RAMADAN SPECIAL

RAMADAN SPECIAL

Banana Kizhi or Nendrapazham kizhi

Ingredients

Banana (nendrapazham) Ripe banana-4

Grated coconut-1 /2 of 1

Cardamom Powder-1/4tsp

Sugar- just adjust with banana sweet..

Oil – for frying

Salt- a pinch

Method

Cook 4 bananas and make a fine paste of 3. To this paste add pinch of salt and mix well 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 your hand and flatten the ball in your palm. Put 2tbsp of coconut-banana mix in the center and roll it into balls by covering all the sides evenly without spilling the mix.. Do the same procedure to make rest of the balls. Then start heating oil. Once oil is hot start frying one by one. Once it is golden color please remove from oil and keep it in kitchen towel. 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 has a shaper then uses it. That will be more convenient and can get a nice shape.

Bread Pakoda

Ingredients:-

6 bread slices
1-1/2 cup besan
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp chat masala
1/2 tsp ajwain
Oil for frying
Salt

Cut bread slices in to triangles. Take a bowl and mix besan, turmeric, red chilli powder, ajwain, salt and 1tsp oil. Mix well and make a smooth paste with water. Heat oil in a frying pan. Coat every bread piece with batter and fry until it become brown and crispy. Sprinkle chat masala over to every bread pakoda.

Pazham pori

Ingredients:

Ripe plantains - 3 (slice vertically)

All purpose flour / Maida - 1 1/4 cup

Rice flour - 1 Tbsp, optional

Turmeric powder - 1/2 tsp, It gives color to the pazham pori, so add according to your personal preference.

Sugar - 1 1/2 tsp, adjust the sweetness depending upon how ripe and sweet the plantains are.

Salt - a pinch

Water - as required to make the batter

Oil - 1/2 cup

Preparation Method

Peel and slice each banana into vertically thin pieces (about 2 - 3 pieces).

Make a thick batter with maida, rice flour, turmeric powder, salt, sugar and water (the batter should not be watery).

Mix well to make sure that there are no lumps.

Heat oil in a pan on a low - medium flame.

When it gets hot, dip banana pieces in the batter(make sure that the banana is fully coated with batter) and deep fry in hot oil until both sides are fried well (about 2 - 3 minutes).

Drain excess oil in the bananas on a kitchen towel.

KILIKOODU/BIRDS NEST

Ingredients...

Boneless chicken- 500 gms cut into small small pieces...

Red Chilly powder- 1 tbsp

Turmeric powder- ½ tsp

Coriander powder- ½ tbsp

Garam masala powder- 1 tsp

Ginger-garlic paste- 1 ½ tsp

Salt to taste

Oil- 1 tbsp 

Boil the chicken with the above except oil….Do not add any water..Water comes out from the chicken and it will get cooked in that…take the chicken pieces out..Now, Heat oil in a pan and saute the chicken pieces till brown and keep aside… 

For the masala.. 

Ingredients…. 

Onions- 3 big chopped finely

Ginger-garlic paste- 1 tbsp

Coriander leaves- chopped- 1 tbsp

Green chillies- 3 chopped

Curry leaves- chopped- 1 tbsp 

Black pepper powder- according to taste

Red Chilly powder- 1 tsp

Turmeric powder- 1/ 4 tsp

Coriander powder- 1/4 tsp

Garam masala powder- 1 tsp

Salt to taste

Oil- 2 tbsp

Method....

Heat another 2 tbsp of oil and saute the onions till brown in colour, add cuury leaves, coriander leaves, ginger-garlic paste,pepper powder,green chillies, all powders one after the other and keep frying them…. To this add the fried chicken pieces and mix well...keep aside to cool...

For the covering...

Ingredients...

Potatoes- 250 gms boiled with salt and mashed

Black pepper- crushed- according to taste

Egg white- 1 beaten with a pinch of salt

Vermicelli as reqd broken into small pieces

Oil to deep fry

Method...

Mash the potatoes very well without any lumps..To this add, crushed pepper and mix well..Now, take small lemon sized balls out of this potato and keep this inside the palm of one hand and press with the other hand to form a small disc...Now, put the chicken filling in the middle and cover it well with the potato.. Repeat the process till the potato mixture is finished..Now dip each potato ball in egg white and then roll it in vermicelli...Deep fry these balls till golden colour and serve it hot

MEAT EGG KABAB

Ingredients:

3 eggs, hard boiled

500 grams mince meat

50 grams channa dal

2 tsp green chilli paste

1 tsp ginger-garlic paste

Whole spices, 2 to 3 of each

3 cups water

1 egg, beaten

Oil for deep frying

Salt

Method:

1. Soak the channa dal for an hour.

2. In a vessel, add the mince meat and the channa dal. Add enough water to cover the meat.

3. Add in the green chilli paste, ginger-garlic paste, whole spices, and salt. Cook the meat and lentils till the water has dried out.

4. When the water has dried, grind the meat mixture in a grinder till a dough-like consistency is obtained.

5. Slice the eggs half, length-wise. Slightly oil your palms, and flatten a small amount of the meat mixture on it. Cover each half of the eggs with the meat mixture.

6. Dilute the beaten egg with two teaspoons of water. Heat oil in a pan. Dip the kababs in the beaten egg, and fry.