Brinjal Kobbari Karam / Vankaya Kobbari Karam / Gutti Vankaya Kobbari Karam / Stuffed Brinjals With SpicyCoconut Mixture

Vankaya Kobbari Karam

Ingredients ground to a smooth paste
Fresh coconut - 1/4 cup
Kashmiri red chillies - 2
Jeera/Cumin seeds - 1 tsp
Garlic cloves - 4
Tamarind a very small piece
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Method
Take all above mentioned ingredients in a blender.
Pour very little water and make a smooth thick paste.Keep it aside.
Other ingredients
Chopped onion - 1/4 cup
Curry & coriander leaves
Small purple brinjals - 5
Oil - 2 tbsp
Method
Wash and wipe the brinjals,make a plus (+) shape slit on top.Do not cut till the end.
Now fill the brinjals with the ground masala.
Heat oil in a kadai place the stuffed brinjals,remaining masala,chopped onion and few curry leaves.
Sprinkle very little water and cover it with a lid.In intervals gently mix the brinjals so they don;t break.Fry till oil separates the pan and the brinjals are well cooked.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice.

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Fish 65 Recipe / Fried Fish Recipe / Restaurant Style Fish 65 Recipe - Fish Starter Recipe

Fish 65

Ingredients for marinating the fish for 1 hour

Boneless fish cut into small cubes -30 piece

Salt to taste

Red chilly powder- 1tsp

Kashmiri red chilly powder - 1 tsp

Coriander powder -1tsp

Lemon juice - 1 tbsp

Curd - 1/2 tbsp

Turmeric powder -1/2tsp

Ginger & garlic paste together - 2tsp

Garam masala-1tsp

Corn flour -3 tsp

Rice flour - 1 tbsp

Food colour few pinches ( optional)

Other ingredients

Oil-to deep fry

Fried curry leaves for garnish

Chaat masala as needed to sprinkle on top

Method

Mix all marination ingredients together except for rice flour and corn flour.

Cover and rest it to marinate for 1 hour.

Add the corn flour to the marinated fish pieces and mix till all the pieces are coated well.

Heat oil in a pan & deep fry in batches till light brown & crisp on all sides.

Garnish it with fried curry leaves, sprinkle chaat masala on top and serve.

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Paal Paniyaram / Chettinad Paal Paniyaram Recipe / Pal Paniyaram / Milk Paniyaram

Paal Paniyaram

Ingredients
Urad dhal-1/2 cup
Rice - 1 tbsp
( I used sona masoori rice,adding rice is optional)
Salt a pinch
Oil-to fry
Whole milk-1 cup
Coconut milk-1 cup
( I used the tin)
Sugar - 1/4 cup + 2 tbsp
Cardamom powder-1tsp
Saffron-a pinch (optional)
Method
Wash and soak dal & rice together for 2 hours.
Drain the water and grind it with a pinch of salt to a smooth thick batter.
Heat oil in a pan drop small balls with a spoon & fry them till light brown on all sides.Do not fry till they are crisp.Then they may not soak well in the milk.
Remove on a kitchen towel keep it aside.
Boil the whole milk and let it cool.Take a bowl add the milk,coconut milk,sugar and cardamom powder.Mix till sugar has completely dissolved.
Now add the warm fried paniyarams & leave it to soak for 20 minutes.
Garnish with saffron strands and serve them cold or warm.

Note
a) Grind the dal in wet grinder for a smooth thick batter.
b) Add sugar according to your taste.
c) Fresh coconut milk always gives a better taste.
d) You can make this ahead and soak the paniyaram just before guest arrives to save time.
e) If you have fried it crisp don't worry add the paniyarams to hot water for couple minutes.Then squeeze out the water and add to the milk (As we do it for dahi vada).
f) My mom never used rice in this recipe just the urad dal batter.

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Fried Modakam / Fried Modak Recipe / Fried Modak For Ganesha Chathurthi / Fried Mothagam Recipe / Maharashtrian Fried Modak Recipe

Fried Modak

Yields : 11 Modak
Ingredients for outer covering
Wheat flour - 1/2 cup
Maida/All purpose flour - 1/2 cup
Salt a pinch
Melted butter - 1 & 1/2 tbsp
Water little more than 1/3 cup
Method
Take a bowl add all above ingredients together.
Mix it well till it looks like bread crumbs.
Now slowly add water little by little & form a tight dough.
Cover & rest it for 10 minutes.

Fried Modak

Ingredients for the filling
Grated fresh coconut - 3/4 cup
Grated jaggery - 1/4 cup heaped
Grated unsweetened khoya - 1/4 cup
Raisins - 1 tbsp
Chopped almonds - 15
Cardamom -8 powdered
Ghee - 1 tsp
Method
Heat ghee in a pan add the almonds and fry till its light brown.
Now add the coconut & fry till water has slightly evaporated.
Add the khoya,jaggery,cardamom powder & raisins,fry in low flame till everything is well combined.Cool the mixture & divide into 11 equal size balls.
Other ingredients
Oil to deep fry

Fried Modak

Method
Take a ball of outer covering roll it out into a thin disc.Place a ball of filling in the middle.
Pleat the dough and close the modak,twist on top to seal them well (see picture).
Heat oil in a kadai and in medium high flame deep fry till crisp & brown on all sides.
Cool & serve them to Lord Ganesha.
Note:
a)Sugar can be added instead of jaggery.
b)If using sweetened khoya then add jaggery accordingly.
c)Any nuts of your choice can be added in the filling.
d)Seal properly otherwise your filling will come out.

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Pol Roti / Coconut Roti / Sri Lankan Pol Roti Recipe - A Sri Lankan Breakfast Recipe

Pol Roti

Ingredients
Maida/all purpose flour - 1 cup
Boiling water as needed
Salt to taste
Grated fresh coconut - 5tsp
Oil - 1tsp
Oil for cooking as needed

Pol Roti

Method
Add all above ingredients in a bowl.
Pour boiling water little by little and make a soft dough.Add 1tsp of oil and mix it well.
Cover the dough and rest for 10 minutes,Divide the dough into medium size balls.
Grease a plastic sheet with oil and flatten the ball with your palm to a semi thick disc.
Heat a tawa place the roti and cook in medium low flame till its light brown on all sides.Make use its well cooked.Apply oil to both sides while cooking.
Remove it on a plate and serve them hot with Pol Sambol.

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Baked Seedai Recipe / Uppu Seedai Recipe / Vella Seedai Recipe / Crispy Baked Uppu Cheedai

Baked Seedai

Ingredients

Rice flour - 1 cup
( I used the store bought)
Urad dal 2 tbsp
Freshly grated coconut - 1 tbsp
Melted butter - 2 tbsp
Salt to taste
Sesame seeds - 1 tsp
Hing-1/8 tsp
Coconut oil-to brush on top of seedai and to grease the baking tray
Water-needed amount

Method

Dry roast the rice flour in low flame till it slightly changes colour.Do not fry till brown.Keep it aside.
Dry roast the urad dal  till its light brown,Cool and grind it to a smooth powder and sieve it.
Take a wide bowl add all the above ingredients together & mix them well.
Pour water little by little & make a soft dough.Do not make a hard  or sticky dough.
Grease your palm with coconut oil and roll the dough into small balls.
Arrange these balls in a greased baking tray.Brush some oil on top of all the balls.
Bake these balls at 350 deg. F for 20 to 30 minutes or till light golden brown.
Shake the tray and brush oil in intervals for even baking.
Cool & store it in an air tight container.

Baked seedai

Note:

a) Do not roast the rice flour till colour changes.
b) You can also use store bought urad dal powder fry till raw smell disappears and then use.
c) Each oven is different so check on the temperature & time frequently.
d) Brushing coconut oil give a nice flavour to your seedai.
e) Always keep the dough covered otherwise they will become dry.

Click HERE for Baked Vella seedai / Baked Vellam Seedai .

Click HERE for Air Fryed Vella Seedai

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Chena Murki Recipe / Chhenna Murki Recipe / Chenna Murki Recipe / An Easy Bengali Sweet With Paneer

Chena murki

Ingredients
Home made paneer cubes - 15
( Check out for recipe HERE )
Sugar - 1/4 cup
Water - 1/8 cup
Milk - 2 tsp
Crushed cardamom - 1
Rose essence - 2 drops
Method
Add sugar & water in a non stick pan or kadai,give a boil.
Reduce the flame and add the milk, when the mixture comes to a one string consistency add the paneer cubes & crushed cardamom.
In low flame keep mixing gently till the paneer cubes are well coated with the sugar and dry.
Add the essence and give a quick mix.
Switch off the stove cool & serve.

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Lemon Rasam Recipe / Elumichai Rasam Recipe / South Indian Lemon Soup

Lemon Rasam

Ingredients for tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Hing - 1/8 tsp
Curry leaves few
Red chillies -1
Other ingredients
Cooked toor dal - 1/4 cup
Water as needed
Salt to taste
Turmeric powder - 1/8 tsp
Chopped tomato - 1
Slit green chillies -2
Crushed ginger - 1/4 tsp
Chopped coriander and curry leaves - little
Pepper and Jeera crushed - together 1 & 1/2 tsp
Lemon - 1 small
Method
Take a bowl add the cooked dal water as needed,tomato,green chillies,ginger,salt & turmeric powder.
Boil this for 2 minutes reduce flame add the crushed pepper,jeera,curry and coriander leaves.
Heat a pan and temper it with above ingredients.
Pour this hot tempering into the boiling rasam and switch off the stove.
Lastly squeeze the lemon juice mix and serve it with plain rice or serve as a soup.
Note:
a) You can add rasam powder too.
b) Once lemon juice is added do not reheat or boil.

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