EGG BAJJI/BANANA BAJJI/ONIONBAJJI

       BAJJI BATTER               

 INGREDIENT 

GRAM FLOUR.       -   1/2 CUP

RICE FLOUR.          -   1  - 2TBSP

CUMIN POWDER.  -   1/4 TSP

ASAFOETIDA.         -PINCH

CHILLI POWDER.       3/4  -1TSP

SALT TO TASTE

WATER TO MAKE   THICK   BATTER

BOILED EGGS                -  4

BANANA.         

OIL  TO DEEP-FRYING 

MAKE  BATTER 

TAKE A BOWL  PUT 1/2 CUP OF GRAM FLOUR

ADD CUMIN POWDER,SALT ,

RICE FLOUR,  ASAFOETIDA AND

 WATER TO MAKE A THICK BATTER

HEAT THE PAN WITH OIL, 

TO DIPPED THE EGGS  IN BATTER

PUT COATED  EGGS IN HOT  OIL. 

TO  DEEP-FRYING.  

WHEN    OUTER   LAYER  GET FRIED. 

REMOVE FROM  THE OIL.  

READY TO SERVE  HOT

 BANANA  BAJII

REMOVED THE SKIN   

AND CUT SLICES  OF  RAW BANANA .COAT THE BANANA  ON BATTER TO MAKE   DEEP FRYING  IN HOT OIL.

ONION  BAJJI

INGREDIENTS 

LARGE ONION.    -   1 SLICED 

GREEN  CHILLI.    - 1 SLICED

CURRY LEAVES 

FENNEL  SEEDS   - 1/2 TSP

 SALT  TO TASTE 

 BAJJI MIX.      -  2TBSP

WATER               - 1TBSP

 BAJJI MIX:(CHILLI POWDER,  

CUMINPOWDER, ASAFOETIDA.

 AND GRAM FLOUR.)

IN  BOWL , 

 PUT  ALL INGREDIENTS 

 TO MIX WELL. 

  TO MAKE SMALL  PORTION OF   ONION  BATTER .POUR  OIL ON HOT PAN. 

WHEN OIL GET HEATED  PUT ALL ONION   BALLS TO IT. IT'S  TURNED  GOLDEN BROWN   

REMOVE  FROM THE OIL

TO HOT SERVING. 

   

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Chicken Popcorn

Chicken popcorn , an absolute treat for the kids and grown ups altogether.. An evening couldnt be made better than a plate of chicken popcorns before us!!

Watch and try this perfect evening crunch....

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Ilai Appam

Ilai Appam is a very traditional sweet dish prepared with the help of certain type of leaf called Chelanthi ila. Nowadays its also done with moulds but inorder to enjoy the authentic taste you must try the ones in leaf. Its the flavour of the leaf that gets absorbed into the mixture providing it with a unique taste.It would absolutely be a very special dish on a very special day to enjoy with family..!

Ingredients:

• Whole Green Gram (Cheru Payar) - 1 cup
• Water - 2 cup to cook Whole Green Gram (Cheru payar)
• Jaggery (Sharkara) - 2 and 1/2 cup
• Grated Coconut - 1-3/4 
• Rice flour - 1 and 1/2 cup
• Water - 2 and 1/2 cup to cook rice flour
• Banana leaf or Chelanthi ila or Mould  

Method:

• Take around 2 cups of water in a pressure cooker and cook Whole Green Gram till you hear the first whistle. Switch it Off.

• In another pan melt 2 and half cups of Jaggery by adding little water. Stain it after it melts completely.
• To the cooked Whole Green Gram (Cheru Payar), add the grated coconut and melted jaggery and mix it well. Saute it in a pan for around 7 minutes till it becomes dry.

• In a sauce pan, boil 2 and 1/2 cups of water with little salt. Now gradually add the measured amount of rice flour to the water and mix it well to form a smooth soft dough without any lumps like that of idiyappam.
• Now take a small ball of dough and spread it over the leaf. Place the prepared sweet mixture at the centre and fold the leaf to seal the edges. 

• If you dont have leaf do it with the help of a mould in the same way.

• Place all the prepared ilayapam inside a cooker and steam it till it gets cooked. 
• When the dough gets cooked you will find that the leaf opens up a bit and also there will be change of colour. 

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Kadala muttai or Peanut Brown Balls

I would probably call this to be the ever simplest and quickest recipe in my blog. It involves no cooking and no waiting. Just get the ingredients and go ahead to enjoy it when you or your kids want to munch something thats sweet and tender. It looks very similar to ladoos but much healthier as we are using just peanuts and jaggery as the major ingredients. Hope you add this to your quick snack list..!

Ingredients:

• Peanut - 100gms
• Jaggery(Sharkara) or Brown Sugar - 2 tablespoon

Method:

• Take the required amount of Peanut and good quality Jaggery.

• Transfer the Peanuts to a blender and Powder it to a coarse texture.

• Grate the Jaggery and mix it with the powdered peanuts very well.

• Make small balls out of it in the size of a gooseberry(nellikkai) and Tasty Peanut Balls are ready to be served .

Notes:

• Make sure the jaggery is good quality one, otherwise the unwanted particles in it could spoil the taste.
• Those who are in diet and conscious about health could replace peanuts with walnuts.

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Caramelized Banana Bread Toast

Wanna try out something new and different for your kids to fill their evening appetite? Then here Iam with a very simple but delicious mouthwatering bread toast with tasty bananas. As you can notice it can be prepared in a jiffy without much effort. It would surely be a pleasant treat for your kids and for all..! 

Ingredients:

• Bread Slices - 4 (to make two toasts)
• Banana (yethan pazham/ nenthra pazham) - 1 thinly sliced
• Sugar - 2 teaspoon
• Ghee - 1/2 Teaspoon 

Method:

• Heat a fry pan and place the bread slices on it. Keep the flame low so that the bread slices doesn't get burnt up.

• Now Sprinkle Sugar on top of the slices and allow it to cook for around 6 minutes.

• Flip the slices and repeat the same process again.
• Now apply ghee on both the sides and remove it from from the pan. It would all take almost 7 minutes altogether.

• Now place the thinly sliced bananas on the same pan to get it heated.

• Finally place the banana slices within two toasted bread slices like sandwich.Cut the delicious caramelized toast on any shape as you like and serve it hot.

Tips:

• Better the ripe of banana, better the taste.
• Adding condensed milk or melted chocolates or peanut butter etc within the toast would surely make it much more yummy!! 

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Chippi Appam or Kalmakka Nirachathu or Stuffed Mussels

Here Iam sharing a very traditional mussel recipe called Chippi appam in Southern Tamil Nadu or Kallumakka Nirachathu in Northern regions of kerala. It basically involves very few ingredients that are stuffed and steamed to a soft and mushy kind of sea food meal. The beauty is you can have this as a main dish or even as an evening snack. The part which i love the most is scooping out the stuffings with its outer shell while eating it. Hope you would also enjoy it..!!!

Ingredients:

Mussels - 25 to 30
Rice flour - 1/2 kg
Chilli Powder - 2 Teaspoon
Turmeric powder -a pinch
Ginger Garlic Paste -2 Tablespoon
Fennel - 2- 3 teaspoon
Cinnamon - a small piece
Cardamom - around 4
Cloves - 2
Grated Coconut - 1
salt - To taste

Method:

• Open, Wash and Clean the Mussels thoroughly and keep it aside.

• Powder the following in a mixer - Fennel,Cinnamon,Cardamom and Cloves.

• In a large bowl add chilli powder, turmeric powder, ginger garlic paste, ground powder, salt, shredded coconut and mix it together.

• Now put in rice flour and knead it into a soft dough.

• Take out small balls of dough and stuff it inside the opened mussels.

• Now Place them inside  a Steamer and allow it to cook for around 20 minutes or until they cook well inside.

• Once they are cooked and ready, serve them on a plate as it is.

• Later on you can even demould the shells and fry the stuffed mussels by applying a little of masala like chicken on oil for a different crispy taste.

• It could be served as a main dish or for an evening bite with the family.

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Crispy Sweet Cutlet

Cutlets are undoubtedly one of the most sort after evening snack by people of all age groups. Now try this sweet cutlets for a change which is much more easier, equally tasty and crispy like the spicy ones.

Ingredients:

Banana - 2
Sugar - 4 tbspn
Grated Coconut - 1 cup
Cardamom powder - 1 tspn
Ghee - 1 tspn
All Purpose flour (Maida) - 2 tbspn
Water - 1 and 1/2 tbspn
Oil - To deep fry
Bread Crumbs - To dip and coat

Method:

• Begin the process by steaming bananas in a steamer until the skin colour changes and it becomes softer.
• After removing the bananas from steamer and allowing it to cool slightly, Mash them well manually and leave it aside.
• Now take a fry pan and Saute Coconut and Sugar together till it gets crispy in low flame.(Make sure the coconut doesn't turn brown due to over sauteing or high flame).
• Now add in Ghee, Cardamom and the mashed bananas and mix it well.
• After turning the flame off, knead the mixture like that of a chapati dough and make small round shaped balls from it.
• Mix Maida and Water together to form a dipping batter. 
• Now dip the shaped balls in the maida batter and coat it well with the bread crumbs.
• Finally deep fry them in oil until they turn golden brown in colour.

Note:

• Make sure the coconut doesn't turn brown due to over sauteing or high flame.
• For well shaped and crispy cutlets, place them in fridge for 10 minutes before frying.

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