Banana Wine

Who doesnt like wine?? And when it is nade with your own hands in the comfort of your home, it adds to its value. This Christmas time, I have decided to make a variety of wines and I started the journey with banana wine Which is my personal favourite and the tastiest and easiest of all.

Ingredients

Banana (palayamkodan)- 20 nos
Sugar- 1 kg
Yeast- 2 tsp
Water -  4 bottles

Method

Mix together the palayamkodan pieces, water, sugar and
yeast. Put the mixture in to a large jar and securely close
and tie the mouth of the jar. For the first ten days, open the jar and stir its contents very well. Later strain it and pour it into bottles. It will be ready to use after two or three weeks.

Malai Chicken Kebab

This is a truly yummy chicken appetizer dish and undoubtedly my favourite chicken starter. The wide variety of flavours blend together with the chicken to create a true fantasy of taste in our pallette. This is a must try recipe for all chicken lovers. Enjoy.

Ingredients

250 grams of boneless chicken
1 ½ tbsp. Cheese
1 tbsp. curd
2 tbsp. cream
¼ tsp pepper
¼ tsp cardamom powder
A handful of Coriander leaves
2 green chilies
1 tsp ginger garlic paste
1 tbsp. corn flour
Salt to taste

Instructions

Wash chicken and pat dry with a kitchen tissue
Marinate chicken with pepper pow, cardamom pow, ginger garlic paste, set aside for 10 mins
Meanwhile Grind cheese, curd, coriander leaves, green chili and cream till smooth
Marinate the chicken with this and refrigerate for 30 mins to 1 hr
Preheat the oven at 240 C, skew the chicken pieces and place them on a tray
Grill for 15 mins.
Turn around and grill for another 5 to 8 mins.

Cream of Mushroom Soup

Though it is not very common in everyones dining table, still a steaming bowl of soup as an appetizer just before a meal is always a welcome. This is a very tasty mushroom soup recipe that can be easily made with the least of ingredients. Enjoy.

Ingredients

1/4 cup chopped onion
2 tablespoons butter
3 cups sliced fresh mushrooms
6 tablespoons all-purpose flour
2 cans chicken broth
1 cup  cream
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.

Spicy Pan Fried Potatoes

This is a spicy potato fry recipe where the potato is neither baked nor deep fried. Instead it is shallow fried in a yummy paprika and yogurt mixture. Potato , I would say is the tastiest of all veggies and it tastes awesome which ever way it is cooked. Hence, I can assure you that this is a tasty and easy recipe. Enjoy.

Ingredients

1 large baking potato
2 tbsp Yogurt
1 tbsp ginger garlic paste
1 tsp garam masala
1⁄4 teaspoon paprika
salt
pepper
olive oil

Directions

Slice potatoes into bite size pieces. Mix yogurt, paprika, ginger garlic paste and garam masala. Add little salt. Marinate potatoes in this yogurt mixture for 15 minutes.Microwave potatoes for 5-6 minutes to soften.
Spray large frying pan with olive oil and add potatoes. Cook on medium heat until tender and browned. When being cooked, the marinade might ooze off if it is not properly set in the oven. But just let the potatoes cook in it. It adds to its flavour.
When done, add salt and pepper to taste.

Paneer Achari Tikka

This is a variety paneer recipe and a truly yummy one too. Here, the paneer cubes are coated with a wonderful spice mix and a set of aromatic spices. The aroma that wafts through the kitchen when it is being cooked is truly worth all your efforts. It tastes perfect when served hot.

Ingredients

For The Achaari Marinade
1 tbsp green chilli paste
1/2 cup curd
1 tsp chopped garlic
1 tsp fennel seeds
1/2 tsp mustard seeds
1/4 tsp fenugreek  seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
1 tbsp mustard oil
salt to taste

Other ingredients
1 1/2 cups paneer (cottage cheese) cubes
oil for greasing and cooking

Method

For the achaari marinade
Combine all the ingredients, except the curd in a mixer and blend to a coarse mixture.
Transfer the mixture into a deep bowl, add the curd and mix well.

Now add the paneer to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes.
Heat a non-stick tava, grease it with little oil, place a few paneer cubes on it and cook on a medium flame, using a little oil, till they turn golden brown in colour from all the sides. Serve immediately.

Vazhakka Bajji (Raw Banana Fritters)

I had some batter left over from the mirchi bajjis that I made yesterday. So I thought I'll make vazhakka bajjis since I havent posted its recipe in my blog yet. This is quite a filling snack and a tasty one too. Serve it with chutney or ketchup.

Ingredients

Vazhakkai/ Raw plantain - 1
Besan/ kadala maavu - 1/2 cup
Rice flour - 1/4 cup
Corn flour (optional) - 1 tsp
Cooking soda - 3 pinches
Asafoetida - 1/8 tsp
jeera - 1 tsp
Red chilli powder - 1 tsp
Salt and water - As needed
Hot oil (optional) - 1 tblsp
Oil - for deep frying

Method
In a mixing bowl, mix gram flour, rice flour, red chilli powder, cooking soda, asafoetida, salt, corn flour and hot oil if using, ajwain or jeera. Add water little by little and mix well with a whisk and make a thick batter. The batter should easily coat the vazhakkai, not too thick.
Peel off the skin of the plantain with a peeler or if you are comfortable with a knife. Slice them thin or medium thick as you wish using knife or a slicer. Keep it immersed in water until use. Heat oil in kadai side by side. Take it out from water, drain the water as much as you can, dip and coat the vazhakkai and drop carefully in hot oil.
Fry them both sides until golden brown. Adjust the heat now and then to avaoid fuming of oil Also using the ladle keep pouring the hot oil over the bajjis as its getting cooked to make it puff nicely. Drain in paper towels.

Prawn Batter Fry

This is a tasty prawn batter fry recipe. I was thinking of a variety prawn fry recipe and was browsing through the net when I came across this one and immediately decided to try it out. It came out perfectly well and everyone loved it, especially my little boy who usually hates prawns.

Ingredients

Prawns - 200 grams
All purpose flour - 2 spoons
Corn flour - 2 spoons
Rice flour - 1/2 spoon
Red chilli powder - 1 spoon
Chat masala - 1/2 spoon
Garam masala - 1/4 spoon
Pepper powder - 1/2 spoon
Lemon juice - 1 spoon (For washing the prawns)
Salt - As per taste
Oil - For deep frying
Toothpicks

Preparation

Shell and de-vein prawns and wash well in water. Apply some lemon juice and salt and set aside for a few minutes and wash it well again.
Take a bowl and all the above said ingredients, except prawns and lemon juice and add some water and make a batter out of it. The batter should not be too runny nor too thick.
Take the prawn pieces and pat dry them using a kitchen towel or tissue paper. (If the prawns are wet the batter wont stick to the prawns well)
Insert tooth picks into the prawns through one end and set aside. Do this with the rest of the prawns.
Place a pan on flame and pour oil into it. Let it heat up well on low flame.
Now dip them in the prepared batter by holding the stick and drop off the excess batter by holding it for a while. (If you don't remove excess batter the layer will come off from the prawns while frying)
Then gently drop them into the pre-heated oil.
Gently turn sides and fry on medium flame for just 3 minutes or until the batter turns brownish and crispy.
Remove from flame and place on a tissue paper to absorb excess oil. Serve!!

Prawn Fry

This is the tastiest of all prawn recipes. It is very easy to make and can be done in very less time. When you are in a hurry to make some non -vegetarian side dish, this can be the one you can count on. This is a purely south Indian version of a prawn fry.

Ingredients

Prawns - 10
Ginger garlic paste - 1 tsp
Chilly powder - 1 tsp
Pepper powder - 1tsp
Turmeric powder - ¼ tsp
Oil - 1tsp
Lemon juice - 1 tsp
Curry leaves - chopped
Oil - for frying
Salt

Instructions

Combine all the ingredients, except prawns and oil, and make a paste. Marinate the prawns with this paste and keep aside for half an hour. Heat oil in a pan and shallow fry it with a few curry leaves for 5-7 minutes. If you fry it for long, the prawns will become hard. Serve hot.

Mixed Vegetable Pakora

This is a tasty and healthy tea time snack and quite a filling one too.Chickpea Flour is Gluten free and makes a great Batter for all fried foods. If your kid hates veggies and is a picky eater, this is the best way you can make him eat veggies.

Ingredients

1 cup chickpea flour
2 teaspoons oil
1 teaspoon ground cumin or 1 teaspoon pakora masala
1 1⁄2 teaspoons salt
1 -2 chopped green chili
1⁄2 cup water
1 potato
1/2 cup green peas
1/2 cup sweet corn kernels
1 cup green bell pepper, chopped
2 cups cabbage
1 1⁄2 cups sliced onions

Directions

Boil the potato until just tender, peel and chop finely. Boil greenpeas and sweet corn.
Finely chop peppers and onion. Shred the cabbage.
Mix flour, cumin, salt, green chilli and water well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).Let batter rest 1/2 hour in a warm place.
Add the vegetables and mix in evenly.Deep fry in oil that is heated.
Drain pakora on paper towels and serve immediately.

Aloo Bajji

This is a very tasty bajji which can be made in no time with the least of efforts. This Pakora dish warm up your tea time with family and friends. Aloo bajji is simply cooked with sliced potatoes and besan. They are cooked soft and melts in mouth. Enjoy with chutney.

Ingredients

2 medium size potatoes
1-1/2 cups besan
1 tbsp rice flour
1/6 tsp baking soda
1/6 tsp asafoetida
1/2 tsp red chilli powder
1/4 tsp garam masala powder
Water for making batter
Salt to taste

Instructions

Peel the potatoes and cut into thin round slices. Put them in water, till the time you prepare the batter. Take a big bowl and mix in besan, rice flour, baking soda, asafoetida,  salt, red chilli powder and garam masala powder. Gradually add water to make a medium consistency batter. Put few potatoes slices in prepared batter and coat them very well from all the sides.

Heat good amount of oil in a frying pan. Carefully drop the coated potato slices into hot oil and fry on a medium flame by flipping over, till the aloo bajji  turns golden from both sides.

Drain on kitchen paper towels and serve aloo bajji with chutney.

Chicken Pakora (Golden Chicken Nuggets)

This is a very very tasty non vegetarian version of a pakora. The chicken marinades beautifully and that gives such a spicy twang to the tastebuds. A variety tea time snack and a perfect starter dish.

Ingredients

5 chicken thigh fillets, trimmed & chopped into bite size pieces
2 cloves garlic
3cm piece fresh ginger, chopped roughly
2 green chillies, chopped
Juice from ½ lemon
1 tsp salt
2 tsp garam masala
1 tsp cumin seeds (crushed)
1 tsp red chilli powder
2 tsp dried fenugreek leaves
100g gram flour
Handful of coriander, chopped
Water (if required)
Oil for deep frying

Method

Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dried fenugreek leaves into a pestle and mortar and blend to a rough paste.
Place chicken in a bowl and add the paste, mix to marinade and leave for at least 20 minutes - the longer the better.
Heat up the oil in a wok to a medium heat
Into the marinated chicken sprinkle in the freshly chopped coriander and then sieve in the gram flour. Mix together using your hand.
Add a small amount of water if required to ensure the chicken is coated in a thick batter.
Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully place the pieces of chicken into the oil one at a time and fry until crisp and golden brown.
Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
Once golden brown and crisp remove from the oil and set on some kitchen paper.

Caramelized Cabbage

This is a very different version of a cabbage dish. It is usually served with chicken or meat. The slightly sweet taste adds colour to the taste of cabbage. I used purple cabbage because it decorates a dining table perfectly well.

Ingredients

1 large purple cabbage, cored and sliced thin
3 Tbls. olive oil
1 Tbls. butter
1 tsp. kosher salt
1 tsp sugar
1/4 - 1/2 tsp.  pepper
1 tsp soya sauce

Directions

In a large skillet, heat oil and butter on med/high.
Add the cabbage and saute until golden while constantly stirring. This may take about 25-35 minutes. Keep scraping the bottom of the pan. And don't worry if the pan is getting brown, just keep scraping and tossing the mixture around. Add the salt, soya sauce and sugar after about 15 minutes of sauteeing. Keep browning until the mixture is very nicely caramelized and tastes sweet.
Serve warm.

Avocado and Potato Chicken Wraps

This is a super-fast wrap sandwiches which I make when ever I feel really hungry but lazy to make a full meal. my little boy absolutely adores it. The creamy avocado, chicken and boiled potatoes are quite satisfying and fresh tasting. It doesn't get more simple and delicious than this!

Ingredients

Chicken pieces, sliced
Lime juice ½ lime
½ tsp mild chilli powder
1 garlic clove, chopped
1 tsp olive oil
2 tortilla wraps or any wrap of your choice.
1 avocado, halved and sliced
A handful of sliced purple cabbage
Half boiled potato
few sprigs coriander, chopped

Method

Mix the  chicken pieces with the lime juice, chilli powder and garlic.
Heat the oil in a non-stick frying pan then fry the pieces for a couple of mins, while you warm the wraps following the pack instructions or if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
Squash a few sliced avocado onto each wrap, add the purple cabbage and boiled potato to the pan to warm them through then pile onto the wraps with the chicken pieces, and sprinkle coriander. Roll up, cut in half and eat with your fingers. Garnish with Tomato sauce and mustard sauce.

Croque Madame

A few days back I made Croque monsieur and everyone was all praises for it. So I thought I would make it again today with a few changes. Searching through the internet, I came to know that a Croque monsieur becomes a Croque madame when topped with a sunny side up egg. Now that indeed is hillarious!! So I made a quick change of decision and croque madame it is!!

Ingredients

1 Egg
2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
About 1 1/2 cups grated cheese
8 slices of multigrain bread
1 Tomato sliced.
6 sausages
Mustard as needed

Method

Preheat oven to 400°F.
Make the bechamel sauce. Melt butter in a small saucepan on low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in 1/4 cup of the grated cheese. Set aside.
Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.
Lightly brush half of the toasted slices with mustard. Add the sausage slices and tomatoes and about 1 cup of the remaining cheese. Top with the other toasted bread slices.
Pour the bechamel sauce on to the tops of the sandwiches. Sprinkle with the remaining  cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is slightly browned.  Slice it and top it with a perfect sunny side up egg and it becomes a Croque madame.

Croque Monsieur

This is a french dish and a very tasty one. It is not as complicated as the name sounds. Infact, it is very easy to make. So we often make it for dinner during special occasions.It is a high calorie food so dont make it a regular dish at home.The cheese, bechamel, sausages etc blends together to create a lip smacking effect which tastes close to heaven.

Ingredients

2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
About 1 1/2 cups grated cheese
8 slices of multigrain bread
1 Tomato sliced.
6 sausages
Mustard as needed

Method

Preheat oven to 400°F.
Make the bechamel sauce. Melt butter in a small saucepan on low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in 1/4 cup of the grated cheese. Set aside.
Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.
Lightly brush half of the toasted slices with mustard. Add the sausage slices and tomatoes and about 1 cup of the remaining cheese. Top with the other toasted bread slices.
Pour the bechamel sauce on to the tops of the sandwiches. Sprinkle with the remaining  cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is slightly browned.Serve hot.

Baked Quail

This is the third quail recipe I'm trying out since last week. And this is the best one too.The longer it is marinated, the tastier it becomes.The long wait for it to be properly marinated becomes truly worth when the steaming baked quail is put before you on a plate. It tastes like heaven and all of us here are absolutely in love with this dish.

Ingredients

Salt as needed
Pepper as needed
1 tablespoon Chilly powder
1 teaspoon garam masala
1 teaspoon Coriander powder
¼ cup olive oil
1 teaspoon lemon juice
1 teaspoon ginger garlic paste
1 tablespoon curd
4 quail
Butter

Method

Rub the quails with the butter, salt, and pepper.  Keep aside for 10 minutes. Place in a frying pan just large enough to fit the quails. In a measuring cup, combine the olive oil, garam masala, coriander powder, chilly powder, ginger garlic paste, curd and lemon juice,
Pour this marinade over the quails and cover with plastic wrap. If you are doing this the day before, put in the fridge to marinate overnight.
When you are ready to cook, preheat the oven to 425F.
Remove quails to a baking dish (skin side up). Bake in the preheated oven for about 10 minutes, or until it is properly cooked.

Fish fingers

This is a very tasty fish fritter recipe. It can be eaten as an appetizer as well. If you are bored with the usual fish fry recipes, then try out this variety dish and you would be absolutely in love with it.You can add a little bit of rice flour also with the plain flour just to make it a bit more crispy. And if you want it to be spicy, you can add chilly powder too with the flour. Enjoy!

Ingredients

500g skinless, boneless chunky white fish fillet  cut into neat thumb-sized strips
100g plain flour, seasoned
3 large eggs, beaten
200g dried breadcrumbs
Large pinch turmeric (optional)
Vegetable oil, for fryinh

Method

Get 3 shallow dishes and set up a production line of flour then egg then breadcrumbs. If you want the breadcrumbs to be golden then mix through the turmeric. Place a large empty plate at the end of the line to put the uncooked fish fingers on.
Dip a finger of fish in the flour, shaking off any excess, then dredge it through the egg and finally roll it in the breadcrumbs so it’s completely coated and place it on the plate.
To cook the fingers heat the oil in a frying pan and cook the fingers for 3-4 mins on each side. Place on a tray lined with kitchen paper and keep warm in a low oven, if cooking in batches. Alternatively, preheat the oven to 200C/180C fan/ gas mark 6. Brush a tray with a little oil, cook the fish fingers for about 10 - 12 mins until golden and cooked through, turn over half way through cooking time.

Egg Over Easy

Eggs over easy and sunny side up are often used interchangeably, but they are different. You go from sunny side up to over easy by simply flipping your egg when the edges are brown. The “easy” doesn’t refer to the simplicity of turning over an egg, but the state of your yolk. “Over easy” means the egg is flipped and cooked just long enough to make a film on the top of the yolk. When served, the yolk – and some of the whites – are still runny.

Sunny Side Up Egg Bullseye

Sunny side up means your egg yolk looks like a bright morning sun. To make: crack an egg directly into your greased frying device. Then fry it until the edges brown, WITHOUT flipping. Flipping your sunny side up egg turns it into an over easy egg. The yolk is runny, and depending on how long you fry it, the albumen is completely or partially set. These are referred to as runny or “dipping” eggs. The runny yolk is great for dipping toast into.

Hard boiled Egg with Baked Potatoes, Tomatoes and Olives

This is my version of a healthy and filling breakfast. It tastes twice great when butter is also used. But I opted it out because of the packed calories in it. The time taken for boiling an egg depends on each persons preference for its texture. I like it to be truly hard boiled and not runny or pulpy. Hence I usually boil it for 12 minutes.

Ingredients

Egg
Lemon Baked Potato
Lemon Baked Tomato
Olives
Salt to taste
Pepper to taste

Method

Place eggs in a single layer in a saucepan filled with cold water. Water should cover eggs by one to two inches.
Boil the water
Bring the water to a full, rolling boil, and cover the saucepan. Turn off the stove, remove the pot from the burner, and let it stand, covered, for 12 minutes (set the timer).
Submerge the eggs in cold water
Drain the pot, and transfer the eggs to a bowl of cold water, to stop the cooking process.
Crack and peel the eggs
Tap each egg a few times to crack its shell, then roll it on a work surface to break the shell completely. Start peeling, dunking the egg into the bowl of water as you go to wash away any bits of shell.
Slice it vertically. Top reach slice with salt, pepper, baked potato and olives. It tastes best when eaten with baked tomatoes.