Israeli Salad

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Ingredients:
Cucumber                                                                 -           1
Tomatoes, large                                                        -            2
Red Onion                                                                -            1
Red bell pepper                                                        -            1
Yellow bell pepper                                                   -             1
Parsley, finely chopped                                            -           ½ cup
Mint &/ coriander leaves, finely chopped                -           ½ cup
Lemon Zest                                                               -          1
Lemon juice  from                                                     -          1
Olive oil                                                                    -           3 Tbsp.
Salt and pepper, to taste

Method:

1. Very finely chop the cucumber, tomatoes, onion, bell peppers & the herbs.
2. Combine the olive oil. lemon zest, lemon juice salt & pepper in a large bowl and add the chopped veggies. & toss well.Taste check for salt, pepper & lemon juice. Serve.

Broccoli Thoran (stir fry with coconut)

Ingredients:
Broccoli, finely chopped          -          1 head( 250g - 300g.)
Onion, finely chopped              -          1
Oil                                             -          1 Tbsp.
Mustard seeds                           -          1 tsp.
Urad dal                                    -           1 tsp.(optional)
Dry red chilies                          -            2
Curry leaves                             -           1 sprig
Cumin seeds                             -           ½ tsp.
Turmeric powder                      -          ¼ tsp.
Grated coconut                          -          ½ cup
Salt- to taste

Method:

1. Heat oil in a pan and splutter the mustard seeds. Add & saute the urad dal until light gold in color.
2. Add the dry red chilies, curry leaves, cumin seeds, chopped onion, turmeric powder & saute well for a couple of minutes.
3. Lower the flame to medium low and add the  chopped broccoli & salt and combine well.
4. Cover the pan and cook until the broccoli is done, mix in between.(will not take much time, do not overcook)
5. When the broccoli is done add the grated coconut and combine well. Check the salt add more if needed. 
6. Saute for a minute. Switch off flame. Goes well with rice & chapathi.

Bhindi Kadhi (Fried okra in Yogurt gravy)

                                              This is a North Indian version of  Moru kachiyathu. 

Ingredients:
Bhindi/ okra                                      -                    20 no.
Yogurt(sour), beaten                         -                    1 cup
Besan/ Gram flour                            -                    1 ½ Tbsp.
Turmeric powder                              -                    ½ tsp.
Red Chilli powder                             -                    ½ tsp.
Water                                                  -                   1½ to 2 cup
Oil                                                     -                    2 Tbsp.
Mustard seeds                                   -                    ½ tsp.
Fenugreek seeds                                -                    ¼ tsp.
Dry red chillies                                 -                     2
Asafoetida                                         -                     a pinch
Curry leaves                                      -                    1 sprig
Green chilies                                     -                    2
Ginger, grated                                   -                    ½ tsp.
Cumin seeds                                      -                    ½ tsp.
Coriander leaves                               -                   1 Tbsp.
Salt to taste

Method:

1. Wash and dry the okra. Chop them into 1" pieces.
2. Heat oil in 3 tsp. of oil in a  pan &  add the chopped okra and little salt & saute for 5 minutes(until done).
3. In a big bowl combine the gram flour with little water to form a smooth batter.  Add the beaten yogurt,water, turmeric powder, chili powder  and salt. Combine well.
4. Heat remaining amount of oil in  a deep bottom pan, splutter mustard seeds, cumin seeds, dry red chilli, green chilies, ginger, curry leaves, asafoetida and fenugreek seeds. Saute  for few minutes (do not burn). Lower the flame and add the  yogurt mixture & mix well.
5. Cook for 5 minutes, keep stirring, add the fried okra. Cook for 5 more minutes(make sure it does not boil). Garnish with coriander leaves & remove from flame & serve hot with rice.

Achinga Payar Thoran (Long beans stir fry)

                           I used to know this as payar, I didn't know it was also called  achinga payar. I prefer to use dry red chilli instead of green chilli as I find it hard to distinguish between the payar & the green chilli. I know it's childish & yes, I do the same for all the thoran dishes with green vegetables.

Ingredients:
Long beans/achinga, chopped finely                   -                 250 g.
Mustard seeds                                                      -                  ½ tsp.
Urad dal                                                                -                  ½ tsp.
Curry leaves                                                         -                  few sprigs
Shallots, sliced                                                     -                  5 or 6 no.
Dry red chilli                                                        -                  3 no.
Grated Coconut                                                    -                  ½ cup
Turmeric Powder                                                  -                 ¼ tsp.
Cumin Seeds                                                         -                 ¼ tsp.
Oil(pref. coconut)                                                 -                  1 Tbsp.
Salt  to taste

Method:

1. Coarsely grind ½ cup of coconut, ¼ tsp. cumin seeds & ¼ tsp. of turmeric powder(you can also crush it using mortar & pestle).
2. Heat oil in pan, splutter mustard seeds, add the urad dal. dry red chilli, curry leaves & sliced shallots. Saute for a minute or two.
3. Add the ground coconut mixture and saute well for a couple of minutes & add the chopped achinga payar & required amount of salt & combine well.
4. Cover with a lid & cook on medium low flame for about 10 minutes or until the beans become soft(Make sure to stir in between). 
5. Once the beans has become soft open & cook for  few minutes, until the dish becomes dry. Remove from flame & serve with rice.

Avial with curd

                                 This is similar to recipe here, the only difference is that I have used curd  instead of mango & have also added potato. We liked this avial compared to the one prepared with mango. There are so many ways to prepare, it differs with  locations trivandrum style, kotayam style etc. & some people(like me) prefer it a bit overcooked.


Ingredients:
A mix of Veggies of your choice(cut in small strips)  -   ½ - ¾ kg. 
(I used yam(chena), snake gourd(padavalam), long beans(achinga), Carrot, Drumstick, potato, Cucumber(vellarika))
Curd, lightly beaten -       ½ cup
Coconut Oil            -        1 tbsp.
Turmeric powder   -         ½ tsp.
Chilly powder        -         1 tsp.
Salt as required
Curry Leaves a few sprigs
Coconut Oil           -          ½ tbsp.

For Grinding:
Grated Coconut     -         of half a coconut
Cumin                   -         1 tsp.
Green Chilies       -           4 or 5 

Method:

1. Cut the yam(chena) in small and long strips, immerse it in water and set aside.
2. Cut the remaining veggies and place it in a separate  bowl of water.
3. Heat a tablespoon of oil in  a hard bottomed vessel and place the drumsticks, achinga, snake gourd, potato, carrot, Yam(chena) and finally vellarika one above the other respectively.(ref. Notes)
4. Add the turmeric, chilly powder and the required amount of salt on top of the vegetables, close the vessel with a lid and cook it on low flame.
5. Coarsely grind the coconut, cumin and the green chilies and set aside.
6. When the vegetables starts to boil combine all the vegetables together. Add the coarsely grounded coconut mixture and the curry leaves and combine well.
7. When all the vegetables has been cooked, add the beaten curd, combine well.
8. Finally drizzle the remaining coconut oil on the prepared avial and remove from flame & serve with rice.

 Notes:

• The reason as to why the veggies are arranged is because no water is added & also to prevent the yam from losing its color.
• The use of curd or mango is for the light sour taste. The dish will become watery if the amount of curd is increased.

Toasted Walnut Banana Bread

Yum

Ingredients:
All-purpose flour                          -              1 ¼ cup
baking soda                                   -              1 tsp. 
salt                                                 -              ½ tsp.
cinnamon powder                          -              1 tsp.
eggs, large                                     -              2
vanilla extract                                -              ½ tsp.
unsalted butter                              -              ½ cup
sugar                                             -              ¾ cup
ripe bananas, peeled & mashed     -              3 (1 cup)
toasted walnut pieces                     -              ½ cup

Method:

1. Preheat the oven to 350 degrees F. Grease lightly with butter a  9 x5 inch loaf pan. Set aside.
2. In a separate bowl mix together flour, baking soda, salt and cinnamon. Set aside.
3. Beat the butter and the sugar with a electric beater until fluffy and the sugar has dissolved. Add one egg at a time and beat well.
4. Add the mashed banana combine well & slowly add the flour mixture & toasted walnuts and mix with a spatula until just combined.(Do not over mix)
5. Pour the batter into the prepared baking pan and bake in the center of the preheated oven for about 50 to 60 mins.
6. Let the bread cool in the pan for 10 minutes before removing from the pan to cool on a wired rack.
7. Click here for another banana bread recipe.

Notes:

• Check the bread after 50 minutes(time may vary). Use a tooth pick to check.
• Cool the bread completely before cutting(which i didn't & as u can see the bread was crumbling).

Recipe source: mykitchenintherockies

Fish Mappas

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Ingredients:
Fish (i used hammour fillet)    -      500g.
Turmeric powder                     -        ½ tsp.
Chili powder                            -       1 tsp.
Pepper powder                         -       ½ tsp.
Onion, big, finely sliced          -         1
Ginger garlic paste                   -       1 ½ Tbsp.
Green chili                                -      4
Tomato, sliced                          -       1
Cardamom                                -       3
Cloves                                       -      3
Cinnamon                                 -       1 inch
Pepper powder                          -       1 tsp.
Thin coconut milk                     -      1 cup
Thick coconut milk                   -      ½ cup
Curry leaves                              -      few sprigs
Coconut oil  as required                        
Salt as required

Method:

1. Marinate the cleaned fish pieces with ½ tsp. turmeric powder, 1 tsp. chili powder, ½ tsp.pepper powder and salt for 10 to 15 minutes. Shallow fry the marinated fish pieces until it is half cooked & set aside.
2. In a pan(i used a manchatti) heat oil & add 3 cardamom, i inch piece of cinnamon & 3 cloves, after few seconds add 1 ½ Tbsp. ginger garlic paste, sliced onion & 4 green chili & saute till the onion becomes light brown in color.
3. Add the tomato and pepper powder and cook until the tomatoes become a bit soft. Now add 1 cup of  thin coconut milk and salt, stir and when it boils add the fried fish pieces. Cover and cook om  medium low flame for 10 minutes.
4. Now add the thick coconut milk to the curry & cook for another 5 minutes on low flame. Remove from flame, garnish with curry leaves(lightly crush with your fingers b4 adding them) & serve.

Chillie and Garlic Potatoes

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                                 Want to make a quick side dish? then this is 'one of'  the recipes for you. 
For me Potatoes are the most easiest to work with, they are easy to peel & cut & also taste great with basic spices.

Ingredients:
Potatoes              -           2, large
Mustard seeds     -           ½ tsp.
Cumin Seeds       -            ½ tsp.
Garlic                   -           4 flakes, ground to paste
Chili powder        -           1½ tsp.   
Turmeric powder  -           ½ tsp.
oil                         -            3 Tbsp.
Salt to taste

Method:

1. Peel the potatoes & cut in long strips, french fries style.
2. heat oil in a pan and splutter the mustard & the cumin seeds.
3. Add the garlic paste & fry on medium low flame until light brown.
4. Add the chili powder, turmeric powder ,salt & the potatoes & combine well for 2 mins.
5. Lower the flame & cover and cook for 10 minutes. Stir in between.
6. When the potatoes are cooked and are slightly brown in color. Remove from heat & serve.

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Saucy Chicken Curry

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Ingredients:
Recipe source: ria's
Chicken                 -1 kg, cut in medium pieces & cleaned
Salt  & pepper to taste
Soya sauce             - 3 Tbsp.
Tomato sauce         - 2 Tbsp
Ginger garlic paste -2 Tbsp
Onions                    - 2 , large cut into squares
Carrot                      - 1, cut into squares
Water                       - 1 cup
Cornflour                 - 1 tbsp diluted in 1/2 cup water
Spring onion            -1 sprig, chopped

Method:

1. Marinate the chicken pieces with salt, pepper and 1Tbsp. soya sauce for 15 mins or so.
2. Heat oil in a pan/ wok and lightly fry the chicken pieces in 5 tbsp of oil and set aside. 
3. In the same pan , saute  the ginger-garlic paste till you get a nice aroma.(raw smell goes away)
4. Add in the onions and carrot and saute  for 3 mins.
5. Reduce the flame to low & add the sauces and combine well.
6. Add the fried chicken pieces along with a cup of water & let it boil.
7. When the chicken is done add the cornflour mixture into it and let the gravy thicken.
8. Garnish with spring onions and serve hot with Chicken Fried Rice.

Notes:

• For people who have got used to the traditional Kerala chicken curry, this dish might be a bit odd to taste at first but it grows on you.

Goan Prawn Curry

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Ingredients:
Recipe source:NDTV
Prawns                            -        500 g.(shelled and de-veined) 
Turmeric Powder           -        ½ tsp.
Salt to taste
Onion, big, chopped       -         1  
Coconut Milk                 -         2 cups
Green chilies                  -          2  
Oil                                   -          3 Tbsp.
  
For the masala:
Coriander powder          -         1 tsp, heaped
cumin seeds                   -           1 tsp.
Dry red chili                   -           4 to 5      
Black pepper, whole       -           6
Turmeric                         -           ½ tsp.
Ginger                             -          1 inch
Clove                              -          6
Grated Coconut               -          ½ cup.     
Lemon juice                    -           of  ½ lemon

Method:

1. Combine the prawns with salt & turmeric powder and keep aside.
2. Grind all the ingredients listed under "masala" to a fine paste and set aside.
3. Heat oil in a pan and saute the chopped onions until it turns light brown in color.
4. Add the ground masala & saute until the raw smell goes away.(on medium flame)
5. Add the cleaned prawns and fry for a few minutes.(do not overcook)
6. To this add the coconut milk and the desired amount of salt & bring to boil.
7. Once boiled lower the flame & let it simmer for 5 minutes.
8. Remove from flame & garnish with green chilies & serve.

Wayanadan Chicken Curry

                       Wayanad is a district in the north-east of Kerala, India & here are some facts about Wayanad(from wiki)..

1.  The Folk etymology of the word says it is a combination of Vayal (paddy field) and Naad (land), making it 'The Land of Paddy Fields'. 
2. It is set high on the Western Ghats with altitudes ranging from 700 to 2100 m.
3. It is the least populous district in Kerala.

Ingredients: 
Chicken                               -            500 g.
Coconut milk                      -           ½ coconut
Tomato, large, sliced          -           1
Onion, large, sliced             -           1
Ginger, finely chopped        -           1 inch piece
Garlic,  finely chopped        -            5 cloves
Green chili, vertically slit    -            5 
Chilli powder                      -          1 tsp.
Coriander powder               -          ½ tsp.
Turmeric powder                -           ½ tsp.
Pepper powder                    -          ½ tsp.
Garam masala                     -          ½ tsp.
Salt    to taste
For the Seasoning:
Coconut Oil                        -          1 Tbsp.
Mustard seeds                     -          ½ tsp.
Dry Red Chilies                  -           2
Curry leaves                         -          a sprig


Method:

1. Clean & cut the chicken pieces in medium size.
2. Take a pan(pref. an earthen pot) and place the chicken pieces. To this, add salt, turmeric powder, chili powder, coriander powder, garam masala, chopped garlic, chopped ginger, green chili, tomato and onion. Mix the ingredients well & set it aside for 10 min.
3. Now place the pan on medium  heat and add some water(just to cover the chicken) &Combine gently & let it boil. Lower the heat  and cover the pan and cook for 20 minutes or until chicken is done.(the amount of gravy will be reduced by now)
4. Once the chicken is cooked give the gravy a gently stir and add the coconut milk and cook for few more minutes.Switch off flame & set aside. 
5. For the seasoning, take another pan and heat some coconut oil(2 tsp.) , add mustard seeds, once spluttered add the red chilies & the curry leaves. Pour this over  the cooked chicken curry, combine gently & serve. 

(recipe source:Mr. Biju Thomas, Haritagiri Hotel, Wayanad)

Baked Flan

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  There are so many ways to prepare flan & this is the easiest method. Flan is prepared using a bain marie method or hot water bath method. For that you will need 2 baking  dishes, one in which you will be baking the flan and another dish which is big enough to hold the baking dish with the flan mixture. I used a 9 inch round cake pan for the flan and bigger square cake pan filled with hot water.

Ingredients:
Sweetened Condensed Milk            -        14 oz. (1 can)
Evaporated Milk                               -       12 oz.  (1 can)
Eggs                                                  -        3
Vanilla essence                                  -       1 Tbsp.
Granulated sugar                              -        ½ cup

Method:

1. Preheat oven to 180° C.
2. For the caramel, heat half a cup of sugar on medium heat. Shake & swirl the pan until the sugar is dissolved and turn a light golden yellow in color. (Refer notes)
3. As soon as the color changes to golden yellow lift the pan above the flame (about 4 or 5 inches) & continue caramelizing until the sugar turns dark golden in color. 
4. When still hot pour the prepared caramel into a baking dish(in which you will be making your flan) & swirl to coat the bottom of the pan. I used a 9 inch round cake pan (coz. that's the only size I have). Set it aside.
5. Take a blender and blend the condensed milk(notes), evaporated milk 3 eggs and the vanilla extract until well combined (wont take more than a minute). Strain it through a sieve to remove the tiny bubbles if necessary.
6. Pour the mixture over the caramelized sugar in the pan. 
7. Place the pan with the flan mixture into a bigger pan & place it in the preheated oven(middle rack) and pour 1 inch of hot water in the bigger pan(bain marie method). 
8. Bake for 50 to 60 minutes or until the flan is set(insert a knife to check if it comes clean)
9. Do not over bake. (the flan should be creamy and smooth )When set remove from oven and let it cool . When the flan is still warm place a serving plate over the pan with the flan & gently flip it over. The flan will slowly fall on to the plate.
10. Refrigerate before serving.

Notes:

• Making caramel for the first time might be a bit difficult, don't  worry just follow the instruction as such.
• Do not use a spoon to stir the sugar.
• Take care not to over caramelize the sugar(it will give a bitter taste).
• Adjust the quantity of the condensed milk according to your desired taste, mine was a tad bit sweet. I will not use the whole can next time.
• I used a mixie to blend the flan mixture. I did not strain the flan mixture, may be that's why my flan had tiny holes :P
• I  had to bake for 65 minutes. Time may vary with the type of oven used.

Burani Raita

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                       This is a very simple raita from Hyderabad & goes great with biryani, grilled chicken, parathas etc. There are so many variations of this raita, I have have used crushed garlic. Some  raita recipes makes use of ginger garlic paste, milk and fried garlic instead of garlic. Red chilli powder can be used instead of flakes.

Ingredients:
Thick curd             -      1 cup
Garlic, crushed      -       2 cloves
Cumin powder       -       ¼ tsp.
Chilli flakes           -        ½ tsp.

Salt to taste

Method:

Whisk all the ingredients listed above in a bowl & serve! 

Tamil Nadu Style Potato Fry

Ingredients: 

Potato, large, diced              -            2
Mustard seeds                      -            ½ tsp.
Urad dal                               -            1 tsp.
Turmeric powder                 -            ¼ tsp.
Sambar powder                    -            2 tsp.
Oil                                        -            1 or 2 Tbsp.
Salt according to taste

Method:

1. Heat oil in a non- stick pan &splutter mustard seeds.
2. Add the urad dal and stir fry until light gold in color. Add the diced potato cubes, turmeric powder and salt.
3.  Cover and cook on medium low flame for 10 minutes. 
4. Remove the lid and stir fry the potatoes until nearly done(couple of minutes).
5. Add the sambar powder and stir fry on medium high flame until potatoes are crisp & roasted well.
6. Remove from flame & serve hot with rice. 

Baked Fish With Lemon and Pepper

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Ingredients:
Fish fillet                          -              500g.
Turmeric powder              -              ½ tsp.
Cumin powder                  -              ½ tsp. 
Garlic, crushed                 -               1 clove
Oil                                     -              2 tsp.

Lemon juice                      -               ½ Tbsp.
Salt & pepper to taste

Method:

1. Clean & toss  the fish in turmeric powder, cumin powder , crushed garlic, salt and black pepper and cover and marinate in the refrigerator for an hour.
2. Preheat the oven to 400° F.
3. Cover a baking sheet with aluminium foil & place the marinated fish in a single layer. Pour the marinade on top of the fish and drizzle the oil over it.
4. Bake for 25 to 30 minutes until cooked.(fish will be firm to touch)
5. Drizzle the lemon juice over the fish and serve.

Chilli Bread

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  A simple lip smacking snack which you will love. The bread can be fried 2 ways, either you can deep fry it or just toast it on a frying pan. If using the frying pan method, serve the dish immediately as the bread will lose it crispness after few minutes. Adjust the quantity of the sauces according to your taste.

Ingredients:
Bread                                   -             4 slices
Onion, sliced                       -              1
Tomato, sliced                     -              1
Green Capsicum                 -               1
Green chilies, chopped        -             2
Ginger garlic paste              -              ½ tsp.
Tomato sauce                      -              1 Tbsp.
Red chili sauce                    -             ½ Tbsp
Oil                                       -             2 Tbsp.
Salt as required

Method:

1. Place the bread slices on a non stick pan & toast on low flame until it becomes brown and crisp.Repeat the same on the other side of the bread. Remove from flame and cut the bread slices into small pieces and set aside.
2. Heat oil in a kadai or a wok and onion slices, ginger garlic paste and green chilies saute on medium flame until the onions turns translucent. 
3. Now add the sliced tomatoes and saute until it becomes soft. Add the green capsicum and saute for a couple of minutes(do not overcook the capsicum, it has to be crunchy).
4. Add the tomato sauce, red chili sauce and combine well. Add salt if required.(the sauces have salt in them) and finally add the toasted bread pieces into the prepared gravy and combine gently for a minute until the bread pieces are covered in  the sauce(the bread will soften on overcooking). Remove from flame and serve.

Green Peas Pulao

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Ingredients:
Long grained rice(basmati)             -            1  cup
Green peas(fresh or frozen)            -            1 cup
Onion, sliced                                   -             1
Ghee or oil                                       -            3 Tbsp.
Ginger-garlic paste                          -             ½ Tbsp.
Green Chili, chopped                     -             1 
salt to taste
Water                                               -           2 to 2.5 cups
Cumin seeds                                    -             1 tsp.
Cinnamon                                        -            1 inch
Cloves                                              -           3

Method:

1. Wash and soak the rice in water for 30 minutes.
2. Heat Ghee in a deep pan, add the cumin seeds, cinnamon and cloves and saute for a minute or two. 
3. Now Add the sliced onions, ginger garlic paste and green chili and saute till the onions are golden brown in color.
4. Combine the peas and saute for a minute. Add the drained rice and combine it gently for a minute, add water and salt, stir a bit, let the water boil. Lower the flame to the minimum and cover the vessel and  cook for about 8 to 10 minutes or until the rice are cooked and all the water has been absorbed.
5. Remove from flame and gently fluff the rice and serve with a side dish.

Mushroom Fried Rice

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Ingredients:
Long grained rice                      -            1 cup
White button mushrooms           -            250 g.
garlic cloves, finely chopped     -            3
Onion, finely chopped               -            1
Chopped celery                          -            1 Tbsp.
Soy sauce                                   -             1 Tbsp.
Olive oil                                     -             3 Tbsp.

salt & black pepper as required

Method:

1. Wash the rice and cook in adequate amount of water with little salt until just done(the rice should not be too soft). Drain the rice and keep aside to cool.
2. Meanwhile heat oil in a wok, add the chopped garlic  and onions & stir fry for a couple of minutes.
3. Stir in the chopped button mushrooms and saute on a high flame till the mushrooms becomes a bit  brown. (not to worry the water will evaporate gradually)
4. Now add the chopped celery(or coriander leaves) and stir fry for a minute or two, add the soy sauce, black pepper , required amount of salt.
5. Add the cooked rice to the stir fried mushrooms and  combine well (gently) for 4 minutes or so. Remove from flame.
6. Garnish with spring onion greens or coriander leaves and serve hot with any Manchurian side dishes.

French Toast Roll Ups

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                                                This is a simple tasty snack  with customizable filling. I used nutella and banana filling. You can use a combination of cream cheese and strawberries or any other fruits, peanut butter & banana, Its up to you.

Ingredients:
White Bread slices     -              6
Egg                             -              1
Milk                            -              2 Tbsp.
Sugar                          -              ¼ cup
Cinnamon powder     -               1 tsp.

Method:

1. Lightly beat the egg and milk together in a wide bowl and set is aside. Combine the cinnamon and sugar in another dish and set aside.
2. Cut the crusts  of the white bread slices, and flatten each bread slices with a rolling pin.
3. Spread the desired filling on one side of each slice of bread as shown and tightly roll up the slice of bread. (you may seal the bread using little milk & egg mixture if needed)
4. Repeat the same for the remaining slices.
5. Melt  little butter(just enough to coat the inside of the skillet) in a skillet on medium flame..
6. Dip each rolls in the egg mixture and place it in the skillet. You can do it in batches of 3 or 4.
7. Gently roll the bread roll so that all the sides are browned. Remove from skillet and roll it in the sugar- cinnamon mix until completely covered and serve.

Mozzarella Sticks

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Ingredients:

Mozzarella cheese                  -     1 block (8 ounce)
Egg, lightly beaten                  -        1
Breadcrumbs                         -         1 cup
salt & pepper powder as required
Oil for deep frying

Method:

1. Cut the  cheese block into half an inch sticks.
2. Combine breadcrumbs and the required amount of salt & pepper in another bowl.
3. Place the lightly beaten egg in a separate bow.
4. Dip cheese stick into the egg and evenly coat in the breadcrumb mix. Repeat the same for the remaining cheese sticks.(Repeat the procedure again for a double coat if desired)
5. Heat Oil in a skillet and deep fry each cheese stick until it turns golden brown in color (about 30 or 40 sec) . Remove from oil before the cheese starts to leak. Drain and serve  warm with your favorite sauce.