Winner Announcement & Round up - Mummy Ka Magic Part-2 (Non-Bloggers' Entry)...

Here comes the Part 2 of the Event roundup.. please mail me if I've missed out any recipes.. & thank u all for your participation and making this event a success...

The winner for the giveaway chosen by Rafflecopter is Renu Rajeev!! Congrats Renu !! She has won a Bakeware set of 4 as mentioned here

As you can see, Ansa was selected first by the rafflecopter , but I couldn't choose her as the winner as she didn't follow the rules. So I had to choose another one.

Non-Bloggers' Entries:

1.

MUTTA MAALA (EGG NECKLACE)  Added by Shafna Shafeeque

FOR THE NECKLACE
Eggs - 15
Sugar - 11/4 - 1 1/2 cups (1 1/2 cups will be a little more sugary)

Water - 1 cup

Separate the egg yolks and egg whites. Strain the egg yolk through a muslin cloth else with hand separate the egg yolk covering and pour the inside liquid to a bowl. Take a disposible glass and make a very small hole at the center. 

Combine sugar,water in a heavy bottom vessel & bring to boil.Boil till the syrup turns one string consistency. ( to test the consistency, Dip your forefinger in cold water and then in the syrup. Hold your forefinger and thumb together and separate it A thin string is formed when tested between thumb and forefinger).Take the disposable glass and stop the hole with a finger & fill it with egg yolk. Remove the finger and pour the egg yolk in the boiling syrup in a circular motion. Slow the heat and sprinkle some cold water. Remove the egg strings from the syrup.Remove the excess syrup & spread it on a plate. When the syrup turns thick add a little water to bring it back to one string consistency.

FOR THE KINNATHAPPAM
egg whites - 15
cardamom powder -
sugar syrup - remaining syrup used to make egg necklace
maida - 1 tbsp

Combine all the above ingredients & blend it using a blender. Pour it to a steel plate & steam it till it gets cooked.Cut into pieces when it cools. Take a serving dish spread the kinnathappam on top cover it with egg necklace & enjoy

2.

PUMPKIN PAYASAM Added by Dhanya KP

200GM pumpkin

2tbsp  raw rice powder

1 cup  luke warm water

1/2 tsp cardamom pwder

2tbsp  cashew nuts (chopped)

14 tbsp  sugar (depending on the sweetness desired)

500ml milk

clean pumpkin and grate it finely.in a vessel, add some water(3 tbsp only, do not add too much ) to the pumpkin and let it cook on slow fire.Meanwhile to the raw rice powder add the luke warm water and mix well. Once the pumpkin is  cooked, add the rice mixture to the pumpkin..and stir for a a min..now add the milk and let it sit for a while on slow heat. Now add in the chopped cashewnuts, sugar and cardamom powder. Let it all combine well and simmer at low heat till it gets to lose the watery texture and gets thicker. Then turn off the flame and let it cool. Best when served cool, u can also refrigerate it and have cold,if u like it that way..thats how i prefer ..the simple pumpkin with the cardamom infused aroma and the nuts u get to bite in between is so divine. Enjoy..

3.

Rava Caramel PuddingAdded by Renu Rajeev

Rava- 2 tablespoon
Milk- 500ml
Egg -2
Sugar –as needed
Vanilla essence-1/2 teaspoon
Breadcrumbs- 1spoon
Milkmaid-2 tablespoon
Caramel syrup- 3 tablespoon

Make the caramel syrup by heating sugar in a pan and keep aside.Heat milk .when it starts boiling,add sugar and rava.keep in lowflame for 2-3 minutes and off it.Then add the egg mixture and all the other ingredients into it..
First pour the caramel syrup into a pan.Then add the above mixture into it..close it tightly and steam for 30 minutes.refrigerate and serve.ganish with cherries or nuts..

4.

Dried prawns in red pumpkin Added by Fabeeda Fayas
coconut gravy
(unakkachemmeen ittu vecha kumbalanga curry)

Ingredients:
Red pumpkin-1kg
Dried prawns- 3/4 cup (head&tail removed)
Coconut shredded-2cup
Turmeric powder-1 tsp
Garlic- 3 cloves (if small 5 cloves)
Salt- to taste
Raw rice(pachari)- 2 or 3 tbsp soaked for 1 hour (if needed)
Water-

,
1. Peel,deseed and cut the pumpkin into small pieces and wash it thoroughly with water.

2. In a pressure cooker add the cleaned pumpkin,enough water and half a tsp of turmeric and cook till tender. In my cooker it took 3 to 4 whistle. Don't over cook.

3.Meanwhile take the dried prawns ( head and tail removed) nd put it ina frying pan or tawa and heat on a medium flame until it becomes light reddish in colour. While heating saute it continuously. And when its done off d flame nd immediately remove it from d pan. Wash it thoroughly. Keep it aside.

4.In a juicer add d shredded coconut, remaining 1/2 tsp of turmeric powder soaked raw rice and enough water and grind well.. don't add too much water..add just enough to grind.. only add raw rice if u need a thick creamy texture for ur gravy like mine.. otherwise omit it.
5. When the pumpkin is done off the flame open d cooker. Be careful only open the cooker after all the air s gone.
Drain d excess water from d cooked pumpkin and smash it well with ur potato smasher or with a ladle or spoon.

6.To this add grinded coconut , cleaned dried prawns, enough salt(if u think the gravy is too thick add some water) and cook it again on a medium flame by sauting continuously, otherwise it will splutter. When it starts bubbling on d sides add crushed (don't grind) garlic saute well. When it starts bubbling in the whole pan, off d flame. Serve with cooked rice.

5.

 KAI OROOTTY Added by Nawal Althaf

Ingredients

Rice powder-1c
... Water-1c
Coconut grated-1/2c
Cumin-1/2tespn
Shallots chopped-3/4
Salt

Method:-
1 Boil water with coconut,choppd shallots,cumin and salt

2 When boils reduce the flame,and slowly add rice powder

3 Stir well for few seconds..Remove frm fire

4 Pour the contents in to a saucer,,kneed well to make a dough

5 Make ballsof big size

6 Take a banan leaf or plastil sheet,place ball on it..

7 Press with palm(all fingers),turn it..Repeat this till pathiri gets
enough size

8 Then place ot on a hot tawa and cook them,turning occasionally


Serve with Chikn curry/Fish curry !!!

6.

 Sponge cake-Pressure cooker method Added by Nawal Althaf

All purpose flour-1c
... Sugar-3/4c
Butter/Oil-1c(100g) i usd oil here -1cup
egg-2
baking powder-1tespn
baking sda-1/2 tespn
vanila essence-1tespn

1 Sift flour+baking powder+baking soda (3 times) and keep it aside
2 Beat together sugar and butter(Oil) ,
3 Add in the egg yolk one at a time and continue beating
4 Then add the egg whites also
5Add vanilla essence
6 Finally slowly fold in the flour mixture
7 Remove the mix into a greased pan
8 then place cooker in med flame abt 10 mins(Dats
preheating)
9 then place alumium plate dat v gt along with cooker..n
place our cake tin(if u dnt hav one.dnt wory place an
aluminium or steel plate )
10 Close the lid n cook in low flame for abt 50-55 mins
or till a screwer when pricked comes out clean......

Note:-

no need to remove the rubber gasket
dont put cooker's weight also
no need 2 add water 

7.

 Payyoli Chicken Fry Added by Nawal Althaf

Chicken-1/2 kg
Kashmiri chilly -4 tbsp
Vinegar-1tsp
... Garam Masala-1tsp
Turmeric Powder-1/4tsp
Green chilly-3 slits
Ginger-big piece(crushed)
Curry leaves-2 spring
Grated Coconut-1/2 cup
Salt
Oil(for frying)

1.Mix chicken pieces with vinegar ,crushed ginger and
salt for 15 minutes in refrigerator
2.Make a fine paste of chilly ,turmeric powder and
garam masala +salt
3.After 15 minutes marinate chicken with 3/4 of the
masala paste and keep aside for another 15 minutes
or more
4.Add the rest of the masala paste,to the grated
coconut and mix well & Keep it aside
5.Heat oil in a pan ,deep fry the chicken pieces.(low
flame)
6.When the chicken is 3/4 th done add the masala
coconut mix to the chicken followed by curry leaves
and green chillies,fry it til cocnut changed 2 goldn
color
7.Drain well and transfer in to a kitchen tissue first and
then to the serving plate .

8.

 UNNIYAPPOM

Added by Nawal Althaf

Raw rice - 2 cups (soaked for 2-3 hrs)
All purpose flour(Maida) - 1/2cup(optional)
... Jaggery - 1/2kg
Small Banana - 4-5(poovan pazham/njaali poovan)
Sesame seeds - 2tsp
Dried coconut pieces - a handful
Cardmom - 10
Baking soda - a pinch
Oil for frying

Method:

1 Drain the soaked rice and grind it to fine power .
2 Melt jaggery with 1 cup of water.Strain it and allow to
cool.
3 In a mixing bowl add all the ingredients and make a
thick batter.
4 Add extra water if necessary.The batter should be
like iddly batter.
5 Allow the batter to stand for 2hrs.
6 Heat the 'Unniyappam Pan' and add oil to each
impressions.
7 Fill the impressions with the batter.
8 When one side is done flip over to other side with a
fork.
9 Cook both sides until they are golden brown in
colour.Serve hot

9.

PORICHA PATHIRI

 Added by Nawal Althaf

Ingredients:

1 cup rice flour (pathiri podi)
1/4 cup grated coconut
2 shallots
1/4-1/2 tsp fennel seeds
salt to taste
oil

Preparation:

1.    Crush grated coconut, shallots and fennel seeds together and keep it aside.

2.    In a saucepan, boil 1 cup of water adding salt.

3.    Add the rice flour and combine well using a wooden spoon or spatula.

4.    Remove from heat and transfer to a wide bowl or plate. Add crushed mixture and knead well when it is still warm to a smooth dough.

5.    Roll the prepared dough into a thick big pathiri. Cut out many small round pathiris from this using a lid or glass or any other round shape.

Heat oil in a pan and deep fry these small pathiris till it turns slight brown colour on both sides.
7. Serve hot with chicken curry or any other spicy curry...

10.

 Chicken roll Samosa - Added by Nafeesa Shafi ofNafu's Cuisines

Chicken Roll samoosa with chutney..
For pattis
flour 2cup
salt 3/4 tsp
oil 1tbsp
In a bowl mix together flour and salt.Add needed water and oil to make a dough as you make for chapatis.

CHICKEN MASALA (filling )
Chicken breasts or thighs 2 breasts (cut into 4-5 or 5 pieces)
Oil 3 tbsp
Onion 2 large (chopped)
Cilantro 1 handful chopped
Curry leaves 2 stem(optional)
Chilly powder 1 tsp
Turmeric powder 1/4 tsp
Garam Masala powder 3/4 tsp
Coriander powder 1 tsp
Garlic 3 cloves
Ginger 1 inch slice
pepper powder 1/2 tbsp
Green chilly 2 or 3
Salt as needed
Marinate chicken with salt and pepper.keep this for 15 minutes.
Cover the marinated chicken in a saucepan,adding little water and cook till it has cooked well. Now drain out the water .When the chicken has cooled down, shred it using a fork or your fingers, keep aside.
Place a large pan over medium heat, pour oil and add onion to it.Add little salt and saute onions till translucent.Using a blende coarsely grind the garlic, ginger and chilly.Add this to the onions and saute for a few minutes.Let the onions turn light golden in color.Add all spices powders.Saute well.Add cooked shredded chicken and combine well.Cook for a few minutes.Add cilantro,mix well and cook for a minute.Remove the pan from the heat and let cool down.
Chicken filiing is ready to use .Can be stored in air tight container for a week in freezer.

How to make :-
1.Take small balls from dough.
2.Roll it round .
3.Cut into 4 equal triangles .
4.Add 1 spoon full from filling in the center of roll. Fold bottom corner over and roll tightly. Fold sides over.fold from side s towards center .Roll it .
5.Roll tightly and seal the edge with water. Have all rolls done before frying.
6.Fry each roll until golden brown.Serve with chutney.

 

11.

Bread Chattipathiri- Added by Aisha Sajid offOODIES

Bread-12slices
Masala filling-chicken or beef
Eggs-8-9
Sugar-1/4c
Milk-2-3tbsp

Beat egg,sugar and milk using a fork. Grease the sides and bottom of a baking tray or non stick pot with some ghee.
Dip the bread one by one in egg and arrange it in the bowl. Put half of the masala filling on top of it. Cover the fillings with the bread dipped in egg. Again masala and again cover with bread. Beat 1more egg with some sugar and pour it on top layer. Garnish with some cashew and raisins.
Bake it @ 160 degree C in a preheated oven for 45-50mints. or cook it on a low flame for 1hr.

12.

Nankhatai added by Aisha Sajid of fOODIES 

All purpose flour 1cup
Powdered Sugar 1/2 cup(measure after powdering)
Ghee 1/2 cup
Cardamom powder 1/2tsp
Egg white 1
Crushed Pistachio 2-3 tbsp
Salt a pinch


Pre heat the oven @ 180 degree C.
Mix together ghee n sugar n make a smooth paste.Add flour,cardamom and salt to this little by little,mixing well to form a smooth dough.Let it rest for 1hr.Divide it into small balls of equal size.Arrange them on a baking sheet.Beat the egg white using a fork until frothy,using a pastry brush, brush the cookies with egg white n sprinkle some pistachio on top n bake for 15-18 mints.

13.

Beet root curry added by Aisha Sajid of fOODIES 

Beet root-1 large
Carrot-1 large
Onion-1 small
Green chilly-4
Salt

For tempering
Coconut oil-2tbsp
Mustard seeds-1 tsp
Dried red chilly-5
Curry leaves-2 sprigs

Take a pressure cooker put beet root,carrot,onion,salt and enough water to cook the vegetables. Cook till done. Let it cool completely before opening. Mash the vegetables a bit.
Heat oil in a pan add mustard seeds, when it splutter add curry leaves and red chilly. Remove from the flame and pour on top of the vegetables.

14.

CHICKEN BIRIYANI Added by BINI BASHEER

 INGREDIENTS FOR RICE  

1) Basmati rice - 3 3/4 cup (large tea cup.i don't have naazhi at my 
home) 
2) Water - 4 1/2 cup.
3) Salt - add according to the need
4) Cloves - 3
5) Cinnamon - 3
6) Cardamom - 3
7) Onion (sliced ) - 1
 Ghee - 3 tsp
9) Lemon Juice - 1 1/2 tsp (optional)

INGREDIENTS FOR MASALA

1) Chicken - 1 kg
2) Onions (large, sliced) - 4
3) Green chilly - 6 (grind it with ginger and garlic)
4) Ginger - garlic paste - 2 tbsp
5) Coriander powder - 1 tbsp
6) Turmeric powder - 1/4 tsp
7) Garam masala - 3/4 tsp
 Pepper - 1/2 tsp
9) Tomato (large) - 2 
10) Curd - 1 tbsp
11) Coriander leaves - 1 tbsp
12) Mint leaves - 1 tbsp
13) Lemon juice - 2 tsp
14) ghee - 2 tbsp

INGREDIENTS FOR MARINATING CHICKEN PIECES FOR FRYING 

Frying will add to the taste of chicken pieces

1) Chilli powder - 1 tbsp
2) Turmeric powder - 1/4 tsp
3) Pepper - 1/2 tsp
4) Garam masala - 1/2 tsp
5) White vinegar - 1 tbsp
6) Salt - according to the need

INGREDIENTS FOR LAYERING THE BIRIYANI

1) Cashew nut - ur choice
2) Rasins - ur choice
3) Onion (sliced) - 2 (medium)
4) Pineapple essence - 1 1/2 tsp
5) Rosewater - 2 tbsp

PROCEDURE

1) Marinate the chicken pieces and refrigerate it for atleast one 
hour.
2) Wash the rice well and drain. 
2) Heat two tsp ghee in a pressure cooker
3) Add cardamom, cloves and cinnamon and roast it for 1 minute 
4) Saute the sliced onion till it become transparent.
5) Add the washed rice and stir fry for two minutes in low flame
6) Add water with salt and lemon juice and mix well.
7) Pressure cook till 2 whistles. At the same time, fry the marinated 
chicken pieces in a large pan.
 Off the flame of the pressure cooker containing rice (after 2 
whistles) and let the steam release by itself. Mean while, for 
preparing the masala, take a non stick cookware, heat 2 tsp ghee 
in it.
9) Saute the sliced onions with salt (required)
10) Once the onions become transparent, add chopped tomato and 
saute well till mushy.
11) Add the ginger-garlic-green chilly paste and mix well and cook for 2 
minutes.
12) Add coriander powder, pepper and turmeric powder and mix well 
and cook for 1 minute.
13) Now add fried chicken and mix safely and cook for 3 minutes
14) Add curd, lime juice, garam masala, mint and coriander leaves 
(chopped) and mix well
15) Close the lid and cook for 5 - 10 minutes in low flame.
16) Remove from flame and keep it aside.
17) Transfer the cooked rice (after draining it) from pressure cooker to 
a large bowl and mix it well with pineapple essence.
18) Take a large, deep, heavy bottomed non stick cookware to prepare 
the biryani.
19) Heat one tsp ghee and spread inside the dish and remove it from 
flame.
20) Start layering the cook ware with rice as first layer
21) Then layer with prepared masala.Then again with rice.
22) Above that sprinkle little roasted onions, nuts and resins
23) Now repeat layering with masala and rice again.
24) Above that, sprinkle the rest of roasted onions, nuts and resins.
25) Sprinkle rose water on the sides of the cookware
26) Press the top of the layered biryani with a spoon evenly.
27) Garnish with choped mint and coriander leaves
28) Close the lid and simmer till the steam comes from inside the
biryani.
29) Off the flame and be ready for a delicious biryani.

15.

CHEERA THORAN Added by BINI BASHEER

INGREDIENTS

1) red spinach/chuvanna cheera - 1 bunch ( finely chopped)
2) coconut (grated) - 1 cup (tea cup)
3) garlic - 2 pods (chopped)
4) green chilly - 2 (chopped)
5) shallots/cheriya ulli/chuvannulli ) - 2 pods (chopped)
6) cumin seeds - 1/4 tspoon (small)
7) turmeric powder - 1/4 tspoon (small)
 mustard seeds - 3/4 tspoon
9) curry leaves - 1 stalk
10) red chilly/vattalmulaku - 1
11) black gram dal/uzhunnu parippu - 3/4 tspoon
12) oil - 2 tspoon
13) salt - for taste

PROCEDURE

1) Wash the leaves well....drain it and chop well...
2) Grind ingredients two to six in a grinder and keep it aside.
3) Heat oil in a kadai and put mustard seeds..let it splutter
4) add red chilli, curry leaves and saute for 2- 3 seconds
5) Add black gram dal and saute well for few seconds
6) Add the grinded mixture and saute well till it becomes light brown.
7) Now add chopped spinach leaves and mix well.
 Add salt and stir well.
9) Cover the kadai with a lid and cook for some minutes in low flame..
10) Off the flame and serve...

16.

 Undaputtu  Added by Farza Mehru of Faru's Cuisine

Rice -2 cup
1.onion-1 small
2.fennel seed
3.grated coconut
4.salt

for masala
prawn-250gm
Onion-3 
green chilly-2,3
garlic-3,4
grated coconut-1/2 cup
chilly pwdr
turmeric pwdr
curry leaves
salt
oil

*Soak rice in boiled water 4,5hrs...wash it n add 1-4 ingredients...grind it n dd rice pwdr till thick dough...

for filling
*marinate prawn wid salt chilly pwdr..fry it
cut prawns very small pieces...
*heat pan add little oil den add onion saute well...den,add to dis green chilly,garlic saut it well...add chilly pwdr,turmeric pwdr,saute 2 mnts..last grated coconut when the coconut cooked add the prawns n curry leaves stir well....remove from flame

make a small balls from rice dough..grease palm with oil ..place each ball on it and flatten it...place prepared masala on it...bring the edge together n shape it into a ball...make all balls like dis...place all balls in a steamer rack n steam it well

17.

 Mutton biriyani Added by Farza Mehru of Faru's Cuisine

Ghee rice:
Rice:4glass
Water:6glass
Onion:1small
Cinnamon
Cardamom
Cloves
Ghee:2tbs
Oil:1tbsp
Salt
Wash rice n soak in water for 15mnt...heat oil n ghee in a pan..splutter masala..den add onion n water..whn boilng water add rice...when water is dried..make flame very slow..cook it for 5 mnts..

For masala
Mutton :1/2kg
Onion:5,6
Tomato:4
Green chilly:4,5
Ginger
Garlic
Turmeric pwdr
Garam masala
Roasted cumin n fennel seeds
Corriander pwdr
Corriander leaves

Saute onion very well den add ginger garlic green chilly paste..whn raw smell disappear add tomato saute 3mnt den add mutton,salt n all masalas..after cooked remove from flame
Layering the biriyani
Put one layer rice in dish..on top of dat mutton masala ,garam masala,leaves...den again on top the rice n spread masala n garam masala leaves
Repeat process untill rice n masala finishd..

18.

• 
  Kappa Masala Added by Farza Mehru of Faru's Cuisine
  

  • Cook kappa in water untill soft n remove water...
    Grind garlic,green chilly,curry leaves n grated coconut mix together..pops mustard n curry leaves pour into this

  
  
  

  19.

  
  Coconut dal curry Added by Farza Mehru of Faru's Cuisine
  
  Dal
  Onion-1
  Tomato-1
  Garlic-2,3
  Potato-1
  Green chilly
  Red chilly-1tbsp
  Coconut
  Turmeric
  Fennel seed
  Curry leaves
  Mustard
  Oil
  Salt
  Cook dal,tomato,onion,potato,garlic,green chilly...when its done add red chilly pwdr...boil it..
  Grind coconut,fennel seed,turmeric pwdr
  This mixture add into the curry...after boiled
  In pan add oil n mustard its pop add curry leaves.pour into the curry..
• 
  

20.

Kannuvecha pathiri/Godambu pathiri- Added byAisha Sajid of fOODIES

Ingredients
Maida- 2cup
Ghee/oil - 2 tbsp
Salt - As reqd
Boiling water-as reqd for kneading the dough
Oil - As reqd for deep frying

Method

Mix together maida,salt and ghee...pour hot water as required to make a stiff,but soft dough.Divide the dough into medium sized balls of equal size...roll these balls into thin rounds.Apply few drops of ghee or oil on it.Fold the sides towards centre..again apply some more ghee or oil..again fold the side towards the centre...again apply some ghee or oil..again fold from all the four corners towards the centre.Then roll it into square pathris as shown in the picture.Deep fry it on a medium flame till light golden brown .Repeat the same process with the remaining balls.

Here are few entries from bloggers which couldn't be posted earlier because of some technical reasons:

Badam Milk

Beef Dry Roast

Egg Roast

Meen Pachaveypu

Naadan Chicken Curry

Potato Masala

Tomato Gravy

Mango RAva Kesari

Beans Poriyal

Brinjal & Drumsticks Gravy

Rava Kesari

Urad dal vadai

Lady finger curry

Paanagam

Vazhai Poo Koottu

Mango Jam

Ragi Kanji

mutton pepper gravy

Black Chickpea Masala

Chicken Vindaaloo

Ragi Laddoo

Rava Dosa

Ragi Vadai

Potato Bajji

Mango Pachadi

Rice flakes payasam

Yam fry

Mango Phirni Kheer

Shrimp Thokku

Chicken Chettinad

Kadai Chicken

Pepper Chicken

Green Gram Dosa

Mutton Biriyani

Egg Bhurji

Upma

Semiya Payasam

Shark Puttu

Oats & Mango Smoothie