Kilikood/ Birds Nest

Kilikood/ Birds nest is a classic traditional Malabar snack which is very popular and is liked by all. The shape of this kilikood makes it very unique from other snacks. 
A perfect blend of meat, potatoes, and spices, that are shaped and indented, which is later dipped in egg batter and pressed with roasted vermicelli to get the exact shape of birds nest. This requires a lot of patience and time. This is made on special occasions in Kerala.

This is my first attempt and it came out pretty well. I made this for a food fest here in the US, where a bunch of people was organizing a Kerala food fest for the Kerala flood relief. I want to contribute and so myself and my friend decided to make these birds nest, which was a super hit. For the food fest, lots of Malabar dishes were made by different members, which were sold out within minutes.

This birds nest is very different from other Kerala snacks is because of its unique shape. This is also called as Semiya cutlet. My family is big-time fans of this snack. Here we have to use thin vermicelli as the thick ones won't be good. I have made two eggs using rice flour just for the decorations. If making it for home, just omit the rice flour eggs. Hope you all will like and try this out.
Ingredients:

1. Mutton (minced)- 1.5 lbs
2. Red Chilli Powder- 1 tbsp
3. Turmeric Powder- 1 tsp
4. Garam Masala Powder- 1/2 tbsp
5. Ginger- Garlic Paste- 1 tbsp
6. Salt- as required

For the Masala:

1. Onions- 2 nos
2. Green Chillis- 3 nos
3. Ginger- Garlic Paste- 1tbsp
4. Red Chili powder- 1 tbsp
5. Turmeric Powder- 1 Tsp
6. Coriander Powder- 1 tbsp
7. Cumin Powder- 1/2 tbsp
8. Garam Masala Powder- 1 tbsp
9. Boiled Potatoes- 2 nos
10. Salt- as required
11. Egg- 2 nos
12. Roasted Vermicelli- 2 Cups
13. Oil- for frying

Method:

1. Pressure cook the mutton along with all the spices till done.
2. Heat oil in a pan, saute the chopped onions, green chilies till translucent. Add the ginger-garlic paste and fry till the raw smell disappears.
3. Add all the spice powders, mix well. Add the cooked spiced mutton. Stir till everything gets well blended. Switch off the flame. Adjust the salt accordingly.
4. When the masala cools down, add the boiled mashed potatoes. Mix well. Make small round shaped balls and press in the middle, shape it like a birds nest. You can make almost 20- 25 cutlets.
5. Prepare the egg batter by beating the eggs along with salt. Arrange the roasted vermicelli in another bowl.
6. Heat oil for shallow frying the bird's nest.
7. Dip each cutlet in the egg batter and then coat it with roasted vermicelli, drop them in hot oil ( keep the oil on low flame)and fry till done on both the sides. Repeat with all the bird's nest and drain on a kitchen towel. Enjoy them along with tomato sauce or just like that.

For decorating:

• Prepare the rice flour like the pathiri dough . Add cumin seeds in the dough. Make small round balls and place them on the bird's nest. It will look like a birds nest with eggs.

Easy Sheer Khurma/ Vermicelli Pudding- For EID!!!!!

EID MUBARAK!!!!!!!!!!!!!!!!!!!!!!

It is EID!!!!! It marks the end of Islamic holy month of Ramadan. Like every year, this year also got ready and went to the mosque for the Eid prayers. Came back and the first thing I did was to boil to milk for sheer khurma. Every time I used to make this sheer khurma using milkmaid. This time I didn’t want to add that and to make it simpler and richer, we have to reduce the milk till it becomes thick. So the first thing I did before making the breakfast was to heat the milk and I reduced it to half. No need of standing there and stirring, once you simmer the milk, just stir in between your other work. It won’t take much longer.

This special dish is made on the morning of Eid. This exotic rich dessert is prepared using milk, vermicelli along with dry fruits. Long back I have posted sheer khurma using milkmaid.

Vermicelli is fried in clarified butter. Reduced milk is added to the roasted vermicelli and cooked further. When it thickens, roasted dry fruits are added and enjoyed hot or cold. This is one of the compulsory desserts that my mom used to make for Eid. to make this sheer khurma, we use thin vermicelli not the thick ones which we make for semiya upma.

In sheer khurma, the sweetness is due to the addition of dates, but here in my house everybody likes to eat dates just like that rather than adding in the milk, so I didn’t add dates. This is one of the super easy desserts which can be made when the guests are at home and will be liked and enjoyed by all.

Ingredients:

1. Thin Vermicelli- 1 ½  Cup
2. Milk- 4 Cups
3. Sugar- ¼ Cup
4. Cashews- 3tbsp
5. Almonds- 3 tbsp
6. Chironji/ Charoli- 5 tbsps

Method:

1. Crush the cashews and almonds coarsely.
2. Boil milk in a sauce pan, stir in between or else it will stick to the bottom. Reduce the flame once it gets boiled and let it simmer for 20- 30 minutes. By this time the milk will get reduced and thicker.
3. Roast the thin vermicelli in Ghee till golden brown, remove and when it gets cooled, crush with hand into small.
4. In the same ghee roast the crushed cashews, almonds and chironji. Keep this aside
5. Add the roasted vermicelli and sugar into the boiled thick milk. Stir well.
6. When the vermicelli becomes soft, add the roasted nuts along with the ghee. Stir, serve and enjoy.