Mor Milagai Recipe / Sun Dried Chillies / South Indian Sun Dried Chillies Recipe / Mor Milagai Vathal - Summer Recipes

Mor Milagai

Ingredients

Spicy green chilies - 12

( wash wipe and make a slit in the middle)

Thick sour curd - 1 & 1/2 cups

Water - 1/2 cup

Salt to taste ( around 2 tsp)

Turmeric powder - 1/8 tsp

Hing - 1/4 tsp

Method

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.

Thanks for visiting !

Ghee Mysore Pak Recipe / Mysore Pak Recipe / Sri Krishna Sweets Mysore Pak / Krishna Sweets Style Mysorepak / Soft Mysore Pak Recipe

Ghee Mysore Pak

Ingredients

Besan - 1 cup

Sugar - 1 cup

Water - 1/2 cup

Ghee - 1 cup

Oil - 1/2 cup

( use refined oil , i used peanut oil)

Method

Grease an aluminum square tray with ghee and keep it aside.

Warm ghee and oil together remove 1/2 cup ghee/oil mixture separately to add later. To this add the besan and whisk well to get a smooth lump free mixture.

Dissolve sugar and water in a non stick pan cook till the syrup reaches to an one string consistency. this will not take too long.

Lower the flame and add the besan /ghee mixture and keep mixing vigorously till combined. Once the mixture is getting to thicken add the remaining 1/2 cup ghee mixture and in medium low flame keep mixing till the mixture has started to come together like a soft ball, started to leave the sides of the pan and raw smell of the besan has completely disappeared.

Make sure the whole process is cooked in medium low flame otherwise your mysore pak will taste raw..

Immediately switch off the stove and mix the mysore pak for couple more minutes to get a glossy finish and then pour into the greased tray.

Pat the tray to even the top and wait for 30 minutes. Loosen the sides with a knife and invert the tray. While still warm cut into desired pieces and enjoy.

Courtesy: yummytummyaarthi

Thanks for visiting !

 

Kolkata Fish Fry Recipe / Bengali Style Fish Fry / A Kolkata Street Food / Bengali Style Crispy Fish Cutlet / Fish Fry Kolkata Style

Kolkata Fish Fry

Ingredients ground to a thick paste

Chopped onions - a handful

Mint and coriander leaves together a handful

Green chillies - 8

( add according to your taste)

Ginger and garlic paste - 1 tsp

( Add all above ingredients into a mixi jar and grind to a thick paste. Do not add any water while grinding)

Other ingredients

Fish fillets - 4 ( cut into medium size pieces)

Salt and pepper powder to taste

Lemon juice from 1/2 of a lemon

Bread crumbs - as needed

Beaten egg - 1

Oil to shallow fry

Method

Take a wide plate massage the fish with salt ,pepper powder and lemon juice, rest for 10 minutes.
Add the ground paste to the fish and coat both sides well and marinate for 30 minutes.

Dip each masala coated fish into the beaten egg and roll them into the bread crumbs.

Make sure the fish is coated all sides with the bread crumbs. Repeat the process again, rest the coated fish for 10 minutes.

Heat oil in a pan and gently drop the fish and shallow or deep fry in medium high flame till light golden brown and crisp on all sides. Place the fish on a kitchen tissue to get rid of excess oil.

Enjoy hot.

Thanks for visiting !

Bungalow Paniyaram Recipe / Kara Paniyaram Recipe

Bungalow Paniyaram

Ingredients

Idli rice - 1 cup

( do not use any other variety rice)

Thur dal - 1/2 cup (minus 1/2 tbsp)

Red chilies - 8

( add according to your taste)

Salt to taste

Hing - 1/4 tsp

Chopped onion - 1/4 cup

Chopped curry and coriander leaves - 2 tbsp

Oil to fry paniyaram as needed.

Method

Wash and soak rice, red chilies and thur dal together for 3 to 4 hrs, then grind to a coarse semi-thick batter. Do not grind to a smooth batter the paniyaram will absorb more oil while frying.

Transfer to a bowl and add all other ingredients mentioned above and mix well.

As I don't have the traditional Bungalow paniyaram pan today I am using a kuzhi paniyaram pan or use a kadai pour oil and shallow fry.

Heat the paniyaram pan add oil into the holes, pour a ladle of batter, and make sure the paniyaram is soaked into the oil. Fry till both sides are crisp and light brown, remove from the pan and enjoy hot as a tea time snack.

Thanks for visiting!

Egg Fry Recipe / Kara Muttai Recipe / Egg Roast Recipe / Kaara Muttai Recipe / Spicy Egg Roast

Kaara Muttai

Ingredients

Boiled eggs cut into half - 4

Salt to taste

Red chilly powder - 1 tsp

Turmeric powder - 1/8 tsp

Chopped onions - a handful

Crushed garlic - 6

Curry leaves few

Coconut oil - 6 tsp

Mustard - 1/2 tsp

Method

Heat oil in a pan temper it with mustard seeds. Add the onions, few curry leaves and crushed garlic saute till light brown.

Add the red chilly powder,salt and turmeric powder, mix well, lower the flame and arrange the cut eggs on top of the masala ( cut side facing down).

Cover with a lid and in low flame cook both sides till light golden brown and well roasted.

Switch off the flame and garnish with curry leaves and serve as a side dish for rice.

Thanks for visiting!

Moru Curry / Kerala Style Moru Kachiyathu / Seasoned Butter Milk / Moru Kachiyathu

Moru Curry

Tempering ingredients

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/8 tsp

Red chillies - 2

Other Ingredients

Thick curd whisked well - 2 & 1/2 cups

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/4 tsp

Curry leaves few

Crushed garlic - 4

Crushed ginger - 1 tsp

Chopped green chillies - 3

Chopped onions - a handful

Method

Heat oil in a pan temper it with the above ingredients.

Add the onions, curry leaves, crushed garlic, ginger, green chillies and saute till the onions are brown.

Reduce the flame add the salt, turmeric powder and red chilly powder saute till the raw smell has disappeared. Pour the whisked curd and mix it well till combined.

Do not boil and switch off the stove, garnish with curry leaves and serve with plain rice.

Thanks for visiting!

 

Banana Buns Recipe / Mangalore Buns Recipe / Indian Fried Banana Buns / Puffed Banana Pooris / Banana Puris / Fried Banana Puri

Mangalore Buns

Ingredients

Maida / All purpose flour - 1 cup + 3 tbsp

Overripe bananas - 2

Curd - 1/4 cup

Sugar - 1 tbsp

Cooking soda - 1/2 tsp

Jeera - 1 tsp 

Salt - 1/8 tsp

Oil to deep fry

Method

Take a bowl add the banana, sugar, cooking soda, salt mash to form a lump-free puree using your fingers. Do not beat it with any blender use only hands. Add the curd and jeera, mix well till combined.

Now add the maida and gently fold to form a semi-sticky dough.do not make a tight dough.

Usually, the dough is sticky, rubbery, and a bit messy to handle.

Cover and rest for 8 hours, next take divide the dough into small equal size balls, dust the surface well with flour to handle the sticky dough better.

Gently using a rolling pin roll out to a thick disc do not roll it too thin. The thickness should to a bit thicker than regular pooris.

Heat oil in a Kadai when hot gently slide the poori into the hot oil in the medium-high flame gently press the pooris to puff up.

Deep fry till light golden brown on both sides and remove from oil.

Best served with thin coconut chutney as a tea-time snack.

Note:

a) Make sure the bananas are very ripe and squashy.

b) These buns are usually made with maida but some make it with whole wheat flour.

c) The dough should be slightly sticky do not knead hard like a chapathi dough. Adjust the flour measurement accordingly.

d) Minimum of 8 hours or overnight fermentation is needed to get the best result.

Thanks for visiting !

Dosa Bread Toast / Bread Dosa Toast Recipe / Spicy French Toast Using Dosa Batter / Dosa Toast - A Quick Breakfast Recipe

Dosa Bread Toast

Ingredients

Dosa batter - 1 cup

Rava/Semolina - 1 tsp (heaped)

Bread slices - 4

( today I use whole wheat bread)

Water as needed to dilute

Chopped onion - a handful

Chopped green chillies - 2

Chopped coriander leaves - 2 tsp

Finely chopped or grated vegetables of your choice  as needed

( I used carrots, cabbage and red capsicum)

Salt as needed

Idli podi to sprinkle on top ( optional)

Oil as needed to fry the bread

Method

Take a wide bowl add all the above ingredients except bread and oil. Pour water to dilute the batter, do not make the batter too thin.Cover and rest for 2 to 3 minutes.

Heat a tawa dip each bread slice into the batter and coat them well with the vegetables and toast on both sides with little oil till cooked crisp and light brown.

Sprinkle some Idli podi on top and serve hot.

Thanks for visiting!

Oil Free Spicy Chicken Roast Recipe / Chicken Fry Without Oil / Oil Free Chicken Fry - Oil Free Recipes

Oil-Free Chicken Fry

Ingredients

Chicken drumsticks - 4 large pieces

( remove the skin and make few cuts on the chicken using a knife)

Salt to taste

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1 tsp

Chopped curry leaves  and coriander leaves few

Ginger and Garlic paste - 1 tsp

Sliced onions - 1/2

Slit green chillies - 6

Thick coconut milk - 1 cup

( I used the tinned coconut milk, fresh coconut milk will taste even more better)

Method

Take a wide bowl add all the above ingredients and mix well till the chicken pieces are well coated. Cover it with a lid and rest this mixture for 30 minutes.

Take a kadai add the marinated chicken along with the masala, in low flame cover and cook the chicken till well roasted turning in intervals for all sides to cook well.

Make sure the whole process is in low flame.

Fry till the raw smell has disappeared and the chicken is roasted well. This chicken is cooking in the coconut milk and they leave the oil for the chicken to cook.

Lastly garnish with few curry and coriander leaves and serve as a side dish for rice or roti.

Thanks for visiting !

Egg Drop Biscuit Recipe / Coin Biscuit / Mutta Biscuit / Kerala Mutta Biscuits / Bean Biscuits / Bakery Style Egg Drop Biscuits

Mutta Biscuit

Ingredients

Maida / All purpose flour - 3/4 cup

Sugar - 1/4 cup

( sweetness was perfect for us  if you need more sweet then add 1 tbsp extra sugar that will be sufficient)

Butter - 2 tbsp at room temperature

Eggs - 2

Vanilla essence - 1/2 tsp

Turmeric powder - little less than 1/4 tsp

Baking powder - 1/2 tsp

Method

Sieve maida and baking powder together,keep it aside.

Add eggs, essence, sugar, butter, and turmeric powder in a mixi jar and blend till combined.

Pour the mixture into the dry ingredients and gently mix.The batter should not be runny otherwise add 1 or 2 tsps extra flour.

Fill this mixture into a piping bag or ziplock bag, cut the end with a scissor to make a small hole.

Line a baking tray with a baking sheet and pipe out the mixture into a small coin, once baked they will expand.

Bake these at 350 deg.f for 10 minutes or until they change colour to light brown on the edges. 

Do not cook more than 10 minutes they will burn, once cooled they will become crisp.

Enjoy!

Thanks for visiting !