An easy and tasty snack with a simple yummy dip. Nothing more to tell about this simple snack. Try it out and you will know smile emoticonIngredients
4 nos Potato
1 Egg yolk
3 tbsp Coriander leaves
4 Spring Onion Bulbs (finely chopped)
3 – 4 Green chilli (finely chopped)
1 tsp Lemon Zest
100 gm Dry Bread Crumbs
2 tbsp Oil
Salt to taste
3 tbsp Mayonnaise
1 tbsp Black pepper powder
1 tbsp Mixed herbs
Method
Boil potatoes in a cooker till one whistle (takes 5 minutes). After one whistle, keep it on low flame and let it whistle for 3 times.
Later, switch off the flame and when all the steam escapes from the pressure cooker, take off the lid.
Transfer the potatoes onto a plate and let it cool down completely. Peel off the skin and mash the potatoes.
In a bowl, put egg yolk, coriander leaves, spring onion bulbs, green chilli, lemon zest and salt. Mix well till everything is nicely combined.
Add the mashed potatoes and combine well. Spread the bread crumbs in a plate and keep aside.
Take small portion of the potato mixture, roll them between your palms and place them on the bread crumbs. Coat the potato cakes firmly with the bread crumbs and keep them aside.
Heat oil in a fry pan. Place the potato cakes gently in the medium hot oil. After 1 minute, turn the other side and let it cook for another 1 minute. When both sides turn golden brown colour, transfer them onto a tissue paper.
Serve the Chilli Potato Cakes hot with the Mayonnaise Herb Dip and Enjoy!!!
For the Mayonnaise dip: In a bowl, put mayonnaise, black pepper powder and mixed herbs. Mix well.
Ingredients:1) Fresh full grown cassava root – 1 kg.
2) Chili powder – 1 tablespoon
3) Turmeric Powder – ½ teaspoon
4) Garlic – 3 cloves
5) Tender curry leaves – 2 sprigs
6) Salt – 2 teaspoons
7) Corn flour – 1 tablespoon
8) Maida (refined wheat flour) – 3 tablespoons
9) Coconut oil or other cooking oil to deep fry
Kozhikkal literally means chicken leg in Malayalam. It originated at Thalassery in northern Kerala where some of the tastiest cassava roots in the world are grown. Many delightful dishes are prepared using cassava. Tourists who eat the Thalassery cassava often come back every year to enjoy the taste. Cassava is the root from which tapioca is made.
To Cook:
Crush the garlic cloves and set aside. Peel the cassava root using a small knife to prise off the skin. Cut off the bony edge that attaches itself to the plant. Wash and cut into 3 inch long cylinders. Take a big sharp chef knife or a thin strong long blade knife to cut the hard cassava root. It is easier to cut uniformly with the portion near the handle of the knife while resting the tip of the knife on the cutting board.
Put the cassava cylinders vertically on the cutting board and cut thin slices of 3 mm. thickness. Now put 2 or 3 slices one on top of the other and cut lengthwise into juliennes (thin long strips) of the same thickness (3 mm.). If you cut breadthwise, the juliennes will shatter. While cutting, remember to remove the single fibrous bone that often runs through the length of the cassava.
Put all the cassava juliennes into a large bowl. Add the salt, the chili powder, the turmeric powder, the crushed garlic cloves and the curry leaves. Mix thoroughly with your hand while kneading gently. Sprinkle a little water and add the maida (refined wheat flour). Mix well. If it is too dry to catch the flour, sprinkle just a little more water (the maida is to give stickiness and body to the snack).
Now dust the corn flour and mix well again (the corn flour is to prevent the snack from absorbing too much oil and to give it the desired crispiness at the edges).
Put a wok or a deep pan on the stove. Pour in a litre of cooking oil and heat it up. When the oil is hot and about to smoke lightly, scoop up the cassava mix and roll and squeeze it with your fingers to make a 6 inch long cylindrical patty of around 1 inch thickness with some of the juliennes sticking out on all sides.
Slip gently into the hot oil. Put in 2 or 3 more but do not overcrowd the pan. Fry on medium heat, turning over the kozhikkal so as to fry up all the sides. When done, the outer side will be crisp and reddish orange in colour and the inner side will be fully cooked. Take out and drain the excess oil
IngredientsChicken legs – 4 nos
Chilly powder – 1/2 table
Pepper powder – 1/2 tea spoon
Turmeric Powder – 1 Pinch
Ginger garlic paste – 1 tea spoon
Curd – 2 table spoon
Salt – as required
Garam masala powder – 1 tea spoon
Oil – for frying
Mix chilly powder, turmeric powder, pepper powder, ginger garlic paste, garam masala and salt . Marinate the chicken legs in to the masala mix and keep it for 2 to 3 hours.
Add oil in a pan and put the chicken legs in the hot oil.
Fry both sides till they’re cooked to your taste.
INGREDIENTS U NEED:1.Egg-2
2.Onion-1medium(Finely chopped)
3.Green chilli-2(finely chopped)
4.Salt-as needed
5.Pepper powder-1/2tbs
6.Corriander leaves -2strings(Finely chopped)
7.Oil
UTENSIL:
Flat pan
METHOD OF PREPARATION:
Beat the eggs in a bowl,add chopped onions,green chilies,corriander leaves, salt and pepper powder in it and beat the mixture until foamed.
Now heat oil in a flat frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side and Serve hot.
INGREDIENTS U NEED:1.Gram flour/kadalamavu-2cup2.Rice flour-2tbs
3.Soda-pinch
4.Salt-as needed
5.Onion-2(chopped finely)
6.Green chilli-5-7(chopped finely)
7.Corriander leaves-1/4bunch(chopped finely)
8.Spinach-1/2bunch(chopped finely)
9.Oil-for deep fry
METHOD OF PREPARATION:
In a bowl mix chopped items with gram flour and rice flour well using hands.
Now add Baking soda, salt and water and make it to a thick paste.
Heat the oil in a frying pan in medium heat and take a spoon spatula and pour small amount of the paste into the Oil.
Pour as many as can fit into the pan, don’t over crowd it and wait for 3-5 min. Once it starts floating in the oil, stir it . Stir often to fry evenly.
When it becomes golden brown on all sides, take it out of oil and drain the oil and put it in the tissue paper . Normally it takes about 10-15 min for a single round.
