Irumban Puli/Bilimbi Jam

Recipe source & photo courtesy: Farhana

Ingredients

Irumban Puli/ Bilimbi: 1cup (Washed and chopped)

Sugar: 2 cups (add more if necessary)

Cinnamon powdered: ¼ tsp

Green Color: 1/4tsp (optional)

Method of Preparation

In a pressure cooker add irumban Puli and little water. Let two whistles come.

Let the pressure settle and open the cooker. ,Mash well with the back of ladle and add sugar, color and cinnamon powder to it.

Stir occasionally till it becomes thick.

When it becomes thick start stirring frequently.

Switch off the flame when you get the jam consistency. (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)

When cooled store in air tight container.

Delicious jam is ready.

Mussels/Kallumakaaya dry fry

Ingredients

Kallummakkaya/Mussels: 500gms

Onion: 1big

Tomato: 1small

Garlic: 6cloves

Ginger: 1” piece

Green Chilli: 3

Pepper: ½ tsp

Turmeric powder: ½ tsp

Coriander powder: 1tbsp

Fennel seeds: 1tsp

Salt: needed

Coconut oil: 4-5tbsp

Curry leave: needed

Method Of Preparation

Grind /crush garlic, ginger, chilli and pepper.

 In a wide pan add mussels, chopped onion, tomato, crushed garlic mix, turmeric powder, coriander powder, fennel seeds, curry leaves, salt and 3tbsp coconut oil.

Mix this well with hand. Sprinkle some water.

Keep on flame. When it becomes, hot low the flame and close with a lid.

Stir in between, if it produces more water increase the flame stir and cook.

When the gravy becomes dry add coconut oil and curry leaves and stir and cook for few more minutes.

Switch off the flame and serve hot with rice or chappathi.

Egg Sandwich

Ingredients

Layered Chappathi:3

Egg omlete: 3 omletes (just make omelet by adding salt to egg)

Ghee/Butter/oil: for shallow fry

Maida: 5tbsp (make a paste with this by adding water to seal the chappathi)

Method Of Preparation

Take chappathi, keep egg omelet on it and roll it

Seal the edges with the maida paste.

Heat a non stick tawa add 3tbsp butter or oil to it.

Then place the rolled chappathis to it.

Keep in low flame and roll over all sides and add the butter/oil in between and cook till the outer layer turns crisper.

Oreo Sandwiched Cup Cakes

Ingredients

Maida: 1/2 cup

Egg: 4

Sugar: 5 tbsp

Baking Powder: 1/2 tsp

Refined oil: 3tbsp

Vanilla Essence: 3/4 tsp

Salt: a pinch

Oreo biscuits:as needed

Method Of Preparation

Make sure everything is at room temperature.

In a bowl add maida and baking powder and sieve it twice.

Take another bowl and add egg to the bowl.

Beat well with an electric beater till it becomes fluffy. Then add sugar and salt and beat well till it melts.

Then add vanilla essence and refined oil and beat it again.

Then add maida and fold it without lumps and deflating the batter.

Line the muffin tray with muffin cups.

Pour little batter and add one pair oreo and on top of the oreo add little more batter till the cup is 3/4rth filled.

Preheat the oven and bake at 160 deg C to about 18-22 minutes or till done.

Fish Roll

Ingredients

Fish Masala

Fish: 2 cups (fish boiled with salt and turmeric powder, remove the bones and mash with hand)

Onion: 1

Ginger finely chopped: ½ tsp

Garlic finely chopped: ½ tsp

Green chilli finely chopped: 3

Curry leaves, finely chopped: 3tbsp

Turmeric powder: a pinch

Chilli powder: ¼ tsp

Oil: 2 tbsp

Pan Cake

Maida/Plain Flour: 1 cup

Salt: needed

Egg: 1

Water: as needed

Rolling

Bread Crumps

Egg

Oil: for deep frying

Method Of Preparation

Pan Cake/Dosas

In a bowl add maida, salt and egg. Add enough water to make it a thin batter.

Heat a tawa, take a ladle of the batter and make thin doshas.

Take it out when it is done and keep aside.

Fish Masala

Heat 2tbsp oil in a pan add chopped ginger and garlic pieces, stir for a while

Add chopped onion and green chilli.

When onion turns light brown, add turmeric powder and chilli powder

Sit for a minute and add curry leaves and fish kheema.

Close with a lid and keep in low flame for 3-4 minutes.

Take each pan cake and spread the fish masala in each pan cakes and fold or roll it in such a way that filling is completely secure and press the edges to get it sealed.

Heat oil in a pan for deep frying.

Take each roll and dip this in egg and roll in bread crumps.

Serve hot with tea.