BREAD CHICKEN PAKODA - EASY BREAD SNACK / RAMADAN RECIPES

BREAD SNACKS 

Bread is the most versatile ingredient in our kitchen. We can make a wide variety of dishes with this humble ingredient. I always think of new ways to make everything and it must taste better too. I love culinary endeavor. Whether its a  breakfast, lunch, brunch, snack or dinner I need an unusual twist to any dish that I make and eat. Experiments in snacks are the one which I love the most. Bread, potato, banana are the three favorite ingredients which I love to experiment with. This bread chicken pakoda is one among the same. If you are looking for some recipes to use up your leftover fried chicken, fish or meat, then here is a simple recipe to save your food and money. The wise way to use up leftover meat and leftover bread sides (make breadcrumbs). This pakoda can be prepared with any leftover fried meat. I made this pakoda with leftover broasted chicken that adds lots of flavor to this simple snack. Such snacks will give your leftovers a new life. Isn't it? And the parsley leaves, which is popularly known as baqdunas leaf in Arab countries give this pakora or pakoda a special taste and look. Baqdunas leaf has got lots of medicinal value and is widely used in salads and soups in Arab countries. It is good for lowering blood cholesterol, rich in antioxidants, vitamins, minerals etc. As Ramadan is very close many are requesting for Ramadan recipes and iftar recipes. I know you all will be searching for delightful and healthy Ramadan recipes. But still, we do love cheat meal to satisfy our food cravings especially the craving for fried items during Ramadan. So let's move on to the recipe showing how to make bread chicken pakoda or pakora. Hope you all will surely love this snack recipe with chicken and bread. Here is the recipe showing how to make bread chicken pakora/ bread snacks/ chicken snacks/ Ramadan snacks/ iftar recipes/ easy recipes for iftar.

INGREDIENTS

Breadcrumbs   - 2 cups

Fried chicken - half a cup (discard the bones and chop it finely)

Onion - 1, finely chopped

Gram flour/ besan - 1 cup

Green chilies - 2 nos, finely chopped ( i skipped this for my kids)

Parsley leaves (baqdunas leaf in Arab countries) - 1 cup, finely chopped

Chili powder - quarter tsp (can add more as per your heat tolerance)

Baking powder - quarter tsp

Salt - as required (for best results, add salt for snacks)

Oil for deep frying

PREPARATION

Please check below video 

• Take a large bowl and make a thick smooth paste using gram flour, chili powder, salt, and water. You have to add the water little by little only. Be careful that you have to make a thick smooth paste only. Once done, add the baking powder and mix well to combine.
• To this paste,  add all other ingredients one by one except oil. Add the chopped onion, chopped parsley leaves, chopped fried chicken (i used leftover broasted chicken for making this pakoda), chopped green chilies (if any), and finally the breadcrumbs. Combine all these ingredients well using a spoon.
• Then knead it to form a smooth dough using your hand. You can sprinkle some water to wet the dough (do not add more water). 
• Now heat a wok or kadai with oil for deep frying.
• Make very small balls out of this dough and slide it into the hot oil. Deep fry it until golden and crisp. Make sure that the oil must be medium-low while frying.
• Fry until golden and crisp. Transfer it to a plate and drain the excess oil using a paper towel.
• Crispy, soft chicken pakoras are ready to eat.
• Serve hot.
• Watch the video here - Bread chicken pakoda

Also please watch below the video of making of Egg Kabab (Thalassery thenga muri)

EASY BREAD PUDDING - NO OVEN NO EGG BREAD PUDDING RECIPE

EASY DESSERT RECIPES

Again am back with yet another humble dessert using the humble ingredient "Bread". Bread pudding is very popular around the globe. Even for the beginners, I highly recommend this bread pudding recipe as it never goes wrong. So simple and humble dessert that I would love to make again and again. Yes, this is the dessert that each one of us is looking for after a delectable lunch. It's really yummy and melts in our mouth.  Bringing some sweet treats that favor simplicity is something comforting and satisfying for me.  Like so recipes with bread are always my favorite. Bread snacks, bread desserts, bread pancakes like so we can make lots and lots of various dishes with this humble ingredient. Eating bread as it is, is so boring and  I do prefer trying out some tasty recipes with bread instead. Like bread pakoda, bread sandwich, bread toast, bread balls, bread rolls, bread pudding, bread gulab jamun, shahi tukda or double ka meetha, bread chili, bread cake etc. As Ramadan is very close, I would love to share some easy and simple bread snacks and desserts for iftar too.  I hope I can share those Ramadan recipes or iftar recipes as soon as possible. Now let's move on to the bread pudding recipe. A very easy to make bread pudding recipe without an oven and without egg. Here is the recipe showing how to make bread pudding/ no oven bread pudding/ no egg recipe/ pudding recipes/ easy simple pudding recipes/ recipes with bread/ bread recipes. 

INGREDIENTS

Bread slices  - 8 nos

Breadcrumbs  - half a cup

Milk - 3 cups (750 ml)

Sugar - quarter a cup, can add more

Condensed milk - half a cup, can add more

Chinagrass - 10 g

Pista essence - 2 drops (optional)

Chopped nuts - as required (almonds, cashews, and pistachios)

Pearl drops - for garnishing (optional)

Oil for deep frying bread

PREPARATION

please check out this bread pudding video 

• Take the bread slices and using a heart-shaped cookie cutter, cut the bread into small hearts. (or you can cut into round or square pieces also). 
• And make the breadcrumbs using this leftover bread slices and sides. Set aside.
• Heat a pan with oil for deep frying. Fry the heart shaped bread pieces until slightly golden and crisp over a medium-low flame. 
• When done, transfer it to a paper towel and set aside.
• Now let's boil the milk in a saucepan. Meanwhile, melt the china grass in another pan along with half a cup of water until it melts to a clear liquid (over a low flame).
• Once the milk starts to boil, add sugar and condensed milk. Mix well.  
• Once the chinagrass melts to clear liquid, add it to the milk mixture using a strainer. Mix well immediately.  
• Then add half of the breadcrumbs (reserve the remaining bread crumbs while assembling this pudding) and combine well. Finally, add the pista essence (optional).  Mix well and now the milk mixture is ready.
• Let's assemble this bread pudding.
• Take a pudding tray. Layer half of the fried bread pieces as the base. Sprinkle some nuts and bread crumbs over it.
• Then pour the prepared milk mixture over this bread layer slowly using a big spoon. Gently dip the fried bread pieces in the milk mixture using a spoon. Still, it will float on the top, but don't be panic.
• Now layer the remaining bread pieces as the top layer (do not dip it in milk mixture). Sprinkle the chopped nuts and breadcrumbs. 
• Cover it and keep refrigerated for 6 to 8 hours or overnight to set.
• Yummy and easy bread pudding ready. 
• While serving, sprinkle some pearl drops or chocolate shavings over it and serve chilled.
• Watch the video - Easy bread pudding.

Other recipes you might like:

kadai chicken

pani puri recipe

rasmalai recipe 

chicken chilli gravy recipe

malabar fish curry

kerala fish curry

easy snack recipes

QUICK PARTY DRINK - GREEN GRAPES RECIPES / RAMADAN DRINKS

GREEN GRAPES JUICE / RAMADAN RECIPES

Here am with yet another drink which has a refreshing taste and right balance of flavor. As Ramadan is around the corner, I thought of sharing some Ramadan recipes especially drinks as we get really bored of drinking regular water at the time of iftar. We all know that lemon and ginger will help our body to naturally detox, I combined both these ingredients along with green grapes to form a tasty and easy thirst quencher. Yes, i know that water is the best thirst quencher and those drinks that are loaded with sugar are the worst choice. But at the time of iftar, our mouth and throat will automatically stick to these thirst-quenching drinks. Isn't it? Like so I  often fight vigorously to reach  the recommended goal for eight glass of water a day.  So at times, we can also go for these simple thirst quenching drinks. Right? Giving some extra healthy flavors to our normal water is quite interesting for me. Do try this drink with green grapes and impress your guests and family. So here is the recipe for quick thirst quenching drinks/ green grapes recipes/ summer drinks/ Ramadan drinks/ Ramadan recipes/ iftar recipes/ drinks/ juices/ party drink/ welcome drink

INGREDIENTS (SERVES 4)

Green grapes   - 2 cups

Ginger             - 2 or 3 small pieces (1-inch size pieces)

Lemon juice    - juice from a quarter piece of lemon

Sugar               - half a cup, can add less

Ice cubes         - 2 cups or can add water instead

Water               - half a cup

PREPARATION

Please check this video 

• Blend all these ingredients together in a blender. 
• When done, pass it through a strainer. Strain the juice well.
• Serve. 

DRY GINGER COFFEE / CHUKKU KAPPI RECIPE - HOME REMEDY FOR COLD AND COUGH

HOME REMEDY FOR COLD AND COUGH

Chukku kappi / dry ginger coffee is a very popular South Indian coffee which is good for cold and cough. Yes, we do love easy and homemade remedies for cold and cough. It is very difficult to cure cold and cough without medication. But it is very easy to get relief from the cold and cough.  All you have to do is to follow this simple home remedy to get quick relief from the same. Dry ginger / chukku, black peppercorns, coriander seeds, palm jaggery, tulsi leaves or holy basil leaves and coffee powder are the ingredients required for making this awesome drink. Moreover, it gives relief to the throat infection and helps to open the nasal blocks caused due to cold. This amazing drink gives quick relief but must be continued for 2 or 3 days. So you can prepare this drink in bulk and can keep refrigerated for 2 or 3 days. So that you can easily reheat it and serve hot.  If so, skip adding jaggery and instead you can add sugar or honey while serving. 

As my mom know the medicinal benefits of dry ginger, she used to add it to most of the dishes. Apart from its taste, dry ginger or sukku cures throat infection, headache, indigestion, stomach pain, cold, cough, asthma, acidity etc. Coriander seeds, in Ayurveda it is often recommended for stomach ailments, better digestion, curing cold and flu etc. Holy basil or Krishna tulsi is one of the best medicinal plants that has endless miraculous medicinal values. It is best for asthma, fever, lung disorders, headache, immunity etc. So have this hot coffee during winter on those rainy days and stay away from cold and cough. (Also please check my adalodakam omelette recipe which is also a delicious home remedy for cough.  Adalodakam, which is also called Malabar nut, is used in treating respiratory disorders in Ayurveda).

INGREDIENTS

Dry ginger / chukku - 2-inch long piece

Peppercorns   - 1 tbsp

Coriander seeds  - half tbsp

Jaggery  - a small piece (optional)

Krishna tulsi/basil leaves - 8 or 10 leaves

Coffee powder  - half tsp

Water  - 2 cups

PREPARATION

Please watch the below video showing how to make chukku kappi

• Crush the dry ginger and peppercorns using a mortar and pestle.  Add it to the saucepan.
• To the same vessel, add coriander seeds along with 2 cups of water. 
• Allow it to boil. Let it boil for 5 to 8 minutes. Then add basil leaves, coffee powder and jaggery (optional).
• Again boil well (5 minutes) over medium flame and once done. strain it. Discard the solid. Serve hot. 
• Here is the video chukku kaappi. 

MALABAR RICE RECIPES - COCONUT RICE AND JAGGERY RICE

MALABAR RICE RECIPES - THENGA CHORU AND CHAKKARA CHORU

Chakkara choru (jaggery rice) is one of the popular traditional Malabar rice recipes which is prepared during special occasions like Bara'ath nombu day in Muslim households. This Malabar rice dish is usually served along with a hot black tea. Its preparation is very simple and with fewer ingredients. I always love the way my umma (mom) makes traditional Malabar recipes (especially nonveg recipes like Malabar dum biriyani, chicken korma, Malabar pathiri and kozhi curry, varutharacha chicken curry, meen pathiri, kozhiyada, koonthal nirachath etc,). Those are my favorite recipes ever. But this recipe for thenga choru and chakkara choru are my mil's recipes (mom in law). Yes, most of the traditional recipes like lamb brain fry, adalodakam omelet, jeera kanji, chukku kaapi etc are from her experienced hands (mil's). The memories of these dishes make me drool and nostalgic. 

Thenga choru  (coconut rice) is yet another Malabar delicacy which needs no introduction. This is a must try Malabar rice dish for those who love Malabar recipes. Coconut rice (thenga chor)is always accompanied with beef pepper roast and pappadam. Before marriage, I never cared to taste this rice even though my parents compelled me to. But now, am a big fan of the same and like so my daughters, they crave for this rice dish. The aroma from fenugreek (uluva) and when that comes with comfort food, my family instinctively crave for this thenga choru that burst with flavors. So simple to make and yet delicious. 

THENGA CHORU / COCONUT RICE

INGREDIENTS

Parboiled rice / puzhukkalari  - 1 cup

Coconut scraped  - 1.5 cups

Shallots  - 8 nos, finely chopped

Fenugreek seeds/ uluva - half tbsp

Salt as required

PREPARATION

Please click on the below video link for the detailed recipe for chakkara choru and thenga choru 

• Wash the rice well and set aside. 
• In a deep bottomed bowl, mix together rice, scraped coconut, shallots chopped and fenugreek seeds. Combine well with hand or spoon, 
• To this, add 3 cups of water. Mix well again.  (For a cup of rice  you need 3 cups of water). While cooking, if required you can add more water. 
• Now transfer it to a large cookware or earthen pot.
• Add required salt and cook until the water gets dried out completely, 
• Once done, serve hot. 
• Delicious and flavorful coconut rice or Thenga choru is ready to serve.
• It pairs best with beef pepper roast and pappad.

CHAKKARA CHORU / JAGGERY RICE

INGREDIENTS

Parboiled rice / Puzhukkalari    - 1 cup

Coconut scraped  - 1 cup

Jaggery  - a big piece or as required as per sweet preference

Salt - as required.

Shallots  - 1 tbsp, for seasoning

Coconut oil  - 1 tbsp

PREPARATION

• Wash the rice very well and set aside.
• In a deep bottomed bowl, mix together rice and scraped coconut. Combine it well with hand or a spoon.
• To this, add 3 cups of water. Mix well again. (For a cup of rice you need 3 cups of water). While cooking, if required you can add more water. 
• Now transfer it to a large cookware and add a pinch of salt. 
• Cook covered until the rice is cooked 80 % and once the water starts drying out add the jaggery slices. (if it contains dirt, u have to melt the jaggery before adding). 
• Again cook until the water dried out completely. 
• Meanwhile, heat a pan and dry roast the fennel seeds until done and powder it. Add this fennel seed powder and mix well. 
• Now let us season the jaggery rice. For that, heat the pan with coconut oil and fry the finely chopped shallots until golden. When done, pour it over the prepared rice. 
• Serve this hot along with a black tea. Yummy. 

GULAB JAMUN CUSTARD PUDDING - YUMMY PUDDING RECIPE

EASY PUDDING / PARTY PUDDING

Melt in mouth gulab jamuns are all time favorite for everyone which suits all occasions too. Desserts, especially variety and unique desserts are a crowd pleaser. So do try this eye-catching fusion dessert to enlighten your party meal. Here is the recipe showing how to make easy simple pudding recipe/ yummy dessert/unique dessert recipes/ gulab jamun custard/ perfect gulab jamun recipe.

INGREDIENTS

FOR GULAB JAMUN (1 cup =250ml)

Milk powder    - 1 cup (can use any, I used Nido milk powder)

All purpose flour / maida   - 3.5 tbsp

Baking powder - 1 tsp, (or baking soda  - quarter tsp)

Curd/yogurt   - 2 tbsp (can add required milk instead)

Ghee     - 1 tbsp

Salt a pinch

Oil/ghee for frying

FOR SUGAR SYRUP

Sugar       - 1.5 cups

Water       - 2 cups

Cardamom powder - half tsp or add 2 split cardamom

Lemon juice           - 1 tsp

Please watch the below video 

PREPARATION

• Sieve together all the dry ingredients (milk powder, baking soda, flour, and salt) to a large bowl.
• Combine curd and ghee well and add it to the sifted flour.
•  Knead it well into a soft sticky dough. You must knead it very very well which makes the perfect jamun. Do not be panic if it is sticky and do not add more curd or milk for kneading (if milk is adding instead of curd, u have to add more quarter cup of milk). Just press the dough with your greased palm and knead several times. When done, set aside, covered. Let it stay for 5 - 10 minutes while you make the syrup.
• MAKING OF SUGAR SYRUP - Take sugar and water in a saucepan and bring it to boil. Let it boil for 8 minutes in a low flame. Here no need of reaching 1 string consistency, but must be little sticky. Now add lemon juice and cardamom powder. Mix well. The syrup must be hot while you dip the fried balls.
• Heat oil/ghee (for deep frying) in a non-stick pan (i prefer) or can use any. Once hot, make the flame very low. You must fry the Jamun on a low flame so that the inner will be cooked well and gives fine texture to the jamuns. 
• Now take a small portion of the dough and make smooth balls without any cracks ( You can wet your hands while rolling with a drop of water for making softballs if required). Drop the softball to the oil one by one( i prefer dropping the balls immediately after shaping into smooth balls ). The balls must sink in the oil first and later slowly float. 
• Now deep fry the balls over a low flame, stirring gently with a spoon occasionally. Fry until golden. Drain on a paper towel and immediately dip it in hot sugar syrup. (you can reheat the syrup if it is less hot).
• Let them soak for minimum 2 hours. Now gulab jamun is ready. Now let us make the custard.

FOR CUSTARD

INGREDIENTS

Milk  - 2 cups

Sugar - quarter a cup

Vanilla essence - half tsp

Custard powder - 3 tsp, heaped

Water   - Add less than quarter a cup (for making custard paste)

FOR DECORATION

Chopped cashews - as required

Dried fruits  - as required

PREPARATION

• Boil the milk. Once hot, add sugar. Mix very well. Then add vanilla essence and again mix it.
• Meanwhile, make a paste of custard powder by mixing it with water. Make a thick paste.
• Now once milk gets boiled, make the flame to very low. Add the custard paste and stir very well.
• Combine the custard well by stirring continuously over a low flame. Remove from flame.

ASSEMBLING THE PUDDING

• Pour this prepared custard mixture into the pudding tray. Spread it evenly and tap it gently.
• Layer the prepared gulab jamuns over this custard. (you can also spread some gulab jamun before pouring the custard into the bottom layer)
• Drizzle some sugar syrup. Sprinkle chopped cashews and dried fruits.
• Keep refrigerated for 6 hours to set.
• Please watch the video showing how to make GULAB JAMUN CUSTARD PUDDING.

MALABAR PAAL PIZHINJATH AND AVAL MILK SHAKE - BANANA MASH COCONUT MILK AND RICE FLAKES MILKSHAKE

PAAL PIZHINJATH AND RICE FLAKES MILKSHAKE 

Milkshakes are my all time favorite thirst quenching drink. I love to have these special milkshakes whenever I hooked to some sweets or desserts. Moreover, these special milkshakes can quench your thirst as well as hunger. You can also have this banana mash coconut milk dessert and rice flakes milkshake as a breakfast meal as it can satisfy your hunger until lunch meal. A healthy and yummy breakfast recipe. Paal pizhinjath is a very popular and traditional malabar dessert which is commonly prepared for Athazham (during ramadan). Like so,  we all know that Aval milkshake or rice flakes milkshake is another popular Malabar recipe with hand ingredients. Moreover, these dessert or drink is a No cook dessert recipe. So let us see how to make these No cook recipe / aval milk shake/ Malabar paal pizhinjath/ kotakkal style aval milk/ avil milkshake/ avil milk / Malabar desserts/ rice flakes recipes. 

Please watch the related video here 

INGREDIENTS FOR PAAL PIZHINJATH (VIDEO HERE)

Mysore banana - 5 nos, ripe
Thick coconut milk - 2 cups
Jaggery - as required, slice it (i used palm jaggery)
Shallots - 3 nos, finely chopped

PREPARATION

• In a bowl, add banana and mash it well using a pestle or with hand. When done, add the sliced or chopped jaggery and shallots. Again mash it well.
• To this add coconut milk little by little and mix well.
• Let it chill for few hours or can serve immediately.

INGREDIENTS FOR AVIL MILK( for a large serving glass)

(VIDEO HERE)

Mysore banana - 3 nos, ripe (palayankodan pazham)

Rice flakes/ poha / avil - 1 cup or less

Milk  - 1 cup, chilled

Sugar - 6 tbsp ( can add more or less)

Peanut - 3 tbsp, roasted

Almonds and cashews  - as required, chopped

PREPARATION

• Heat a pan and dry roast rice flakes for few minutes or until crispy over a low flame. When done set aside. You can store the leftover roasted rice flakes in an airtight container and can use instantly.
• In a bowl, mash the banana along with sugar using a pestle or with hand. Do not blend it in a blender. Combine it well and slide it to the serving glass as the base layer.
• Fill the one-third of the glass with mashed banana. Another one-third of that glass with roasted rice flakes. Then add some roasted nuts and roasted peanuts over it. Finally, pour the chilled milk over it until the top. 
• Mixx it well using a spoon and serve. You can decorate it with a scoop of ice cream or rice flakes and nuts. 
• Watch the related video - AVAL MILK SHAKE

Other recipes you might like:

chicken chettinad

ghee rice recipe

chicken 65 recipe 

paneer tikka masala 

kadai chicken

pani puri recipe

rasmalai recipe

bhatura recipe

malabar fish curry

ragi puttu