Pumpkin flower fritters

                                                      Mattan poo bhajja

PUMPKIN FLOWER FRITTERS

 Serves 2

Ingredients

Pumpkin flowers-6

Chickpea flour/besan-1/4 cup

Salt                                                              

Chilli powder- 1/4 tsp
Onion-1 TBSP
Water as needed                        

PUMPKIN FLOWERS

Method

1. Wash and clean the pumpkin flowers. Pinch off the light green leaf like structures present on the outer part of the flower. As well as pinch of the inner yellow colored tube like thing.

2. Split the flower into 2 halves.

3. In a mixing bowl add all the dry ingredients along with flower. Give it a good toss and keep aside for few minutes.

4. After 2-5 minutes just take out the flower .keep it aside

5. Now add water little by little and make a thick batter.

6. Add in the flower and coat the flowers well with the batter.

7. Keep a kadai/frying pan on the stove top, add in sufficient oil for deep frying.

8. Once the oil is hot add in the flowers one by one and deep fry them.

9. Once done transfer them onto a tissue paper so as to absorb the excess oil.

10. Serve it piping hot along with a cup of chai/tea/coffee.Enjoy.

Note : Feel free to adjust the spices

        : You can also add pressure cooked, peeled and mashed potato along with the onions into the batter

                                                                                              Shaadi.com Indian Matrimonials

Sardine fish fry

                               Mathi fry -Kerala style

SARDINE FRY

Serves: 2

Ingredients

Sardine fish-10

Oil for deep frying

 Spice powders used

Turmeric powder-1/2 tsp

Red chilly powder-1 tsp

Pepper powder-1/2 tsp

Salt to taste

Lemon juice-1/2 tbsp

Method

1. Wash and clean the fish properly.Put slits on both sides.

2. In a small bowl add all the spice powders along with salt and lemon juice. Mix well.

3. Do a taste test and adjust according to your taste.Now apply this marinade on both sides of the fish.

4. Keep it aside for 1/2- 1 hour.

5. Heat oil in a kadai  and deep fry the fishes.

6. Transfer them on to a tissue paper so as to absorb the excess oil.

7. Our fry is ready to serve. Serve it with sliced onions and lime wedges.

                                                                                                                          

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hi my dear viewers...
Instead of sharing my own recipes i thought it would be great if all are able to share there favorite recipes here,so that all of us can enjoy a whole new variety of dishes.So if you are interested you can send your favorite recipes with pictures to my email address with your pics too if you don't mind sending me one.It will be a pleasure for me to share your favorite recipe in my blogmanjuvinodzkitchen.blogspot.com.

NOTE

:DON'T FORGET TO MENTION INGREDIENTS WITH CORRECT MEASUREMENTS AND DETAILED METHOD/STEPS SO THAT IT WILL BE EASY TO UNDERSTAND.

:IT WILL BE GOOD IF YOU HAVE ATLEAST THE PICTURE OF THE FINAL DISH
CHEERS
UR BLOGGER
                                                                                                              HAPPY COOKING
email address:manju.gpai1@gmail.com 

Peanut chaat

                            Healthy mungphali ka chaat

peanut chaat

Serves: 2

Ingredients

Peanuts- 3/4 cup

Zuchinni-1/2 of a medium sized one

Onion-1 small size

Tomato-1

Finely chopped ginger-1/4 tsp

Green chili-2

Half of a medium sized lemon

Sev/deep fried gram flour vermicelli- 1 tbsp

Desiccated coconut-1 tbsp

Spices used

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Chaat masala as per your taste

Salt to taste

Pepper powder-1/2 tsp

Method

1. Chop tomato, green chillies,ginger ,onion & zucchini very finely.

2. If you are using raw peanuts, then roast them well. Keep them aside.

3. Now take all the finely chopped veggies along with peanuts in a large mixing bowl.

4. Now sprinkle all the spice powders .give them a good toss. Keep it ready.

5. Just before serving squeeze half of a lime .mix well

6. Take that in a serving bowl and sprinkle desiccated coconut and sev generously over it.

7. Enjoy with a cup of tea/coffee.

Note:Free to add salad cucumber, coriander leaves etc.Can also add turmeric powder if you wish.Can also use skin less peanuts

                             

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CHICK PEA CURRY

     AMMA'S special- KADALA CURRY

                                  

 This is one of my favorite curries that my mama used to cook for us. Piping hot curry and puttu will be served once we reach back in the evening during our school days. I still remember how eagerly i used to pick up the cilantro leaves and collect it on my plate. It just tasted awesome. Finally after many trials I attained the skill to make puttu and I decided, this is the time to prepare my favorite curry .Though it doesn't taste as tasty as my ammas preparation, my hubby loved it and his compliments resulted in this upload. Though you will find this post really lengthy once you start making the dish you will find it soo very easy. 

Serves-2

Ingredients

Chickpea-1/2 cup

Salt to taste

 Water as needed

To grind

Coconut grated-1/2 cup

Coriander powder/malli podi/dhania ppowder-1-2 tsp

Red chilli powder/mulagu podi/lall mirchi ka powder-1 tsp

Ginger/adrak.inji-1 tsp

Garlic -5-7 pods

Onion-1/2 of a medium sized one

For tempering/tadka/seasoning

Oil-2 tsp

Mustard seeds-1 tsp

Onion-1/2 of a medium sized one

Tomato-2 small ones

To garnish

Coriander leaves/cilantro/malli ella/dhania pathhe-2-3 tbsp

Method

1. Wash and pressure cook the chick pea and keep it aside.

2. Now in a mixie jar take all the ingredients given under 'to grind' and make a not so smooth paste out of it and keep it aside.

3. Take a pan and do the tempering using the ingredients given under 'for tempering'.

4. Let’s start by heating the oil.

5. Once it’s hot add in the mustard seeds. Once it pops up add in the onions and sauté till they attain a brown color.

ADD IN THE CHOPPED ONIONS

 6.Time to add in the chopped tomatoes. Saute for few second till they are soft.

ADD IN THE CHOPPED TOMATOES

7.Now add in the rough paste and saute for 3-5 minutes.

( in between if it sticks to the cooking vessel add few spoons of water)

ADD IN THE PASTE

8.Now goes in the cooked chickpeas. Give them a good toss.

ADD IN THE COOKED CHICKPEAS

9. Pour in needed amount of water according to your gravy need. Stir well.

10. Add in salt to taste. Bring it to a boil.

11. Once it starts bubbling add in the chopped cilantro/coriander leaves.

ADD IN THE CHOPPEED CILANTRO

12. Do a taste test and switch off the flame.

13. Enjoy with puttu or steamed rice cake or even with piping hot steamed rice.

                          

CHICKPEA CURRY SERVED WITH STEAMED RICE CAKE

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chayote stir fry

                                       Chow chow thoran

CHOW CHOW STIR FRY 

Serves :2

Ingredients

Cho cho/chow chow /chayote-1 medium sized

Potato/aloo/urula kizangu/kuuk-1

Grated coconut-3-4 tbsp

Turmeric powder/haldi/manjal podi-1/2 tsp

Chilly powder/lal mirchi powder/mulagu podi/mirya pitto-1/2 - 1 tsp

Salt to taste 

Water  as needed

To temper

Oil-2 tsp

Mustard seeds/sarson/soriso/kaduku/sasam-1 tsp

Fenugreek seeds/methi/uluva-1/4 tsp

Black gram/urad dal/uzunnu parippu/ud dha dali- 1/2 tsp

Crushed garlic pods- 3-4

Finely chopped onion-2 tbsp

Method

1. Wash, clean and chop the chow chow and potato into small cubes. Pressure cook them up to 1 whistle on high flame and 2/3 minutes on low flame. Keep aside.

2. Finely chop the onions. Crush the garlic & keep all the ingredients ready.

3. Heat oil in a kadai/pan

4. Once the oil is hot do the tempering using the ingredients given under the label "to temper".

5. Sauté the onions and garlic till they turn brown in color.

6. Once done, into it add the spice powders (chili powder and turmeric powder). Sauté till there raw smell goes.

7. Now, time to add the finely chopped and pressure cooked chow chow and potato cubes. Give them a good mix.

8. Add needed amount of salt. Cover it with a lid and let it cook for 1-2 minutes. So that in case if any pieces o the veggies are uncooked they will get cooked properly.

9. Once done do a taste test .finally sprinkle coconut scrapings. Give them a final toss & switch off the flame. 

10. Enjoy with steamed rice /rotis (Indian flat breads)

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