SPICY GARLIC BUTTER PRAWNS [ SINGAPORE STYLE ]

SPICY GARLIC BUTTER PRAWNS [ SINGAPORE STYLE ]

Spicy Garlic Butter Prawns

Ingredients:

Prawns -                                                           - 1/2 Kg 

Garlic                                                               - 6 cloves 

Butter                                                                -  2 tbsp

Chilli Powder                                                    - 2 tsp

Sesame oil                                                        - 2 tsp

Cornflour                                                          - 2 tsp

Meat Curry Powder                                          - 2 tsp

Eggs                                                                  - 2

Grated Coconut                                                - 2 tbsp 

Oats                                                                 - 2 tbsp

Pepper powder                                                 - 1 tsp

Curry leaves                                                     - 2 tbsp

Vinegar                                                            - 2 tbsp

Oyster sauce                                                    - 1 tbsp

METHOD:

Marinate the prawns with 2 tsp sesame oil, corn flour,chilli powder, garlic, curry leaves, vinegar and oyster sauce  for 30 mins

Fry the prawns till golden brown.

Combine the Curry powder, eggs, grated coconut, oats, salt & pepper in a bowl.

Heat the pan with butter. 

Stir in the mixed mixture and cook till  it turns crisp.
.
Add in the fried prawns and season and stir fry.

Serve hot with Rice or Roti....

MUL MURUKKU

MUL MURUKKU 

Mul Murukku

Ingredients:

Rice flour                        – 2 cups

Roasted Chana dal         – 1/4 cup
[ Pottu kadalai ]

Moong dal                      – 1/4 cup

Cumin Seeds                  – 1 tbsp

Sesame Seeds                 – 2 tbsp

Chilli Powder                 – 1 tbsp

Asafoetida                       – 1/2 tsp

Butter                             – 1 tbsp

Oil                                   – for deep frying

Method:

Dry roast the moong dal and grind together with channa dal [ pottu kadalai ] to a silky powder.

Add it to the rice flour.

Add butter, sesame seeds, cumin seeds, red chilli powder and asafoetida [soak 1/2 inch piece of solid asafoetida in water and add that water to it ].

Make dough by adding sufficient  water and knead well  and make a soft dough.

Add the dough  to a murukku maker with star shape plate.

Press them into a cut plastic cover first.

Heat oil in a deep frying pan over medium flame.

Fry the prepared murukkus till  golden brown.

Remove and drain excess oil.

Mul murukku it ready to taste....

Store in an airtight container.

MYSORE BONDA

MYSORE BONDA

Mysore Bonda

INGREDIENTS:

 Urad dal                                  - 1 cup
           
Green chilly                             - 1

Chopped curry                         - 1 tbsp

Coriander leaves                      - 1 tbsp

Black peppercorns                   - 1 tsp
   
Chopped ginger                       - 1 tsp

Chopped coconut pieces          - 2 tbsp

Asafoetida                                - a pinch

Rice flour                                 - 2 tsp

Salt                                           - to taste

Oil                                           - for deep frying

METHOD:

Wash and soak the urad dal for 2 to 3 hrs

Drain the water and grind  it in blender

Add salt and sprinkle very little water & grind to smooth and fluffy consistency.

Take care while adding water.  

Add chopped Green chilly, curry and coriander leaves and set aside.

Add the smooth batter to the mixing bowl.

Add  ginger, asafoetida , rice flour, pepper corns, curry and coriander leaves.

Now the batter is ready.

 Heat a pan and pour oil to fry the bondas.

 Spread a paper napkin in a plate and keep it ready.

 make small sized balls of your choice.

Drop in hot oil carefully.

When it is cooked on both sides to golden brown

Bondas are ready to taste.

Serve hot with coconut chutney..

SPIRAL CURRY PUFF MALAYSIAN STYLE 

SPIRAL CURRY PUFF MALAYSIAN STYLE 

INGREDIENTS FOR FILLING

Onion                                             - 1 medium 

Boiled Potato                              -  2

Grated Carrot                             -  1

Green Peas                                   -  1/4 cup

Green chilli                                  -  1 

Ginger & Garlic paste              -  2 tsp

Turmeric powder                      -  1/2 tsp

chilli powder                               -  1/2 tsp

Coriander powder                     -  1/2 tsp

Garam masala powder            -  1/2 tsp

Green coriander leaves            -  2 tbsp

Salt                                                   - to taste

Vegetable oil                                -  2 tbsp

Lemon                                             -  1/2 


Take a pan add oil to it. Add onion and saute it till it turns translucent.

Add ginger & garlic saute well.

Then add turmeric powder, chilli powder,coriander powder, garam masala powder and mix well.

Now add carrot, green peas and mashed potato and mix well. Let it cook for 5 more mins.

Make it a dry mix,turn off. 

Add chopped coriander leaves and squeeze the lemon  and mix well.


INGREDIENTS FOR PASTRY 

WATER DOUGH:

All purpose flour                         - 300 g

Luke warm water                       - 1/2 cup 

Vegetable oil                                - 1 tbsp

Salt                                                   - 1/2 tsp


OIL DOUGH: 

All purpose flour                         - 150g

Butter                                               - 100g



Mix and knead water dough till smooth, elastic and not sticky. Divide into two portions.

For oil dough, rub butter into flour till it mixes well. Continue kneading till the dough comes together and divide into 2 balls.

Flatten each of the water dough and wrap one oil dough in it [you have to flatten the water dough then keep the oil dough inside and wrap just the wrap puran inside the dough]. Seal well.

Place one ball of dough on a well floured surface and shape the dough into a flat rectangular shape before rolling it.

Roll [spread] the dough as thinly as possible while trying to keep the rectangular shape equal

Place the rolled out sheet vertically and make sure the surface is well floured. start rolling the dough upwards, slowly and tightly. You will get a long spiral rope.

Flatten the rope and start rolling out into a thin rectangular sheet.

Again with the dough sheet vertically placed, roll it upwards, making sure it is very tight and secure.

With a  knife, slice the rolled dough.Then it to small small round disc or chappathi.

Roll out each discs gently and fill it with 2 tsp of fillings. Seal it well.

Deep fry in oil for till golden brown.

Your spiral curry puff is ready to taste.

Serve it will Tomato ketchup........ 

PAZHAM PORI [OR] BANANA FRITTERS

PAZHAM PORI [OR] BANANA FRITTERS

Banana Fritters 

Ingredients:

Ripe Bananas           –  2 sliced
[Nentran Pazham]

Plain flour                – 1/2 cup

Rice flour                –  1 tbsp

Sugar                      –  2 tbsp

Salt                         – 2 pinch

Water                     – 1/2 cup

Instructions:

Peel and slice the bananas.

Make the batter with flour, rice flour, sugar, salt and water. 

The batter should be thicker as idli batter.

Dip the sliced bananas in the batter.

Heat oil in a frying pan. 

Deep fry the bananas till golden brown. 

Drain excess oil and serve hot.

PAZHAM PORI

Murukku

Murukku 

Murukku

Ingredients:

Raw rice flour           -   3  cups

Urad dal flour           -   1 cup 

Butter                        -   1 tablespoon

Sesame seeds            -   1 teaspoon  

Cumin seeds             -   1 teaspoon 

Salt                           -   to taste

Asafoetida               -    1/2 teaspoon 

Water                      -    1  cup 

Oil                           -    for deep frying


Method:


Add rice flour, urad dhal flour, cumin seeds, sesame seeds, salt and butter in a bowl and mix well.

Add  water little by little and  form a soft non sticky dough.

Heat oil in kadai apparently, enough to  deep fry the murukkus.

Use  3 rounds holes plate in murukku press.grease some plastic sheets  and make murukku first  Then drop  into the oil.

Deep fry in medium flame.


Fry them till golden brown .Make sure it gets cooked evenly on both sides,turn over accordingly.

Drain in tissue,cool down completely and then store in airtight container.

Murukku

UPPERI [OR] KERALA BANANA CHIPS

UPPERI [OR] KERALA BANANA CHIPS   

Kerala Banana chips

Ingredients

Raw banana (Nentrankai)  -  3  

Turmeric powder                -  1 tsp

Water                                  -  1 cup

Salt                                     -  2 tsp

Oil                                      -  for  frying


Method

Peel the banana and immerse the same in turmeric water for 10-15 minutes. Remove and pat dry.

Mix turmeric powder and salt and water 

Using a mandoline, slice the bananas directly into the hot oil. 

Stir once so that they don’t stick together

When it is half cooked, add 1 tsp salt added turmeric water.

When the bubbling sound stops, remove from the oil and put in paper napkin to remove excess oil.

Cool and keep it in airtight container.

Upperi

MASAL VADAI

Masala Vadai

Ingredients 

Channa dal  /Kadalai paruppu    -  1 cup 

 Red Chillies                                  -  2

Fennel seeds /Sombu                       -  1 tsp

Onion                                                 -  2  finely chopped

Green chillies                                    -  2 finely chopped

Curry leaves                                     -  few 

Coriander leaves                             -  few finely chopped

Salt                                                    -  to taste

Oil                                                      -  deep frying 

Method :

Soak Channa dal [kadalai paruppu] in water for 2 hours.

Drain the water completely. Keep 2 tsp of channa dal aside.

Grind 2 red chillies and fennel seeds first and then add the rest of the channa dal and grind coarsely without adding water .

Then add finely chopped onions,2 tsp which was kept separately  finely chopped green chillies, finely chopped coriander leaves and few curry leaves to the above mix.


Heat the oil . Take the mix of small lemon sized ball, flatten it with your hands and gently slip it into the oil.

Keep in medium heat and fry the vadas both sides till golden brown and crisp. Repeat the same procedure for the rest of the mix. 

TEA TIME - SNACKS SPICY MIXTURE

                    TEA TIME -  SNACKS SPICY  MIXTURE 

SPICY MIXTURE STEPS

INGREDIENTS  FOR SEV:

Besan flour                                  -  2 cups

Rice flour                                     -  2 tbsp

Chilli powder                               -   to taste

Salt                                              -   to taste


INGREDIENTS KAARA BOONDHI:

Besan Flour                                 -  2 cups 

chilli powder                                -  to taste

salt                                              -  to taste


OTHER INGREDIENTS:

Pottu kadalai (split gram dal)          -  1/2 cup 

Peanuts                                              -  1/2 cup

Cashew nuts                                       -  1/2 cup

Aval  [ or ]  flattened rice                -  1 cup 

Curry leaves                                      -  2-3 sprigs

Oil                                                      -   for  frying

SPICY MIXTURE

METHOD:

Heat oil in a  pan for deep frying .


SEV MAKING:

Fry Sev using murukku press

         

Mix together gram flour, rice flour, salt & chilli powder to for a dough. 

Place the dough into a murukku press with a disc with tiny holes. 

Squeeze into hot oil in a circular motion. 

Fry this till it is light golden & drain on a paper towel. Repeat this process with the rest of the dough

KAARA BOONDHI:

Kaara Boondhi

Mix together gram flour, salt &  chilli powder to make a thick batter.

Ladle this batter onto a slotted spoon with tiny holes [ Laddoo ladle ] . 

Spread it slowly with another ladle so that small balls of batter fall into the hot oil.

Fry this till crisp & golden. Repeat with the rest of the batter.

                              Fry  pottu kadalai.......

  Fry peanuts........

                            Fry  cashew nuts.....  

         Fry Aval [or] poha.......

Fry the curry leaves

  

In a  big plate or wide  bowl , mix the sev, boondhi, fried peanuts, gram dal,Cashewnuts aval & curry leaves together.

 Add some more salt & chilli powder

                                                      Mix it well

After this mixture cools to room temperature, transfer & store in an airtight container. 

                    Yummy spicy Mixture is ready to eat anytime .......