Flower samosa

Ingredients

• All purpose flour   -   3/4 cup
• Aatta   -   3/4 cup
• Water   -   1/2 cup ( or little more )
• Salt   -   to taste

Method

Add the all purpose flour,aatta and salt and combine well. To this add water and knead it to a smooth and soft dough. Keep it ready.

For the filling

Ingredients

• Boneless chicken   -   200 gram ( cut to small pieces )
• Red chilly powder   -   1 tsp
• Ginger garlic paste   -   1/2 tsp
• Lemon juice   -   1/2 tsp
• Ginger garlic   -   1 tsp ( chopped )
• Onion   -   2 ( diced )
• Capsicum   -   1 small ( diced )
• Red chilly powder   -   1/2 tsp
• Tomato sauce   -   1 tbsp
• Pepper powder   -   1/2 tsp
• Salt   -   to taste
• Oil   -   for deep frying

Method

Marinate the chicken pieces with 1 tsp red chilly powder,1/2 tsp ginger garlic paste,1/2 tsp lemon juice and salt and keep it in the refrigerator covered for an hour. Saute fry the marinated chicken pieces in 3 tbsp oil just till cooked. Remove the chicken from the pan.
In the same pan add 1 tbsp oil, over low flame, add 1 tsp chopped ginger garlic and fry till the raw smell disappears. Add diced onion and capsicum and saute over high flame for about 3 - 4 minutes.
Add 1/2 tsp red chilly powder,1/2 tsp pepper powder and salt. Saute till the raw smell disappear. Add the fried chicken pieces, tomato sauce and combine well. Cook for another 5 minutes and remove from the flame.
For making samosa, make about 6 - 7 balls out of the prepared dough. Take one of them and dust it with all purpose flour and roll it to make a thick poori like circle. Now follow the picture to make the flower samosa.

KAIPOLA /PLANTAIN CAKE

Ingredients

• Banana   -    3 nos
• Egg   -   4
• Milk   -   1/2 cup
• Sugar   -   6 tbsp ( according to taste )
• Cardamom powder   -  a pinch
• Coconut   -   6 tbsp grated
• Sugar   -   2 tbsp
• Ghee   -   1 tsp
• Water   -   3 tbsp
• Fried cashews and raisins   -   2 tbsp
• Ghee   -   1 tsp
• Oil   -   for deep frying

Method

Add the grated coconut,sugar,ghee and a little water in a pan. Stir continuously on low heat till the coconut gets rosted slightly. Cut the banana into small pieces and fry them till golden brown colour. Remove from oil and keep it aside. Blend together eggs,milk,sugar and cardamom powder just till combined. Pour this to a deep bowl and add the fried banana,roast coconut and half of the cashews and raisins and combine well. Heat a non-stick pan with 1 tsp ghee in it over very low flame. Pour the prepared mixture to this and top it with the remaining cashews and raisins. Cook it covered over very low flame for about 15-20 minutes or till done (Check by inserting a tooth pick if it comes out clean it is done . Remove from flame and let it cool. Serve warm.

Mayonnaise Cake

Ingredients

For masala

• Bread slices   -   2 pieces
• Egg   -   4
• Onion     -     4
• Green chilly     -     2
• Ginger garlic paste   -   1 tsp
• Turmeric powder   -   1/4 tsp
• Red chilly powder   -   1 tsp
• Pepper powder   -   1 tsp
• Salt   -   to taste
• Oil   -   2 tbsp
• Ghee   -   for greasing
• Chicken   -   100 g
• Red chilly powder   -   1 tsp
• Turmeric powder   -   half tsp
• Salt   -   to taste

Method

Cook the chicken with red chilly powder, turmeric powder, pepper powder and salt. Mince and fry the chicken and keep it aside. Heat oil in a pan and add the sliced onion and saute  till transparent. Then add the green chilly, ginger garlic paste, turmeric powder and salt. Saute well. Add the fried chicken to it and cook for about 5 minutes. Finally add garam masala and coriander leaves.
Blend two slices of bread, 3 egg yolks ( keep aside the egg white for mayonnaise) and a full egg in a blender. Mix this mixture with chicken masala. Grease a non stick pot and pour this mixture and cook in a low flame for 15 minutes.

For mayonnaise

Take the 3 egg whites, 2 garlic, 2 tbsp sunflower oil, 1 tsp vinegar and salt. Blend all together and pour on the top of the spicy cake, if it is cooked properly. Garnish with tomato, coriander leaves, spring onion (optional )at the same time and cover the lid and switch off the flame after 3 minutes so that the mayonnaise is not over cooked.

Kinder Style Egg Fry

Ingredients

• Egg   -    4
• Onion   -   1
• Ginger   -    1/2 tsp (chopped )
• Green chilly    -   2 (chopped )
• Turmeric powder   -   a pinch.
• Curry leaves   -   2 sprig (chopped )
• Salt   -   to taste
• Flour   -   4 tbsp
• Bread crumbs   -   1/4 cup
• Oil   -   2 tbs

Method

Cut the boiled eggs into 2 pieces lengthwise. Separate the egg yolk from egg white.

For masala

Pour oil in a pan, put onion and saute till golden brown in colour, add ginger, green chilly, curry leaves and salt, mix it well. Add turmeric powder, add egg yolks and combine well. Make small balls. Make a smooth flour batter and dip the balls into it. Roll it in the bread crumbs and fry it deeply. Do the same process for the boiled egg whites too. Arrange it as shown in the picture.  

Shawarma Cake

Ingredients

• Kubboos     -   4

For the filling

• Onion chopped     -   1
• Tomato sliced     -   1
• Cabbage     -   1/2 cup
• Coriander leaves     -   1/2 cup
• Fried chicken shredded     -   1 cup
• Cucumber sliced (seeds removed)    -   1/4 cup
• Salt

For the egg batter

• Egg  -  2
• Salt  -  to taste

For garlic paste

• Egg   -   3
• Sunflower oil   -  1 cup
• Garlic   -   4 cloves
• Salt   -   to taste

Blend all the above ingredients in a blender. Till you get a creamy texture.

Method

Grease the non - stick pan with butter. Dip one side of the kubboos in the egg batter and place it on the non - stick pan. Spread the garlic paste all over the kubboos. Then put cabbage and coriander leaves on the top. Place the second kubboos and spread garlic paste in it. Then fill with onion and tomato slices. Repeat this process with sliced cucumber and shredded chicken. Finally put the last layer and pour the remaining egg batter on the top and the sides of the kubboos. Then close the lid and cook for about 5 - 10 minutes. Switch off the flame and turn the kubboos into another greased frying pan and wait till the pan cake looks golden brown in colour. Now our shawarma pan cake is ready to be served.You can enjoy it in the everning as a snack or as a simple meal.

Stuffed Kallumakkaya

Kallumakkaya is a special traditional snack of North Kerala found in the marine rocks. It has captured the heart of millions. Kallumakkaya stuffed, fried etc are varieties of the kind.

     

Ingredients

• Kallumakkaya  -    25
• Ponni Rice  -  2 cup 
• Onion    -    2  big
• Shredded coconut   -   1/2  cup
• Fennel seeds    -  1 tsp
• Cumin seeds   -   1  tsp
• Kashmiri chilly powder   -  5 Tbsp
• Turmeric powder    -  1  tsp
• Ginger garlic paste  -   1   tsp
• Curry leaves  -   3 sprig
• Salt   -   to taste

Method

Wash and drain kallumakkaya. Soak ponni rice ( this rice cooks fast but not sticky ) in boiled water for atleast 2 hours. Grind the rice without water with shredded coconut, onion, cumin seeds, fennel seeds and salt. Stuff in the filling into the kallumakkaya. Steam cook for 15 - 20 minutes and then remove the shell. Coat the steamed kallumakkaya with red chilly powder,turmeric powder, ginger garlic paste, curry leaves and a pinch of salt and shallow fry in coconut oil.  Enjoy hot !!!

Mutta surka snack

Ingredients

• Egg     -  3
• Shredded coconut   -   3 tbsp 
• Rice flour  -   3 tbsp
• Shallots    -  a handful chopped
• Green chilly   -  3-4 chopped
• Ginger garlic paste   -  1  tsp
• Salt to taste     
• Oil  for frying
• Curry leaves chopped   - 3 sprigs  
• Water if needed to make batter    

Method

Mix in all the ingredients and fry in hot oil in an uniappam pan.

YUMMY AND TASTY SNACK FOR TEA IS READY TO BITE.

For this you will need a unniappam pan!

Stuffed shami kabab

Ingredients

• Beef (boneless) -   1/2 kg
• Chick peas split     -  a handful
• Cinnamon stick     -   1 medium
• Clove      -  3 - 4
• Red chilly      -  5

For the filling

• Onion      -  1 medium chopped
• Boiled egg     - 2 cut into small
• Green chilly (chopped)    -  3 
• Coriander leaves  - (1/4) cup chopped
• Salt to taste
• Bread crumbs     -  1 cup
• Oil for frying

Method

In a pressure cooker, cook beef with cinnamon, cloves, red chilly, chick peas and salt. Add just enough water to cook the beef. After cooking mash this using a grinder and keep aside. Chop onion, boiled egg, green chilly, coriander leaves and add enough salt to it. Take a small amount of mashed beef mixture and stuff the filling in the center and roll between your palms in the shape of cutlet. Dip each kabab in beaten egg, roll in bread crumbs and deep fry in hot oil. 

Kaiveeshal

Ingredients

• Maida  -   3 handful 
• Egg     -    3
• Sugar   -   1/2 cup
• Salt     -    to taste
• Oil    -   for frying

Method

Take a bowl and add salt, eggs and beat well.Then add sugar and maida. Mix all the ingredients together. The consistency of the batter should not be too thin nor too thick. No need to add water.Clean a coconut shell and make one hole. Pour this batter into the coconut shell by closing the hole with one finger. Heat oil in a pan, bring the coconut shell over the pan and remove the finger and pour the batter in circular motion. Fry both sides till done. Like this prepare all kaiveeshal by using the remaining batter. Tasty kaiveeshal is ready to serve.

Irani Pola

Ingredients

For Masala

• Chicken    -  250 gm
• Red chilly powder  -  1 tsp
• Turmeric powder  -   1/2  tsp
• Pepper  powder  -  1/4 tsp
• Onion   -  2 big sliced
• Turmeric powder  -  1/4 tsp
• Ginger & garlic  - 1 tsp
• Green chilly   -   2  (chopped)
• Garam masala powder -  2 pinch
• Coriander leaves  -   chopped
•  Ghee  -  for greasing
• Oil   -  2 tbs

Method

Cook the chicken with red chilly powder, turmeric powder, pepper powder and salt. Mince the chicken and keep it aside. Heat oil in a pan and add the sliced onion and saute till transparent.  Then add the green chilly, ginger garlic paste, turmeric powder and salt. Saute well. Add the minced chicken  to it and cook for about 5 minutes. Finally add garam masala and coriander leaves. 

For Pola

Ingredients

• Egg   -  5
• Milk  -  1 cup
• Maida   - 1 cup
• Oil  -  3/4 cup
• Pepper Powder   -  1 tsp
• Salt   -  to taste

Method

Blend all the ingredients . Grease a nonstick pan and pour half of the mixture. Then put the masala evenly  when the mixture is half done.  Pour the remaining mixture on top of the masala. Decorate with thinly sliced cucumber, capsicum and carrot.

Bread Pola

Ingredients

• Bread slices - 10 pieces (according to the size of the pan)
• Milk - 1/2 cup
• Egg - 4
• Red chilly powder - 1/2 tsp
• Onion - 2 big (sliced)
• Turmeric powder - 1/2 tsp
• Ginger & garlic - 1 tsp
• Green chilly - 2 (chopped)
• Salt - to taste
• Coriander - chopped
• Oil - 2 tbs
• Ghee - for greasing
• Chicken - 100 gm
• Red chilly powder - 1 tsp
• Turmeric - 1/2 tsp
• Salt - to taste

Method

Cook the chicken with red chilly powder, turmeric powder and salt. Mince the chicken and keep it aside. Heat the pan and add oil to it. Add sliced onion and saute it until done. Then add chopped green chilly, ginger garlic paste, turmeric powder and salt. Saute well. Then add the minced chicken and cook for about 5 minutes. Finally, add coriander leaves to it.
Now for making pola, remove the sides of the bread and set it aside. Beat egg, red chilly powder and salt, Mix it well and keep it aside.
Grease the pan and dip one side of the bread slice in the egg batter. Line this in the pan. Fill all the gaps with bread pieces so that it looks like a pancake. Then spread the chicken filling over this bread layer evenly. After that, close this mixture with the bread slices again by dipping it in the egg batter. Pour the excess egg batter all over the bread. Spread coriander leaves all over it.
Now cook this on a low flame. You can place an aluminium lid on the stove and place the non-stick pan over it. Flip the pola after few minutes to another greased hot fry pan and then cook the other side. Once cooked, cut into desired shapes and serve it.

Kunafa

Kunafa is an Arabic dessert. It can also be considered as the 'queen of sweets'.
Kunafa is actually made with kunafa dough, but we can try it with roasted thin vermicelli.
I'm sure everyone will love this and hope it is up to your taste.

For Inner Layer

Ingredients

• 1. Sugar - 2 tbs
•     Milk powder - 2 tbs
•     Corn flour - 3 tbs
•     Water - 2 cups
• 2. Fresh cream - 2 tbs
•     Cheese spread - 2 tbs
•     Cheese cube - 3 nos

Method

In a pan add the 1st ingredients and pour water and stir continuously. Cook over low heat for 5 to 10 minutes. Let it cool for 5 minutes. In a blender, blend this mixture with the 2nd ingredients.

For Outer Crispy Layer

Ingredients

• Roasted thin vermicelli - 250 gm
• Butter - 50 gm (unsalted)
• Pistachios (chopped) - for garnishing

For Sugar Syrup

Ingredients

• Sugar - 1.25 cup
• Water - 1/2 cup
• Rose water - 1 tbs
• Lemon juice - 1 tbs

Method

In a large bowl crush the roasted thin vermicelli with your hands and dry roast it again with butter for 2 minutes on a low flame. In a non-stick pan layer half of this vermicelli and press down lightly and evenly. Now pour the prepared cheese mixture over it. Cover it with remaining half of the vermicelli and spread evenly and then press gently with your hands. Keep this on a low flame for about 40 minutes. You can keep a steel/aluminium lid on the stove and place the non-stick pan over it.
Prepare the sugar syrup by combining all the ingredients for the syrup and bring to boil. Stir continuously.
Invert the kunafa to a plate and pour the sugar syrup immediately over the hot kunafa evenly . Let it cool completely. Garnish with chopped pistachios.  

Bread Pocket

For filling

Ingredients

•     Chicken - 100 g (boneless)
• 1. Pepper powder - 2 tsp
•     Turmeric powder - a pinch
•     Salt - to taste
• 2. Cabbage - 50 g (finely chopped)
•     Tomato - 1 (finely chopped)
•     Onion - 1 small (finely chopped)
•     Coriander leaves - 1/2 cup (finely chopped)

For garlic paste

• Milk - 1 cup
• Vinegar - 1 tbs
• Oil - 1 cup
• Garlic - 6 nos

Method

Pour milk in a blender and then add vinegar to it. When it is curdled up, add garlic and oil to it and blend it till it becomes a thick paste.

Cook the chicken with the first ingredients. Then pour a little oil into it and fry it. Mince the chicken and put it in the garlic paste. Mix all the ingredients second ingredients with salt and add it into the chicken garlic paste. Chicken filling is ready.

For Pocket

Ingredients

• Bread - 1 pack
• Bread crumbs - as required
• Egg - 2 nos

Method

Remove the sides of the bread slices. Take two slices of bread and stack on top of each other. Take a rolling pin and roll over those two slices to make it thin. Using little water press on four sides of the bread slices and then dip it in the beaten egg mixture. Then remove it from the mixture and roll it in bread crumbs.
Heat the frying pan, and deep fry each of the bread slice. Cut each of the fried slices in half and you will end up with two pockets. Fill it with the chicken filling. Bread pocket is ready to be served. 

Sweet Coconut Bread Pie

Ingredients

• 1. Coconut - 6 tbs (grated)
•     Sugar - 2 tbs
•     Ghee - 1 tsp
•     Water - 3 tbs
•     Cashew
•     Raisin
• 2. Banana - 2 nos
• 3. Egg - 6 nos
•     Sugar - 10 tbs
•     Vanilla essence - 1/2 tsp
• 4. Milk - 1/4 cup
•     Bread - 5 slices

Method

Add the grated coconut, sugar, ghee and a little water in a pan. Stir continuously on low heat till the coconut gets roasted slightly.

Cut the banana into small pieces and roast it. Keep it aside after roasting it.

With the egg beater, beat the egg, sugar and vanilla essence. Keep on beating until it becomes fluffy. Grease a non stick pan and pour in half of the mixture. Pour milk into the other half of the mixture and dip the bread. After dipping each slice, transfer it into the non stick pan one after the other. Then pour the remaining mixture on top of it. Spread the coconut and roasted banana over it and cook on a low flame for 20 minutes. You may also add roasted cashews and raisins to it if needed.

Carrot Pola

Ingredients

• Carrot - 2 small
• Sugar - 4 tbs
• Milk powder -2 tbs
• Egg - 6
• Vanilla essence - 1/2 tsp

Method

      Cook the carrot and blend all the ingredients in a blender. Pour this mixture into a non-stick pan and keep in a low flame till it is cooked well.

For decoration

• Carrot - 1 small grated
• Sugar - 2 tbs
• Water - 1/4 cup

Add carrot, sugar and water. Stir continuously till the water disappear.