KOTHU PARATHA
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| Kothu Paratha |
Ingredients:
Paratha - 5
Egg - 4
Onion - 2 [finely chopped]
Chilli powder - 1 tsp
Salt - to taste
Chicken cooked - 1 ladle
Curry leaves - 3 stigs
Oil - 2 tbsp
Method:
Shred the paratha in to small pieces.
Heat oil in a Iron dosa tawa. Saute chopped onions till turns golden brown.
Add egg, curry leaves, chilli powder, salt and saute for 5mins.
Add four ladle full of chicken [cooked with salt and chilly powder ]to the kadai and fry till it becomes little crispy.
Use ladle to chop the mixture into small pieces.
Serve hot with raita.
PAZHAM PORI [OR] BANANA FRITTERS
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| 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.
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| PAZHAM PORI |
Murukku
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| 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.
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| Murukku |
UPPERI [OR] KERALA BANANA CHIPS
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| 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.
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| Upperi |
SWEET MANGO PACHADI
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| Sweet Mango Pachadi |
Ingredients:
Mango - 1 big
Green chillies - 1 slit
Red chilli - 1
Jaggery - 1/4 cup
Turmeric powder - 1/4 tsp
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - few leaves
Water - 1/2 cup
Salt - 1 pinch
Method:
Peel off skin from mango and chop them into cubes
Take a pan, heat oil, add mustard seeds, urad dhal Red chilli and curry leaves
Once seeds start to pop up, add chopped mango and saute for 2 mins.
Add the green chillies and salt Cover the pan with lid and cook at medium heat for 5-8 mins
Add jaggery [melt jaggery and filter impurities] and keep stirring till jaggery is dissolved.
Add salt ,cook for another 5 mins till mango has mixed well with jaggery and then turn off heat
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| Sweet Mango Pachadi |
RAVA KICHADI
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| Rava Kichadi |
Ingredients:
Rava/Sooji -1 cup
Onion - 1 finely chopped
Ginger - 1 tsp finely chopped
Green chillies - 2 slit
Tomato - 1
Vegetables - 1 cup [ carrot,beans and peas ]
Chilli powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Water - 3 cups
Ghee - 2 tbsp
For the seasoning :
Oil - 2 tbsp
Ghee - 1 tbsp
Mustard seeds - 1 tsp
Bengal gram - 2 tsp
Urad dal -1 tsp
Curry leaves - few
Coriander leaves - few
Method
Heat ghee and oil in a pan, add bengal gram, mustard seeds, urad dal and curry leaves.
Then add finely chopped onions, slit chillies and ginger.
Saute until onions turn transparent. Add tomato and vegetables and stir well then add chilli powder and turmeric powder.
Saute and cook the vegetables for 2-3 minutes.
Now add 3 cups of hot water and salt.
When water starts boiling, reduce the flame and add rava slowly, stirring continuously to avoid formation of lumps.
Keep stirring gently, when it becomes semi solid,
add 1 tbsp of ghee and mix well.
When all the water is absorbed, mix well, close it with a lid and cook on low flame.
Cook in low flame for 5 minutes and switch off the flame. you can add cashew nuts fried in ghee. Add an extra tbsp of ghee. Garnish with coriander leaves.
Serve hot with coconut chutney.
KHOYA GULAB JAMUN
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| Khoya Gulab Jamun |
INGREDIENTS:
Khoya –150 gms
Soda bicarb – 3 pinches
All purpose flour – 1 cup
Sugar – 2 cups
Water – 1 cup
Cardamom – 4-5 pods seeds crushed
Rose water – a few drops
Milk – a few tsp (to knead the dough)
Ghee – 200 ml
Oil – 200 ml
METHOD:
Mix khoya, all purpose flour ,soda bicarb and make a dough by adding milk little by little to form a smooth dough.
Take a saucepan make sugar syrup with water and sugar in low flame till the sugar fully dissolves and the syrup starts thickening till one thread consistency.
Add the crushed cardamom seeds, and rose water and mix well.
Make sure that the syrup is still warm when you fry the balls and drop them into the syrup.
Once the dough is prepared make small balls out of it.
Heat oil and ghee together in a frying pan Oil should not be too hot. Now drop the balls one by one and deep fry them.
Once the balls are deep fried drop them into the warm sugar syrup directly.
Balls will enlarge in size and become very soft.
Remove them from syrup and arrange it in serving dish.
This can also be kept in refrigerator and then served cool.
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| Khoya Gulab Jamun |
