Saturday, February 20, 2010

Making of Arkkadukka-Recipe

Kallummakkaya -arikkadukka

Recipe for arikkadukka

25 - 30 - Medium size mussels

3 cups - Rice flour
1.5 cups - Grated coconut
3 - Shallots / small onion
1 tsp - Aniseed
1/2 tsp - Jeera / cumin seeds
Salt to taste

For masala,

1 tbsp - Rice flour
2 - Garlic flakes, finely grated
Salt to taste
2 tsp - Red chili powder
1/2 tsp - Turmeric powder


* Wash the mussel shells well. Boil the shells in enough water, till the shells open. Drain all the water. Do not use shells that have not opened. Those are not good ones.

* Scoop out the mussel meat from the shell. Clean the inside part of the mussels to remove any dirt there. Cut and remove the black part in the bottom of the mussel. Clean well and set aside.

* Grind the ingredients for the dough, except the rice flour, to a smooth paste with little water. Add to the rice flour and make a dough.

Stuff this dough into the mussel ( inside part of the mussel and the outer part. Cover well with the dough. Place this stuffed mussels in a well cleaned mussel shell to steam.

* Steam the stuffed mussels in a steamer or use a pressure cooker in which a utensil for steaming is placed and steam mussels in it, covered with a lid.

Steam for 10 minutes. When fully cooked. Take off the steamer and place to cool. Then scoop out the stuffed mussels from the shells.

* Mix all the ingredients for masala batter together with little water and make a batter. Dip or lightly coat the steamed mussels in this batter.
* In a wok or kadai, add enough oil to deep fry. Add mussels to the oil and fry till crisp and golden brown in colour.

Malabar special Kallummakkaya recipe photo.Arikkadukka malabar food photos.Thattukada item Arikkadukka tasty and delicious recipe ,my favourite food,kadukka pics,

Tuesday, July 21, 2009

Chilli gobi recipe


• 1 Cauliflower (pieces)
• 3 Onions
• 3 Green chillies
• 1 Cup gram flour
• 1 tsp Red Chilli powder
• Fresh coriander leaves
• Salt to taste
• Oil for frying


Cut cauliflower into pieces.
Chop the onions and green chillies.
Mix flour, red chili powder and salt.
Prepare batter of thick consistency.
Dip cauliflower pieces in the batter.
Deep fry the cauliflower pieces in oil.
Heat the oil.
Add chopped onions and green chillies till it turns golden brown.
Add fried cauliflower and saute for few minutes.
Adorn with fresh coriander leaves

Recipe of tasty besan laddu

Besan Ladoo


• 4 cups Besan
• 2 cups Powdered Sugar
• 2 cups Ghee
• 2 tsp Elaichi Powder
• 4-6 Drops Saffron Color

Mix the sugar and saffron color together. Leave it aside.
Melt ghee in a kadhai and cook the besan over low flame.
Stir continuously till the besan becomes light brown in color.
Mix the elaichi powder and again stir.
Remove from the flame and pour it on a thali. Let it cool slightly.
Now mix this with powdered sugar.
Divide it into equal parts and give the shape of laddus.
Besan Laddoo is ready.

How to make chocolate burfi?


• 3 tsp Cocoa Powder
• 3/4 cup All Purpose Flour/Maida
• 6 tsp Ghee
• 3-1/2 cups Condensed Milk
• 3/4 cup Cashew nuts (chopped)
• 4-1/2 cups Sugar
• 3/4 cup Water


Heat a heavy bottomed skillet and add ghee in it.
Now fry maida in ghee.
Make a sugar syrup by dissolving sugar in water taken in a pot.
Meanwhile dissolve the cocoa powder in condensed milk heated on low flame in a pan and keep it aside.
Mix all ingredients together except cashew nuts and cocoa powder and stir continuously.
When the mixture becomes thick, add cashew nuts and mix properly.
When froth appears in the mixture, pour 3/4 portion of it into a greased plate.
Now mix the dissolved cocoa powder with the rest of mixture .
Spread this as a top layer on the mixture spread on the greased plate.
Allow it to cool and cut into squares.
Chocolate burfi is ready.

How can we prepare tasty Cassata?



• 1 Litre vanilla ice cream
• 300 ml Cream
• 1/2 tsp Almond essence
• 1/2 Cup toasted almonds
• 50 gm Dark chocolate
• 2 tbsp Sugar
• 1/2 Cup glace fruit, chopped


Soften the ice-cream and combine the almond essence with it.
Line the base and sides of 1 litre pudding basin leaving a cavity in the centre for the fruit mixture.
Freeze till firm.
Whip cream and sugar together till the peaks form.
Now chop chocolate and almonds.
Fold the chopped fruit, chocolate and almonds into the whipped cream.
Fill the cavity of the ice cream with it.
Cover it with foil and freeze till firm.
Just before serving, dip the basin into very hot water, quickly 2 or 3 times then invert and shake sharply onto a serving plate.
Cut Casata into wedges and serve.

How to prepare Chocolate Bread ?


• 8 Ounces chocolate chips
• 2 pkg Dry yeast
• 1 1/2 Cups flour
• 2 tbsp Honey
• 3 tbsp Butter
• 1 Egg
• 1 Cup water warm
• 1 Cup water lukewarm
• 4 Cups flour


Whisk yeast flour, water and honey in medium bowl and cover with a plastic sheet.
Let it stand for 1 hour.
Stir sponge and blend in milk-butter-salt mixture.
Now, mix in the flour to prepare soft dough. Knead until it is no longer sticky.
Put dough, turning to coat entire surface in a greased bowl.
Cover bowl with a plastic sheet until the size and the volume doubles.
Grease the loaf pans. Knead the dough until deflated.
Remove from the pan and cut into 8 even pieces.
Smear chocolate on each of the cut pieces and cover the surface with tea towel.
Spread loaves with egg glaze.
Later sprinkle with sugar and bake until light brown.
Immediately remove from the pan; and allow it to cool on racks for ten minutes.

How to make Cabbage soup?

• 1 Head cabbage, shredded or chopped
• 16-28 Ounces canned tomatoes, chopped
• 4 Stalks celery
• 6 Carrots, sliced
• 2 Big onions, chopped
• 1/2 Pound green beans, sliced on diagonal
• 2 Green peppers
• Any fresh herb of choice, chopped
• Black pepper to taste
• 1 to 2 Packages lipton onion soup mix, or any dry onion soup mix.


Place all the vegetables in a big pot and cover it with water, bring it to a boil.
Stir in the soup mix and boil gently for about 10 minutes.
Cover it and decrease the heat and simmer till all the vegetables are soft.
Add the black pepper and chopped herbs to it, saving some for garnish.