Chicken Cuttlet Kerala Style/Chicken Patties Kerala Style

Ingredients:-

Boneless Chicken – ½ kg

Potato-2 medium

Bread crumbs-2 cup

Onion, finely chopped– 1 medium

Green chilli, chopped - 2-4 nos;

Ginger garlic paste-1 tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Turmeric powder-1/2 tsp

Pepper powder-1/2 tsp

Garam masala powder-1/2 tsp

All-purpose flour-4 tbsp

Coriander leaves, chopped-1/4 cup

Water

Salt

Oil for frying

Directions:-

·         Wash and drain the chicken. Mix it with turmeric powder, salt, pepper powder and pressure cook for 1 whistle with enough water.After cooling mince the chicken.

·         Meanwhile boil the potato, allow cool and mashing well. Keep it aside.

·         Heat oil in a pan and add the oil, when it became hot, add the chopped onion and fry till light brown.

·         Add ginger garlic paste, chopped green chilli, coriander leaves and sauté for a minute.

·         Add turmeric powder, coriander powder,garam masala powder and sauté for a second

·         Add the mashed potato and cooked-minced chicken, Mix well with the masala and add more salt if needed. Cook it for low flame for 2-4 minutes.

·         Allow the mixture to cool.

·         Add 4 tablespoon of water to the all-purpose flour to make a batter.

·         Shape into flat round shape patties about ½ inch thick.You can make any shape.

·         Dip each patty in the flour batter, and roll the patty in the bread crumbs and set aside.

·         Shallow fry it in oil, till both sides turn golden brown.

Serve hot with tomato ketch up

Also See the Vegetable Cuttlet Step by Step Recipe

Strawberry - Rava Unniyappam

Ingredients:-
Fresh Strawberries – 5-10 nos,
Semolina/Rava-1 cup
Milk-1/2 cup
Sugar-1/2 cup
Coconut slices-1 tbsp
Sesame seed-1 tsp
Cardamom powder-1 tsp
Baking soda- a pinch
Salt – a pinch

Directions:-

·         Make a smooth puree of strawberry with milk and sugar.

·         In a bowl take the rava ,coconut slices,sesame seed,cardamom powder and pour the strawberry puree, a pinch baking powder into this mixture and mix well.Make a little thick batter.

·          Add a pinch of salt into the above batter and keep it aside for 40-60 minutes.

·         Heat unniyappam kadai on a medium heat. Sprinkle each mould with little oil.Pour batter in each mould cook on a low heat for 10-15 minutes till brown in color or cooked well and sides turn .

·         Flip them over with the help of stick and cook again for 5- 10 minutes.

Have with tea

Sweet Potato Pakora/Madhura Kizhangu Pakora

Ingredients:-   

Sweet potato/Madhura kizhangu – 2 medium

Besan flour-1/2 cup

Red chilli powder-1/2 tsp

Salt

Water

Directions:-

·         Take bowl add besan flour, red chilli powder, salt and enough water to make little thick batter. Keep it aside.

·         Remove the skin of sweet potato and cut into thinly round shape.

·         Heat oil in a pan for frying.

·         Dip the sweet potato slices into the batter and frying till golden brown.

·         Remove from oil and set them into a paper towel for minutes to squeeze excesses oil.

Have with tea

Pumpkin Ada/Mathanga Ada Using Semolina/Steamed Pumpkin Appam

Ingredients:-

Pumpkin/Mathanaga,cut into medium pieces-2 cup

Roasted Rice flour-1/2 cup

Roasted Semolina-1 cup

Coconut slices-1/4 cup

Cardamom powder-1/2 tsp

Jaggery-1 cup

Salt-a pinch

Directions:-

·         Pressure cook pumpkin with enough water till becomes soft. Remove lid and mash the pulp well.

·         Melt jaggery in a heavy bottom pan.

·         Take a bowl and add the rice flour, rava, coconut slices, cardamom powder, salt, mashed pumpkin and mix well enough to form soft dough.

·         Places small amount on each leaf and wrap well.

·         Steam it for about 20-30 minutes.

Serve warm with tea.Enjoy

Sending to WTML at Vegetarian Food & me space,at Rasi's spce started by Gayathri 

Chakka Unniyappam /Jackfruit Unniyappam

Ingredients:-

Ripe jackfruit-1 cup (I used canned jackfruit)

Rice powder-2 cup

Coconut slices-1/4 cup

Jaggery syrup-1/2 cup

All-purpose powder-2-4 tbsp

Baking powder- a pinch (Optional)

Sesame seed- 2 tbsp

Cardamom powder-1/2 tsp

Salt- a pinch

Directions:-

·         Cut the jackfruit into small pieces, make smooth paste using grinder.

·         In a bowl take the rice flour, coconut slices, sesame seed, and cardamom powder and pour jackfruit puree into this mixture and mix well. Make a little thick batter.

·         Add a pinch of salt,baking powder into the above batter and keep it aside for half an hour.

·          Heat unniyappam kadai on a medium heat. Sprinkle each mould with little oil.

·         Pour batter in each mould cook on a low heat for 10-15 minutes till brown in color or cooked well and sides turn.

·         Flip them over with the help of stick and cook again for 5- 10 minutes.

      Sending to WTML at Vegetarian Food & me space,at Rasi's spce started by Gayathri 
       Again one more award, thanks Preethi,FollowFoodie to share this award with me.Preethi has wonderful space.do stop her space, you will have taste wonderful dishes.      


A

    


      My Pickup for this award .Recieve this Award and share more friends.
 

        Prabhamani - Prabha's Cooking

       

        RecipeGrabBag

        Gayathri :- G3Foods

       

        Pushpa :Taste as You Cook

Unnakai/ Unnakaya/Kayada Eggless

Ingredients:-

Ripe banana-5 nos; (Use medium ripe banana)

Coconut grated-1 cup

Ghee-2 tbsp

Cardamom powder-a pinch

Cashews-10 nos;

Raisin-10 nos;

Oil for frying

Directions:-

·         Steam the banana till soft allow it to cool.

·         When it became cool, skin off n\and removes the black seed, mash it with hand. Make a medium size banana balls.

·          In a pan add ghee and sauté coconut, cashews and raisins till coconut becomes slightly brown in color. Add the sugar, cardamom powder and mix well remove from heat.

·         Grease hands with little oil and place the banana ball into the palm and flatten it with finger.

·         Fill the coconut mixture and close and roll in oval long shape .Keep it aside

·         Repeat the process with the remaining banana.

·         Heat oil in a deep frying pan and fry the unnakai.s on medium heat till brown in color

Have hot with tea

                                    

                                 

Sending to WTML at Vegetarian Food & me space,at Rasi's spce started by Gayathri 

Rava Bonda/Semolina Bonda/Easy Rava Unniyappam With Egg

Ingredients:-
Rava /Semolina – 1cup
Egg-2 nos,
Sugar-1/4 cup
Salt –a pinch
Cardamom Powder-1/2 tsp
Oil for frying

Directions:-

·         Take a bowl, mix egg, salt and sugar using beater.

·         Add rava in that mixture little by little. Keep it for ½ an hour, this time rava squeeze all water.

·         Divide the dough into about 10-20 equal portions and roll them into round balls, grease your palms with water before making the rolls.

·         Heat oil on a high and then lower the heat into medium. Place the rava balls in the frying pan.

·         Deep fry the rava balls, remove when it became golden color.

Serve with Tea

Kalathappam Kannur Style/Rice Flour Cake

Ingredients:-

Rice-2 cup

Cooked rice-1 tbsp

Baking powder-1/2 tsp

Chana dal – ¼ cup(optional)

Coconut pieces (Thenga kothu)-1/4 cup

Shallot-5-7 nos,

Cashews-4 tbsp

Cardamom powder-1/2 tsp

Oil

Directions:-

·         Wash and soak the rice about 2 hours. Melt the jaggery with little water.

·         Grind the rice, cooked rice, a pinch salt, cardamom  along with the jaggery syrup

·         Meanwhile cook the dal and keep it aside.(it is optional ,I tried a new way)

·         Mix well, cooked chana dal,a pinch baking powder, with the  ground paste.

·         Heat a nonstick vessel on a low flame. Add the mixture and stir continuously.

·         Heat until lukewarm. Stir well and keep it aside.

·         Heat cooker and add oil when it is hot, fry the shallot, coconut, cashews into golden brown in color

·         Pour the ¾ the of the golden brown shallot mixture into lukewarm rice mixture and mix well.

·         Pour the mixture into the same cooker, where we fried the shallot. Garnish the top of the mixture with rest of the fried shallot coconut mixture.

·         Close cooker and remove the weight. Cook for 3 minutes on a high flame.

·         Next lower the flame and cook for 15 minutes on a very low flame.

·         Remove from fire and open the lid after 5 minutes.

·         Remove the kalathappam from cooker when cool.

Have with Tea