Egg roast

Ingredients:

Egg - 2
Onion - 2
Tomato - 1
Ginger-garlic paste - 1 tsp
Green chilly slit into two - 2
Chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil to saute

Method:

  Hard boil the eggs. heat a pan.pour some oil into it. Now add onion,saute for two minutes,add chillies,ginger garlic paste and tomato and saute for sometimes. Now add salt and all the powders and saute for some more time. Add the boiled eggs to it and serve hot with chappathi and puttu.

Love,
Roshu

Baked Chicken Chatti Pathiri/The Malabar Lasagnia

Ingredients:

For the masala filling:

Minced chciken - 500gms

Onion - 2 big

Ginger paste - 3/4 tsp

Garlic paste - 1 tsp

Green chillies - 4 nos

Turmeric powder - 1/2 tsp

Garam masala - 1/4 tsp

Pepper powder - 1/2 tsp

Oil - 2 tbsp

Salt to taste

Boiled noodles - 1 cup

For the pancakes:

All purpose flour/maida - 2 cups

Egg - 1

Salt to taste

Water to make the batter

For layering:

Egg - 2

Raisins - 1 tbsp

Seasame seeds - 2 tbsp

Preparation:
For the filling:

       Cook the minced chicken with turmeric powder and salt till tender and all the water is evaporated.Add a little oil and fry for some times.Heat oil in a pan,add finely chopped onion and saute till transparent.Add the ginger-garlic-green chilly paste together.Add the cooked mince and mix well. Add in the turmeric powder and garam masala and mix well.

For the pancakes:

       Whisk together the flour,salt,egg and water to amke a smooth batter.Heat a flat bottomed pan,pour a laddle full of batter over it and make thin dosas out of it.just cook on one side of the dosa.

Layering:

        Beat the egg thoroughly.Take a round shaped baking tray.Dip the first dosa in the beaten egg and place as the first layer in the tray.Spread the chicken filling evenly over the dosa. Garnish with sesame seeds and raisins.Now dip the second dosa in the egg,place it over the chicken filling and repeat the layering till its almost close to the brim of the tray.The top layer should be the dosa. Drizzle with ghee on the top.Granish with sesame seeds and raisins.Bake in an oven on medium flame for nearly 15 minutes or till the pathiri turns golden.

You can layer it with vegetables,mutton or beef. The sweet version of chatti pathiri is also very tasty. Recipe will be uploaded soon.

Cheers,

Roshu

PANEER-EGG BURJI

Ingredients:

Paneer - 250 gms
Egg - 2
Onion sliced - 1 medium
Ginger-garlic paste - 1 tsp
Red capsicum - 1/2
Yellow capsicum - 1/2
Orange capsicum - 1/2
Pepper powder - 1/2 tsp
Salt to taste
Oil to fry

Method:

  Crumble the paneer into small pieces by hand. Heat the oil in a pan add a little oil.Saute well the onion,ginger-garlic paste,and all capsicums chopped in small pieces.Now add crumbled paneer.Add salt and pepper,saute for sometimes. Now add the egg into it.stirring all the while to avoid setting in a piece. The egg will evenly coat in paneer pieces. Keep stirring for just two minutes and then turn off the flame. Serve hot with rotis.

# HAPPY 20"13 #

Tuna Fish Cutlet 

Ingredients:

400 gms can of tuna - 2 tin
Finely chopped onion - 1
Finely chopped chilly - 2
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Curry leaves finely chopped - 1 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Oil for frying
Eggs - 2
Bread crumbs for spreading
Salt to taste.

Direction:

       Fry separately tuna fish in  a pan.Put the tuna chunks in a pan and mash till broken.fry it with a little oil. On another pan add a little oil fry onion,ginger garlic paste,chilly,curry leaves.Now add all the powders.Then add slightly fried fish tuna into it.Mix well all the ingredients.Make round shaped or any cutlet shaped out of this. Whisk the egg in a bowl.Next to that get ready with bread crumbs spread in a plate. First dip the cutlet in whisked egg and coat it with bread crumbs.

     Heat enough cooking oil in a shallow frying pan. Fry a few cutlets at a time. Watch carefully and turn as each side gets golden. The cutlets are done when they are crispy and golden on both the sides. Drain on kitchen tissues and serve hot with a dipping sauce.

Love,
Roshu

Beet it

Ingredients:
Vanilla ice cream - 3 scoops
Mixed fruit jam - 2 tsp
Condensed milk - 2 tbsp
Cream - 1 tsp
Vermicelli - 1 tbsp
Black kuskus - 2 tsp
Mango cut into small pieces - 1/2 cup
Pine apple cut into small pieces - 1/2 cup
Banana cut into small pieces - 1/4 cup
Apple cut into small pieces- 1/2 cup
Grapes cut into four - 1/4 cup
Sugar syrup - 1/4 cup
Cashew and almonds cut into small pieces - 1/2 cup
Ice cream sprinkles,pieces of strawberry,full cashew and almonds for garnishing

Method:
       Take a glass.On the bottom of the glass,add 1 tsp jam.Mix Vermicelli with cream and condensed milk.Now layer the glass with vermicelli.Now mix all the fruits with sugar syrup.layer the glass with fruits.nw add kuskus and dry fruits.Add ice cream scoops to it and garnish with ice cream sprnkles and dry fruits.

Karimeen fry/Pearl spotted fish fry (Kerala style)

Ingredients:
Karimeen,cleaned and slit - 2
Shallots - 3
Dry red chillies - 2
Turmeric powder - 1/4 tsp
Pepper powder - 1/2 tsp
Garlic - 3 cloves
Fennel seeds - 1/2 tp
Curry leaves - 5 leaves
lemon juice - 1/2 tsp
Oil as required
Salt to taste

Method:
   Smear the fish with lime juice and keep aside for 30 minutes.Grind all the ingredients other than oil into a fine paste.Smear this paste on the fish and keep it for an hour.Now in a pan on medium flame,pour some oil.Once the oil get hot,fry the fish on both the sides over a low flame till it turns golden brown in colour.Serve it hot from the pan with rice.

Love,
Roshu

Almond Chicken

Ingredients:
Boneless chicken - 500 gms

For Marination:
Garlic paste - 1 tsp
Whisked egg - 1
Oil - 1 tbsp-
All purpose flour - 1 tbsp
Salt to taste
White pepper to taste

For Gravy:
Onion chopped into small pieces
Garlic chopped - 4 cloves
Ginger chopped - 1 tsp
Green chilly chopped - 4 nos
Finely chopped almonds - 1/2 cup
Almonds - 6
White pepper to taste
Soy sauce - 3 tbsp
Capsicum chopped - 1
Spring onion - one bunch
Celery - 1/2 cup
Water as required
Corn flour - 2 tbsp
Oil as required
Salt to taste

Cooking Directions:

      Cut the chicken into small cubes.Now mix the chicken with white pepper,garlic paste,salt,egg,flour and oil.Leave it to marinate for approximately half an hour.Deep fry the marinated chicken and keep aside.

       Heat 2 tbsp oil in a pan and saute chopped garlic,then add ginger and then green chillies.Now add onion,capsicum,spring onion,celery and saute.Add chopped almonds to it.Now add fried chicken,soya sauce,salt,white pepper and mix well.Add a glass of water and cook for 3 minutes,let it simmer gently.Dissolve cornflour in little water and add to the gravy while stirring.Let it simmer gently till gravy thickens.Fry full almonds in a seperate pan.Add this fried almonds into this gravy and serve hot with fried rice.

Love,
Roshu
   

Onion Bhaji/ Onion Fritters

Ingredients:
Medium sized onion cut into lengthwise - 3
Chopped green chillies - 2
Finely chopped ginger 1 tbsp
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Asafoetida - 1/4 tsp
Cornflour - 1 tbsp
Besan - 5-6 tbsp
Curry leaves choppes - 1 string
Water as required
Salt to taste
Oil for deep frying

Method:

      Get ready with the onions in a big bowl.Add all the ingredients above except water and oil.Mix well the ingredients.Sprinkle water and mix it well till the batter stick to the onion.Heat oil in a pan.Take lemon ized ball from the mixture and spread it.Now fry the bhajis on medium heat till it turns golden brown.

Cheers,

Roshu

Pine apple burfi balls - Kerala Day Special

Ingredients:

Pine apple - 1 cup

Coconut - 1/2 cup

Sugar - 1/2 cup

Crushed cashew - 1 tbsp

Chopped almonds - 1 tbsp

Method:

   Cut the pineapple into small pieces and cook until water seperates.Now add coconut and sugar along with this and roast it well.Now add cashew and almonds.Apply ghee in a pan,spread the mixture into it and allow it to cool.Once it get cooled cut it into different shapes or can make it a small balls.

Mix with ice cream and eat.u will surely enjoy.

Cheers,
Roshu

Kallummakka Nirachathu/Stuffed Mussels

Ingredients:
Kallummaka/Fresh mussels - 15

For stuffing:
Rice flour/puttu podi - 2 cups
Turmeric powder - 1/2 tsp
Shallots - 6-7
Coconut grated - 1 handful
Fennel seeds - 1/2 tsp
Green chilli - 1 chopped
Ginger - a small piece
Salt to taste
Water
Oil

For the batter:
Chilli powder - 2 tbsp
Turmeric powder - 1/2 tsp
Rice flour - 1 1/2 tsp
Water - 3-4 tbsp
Salt to taste

Method:
    Grind coconut well,without addin water.Add fennel seeds,shallots and gind again to get a coarse paste.
In a large bowl,add rice flour,turmeric powder and salt.mix well.To this add ground coconut mixture.Add boiling water slowly and mix it well until the mixture comes together.knead it to get a smooth dough.Cover and keep this mixture aside.

     Now clean the outer part of the mussels by scrubing away all the dirt.Use only the mussels that are closed tight.Using a knife,slowly slide the slits of the mussels and open them slowly without breaking the shells apart.Now pull out the hairy particles form the flesh.Wash the opened mussels very carefully to clean all the dirts.Strain the mussels to make it free of water.

    Make plum sized balls of the rice dough.Wide open the shells without breaking them and stuff the dough into the shells.Shape them neatly by taking the excess dough.Stuff all the shells in the same manner.Now steam them for 20-25 minutes.They will be sticky when hot but gets firmer as it cools down.Now slowly open the shell and take out the cooked stuffing taking care not to part the mussel from the dough.For the mussels stuck to the shell,u can use knife or the shell.Then remove the black colour part from it.

        Add oil in a frying pan on a medium flame.Now mix chilli&turmeric powders,rice flour and salt with water to make a thin paste.Dip the dough into this mix and slide into the hot oil in the frying pan on medium flame.Fry on all sides until it turns a dark colour.A yummy evening snack for all age group...


Cheers,
Roshu