CHILLY SQUARE

Ingredients plantains -  6 fresh raw (not the variety used for baking banana bread or muffins) coconut oil - 500 ml 1 Tablespoon of salt mixed with half cup of water A sharp knife or a slicer Method Heat oil in a heavy, wide, and deep pan, in medium heat. ( Traditionally done in “Uruli”;  ‘kadai’ can also be used). Choose a size such that the oil fills up just half of the pan. Make slits on the peel, just till the tip of the knife touches the plantain. With a slight push using the thumb, remove the peel. Peel all the plantains. Slice one or two plantains very thin and spread them on a cutting board so that the slices don’t stick to each other. Once the oil is hot (just about to start smoking, about 300°F), add just enough slices so as to form a single layer over the oil. Make sure the oil is not smoking hot; or else the chips will turn brown without getting crispy. Maintain medium heat throughout. As soon as the slices are added to...

Ingredients: Phyllo Pastry Sheets / Spring Roll Sheets - 6 to 8 sheets Oil for frying For Filling: Capsicum / Bell Peppers - 2 tblspn finely chopped Green Chillies - 1 or 2 chopped finely Coriander leaves - 3 to 4 tblspn finely chopped Onion - 2 tbsp chopped Carrot - 2 tbsp Garam masala powder - 1 tsp Salt to taste Method: Mix all the ingredients . Saute it for two minutes. Take a sheet in front of you, spoon some filling in, spread with water on the sides. Roll it carefully into spring rolls sealing the sides as well. Now heat some oil for deep frying. Fry spring rolls till golden, drain onto some paper towel. Serve hot.

Cheese spring rolls Ingredients: Phyllo Pastry Sheets / Spring Roll Sheets - 6 to 8 sheets Oil for frying For Filling: Cheese - 1.5 cup grated ( I used mozzarella) Capsicum / Bell Peppers - 2 tblspn finely chopped Carrot grated Onion chopped - 1 tbsp Green Chillies - 1 or 2 chopped finely Coriander leaves - 3 to 4 tblspn finely chopped Red Chilli Flakes - 1 tsp Salt to taste Method: Mix all the ingredients for filling and set aside. Take a sheet in front of you, spoon some filling in, spread with water on the sides. Roll it carefully into spring rolls sealing the sides as well. Deep fry till golden brown

Ingredients Chanadal - 1/2 cup Toor dal - 1/2 cup (else you can take 1 cup chana dal only) Redchilly - 5 to 6 Onion 2 Curry leaves Salt to taste Oil for frying Preparation Soak the dals for 6 hrs. Grind it along with one or two red chilly , one onion salt and curry leaves.no need to grind more.. add more curry leaves and remaing red chilli snd onion and just crush it.take lemon size ball and press and deep fry it.

Ingredients Oats - 1 cup Dates - 5, 6 big Jaggery - 1 or 2 blocks Grated coconut -1 /2 cup Preparation Roast the oats till its colour slightly changes.keep aside.cut the dates in to small pieces. In a mixer grinder add the roasted oats dates jaggery grated and grated coconut and crush well and mix well..make lemon sized balls.

Ingredients Raw rice powder  - 1 glass Wheat flour - 1/4 cup Jaggery - 3 cube s Small banana (mysore pazam) - 1 Semolina - 1 tbsp Black sesame seeds-1 tbsp Coconut piece s    Oil Ghee - 1 + 1 tbsp Preparation Mix rawrice powder,atta and semolina. Powder jaggery, mix in ½ cup of water and let it boil.Cut coconut into small pieces, fry in ghee and add to the jaggery syrup. Peel banana, mash and mix it in syrup.When the syrup is hot, add it to the powder and mix.It should have idli batter consistency.add sesame seeds also. oil and ghee mix. Take an appam mould, fill the cups with ¾ th oil.Pour the batter in the cups. When one side is cooked turn the appam .When cooked, remove from oil, drain and set aside.

Ingredients Bread slice  -10 Oil                      - 1 tbsp Chopped ginger    - 1 tsp Green chilli      -2 Curry leaves          Onion              - 2 Boiled potato - 2 Turmeric            -½ tsp Chilli powder    -1 ½ tsp Salt to taste Besan flour     -  1 cup Chilli powder   -  ½ tsp Garam masala - ½ tsp Oil for fry Preparation In a pan heat 1 tbsp of oil Add ginger, green chilli and curry leaves, saute well Add chopped onion and fry till it become transparent Add chilli powder,garam masala , turmeric powder and salt into it and saute well Add boiled mashed potato into it and mix...

Ingredients Bread  - 3 slices Besan – 1 cup Salt to taste Red chili powder – 1\2 tsp Garam masala powder – 1\4 tsp Fresh coriander – 2 tsp ( chopped ) Green chilli- 1 Oil for frying Method : Mix besan, salt, red chili powder, garam masala powder and fresh coriander in a bowl. Add little water and make a batter. Heat oil in a frying pan. Cut the bread slices into 4 parts. Dip each slice in the batter and fry till golden brown. Serve hot.

Ingredients For pathiri - Wheat flour - half cup All purpose flour -half cup Salt Water For masala Chicken - 250 gm Onion - 2 big Curry leaves Garam masala - 1 tsp Chilly power - 1/2 tsp Pepper powder-1 tsp Turmeric powder - a pinch Coriander leaves Method In a bowl combine plain flour, wheat flour, salt . Add lukewarm water, gradually and make a soft dough similar to that of poori dough. Divide into equal sized small balls. Roll out each ball into small lemon sized balls. Press it between palms.Dust the rolling board and rolling pin using the same all purpose powder used for making pathiri dough. Roll the flattened balls using chapathi roller until you get thin round roti/pathiri; just like you make the pooris.   At the same time marinate chicken with salt chillypowder, pepper powder, turmeric powder and chicken masala.and cook .and let them cool.when its cool..shread it to small pieces. Heat oil in a pan, and saute finely chopped onions, 2 green chilies and li...

Ingrediants: Whole Urad Dal / Vellai Ulundu – 250 gms Onion – 1 finely chopped Green Chilli – 3 finely chopped Ginger – 2 tblspn finely chopped Curry leaves – 1 handful finely chopped Salt to taste Oil for deep frying Method: Soak Urad dal for 2 to 3 hours. Now drain it and grind in a blender to a very smooth paste. Add little water as needed to make a smooth paste. Tranfer this to a mixing bowl and set aside. Now add onions, green chilli, ginger, curry leaves in this and mix well. Take a small portion out and drop in hot oil. Fry this till golden brown and drain in a paper towel. Serve with chutney and sambar.

KOZHUKATTAI Ingredients : Rice flour - 1 cup Water - 1 1/2 cup Coconut - 1/4 cup Salt  Mustard seeds - 1 tsp Curryleaves -  Red chilly -2,3  Method : Boil 1 1/2 cup of water with salt.Once its boiled add rice flour and coconut and mix well without lumps.Switch of the stove . Make into small marble-sized balls and place in a steamer  without overlapping.  Steam for about 10 minutes until the kozhukattai is cooked and glossy. Don't overcook, otherwise it becomes rubbery. Heat oil in a pan and add the mustard seeds. When they pop, add the rest of the ingredients and steamed kozhukattai and fry for a minute.

UNNAKKAYA Ingredients Ripe Plantain- 2 Coconut- 1/2 cup Sugar- 3-4 tsp salt- a pinch Raisins- a few chopped cashew nuts- a little ghee- 2 tsp Cardamom- 1/3 tsp Method: To make the filling Heat ghee in a pan and fry cashew nuts and raisins followed by rava. Stir fry this for a minute and add coconut. Fry this till it attains light  golden brown.Add sugar and blend well with the coconut mixture. Let this cool. Steam cook plantains till its is soft. Peel off the skin and run knife through the center remove the small black seeds in the center. Mash this in a grinder or hand blender without using water into the form of a dough. You can add a pinch of salt to this. Make lemon size balls and flatten then between your palms. Put the filling in the center and seal the edges. The best way is to take between your two hands and gently fold and press the edges and roll . Heat oil in a pan and deep fry the unnakayas in medium flame or shallow fry in a non stick pan.

IRACHI PATHIRI Ingredients (makes 3 medium size) For Pathiri 1 cup maida/all purpose flour salt & water as required For stuffing A. 250 gm minced meat (I used chicken) 1/4 tsp turmeric powder 1/2 tsp chilly powder salt B. 2 medium sized onions,chopped finely 2-3 green chillies, chopped finely 1 piece of ginger,chopped finely 6-7 garlic cloves,crushed 1 tsp mint leaves,chopped 1 tbsp coriander leaves,chopped 2 sprig curry leaves oil as required For the final coating 2 eggs, 1 tsp sugar 1/4 tsp cardamom powder Method Cook the minced meat adding the spices and salt mentioned in section A.Cook in low heat without adding water.Chicken mince will release the water while cooking.Cook till the meat is dry and done.Switch off and keep it ready.Meanwhile make a smooth dough with maida,salt and water.Keep it aside too.Heat oil in a kadai or cooking pot and roast the chopped onion till light brown.Add the chopped chillies,ginger and garlic.Roast till the raw smell vanish.Add chopped cu...

SWEET KOZUKKATTA Ingredients : Rice flour - 1 cup Grated coconut - 1 cup Jaggery - 150 gm Crushed Cardamom - 2 Water - 1 1/2 cup Salt to taste Method : For the filling : Heat a pan and melt the jaggery with 1/4 cup of water and strain the jaggery with a strainer. Reheat the jaggery. Add grated coconut and keep stirring until it turns to thick consistency. Add crushed cardamom and remove from fire. This is for the filling. For the dough - Kozhukatta Maavu: Boil 1 1/2 cup of water with salt. Pour the boiled water to the rice flour little by little and mix it with a spoon. Keep it aside till it is warm enough to handle. Knead the dough and make it into a soft ball. Make medium size balls out of the dough. Take one ball at a time and place it in your palm. Press it with the other hand and make it thin. Starts folding it inwards in such a way that you get a cup shape. Place 2 tsp of the filling and cover it and roll it back into a ball. Repeat the process with the rest of ...

VEGETABLE CUTLET Ingredients:   2 large potatoes cut up. 1 large onion chopped 1 cup fresh green peas 1 cup fresh  carrots 1 cup beans,beetroot,and cabbage 1 /2 bunch coriander leaves chopped salt fresh ground pepper 1 egg beaten (OR) 2 tsp maida mixed with water(for those who want to avoid egg) 1/2 tsp masala powder 2 cups bread crumbs on a flat plate Oil to deep fry. Preparation: Heat a tbsp of oil. Add the chopped onions,coriander,potatoes,carrots , peas,beans,abbage,and beetroot. Season liberally with enough salt and pepper.Mix well. Cover and let it cook for about 25 mins till the vegetables are well cooked. Remove from heat.Make sure that all the water has evaporated.(the mix should be dry) Mash all the vegetables till the mixture is firm. Take mixture and make small balls and flatten them in your palms to make a circle. Dip the circles in the egg or maida mixture. Then coat it evenly with the bread crumbs. Heat oil and deep fry un...

Undaputtu Ingredients: 3 cups rice flour 250 gm prawns/ chemmeen 1 tbsp chilli powder 1 tsp coriander powder 1 tsp turmeric powder 3 onions, finely chopped 3 green chillies, finely chopped 4 cloves garlic, chopped 1 small piece ginger, chopped 1 sprig curry leaves, chopped 2 tbsp coriander leaves, chopped  2 cups grated coconut salt oil hot water (3 cups) Preparation: Clean the prawns and marinate it with chilli powder, coriander powder, turmeric powder and salt. Heat oil in a pan, add chopped onion, green chillies, ginger, garlic ,curry leaves and coriander leaves and saute well.  Add marinated prawns and salt and cook it until done and keep it aside. In a bowl, add rice flour and salt. Add about 3 cups of hot water and knead well to a smooth dough. Make lemon size balls out of the dough  and pat them into small disc . Add 1 tbsp prawn/ chemmeen masala into it and make a small ball  Repeat the same process with the remaining dough and prawn masala. ...

ARIKKADUKKA / MUSSEL FRY / KALLUMMAKKA FRY Ingredients: Mussels(Kallummakkai) - 10 nos To be ground: Rice(soaked in hot water) puzhungal ari – 100 gms Raw rice(Pachari) – 1/2 cup sauf perum jeeragam –1 tsp Cumin seeds(Jeerakam) –A pinch  Coconut(grated) –1/2 cup Green chilly-1  Onions(sliced) or shallots – big onion 1 shallots 3,4 Salt – As reqd For preparing masala: Chilly powder – 1 tbsp saunf perum jeeragam – 1/2 tsp Turmeric powder – 1/4 tsp Oil – As reqd for frying Salt – As reqd Preparations : Clean the mussels and drain. Slit half way down into each mussel and remove the black pith in the center. In a separate vessel soak rice in hot water for 5 hours. Wash well and drain. Take the items to be ground in a mixer: drained rice, raw rice, saunf , cumin seeds, grated coconut, onions and required salt. Grind to a fine paste it shud not be watery but lil thick  Stuff each mussel neatly with the ground paste and steam for 30 minutes. prepare the chilli...

Gobi Manchurian Ingredients Cauliflower florets- 3 cups 1)Corn Starch- 1/3 cup All purpose flour/maida- 1/2 cup Kashmiri chilly powder-11/2 tsp Turmeric powder- 1/2 tsp Ginger garlic paste- 11/2 tsp Garam Masala- 1 tsp Chilly garlic paste- 3 tsp Cumin powder- 1/2 tsp Coriander power- 1/2 tsp  Soya sauce- 1 tsp For garnish Onion- 1 medium Bell pepper- 1/2 Coriander leaves- a little Cumin Powder - a pinch Garam masala- 1/2 tsp Curry leaves - a few(optional) Lemon juice- a few drops  Preperation Cut cauliflower into small pieces.Sprinkle salt and pepper powder and put into micro wave in high for two minutes or just drop into boiling water for a minute and drain(Only half cooked the florets). Mix all the ingredients listed under one to make a smooth batter. Batter should be similar to bhajis  or pakodas.Heat oil in a pan. Dip cauliflower florets in the batter and deep fry in batches medium flame till crispy. Drain and place on paper towels. Heat 2 tsp of oil in a pa...

Chilly Gobi Ingredients c auli flower -mediam size ginger garlic paste 1-1/2 tbs cornflour-2tbs maida-3tbs Rice flour-2 tsp curry leaves redchilli powder 1 1l2tbs lime juice1l2tbs Oil-for frying Preperation: Marinate all the ingredients and keep 1l2 hour .F ry &serve it hot  

Irachi pathil Ingredients...  For the Dough... Maida- 1cup Oil- 5 tbsp Salt to taste Water as reqd Preparation: Mix all of the above and make a smooth and pliable dough…Cover it with a cloth and keep aside…. For masala: Chicken -500 gm Turmeric powder- 1 tsp Salt to taste Ginger-Garlic paste- 1 tbsp Onions- 3-4 big chopped Curry leaves- as reqd chopped Coriander leaves- as reqd chopped Green chillies- as reqd chopped Turmeric powder-1/2 tsp Garam masala powder- 1/2 tsp Oil- 2 tbsp Oil- to deepfry Preparation: Boil the chicken wid 1/2 tsp turmeric powder, salt and ginger-garlic paste... Now, take the chicken pieces out and shred it roughly...Reserve around 3 -3tbsp of the chicken stock Now, heat oil in pan, add the onions and saute till the colour starts to change slightly and becomes soft...To this add curry leaves,green chillies,coriander leaves,salt,turmeric powder and garam masala powder and saute for a few minutes...Now, add the...