Ripe Plantain Tikkis (Ethapazham / Nenthrampazham / Pikkenne Keleche Tikkis)

Ripe Plantain Tikkis (Ethapazham / Nenthrampazham / Pikkenne Keleche Tikkis)

A shallow fried tasty sweet dish !!!

Makes: 7

Ingredients

3 medium size (525 g) ripe plantain

2 teaspoon ghee

1 teaspoon raisins

Method

Wash well bananas and steam in a steamer or pressure cooker (without weight) for 15 minutes on a medium heat (or until soft). Microwave method - arrange in a microwave safe bowl with 3 tablespoons of water and microwave high for 4 minutes 30 seconds on 750 W. Keep aside to cool for 15 minutes. Drain out water and carefully remove thick black nerve from the centre.

Mash well and make a soft dough. If the steamed banana texture is very soft and difficulty in making a soft dough, add 2 teaspoon corn flour and mix well. Finally add raisins and mix well.

Divide this ripe plantain dough into 7 parts and make flat and round shape (like aloo tikki) – 3 cm diameter).

Heat 1 teaspoon ghee in a non stick frying pan. Arrange tikkis carefully and shallow fry on a medium heat until golden color on both the sides. Sprinkle remaining ghee when turning the other side. Serve hot.

Nan Khatais (3rd recipe)

NanKhatai (3^rd recipe)

A very delicious biscuit !!!! Rich in taste and high in calories too !!!!

Makes: 20 – 22

Ingredients

1 cup (200 ml / 8oz – standard measuring cup) maida (all purpose flour)

1 pinch of soda bicarb (cooking soda)

½ cup (100 ml / 8 oz) + 1 tablespoon powdered sugar

½ cup (100 ml / 8 oz) ghee (normal ghee and not melted)

1/4 teaspoon cardamom powder

Extra 1 teaspoon ghee (to grease baking tray)

Method

Heat oven (OTG) at 200 * C or 400 * F (moderate hot).

In deep and wide bowl, beat the solid ghee and powdered sugar till fluffy (with electric beater).

Add soda bicarb and flour and make a soft dough. Add extra 1 teaspoon ghee if required when making dough. Do not add water or milk.

Add cardamom powder and knead it well for some time or until smooth dough.

Grease baking tray with 1 teaspoon ghee.

Knead the dough again and make small balls (20 – 22), flatten them slightly and arrange on a greased baking tray. Leave enough space (1 – inch gap) between each biscuits and bake for 13 - 15 minutes or until there is a slight color change (light golden color).

Keep aside to cool and store in an airtight container.

Kothu Parotta

Kothu Parotta

A very popular dish in Tamil Nadu ( also popular in Fast food centres) !!

Serves: 2

Ingredients

1 tablespoon oil

1 onion, finely sliced (or 4 spring onions)

2 green chillies, finely chopped

6 curry leaves

1 carrot, grated

4 French beans, finely chopped

3 tablespoon (1/4 cup), finely shredded cabbage (remove thick nerve and use only tender cabbage leaves)

2 teaspoon soy sauce

3 parottas (homemade / or you can buy frozen or from neighbourhood restaurant), cut into very small pieces ( or 4 chapatis also another option, cut into small pieces)

2 eggs, beat well and stir fried in 1 teaspoon oil and keep aside (egg burji)

½ cup boiled chicken pieces (optional), cut into small cubes or shredded

½ teaspoon pepper powder

Salt to taste (or ¼ teaspoon)

Method

Suggestion for vegetarians – avoid egg and chicken. Add more vegetables like capsicum / bell pepper / paneer cubes or boiled green pieces (or add only carrot, French beans and cabbage).

Heat oil in a wide frying pan. Reduce the heat to medium and fry onion / spring onion until golden color.

Add chopped green chilli and curry leaves. Fry for 1 minute.

Add grated carrot, cabbage and French beans (or any other vegetables) and fry for 8 minutes or until done and soft.

Add soy sauce and mix well until well combined with all the vegetables.

Add parotta pieces (or chapati) and stir well for 3 – 5 minutes.

Add stir fried eggs, boiled chicken pieces (optional) and mix well.

Adjust salt and pepper to taste. Stir all the ingredients continuously for 5 minutes on a medium heat until well combined. Serve hot.

Sindhi Style Baked Aloo Tuk

Sindhi Style Baked Aloo Tuk

Sindhi style baked spicy potatoes. Best combo with rice and Sindhi kadhi !!

Serves: 2

Ingredients

300 g potatoes (3 big size or 4 small size, cut into desired shape and size or 9 – 10 baby potatoes)

1 teaspoon oil

Extra 1/2 teaspoon oil (to grease baking tray)

Spice powder

1/2 teaspoon red chilli powder

1/2 teaspoon salt

½ teaspoon coriander powder (dhania)

½ teaspoon jeera powder (cumin seed powder)

2 pinches amchur powder (dried mango powder)

In a small bowl, mix all the powders and keep it ready.

Method

Wash potatoes, cut into desired shape and boil in hot water for 5 minutes. Drain out water thoroughly and wipe each piece with a kitchen towel.

Grease baking tray with 1/2 teaspoon oil.

Preheat oven (OTG) at 200 * C or 400 *F (moderate hot).

Arrange the potato pieces on a greased baking tray, sprinkle 1 teaspoon oil and bake at 200 *C or 400 *F for 25 - 30 minutes or until golden color and crisp (bake for 15 minutes until the outer side softens, remove the baking tray from the oven and then turn the other side (underside) and bake again for 12 – 15 minutes until golden color). Switch off the heat.

Sprinkle spice mix over baked potatoes evenly and mix well when it is very hot. Serve hot with rice and Sindhi kadhi.