RICE BALLS IN COCONUT MILK(PAALUNDA)

                                                        PAALUNDA

Paalunda is my grandma's special dish..This is a kerlaite dish. Actually we make small rice balls and steam it. After cooling will  add cool sugared coconut milk to it.Its an easy recipe to cook and very tasty too. My DIL's favourite dish is this.

       

  INGREDIENTS

• Roasted rice flour     - 1 cup
• Water                        - 1.5 cup
• Cumin powder          - a pinch
• Salt to taste
• Coconut grated        - 1 cup crushed it
• Ghee                        - 1 tsp
• Thick coconut milk - 2.5 cup
• Elaichi powder        - 2 pinch

       METHOD

• Firstly take thick coconut milk and add elaichi powder to it and keep in refrigerater.

•  Boil 1.5 cup of water with salt and gheera powder  .when it boils add the roasted rice flour,and grated and crushed coconut to it and stir well till the water leaves away.

•  Remove this to a bowl and add 1 tsp ghee and knead well till it become soft.

•  Make small balls and keep aside.

•  Keep all the balls in a steamer and cook well.

•  Serve it in a glass bowl.

• Add cold coconut milk to it

                                          

• And serve it chilled..........

PRAWNS WITH CHINEESE POTATO IN FRIED COCONUT MASALA GRAVY(CHEMMEEN KOORKKA THEEYAL)

                                       CHEMMEEN KOORKA THEEYAL

INGREDIENTS

• Prawns cleaned                    - 1 cup
• Chineese potato(koorka)     - 1/2 cup cleaned and cut into pieces and cook in cooker for 2 whistle
• Green chilly                        - 3 slited
• Turmeric powder               - 1/4 tsp
• Crushed coconut                - 1.5 cup
• Red chilly crushed             - 2 tsp
• Coriander powder              - 3 tsp
• Garam masala                    - 1/2 tsp
• Pepper powder                   - 1/2 tsp
• Fennel seed                        - 1/2 tsp
• Shallots                              - 3
• Garlic                                - 5 cloves
• Ginger                               - a small piece
• Curry leaves
• Gambooge  little soak in water

TO GARNISH

• Oil               2 tsp
• Mustard      1 tsp
• dry chilly    2
• curry leaves 2 sprig

  METHOD

• In a cooking bowl, add chineese potato,prawns,green chillies, ginger, turmeric powder and little water,salt and cook for 15 mins.

• When it gets cooked keep it aside.

• Roast the coconut with shallots, garlic and curry leaves.

• Add coriander powder, garam masala,fennel powder and pepper powder to it.Saute for some time.

• Finally add the crushed chillies to it and saute for some more time till it becomes brown.

                                      

• Grind this is a mixer and add this to the boiled prawns.

                                      

• Add the gambooge juice as required and taste the salt.

• Garnish with the "To Garnish" ingredients.

MUTTON CUTLET

                   MUTTON CUTLET
Mutton or lamb kheema is the most expensive of all meats.Mutton is the meat from Sheep more than 2 years old and Lamb is the meat in its first year.
The most tastier among all cutlets is mutton cutlet itself according to Non Veg lovers...Due to the cost of this meat now Mutton Cutlet is rarely seen only in shops.
Here I have made this cutlet with kheema. So it becomes easier to mix all the ingredients.

            INGREDIENTS

• Mutton Kheema                      - 250 gms
• Potato boiled                          - 150 gms
• Onions                                   - 2 medium , finely chopped
• ginger garlic paste                 - 1 Tbsp
• Green chillies                        - 4 big
• Garam masala                   - 1/2 Tsp(my own masala - I made this with cinnamon, cloves,star anise)
• Fennel seed powder             - 1/2 Tsp
• Mustard seed                        - 1/4 tsp
• Pepper powder                     - 1/4 Tsp
• Mint and coriander leaves  as required
• Salt as required
• Egg                                     - 1 Nos
• Bread crumbs

             METHOD

• Wash the kheema and squeeze the water. Keep aside.

• Heat a heavy bottom pan and add some oil to it.

• Splutter 1/4 tsp mustard seeds

• When all the mustard seeds pop up, add chopped onions to it and saute for a while.

• Add the chopped green chillies to it.

• Add ginger garlic paste to it.

• Add stems of coriander leaves to it and all masalas like - garam masala, fennel powder,pepper powder.Saute for 2 mins.

• Now add the minced meat .

• Add salt now.

• Cook well for 20 mins in low flameWhen the water leaves, Saute for sometime till it becomes dry

• Add the mashed potatoes to it and saute.

• Add coriander leaves and  mint leaves.

• When its done, leave this to another plate and allow it to cool.After cooling mash them together with fingers and make balls.

• Shape like an oval one and keep them aside.

• In the bread crumbs add some dried curry leaves, 1/2 tsp garlic powder,and 1/2 tsp fennel powder to get a nice flavour.Mix well.

• Beat the egg and dip this oval cutlets in egg and then to bread crumbs.

• Shape all the cutlets and keep it ready .

• Deep fry in oil till it turns brown colour.Remember one thing alwayz fry in high flame.This is a cooked meat so no need to worry.

• Serve  it on a plate and enjoy this tasty cutlet....

GHEE BANANA FRY

                       GHEE BANANA FRY  

Banana roast in ghee is a very special and tasty tea snack.It is a very easy and simple dish.Nothing more to explain here....Every one try this tasty recipe.... 

                             INGREDIENTS

• Banana(Nenthra Pazham)   6 Nos
• Ghee                                         As required
• Sugar                                        As required

                                     

• Heat a dosa tawa and add little ghee.

• Slice the banana very thinly and fry both sides of bananas till golden brown

                                      

• If u want, u can roll like this and serve.