SPINACH “N”POTATO POORI


This poori is made with cornmeal and wheat

flour with a mixture of veggies.

Looking at the ingredients, it may seem to be

time consuming.If only, you have a dough

press, just an oil paper, or your oil packets slit

in between it’s too quick .

Whenever I buy packeted oil,I store it it in my

freezer rack,and use for dishes like this.

So to the recipe now..

INGREDIENTS

1 cup cornmeal

1-2 cups wheat flour ( atta)

2 tblsp curd/ yoghurt

2-3 boiled and mashed potatoes

1 cup thinly cut spinach

1 tblsp coarsely ground cummin seeds

1 tsp. chillie powder

2-3 tsp oil

Salt to taste

Oil for frying

You could add 2 tsp amchur powder if you like.

METHOD

Mix all the listed ingredients to a soft dough.

Cover and allow to rest for 10-15 minutes.

Divide into portions.

Flatten into medium( not thin)circles and deep

fry in oil till golden brown.

Can be served with raita,mint chutney…..

Tip to soft chappathi and poori

*Before resting the dough apply a little curd

after preparing the dough

*Always fry poori on high heat.

*Add a pinch of salt to the oil to get no oil

effect on the poori after frying.😀

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.

BANANA LEAF KOLUKATAI


Modaks,kolukattai,lavariya,…this is a sweet

dumpling made with rice flour ,and filling

with coconut as key ingredient. Types of lentils

and jaggery are mixed with coconut according

to individuals taste. Healthy and nutritious can

be served for breakfast or as tea time snack.

Today I’m going to share with you various

types of fillings, with the basic recipe for the

outer covering.

INGREDIENTS (For the covering)

2-3 cups rice flour/ idiappam flour/kolukattai

flour

Salt

water

2 tsp ghee

METHOD

Heat some water ( roughly 2 cups).Once it

starts to boil ,add salt ,switch off the flame and

add 1/2 cup normal water.

Pour this water into the rice flour .

Using a wooden spatula mix to a soft dough.

Cover and set aside for 10 minutes.

Mix in the ghee ,and knead for 5 minutes.

Divide portions.

Flatten on pieces of banana leaves ,keep filling

and fold the leaf to cover to dough.

Press lightly .

Steam for 7-10 minutes

Serve.

Now for the fillings

1. Grated coconut,jaggery,nuts,cardamom,salt

powder.

2. Soaked and boiled moong dal ,heated with

ghee,jaggery,cardamom powder and coconut.

3.Soaked and boiled gramdal( kadala

paruppu,channadal) mashed and heated with

ghee,jaggery coconut,cardamom

powder,raisins (if you like)

4.Mixed nuts of your choice,raisins,coconut,

jaggery , a little nutmeg powder, ghee

5. Boiled/steamed nendram semi-ripe

banana,mixed with coconut, jaggery,cardamom

powder.

The same kolukattai can be made with

savoury fillings too.

My previous posts related to this recipe

PANDAN SWEET DUMPLINGS (kolakattai )

Moringa

Do try these fillings , and if you have innovated

anything new ,do post in your comments .

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!

SRI LANKAN ‘AMBULTHIYAL’


This is an authentic dish of Sri Lanka. This dish descended from people with lesser

privileges in olden times , before the birth of the refrigerator .The need to preserve fish

for  quite some time led to the discovery of this recipe .

The fish used in this recipe should be like tuna preferably with less bones , fillets will be

best suited.

The key ingredient is kokum/ garcinia Cambogia/kodumpuli.

Like Sri lankans Keralites  too,use this ingredient widely in their preparations.

As, this ingredient aids in fatburn many people add this in many drinks and dishes now.

This a blackish curry made with few ingredients and no oil.

Rice , milk rice, or coconut rice with this curry and pol sambol ( coconut sambol) is a

good treat and good combination.

Before you make the curry ,add a handful of kokum / Goraka to half a cup water Boil for few minutes till soft to grind . Grind to a paste and use . This could be stored in the refrigerator and used when needed.

To my version of the recipe…

INGREDIENTS

500 gm fish cubes ( medium)

2-3 tblsp of kokum paste

1 tblsp. Pepper powder

1/2 tsp turmeric powder

3/4 -1 tsp chillie powder

1 tsp fenugreek or methi seeds

2-3 pieces of cinnamon

1 piece rampe/pandan leaf

Lots of curry leaf sprigs to cover the bottom of the pot

7- 8 cloves of garlic

3-4 green chillies cut

1 tsp sugar

Salt to taste

1 onion cut into rings ( to be added finally )

METHOD

Wash the fish and apply kokum paste ,pepper powder,turmeric,chilli powder  with salt .

(Check for sourness you prefer and gradually add paste)

Spread the curry leaf sprigs and cinnamon at the base of the clay pot ( some use banana

leaf too). This is done to prevent the ingredients from burning.

Arrange the marinaded fish pieces without clumping, and cook covered with the rest of

the ingredients for 5 minutes.

Next add a little water and cook for a few minutes . In between just shake the pot and

cook on a very slow fire for 10 minutes.Add onion rings and remove from fire and keep

it covered.Serve hot.

This dish is semi dry so don’t use lot of water.

Try this dish from the Lankan cuisine and post in your comments.

DATE ‘N’BADAM HALWA


This halwa is made only with 1 tblsp. of brown sugar.

The sweetness to this halwa is contributed by the dates.

Both ingredients are highly nutritious, and I would title it a healthy sweet.

Now ..for the recipe

INGREDIENTS

1 cup dates  deseeded and soaked in hot water for 10-15 minutes

1/2 cup almonds soaked in hot water and skin peeled

1 tblsp. brown sugar

A pinch of salt

1/2 tsp. cardamom powder

1/2 cup ghee

Few cashewnuts for topping

1/4 tsp grated nutmeg

METHOD

Grind the dates and almonds to a coarse paste.

Use a non stick or thick bottomed pan and add a tblsp of ghee first.

Next ,add the paste with salt and cook ,stirring all the time for few minutes.

Add the sugar and cook for a few minutes .It will change color .

Then add 1/2 cup milk and cardamons and keep cooking till it forms a mass.

Add ghee a tsp.at a time while cooking.

Transfer to a greased plate and top it with sliced nuts .

Before adding nuts, smear some ghee on the top to get a glossy look.

Do try, this energy sourcing sweet and post in your comments and suggestions!

GRAPEFRUIT PICKLE


Today i’m going to give you a recipe for Grapefruit pickle.Grapefruit is low in calories rich

in vitamin C&A,helps in losing fat .Including few slices of grapefruit in your  drinking

water ,makesyou feel lighter,and helps to lose weight.Grapefruit intake ,and inclusion in

salads,juices,not only helps to lose weight ,but regulates insulin levels and lowers blood

pressure ,and prevents stroke.

Those who are under heavy medications like statins,and who have affected kidneys

should avoid grapefruit ,as it may cause adverse reactions,due to its enzyme binding

property.

I used the tropical Indian variety the white one (please check the translation in your

language as there seems to be many names,anyway will upload the image)

Grapefruit pickle

INGREDIENTS

3-4 grapefruits cut into eights

1 tblsp.olive oil

rock salt

For the marinade. 

Mix the cut fruit ,salt (to cover the fruit)and the olive oil and store in a jar for at least a

week.It will be very good if you can keep under the sun or near your stove.

INGREDIENTS FOR TEMPERING

1/2 cup mustard oil/gingelly oil/olive oil

6-7 green chillies

2 inch piece ginger cut fine .

1 tsp.mustard seeds

1/2 tsp fenugreek seeds

few curry leaves

1 tblsp.chillie powder

1 tsp.turmeric powder (optional)

2 tblsp.grated jaggery

salt if required (check after tempering and add)

juice of one lime

a pinch of asafoetida

3-4 dry chillies

1 tsp fenugreek powder (lightly dry roast and powder coarsely)

METHOD FOR TEMPERING

Heat oil and add the mustard seeds,curry leaves,dry chillies,asafoetida,green

chillies,ginger,and the rest of the spices except fenugreek powder and lime.

Add the prepared grapefruit pieces,lime juice,fenugreek powder,and switch off the flame

immediately.

Allow to cool and store in sterilised jars.Best if used after minimum 2 days.

Note:The same recipe can be used for lime pickle .

Tip:The use of mustard oil in pickles gives a better taste always

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POTATO COCONUT SALAD


Potato for some is a misconception that it makes you fat.Of course if you are taking potato

mixed with butter(potato mash),french fries,fried potatoes will definitely play the role of

making you fat.People who want to gain weight can opt for food like that.It is always

important to take food according to your own body structure and requirements.

Potato is one of the common and important food which carry a wealth of health benefits.

This seems to be a staple diet for many around the planet.The research so far shows that

potato helps to reduce cholesterol,boost heart health,immunity,eye health,skin and many

more healthy facts.Potato is a storehouse for energy,minerals and vitamins .Potatoes store

70-80 percent of water content of it weight,so regular intake of this vegetable,ensures you

with a good supply of water and ions in the body.whew..!

Now for the simple recipe.(no butter/oil)

Ingredients

200-250 gm boiled potatoes

2 green chillies chopped

3-4 stalks of spring onions chopped fine

3/4 cup coconut grated

1 tsp.chilli flakes

1/4 tsp.pepper powder

a pinch of nutmeg grated

juice of 1 lemon or 1 tsp.amchur powder(dry mango powder)

salt to taste

Method

Mix all these together .Do not mash well.Break the potatoes with your fingers.This can be

served with any meal.Good for a wrap,nuggets,or filling for samosas,or toasted

sandwiches

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

METHOD

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.

 

 

 

 

 

 

 

BROWN CHICK PEAS WITH EGG


This is a very easy dish ,made without oil and tasty too.Good to serve at breakfast.

Can be eaten plain or with any type of bread or rotis.

Its mild on spice too.Good for those who love to diet.!

For the recipe.

Ingredients

1 cup chick pea sprouts / chick peas presoaked and cooked

2-3 eggs

1 green chilli finely chopped

1/4 cup curd

1 tsp.ginger garlic paste

a pinch of turmeric (optional)

3/4 tsp.pepper

1/2 tsp garam masala powder.

salt to taste

Method

Mash the boiled chick peas roughly.

Add the curd,ginger garlic paste,turmeric and cook on a slow fire  for 10 minutes.

Add the  rest of the ingredients including the eggs,and keep stirring till you get the

scrambled look.

Remove from  fire .

If you want to spice up more you could, with chillie flakes or chilli powder.

Very easy,Very quick,Very tasty!

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