CRUNCHY DAL KABAB

CRUNCHY DAL KABAB

Chana dal---150 gms
Moong dal-------100gms
Rice------2tbsp
Green chilly------4tsp
Ginger----------11/2 tbsp
Garlic---------1tbsp
Hing--1/2 tsp
Onion--------1no
Salt to taste
Roasted jeera powder---11/2tsp
Kothmir
Garam masala---1tsp
Haldi-------1/2tsp
Chilly powder----1tsp
Chat masala---1tsp
Oil-----3tbsp+oil to fry

METHOD

Soak chana dal,moong dal,rice for 4-5 hrs and drain and dry slightly and grind coarsely without adding water.
Heat 3tbsp oil put crushed green chilly,ginger,garlic.saute.
Add hing,onion.saute.add salt.Add the ground dal&saute till dry sprinkling water.cook.
Add kothmir,jeerapowder,garam masala,red chilly powder and mix.
Make balls and give desired shape like square,round ,heart shape etc:
Shallow fry on a tawa .
Sprinkle chat masala and serve with onion salad and tomato ketchup or green chutny.

CURD KABAB

Delicious curd kabab with spicy touch &flavours of methi is relishing .
Try out this recipie which is my all time favourite.

CURD KABAB

Fresh Curd-------1/2kg
Onion------2nos
Green chilly---2nos
Cheese-----50gms
Ginger-----1 tsp chopped
Paprika------2tsp
Paneer------100 gms
Whole dhania-----2tbsp
Pepper----------2 tbsp
Roasted chanadal powder(putnalu)----1/4cup--1/2cup
Corn flour------2-3 tbsp
Kasoori methi------2tbsp
Oil to shallow fry

METHOD

Hung the curd in a muslin cloth for 5-6 hrs preferably in fridge .
Grate the cheese.
Dry roast the dhania&pepper separately.Cool &powder it.
FILLING

Mix the grated cheese with 1tsp ground dhania &pepper powder,
finely chopped green chilly,onion,ginger &salt.
To the hung curd add grated paneer,roasted chanadal powder,
1/2 tsp dhania pepper powder,paprika, kasoori methi &mix nicely to a smooth dough.
Make equal size of lemon sized balls.Flatten&put the filling & roll in
corn flour.Dust the excess flour.Give the shape of kabab tapping the edges  on a plate.
Heat a non-stick pan &put little oil &shallow fry on both sides till golden brown.
Serve with pudina dip.

KABAB---Nothing is better than a tasty kabab to start a meal.There is no end in making a kabab.A little innovatin and the best ingredients give the tastiest result.To begin with nothing is better than a EGG KABAB.

EGG KABAB

Ingredients

Eggs---------4nos
Egg white----------2nos
Potato----------1no
Coconut grated----1 cup
Green chilly----5
Ginger------1"piece
Garlic-------2 nos
Corriander leaves---1cup
Pudina leaves-----111/2 cup
Salt to taste
OIL
Lemon juice-----1tbsp

METHOD

Boil eggs and cut to half.Remove yolks.
Boil potato and mash.
Grind coconut,greenchilly,ginger,garlic,corriander leaves,pudina and salt.
Add lemon juice.
To the boiled &mashed potato add the ground chutney andyolks &mix.
Put this stuffing on the half cut egg. filling the yolk part &cover fully.
Dip the egg in beaten egg white &shallow fry.
Serve with tomato sauce or pudina dip.

Malabar cuisine

Malabar,the northern part of Kerala is famous for its Moppila cuisine,which has an influence of Arabs&the Mughals.My aim is to bring to the viewers some cuisine which I learnt from friends and my own innovations.The cuisine consists of rich aromatic spices,dry fruits.Fresh seafood is a specialty.With its aromatic splendour,freshness and exquisite flavours is fascinating.To start with KAPPA(TAPIOCA)ULARTHIATHU&MEEN CURRY is an exotic dish to relish.

KAPPA ULARTHIATHU

Tapioca-----------1/2kg
Green chilly------3-4 nos
Curry leaves-----few
Small onions----10 nos
Mustard------1 tsp
Coconut oil-------3 tbsp
Red chilly----3
Haldi----pinch(optional)
Salt to taste


METHOD

Clean and cut tapioca to small pieces.
Boil tapioca with salt and haldi.
Remove excess water and keep aside.
Heat oil.Put mustard,red chilly,curry leaves.&green chilly chopped.
Add the strained tapioca and mix well.
Serve with fish curry.

FISH CURRY

Fish-----1/2kg
Coconut grated----1/2
Small onion-----3
Saunf------1/2tsp
Curry leaves----few\
Green chilly------2
Garlic-------5---6
Ginger-----1"piece
Onion---------1 no
Tomato--------1 no.
Corriander powder-----1tbsp
Chilly powder------2tbsp
Haldi powder-----1tsp
Fenugreek ----2tbsp
Mustard------2 tbsp
Tamarind----lemonsize
Coconut oil---4tbsp
Salt to taste
Fenugreek powder---1/2tsp

METHOD

Clean the fish to medium pieces.
Marinate the fish pieces in salt and fenugreek powder.
Roast the coconut,saunf and small onions and few curry leaves till golden brown in 1 tbsp oil.
Grind to a smooth paste.
Dry roast the fenugreek and mustard &powder finely.
Heat oil in a pan.put sliced onion &saute.when brown add green chilly chopped,ginger,garlic chopped& saute.
Add haldi powder,corriander powder,chilly powder,salt&tamarind water,salt and water and boil.
Add the marinated fish pieces and tomato pieces and the ground coconut paste &cook till the fish is done.
To tasten further add curry leaves and coconut oil.

Exotic Kerala

Kerala  a land with lush green hills,stretches of emerald backwaters and with its splendid culture and a great taste for food is a land wher u can find people from all sorts of life.Thats why the flavours from north to south and all parts is relished all over kerala.

My blog is an attempt to bring out these tastes to all.