CHICKEN FALAFEL IN CURD


This is another recipe innovated in my kitchen.

Falafel is a Middle Eastern dish which is mostly

deep fried. I have posted variations of falafel.

Like our ‘thayir vadai ‘I wanted to neutralise

the oil used in the recipe,by shallow frying ,

and allowed to float in yoghurt.

You have to use pre-soaked chick peas ,brown ,

green or white variety.This soaked peas has to

be ground with coriander leaves,or spinach

leaves . It’s a good side dish to be served with

biriyanis,pulao,or rotis .

To the recipe now

INGREDIENTS

1 cup soaked chick peas

1 cup shredded chicken/ boneless chicken

1 cup chopped coriander leaves

1 small piece ginger

1 tsp cumin seeds

2-3 green chillies

1/2 tsp peppercorns

1/2 tsp garam masala powder

Salt to taste

Few onions chopped fine

Oil for frying

METHOD

•Excluding the onions ,grind the rest of the

ingredients to a coarse paste.

•Add onions and shape into flat tikkis.

Shallow fry till golden brown and set aside.

For the yoghurt mixture

2 cups curd/ yoghurt

1-2 green chillies chopped

1/2 tsp cumin seed powder

1/4 tsp paprika powder/ Kashmiri chilli powder

Salt to taste

1/2 tsp sugar / honey

•Beat the curd well with salt and sugar till

creamy .

•Add the fried falafel

•Sprinkle the rest of the ingredients and serve.

Note: You can temper this curd mixture if you like and the add the falafel.

MEAT BALLS IN GINGER SAUCE


A good dish fit for any menu or a filling for a

wrap .

This is made with minced meat,a handful of

wheat flour and finely chopped cabbage.

Cabbage can be replaced with bokchoy,leeks or

even finely chopped palak(spinach).

Let’s get into the recipe right away!

Any meat can be used to make this recipe.

INGREDIENTS

250 gm minced meat

1/2 cup wheat flour

1 cup finely cut cabbage

1 tsp pepper powder

1 tsp fennel seeds

Salt to taste

Oil to fry

For the sauce

2 inch piece ginger ground

1 big onion chopped

2 tomatoes puréed

1/2 cup tomato sauce

1 tsp sugar

1/4 cup vinegar

1 piece cinnamon

1 tsp chilli powder

1/2 tsp Kashmiri chilli powder ( for colour)

Salt to taste

1 heaped tsp cornflour mixed in half cup water

To garnish

2 green chilli strips

Spring onion

METHOD

First bind the ingredients listed for meat balls,

and fry in oil till golden brown ( deep / shallow

fry) and set aside

For the sauce

Take 2 tbsp from the fried oil and heat .

Add cinnamon,cut onions,salt and sauté till

onion is brown.

Next add the ginger,tomato purée,chilli powder

sugar and cook for 5 minutes on high heat .

Add the remaining ingredients excluding green

chillies .

Add cornflour mix and cook .Once it reaches a

boil ,add the fried meat balls,and cook on a

slow flame for 5 minutes .

Garnish with green chillies and spring onions .

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.

STEAMED BOTTLE GOURD DHOKLA KORMA


It’s like the vegan meat korma,a little extra

effort and you will not regret your time in the

making .Can be served with rotis or any rice .

You could fry these dumplings and add to the

curry.

The curry/ korma may be made to your choice

too.

Let’s get into the recipe now

INGREDIENTS

250 gm bottle gourd peeled and grated

1/4 cup besan flour ( chick pea flour)

1/2 cup wheat flour ( this amount may vary

when you mix )

1 tsp.amchur powder (dry mango powder)/

lime juice

1/2 tsp cummin seed powder

1/2 tsp ginger paste

2 finely chopped green chillies

Salt to taste

METHOD

Squeeze out excess water ,and mix in with the

rest of the ingredients . Divide into portions

and make into medium sized rolls.

Steam for 10 minutes . Remove and allow to

cool . Cut into bite sized pieces .


KORMA

INGREDIENTS

1 onion chopped

2 green chilies

2 tomatoes

1/2 tsp methi

6-7 cloves garlic

1 tsp chilli powder

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1/4 coconut +few cashews ground to a paste.

1-2 tbsp ghee / oil

Coriander leaves

METHOD

•Grind the bold listed ingredients coarse.

•Heat ghee and sauté onion till translucent.

•Add garam masala,turmeric,salt.

•Add the ground tomato paste,and cook on a

slow fire till oil separates ( 10 minutes)

•Add water required with cashew- coconut

paste.

•Let it come to boil ,simmer for few minutes .

•Remove from fire,and sprinkle coriander

leaves.

RAJMA KOFTA PEPPER CURRY


This is an awesome recipe to be served with

rice or rotis .Kidney beans or Rajma has loads

of proteins and many nutrients.

The same kidney beans may create anti-

nutrients if not cooked properly. Any type of

kidney beans has to be soaked overnight or 5-6

hours.When it comes to cooking ,it’s best done

in a pressure cooker .

Now to the recipe .

INGREDIENT

For kofta

1 cup rajma ( soaked overnight and cooked)

1/2 cup breadcrumbs

1 tsp chilli paste

1/2 tsp ginger garlic paste

Salt to taste

Oil for frying

METHOD

Blend the rajma coarse in a mixer,and mix with

the rest of the ingredients,and make koftas

( slightly flattened to shallow fry).

Shallow fry till golden brown and set aside.

For the gravy

INGREDIENTS

2 onions chopped fine

1 tsp ginger- garlic paste

2 green chillies slit

1 tomato chopped

1/4 tsp chilli powder

1/2 -3-4 tbsp pepper powder

1 tsp cumin powder

1/4 tsp.turmeric powder

1 tsp saunf powder ( perumjeeragam)

1 tbsp coriander powder

1 tsp amchur powder

1 tsp garam masala powder

1 cup thick coconut milk or cream

1/2 tsp mustard seeds

Few curry leaves

Salt to taste

METHOD

Heat 1 tbsp oil ( from the fried oil).

Add mustard seeds,curry leaves and cinnamon.

Add onions and sauté till translucent.

Next add the tomato,ginger garlic paste,salt ,

turmeric and cook till tomato is soft and well

blended.

Next add the rest of the spices and sauté for 2-3

minutes.

Finally add the coconut milk and allow to reach

a boil .

Add the fried koftas and simmer for 10 minutes

Garnish with coriander leaves or methi leaves

and remove from fire .

PANEER MALAI KOFTA KORMA


This preparation is totally different from any

other kormas and innovated by me .

It was yummy with a pulao I made for lunch.

You can serve it with rotis or parathas.

To the recipe now

INGREDIENTS

For the kofta

200 gm paneer

2 potatoes boiled

2 green chillies chopped

1 tbsp flour ( besan/cornflour/maida)

1 tsp ginger garlic paste.

1 egg ( optional)

salt to taste

METHOD

Grate the paneer and mix in with the rest of the

ingredients . Make koftas and fry in oil till

golden brown .

For the korma

INGREDIENTS

1/2 coconut cut

2 green chillies

1 tsp white khus khus ( poppy seeds)

10 cashews

1 onion chopped

METHOD

Cook all these in 1/2 cup water for few minutes ( the onions should be cooked).

Grind to a paste and set aside.

For the finish

INGREDIENTS

2 tbsp from the fried oil / ghee

Whole spices ( 1 tsp saunf, 3 cardamons,3 cloves , 1 stick cinnamon)

1 small onion chopped

1 small tomato

1 green chilli

Kasuri methi leaves

2 tblsp curd / yoghurt

salt to taste

METHOD

Heat oil,add whole spices ,onions ,green chilli

with salt and sauté for few minutes.

Add tomato,curd, the boiled -ground

paste .After few minutes add 2 cups water and

cook till it reaches a boil .

Simmer for 5 minutes and pour over the koftas

Sprinkle methi leaves .

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!

CORIANDER KEBAB IN SPICED CURD


Confused in naming this dish,came up with this

Simple title .

Lots of coriander leaf + seed . Flavourful,mild

and good to be served with biriyani,rotis,side

dishes.

Do try this easy and elegant dish, and send in

your comments and suggestions!

I think I should go to the recipe right away!

INGREDIENTS

For the kebab

250 gm mutton/ lamb cubes

1/2 cup channa dal ( kadala parippu)

3-4 dry chillies

1 inch piece ginger

A handful of coriander leaves

1 tblsp of roasted coriander

1 tsp of roasted cummin seed

Salt to taste

METHOD

Leaving out the bold listed ,cook the rest of the

ingredients with a little water ( 1/2 cup) till dry.

Powder the coriander + cummin seed powder,

and set aside .

Now mince all the cooked ingredients with the

coriander leaves in a mincer or a mixer to a

coarse paste.

Add the rest of the ingredients, divide into

portions and shallow fry till golden brown.

For the curd sauce

Ingredients

1 tblsp ghee/butter

1 tblsp chilli flakes

1/4 tsp turmeric

1/4 tsp mustard powder

1/4 tsp cummin seed powder

Salt to taste

1 cup curd ( lightly beaten curd)

1/2 tsp sugar /jaggery powder

Method

Heat the ghee ,add chilli flakes and turmeric,

with 1/4 cup water.Once it reaches a boil,add

curd and salt to taste .Drop in the fried kebabs

Add 1/4 tsp mustard powder and 1/4 tsp

cummin powder.

Mix and remove from fire .

Garnish with coriander leaves.

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.

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.

BEETROOT TIKKIS


This is the quickest ever tikkis I have made.While the rice was in the cooker ,I placed the

beetroot and potato on the upper tray.

Next i put ,green chilli,ginger,spices,roasted gram dal,  then one grind in the mixer.

Next added the boiled beetroot, potato , and breadcrumbs . Another mix in the blender.

Added onions and that’s it .Shallow fried ..Done! Healthy ,nutrious tikkis within minutes.

Good for folks who have less time on their platter!

For the recipe

INGREDIENTS

1 big beetroot

2-3 potatoes

3 green chillies

1 inch piece ginger

1-2 tsp. pepper powder

1-2 tsp.cummin powder

1 tsp .garam masala powder

1/2 cup roasted gram dal (pottukadalai)

1 cup breadcrumbs

1 chopped onion/spring onions

1 tsp. Saunf

Mint leaves/ coriander leaves/ methi / curry ( your choice)

Juice of 1 lime or 1 tsp amchur powder

Salt to taste

Oil for frying

METHOD

Boil / steam beetroot and potatoes.

Blend all the spices and roasted gramdal coarsely . Add the rest of the ingredients except

onions ,saunf ,and blend to a coarse mixture.

Mix in the remaining ingredients with salt.

Bind and shape into tikkis and shallow fry .

You could shape like Kola urundai and deep fry too.

The same can be made into balls, fried and tossed in chilli sauce for a variation.

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

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.

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 .

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 !

PANEER KOFTA IN SPINACH


This recipe is a healthy dish,and eyecatching dish ,which can be served with rotis or

pulaos.Summer calls for inclusion of fruits and veggies,and this one undoubtedly is the

best dish to serve for lunch or dinner.(vegan lovers)

So,now let’s get into the recipe.

INGREDIENTS

For the kofta

1 packet paneer(200gm)

2-3 potatoes boiled and mashed lightly

2-3 green chillies finely chopped

1 tsp.pepper powder

1/2 tsp cummin seed powder

1/4 cup cashew ground coarse(optional)

1 tsp.ginger paste.

1 tblsp.flour

salt to taste

oil to fry

METHOD

Grate the paneer and mix the rest of the ingredients ,and bind well.Make koftas and deep

fry in oil till golden brown and set aside.

 

For the spinach or palak gravy.

INGREDIENTS

100-150 gm palak or spinach leaves

2 green chillies

2 dry chillies

1-2 onions chopped fine

7-8 cloves peeled garlic

1/2 tsp.grated nutmeg

1 tsp.garam masala powder

1 tsp cummin seed powder

1 piece cinammon

1 tsp.honey

1 small tomato (for the color)

1/2 red/yellow capsicum (julienned)

1/2 tsp.red chilli powder /flakes.

juice of 1 lime.

salt to taste

2 tbsp.oil/butter

METHOD

There are two methods you could prepare the spinach puree.

1.Blanch the spinach in boiling water for 5 mins,then immedietely plunge into cold water

and drain , blend into puree and use.

2.Saute the leaves directly in oil with garlic,green chillies,cummin seeds ,blend well and use

If you have opted for the no.1. method grind the garlic,green chillies,and cummin seed

with the palak,and set aside.

Heat 2 tblsp.oil ,add the onions with the cinnamon ,and dry chillies and saute till brown.

Next add the rest of the ingredients with the puree and cook on a low flame ,till partially

thick.Add the fried balls and simmer for 2-3 minutes.You could add fresh cream if you

like while serving

 

 

 

 

 

 

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.