Simple and Delicious !

Ingredients
Atta / wheat flour 2 cups
potato 1 medium size
onion 1/2
green chilly 1 or as desired
curry leaves few
coriander leaves few
cumin seeds powder 1/4 tsp
water enough
salt
oil



How to prepare
Boil and peel potato. Mash it.
Chop onion, green chilly, coriander leaves and curry leaves together finely. Mix everything with Atta and make a dough for making puris.(Or saute them in little oil and mix with atta / flour.) Make small balls and press them to make puris applying little oil. (See puri recipe here) Deep fry. Make puris little thick while pressing. Other wise it would be difficult to remove from the press.

Curries for Puri,

Ingredients
Potato 1 boiled and peeled
green peas cooked 3/4 cup
cauliflower florets 1 cup cooked carrots chopped 1 Tbsp
onions 2 chopped
ginger 1/2 " piece chopped
green chillies chopped 2
curry leaves and coriander leaves few chopped
fennel seeds / perumjeerakam powder 2 pinches
cumin seeds / jeerakam powder 2 pinches optional
garam masala 1/2 tsp
pepper powder 1/4 tsp
chilli powder 1/2 tsp
coriander powder 1 1/2 tsp
turmeric powder 1/4 tsp
salt
oil



Method
Heat oil saute chopped onions. When transparent add chopped ginger and green chillies. Saute for a while. Add chopped cauliflower , carrots and saute. Break potato (don't mash it like we do for cutlets) and add it to this along with green peas. Stir after adding all the powders and curry leaves and coriander leaves too. Add salt too.



For making dough,
Samosa dough is always prepared using maida and baking powder. I wouldn't use much of maida for cooking except for making cake. So I make dough using a mixture of atta and maida.You can take the equal amounts of maida and atta for this. Or use it as you desired. Add ghee or oil while kneading the dough. Fill the mixture in the samosa cones as you see in the above picture and deep fry them. Serve with hot chilly or garlic tomato ketchup or some green chutneys..!

Ingredients
Potatoes 2
onion 1
ginger 1/2 " piece
green chillies 2
curry leaves few chopped
coriander leaves few chopped
mustard seeds
turmeric powder 1/4 tsp
salt
oil

For batter
Gram flour / besan 1 cup
chilli powder 1/2 tsp
cumin powder 1/4 tsp optional
salt
water
Make a medium thick batter using the above ingredients.



Method
Boil and peel potatoes.Mash them.
Chop onion , green chillies and ginger. Heat oil and splutter mustard seeds. Saute onion, green chillies,and ginger .Add curry leaves, coriander leaves and turmeric powder. Mix this with mashed potatoes and salt. Make small balls and dip them in the besan batter. Deep fry.

Submitted to" Ode to potato" hosted by Monsoon spice..
Hope you all have seen our Jeena's new cooking site "Jeena's kitchen.com".. If not, please visit it and join the Jeenas international cooking forum..

Kappa cutlet ingredients and preparation method
Kappa mashed 2 cups
onion 1 chopped
green chillies 2 or 3 chopped
curry leaves few chopped
coriander leaves chopped few optional
ginger 1/2 inch piece chopped
garam masala 1/2 tsp
salt
coconut oil



For filling
shallots / chuvannulli
tamarind / puli
dried red chillies / unakkamulaku
salt



Follow the recipe of ullichammanthi.

For coating
bread crumbs
egg



Heat oil, saute onion, green chillies, ginger, curry leaves, coriander leaves. Add garam masala. Stir well and mix with salt and mashed tapioca.Apply little oil on palms. Make small balls. Press one side with fingers and fill ulli chammanthi. Shape into the cutlet form. Dip in egg / egg white / maida batter and roll in breadcrumbs. Deep / shallow fry. Add pepper powder if you need very spicy cutlets.And add much chutney than you see in the picture.

Its raining in Dubai right now........The weather is cold, and this dish is suitable for the rainy evenings! I prepared it yesterday evening, of course this evening snack turned out as my dinner too..:) I love to take this as breakfast, lunch etc etc.........
In my place (nearby places of Gvr and Kkm) , we call this dish Kolli ishtu. I have heard some people call it Kappa puzhukku also. I have never seen my umma (mom) added turmeric to this dish. She prepared whitish and not much mashed kolli ishtu.

Ingredients and method
for preparing Kolli ishtu / Kappa puzhukku

Tapioca 2 roots
peel it and cut into small pieces. Remove the fiber part in the center.

for seasoning
small onions 15
garlic cloves 2 big
red chillies dried 3 or 4
curry leaves few
cumin seeds / jeerakam 1/4 tsps
mustard seeds 2 tsps
turmeric powder 1 tsp
coconut oil
coconut grated 2 Tbsps
salt



Boil tapioca pieces with salt and enough water to cover it.(I do pressure cook until one whistle. This depends on the quality of the tapioca.) Drain the cooked water.

Crush small onions, red chillies and garlic cloves together. Heat coconut oil, splutter mustard seeds and cumin seeds. Add crushed ingredients,turmeric powder and curry leaves. Saute until the small onions turns little brown colored, add grated coconut. Stir for few seconds. Add cooked tapioca pieces and mix and mash well. Add extra salt if needed.
Enjoy with spicy red fish curry and a hot tea!

Read more about Kappa / maracheeni / kolli / cassava / tapioca..............

Chena varuthathu has a special place in Kerala sadhya. It is usually served with the other sadhya vibhavangal. A simple and easy to make side dish. Preparing method may vary in different places, this is the way we do at home.

How to prepare Chena/ yam fries
chena / elephant yam pieces 1 cup
turmeric powder 1/2 teaspoon
red chilly powder 1 teaspoon or more
garlic ginger paste 1 teaspoon
fennel seed powder 1/4 teaspoon
salt
oil for frying

Mix everything together. Deep fry till you get golden brown fried yam.

Read more about the cuisine of Kerala.

Ingredients
cauliflower florets 3 cups
onion 1
ginger 1" piece
green chillies 3
garlic paste 1 teaspoon
coriander leaves chopped 1/2 cup
curry leaves few chopped
turmeric powder 1/4 teaspoon
chilly powder 1 teaspoon
cumin 1/4 teaspoon or cumin powder 1 pinch
asafoetida powder 1 pinch
besan / kadalamaavu 3/4 cup
rice powder 1/4 cup
salt
oil

How to prepare
Boil water and soak cauliflower. Drain water after 10 minutes, then chop cauliflower. Chop onion, green chillies and ginger . Mix all the ingredients together except oil. Sprinkle little water and mix again. Make small vadas. Vadas must not be thick. If thick, inside of vadas will remain raw. Deep fry vadas. Have with hot sauce.

Other Cauliflower recipes here,
Chilly Cauliflower
Cauliflower Varutharacha Curry
Mixed Vegetable Curry

Ingredients and method
Bread 3 slices
egg 2
onion 1
green chillies 2
curry leaves few
pepper powder optional
Milk or Coconut milk 2 tablespoons optional
salt
oil

Chop the sides the bread slices and cut them into two triangle shaped pieces. Break eggs into a bowl. Chop onion, green chillies and curry leaves and mix with the eggs. OR blend eggs with them for few seconds just to crush the ingredients. Add salt. Heat a pan. Pour little oil. Dip bread pieces in this and place in the pan. Flip over when one side is done.

See the Sweet French toast recipe here.

Ingredients and method
eggs 4
onions 2 chopped
green chilly 2 chopped
ginger 1/2 inch chopped
curry leaves few
coriander leaves 2 table spoons chopped
potatoes 3
garam masala 1/2 tea spoon
pudina chammanthi 3 table spoons or as desired
bread crumbs
egg 1 or maida batter
salt
oil



Boil and peel potatoes, mash them. Boil eggs and remove outer shell. Chop onions, ginger, green chilly, and curry leaves. Heat oil, saute onion, then it becomes transparent saute ginger,green chilly and curry leaves. Add coriander leaves too. sprinkle garam masala and salt, add mashed potatoes. Mix well with hands.
Cut the Eggs into halves. Take little from the mashed potato mix, press between palms. place one egg piece inside.Put 1 tea spoon of pudina chammanthi over it. Take little more mashed potatoe mixture and cover the egg piece. Now it gets a big egg shape. Dip in egg white or maida batter, roll over in bread crumbs. Now egg cutlet is ready, deep fry them.

See the recipe for Pudina chammanthi / chutney

See who tried out this recipe.:)

Ingredients
Banana flower chopped finely - 1 1/2 cups
Chana dal 1 cup
Onion chopped 1
Green chillies 3 or 4
Ginger chopped 1 inch piece
Curry leaves few chopped
Coriander leaves few chopped
Asafoetida a pinch optional
Salt
Oil



How to prepare
Soak chana dal in water for one hour. Grind it-don't make a smooth paste. Mix with all the ingredients except oil. Make small, thin vadas. Deep fry in oil.(You can grind ginger and garlic to make a paste to add in this. But I haven't tried it yet.)

Submitted to Aahar for JFI Banana

Ingredients
Banana flower 1
Onion 2
Potatoes 3 medium size
Ginger 1 inch piece
Green chilly 3
Pepper powder 2 tsp
Curry leaves few
Coriander leaves few chopped
Garam masala 1 tsp
Salt
Egg 1
Bread crumbs
oil for frying



How to prepare
Remove outer leaves 3 or 4 of banana flower. Chop them finely. Wash. Cook with salt, little turmeric powder in water. Take little water to cook this.Reduce water.

Boil and peel potatoes. Mash them.

Heat little oil and sauté onion. When it is transparent, sauté chopped green chillies , ginger and curry leaves with it for few seconds till the smell of ginger comes out. Then add coriander leaves. Stir. Add garam masala, pepper powder , salt , cooked banana flower in to this . Stir well. Add mashed potatoes too. Let it cool . Take little from this and make cutlets in the desired shapes. (See the procedure for making meat cutlets) Dip sides in egg and let it spread over the cutlets with palms. Roll in bread crumbs. Keep aside. Deep fry. Vegetarians can use Maida instead of egg.

Vazhappoo / Banana flower is also known as Maani/Vazhakkoombu. We would make thoran and vadas also with this. Try washing this in butter milk water to avoid staining on hands. You can apply little coconut oil on palms also.

Ingredients
Chicken/mutton/beef ½ kg
Onion 2 medium size chopped finely
Potatoes 3 medium size
Ginger 1 inch piece chopped finely
Green chilly chopped 2 or 3 according to taste
Garam masala ½ teaspoon
Coriander leaves chopped ¼ cup
Curry leaves few
Salt
Oil

Ingredients
Potato 1 big
Gram flour ¾ or 1 cup
Red chilly powder ½ tea spoon or as desired
Salt

Method of preparation
Chop potatoes as thin round slices.
Don’t peel the skin.
Make a batter (thickness of idli batter) by adding water slowly into Gram flour.
Add chilly powder and salt.
Mix very well to avoid lumps.
Heat oil in a pan.
Dip the chips one by one in this then deep fry.
Fry five or six pieces together.
Have with tomato ketchup