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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CAULIFLOWER PAKORAS/FRITTERS


This is a spicy,tasty crunchy pakora /bajji/fritters.Iv added extra spice inside this fritter.

You can make the same recipe with parboiled potatoes too.Good to serve as a starter a

snack and an accompaniment for variety rice.To get the extra crunch ,half fry the

fritters,set aside till you finish frying all,and refry again till golden brown .This helps to

get the crunch and retain the crunch for a long time.

For the recipe now.

INGREDIENTS

1 cauliflower broken into florets and soaked in warm salted turmeric water

1 tblsp.chilli powder

1 tblsp.ginger garlic paste

1/2 tsp.garam masala powder

salt to taste

METHOD

Drain the water from the cauliflower,and wash well again twice.Marinade with the rest of

the ingredients,and set aside till you prepare for the coating.

For the coating

2 cups gram flour or besan flour(kadala maavu)

2 tblsp.rice flour

1/2 cup plain flour (maida)

1 tblsp chilli powder

1 tsp.kalonji seeds (black cummin/karumjeeragam)

a pinch of soda bicarb

salt to taste

3/4 cup water.

oil for frying

Mix all the above ingredients for the coating well,without lumps  ,and not watery but like

dosai batter.

Heat oil in a deep frying pan.When it is hot,take a tblsp a hot oil and pour into the flour

batter  and mix well.Now drop in the cauliflower(before coating)into the hot oil for just

two seconds.Remove from oil and dip the florets in the batter and fry till golden brown.

If you are going to serve later half fry and set aside and then fry while serving ,or fry as

iv given instructions  in my intro.

Can be served with mint or any chutney you like.

 

 

 

 

EGG BAJJI (FRITTERS)


This is  one of the easiest starters you could make.This is also a very good accompaniment

with any meal.I have posted a similar version of prawn fritters before.PRAWN FRITTERS

Let’s  get into the recipe.

INGREDEINTS

6 hard boiled eggs

1 tblsp.chillie paste

1 tsp ginger garlic paste

2 green chillies ground coarse

salt to taste.

.Make a paste of the  spices and apply on the eggs.Next cut each egg into two or four,the

way you like.Take care to keep the yolk intact.Set aside.

For the bajji mixture

2 cups gram dhal flour(besan flour)

1 tblsp.rice flour

1/4 cup plain flour

1 garlic crushed

a pinch of asafoetida

1/2 tsp chilli powder

a few fennel seeds(saunf)

1/2 cup water (if required more can be added )

salt  to taste

oil for frying

METHOD

Mix all the ingredients to a thick batter like iddli or dosai or pancake batter (except the

oil).Heat the oil.Take a tblsp of the heated oil and pour into the batter and mix well.

Dip each cut egg piece and deep fry on medium heat till golden brown.

Variation:You could add 1/4 cup parmesan cheese to the batter for egg cheese fritters

Tip:To get the extra crunch,fry the fritters lightly,keep aside for few minutes ,and fry again

.This will help to retain the crunch for some time.

 

Baby corn fritters(corn bajji )


This is a’ quick dip and fry’ recipe.Kids will love it,and a healthy snack too.

Simple and easy crunchy snack or starter..

For the recipe now

Ingredients

10 -15  baby corn

1 tsp.chilli powder

salt to taste

For the batter

1 cup besan flour/gram dal flour

2 tblsp.rice flour

1 tblsp.plain flour (maida)

1 tsp.chilli powder

a pinch of asafoetida

1/4 tsp.fennel seeds

a pinch of soda bi carb(optional)

salt to taste

oil for frying

Mix all the ingredients for batter with a little water.(like dosai batter)

Mix the chilli powder and salt to the corn.

Heat oil .Take two tblsp.from the  heating oil and pour into the batter and mix.

Now dip each corn in the batter and fry on a medium flame till golden brown.

Serve with any sauce of your choice.

Tip: You could add 3-4 tblsp.of grated cheese to the batter or dip  in cream cheese

and then in the batter and fry.

This batter can be used to make fish,meat or any vegetable fritters of your choice.

If using fish or prawns crush 2-3 pips of garlic and add to batter.

 

 

 

 

 

 

 

CHILLI CHICKEN TIKKA


This chicken dish can be served as starters,or served with any meal.

Can be used in wraps .The basic tikka is cooked on a grill or tandoor

but here, i give you a recipe where the chicken is fried, and added to a chilli paste,with a

slight twist of the rosemary herb added.

Rosemary added to chicken fry gives a nice aroma and flavor.

Let’s get into the recipe now.

Ingredients

1 kg.of boneless chicken .(you could use chicken legs )

1.5 cups curd

1 tblsp.garam masala powder

3 tblsp.ginger garlic paste

1/4 cup vinegar

3 tblsp.lime juice

1 tsp.pepper powder

2 tsp.cummin seed powder

1 -2 tblsp.chilli powder

salt to taste.

Method

Wash the chicken .Drain off the water well or pat dry.

Add all the above ingredients to the chicken .

Mix well and marinade for minimum 1 hour.

You could marinade the chicken overnight and leave in the refridgerator.

For the coating

1/2 cup flour

2 tblsp cornflour

1 tblsp rice flour(optional)

1-2 tsp rosemary (fresh or dried)

1 egg

salt to taste

oil for frying

Method

Blend all these well with a little water to a thick batter.

Dip chicken in batter and deep fry till golden brown.

For the blend of chilli

1 tblsp.kashmiri chilli powder

1 tblsp. chilli paste

1/4 cup tomato ketchup

2 tsp.vinegar

1 tsp sugar

2 green chillies chopped

Put all these ingredients into cup.

Mix well and add 1 tblsp.hot oil (from the oil used for frying chicken)

Pour this over the fried chicken and blend well.

If you need a more spicy and saucy mixture double the quantity for the chilli paste.

Can be served with omelette strips.

 

 

 

 

 

Keerai 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)

Ingredients

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

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mutton chops


Mutton or lamb chops is to be top listed compared to other meat, as the protein level and the nutrition level is much higher than other meat.Meat chops are nothing but the rib part,with a little of the bone and flesh and a little of marrow.This recipe that I give you now is a very easy one,and could be served as starters too.
Ingredients
500 gm mutton chops
2 tblsp ginger-garlic paste
1/2 tsp pepper powder
1 tsp.garam masala powder
1 tsp.chilli powder
1 tsp.cummin seed powder
2 tblsp.vinegar/1/4 cup curd
Salt to taste
Butter or ghee for basting
http://calinskitchen.com

For coating-2 eggs beaten

Method
Marinade the chops with all the ingredients for minimum half an hour, and cook in its own juices(no need to add water)till it dries up.Dip each chop in the beaten egg and grill lightly till the egg is of a nice brown color on both sides.(This will take 2-3 minutes only).
Can be served mint sauce.

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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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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
http://calinskitchen.com
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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