CABBAGE’N’PANEER TIKKIS


This is a quick and easy recipe.

I wanted to make something crunchy

to be served with sambhar rice,and

having in mind,to create a new

recipe,I mixed in paneer with the

cabbage to make this tasty tikkis.

So,as usual I would like to share this

simple recipe with you all.

INGREDIENTS (12 tikkis)

1/4 cabbage chopped or grated fine.

150 gm paneer/cottage cheese grated

1 cup wheat flour

2 tsp ginger garlic paste

1 -2 tsp chilli flakes

1 onion chopped fine

2-3 green chillies chopped fine.

1 tsp cummin powder

1 tsp garam masala powder

Few chopped curry leaves

Salt to taste

METHOD

Mix all the ingredients and bind well .

Take portions and flatten it if you are

shallow frying.This can be deep fried too.

Variations :

1.You can add minced meat to the same recipe.

2. Add leeks /spring onions instead of onions.

3.Kofta curries,Korma,or Manchurian preparations can be tried with the fried tikkis.

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PRAWN ‘N’ SPINACH FALAFEL


Falafel is one good and nutritious food anyone will relish.

I have posted recipes of falafel before..and in addition to that I’m sharing this recipe with

prawn ‘n ‘spinach.

The authentic falafel is made with coriander leaves ,but this one is made with the iron

rich spinach leaves.

Spinach leaves have amazing health benefits,and it is beneficial, if you can include it in

your diet daily in the form of salad and juices.

When cooked with dals,paneer or any meat it brings out an unique flavor and taste .

There are 3 types of spinach you could pick on in Asia

1. Baby spinach

2.Chinese spinach ( red)

3.Regular Spinach

You could use any of the variety for this falafel.

So let’s move on to the recipe.

INGREDIENTS

200-250 gm prawns ( shells removed)

2 cups channa ( kadala) soaked overnight(brown or white)

1 cup spinach leaves

3-5 green chillies or red chillies

4 pips garlic

1 tsp cummin seeds

Salt to taste.

1/2 tsp pepper.

1 onion chopped fine ( optional)

Oil for frying

METHOD

Grind all the listed ingredients, except onions to a coarse paste and fry to a golden color.

You could shallow fry or deep fry.

Serve hot with any dips of your choice.

Tip : A cube of your favourite cheese can be used in the centre before frying.

Prawns could be ground with tails on for that extra crunch.

 

 

VEGETABLE BAR CUTLETS


It is called bar cutlets because of the shape and the method.

You can make this filling the previous day and refridgerate for a precise bar.

This recipe is not the same as for making any cutlet,so do try and let me know your

comments.

INGREDIENTS

1 big carrot

Few beans cut fine

2 kno-khol cut fine

you can add 1-2 vegetables of your choice in addition to the vegetables listed

1 big onion chopped/ 1 leek/ spring onion

1/2 tsp turmeric

1 tsp pepper powder/chilli powder

1/2 tsp.cummin seed powder

Salt to taste

1 cup breadcrumbs

1/2 cup gramdal flour

1 tblsp.butter or oil

Oil for frying

METHOD

Heat a tblsp of oil and add the chopped onions ,green chillies,and the cut vegetables and

saute till half cooked.

Mix gram flour, breadcrumbs in a little water ( 1/4 – 1/2 cup water) in a separate bowl

and set aside

Once the vegetables are half cooked add the gramdal mixture and cook till thick

Transfer the cooked mixture into a square tray .Flatten neatly and set aside or in the

fridge till cold.

Cut into bars or squares and shallow fry till golden.

If you like it more crunchier toss in breadcrumbs and fry.

Serve with mint chutney or sauce.Good to serve with a vegan meal.

GREEN GRAM ‘N’LEEK CUTLETS


Green gram needs no introduction or explanation to health benefits,so I would like to directly 

get into this easy recipe.

INGREDIENTS

1cup cooked green gram dal(moong dal)

1 leeks chopped finely/spring onions

2-3 green chillies finely chopped

1 tsp ginger garlic paste

1 tsp garam masala powder

Salt to taste

1 egg

1 cup breadcrumbs or enough to bind .

Oil to fry.

METHOD

Mix all together in a bowl and bind .Make into shapes you like and fry (deep or shallow)in oil till golden brown.

Variations :You could use vegetables of your choice .

                     You can add 1/4 cup minced mutton or any minced seafood.

                     Grated paneer can be added as another variation

                     Grated boiled egg also can be added.

Anyway try all your innovations too and send me your comments and suggestions !

PRAWN VADA


Prawn vada is an excellent snack for those who love a crunchy snack.These vada can be

served with rice and a simple curry .This has a nice taste and aroma ,if the prawns

are made with the shell on .This type of vada with an onion sambol is sold widely in

Srilankan beaches,and you see people flocking at these stalls.Today i’m going to give you

my version of prawn vada.If you are using small prawns you could top the vada with 2-3

prawns,but if it’s a big one,one would be fine.

INGREDIENTS

Prawns according to the quantity you are going to make

200 gm gram dal (kadalai parippu)

1 tblsp raw rice

1 tsp.fennel seeds

1 cup coconut

curry leaves

1 tsp ginger garlic paste

1 tblsp red chilli flakes.

2 green chillies finely chopped(optional)

few red onions chopped fine (optional)

A  pinch of asafoetida

salt to taste.

a little flour made to a thick paste(to stick the prawn on the vadai)

METHOD

Soak the dal,and the rice for half an hour.Grind coarsely with the bold listed

ingredients,without adding water.Mix in chilli flakes,ginger paste,green chillies,and

onions.Add salt .Make into shapes of vada,apply the flour paste ,press on the prawns ,and

fry carefully on a medium flame till golden brown.

To prepare prawns

Marinade the prawns with chilli paste,and use.

 

For the onion sambol (not in the photo)

INGREDIENTS

100 gm red onions

1 tblsp.chilli flakes

1 tsp.chilli powder

2 -3 cloves garlic crushed

Juice of 1 lime

salt to taste

1-2 tsp.sugar

2 tsp oil

METHOD

Heat oil,add the finely cut onions,and the rst of the ingredients and cook till thick.Apply

on vada and serve

Variations:Prawn vada curry ,or prawn vada korma could be made,with these fried

vadas.

 

TENDER JACKFRUIT KEBAB


Jackfruit was least known for its benefits as a superfood.Earlier considered to be a poor

man’s food,because  of its high fibre content,(satiating hunger) has now regained it’s

prominence  due to research ,and is widely sold all over the world.Jackfruit was mostly

consumed and grown in Asian countries before,but now the rest of the world are trying to

grow this jack of benefits tree.

I will just give you an outline of the benefits ,as i usually do.

It is good for diabetes,in reducing cholesterol,and is a bulk laxative which eliminates

cancer causing chemicals from the colon.Diabetic ,people under medication please do

consult your doctor if you are going to consume the ripe jak fruit.

So now let me get into the introduction of my new try of jakfruit kebab.

 

INGREDIENTS

1 small tender jak fruit (remove skin and cut as in picture)

1/2 cup gram dal (channa dal/kadala parippu)

1 inch piece cinnammon

3-4 cloves

1/2 tsp peppercorns

1 tsp.cummin seeds

1 tsp.fennel seeds (perumjeeragam,saunf)

1 inch piece ginger

5-6 cloves garlic

1 tblsp.whole coriander

1/4 cup breadcrumbs(optional)

2 eggs

salt to taste

1 cup water

1 big onion chopped fine/a bunch of spring onions

2-3 green chillies finely chopped

1/2 tsp.garam masala powder

few curry leaves

oil for frying

METHOD

First soak the cut jak fruit pieces in mild buttermilk for 10 minutes.Wash and boil with the

ingredients bold listed till dry.

Allow to cool and coarsely grind .To the grounded mixture add the rest of the ingredients.

Mix well ,and bind into kebab shapes and shallow fry,till golden brown.These kebabs could

be grilled too.Serve with mint chutney if you like.

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Keerai vada(lentil & greens )


This is a very easy recipe, to make and can be served as a snack or with iddlis or vegetarian dishes.If you are serving it as a snack ,you could serve it with coconut chutney,or any spicy chutneys of your choice.

You could use any type of greens of your choice .To name a few,spinach,spring onions,amarnath leaves(arai keerai),fenugreek leaves(methi or venthiya ),ponnaganni keerai

Those who don’t like greens will definitely love this crunchy snack.

For the recipe:(makes 12-15)

Ingredients

2 cups channa dal (bengal gram/kadala parippu)

1 tblsp.raw rice

1 cup cut greens

2-3 green chillies sliced

10 -15 small onions or shallots (if adding spring onions with the greens then you could opt out the onions)

6-7 dry red chillies

2-3 pips garlic crushed

1/2 inch piece ginger

1 tsp cummin seeds

1 tsp.jeera or saunf

1 tsp peppercorns

a pinch asafoetida

salt to taste

oil for frying

Soak the rice with the dal and the red chillies for 15-20 minutes.Wash and drain the water.

Grind to a coarse paste(no need to add water) with ginger,cummin seeds,peppercorns and jeera.(bold listed).

Add the rest of the ingredients and bind well to make tiny balls flattened.

Fry till golden brown on medium heat.

Serve hot .

Note :You could add finely chopped coconut /grated coconut before frying.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Orange and banana muffins


This muffin  combination is really awesome. You can add nuts if you like.I made this with wheat flour,(not white flour),so those who are careful not to use white flour can try this recipe.No doubt you are gonna love it.
Ingredients
3-4 ripe bananas
2 tblsp.sugar
4 tblsp sherry or rum
4-5 tblsp.orange juice
http://calinskitchen.com

1+1/4 cup wheat flour
1+1/4 cup brown sugar
1/2 cup buttermilk
1 cup olive oil or refined oil
1 egg
1 tsp.vanilla essence
1 tsp.vinegar
Few raisins
1/4 tsp salt
1/2 tsp.baking soda

Method
Heat the bold listed for 5 minutes.
Mix the wet ingredients, with the dry ingredients and the banana mixture and mix well.Pour into muffin moulds and bake for 30 minutes(180 degrees).

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Ulundu Vada (Black gram)


Here I go south Indian! Yes,this is a delicacy in South India mostly Tamil Nadu.It’s an anytime finger food.This vada having the looks of a savoury doughnut, can be eaten plain or with any chutneys like coconut chutney or any of ur favourite chutneys.This vada can be served soaked in sambhar,curd or yoghurt and even rasam too.My favourite is the curd soaked vadas,and sambhar soaked vadas. Well here i’l be giving you the method of the thayir(tamil) dahi(hindi) or curd vada. I’m adding more lines to this recipe?Ok, let’s go to the recipe.
Ingredients
200 gm black gram dal or urad dal(see picture)
1 tblsp raw rice(optional)
1 inch piece ginger chopped
3-4 green chillies chopped
1-2 tsp. Peppercorns
1/2 tsp.cummin seeds
Few curry leaves
http://calinskitchen.com
1 onion chopped fine(optional)
a pinch of asafoetida
A pinch of soda bicarb(if you don’t like soda bicarb,add a tblsp.of curd.
Salt to taste
Oil for frying
Method
Soak the gram and the rice for 30 minutes (if you soak for long the vadas will absorb lot of oil).Grind the dal and rice,pepper and cummin to a paste without adding water.If it’s little grainy don’t mind it.Add the rest of the ingredients and mix well.Heat the oil.Wet your hands or use a piece of aluminum foil.Place a little of the thick batter.Make a hole in the centre and slip into the oil carefully and deep fry on medium heat till golden brown.
What I do when in a hurry :Just drop spoonfuls and make a hole with a skewer while in the oil and rotate.Then you will get it easily.
To make curd vadas
Fry all the vadas, drop them in hot water for 10 minutes, squeeze out the water lightly,and soak in the curd(add salt). Garnish with green chillies and coriander leaves. You could add a dash of paprika powder/kashmiri chilli powder.
To prepare the curd.Beat the curd lightly with salt,1 tsp.sugar,a pinch of asafoetida. Then add the soaked vadas
For sambhar vadas .
Add the soaked vadas to hot sambhar(will be postingthe recipe soon).Serve hot.

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Cheese Centered Falafel


The origin of this dish is Egypt.This is a chick peas based patty,which can be eaten plain or with sauces, or wrapped in pita bread or any wrap of your choice with some pickled vegetables and sauces (tahini preferably) will be an excellent meal.Let’s look into my version of Falafel with some variations
http://calinskitchen.com
Ingredients
1 cup chick peas
2 green chillies
3 pips garlic
1 inch piece ginger
1/2 cup coriander leaves
3/4 tsp.pepper
1 tsp.cummin seeds powder
1 tsp.Coriander powder
1/2 tsp.garam masala powder
Mozzarella cheese cubes
Salt to taste
Sesame seeds for light coating
Oil for frying.

Method
Grind all the ingredients together, except cheese,sesame, and salt,to a coarse green paste.Add salt to taste.
Now make desired sized balls,or if you know the spoon technique, of Falafel.Place a piece of cheese in each.Roll on sesame seeds(optional) and deep fry to a golden color.Serve hot with sauces of your choice.
Tips:
You could substitute cheese with pickled vegetables like olives,capers,zucchini, gherkins,cherry tomatoes.
Non vegetarian :cheese tossed prawn will be excellent.

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