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Showing posts with label KERALA FOOD. Show all posts
Showing posts with label KERALA FOOD. Show all posts

September 14, 2022

Kerala rice payasam with jaggery – Ari Payasam | Sharkara Payasam recipe

Sharkara payasam

During Onam festival, people make different types of payasam for Onam sadya. I have already shared Payasam varieties of Kerala in my Onam sadya posts. Here is yet another traditional Payasam recipe of Kerala that is prepared using raw rice and jaggery. It is called as Sharkara payasam/ Ari payasam/ Unakalari payasam / Nei payasam / Ney payasam/ rice payasam with jaggery/ Kerala rice kheer.

Its consistency and taste is more like Sweet pongal / Sakkarai pongal. This payasam is more popular in Kerala temples. This payasam is prepared using Kerala raw rice that looks light pink in color. It is called as Unakalari in Malayalam.

Traditionally Ari payasam is prepared in a big uruli but I used a pressure cooker to finish the job quickly. So you cannot achieve the authentic taste but its equally good. In Kerala, people make this payasam adding thin and thick coconut milk. But there is another version that uses ground coconut paste instead of coconut milk. I followed that recipe. Soon I will try to share the temple style authentic Sharkara payasam.

Now lets see this easy version of making Kerala style rice payasam with jaggery in a pressure cooker with step by step pictures.

Please check out my other KERALA RECIPES too !

Kerala rice payasam

Kerala rice payasam with jaggery / Ari payasam - Nei payasam


Kerala rice payasam with jaggery / Ari payasam - Nei payasam

Kerala style rice payasam with jaggery. It is called as Ari payasam / Sharkara payasam / Nei payasam in Malayalam.


 
Cuisine: Kerala
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Kerala raw rice / Unakalari - 1/2 cup
  • Powdered dark jaggery - 1 cup
  • Water - 2 cups
  • Ghee - 1/4 cup
  • Grated coconut – 1/4 cup
  • Cardamom - 2 (crushed)
  • Dry ginger powder - 1/2 tsp
  • Edible camphor / Pachai karpooram - a dash
  • Salt – a pinch
HOW TO MAKE KERALA RICE PAYASAM WITH JAGGERY
  1. Wash and take the rice in a pressure cooker. Add water and a pinch of salt.
  2. Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. It should retain its shape.
  3. In the mean time, melt jaggery in little water to make a syrup. No need of any consistency.
  4. Filter the syrup and add to the cooked rice. Mix well and boil for few minutes.
  5. Add grated coconut or thick coconut milk and boil for a minute. Add ghee at regular intervals and mix till thick. 
  6. switch off the flame once it becomes thick, creamy and glossy. Roast the cashews and add to it. Add cardamom powder and a pinch of edible camphor.
  7. Mix well and serve !  
METHOD - STEP BY STEP PICTURES
  • Wash and take the rice in a pressure cooker. Add water, a pinch of salt and cook in low flame for one whistle. Alternately you can cook the rice in open pot too.
Kerala rice payasam with jaggery
  • Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. Rice should be cooked but its should retain its shape.
Kerala rice payasam with jaggery
  • Open the cooker after the steam is released. Mash it gently. Melt jaggery adding water and strain the syrup. Add to the cooked rice.
Kerala rice payasam with jaggery
  • Add grated coconut, mix well. Boil for few minutes. When it starts to thicken, add ghee at regular intervals till the payasam becomes creamy and saucy. Switch off the flame and let it rest. 
Kerala rice payasam with jaggery
  • In the mean time, roast cashews, coconut pieces till golden and add to payasam. Add cardamom powder, dry ginger powder and mix well.
  •  Kerala rice payasam with jaggery
  • Serve hot or warm as you like. Enjoy ! This payasam looks like sweet Pongal once its cold. So you can serve as such or add little coconut milk or warm milk to adjust the consistency.

Note

  • Adjust the quantity of jaggery as per your taste buds. Traditionally 1:2 of rice and jaggery is used.
  • You can add thin coconut milk instead of grated coconut, let it boil and finally add thick coconut milk before switching off the flame.

  
  Enjoy this delicious, Kerala style Sharkara payasam @ nei payasam with pazham and papadam !

 

Kerala Nei payasam




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January 19, 2022

Nendran Chips Recipe At Home - Kerala Nendran Banana Chips Recipe

Kerala nendran banana chips

Kerala Nendran Banana chips is our family favorite. Usually I buy from Kerala stores nearby my house and give it for Raksha’s school snacks box. This time, I saw some fresh, raw nendran banana in the shop and took few to try this chips at home.

Traditionally, this Nendran chips is fried in coconut oil whereas I used refined oil. As its my first try, I told my MIL to make it for me. I took a short video and uploaded it in my Youtube channel too. Please watch it for your reference.

It stays good for a week if properly fried. Addition of turmeric powder gives a nice color to the chips. So do not skip it. Make sure you toss the chips every now and then for uniform cooking. Also make sure the bubbles stop before you remove from oil. This helps you to make a perfect Nendran banana chips at home. Ok, lets see how to make Kerala special Nendran banana chips at home with step by step pictures. 


 Nendran chips recipe

Nendran chips recipe


Nendran chips recipe

Kerala Nendran chips recipe - How to make Nendran Banana Chips at home


 
Cuisine: Indian
Category: Snacks
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Raw Nendran Banana - 2
  • Turmeric powder - 1/2 tsp
  • Water - 2 tbsp
  • Salt - as needed
  • Cooking oil - to deep fry
HOW TO MAKE NENDRAN CHIPS AT HOME
  1. Wash and peel the raw nendran banana.
  2. Mix turmeric powder and salt in water. Set aside.
  3. Heat oil and slice the banana over the hot oil using a thin slicer.
  4. Cook both the sides till bubble cease. Keep tossing and cook in medium flame.
  5. Lastly sprinkle the turmeric water and mix well to coat all the chips.
  6. Remove when bubbles cease. Drain in a tissue paper and store in a box after it cools down.
  7. Stays good upto one week. 
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of raw nendran banana. Trim the edges and keep immersed in water till use to prevent discoloration.
  • Nendran banana chips recipe
      Nendran banana chips recipe
    • In a small bowl, mix turmeric powder, salt and water. Set aside. Heat oil to deep fry. Take a slicer.
    • Nendran banana chips recipe
    • Slice the banana over the hot oil in batches. Toss and cook in medium flame. Cook both the sides till bubbles cease.

    • Lastly sprinkle turmeric water and mix well to coat all the chips. Toss till bubbles cease and then remove from oil.
    • Nendran banana chips recipe
    • Drain in a tissue paper and set aside. Kerala nendran banana chips is ready to serve. Store in a box once cools down. Enjoy with sadya or as a evening snack ! Stays good upto a week.


    Note

    • Adjust the quantity of turmeric powder based on the color.
    • After sprinkling the turmeric water, toss well to coat in all the chips.
    • Do not remove before bubbles cease. Chips will become soggy.

    Kerala special Nendran banana chips is ready to enjoy with rice !
    Nendran banana chips recipe

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    August 19, 2021

    Sambaram Recipe | Moru Vellam | Kerala Style Spiced Buttermilk

    Sambaram

    Every year during Onam Sadya, I try to make Sadya at home. I have shared nearly 5 different Sadya menu and posted in my blog. Pleasec check the links below. Dishes like Puli inji, avial, ada pradhaman, pazham, papadam are mandatory in every Sadya be it simple or elaborate. Similarly sambaram i.e Kerala style spiced buttermilk should be in the Onam sadya menu for sure.

    Onam sadya will be incomplete without this sambaram. Its fondly known as moru vellam in Malayalam language. Spices like ginger, green chilli (Kanthari / Bird’s eye chilli), curry leaves and small onions is crushed coarsely and added to churned buttermilk. It gives a super flavor to the buttermilk and makes it more healthy. Sambaram is served at the end of the meal as it helps to digest the sadya food. 

    Lets see how to make this tasty Kerala special spiced buttermilk / Moru vellam / Sambaram at home easily in 3 steps with video.




    Sambaram recipe

    Please check out my other Onam Sadya menu below :

    Kerala Sambaram

    Sambaram recipe | Moru vellam | Kerala buttermilk recipe


    Sambaram recipe | Moru vellam | Kerala buttermilk recipe

    Sambaram recipe | Moru vellam | Kerala buttermilk recipe for Onam sadya


     
    Cuisine: Kerala
    Category: Drink
    Serves: 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    1 cup = 250ml
    • Curd - 1 cup
    • Water - 2 cups (adjust)
    • Salt - as needed
    To crush coarsely
    • Bird's eye green chilli (Kanthari) or green chilli - 3 or 2
    • Ginger - 1/2 inch piece
    • Curry leaves - 1 sprig
    • Small onion - 6
    HOW TO MAKE SAMBARAM
    1. Take curd in a bowl. Add water, salt and churn it.
    2. Grind chilli, onion, ginger and curry leaves coarsely.
    3. Mix with buttermilk and serve it. Enjoy !
    METHOD - STEP BY STEP PICTURES
    • Take curd in a wide bowl. Add water and required salt. Churn well with a whisk. Check for taste and add more water if necessary.
    • Sambaram recipe
    • Grind green chilli, small onion, curry leaves and ginger coarsely using pulse option in your mixie. (Alternately, you can chop everything finely and add to buttermilk).
    • Sambaram recipe
    • Add to the churned buttermilk. Mix well and serve. Enjoy !Sambaram recipe

    Note

    • Quantity of water differs based on the sourness of curd.
    • You can add more green chilli if you like spicy taste. I made it less spicy.
    • Instead of grinding in mixie, you can use mortar and pestle and crush it coarsely.
    • Some people add the spices finely and add to buttermilk without grinding.


    Healthy and tasty Kerala style spiced buttermilk Sambaram is ready !

     Sambaram recipe

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    July 27, 2021

    Padavalanga Thoran | Kerala Style Snake Gourd Thoran Recipe

    Padavalanga thoran recipe

    Today’s recipe is an easy, yummy Kerala style snake gourd curry which is known as Padavalanga thoran in Malayalam. Basically I love Kerala thoran recipes. I used to make cabbage thoran at home regularly. This time I used Snake gourd for a change. It came out so well and flavorful. We all loved it. I am happy that I got a choice of thoran for my next Onam sadya menu. For variations, you can add payaru along with snake gourd. I also saw few recipes with eggs. 

    Friends, do try this Kerala style Padavalanga thoran recipe. You will love it like us.

    Check out my other KERALA RECIPES too. 

    Kerala style snake gourd curry

    Kerala style Snake gourd curry / Padavalanga thoran recipe


    Kerala style snake gourd curry / Pavadalanga thoran recipe

    Kerala style snake gourd curry / Padavalanga thoran recipe for rice


     
    Cuisine: Kerala
    Category: Side dish
    Serves: 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS

    • Snake gourd – 2
    • Toor dal or Chana dal – 2 tbsp ( I dint use it)
    • Turmeric powder- 1/4 tsp
    • Salt & water - as needed
    To grind
    • Grated coconut – 1/2 cup
    • Small onion - 2
    • Green chilli – 1
    • Cumin seeds – 1/2 tsp
    To Temper
    • Cooking oil - 1 tbsp
    • Mustard seeds – 1/2 tsp
    • Urad dal – 1 tsp
    • Chana dal – 2 tsp
    • Curry leaves – few
    • Red chilli – 1
    HOW TO MAKE PADAVALANGA THORAN
    1. Wash and peel the skin of Snake gourd. Chop finely.
    2. Grind coconut, green chilli, cumin seeds and onion coarsely.
    3. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
    4. Add the chopped snake gourd and dal. Pressure cook toor dal or chana dal along with snake gourd.
    5. Cook for 2 whistle in high flame. Remove and drain excess water.
    6. Add ground coconut and mix gently.
    7. Cook for few minutes and switch off the flame. Serve hot with rice.
    METHOD - STEP BY STEP PICTURES
    • Wash and peel the skin of snake gourd. Trim the edges. Remove the soft portion in the middle and chop finely.

    • Padavalanga thoran
    • Grind coconut, green chilli, cumin seeds and onion coarsely without adding water. Set aside.

    • Padavalanga thoran
    • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
    • Add the chopped snake gourd, chana dal or toor dal , salt and mix well. Add little water and pressure cook in high flame for 2 whistles. Switch off the flame and release the pressure naturally.
      Padavalanga thoran
    • Open the cooker and boil till the excess water drains off. Add the ground coconut paste and mix gently.

    • Padavalanga thoran
    • Cook for few minutes in low flame. Switch off the flame and serve hot with rice.
      Enjoy !

    Note

    • You can skip the dal and cook snake gourd alone.
    • Adding more coconut gives a nice flavor and taste.
    • You can skip onion while grinding coconut.


    Try this easy, yummy Kerala style Snake gourd curry / Padavalanga thoran recipe and enjoy !

    Padavalanga thoran recipe


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    September 1, 2020

    Beans Mezhukkupuratti - Kerala Style Beans Stir Fry Recipe

    Beans mezhukkupuratti
    Beans mezhukupuratti is one of the easy and yummy Kerala style side dish for rice. Its a stir fry recipe without coconut. I have tried many side dish recipes for every Onam sadya menu. But I love this one as the onion garlic masala adds a nice flavor and taste to this mezhukupuratti. I have been following this recipe for the past few years. I have also tried with red chilli ans chilli powder. Both comes out well. But mezhukkupuratti with chilli powder is my personal favorite. You can follow the same recipe and use raw banana, potato or long beans instead of green beans. Friends, do try this yummy Kerala style beans mezhukupuratti / beans stir fry recipe following the step by step pictures and share your feedback.

    Check out my other Kerala recipes too.

    Beans mezhukkupuratti recipe

    Kerala style beans stir fry - Beans mezhukkupuratti


    Kerala style beans stir fry - Beans mezhukkupuratti

    Kerala special stir fry for rice - Beans mezhukkupuratti recipe


    Cuisine: Kerala
    Category: Side dish
    Serves: 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS
    • French Beans - 2 cups (cut into 1cm length)
    • Salt and water - as needed
    To grind to coarse paste
    • Small onions- 8 
    • Garlic cloves – 5 
    • Chilli powder or red chilli – 1 tsp or 2
    • Turmeric powder - 1/4 tsp
    To temper
    • Coconut oil – 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Curry leaves - few
    HOW TO MAKE BEANS MEZHUKUPURATTI
    1. Wash and chop beans to 1 inch length. Cook till soft and firm. Set aside.
    2. Grind onion, garlic, chilli powder and turmeric powder to a coarse paste without adding water.
    3. Heat coconut oil in a kadai. Temper mustard seeds, curry leaves.
    4. Add the ground masala and saute for few minutes. Add cooked beans and mix gently.
    5. Cook till it raw smell vanish, beans look dry and shiny.
    6. Switch off the flame and serve with rice.
    METHOD - STEP BY STEP PICTURES
    • Wash and chop the beans to 1 inch length. Pressure cook in high flame for 2 whistles adding less water or cook in a pot till its soft but firm in shape. Drain the excess water and set aside.
    • In the mean time, grind onion, garlic cloves , red chilli powder or red chilli to a coarse paste without adding water. Wipe the sides of  mixie and grind again till you make a coarse paste. Set aside.
      Beans mezhukkupuratti recipe
    • Heat coconut oil in a kadai. Splutter mustard seeds, urad dal and curry leaves.
    • Add the ground masala, cooked beans and saute for few minutes. If its sticking to the pan and looks too dry, sprinkle few drops of oil or water.
      Beans mezhukkupuratti recipe
    • Add required salt, turmeric powder and mix well in low flame. Sprinkle little water if needed and cook till raw smell of onion garlic masala vanish.
      Beans mezhukkupuratti recipe
    • Saute till beans looks dry and shiny. It gives a nice smell too. Now switch off the flame. Rest for sometime and then serve with rice, sambar. Enjoy !

    Note

    • For variations, you can use raw banana, potato, long beans and follow the same procedure.
    • You can use red chilli powder or red chilli while grinding.
    Easy, yummy Kerala style beans stir fry is ready to enjoy with rice.
     Beans mezhukkupuratti kerala style

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    August 26, 2020

    Cabbage Thoran - Kerala Style Cabbage Stir Fry Recipe

    cabbage thoran recipe
    Kerala style cabbage stir fry / cabbage thoran with coconut is our family favorite side dish for rice. This sadya style cabbage thoran is a very easy recipe that is prepared with simple ingredients like coconut, cumin, ginger, small onion and green chilli ground to a coarse paste, mixed to the finely shredded cabbage and stir fried to cook it. It tastes so good and tastes much better than my regular cabbage poriyal. Even cabbage haters would love this  Kerala thoran recipe.

    Usually cabbage thoran can be prepared without onion too. But some people use onion, carrot for variations. Some also make it without coconut. I will try to post that version too. Here is the most popular, Onam sadya style cabbage thoran recipe with step by step pictures.

    Cabbage Thoran Recipe


    Cabbage Thoran Recipe Kerala Onam Sadya style cabbage thoran recipe / Cabbage stir fry for rice.

    Cuisine: Kerala
    Category: Onam recipes
    Serves: 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Shredded or finely chopped cabbage - 3 cups (I used half of medium sized cabbage)
    • Turmeric powder - 1/2 tsp
    • Salt - as needed
    • Water - Few tbsp ( optional, use only if needed)
    To Grind
    • Grated coconut - 1 /2 cup
    • Green chilli - 2 to 3
    • Small onion - 6 or big onion - 1
    • Cumin seeds - 1 tsp
    • Ginger - 1 inch piece
    To Temper
    • Coconut oil - 1.5 tbsp
    • Mustard seeds - 1 tsp
    • Urad dal - 2 tsp
    • Red chilli - 1
    • Curry leaves - Few
    HOW TO MAKE CABBAGE THORAN RECIPE
    1. Wash and shred/ chop the cabbage finely or slice it thinly.
    2. Grind coconut, green chilli, ginger and cumin seeds to a coarse paste without adding water.
    3. Take the chopped cabbage, ground coconut paste, turmeric powder and salt. Mix well.
    4. Heat coconut oil in a kadai. Splutter mustard seeds, urad dal, red chilli and curry leaves.
    5. Add the cabbage mixture and saute in low to medium flame.
    6. Cover and cook in low flame till cabbage turns soft. Remove and serve hot with rice.
    METHOD - STEP BY STEP PICTURES
    • Wash and remove the thick white, central part of cabbage. Shred / finely chop the cabbage or chop into thin slices by cutting in the corners.  Collect in a big plate or bowl.
    • cabbage thoran recipe

    • Grind coconut, green chilli, ginger and cumin seeds to a coarse paste without adding water.
    • cabbage thoran recipe

    • Add this coarse paste to the finely chopped cabbage, turmeric powder and required salt. Mix well and set aside.
    • cabbage thoran recipe

    • Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, red chilli and curry leaves. Add the cabbage mixture and saute in medium flame for few minutes. Cover it with a lid and cook in low flame till its soft and well cooked. (If necessary you can sprinkle little water and cover cook it).
      cabbage thoran recipe cabbage thoran recipe
    • Switch off the flame and serve with rice, sambar. Enjoy !

    Note

    • For variations, you can crush onion, cumin seeds and green chilli and add to cabbage. In that case, you can add grated coconut at the end and mix it.
    • You can also try sauting onion, green chilli and then add shredded cabbage to make this thoran.
    • To make it more colorful, you can add some finely chopped carrot along with cabbage.

    Try this easy, yummy Kerala style cabbage thoran recipe and share your feedback with me.
    cabbage thoran recipe
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    May 22, 2020

    Egg Drop Biscuits Without Oven / Kerala Mutta Biscuit / Bean Biscuits / Coin Biscuit Recipe

     Egg biscuits recipe

    Today’s recipe is a bakery style, my childhood favorite egg biscuit which is called by different names such as egg drop biscuits, mutta biscuits, bean biscuits, coin biscuit, baby biscuit , button biscuit etc. I never knew this biscuit is popular in Kerala bakery. When I was young, my dad used to take me to a small bakery near my house in Salem, Tamil nadu. My mom and sister used to buy shrewsburry biscuits i.e Nankhatai and coconut bun whereas my choice is this humble and cute egg drop biscuit. I used to call this as button biscuit or yellow biscuit. I buy a big pack and eat it all alone without sharing with anyone at home😉.

    Its so addictive !! I love its mild sweetness, cute looks with an awesome vanilla flavor. Even now whenever I visit Lakshmi bakery in Salem, I never forget to pick a pack of this egg drop biscuits. Nowadays we get this egg drop biscuits in different flavors like chocolate, orange, pineapple, mango etc. But I like this original vanilla flavored ones.

    During this lockdown period, I came across this mutta biscuit recipe in my Facebook and Instagram feeds. Being a vegetarian, I was hesitant to use egg in my kitchen to bake this biscuit. I also asked few people to suggest eggless options for this biscuit but majority of the answers were NO. Finally I made up my mind and tried this recipe for the first time yesterday.

     I referred so many Youtube videos and Shravskitchen for this recipe. I took Raksha’s help for shaping the biscuits and baked it successfully. Even though its my first attempt, it came out so well. It can be prepared easily even if you are a beginner in baking.You can make it without oven too. So In this post, I have discussed how to make this egg drop biscuits with and without oven. I tried both at the same time. Results were equally good.

     In fact biscuits made in stove were more crispy than oven ones. Ok friends, lets see how to make this cute and yummy egg biscuit with step by step pictures.
    Egg biscuits without oven


    Egg Biscuits / Kerala Mutta biscuit


    Egg Biscuits / Kerala Mutta biscuit

    Egg Biscuits / Kerala Mutta biscuit also known as bean biscuits, coin biscuits, button biscuit and baby biscuits recipe with and without oven.



    Cuisine: Indian
    Category: Cookies
    Serves: 100
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 240ml
    • All purpose flour / Maida - 3/4 cup
    • Baking powder - 1/2 tsp
    • Eggs / Mutta - 2
    • Powdered sugar - 5 tbsp ( little less than 1/2 cup)
    • Vanilla essence - 1 tsp
    • Melted butter - 2 tbsp
    • Turmeric powder – 1/8 tsp
    • Zip lock cover / Piping bag / Milk cover – 1
    HOW TO MAKE EGG BISCUITS / MUTTA BISCUITS
    1. In a mixing bowl, break 2 eggs. Beat for a minute. 
    2. Add melted butter, vanilla essence and powdered sugar.
    3. Mix well. Sieve maida,turmeric powder and baking powder.
    4. Add to the egg mixture and mix gently to make a dough.
    5. Take a zip lock cover or piping bag and spread in a tumbler or mug.
    6. Pour the batter and fill it. Make a cone and cut the end of zip lock cover to make a small hole.
    7. Take a baking tray lined with butter paper. Drop the dough into small rounds.
    8. To make the egg biscuits without oven, heat a kadai in high flame for 5 minutes.
    9. Lower the flame completely. Place the baking plate over the kadai and cover it with a lid.
    10. Cook for 10 minutes in very low flame till the bottom of biscuit turns golden in color.
    11. Switch off the flame. Remove the plate and rest for 2 minutes. Remove the biscuits using a knife.
    12. Transfer to a plate and cool down to become crispy. Enjoy.
    13. To make the egg biscuit in oven, preheat oven in 180c. Bake for 10 to 15 minutes in 180c.
    14. Remove the tray once the edges of biscuit turns golden. Remove the biscuits and spread in a plate to cool down.
    15. It becomes crispy once its cooled down completely.
    METHOD - STEP BY STEP PICTURES
    • Break 2 eggs in a wide mixing bowl. Beat for a minute. Add melted butter, vanilla essence and powdered sugar. Mix well without lumps.
    • Egg biscuit
        Egg biscuit
         

      • Sieve maida, baking powder and turmeric powder. Add to egg mixture and mix gently to make a dough.
      • Egg biscuit
      • Dough should not be too thick or thin. It should fall like a thick ribbon. Take a zip lock cover or piping bag or milk cover.

      • Fill with dough and twist to make a cone. Cut the bottom end and make a small hole in the zip lock cover.
      • Egg biscuit  Egg biscuit
      • Take a baking tray and line with butter paper. Pipe in small balls shapes as shown in the figure below. Do not make it big because this biscuit expands and flatten while baking.
      • Egg biscuit
      • To make this biscuit without oven, pre heat a  empty kadai in high flame for 5 minutes. Once it starts to become smoky, lower the flame completely and place the baking tray with biscuit.
      • Cover the kadai with lid and cook in very low flame for 10 to 12 minutes till the edges of biscuits turn golden in color. Switch off the flame and remove the tray from kadai. Rest it for few minutes and try to remove the biscuit with a knife.
      • Egg biscuit
      • Cool down completely to become crispy because it tastes soft while hot or warm. It has to cool down to become crispy and hard. If you feel its still soft to eat or touch, you should bake for few more minutes.  Store in a box and enjoy for a week.
      • Egg biscuit
      • For baking in oven, preheat the convection oven in 180c. Place the baking tray with biscuit dough and bake for 10 to 15 minutes in 180c . Switch off when the edges of biscuit turn golden brown. Mine took 12 minutes. Remove the tray and cool down to become crispy. Enjoy.

      • NOTE : If you feel the biscuit is soft to touch, you have to bake / cook for another few minutes. Cooking time depends on the oven or the vessel you use in stove.

      • Enjoy !

      Note

      • You can cook the biscuit in an empty preheated kadai. I din’t use powdered salt here. If you wish you can spread one inch thick powdered salt and pre heat it. Always use a old kadai for baking.
      • Adjust the quantity of sugar as per your taste. This biscuit has a mild sweet taste. So this quantity was perfect for me.
      • Do not skip butter.
      • I haven’t tried this biscuit with wheat flour.
      • Adjust the quantity of vanilla essence as per the need. Original recipe called for 1/2 tsp but I used to 1 tsp to suppress the smell of eggs.
      • For variations, you can add a tsp of chocolate powder to a portion of the dough and make chocolate egg drop biscuits. 
      • For making pineapple, orange or mango flavored biscuits, replace vanilla essence with the respective essence. Add few drops and check the flavor. 

      Do try this yummy, kids friendly, egg biscuit recipe and share your feedback with me.
      Kerala mutta biscuit
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