EGG KABAB

Egg Kabab

Ingredients

• Boiled Eggs-2(cut into four pieces)
• Onion-3(Finely Chopped)
• Boiled Potato-1(Big)
• Ginger Paste-1 Teaspoon
• Garlic Paste-1 Tablespoon
• Green Chilly -1 Finely Chopped
• Turmeric Powder-1/4 Teaspoon
• Red Chilly Powder-1 Teaspoon (Up To Your Spice Level)
• Coriander Powder-1 Tablespoon
• Fennel Seed Powder-1/2 Teaspoon
• Garam Masala-1 Teaspoon
• Chopped Coriander-Few
• Chopped Curry Leaves-Few
• Lime Juice-1 Teaspoon
• Oil-1-2 tablespoon
• Salt- As Needed

For Coating and Frying

• Egg-1(Beaten)
• Bread Crumbs-1 Cup
• Oil-For Frying

Method

STEP-1

Add 1-2 tablespoon of oil in a pan and fry finely chopped onion till it turn transparent.

STEP-2

Add chopped green chilly, ginger paste and garlic paste and saute again.

STEP-3

Then add turmeric powder, red chilly powder, coriander powder, fennel seed powder, ½ teaspoon of garam masala and salt. Mix well and saute in low flame.

STEP-4

Mash the boiled potato and mix with the onion mixture.

STEP-5

Finally add chopped coriander leaves, chopped curry leaves, 1/2 teaspoon of garam masla and lime juice.

Mix well and let it cool.

STEP-6

Cut the boiled egg into four pieces.

STEP-7

Take small part of potato mixture and flatten with fingers.

STEP-8

Place one piece of egg at the center and roll it.

STEP-9

Dip each roll in beaten egg and then coat with bread crumbs.

STEP-10

Heat oil in a pan at medium flame and deep fry each roll till it turns golden brown.

FALAFEL

Falafel

Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. This is a traditional Middle Eastern food, commonly served in a pita,Falafel balls may also be eaten alone as a snack. During Ramadan, falafel balls are sometimes eaten as part of the iftar .This has become popular among vegetarians. More people have adopted it as a source of protein. Chickpeas are low in fat and contain no cholesterol, but a considerable amount of fat is absorbed during the frying process. It can be baked to reduce the high fat content associated with frying.
Falafel is typically ball-shaped, but is sometimes made in other shapes, particularly donut-shaped. The inside of falafel may be green (from green herbs such as parsley or green onion),This is commonly accompanied by tahini. 

Ingredients

• Chickpeas -1 Cup (Soaked Overnight, Makes Approximately 1 & ½ Cups Soaked Chickpeas)
• Garlic-3-4 Cloves
• Spring Onion (Along With The Green)/Onion-1/4 Cup
• Fresh Coriander-1/2 Cup
• Cumin Powder-3/4 Teaspoon
• Coriander Powder-1/2 Teaspoon
• Black Pepper Powder-1/2 Teaspoon
•  Red Chilli Flakes or Powder-3/4 Teaspoon
• Lime Juice-11/2 Tablespoon
• Baking Powder-1/4 Teaspoon (Optional)
• Oil-For Frying
• Salt -To Taste

Method

STEP-1

Soak the chickpeas in water overnight. Drain the soaked chickpeas and pat them dry.

STEP-2

Add all the above ingredients in a food processor/ grinder and grind it (Not into a fine paste). Cool it covered in the refrigerator for few minutes.

STEP-3

Divide the mixture into 10-12 parts and shape them into balls and keep aside.

STEP-4

Heat enough oil in a wok/pan. Fry the falafel on a medium heat until golden and crispy on all sides, flipping turning continuously, strain on a kitchen tissue roll and serve with yogurt dip(mint leaves chutney) or better still the hummus(tahini) (find the recipes here & here, it is simple and quick).

FOR MORE SNACKS CLICK HERE

EGG-BANANA STIR FRY

Egg - Banana Stir Fry

Ingredients

• Large Ripe Bananas / Nendrapazham-2
• Eggs-2
• Sugar-2 Tablespoon
• Cardamom Powder- A Pinch
• Cashew Nuts And Raisins-Few
• Ghee-2 Tablespoon

Method

STEP-1

In a bowl, mix together eggs, sugar and cardamom powder and keep it aside.

STEP-2

Peel and chop bananas into small pieces.

STEP-3

Heat ghee in a pan and fry the cashew nuts and raisins.

STEP-4

Add chopped bananas and fry till it turns soft and golden in colour on medium flame.

STEP-5

Then add egg mixture to this and scramble it well along with bananas and cook for 3-4 minutes.

Switch off the flame and serve. 

SWEET BANANA ROLL UPS

Sweet Banana Roll Ups

Ingredients

For Banana Roll

• Ripe Banana-2 (Sliced Lengthwise)
• Ghee-2 Teaspoon
• Tooth Pick

For Filling

• Shredded Coconut-4-5 Tablespoon
• Nuts and Raisins –Few
• Sugar-1 Tablespoon
• Ghee-1 Tablespoon

Method

For filling

STEP-1

Heat ghee in a pan and fry cashew nuts and raisins.

STEP-2

Then add shredded coconut and sugar.

Saute for 2-3 minutes. Remove from flame and allow it to cool.

For Banana Roll

STEP-3

Melt ghee in a heavy based frying pan.

STEP-4

Place the bananas in the pan.

STEP-5

Cook for 3-4 minutes, turning occasionally.

STEP-6

Place a spoon of filling in the bananas, and roll it with hands.

Secure with a toothpick.

CARROT POLA/CARROT KUMS

Carrot Pola/Carrot Kums

Ingredients:

• Carrots-4 Medium
• Eggs-3
• Milk Powder-6 Tablespoon
• Sugar-6 Tablespoon
• Cardamom Powder- 1/4 Teaspoon
• Ghee-1 ½ Teaspoons
• Nuts and Raisins-Few

Method:

STEP-1

Peel and cut the carrot into small pieces.

STEP-2

Cook the carrot with 2 cup of water.

STEP-3

Blend the cooked carrot with eggs.

STEP-4

Once it blends well add sugar, milk powder and cardamom powder.

Blend well to make a smooth batter.

STEP-5

Meanwhile, heat ghee in pan and saute nuts and raisins. Keep it aside.

STEP-6

Pour the batter in to the same pan and close the lid.

STEP-7

Cook in low flame for 20-25 minutes or till the toothpick inserted in the centre and comes out clean.

In-between (after 10 minutes) opens the lid, then decorate with cashews and raisins.

PAZHAM NIRACHATHU

Pazham Nirachathu

Prep Time           Cook Time          Ready In              Serves                 

                                                                                               

 5 min                     5 min                  10 min                  2

Ingredients

• Big banana`s(Nenthra pazham) - 2 nos

For filling

• Grated coconut - 1 cup
• Cashew nuts and raisins (finely chopped) -few(optional)
• Sugar- 1 tbsp
• Cardamom powder- A pinch

TUNA MASALA VADA

Tuna Masala Vada

Vada is a common term for many different types of savoury fritter-type snacks from South India with a set of common ingredients.

Prep Time           Cook Time          Ready in              Serves                 

20 min                 15 min                  35 min                 2-3

Ingredients

• Maida/All purpose flour – 11/2cups
• Water –as needed
• Ghee/oil-1tbsp
• Salt-as required

EGG CUTLET

Egg Cutlet

Cutlets now have a unique position in the Indian cuisine. Ease of preparation and variety in experimenting in our ethnic taste; make this dish dearer to food lovers.

Prep Time           Cook Time          Ready in              Serves                 

20 min                 15 min                  35 min                 2-3

Ingredients

• Boiled Egg -3

For the chutney/for the coating

• Grated coconut-1 cup
• Coriander leaves-few
• Green chilly-2-3
• Ginger-1 piece

CHEESY CHICKEN BITES

Cheesy Chicken Bites

These chicken bites comes out moist and tasty with delightful cheese in each bite.

Prep Time           Cook Time          Ready in              Serves                 

20 min                 30 min                  50 min                 8-9

Ingredients

Bread -as required
Cheese spread-as required

For filling
To cook the chicken

• .Chicken-1/4 k
• .Pepper powder-1/2tsp
• .Turmeric powder-1/2tsp
• .salt-as required

To make the masala

• .Onions, finely chopped-3 medium
• .Potatoes-2 medium(boiled and smashed)
• .Green chillies, crushed-1
• .Ginger, crushed-1bsp

MEAT SAMOSA

Meat Samosa

These fried snacks eaten throughout India. In the south, they are filled with meat, in the north with vegetables, and during the feast of Diwali fills often with sweet fillings.

Prep Time           Cook Time          Ready in              Serves                 

20 min                 30 min                  50 min                10-12 

Ingredients

For pastry

• All Purpose Flour -1 Cup
• Vegetable Oil-1 Tablespoon
• Salt- To Taste

MUTTON CUTLET

Mutton Cutlet

This recipe calls for mutton, but chicken, beef and fish work just as well.Mutton cutlets can be made a day ahead and frozen. Place the cutlets in microwave make them crispy and serve hot as you need them.

Prep Time           Cook Time          Ready in              Serves                 

20 min                 30 min                  50 min                10-12 

Ingredients

To cook the mutton

• Mutton - 250 gm
• Pepper powder – 1/2 tsp
• Turmeric powder - 1/4 tsp
• Water - 1 cup

DATES AND NUTS FRY

Dates and Nuts Fry

The massive health benefits of dates have made them one of the best ingredients for muscle development. People consume dates in several ways, such as mixing the paste of the dates with milk, yogurt or with bread or butter to make them even more delicious. Here I used nuts as a filling.

The benefits of dates include relief from constipation, intestinal disorders, heart problems, anemia, sexual dysfunction, diarrhea, abdominal cancer, and many other conditions. Dates are good for gaining weight also. Dates are rich in several vitamins, minerals and fiber too. These delicious fruits contain oil, calcium, sulfur, iron, potassium, phosphorous, manganese, copper and magnesium which are all beneficial for health. Some health specialists have said that eating one day per day is necessary for a balanced and healthy diet.

Prep Time           Cook Time          Ready in              Serves                 

10 min                  5min                     15min                  2-3

Ingredients

• Dates - 10 nos
• Cashew nuts - 10 nos
• Egg - 1 no
• Maida - 1/4 cup
• Rice flour - 2 tsp

CHICKEN CUTLET

Chicken Cutlet

Cutlets are a popular snack item and can be served as a side dish along with the main course. Cutlet recipes are easy to make and is loved by all. Cutlet is a cooked meat stuffing of chicken, mutton, fish or beef fried with a batter covering. It can also be made with vegetables.

Prep Time           Cook Time          Ready in              Serves                 

20 min                 30 min                  50 min                10-12 

Ingredients

To cook the chicken

• .Chicken-1/2 k
• .Pepper powder-1/2tsp
• .Red chilly powder-1/2tsp
• .Turmeric powder-1/2tsp
• .salt-as required

UNNAKKAYA

Unnakkaya

Ingredients

• Banana –medium ripped-1k
• Coconut grated -2 cup
• Sugar -1 cup
• Ghee-2tbsp

CHATTI PATHIRI(SWEET)

Chatty pathiri(sweet)

Ingredients

For pancake

• Flour-1 cup
• Salt-a pinch
• Egg -1

THARI KANJI/RAVA PAYASAM

Thari Kanji/Rava Payasam

Ingredients

To make 1 glass of Thari Kanji

• Milk -1 glass
• Semolina-1tsp-2tsp
• Sugar-2 tbsp (Add more to sweeten more)
• Salt – a pinch

For seasoning

• Ghee - 1/2 tbsp
• Very finely chopped shallots - 1
• 2 cashew-nuts (made half)
• Raisins  - 3 nos

Method

STEP 1

Boil milk, and add semolina along with sugar and salt .
Cook until semolina is cooked.Switch off the flame.

STEP 2

For seasoning,fry cashew nuts and raisins in ghee and keep aside.

STEP 3

In that same ghee, sauté shallots until golden brown.

STEP 4

Pour golden brown shallots along with ghee and fried nuts and raisins into milk mixture. Traditionally hot Thari Kanji / Rava Payasam are served hot. But the dish tastes yummy if chilled also. Enjoy!!!

THARI KANJI/RAVA PAYASAM

VEGETABLE SPRING ROLL

Vegetable Spring Roll

Prep Time           Cook Time          Ready in              Serves                  Cuisine

                                                                                                4                              Cuisine

Ingredients

• .Spring roll wrappers-10
• .Onion-1 medium (thinly sliced)
• .Spring onion -2(thinly sliced)
• .Carrots-2(cut into thin strips)
• .Greencapsicum-1 medium (cut into thin strips)
• .Cabbage-1/2 small (finely shredded)
• .Oil-2tsp
• .Salt –to sate
• .White pepper powder -1/4 tsp
• .Soya sauce -1tbsp
• .Corn flour-2tsp
• .Oil-for frying

Method

STEP-1

.To make the stuffing, heat oil in a non stick pan. Add onion, spring onion, cabbage, carrot, capsicum and salt. Toss it.

STEP-2

.Add pepper powder and soya sauce and mix well.Cook till the vegetables soften.

STEP-3

.Take the work off the heat and set aside to cool.

STEP-4

.Heat sufficient in a wok, for frying. Make a paste of corn flour with 2tbsp of water.

STEP-5

.Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper.Fold in the edges and roll tightly.

STEP-6

.Apply corn flour paste to open end and seal. Keep the rolls under damp cloth. Gently slide into the hot oil and deep fry till golden and crisp.

STEP-7

. Drain on absorbent paper. Cut into smaller pieces and serve.

VEGETABLE SPRING ROLL

KAIPOLA

Kaipola

Kaipola is a tea time snack with main ingredient as banana. This is an authentic Malabar dish which is often served as an evening snack. This is a snack which can be made easily. This is a sweet dish and it is a mixture of ripe bananas and eggs.Kaipola is usually prepared during Ramadan days.

Prep Time           Cook Time          Ready In              Serves                  Cuisine

10min                   20min                   30min                   4                          Kerala

Ingredients

• . Ripe banana (Nendrapazham) - 3 chopped
• . Eggs - 4 nos
• .  Ghee - 5 tsp
• .     Sugar – 4-5tbsp
• .  Cashew nuts - 10 nos
• .  Raisins - 10 nos
• .Cardamom –powder-1tsp

Method

STEP-1

.Peel out the skin of banana and cut into small square pieces.

STEP-2

. Heat a pan add 4 tsp ghee and add the chopped banana to it and sauté for 5 minutes.

. After 5 minutes when banana turns light brown colour, turn off fire and set aside.

STEP-3

.In same pan fry cashew nuts and raisins separately. And kept aside.

STEP-4

. Take a bowl beat 4 eggs and add cardamom powder and sugar. Whisk well.

STEP-5

.Add fried banana into this egg mixture. Mix well.

STEP-6

.Heat 1tsp of ghee any deep bottom non stick pan with lid at low flame (or in pressure cooker)

.Pour the banana mixture into it.

.Then add fried nuts and raisins into it.

.Close the lid of pan (or close the lid without pressure cooker weight).

.Cook in low flame for 15-20 minutes (or cook in low flame until steams comes out through the nozzle)

STEP-7

.Insert toothpick at the center and ensure it comes out clean.

.Once it cooled take out from cooker or pan and serve.

Tip

.You can use vanilla essence instead of cardamom powder.

KAIPOLA