ThakabalAllah Minna Waminkum - May Allah accept (all good deeds), from you and me!
This time, again I have a special person - Shabna, who blogs at Shabbu's Tasty Kitchen. A Keralite settled in Australia, a mother of three cute kids and the wife of a doctor, she strives to cook homely Keralite meals as well as international cuisine from her kitchen. She has been blogging for the past three years and it is amazing to see that despite having to take care of three small children, she manages to click and post regularly on her blog. At first when I asked her for a guest post, she was very apprehensive about doing it and had so many questions to ask. After a lot of up and down chatting and communication, finally I received a lovely post from her, a recipe she says is a favorite at home! I am so glad she decided to give something that is enjoyed by her family as a guest post! She has given a little insight into how Eid is celebrated in Melbourne, and to me it seems so similar to my sister's USA experience. :)
As I enjoy my Eid with my parents Alhamdulillah, let me leave Shabbu to do the honors for the day...
Salaam and Hi to all ‘The Big Sweet Tooth’ readers,
Eid Mubarak to you all...
First of all, a big Thank You to Rafeeda, for giving me this
wonderful opportunity to share my recipe in her blog as a guest post. I am very
much excited to do my first guest post in her beautiful space.
As you all know, Rafeeda is a very sincere and loving person.
I enjoy reading her lovely write ups, inspirational thoughts, interesting
quotes as well as her recipes, which are easy to follow. I have tried many of her recipes like
‘strawberry jam, vellapayar curry, kannur chicken biriyani, whole chickenbiriyani etc... and some are there in my bookmarked list..
About me, I am Shabna (Shabbu) who blogs at ‘Shabbu's TastyKitchen’. I am a full time mother with 3 young kids. I am originally from
Kerala, now living in Melbourne. I am
glad that I am sharing this recipe on the day of Eid. Eid for us in Australia is different from
what we used to have back home. Here, after attending the Eid prayer, all families get together in one of the regional
parks. There we have our lunch followed by different activities for children
and adults. Everyone enjoys the get together and opportunity to catch up with
all the families in and around Melbourne, on the day..
Coming to today’s recipe, it is a sweet dish - ‘Raagi/
Muthari Kinnathappam’ . This is the simplified version of the traditional
Kinnathappam. The Kinnathappam is usually prepared using raw rice, jaggery and
coconut milk, which is a very time consuming process and involves lot of heavy
stirring. But the version I am sharing here today is slightly different and
comparatively easy to prepare...
Ingredients:
½ kg ragi/ muthari/ finger milllet
½ kg jaggery
5-6 cups of coconut milk
about 3 cups of water
¼ cup kadalaparippu/ chana dal
½ tsp cardamom powder
2-3 tbsp ghee
Preparation:
1.
Wash and soak ragi in water for
atleast 2 hour . Drain it and then grind it in a blender adding about 1 ½ -2
cup of water.
2.
Strain the ground ragi mixture
through a sieve and squeeze out all its extract and keep it aside.
3.
Cook chana dal adding little
water till soft and keep it aside. Do not overcook.
4.
Melt jaggery adding ½-1 cup of
water and strain it to remove impurities and keep it aside.
5.
Heat a large thick bottomed
vessel/ pan and add the extracted ragi mixture, jaggery syrup and coconut milk
and stir continuously at medium heat using a long thick stirrer/ spatula.
6.
Keep stirring and make sure the
mixture will not stick into the vessel.
7.
When the mixture starts
thickening, add cardamom powder and mix well. Add ghee to the sides of the
vessel and stir continuously.
8.
Then add the cooked chana dal/
kadalaparippu and mix well till it forms a thick consistency.
9.
Switch off the flame and
transfer it to a greased plate/ pan and flatten smoothly to form the shape of
the pan.
10.
Allow to cool completely and then
cut into desired size pieces and serve...
•
The whole process of cooking
will take about 1 hour and needs
continuous stirring, so keep everything ready before starting the cooking...
Oh yes! How can I forget? Shabbu, you are my guest number #50 on this little blog! My heartfelt thank you to all the other bloggers who have been part of this amazing journey and who will continue to be a part of this journey, InShaAllah... :)