( 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)
Other ingredients
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
Method
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.
( 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
Method
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.
( 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
Method
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.
( 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
Method
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).
Filling ingredients
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
Paneer Bao
Garnish
Carrots, Cucumber - cut into thin strips
Chopped coriander leaves
Method
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.
Assembling
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.
Note:
Be creative in making your own filling. Today i have shown a basic paneer filling.
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.
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.
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
Assembling
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.
This is a popular tea kadai teatime snack in districts like Kozhikode,Thissur,Palakkad.
Malabar Special Egg Fry
Ingredients
Hard boiled eggs - 4
Turmeric powder - 1/2 tsp
Coconut oil to deep fry
Coating ingredients
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
Tea Kadai Egg Fry
Method
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.
( i used peanut oil, you can skip butter and replace with 1/4 cup oil ,so total 1/2 cup oil)
Butter - 1/4 cup
Pine nuts to sprinkle on top
( I used chopped Brazilian nuts instead)
Thahini to grease the baking pan
( I replaced with peanut butter)
Method
Mix all the dry ingredients together in a bowl. Add all the wet ingredients in another bowl and mix till sugar has dissolved.
Add the dry ingredients into the wet ingredients mixture and mix well till combined.
Grease a tray with thahini and pour this mixture into the pan and tap slightly.
Bake this cake at 375 deg F. for 30 minutes or till done.
Cool the cake completely and cut into desired shapes otherwise they will crumble and enjoy!
Note:
a) Buy semolina from a middle east store which is yellow in color, white rava may not work that great for making this cake, there are chances to crumble.
b) Cool completely and then cut the cake.
c) Each oven is different so temperature and baking time may vary.
Method
Heat oil in a pan temper it with kalonji.
Add chopped jalapeno chilly and saute next add the ginger and garlic paste.
Then add all the vegetables except potato,fry till vegetables are cooked.Do not over fry.
Add all the dry masala powders and fry till raw smell has completely disappeared.
Switch off the stove add the mashed potato and coriander leaves & mix it well.
Divide the mixture into equal size balls.
Ingredients for the dough
Wheat flour-3 cups
Salt to taste
Oil - 1 tsp
Warm water to knead the dough- as needed
Method
Put all above ingredients in a bowl,pour water and form a soft dough.
Cover it with a plate and rest it for 5 minutes.Now divide the dough into equal size balls.
How to make paratha
Take small ball of the dough & flatten it slightly,place the vegetable ball in the middle & cover the dough.Seal it well to make sure the filling doesn't come out.
Flatten it with your palm & roll it out into a semi thick disc.
Cook this on a tawa with little oil smeared on both sides till cooked &light brown on all sides.
Serve it hot with any side dish you like.
Boil water add some salt and 1 tsp of oil add the pasta ,cook till done. Do not over cook and loose the shape. Rinse them in cold water and transfer into a bowl.
Add above mentioned ingredients and gently toss till well combined.
Arrange them in a single layer and fry them in batches in Gourmia air fryer at 400 deg for 10 minutes till crisp and light golden brown.
Make sure you shake the air fryer basket after 5 minutes for even browning.
Each Air fryer is different so temperature and frying time may vary.
Serve immediately with any dip you like.
Feta Cheese Dip
Ingredients for Feta Cheese Dip
Feta cheese - a small block ( 8 oz)
Greek yoghurt - 1/4 cup
( i use thick homemade curd)
Freshly grated garlic - 2
Salt to taste
( Feta cheese already had salt so i did not add)
Red chilly flakes as needed to sprinkle on top
Chopped coriander leaves for garnish
Olive oil - 2 tbsp
Method
Blend all the ingredients together in a food processor ,transfer into a bowl.
Sprinkle red chilly flakes on top and garnish with chopped coriander leaves.
Take a bowl cream sugar and butter well till pale.
Sieve maida, salt, milk powder and corn flour add it to the butter mixture. Pour the essence and mix well.
Add milk little by little to form a soft dough. Divide the dough into tiny crack free balls and slightly flatten.
Grease a baking tray and arrange all the cookies and bake at 325 deg. F for 15 minutes or till light golden brown. Each oven is different so temperature and baking time may vary.
Take a bowl add the curd, water, salt, hing and turmeric powder whisk well.
Add the chilies into the curd mixture and mix well and leave to soak overnight. Make sure chilies are well immersed in the curd otherwise they will be floating on top.
Next day remove only the chilies from the buttermilk mixture on to a plate or tray and dry it in hot sun. In the evening put the chilies back into the buttermilk mixture cover and soak it overnight.
Repeat this process till all the buttermilk is absorbed by the chilies and dried well crisp to touch and no moisture left in the chillies. Store them in a clean container or ziplock.
Fry the chilies till dark brown in oil and enjoy with curd rice.
