PARIPPU VADA/DAL VADA AND BLACK TEA

 Parippu vada or Dal vada is a spicy ,crunchy and yummy snacks. A perfect snack for a kerala. It is one of the most favorite dishes of all kerala food lovers. Parippu vada and Black Tea is the famous combination in kerala peoples.

INGREDIENTS:-

Chana Dal or Toor Dal - 1 cup

Ginger - 1 inch pieces

Dry Chillies - 3 nos

Onion - 1 no

Curry Leaves - 1 Sprig

Salt - To Taste

SunFlower Oil - 1 Cup

INSTRUCTIONS:-

1. Soak dal in water for 2 hours and drain it

2. Chop ginger, dry red chillies, Onions and Curry Leaves finely

3. Grind dal to a coarse paste without adding water, Do make sure not grind to a smooth paste.

4. Add chopped ingredients and salt to the grounded dal and mix well.

5. Wet your hands and make 8 equal size balls with the mixture. Make the balls as a round shape by pressing it with your palm.

6. Pour enough oil into a deep bottom pan and heat it. When the oils is hot reduce the flame to medium and deep fry the vada by turning both sides till golden brown colour.

7. Serve parippu vada with Black Tea and a cup of tea.

Notes:-

1. Make sure that the oils is hot enough while frying the parippu vada. Otherwise it will break and spread on the oil.

2. Mix both chana dal and toor dal can also be used,

3. Onion and dry chillies can be replaced by shallots and green chillies.

KUMBALANGA AND CHENA MORU CURRY/ASH GOURD AND ELEPHANT YAM CURD CURRY

KUMBALANGA AND CHENA MORU CURRY😋

Traditional Kerala Sadya style Moru Curry. Moru Curry is a common dish in every malayalee house hold. Varieties of moru curries are prepared in kerala, to name kumbalanga moru curry, chena moru curry, chembu moru curry, chakkakuru manga moru curry, and mambazha pulissery and kalan etc..

Well, talking about this recipe, this is one of my favourite that I tend to make often at home., Every time i eat this, This is a simple and tasty curry. This curry can be make quickly and easily. 

• Preparation Time :- 10 Minutes
• Cooking Time :- 15 Minutes
• Serves :- 4 

INGREDIENTS:-

• Ash gourd/ Kumbalanga : 1 and half cups( cut small pieces)
• Elephant Yam/ chena: 1 cup (cut small pieces)
• Turmeric Powder : 1/2 Teaspoon
• Red Chilly Powder: 1/4 Teaspoon
• Green Chilly : 4nos( slit length wise)
• Salt to Taste

GRIND TO PASTE

• Curd/Yogurt : 1 and half cups
• Coconut Grated : 1/2 cup
• Cumin seeds : 1/2 Teaspoon
• Garlic : 4 cloves
• Ginger : small Pieces 
• Curry Leaves :- 1 sprig
• Pepper : 2 Teaspoon

FOR TEMPERING

• Coconut Oil : 2 Table Spoon
• Mustard Seeds: 1/2 Teaspoon
• Dry Red Chillies: 3 (torn in to pieces)
• Fenugreek Seeds/ Methi: 1/2 Teaspoon
• Curry Leaves : 1 sprig

HOW TO MAKE KUMBALANGA AND CHENA MORU CURRY:-

1. Grind all ingredients except yogurt listed above" Grind to Paste" into a fine paste. Beat curd with a pinch of salt and mix it with the grounded coconut paste. keep it aside.

2. Peel and dice the Kumbalanga and chena in to small pieces. Cook kumbalanga and chena with 3/4 cups of water, turmeric powder, chilly powder and salt .

3. Once the kumbalanga and chena is cooked well add the coconut and curd paste to this and keep it in low flame. Bring the curry - just to a boil and immediately turn off the stove. 

4. For seasoning, heat coconut oil in a pan over medium flame, add the mustard seeds, once they start spluttering, add fenugreek seeds , add red chillies and curry leaves. Turn off the flame. Keep it for 1 minute and then pour to the curry. Immediatley cover with a lid, so that all the aroma stays in the curry.

 5. Tasty kumbalanga and chena moru curry is ready. Serve with rice and enjoy.

                                                            *******😋😋😋😋😋********

EGG RICE RECIPE

 Egg Rice is a simple and tasty recipe.. often cooked with leftover rice, it is very different from the other recipes. It is a easy recipe to follow and can be enjoyed with some pickle, yogurt, pappadom, chicken and beef curry.

INGREDIENTS

1. Jeerakasala rice - 1.5 cup( cook rice add salt and water. Set aside to cool)

2. Olive oil - 2-3 tablespoon

3. onion - 1 (thinly slices)

4. Green chilly -2 (thinly choppped)

5. Curry Leaves - 6-8

6. Egg - 5

7. Red chilly powder - 1 pinch

8. Pepper  powder - 2 teaspoon

9. Salt to Taste

METHOD

Heat 2 Tablespoon  oilve oil over medium heat. Add sliced onions and fry until golden colour. Add Green chilly and curry leaves. Saute for a minute. 

Heat another pan and pore 1 tablespoon olive oil and break 5 eggs.

Scramble it adding a pinch of chilly powder, salt and pepper powder. When the egg is almost done.

Saute  for a minute, add cooked rice and stir fry everything for 1 minute Taste check for salt. 

switch off stove. Serve with Chicken curry and Pickles and Tomato sauce.

OATS AND CARROT, BEETROOT PUTTU/ WEIGHT LOSS RECEIPE

 OATS AND CARROT,BEETROOT PUTTU/ WEIGHT LOSS FOOD

Puttu is a traditional south Indian food. Usually made with Rice flour and Wheat Flour. This oats puttu is a healthiest version of the conventional puttu. Layered with coconut, and carrot and beetroot, this breakfast recipe is bliss for every puttu lover. 

INGREDIENTS

• 2 cups of oats
• 1 cup of grated carrot
• 1 cup of grated beetroot
• 1/2 cup of grated coconut
• salt to taste
• 1/4 cup of water

METHOD

• In a large bowl , add oats, salt, sprinkle 1/4 cup water little by little and start mixing. ( The oats should be wet with powder consistency and should not change into dough).

• Pulse the wet flour in a mixer or grinder so that there are no lumps.
• Transfer the powder oats again into the bowl. Add grated carrot and beetroot to it and combine well. 

• Boil water in a steamer. Add a tablespoon grated coconut in to the puttu maker over it add 3 tablespoons of oats flour followed by grated coconut. Repear this layers until the top of puttu maker. 

• steam for 5 minutes on a low flame. serve with Banana or Kadala curry and Chicken curry,

 KERALA PRAWN FRY RECIPE

     Now off to the Recipe. Almost loves all Sea Food dishes. But this is absolute favourite one. I have to share one more important thing with you all, can you guys believe that this is my first attempt of making a Prawn Dish.  Actually speaking  I have never ever touched prawns. I was a bit scared when i thought of cleaning it, but it is so  very easy  to clean a prawns.

     Now a days you can find prawns which are cleaned and frozen right for you in the market, you can use too. Let's talk something about this recipe. There is nothing more to say than it is spicy, tangy,  juicy and of course yummy. I hope you will love this is as much me did and tell me how it turned out for you. 

     First you have marinate the cleaned prawns with some of the spices and shallow fried or deep fried. It is simple and easy way to serve .

INGREDIENTS:-

• Prawns Cleaned - 250gm
• Ginger and Garlic Paste - 2-3 Teaspoon
• Kashmiri chilly powder - 1-2 Teaspoon
• Turmeric Powder - 1/4 Teaspoon
• Fennel Powder - 1/4 Teaspoon
• Salt to Taste
• Curry Leaves - 1 Spring
• Oil - For Shallow Fry

PREPARATION METHOD:-

• Marinate Prawns with ginger garlic paste, turmeric powder, chilly powder, fennel powder and salt. Keep in refrigerator for minimum 30 minutes.
• Heat oil in a Kadai. Deep fry 1 spring of curry leaves. Keep it aside. 

• Shallow fry prawns till golden brown Colour. Mix the fried curry leaves with the fried prawns. Serve hot with Rice.

CHICKEN MOMOS RECIPE - STEAMED CHICKEN DUMPLINGS😋

CHICKEN MOMOS RECIPE / STEAMED CHICKEN DUMPLINGS 

     Chicken Momo  is a delicious food, it can be steamed or fried. This is a non-vegetarian Tibetan dish . Famous as a street food snack. This dish is a type of dumpling and mainly relished as main course by Tibetans. Minced chicken marinated in aromatic spices and stuffed in flour wrap and steamed is an amazing dish to much on. Traditionally cooked momos are dumplings filled with a choice of spiced mined meat or vegetables and then steamed or fried as per choice. This makes a very delicious food or a perfect starter for kids.

     It is also a healthy and  nutritious  snack. Momos are slightly similar to the dim-sums, wontons or the Chinese dumplings. The deep fried momos are known as Kothey and they are usually served with a dipping sauce normally consisting of tomatoes as the base ingredient. Each region has their own variation of preparing momos. Some add tomatoes in the filling while some use beef mince. 

     Chicken is also rich in Protein, Niacin, Selenium, Phosphorus, an essential minerals that support your teeth and bones, Selenium minerals that support Hair and Nail growth and Niacin improves Cholesterol level and lowering Cardiovascular health risk  As well as kidney, liver and Central nervous system function. Protein is an important part of human body. 

😋😋😋INGREDIENTS:-

FOR DOUGH

• Maida - 2 cup
• Water - Half Cup
• Veg. Oil - 3 Tablespoon
• Salt to taste

FOR FILLING

• Chicken - 400gm
• Garlic - 3 cloves (Chopped)
• Coriander Leaves - 2 Tablespoon(Chopped)
• Green chilly - 3 Nos (Chopped)
• Soya sauce - 1 Teaspoon
• Pepper Powder - 1/4 Teaspoon
• Salt to taste

PREPARATION METHOD:-

• Take a bowl and add all purpose flour (Maida), Salt, 2 Tablespoon oil, Water and kneed to well make soft dough. Cover it with a cloth and keep it aside for 30 minutes. 

• For chicken keema or minced chicken, add the chicken pieces in to mixed grinder and grind it for 3 minutes. Chicken Keema is ready.

• In another bowl add Chicken Mince, Onions, Garlic, Green Chilly, Coriander Leaves, Soya Sauce, Salt and mix well. 

• By using the Dough, make small sized balls, Roll this balls in the shape of Chapati. Then take any glass of round corners and press it on the pressed dough to make many small circles.

• Place the stuffing at the center and wet the edges with water. Fold the edges towards the circular shape.

• Heat an Idly Chembu or a steamer and also brush it slightly with oil. Place Momos in a steamer and steam or about 10 minutes on medium flame. After 10 minutes, switch off the flame. Open the steamer after 5 minutes.

Tasty and Yummy Momos are ready!😋

HOW TO MAKE CHICKEN SHAWARMA

CHICKEN SHAWARMA

Strong and healthy easy Chicken Shawarma at home!. Beats take out any day of the week end is perfect for Work or School Lunch. Plus my creamy white Mayonnaise for Chicken Shawarma adds a bright creamy.

HOW TO MAKE CHICKEN SHAWARMA AT HOME?

I find that boneless skinless chicken thighs are the best cut for shawarmas. They are made less expensive than breast meat and also much juicer. You get a better result without sacrificing Taste. You just cannot beat that! you can use chicken breast. If you like leaner meat. I would even suggest using half breasts and half thighs if you can let' go over all of the ingredients.

First things first you are going to marinate the chicken. If you like a more taste flavor use more Lemon Juice. Ground Cardamom smells so good, and just a little bit goes a very long away. All of the spices are going to add tons of flavor. Measure that the chicken and onions are fully coated in the marinate and put it in the refrigerator for at least an hour. For maximum flavor may could also marinate it over night for 6 to 8 hours.

I just find that anytime I make chicken shawarma that i like to make bigger batch. It's great for taking to work or sending with the kid's school. So if " I am going to make big batch. Also cooking it on the stove top will create a lot of smoke and you will have to wash the pan out many times. That's why i prefer to do it on the grill or in the oven.

Cook this under the broiler for 16 to 18 minutes, flipping the chicken over about half way through. The chicken will get nice and golden brown. Let it sit and rest for about 10 minutes, then go ahead and slice into strips. Put it in a big bowl and combine it with all of those delicious onions that have caramelized and softened.

NOW YOU ARE READY TO PUT YOUR CHICKEN SHAWARMA TOGETHER

I like to make a Kuboos. You just layer your Sauce, Salad and Chicken mixture on your Kuboos. For the salad, you can just take any your favourite salad greens and chop them cup with little bit of carrot, tomatoes, and cucumbers.

If you want your chicken shawarma like you get it in the shops, you can crisp it up before putting it all together. Heat up a cast iron grill to medium to high heat. After you slice the chicken, put it on the cast iron for about 30 seconds on each side until it gets those crispy bits. serve your chicken shawarma.

INGREDIENTS:-

1kg boneless skinless chicken thighs

1 large onion sliced

Half cup of olive oil

5 Garlic Cloves, grated

2 Table Spoon Lemon Juice

THE SPICES:-

2 Teaspoon Paprika

Salt to taste

2 Teaspoon Ground Cumin

1 Teaspoon Ground Coriander

1 Teaspoon  Sumac

1/4 Teaspoon Turmeric

1/4 Teaspoon Cinnamon

1/4 Teaspoon Black Pepper

1/4 Teaspoon Ground Cardamom

1/4 Teaspoon Crushed Red Chilly Flakes

THE SAUCE(MAYONNAISE)

1 Cup of Sunflower Oil

2 Pcs Garlic

2 Tablespoon Lemon Juice

2 Egg

INSTRUCTIONS:-

 The chicken can be cooked on the barbeque grill or in the oven under the broiler

 Marinate the Chicken.

1.  Place the chicken in a large bowl and add all of the spices, olive oil garlic cloves, and lemon juice, Toss well to coat the chicken. Add the onion slices and mix them together. cover the bowl in plastic wrap and set aside to marinate at least 30 minutes or overnight in the refrigerator.

2.  If marinating overnight allow the chicken to sit out at room temperature for an hour before cooking.

 Make the Sauce/Mayonnaise :- 

Combine all of the sauce ingredients together and whisk well. Taste and add salt if needed. This sauce keeps well in an airtight container stored in the refrigerator for 4-5 days.

For Broiler:-

1. Set the broiler to high and place the oven rack the broiler element.

2. Place a rack on the metal baking tray.

3. Arrange the chicken on the rack and broil for 16 to 18 minutes.

For The Grill:-

1. Heat the grill then add the marinated chicken on to the grill. Cook over medium to high heat for about 20 minutes. Flip the chicken over after 10 minutes. Transfer the chicken bowl.

2. Slice the chicken in to strips and serve.

Shawarma Bowl:-

1. Fill a salad bowl with your favourite greens (lettuce, shredded cabbage, etc.). some chopped tomatoes, onions, and cucumbers, and carrots and top with the chicken shawarma slices. Drizzle some Shawarma sauce on top and serve!

Shawarma Roll:-

Lightly toast a kuboos. Spread 1 tablespoon of the mayonnaise  in the center of the kuboos. Top with 1/4 cup of salad. Top with chicken shawarma and some more sauce or tomato ketchup. roll up and serve.