Chicken Roll

Yum

Ingredients:
Chicken Masala(Filling)
900 gm        -   Minced chicken
3                 -   Onion chopped
2 inch          -   Ginger finely chopped
10 -12          -  Cloves of garlic, grated
8                 -   Crushed Green chilli(adjust)
½ tsp.          -  Turmeric powder
1 1/2 tsp.     -  Pepper powder
1/2 tsp.        -  Garam masala
1/2 cup        -  chopped coriander leaves
3tbsp.          - Oil
Salt according to taste


For Batter

1 cup    -    Plain Flour 
1 1/2     -    cup water
1           -   egg
Salt to taste


For coating:
1-2                -   Eggwhites
1/2 to 3/4 cup -  Breadcrumbs or as required
oil                  - to deep fry

Method:

Chicken Masala preparations:

1. Cook the chicken in salt and pepper and mince when cool.(Pulse using a blender)
2. Heat oil in pan and add minced ginger, garlic. Saute for a minute and add the minced chicken. Add  pepper powder, turmeric and garam masala. Add chopped coriander leaves.
3. Sprinkle water if it is too dry. Mix well and switch off. 

Pancake preparation:

1. Combine all the ingredients well in a large bowl until everything is blended without lumps.
2.  Heat a pan on medium heat and make thin dosas of about 5inch diameter. (Do not over cook)
3.  Place a 1 tbsp. or less amount of the masala on the prepared pancake at the top leaving little space from the top and the sides.
4. Fold the left and right sides to the centre and make a tight roll to seal the filling in.
5. Seal the roll firmly using the batter.
6. Dip the roll in lightly beaten egg whites and then roll it in breadcrumbs until fully coated and deep fry until golden brown.
7. Serve warm with ketchup.

Banana Bread

Yum

Ingredients: (Makes 1 loaf)

3 or 4                  -     ripe bananas, smashed

1 1/2 cups           -     all-purpose flour

1/3 cup               -     melted butter

3/4 cup               -    Sugar 

1                        -     egg, beaten

1 tsp.                  -     vanilla

1 tsp.                  -      baking soda

Pinch of salt

Method:

1. Preheat the oven to 175°C. 
2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. 
3. Mix in the sugar, egg, and vanilla. 
4. Add  baking soda and salt over the mixture and mix in. 
5. Add the flour and mix. Pour mixture into a greased 4x8 inch loaf pan.
6.  Bake for 1 hour or until a tooth pick comes out clean or almost clean. Cool on a rack and serve.

Note:
*  Any kind of nuts can be added.
* I used light brown sugar instead of the normal one and i got a very moist cake with a light  butterscotch flavour. 

Vegetable Kurma

Yum

Ingredients:
4 Cups    -   Mixed Vegetables of your choice

For the gravy:

1              -    Onion
1 tsp.        -    Ginger garlic paste
5              -   Green Chilly 
1/3 tsp.     -   Turmeric powder
1 1/2 tsp.  -   Coriander powder
1/2 tsp.     -   Garam masala
1/3 tsp.     -   Pepper powder
1              -   Cardamom
 2             -  Clove
1 stick       -  Cinnamon
 1              -  star anise
1/2 Cup     -  Thick coconut milk
coriander leaves for garnishing
Salt to taste

To grind:

1/2 tsp.      -Fennel seeds
1/2 cup      -   Coconut grated
14 to 15     -   Cashew nuts


Method:

1. Cut the vegetables into small cubes.
2. Soak cashew nuts and fennel seeds in 1/2 cup of warm water for half an hour and grind this along with coconut into a fine paste and keep aside.
3. Heat oil in a pan and add whole spices and roast till there is a nice aroma. 
4. Add onion,green chilly,salt and saute till it changes color. Add ginger garlic paste and turmeric and saute for a minute. Add coriander powder, and pepper powder,vegetables, coconut milk and one cup of warm water. 
5. Cover and cook till the vegetables are tender. Remove lid and add the coconut cashew paste and simmer in low flames for a minute or 2. Finally add garam masala and garnish with coriander leaves. Serve hot.

Mathanga Vanpayar Erissery / Pumpkin & Red beans curry

Yum

Ingredients:

1/2 cup      -   Vanpayar cooked partially with salt

500           -    Pumpkin diced

1               -    Green chilli sliced

1/4 tsp.      -   Turmeric powder

Salt to taste

For Grinding:

1/2 cup-Grated coconut 

1/2 tsp.-Cumin seeds  

2-Green chili 

a pinch Turmeric powder 

For tempering :

2 Tbsp.-Grated coconut 

1/2 tsp.-Mustard seeds 

2-Dried red chiles 

Curry leaves

Method:

1. Cook Pumpkin pieces with chilli , turmeric and salt to taste with enough water to cover it until soft enough to mash with a spoon.
2. Grind all the ingredients under grinding to a coarse paste.
3. Transfer the paste to the cooked pumpkin. Add the precooked red beans to it and simmer for 4-5 minutes or until it is well heated through. Add more water if too thick.
4. Heat oil in a pan and add mustard seeds. When they pop up add dried red chillies , curry leaves and fry for few seconds . Add grated coconut in low flame and fry till golden brown and pour over the pumpkin erissery and serve .(I added few finely sliced shallots to the tempering)