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Originally posted by: anusha.cochin

Unnakka Kerala Cuisine( Snack)

Ripe big bananas - 2 nos
Ghee - 2 tbsp
Cashewnuts - A handful
Raisins - A handful
Egg - 1 no
Scraped coconut - 3 tbsp
Sugar - 1 1/2 tbsp
Oil for frying

Preparation Method of Unnakka Recipe

1)Boil the bananas in water.
2)Remove the seeds from the boiled bananas and mash them preferably in a blender.
3)Heat ghee and fry the cashews and raisins.
4)Scramble the egg in the nuts mixture.
5)When egg is done, add the scraped coconut and saute.
6)Add sugar and turn off fire when the mixture turns golden brown.
7)Make lemon sized balls out of the
mashad banana.
8)Slightly flatten each ball with your palm.
9)Keep a heaped teaspoon of filling in each and roll it like a finger.
10)Fry each finger till golden brown.

i love south indian food😳

Originally posted by: neha333

i love south indian food😳

😊

Recipe looks good. I will have to try it..

Originally posted by: golden21

Recipe looks good. I will have to try it..

Any substitue for eggs?

Thanks !

nice suggestion me too want that

Originally posted by: golden21

Recipe looks good. I will have to try it..

Any substitue for eggs?

Thanks !

You can exclude the egg.😊

KFC Style Crispy Chicken Strips

Chicken 1/2 kg

Marinade:
Red chilli powder 1 tsp
Black pepper powder 1 tsp
Vinegar 1 tsp
Chili sauce 1 tsp
Lemon juice 1 tsp
Green chili paste 1 tsp (optional )
Salt to taste
Oil for deep frying

Batter:
Flour 3 tbsp
Cornstarch/Cornflour 1 tbsp
Baking soda 1/2 tsp
Egg 1
Milk 3 tbsp

Coating:
Cornflakes, crushed 1 cup
Breadcrumbs 1 cup

Method:
• In a bowl, take chicken, cut into large pieces {I used chicken breast, cut widthwise into 1/2 inch strips}.
• To the chicken, add 1 tsp red chilli pwd,1 tsp black pepper pwd, 1 tsp vinegar, 1 tsp chili sauce, 1 tsp lemon juice, and salt to taste {I added 1 tsp green chili paste}.
• Mix well and leave to marinate 4-6 hrs to overnight.

Batter:
->THE BATTER SHOULD BE MADE JUST BEFORE FRYING AS THE SODA WILL NOT STAY/WORK FOR A LONG TIME.
• Take all the ingredients into a bowl and whisk together while adding milk a little at a Time. Make sure there are no lumps.
• Batter should neither be thick nor too runny.

• Coat the chicken pieces in the batter.
• Then coat with breadcrumbs thoroughly on both sides.
• Then coat with crushed cornflakes on both sides.
-> At this stage, the chicken pieces can be frozen for future use.

• Fry on medium to low flame till golden brown on both sides (check if the chicken is cooked through by inserting a knife).
• Drain on kitchen tissue.
• Serve hot with ketchup or dip of your choice.

Fish Curry Recipe

Fish
Chilly powder ' 1 tsp
Turmeric powder ' tsp
Pearl onions(Kunjulli) - A few
Ginger - A small piece
Tomato - 1 no
Tamarind(Puli) syrup ' As reqd
Salt - As reqd
Fenugreek(Uluva) powder - A pinch
Green chilly - 1 no
Curry leaves - A few
Thick coconut milk ' cup

Preparation Method of Kerala Cuisine Fish Curry Recipe

1)Grind together chilly powder, turmeric powder, pearl onions and ginger.
2)Heat oil in a pan.
3)Add the ground masala and stir.
4)Grind a tomato and add that too.
5)Once the oil starts to separate, add very hot water into this along with tamarind syrup and salt.
6)Allow it to boil.
7)When it boils, add the fish pieces.
8)Keep on high flame for 5 ' 10 minutes.
9)Add a pinch of fenugreek powder and keep closed on a low flame.
10)When the fish is done, add green chilly and curry leaves crushed together.
11)Add coconut milk and when it starts boiling, switch off.

:- You can make the curry till step no 9 (including it) and store in separate vessels in fridge for few days. On the day you have, bring this curry to room temperature and then continue with steps 10 and 11. It will be like a new fish curry.

Black pepper - 3 tsp
Cumin seeds(Jeerakam) - 3 tsp
Garlic pods - 5 nos
Ripe tomatoes - 2 nos
Green chillies - 3 nos
Curry leaves - 1 sprig
Coriander leaves - 1/2 cup
Grated jaggery(Sharkkara) - 1 tsp
Red gram(Thoor dhal) water (optional)
Mustard seeds - 1/2 tsp
Fenugreek seeds(Uluva) - 1/2 tsp
Asafoetida(Kayam) - 1/4 tsp
Tamarind(Puli) - 2 lemon sized balls
Salt - As reqd
Oil for seasoning

Preparation Method of Rasam Recipe

1)Heat 2 cups of water in a vessel.
2)Add the tamarind and tomatoes diced into big pieces to it.

:- This is for the tamarind to soak faster and also for the tomatoes to be mashed easily.
3)Pound the black pepper and cumin seeds nicely, followed by the garlic pods with the skin on and finally the green chillies until they just break.
:- Freshly pound pepper and cumin seeds always gives a better flavor than stored rasam powder.
4)Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.
5)Add the pound mixture, curry leaves, chopped coriander leaves, grated jaggery, thoor dal water (optional) and salt to taste.

:- Jaggery is the secret ingredient that most caterers use.
6)Heat about 2 tsp of oil in a kadai or whichever vessel you want to prepare the rasam.
7)Splutter the mustard seeds.
8)Add the fenugreek seeds and the asafoetida.
9)Pour the prepared rasam mixture into the vessel.
10)Add 2 more cups of water or as desired.
11)Check for salt.
12)Keep an eye on the rasam coz it just takes about 5 - 6 mins to be done.
13)When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.

:- You get the best flavor of rasam only if it has not boiled fully. It should get cooked in the steam after you close the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.

Tips:-
1)Serve hot with rice.

2)It is very good for digestion.

3)Since there is no turmeric powder added to it, this rasam will have a natural color.