part of this event …

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I have been following Lubna’s beautiful blog for quite some time. Especially her  tutorial section on food photography … The photography series on her blog has helped me a lot to improve my photography skills.

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Coming back to the dish.. Adukkupathiri is a traditional Malabar dish . In Malayalam, adukku means layers and pathiri means pancake made of rice flour. It is a sweet dish made by steaming alternate layers of rice flour batter and eggs.

To get the recipe do hop on to Lubna’s blog event Joy from Fasting to Feasting

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Tomato Rice

An easy one pot meal.. If you are pressed for time, try this really delicious dish which can be prepared in less than half an hour.. All you need is a raita as accompaniment.. I found this recipe on the Vahrevah site, an awesome site by Chef Sanjay with lots of culinary delicacies and explained in a really interesting manner…

There are many variations for Tomato Rice – using tomato puree alone, or a combination of tomato puree and coconut milk.. Another way, which is also shown in the Vahrevah site, is to saute the onions and tomatoes and add the boiled rice. I tried out the first method and the result was immensely gratifying.. So without further ado , here’s the recipe…

Recipe Source
Vahrevah
 

Ingredients

  • Basmati Rice – 2 cup
  • Ghee or oil – 4tbsp
  • Cardamom -4
  • Cloves – 4
  • Cinnamon – ¼ inch piece
  • Bayleaf – 3
  • Cumin seeds – ½  tsp
  • Turmeric powder – ½ tsp
  • Ginger garlic paste – 1 tbsp
  • Onion sliced – 1
  • Green chillies , chopped-2
  • Tomato  pureed – 2 cups (use abt 4 tomatoes)
  • Boiling water – 2 cups
  • Cashew nuts – 10
  • Coriander ,mint leaves  –  a handful

Method

  1. In a heavy bottomed pan,heat 3 tbsp ghee or oil & toss in cardamom, cinnamon, cloves, bayleaf , cumin seeds. When they start to splutter add turmeric powder and saute.
  2. Add ginger garlic paste,onions,green chillis fry for few minutes.
  3. Add the rice and stir for 4-5 minutes
  4. Puree the tomatoes and add to the pan and mix with the rice.
  5. Pour the boiling water and salt to taste and cook on closed lid on medium flame.
  6. Meanwhile heat 1 tbsp ghee in a pan and fry the cashewnuts till golden brown.
  7. When the rice is cooked well add the fried cashews.
  8. Garnish with coriander and mint leaves.
  9. Serve hot with raita

Linking this to Aipi and Priya’s Bookmarked Events


Mushroom And Corn Rice

It’s usually Vegetable Pulao for lunch (to make the kids eat their veggies without much fuss..)..  Came across this rice preparation with mushrooms in one of my favorite cooking shows on TV. Mushrooms and rice??? Interesting… Made it with minimal changes : incorporated oregano and parsley as they go well with mushrooms... Result:Son who is not a big fan of mushrooms asked me to prepare it for him again.. Now this simple yet appealing dish is a recurrent item in our lunch menu…

Recipe Source

Adapted from Magic Oven Show by Lakshmi Nair


Ingredients

  • Basmati rice, washed and drained – 1 1/2 cup
  • Boiling water – 3 cups (twice the amount of rice)
  • Butter – 2 tbsp
  • Garlic chopped – 4 cloves
  • Button Mushrooms , cubed – 15
  • Cooked corn – 1/2 cup
  • Parsley chopped – a handful
  • Oregano powder – 1-2 tsp
  • Pepper powder – 1-2 tsp
  • Salt – to taste


Method

  1. Heat a thick bottomed pan and melt the butter.
  2. Add chopped garlic and saute till it gives a nice aroma.
  3. Toss in the chopped mushrooms and cook till the water from the mushrooms have dried up.
  4. Add the rice and saute on medium flame for 4-5 minutes
  5. Add the boiling water and salt and cook on a closed lid.
  6. When the rice is cooked, toss in the cooked corn and chopped parsley.
  7. Sprinkle the oregano and pepper powder.
  8. Serve hot… and treat your tastebuds 🙂