ONION FRITTERS

ONION Fritters

Preparation Time: 8 min

Cooking time: 5 min

Serves: 4

Ingredients measure:-

Big Onion : 2 cup

Salt : 2 tsp

Olive oil/Cooking oil : 1cup

Besan : 1 cup

Chilly Powder: 1 tsp

Preparation:-

1)      Prepare the coating by mixing Besan, Salt, Chilly powder and water(as required).
2)      Dip the onion cut lengthwise into it.
3)      Deep fry in oil until golden brown.

unakkaya

unakkaya

Preparation Time: 15 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Steaming:

Big plantain(ethakkaya)-ripe : 6 medium

Rice powder(if plantain is too ripe): 2  tbsp

Sugar: to taste

For Filling:

Grated Coconut:  2 cups

Cardamom powder: 2 tsp

Sugar or jaggery: to taste

Oil : Sufficient for deep fry

Preparation:-

1)      Cut the Big plantain as in the image above.
2)      Steam it until cooked with the items under ‘for Steaming’.
3)      Keep it aside.
4)      Mix together the items under ‘for filling’.
5)      Make a dough with the steamed banana and rice powder
6)      Take a lime size piece from dough and spread it in hand.
7)      Put the filling and seal it.
8)      Make it into the shape as ahown in image.
9)      Deep fry in oil.

Note: You can alternatively replace the filling with scrambled egg, or spicy chicken or meat fillig.

Beetroot Pachadi

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

For Sauting:

Betroot: 2 medium, grated finely to small pieces

Grated Coconut : ½ cup

Turmeric Powder : 1 tsp

Green Chilly : 1 chopped to small pieces

Big Onion :  1/2 cup grated to small pieces

Salt: to taste

Curd : 5 cups

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-

1)      In a kadai, put 2tsp oil and put mustard seeds and curry leaves.
2)      When the curry leaves splutter, sauté well the items under ‘for sauting’ listed above.
3)      When the sauted items gets cooked, turn off the flame and keep it aside.
4)      Whisk slightly curd with salt..
5)      Pour in the cooked beetroot mix.
6)      Mix it well with spoon.
7)      Garnish with curry leaves.

Cauliflower Fry

Cauliflower Fry

Preparation Time: 15 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Boiling:

Cauliflower : 1 medium

Kashmiri Red Chilly powder: ¼  tbsp

Turmeric Powder : ¼  tsp

Pepper Powder : 1 tsp

Salt: to taste

Water : 4 cups

For Coating:

Beaten Egg :  2

Corn flower (Optional) : 1 tsp,

Pepper powder: ¼ tsp

Salt: to taste

Oil : Sufficient for deep fry

Preparation:-

1)      Cut the cauliflower as in the image above.
2)      Boil it until cooked with the items under ‘for boiling’.
3)      Strain it and keep it aside.
4)      Whisk together the items under ‘for coating’.
5)      Coat each boiled cauliflower strands and deep fry in oil.

Snakegourd theeyal (padavalanga theeyal)

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For pressure cook:

Snakegourd : 2 cups

Water : 3 cups

For Masala:

Coriander powder: 2 tsp

Kashmiri chilly powder:1 tsp

Grated Coconut:1 cup

Small Onion : ¼  cup

Kasmiri Dry  Chilli: 4

For Gravy:

Big Onion :  1/2 cup

Green chillies : 2 split lengthwise

Salt: to taste

Tamarind : 1 Lime size soaked in water and strained

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-

1)      Dry roast the items under masala section on sim flame until golden brown.
2)      Keep it aside to cool.
3)      Grind it in a mixer without water to form a fine powder.
4)      Meanwhile in a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
5)      When the curry leaves splutter, sauté well the items under gravy listed above.
6)      When the sauted items turns translucent, mix the pressure cooked items and sauté for 2 mins.
7)      Pour 2 cups water, mix the grinded masala into the above and boil.
8)      When its half cooked, add extracted tamarind juice and boil for another 5 mins
9)      Garnish with curry leaves.

Kerala fish curry(kottayam style)

Preparation Time: 30 min

Cooking Time: 20 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Coriander powder : 1 tbsp

For Gravy:

Small Onion :  1/2 cup

Ginger garlic Paste : 2 tsp,

Fenugreek powder: ¼ tsp

Salt: to taste

Kudam puli(kerala tamarind):1 piece soaked in water

Fish pieces ( Any Fish): 200 gm

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-

1)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
2)      When the curry leaves splutter, sauté well the items under gravy listed above.
3)      When the sauted items turns translucent, mix the masala and sauté for 2 mins.
4)      Pour 2 cups water into the above and add kudampuli and boil.
5)      Add the washed Fish pieces into it.
6)      Boil it until the Fish is fully cooked.
7)      Garnish with curry leaves.

Muttakoose thoran aka cabbage stir fry

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

Cabbage : 1 medium

Ginger : 2 tsp crushed

Big Onion : 2 medium cut as cubes

Turmeric : ¼ tsp

Grated coconut : ¾ cup.

Mustard seed : 1 tbsp

Salt: to taste

Curry leaves : 1 strand

Preparation:-

1)      Grate the cabbage to fine small pieces.
2)      Meanwhile, in a vessel mix cabbage, grated coconut, turmeric and salt.
3)      Keep it aside.
4)      Heat a kadai, splutter mustard seeds and some curry leaves.
5)      Put the mixed cabbage and combine well.
6)      Close the lid and cook in a slow flame.
7)      Garnish with curry leaves.

Twist:- Twist here is grating the cabbage to fine small pieces so that the thoran comes out more tastier. Another idea that we can incorporate here is you can pour in one beaten egg when the stir fry is half done and scramble it, so that the kids will enjoy muttakoose.

Palak dal curry

Palak dal curry

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For pressure cook:

Masoor Dal : 2 cups

Big Onion : 2 cut lengthwise

Tomato : 2 cut lengthwise

Green Chilly :  2 split lengthwise

Garlic : 2 tsp crushed

Turmeric powder : ¼ tsp

Cumin powder : ½ tsp

Salt: acc to taste

For Frying:

Palak(Green Spinach) : 1 kadai full(it shrinks well)

Grated Coconut : ½ cup

Green chillies : 1 split lengthwise

Turmeric : ¼ tsp

Salt : Acc to taste

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Dry red Chillies : 2

Corainder leaves : 2 tsp

Preparation:-

1)      Mix palak with grated coconut, green chilies, turmeric and salt.
2)      Close the kadai and cook until the palak shrinks completely and mixes well.
3)      Keep it aside.
4)      Pressure cook the items under pressure cook listed above for 1 whistle.
5)      Keep it aside.
6)      In Kadai, Pour 2 tsp oil and splutter the curry leaves and dry red chillies, mix in the sauted palak.
7)      Mix in the pressure cooked items to the above and mix well.
8)      If needed add 1 cup water and cook for another  2 mins.
9)      Pour it in a casserole and garnish with coriander leaves.

Chappathi sausage salad roll

Chappathi sausage salad roll

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 4

Ingredients measure:-

Chapathi frozen or homemade: 1

Chicken Sausage : 4 cut as cubes

Big Onion : 2 medium cut as cubes

Salad lettuce: 1 cup

Salad Cucumber : 1 cut as small cubes

Salt: to taste

Cheese : 2 cubes grated

Preparation:-

1)      Cook the chicken sausage slightly and mix it with the remaining items.
2)      Keep it aside.
3)      Heat chapathi in tawa and put that in a plate..
4)      Spread the salad items onto the chapathi and make a roll.
5)      Cut it in the center and serve hot with sauce.

Notes:- This recipie is for kids, you can put soya sauce, green chilli sauce and  pepper  to the mixed items  to make it more spicy.

Thenga chuttaracha chammanthi

Preparation Time: 8 min

Cooking time: 2 min

Serves: 8

Ingredients measure:-

Coconut pieces : 1 cup

Salt : 2 tsp

Small Onion : 4

Kashmiri Chilly : 5

Ginger :  1 small piece

Tamarind: 1 lemon sized ball

Plantain Leaf : 1 small

Preparation:-

1)      Roast the coconut pieces, small onion and Kashmiri chilly in open gas flame.
2)      Allow it to cool.
3)      Grind the rest of the ingredients in a mixie without adding water.
4)      Make the plantain leaf soft by showing it to open flame.
5)      Spread the grinded items to the plantain with hand and press it slightly so that it spreads even.
6)      Lock the plantain leaf.
7)      Put the packed plantain again in open flame.
8)      Show both the sides in flame for 2 mins each.
Keep it covered like that, open it only when you are ready to serve

Chicken momos

Chicken momos

Preparation Time: 45 min

Cooking Time: 20 min

Serves: 4

Ingredients measure:-

For Coating:

Maida: 2 cups

Water : sufficient to make a dough

Salt: 1 tsp

Boiled Chicken Pieces : 250 gm (Boil with salt and pepper and strain)

Big Onion : 2 medium cut as cubes

Garam Masala: 1 tsp (Any branded).

Ginger garlic Paste : 2 tsp,

Green chillies : 2 split lengthwise

Salt: to taste

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Tomato sauce

Preparation:-

1)      Prepare the dough with items under coating section.
2)      Keep it aside for 1 hr covered with a damp cloth.
3)      Grind the boiled chicken with big onion, ginger garlic paste and green chillies(Just little grinding to absorb the flavor of green chillies and the paste to the chicken).
4)      Keep it aside.
5)      Meanwhile in a pan, put 2tsp oil and put mustard seeds and curry leaves.
6)      When the curry leaves splutter, sauté well the grinded items.
7)      When the sauted items turns translucent, mix garam masala and salt.
8)      Keep it aside to cool.
9)      Make poori like rolls with the dough.
10)  Take it in hand and put 2 tsp of the sauted mix in the rolled piece.
11)  Make pleats along the circumference and finally twist it to lock the sauted items.
12)  Likewise make 20 pieces and steam it in a steamer for 20 mis.
13)  Chciken momos is ready, serve it with tomato sauce.

Notes:- This recipie is for kids, you can put soya sauce, green chilli sauce and  pepper  to the sauted items  to make it more spicy.