Posts by OCS | Saute Fry N Bake

Pazlam Pori

Preparation : 10 minutes

Cooking Time : 8 to 10 minutes

Serving : 8 members

Description

Pazlam varuthathu or pazlam pori as we call it at home . A regular snack in all the house holds in Palghat . It is so tasty that it needs no sauce or chuntny To accompany . As it gets fried , we eat it then and there even before it comes to the table to be served . My native place is Palghat .my mother is from Palghat and dads native is a small village called puthunaram near Palghat ( but my grand father migrated to Coimbatore even before my dad was born to start textile business ) my roots are stuck with Palghat a lot . We are a confused lot of people as we talk Tamil at home but live in Kerala . The Tamils call us mallu (kanji) as we live in Palghat but people in Kerala call us tamilians ( pandy ) as we talk Tamil at home . Have to mention about the Tamil spoken in Palghat as it is 3/4 Malayalam and 1/4 Tamil . In any case we are tamilians from Kerala .

Ingredients

Ingredients	Quantity
Kerala plantain ( netharam palazlam as known in Tamil )	2 peeled , cut into 2 and sliced into 1/2 inch thick slices long
maida	2 cups
rice flour	1/4 cup
sugar	100 gm
soda- bi- carbonate	a pinch
salt	a pinch
water	1 cup or more
oil	to deep fry

Method

Mix maida , rice flour , sugar, salt and soda – bi – carbonate together .
Add water gradually to get a thick batter of bajji batter consistency .
Make sure no lumps are formed and the sugar is dissolved completely . Set aside for 15 minutes .
Heat oil to deep fry in a deep kadai . Dip the plantain slice into the batter making sure the batter has coated the plantain slice all around well and deep fry to a pale golden colour to crisp .
Drain on absorbent paper and serve hot

Sothi

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Serving : 4 to 6 members

Description

A mind bobbling yummy vegetarian gravy dish very own to the Pillai community people of tirunelveli . I first had this dish at my father – in – laws Elder brothers house . This dish is usually served with iddiappam or boiled rice . The side dish for Sothi is enggi pachadi ( ginger chuntny ) . I am a very bad vegetarian . I used to hate the sight of vegetables on my plate . I did my schooling in a boarding school . Our diet was so balanced so the amount of vegetables served to us was a lot . Every table of 10 children had a teacher sitting with us to check if we ate well and right . To add upon this check we had a duty teacher who used come at the end of every meal to check if any thing was not consumed by us . Was way too much irritating then but I thank all my teachers and mam ellasama thomas specially who did this to us . Now , even I follow a diet chart at home very similar to school with 2 vegetables for lunch and a fruit after lunch .

Ingredients

Ingredients	Quantity
Carrot	1 big cubied
potato	1 big cubied
beans	5 cut into 1 inch long pieces
drum stick	1 cut into finger length pieces
small onions	1 hand full cut into half
green chillies	6 slit
moong dal	50 gm
thin coconut milk	2 cups
thick coconut milk	1 cup
roasted chick pea powder ( chuntny dal or pottu kadalai as we call in Tamil )	4 teaspoons
salt	to taste
coconut oil	4 tablespoons
cummin seeds	1 teaspoon
curry leaves	1 strand

Method

Pressure cook carrot , potato , beans , small onion , green chillies , moong dal along with little water enough to cook the vegetable and dal for one whistle .
Boil the drum stick with salt seperately . Add boiled drum stick to the vegetables .
Pour think coconut milk and simmer mixing well . Mix roasted chick pea powder with thick coconut milk making sure no lumps are formed .
Pour over the simmering vegetables and mix well to get a thick pouring consistency gravy of pale yellow colour .
Add salt to taste . Taste and adjust . Remove from heat .
Do not boil the gravy as the coconut milk might curdle . Heat coconut oil add cumin seeds and curry leaves .
Once they crackle , pour over the Sothi and mix well .
Serve hot with iddiappam or boiled rice .

American chop suey

Preparation Time : 45 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

My favourite chinies dish . My mother used to accompany dad to help him out in work at our saree shop in Coimbatore every day . So my holidays were always no parents at home most of the time ,but even we were taken along with them to our shop often . Family time at home was so rare . It happened only once in a blue moon . In one among the blue moon occasions , we had lunch ordered a take away , from a three star hotel surya (Now its vivantha taj ) I usually order only new wired names from the menu . I did order american chop suey . I remember we all were watching a scary English movie in the down bed room having lunch together . The American chop suey was so yum but the movie was not letting me enjoy the meal and company of my parents and brother .

Ingredients for Sauce

Ingredients	Quantity
Onion	2 sliced
carrot	1 juliens
beans	6 juliens
cabbage	1 cup shredded
capsicum ( red , yellow , green )	1 cup
light soya sauce	1 teaspoon
chilli sauce	1 1/2 teaspoon
vinegar	1 teaspoon
tomato sauce	1/4 cup
sugar	1 teaspoon
cornflour	1 1/2 teaspoon diluted in 1/4 cup water
salt	to taste
garlic	2 flakes crushed
pepper	to taste
chilli flakes	to taste
oil	2 teaspoon

Ingredients for Fried Noodles

Ingredients	Quantity
1 packet par boiled chinese eggnoodles	Drained and Dried on a kitchen towel
cornflour	1/4 cup
maida	1/4 cup
Salt	to taste
oil	to deep fry

Method

Heat oil in a large wok , add garlic and onions fry to translucent .
Top with all the vegetables and sauté for 5 minutes . Mix together all the sauces , vinegar , pepper , sugar and salt . Mix well . Taste and adjust .
Pour over the vegetables along with 2 cups of water or stock . Bring to boil and cook for 3 to 4 minutes .
Add the diluted cornflour and stir continuously till thick and coats the vegetables . Remove from heat and set aside .

For Fried Noodles

Mix cornflour , maida and salt to taste together .
Sprinkle over the boiled noodles and toss well making sure no moister is left on the noodles .
Heat oil to deep fry . Fry one cup noodles reducing the flame to medium to get crisp and golden colour noodles .
Drain in absorbant paper and repeat with the rest of noodles . To serve , place the fried noodles on a plate .
Ladle the vegetables sauce over the bed of fried noodles and top with the half boiled bull’s eye fried egg . Serve warm .

Steamed Apple Pudding

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Serving : 8 members

Description

Steamed apple pudding . I learnt to make this pudding at the beginning when i started to cook. I was confident with only steamed puddings then. Remember how i used to go through all the cook books possible for steamed puddings . I made it for the first time when my uncle jaffer ali came over to my place to visit me . He is not at all fussy with food even kanji (boiled rice with its starch) and payaru upperi (green gram boiled) will do for him . In fact it’s his favourite.I was so surprised when he asked me for a second helping of the steamed apple pudding . It’s that delicious and very easy to prepare with few ingredients. A regular pudding on my table very often.

Ingredients

Ingredients	Quantity
apples	2 peeled , cored and cut into thin sliced
milk	2 cups
eggs	2
sugar	1 cup +4 teaspoons
mixed fruit jam	5 tablespoons
milk powder	1 cup
vanilla Essence	1 teaspoon
butter	to grease

Method

Immerse sliced apples in water or apply little lime juice to prevent discolouring .
Pour 1/4 cup water and 4 teaspoons of sugar to the apples and cook for few minutes . Drain the syrup and set aside .
Blend eggs , milk , sugar , milk powder and vanilla essence together till sugar dissolves .
Grease a pudding dish with butter all around . Spread jam evenly on the base and sides .
Arrange stewed apples in a round decorative manner on the base of the dish on top of the jam . Press the apple pieces firmly towards the jam .
Pour the egg , milk mixture gently over the apple pieces , making sure the apples are not messed up .
Cover the dish with a lid .preheat water in a pressure cooker , place a stand in the Center . Keep the pudding dish over closed with a lid and pressure cook for 3 whistles .
Remove from heat , cool and refrigerate for 5 hours . Run a knife all around the pudding .
Turn upside down on a flat plate and serve chill .

Strawberry crumble

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

As usual was switching channels in the television . Got to see nigella lawson just finish this awesome strawberrie crumble . God , the feeling when you get to miss watching in tv . Immediately searched through the net for her recipe for strawberrie crumble . Was really lucky , I got the recipe in my first attempt . Took note of it but getting good strawberries is another miracle to happen in my place . Second time lucky that I found good quality strawberries in a department store day before yesterday . Grabed them , came home and gave the recipe a try . Looked awesome . Wanted to dig in immediately but could not , as last night was my friend priyas wedding anniversary . So we friends had planned to go out for dinner . Took the dessert along and it was a big hit . Tasted awesome as it looked .

Ingredients For filling

Ingredients
Quantity

Strawberries 500 gm hulled

castor sugar 50 gm

powdered almonds 25 gm

vanilla essence 1 teaspoon

Ingredients	Quantity
Strawberries	500 gm hulled
castor sugar	50 gm
powdered almonds	25 gm
vanilla essence	1 teaspoon

Ingredients For Topping

Ingredients	Quantity
Flour	110 gm
baking powder	1 teaspoon
butter	75 gm diced
almond flakes	100 gm
brown Demerara sugar	75 gm ( can use normal brown sugar ( jaggery ) or castor sugar ) I used light brown sugar crystals
double cream	to serve

Method

Preheat oven to 200 degree Celsius . Mix hulled strawberries , sugar , almond powder and venilla essence together . Grease a pie or baking dish with butter .
Fill the base with the strawberrie mixture . Mix flour and baking powder together . Rub in cold butter between thum and fingers .
It should resemble rough , pale oat meal . Stir in flaked almonds and brown sugar with a fork .
Tip the topping over the strawberrie filling , covering the strawberries in an even layer .
Bake in the preheated oven for half an hour . The crumble topping will have darkened to a pale gold and some pink – red juicies will be seeping and bubbling out .
Leave to stand for 10 minutes before serving . Grind 10 strawberries with sugar to taste . Bring to boil .
Cool and mix with double cream to get a pale pink colour cream to serve with the strawberry crumble .

Bisibella Bath

Description

All in one wholesome dish from the Indian state Karnataka . The number of ingredients are a lot and procedure takes time but worth the Work . My daughter Anisha is a pure vegetarian ( vegetarian in a Muslim household ) . She took note of the recipe from me and tried it out . Her only complain was that she has never been in the kitchen for this long to cook any dish . All the best flocks for the time you have to spend in the kitchen .

Ingredients : Fry in oil seperately

Ingredients	Quantity
coriander powder	2 tablespoon
Bengal gram dal	2 tablespoon
dry red chillies	4
pepper	1/4 teaspoon
cumin	1 teaspoon
fenugreek	1/4 teaspoon
cinnamon	1/4 stick
clove	1
cashewnut	6
hing	1 teaspoon
coconut	3/4 cup

Note : powder all the fried ingredients together to a coarse powder and set aside .

Ingredients for Main Dish	Quantity
rice	2 cups
tuvar dal	1 cup
carrot	100 gm cubed
green peas	100 gm shelled
brinjal	100 gm sliced
beans	100 gm cut into 1 inch pieces
tomato	100 gm chopped
raw banana	1 cubed
raw mango	1 cubed
potato	100 gm cubed
drum stick	cut into 2 inch pieces
tamarind pulp	1/4 cup
small onion	1 hand
ghee	1/4 cup
curry leaves	few
turmeric powder	1/4 tsp
green chillies	4 slit
mustard seeds	1 teaspoon
coriander leaves	chopped few

Method

Boil rice and toovar dal together with turmeric powder to 3/4 cooked.
Add all the vegetables , small onion , tomato , green chillies , coriander leaves , salt and tamarind pulp .
Stir well and cook till rice , toovar dal and vegetables are cooked through .
Mix the fried coarse powder in little water and dilute it .add to the cooked rice and mix well . Bring to boil . Taste and adjust.
Heat ghee , fry the mustard seeds , curry leaves , urad dal and cashewnus till they crackle .
Pour over the cooked rice mixture . Mix well . Serve hot .

Trifle Pudding

Preparation Time : 15 minutes

Cooking Time : 12 minutes

Serving : 6 to 8 members

Description

The dish I have memories of my mother making it for my brother and myself . The colour full layers and different textures excite me Always . Here is my version with some twists and turns .

Ingredients

Ingredients	Quantity
Milk	1/2 litre
vanilla flavour custard powder	5 table spoon (diluted in 1/2 cup milk )
fresh cream	1 cup
sugar	to taste

Other ingredients

Ingredients	Quantity
raspberry jelly	1 packet
vanilla spong cake	1
chopped fresh fruits	2 cups of your choice ( I use fruits in season )
sugar syrup	1 cup
Hershey’s strawberry syrup	4 table spoon ( can use mixed fruit jam diluted in water instead )
nuts	1/4 cup ( blanched , peeled and chopped )
whipped fresh cream	1 cup ( add sugar to taste and vanilla essence ) to decorate

Method

Mix milk , cream together . Bring to boil . Add sugar to taste and boil till dissolved .
Pour the diluted vanilla custard powder and keep stirring in low flame , making sure no lumps are formed .
Custurd should be of thick pouring consistency . Add 1/4 tea spoon of vanilla essence and mix well . Take away from flame and cool .
Dip the sponge cake pieces in sugar syrup to moisten them . Mix chopped fruits , nuts and Hershey’s strawburry syrup together .
Lay the moistened spong cake first on a pudding tray or bowl .
Then top with the fruit mixture . Pour the cooled custurd .
Decorate with whipped cream and fruit pieces dipped in sugar syrup .

Meat Loaf

Preparation Time : 40 minutes + 3 hours marination time

Cooking Time : 1 hour 30 minutes

Serving : 10 members

Description

This eid at home meat loaf was the special Center peice dish other than biriyani . I have made this dish once for a newly wedded couple but Didn’t have enough seasoning and didn’t taste good as well . Got a new recipe from my friend priyas cook book for meat loaf . This time I combined both the recipes and tried my luck . It worked wonders . Time consuming dish but worth the time .

Ingredients for Sauce

Ingredients	Quantity
Worcestershire sauce	1 table spoon
maida	1 tea spoon
tomato sauce	1 table spoon
chilli sauce	1 table spoon

Method for Sauce

If any gravy remaining from the boiled meat loaf add tomato sauce , chilli sauce and worcherstershire sauce to taste .
Mix well , taste and adjust and set aside .

Method to Shallow Fry

Cool the cooked meat loaf . Beat one egg with salt and pepper to taste .
Pour the beaten egg over the meat loaf as to wet it with the egg all over and sides . Roll the meat loaf over the bread crumbs all around and the sides . Heat oil to shallow fry .
Shallow fry the meat loaf carefully turning all around and sides to get a crisp golden brown color . Drain .
Slice the meat loaf to 1 inch thick slices , decorate with lemon wedges , tomato slices and springs of coriander . Serve with the meat sauce .

Ingredients

Ingredients	Quantity
Mince meat	1/2 kg (keema ) ground in the blender without water to a smooth paste
onions	3 big sliced and deep fried in oil to crisp and brown in color
coriander powder	3 table spoon
coriander seeds crushed	1 tea spoon
salt	to taste
worcherstershire sauce	1 table spoon
hard boiled eggs	4
ginger garlic paste	1 table spoon
green chillies	5 chopped
red chilli powder	2 table spoon
coriander leaves chopped	2 table spoons
curd	3/4 cup
lime juice	1 table spoon
pepper powder	1 tea spoon
garam masala powder	1/2 tea spoon
bread slices	3 ( soaked in water, squeezed and crumbled)
egg	2
bread crumbs	1/2 cup
oil	to shallow

Method

Mix ground minced meat with fried onions , coriander powder , coriander seeds , salt to taste , Worcestershire sauce , ginger garlic paste , green chillies , red chilli powder , curd , lime juice , bread slices , garam masala powder , pepper powder , coriander leaves and one raw egg together . Mix well and set aside to marinate for 3 hours or over night in the refrigerator.
Spread the marinated minced meat on a wet muslin cloth . Place the hard boiled eggs in a line in the Center and roll the mince mixture over it to form a loaf .
Press the top and sides to get a good firm loaf shape . Roll the loaf gently into a big microwave vessel . ( if u have a meat loaf dish can use that .)
Cover and microwave on high for 10 minutes or bake in a pre heated oven for 15 minutes . At 200 degree Celsius . Pour out the juices into a small bowl . Over turn loaf onto a plate .
Mix maida , Worcestershire sauce , tomato sauce and chilli sauce with the juice from the meat loaf with out lumps .
Pour sauce over the meat loaf so as to cover it completely . Microwave at 50 percent power for 10 minutes or bake at 200 degree Celsius for 40 to 45 minutes in a preheated oven .

Chicken club sandwhich

Preparation Time : 20 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

There is a small eat out near our house here in tirunelveli called pizza port , where all the medical collage students eat and hang around . The continental menu there is really yum . Specially the club sandwhich is the best . I tried making it at home taking note of what was in to my taste buds and it did turn out well .

Ingredients

Ingredients	Quantity
Sandwhich bread slices	6
butter	2 table spoon
mayonnaise	1 tea spoon
bone less chicken Breast	1 ( cooked with ginger, garlic paste -1/4 tea spoon and salt to taste ) shredded
cheese slice	2
chilli flakes	1/4 tea spoon
bulls eye omelette	2
cucumber slices	2
tomato slices	2
onion	2 slices
pepper and salt	to taste

Method

Mix cooked shredded chicken with chilli flakes , pepper powder and salt to taste . Set aside .
Take 2 slices of bread apply butter on one side on each beard slice . Place one cucumber slice , one tomato slice and one onion slice on each slice . Season with salt and pepper to taste .
Apply mayonnaise to two slices of bread on one side each . Place on top of the vegetable slices . Press lightly .
Place the chicken mixture over the bread slice . Top with cheese slice . Cover with a bread slice .
Apply butter on top . Top with bulls eye omelet cover with another buttered bread slice .
Toast these sandwiches in a sandwich grill , dotting butter below and top of the sandwich Till crisp and toasted well .
Cut the grilled sandwiches into two to get triangles . Serve hot with tomato ketchup and potato chips.

Donuts

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving :

Description

This is the first recipe I wrote in my first recipe cook book of mine way back in 1999. I got this recipe from my husbands cousin sister Fathima . She used to live in Colombo , Sri Lanka then . She attended a baking class there and passed on this recipe to me . Yeast is the main key ingredient in this dish so make sure you use good quality yeast . ( it results in real soft donuts ) Photo courtesy Rahima Zenofer .

Ingredients

Ingredients	Quantity
flour	250 gm
egg	1
yeast	1 table spoon ( level not full )
sugar	1 table spoon
butter	2 table spoon ( measure and then melt and add to the flour )
milk powder	2 table spoon
salt	to taste
water	3 ounce

Method

Mix all the dry ingredients together . Dilute yeast in water and set aside for 2 minutes .
Beat the egg well . Mix in measured , melted butter , diluted yeast , egg to the mixed dry ingredients .gradually add water little at a time and knead to form a sticky loose dough .
Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 40 minutes .
Wet hands with butter and make lemon size balls out of the dough . Flatten the ball in between your palms and make a hole in the Centre with your fingers .In case you have a doughnut cutter , go ahead and use it instead.
Do the same to all the remaining balls . Leave on a greased tray for half an hour covered.
Heat oil to deep fry . Deep fry the donuts in medium heat for 5 to 6 minutes till light golden brown in colour on both sides . Drain
Top with icing sugar or dip in sugar syrup like u do for gulab jamun . I like my donuts dipped in sugar syrup.
Dip in sugar syrup and remove immediately . Serve warm or hot.