Fried meatball in sweet and sour sauce

Ingredients:

For Meat Balls:
11/2-cups Pork/ Beef/ Chicken minced
2tblsp garlic minced
1tesp ginger paste
1 egg beaten
1/4tesp salt or to taste
1tesp Soya sauce
1/2tesp Ajinomoto
1/2tesp pepper powder
1tesp roasted sesame powder
1 1/2tblsp cornflour
Oil for deep-frying

For the sweet and sour sauce
2tblsp oil
2 1/2tblsp sugar
2tblsp vinegar
1/2tesp Soya sauce
1/4tesp salt or to taste
1 1/2tblsp tomato ketchup
1/4tesp cornflour
3tblsp spring onions chopped
1tesp ginger minced
1/8-cup water

Method:

• Heat 2 tblsp oil, add all the sauce ingredients and boil till thick. Remove and keep aside.
• Combine the minced beef and all other ingredients together and mix well with the hand till soft.
• Make walnut size balls out of this mixture.
• Heat the oil, deep-fry the beef balls, turning frequently for even color. When light brown, remove from oil and drain.
• Before serving, reheat the oil until very hot and fry the beef balls once again until golden brown. Drain on paper and serve with the sweet and sour sauce.

Pachadi

Ingredients:

Curd- 1 to 1 1/2 Cups
Onion -1 medium
Green chillies-2 nos
Ginger-1" piece
Garlic-2clove
Curry leaves- few
Mustard seeds-1/2 tsp
Grated coconut-1/2 cup
Cumin seeds / Jeerakom – 1/4 tspSalt to taste.

Method:

• Chop onion, green chillies, ginger, 1 clove garlic and few curry leaves.
• Grind together grated coconut, cumin seeds and 1 clove garlic to a smooth paste and keep aside.
• Crush 1/4 tsp mustard seeds separately.
• Heat 1 tbsp oil in a pan and add 1/4 tsp whole mustard seeds and allow to splutter. Add grated onion, green chilly, garlic, ginger and curry leaves and sauté well till it changes its colour to pink.
• Add ground coconut mixture along with 1/4 cup water, crushed mustard seeds and salt to taste. Allow the mixture to boil and cook covered for 3 minutes.
• Turn off the heat and add beaten curd to this mixture and mix well.
• Serve with boiled rice.

Idiyappam

Ingregiens:

Rice flour 1 cup
Ghee 1 tsp

salt to taste
Boiled water
Freshly grated coconut-1/2 cup

Method:

Boil 1 cup of water and keep aside for 5 minutes. Meanwhile mix rice flour, ghee and salt well. Add boiled water little at a time mixing well with a spoon, till the dough is soft to touch. Take this dough and put in to an Idiappam press. Press a layer onto idly moulds in circular motion add 1 tbsp of grated coconut in between and press the dough on top of coconut. Continue till whole dough finishes. Steam in a pressure cooker or in an appachembu till Idiappam is well cooked. Serve with egg roast/ stew/ kadala curry or sugar.

Kappa vevichathu/Tapioca curry

Ingredients:

Kappa (Tapioca) -1kg
Grated Coconut -1cup
Garlic-4 big cloves
Green chilly – 5nos
Cumin seeds- 1tsp spoon
Turmeric powder-1/4 tsp
Coconut oil-1tbsp
Mustard seeds- 1tsp
Small onion -2tbsp sliced
Dry Red chillies – 3(cut in to 2)
Curry leaves- few

Method:

1.Discard the outer brown and inner pink layer skin of Tapioca and cut in to small chunks. Wash well and boil the tapioca in a big vessel with lot of water till tender. Add salt to taste and boil 3more minutes and drain water from tapioca.
2. Grind coarsely grated coconut, cumin seeds, garlic, green chillies, and turmeric powder. Add the ground paste with 1/2 cup water to the cooked and drained tapioca, cover with a lid and cook till there is no raw flavor (about 10-15mints). Mash tapioca with the back of a wooden spoon and remove from flame.
3. Heat 1tbsp coconut oil in a frying pan and add mustard seeds. When it start crackling add sliced small onion and fry till golden brown. Then add dry red chillies and curry leaves and fry and add this seasoning to the cooked tapioca and mix well.
4. Serve hot with Kerala fish curry.

Spinach(cheera) thoran

Ingredients:

Spinach - 1 bunch
Onion - 1 medium
Green chilies- 3-4 nos.
Freshly grated coconut- 1/2cup
Garlic -5 cloves
Cumin Seeds-1/4tsp
Mustard seeds - 1/2tsp
Turmeric powder- a pinch
Oil -1tblsp
Method:

Wash and shred palak (spinach). Ground coarsely, coconut, onion, green chilies, garlic, cumin seeds and turmeric powder Heat oil in a frying pan and fry mustard seeds. Add coarsely ground coconut mixture and fry for one minute and add shredded palak. Keep on stirring on high flame until all ingredients mix well and all the water in it evaporates. Check salt and serve hot as a side dish with boiled rice.

Cabbage & Carrot Thoran

Ingredients:

Cabbage -1 cup, shredded
Carrot - 1 no, grated
Freshly grated coconut- 1/2cup
Onion -1 medium
Green chilles-3 nos
Garlic -3 cloves
Cumin Seeds-1/4tsp
Turmeric powder- a pinch
Salt to taste
Mustard seeds - 1/2tsp
Curry Leaves- 2 springs
Oil -1tblsp

Method:

Grind coarsely, coconut, onion, green chilies, garlic, cumin seeds and turmeric powder and salt. Heat oil in a frying pan and fry mustard seeds. Add coarsely ground coconut mixture and curry leaves and fry for one minute. In to this add shredded cabbage and grated carrot. Mix well, cover and cook on low flame for 3 minutes. Open lid and stir well until all the water in it evaporates. Serve hot as a side dish with boiled rice.

keema paratha

Filling

250gm keema (minced meat)
1 onion- chopped finely
2 tsp ginger- chopped finely
1/2 carrot- chopped finely
3 tbsp oil
1 tsp coriander powder
1/2 tsp garam masala
1 tsp salt
1/2 tsp red chilli powder
2 green chillies- chopped
1 tbsp finely chopped fresh coriander

Dough

2 cups Wheat flour
1/2 tsp salt
1 tbsp ghee

Topping: 1 tbsp kasoori methi (dry fenugreek leaves)
Method:
1. To prepare the dough, sift flour and salt. Rub in 1 tbsp ghee. Add enough water to make a dough. Keep aside for 30 minutes.
2. To prepare the filling, heat 3 tbsp oil and fry the chopped onion until rich brown. Add keema ( mince), carrot and ginger and mix well. Reduce heat. Add salt, coriander powder, red chilli powder and garam masala. Fry for 1-2 minutes. Cook covered on low heat for about 5 minutes, till the mince is cooked.
3. Add green chillies and 1 tbsp finely chopped coriander. If there is any water, uncover and dry the mince on fire. Keep the stuffing aside.
4. Divide the dough in to 10 equal parts. Shape into round balls. Flatten each ball, roll out each into a round of 5" diameter. Spread 1-2 tbsp of filling all over.
5. Make a slit, starting from the centre till any one end. Start rolling from the slit, to form an even cone. Keeping the cone upright, press slightly.
6. Roll out, applying pressure only at the centre. Do not roll or press too much on the sides, otherwise layers of the paratha donot separate after cooking.
7. Sprinkle some kasoori methi and press with a rolling pin.
8. Cook it on hot tawa on both sides, spread some ghee and serve hot.

CHEEDA

Ingredients:

Maida-1/2 kg (500gms)
Roasted Rava/ Semolina-1/2 cup
Dalda / Vegetable Shortening(melted)- 1/2 cup
Salt to taste
Vegetable Oil for deep frying

Method:
Mix all ingredients in a bowl. Gradually add water to this and knead well to get a soft dough. Divide dough into small balls. To shape cheeda, slightly grease the prongs of fork and hold it in one hand, with the other hand spread one small ball of dough over the greased prongs and roll the piece. Remove from the fork and keep aside. Repeat the process with all dough and deep fry the cheeds in hot oil. Keep the cheeds in airtight containers.

crustless quiche

Ingredients:
Egg-1
Milk-1/3 cup
Chopped vegetables of your choice-1/2 cup, (I used onion. carrot, capsicum, tomato)
1 Slice bread, crusts removed and cubed
Salt to taste
Black pepper powder to taste
Cheddar Cheese-2 tbsp, shredded

Method:
Preheat oven to 350°F. Beat eggs and milk with wire whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients until well blended. Pour into a greased baking dish. Bake 20-25 min. or until center is set and crust is lightly browned. Serve hot with tomato ketchup.