Raw Banana Chips / Kerala Nendran Vazhakkai Chips / Plantain Chips / Nendran Banana Chips

Ingredients
Raw banana / Plantain/Nendran Vazhakkai -3
(remove the skin,do not discard you can use it to make poriyal)
Salt to taste
Turmeric powder-1tsp
Water-1tbsp
Coconut oil & Vegetable oil-each 1 cup

Method

Cut the top & bottom portion of the raw banana.Make a long slit & peel off the skin.Wash & wipe it up well.Using a slicer slice it into very thin circles.Sprinkle the salt,water & turmeric powder to the slices,mix it evenly.Mean while heat the oil in a kadai/pan.Fry these in batches in medium flame till sizzling sound stops & its light brown on all sides.Remove it on a kitchen paper for excess oil to get absorbed.Cool completely & store it in an air tight container.

Note: Instead of adding the salt,water & turmeric to the slices,you can mix it in a bowl & keep.While frying the chips in batches add a tsp of the salt,water & turmeric liquid into the oil when its 3/4th done.Fry till crisp & remove.

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Puli Inji Curry / Inji Puli Recipe / Tamarind Ginger Curry /Sweet & Sour Ginger Pickle (Kerala Style )

Step by step method/picture to make Puli Inji for Sadya...

Ingredients
Semi thick tamarind juice-1/2 cup
Finely chopped ginger-1/2 cup
Brown sugar-2 to 3 tbsp
(Its according to the sweetness you want)
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Salt to taste
Chopped green chillies-2
Tempering
Coconut oil-2tsp + 3tsp of canola/vegetable oil for frying the ginger
Mustard-1/2tsp
Curry leaves-few
Fenugreek/methi powder-1/4tsp
Red chillies-2
(I did not use)

Method
Heat oil in a pan in low medium flame roast the ginger & green chillies till brown (do not burn them). cool it & blend it to a smooth paste. Mean while in another pan cook the tamarind juice with all dry powders till its almost thick, switch off the stove & mix the ginger paste.Heat coconut oil in a pan & temper it,switch off the stove & add the cooked tamarind /ginger paste & mix it well in the heat.Cool completely & store it in a clean jar in fridge.

Fresh Cranberry Rasam

Ingredients pressure cooked till soft & mashed
Chopped tomato-1 big
Chopped cranberry-1/4 cup
Salt to taste
Brown sugar-1/4tsp(optional)
Rasam powder-1tsp
Masoor dhal or Thoor dhal-1/4 cup
(I used masoor dhal)
Garlic-1
Turmeric powder-1/4tsp
Tempering
Oil-1tsp
Pepper & Jeera(slightly crushed) -together 1tsp
Crushed garlic-1
Chopped green chillies-1
Curry leaves-1 sprig
Hing-1/4tsp
Garnish
Chopped coriander leaves-little
Chopped cranberry- 4
Method
Dilute the above pressure cooked ingredients according to the thickness you need.Bring it to a boil,switch off the stove.Heat oil in a pan temper it with above ingredients,pour this into the boiled rasam.Garnish with coriander leaves & cranberry, serve it hot with plain rice...

Khasta Kachori / Moong Dal Kachori/ Kachori Recipe

Khasta Kachori

Ingredients for outer covering
Maida/All purpose flour -1 cup
Salt-1/4tsp
Oil-2tbsp
Cold water-little more than 1/4 cup
Ingredients for the filling
Split yellow moongh dal -1/4 cup
( Dry grind it to coarse powder)
Coarsely ground fennel seeds/saunf-1tsp
Coarsely ground coriander seeds/dhania-1tsp
Red chilly flakes-1tsp
Ginger powder-1/4tsp
Mango powder/amchur-1/2tsp
Hing-1/4tsp
Salt -1/2tsp
Sugar-1/8tsp
Oil-1tbsp
Water-2tbsp

Other ingredients
Oil-to deep fry

Method

Take all the ingredients for the covering in a bowl,pour cold water & knead it to a soft dough.Cover & rest it for 10 minutes.
Take a bowl mix all the filling ingredients except water,pour the oil & mix it well.
Heat a pan & add the filling masala & in low flame roast it till dal changes its colour & gives a nice aroma.This step is very important otherwise your filling will have a raw smell.
Cool & mix water to the masala & keep the filling ready.
Divide the dough into 12 small balls.Shape the ball like a cup,place 1tsp of filling in the middle of the dough.Seal it well & flatten it with your palm,make sure the filling does not come out.
Heat oil in a pan & in low medium heat fry these kachories till light brown on all sides & crisp.Do not fry in high flame.
Remove it on a kitchen paper for excess oil to get absorbed.
Serve these kachoris with tamarind chutney.
Note:
a) Deep fry in medium low flame otherwise you will not get a crispy kachori.
b) Add spices according to your taste if anything needed extra for your taste buds.
c) Before frying check your kachories are well sealed otherwise the filling will come out while frying.

Inspired by manjulakitchen

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Homemade Roasted Jeera Powder / Cumin Powder Recipe

This is how we make roasted jeera powder at home....

Homemade Jeera Powder

Ingredients
Jeera/Cumin -1 cup
Method
Heat a pan add the jeera/cumin.
In medium low flame dry roast till raw smell disappears & nice aroma comes out & changes colour to light brown,make sure you don't burn them (see the picture above).
Cool it completely & dry grind it to a smooth powder.
Store it in a air tight jar.

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Punjabi Samosa Recipe / Indian Samosa Recipe / Samosa Recipe / Spiced Potato Stuffed Pastries

Step by step method/picture to make Punjabi style Samosa with Aloo & Peas filling...
This is my version of making samosa,alter ingredients to your convenience...

Punjabi Samosa

Ingredients for the Dough
Maida (all purpose flour)-2 & 1/2 cups
Oil -1 & 1/2 tbsp
Ghee-2tbsp
Salt -to taste
Ajwain-1 tsp
Water- as required

Punjabi Samosa

For Filling
Potato (boiled & mashed)-4
Ginger grated-2tsp
Peas-1/4 cup
Salt-to taste
Turmeric powder-1/2tsp
Chilly powder-1tsp
Amchur powder
(Dry mango powder)-1/4tsp
Lime juice-1/2tsp
Fennel seed powder(Somph)-2tsp
Jeera/cumin -1tsp
Coriander leaves-1/4 bunch
Oil-3tsp
Other ingredients
Oil-to deep fry

Method

Take maida,ajwain,salt,ghee & oil in a bowl,rub it up to resemble bread crumbs.
Pour water little by little & make a semi stiff dough.Cover it with a plate or cloth & rest it for 10 minutes.
Mean while heat oil in a pan ,add jeera & fennel powder,then add peas & ginger fry till raw smell disappears.Add the dry powders & potato,toss is gently till well combined,switch off the stove,add coriander leaves & lime juice,mix. Let the mixture cool completely.
Divide the dough into medium small balls,roll it out into a circle.Cut it into two parts ( like a semi circle),fold it into a cone (see the picture above) .
Take a spoon full of potato mixture fill it inside the cone.Seal the top with water.
Make all the samosas the same way,keep it covered with a cloth.
Heat oil in a pan deep fry these samosas in medium heat till light golden brown on all sides,remove it on a kitchen paper/tissue.
Serve these hot samosas with mint & tamarind chutney or ketchup.
Note:
a) Always fry in medium high flame,otherwise your samosas will not turn out crispy.

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Coriander Leaves Pickle /Andhra Style Coriander Pickle/Kothimeera Pachadi /Kothimira Pachadi / Coriander Leaf Pickle Recipe

Coriander pickle

Ingredients ground to a smooth paste 

Tamarind juice-1 cup
( or a Lemon size tamarind soaked in some warm water)

Chopped coriander leaves-1 bunch
Salt to taste
Red chilly powder-3tsp
Tempering
Oil-1/2 cup
Mustard-1tsp
Methi seeds / Fenugreek seeds-1/8 tsp
( or methi powder)
Red chillies broken-2
Sliced garlic-6
Hing-1tsp
Turmeric powder-1/4tsp

(heat oil & temper it with above ingredients)
Other ingredients
Jaggery - 1 tsp heaped

Coriander pickle

Method
Cook the tamarind juice till semi thick paste.
Take a mixi jar or blender add the cooled tamarind paste or soaked tamarind, salt, chilly powder & coriander leaves without any water grind to a smooth paste. Add very little water if needed.
Heat oil in a pan and temper it with above ingredients, once the garlic is slightly brown pour the ground paste into the oil.
Mix it well and cook till its thick. Lastly add the jaggery and mix.
Cool and store it in a clean jar in fridge.
Best served with tiffins or mixed with plain hot rice.

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Pori Urundai For Karthikai/Karthigai Deepam (Sweet Puffed Rice Balls)

Step by step method/picture to make pori urundai/puffed rice balls for karthigai/karthikai deepam.

Ingredients
Pori/Borugulu/Puffed rice-3 cups
Jaggery-1 cup
Water-1 cup
Cardamom powder-1/4tsp
Dry ginger powder/sukku/chukku-1/4tsp
Coconut cut into small bits & fried till brown in 1/4tsp of ghee -2tbsp
Ghee to grease your palms

Method
Dissolve the jaggery in water,filter to remove impurities.Pour the filtered jaggery in a pan & bring it to a boil.In medium low flame boil the jaggery till it reaches to a ball consistency(This means when we take a drop of jaggery juice and pour it in water, it should not dissolve, should be able to make a ball out of it).
Switch off the stove add the dry ginger powder,cardamom powder,coconut bits & pori/puffed rice.Mix it well, grease your palm with ghee & form it out into small balls while still warm.Cool & store it in an air tight container.

Note: Use only pagu vellam (jaggery) for this recipe.The syrup should be a ball consistency,it is very important,otherwise you won't be able to make balls.Balls has to be rolled fast,otherwise it will go dry.If your mixture doesn't hold slightly warm the mixture & try making balls.Apply some ghee or dust your hand with rice flour while making balls.

Courtesy: jeyashrikitchen