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| Whipped Lemonade |
Lemon juice - 3 tbsp
( add more or less according to your taste )
Sweetened condensed milk - 4 tbsp
( add more or less according to your taste )
Whipped cream - 1 cup
Ice cubes - 1 & 1/2 cups
Lemon zest - little for garnish
Take a mixi jar add the ice cubes, lemon juice, condensed milk and whipped cream, blend till combined.
Pour it into a glass top it up with some more whipping cream and sprinkle lemon zest and serve immediately.
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| Banana Roti |
Wheat flour - 1 & 1/4 cups
( or add as needed)
Oil - 1 tsp
Salt a pinch
Turmeric powder - a generous pinch ( optional)
Ripe banana - 2 medium size mashed
Ghee to smear on top
Take a wide bowl add salt , turmeric powder , mashed banana and wheat flour mix well till you form a soft non sticky dough.
Do not add any water for kneading the dough. Add wheat flour as needed to form a soft dough.
Add 1 tsp of oil punch and knead the dough well for 1 or 2 minutes. I usually wet my hand and knead as the mixture will be hot to handle.
Divide the portion into equal size balls. Dust your work area with wheat flour and gently roll into semi thin disc.
Heat a tawa and cook the roti on both sides till light brown.
Remove to a plate and brush it with ghee.
This is the best way to use your over ripen leftover bananas.
a) This is a mild sweet roti so enjoy with any spicy gravy.
b) If feeding the kids then sprinkle some jaggery powder, finely chopped nuts and grated coconut on top, roll and serve.
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| Cauliflower Pakoda |
Cauliflower - 2 cup
( cut into tiny pieces )
Chopped curry leaves - few
Chopped coriander leaves - 1 tbsp
Ginger and Garlic paste - 1 tsp
Fennel seeds - 1 tsp
Red chilly powder - 1 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Hing - 1/8 tsp
Rice flour - 3 tsps (heaped)
Besan / Kadalai Mavu - 3 tsps (heaped)
Hot oil - 1 tbsp
Oil to deep fry as needed
Take a wide bowl add all the above mentioned ingredients and 1 tbsp of hot oil.
Mix with your fingers to combine, sprinkle very little water to form a sticky dough.
Do not add too much water then your pakoda will become soggy and will consume too much oil while frying
Heat oil in a pan pinch small portion of the mixture and drop it into the oil, deep fry till light golden brown and crisp on all sides.
Remove it on a kitchen tissue to remove excess oil.
Enjoy!
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| Uzhunnappam |
Idli rice - 1 cup
Urad dal - 3/4 cup
Salt to taste
Oil to cook dosa as needed
Coconut - 1 cup
Onions - a handful
Jeera - 1 tsp
Curry leaves - few
( grind to a coarse mixture without adding any water, do not grind to a paste )
Wash and soak rice and urad dal separately for 5 to 6 hours. Grind rice to a semi smooth thick batter and transfer to a bowl. In the same mixi jar add the urad dal and grind to a thick coarse mixture.
Do not add too much water and grind to a smooth paste the urad dal broken pieces must be seen.
Now add the ground urad dal and coconut mixture into the ground rice batter add salt and mix well till combined. Make sure your batter is thick.
Do not add too much water the batter must be thick.
Heat a tawa pour a teaspoon of oil add a ladle of batter and spread. The thickness must be little thinner than an uttapam. Pour oil around the dosa cover with a lid and cook.
Turn the dosa and cook the other side too till light brown.
Enjoy hot with any spicy chutney of your choice.
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| Murungai Keerai Podi |
Drumstick leaves / Murungai Keerai - 2 cups
( wash and dry on a towel or kitchen tissue inside the house till crisp)
Salt to taste
Urad dal - 2 tsp
Channa dal - 2 tsp
Sesame seeds - 1 & 1/2 tsp
Coriander seeds - 1 tsp
Pepper - 3/4 tsp
Jeera / Cumin seeds - 1/2 tsp
Red chillies - 4
Hing - 1/4 tsp
Heat a kadai dry roast all ingredients separately except salt . hing and drumstick leaves till light brown.
Switch off the stove and add the drumstick leaves , hing and salt , saute till combined. Let the ingredients cool completely.
Add the roasted ingredients into a mixi jar and grind to a semi smooth powder.
Store it in a clean jar. Mix 1 or 2 tsps of this podi , ghee or sesame oil to hot rice mix and enjoy!
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| Rice Kesari Bath |
Basmati rice - 1/2 cup
Turmeric - a generous pinch
Water - 1 & 1/2 cups
( Add the washed rice , water and turmeric powder into a pressure cook and cook till done )
Chopped cashew nuts - 10
Raisins - 1 tbsp
Cardamom powder - 1/2 tsp
Saffron strings - a generous pinch
( soak them in 2 tbsp of milk)
Sugar - 1 cup
( add more or less according to your taste)
Ghee - 8 tsp
Heat 1 tsp of ghee and fry the nuts till light brown and keep it aside. In the same pan add 4 tsp of ghee and add the cooked rice , in low flame cook for a minute.
Add the sugar and mix till they dissolve and rice is well mixed with the sugar.
Add remaining ghee and mix till the mixture leaves the sides of the pan , add the saffron milk and mix till well combined.
Switch off the flame and add the fried nuts and cardamom powder , mix well and serve hot.
a) If you want the rice to be too soft then add 2 cups of water instead of 1 & 1/2 cups.
b) Add sugar according to your sweetness , 1 cup of sugar was perfect for this sweet.
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| Neipathiri |
Sona masoori Rice / Raw rice - 1/2 cup
Rice flour - 3/4 cup
( 1st add 1/2 cup if needed more then add 1/4 cup)
Salt to taste
Small onions - 1/4 cup
Grated coconut - 1/4 cup
Fennel seeds - 1/2 tsp
Oil to deep fry
Boil water in a pan switch off the stove and add the raw rice, cover and leave it for 1 hour till rice is blotted. Drain out the water from the rice and rinse once.
Add the rice, , salt , onion , fennel seeds and coconut into a mixi jar, grind to a coarse thick paste.Do not add too much water while grinding and do not grind to a fine paste.
Transfer the mixture into a bowl and add the rice flour to get a smooth non sticky dough. Divide the dough into equal size balls.
Take a plastic sheet and sprinkle water take a ball and press to forma semi thick disc. Do not pat them very thin then while frying they will not puff up.
Heat oil in a pan and deep fry them till they puff up and turn golden brown on both sides in medium high flame. Remove on a kitchen tissue for excess oil to get absorbed.
Best served with any spicy curry of your choice.
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| Garlic Mushroom |
Chopped garlic - 8
Chopped onion - 1
Sliced brown mushrooms - 3 cups
Sesame oil - 2 tbsp
Red chilly powder - 1 tsp
Salt and pepper powder to taste
Soy sauce - 1 tbsp
Vinegar - 1 tsp
Tomato ketchup - 2 tsp
Chopped spring onions - a handful
Heat oil in a pan fry onion and garlic till colour changes, add the mushrooms and saute in high flame till they are cooked.
Reduce flame add all other ingredients mentioned above and mix well till raw smell has disappeared and mixture is dry.
Switch off the flame garnish with spring onions. Best served as a side dish for vegetable fried rice.
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| Neyyada |
Maida / All purpose flour - 1/2 cup
Water - 1/2 cup
Milk - 1/2 cup
Salt a pinch
Sugar - 1 tsp
( Blend all the ingredients to a smooth batter in a mixi jar )
Egg - 2
Turmeric powder - a pinch ( optional)
Sugar - 3 tbsp
(add more or less according to your sweetness)
Cardamom powder - 1/4 tsp
( Blend all the ingredients to a smooth batter in a mixi jar )
Ghee as needed ( around 2 tbsp )
Cashew nuts - 10
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| Neyyada |
Take a plate or pan grease the base and sides with ghee, pour a ladle of the maida batter and spread evenly. Make sure the layer is thin, if too thick they will not be tasty. Cover with a lid and steam for a minute or till cooked.
Now pour a ladle of egg layer and make sure the layer is thin, cover and steam for a minute or till cooked. Apply ghee on top of the egg mixture and repeat the process till the batter is over.
( 1st layer is white batter steam add the yellow batter steam apply ghee on top , pour white batter steam add egg batter steam apply ghee and end with white batter with cashew nuts arranged on top, this is the pattern you need to follow otherwise you will not see any layers)
The last layer must be the maida mixture. arrange the cashew nuts and steam till cooked. Switch off the flame and let the steamed cake cool completely.
Loosen up the sides using a knife and cut into desired shape and enjoy!
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| Kasa Kasa Sadham |
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| Pesarapappu Vadiyalu |
Yellow moongh dal - 1 cup
( soak it for 4 to 5 hours)
Salt to taste ( around 3/4 tsp
Ginger chopped - 1 tsp heaped
Green chillies -4
( add according to your taste)
Jeera/Cumin - 1 tsp
Drain the water out from the dal grind dal,green chillies,ginger to a very smooth thick paste.
Sprinkle very little water while grinding.
Add salt and jeera mix well. Use your fingers or spoon and place small ball of dough on a clean thick plastic sheet.
Dry these vadiyalu till crisp, store it in a container.
When needed just deep fry till crisp and serve them as side dish for rice.
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| Cool Bar Style Lime Juice |
Green lime medium size - 1
( cut into 8 pieces and seeds removed )
Powdered Sugar - 1 tbsp
( add more if needed)
Salt a pinch
Cashew nuts - 3
( soaked in water for 30 minutes and ground to a smooth paste)
Crushed cardamom - 1
Water - 2 cups
Ice cubes few
Take a mixi jar add all the ingredients and blend till lemon pieces are just crushed.
Do not blend too much then juice will become bitter.
Filter the mixture and serve cold.
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| Baked Peaches |
Ripe peaches - 3 medium size
( cut into half and remove the seed)
Butter - 3 tbsp ( Cut into 6 small cubes)
Brown sugar - 6 tsp
( add more if needed)
Cinnamon powder - 1/4 tsp
Preheat the oven at 375 deg.F . mix cinnamon and sugar together , keep it aside.
Take a baking dish and arrange all the peaches cut side facing up, place some butter in the middle of each peach.
Sprinkle the cinnamon sugar on top, bake for 15 minutes until golden brown and tender yet firm and holding its shape.
Each oven is different so temperature and cooking time may vary.
Best served with vanilla ice cream.
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| Ragi Curd Semiya |
Cooked Ragi semiya / Ragi vermicelli - 2 cups
( cook according to the instruction on the readymade packet)
Milk - 1/4 cup
Curd - 1 & 1/2 cups
Salt to taste
Grated carrot for garnish.
Mustard - 1 tsp
Chopped cashew nuts - 2 tsp
Raisins - 1 tsp
Chopped ginger - 1/ tsp
Chopped green chillies - 1
Curry and coriander leaves few
Hing - a generous pinch
Mix curd, milk and salt into the ragi sevai ans mix well.
Heat oil in a pan and temper it with ingredients.
Pour the tempering and coriander leaves into the curd mixture and mix well.
Garnish with grated carrot and serve chill.
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| Ragi Sevai Upma |
Ragi sevai -2 cups
( cook it according to the instruction on the readymade packet)
Chopped onion-1/2
Chopped tomato-1
Chopped green chillies-2
Curry leaves-little
Salt to taste
Grated ginger-1/2tsp
Grated coconut - 6tsp
Oil - 1tbsp
Mustard-1/2 tsp
Urad dhal -1 tsp
Channa dhal - 1tsp
Jeera - 1/4 tsp
Cook the ragi sevai according to the instruction on the ready made packet and keep it aside.
Heat oil in a pan temper it with above ingredients. Now add the onions , ginger , green chillies , few curry leaves and fry till light brown.
Add the tomato & salt saute for a minute and add the cooked ragi sevai , gently mix in medium low flame till combined
Switch off the flame and garnish with coconut & serve it hot.
To make your upma more colorful and interesting add vegetables.
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| Ragi rava Dosa |
Ragi flour / Finger Millet flour - 1 cup
Rava / Semolina - 1/2 cup
( do not roast the rava)
Rice flour - 1/2 cup
Sour curd-1tbsp
Salt to taste
Crushed pepper - 1 tsp
Cumin seeds/Jeera - 1 & 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Chopped ginger - 1/8 tsp
Water - as needed
Oil as needed to cook the dosa
Take a bowl add all the above ingredients.
Pour water and make a thin/pouring/buttermilk consistency, make sure there are no lumps.Rest the batter for 10 minutes.
Heat an iron dosa tawa and grease it with some oil, take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa. The dosa should give you a lace / netted effect.
Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown. Do not flip the otherwise.
Enjoy these hot dosa with chutney or Idli Podi.
a) You can also make this dosa plain without adding onion.
b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom. After some batches batter will become thick so dilute it again.
c) Batter must be like a thin buttermilk / pouring consistency.
d) Flipping the dosa and cooking the other side is optional.
e) For this dosa iron tawa is the best.
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| Kalavai Chutney |
Onion - 1/2 chopped
Tomato - 1 large
Ginger - 1 tsp
Garlic - 3
Green chillies - 3
Red chillies - 2
Mint Leaves, Coriander leaves, Curry leaves - together a handful
Salt to taste
Tamarind - a small piece
Grated coconut - a handful
Oil - 2 tsp
Heat 1 tsp oil in a pan fry the mint, coriander and curry leaves till they shrink, keep it aside.
In the same pan add remaining oil fry onion, tomato, ginger , garlic, coconut , chilies till light brown.
Cool the ingredients add salt to the onion mixture and grind to a semi smooth chutney.
Lastly add the fried mint/curry and coriander leaves and pulse. Do not grind to a fine paste.
Serve this chutney with dosa or Idli.
Tempering this chutney is optional.
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| Muttai Paniyaram Roast |
Eggs - 3
Salt and pepper to taste
Turmeric powder - 1/4 tsp
Chopped green chillies - 1
Chopped onion - 1 tbsp
Chopped onion - 1
Oil as needed to cook paniyaram
( Beat the eggs well with above ingredients. Heat a paniyaram pan pour some oil in the holes pour a ladle of the egg mixture and cover with a lid. Turn them gently and cook till light brown. Remove from pan and keep it aside)
Chopped Tomato - 1 large
Chopped onion - 1
Ginger and garlic paste - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala - 3/4 tsp
Salt to taste
Chopped curry and coriander leaves - few
Slit green chillies - 4
Oil - 3 tsp
Heat oil in a pan fry onions , few curry leaves and green chillies till light brown, add ginger /garlic paste and fry till raw smell has disappeared.
Add tomatoes and dry masala powders in low flame cook till tomatoes are mashed well.
Add the egg paniyaram toss and switch off the stove. Do not mix too much the paniyarams will break.
Garnish with curry and coriander leaves and serve as a starter or as a side dish.
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| Koozh Vadam |
Sona masoori rice /Raw rice - 2 cup
Sago /Javvarisi/Sabudana - 1/4 cup
( Do not use nylon sago, use the white fat variety)
Salt to taste ( around 1 tsp)
Green chillies - 4
(ground to a fine paste)
Lemon - 1/2
Hing - 1/2 tsp
Jeera /Cumin seeds - 1 tsp
Water - 5 cups
Wash and soak rice and sago together in water overnight. Next take drain out some water and grind it to a very smooth thick batter.
Boil 5 cups of water in a heavy vessel when it starts to boil add the hing, ground green chillies paste, salt and jeera reduce the flame.
Now slowly add the ground rice/sago batter and keep stirring till thickens make sure they don't form lumps.
To check if its cooked wet your fingers and try to touch the hot cooked batter ( be careful) if its not sticking to your fingers then your batter is cooked and switch off the stove.
Squeeze the lemon into the batter mix well cover with a lid.
Once the batter is cooled put it into a murukku press with a star shape or 3 holes shaped plate and press it on a plastic sheet.
Dry them in sun for 2 to 3 days or till its crisp store it in a plastic container.
Deep fry these vadams in hot oil and enjoy.
Note:
a) Make sure you grind the batter to a smooth semi thick batter.
b) Water quantity may differ to 4 to 5 glasses depends upon the quality of rice.
c) If by mistake your cooked batter is loose don't worry just spoon them out on sheet and dry. Only the shape will differ.
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| Jeera Soda |
Jeera / Cumin seeds - 1/4 cup
Black pepper - 1/2 tbsp
Black salt / Kala Namak - 1 tbsp (heaped)
Chaat masala - 1 tbsp (heaped)
Heat a pan add the jeera and pepper dry roast till light brown colour.Do not over fry and burn them.
Switch off the stove and let them cool completely.
Take a mixi jar add all the ingredients together and dry grind to a fine powder.
Cool and store it in a clean bottle.
Take some lime juice, sugar and needed jeera soda masala powder and mix till sugar dissolves.
Pour cold plain club soda and enjoy chill!
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| Vermicelli Ada |
Semiya / Vermicelli - 1 cup
Chopped nendram palam / Ripe plantain - 1/2
Grated coconut - 1/4 cup ( heaped)
Jaggery - less than 1/4 cup
( add more or less according to the sweetness of the plantain)
Chopped cashew nuts - 15
Raisins - 1 tbsp
Cardamom powder - 1/4 tsp
Ghee - 1 & 1/2 tsp
Boil water in a pan add the vermicelli and cook till its 3/4 th cooked. Do not over cook till soft then when cooled they will come like a paste. Drain out the water and spread on a plate to cool.
Heat ghee in a pan roast cashew nuts and raisins till light brown. switch off the stove and add the chopped plantain and coconut sauté for a minute.
Once cooled completely mix the cardamom powder and jaggery.
Now add the cooked semiya into the prepared mixture and mix well.
Take a banana leaf and place some mixture at a corner and fold the leaf, press slightly and steam these for 3 to 4 minutes or till cooked.
Cool completely and gently remove from the leaf and enjoy!
a) Instead of jaggery you can add sugar.
b) Do not take too ripe soft plantain select a plantain which is ripe but still firm.
c) There is no exact measurement for this recipe add ingredients according to your taste.
d) Make sure semiya is not over cooked.
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| Mixed Vegetable Saagu |
Poppy seeds - 1 tsp
Cinnamon - a small stick
Cloves - 4
Cardamom -2
Star anise - 1/4
Roasted gram dal / Pottu kadalai - 1 & 1/2 tbsp
Grated coconut - 1/ 2 cup
Black pepper - 4
Cumin - 1/2 tsp
Green chillies - 6
Chopped onion - a handful
Chopped coriander and mint leaves - together 2 tbsp
Coriander seeds - 1 tsp
Ginger / garlic - 1 & 1/2 tsp
( Pour very little water and grind to a smooth fine paste)
Chopped onion - 1/2
Mixed vegetable - 2 cups
( i used potato, carrots, beans, peas)
Salt to taste
Turmeric powder - 1/2 tsp
Chopped coriander leaves for garnish
Oil - 2 tbsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies - 3
Bay leaf - 1
Curry leaves few
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| Saagu |
Pour oil in a pressure cooker and add the tempering ingredients.
Next add the onions and fry till colour changes. Add the ground paste and sauté till raw smell has disappeared. Add the vegetables, salt , turmeric powder and fry for few more minutes.
Pour needed water and pressure cook till done.
Garnish with coriander leaves and serve as a side dish for Poori , dosa or chapathi.
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| Paneer Bao |
Maida / all purpose flour - 2 cup
( add 1 or 2 tbsp of flour if your dough is sticky)
Milk powder - 1 & 1/2 tbsp
Dry Yeast - 1 & 1/2 tbsp
Luke warm water - 1 cup
Salt - 1/2 tsp
Sugar - 2 tbsp
Take warm water in a bowl add the yeast ,sugar and salt mix to dissolve, cover and wait for the yeast to activate may be 5 to 10 minutes.
Once its foamy add the flour and milk powder gently mix to form a soft dough. If dough is sticky add more flour to get the right consistency.
Dough should not be very stiff like we knead for roti. Grease a bowl and place the dough , cover with a tight lid and wait for 1 to 2 hours for the dough to double in size.
Punch the dough slightly to knock out the air and knead once , divide the dough into small equal size balls. Roll the balls into thick poori or roll out the whole dough like a thick sheet and cut into circles using a cookie cutter.
Apply oil on both sides of the bun and fold it into half, place these on a parchment paper or banana leaf. Applying oil prevents the fold of the to bun to stick together.
Cover and rest for another 30 minutes to rise. Steam these buns till they puff up. Once cooked they look glossy and dry on top.
I covered the steamer lid while steaming with a cloth so the water does not drip down on the buns and the towel will absorb the water (this step is optional).
Paneer cut into small cubes - 2 cups
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Jeera powder - 3/4 tsp
Chaat masala - 1/2 tsp
Garam masala - 1/2 tsp
Curd - 1/4 cup
Ginger and garlic paste - 1/2 tsp)
( Take a bowl add all the above mentioned ingredients except onion and oil, mix well and marinate for 10 minutes) .
Chopped onions - 1/4 cup
Oil - 3 tsp
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| Paneer Bao |
Carrots, Cucumber - cut into thin strips
Chopped coriander leaves
Heat oil in a pan fry the onions till colour changes but still has the crunch , add the marinated paneer along with the curd mixture. In high flame mix well till raw smell has disappeared and paneer is dry.
Switch off the stove garnish with coriander leaves.
Take a bao bun fill it up with some panner mixture, garnish with cucumber. carrots and coriander leaves. These as served as an appetizer in Taiwan.
Be creative in making your own filling. Today i have shown a basic paneer filling.
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| Mediterranean Fish Bake |
Boneless fish fillet - 1 large
( I used Tilapia)
Salt and pepper powder to taste
Red chilly powder - 1 tsp
Fennel powder - 1/4 tsp
Cumin powder - 1/8 TSP
Chopped olives - 1/4 cup
Potato - 1 medium size
( peel the skin cut in 1/2 and then slice )
Sliced onion - 1/4 cup
Cherry tomato - 1/4 cup
Chopped garlic - 4
Crumbled feta cheese - 1/2 cup
Chopped parsley - a handful
( I used coriander leaves today)
Olive oil - 3 tbsp
Lemon juice - 1 tsp
Take a baking dish pour olive oil and all the ingredients except the fish and feta cheese, toss well till combined.
Broil them in LOW till the vegetables are roasted and light brown.
Remove from the oven and place the fish on top of the roasted vegetables , sprinkle some salt and pepper and evenly add the crumbled feta cheese on top and drizzle olive oil.
Again BROIL in LOW till the fish is cooked and feta cheese is in light brown on top.
Sprinkle freshly chopped coriander leaves and squeeze some lemon juice on top and serve hot.
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| Hyderabadi Marag |
Mutton with bones - 200 grams
Ginger and garlic paste - 1 tsp
Salt to taste
Pepper powder - 1 tbsp
Sliced onion - a handful
Chopped mint and coriander leaves - a handful
Green chillies - 4
Water as needed ( around 5 cups)
Cashew nuts and Almonds - each 5
(soak it in 1/4 cup warm milk and grind to a fine paste)
Ghee - 2 tbsp
Whole black pepper - 1 tsp
Cardamom - 3
Cloves - 4
Cinnamon - 1 small piece
Bay leaf - 1
Shajeera - 1 tsp
Kebab chini / Tailed pepper - 1/2 tsp
( if you don't have then add 1/4 tsp garam masala or allspice powder)
Heat ghee in a pressure cooker fry onions till light golden brown.
Add the mutton and roast till the pieces changes its colour, add the ginger /garlic paste and the spices.
Sauté for few more minutes and pour water as needed, salt , pepper powder and few mint leaves.
Pressure cook in low flame for about 30 minutes till mutton is soft.
Cool and open the lid pour the ground cashew/almond paste, green chillies, mint leaves , coriander leaves and boil for few minutes and switch off the stove.
Garnish with mint/coriander leaves and sprinkle some pepper powder on top and serve hot with bread or enjoy just like that.
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| Peanut Ladoo |
Peanuts / Groundnuts - 1 cup
Jaggery - 1/2 to 3/4 cup
( clean powdered jaggery, make sure there is no impurities)
Cardamom powder - 1/2 tsp
Dry roast the peanuts till the outer skin changes its colour. Do not over fry and burn them.
Cool and rub using your hands to remove the skin from the peanuts.
Take a mixi jar and pulse the peanuts in intervals by scraping the sides till a smooth powder.
Now add the cardamom powder and powdered jaggery and pulse till combined.
Transfer to a plate and take small portion and shape it into small ladoos and enjoy!
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| Fried Fish With Brown Butter Sauce |
Butter - 1 & 1/2 to 2 tbsp
Garlic salt or Regular salt to taste
Pepper powder to taste
Chopped garlic - 3
Crushed fresh Sage
( use any herb today i have used basil)
Lemon juice - few drops
Fish fillet - 1 large
( use any fish today i have used Tilapia)
Maida / all purpose flour - 1 tsp
Salt and pepper powder to taste
Olive oil - 2 tsp
Red chilly
Pepper powder
Lemon juice
Few basil leaves
Pat the fish with a kitchen tissue to remove extra moisture.
Sprinkle salt, pepper powder, olive oil rub both sides of the fish, sprinkle maida on both sides till well dusted. Place the fish inside the air fryer basket. You can even fry with some oil in a pan on stove.
Heat Gourmia air fryer press seafood mode and fry for 10 minutes turning the fish after 5 minutes. To get a crust i broiled the fish for 10 minutes. Each air fryer is different so temperature and frying time may vary.Keep the fish aside.
Heat butter in a pan when melted add the garlic and cook till butter changes to light golden brown colour and garlic has been roasted.
Switch off the stove and add the salt , pepper powder, few drops of lemon juice and basil mix well.Your brown butter sauce is ready
Take a plate pour some brown sauce at the base place the fried fish on top and pour the remaining sauce on top.
Sprinkle the red chilly flakes, pepper powder, drizzle some lemon juice and serve.
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| Banana Halwa |
Over riped banana - 4 long sized
( ground to a fine paste, do not add any water while grinding)
Jaggery - 1/2 cup
( Reduce if your bananas are very sweet)
Cardamom powder - 3/4 tsp
Chopped almonds fried in 1 tsp of ghee till light golden brown - 1 tbsp
Corn flour - 3 tbsp
( diluted in some water)
Ghee - 6 tsp
( reduce if you don't want much ghee)
Food colour few drop (optional)
Dissolve jaggery in water filter to remove impurities and keep aside.
Heat 2 tsp of ghee in a pan add the ground banana and keep mixing till raw smell disappears.
Pour the jaggery and keep stirring till they stars to thicken, add few spoons of ghee while cooking.
Pour the cornflour , foor colour if using and remaining ghee cook till they leave the sides of the pan.
Switch off the stove add the nuts and cardamom powder and pour it into a greased tray.
Even the top using a spatula and while still warm cut into desired shape , cool completely to set and enjoy!
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This is a popular tea kadai teatime snack in districts like Kozhikode,Thissur,Palakkad.
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| Malabar Special Egg Fry |
Hard boiled eggs - 4
Turmeric powder - 1/2 tsp
Coconut oil to deep fry
Red chilly powder - 1 tsp
Garam masala - 1/4 tsp ( optional)
Salt to taste
Turmeric powder - 1/2
Corn flour - 1 tsp
Water few drops
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| Tea Kadai Egg Fry |
Coat the eggs all sides with 1/2 tsp turmeric powder, heat oil and add an egg using a ladle keep rotating, deep fry till all sides form a crust. Do not fry all the eggs together fry only one egg at a time.
Do not leave the egg in the oil and wait they will burst, so constantly keep rotating, remove to a plate.
Mix all the coating ingredients in a plate add few drops of water to make a paste. Apply the paste to the fried eggs make sure all sides are well coated.
In the same hot oil fry by rotating with a ladle to for a crisp even brown coat on top.
Again do not leave it in oil they will burst if not rotated constantly.
Remove from oil and enjoy as a teatime snack.
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| Chammandi |
Grated coconut - 1/2 cup
Small onions - 5
Garlic 1
Curry leaves - few
Jeera - 1/8 tsp
Urad dal - 1 tsp
Salt to taste
Red chilly powder - 1 tsp
Oil - few drops
Heat oil in a pan add urad dal and fry till colour changes.
Add the coconut, curry leaves,garlic and onion roast for few minutes and switch off the stove and then add the salt and red chilly powder , mix well.
Cool the mixture and add very little water and grind to a thick coarse mixture.
Serve with Kanji , dosa or Idli.
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