Daily Archives: May 24, 2016

Pazlam Nirachathu

Share Button

image1 (2)

image2 (1)

FullSizeRender (16)

image3

image4

FullSizeRender (15)

FullSizeRender (14)

FullSizeRender (13)

FullSizeRender (12)

FullSizeRender (11)

FullSizeRender (10)

FullSizeRender (9)

FullSizeRender (8)

Preparation time  : 15 minutes
Cooking time       :  5- 6 minutes
Serves                 :  8 members

Description

This snack is a family favourite. Once you have had one piece you won’t be able to stop. Their charming three layer is an impeccable burst of flavours that is to die for. The trappings of our traditional snacks made by the real chefs who cook up the perfect spreads every day at our homes. It’s all about the warmth and love put in every thing they cook. These old school favourite’s make me glow with child – like delight. It sure bring’s a shot of sunshine into me. Brighten up your staples by making this snack and give your cooking a little more chutzpah.

Ingredients

Ingredients
Quantity
Kerala plantain4
Oilto deep fry

Filling ingredients

Ingredients
Quantity
Flatten rice / poha1 cup
Warm water1/3 cup
Grated coconut1/4 cup
Cardamom powder1/8 teaspoon
Sugarto taste
Cashew nuts6 bits
Raisins6
Ghee1 teaspoon

Batter ingredients

Ingredients
Quantity
Flour2 cups
Rice flour1/4 cup
Sugar100 grams
Baking sodaa pinch
Salta pinch
Water1 cup or more

Method

  • Pour warm water to the flattened rice. Cover and set aside for ten minutes. Once it has soaked in all the water and puffs up, add all the other ingredients under the filling category and mix well. Taste and adjust. Set aside.
  • Peel the Kerala plantains and cut into equal halves. Take one half and cut out an oval shape with the help of a sharp knife. Take a spoon and with its handel scoop out the inner flesh of the Kerala plantain to get a deep dent with in. Do the same to all the half cut plantains. Fill each dent of the half plantains with the filling.
  • Mix all the ingredients together for the batter to get a semi thick flowing consistency batter. Patch up the filling in the plantains with little batter just to cover. Place in the refrigerator for ten minutes.
  • Heat oil to deep fry in a large vessel. Dip each half cut plantain into the batter gently making sure the filling is intact. Drop into medium hot oil in batches of 3 to 4 at a time. Deep fry to golden and crisp. Drain and serve hot.

Savory Sandwich Toast

Share Button

5

4

3

2

1

Preparation time  : 15 minutes
Cooking time       :  3-4 minutes for each toast + 10 minutes for filling
Serves                 :  6 members

Description

Holiday evenings at home as a kid was often spent with home made snacks on the table. After a long day of playing outdoors in the hot sun to climbing trees, we cousins are given a good body wash, hair combed and a dress change is compulsory before getting to feast on the home made goodies. Fresh looking clean cousin’s sit together in the dining table. We grab our share before any one starts to serve. The noisy table out of a sudden gets to pin drop silence with our mouth’s full and indulging into the warm home made goodies. Once our bellies are lined to satisfaction then the noise gets back’s to it’s normal mad level. My grand mother used to serve us bread omelette toast which was a favorite to all us cousins. In remembrance to that I did the same with a chicken filled sandwich. The result was delicious but minus my cousins and being little was missed loads for sure. The scent of nostalgia always creep’s up into me every now and then but all I can do is take a beep breath, soothe my heart with the beautiful memories and feel blessed for being gifted with a lovely cherish able childhood.

Ingredients For Masala Filling

Ingredients
Quantity
Boneless Chicken300-400g( you can use mutton keema , fish , prawn , mixed vegetables , paneer or soya flakes instead )
Kashmiri Chilly pwd1 teaspoon heaped
Turmeric powder1\2 teaspoon
Oil1 1/2 tablespoons
Onion finely chopped3
Green chilly finely chopped4 - 5 or more to taste
Ginger garlic paste1 teaspoon
Garam masala1\2 teaspoon
Curry leaveschopped few
Coriander leaveschopped few

Method for filling

  • Marinate cleaned chicken with chilly powder, turmeric powder and salt.
  • Shallow fry Chicken pieces , cool and Mince by blitzing in the food processor.
  • Heat oil in a board pan, sauté onion and green chilly, till transparent.
  • Add salt, ginger garlic paste and sauté to crisp. Add garam masala, 1/4 teaspoon of turmeric powder, curry leaves, coriander leaves and Mix well.
  • Add shredded Chicken. Mix well and remove from flame and set aside.

Ingredients for the egg batter

Ingredients
Quantity
Whole Eggs2
Saltto taste
Pepperto taste
Chopped coriander leavesfew

Method for egg batter

  • Mix all the ingredients together and keep aside.

Other ingredients

Ingredients
Quantity
Bread slices10
Oil or ghee1 teaspoon for each toast fried

How to proceed

  • Fill two slices of bread with cooled filling generously.
  • Do the same with all the bread slices and filing .
  • Heat a griddle . Add one teaspoon of oil / ghee.
  • Dip one sandwich into the beaten egg mixture.
  • Remove carefully and toast over the hot griddle to golden on all sides by turning over with the help of a tong.
  • Remove and serve hot cut into triangles.