TENDER JACKFRUIT KEBAB


Jackfruit was least known for its benefits as a superfood.Earlier considered to be a poor

man’s food,because  of its high fibre content,(satiating hunger) has now regained it’s

prominence  due to research ,and is widely sold all over the world.Jackfruit was mostly

consumed and grown in Asian countries before,but now the rest of the world are trying to

grow this jack of benefits tree.

I will just give you an outline of the benefits ,as i usually do.

It is good for diabetes,in reducing cholesterol,and is a bulk laxative which eliminates

cancer causing chemicals from the colon.Diabetic ,people under medication please do

consult your doctor if you are going to consume the ripe jak fruit.

So now let me get into the introduction of my new try of jakfruit kebab.

 

INGREDIENTS

1 small tender jak fruit (remove skin and cut as in picture)

1/2 cup gram dal (channa dal/kadala parippu)

1 inch piece cinnammon

3-4 cloves

1/2 tsp peppercorns

1 tsp.cummin seeds

1 tsp.fennel seeds (perumjeeragam,saunf)

1 inch piece ginger

5-6 cloves garlic

1 tblsp.whole coriander

1/4 cup breadcrumbs(optional)

2 eggs

salt to taste

1 cup water

1 big onion chopped fine/a bunch of spring onions

2-3 green chillies finely chopped

1/2 tsp.garam masala powder

few curry leaves

oil for frying

METHOD

First soak the cut jak fruit pieces in mild buttermilk for 10 minutes.Wash and boil with the

ingredients bold listed till dry.

Allow to cool and coarsely grind .To the grounded mixture add the rest of the ingredients.

Mix well ,and bind into kebab shapes and shallow fry,till golden brown.These kebabs could

be grilled too.Serve with mint chutney if you like.

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STEAMED VADA KORMA


This is a very famous dish in india served mainly with iddli ,or dosa.

It can be served with chappathis or any rice you prefer.

This is similar to any meat ball curry,kofta curry .The authentic recipe has fried

vadas or pakoras (pakodas)  CRUNCHY PAKODAS OR PAKORAS  in the  spicy curry,but i

wanted to steam it in the shape of vada ,and  make this korma.

So let’s get into the recipe.(with variations)

Ingredients for the vada

2 cups bengal gram dal (kadala paruppu/channa dal)

2 pips garlic with peel on.

1 tsp cummin seed powder

1/2 tsp peppercorns.

few curry leaves

salt to taste.

Method

Soak the dal for 20 minutes.Grind dal coarsely with the rest of the ingredients.(without

adding water.Add salt to taste and form into vadas.

Steam for 10 minutes  and set aside.

For the korma

2 onions chopped

3 tomatoes chopped fine

1 tblsp.ginger garlic paste.

1/2 tsp.turmeric powder

1 tsp chilli powder

1 tsp.garam masala powder

few chopped mint leaves

2 tblsp.oil/ghee

1/2 tsp.aniseeds

1/2 coconut

3-4 ladies finger/drumstick cut into 2 inch pieces (optional)

salt to taste

Method

Heat oil and add onions and saute till light brown . Add tomatoes and mint leaves and

cook till the tomatoes look very soft and pulpy.If you are using ladies finger ,put it at this

stage.

Next add the rest of the spices and the ground coconut.

Add the required amount of water .

Add the steamed  vadas and cook for 5-10 minutes on a low fire.

Garnish with coriander leaves or curry leaves

Note:When you grind coconut ,grind in the same jar with a little leftover dal.This is done

to get a thick korma.

Keerai vada(lentil & greens ).You can transform this keerai vada recipe ,to this korma

recipe.Send me your comments and ideas.

Variation of lamb mince vada korma:After grinding dal you could add 150 gms mince to

the ground dal and steam.

For non vegetarian korma add 10-12 cashewnuts or almonds ground with the coconut.

This a basic korma recipe .You can innovate your ideas for the koftas .

 

 

 

 

 

KEERA VADA (Lentil+greens)


This is a very easy recipe, to make and can be

served as a snack or with iddlis or vegetarian

dishes.If you are serving it as a snack ,you

could serve it with coconut chutney,or any

spicy chutneys of your choice.

You could use any type of greens of your

choice .To name a few,spinach,spring

onions,amarnath leaves(arai keerai),fenugreek

leaves(methi or venthiya ),ponnaganni keerai

Those who don’t like greens will definitely love

this crunchy snack.

For the recipe:(makes 12-15)

INGREDIENT

2 cups channa dal (bengal gram/kadala parippu)

1 tblsp.raw rice

1 cup cut greens

2-3 green chillies sliced

10 -15 small onions or shallots (if adding spring onions with the greens then you could opt out the onions)

6-7 dry red chillies

2-3 pips garlic crushed

1/2 inch piece ginger

1 tsp cummin seeds

1 tsp.jeera or saunf

1 tsp peppercorns

a pinch asafoetida

salt to taste

oil for frying

METHOD

Soak the rice with the dal and the red chillies

for 15-20 minutes.Wash and drain the water.

Grind to a coarse paste(no need to add water)

with ginger,cummin seeds,peppercorns and

jeera.(bold listed).

Add the rest of the ingredients and bind well to

make tiny balls flattened.

Fry till golden brown on medium heat.

Serve hot .

Note :You could add finely chopped coconut /grated coconut before frying.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CRUNCHY PAKODAS OR PAKORAS


These type of crunchy stuff is the favourite of all ages.You could store these for 1-2 days.The leftover pakodas can be dropped into kormas or gravies.Im going to give you the basic recipe with many variations.
For the basic pakodas
1 cup gram flour(Chickpea, besan)
2 tblsp.rice flour
2 tblsp butter/ghee
2 pips garlic crushed
2 onions sliced fine
2 green chillies sliced diagonally
Curry leaves
1 tsp.saunf or fennel seeds
1/2 -1tsp.chillie powder
1/2 tsp.sesame seeds(optional)
Salt to taste
A pinch of asafoetida.
Oil for frying

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http://calinskitchen.com
Method
Heat the ghee.Mix all other ingredients and add the heated ghee. Sprinkle some water and make it crumbly.The dough should hold onto the tips of your fingers when you press on to drop tiny portions to fry.Fry to a golden brown color.
Now this is the basic recipe.
For the combinations and variations
1.Add chopped mint leaves
2.Add spinach or palak leaves chopped
3.Any type of greens you prefer
4.Add peanuts
5.Cashewnuts
6.Cashewnuts and mint
7.Grated carrot or cabbage cut fine
8.Small pieces of fish,chicken,and mince meat prawns can be added to the basic dough.
9.Grated paneer or cottage cheese
10.Brinjals,ladies finger,capsicum chopped fine.
These pakodas added to make pakoda kormas or currys is  good to serve with any rice,chappathis, iddli,stringhoppers, To add to currys you have to add the pakodas after you make the curry,and simmer for just 1-2 minutes,and garnish with coriander leaves.
It is more like a kofta or meatball curry the only difference is the crude shape,and not like a ball.

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ULUNDHU VADA


Here I go south Indian! Yes,this is a delicacy in South India mostly Tamil Nadu.It’s an anytime finger food.This vada having the looks of a savoury doughnut, can be eaten plain or with any chutneys like coconut chutney or any of ur favourite chutneys.This vada can be served soaked in sambhar,curd or yoghurt and even rasam too.My favourite is the curd soaked vadas,and sambhar soaked vadas. Well here i’l be giving you the method of the thayir(tamil) dahi(hindi) or curd vada. I’m adding more lines to this recipe?Ok, let’s go to the recipe.
Ingredients
200 gm black gram dal or urad dal
1 tblsp raw rice(optional)
1 inch piece ginger chopped
3-4 green chillies chopped
1-2 tsp. Peppercorns
1/2 tsp.cummin seeds
Few curry leaves
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1 onion chopped fine(optional)
a pinch of asafoetida
A pinch of soda bicarb(if you don’t like soda bicarb,add a tblsp.of curd.
Salt to taste
Oil for frying
Method
Soak the gram and the rice for 30 minutes (if you soak for long the vadas will absorb lot of oil).Grind the dal and rice,pepper and cummin to a paste without adding water.If it’s little grainy don’t mind it.Add the rest of the ingredients and mix well.Heat the oil.Wet your hands or use a piece of aluminum foil.Place a little of the thick batter.Make a hole in the centre and slip into the oil carefully and deep fry on medium heat till golden brown.
What I do when in a hurry :Just drop spoonfuls and make a hole with a skewer while in the oil and rotate.Then you will get it easily.
To make curd vadas
Fry all the vadas, drop them in hot water for 10 minutes, squeeze out the water lightly,and soak in the curd(add salt). Garnish with green chillies and coriander leaves. You could add a dash of paprika powder/kashmiri chilli powder.
To prepare the curd.Beat the curd lightly with salt,1 tsp.sugar,a pinch of asafoetida. Then add the soaked vadas
For sambhar vadas .
Add the soaked vadas to hot sambhar(will be postingthe recipe soon).Serve hot.

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Green Chickpea Kofta Curry


This is a protein packed recipe,and highly nutritious too.There are various types of chickpeas,today I chose the green pea.You have to pre-soak the gram in the night,or even 1 – 3 days till it sprouts up.I prepared after it sprouted,as the sprouted ones add to the protein and nutrients. For the recipe
Ingredients for the kofta
200gm soaked gram
1/2 a bunch of coriander leaves
2 green chillies
Salt to taste
2 slices bread.
Oil to fry
Grind all this together without adding water,to a coarse paste.Make koftas and fry in oil,and set aside.
For the curry
1 onion chopped
2 tomatoes
1 tblsp ginger-garlic paste
1/4 coconut
1 tsp chillie powder
1/2 tsp. turmeric powder
1 tsp.garam masala powder
1 green chilli
1 tblsp.ghee/butter
1/2 tsp fennel seeds
Salt
Method
Grind coconut, green chillies,fennel seeds to a fine paste. Add the chopped tomatoes to the ground mix and grind the tomatoes coarsely. Keep this coconut- tomato paste separate.
Heat a pan, add ghee the onions,ginger-garlic paste,and saute till onions are translucent. Next add the spices and ground mixture with a little salt,and cook on a slow flame, till you see the oil separate. Add 1/2 -1 cup water. Add the fried koftas,and lime juice.Salt to taste. garnish with coriander leaves.

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Plantain flower cutlets(Valaipoo vadas)


This is a very healthy dish.The cleaning and cutting is time consuming but it’s worth the time.I will come to the healthy benefits at the end.Now for the recipe
Ingredients
1 plantain flower
10-12 small onions/bunch of spring onions chopped fine.
2 green chillies chopped fine
2 pips of garlic
2 pinches of asafoetida
Curryleaves
2 tblsp raw rice
1+1/2 cups gram dal soaked for 20-25 minutes.
1/2 tsp.turmeric
4-5 dry chillies(if you like more you can add about 7-8)
1 tblsp.cummin seeds or powder
1 tsp.garam masala powder
1/2 tsp pepper
Oil for frying
Salt to taste

Method to clean. Remove the thick purple layers till you see the white part of the flower.The removed parts will have plantain shape flowers.Remove each,discard the stamen and the polythene like piece.Remove all this,and cut finely along with the white part and soak in buttermilk and turmeric.
NOTE:If you don’t have time use only the white part.
After the vegetable has soaked for 15 minutes. Wash and strain it.
Next grind the dal,rice,dry chillies,garlic and the spices to a coarse paste. Add half of the cut vegetable and just spin the blender for a click (do not grind).Add the rest of the ingredients,salt to taste. Bind well.Make balls and flatten like kebabs.Fry in oil to a golden color.
Believe me when I made this for the first time,all thought it was made with minced meat.

Health benefits :Wards off infections,antioxidants,good for nursing mothers,and many more.

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Variations:You can use 2-3 type od dals if you like.

Horse gram+gram dal+green gram

Gram dal and green gram dal and toor/tuvar dal.

Brown/white chick peas/white peas .

Whatever dals you like can be used with the rest of the ingredients.It really gives you the

taste of minced meat kababs.!Nutritious and tasty!

 

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Cheese Centered Falafel


The origin of this dish is Egypt.This is a chick peas based patty,which can be eaten plain or with sauces, or wrapped in pita bread or any wrap of your choice with some pickled vegetables and sauces (tahini preferably) will be an excellent meal.Let’s look into my version of Falafel with some variations
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Ingredients
1 cup chick peas
2 green chillies
3 pips garlic
1 inch piece ginger
1/2 cup coriander leaves
3/4 tsp.pepper
1 tsp.cummin seeds powder
1 tsp.Coriander powder
1/2 tsp.garam masala powder
Mozzarella cheese cubes
Salt to taste
Sesame seeds for light coating
Oil for frying.

Method
Grind all the ingredients together, except cheese,sesame, and salt,to a coarse green paste.Add salt to taste.
Now make desired sized balls,or if you know the spoon technique, of Falafel.Place a piece of cheese in each.Roll on sesame seeds(optional) and deep fry to a golden color.Serve hot with sauces of your choice.
Tips:
You could substitute cheese with pickled vegetables like olives,capers,zucchini, gherkins,cherry tomatoes.
Non vegetarian :cheese tossed prawn will be excellent.

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RAW BANANA CUTLETS


Ingredients

3-4 raw bananas

3-4 chopped green chillies

1 onion chopped fine

1 tblsp.ginger- garlic paste

1 tsp.chilli powder/pepper powder

1/4 tsp.amchur powder(dried mango powder) or 2 tsp. lime  juice

1/2 tsp.garam masala powder(optional)

2-3 bread slices

3-4 tblsp.breadcrumbs(optional)

few sprigs of spring onions finely cut

salt to taste

Method

Boil bananas till tender and mash well.Soak the bread slices in water or little milk for 2-3 minutes.Squeeze dry,and bind well with the rest of the ingredients.Form into balls,flatten it and shallow fry till golden brown.Serve with any chutney.

Variations:Omit the breadcrumbs,make the balls as per recipe ,fry and make banana kofta curry. or korma.

Tip: The peels of the raw banana can be soaked in salt water for a few minutes,washed ,cut fine and made into another dish with coconut or dried sprats,with extra dash of chillie powder..

Health Peek:The peel is believed to have  sources  of rich potassium ,and soluble and insoluble fiber which aids digestion too.