KEERAI ULUNDHU VADA


Is it a rule that keerai should be added to

masala vada ( split gram dal).?

Today,I tried adding keerai to ulundhu vada

mixture and it was very tasty.

I make this vada with variations like adding

flour,rice flour or only the lentil itself.

This time I made with the inclusion of a roasted

gram dal and ponnanganni keerai (dwarf

copper leaf ). As I liked the taste ,I immersed

some in curd (thayir vada,curd vada). You can

make sambhar vada or rasam vada with this

recipe.

To the recipe now

INGREDIENTS

1 cup urad dal ( ulundhu) soaked for minimum

20-25 minutes.

a handful of roasted gram dal

2 green chillies

Few peppercorns

A pinch of asafoetida

A pinch of baking soda

a small piece of ginger

Curry leaves

1 onion chopped

A handful of keerai (spinach, or your favourite

keerai can be addded)

Salt to taste

Oil for frying

METHOD

Wash the dal and grind to a paste with all the

ingredients except the onions and curryleaves.

Add the onions and curry leaves after you have

ground the dal.

Divide into portions, deep fry, or shallow fry to

a golden brown color.

Curd vada variation

Add the fried vadas to a bowl of hot water

for 5 minutes.Squeeze out the water lightly

and add to prepared curd.

To prepare curd

Beat the thick curd with salt, a little ginger-

garlic paste,a little sugar.

Garnish with sliced green chillies and

coriander leaves.

Sambhar vada ,and rasam vada can be made

with the same method.

JACKFRUIT PANIYARAM


I made this with left over hopper batter. I have

posted recipes made with hopper batter. This is

one more addition to the previous post.

Pancake batter also may be used.

A few health pointers on jack fruit

•Boosts energy levels

•Good for anaemic

•Good for eye health ( VitaminA content)

•Builds strength in bones

Raw jackfruit and its seeds can be made into

lovely recipes too.( will upload later)

INGREDIENTS

1 cup batter

1/2 cup ripe jackfruit ground

2 tbsp ghee

1 egg

Sugar / palm sugar

1/2 tsp elaichi powder

Few cashew nuts and raisins

Oil for frying .( preferably ghee/coconut oil)

METHOD

Mix all the ingredients together .

Heat the paniyaram pan ,add a little oil in each

mould and pour spoonfuls.

Fry on medium flame.

Flip onto the other side and fry till golden

brown.

You can sprinkle powdered sugar or serve with

any syrup of your choice if you have a strong

sweet tooth.

You can make in mould like this 👇.or use your favourite pancake moulds.

Amazon link to buy mould.

BMS Lifestyle Non-Stick 12 Cavity Appam Patra Side Handle with lid, Color May Vary https://www.amazon.in/dp/B06WWKQ19Z/ref=cm_sw_r_cp_api_i_HVIvEb32M85V7

GOAT BRAIN OMELETTE


This is like a souffle ,and an excellent side dish

with rice and curry or as a stuffing for rotis.

Very simple on preparation, so do try this dish,

and post in your comments!

To the recipe now

INGREDIENTS

3-4 brains ( membranes removed and mashed lightly)

3 eggs

3 potatoes boiled and mashed

1 cup chopped onions/spring onions

3-4 green chillies chopped fine

Curry leaves

1 tsp pepper powder

1/4 tsp cummin powder( optional)

Salt to taste

Oil to make the omelettes

METHOD

Mix all the ingredients well.

Heat a tsp of oil in a flat pan,and pour a ladle of

the mix ,and cook on a medium flame .

Flip over and cook on both sides.

Tip : Cover with a small lid after pouring,and when you flip to the other side remove lid .

KAJADA SWEET (South Indian bakery snack)


This is a sweet snack crispy outside,and a cake

like texture inside . A quick dish,to be served at

tea . This can be made and stored too.Fried like

Donut , and the authentic ‘Kajada ‘should have

cracks on the top .

Expert hands make this to get cracks to

resemble a flower .

Well, I tried this for tea today . The taste is like

a tiny muffin but crispier .

Let’s get into the recipe now

INGREDIENTS

1 cup all purpose flour

2 tblsp.semolina

2 tblsp rice flour

1/2 cup powdered sugar

1 egg beaten well

2 tsp curd

1 tblsp heated ghee/butter

Milk / water for binding

A pinch of baking soda

a pinch of salt

1/2 tsp cardamon powder/ vanilla essence

Oil for frying

METHOD

Mix all the ingredients together . The result will

be a sticky dough .

Cover the dough, and allow to rest for 20

minutes .

After the resting time,grease the palm of your

hands and make individual ball like portions.

Deep fry on a medium flame till golden brown

and crisp .

Enjoy the simple, and delicious snack at tea,

and post in your comments!

MANDARIN CHICKEN


Mandarin is in season now,and the idea of

mandarin chicken came up as a side dish for

ghee rice.It was really awesome and everybody

loved the taste and the crunchiness.

For the recipe now

Ingredients

500 gm boneless chicken

1 tblsp. ginger-garlic paste

1-2 tblsp. chilli powder

Salt to taste

2 tsp rice flour

1 egg

For the sauce

Juice of 2 mandarins

1 tsp sesame seeds

1 tsp cornflour

1-2 tsp. chilli flakes

1/2 tsp vinegar

Salt to taste

Leeks or spring onions for garnishing

Method

First marinade the chicken in the ingredients

listed for few minutes and fry to a crispy

golden color and set aside.

Mix all ingredients listed for the sauce and heat .

Once it starts to thicken add the chicken and

stir till the sauce coats the fried chicken.

TENDER JAK FALAFEL


Tender jak kebab ! Meaty vegan dish …I have

posted tender jak cutlets, and tender jak kebab and here’s the link to it

https://calinskitchen.com/2017/03/11/tender-jackfruit-kebab/

Today is another version of tender jak kebab

In fact it was a reconstructed from the fried

jak fruit I made seeni sambol with. (Recipe to

be posted).

This is more of a falafel as I have, used the

ingredients to make falafel . Any dish,east ,west

south,or north can be fusioned to one’s own

taste. I don’t believe in dictating authenticity in

any dish.Yes… if authentic dishes are needed in

a competion I agree you have to prove your

skills . Present lifestyle scenario in fusioned

food is not always a delight or healthy. When it

comes to reconstructing a dish, I believe it

should be more of a healthy view.

Now to the recipe today

Ingredients

1 cup soaked chick peas

1 cup chopped coriander leaves

1 tblsp chilli flakes

1 tblsp saunf

1 tsp cummin seed powder

1 cup of thinly sliced fried / raw jak pieces

1 egg

1/4 cup coconut flakes

1 onion

A handful of roasted gram dal

Salt to taste

Oil for shallow frying.

Method

First grind the first 5 ingredients to a coarse

mixture.

Next,add the jak pieces and blend coarsely

Transfer the contents to a bowl.

Next grind the coconut , roasted gram dal and

onion also coarsely.

Mix all the ingredients together and make into

kebab (shallow fry ) or falafel shaped(deep fry)

Serve with mint raita.

Mint raita – few mint leaves,1 green chilli

ground with black salt to taste and lightly

mixed into beaten yoghurt.

FRITTATA ( LEEKS ‘N’ CILANTRO)


Frittata originated from the Italian cuisine , is an egg based dish ,like an omelette or a

crustless quiche.

This is not folded like an omelette , it is fried in a pan , flipped over carefully with a plate

and served like a pizza.

You can serve with sauces if you like . I topped with a tangy chilli sauce.This can be

served with any of your favourite sauces too.

You can make this for breakfast or dinner within minutes.

INGREDIENTS

1 cup wheat flour

1/2 tsp baking powder

1 egg

1/2 of all 3 coloured capsicums chopped (yellow,green,red)

1 cup coriander leaves/ spinach leaves

1 big leeks chopped fine

1 tsp chilli paste

1/2 tsp pepper powder

1/2 cup Parmesan/ cheddar/mozzarella cheese grated

1/2 cup milk

Salt to taste

1 tblsp butter to sauté the capsicum and leeks

Oil for frying

METHOD

Beat the egg with salt, and add to the flour.

Mix in milk and water to make a thick ( pancake batter).

Saute the capsicum and leeks lightly and add to the batter.

Add the remaining ingredients and mix well .

Pour a little oil into a pan , add the batter .

Cover and cook on a low flame till cooked on one side.

Flip to the other side with the help of a plate.Return to pan and cook on the other side .

Serve with sauce .

Variations :Paneer , prawns,chicken, minced meat , mix of your favourite veggies can be made into your choice of frittata.

Tip: Instead of adding grated cheese ,you could make cheese sauce / white sauce for a creamy flavour and add to the batter.

Anyway , try your innovations too,and post in your comments and suggestions!

MOONG DAL/GREEN GRAM PANIYARAM


This is a protein rich snack,which can be made and stored for some time.

This sweet is made by powdered green gram…..bound by jaggery syrup,made into tiny

individual balls , dipped in flour and fried.

This sweet is always made specially ,during South Indian and Srilankan festivals .

I have to admit that my first try was not a successful one .

This recipe turned out soft and crunchy. There’s a twist in this recipe with the

addition of dry ginger, coconut, and pepper,so do try and send in your valuable

comments!

So …let’s get into this traditional recipe

INGREDIENTS

1 cup whole green gram ( dry roasted till brown)

1/2 cup brown rice roasted ( you can use normal raw rice)*

1/2 cup slightly roasted coconut

2-3 cups treacle or jaggery melted thick with 2-3 tblsp sugar

a pinch of salt

1/2 tsp dry ginger powder

1 tsp cardamom powder

1/4 tsp. pepper powder

oil for frying

For the coating

1 cup all purpose flour

2 tsp rice flour

1/4 tsp turmeric

1/2 tsp sugar

a pinch of salt

METHOD

First ,powder the roasted gram and rice very fine.

Mix in the coconut ,and the rest of the dry ingredients .

Heat the treacle or syrup slightly, and gradually add to the mixture (enough to bind ).

Make tiny balls of the mix .Dip the prepared batter for coating ,and fry in oil till done.

Method for coating

Mix the ingredients with enough water to make a pancake consistency batter.

*When dry roasting brown rice, it should turn slightly white and start to splutter.

If you are using white rice dry roast, till golden brown.

You could  use ,slightly roasted store bought rice flour too.

 

 

SWEET ‘N’ SOUR TENDER JAK ( KATHAL)


This is a good recipe for vegans who love Chinese food.

You have to slice the jak thin,fry it and add to the sauce. Simple and easy!

I will be going to the recipe right away.

INGREDIENTS

1 cup slices of washed,sliced raw jak fruit.

1 tsp chilli powder

1 tsp vinegar (optional)

a litle salt

METHOD

First soak the sliced pieces in buttermilk and salt.Wash well, and then marinade with

chilli powder and salt.

For the batter

2 eggs (vegans opt out the egg and use 1/2 cup flour)

1 tsp chilli powder

tblsp.water

1/4 tsp.baking powder

3-4 tblsp flour.(1 tsp cornflour /rice flour )

salt to taste.

Oil for frying.

method

Separate the yolks from the whites.

Beat the whites till stiff,and add in the rest of the ingredients gradually.

Dip the jak pieces and deep fry in oil  till golden brown.

Set aside till you prepare the sauce.

For the sauce

1 onion sliced

1-2 green chillies /capsicum sliced

1-3 tomatoes chopped fine

2 tsp.ginger- garlic paste

1 -2 tsp.red chilli powder or chilli paste

1/4 tsp.pepper powder

1/8 th cup white vinegar or any vinegar

tblsp.honey or sugar

1/4 teacup tomato sauce

1 tblsp.cornflour mixed in 1 cup water (you could add more according to the amount

of sauce you require)

few chives chopped to garnish

salt to taste.

METHOD

Take 2-3 tblsp.of oil (from the oil you fried the jak).

Add the onions and saute with the rest of the ingredients except the cornflour mixture.

After 5 minutes of cooking add the cornflour- water mixture.(it will thicken quickly).

Cook till thick and glossy.

Remove from fire.Drop in the fried jak and chives.Mix well.

Serve with fried rice,egg rice, noodles .

Note: The same recipe can be made with 1/2 cup pineapple pieces or 1/2 cup orange juice.

Your favourite vegetables or other seafood can be made in the same way.

Meat balls or vegetarian balls (koftas) also will taste good.

SRI LANKAN KAVUM(PANIYARAM)


This is an easy sweet to make ,no need of any expertise like Adhirasam,no ‘set asides

required ..just 10 minutes after mixing is enough.

The oil level while frying did not decrease much like other sweets.

No need to press out the oil too.

The only hassle, is that you have to fry this one at a time,so try making in small

quantities first.

You can use treacle or caramelised sugar syrup.I made this with jaggery (achu

karupatti) made into a syrup a with1 tblsp of brown sugar.

The syrup has to be mixed into the flour, according to your taste gradually to a thick

batter free from lumps.

I added sesame seeds and dry ginger powder to the batter for my twist to the recipe.

For the recipe now

INGREDIENTS

1 cup rice flour ( store bought/ home made)

3/4 cup maida/ all purpose flour

1 bottle treacle/ pol pani/ home made treacle/ syrup

1/4 tsp salt

1/2 tsp dry ginger powder ( optional)

1/2 tsp. cardamon powder

1-2 tsp sesame seeds

METHOD

Mix both flours with all the ingredients except treacle.

Next add treacle gradually,mixing well to get a silky texture.

The batter should not be thin or thick.The batter should flow easily when poured from

spoon.

Heat oil ,and pour one ladle at a time in the centre of kadai only ( do not spread)

Keep tapping the edges of the kavum with a slotted spoon.

You will see it puffing up and rising up to the surface of the oil.Fry on both sides to a light

golden color.Allow to cool and store.

NOTE: Dessicated coconut ,or lightly roasted coconut will be another variation