Aranti Pandu Kachayam

Everytime I get Bananas from the stores I always wish I made Kachayam for snacks dont know why I waited all these days to make them. Namo and Myself would be very excited when my Mom makes Kachayam. We would run to the kitchen every now and then and have them hot from the skillet... That was good old days...





Ingredients:

Bananas - small 2 nos. ripe and sweet
All Purpose Flour - handful
Sugar - 2 tbsps powdered
Baking Powder - 1/4 tsp
Salt - 1/4 tsp
Water - few tbsps
Oil for deep frying

Method:

1. Peel the Bananas and mash them in a large bowl. Mix in the remaining ingredients except Water and Oil.
2. Sugar itself will give the dough a thick consistency, if needed add Water and bring the dough to Idly Flour consistency.
3. Heat Oil in a skillet, when it is hot reduce the flames and always keep it in medium.
4. Using a spoon drop the dough into Oil and roll them if needed until it is cooked.
5. If Oil is not hot enough then increase the flames but before the dough is dropped in, reduce the flames and cook the balls slowly on medium flames so that the dough inside cooks well.

Bread Upma

Ingredients:

Red Onion - 1 medium

Tomatoes - 2 nos.

Curry Leaves - few

Garlic Paste - 2 tbsps

Green Chutney - 2 tbsps

Cilantro - few stalks

Mustard Seeds - 1/2 tsp

Cooking Oil - 3-4 tbsps

Bread Slices - 6-7 nos.

Salt to taste

Green Chutney Ingredients:

Mint Leaves - few stalks

Ginger - 1 inch

Green chillies - 4 nos.

Method:

1. In a skillet heat Oil and add Mustard Seeds and allow it to pop.

2. Add the sliced Onions, Curry Leaves and Salt and cook until the Onions are translucent.

3. Now add the Green Chutney and Garlic Paste and cook till oil starts seaping out.

4. Mix in the chopped Tomatoes, cook until the Tomatoes are tender.

5. Crumble the Bread slices and add it to the mixture, mix well and add Cilantro.

6. Keep the flames medium all the time. Too much of masala would not taste good with bread.

If the Bread is fresh then leave them out before cooking or toast them so they loose their moisture.

Gobi Manchurian

Ingredients:

For the Fritters:

Cauliflower Florets - 1 pack

All Purpose Flour - 1 1/2 cups

Yellow Corn Flour - 1 cup

Ginger Paste - 2 tbsps

Garlic Paste - 2 tbsps

Chilli Powder - 1 1/2 tbsps

Salt to taste

Water

Oil for deep frying

For Garnishing:

Garlic Cloves - 4 nos. finely chopped

Ginger - 1 inch finely chopped

Soy Sauce - 2 tbsps

Balsamic Vinegar - 2 tbsps

Ketchup - 2 - 3 tbsps

Shallots - few stalks

Salt to taste

Oil - 2 tbsps

Lemon slices - few

Method:

1. In a large bowl heat Water add the Cauliflower Florets and Salt until tender. Drain the Water and pat it dry.

2. In a bowl mix all the ingredients for fritters and deep fry in Oil and drain the excess Oil on paper towel.

3. In a pan heat Oil, add finely chopped Ginger - Garlic and Shallots, Salt and mix well. If there is any remains of the batter for fritters add in and stir well.

4. Now add Vinegar, Say Sauce and Ketchup stir well and mix in the Cauliflower fritters.

5. Cook for 5 - 10 mins on low flame. Squeeze in a lime and serve hot.

Serve with: Roti, Fried Rice, Pulav or just as Snacks

Fried Rice

Ingredients:

Basmati Rice - 1 cup

Ghee - 1 tbsp

Water - 2 cups

Salt to taste

Eggs - 2 nos.

Onion - 1 medium finely chopped

Shallots - few stalks chopped

Carrot - 2 medium washed, peeled and diced

Zucchini - 1 medium peeled and diced

Soy Sauce - 3 tbsps

Pepper - 1/2 tsp

Chilli Powder - 1/2 tbsp

Balsamic Vinegar - 2 tbsps

Olive oil - 2 tbsps

Cilantro - few stalks finely chopped

Method:

1. Wash Rice. In a pressure cooker heat Ghee and add Rice and Salt stir for a coupla mins then pour water and pressure cook.

2. In a large pan heat Olive Oil and Onions and Salt cook until the Onions are translucent.

3. Add the Carrots and Chilli Powder cook until the raw smell disappears.

4. Crack in the Eggs, sprinkle Salt and Pepper cook for a min then add the Zucchini, Soy Sauce and Vinegar mix well.

5. Add the Shallots, cooked Rice and sprinkle Cilantro. Cover and cook for 10 - 12 mins on reduced flames.

French Toast

Ingredients:

Bread - few slices (white)

Egg - 2 Nos.

Egg Whites - 2 Nos.

Milk - 1/4 cup

Haldi - 1/4 tsp

Sugar - 6-7 tbsps

Cinnamon Powder - 1/4 tsp

Vanilla Extract - few drops

Salt a pinch

Garnish:

Whipped Cream

Strawberries

Method:

1. Beat the Egg Whites and Eggs, then add the remaining ingredients and whisk tholroughly.

2. Heat a tawa, spray oil and dip the Bread slices and toast them on medium flame.

3. Toss the Bread Slices until they dont burn up.

4. Serve with Whipped Cream and Strawberries.

Chicken Tikka

Ingredients:

Chicken Breasts - 1 lb
Onion - 1 large finely chopped
Tomoatoes - 3 nos. diced
Chilli Powder - 1 1/2 tbsps
Coriander Powder - 1 1/2 tbsps
Bay Leaves - 2 nos.
Ginger Garlic Paste - 2 tbsps
Garam Masala - 1/2 tsp
Chicken Broth - 1 cup
Cooking Oil - 2 tbsps
Salt to taste

Garnishing:
Onions - 1 medium cut into rings
Tomatoes - 1 small cut into rings
Cilantro - few stalks finely chopped

Method:

1. In a skillet heat Cooking Oil and add the Bay Leaves.
2. Fry the Onions until transparent then add the Ginger Garlic Paste.
3. When Oil seaps out add the Tomatoes, Chilli Powder, Coriander Powder and Salt.
4. Cook until Tomatoes are well cooked, add Chicken Broth for the Tomatoes to cook.
5. Then mix in the Chicken and the Broth, cook until the Chicken is soft.
6. Garnish with Onions, Tomatoes and Cilantro.

Serve With: Parotha, Bread, Chappathi.

Bhel Puri

Ingredients:

Puffed Rice - 2 cups

Sev with Moong Dhal - 1 cup

Onion - 1 medium finely chopped

Tomatoes -2 ripe diced

Carrot - 2 nos. peeled and shredded

Cilantro - few stalks finely chopped

Potato Chips - few flakes

Sweet and Sour Chutney:

Dates - 4 nos. deseed and soak in water

Tamarind - small lime size soak in water

Jaggery - 1 tbsp

Roasted Peanuts - handful

Turmeric Powder - 1/2 tsp

Chilli Powder - 1/2 tsp

Paparika - 1/2 tsp

Cumin Seeds - 1 tbsp roasted and powdered

Mint Leaves - few stalks

Salt to taste

Method:

1. Blend Dates, Tamarind and Jaggery to a fine paste.

2. Heat a skillet and pour the Dates and Tamarind paste, add Peanuts and mix well.

3. Sprinkle Salt, Turmeric Pwd, Chilli Pwd, Paparika, Cumin Pwd.

4. In a Motor grind the Mint Leaves and mix it with the Paste. When the Paste thicken remove from flames.

5. Mix Onions, Carrot, Cilantro and Tomatoes in a large bowl, add few spoonfuls of the Sweet and Sour Chutney now add the Puffed Rice and Sev.

6. Transfer the mixture to a plate and sprinkle some Sev on top and crush the Potato Chips and serve immediately.

                Sweet & Sour Chutney

Tandoori Chicken

Ingredients:

Chicken Breasts - 1 lb

Turmeric Powder - 1/4 tsp

Chilli Powder - 1/2 tbsp

Paparika - 1/2 tsp

Pepper - 1/2 tsp crushed

Cumin Powder - 1/2 tbsp

Garam Masala - 1/2 tsp

Coriander Powder - 1/2 tbsp

Ginger Paste - 2 tbsp

Garlic Paste - 2 tbsp

Garlic Salt - 1/2 tsp

Curd - 1 cup

Salt to taste

Sambar Powder - 1 tbsp

Red Food Color - a pinch (optional)

Cumin Seeds - 1/2 tbsp

Onion - 1 small

Cilantro - few stalks

Oil - 4-5 tbsp

Method:

1. Wash the chicken and cut them into desired sizes.

2. Mix all the ingredients until Food Color and marinate for 30 mins.

3. In a skillet heat Oil and add Cumin Seeds, once it splutters add the marinated Chicken.

4. Cover the pan and cook for 10-15 mins until the Chicken is soft by tossing it occassionally.

5. Before the dish turns dry add in the chopped onion and mix thoroughly.

6. Garnish with Cilantro and serve hot.

Serve with: Bread

Adding Sambar Powder was Namo's idea and it did work out well... I liked the dish and it tasted good. I dint have any Food color so the color may not be upto how Tandoori Chicken looks...

Angel Hair Pasta with Shrimps

I happened to visit Star Market last Sunday and tasted this it was lovely, I thought I shall give it a try...

Ingredients:

Angel Hair Pasta - 1 pack

Shrimps - 1 1/2 cup washed, deveined and tail removed

Garlic Cloves - 4 nos. chopped

Garlic Salt - 1/2 tbsp

Pepper - 1/2 tsp (cruched)

Paparika - 1/4 tsp

Crushed Red Chillies - to taste

Salt to taste

Olive Oil - 4-5 tbsps

Water

Parsley for Garnishing

Method:

1. In a large pasta bowl add adequate Water and Salt, bring it to a boil. When its bubbly add the Angel Hair Pasta and boil for 4-5 mins as directed.

2. Drain the Pasta and reserve some Water.

3. In a wok heat Olive Oil and Shrimps, when they turn golden add the chopped Garlic and Garlic Salt.

4. Saute well with Red Chilli Flakes, Paparika and Pepper.

5. Add the reserved water and cook for a while then add the Pasta and check for Salt.

6. Garnish with Parsley and serve hot.