Month: May 2020

PAPPADAM FALAFEL ROLLS

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This is a good side dish to serve with any meal.

The filling can be anything of your choice.Even

caramelised onions will be a good filling.

Today’s recipe will be with falafel mixture.

Soaked chick peas and spinach ground mix .

With the papadam wrap it tasted more

tastier ,so do try this easy recipe and post in

your comments and views !

INGREDIENTS

Big papadams

1 cup chick peas ( soaked)

1 cup spinach leaves/ coriander leaves

1 tsp cummin seeds

1 tblsp biriyani masala

1 onion chopped

2-3 green chillies chopped

Salt to taste

Oil for shallow frying

METHOD

First grind the chick peas,spinach leaves ,

cummin seeds to the texture of rawa or

semolina.

Mix in with the rest of the ingredients.

Soak the papadums in water till flexible to roll.

A good papadam will require just few

seconds.

Place the filling and roll like a tiny spring roll.

Some papadam don’t require any sealing of

edges , if you want to seal use egg white,or a

little flour mixed in water.

Shallow fry the rolls on a medium flame till

golden brown.

This can be served as a starter with sauces of

your choice .

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OLD TIMES CHICKEN ROAST

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I wanted to make an old times roast recipe,not

any grilled ,or baked but a chicken with a

crunch .Easy to make,but the trick to get a good

roast is when you marinade in the night.

Marinations of meat tastes better if they are

done overnight . Even the meat prepared for

biriyani tastes excellent when the marination

is done overnight.

If you have no time,marination can be 30 – 40

minutes.This is a deep fried recipe . ( can be

grilled or shallow fried too)

Let’s get into the simple recipe now..,,

INGREDIENTS

250 gm chicken

1 tblsp ginger-garlic paste

1 tblsp chilli powder

1 tblsp vinegar

salt to taste

Oil to fry

METHOD

Leaving out the oil, mix all the ingredients with

the chicken and marinade overnight or 30

minutes.

Fry to a deep golden brown colour.

Serve hot.

MYSORE MASALA DOSA

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I tasted this for the first time in Coimbatore.It

tasted good and very much different from the

regular masala dosai with the yellow potato

filling .

This masala had the colour from the beetroot

included .The addition of vegetables is different

and the application of iddli podi with the

masala gives you an awesome taste. I have

added beaten egg for my version .

Non vegans will love with the egg.Vegans

please opt out the egg.

To the recipe now ( I will be giving the recipe

for the filling only )

INGREDIENTS

1-2 potatoes peeled and cut

1 drumstick cut

1 carrot chopped

1 small beetroot peeled and cut

1 big onion chopped

1 tomato

2-3 green chillies

1 tsp ginger- garlic paste

1 tsp chilli powder

1/4 tsp garam masala powder

1/2 tsp saunf

Coriander leaves for garnishing

1 tblsp ghee

Salt to taste.

1 tsp gram flour mixed in a little water.

METHOD

Heat the ghee in a pressure pan .Add saunf and

onions with salt and sauté till translucent.

Add the tomato and the rest of the ingredients

except gram flour and coriander leaves.

Mix well and cook for 5 minutes in its juices.

Add just 1/2 cup water and pressure cook for 2

whistles, till potato is cooked.

Allow steam to release on its own .

Add the gram flour and cook further till it

well corporates and thick .Garnish with

coriander leaves.

Prepare Dosa crisp ,add beaten egg and remove

from fire.

Smear a little ghee and iddli podi , add 2 tblsp

of the vegetable mixture .

Turn one side of the dosa to cover.

Serve with coconut chutney !

For the dosa batter ( same as iddli with a little addition of water) . Here’s the link to it

https://calinskitchen.com/2014/10/10/iddlis-south-indian-food/

For iddli podi link

https://calinskitchen.com/2017/04/12/iddli-podi-3-types/

SPINACH ‘N’ BEET SALAD

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Beetroot is a wonderful nutritive root vegetable

which has to be included in juices,salads often.

Good for growing children and for those who

feel low on energy levels. Earlier I had

posted a boiled beetroot salad , which I make

very often at home.

This recipe is a grated beetroot salad lightly

tossed in oil , to get the raw taste out with

spinach leaves and sunflower seeds.

Quick,easy,and tasty too!Summer days calls for

Salads and juices , so do try these recipes and

post in your comments and suggestions !

INGREDIENTS

2 beetroots peeled and grated

A handful or more of spinach leaves

1 onion chopped fine

2-3 green chillies / capsicum chopped

2 tblsp lime juice

1/4 tsp pepper/ 1/2 tsp chilli flakes

salt to taste

1 tblsp oil

A handful of toasted sunflower / any seeds of

your choice.

METHOD

Heat oil and sauté the leaves for just one

second.

Remove from fire,and transfer to a bowl.

In the same oil add the grated beetroot and

sauté for just 3-5 minutes.Remove from fire

and mix in with the spinach leaves.

Add the rest of the ingredients,and mix well.

Nuts can be your choice of pumpkin,

watermelon seeds,walnuts,peanuts …,,..

As these seeds are a good source of VitaminD

it’s best to include in salads you make in these

present times.

RIPE BITTERGOURD,AMLA JUICE

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The word bittergourd juice itself makes your

face crinkled expressing a No, but this can

easily go down your throat,if you want to keep

yourself healthy. On the frank and fact note,not

as pleasant as other juices but less on bitter

taste,combined with any other fruits like

orange ,papaw …. Sweetened with sugar or

honey it can be consumed at least once a week .

Yesterday I had a taste of it , and I thought to

share with you all.

To the recipe now

INGREDIENTS

1 ripe bittergourd ( seeds removed)

1 -2 Amla ( deseeded)

Sugar or honey to taste

A pinch of salt

METHOD

Blend all these together in your juicer or mixer.

Strain and serve .

CUTTLE FISH FRY

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Cuttle fish is one dish to long for , if done with

extra care . I have erred many times , in getting

the correct texture, but this recipe is perfect.

Even a beginner will not fail to get the correct

texture. So here’s to the failproof recipe.

INGREDIENTS

500 gm cleaned and cut cuttle fish

1 tblsp ginger garlic paste

2-3 slit green chillies

1 tomato

1 tblsp red chilli powder

1/2 tsp turmeric powder

1 tblsp coriander powder

1 tsp cummin powder

1 tsp pepper powder

1 tsp Kashmiri chilli powder ( for color)

Salt to taste

Curry leaves

2-3 tblsp oil

METHOD

Add the fish ,chilli powder, coriander,turmeric

powder,ginger garlic paste ,1/2 cup water,

tomato and pressure cook to 2 whistles.Let

steam release on its own.

Heat oil in a kadai/ wok and add onions and

sauté till light brown .

Add the cuttle fish ( water drained) with the

rest of the spices, and a little of the stock and

cook till semi dry .Remove from fire and serve.

EGG METHI CURRY

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This is a nice creamy curry with lot of taste !

Can be served with rice,rotis,stringhoppers ,

hoppers or even bread.

The trick to the taste is how you sauté and

grind the masalas .

So let’s get into the recipe now.

INGREDIENTS

5-6 boiled eggs , poached, or fried egg

1 big onion chopped

5-6 cloves garlic

2 tomatoes

Tamarind ( size of a gooseberry)extract

2 green chillies

1 tblsp rice

1 tblsp gram dal or channa dal

1/4 coconut cut

Salt to taste

1 tblsp chilli powder

1.5 tblsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cummin seeds powder

1 tblsp methi leaves ( optional)

1 tsp sugar

For tempering

2-3 tblsp oil ( gingelly/ coconut oil)

1/2 tsp mustard seeds

1/2 tsp methi seeds

Curry leaves

METHOD

First dry roast the rice and channa dal .

After it is 3/4th done , add a little oil and add

the coconut pieces and roast till you see the

edges of the coconut browning.

Grind this to a paste and set aside.

Next,heat oil in a pot add the ingredients for

tempering .

Add onions , tomatoes,garlic with salt and

turmeric and sauté till tomatoes are soft .

Now add the spice powders and mix well .

Roughly take some of the sautéed onion

tomatoes mixture and grind this to a coarse

paste, and add it back into the pot .

Add the tamarind extract and ground coconut

mixture now, and allow to cook for a few

minutes.

Add enough water to your requirements (approximately 2-3 cups).

Add eggs ,sugar and cook on a medium flame

till oil separates.

Add methi leaves and remove from fire.

QUICK RAW BANANA VADA

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Yesterday I made raw banana Bajji ( valakkai Bajji).

Here’s the proof 🤪

To continue my story of on the spot innovation.

After making the fritters, there were leftover

marinaded banana slices.

I kept it in the fridge ,having an idea to make

some crispies out if it .While tossing the slices,

in the pan I changed my mind , broke in 2 slices

of bread and tossed with the masalas for few

seconds.

Then, I switched off the flame ,and thought for

a while how to make it interesting than a crispy

So let’s get to the recipe to know how…,

INGREDIENTS (makes 6)

1/2 of a raw banana slices marinaded in 1 tsp chilli powder,1/4 tsp turmeric,salt

3 slices bread

1 tsp ghee

1 onion chopped

2 green chillies chopped

A handful of chopped coriander leaves

A little water to moisten bread

1 egg ( vegans can opt out)

2 tblsp wheat flour

1/4 tsp garlic paste

A little oil to shallow fry

A handful of Panko crumbs or breadcrumbs ( optional)

Salt to taste

METHOD

Heat the ghee, and toss in the marinaded

banana slices, till brown .

Add the bread and mix in with the banana,and

toss for another 2-3 minutes.

Remove from fire.Sprinkle little water, on the

bread . Add the rest of the ingredients and

knead to get the consistency of a vada.

Heat oil in a shallow frying pan and fry these

vadas to a golden brown color.

I served it with South India’s dish ‘ Sambhar

Sadam ,valathandu chutney (banana stem) and

this cutlet. It was excellent!

Do try my innovated recipe , and post in your

comments and suggestions!

5 HEALTHY COMBINATIONS OF JUICES

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Making juices and smoothies,is an easy task to

all,but getting the right combination with fruits

and vegetables ,and getting good results to a

healthy , tasty drink need some awareness.

Earlier I did post one juice at a time . Now,I

will be posting the combinations and

ingredients only.

Method is the same for all.

1 . Giloy ,gooseberry,cucumber juice.

Giloy – known as the eternal plant,and hosting

many health benefits is a wonderful herb to be

included in juices ( please do find its benefits )

All juices will be for 3-4 servings.

The first juice will be with giloy ( 2 variations)

Ingredients

Handful of fresh giloy stems with a few leaves

4-5 Amla , gooseberry, Nellikai

A small piece of ginger

1 small cucumber

A pinch of turmeric

Honey to taste

2-3 cups water

A pinch of salt

Second variation

Ingredients

Handful of giloy / coriander/palak

4-5 gooseberry ( seeds removed)

1 smal ridgegourd (peeled and cut )

A pinch of turmeric

A small piece ginger

Honey to taste

Water.

Guava juice

Ingredients

3 guava fruits ( koyapalam)

Water

Honey to taste

Salt

A small piece pineapple ( optional)

Pomegranate, beetroot,grape juice

Ingredients

2 pomegranates

1 beetroot peeled and cubed

A handful of paneer grapes ( with seeds)

1/2 lime juice

A tiny piece of ginger

A pinch of turmeric

Honey or sugar to taste

Pinch of salt

PUMPKIN ‘N’ PINEAPPLE HALWA

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This is a blend of a vegetable and a fruit,both of

the same colour,rich in VitaminC and other

nutrients. To add to this ,I have added whey

water,which is also very healthy. Now for those

of you who are not aware of what whey water

is .., here’s the definition.

Whey water is the liquid that you get when

milk curdles when you make paneer or cottage

cheese.I store that strained water in the fridge

and use it when I make chappathi or any curry.

Trust me it is delicious when added to curries.

Today I made South Indian vada curry with

whey water,and it was delicious.

Cosmetic benefits are also contained in this

whey water.

Now getting to today’s recipe

INGREDIENTS

200 gm pumpkin cubes (peeled)

1-2 cups pineapple cubes ( core removed)

Sugar ( 1-2 cups added to taste)

1/2 tsp salt

3/4 tsp cardamon powder

1/2 cup ghee

a pinch of nutmeg powder

10-15 cashewnuts

Few raisins

Few watermelon seeds( optional)

Optional to add colouring

3 tbsp cornflour/ tapioca flour mixed in water.

( well, I added a mix of cornflour+tapioca flour)

METHOD

Add a little ghee first ( 2-3 tbsp) to a thick

bottomed kadai / wok.

Add the fruit and vegetable purée with salt ,

and cook for 10-15 minutes, till the colour turns

glossy.

Next add the sugar and mix well for another 5

minutes.

Now add the cornflour mixture and the rest of

the ingredients and mix well.

Add ghee at intervals gradually until the

mixture grips the spoon .

Keep a greased plate or tin ready and pour into

the tin.

Smear the top with ghee,and allow to cool .

Cut into slices and serve