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

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.