TAWA TIKKA

Be it veg or non veg..Tandoor tikkas are the starters in any restaurant.  How thrilling would it be if we cook our own tikka no matter you have tandoor or not .. try this tawa tikka.. cooked on the dosai kallu / flat tawa , it gives the same flavour and smokyness

INGREDIENTS ( 2 serving)




Paneer / Cottage chesse - 10 cubes
Onion - 1
Tomato - 1
Capsicum / Green pepper - 1
(Any vegetable  like boiled potato, mushroom / fruit  such as pineapple , pear, apple etc of your choice cut into cubes )
ginger garlic paste - 1 tablespoon
Curd - 3 - 4 tablespoon
Chilli powder - 1 teaspoon
turmeric powder - a pinch
Ground pepper - 1/2 teaspoon
Squeeze of lemon - few drops
Salt to taste


METHOD

  Mix turmeric, chilli powder, ground pepper , lemon drops, ginger garlic paste , salt with curd and give it a nice mix.

Cut the veggies into medium sized cubes. Add it to the curd mixture and spread it thoroughly. Let it soak in it for atleast 10 mins.Take chop stick , pierce it into the veggies and  keep it ready.

  

Now heat dosai kallu / flat tawa on flame. Spread any cooking oil and place the tikka sticks 2-3 at a time. Turn sides till tikka is cooked and turns golden brown

 

                                                 Serve hot with mint chutney or sauce.

NENTHARAM CHIPS / BANANA CHIPS

 This variety of chips is  mainly available in the state of  kerala in south india. No variety of chips can beat this one. The coconut oil adds flavour to it.  How exciting would it be if you prepare it at house.  Presenting you mouthwatering  homemade snack for kids and elders too.

INGREDIENTS






Nentharam /  a Variety of  raw banana / plantain - 1/2 kg or 3 nos

Edible coconut oil - 1/2 litre

turmeric powder - 1/2 teaspoon

Salt - 1 teaspoon

METHOD

 Simply  Peel off the skin from  the plantain thoroughly  such that you see the pink raw banana inside.  Then cut  the banana into thin  round slices or flakes  and deep oil fry in the coconut oil. When cripsy  dissolve turmeric and salt with  5 tablespoon of water  and pour into the oil directly. This is give the beautiful yellow colour and taste to the chips.

                                             You can also double fry for the right crispyness.

sarkarai pongal / Sweet rice pudding

Sarkarai pongal

Pongal in south india is a  festival  also known as the tamizhar thirunal (Auspicious day of Tamilians). It is a 5 day long harvest festival in Tamilnadu which is a thanksgiving ceremony to the Sun and the Cattle by the farmers. I present u the festival's most popular culinary ‘sarkarai Pongal” named after  the festival which is basically a sweet rice pudding

Ingredients

Ingredients

Raw Rice- 200gm

Bengal gram/ Moong dal- 100gm

Milk- 200ml

Jaggery- 200gm

Grated Coconut- 100gm

Cashew/ Raisins- few

Ghee- 50gm

METHOD

1.       Wash and soak rice and dal together for 10 mins.

2.       Take a vessel and bring  1 litre of  water to boil.

3.       When water bubbles add the rice/dal mixture to it and let it cook.

      When it is about to bubble and overflow add boiled milk to it.

                                       Bring it to the right consistency and  add  powdered jaggery to it.


                                                   This will start leaving some water.   Now add add grated coconut.

                                    Fry cashew and raisins in ghee and add it to the pongal.

    Add the remaining ghee to the sarkarai pongal

salna

SALNA



Southindian parota salna is a deadly combination. It is a street food and mostly preferred by lorry drivers or long distance travellers. Its filling and heavy  and you don’t feel hungry for a long time because of the rich ingredients in it. You can also have salna with roti, poori and chappati.

Ingredients

Coconut grated   - ½ coconut

Onion – 2

Tomato – 4

 Green chilli- 2

 Fennel seeds- 1 tablespoon

Pepper seeds – 1 tablespoon

Cinnamon stick – 1

Chilli powder- 1 tablespoon

Coriander powder- 1 tablespoon

Garam masala powder – 1 tablsepoon

Turmeric powder – pinch

Curry leaves- few

Salt to taste

Oil to cook

  

METHOD

      Add 2 tablespoon of oil in a kadai and add curry leaves, fennel seeds, pepper and cinnamon stick and sauté.

           Now sauté onion , then tomato and grated coconut with salt and turmeric powder one by one .   Cover it  for  10 mins  and turn off the flame

                                    when it cools, grind it to a fine paste with little water.

    Now keep the kadai again and add 1 tablespoon of oil.   Add curry leaves , and slit the  green chillies and add. Pour  the grinded  curry paste  into the kadai and add required amount of water for the right consistency.

       

 

                           Add chilli powder, coriander powder and garam masala powder.

        

                        Adjust salt  and bring it to a boil  by covering . it will take 5- 7 mins to simmer

Serve hot with parota, chapathi,  and even  with idli , dosa.

Eral Thokku / Prawn gravy

Prawn is very easy and fast to cook. The best part of prawn is however you spoil the dish, prawn gives out its best flavor in any method of preparation.  You will never be disappointed preparing it. This is semi gravy dish which goes well with plain rice, Sambar rice , Bisibele bath and Rasam rice.

Ingredients (  for 6 serving)

Prawn- 1 kg

Chopped onion – 2

Chopped tomatoes – 3

Ginger –Garlic paste – 2 tablespoon

Sambar powder – 2 table spoon

Chilli powder – 1 tablespoon

Pepper powder – ½ tablespoon

Gingelly oil- 4 tablespoon

Turmeric powder – a pinch

Salt- to taste

Few curry leaves

METHOD

               Remove the shell and devein the prawn, clean with turmeric powder, salt, and lemon juice.

         Keep a kadai or pan on the flame and heat the oil.   Sputter mustard and then add the onion and sauté for 3 mins.

              When onion turns transparent add chopped tomato, turmeric, salt  and cook for few mins.

                                      Add ginger garlic paste and further sauté for few mins

                 Add Chilli powder, sambar powder and ground pepper and give a stir.

 

           Drop the prawns , mix it thoroughly and cover and cook it.  Prawns naturally leave  water,   but  if required add just ¼  glass of water .

                               Prawns cooks fast  just in 5-7 mins.    Simmer for a thick gravy.

                                                                                                     Garnish with curry leaves.