Moong sprouts cutlet (Mulappicha Cherupayar Cutlet)

 What about some veg. recipes this whole week?? This is one super-delicious healthy veg. snack which I'm sure you guys will go on trying  even after this Ramadan.

Sprouts are so rich in protein that it is adviced to have those frequently. You can make Thoran, Curries, Salads and many more with Moong sprouts . It's easy to make at home or you can easily get those from supermarkets. If making at home, just soak whole moong (cherupayar) in water for 5-6 hrs and then tie them up in a damp cloth for overnight. The cloth will turn to brown color; but don't worry your sprouts will be safe.

Moong-sprouts cutlets are dipped in Besan (gramflour) paste , coated with breadcrumbs & then shallow fried in oil.

Ingredients:


1/4 cup oil
2 cups onion slices
Ginger 1 tbsp
Garlic 3 pods
1 1/2cups moong-sprouts
1 cup Boiled & mashed potatoes
3 Green chillies
Curry leaves a few
Garam masala 1/2 tsp
Oil for frying
Bread crumbs-to coat
For dipping:

Besan/Gramflour/Kadalappodi 1 cup
Water 1 cup
asafoetida/Kaayam a pinch
Red chilli powder 1/2 tsp
Salt

Method:

1.  Cook sprouts alongwith salt, ginger and turmeric powder till done. You can use pressure cooker also. Mix in enough water and then pressure cook. Take care that they are not overcooked. cEither dry up water in high flame or if the water is too much, then drain them nicely.

2. Heat oil in a pan, saute onions till translucent, add garlic paste& green chilles and saute for a minute more.

3. Now add cooked sprouts and mix well. Season with salt , garam masala and curry leaves.

4. Mix in the boiled and mashed potatoes to it. Turn off the flame.

5. Once it is cooled, make cutlets with it.

6. Mix all the dipping ingredients together. You can use a blender for easy mixing.

7. Dip the cutlets in it, then coat with breadcrumbs. Dip these coated cutlets again in the dip and coat with bread crumbs once more. The second dip is for turning the cutlet more crispier outside.

8. Now fry them in oil and enjoy your snack with ketchup or any sauce of your choice.

Cherry Smoothie

 Ingredients:

Cherry 1 tray (abt  230g)
Cold Milk 2 cups
Sugar 2 tbsp
Yoghurt 2 tbsp ( optional)

Method:

Remove the stems of the cherry, wash it nicely ,blend everything together in a blender and then strain off the seeds. Don't blend too much so that the seeds too get grinded.

Prawns- Macaroni Pola

Actually I  walk with a camera these days even when I was there in mom's house  and ma sisters make fun of me saying 'run,,, hasna is coming with camera..'' as they don't want to pose for me. This one is also made by my sister Hanan when I took this and ran away  to click while the guests were waiting!@# and so couldn't concentrate on pictures well..

A spicy non-oily; but high cholestrol snack !! :) Egg and prawns make it highly rich and spicy too... This is latest addition to our Malabar region.. really donno the original recipe owner,, but can see these days in many houses' iftar table.Its so easy and yummy!! try this and I'm sure that you all will love it...


Ingredients:


Boiled macaroni 1 1/2 cup
Prawns 3/4 cup
Red chilli powder

Onion3
Ginger- garlic paste 2 tsp

Green chilli 2 or more

Eggs 5
Coriander leaves
Pepper
Salt
Method:

1. Fry prawns marinated in red chilli powder, salt and pepper.

2. In the same oil, add chopped onions, ginger -garlic paste and saute till it turns translucent.

3. Now add prawns cut into 2-3 pieces.

4. Add coriander leaves and it is done.

5. Now beat the eggs with salt and pepper. Mix boiled macaroni in this.

6. Take a non-stick pan, coat with oil or ghee and pour half the egg-macaroni mixture into the pan.

7. Now layer the prawns masala on top of that. Then, again the egg-macaroni mixture.

8.Cover with lid and simmer in low flame for a minimum of 15 minutes or till it is done. You can bake this also.

Coconut & Dates n Bread Fritters

This is one special snack from my mom's kitchen that brings back my childhood memories. I could never stop eating this. I'm so great fan of coconut and dates filling that anything stuffed with this fills ma mouth with water; just like pazham nirachathu (plaintain stuffed with this filling), muttappola (sponge cake with the same stuffing) etc...

 Ingredients :

For the stuffing:

Coconut 1 3/4 cups
Sugar 75 ml/ 5 tbsp
Ghee 2 tbsp
Cashew 4-5 (chopped)
Cardamom powder a pinch
Dates 1/4 cup (pitted and chopped)

Method:

1. Heat Ghee in a pan. Fry cashews in it to a bit till it turns light brown.

2. Add coconut and sugar to this. Now stir this continously till the colour of the coconut changes slightly and the water evaporates completely..Check the taste in between and add more sugar if you need. Don't make it too dry. Do the whole process in slow fire. Add cardamom powder to it.

3.Switch off the flame & then add the dates. Mix well.

Ingredients:

Bread
Coconut & Date Filling
Bread crumbs
Oil


Method:

1. Trim the edges of the bread. Use normal white bread. Don't use milk bread or anything else as you may find difficulty  while rolling. I used to buy bread from my nearby grocery which is not that soft.

2. Take some water in a bowl. Dip bread in that water ;one at a time; slightly and then place it on your palm and press with the other palm so that the water in that bread drops.

3. The bread should still be moisturised a bit so that you'll find it easy to roll.

4. Now fill 1 or 2 teaspoonful of of the stuffing on that bread when it is still in your palm. The amount of filling depends on the size of bread you use

5. Now start rolling with the same palm; the way you do it for ladoos or unnakkai...

Check the pictures

6. Shape it nicely and take care that the filling is covered properly. Roll this onto bread crumbs and deep fry till it turns brown and crisp outside.

** You can use spicy filling inside too like samosa filling, chicken or Meat masala.

Chatti Pathal/ Pathiri (with Pancakes )

A sweet Malabar dish layered with pancakes or rolled out chappathis !! We have got a delicious sweet scrambled egg filling  with fried cashews and raisins, flavoured with cardamom which is used here in this recipe. This is the first time I've ever tried this one & so it does not luk that perfect; but trust me; it was that delicious that I couldn't stop myself from posting it. My sister Hanan is an expert in this dish. She did try both the chappathi and pancake version & we all luvd the latter one as it is soft and thus easy to bite.

Ingredients 

(Recipe courtesy : Sumin Firosh, Pachakam.com)

If you are using Chappathis:

AllPurpose flour(Maida) - 100 gm (for making 6 layers)
Oil - 1 tbsp
Water - As reqd
Salt - As reqd



Or If you are using Pancakes:

White Flour 2 cups
Salt to taste
Water
Egg 1


For Filling:-
Eggs - 5 nos
Sugar - 8-10 tbsp
Ghee - 1 tbsp
Grated coconut - 5 tbsp
Raisins - 25 gms
Cashew nuts chopped - 25 gm
Poppy seeds(Khashakhasha) - 3 tbsp
Cardamom powder - 1/2 tsp

For coating:-

Eggs - 4-5 nos
Sugar - 5-6 tbsp
Cardamom - A pinch

Method:


1) Knead into a dough like that of chappathis/rotis with the flour, water, oil and salt  (medium thickness).

2)Using a roller pin, roll it out into paper-thin chapathies of uniform size(~8 inches diameter) on a dusted flour board. You can vary the size of the chappathi depending on the size of the pathiri chatti or the vessel in which you are baking it.


3)Heat a griddle and cook the chappathis lightly on a tawa as you do for samosa pastries.

If using Pancakes:

1.Mix well the pancake ingredients until no lumps formed. The batter should be not too thick nor too thin.

2.Line some ghee on a frying pan (which is of the same size of the baking dish you use) or if using non-stick pan, you can make your pancakes in that same pan.

3.Pour some batter in the pan, take it in your hands and spread it by rotating the pan allover. Or you can do it just like dosas in a tawa.

4. No need to turn them upside down. When it is done (in slow fire), take it and repeat the process until you get your desired layers.

The filling:

1.Beat 3 eggs with sugar, 1 tbsp ghee and cardamom.

2.Heat a wok.

3.Add 1 tbsp ghee and saute cashewnuts, raisins, poppy seeds and grated coconut until they change the colour slightly.

4.Add the beaten egg and scramble the whole mixture. Keep it aside.

Egg Batter:

Beat the remaining eggs, sugar and cardamom and keep aside.

Baking Process:

1.Take a non-stick baking tray or a non-stick pan, spread 1 tsp oil or ghee all around(spray the nonstick oil).

2.Keep one chappathi/pancake as the first layer.

3.Dip the second chappathi/pancake in the egg mixture, coat well and place it on top.

4.Arrange the scrambled egg mixture (just 2-3 tbsp).

5.Keep another chappathi/pancake, dipped in the egg batter on top.

6.Make a new layer. Keep adding the egg-coating at each step and finally pour the remaining egg mixture over the sides and on the top.If there is no egg batter left, beat one more to pour on top.

7.Garnish with cashew nuts and raisins.

8.Bake in an oven for nearly 15 mins or till the whole pathiri turns golden. If you are using a non-stick pan, you can simmer this on fire as I did. Check after 15 mts and take care that its not burnt at the bottom. If it is done, heat another frying pan, line some ghee and then turn this chattipathal on that so that the top portion is also browned.

 As per Shinu Firsosh, "Traditionally the baking is done in a sealed container with the coconut husk embers on top....Though a little bit of a process the delicacy is definitely worth the trouble.. especially for all those with a sweet tooth!!"