Monday, August 22, 2011

Stuffed Banana in Syrup




  • 1 Ripe Malabar banana
  • 2 tbsp sugar + 1 cup sugar for syrup
  • 1 egg
  • Cashews and Rasins  1 tbsp if u need
  • Oil for frying
Method:

Beat the egg with 2 tbsp sugar. 
Heat 1 tsp ghee.
Add the eggs and stir well to scrambled- egg consistency.
Add cashew and raisins.
Remove from the fire.

Peel the the banana. 
Cut into 2 and slit it into four without cutting the ends.
Heat the oil and slowly put the banana in it and fry until golden brown.
Remove and cool it a bit.
Stuff the banana with the scrambled eggs and keep aside.

In a pan boil sugar with 1cup of water.
When it reaches the syrup consistency.
Remove from the fire.

Pour over the stuffed banana. 
And Serve...










And would love to share the mosaic work of my daughtie's.....


Wednesday, August 17, 2011

Irachi Pathiri

(stuffed Mutton or chicken Puris)

  • 1 cup whole wheat flour
  • 3/4  cup minced mutton or chicken
  • 2 medium onions
  • 2 green chillies (if you spicy then add 2 more)
  • 1 tbsp ginger n garlic grated
  • 1/2 bunch coriander leaves
  • 1tsp turmeric powder
  • Oil for frying 
  • salt to taste
Make a soft dough with flour and salted water and keep aside.
Cook the minced mutton or chicken with salt and turmeric powder.
Slice the onions finely.
Chop the green chillies and coriander leaves.

Heat 1 tbsp oil and fry the onions till transparent.
Add chillies, ginger and garlic.
Add the mutton or chicken, coriander leaves and turmeric powder and salt.
Stir well until the mutton or chicken is well mixed and remove from the fire.

Divide the dough into balls.
Roll out each ball of dough into a chapati like round. 
Take a round cookie cutter and make small circles.
Take the masala and spread one side of the small circle and fold it.
Press the edges well and then cut them with a design cutter.
Deep fry in hot oil, till golden brown.




Note: If you want to add hard boiled egg  one can.  Need cut the hard boiled egg into 6 to 8 pieces and stuff inside the mini circles with masala.

Bajiya


  • 1 cup kadla dal or Thoor dal
  • 1 small onion
  • 2 green chillies
  • 1/2 tsp  chilli powder
  • 1/4 tsp turmeric powder
  • 2 tbsp coriander leaves or curry leaves
  • Oil for frying
  • salt to taste
Wash and soak the dal for  2 hours and grind coarsely.
Chop the onion, green chillies, coriander leaves or curry leaves.
Add all the ingredients to the dal and mix it well.
Add salt to taste.
Heat the oil.
Shape the mixture into small mini balls and then  press a bit.
Deep fry to a golden brown and remove.

Friday, August 05, 2011

Prawns Adukkoroti

(Prawns Layered Rice Chapati)

  • 200 grams Basamthi Rice
  • 200 grams Boiled rice
  • 3 tbsp coconut powder or 1/2 coconut grated
  • ghee or oil
  • salt to taste


For the Prawns Masala
  • 400 grams prawns
  • 1 onion medium chopped
  • 1/2 tomato chopped
  • 1 tbsp ginger and garlic grated
  • 1 tsp tumeric powder
  • 1 tbsp chilli powder
  • salt to taste

Method  for prawns masala:

Heat the oil.
Add the onion and fry till the onion is lightly browned.
Add the tomato and fry for few minutes more.
Add the ginger and garlic and fry for a while.
Add the prawns , turmeric powder , chillie powder and salt and fry for 2 minutes.
Then add 1/2 cup of water and coriander leaves.
Cook until the water is absorbed.



Clean and soak both rices together in cold water for 4 hours.
Wash and drain the rice.
Grind the rice with coconut to a very smooth paste adding a water.
Add  more water to make a thin batter as for the pancakes.
Beat well again.

Take a small vessel and grease it well with 2 tsp ghee or oil.
Pour 2 or 3 tablespoons of the batter into the greased vessel.
Add one spoon of the masala and steam till it is done.
Spread 2 tsp ghee or oil evenly over the cooked layer.
Beat the batter well again and pour 3 tbsp rice batter on top of the cooked layer.
Add masala again and cover cook till done.
Continue the same procedure till all the rice batter  and masala is used up.
Cook till it is done.
Remove the vessel and cool.
Keep it slightly titled to remove the excess ghee or oil.
Turn onto a plate .

Note: These layered rice chapati can be made without adding masala. One can have them with mutton or chicken curry or masala.



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