Chicken Pakoda

Ingredients:

• Chicken : 250 gms (small pieces)
• Onion (sliced) : 1 med
• Green Chilly : 1 thinly sliced
• Chopped Ginger : 2 Tsp
• Coriander Leaves : 2 Tbsp (chopped)
• Curry Leaves : few (chopped)
• Besan Flour :1/2 to 3/4 cup
• Rice Flour : 2 Tbsp
• Chilly Powder : 2 Tsp
• Turmeric Powder : 1/2 Tsp
• Hing : a pinch
• Salt : as required
• Water : as required
• Oil : as required

Combine all the ingredients, except chicken pieces and oil, into a thick mixture by adding required amount of water. Then, add the chicken pieces into it and mix well. Keep it aside for a few minutes. Then, fry it in oil and serve it with hot coffee. 

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Mulaku Bajji

Ingredients:

• Banana Chilly : 5
• Besan flour : 1 cup
• Chilly pdr : 1 Tsp
• Turmeric pdr : ¼ Tsp
• Asafoetida : ¼ Tsp
• Baking soda : a pinch
• Water : as rqd
• Salt : as rqd
• Oil

Mix all the ingredients into a thick batter, except the chilly and oil. Keep it aside. Then make a length wise slit on each chilly and slowly remove the seeds from it. Heat oil a kadai. Then dip each chilly in the above thick batter and fry well. 

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Fish Roll

For the filling :

• Fish : ½ kg 
• Shallots: ¼ cup
• Ginger : 3 Tbsp
• Garlic : 3 Tbsp
• Onion : 2 big
• Green chilly : 2 Tbsp
• Curry leaves : few
• Coriander pdr : ½ Tsp
• Pepper pdr : 1 Tsp
• Tomato sauce : 1 Tbsp
• Salt : little
• Oil

Clean and cut the fish into medium pieces and cook it with 1 tbsp of chopped shallots, ginger, garlic, green chillies, few curry leaves, salt and a pinch of pepper pdr. Cook and make it dry. Allow it to cool and remove the bones from it. Then mince the cooked fish using a fork. Keep it aside.

Heat oil in a frying pan and add the rest of the chopped chilly, garlic, ginger, onions curry leaves and little salt. Saute it well. When it turns translucent, add pepper pdr, coriander pdr and tomato sauce. Stir it well and add the minced fish into it and make it dry. Allow it to cool

For the outer cover:

• Maida : ½ kg
• Egg : 3
• Pepper pdr : 1 Tsp
• Salt : as rqd
• Water : as rqd
• Bread crumbs : as rqd
• Maida : 2 cup
• Water : as rqd

Mix maida, salt, pepper pdr,  egg and little water to make a thick batter. Heat a tawa and pour one round spoon full of batter and make a thin pancake. Don't flip it. Cook one side and transfer it to a plate. Immediately put 1 to 1½ tbsp of filling to one side of the above prepared pancake and tightly roll it once then fold it from both sides towards the centre. Then, roll it fully and seal the end portion with maida batter. Repeat the process. Keep it aside.

Mix 2 cup of maida with enough water to make a thin batter. Add little salt and mix well. Dip each roll in this thin maida batter and roll it in bread crumbs. Fry it and serve it hot. 

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Onion Rings

Ingredients:

• Onion : 1 big
• Flour : 1¼ cup
• Baking powder : 1 Tsp
• Salt : 1 Tsp
• Egg : 1
• Milk : 1 cup
• Bread crumbs : 1 cup
• Salt
• Oil

Cut the onion into rings. Combine together flour, baking powder and salt. Then, put the onion rings in the dry mixture and coat the onion rings with it. Keep it aside. In a mixing bowl, beat the egg and milk well. Dip each onion rings in this egg mixture and roll it in bread crumbs. Fry it well.

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Tandoori Chicken

Ingredients:

• Chicken legs : 3
• Oil : 2 Tbsp
• Kashmiri chilly pdr : 1 Tbsp
• Juice of 1 lime
• Tandoori masala : 2½ Tbsp
• Yoghurt : 1 cup 
• Kashmiri chilly pdr : 1 Tbsp
• Red colour : 1 pinch
• Kasoori methi : ½ Tsp
• Ginger paste : 1 Tbsp
• Garlic paste : 1 Tbsp
• Salt

Clean the chicken pieces. Make some incisions on the chicken pieces and marinate it with oil, Kashmiri chilly pdr (1 tbsp), lime juice and salt. Keep it aside for 1 hr.

Then make a thick paste using the rest of the ingredients from tandoori masala to salt. Mix it and marinate the chicken pieces with the above paste. Cover and refrigerate it for 4 to 6 hrs. Then keep it outside to bring it to room temperature. Pre-heat the grill (use the grill mode of your convection microwave oven and not the baking mode) and transfer the marinated chicken into an oven tray. Drizzle some olive oil over the chicken and put it in the oven. Then grill it for 70 to 80 mins, flip it after each 12 mins and drizzle little oil and continue grilling. The time may vary depending upon the size of the chicken pieces. Squeeze little lime juice over the chicken pieces and serve it hot. 

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Dal Coins / Parippu Vada

Ingredients:

• Channa dal 1 cup
• Onion 1 medium
• Green chilly 2 to 4
• Ginger 1 med piece
• Curry leaves
• Salt
• Oil

Soak channa dal for 2 hrs. Drain it completely and crush it with onion, curry leaves, green chilly and ginger. Don't grind it into a paste (use the pulse button of the mixer to crush it). Transfer it into bowl and mix the required amount of salt. Combine it well and make small balls out of it. Then, gently press the balls in between the hand and keep it aside. Heat oil in a kadai and put the vada into it. Then, reduce the flame and fry till crispy and brown. Transfer it into a tissue paper. Serve it hot with tea and banana, yes you heard it right, banana is a great combination with vada.

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Beef Roll

Ingredients:

For the outer cover :

• All purpose flour (Maida) : 2 cup
• Bread crumbs : as rqd
• Water : as rqd
• Salt : as rqd
• Egg : 1

For the filling :

• Beef : ¼ kg
• Onion : 1 small
• Ginger : 2 Tsp
• Garlic : 2 Tsp
• Pepper pdr : 1½ Tsp
• Garam Masala : 1 Tsp
• Salt

Mix the flour, salt, egg and required amount of water to make a fine batter. For preparing the cover, prepare thin dosas with this batter and keep them aside.

Cook the beef with salt and little pepper pdr. Mince it and keep aside. Heat oil in a pan and saute the chopped onion, ginger and garlic. Add salt, garam masala and rest of the pepper pdr into it. Add the minced meat and saute it for 5 mins. Remove it from fire. Then arrange 1 to 2 tablespoon of filling on the one side of the above prepared dosa and tightly roll it once then fold it from both sides towards the centre. Then, roll it fully and seal the end portion with maida batter. Dip it in beaten egg and roll it in bread crumbs. Fry it and serve it hot with sauce.

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Gobi Manchurian

Ingredients:

• Cauliflower : 1 big
• Maida : ½ cup
• Cornflour : ¼ cup + 1 Tbsp
• Kashmiri chilly pdr : 1 Tsp
• Chopped ginger : 1 Tbsp
• Chopped garlic : 1 Tbsp
• Onion cubed : 2 med
• Capsicum cubed : 1 big
• Tomato sauce : 2 Tbsp
• Chilly sauce : 1 Tbsp
• Soy sauce : 1½ Tbsp
• Sugar : ¼ Tsp
• Water
• Salt
• Oil

Clean and cut the cauliflower into medium pieces and dip it in salt water for ½ an hr. Then, drain it and keep it aside. Mix water with cornflour and keep it aside. Combine maida, cornflour, chilly pdr and a little salt. Make a thick paste out of this using a little water. Dip the drained cauliflower pieces in the above prepared batter and deep fry it. Transfer it into a bowl. Heat oil in another pan and saute the ginger, garlic and onion for 3 mins. Then, add the cubed capsicum and saute it. Pour the sauces into it and mix. Heat it for a few mins and pour the cornflour mix into this. When it thickens, add  the fried cauliflower and combine it with the sauces. Sprinkle a little salt and sugar and stir it. Remove it from fire.

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Pakkavada

Ingredients

• Besan / Gram flour 2 cup
• Rice flour 1 cup
• Oil 1 Tbsp
• Baking soda ½ Tsp
• Asafoetida 1 Tsp
• Chilly pdr 2 Tsp
• Curry leaves few
• Water
• Salt
• Oil

Combine the rice flour and gram flour. Add oil into this and combine well. Put rest of the ingredients into it and knead it well using required amount of water. The dough should be little looser than the chappathi dough. Transfer this dough into the idiyappam mould. Heat oil in a frying pan and squeeze the dough into it. Fry it till it turns golden colour. Transfer it to a tissue. Reduce the heat and fry a few curry leaves. Add it into the drained pakkavada and store in an air tight container.

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Spinach Kabab

Ingredients:

• Powdered paneer 1 cup
• Chopped spinach 2 cup
• Chopped garlic 1 Tbsp
• Chopped green chilly 4
• Chopped onion 1 big
• Chopped ginger 1 Tsp
• Pepper pdr ½ Tsp
• Bread crumbs as rqd
• Coriander leaves 1 Tbsp
• Curry leaves few
• Salt
• Oil

Saute the chopped onion in a little oil. Add chopped ginger, garlic and green chilly into it. When it is void of its raw smell, put the spinach into it. Cook and make it dry. Mix required amount of salt and crushed paneer. Stir it well and remove it from fire. Immediately add pepper pdr, coriander and curry leaves into this. Make it into small kababs. Roll it in bread crumbs and fry it. Serve it hot with tomato sauce.

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Chocolate Devil Cup Cake

Ingredients:

• Unsweetened cocoa pdr ¾ pdr
• Unsalted butter 1½ cup
• All purpose flour 3 cup
• Coarse salt 1¼ Tsp
• Van essence 1 Tbsp
• Sour cream 1 cup
• Hot water ¾ cup
• Baking soda 1 Tsp
• Baking pdr 1 Tsp
• Sugar 2¾ cup
• Eggs 4

Preheat the oven to 350°C. Whisk together cocoa and hot water till it becomes smooth and keep it aside. In another bowl combine flour, baking powder, baking soda and salt. Melt butter with sugar in a saucepan over medium heat. Remove it from heat and pour it into the mixing bowl. Beat with an electric beater till it's cool. Add egg one by one. Mix well after each addition. Then pour the cocoa mix and vanilla into this and combine well. Add flour in 2 batches into the above mixture, alternately with sour cream. Combine all the ingredients well. Transfer it into the cup and bake it for 20 mins. Cool it completely. 

[Recipe Courtesy: Martha Stewart.com]

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Vettu Cake / Fried Cake. Kerala Special Chayakkada Palaharam.

Ingredients:

• Egg 3
• Maida ½ kg
• Baking pdr ¼ Tspp
• Powdered sugar 1 cup
• Cardamom pdr ¼ Tsp
• Water as rqd
• Oil as rqd

Sieve the flour and baking pdr well. Combine powdered sugar and egg till the sugar completely melts. Make a well in the centre of the flour and pour the egg mixture. Mix it and make it into a dough using required amount of water. Cover and keep it aside for 15 to 30 mins. Then roll it and cut it into ½ inch square like pieces and make small cut on 4 sides and fry it .

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Kozhi Varuthathu

Ingredients:

For Marinating :

• Chicken 1/4 kg
• Kashmiri chilly pdr 1 Tbsp
• Garam masala 1/4 Tsp
• Turmeric pdr 1/4 Tsp
• Pepper pdr 1 Tsp
• Rice flour 2 Tsp
• Vinegar 1 Tbsp
• Water
• Salt

Combine all the powders into a thick paste using vinegar and little water. Marinate the chicken with this and keep it aside for 1 to 2 hrs. Heat oil in a kadai and fry it well. (Heat oil well and reduce the flame after putting the chicken. Cover it and fry well).

For frying:

• Sliced onion 1 big
• Crushed garlic 10 pods
• Sliced green chilly 2 to 3
• Curry leaves one handful

Combine all the ingredients and fry it in the same oil we used for frying the chicken. Transfer it onto a tissue. Then mix it with the fried chicken and serve it hot with rice or roti.

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Crunchy Chicken Bites

Ingredients:

For marination:

• Boneless chicken 1/4 kg
• Ginger paste 1/2 Tsp
• Garlic paste 1/2 Tsp
• Pepper pdr 1 Tsp
• Lime juice 2 Tsp
• Salt

Clean and cut chicken into medium pieces. Marinate it with ginger- garlic paste, pepper pdr, lime juice and salt for 1/2 to 1 hr. Then, microwave it in high power for 2 to 4 mins. Keep it aside and cool it.

For frying:

• Crushed cornflakes 2 cup
• All purpose flour 1 cup
• Pepper pdr 1 Tsp
• Egg 1
• Salt
• Oil

Crush the cornflakes and keep it aside. Mix salt, all purpose flour and pepper pdr well. First roll the cooked chicken pieces in flour mixture, then dip it in beaten egg and roll it in crushed cornflakes. Heat oil in a kadai and fry it. Since it was cooked before, we do not need to fry it for a longer period. Serve it with tomato ketchup or garlic sauce.

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Shortbread with a Citrus twist

Ingredients:

• Maida 1 1/4 cup
• Cold butter 1/4 cup
• Lemon peel 1 Tbsp
• Sugar 4 Tbsp

Preheat oven to 325 deg F. In a bowl, stir together flour, sugar and the lemon peels. Mix the cold butter with the flour and form a ball and knead until smooth. Shape the dough into 1 inch balls and place them on an ungreased cookie sheet. Flatten balls until they are 1/4 inch thick. Bake for 15 to 18 mins or just until bottoms start to become brown and centers are set. Transfer to a wire rack and let it cool.

[Recipe courtesy: Better Homes and Gardens The Ultimate Cookie Book]

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Banana Chips

Ingredients:

• Raw plantain
• Water
• Salt
• Oil

Peel off the plantain skin and put the plantain in water for a few mins. Then take it from water and wipe the water away.  Mix salt with little water and keep it aside. Heat oil in a cheenachatti and directly slice the plantain (thin round pieces) into the hot oil. Fry well till it turns crispy. Reduce the heat and sprinkle salt water over this and mix well. Remove it from oil when the bubbles subside. Spread it on a paper napkin and store in an air tight container.

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Ottada

Ingredients:

• Rice flour 1 cup
• Grated coconut 1 cup
• Grated jaggery 1 cup
• Salt to taste
• Water
• Banana leaf

Combine grated coconut and jaggery using hand and keep it aside. Mix rice flour and salt and pour required amount of boiling water into it and mix well using a spoon. After cooling down, knead it into a soft dough (like idiyappam). Take one rectangular shaped banana leaf and flatten a small portion of the dough thinly into it. Then fill 1/2 portion of the dough with the coconut mixture and fold it with the other part. This is called ada. Heat a shallow clay pot (chatti) or a thick bottom vessel well and put the ada into it. Then put any weight (another plate or chatti) on the top of this. Reduce the heat and cook it for few mins and remove the plate from the top of the ada. When the banana leaf starts to dry and the side portion of the ada turns light brown flip it and cook it well (this time, there is no need to put weight on top).

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Masala Kadala

Ingredients:

• Gram flour 1 cup
• Raw peanuts 1 cup
• Kashmiri Chilli pdr 1Tbsp
• Turmeric pdr 1/4 Tsp
• Garlic paste 1 Tbsp
• Asafoetida a pinch
• Curry leaves few
• Vegetable oil 3 Tbsp
• Water 1/4 cup
• Salt to taste

Add all the ingredients into a microwave safe bowl except oil and water. Mix it and pour vegetable oil into this and stir well. Slowly add water and mix it till it coats well on the peanuts. Then microwave it for 2 mins. Take it out and stir it using a fork. Again heat it for 1 min. Repeat the process till it becomes crispy. It took me 6 to 8 mins.

[Recipe Courtesy: Sree's Recipes]

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Fish Phyllo Cup

Ingredients:

• Phyllo (aka fillo) sheets 2 to 5
• Tilapia 2 to 4 pieces
• Chopped onion 1 big
• Sliced mushroom 1/4 cup
• Chopped red capsicum 1 small
• Chopped green capsicum 1 small
• Chopped ginger 1 small piece
• Chopped garlic 2 to 5
• Pepper pdr 1 to 2 Tsp
• Turmeric pdr 1/2 Tsp
• Soy sauce 1 Tsp
• Salt

Cook fish with salt, pepper pdr and turmeric pdr. Heat oil in a pan and add chopped onion, ginger and garlic. When it turns light brown, add chopped capsicum, sliced mushroom and stir it for a few mins. Add pepper pdr, soy sauce and little salt into this. Mix and add the cooked fish. Combine it well using a wooden spoon and make the fish mix. Allow it to cool.

Preheat the oven to 180 deg C. Prepare the phyllo cups according to the instruction on the cover and place it in a greased muffin pan. Fill the cups with fish mix and bake it in the preheated oven for 8 to 10 mins.

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Bread Balls

Ingredients:

• Bread crumbs from fresh bread 1 cup
• Crushed cashew nuts  1 Tbsp
• Sugar as rqd
• Milk as rqd
• Oil

Mix together bread crumbs, finely crushed cashew nuts and required amount of sugar. Add milk little by little into the bread crumbs and mix well. Make small balls from these and fry well.

[Recipe Courtesy: Vanitha]

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