BITTER GOURD CRISPS

Ingredients:

Medium sized bitter gourds - 2
Gram flour - 2 tbsp
Rice flour - 1 tsp
Salt, chili powder, turmeric powder  - to taste
Oil to fry

Preparation:

Clean and slice bitter gourds into small circles. Add some salt and turmeric powder.  Mix well and leave for 30 minutes. 

Now after 30 minutes add other ingredients except oil. 

If it already left some water no need to drain and mix with that. Otherwise is water is needed sprinkle little water and mix well.


Heat oil in frying pot and deep fry in medium high heat until crispy.


Place over paper towel to remove excess oil.

Crispy bitter gours fry is ready to serve with curd rice or as side dish for any other rice dish.

PAZHAM PORI / PLANTAIN FRY

Ingredients:
Plantain - 2 large or 3 medium
Non bleached all purpose flour or whole wheat flour - 1 cup
Rice flour or fine semolina - 1 tbsp
Sugar - 1 tbsp
Sugar to taste
Turmeric powder (optional) - a pinch
Oil to deep fry


Preparation:
Select ripe plantain. The skin must be black. Only then it tastes good.


Mix all the ingredients except oil and plantain in a mixing bowl. Add water to make batter of dosa or pancake consistency.


Peel the plantains and half them.


Now slice each piece to 4 to 6 pieces.


Heat oil in a heavy bottomed deep pan. When oil is hot enough to fry, dip plantain slits in the batter and fry until golden. When one side is golden turn and fry until the other side too is golden.

Serve hot with tea or coffee. It hoes best with black tea or black coffee.

SABUDANA (Tapioca Sago) MASAL VADA

Ingredients:
Yellow Split peas - 1/2 cup
Sabudhana - 1/2 cup
Medium sized onion - 1  (Finely chop)
Finely chopped ginger - 1/4 tsp
Fennel seeds - 1 tsp
Asafoetida powder - 1 pinch
Salt to taste
Green chili - 1 (chop finely)

Preparation:
Soak split peas and sabudhana separately for 1 to 1 1/2 hours.


Grind split peas coarsely and mix with all the other ingredients.


Prepare balls and flatten a little and deep fry in medium high heat.


Serve hot.

CURRY LEAVES PEPPER MUSHROOM

Ingredients:

Mushroom - 200 grams
Curry leaves - 1 handful
Pepper powder - 1 1/2 tsp
Salt to taste
Oil - 2 tbsp
Mustard seeds - 1/4 tsp
Fennel seeds - 1 pinch

Preparation:

Heat oil in a pan and splutter mustard seeds. When spluttered add fennel seeds and then curry leaves.


Now add mushrooms and salt. Lower flame to medium, mix well and allow to cook with closed lid.


When cooked, increase flame, add pepper powder and stir continuously.


When water is completely evaporated and it starts to bubble in oil, remove from flame and serve with rice. The taste cant beat any mushroom recipe.

EMPEROR FISH FRY

Ingredients:

Emperor fish - 4 small sized (totally 1/2 kg)
Salt to taste
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
Red chili powder - 1 tsp or increase the amount according to your taste
Fennel seeds powder - 1 tsp
Oil to shallow fry
Onion rings and lemon to serve with

Preparation:

Clean fish and cut slits.


Make paste of all the powders and apply on the fish. Allow to stand for 1 to 2 hours.


Now heat oil in a pan and shallow fry in medium high flame until brown and crispy outside.


Serve with rice and gravy of any type or it tastes very good when eaten as a snack with onion rings and/or lemon wedges.

SWEET POTATO FRIES

Ingredients:

Sweet potato - 1 big

Oil - to deep fry

Salt to taste

Pepper powder or chili powder to taste

Preparation:

Clean and cut the sweet potatoes.

Deep fry in hot oil until cooked but not crispy and spread on paper towel.

Again deep fry until crispy and golden. Sprinkle salt, pepper or chili of your choice and serve hot.

RAW BANANA FRY

Ingredients:

Raw banana - 2

Salt to taste

Pepper powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Red chili powder - 1/2 tsp

Fennel powder - 1/4 tsp

Oil to fry

Preparation:

Peel the outer skin and slice into 3 mm thick pieces. Wash in water, Drain and set aside.

Make paste mixing all the other ingredients except oil. Apply to the banana pieces and set aside for about 15 mins.

Shallow fry in hot oil in medium heat. When fried on one side turn and cook on the other side.

When done serve with rice.

CHICKEN NUGGETS

Ingredients:

Skinless boneless chicken breast from 1 chicken

Eggs - 2

Plain flour - 1/2 cup

Bread crumbs - 1 1/2 cups

Salt and pepper to taste

Garlic paste or powder - 1 tsp
Oil to fry

Preparation:

Clean the chicken breast and cut into small pieces about 1 1/2 inches and 1 cm thickness. 

Mix the flour with salt, pepper and garlic in a big vessel.

Now add the chicken pieces and mix well by shaking the vessel.  If the pieces stick to one another then separate it with hands.

Heat oil in a pan. Beat egg and set aside. Mix salt and pepper to bread crumbs. Dip the chicken pieces in beaten egg and then roll in bread crumbs. Press the pieces so that crumbs stick well to them.

Now fry in hot oil. When it turns brown turn and cook the other side. 

Arrange on paper towels to remove excess oil.

Serve hot with ketchup, mayonnaise or any other sauce of your choice. 

QUAIL/ KAADAI ROAST

Ingredients:

Quail/Kaadai - 4 in number

Salt to taste

Turmeric powder - 1/2 tsp
Garam masala - 1 tsp

Red chilli powder - 1 1/2 tbsp

Grated garlic - 1 tbsp

Oil - 1/4 cup

Preparation:

Clean and cut quail into 3 pieces. Legs together and split the body part into two. 

Heat oil in a pan and add garlic.

When raw smell goes add the quail pieces and mix.

 

Mix once in a while until the color changes.

Now add salt, turmeric powder and red chilli powder.

Mix well and allow it to cook covering with lid.

When it is almost done add a teaspoon of garam masala and mix until raw flavour goes.


Now serve with any pulao. Eventhough it is very simple it tastes nice with pulao or biryani.