Mutta Surka / Pan Fried Rice and Egg Snack / Malabar Mutta Surka / Easy Kerala Breakfast Recipe / Malabar Rice Puri / Fried Malabar Appams / Mutta Surka Without Egg

Mutta Surka Without Egg

Yields: 8

Ingredients

Raw rice or Basmathi rice or Jeeraga samba rice - 1 & 1/2 cups

( I used jeeraga samba rice today)

Cooked rice - 1/2 cup

Salt to taste

Oil to deep fry

Method

Wash and soak rice in water for 6 hours. Grind along with the cooked rice to a smooth semi thick batter.

Batter should not be too thick like Idli batter or too thin like Dosa batter add salt and mix.

No need to ferment the batter.

Heat oil in a Kadai while hot pour a ladle of batter in the middle and leave, wait till the batter rise and puff up to the top, then gently flip the other side and cook for a minute and remove from oil.

Do not fry till colour changes. Best served hot with any spicy gravy.

Mutta Surka With Egg

If adding egg then mix 1 beaten egg to the above batter and make the Mutta Surka.

Note:

a) Make sure oil is hot otherwise they will not rise or puff up and may consume more oil.

b) Some adding a pinch of baking soda it's optional.

c) Batter must be a semi thick smooth batter.

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Bitter gourd Raita / Pavakkai Pachadi / Pavakkai Raita

Pavakkai Raita

Ingredients for tempering

Oil - 2 tsp

Mustard - 1/4 tsp

Urad and Channa dal - together - 1/2 tsp

Jeera - 1/8 tsp

Curry leaves few

Hing - a pinch

Red chillies - 1

Other ingredients

Beaten curd - 1 cup

Dried pavakkai vathal - a handful

Chopped coriander leaves for garnish

Salt add only if needed as vathal already has salt

Method

Heat oil in a pan and temper it with above ingredients.Add the dried vathal and saute till crisp and slight brown.Cool this mixture and pour it in the beaten curd.

Mix well and garnish with coriander leaves and serve after 30 minutes as the vathal needs to soak a bit in the curd.

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Pavakkai Vathal / Bittergourd Vathal / Sun Dried Pavakai Vathal

 

Pavakkai Vathal

Ingredients

Bitter gourd / Pavakkai - 10 long size

(Trim the ends and cut into semi thick slices along with the seeds)

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1 tsp

Method

Take a wide plate add the cut bitter gourd, salt, turmeric powder and red chilly powder,mix well and cover it with a lid and rest it for 6 hours.

Gently squeeze out excess water from the vegetable and spread it on a tray.

Sun dry till crisp and store it in an air tight container.

When needed just fry the vathal in oil and eat it as a side dish or add it to karakulambhu.

This is very handy in your pantry if you don't have fresh pavakkai you can relplace this dried vathal.

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Air Fryer Fish / Fish Fry Using Air Fryer / An air fryer fried fish recipe

Fish Fry In Air Fryer

Ingredients for marination

Pepper powder -1 tbsp
Red chilly powder -1 tsp
Salt to taste
Turmeric powder-1/4 tsp
Coriander powder-1/2 tsp
Methi powder - 1/8 tsp
Ginger & Garlic paste-1tsp
Lime juice -1tsp
Curd - 1 tsp
Golden Pompano Fish  - 2 cut into slices
Coconut oil - 1 tbsp

Method

Take a wide plate add all the above mentioned ingredients and mix.

Apply the mixture on both sides of the fish slices and rest it for 10 minutes.

Pre.heat the Gourmia air fryer with seafood mode ( 10 minutes at 375 deg ),grease the base plate with coconut oil.

Apply some oil on both sides of the fish and cook till done, flip half way through at 5 minutes.

Each air fryer is different so temperature and cooking time may vary.

Squeeze some lemon juice on top and enjoy!

Pepper Idiyappam / Milagu Idiappam / Milagu Idiappam / Pepper Sevai Recipe / Milagu Sevai Recipe

Milagu Idiyappam

Ingredients

Cooked Idiyappam - 2 cups

Pepper powder - 1 & 1/2 tsp

Curry leaves few for garnish

Salt to taste

Tempering ingredients

Ghee - 3 tsp

Mustard seeds - 1/2 tsp

Channa dal - 1 tsp

Urad dal - 1 tsp

Jeera - 1/4 tsp

Chopped cashew nuts - 6

Hing - a generous pinch

Chopped onions - 1 tbsp

Curry leaves few

Method

Heat ghee in a pan add the tempering ingredients and saute till onions are light brown.

Reduce the flame add the pepper powder, salt and cooked idiyappam gently toss till well combined

Switch off the stove add curry leaves and serve hot!

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Idiyappam Omelette / Egg Omelet Idiappam / Muttai Omelet Idiappam

Idiyappam Omelet

Ingredients

Cooked Idiyappam - 3 cups

Beaten eggs - 4

Chopped green chilies - 4

Chopped coriander and curry leaves - 2 tbsp

Chopped onions - 1/4 cup

Chopped ginger - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt and pepper powder to taste

Oil as needed to cook the omelet

Method

Take a bowl add all the above ingredients and mix.

Heat an iron skillet pour 1/4 tsp of oil, pour a ladle of the mixture and spread to the thickness you want.

Once the base is slight brown flip the other side and cook till done.

If you want a crispy texture pour little more oil around the omelet and cook in medium low flame.

Enjoy hot!

Tofu Tikka Manchurian / Tofu Manchurian - Tofu Recipes

Tofu Tikka Manchurian

Ingredients for marination

Oil - 2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Kashmiri red chilly powder - 1 tsp
Jeera powder - 3/4 tsp
Crushed dry mint leaves - a generous pinch
Chaat masala - 1/2 tsp
Ginger & Garlic paste - 1 tsp
Thick curd - 2 tbsp
Black salt - 1/8 tsp
Besan - 1 tsp
Firm tofu cubes - 12 large pieces
(adjust spices according to your taste)

Other ingredients

Coloured Capsicum cut into cubes - 1 cup

Onions cut into cubes - 1/2 cup

( Brush 1 tsp of oil to onions and capsicum, air fry them at 400 deg. for 4 minutes and keep it aside)

Method

Press the Tofu slightly to squeeze out water, pat dry the tofu cubes well to remove extra moisture.
Take a bowl add all the ingredients mentioned under marinate, add the tofu cubes.
Gently mix till all cubes are well coated with the masala. Leave it to rest for at least 30 minutes.
Pre heat Gourmia air fryer at 400 deg. for 8 minutes, arrange the tofu pieces brush the top with oil and the air fry inner plate.
Each oven is different so time can vary. Watch it carefully so you don't end up burning.
Turn in between and cook the other side too. Once its light brown on top remove.

Sauce for Manchurian

Soy sauce - 2 tbsp
Tomato ketchup - 1/4 cup
Red chilly sauce - 2 tbsp
Vinegar - 1 tsp
Salt to taste
Sugar - 1/4 tsp
Ginger and garlic paste - 1/2 tsp
( or chopped ginger and garlic pieces)
Oil - 2 tsp
Chopped spring onions for garnish.

Method

Heat oil in a pan add the ginger and garlic paste and saute till nice arroma comes out.

Add the sauces, sugar and salt mix till well combined. Add the capsicum and tofu gently toss till combined and switch off the stove.
Garnish with spring onions and serve as a starter or side dish for fried rice.

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Dosakaya Gongura Pachadi Recipe / Yellow Cucumber Gongura Chutney / Andhra Pachadi Recipes

Dosakaya Gongura Pachadi

Ingredients
Oil - 2 tsp
Mustard - 1/4 tsp
Fenugreek seeds - 5
Jeera - 1 tsp
Coriander seeds - 1/2 tsp
Urad dal & Channa dal - each 1 & 1/2 tsp
Red chilies - 6
Tamarind - a very small piece
Turmeric powder
Salt to taste
Jaggery - 1/4 tsp
Dosakaya - 2 small chopped
Gongura leaves - a handful
Tomato - 1 small
Garlic - 4
Method
Heat oil in a pan add mustard,dals,red chillies,methi,jeera,coriander seeds and tamarind, fry till light brown, remove it and keep it aside.
In the same pan add few drops of oil and add dosakaya,tomato,garlic,gongura,salt and turmeric powder.fry till they are soft.
Cool everything take a blender/mixi jar add the fried tempering ingredients, jaggery and the dosakaya, gongura mixture grind it to a smooth chutney add very little water if needed.
Mix it with hot rice and enjoy!

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Tawa Paneer Recipe / Paneer Tawa Masala Recipe / Paneer Tawa Fry - Paneer Recipes

Tawa Paneer

Ingredients for marination

Paneer cubes - 2 cups

Salt to taste

Turmeric powder - 1/4 tsp

Red chilly powder - 1/2 tsp

Garam masala - 1 tsp

Thick curd - 1 tbsp

( Mix all ingredients together and rest them for 10 minutes)

Other ingredients

Finely chopped onions - 1/2 cup

Finely chopped green capsicum - 1/4 cup

Chopped tomato - 1 medium size

Chopped green chilies - 2

Chopped coriander leaves for garnish

Red chilly powder - 1/2 tsp

Coriander powder - 1/6 tsp

Salt to taste

Chaat masala - 3/4 tsp

Jeera powder - 1/8 tsp

Crushed Kasturi methi - 1 tsp

Oil - 1 tbsp.

Method

Heat oil in a tawa add the onions, green chilies and capsicum sauté till onions are transparent.

Add the tomatoes and sauté till soft do not cook till mashed.

Add all the dry masala powders except chaat masala and sauté for few more minutes and then add the marinated paneer pieces.

Sauté in medium flame till all sides are coated with the masala and raw smell has disappeared.

Lastly add the crushed Kasturi methi, chaat masala and coriander leaves mix and switch off the stove.

Serve as an appetizer or as a side dish.

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Nuchinunde Recipe / Steamed Lentil Recipe / Nucchina Unde Recipe / Steamed Toor Dal Dumplings / Karnataka Special Nucchina Unde Recipe

Nuchinunde

Yields: 8

Ingredients for grinding

Thoor dal - 1/2 cup

Channa dal - 1/2 cup

Green chillies - 6

Ginger - a small piece

Method

Soak both the dals together for 4 hours, drain out the water and add it to a mixi jar. Add green chilies, ginger and grind to a coarse tight mixture. Do not add water while grinding.

Other ingredients

Chopped dill leaves - a handful

( I used methi leaves today)

Chopped coriander leaves - a handful

Chopped curry leaves few

Grated coconut - 1/2 cup

Salt to taste

Turmeric powder - 1/2 tsp

Jeera - 1/2 tsp

Hing - a generous pinch

Method

Take a bowl add the ground dal mixture and all above ingredients and mix. Divide the portion into equal size balls, shape it out to an oval shape.

Grease the idli plates and steam them for 5 minutes or till cooked.

Serve hot with ghee and coconut chutney.

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