Sauced Spaghetti

Preparation Time: 15 min

Cooking time: 10 min

Serves: 10

Ingredients measure:-

For Boiling:

Spaghetti : 250gm

Water: 6 cup(as req to immerse spaghetti)

Salt : 4 tsp

Maggi Masala: 1  tbsp

For Sauce:

Big Onion: 2 medium chopped

Garlic: 3 cloves crushed

Tomato Sauce : 1 Cup

Sweet Chilli sauce : 2 tbsp

Mayonnaise: 1 tbsp

Grated Cheese: 4 tbsp

Basil/Spring Onion: 2 tbsp

Olive oil : 2 tsp

Preparation:-

1)      Boil 6 cups water in a kadai.
2)      Drop in the spaghetti and spoon in salt and noodles masala.
3)      Allow it to cook completely.
4)      Drain it and keep it aside.
5)      In a kadai fry garlic and onion and drop in all the sauce and stir well until combined.
6)      Switch off the flame.

7)      Mix spaghetti in and toss well.
8)      Garnish with grated cheese and chopped bail or spring onion leaves

9)      Serve hot with any gravy.

Kappa Muringayila Cutlet (Tapioca Drumstick Leaf Patties)

Preparation Time: 30 min

Cooking Time: 20 min

Serves: 8

Ingredients measure:-

For Boiling:

Tapioca pieces: 3 medium cut as 2 inch cubes(1/2  kg)

Water: 3 cups

Salt : to taste

For Frying:

Drumstick Leaves: 4 cups

Small Onion(Kunjulli) : 1 handfull chopped

Green Chilly :  4 split lengthwise

Ginger garlic Paste : 2 tbsp,

Garam Masala:3 tsp

Pepper: ½ tsp

Grated Coconout: 2 tbsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Beaten Egg: 2

Bread crums/Powdered rusk: 2 cups

Oil : Sufficient for deep fry

Preparation:-

1)      Cut the Tapioca as 2 inch cubes with the shell removed.
2)      Steam or boil it until cooked with the items under ‘for Boiling’.
3)      Keep it aside and crush it when it’s cooled completely.
4)      Collect the drumstick leaves, wash and strain it then keep it aside.
5)      Grind the items under “for frying” except the leaves.
6)      Pour 2 tsp oil in a kadai and splutter mustard seeds and curry leaves.
7)      Mix the grinded masala and saute.
8)      Saute it well and dump in the leaves, cook it until the leaves get blended with the masalas.

9)      Mix the crushed  tapioca and the blended masala leaves.
10)  Take a lime size piece from dough and slightly spread it in hand as in image.
11)  Dip it in beaten egg or egg wash and coat it with bread crumbs.

12)  Deep fry in hot oil both the sides or keep the patties refrigerated and fry later.
13)  Serve hot with sauce.

Note: While frying, make sure the oil is heated well and then reduce the flame and dump in the patties. If the heat is not sufficient while dropping in the patties the edge will be broken.

Bread Pakoda ( Besan Coated sweet Bread Fry)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

Sweet Milk Bread: Edge cut and halfed diagonally

Besan powder : 2 cups

Chilly Powder: 1 tsp(increase the level to make spicy)

Salt: to taste

Oil: 2 cups for deep frying

Preparation:-

1)      Prepare the coating by mixing together besan, chilly powder, salt and water.
2)      Keep it aside.
3)      Slit the Bread pieces into half lengthwise diagonally.
4)      Dip it in the besan coating.
5)      Pour oil in a kadai and heat it well.
6)      Flip in the coated bread one by one into the oil.
7)      Flip it and deep fry it
8)      Strain it in a tissue and serve hot.

Mutta Baji ( Besan Coated Egg Fry)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

Hard Boiled Egg: 4 sliced half

Besan powder : 2 cups

Chilly Powder: 1 tsp(increase the level to make spicy)

Salt: to taste

Oil: 2 cups for deep frying

Preparation:-

1)      Prepare the coating by mixing together besan, chilly powder, salt and water.
2)      Keep it aside.
3)      Slit the Boiled egg into half lengthwise.
4)      Dip it in the besan coating.
5)      Pour oil in a kadai and heat it well.
6)      Flip in the coated egg one by one into the oil.
7)      Flip it and deep fry it
8)      Strain it in a tissue and serve hot.

Apple Jam

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

Apple : 4-5 medium

Sugar : 4 cups

Permitted Food colour: 1 tsp

Vanilla: 1 tsp

Cinnamon powder: ½ tsp

Fresh water: 2 cups

Preparation:-

1)      Pressure cook the chopped Apple and sugar well with 2 cups of fresh water and keep it aside to whistle to go off.
2)      Smash it so that the pieces will loosen up.
3)      Transfer it to a kadai and drizzle all the spices, essence and colour.
4)      Mix it well and keep on stirring till the mix coagulates and leaves the sides of kadai.
5)      Transfer it to a Jam container.
6)      Serve hot or chilled.

Pazham Pori/Ethakka appam(Coated Banana Fry)

Preparation Time: 30 min

Cooking Time: 15 min

Serves: 16 Nos

Ingredients measure:-

For Batter:

Rice powder: 1 cup

All Pupose Flour(Maida): 2 cups

Permitted Food Colour(Yellow): 1 tsp

Turmeric: 1tsp

Ripe Big banana (Ethakka) : 8 medium

Cumin Powder: 2 tsp

Sugar: 3 tbsp

Water: Sufficient to make it a tight batter

Oil : Sufficient for deep frying

Preparation:-

1)      Cut the ripe Big Bananas verticaly as in  image
2)      In a bowl, mix all the above items to make a not so loose batter.
3)      Keep it aside for 5 mins.
4)      Heat oil in Kadai.
5)      Dip each piece in batter, so that it get coated well, and slip in heated oil.
6)      Deep fry in slow flame flip it and fry both sides.
7)      Serve hot.

Idli (Rounded Rice-Dal Cakes)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Idli Rice(Pachari) : 3 cups

Urad Dal: ¾  cup

Cooked rice: 2 tbsp

Salt: 1 tbsp

Gingely Oil: 1 cup

Preparation:-

1)      Through wash first and soak (min 4 hrs) the first two ingredients separately in a vessel in 6 cups of fresh water.
2)      Strain the water and grind half portions one at a time with 1 tbsp cooked rice and sufficient water (water level till the rice and dal is immersed completely) in a mixer/ wet grinder.
3)      Mix with fresh water and salt and then gently fold the batter without disturbing the air bubbles much.
4)      Keep the grinded batter for one night closed in room temperature.(For cold climate places, the batter won’t ferment, so its advised to add 1 -2 tsp baking soda and keep the batter overnight to achieve the desired result).
5)      Pour 1 ¼  ladle of batter to the holes of idli cooker already drizzled with gingely oil.
6)      After filling all the holes in levels with the batter, put the setting in Idli cooker and close the lid.
7)      Cook in slow flame for 30 mins approx., alternatively you can insert a fork into the idli and it should come out clean.
8)      Serve hot with chutney/ chammanthi or sambar.

Note:- The fermentation of the batter is really important to get fluffy idlies. Take extra care to grind urad and rice dal separately. Also grind the urad dal longer to get fluffy idlies. Also remember to use fresh water, as chlorinated water sometimes destroy the air bubbles thus hindering the fermentation. Natural Fermentation is the best and yield nice taste. Try to avoid baking soda fermentation as much as possible.

Kalleparathi(Hand Tossed sweet Wheat PanCake)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Atta(Wheat Flour) : 2 cups

Jaggery Grated: 1 cup

Water: Sufficient for batter

Grated Coconut: ½  cup

Sugar: 1 tbsp

Oil : 1 tbsp

Preparation:-

1)      Whisk all of the above together except oil to a form a not so loose batter.
2)      Keep it aside for a while.
3)      Heat a tawa well and sprinkle some fresh water with hand to check the sizzling sound.
4)      Pour 2 ladle of batter to the tawa and toss it with a wet hand(dip hand in water and toss) as in image.
5)      Drizzle 1-2 tsp oil over the top and flip it to cook both the sides.
6)      Take it out the tawa to get Kalleparathi.

Note:-Kalleparathi is a Malayalam word which literally means spreading the batter with hand in a tawa. 

Chicken Kabab

Preparation Time: 25 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Pepper: 1 tbsp

Ginger garlic Paste : 2 tbsp,

Fenugreek: ¼  tsp

Cumin: ¼ tsp

Garam masala: 1 tsp

Salt: to taste

Egg:1

Chicken pieces: 1 kg cut as small pieces with bone.

Oil: 1 cup coconut oil

Preparation:-

1)      Saute the masala powders, onion, ginger-garlic paste and salt listed above in a kadai for 2 mins.
2)      Cool and grind them  to a fine paste adding little water in a mixer.
3)      Beat an egg and mix it with the grinded masala mix.
4)      Marinate the Chicken pieces with the masala mix prepared.
5)      Keep it marinated for 10  mins or store in freezer for 2-3 days if not using it at the moment.
6)      In a earthern pot or kadai, put 1 cup oil and heat the oil.
7)      Slip in the marinated chicken pieces, two or three depending on the spacing of kadai.
8)      Shallow fry and flip so that both sides get equally fried.
9)      Strain it in a tissue
10)  Microwave it in convection and grill mode in 600w for 6 mins for better cooking.
11)  Chicken kabab is ready and serve it hot.

Note:- While grinding the masala mix, make sure you grind it to a fine paste otherwise if traces of onion or garlic if left behind the kabab will get burned and oil will not look clean

Indian PanCake

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

All purpose flour(Maida) : 2 cups

Egg: 1 beaten

Water: Sufficient for batter

Grated Coconut: 2 cups

Sugar: 4 tbsp

Cardamom Cinnamon Powder: 1 tsp

Oil : 1 Cup

Preparation:-

1)      Beat one egg.
2)      Whisk all of the above together to a fine batter.
3)      Prepare the filling, Mix grated coconut, sugar and cardamom, cinnamon mix and keep it aside.
4)      Heat a tawa well and sprinkle some fresh water with hand to check the sizzling sound.
5)      Pour 2 ladle of batter to the tawa and spread it anticlockwise from center with the ladle.
6)      Drizzle 1-2 tsp oil over the top and flip it to cook both the sides.
7)      Take 2-3 tbsp of filling and arrange it in the pancake as in image.
8)      Fold it lengthwise as in image
9)      Take it out the tawa to get Indian Pancake.