Evening Snacks DHOKLA

Evening Snacks  DHOKLA


Ingredients:
                      

     Bengal gram flour (besan)-500gms
     ENO powder-2 tbsp
     ginger paste-1 tsp
     sugar- 2 tsps
     lemon juice-1 tsp
     baking soda-2 tsps
     Salt to taste

For tempering:

     canola oil-2 tbsps
     black mustard seeds-1 tsp
     curry leaves-6-8 pinchu
     green chillies slit lengthwise-2

Method of Preparation:

    1) Sieve the gram flour. Mix it with the water and 1tsp oil keep aside for 2 hours.
    2) Add the  ENO, ginger, and  salt to taste, lime juice,baking soda and sugar to make a batter of pouring    consistency. Mix well.
    3)Pour batter into baking tray greased with oil.Steam on high flame for 15 mins.
    4)If pressure cooker is used,do not apply weight/whistle.

    5)Remove and allow to cool for 10 mins& cut into cubes.

To temper,

6)Heat 2 tbsp oil.add 1 tbs muster seeds and uruddhal,when crackling add curry leaves and green chillies,then put off the flame.

7) spread evenly over Dhokla pancake.

8)Serve with Green chutney.

Egg Kabab Recipe

 Egg Kabab Recipe:
  


                                  
Ingredients:

 Boiled Egg-2
  Onion- 1 no
   Beat root-1 nos
   Potato(mashed)- 2 nos
   Chilies - 2 nos
  Ginger Garlic Paste-1 tsp
  Coriander Leaves-a small bunch
   Salt- As reqd
  Turmeric Powder-1/2 tsp
  Pepper Powder-1 tsp
   Garam Masala - 1 tsp
   Oil - As reqd
   Eggs or All purpose flour(Maida)
   Bread crumbs-1 cup

Method of Preparation:

 1. Cut the boiled eggs into  thin slices in vertically  pieces.
2.Heat oil in a pan and shallow fry onion until transparent.

3.Add   garam masala, Turmeric powder pepper powder, green chili, ginger garlic paste, curry    leaves, and salt. mix well .
4.. Add boiled potatoes  and Beatroot  and mix well .keep it aside for 10 mins.

5 .Shape each portion into elongated balls with egg and keep it aside.

6 . Dip in beated eggs or a mixture of flour and water (for the vegetarians).

7 .Roll the balls in bread crumbs.

 8. Fry in heated oil till golden brown. Fry kababs one by one until crisp and golden brown.

  Egg kababs are ready. Serve hot with tomato sauce.

Kerala Style Vegetable Cutlet

Kerala Style Vegetable Cutlet

   
                               
 
 Ingredients:

    Cabbage- 1 /2 cup
    Beatroot-1 nos
    Carrots(large) - 2 nos
    Potato(mashed)- 2 nos
    Chillies - 2 nos
    Onion- 1 no
    Coriander Leaves-a small bunch
    Salt- As reqd
    GaramMasala - 1 tsp
    Oil - As reqd
    Eggs or Allpurpose flour(Maida)
    Breadcrumbs-1 cup

   

Method of Preparation:

    1)Cook the Beatroot and carrot take 2 to 4 whissle in pressure cooker.
    2)Cook the potatoes in a oven with skin on.
    3)When the potatoes are cooked, peel off the skin and mash.
    4)Heat enough oil in pan to saute the onions.
    5)Saute the onion,Ginger and chillies till cooked.
    6)Add the cabbage,Beat root and carrot to this mixture.

    7)Keep stirring until the veggies are cooked and tender.
    8)Add the potatoes to this mixture.

    9)Add salt and garam masala.

    10)When cooled, form mixture into small balls.

    11)Dip in eggs or a mixture of flour and water (for the vegetarians).

    12)Roll the balls in bread crumbs.
    13)Fry in heated oil till golden brown.

                                         Serve and enjoy!!!

chemmeen biriyani kerala style

 Ingredients:

                         

    For Rice:
    Basmati rice - 2 cups
    Water - 3 cups
    Cinnamon - 1
    Cloves- 4 nos
    Bay leaf-1 no
    Salt
    Ghee- 1 tbsp
   Cahew nuts-10-15 nos
    For Marination:
    Prawns- 500 gms
    Chillipowder- 1 tbsp
    Turmericpowder- 1/4 tbsp
    Salt- as reqd
For Grinding:
    Greenchillies- 3 nos
    Garlic- 5 -6 pods
    Ginger- 1 medium piece
    For Masala:
    Onions (Large size) - 1 no
    Pudina leaves - 2 strands
    Corianderleaves- a small bunch
    Lime water - 1/2 a lime
    Corianderpowder- 1 1/2 tbsp
    Garammasal - 1 tbsp
    Salt- as rqd
    Water - 1/4 cup

    Method of Preparation:  

    For Masala: 1)Mix prawns with chilli and turmeric powders along with salt.

    2)Heat oil in a pan and fry prawns (dont not make it crispy), Keep aside.

    3)In the same oil saute onions till transparent.

    4)Add ground green chilli,garlic and ginger paste and saute well.
    5)Add coriander powder n garam masala powder and saute well.

    6)Add pudina and coriander leaves along with lime water and saute for few minutes.
    7)Add fried prawns and mix well.

      For Rice: 1)Wash and drain rice.
    2)In a pressure cooker pour ghee and heat.
    3)Put cinnamon and cloves fry.
    4)Add rice and saute for 2 minutes or so.
    5)Add 3 cups of water along with salt and cover the lid of cooker put whistle.Cook in a medium    flame.Turn off aft one whistle.

 6)In a serving dish put half of the cooked rice. Then put prawns masala and then again the rest of rice on top.
 7)Garnish with roasted cashew nuts and raisins n spring onions.

    :- Serve hot with Salad and Pickle.

Kerala Style Pavakka Pachadi Recipe

Kerala Style Pavakka Pachadi Recipe

                                 
   
 Ingredients:

    BitterGourd(Pavakka) - 2 medium ones
    Yoghurt/Curd - 1 1/2 cups
    Coconut milk -1 cup
    Oil for deep frying
    Salt- As reqd
    For seasoning:-
    Oil - 1 tbsp
    Mustardseeds- 1/2 tsp
    Small onions(Kunjulli) -3nos
    Dry red chilies(Kollamulaku) - 3 nos

Method of Preparation:


     1)Fry bitter gourd , until light brown and crisp.

    2)Place it on a newspaper or a kitchen tissue in order to remove excess oil.

    3)Add the fried bitter gourd pieces to yogurt and coconut milk.
    4)Heat oil in a pan.
    5)Splutter mustard seeds.
    6)Add small onions and red chillies and sautT for sometime.
    7)Add this seasoning to the bitter gourd mixture and mix well.
            Serve with hot rices....

Tomato Fry

 Ingredients:

    Tomato- 3 nos (cut into round slices)
    Onions - 3 nos
    Greenchillies- 3 nos
    Ginger/Garlic paste-1 tsp
    Chillypowder - 1 tbsp
   Turmeric powder-1/2 tsp
   Pepper powder-1/2 tsp
   Curry leaves-As reqd
    Mustardseeds - 1 tsp
    Salt-To taste
    Oil - As reqd

Directions:

1) Heat oil in a pan.
2) Splutter mustard and curry leaves. 
3) Add onion and green chillies. 

4) When the raw smell goes, put the tomato pieces into it and saute well.

5) Add turmeric powder,pepper and chilly powder. 

6) Add little water and cover with a lid. 

7) Simmer in low heat. 
8) After 3 minutes, tomato fry is ready. 
:- Serve hot with chappathi....

Kerala Sambar Recipe

Kerala Sambar Recipe

 Ingredients:

    Red gram(Thuvaraparippu) – As reqd
    Red onions(Kunjulli) – 150 gm
    Vegetables:
    Drumstic (Muringakkai) - 2 nos
    Carrots – 2 nos
    Potatoes(medium) - 2 nos
    Tomatoes – 2 nos
    Lady’s finger(Vendakkai) – 4-5 nos

    Mustardseeds- 1 tsp
    Chillypowder - 1 tsp
    Sambhar powder(optional)-1 tsp
    Turmericpowder- 1/2 tsp
    Corianderpowder- 2 tsp
    Salt- As reqd
    Tamarind water-1/4 cup or as required
    Coriander leaves- A bunch
   Curry leaves-A bunch

Method of Preparation:

    1)Cook the red gram in a pressure cooker along with  turmeric powder, a pinch of salt,  reqd qty      of  water.
    2)Heat a pan and splutter mustard seeds, curry leaves,red chili.
    3)Add onions and saute for a while till they become very light golden in color.
    4)Add coriander powder, chilly powder and turmeric powder along with a tsp of sambar powder.         5)Saute` till the raw smell goes.
    6)Add the vegetables along with some water. Stir well.

    7)Add the tamarind water which is again optional.
    8)Close the pan and cook the vegetables.
    9)Add salt as required.
    10)Once the vegetables are cooked, add the cooked red gram  and mix well.

    11)Add little water and bring to a boil or till the required consistency is reached.
    12)Finally, add coriander leaves and close the vessel.

     Serve kerala sambar hot with dosa, Idly  or rice.