A perfect keralite snack recipe .It is one of the most favorite dishes of all kerala food lovers.This instant evening snack can be prepared with minimum staple ingredients which are readily availabe at any keralite kitchen.
Hope you all will like this recipe .You can also check few more instant snack recipes available in this blog.
Ripe banana (plantain)- 4-5
All purpose flour-2 cups
Turmeric powder -1/4th tsp
Water -1/2 cup
Oil for deep frying banana slices
Cut the bananas into three slices.
In a large mixing bowl combine together flour, turmeric powder ,sugar etc.
crack one egg and add enough water to make a smooth lumpfree batter.
Once the batter is ready, dip each slice of banana into the prepared batter and coat it well with flour mixture.
Heat oil in a medium flame ,gently drop the banana slices into the hot oil.
Fry till both the sides get golden in colour.
Transfer the fried banana fritters on to an oil absorbant paper.
Serve them hot with some tea or coffee.
Always use perfectly riped plantain which are firm in texture.
Adding egg in the batter is completely optional, but it will helps to bind all the ingredients together and gives a nice texture for banana fritters.
Batter should slightly thick to coat well all over the banana slices .
You can use coconut oil for deep frying bananas which will give the authentic flavor of kerala pazham pori.
No oil coconut chutney podi/Powder is really a lip smacking one compared our usual south indian coconut chutney.The highlight is it will remain fresh upto one month ,so just prepare it in bulk and store it in an airtight container and use it whenever required.It save a lot of time ,isn’t it?
Dry roasting coconut will actually helps to increase it’s shelf life.Always use a very clean and dry spoon while serving chutney as an accompaniment for South Indian breakfasts.
Some people don’t like the flavor tamarind ,you can skip it if you dont want to give a tangy flavor.I personally like it’s flavor ,so a small piece tamarind was added while grinding.
Grated coconut-2 cups
Dry red chillies-10
Curry leaves -1 cup
Tamarind -small sized
To begin with dry roast coconut for 4-5 minutes in a low to medium flame .
Once it’s colour changes and coconut becomes aromatic ,Switch off the flame and let it cool well.
In the same pan ,dry roast chillies and curry leaves separately.
Once all the ingredients reaches room temperature, powder them using a blender .
While blending add few more ingredients which will enhance the flavor of chutney podi (tamarind, salt, asafoetida ).
Blend everything together and make a coarse powder out of it.
Transfer into an airtight container ,serve it whenever you required using a dry ,clean spoon.
This will remain fresh upto one month.
Best to be served along with Dosa ,Idli ,Uthappam etc
Dry coconut chutney powder is a perfect combination to serve along with Idli
If you are in search for a go to meal for busy weekends ,then this chinese fried can be a great option to consider.You can customise it with your favorite add ons especially in the case vegetables. Enjoy this super delicious fried rice at the comfort of your home.
Basmati rice-2 cups
Boneless chicken pieces -1/2 kg
chopped carrots -1/4th cupS
Garlic cloves -4-5
Green chillies -3
Chopped beans -1/4th cup
Soya sauce -2tbsp
Red chilli sauce -2tbsp
Black pepper-1&1/2 tsp
Spring onions for garnishing
Sunflower oil 3 tbs
Rinse off basmati rice and soak for 15 minutes .
Cook basmati rice till it become firm not mushy.
Drain to a colander and let it cool completely.
In a mixing bowl add chicken pieces, pepper powder and salt.Mix well.
Heat 1/2 tbsp of oil in a pan ,add marinated chicken pieces and cook for about 4-5 minutes in a medium flame.Once it’s done keep it aside.
Pour remaining oil to the same pan .
Add garlic and green chillies ,saute for 30seconds just to get rid off it’s raw flavor.
Add finely chopped carrots and beans .Toss it on a high flame for few minutes.The texture should remain crunchy not soft and mushy.
Transfer the rice along with soya sauce ,red chilli sauce and salt.
Stir in well ,keeping the flame high.
Add chicken pieces and keep mixing till the rice gets imparted with all the flavors of sauces and turns hot.
Finally add some spring onion and give it a good mix.
Piping hot chicken fried rice will be ready to serve !!!!
These crispy and tasty bread samosa filled with savory ,tangy spiced mashed potatoes will be a great evening to serve along with a cup of tea.The preparation of stuffing is very simple, needs only mixing up the ingredients like boiled potatoes and other ingredients.The crispy outer crust makes it really tempting and irresistible snacks of your choice.
These instant crispy samosas make a good party snack since they remain crispy for long time.They are best served with green chutney or tomato ketchup.
Green chillies -3
Oil -3 tbsp
Turmeric powder-1/4th tsp
Chilli powder -1 tsp
Chaat masala -1 tsp
Lemon juice -1 Tbsp
Sandwich Bread slices -8
Oil for deep frying.
To begin with rinse off 3-4 medium sized potatoes and pressure cook for 5-6 whistles.
Once the potatoes are cooked well, drain off water and keep it aside.
Once it cools down ,cut them into cubes and keep aside.
Heat some oil in a nonstick pan ,add cumin seeds, ginger, green chillies and finely chopped onions. Saute it for a while ,till they become transluscent.
Spice it with some masala(turmeric powder, chilli powder, chaat masala, salt etc.
Add cubed potatoes along with salt and lemon juice.Mash them using a spatula and make sure potatoes get absorbed with all the flavors of masala.
Finally add some coriander leaved and keep aside.
Steam cook the bread slices for few seconds ,this way we can make it easily foldable and also prevent crumbling while folding.
Using a rolling pin roll out bread slices .Trim the edges and cut it diagonally to make equally sized two samosas.
Take one of the slices and drizzle some water on the sides ,seal it by bringing the two edges together and pressing it.Keep one side open where in we need add prepared filling.
Add Filling inside the cone shaped portion .Seal it tightly by applying some water on the open sides of bread slices.
Repeat the process and prepare all samosas following this method.
Heat some oil for deep frying samosas ,Keep the flame medium and fry till samosas turn crispy and golden in colour.
Shallow fried kerala chicken fry will be a great starter recipe to serve during any special occasion since it requires very less time to prepare.Red chilli powder will definitely impart a lovely red colour which will make this dish visually appealing too.
Here i have used chicken pieces with bones.so make sure to cut through the fleshy part of chicken pieces ,so that marinade will get properly absorbed and coated well on chicken .
If you prefer a spicy version of chicken fry you can definitely add some pepper powder along with the marination.
Always use coconut oil to prepare authentic kerala style dishes .it’s aroma and taste cannot be replicated by any other cooking oils available in the market.
Chicken -1 kg
Besan /gram flour -3 tbsp
Ginger garlic paste -1tbsp
Turmeric powder -1/2 tsp
Chilli powder -2tsp
Lemon juice -1&1/2 tsp
Coconut oil -for frying
Curry leaves .
Add all the ingredients to the chicken pieces and coat it well with marination .Make sure the batter is not thick and at the same time too thin either.
Heat coconut oil in a pan for shallow frying chicken pieces.fry all these chicken pieces in batches till done.
Flip the sides and cook till all sides get cooked well.
In the remaining oil ,fry some curry leaves and garnish with fried chicken.
Serve hot with some chapati, fried rice etc.
Enjoy this tasty hot chicken fry with some chappathi, porotta, ghee rice etc.
Slow cooked Muringayila thoran is a great accompaniment to have along with any south indian vegeterian curry .This side dish goes well with Curd curry and steamed rice .
Drumstick leaves have numerous health benefits too.
It is rich in antioxidants and helps to lower blood pressure.It has been proven that drumstick leaves aids for digestion and also plays a major role in reducing cholesterol.
This is one of easiest leafy veg stir fries which you can prepare without spending much time in kitchen.Grated coconut will definitely enhance the flavor and at the same time gives a typical flavor of south indian dish.
Muringayila/Drumstick leaves – 3 cups
Grated coconut-1/4th cup
Rice -1 tbsp
Dry red chillies -2
Garlic- 3 cloves (crushed)
To begin with separate the leaves from twigs and keep it aside.
Wash it thoroughly and squeeze out excess water from leaves .
In a kadai add cleaned drumstick leaves ,cover and cook it for 5-6 minutes in a medium flame .Leaves will realease enough water to get cooked Once it gets heated up.
Add some salt and mix it thoroughly.
Once they get cooked well add grated coconut and stir in till they get combined well.Swich off the flame and keep it aside.
Heat some oil in a frying pan ,add some rice ,fry till it becomes brown colour.Add crushed garlic and saute till its raw flavor goes off.
Finally add dry red chillies and pour it over cooked Drumstick leaves.
Serve hot with some rice and any veg curries of your choice.
This kerala chicken curry prepared with roasted coconut gravy is my dear to heart.There are multiple variations for kerala chicken curry ,but this particular recipe is loved and prepared very commonly in most of the south indain houses .The gravy is mildy spicy and make a great combination for apppam ,steamed rice ,chapathi etc.For this recipe i have used very few staple ingredients which are readily available at any kerala households.
Turmeric powder -1/2 tsp
Pepper powder -2 tsp
Grated coconut -1/2 cup
cumin seeds -1 tsp
Chopped onions -2 tbsp
Coconut Oil -2 tbsp
Garlic -6 cloves
Chilli powder -2 tsp
Turmeric powder -1/4th tsp
Coriander powder -2tsp
Sliced Onions -1 large sized
Ginger -1 small sized
Garlic -4-5 cloves
Green chillies -3
chopped Tomato -1
Take a mixing bowl and add chicken pieces along with turmeric powder, pepper powder and salt.
Mix well and keep the marination for 20 minutes.
Heat some oil in a pan ,add grated coconut along with ,chopped onions garlic, cumin seeds, curry leaves etc.
Once it turns golden brown add spices (chilli powder ,turmeric powder and coriander powder).
Roast it in a very low flame.Once it becomes aromatic ,switch off the flame and let it cool for a while.
Once it cools down ,grind and make a thick paste out of it.
Take all the sliced veggies and add into marinated chicken pieces.
Add 1/2 cup of water and let it cook for 10 minute in a medium flame.
Once chicken become tender add ground coconut paste and let it cook for another 5 minutes in a medium flame.
Once the curry starts to boil ,check the taste ,add salt if required.
Finally fry some onions and pour it over the curry.
Serve hot with some appam, chapathi, steamed rice etc.