Ingredients:
Chickpeas : 1 cup
Parsley leaves chopped : 1/2 cup
Coriander leaves chopped : 1/4 cup
Onion small size chopped : 1
Garlic cloves : 2-3
Cumin powder : 1/2 tsp
Pepper powder : 1/2 Tsp
Corn flour : 2 Tbs
Backing powder : 1/2 Tsp
Salt to taste
Method:
*Soak the chickpeas 5-6 hour.For better result soak over night .
*Wash,drain and transfer to
a blender.close the lid and pulse until they start to break down.
*Now add parsley,Coriander leaves,garlic,onion,cumin powder and corn flour.
*Close the lid and pulse until rough,course meal forms.
*Transfer this to a bowl.Add backing powder and salt to taste.Mix well
*Form the mixture into small patties.
*Place a pan or kadai, heat oil for deep frying.
*Fry the falafels.Fry until golden brown.
*Remove from oil to a paper towel.
Ingredients: For cooking fish
Mackerel / Ayala : 2 medium size or about 150g (cut it into small size)
Potato :1 medium size (thinly sliced)
Turmeric powder : 1/2 Tsp
Chilli powder : 3/4 Tsp
Water for cooking the fish : 3/4 cup
Salt to taste
For the masala:
Onion : 1 medium size ( finally chopped)
Ginger : 1 Tsp ( finally chopped)
Garlic : 2 Tsp ( finally chopped)
Green chilli : 1-2 ( finally chopped)
Turmeric powder : 1/4 Tsp
Garam masala : 3/4 Tsp
Coriander leaves : 2Tbs ( finally chopped)
Salt to taste
Oil : 2 Tbs
For coating:
Egg : 1
Bread crumbs : 1/2 cup
Oil for deep frying
Method:
*Add the fish pieces, potato,Turmeric powder,Chilli powder and water to a wide bottom pan or a clay pot.
*Mix well and cook in low flame till the fish and potatos are well cooked.
*Water should be fully dried before switching off the flame.
*Remove from the fire and wait till it completely cooled down.
*Now remove the bones of fish and mash the fish.next mash the potato.
*Now combain fish and potato together and set aside.
*Heat a kadai on low flame and add oil .Add chopped onion and salt to taste.saute till colour change.
*Add ginger,green chilli and garlic and saute till row smell goes off.
*Now add masalas like turmeric and garam masala ,also coriander leaves.Now cook for other one minutes.
*Now add fish and potato mix and combain altogether.switch off the flame and set aside.
*Once the mixture has cooled down roll into desired shapes.
* Crack egg and beat well.Now dip the in egg and roll it in bread crumbs.
Method:
*Peel and cut plantain into small pieces and keep it aside.
*Heat a non stick pan on low flame and add 1 Tbs coconut oil.
*Add the chopped plantain and fry till golden brown.
*Remove from fire and let it cool down.
*In a bowl break the egg beat well.
*Add sugar, milk and Cardamom powder and mix well.
*To this mixture add fried plantain and beat for 1 minute.
*Heat a non stick pan add ghee and reduce the
flame to very low.
*Add the plantain mix to the pan.
*Place the pan on hot tawa and cook for 15 minutes.
*After 15 minutes flip the cake using a plate,again cook for other 10 minutes on low flame.
Ingredients:
Maggi noodles : 1 packet
Eggs : 2
Chopped onion : 1/4 cup 40g
Chopped tomato : 1/4 cup 40g
Chopped cabbage : 1/4 cup 40g
Chopped carrot : 1/4 cup 40g
Chopped coriander leaves : 2 Tbs
Milk : 3-4 Tbs
Salt to taste
Pepper powder :1/2 Tsp
Oil :3 Tbs
Ghee : 1T bs
Method:
*Boil water in a deep wok and add oil 1Tsp and salt to taste.when it starts boiling add the noodles.cook for 1 minute.
*Strain the noodles and repeat the same method once more ,like boiling water and cook noodles for other 1 minute and drain.
*Heat a kadhai add 2 Tbs oil ,add the vegetables one by one.
*First onion,when it changes the colour add tomato saute for 1 minute and add chopped cabbage and carrot.
*When the vegetables are half cooked add maggie masala, saute well and add coriander leaves.switch of the flame.
*In a deep bowel crack two eggs,add milk and beat well.
*Now add prepared noddles, pepper powder,salt and mix well
*Heat a non stick flate pan add ghee.
*When it starts to heat add the nooddles mix.cover and cook for 10 minutes on very low flame.
*After 10 minutes using a plate flip the noodles cake to the other side and cook for other 10 minuts.
Note:
You can add 1 or 2 chopped chilli as per your choice.
This should be cooked in very low flame.
Noodles is wax coated,so it is always better to cook in 2 or 3 times and drain.
For the filling:
Cardamom 2nos.
Sugar 2 tsp
Grated coconut -1/4 cup
Ghee, oil
Method :
For the filling :
1.Heat a spoon Ghee in a nonstick pan .
2.Fry the nuts and dry grapes in it till it becomes balloon like. Take it and keep aside .
3.Now add coconut,Cardamom,Sugar and mix all together for 5 minuts. Filling is ready.
4.Split the banana vertically from the middle,be carefull when cutting the bananas..Fill them with the coconut mixture.Make a thick batter with flour, salt and water. Cover the upper stuffed part of bananas with this batter.Fry them in hot gee, until done.
Preparation :
1.Clean the carrot and remove the skin.Grate the carrot using a vegitable grater.
2.Place a non stick pan on the stove and add ghee.Add cashew nuts and raisins fry them and keep aside.
3.Now add chopped carrot and sauté it until cooked or when it changes it colour.
4.Take a bowel and break eggs,and sugar and cardamom powder and beat it for 4-5 minutes.
5.Now add the cooked carrot,cashew nuts and Raisins to the egg batter and stir well.Pour this to the non stick pan,cover the lid and cook it in very low flame.cook untile the top part is done.Or u can place to the pre heated oven of 150 degree,for about 10 minutes.Or untile the top part is cooked.
6.Transfer this to a plate and cut into any shape of your choice
Ingredients:
2 ripe plantains
Half cup coconut
2 spoons ghee
3 tsp sugar
1/2 tsp cardamom powder
Oil to fry
Method:
1.Steam the plantain.
2.Add ghee to non stick pan. Add the coconut,cardamon powder and sugar to hot ghee and saute it for one minute and switch off the flame.
3.Peel the cooked plantain and mash it well.
4.Take small ball of banana mixture, flatten it, put some coconut filling.
5. Roll into an oblong shape (pointed at the ends).
6. Deep fry in oil.
Serve hot with a cup of hot tea/coffee.
Ela Ada is one of my hubbies favourite evening snack,so when ever i get some banana leafs i make some ela ada for my hubby.It is a traditional kerala dish.The Banana leaf imparts a aromic flavor to the ada.
Ingredients
1 cup Rice flour
Salt, as required
1 1/2 cup water
3/4 cup grated coconut
1/4 - 1/2 cup Jaggery, powdered
1/2 tsp cardamom powder
1 tsp ghee
Banana leaves
1.Boil the water with salt.
2.Add rice flour to the boiling water and switch off the stove. Cover it and keep aside for 2 mins. Open the lid and knead the dough until smooth.
3.In a pan, heat little water and add jaggery to it.
4.When it is melted add coconut and mix with jaggery and cardamom powder and blend well and keep it aside. 6.Place one ball of rice dough on a piece of banana leaf.
7.Spread the dough with your wet fingers.You can dip your hand in water if the dough is sticky.
8.Keep the coconut filling on one side and fold over.
9.Make similar wraps with the remaining dough and filling. Steam the wraps for 10-15 minutes.
Ingredients:-
Urad dal soaked in water for 2 hours – 2 cups
Finely chopped onion – 1
Green chillies – 3
Chopped Ginger – 1 tsp
Chopped curry leaves – 2 tsp
Crushed pepper – 1 tsp (optional)
Baking Soda – 1/4 tsp
Salt – to taste
Oil – for frying
Method:-
1.Grind urad dal and salt together adding very little water,into a coarse paste.It would be better not adding water at all.just add necessary water little by little.
2.Now add onion,ginger,curry leaves,pepper and baking soda into the ground paste and mix them together.And keep it aside foe 10-15 minutes.
3.Pat your hands with water and make a ball with the paste.Flatten it and make a hole in the center like a doughnut.
4.Drop the vadas into hot oil and deep fry till golden brown in color.Serve with chutney or Sambar.
This is a malabar recipe.I followed this one from Vanitha.Its realy tasty and easy to make...Same as idiyappam,But the difference is it is little thicker than the normal idiyappam..And adding jaggry makes it extra taste.
Ingredients
Raw Rice Flour - 1 Cups
Salt - To Taste
Oil - 1 teaspoon
Water - 1 cups
Coconut milk -1/2 cup
Grated Jaggery -3-4 tsp
Grated Coconut - 1/4 cup
Method:
1.Boil water in a bowl and salt and a teaspoon of oil
2.To this add the rice flour and mix it well and make it a soft dough.
3.Divide it into small balls and keep it aside
4.Cook this in coconut milk.When its cooked romove from fire.
5.Take the idiyappam press and fix the idiyappam mould (it should be the bigger hole, note the small) and lightly grease the press with oil to avoid stickiness.
6.To this add cooked dough balls and close the idiyappam press
7.Take a plate and squeeze the cooked dough onto the plates.Cut usuing a nife in between squeezing.
8.When it is ready add grated coconut and jaggry,or mix grated coconut and jaggry when serving.serve hot or cold.
The yummy Idiyunni is ready to serve with Tea. Recipe Courtesy :Vanitha
Kozhakatta is my hubbies favourite.I usually make them using coconut and jaggery.So i though why dont make a change in the filling.I found two plantains,it was almost nicely rip.I dont know whether any of my blogger friends have tried this.Now let me say about the Pazham Kozhakatta,it was a great hit at my home.Any way my experiment has successed. You friends try it out.You will realy like it.Iam guaranty.It is very simple.For making sweet kozhakatta it takes time.But this dont take that much time...
Ingredients: Rice Flour - 1 cups Water - 1 cups For Filling: Banana -2 finaly chopped Coconut (grated) - 1/4 cup Cardamom - 3/4 teaspoon Sugar-2-3 tsp (U can add more) ghee – 1 teaspoon
Method: 1.Heat a non stick pan and add gee,now add banana and cooked for 4-6 minutes. 2.When it change to nice yellow colour add grated coconut and sugar. 3.Mix well nicely,add cardamom powder and remove from fire.Note that it should be dry.No water containt should be there.Divide this into 10 parts.
To make the rice dough: 4.Boil water. Add the boiling water part by part into the rice flour and mix well with a ladle until you get a soft yet firm dough. Ensure that there are no lumps in the dough. use some oil in your hand inorder not to stick. 5.Divide this into 10 parts.Take a rice dough (medium lemon sized) into your palm. Make a small ball of the dough and flatten them into small cups using your thumbs.
6.Take one part of the coconut banana filling and place it in the middle of the flattened dough. 7.Cover the sides while ensuring the filling is safely cocooned with the soft rice dough covering the filling from all sides.Repeat to make more. 8.Place the dumplings in the steamer and steam for 10-15 mins. Take out and serve.
1.Heat ghee in a pan and fry onion and green chillies.Add the minced chicken and fry till dry.Mix in the coriander and Curry leaves. Keep aside.
2.Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the water. Mix well and knead to a soft, but not sticky dough.
3.Divide the dough into lime-sized balls and roll them out into thin discs.Now cut it into four quaters as shown in the picture.
4.Take one quarter and revolve it along the curved edge till the two ends meet. Spread a drop of water along the edge and seal it to make a cone. Now fill with 2 tsp of filling (or less). Wet the remaining flap and turn it over and seal over the cone. Now repeat .
5.Heat oil in deep frying pan and fry all the samosa till golden brown.
Banana Chips is one of a main item in Kerala meal called sadya had during weddings and traditional festivals such as Onam.For the first time iam making banana chips.
Ingrediants: Raw Banana 2 Coconut oil for deep frying or anyother vegetable oil. Turmeric powder - 1/4tsp Salt - to taste Method : 1.Peel banana and slice into thin round pieces. 2.Soak this in some salt and turmeric powder water for 10minutes. 3.Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water and fry well.Be careful when adding water.
Vattayappam is traditional kerala dish.It is quite a simple dish.In kannur many of them use Kallu /Toddy instead of Yeast ..But here in u.a.e we dont get toddy,he he he he he so i used yeast.It is sweet and delisious and doesn’t need any side dish along with it.It is also served as a snack.
Ingredients:
Raw rice – 2 cups
Cooked rice – 1 cup
Grated coconut – 1 cup
Sugar – 1/4 cup or use it accordingly
Yeast – 1/2 tsp
Salt – a pinch
Roasted Cashews and Raisins – as needed (Optional)
Cardamom powder – a pinch
Method :-
1.Soak the rice in water for 5-6 hours and drain it.
2.Grind this with grated coconut,sugar and cooked rice adding just enough water to a smooth batter.
3.Be careful while adding water,the batter should not be very watery.
4.Add the yeast and salt and mix well together.
5.Cover it with a lid and keep it in a warm place for 8 – 10 hrs to ferment.
6.Just before preparing,check the sugar and also add cardamom powder.
7.Gently stir it and keep it aside.Grease a flat pan or idly mould with little oil and spoon in the fermented batter.Top it with cashews and raisins.
8.Cover and let it cook for 10-12 minutes.
9.Let it cool for 5 minutes before transferring the Vattayappams to a serving dish.
Ingredients:
4 thinly sliced onions
1 cups besan
1 inch piece of ginger grated
2-3 green chillies chopped
A sprig of curryleaves
Salt to taste
Pinch of baking soda (optional)
Oil for frying
Method:
1.Take the onions in a large bowl and squeeze well using hands.
2.Then add all other ingredients except oil and stir well using hands.I like to use less besan.So u can increase the amound of besan.
3.Heat the oil in a shallow pan . Take some of the onions mixture by hand or by spoon. Flatten it lightly and drop into the oil. Fry in medium heat till it is golden.Flip and fry the other sides also.
Ingredients:
