BANANA BLOSSOM MORKOLUMBU


Morkolumbu or buttermilk gravy is compulsorily included in the South Indian platter.The same dish is made in a

different way in North India known as the “Kadhi’.

Summer calls for dishes like this as curd is the main ingredient in this dish.This dish is made with single vegetables,

lotus seeds,fried pakoras…..the list has no full stop .This type of gravy served with a few crisps is like comfort food,

low on spice and a good for your stomach.

Today my recipe variation to this dish is with the inclusion of banana flower fritters.In fact it’s going to be a two in

one recipe… fritter recipe and a buttermilk gravy recipe.

The process of removing the matchstick shaped ‘pistil'(have to be removed or it will infest with its bitterness)and the

outer petal(calyx)is very tedious, as you have to remove these from each floret.

Once cleaned you have to immerse them in buttermilk for a minimum of 20 minutes and then wash well.

You could clean them in your free time, to save on the cooking time.

Firstly to a few health points…1.As banana flowers are light on the digestive system,they are good to relieve abdominal

pain and bloating .

2.They prevent infections.

3.Due to its rich iron content it helps to increase the haemoglobin levels.

4.Good for lactating mothers.

5.They play a vital role in women health.(related to ovarian disorders)

Now to the recipe..

For the fritters

Ingredients

Banana blossoms 100-150 gm (cleaned -check above for description of cleaning )

1/2 cup gram flour

2 tbsp rice flour

1 tsp all purpose flour

1 tsp chilli powder

1/2 tsp cumin seed powder

a pinch of asafoetida

salt to taste

oil to fry

Method

Mix all the ingredients together (no need to add water)except oil .

Heat oil, and drop in the coated blossoms and fry till crisp.

Allow to drain .

For the gravy

Ingredients

2 tbsp tuvar dal (soaked for minimum 20 minutes

2 tbsp coconut

3-4 dry chillies (soaked with dal)

1 tsp cumin seeds (soaked with dal)

1 cup thick curd beaten

1/4 tsp turmeric

salt to taste

For tempering

1 tbsp oil (from the oil you fried the fritters)or you can use ghee

1/2 tsp mustard

a pinch of asafoetida

2 dry chillies

few curry leaves

1-2 cups water (adjust to the consistency you like )

Method

First grind the soaked tuvar dal, chillies ,coconut,cummin seeds to a paste and set aside.

Heat oil, and add the ingredients,listed for tempering.Add the ground paste with salt and sauce for 2 minutes.

Next add the curd and water and allow a boil.

Add the fried fritters and remove from fire.

Serve with rice!

BROCCOLI-MAYO CUTLETS


Broccoli belonging to the cruciferous family of vegetables has high amounts of fibre,protein,iron,calcium,magnesium and

vitamins like A,C,E,K,B with folic acid.

The negative side of this vegetable is that it causes, gas and bowel irritation.Those using blood thinning medications, should

take care in consuming broccoli, as the efficacy of the medication may be hindered.

I have given the pros and cons of this vegetable briefly, and will be moving to the proceeds of the recipe directly.

This recipe is made with steamed broccoli, mint mayo (homemade)breadcrumbs and a minimal amount of cheese.You could opt out

the mayonnaise and opt in any cheese of your choice if you like.

Instead of mint you could use spinach.Broccoli should be not be overcooked as you may lose the benefits in store.If you are steaming

or boiling 15-20 minutes is sufficient.

These crispy cutlets can be served as starters, or as an accompaniment with any meal.Good to slide in to a burger bun and serve as

snack and a quick lunch.

To the recipe

INGREDIENTS

Florets from a medium sized broccoli (steamed or boiled)

1 cup mayonnaise or cheese

a handful of mint leaves(ground)

1 onion chopped fine/spring onions

2-3 green chillies chopped

3-4 cloves garlic chopped fine

1-2 tsp chilli flakes

a pinch of mace powder

A cube of cheese ( any cheese )

1-2 tsp lime juice

1/2 cup breadcrumbs to bind broccoli

breadcrumbs for coating

1-2 eggs

oil for frying

METHOD

Mash the broccoli coarse and mix in the ingredients except the last 3 in the list.

MINT MAYONNAISE-CAULIFLOWER SALAD (link to homemade mayonnaise)

The consistency of the mixture should enable you to roll into cutlets.

Refrigerate for some time.

Dip in beaten eggs and coat with breadcrumbs and fry .

Deep fry till golden brown.

If you want to shallow fry you could make flattened cutlets.

Variation :Boiled or roasted minced meat could be added.

PEANUT-RADISH FRITTERS


Another crunchy recipe from my kitchen. In fact I got the idea of using radish for a fritter from a fellow blogger in WordPress.

This vegetable has a pungent smell and a peppery flavour.Even though the smell doesn’t attract many,this root vegetable hosts many

health benefits.

If you check my previous posts I have posted radish paratha,sambhar,and a vegetable side dish with carrot .

This is the second time i have made this fritter.The first time I made was with the bajji mixture, fried and dropped into buttermilk

curry (mor kolambu).All loved the taste, and I forgot to click a photo so the post is delayed.(will post soon as it’s worth the try)

Today’s crunchy recipe is with different ingredients, and spiced different too..so let’s move to the recipe.

IMG_0140

INGREDIENTS

3 medium sized radish peeled, washed,grated,and water squeezed out lightly

A handful of roasted/raw peanuts

1 onion chopped fine

2 green chillies chopped fine

2-3 cloves garlic chopped 

1 cup wheat flour

2 tbsp rice flour

1/2 cup gram dal flour

1-2 tsp sambhar powder

a pinch of asafoetida

few curry leaves 

salt to taste 

oil for frying

METHOD

Mix all the ingredients except the oil.Do not add much water as the radish will give out moisture..You should be able to hold the

dough with your 4 fingers.(that’s the consistency you require).Add water only if needed.

Heat oil, and take a tbsp from the heated oil and pour into the flour mixture.Mix and fry till crisp and golden .

 

FISH-MAYONNAISE FINGERS


Fish fingers is one dish you can crunch into without restrictions at any time .Fish fingers can be served with any meals or as a starter.

Fish fingers have to be made with fish cut in lengths of fingers.This recipe is made with fish dipped in home made mayonnaise, and coated with breadcrumbs.

Click for attached recipe for homemade mayonnaise. MINT MAYONNAISE-CAULIFLOWER SALAD

To the recipe now

INGREDIENTS

250 gm fish fillet

1 tsp chilli powder

salt to taste

1 cup mayonnaise

Enough breadcrumbs for coating

METHOD

Marinade the fish with chilli powder and salt for 10-15 minutes.

Dip each strip of fish in mayonnaise, and coat with breadcrumbs .

Deep fry in oil till golden brown.

SWEET POTATO FRIES


Sweet potato has numerous health benefits.

Sweet potatoes help to improve insulin

resistance,and it is found that people who

consume lot of sweet potato have a less risk of

diabetes due to its fibre content.

This is just an outline of the health benefits.

If more healthy tips are preferred,you could

search the Internet.

Now to the recipe today.

INGREDIENTS

Sweet potatoes ( the quantity is your requirement) peeled or unpeeled and cut into strips.

1-2 tbsp vinegar

1 tsp salt

Cornstarch ( a little to coat lightly)

Oil for frying

METHOD

•Boil the sweet potatoes with vinegar and salt.

•After it reaches a good bubbling boil,strain

and allow to cool lightly.(Spread it on a kitchen

towel )

•Add cornflour to a bowl and mix the sweet

potatoes lightly with your fingers.

•Fry till golden brown and crisp .

Tip : Fry 3/4th,and remove from oil .After

you have fried all the chips,refry to retain

crispness

This tip applies to all fried food .If you need

the crunchiness to last for some time you

could try this method .

FALAFEL STUFFED MUSHROOM


This was a lovely dish ,and everyone loved it .

Those who do not love mushroom will love this

dish .Can be served as a starter.

I had some soaked chickpeas in the fridge for

sprouting ,and used this to make the falafel

mixture .

Grilled this in a clay pot,with care,and as I

wanted the chickpeas filling to be browned too.

I added a little egg on the top , before turning

the mushroom to cook on the other side.

Before adding the stuffed mushrooms,into the

clay pot ,I added a little butter with pepper

powder and curry leaves .That spread a lovely

and appetising aroma .Remember not to slow

cook mushrooms as the mushrooms will

become soggy .Medium heat is good .

So,now let’s get into the recipe .

INGREDIENTS

Button mushrooms washed and stalks removed

1/2 cup chickpeas or channa

2 green chillies

A handful of coriander leaves

1 small onion chopped fine ( optional)

2 cloves garlic

1 tsp cumin seed powder

Salt to taste.

1 egg lightly beaten

Butter

1 tsp pepper powder ( coarse)

Few curry leaves

METHOD

•Cut the removed stalks fine and set aside .

•Grind the chickpeas,green chillies,coriander

leaves,garlic to a paste.

•Mix in with the chopped stalks with salt to

taste .

•Stuff each mushroom with the chickpeas mix.

•Heat a flat bottomed clay pot or a non stick

pan

•Add butter,curry leaves,pepper powder and a

pinch of salt .

•Immediately lay the mushrooms on the hot

butter.

•Cover and cook for about 7 minutes.(medium

flame )

•Pour the beaten egg on the top of each,cover

and cook for a 1 minute.

•Flip over to the other side and cook till golden

brown.

•Add butter to the sides of the mushroom only

if needed.

•Remove from fire and allow the mushrooms to

be in the clay pot ( if using)for 5 minutes .

•Then remove from the pot carefully and

serve .

STUFFED CHEESY MUSHROOMS IN BUTTER MASALA


A dish to be served with fried rice ,pulao,rotis.

A little effort added ,to a delicious cheesy dish .

Mushrooms considered to be an immunity

builder,having anti-carcinogenic properties

should be included in your diet at least once a

week .For a wider study on health benefits,do

search the Internet .

Choose the bigger button mushrooms,as the

scooping out,and stuffing the will be easier.

To the recipe now

INGREDIENTS

1 packet button mushrooms

1 onion chopped chopped fine into small cubes

1 tomato chopped fine

1/2 tsp cumin seeds

1-2 green chillies chopped fine

1 tsp chilli powder

1 tsp ginger garlic paste

1 tsp butter

Grated cheese

Salt to taste

METHOD

•First remove the stalks from each mushroom,

carefully and scoop out the inside neatly out.

•Do not discard the stalks and the scoops.

•Wash and cut fine .

•Heat butter and add onions,tomatoes,green

chillies,and the rest of the spices and cook till

thick.

•Add the stalk- scooped out mixture and stir in .

•Cook on high heat for 3 minutes ,and remove

from fire.

•Fill the mushrooms with this filling.

•Top it with cheese and grill for 5 minutes,and

set aside.

For the butter masala

2 onions

3 tomatoes

10 cashewnuts

1 tbsp ginger garlic paste

1 tsp cumin seed powder

1 tbsp Kashmiri chilli powder

1 tsp garam masala powder

25 gm butter

1 tbsp kasuri methi leaves

1 tsp sugar/ honey

1 tsp amchur powder/ 1 tbsp lime juice

Salt to taste

METHOD

•Grind the onions, tomatoes,cashews together.

•Heat butter in a pan,add chilli powder,garam

masala powder,and immediately add the

ground paste with salt.

•Let it cook till the tomatoes and onions are

well cooked.

•Add the rest of the ingredients and cook for

few minutes .

•If there is any liquid in the grilled mushroom,

add into the masala .Remove from fire.

•Place the grilled mushrooms on the hot

masala.

•Garnish with boiled eggs and chopped greens

of your choice like leeks or spring onions .

•Serve hot.

The stuffed mushroom alone can be served as a starter too.

LADIES FINGER CRISPIES


These are amazing to be served hot,as a side

dish with rice, especially with a vegan meal .

Ladies finger has to be cut into strips dipped in

batter and fried crisp.

If you are in a hurried mode , you could add

the ingredients listed for batter directly into the

cut vegetable and sprinkle a little water,and fry

I did the same hurried mode method 😀.

Those who do not like this vegetable will love it

this way,so do try this and post your comments.

INGREDIENTS

200 gm ladies finger cut into strips

1/2 cup gram flour

1 tbsp rice flour

1 tsp flour

1 tsp amchur powder

1/2 tsp cummin seed powder

1 tsp chilli powder

Salt to taste

METHOD

Wash and cut the vegetable into strips.

Mix the ingredients in a bowl with salt .

Mix into the cut vegetable till well coated .

Sprinkle a little water if needed .

Fry in oil (shallow / deep ) till crisp.

KEERAI DRY SHRIMP VADA


This is an awesome crunch to be served with a

sambhar,rice,rasam …

These dry prawns are used to make shrimp

paste,and sauté with some vegetables and

greens.

Today’s recipe is vada with amaranth leaves ,

and shrimps .

Everyone enjoyed the tasty crunch!

Do try this delicious and easy recipe

INGREDIENTS

2 cups gram dal + a handful of whole moong

gram

2 tsp cummin seeds

8 dry chillies

3 cloves garlic

1 tsp saunf ( perumjeeragam)

10-12 small red onions chopped

1-2 green chillies

1 tsp peppercorns

1 tbsp gram flour

1 cup finely chopped amaranth leaves

1 handful of dried shrimps washed well

2 pinches of asafoetida

Salt to taste

Oil to fry

METHOD

•Wash and soak the gram dal and moong for

minimum 1 hour .

•Grind to a coarse paste with dry chillies,garlic

cummin seeds, peppercorns,saunf.

•Mix in the rest of the ingredients.

•Divide into portions .

•Flatten each vada slightly,and shallow fry till

golden brown.

SWEET ‘N’ SOUR BABY CORN


Fried rice served,is never complete without a

sweet’n’sour dish !

Today it’s a baby corn, pineapple dish . I always

love the sweet and sour with pineapple ,if not

with orange juice ! I do not use soy sauce or aji-

no -moto in any recipe ,instead add fish sauce

or oyster sauce in minute quantities.

If you love soya sauce,then I have given the

option for it in my recipe .

The baby corn is first dipped in batter ,fried,

and added to the prepared hot sauce .

Moving to the recipe now

For the batter

Ingredients

1 egg

1/4 tsp baking powder

2 tbsp flour

1 tsp red chilli powder

salt

Oil for frying

Method

Separate the egg white from yolk,and beat

the egg white stiff.

Add baking powder to flour , and mix in the

rest of the ingredients .

If needed add 1 tbsp water.

Dip and fry to a golden brown colour.

INGREDIENTS

200 gm baby corn mixed with chilli powder

and salt

1 big onion chopped

2 -3 green chillies slit thin

1 tomato chopped

1 tsp ginger garlic paste ( coarse)

1 tsp chilli powder

1/2 tsp coarse pepper powder

1/2 cup tomato ketchup

1 tsp soy sauce/ fish sauce/ oyster sauce

1 tbsp oil

1/2 cup pineapple pieces chopped

1 tsp sugar

1 tbsp cornflour mixed in 1 cup water

METHOD

•Heat oil, add onion tomato , ginger-garlic

paste.

•Next add the rest of the ingredients except the

cornflour mixture and cook on high flame ,for

10 minutes.

•Next add cornflour mixture .

•The mixture will thicken.

•Cook for 4-5 minutes . Remove from

fire.

•Add the fried corn ,mix and serve .

•Garnish with spring onion leaves

Note : The sauce should not be too thick .The

consistency should be ‘pouring’.

This is the basic sauce for sweet and sour .

You can use prawns,fish,chicken …or any of

your favourites battered and fried .

BAKED CHEESY CAPSICUM


This is an excellent recipe with red capsicum/

peppers.Good to be served as starters.

The bright red colour attracts you ,even if you

are not a vegetable lover.

Considering the health benefits, and the rich

nutrients it contains ,I try adding into salads ,

chutneys ,rice ……..Red capsicum when

compared to the green has more benefits

and taste,so do try red capsicum often .( do I

sound like a brand ambassador for red

capsicum?🤣)

To the recipe now

INGREDIENTS

Red capsicum cut into 2 ,and stalks cut off .

150 -200 gm grated paneer ( cottage cheese)

1-2 tsp red chilli paste*

1 finely chopped green chilli

Few parsley/ coriander leaves /spring onions /

leeks / thinly chopped Palak( spinach)

3-4 tbsp panko / coarse breadcrumbs

Enough grated cheese to top the peppers

A little oil and salt mixed to apply inside the

peppers before stuffing

METHOD

•Mix grated paneer with chilli paste,green

chilli,parsley and mix well .

•Add panko and mix lightly

•Stuff the peppers with the paneer filling

•Sprinkle grated cheese on it

•Arrange on a baking tray,and bake in a 200C

oven for 12-15 minutes .

Place the tray in another tray filled with

little water before baking .( water bath).


*The key ingredient to the taste is the chilli

paste, so choose a good one

The paste I made was a lemongrass chilli paste

A tic -tac -toe recipe but turned out super.

So now to share

INGREDIENTS

2 stalks lemon grass

10-12 red chillies soaked

3 green chillies

3 lime leaves

A small piece ginger

10 cloves garlic

2 -3 tbsp jaggery / country sugar

1 piece raw turmeric

Salt

2 tsp oil

METHOD

Grind all together except oil ,and heat for 5

minutes ,and use .Refrigerate and use when

needed.

I used in baking too ( post to be shared)

CHEESY FISH FINGERS


Fish fingers are made with fish cut into strips,

dipped in sauces like ,white sauce,cheese sauce,

mayonnaise…rolled in breadcrumbs/ Panko

and fried.These are good to be served as

starters.Kids will love it mostly.!

Link to another exotic starter with fish https://calinskitchen.com/2016/01/17/bechamel-halibut-fish-nuggets/

So do try this and post in your comments and

suggestions!

INGREDIENTS

500 gm fish fillet cut into strips

1 cup cheese sauce , white sauce…..

Enough breadcrumbs to coat

Oil for frying

For the marinade

1 tsp chilli powder

Salt

1 tbsp green chilli ,garlic and ginger paste

METHOD

Marinade the fish for minimum 20 minutes.

Dip in cheese sauce, coat with breadcrumbs

and shallow fry to a golden colour!

Serve with any sauce of your choice !

PAPPADAM FALAFEL ROLLS


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 .

QUICK RAW BANANA VADA


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!

BOTTLE GOURD +NUTS PAKODA


Pakoda or pakora whatever the variety may be

it’s good for side dishes with variety rice,and

good to be served with tea .

I have posted recipes and variations of this

dish.

https://calinskitchen.com/2016/02/22/crunchy-pakodas-or-pakoras/

Click on the link for the recipe .

Today’s recipe is with grated bottlegourd

(.Sorakkai), sunflower seeds,and pumpkin

seeds.

Tip to fry : First fry till 3/4th done. Remove

from fire and fry again to a golden color .

This way the crisp texture will last longer.

INGREDIENTS

1 cup grated bottle gourd

1 onion chopped

1 -2 green chillies chopped

1-2 cloves garlic crushed

3 tblsp. Sunflower seeds

3 tblsp pumpkin seeds

1 tsp chillie powder

3/4 cup gram flour

2 tblsp rice flour

1 tblsp all purpose flour/ wheat flour

1-2 tblsp melted ghee

Salt to taste

1 tsp saunf

A pinch of asafoetida

METHOD

As the bottlegourd contains water , do not add

water .

Just mix in all the ingredients together.

If you can hold the dough with the tips of your

fingers , do not add water.

Heat oil in a pan, and drop little portions

pinching with the tips of your fingers (shapes

will be rustic).

Do not roll like for cutlets .Fry till 3/4th done .

Remove from oil . After frying all ,refry till

golden brown.

SUSIYAM


Susiyam a favourite snack, with green

gram,coconut and jaggery filling is one of my

favourite snack .

This is named, and made in different ways

according to different cuisines.

The dipping batter can be made with all

purpose flour,lentil flour,rice flour….The filling

is made with boiled green gram mashed with

coconut,and jaggery made into ball shapes,

dipped in batter and fried to a golden color.

The twist in today’s recipe is

•I sprouted the green gram , the previous day

and made with sprouts.*

• I used leftover iddli batter for the coating.

To the recipe now.

INGREDIENTS

1 cup sprouted green gram (boiled)

3/4 cup coconut/dessicated coconut

Grated jaggery to your taste.

1/2 tsp cardamon powder

A pinch of salt

1/4 tsp nutmeg powder ( optional)

METHOD

Mix all these together on medium heat.

Remove from fire . Mash well and make lemon

sized balls.

Dip in dosa batter,and fry in oil till crisp and

golden .

*Soak moong for a day. Drain the water in the

night, and tie in a muslin cloth and hang .

Following day you can see the sprouting.

For the batter ( options)

1.You can use all purpose flour

2. You can use urad dal flour