Gopi manchurian

Ingredients
For marinating
Cauliflower florets – 3cups
All purpose flour – ¾ -1 cup
Gram flour/ Besan – 2tsp
Rice flour – 2tsp
Ginger-garlic paste – 1tsp
Chilly powder – 1 ½ tsp
Turmeric powder – ¾ tsp
Salt to taste
Water for making thick gravy
Oil – 5-6tsp for frying

For gravy
Finely chopped onion – 2 ½ cup
Sliced garlic – 2 ½ tsp
Chopped spring onion – 1bunch
Red chilly sauce – 3tsp
Tomato ketchup – 4tsp
Soya sauce – 1 ½ tsp
Turmeric powder – ¼ tsp
Chilly powder – ½ tsp
Oil -2tsp
Salt to taste

For garnishing
Chopped spring onion


How to prepare
=►In a bowl mix all marinating ingredients (except florets)along with enough water and salt
=►It should be a thick gravy and dip all cauliflower florets. Keep it aside for 10min.
=►Heat 6 tsp of oil in a non stick pan, fry cauliflower till it turns golden yellow color.

=►Heat 2tsp of oil in a wide pan, add sliced garlic, onion, spring onion and little bit salt.
=►Saute it well till the onion turns slight brown color.
=►Add turmeric, chilly powder, soya sauce, tomato ketchup and red chilly sauce nto it.
=►Mix it well for 2-3min and add fried cauliflower into it.
=►Mix everything properly and cook it for 2-3 min on medium flame.
=►Garnish with chopped spring onion and serve it hot with plain rice, fried rice etc.

Mango bread pudding

This is very simple bread pudding very easy to make and is made with readily available materials. The taste becomes very good once the bread absorbs the mango syrup nicely. So have some patience and wait for some time for serving.

Ingredients
Bread – 5-6nos ( i used wheat bread)
Mango Jam- 4-5tsp (you can use any fruit jam)
Mango puree – 3tsp

For syrup
Mango puree – ½ cup
Heavy whipping cream – ½ cup
Condensed milk – ½ cup
Boiled & cooled milk – ¼ cup (optional-If u want more syrup)

How to prepare
=►Remove all brown sides of bread and cut it diagonally.
=►Now we can get 2triangle pieces. Again cut it to half (total u get 4pieces out of one bread).
=►Spread mango jam on both sides of bread piece.
=►Take a bowl pour heavy cream and whip it well.
=►Then add mango puree, condensed milk and milk and mix it well (pouring syrup).
=►Take glassware, pour 3tsp of mango puree and
spread it throughout the container.
=►Then place the bread pieces evenly and pour syrup.
=►Keep it in refrigerator for 30-45min or place it in freezer for 10-15min.

Ragi vermicelli upma / Finger millet upma

I have been taking ragi vermicelli upma as a snack after comming from school from my childhood days. I somehow did not notice it after comming to US. It was during this Deepavalli shopping that I came upon this and picked it up and made it immediatley after going home. Believe me it is very tasty and healthy and you will definitley like it. You can see other Ragi recipes like Ragiupma, Ragi puttu also.

Ingredients
Ragi Vermicelli - 1 1/2cup
Finely chopped onion / Shallots - 1/2 cup
Green chilies - 2nos
Mustard seeds - 1/2 tsp
Curry leaves - a few
Coconut oil - 1tsp
Dry red chilies - 2nos
Grated coconut - 4tsp
Water - 2cups
Salt - 1tsp

How to prepare
=►Soak 11/2cup of vermicelli in 2cups of water and salt.
=►Drain water complteley and place it in an idly cooker.
=►Staem it for 10-12min on medium flame.
=►Cool it for 3-4min. Heat 1tsp of oil in a pan.
=►Put mustard seeds, when it cracks add dry red chilies and curry leaves.
=►Add sliced onion or shallotts into it and saute it for 3-4min.
=►Then add steamed ragi vermicelli and grated coconut into it.
=►Stir it for 1-2min on medium flame.
=►Take this as a tea time snack. It can be also a healthy breakfast.

Meen Pathiri / Steamed Fish Pathiri

This is my husband's favorite snack. This is a traditional malabar snack which finds a prominent place in Ifthar parties. This can be called as rice pancake stuffed with fish and then steamed. Any fish can be used for making the fillings. Fish masala can be used according to once wish.
Ingredients
For marinating
Fish – 6-8 medium slices ( I used tilapia fillets)
Kashmiri chilly powder – 2 ½ tsp
Turmeric powder – ½ tsp
Ginger – Garlic paste – 2tsp
Salt – 1tsp
Water – 1-2tsp
Oil – 6-8tsp for shallow frying


For the masala
Fennel seeds – ½ tsp
Finely chopped onion – 1 medium size
Sliced ginger – 1tsp
Sliced garlic – 1tsp
Chopped Curry leaves – 2-3tsp
Kashmiri chilly powder – 1 ½ tsp
Turmeric powder – ½ tsp
Meat masala powder/ Garam masala – ½ tsp
Water – 2-3tsp
Oil – 3-4tsp
Salt – ½ -1tsp


For making pathiri
Rice flour – 1cup
Water – 1cup
Fennel seeds – ½ tsp (optional)
Salt –as reqd























How to prepare
Frying fish
=►Mix all marinating ingredients together (except oil) and marinate fish pieces well.
=►Leave it for 30-45min and heat 6tsp of oil in a pan and fry fish pieces till it turns light brown color. Mash it nicely with hands.

Fish masala
=►Heat 3tsp oil in a pan, put ½ tsp of fennel seeds.
=►When it cracks add sliced ginger, garlic and curry leaves into it.
=►Saute it well till the raw smell of garlic goes off.
=►Next add chopped onion and salt into it and fry it well .
=►When the onion turns golden brown add turmeric, chilly and meat masala powder into it.
=►Saute it some more minute (1-2min) add 2tsp of water along with mashed fried fish into it
=►Mix it well for 2-3 min on medium flame and switch off the flame .Keep it aside.





For pathiri
=►Make pathiri dough as explained in Malabar rice pathiri. Add little bit feenel seeds in to that.
=►Take samall dough balls press it untill it get round shape.
=► Cut corect round shape(like poori) using round cutter or lid (like horlicks lid..etc)
=►Place fish masala mixture on one pathiri.
=►Spread evenly and cover it with another pathiri. Press edges well with fork carefuly.
=►Steam each fish pathiri for 10-12min on medium flame (Use idly cooker).
=►Remove from the vessel and serve hot.

Raw Bitter gourd pickle / Pavakka achar

I have already published fried bitter gourd pickle. In this I used raw bitter gourd and its taste is slightly different from the fried pickle.

Ingredients
Bitter gourd – 1nos
Turmeric powder – ½ tsp
Chilly powder – 1 ½ tsp
Sliced shallots – ¼ cup
Sliced ginger – 1 ½ tsp
Sliced garlic – 1 ½ tsp
Curry leaves – a few
Mustard seeds – ½ tsp
Fenugreek seeds – ½ tsp
Hing / kayam – ½ tsp
Dry red chilies – 2nos
Coconut oil – 3tsp
Vinegar – ¼ cup

How to prepare
=►Clean and cut bitter gourd into small pieces.
=►Heat 3tsp of oil in a pan, put mustard seeds and allow it to crack.
=►When it cracks add dry red chilies, fenugreek seeds, sliced shallots, ginger, garlic, curry leaves into it.
=►Saute it well till the raw smell of garlic goes off.
=►Then add bitter gourd pieces, turmeric, chilly powder and mix it well.
=►Saute it everything well and cook it for 5-6min and add ¼ cup of vinegar into it.
=►Allow it to cook for 2-3min and switch off the flame.
=►Add ½ tsp of hing on over this pickle and serve it after 2-3 day.

This participates in Vegetable Marathon - Bitter Gourd, hosted by Nithu and started by Silpa

Fried Bitter gourd pickle / Pavakka kondattam achar

People who are found of pickle will surely like this. Even I was reluctant first to make a pickle with bitter gourd but found this very interesting and tasty once I had it from a friends place.


Ingredients
Fried bitter gourd – 1cup
Mustard seeds – ½ tsp
Fenugreek seeds – ½ tsp
Turmeric powder – ½ tsp
Chilly powder – 1 ½ tsp
Hing / Kaayam – ½ tsp
Sliced ginger – 1 ½ tsp
Sliced garlic – 1 ½ tsp
Sliced shallots / small onion – 4tsp
Green chilies – 2nos (optional)
Dry red chilly – 2nos
Curry leaves – a few
Vinegar – ¼ cup (more sure taste increase the quantity)
Coconut oil – 3tsp


How to prepare
=►I have already published how to make fried bitter gourd (pavakka kondattam).
=►Take 1cup of fried bitter gourd and mash it into pieces.
=►Heat 3tsp of oil in a pan, put mustard seeds and allow it to crack.
=►When it cracks well add dry red chilies, fenugreek seeds, sliced shallots, ginger, garlic, curry leaves into it.
=►Saute it well till the raw smell of garlic goes off.
=►Then put turmeric, chilly powder and mix it well.
=►Add ¼ cup of vinegar and when it boils well add mashed bitter gourd pieces.
=►Saute it well and cook it for 1-3min and switch off the flame.
=►Add ½ tsp of hing on over this pickle and mix well.
=►Serve it hot as a side with plain rice, chapatti etc.

This participates in Vegetable Marathon - Bitter Gourd, hosted by Nithu and started by Silpa

Pavakka kondattam / Dried Bitter gourd fries

Ingredients
Bitter gourd – 2 large
Turmeric – 2tsp
Salt – 3tsp
Water – 2cups
Oil for deep frying

How to prepare
=►Cut bitter gourd into thin round rings (with seeds).
=►Boil 2cups of water. Add turmeric and salt into it.
=►When it boils well, add bitter gourd rings.
=►Allow it to cook for 3-5min and switch off the flame.
=►Drain water and spread the bitter gourd rings in a sheet.
=►Allow it to get sundried for 3-4 days until the bittergourd dries out completely.
=►Heat oil in a pan and fry bitter gourd rings very well.
=►It goes well with plain rice.

Note – Some people dip the bitter gourd rings in curd to get a different taste.


This participates in Vegetable Marathon - Bitter Gourd, hosted by Nithu and started by Silpa

Bitter gourd juice / Pavakka juice

Ingredients
Bitter gourd – 1
Lemon juice – 1tsp (You can increase as per the taste reqd)
Water – ½ cup
Pepper – ¼ tsp
Salt – a pinch (optional)

How to prepare
=►Remove the seeds and cut bitter gourd in to small pieces.
=►Put it into a blender along with ½ cup of water.
=►Blend it well and sieve it nicely.
=►Add lemon juice, pepper and salt (optional)into the juice.
=►This is very good for diabetic patients.

This participates in Vegetable Marathon - Bitter Gourd, hosted by Nithu and started by Silpa

Coconut chuttni / Thengha chuttni

Ingredients
Grated coconut - 1/2 cup
Dry red chilies - 6nos
Cumin seeds/ jeerakam - 1/2 tsp
Sliced ginger - 1tsp (optional)
Water - 1/4 cup
Salt to taste

For sesoning
Oil - 1tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds- 1/4 tsp
Curry leaves - a few
Dry red chilly - 1no

How to prepare
=►Grind together all ingredients with 1/4 cup of water and salt.
=►Pour grinded paste into a bowl and heat 1tsp of oil in a pan.
=►Put mustard, fenugreek, dry red chilly and curry leaves and pour this mixture into above grinded paste.

Note: If u want it more liquid add more water.

Malabar Rice Pathiri

This is a Norhtern Kerala dish specially more popular among muslims. It is a pancake made of rice flour. This is a very tasty and easy to make receipe which is usually taken with coconut chicken curry. Pathiri is regularly served during Iftar in the muslim fasting month of Ramdaan. I have already given the recipe of Roti Pathiri which can be found here.

Ingredients
Rice flour – 1cup
Water – 1cup
Salt – to taste

How to prepare
=►Boil one cup of water with enough salt.
=►When it boils well, slowly add rice flour little by little.
=►Stir it continuously and switch off the flame.
=►Close tightly with a lid and leave it for 10 min.
=►Pour the mixture into a big vessel for kneading.
=►Knead it(atleast 5min) and make a soft dough.
=►Taste and puffness of pathiri depends on how soft is the dough.
=►Make small balls and press it on wooden board.
=►Put little bit rice flour on wooden board for avoid sticking.
=►Press it until you get thin round pathiri (no need to use oil).
=►If u want correct round shape use round cutter or lid.
=►Heat tawa or non stick pan on medium flame and place pathiri on that.
=►Cook both sides well. Pathiri is ready to be served with chicken curry. It goes well with fish curry and egg curry.

Prawn Passion

Ingredients
For marination
Prawns – 250gm
Pepper powder – ½ tsp
Turmeric powder – ½ tsp
Lemon juice – 2tsp
Garlic – 6nos
Ginger – 2pieces
Salt – 1tsp


For gravy
Finely chopped Shallots /Small onion – 8nos
Kashmiri red chilies – 16nos
Cilantro or curry leaves – a few
Vinegar – 3tsp
Cumin seeds – ½ tsp
Ghee – 2tsp
Turmeric powder – ¼ tsp
Garam masala – 1tsp
Heavy whipping cream – 3tsp
Kasthuri methi powder – ½ tsp
Water – ½ cup

How to prepare
=►Remove the seeds and soak kashmiri chilly in 3tsp of vinegar for 1hr.
=►Grind marinating ingredients together and marinate prawns in it.
=►Heat 2tsp of ghee in earthern pot (meen chatti) or pan and put cumin seeds.
=►Add finely chopped shallots, soaked kashmiri chilly, turmeric, garam masala and salt into it.
=►Saute it well and add marinated prawns and 1/2 cup water into it.
=►When it cooks well (the gravy would be thick), add 3tsp of whipping cream and ½ tsp of methi powder.
=►Finely add chopped cilantro or curry leaves and cook it for 1-2min.

Submitting this to Akheela's Food palette series Orange

Methi chapathi / Fennugreek chapathi

Ingredients
Wheat flour – 2 ½ cup
Fresh fenugreek /methi leaves –1 bunch
Sliced ginger – 2tsp
Sliced garlic – 2tsp
Chopped cilantro -1tsp
Chopped curry leaves – 1 ½ tsp
Turmeric powder – ¾ tsp
Cumin seeds – 1tsp
Oil – 3tsp
Ghee -2tsp
Salt -1-1 ½ tsp
Water to make dough

How to prepare
=►Clean and cut fresh fenugreek leaves.
=►Heat 1 ½ tsp of oil in a pan, put cumin seeds and allow it to crack.
=►When it cracks add sliced ginger, curry leaves and garlic into it.
=►Saute it well and add chopped methi leaves , ¼ tsp of turmeric and cilantro into it.
=►Mix it properly and cook it for 1-2min. Switch off the flame.
=►Take a big bowl and put 2 ½ cup of wheat flour, salt and ½ tsp of turmeric.
=►Mix everything well and add enough water to make a dough.
=►Knead it well to make a soft dough (You can add little bit oil for softening).
=►Make a carving in the centre of the dough and put cooked methi and cover it.
=►Then again knead it well to make a smooth dough. Divide into chapathi balls.
=►Press it and cook it on tawa and bursh it with ghee on top.

Pazham nirachathu /Stuffed banana

Pazham nirachathu is another malabar dish and is a part of Ifthar party. This is a very tasty snack with coconut filling and dipped in maida batter. It is a very healthy snack for kids.

Ingredients
Ripe banana /Ethakka – 2nos medium

For fillings
Grated coconut – 5tsp
Sugar -3tsp
Cardamom powder – ¼ tsp
Chopped cashew – 2-3tsp
Raisins – 1tsp
Ghee – 2tsp

To cover the fillings
All purpose flour/ Maida – 4tsp
Rice flour – 2tsp
Salt – a pinch
Water to make thick paste – 2-4tsp

For dipping batter
Maida – ½- ¾ cup
Sugar – 3tsp
Turmeric – ¼ tsp (optional)
Cardamom powder – ¼ tsp
Water – ¼ - ½ cup (to make thick batter to dip banana )
Ghee for frying -3-4tsp

How to prepare
For filling
=►Mix grated coconut, cardamom powder and sugar.
=►Heat 2tsp of ghee in a pan and put above coconut mixture, cashews and raisins.
=►Saute it for 2-3min and leave the mixture to cool down.

To cover the fillings
=►Mix maida (4stp), rice flour, salt along with 2-4tsp of water and make thick paste.

For Making dipping batter
=►Mix together maida ( ½ - ¾ cup), sugar ,turmeric(optional), cardamom powder.
=►And add enough water to make thick batter.

To stuff the banana
=►Make a slit in banana (centre of banana) and another slit between 2inch width as shown in the picture.
=►separate that Piece from the banana and put filling mixture into that (2-3tsp) and cover it with the same piece what we took before.
=►Then seal the gap with thick maida paste.
=►Now dip whole banana in batter and fry it very well.

Ayala muluku curry /Mackrael curry

Ingredients
Ayala / Mackrael - ½ kg
Finely chopped onion – 1 ½ cups
Tamarind – one small ball like gooseberry
Sliced tomato – ¼ cup
Sliced ginger – 1 ½ tsp
Sliced garlic – 1 ½ tsp
Sliced green chilies – 2nos
Chopped curry leaves – 2 ½ tsp
Turmeric powder – ½ tsp
Kashmiri chilly powder – 2tsp
Coriander powder – ½ tsp
Fenugreek seeds – 1tsp
Oil – 4tsp
Coconut oil - 2tsp
Salt to taste




How to prepare
=►Clean and cut fish into medium size pieces.
=►Soak tamarind in half cup of water and keep it aside.
=►Heat 4tsp of oil in a earthern pot ( meen chatti) or pan and put fenugreek seeds.
=►When it cracks add sliced ginger, garlic, green chilies and curry leaves into it.
=►Saute it well till the raw smell of garlic goes off.
=►Next add sliced onion and salt into it.
=►Saute it till the onion turns light brown color. Add turmeric, chilly, coriander powder
and sliced tomatoes into it.
=►Mix it properly unitl the tomatoes gets completely mixed into it.
=►Then put ½ cup tamarind juice into it. Allow it to cook for 3-5min.
=►When the tamarind boile nicely put cut fish pieces into it.
=►If you want more gravy ,add ½ cup of water into it.
=►Allow it to cook for 15-20 min on sim flame.
=►When it cooks well switch off the flame.
=►Pour 1-2tsp of coconut oil on this curry and garnish with curry leaves.

Note - Instead of tamarind we can use kudam puli also.

Rotti pathiri

This is a thick version of pathiri which is very famous in Malabar region and finds a prominent place in Ramdan party. It is made with slightly roasted rice powder(pachari) mixed with shallots, crushed fennel seeds and coconut.

Ingredients
Slightly Roasted Rice powder -1cup
Crushed fennel (jeerakam) – 1tsp
Grated coconut – ½ cup
Coconut slices(thenga kothu) – 3-4tsp
Sliced shallots(small onion) – ¼ cup
Salt to taste
Water - 1cup+5-8tsp
Oil - 5-6tsp

How to prepare
=►Boil one cup of water & salt in a wide pan.
=►When it boils add 1cup of rice powder little by little and keep on stiring. Mix it well and switch off the flame.
=►Next add crushed fennel, grated coconut, sliced shallots, 2tsp of oil and coconut slices.
=►Mix it well and cover it with a lid. Leave it for 8-10min.



=►Once the dough is slightly cool ,take it on flat surface and knead it well like chapathi dough.
=►Divide the dough into small balls (like chapathi dough balls).
=►Put little bit oil in your hand, place the dough balls and press it nicely.
=►Press it untill it get the shape of small bangle and the thickness should be 1-1 1/2 inch.
=►Heat 2tsp of oil in a skillet, fry it untill light brown color appear on both sides.
=►Rotti pathiri is ready. This goes with any non-veg curry or sweet coconutmilk.


Note- You can put dough on a bangle or any round shape material to get a good shaped rotti pathiri.

Fried Bitter gourd rings / pavakka rings

Ingredients
Bitter gourd – 2 nos
Oil – 4tsp for deep frying

For grinding & marination
Sliced Shallots /small onion – 3 nos
Sliced ginger – 1 ½ tsp
Sliced garlic – 1 ½ tsp
Curry leaves - a few
Chilly powder – 1 ½ tsp
Pepper powder - 1/2 tsp
Turmeric powder – ¼ tsp
Salt to taste
Water – 2-4tsp





Steps.



How to prepare
=►Cut bitter gourd to thin round rings (with seeds).
=►Grind together all marinating ingredients well.
=►Apply this paste on each bitter gourd rings and marinte for 30min.
=►Heat 4tsp of oil in nonstick pan and put bitter gourd rings into it.
=►Fry (deep fry) it well and serve hot with plain rice.

This participates in Vegetable Marathon - Bitter Gourd, hosted by Nithu and started by Silpa

Beetroot pakovada

This is a very easy to prepare tea time snack which can be best enjoyed over a cup of hot tea. This is nutritious and looks very colorful. It’s a better way to serve to children who don’t eat beetroot.

Ingredients
Beetroot – 1medium size
Ginger- garlic paste – 2tsp
Green chilies – 2nos (optional)
Besan/ kadala podi - 1cup
Turmeric powder – ¼ tsp
Chilly powder – 2tsp
Garam masala – ½ tsp
Finely chopped curry leaves – 1-2tsp
Oil – ½ cup (for deep frying)

Water- 2 cups
Salt to taste

How to prepare
=► Peel the skin and boil beetroot in enough water and grate it well.
=► Take a bowl mix all ingredients (except oil) along with little water.
=► Coat grated beetroot with besan mixture.
=► Heat oil in a pan, take a spoon full of mixture and put into hot oil.
=► Fry it (deep fry) each pieces very well and serve hot with ketchup.

Mango Ice-cream

I love mango a lot and mango ice creams and khulfis are my favorite. I used to think a lot of making mango ice creams and at last got some good methods from net.

Ingredients
Mango puree – 1cup (You can get this from any Indian store)
Condensed milk – ½ - ¾ cup
Heavy whipping cream – ¾ -1 cup
Honey – 2tsp (optional)

How to prepare
=► Take a bowl put heavy whipping cream and whip it well either by hand or
electric mixer (This is to get good thick cream).
=►Then add condensed milk, mango puree and honey (optional) into it.
=► Mix it well and pour to glass vessel and cover it with lid.
=► Keep it in freezer for 5-6 hr. Serve as a dessert.
=► Add cherry or any other decorative things to give it a party look.


Note- If you have mangoes then you can make the puree by taking the mango pulp and adding sugar to it. Make sure that you filter it to get only the pulp.

Submitting this to Akheela's Food palette series Orange