Ingredients
1.Black Chickpeas/Kadala/Bengal Gram 1 cup
Water 2-21/2 cups
Onion(finely chopped) 1 large
Tomato(finely chopped) 1 large
Ginger chopped 1/2 tsp
Garlic chopped 1/2 tsp
Green chilly 2 slit
Chilly powder 1 tsp
Turmeric powder 1/4 tsp
Coriander powder 11/2 tsp
Salt as needed
Garam masala 1/4 tsp
2.Oil
Mustard seeds 1/2 tsp
Curry leaves 1 sprig
3.Coconut grated 1 cup
Water 3/4 cup
Method
-Soak the Chickpeas/Kadala overnight or at least for 6-8 hours.
-Pressure cook this with all the ingredients under (1),till cooked(5-6 whistles).Off the flame and wait till the pressure goes off.
-Meanwhile blend together coconut and water(3) into a smooth paste.Keep this aside.
-Heat a non stick pan add oil and splutter the mustard seeds,add the curry leaves and pour this into the cooked curry.
-Switch on the flame and add the coconut paste and mix well.Let it boil for 2 minutes.
-Serve with puttu or Appams.
Don't worry seeing the recipe name because the name just refers to the ingredients used in this recipe.This is a very simple and sweet snack.And for kids its a healthy snack.This can be served both as a snack or with morning tea.Actually this dish is more common in the Malabar side where the combination of ripe Plantains,Egg and Sugar are very commonly used like in Kaipola(Plantain cake),
Unnakkaya or in separate forms like Pazham pori,Nenthra pazham Halwa etc...
Ingredients
Plantains/Nenthra pazham(Kerala Banana) 2 ripe(not over ripe)
Ghee 2 tsp
Sugar 2-3 tsp
Egg 1
Method
-Chop the plantains into small cubes.
-In a non stick frying pan add these chopped plantains,sugar and ghee.Keep this on a medium flame.
-Saute till the sugar caramelizes,coats the pieces well and changes into a golden color.
-At this stage add the egg and scramble well along with the Plantains.
-When the egg gets cooked switch off the flame and serve.
*Don't use over ripe Plantains.
*Instead of adding egg you can add 2-3 tbsp of grated coconut.
Chicken cutlet is one of the tasty snacks mostly loved by both kids and the elders.It can be prepared in bulk by making the mix and shaping them prior in the refrigerator in an air tight box; specially during the Ramadan time,and when needed you can just dip them in the egg mix and fry.
These Cutlets have a nice crisp and firm outer cover with a soft inside which will make a lovely evening snack or for kids tiffin box.Onto the recipe:
Ingredients
Chicken (boneless) 250 g
Onion (large) 3(thinly sliced)
Ginger 1'' piece
Garlic 4-5cloves
Green Chilly 3-4 nos
Turmeric powder 1/4+1/4
Salt as needed
Garam masala 1/2 tsp
Potato 200g(2 medium size)
Egg 1
Flour/Maida 2 spoon
Water 1/4 cup
Bread crumbs as needed
Oil 2 tbsp + for deep frying
Method
-Boil the potatoes in a pressure cooker(2-3 whistles).Then peel and mash it.Keep this aside.
-Cook the chicken pieces along with 1/4 turmeric powder and a little salt (you can again pressure cook this).When cooled mince it using the small jar of the mixi,just pulse it for a second (don't make it mushy).
-Grind the ginger,garlic and the green chillies and keep this aside.
-Heat a non stick pan and add 2 tbsp of oil.
-Now add the sliced onions and saute,after a few minutes add the ground paste,curry leaves,turmeric,garam masala powder and salt.Saute well.
-When the onion turns transparent add the minced chicken and mix well.
-Off the flame.Once the mixture is cooled add the mashed potatoes and mix well.
-Make equal size small balls out of this mixture and gently press each ball in between your palm shaping them.
-Now take a bowl and add the egg,1/4 cup water and the flour.With the help of a balloon whisk mix this well into a thin batter.
-In a flat plate spread the bread crumbs.
-Now dip each cutlet into the batter and then roll them in the bread crumbs.Again before frying slightly press the cutlets along with the bread crumbs taking care all sides are shaped and coated well.
-Heat a kadayi with oil.When the oil is hot enough fry the cutlets on medium flame till golden brown.
-Remove the cutlets using a slotted spoon onto a tissue paper and serve this with tomato ketchup or any hot sauce.
*Once the mixture is ready it should be firm and hold shape.So be careful with the potatoes(once cooked don't leave it in the water but take it out fast,peel and mash) and also with the chicken(once cooked don't leave it in the stock for long take it out and when cooled mince it, just one pulse).
*If you want you can just dip the cutlets in beaten egg and then coat it with bread crumbs but adding the flour makes it firm and won't break while frying.
*The oil for frying cutlets should be at the right temperature-too hot means it might burn the cutlets and less hot means soggy breaking cutlets...
Ingredients
Mutton 1/2 kg(diced)
Onion 2 large (thinly sliced)
Tomato 1 large (chopped)
Cinnamon 1'' piece
Cardamom 2
Cloves 4-5
Bay leaf 1
Ginger pasted 1 tsp
Garlic pasted 6 cloves
Green chilly 3 slit
Chilly powder 11/2 tsp
Coriander powder 11/2tbsp
Turmeric powder 1/4 tsp
Salt as needed
Coconut grated 1 cup
Water 3/4 cup
Fennel seeds 1/2 tsp
Oil 3 tbsp
Method
-Wash and drain the mutton pieces.
-In a blender add the grated coconut,fennel seeds and 3/4 cup of water,blend well and strain the coconut milk and keep this aside.
-Heat oil in a pressure cooker and add the spices.
-After 3-4 seconds add the sliced onion and saute well with a little salt.
-Add the pasted ginger and garlic along with the green chillies and saute.
-When the onions turn transparent add the chopped tomatoes and cook for 2 minutes.
-Now add the powders(chilly,turmeric and coriander),saute for a minute in low flame and 1/4 cup of water.Check the salt and add enough.Mix well.
-Add in the mutton pieces and mix well till all the masala gets coated on the mutton pieces.If its too dry you can add again 1/4 cup of water.
-Close the lid and pressure cook for 4-5 whistles.Off the flame.
-Open the lid after the pressure goes off.
-Turn on the flame and add the coconut milk,mix well.
-Let it boil for a minute.
-Off the flame and serve.
