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

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.

4 RECIPES WITH IDDLI+HOPPER BATTER


The recipes i’m going to post now are made with remaining iddli and hopper batter.Even

if the batter is less you can turn it into a serving .

I shall begin with hopper batter ,which was my childhood favourite,and my mom’s

speciality.

I reminisce the days when we woke up to the floating aroma from the kitchen,and

mom’s touch ( which all experience) on these pancakes with perfection still make me

drool.

So let me start with that recipe first…

1. BANANA APPAM / PANCAKES

INGREDIENTS

1 -2 cups left over hopper batter

2 eggs

2-3 bananas mashed

2 tblsp ghee

Jaggery or Sugar to taste

1/2 tsp cardamon powder

METHOD

Mix all the ingredients into the batter .You can make this in the hopper pan itself or use

pancake griddles to make .Pour a little ghee or oil in the pan you are using.Cook on both

sides and serve.

2. Nutty Jaggery Paniyaram

INGREDIENTS

1 cup hopper batter

1/2 cup nuts of your choice

1/2 tsp cinnamon powder

1 tsp ghee

Jaggery powder to taste

1 egg

Ghee or oil for frying

METHOD

Mix all the ingredients into the batter ,and pour into paniyaram moulds or make

pancakes.

Moving on to Iddli batter

1. SAVOURY VEGETABLE PANIYARAM

INGREDIENTS

1 cup batter

1 carrot grated

1 onion cut fine( spring onions/leeks could be used)

1-2 green chillies cut fine

1/2 tsp ginger garlic paste

1/2 tsp cummin

1/2 tsp pepper coarsely ground

1 tsp ghee

1 egg (optional)

Oil to fry

METHOD

Mix all the ingredients into the batter.

Heat the mould,add a tsp of oil in each mould,and pour batter to fill.Once it is cooked on

one side,turn over and cook till golden brown.

Serve with coconut chutney.

This is a quick and easy breakfast.

Suited for lunch boxes and snack time.

2.SPINACH ‘N’ CHEESE PANIYARAM

INGREDIENTS

1 cup iddli batter

Handful of spinach leaves

2 pips garlic

1 tsp cummin seeds

1 small tomato chopped

2-3 green chillies chopped fine

1 onion chopped fine

1 tsp oil or ghee

3-4 tblsp grated cheese.

Oil for frying

METHOD

First grind the spinach, cummin seeds,garlic to a fine paste and mix in with the rest of

the ingredients.

Use the paniyaram mould to make like for savoury paniyaram.

This does not need any chutney or dip to be served with.

Variation: You can add 1/2 cup rawa (sooji,rulang) to 1 cup dosa batter.Add water to

make a thin batter.Add few cut onions and green chillies with coarsely ground pepper

and cummin and make rawa dosas.

Note:I have not added salt in the above recipes.As the batter will have salt,please do

check for salt when you make the savoury ones.

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.

 

 

CHANNA ‘N’ RAJMA KEERAI VADA KORMA


This is a new addition into the vegetarian list ,and of course a new create.I have posted a

keerai vada before ,but this is a combination of another lentil the kidney bean or rajma.

The dish is protein rich and good to serve with Iddli,Dosai,Pongal,(savoury ) or even pulaos.

This vada is first fried with the keerai in it,and dropped into the korma.You can use any type

of greens ,but this recipe was made with ponnaganni keerai.So let’s get into the recipe.

INGREDIENTS

1 cup Channa dal(Kadala parippu) soaked for minimum 1/2 an hour

1/4 cup rajma soaked overnight

3-4 green chillies

1 tsp.cummin powder

1 inch piece ginger

1/2 tsp.pepper powder/chilli powder

1/2 tsp.coriander powder

1/2 cup keerai

1 -2 tblsp rice flour

1 tsp.garam masala powder

Chopped red onions/small finely chopped

Salt to taste

Oil for frying(deep /shallow)

METHOD

First coarsely grind the bold listed ingredients .Then add both the lentils and coarsely grind

with minimal water,or no water.Add the keerai and the rest of the ingredients except the

onions and blend for a minute or two.Add the finely cut onions and bind into vadas and fry

in oil till golden brown.Drop into korma.

For the korma

INGREDIENTS

2 tblsp white khus khus

1/4 cup roasted gram dal/10-12 cashewnuts

1/2 cup grated coconut

3-4 green chillies

2 tsp.ginger garlic paste

1/2 cup curd

A few kasuri methi leaves

1 tsp.garam masala

1/2 tsp.saunf

Salt to taste

1 -2 tblsp oil ( remaining fried oil also can be used )*

1 onion chopped

METHOD

Grind green chillies,khus khus,coconut and the roasted gram dal/cashewnuts to a paste and

set aside.

Heat oil ,add the saunf and onions and sauté till brown.Add the ground pastes with salt,and

sauté for a minute.Add curd and then 1 cup water and allow it to only reach a boil.Add kasuri

methi leaves .Remove from fire .Drop the fried balls.and serve.

*Never reuse the oil you have once fried with.In preparation of dishes like this you can use only if you going to do immediately.Storing oil used to fry other items,even papadam fried oil is not healthy for reuse which is to be noted .

TENDER JAK CUTLETS (KATHAL CUTLETS)


I have shared with you all before the recipe for Jak kebab.Kebab and cutlets are both from the 

same category.The only difference is that lentils are used in the binding for kebab,and potatoes 

are used to bind in cutlets.The crispiness in kebab can be got in the lentil itself,whereas the 

crunch in cutlets is got by the breadcrumb coating.When asked to chose which one can be

made quicker ??My vote will be for the kebab…One pot dish.Anyway let’s get into the recipe.

INGREDIENTS 

1 jak tender fruit

4-5 potatoes

2 onions/ spring onions/a cupful cut small onions

1 tsp ginger garlic paste

3 green chillies chopped fine

1.5 tsp cummin seed powder 

1 tsp pepper powder

1 tsp chilli paste

1 tblsp.lime juice.

1 tsp.garam masala 

salt to taste

Few curry leaves

1-2 tblsp oil 

Breadcrumbs for coating

Oil for frying .
METHOD

Peel the thick layer of the fruit ,and cut into small pieces .(discard core).Wash in salt water and 

cook it tilltender.Boil potatoes separately,and mash it lightly.

Heat oil in a pan and saunte onions,green chillies,ginger garlic paste,and curry leaves.Put the 

cooked jak pieces in a blender or food processor and blend for a minute.(to enable binding).

Add this to the sautéed onions,with the spices and finally the potatoes.Remove from fire .Add 

the mashed potatoes and make into cutlets.Dip in the flour batter or beaten egg.

Coat in breadcrumbs and fry to a golden color.

Note : You can add a slice of bread dipped in water and squeezed when binding to get a crispier texture.

Picture shows a different shape of cutlet.It is because I wanted to make grilled cutlets.So do according to your choice.

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 !