RAMADAN SPECIAL'S or IFTAR Specials
Ingredients
Banana(nendrapazham) Ripe banana-4
Grated coconut-1 /2 of 1
Cardamom Powder-1/4tsp
Sugar- just adjust with banana sweet..
Roasted rice powder-
Salt- a pinch
Method
Cook 4 bananas and make a fine paste of 3 ..To this paste add pinch of salt and rice powder and mix well..Add rice powder till u get the right consistency of the dough and keep aside ..
Finely chop the cooked banana.To this add grated coconut,sugar and cardamom powder .Mix well and close the vessel ..Leave it for 5 minutes ..Now take small portions of dough and make balls..wet ur hand and flatten the ball in ur palm..put 2tbsp of coconut-banana mix in the center and roll it into balls by covering all the sides evenly with out spilling the mix.. Do the same procedure to make rest of the balls..Then steam the dumplings for 15 minutes.So the delicious and variety Khizi is ready
The amount of sugar is up to u and how sweet is the banana..That’s y here I didn’t mention the measurement. If u have a shaper then use it. That will be more convenient and can get a nice shape ..
Banana Rolls
Ingredients:
2 Ripe Bananas
Sugar -1/2 tsp
Coconut – 2 tsp
Raisins – few
Cashew nuts - few
Ghee – as required
Toothpick
Method:
Cut bananas in slightly keep it on side. Keep a non stick pan and pure little ghee once ghee is hot just shallow fry banana and keep it for cooling. In same pan you can make coconut stuffing. Pure little more ghee and add raisins & cashew once it is brown color put coconut then add sugar after two mints switch off gas and keep it to cool. Now take one pc of banana and keep little stuffing then roll banana and join with toothpick, continue till last banana and serve with hot.
Bread Bonda
Ingredients:
Boiled Potatoes - 4
Beans - 1/3 cup
curry leaves - 1 Tbsp
onion - 1 medium
green chili - 1 or 2 (optional)
salt - 1 tsp
black pepper - 1/2 tsp
coriander powder - 1/2 tsp
turmeric powder - 1 tsp
oil - 1 tbsp
Bread Slices - 6 to 8
Method:
Potato Stuffing:
Heat 1 Tbsp oil in non stick pan. Once it is hot add the chopped onions and green chilies. Add turmeric powder. Once the Onions are saute well add salt and black pepper. Grate (or mash) the boiled potatoes and add to the pan.Add the cooked beans to the pan. Add coriander powder and mix everything well and finally add the chopped curry leaves. Now that makes our stuffing ready, switch off the heat and let it cool.
Once the stuffing cool, take handful amount in your palm and roll it like small ball.Trim the edges of the bread slices. Take water (very little, should be at the bottom) in a small wide bowl, dip the bread slice in water and quickly squeeze it. Place the potato ball in the middle of the bread and cover and make it like a ball. Repeat this process until all the potato balls are covered with bread.Heat the oil for deep frying and fry these ball until golden color.
Egg Fritters
Ingredients:
4 Eggs
1 Big onion
1 Tomato
¼ tsp Turmeric powder
½ tsp Chilly powder
Salt
Oil
Oil for frying
For Coating:
Maida
Salt
Water
Method:
1.Boil the eggs till fully done.
2.When the eggs are little cooled remove the shell and cut into half.
3. Separate the yellow yolks from the egg whites.
4.Now in a pan heat little oil and add the chopped onions.
5.When the onions start changing color add the turmeric powder and chilly powder.
6.Now when the raw smell of the powders are gone add the chopped tomatoes.
7.When the tomatoes are soft add the removed egg yolks to the mixture and mix well.
8.Off the flame and allow it cool a bit.
9.Now fill this mixture to the egg white holes
10.Now make a thick batter of maida,salt and water.
11.Now coat each egg in this batter with a spoon.
12.Heat oil in a kadai and put each coated eggs in the hot oil and fry till the outer cover is crispy.Keep the oil in medium flame.
13.Be careful while frying any part of the egg white touches the hot oil it will splutter a bit so be sure to coat well.
14.Serve hot.
Ingredients
Chicken fillets / Boneless Chicken: 300g
Turmeric powder: 1/4 tsp
Pepper powder: 1/4 tsp
Salt: to taste
Puff Pastry Sheets
Egg White
For Masala
Onion: 2
Tomato: 1
Ginger: 2 inch piece
Garlic: 5-6 pods
Green chilly: 1-2
Turmeric powder: 1/4 tsp
Chilly powder: 1 tsp
Coriander powder: 1/2 tsp
Pepper powder: 1/4 tsp
Fennel powder: 1/4 tsp
Garam Masala: 1/4 tsp
Salt: to taste
Curry leaves
Coriander leaves
Mustard seeds
Oil
Initial Preparations:
Keep the puff pastry sheets in room temperature to thaw.
Preheat the oven to 200 D.
Clean and chop chicken into small pieces. Cook it with turmeric powder, pepper powder and salt.
Chop onion, tomato,ginger, garlic, green chilly, curry leaves and coriander leaves into fine pieces.
Egg white is separated, beat lightly and set aside.
Make ready a baking pan with lined aluminium foil.
Steps:
Heat oil in a pan, splutter mustard seeds.
Add few chopped curry leaves followed by onions, ginger and garlic. Saute well until onions are soft.
Add tomato and green chilly, mix well.
Keep it in low flame and add all powders. Mix well.
Put the chicken pieces along with the liquid, if present. Saute well and allow to cook well for few minutes. Smash the piece lightly if they look big.
Allow this to form a dry mix.
Add curry leaves and coriander leaves.
Cover it and keep aside. Let it cool.
Spread the pastry sheets a little by sprinkling a few flour.
Place a little masala on one side and form desired shapes.
Seal the edge lightly by using pressing with wet finger or fork.
Place it on the baking tray.
Brush egg white on the top of each.
Bake it for 20-25 minutes or until it turns light brown.
Ingredients:
2 large Plantains
2 large eggs
4 tbs sugar (70 gms)
1 tbs Kismis (raisins)
10 Cashew nuts chopped roughly
1/2 tbsful -1 Tbsp ghee (Clarified Butter)
1/4 tsp cardamom powder (3 crushed cardamoms)
1/2 cup plain flour
3 tbs Rice flour
1 tbs sugar
a pinch of salt
1/2 cup+ 1 Tbs water (Just enough water to make a thick batter to coat the plantains)
Oil to deep fry
Preparation:
1.To prepare the filling: Break the eggs in a small bowl and add sugar. Mix well using a spoon. Keep them aside.Heat a frying pan, add ghee and fry the chopped cashew until golden colour, fish them out and drain them on a kitchen towel. To the same pan, add the raisins and leave there for few seconds until they puff like little balls. DON'T LEAVE them for long because they will get charred and taste bitter. Take them out and keep them along with the cashews. In the same pan, add the egg - sugar mixture, raisin and nuts and scramble them by stirring continuously until the egg is completely cooked. Add the crushed cardamom and stir well. Reserve.
2. To Stuff the plantains: Peel the plantains. Make three slits lengthwise at equal distance from each other;one end to another leaving around 2 inch from the ends. The depth of each slit should be made just until it reaches the center of the plantains(near black seeds). When you make three slits as such, all three will be joining the center. Now take the filling, make a gap in the slit using fingers and fill the filling in using spoon or fingers and press them tight. Fill all the three slits in the same manner. I find it easier using fingers. Keep them aside.
3. To make the batter: Mix the plain flour, rice flour, sugar and salt. Add water and mix well using a whisk until you get a required thickness to make a thick coating for the stuffed plantains. Make sure you batter is free from lumps.
4. Heat a high sided frying pan and fill it halfway with oil. Dip the plantains in the batter completely and place them in the oil using 1 or 2 large spatula or tongs. When one side turns golden, flip over against you slowly and fry that side also until golden brown. Drain them on kitchen towel and serve warm in slices.
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