Irachi Ada / Beef Ada

A yummy Malabar snack and an Iftar dish too. Any meat can be used for this.

Ingredients

• Egg - 1
• Chilly powder - 1/4 tsp 
• Milk - 1 tbsp

For Dough

• Wheat flour - 3/4 cup
• Maida - 1/4 cup
• Oil - 1tbsp
• Water
• Salt

For Filling

• Beef - 250 gm
• Turmeric powder - 1/4 tsp
• Chilly powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Ginger,Garlic - 1tsp each,crushed
• Green chilly - 2
• Onion - 2
• Pepper powder - 1/4 tsp
• Garam Masala - 1/4 tsp
• Curry leaves - 1 tbsp,chopped

Preparation

1.Cook beef with turmeric, coriander, chilly powder and salt. Shred the cooked beef.

2.Heat oil in a pan, add crushed ginger, garlic and green chilly. Saute it well, then add onion and salt.Fry onion till transparent. Add shredded beef into this.

3.Add garam masala, pepper powder and chopped curry leaves. Mix well and switch off

4.Take wheat flour, maida, salt and oil in a bowl and mix well. Add water little by little and make a dough out of it. Keep it aside for 20 minutes.

5.Divide the dough into small balls and roll into thin circles. Place 1 tbsp of filling in the center, fold it into a semi circle and seal the edges by pressing with a fork.

6. Beat an egg and add chilly powder, salt and milk. Mix it well. Dip the ada in egg batter and deep fry it in oil till golden brown.

Tapioca / Kappa Cutlet

Ingredients

• Tapioca (Mashed) - 2
• Onion - 1
• Green chilly - 2
• Ginger - 1/2 " piece
• Egg - 1
• Garam masala - 1/2 tsp
• Curry leaves
• Bread crumbs

Preparation

1.Peel and wash the tapioca and cut into small pieces. Then boil it with enough water.Once it is cooked well, drain the water.When it cools,mash it well.

2.Heat oil in a pan and add finely chopped onion, ginger, green chilly and curry leaves. Add garam masala and mix it well.Later add mashed tapioca and salt.Mix it thoroughly and switch off.

3.Apply some oil in your palms and make small balls from the mix.shape into cutlets and dip it in egg and roll in bread crumbs.

4.Heat oil in a pan and shallow fry the cutlets.

Palak Pakoda

This is the best way to feed spinach for kids. These are very crispy and delicious  fritters.

Ingredients

• Palak/spinach leaves - 1 cup
• Onion finely chopped - 1 cup
• Green chillies - 1 finely chopped
• Besan/ bengal gram flour - 1/2 cup 
• Rice flour - 1/4 cup 
• Ginger garlic paste -1 tsp
• Chilli powder - 1 tsp
• Fennel seeds - 1 tsp

Preparation

1.Discard the stem and wash the spinach leaves, drain the water and chop it finely. Chop onions finely and keep it ready.

2.In a bowl, mix together chopped onions and salt. Add 2 tsp hot oil to it and knead all the three together nicely with your hands.

3.Add the chopped palak leaves, coriander leaves, fennel seeds, ginger-garlic paste, besan, red chilli powder and rice flour and mix well with your hands. Add water if needed.

4.Heat oil in a kadai. Reduce the heat to medium and drop roughly shaped balls directly into the oil. Fry until golden brown.

Sweet Paniyaram

Ingredients

• Wheat flour – 1/2 cup
•  Small banana – 1 
•  Jaggery – 1/3 cup
•  Rice flour – 2 tsp
•  Cooking soda – a pinch
•  Cardamom powder – ¼ tsp
•  Grated coconut – 2 tbsp
•  Salt 

Preparation

1.Dissolve jaggery in very less water, filter it and keep it aside to cool.

2.In a bowl, mix together wheat flour, mashed banana, rice flour, cooking soda, cardamom powder, salt and grated coconut.

3.Add jaggery water and mix well. Add more water and mix well to form a lump free batter with idli batter consistency.

4.Cook it uncovered in a paniyaram pan until golden brown. (Here I didnt use the paniyaram pan instead I deep fried small portion of batter in oil.)

Mushroom Fry

Ingredients

• Mushroom - 200 gram
• Maida - 1/2 cup
• Corn flour - 1/4 cup
• Baking powder - 1/2 tsp
• Chilli powder - 1 tsp
• Garam masala - 1/2 tsp
• Bread crumbs - 1 cup
• Water
• Salt

Preparation

1. Mix all ingredients except bread crumbs and mushroom  in a bowl  to make a thick batter.

2. Dip the mushrooms into it and coat evenly. Roll the mushrooms in bread crumbs until coated thoroughly.

3. Heat oil in a pan and deep fry it until golden brown.

Gobi 65

Ingredients

• Cauliflower - 1/2 of a medium
• Corn flour - 4 tblsp
• Curd - 2 tblsp
• Baking powder - a pinch
• Red chilli powder -  2 tsp
• Ginger garlic paste - 1/2 tsp
• Curry leaves - A sprig 

Preparation

1.Separate the cauliflower into small florets, boil water with salt and turmeric powder, keep the florets inside this water covered until it is parboiled. Drain water completely.

2.Mix curd,corn flour,cooking soda,salt,red chilli powder and ginger garlic paste to make a thick batter.

3.Heat pan with oil enough to deep fry. Dip florets in batter and deep fry until golden brown and crisp in medium flame. Drain in paper towel,add the curry leaves and serve hot.

Meat Rolls

Ingredients

• All purpose flour – 2 cups
• Egg – 1
• Egg-white – Of 2 eggs
• Bread Crumbs – 1/2 cup 

For filling 

• Chicken/ beef –  250 gm
• Ginger – 1 tsp minced
• Garlic – 1 tsp minced
• Pepper powder –  1 tsp
• Chilli powder - 1/2 tsp
• Garam masala –  1/2 tsp
• Salt – To taste

Preparation

1.Marinate meat with salt, turmeric and pepper powder for 30 minutes and cook in a pressure cooker. Mince when it cools down.

2.Heat oil in pan and add minced ginger, garlic. Saute for a minute and add the minced chicken. Add  pepper, chilly and garam masala. Mix well and switch off.

3.Beat the egg well and add the flour, salt and water to make a batter. Make thin dosas with the batter.

4.Fill the top end of the dosa with 1 tbsp of the filling and fold the top end of the dosa over the filling. Now fold the right and left sides towards the centre.

5.Now start rolling down to form a tight roll and seal the bottom end with some batter. Be careful not to tear the dosa.

6. Dip them in beaten egg-white and then in bread crumbs. Deep fry in hot oil at medium heat until golden brown.

Banana / Pazham Bonda

Ingredients

• Wheat flour- 1 cup
• Sugar-1/2 cup
• Ripe Banana- 3 medium size
• Baking soda-1/2 tsp
• Cardamom powder-1/2 tsp
• Salt- a pinch

Preparation

1.Grind banana with sugar into a smooth paste.

2.Take a bowl with all other ingredients and add the ground banana.

3.Knead all the ingredients with little water to make soft thick dough. Keep it covered for 1/2 an hour.

4.Heat oil in a deep fryer. Take a spoonful of dough and fry until it become brown in color.

(or Wet palms with little water and make small balls and fry it in oil)

Taro Root Chips/ Chembu Upperi

Ingredients

• Chembu / Taro root - 4
• Turmeric Powder - 1/4 tsp
• Salt
• Oil

Preparation

1.Peel the skin and cut taro into thin round slices. Mix salt in water and keep aside.

2.Heat oil in a pan. When it becomes hot put the slices. Stir in between.

3.When it is almost fried sprinkle salt water.

4.Remove from oil 

Kaipola / Plaintain Cake



It is one of the most authentic Malabar dishes. It is known to be made during Iftar parties. It is very easy to make with very few ingredients.

Ingredients

• Ripe Plantain - 2
• Egg - 2
• Sugar - 2 tbsp.
• Cardamom powder - 1/4 tsp
• Cashew / Raisin - few

Preparation

1. Peel the plantain and cu into small pieces.

2. Put eggs, sugar and cardamom powder in a bowl and whisk them well.

3. Heat ghee in a pan, fry the nuts and raisins and keep aside.

4. In the same pan add plantain pieces and saute well. Pour the egg mixture into this and add nuts and raisins evenly.

5. Cook it in a low flame for 15 minutes. Remove from flame and cut into pie shaped pieces.


 

Sweetened Rice Flakes / Aval Nanachathu

Rice flakes are easily digestible form of raw rice. Lot of dishes can be made with this.

Ingredients

• Aval / Rice flakes – 1 cup
• Grated coconut –  1/2 cup
• Jaggery – 1/4 cup
• Cardamom powder – 1 pinches 
• Milk - 2tbsp

Preparation

1.Combine the first three ingredients well using your fingers until the rice flakes are soft and wet.

2.Sprinkle milk. Add cardamom powder and mix well.

3.Keep aside for at least 15 minutes and serve.

See the recipe of  Aval Vilayichathu

Bread Vada

Ingredients 

• Bread - 6 slices
• Semolina - 1/4 cup
• Rice flour - 1/4 cup
• Onion - 1
• Curd - 1/2 cup
• Green Chilly - 2
• Curry leaf - 1 sprig
• Hing - 1/4 tsp
• Ginger - 1/2 tsp

Preparation

1.Cut bread slices into small pieces.Add semolina,rice flour,curd,hing,salt,finely chopped onion,ginger,curryleaves and mix well .

2.Add bread and curd accrodingly to get a soft dough out of it.

3.Heat oil in a pan. Grease your palms and take small portions of the vada mix and roll out into balls and press in the palm and make a hole in the centre and put into the oil

4.Fry both sides until golden colour

Bread Unniyappam

It is an easy version and here we are not using the unniyappam mould

Ingredients

• Coconut bits - 1tbsp
• Black Sesame seeds - 1 tsp
• Ghee - 1 tbsp

For Batter

• Bread slices - 6
• Small banana - 4
• Jaggery - 1/2 cup
• Cardamom (crushed) - 4
• Salt - a pinch

Preparation

1.Mix ingredients  to a medium thick batter. Consistency should be similar to that of an idli batter.

2. Heat ghee in a pan and fry the coconut bits and add it in the batter. Saute sesame seeds in the same ghee and add it in batter.

3.Take some water in a bowl and keep it aside.

4.Heat oil in pan, take a deep curved spoon(like ice-cream scooper) dip it in water and take batter using this spoon and put it in hot oil. Deep fry it in oil.

Mushroom Cutlet

Ingredients

• Mushroom - 250 gm
• Onion finely chopped - 1 medium
• Garlic crushed - 3 cloves
• Ginger crushed - a 1 inch piece
• Green chili chopped -  2
• Garam masala - 1 tsp
• Chili powder - 1/4 tsp
• Curry leaves chopped - 1 sprig
• Potato boiled, peeled and mashed - 1 medium
• Egg - 1

Preparation

1.Bring to boil 3 cups of water in a cooking vessel and add mushrooms . Cook it covered for 2 minutes. Switch off flame and drain the mushrooms. Pat dry it with a kitchen towel .

2.Finely chop it using a knife or put in a food processor.

3.Heat oil in a pan and add chopped onions and fry it. Add crushed ginger, garlic and green chilies and fry for 3-4 minutes.

4.Add chopped mushrooms and saute till the water evaporates. Add chilly powder,garam masala , salt to taste and curry leaves and fry till it is well sauted. Switch off the flame and let it cool.

5.Add the mashed potato with the mushroom mix and combine it well using your hands. Make small balls with it , keep it in your palm , and give a gentle press to shape it into a thick circle.

6.Dip it in beaten egg, roll it in bread crumbs and deep fry in medium flame till it is golden and done.

Dates Vada

Ingredients  

• Rava (semolina) - 1 cup
• Egg - 1
• Dates - 1/2 cup (chopped)
• Sugar - 2  tbsp
• Nuts / Rasins - a few

Preparation

1. Beat eggs. To this add sugar, dates, rava and nuts.

2.Mix well to make a thick pliable batter.

3.Make vada shapes with the batter and deep fry till golden brown and crispy.

Aval Vilayichathu / Jaggery Candied Rice Flakes

Ingredients 

• Brown aval/ poha / Rice flakes – 1 cups
• Jaggery – 1/2 cup, grated
• Water – 1/4 cup
• Ghee -  1  tsp
• Cashews – 1 tbsp
• Grated coconut – 1 cup
• Roasted gram dal  - 1/3 cup
• Cardamom powder – 1/4 tsp

Preparation  

1. Heat ghee in a pan and fry roasted gram dal till you get the roasted smell.

2.Melt jaggery with water and strain it.

3.Add grated coconut to this and cook on low flame. Cook till the jaggery reduces a bit and the mixture becomes a semi dry consistency.

4.Add aval and roasted ingredients to the coconut jaggery mixture. Cook on low flame for 3-4 mins, stir continuously. Remove from fire and keep stirring for 2-3 mins. Add crushed cardamom and mix well. Cover and keep for 20 minutes.

Note: Store the left-overs in an air tight container. It will keep for about 4 – 6 weeks in the refrigerator.

Bird's Nest

1.Potato - 2 medium
2.Bread crumbs - 1/2 cup
   Coriander powder - 1 teaspoon
   Chilly powder - 1 teaspoon
   Turmeric powder - 1/4 teaspoon
   Garam masala - 1/2 teaspoons
   Coriander leaves - 1 tablespoon
   Salt - to taste
3.Vermicelli - 1/2 cup
4.Oil - to fry

For batter:
   Corn flour - 1/4 cup
   Salt - to taste
   Water

1. Boil potato, remove skin and mash the potatoes.
2. To this add ingredients under number 2, mix well.
3. In a pan heat 1 tablespoon oil ,add the above mixture to the oil. Saute well for 3 minutes. Remove from flame and keep the mixture aside to cool it down.
4. Take vermicelli in a plate. Mix cornflour and salt with water to make a thick batter. Make lemon size balls out of the potato mixture, dip it in cornflour batter and roll it on vermicelli.
5. Heat oil in a pan and deep fry these  potato balls. Serve hot with tomato ketchup.

Muttayappam

Ingredients

• Egg - 1
• Salt - a pinch
• Maida - 3 tbsp
• Cardamom Powder - 1/4 tsp
• Sugar - 2 tbsp
• Baking Soda - a pinch

Preparation

1. Mix all ingredients with water in ribbon consistency.

2. Heat oil in a deep pan and pour a spoon of batter in circular shape. Fry both the sides.

3. Remove excess oil with tissue.

Punugulu

This is an easy snack made with left over dosa batter.

Ingredients 

• Dosa Batter - 2 cups 
• Rice flour - 1 - 2 tbsps 
• Onions - 1/2, finely chopped 
• Green chili - 2, finely chopped
• Cumin seeds - 1/2 tsp 
• Curry leaves - 1 sprig, finely chopped 

Preparation

1.Combine all the above ingredients and salt. Mix well. Leave aside for half an hour. 

2.Heat oil for deep frying. Once the oil gets hot, reduce flame to medium. Place a tablespoon for batter into the hot oil. 

3.Turn the punugulu as they change color and cook till golden brown.

French Fries

 

An easy recipe of making French fries...

Potato - 2
Salt - to taste
Turmeric powder - 1/4 tsp

1.Peel potatoes and cut lengthwise.
2.Add potato pieces, salt and turmeric powder in boil water for 5 minutes and strain the water.
3.When it cools down keep it in fridge
4.Fry in oil.