Posts by OCS | Saute Fry N Bake

Konkani style prawn fry

Preparation Time : 35 minutes + 1 hour for Marination

Cooking Time :6 to 8 minutes for each batch of prawns fried

Serving : 8 members

Description

Any thing prepared at home in prawns is a favourite to all except for my daughter ANISHA . ( as mentioned before a pure Vegetarian in a Muslim household ????? ) I remember the small prawns that my grand ma ( moms mom Sabiya perima , Payya as we address her now ) used to make fried in coconut oil during my holidays in Palghat . I miss every bit of those holidays and my grand father . ( he is no more , the best grand father anyone would dream to have , miss you periyatha ) he used to wake up all cousins early in the morning , dump us in his ambassador Car (would stop in between and we cousins had to push the car from behind ) and go to the market . What ever we wanted was bought and prepared on that day itself from chicken , mutton , fish , prawn the list would go on and on . Wonder how my grand mom cooked and catered to all our needs , we were a huge gang of people in all age groups .

Ingredients

Ingredients	Quantity
cleaned prawns with tail	1 kg
turmeric powder	1/4 teaspoon
chilli powder	1 1/2 tablespoon
coriander powder	1 tablespoon
salt	to taste
ginger garlic paste	1 teaspoon each
coconut oil	2 tablespoons
water	enough to bind the masala .

Method

Grind the above together except for cleaned prawns and marinate the cleaned prawns for one hour.

Batter ingredients

Ingredients	Quantity
Egg	1
rice flour	3 tablespoons
salt	to taste

Method

Make a smooth paste mixing all the ingredients together . Bajji batter consistency and set aside .

Coating Ingredients

Ingredients	Quantity
Sooji ( rawa)	1/2 cup
bread crumbs	1/2 cup
chilli flakes	to taste
salt	to taste

Method

Mix all the ingredients together and set aside take the marinated prawns and dip into the egg , rice flour batter .
Then coat the dipped prawns in rawa , bread crumbs mixture .
Coat well on all sides leaving the tail . Do the same with the remaining prawns . Refrigerate for 10 minutes .
Deep fry in hot oil over medium heat till crisp and golden brown in colour . Drain . Serve hot .
Can give a garnish with crisp fried green chillies and chopped coriander leaves along with lime wedges . It tastes yum as it is .

Wheat bread diet Sandwhich

Preparation Time : 20 minutes

Cooking Time : 8 to 10 minutes

Serving : 4 members

Description

Every one at home compliments me saying I am a good cook but critisize me that I never cook healthy food . My gal ANISHA is a health freak and is very cautious about eating and cooking . After her nagging and complaints about me , finally have started experimenting over healthy food . My first try were these wheat bread diet sandwhich . It tasted good and was filling too . I served it with mushroom soup .

Ingredients

Ingredients for Sandwhich	Quantity
Wheat bread slices	2
light mayonnaise	½ teaspoon
Egg white omelet	1
olive oil	1 teaspoon
mixed vegetables	1/2 cup ( carrots , beans , green peas , capsicum , cabbage ) chopped
salt and pepper	to taste
chilli flakes	to taste
dried oregano , thyme , rose Mary and basil	little

Ingredients for Soup	Quantity
mushrooms	1/4 kg chopped
potato	1 small chopped
onion	1 big sliced
garlic	2 flakes
stoke cube	1 ( I used maggi vegetarian )
water	3 cups
pepper	to taste

Method for sandwhich

Heat 1/2 teaspoon olive oil in a non – stick pan . saute all the vegetables with salt for five minutes stirring constantly
Season with pepper , chilli flakes and dried herbs . set aside.apply light mayonnaise on one side of the bread slices.
Place the egg white omelet over One bread slice ,Top with mixed vegetables sautéed and cover with the other bread slice over ,mayonnaise applied side towards the vegetables .
Heat a sandwhich toaster apply little olive oil and toast the sandwhich to crisp . Serve hot with soup .

Method for Soup

Pressure cook mushroom ,all the ingredients together for 3 whistles .
Cool completely . Blend to a smooth runny pulp . Strain .
Bring to boil . Adjust seasoning and serve hot along with the sandwich .

Aloo dum

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Serving : 4 members

Description

My love for potatoes is a lot . My favourite vegetable is potato . Remember as a kid in boarding school we were served all kinds of vegetables including a lot of potatoes too . We did have a vegetable garden in the back yard of our school . There were cabbages,carrots ,cauliflowers,potatoes , strawberries , plum trees , apple trees …. Can remember only this much .The vegetable garden was fenced but any chance we get myself and my friends Sindhu Krishna and gazeena sulu kunahmed would sneak in and rob what ever we could . When we get potatoes . We used to run to the boiler room where they had fire wood burning always . Trow the potatoes into the fire wait for a few minutes and remove and peel and eat the hot potatoes . It was great fun .

Ingredients

Ingredients	Quantity
potatoes	500 gm
green chillies	8
onions	1 1/2 cup chopped
ginger	2 cm
coriander powder	1 teaspoon
cumin powder	3/4 teaspoon
turmeric powder	1/2 teaspoon
oil	5 tablespoon
bay leaf	1
Cloves and cardamom	4 (each)
cinnamon	3 pieces
curd	1 cup beaten to smooth
salt	to taste

Method

Cook potatoes with salt . Peel and cut into big cubes .
Grind green chillies , onion and ginger together without adding water .
Heat oil in a kadai , add all the whole spices and fry thill they crackle . Top with ground paste and sauté till the raw smell vanishes .
Add all the spice powders one after the and mix well stirring for 2 minutes .
Add curd , salt to taste and stir well so that the masala gets mixed and blended with the curd . Bring to boil .
Add the boiled cubed potato pieces and simmer for 5 minutes till all the flavours infuse into the potatoes and the gravy coats the potato pieces
Serve hot garnished with coriander leaves along with poories , chapathis or boiled rice .

Pazlam naiyil varuthathu

Preparation Time : 10 minutes

Cooking Time : 5 minutes

Serving : 4 members

Description

A simple snack made with just 3 ingredients . At home we have a huge pile of Kerala plantain hung in the middle of our store room and it is replaced when over . Kerala plantains are served on the table in some form or the other every day . I miss my Kerala plantains a lot as its very difficult to get them in tirunelveli , even if we do its not of good quality as back home . So when in moms place I make it a point to feed myself a lot with Kerala plantains and add a lot of calorie content too .

Ingredients

Ingredients	Quantity
Ripe Kerala plantain	4 peeled and cut into 1/2 inch circles
Sugar	to taste
Ghee or oil	1 tablespoon for each batch

Method

Heat an iron griddle or a dosa tawa .
Pour ghee . once hot , place a batch of cut ripe Kerala plantains .
Turn each piece after 40 seconds . Cook the other side as well for another 40 seconds .
Once you get crisp edges and a soft inside of each plantain piece , remove to a serving plate and sprinkle sugar to taste over when hot , as it helps the sugar to melt a little which gives a lot more taste to this snack .
Serve immediately

Nonbhu kanji

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

A staple dish we mainly use to break our fast during the month of Ramadan . This is my mother – in – laws recipe . Light flavoured Rice porridge , soothing to the tummy after a long days fast . It is usually served with a brinjal chuntny , samsa ( samosa , this is how they pronounce at my hubby’s place ) , cutlets , paruppu vadai or any deep fried snack . A soup bowl full is filling to the tummy .

Ingredients

Ingredients	Quantity
Broken basmati rice	1 cup heaped
fenugreek seeds	1/4 teaspoon
cumin seeds	1/4 teaspoon
garlic flakes	2
small onions	6
green chillies	2 slit
coriander leaves chopped	1 teaspoon
mint leaves	1/2 teaspoon
thick coconut milk	1 cup
water	6 cups
salt	to taste
ghee	1 table spoon
mustard seeds	1/4 teaspoon
cinnamon	1
clove	1
cardamom	1
curry leaves	4
ginger garlic paste	1/4 teaspoon

Method

Pressure cook , washed rice , small onions , garlic flakes , green chillies , mint leaves , coriander leaves , fenugreek seeds , cumin seeds along with the water for 4 to 5 whistles .
Add salt to taste and coconut milk . Mix well adjust the consistency to a flowing thick porridge adding water if needed .
Bring to boil . Heat ghee in a pan , crackle the mustard seeds , add the cinnamon , clove , cardamom , cut small onions 4 , curry leaves and ginger garlic paste .
Fry to brown and crisp and pour over the kanji and mix well .
Serve hot with brinjal chuntny .

Brinjal chuntny ingredients

Ingredients	Quantity
Brinjals	1/4 kg chopped (boiled with salt and water)
dry red chillies	3 fried to crisp
tamarind	a huge pinch
coconut	1/4 cup
salt	to taste
oil	1 table spoon
mustard seeds	1/4 teaspoon
urad dhal	1/4 teaspoon
curry leaves	few
onion	1 small chopped

Brinjal chuntny method

Blitze together coconut , tamarind , roasted red chillies and salt to taste to a coarse paste without adding water .
Add the the boiled brinjal and blitze again till all combine together . Taste and adjust and set aside .
Heat oil crackle mustard seeds , urad dal , curry leaves . Top with chopped onions and fry to translucent .
Add the brinjal chuntny and mix well .
Remove from heat and serve with kanji .

Murugga keerai poriyal

Preparation Time : 30 minutes

Cooking Time : 15 minutes

Serving : 4 members

Description

This is my grand mom balkees periyas recipe ( dads mom )very rarely did I get permission to stay with my cousins and grand Mom in Coimbatore at my uncles place ( dads last twin brothers ) as my grand mother used to live with them it was the place where all my aunts ( six of them , dads sisters ) and their children used to come often . Huge gang of people always in all age groups were there . I remember my 2 chachis , ( Mehar chachi and Shameem chachi ) sitting in a black bench sort of a sofa cleaning and cutting a lot of vegetables for lunch . Grandma used to cook . Once the vegetables are done it was served to the kids in small plates as a snack by 11.30 . I loved Murungga keerai that was served to me . After I started cooking wanted the recipe for this dish but my grand mom never let’s her recipes out , so had asked her to make it for me and quietly took note of how she prepared it .

Ingredients

Ingredients	Quantity
Drumstick leaves	4 cups ( leaves alone )
coconut water of	2 coconuts
small onions	1 hand full sliced into rounds thinly
garlic	1/2 hand full sliced into rounds thinly
green chillies	2 chopped
coconut	1/2 cup grated
coconut oil	1 tablespoon

Method

Seperate the leaves from the stem and wash , clean and drain . Set aside .
In a kadai add small onions , garlic , green chillies and coconut water . Bring to boil .
Top with the drumstick leaves and cover with a lid , stirring every 3 minutes once till all the coconut water is dried out and the leaves are cooked .
Add little water if needed . Season with salt and add the grated coconut and coconut oil . Mix well .
Simmer for 3 minutes till all the flavours infuse together .
Serve hot or at room temperature with boiled rice as a side dish for lunch or with kanji .

Kayipola

Preparation Time : 10 minutes

Cooking Time : 40 minutes

Serving : 6 members

Description

A malabar authentic sweet dish . My favourite cuisine is malabar cuisine . From my childhood days have heard a lot about malabar cuisine And did get to taste and eat a lot as well from my friend gazeena sulu kunahameds home .( packed from her home to boarding school after holidays ) but my quest to gain knowledge about the malabar cuisine happened very recently after I got into food blogging . I took note of so many recipes from my most liked food pages I follow from the net . This recipe is also one among them . I think this is from yummy , yummy to the tummy . Tried it out when my gal was here . It was yum . ( I finished 3/4 of the entire kayapola . )

Ingredients

Ingredients	Quantity
Kerala plantain ( nentharam pazlam )	4 sliced
Milk	1 cup
Oil or ghee	to fry the bananas + 1 tablespoon
Sugar	to taste
Egg	1
Cardamom	2 crushed
Rose water	1 teaspoon

Method

Shallow fry the sliced banana pieces in oil or ghee to brown and set aside . Beat milk , eggs , cardamom crushed , sugar and rose water together .
Grease a non stick small pan with 1 tablespoon ghee . Layer the base with fried banana slices , pour half the amount aof the milk egg mixture .
Cover and cook in very low flame for 15 minutes until egg mixture gets dried up . Make sure not to burn the bottom .
Turn the side and pour the other half of the egg milk mixture and cook for another 15 minutes in low flame till egg mixture is dried up .
Remove to a serving plate , cut and serve hot .

Diet tuna Fish cutlet

Preparation Time : 25 minutes

Cooking Time : 8 to 10 minutes

Serving : 6 members

Description

2 weeks back got a message in sauté, fry n bake from grace Joseph of taxsas asking me for a healthy recipe for tuna fish cutlet Without useing potatoes and shallow frying instead baking . Broke my head over this message . Squeezed out my brains to come up with a healthy recipe . The word healthy to me relates to fruits and veggies . The next thing is wheat so instead of potato I substituted wheat bread , but has to be tasty also and the consistency should resemble potato . Soak the bread in water and squeeze out but taste again will be missing . Then I substituted water with salted butter milk . Followed the recipe as I do for normal fish cutlets but used egg whites instead of whole egg to dip the cutlets and rolled them in wheat bread crumbs seasoned with herbs , salt and pepper . Olive oil sprayed it and baked it . Worked wonders . Tasted so yum and was healthy too . Thanks grace Joseph to have asked me for a recipe as such . Other wise my brain is restricted towards diet recipes . (Not bad my brain is still alert and working a bit . )

Ingredients

Ingredients	Quantity
Fish	1/4 kg boneless skin removed
wheat bread slices	8
salted butter milk	2 1/2 cups
onion	1 big chopped
green chillies	1 chopped
coriander leaves	1 tablespoon chopped
salt and pepper	to taste
garam masala powder	1/4 teaspoon
olive oil	1 teaspoon
chilli powder	1/2 teaspoon
turmeric powder	1/4 teaspoon
ginger garlic paste	1/4 teaspoon each
wheat bread crumbs	2 cups
Chilli flakes	1 teaspoon
olive oil	spray
egg whites	2

Method

Cook fish with salt to taste , turmeric powder , ginger garlic paste and little water . Cook to dry and shread the fish , keep aside .
Soak the wheat bread slices in salted butter milk and squeeze out the liquid and keep aside .
Heat a non stick kadai with olive oil , fry the onion and green chillies to translucent . Top with fish , chilli powder , pepper powder and salt to taste , garam masala powder . Sauté for a minute .
Add a squeeze of lime And coriander leaves . Mix well . Add the squeezed wheat bread slices and mix well till all the flavours and ingredients combine together . Remove from heat and set aside .
Mix chopped coriander leaves , chilli flakes and salt to taste to the wheat bread crumbs . Mix well . Beat egg withes wig salt and pepper to taste .
Make lemon size balls out of the fish wheat bread mixture . Dip the ball into egg whites and roll in wheat bread crumbs mixture . Shape into circles or desired shapes .
Do the same with the remaining . Place a foil paper on a baking tray , place the cutlets . Oil spray on both sides of cutlets and bake for 2 minutes on each side till crisp crusts are formed .
Serve hot with tomato ketchup .

Chocolate Brownie Fudge

A yummy dessert so rich in chocolate . It has a very thin cracked hard crust and a fudgey base .it needs no sauce or anything to accompany it , can be had just like as it is . If you want to make it look even more appealing serve it with venilla ice Cream or any berries made this a few days back just like that no guests or kids at home . My hubby had just 2 slices , the rest ………. Ok I myself gobbled the rest .( not all at once ) I had the nigella lawson moment where you are drawn to sneak towards your refrigerator to have a sinfull indulgence . When I eat I just enjoy the moment but afterwards feel so bad about eating . Wonder why I am not able to change this one thing in me .

Ingredients
Butter melted – 1/2 cup , eggs – 2 beaten , cocoa powder – 1/3 cup , baking powder – 1/4 teaspoon , sugar – 1 cup , flour – 1/2 cup , vanilla essence – 1 teaspoon , salt – 1/4 teaspoon , chopped nuts – 1/2 cup ( I used peacan nuts , can use cashewnuts , almonds , walnuts or pistachio ) chocolate chips – 1/2 cup ( I used Cadbury milk chocolate chopped )

Method ;
Preheat oven to 160 degree Celsius . Grease a 9 inch square baking pan . I usually when ever baking a cake prefer to cover the base and sides ( a bit higher than the sides of the baking tray as it will be easier to life the cake once done ) with foil paper or butter sheet . Then grease . Mix sugar , melted butter and vanilla essence together and mix well . Add the beaten eggs . Mix well till the sugar dissolves . Sift together baking powder , flour , salt and cocoa powder three times . Gradually add it to the egg mixture . Mix till it is nicely incorporated and well blended . Fold in the chocolate chips and nuts . Spread the batter in the greased baking pan . Bake for 30 to 40 minutes . Remove and cool completely . Cut into squares and serve .

Stuffed Bun

Preparation Time : 30 minutes

Cooking Time : 20 minutes

Serving : 8 members

Description

My friend fathima had come to Coimbatore for shopping once when I was there . She stayed in her sister – in – law Farzanas( farju , thats how she addresses her ) house . It was a 2 day trip . The entire day we used to shop together and hang around . It was great fun . On her way back to Salem she dropped into my place to bid me bye . She handed a box to me asking me to eat it . The box was warm . Opened to check what it was . Saw 3 pav bhajibuns toasted on all sides . I was like where is the veg gravy (bhaji ) for the pav ( buns ) . Called her to find out if she forgot to drop the gravy . She laughed her guts out telling me it’s stuffed bun made by Farju . Dum me , then I tasted it . God it was so very yummy . I tried it once I got Back home . Turned out well and every one liked it .the stuffed buns Which fathima had given had onion masala filling with 1/2 boiled egg inside . Here my filling is with chicken and vegetables .

Happy snaking on a wonderful Sunday.

Ingredients

Ingredients	Quantity
Pav bhaji buns	8
egg	1 beaten with salt and pepper to taste
ghee or oil	4 teaspoons to toast the buns

For Filling

Ingredients	Quantity
Boneless chicken	1 cup ( boiled with little turmeric powder 1/4 teaspoon ginger , garlic paste salt to taste along with little water and shredded )
mixed vegetables	1 cup ( carrot, beans , capsicum , cabbage , green peas ) chopped
onion	1/4 cup chopped
oil	2 teaspoons
chilli flakes	to taste
pepper powder and salt	to taste
lime	a squeeze

Method

Heat oil in a kadai . Add onions and vegetables and sauté for 5 to 8 minutes . Top with the cooked shredded chicken and mix well .
Add salt , pepper and chilli flakes . Toss well and fry for 2 minutes . Finally squeeze lime , mixing well . Taste and adjust .
Remove from heat and cool completely . Set aside .
Make a square on the under part of the pav bun with a knife . Keep the square part aside .
Remove the inside part of the bun with your fingers to get a hollow space in the bun to stuff the filling inside .
Carefully stuff the hollow space of bun with the filling . Dip the square lid of the bun under part in the beaten egg and close the stuffed bun .
Mix 1/2 teaspoon of removed bun crumbs with little beaten egg to get a paste . Use this paste to seal the square lid all around .
Heat oil or ghee in a tawa and fry the stuffed bun on the sealed part first as to cover the stuffed part together . Fry in low flame on all sides to a golden colour . Serve hot with tomato sauce and masala tea .