MEAT SAMOSA

MAKE AHEAD MEAT SAMOSA

Ingredients

1. Pastry sheets-9 to 10 nos( Recipe given below)
2. Beef ( cubed)-250 gms
3. Chilli powder-1 tsp+1/2 tsp
4. Turmeric powder-1/2 tsp+1/4 tsp
5. Pepper powder-1 tsp( or according to taste)
6. Onion ( chopped finely)- 1 no
7. Ginger chopped- 1 tsp
8. Garlic chopped- 1 tsp
9. Green Chili chopped-1 or 2 nos
10. Grated carrot-1/4 cup
11. Grated cabbage-1/4 cup
12. Garam masala- 1/2 tsp
13. fennel powder-1/2 tsp
14. Salt to taste
15. Oil
16. All purpose flour-2 tbsp
17. Water- As required

Method

• Marinate beef with 1/2 tsp chili powder,1/4 tsp turmeric powder and salt ,cook this with sufficient quantity of water till beef is tender and all the water is absorbed.
• Crush the cooked beef in a food processor and keep aside.
• Heat oil in a pan and add onion,ginger , garlic and green chili.saute till onion turns pink.
• Add grated carrot,cabbage and salt to taste and cook till it is almost done.
• Reduce the flame to low and add ,1 tsp chili powder,1/2 turmeric powder,and pepper powder.Saute till raw smell leaves.
• Add crushed beef,garam masala and fennel powder to this and saute till it is dry and colour turns to dark brown,stirring in between.
• Allow this to cool  well before filling the pastry sheets.
• Combine 2 tbsp all purpose flour with a small quantity of water to form a thick paste.This is used to seal the edges of the pastry sheets.
• Take a pastry sheet and cut into two ( ie two semi-circles)
• Fold this to form a cone shape and place 2 to 3 tsp of filling into it and seal the edges with the flour paste prepared.You can freeze the samosas at this point.
• Heat oil  in a pan ( oil should not be too hot) and deep fry the samosas till it  turns golden brown.
• Serve with tomato ketchup. 

For Pastry Sheets

Recipe source (with slight variations)-Yummy tummy
Ingredients

1. All purpose Flour- 1 Cup
2. Oil- 1 tbsp( more for brushing on the sheets)
3. Cumin seeds- 1 tsp
4. Water-as required
5. Salt to taste

Method

• Combine all purpose flour,oil,cumin seeds and salt together.Mix well using your fingers.
• Gradually add sufficient quantity of water  and knead well to form a soft dough.
• Cover and keep aside for 5 minutes.
• Divide this into small balls of equal size.Roll each ball into circles.
• Take one sheet and brush oil on top and place another sheet over this one.
• Lightly roll this into a thin sheet.
• Heat a non stick tawa and cook this for less than 10 seconds on each side.( DO NOT OVER COOK)
• Find an open edge and pull it carefully to separate the two sheets.
• Repeat the same with the rest of the dough.

For step by step instructions check this out

KUZHI PANIYARAM WITH COCONUT CHUTNEY

Ingredients

1. Idli Batter- 1 & 1/2 cup
2. Mustard seeds- 1/4 tsp
3. Shallots chopped- 1//8 cup
4. Curry leaves chopped- 1 tbsp
5. Green chillies( chopped)-2 tsp
6. Grated coconut- 2tbsp
7. Sago pearls (soaked in water for 20 minutes)-1 tbsp
8. Salt to taste
9. Oil

Method

• Heat oil in a pan and add mustard seeds and let it splutter,add chopped shallots,curry leaves and green chilies ,saute until shallots turn golden brown.
• Now Add the grated coconut and stir well and switch off the stove.Allow this to cool slightly.
• Now add the sauted shallots ,soaked sago and salt to taste to the idli batter and mix well.
• Heat oil in a paniyaram pan and pour 2 tbsp of batter into each hole and cook over medium low heat until the edges turn golden brown..
• Turn over and cook for a minute or two.
• Serve with coconut chutney.

COCONUT CHUTNEY

Ingredients

To Grind

1. Grated Coconut- 1 cup
2. Chili powder- 1/2 tsp( or to taste)(i used 1 tsp kashmiri chili powder)
3. Ginger-1/4 inch piece
4. Shallots- 2 to 3 nos
5. Tamarind pulp -1/4 tsp
6. Water- as required
7. Curry leaves- 2 nos
8. Salt to taste

For tempering

1. Mustard seeds- 1/4 tsp
2. Red Chilies- 1 to 2 nos
3. Curry leaves- few
4. Oil

Method

• Combine all the ingredients  'to grind' in a blender and grind to form a smooth paste.
• Heat oil in a pan and add mustard seeds ,let it splutter.Add red chilies and curry leaves and saute for few seconds and pour over the chutney.

HEALTHY ALMOND AND APRICOT MUFFINS

Recipe slightly adapted from:www.roostblog.com (you can find the original recipe here)

Makes -12 mini muffins

Ingredients

1. Almond flour- 1/2 cup
2. Whole wheat flour-1/2 cup
3. Baking soda-1/2 tsp
4. Salt- 1 pinch
5. Egg- 1 no
6. Oil-1/8 cup
7. Honey-1/4 cup
8. Vanilla essence-1/2 tsp
9. Apricot sliced-as required

Method

• Preheat the oven to 180 deg C,Line the mini muffin trays with paper cases and keep aside.
• In a mixing bowl combine almond flour,wheat flour,baking soda and salt.
• In another bowl add,egg,oil,honey and vanilla essence , whisk until combined.
• Pour this egg mixture into the dry ingredients and whisk until just combined.
• Pour the batter equally into the prepared muffin cases and place 2 to 3 apricot slices over this batter and bake for 20 minutes or until a cake tester inserted into the center of a muffin comes out clean.
• Drizzle honey over the muffins if desired.

KAJU PEDA / INDIAN CASHEW NUT FUDGE

Recipe source  :Priyas Versatile Recipes

Ingredients

1. Cashew Nut Powder-1 Cup
2. Milk Powder-1/2 Cup
3. Water-1 tbsp
4. Sugar-3/4 Cup
5. Pistachios (Chopped)-for garnishing

Method

• Combine all the ingredients except pistachios in a wide microwave safe bowl.Mix well until combined.
• Microwave on high for 2 minutes, stirring once in between.Allow this to cool slightly.
• Knead this well to form a soft dough.Roll this into desired shape and garnish with pistachios.

Kozhi Pidi /Chicken Curry and Rice Dumplings

Nadan Kozhi Curry /Kerala Style Chicken Curry

Ingredients

1. Chicken- 5oo to 700 gms
2. Ginger (crushed)- 2" Piece
3. Garlic (Crushed)-5 to 6 cloves
4. Shallots (sliced)-1 1/2 cup
5. Onion (Sliced finely)-1 Large
6. Curry Leaves-2 to 3 sprigs
7. Coconut pieces (Sliced)-1/4  cup (Optional)
8. Coconut milk(Thin)-1 1/4  to 1 1/2  Cup
9. Fennel seeds( Powdered)-1/2 Tsp
10. Coconut milk(Thick)-1/4 cup
11. Garam masala-1/4 tsp
12. Vinegar-1/2 tsp
13. Water-As required
14. Salt to taste
15. Oil

For marination

1. Kashmiri chili powder-1/2 tsp
2. Turmeric powder-1/4 tsp
3. Ginger and Garlic paste-1 tsp
4. Salt to taste

For Masala Paste

1. Kashmiri chili powder-3 tbsp( See Note)
2. Coriander powder-2 tbsp
3. Turmeric Powder-1/2 tsp
4. Garam masala-1 1/2 tsp
5. Water -as required

Method

• Marinate the chicken pieces with all the ingredients for marination.Keep aside for 20 to 30 minutes.
• Combine all the ingredients for the masala paste  with sufficient quantity of water to form a smooth paste and keep aside.
• Now heat oil in a heavy bottomed pan and add ginger,garlic,shallots ,onion and 2 sprigs of curry leaves.When onion is almost cooked, add the sliced coconut pieces (if using) and mix well.Saute well  until onion turns golden brown.
• Reduce the flame to medium low and add the masala paste and saute it ,stirring continuously  until oil separates.(for about 5 minutes on Medium LOW flame)
• Now add the marinated chicken pieces and cook over medium heat for about 5 minutes stirring in between.
• Now add the thin coconut milk and salt to taste.( add more water if you require more gravy).Cover and cook until chicken is tender and the gravy is thick enough.
• Next ,add fennel powder,garam masala and vinegar , mix well.
• Add the thick coconut milk and cook for few minutes or until gravy thickens.
• Add the remaining curry leaves and switch off the stove.

Note:* I have used 3 tbsp of Kashmiri chili powder here ,so it is really spicy,you can always adjust the  quantity according to your spice level.
*If  using normal red chili powder reduce the quantity to 1 1/4 to 1 1/2 tbsp.
*For best results use homemade garam masala

PIDI / RICE DUMPLINGS

Ingredients

1. Rice Powder(i used puttu podi)- 1 cup
2. Grated Coconut-4 tbsp
3. Cumin seeds- 1/2 tsp
4. Shallots-4 nos
5. Garlic-2 cloves
6. Water-2 Cups
7. Coconut Milk-1/2Cup
8. Salt to taste
9. Rice Flour-2 tsp
10. Boiling water- as required(add salt to taste to the water)

Method

• Grind cumin seeds,shallots and garlic to form a smooth paste.
• Combine rice powder and grated coconut ,mix well for a minute .
• In a heavy bottomed pan dry roast this rice powder ,stirring continuously until  the color turns pale(almost golden).Allow it to cool slightly.
• Add the ground shallots paste, and sufficient quantity of boiling  water (with salt)to the roasted rice powder and mix well using a wooden spatula.Allow it to cool slightly and knead well for almost 4 to 5 minutes to form a soft dough.
• Roll this into small balls and steam it for 5 minutes.and keep aside.
• Combine 2 tsp rice flour with 2 cups of water and bring it to a boil,add salt to taste ,and add the steamed dumplings and cook until it is slightly thick .Switch off the flame and add coconut milk and mix well. 

NADAN MUTTA ROAST (KERALA STYLE EGG ROAST)

Ingredients

1. Hard boiled eggs- 2 to 3 nos
2. Onion(sliced finely)-2 large or 3 medium nos
3. Ginger (chopped)-1 tsp
4. Garlic (chopped)- 1tsp
5. Curry leaves-1 sprig
6. Water-1/4 cup appr ( or as required)
7. Vinegar- 1/4 tsp(optional)
8. Oil
9. Salt - to taste

For masala

1. Kashmiri chili powder- 1  to 1 1/2  tsp( or according to taste)-see note
2. Coriander powder-1 1/2tsp
3. Turmeric powder- 1/2 tsp
4. Garam masala-1/2 tsp

Method

• Combine the ingredients for masala with sufficient quantity of water to form a smooth paste.Keep aside.
• Heat oil in a pan,add onion,ginger,garlic and curry leaves.saute it till onion turns golden brown ,over a medium flame for about 15 to 20 minutes ,stirring in between.(make sure onion is well caramelized, you can add salt while frying the onion to speed up the process.)
• Reduce the flame to low and add the masala paste,saute for 4 to 5 minutes.
• Now add  water (and vinegar ,if using)and mix well.Adjust salt level at this point.
• Now add the sliced eggs,cover the eggs with the gravy,cover and cook for 2 to 3 minutes.
• Garnish with chopped coriander leaves ,if desired.
• Serve with idiappam or appam.

Note: Few of the readers have said that the curry is a bit spicy,if you prefer less spicy egg roast ,then use 3/4 to 1 tsp Kashmiri chili powder only.

Other Egg Recipes
Nadan Mutta curry (Kerala Style Egg Curry)
Egg Curry with potato
Egg Curry
Egg Roast with Tomato
Egg Curry with Tomato

KERALA STYLE BEEF CUTLET

Ingredients

1. Beef (minced)- 200 gms
2. Potato-1 Large
3. Onion(chopped finely)- 1 Large 
4. Green chilies(chopped finely)-1 to 2 nos( or to taste)
5. Ginger (chopped finely)- 1" piece
6. Garlic (chopped finely)- 3 cloves
7. Garam Masala- 1/2 tsp
8. Red chili powder-1/4 tsp
9. Turmeric powder-1/4 tsp + 1/4 tsp 
10. Pepper powder-1 tsp( according to taste)
11. Eggs- 1 
12. Bread crumbs- as required.
13. Salt to taste
14. Oil
15. Water

Method

• Cook potato until soft,mash it and keep aside.
• Cook minced beef with 1/4 tsp turmeric powder ,salt to taste and sufficient quantity of water.If any liquid remains,cook over low heat until it is dry.
• Heat oil in a pan ,add onion,green chilies,ginger and garlic.Saute until onion turns golden brown.
• Reduce the flame to low,add garam masala,red chili powder,1/4 tsp turmeric powder and pepper powder.Saute for almost a minute.
• Now  add cooked beef ,mix well and saute for 3 to 4 minutes.Adjust salt to taste.
• Add mashed potato and mix well.Let it cool slightly.
• Divide this into small balls and flatten it lightly with your fingers.
• Lightly beat the egg in a bowl.
• Dip the cutlets in the beaten egg and roll it in the bread crumbs.(You store these cutlets in the freezer for almost a month,if desired)
• Deep fry and serve with tomato ketchup.
• ENJOY!!!