Snacks

Vazhakka (Raw banana) Bajji

November 23, 2015


à´µാà´´à´•്à´• ബജ്à´œി





Instead of using all these ingredients you can use bajji mix available in market.  Just mix required amt of water to this mix and the batter is ready!

Ingredients:


Raw banana(vazhakka)                 : 1 
Besan (kadala maavu)                   : 1 cup
Rice flour                                      : 2 tbsp
Chilli pdr                                       : 1 tsp
Asafoetida                                     : 1/4 tsp
Baking soda (optional)                  : a pinch
Salt to taste
Water as needed
Oil for frying


Method: 


Instead of using all these ingredients you can use bajji mix available in market.  Just mix required amt of water to this mix and the batter ie ready!

Peel banana into thin slices and put it in water adding a pinch of turmeric pdr and keep aside.




 Mix besan  with rice flour, salt, asafoetida pdr, baking pdr, chilli pdr and required amount of water to make a batter, it should not be too thick or thin. 
Heat oil in a frying pan. Wash the banana slices and drain it. Then dip each slices in the batter and deep fry it in hot oil till golden brown colour.




Pineapple pachadi

Pineapple pachadi

November 23, 2015


െെപനാà´ª്à´ªിൾ  പച്à´šà´Ÿി 




Ingredients:


Pineapple  chopped                : 1 cup
Grated coconut                      : 1 cup
Green chillies                        : 2 nos
Mustard seeds                        : 1/4 tsp
Salt to taste
Curd                                      : 1/4 cup
Grated jaggery                      : 2 tbsp                            

For seasoning: 

Mustard seeds                      : 1/2 tsp
Red chilli                             : 1 break into two
Curry leaves                         : 1 sprig
Coconut oil                           : 2 tsp


Method:


Cook pineapple with salt adding very less  water. 
Grind coconut with green chillies and mustard seeds to a paste and add this to the cooked pineapple. Add jaggery and mix well. The curry should be thick.

Heat oil in a pan add mustard seeds, broken chilli. When it pops up add curry leaves and pour this to the curry.  This is a tasty side dish for steamed rice!




Paneer Dosa

Paneer Dosa

November 22, 2015



Ingredients:


To make dosa: 

Boiled rice                           : 1 cup
Raw rice                              : 1 cup
Urad dal                              :1/4 cup
Fenugreek seeds                 : 2 tbsp 

For filling:  
 
Paneer cubes                       : 1 cup
Onion                                  : 1
Green capsicum                  : 1/2
Tomato                                : 1/2
Chilli pdr                             : 1/2 tsp
Green chilli                         : 1
Turmeric pdr                       : a pinch
Oil                                       : 1 tbsp
Salt to taste


Method:

To make dosa batter

Soak urad dal and fenugreek seeds together for 2 hours. Also soak the boiled rice and raw rice together for 2 hours seperately.
Grind it to a smooth batter, add salt and keep it for 6 hours to ferment.  Add required amount of water to this.
After 6 hours in room temperature the batter is ready for making dosa. 

To make filling:

Chop onion and capsicum finely.  Put the paneer cubes in hot water and keep aside.
Cut green chilli and tomato finely. 
Heat oil in a pan and add chopped onion, saute well and add chopped capsicum to this.  Saute again and add chopped green chill. Take out the paneer from hot water, crumble it and add this to the onion mixture. Add chilli pdr, turmeric pdr and salt to this, mix well. Add chopped tomato also.


Saute it well and remove from from fire, keep aside.

Heat dosa tawa and make dosa wirh the dosa batter drizzle oil over the dosa and keep the filling over the dosa. When it is cooked properly fold it and serve it hot with chutney or sambhar!!








Karimeen fry

Karimeen fry

November 21, 2015


à´•à´°ിà´®ീൻ à´ªൊà´°ിà´š്à´šà´¤് 


Karimeen is usually found in backwaters of Kerala and  its a popular dish in Kerala.   Its a very tasty  dish! 






Ingredients:


Karimeen                   : 2 nos
Chilli pdr                   : 1 tsp
Turmeric pdr             : 1/8 tsp
Pepper pdr                 : 1/2 tsp
Small onions             : 4 nos
Garlic cloves             : 2nos
Salt to taste
Lemon juice               : 1 tsp
Oil                              : 2-3 tbsp


Method:


Clean and wash karimeen well and make slits, with a sharp knife, on both sides of the fish. 
Grind chilli pdr, turmeric pdr, pepper pdr, salt, small onions and garlic cloves to a paste. 
Add lemon juice to this paste and marinate karimeen with this paste and keep it in fridge for 30 mins.

Heat oil in a frying pan and fry both sides of the marinated fish  till golden brown. 
Serve it hot with onion slices and lemon.  


Chutney

Coriander chutney

November 08, 2015

മല്à´²ി à´šà´Ÿ്à´£ി




Ingredients:


Coriander leaves  chopped                     : 1 cup
Grated coconut                                       : 1/4 cup
Roasted chana dal                                  : 1tbsp
Ginger                                                    : 1/2 inch pc
Green chillies                                         : 2 or 3
Salt as required
Lime juice                                              : 1/2 tsp


Method:


Grind all the ingredients  except lime juice,  in a mixie to a smooth paste. Finally add the lime juice to it and serve with idli, dosa etc.
I f you want to season the chutney heat one tsp of oil and fry half tsp of mustard seeds and quarter spoon of urad dal. Pour it over the chutney.

Garlic kootan

Garlic kootan

November 08, 2015


à´µെà´³ുà´¤്à´¤ുà´³്à´³ി à´•ൂà´Ÿ്à´Ÿാൻ 



Ingredients:


Garlic cloves peeled                  : 12 nos
Shallots                                     : 6 nos
Tomato                                      : 1
Tamarind                                   : small lemon size
Salt to taste
Sugar                                         : 1/4 tsp
Curry leaves                              : 1 sprig
Asafoetida                                 : a pinch
Oil                                             : 1 tbsp

Roast & Grind 

Red chillies                               : 6no
Peppercorns                              : 1 tbsp
Chana dal                                 : 1tsp
Coriander seeds                        : 1 tbsp
Cumin seeds                             : 1/4 tsp
Fenugreek seeds                       : 1/4 tsp
Oil                                            : 1 tsp


Method:


Soak tamarind in 1/2 cup of water for 20 mins and extract the juice, keep aside.

Heat oil and roast all the ingredients under "roast &grind" till golden brown, cool it and grind it in mixie to a smooth paste.

Heat one tbsp of oil add asafoetida, curry leaves, add garlic cloves to this and saute till it changes the colour. Then add the shallots and saute it for a minute.

Then add the ground masala to this and saute again for one minute and add the chopped tomato to this. Saute it well till the tomato becomes mushy. 

Add the extracted tamarind juice to this and let it boil, add salt , simmer it  till the oil comes on top.
Sprinkle sugar and mix well. Add curry leaves and serve along with hot steamed rice!

Chicken masala

Chicken masala

November 05, 2015


à´•ോà´´ി മസാà´² 


I have already posted a chicken masala in this blog, but this one I made it in a different way. Its tasty, just try it!!





Ingredients:


Chicken                      : 1/2 kg
Onion                         : 2 no
Garlic cloves              : 3
Tomato                       : 1
Chilli pdr                    : 1/2 tsp
Coriander  pdr            : 1/8 tsp
Almonds                     : 6 nos
Oil                              : 3 tbsp
Salt to taste
Coriander leaves        for garnishing


Roast & Grind


Pepper  corns            : 1/2 tsp
Cumin seeds             : 1/2 tsp
Coriander seeds        : 1 tsp
Grated coconut         : 1/4 cup
Cinnamon                 : 1" pc
Cloves                      : 3 nos


For marinating:


Turmeric pdr               : 1/8 tsp
Ginger garlic paste      : 1 tsp
Yoghurt                       : 1 tbsp
Pepper pdr                  : 1/2 tsp
Salt                             : 1/4 tsp


Method:


Cut chicken into medium size pieces and wash it well. Marinate it with turmeric powder, pepper powder, salt, ginger garlic paste and yoghurt. Keep it for 30 minutes.

Soak almonds in  water for 20 mins and grind it to a paste, keep aside.

Roast peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and finally add grated coconut and fry it for a minute. Remove from fire, cool it.

Slice onion. Heat one tsp of oil in pan and fry the sliced onion and garlic cloves. 
Powder the roasted masala and add the fried onion and garlic and grind it to a smooth paste.
Grind tomato and keep aside.

In a non stick pan heat oil and add the ground masala and saute it well.



Reduce flame and add chilli pdr and coriander pdr to this and fry it till the raw smell goes.





Now add the chicken pieces and mix well, after 2-3 minutes add the ground tomato puree and 1/2 cup water,  salt and close the pan with a lid and let the chicken cook.  Add almond paste and mix well.


Switch off the stove when the gravy  covers the chicken pieces. Garnish with coriander leaves.

Pot logo by Sma-Rtez , used under the Creative Commons license