Ingredients
1 cup Whole wheat flour
1 cup Rice flour
Salt to taste
2 Green chilli (finely chopped)
10 - 15 Curry leaves (finely chopped)
2 tsp Cumin seeds
1/2 inch piece Ginger (grated)
Water as required
Oil as required
1 tsp Oil
1/2 tsp Mustard seeds
1 pinch Asafoetida
Method
In a bowl, mix whole wheat flour, rice flour, salt, green chilli, curry leaves, cumin seeds and ginger.
Add water little by little and mix well so that no lumps are formed. The batter should be watery, just like a rawa dosa batter. Adjust water as required. Keep this aside.
Heat oil in a small pan. Add mustard seeds and when they splutter, add asafoetida and pour this into the dosa batter. Mix well.
Heat a tawa and spread little oil on it. Now pour a laddleful of batter onto the hot tawa. It will spread on its own with some holes in between. Pour a tsp oil on all the sides of the dosa.
When one side is done, flip and let the other side cook.
When both sides turns golden brown colour, take off from the tawa.
Serve it hot with any chutney of your choice.
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.
Ingredients2 tsp Green chilli (crushed)
2 tsp Sugar substitute (optional)
1 tsp Tamarind pulp
1 tsp Chilli powder
2 tsp Soya sauce (optional)
2 tsp Lemon juice
2 tbsp Coriander leaves (finely chopped)
Salt to taste
3 cups Raw papaya (grated)
3/4 cup Tomatoes (thinly sliced)
2 tbsp Peanuts (roasted and crushed)
Method
In a mortar, put green chilli, sugar substitute, tamarind pulp, chilli powder, soya sauce, lemon juice, coriander leaves and salt. Pound it into a coarse paste using the pestle. You can use a mixer to do this. Keep this aside.
Put the grated raw papaya in ice cold water for half an hour. This is done to make it crisp.
Drain and wrap in a muslin cloth and keep in the refrigerator till it is ready to use.
Just before serving, combine all the ingredients along with the sliced tomatoes and crushed peanuts, in a big bowl and toss well.
Serve immediately.
Ingredients1/2 cup Mango (grated, check the notes*)
4 - 5 tbsp Coconut (grated)
2- 3 Green chilli (finely chopped)
1/4 cup Carrot (grated)
4 - 5 tbsp Onion (finely chopped)
1 tbsp Ginger (grated or finely chopped)
1 tbsp Coriander leaves (finely chopped)
1 tbsp Olive oil
Salt to taste
1 tbsp Vinegar
Method
Take a bowl and add mango, carrot, green chilli, coconut, onion, coriander leaves and ginger. Mix well using your hands.
Now add salt, olive oil and vinegar. Mix again.
Serve it along with any non-veg dish or enjoy it with steamed rice.
Note:
The mango used in this dish should be a medium ripe one ie. it should not be too ripe and not too raw. If you cant get a medium ripe mango, try using a raw one.
Mix all the ingredients using your hands, so that everything gets combined properly.
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
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.
INGREDIENTS U NEED:1.Spinach - 1bunch(Chopped)2.Toor dhal - 1cup(Washed)
3.Onion -1(Chopped)
4.Tomato - 1(Chopped)
5.Green chilli - 3
6.Turmeric powder - 1/4tbs
7.Seasoning - Mustard,Cumin seeds,Urad dhal,Curry leaves
8.Salt to taste
9.Oil
METHOD OF PREPARATION:
In a Pressure cooker add 2tbs of oil and season with mustard,cumin,urad,curry leaves, Once they start spluttering, add the green chilli and onion saute it for few mins.
Now add tomato to this and fry for few mins,then add toor dhal,turmeric powder,salt,chopped spinach,little water mix well and close the lid and pressure cook untill soft or 3-4whistle.
Once cool down mash it coarsly or just leave it.Now its done!!Serve hot with rice and ghee!!
INGREDIENTS U NEED:1.Potato -3Medium (Cut into small cubes)2.Turmeric powder - 1/2tbs
3.Chili powder - 2tbs
4.Corriander powder - 1tbs
5.Besan flour - 3tbs
6.Seasoning - Mustard,Cumin,Channa dhal,Urad dhal
7.Salt to taste
8.Oil little more
METHOD OF PREPARATION:
Heat oil in a pan and add the seasoning one after another,when they pop,add the chopped potatos and saute untill lightly browned.
Now add the chilli powder,corriander powder,turmeric powder and salt fry for a min and mix well and cook untill the potatoes are well cooked and soft.
Finally add the besan flour and make sure you mix every 2-3 mins to distribute the heat(low flame) and avoid the potatoes from burning from the bottom and fry untill brown and crispy.
