Crispy Chicken Pakoda

Chicken Pakora| Chicken Pakoda| Kerala style chicken pakoda recipe - When ever I get to think about these chicken pakoras, I am reminded of Eid  iftars, the evenings that are normally filled in with these crunchy snacks. We get these yummy crunchy chicken pakora at Muscat Bakery. We go bonkers for the taste and flavour of those yummy pakoras prepared in South Indian style. Those are actually super crisp and tastes really yum. I could not stop eating this yummy pakoras even if my stomach is absolutely so full. So i tried to mimic the recipe here. I reckon they have precooked the meat and prepared the pakoras. I had chopped the chicken finely as much as possible and made these pakoras. I was quite happy with the outcome and thoroughly enjoyed the dish with a hot cup of tea.

I have already shared with you Spinch Pakoras, Onion Thool Pakoras recipe. Do check and prepare all these yummy snacks in these breezy evenings.

Chicken Pakoras

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Eliza Lincy
Cuisine: Indian
Category: Snacks

Serves: 4-5

Ingredients

• Chicken Breast| Boneless chicken- 250 grams
  Ginger garlic paste | finely chopped- 1 tablespoon
  Salt- to taste
  Turmeric powder- pinch
  Chilli powder- 2 teaspoons
  Fennel seeds| powder- 1 teaspoon
  Onion, chopped lengthwise- 2 small size
  Green chillies, chopped-2
  Coriander leaves, chopped- 1 tablespoon
  Curry leaves- 1 tablespoon
  Gram flour/ Kadalai Mavu-3/4cup
  Rice flour- 1/4 cup
  Corn Flour- 2 tablespoons
  Oil- 2 tablespoon+ to fry

Instructions

• Clean the chicken and chop the pieces in to really thin strips.
• In a deep bowl add the chicken strips, salt, ginger garlic paste, turmeric powder, chilli powder, fennel powder or seeds, chopped onion, green chillies, coriander leaves and curry leaves.

• Then add the gram flour, rice flour, corn flour; mix every thing with hand to evenly mix together.
• Now drizzle 2 tablespoons of oil over the mixture and sprinkle some water if necessary and mix well to get a wet but slightly dry mixture.
• If you take some loose mixture with hand it has to hold its shape that show the right consistency of the mixture.

• Heat oil in a pan well and reduce the flame to low and start frying the pakora.
• For chicken pakora take hand full of mixture and spread the mixture in to small pieces by pinching the mixture in hot oil.
• For normal pakoras take a small gooseberry sized batter and drop in hot oil and fry till crispy and golden brown colour appears.

Note

• You could replace corn flour with 1/2 -1 teaspoon of baking powder too.
• Adding corn flour is optional but it makes the pakoras to stay crsipy for longer time.
• You could add a pinch of red food colour to get red colour which looks same like store bought pakoras.
• Adjust the spice level accoding to your taste.

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Aadi Perukku | Aadi 18 Recipes

Aadi Perukku| Aadi 18 Recipes: Click on the photo for the recipe with step-wise picture instructions...

Coconut Rice

Curd Rice

Lemon Rice

Mint Rice

Tamarind Rice

Medhu Vadai

Paruppu Vadai

Sarkkarai Pongal

Aval| Poha Payasam

Vermicelli Payasam

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Avocado Cheese Cake

No Bake Avocado Cheese Cake: Today is a big day for me, as it is my blogs 3rd Anniversary and I am stepping into the 4th yet another illustrious year.

I thank here the good Lord, my family, friends readers and followers of my blog. Here is a healthy avocado cheese cake as a token of love to all my patrons. I have also posted another cheese cake recipe Strawberry cheese cake. And refer for more Avocado recipes Avocado Fries, Avocado Paratha, Avocado Pasta, Avocado Hummus, Avocado muffins, Green Smoothie bowl with avocados, Guacamole, Avocado Milk Shake and Avocado Deviled Eggs.

This cake I have made with digestive light biscuits and I used very less whipping cream as the avocado filling does not require it much. I love the color and the taste of this cheese cake. You could top this cake with chocolate, chocolate syrup, fresh fruits or any compote or jelly. Tastey & delicious with any of the toppings.

No Bake Avocado Cheese Cake 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Eliza Lincy
Cuisine: American
Category: Desserts | Cakes

Yields: 10-12 cm cake

Ingredients

• (Double the quantity for 20cm cake i have made here 10cm)
  For the biscuit base:
  Digestive Biscuits- 4
  Salt- pinch
  Butter- 2 tablespoons
  
  
  For Avocado Cheese Cake Filling:
  Avocado-1 large
  Sugar- 1/4 cup+ 1 teaspoon
  Gelatin- 1/2 tablespoon
  Water- 1 tablespoon
  Hung Yogurt | Cream cheese- 3/4 cup
  Whipped Cream- 1/4 cup (before whipping)
  Vanilla essence- 1 teaspoon
  
  
  For the Cherry Compote:
  Cherries- 10 nos
  Sugar-1 tablespoons
  water- 1 tablespoon

Instructions

Biscuit  Base:

• Break the digestive biscuits by hand and keep inside the blender jar with a pinch of salt.
• Add the softened butter and close the lid; pulse to make a uniform wet sand like texture.
• Check this by press a small portion if it holds its shape the added butter is enough. If it does not retain add more butter and pulse till it holds its shape.

• Grease the pan with little butter or oil and throw the crumbs inside the cake ring. Press it well with your fingers without any gaps.
• Refrigerate the base to harden till the filling is ready.

Avocado Cheese Cake Filling:

• Whip the whipping cream with a teaspoons of sugar and vanilla essence till stiff peaks using a electric beater of hand held whisk. Refrigerate till you use.
• Hang a cup of thick yogurt in a muslin or cotton cloth to drain the whey water.
• Soak half a teaspoon of gelatin in a tablespoon of water for 5 minutes.
• Microwave or double boil on stove top for 15 seconds until it melts.
• Allow gelatin to cool and reach room temperature.

• Scoop out the avocado flesh using a spoon and add inside the blender with 1/4 cup of sugar; Puree it with out any pieces. If the color looks dull, then add 2 drops of green food color.

• Once the whey almost drained from the milk solids remove it and keep inside a deep bowl.
• Using a electric beater or whisk beat the hung yogurt or the cream cheese well to make a uniform paste without any lumps.

• Now add the avocado puree and again beat once or twice to combine.
• Add the gelatin and beat few times. Immediately add the whipped cream and mix once or twice to combine well. Fold with a spatula if necessary.

• Scoop out the filling and transfer it on the cake base. Tap slightly to remove air bubbles.
• Refrigerate for 4 hours or overnight.

For the Cherry Compote:

• Pit the cherries and chop them. In a sauce pan add the cherries with sugar and water.
• Allow to simmer for 10 minutes till the flesh becomes soft and the syrup if formed.

• Allow to cool and pour the filling on top of cake and allow to chill.Or pour on top at the time of serving.

Notes

• You could add few drops of lemon juice if you are keeping the dessert outside for longer time as it tend to brown.

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Broccoli Omelette| Broccoli Scrambled Eggs

Broccoli Egg Omelette- Omelette and scrambled eggs are generally meant for breakfast. But these are versatile with the addition of veggies you could make it healthier and tastier as well as be can served as a brunch. Call it a side cours for lunch as it pairs almost with rice and any curry. Omelette is an easy quick to make filling dish,  I have tried many a version of omelette at home. I have shared some of these recipes here. This is one of the healthiest omelette as it includes broccoli in it.

My son likes it a lot he calls this omelette a pizza as it is thick and I serve them pie-cut (triangular slices like a pizza slice) to him. Earlier I had made this omelette for him by fine chopping the broccoli so that he wont recognize it. This time it was done with medium sized pieces, he asked me very innocently "why did you put the pieces of tree in the omelette mom?" and he calls this omelette as tree pizza :-)

Check my other omelette recipes with veggies; Spinach Omelette, Mixed Vegetable Omelette, Spanish Omelette with potatoes.

Broccoli Omelette

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Author: Eliza Lincy
Cuisine: American
Category: Breakfast

Yields: 3

Ingredients

• Broccoli, chopped- 1/2 small sized head
  Eggs- 3
  Milk- 2 tablespoons (optional)
  Onion, chopped-1
  Pepper- big pinch
  Salt- to taste
  Oil- 2 teaspoons

Instructions

• Wash and finely chop the broccoli florets; cut the thick stem into small pieces so that it wont taste raw. Finely chop the onion and set aside.
• Heat oil in a nonstick pan and add the onion and broccoli together and saute for a minute or two with a pinch of salt just to half cook them. Cook according to the size of the broccoli pieces, the colour should not change while cooking.

• Beat the three eggs and milk together in a bowl using a fork or whisk with a pinch of salt and pepper.
• Spread the cooking broccoli and onion in to thin even layer.
• Pour the beaten eggs on top of the cooking broccoli and egg and spread evenly if necessary by swirling the pan or using a spatula.(drizzle oil if necessary, Add grated cheese if you wish to indulge ;-))
• Close with a lid and allow to cook for few minutes. Flip the egg using a ladle and allow to cook if necessary.
• I got a thick well cooked omelette even without turning the side of omelet as I cooked the omelette closed. 
• If you are using more than 3 eggs to make omelette at a time in a wide pan, just cook the omelette on stove top few minutes and cook inside a preheated oven till the top of the omelette get cooked.
• To make scrambled egg cook the broccoli and onion as mentioned above and add the beaten eggs and stir and cook the egg using a ladle. Do not over cook the eggs.Remove the eggs from stove before it starts to get brown colour.

Notes

• I have used here 20 cm pan to make this omelette. Use 20-22 cm pan to get a thick omelette which you could cut into pieces and serve which saves your time.
• You could make individual omelettes by beating the eggs separately and adding the cooked broccoli and onion mixture and season with pepper and salt and then cook even keeping the pan open.
• You could add grated cheese or chopped cottage cheese if you wish.

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Sambar Sadam | Sambar Rice| Bisi Bele Bath

Sambar Sadam or Sambar Rice is a South Indian comfort food which is one of my favorite variety rice. In my native they wont make sambar sadam i have tasted this rice first when i was doing my under graduation. Initially i was not a big fan of this rice. Once they serve this rice with crispy fried potato chips i started loving it and now with simple papad or pickle i could relish this rice. My husband and kids likes this sambar rice with mixture. If i donot get time to fry potato chips my choice would be papad.
After marriage i was making this sambar sadam in normal pan i just make sambar and then cook the rice separately and mix it well and allow to simmer. Once life got busier i started to use all shortcut tricks in all my detailed curries, biryanis and rice. Likewise i started making this rice too in pressure cooker. This saves my time and tastes delicious as the rice is cooked in the maslas. Nowadays I make it less spicy to make sure my son too tolerate the spice level.

Bisi Bele Bath

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Eliza Lincy
Cuisine: Indian
Category: Carbohydrates

Serves: 4

Ingredients

• Oil- 2 teaspoons
  Mustard seeds- 1/2 teaspoon
  Fenugreek seeds- pinch
  Jeera| cumin seeds- 1/4 teaspoons
  Curry leaves- 2 strands
  Asafetida- pinch
  Onion- 1
  Tomato, small- 2
  Carrot-1
  French Beans- 4-5
  Drumstick-1
  Brinjal, small- 2-3
  Potato- 1
  Turmeric powder- 1/2 teaspoon
  Red chilli powder- 2 teaspoons
  Coriander powder- 2 teaspoon
  Tamarind, soaked- 1 cup water
  Rice- 1 cup
  Toor Dal- 1/2 cup
  Salt- to taste
  Ghee- 1 teaspoon
  Coriander leaves, chopped-1 tablespoon

Instructions

• Wash and soak the rice and dal just prior to chopping the veggies or 20-30 minutes.
• Peel and chop the veggies into medium sized cubes. Cut the drumstick into 2 inch long pieces.Chop the onion lengthwise and finely chop the tomatoes.
• In a pressure cooker (above 4 liter, i have used 5 liter pressure cooker here) heat the oil and splutter the mustard seeds, fenugreek seeds and cumin seeds.
• Once the mustard seeds splutter and fenugreek seeds becomes golden colour add the curry leaves and asafetida and fry for a second.
• Now add the chopped onion with a pinch of salt and cook for a minute and then add the tomatoes and cook for a minute or two till the tomatoes starts to become soft. 

• Add the cut veggies with some salt and saute for a minute.
• Add the masala powders turmeric powder, chilli powder and coriander powder. Then add a cup of tamarind water; mix well and allow to boil for a minute.

• Now add the soaked rice and dal with some salt and 4 cups of water; mix well.
• Close the pressure cooker and cook for 3 whistles and switch off the gas.

• Once the pressure releases open the lid and drizzle a teaspoon full of ghee and sprinkle some chopped coriander leaves and mix well.

• Serve hot with Papad, Potato chips, Mixture or Pickle of your choice.

Notes

• The amount of water which i have mentioned to add looks like too much but it is just perfect for sambar rice. The dal in this dish makes the rice subsequently thicker once the rice cools down.
• You could use sambar powder instead of these masala powders mentioned.

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Aamras

Aamras| Amras is a sweet side dish generally served with Pooris, and is prepared from fresh mango pulp. It is a very popular dessert in Rajasthan, Gujarat and Maharashtra. Traditionally the mango juice is squeezed with hand and blended with milk and consumed with chapatis or pooris. Here i have served the aamras with pooris as it is generally served like this. But you could pair this with chapatis or this could also be used as a dessert.

I have shared other mango recipes Mango Falooda, Mango milk shake, Mambazha Pulissery recipes in blog. Also i have shared the  tricks to make a perfectly Puffed Pooris. Do check, mix and match the combinations on before the mangoes totally vanish this season!

Aamras

Prep time

5 mins

Cook time

- mins

Total time

5 mins

Author: Eliza Lincy
Cuisine: Indian
Category: breakfast

Yields: 1 cup

Ingredients

• Mango- 1 large
  Sugar- 1 teaspoon
  Cardamom pods, crushed-2
  Saffron- pinch

Instructions

• Peel and chop the mango; crush the cardamom seeds. Add chopped mango, sugar, cardamom powder and saffron.
• Blend well to make a fine paste.

• If you feel the paste is thick, drizzle little milk or ghee and blend once and transfer on a bowl; garnish with more saffron thread and some pistachio if you like.
• Refrigerate till you use.
• Serve with Puffy Pooris

Notes

• Select less fibrous varieties like Alphonso, Sindooram, Badami..etc for this recipe.

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