Plantain Kebabs / Kela Kebabs / Kachhe Kele Or Kacha Kolar Tikki/Shammi Kebab/Kabab Or Raw Banana Cutlets Or Kanchkolar/Kancha Kolar Chop/Kofta

Everyone of us have eaten some kind of kebab, living in any part of the world.Kebabs have always been my all time favorite.Kebabs first originated in Persia. Kebab comprises mostly of meat and vegetables, which are either grilled, roasted or deep fried. This recipe is fresh, satisfying and light. The plantain and spices used are a global medley and the smokiness just seals the deal. The finished dish, well spiced and delicate, has the right blend of an airy crunchiness, yet retains the earthy, satisfying ‘mouthfeel’ expected of the vegetables



Ingredients

• 2 large green bananas (not plantain) peeled
• 2 medium sized Potatoes
• 1 onion finely chopped.
• 1 1/2 tsp ginger garlic paste
• 2 green chillies, finely chopped(optional)
• A handful of coriander leaves( or parsely) finely chopped
• 2 tsp. coriander powder
• Red chilli powder to taste
• 1 tbsp. Bengal gram flour(can be substituted with all purpose flour)
• Salt to taste
• Oil for shallow frying

Method:

Boil ,cool peel and mash the bananas and potatoes .Take mashed potatoes in a bowl and mix all the dry ingredients along with the prepared onion mixture. Add green chillies and mint leaves.Mix them well and allow it to set it for an hour.

Take the mixture and Make into small kebabs; shapes can be round or burger shape, like small sausages or oblong-like a flat pear shape.

Heat a couple of tablespoons of oil in a frying pan and fry them on medium heat, slowly, to get them crisp on both sides. You may need to drizzle more oil, as they will absorb it to some extent. I use a non-stick frying pan, that way you use less oil.Fry all kebabs, until golden brown and crisp on both sides.

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Raw Banana Stir Fry

I would consider this a portable,guilt free and high energy snack which I absolutely adore.This is a stir fry prepared with raw bananas and a very popular dish in South India. Pairs well with almost any Indian meal combos and any type of rice from steamed rice to flavoured rice. A simple ,hassle free,comforting and one of the quickest side dishes that could be made in no amount of time. All you've gotta have is a few spices in store and you are all set to go..

Ingredients:

• 2 Raw Banana
• 11/2 tsp Chilli Powder(can be substituted with paprika)
• 1 tbsp Plain Yoghurt
• 1 Tbsp Ginger Garlic Paste
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• Salt to taste
• 1/2 tsp Turmeric Powder
• 1 tbsp Rice flour
• 1/2 tbsp Lemon Juice
• 1/2 tsp Pepper 
• 3 tbsp Oil
• A pinch of Asafoetida

Method:

Mix all the dry ingredients along with Yoghurt and Lemon Juice to a fine paste and set aside.

Peel the bananas and chop them in to medium thick slices.Now marinate the banana in the above mentioned spice mix and allow it to marinate for about an hour .

Heat oil in a wok add the marinated banana and fry them on medium flame until crispy golden brown.

Serve hot. 

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Microwave Potato Chips

Truth is everybody loves that deliciously crispy fried crisps,delectably flavourful  and immerses everyone in the mood for that crunch induced happiness. As tempting it may sound,this potato goodness can love us in the way that only you and your soon to be fat belly can.Even those fast foods are just not as delicious as potato chips.As I'm writing this ,I have these delicious home made potato chips which has refined my taste as they were made in the microwave -stopping you from the hassle of deep frying and draining'em. Well , the microwave option is much easier. No doubt.Well, for me there is no debate that Potato Chips are the world's finest when it comes to flavors and craziness be it deep fried or fried in a microwave .

Ingredients:

• 1 Tbsp. vegetable oil
•  1/2 tsp. salt, or salt / seasoning to taste 
•  1 potato, sliced paper thin with a vegetable peeler (peeling is optional) 

Method:

Scrub potato and remove the eyes. Peel if desired. Slice crosswise with a vegetable peeler into a container of cold water.

Swish to remove surface starch then pat dry.Pour vegetable oil into a plastic bag. Add potato slices and shake to coat.Lightly coat a large dinner plate with oil or non stick spray. Arrange potato slices in a
single layer on the plate.

Microwave on high for 3 to 5 minutes, or until lightly browned. (If they are not browned,they will not become crisp.) Time will vary by the power of the microwave. Remove chips from plate and toss with salt. Let cool. Repeat cooking instructions with  remaining potato slices.

Variation:

Use sweet potatoes. Toss with a mixture of 1/2 tsp. salt, 2+ tsp. brown sugar, and  1/2 tsp. cinnamon

Cooking Variation: 

You may bake at 400° for 20-25 minutes, turning once at 10 minutes Or fry chips until lightly golden in 375° oil. (Put layers of paper towels over a  cooling rack to drain chips.)

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Beetroot Pepper Saute'

Beetroots can enliven most anything. When I first tasted this dish at a friend's place ,I was puzzled.This dish just calls for 4 ingredients. The pepper plays an unexpected role in this dish and while they are a perfect partner with steamed rice they are also wonderful with a toast. This saute' feel so balanced rather than overpowering and the sweetness from the beets gives that lil' kick .This is one saute' with a ton of character.

Ingredients:

• 1 Cups of diced Beetroot
• 1 medium sized onion chopped
• 1 tsp tabasco sauce
• 1 1/2 tsp pepper powder
• 1 tbsp oil 
• salt to taste. 

Method:

Heat oil in a pan ,add the onions and saute them for about 3 minutes. Then add the diced beets and cook until soft.

Add the sauce, pepper and salt and mix well. Cook for about a minute. Serve warm.

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Lady's Finger / Okra Curry.

Curries are very common in Indian cuisine and almost a standard in any Indian Household. There are some truly delicious food which comes from South India like the traditional kuzhambu(curries/gravy's),poriyal (stir fries), and desserts like payasam(kheer/pudding) to name a few.But I really have to gotta tip my hat to the south on all the curries made with coconut. They completely release that scintillating fresh aroma and flavor when combined with any vegetables or meat.You can make this dish and bring the authentic South Indian touch to the dining table.It sure is a keeper.

RECIPE:
Serves : 4

Ingredients:

• 250 gms Okra
• 2 tbsp Coconut Oil
• 3 tbsp finely chopped shallots
• 2 Green chillies
• 1 tsp turmeric powder
• 3 Garlic Pods
• 1 tsp Cumin powder
• 1 tsp Coriander powder

For Tempering:

• 1 tbsp Oil
• 1 tsp Mustard Seeds
• a few curry leaves

Method:
Heat 2 tbsp oil in a pan ,add the onions .Meanwhile chop the Okra about an inch length and add it to the onions once they are cooked.Let the okra ,cook in the oil for about 5 to 7 minutes.

Mean while finely grind the coconut ,the dry spices, garlic ,green chillies to a very fine paste by adding water.

Add the ground paste to the okra and stir for about 2 to 3 minutes. Now add about 1 to 1 /2 cups of water and cook till the okra is well cooked . hat would take about 3 to 4 minutes.

In another pan heat about 1 tbsp oil and add the mustard seeds for tempering. Once the mustard pops add the curry leaves .Fry well.

Remove from flame and add it to the okra.Serve hot with steamed rice .

 

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Cabbage ,Carrot Poriyal

This Poriyal(Stir Fry) pretty much goes with anything and I feel  this is one of those recipes which would bring the hidden beauty of Cabbage. This is one traditional recipes which I learnt from my mom and grew up eating this very often. It is so delicious that it mellows out the coconut mixture so everything just blends so well and melts together.The coconut creates a little magic in the dish and improves its texture. This is one Indian dish which is not so very fussy while preparing and I absolutely adore the combination of carrots and cabbage in the dish.

RECIPE:
Serves 4 to 5

Ingredients:

• One medium Sized Cabbage head
• One medium sized Carrot
• One small Onion
• 1 large green chilly or 1/2 a green chilly( according to your taste)
• 2 cloves Garlic
• 1/2 tsp Cumin Powder or Cumin seeds
• 1/2 tsp Coriander Powder
• 1/2 tsp pepper Powder(optional-if you are able to manage the heat)
• 1/4 cup fresh grated coconut
• Salt to taste
• 1 tbsp oil
• 1 tsp Mustard Seeds
• A few Curry Leaves (5 to 6 leaves)
• A Pinch of Asafoetida

 

Method:

Chop the cabbage and the carrots into tiny pieces and set aside.

Heat oil in a pan add the mustard seeds and allow it to pop ,then add the curry leaves and saute for a few seconds.

Add the cabbage and the carrots in the pan drizzle a little water and allow the vegetables to cook with the lid closed.

Meanwhile coarsely grind the coconut,onion,garlic ,the dry spices .Check if the vegetables are half cooked. Now add the coarsely ground coconut to the cabbage and stir fry for about 5 to 6 minutes.

Transfer it to a serving bowl and serve hot with steamed rice and some gravy.

 

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Simple Vegetable Noodles

This is one of the most enjoyable lunches I would make myself when I am in a hurry and I absolutely adore Hakka Noodles.It is filling and so nice to eat as it is to make. Throw in some noodles ,some lightly sauteed vegetables of your choice , dress it up a bit of Ketchup for that tangy punch , a dash of pepper and drizzle with some soy sauce and there you go .. everything you want to eat .. all in one bowl,so filling and hearty that you wouldn't want to waste any of the noodle-veggie goodness. It is not time consuming or difficult to make and it feels like a treat. Well if you are a health freak you can always substitute it with wheat noodles.

 

RECIPE :

Serves : 2 

Ingredients:

• 1 Pack of Hakka Noodles(150 gms)
• 2 tbsp Oil +  1 tbsp Oil
• A dash of Butter
• 1 tbsp thinly sliced Garlic
• 1/4 cup thinly sliced Onions
• 1/2 Cup Carrot finely sliced length wise (2 medium sized carrots)
• 1/2 cup cabbage chopped
• 1 medium sized capsicum 
• 4 tbsp Spring onions
• 3 tbsp Tomato Ketchup
• 2 Tbsp Soy Sauce
• 1 tsp Pepper Powder
• Salt to taste

Method:

Cook the noodles in boiling water for about 5 minutes or until cooked.Do not over cook the noodleas as it might turn soggy. Remove from flame drain the water and run the noodles through cold water.Drizzle about 1 tbsp of oil over the noodles so that the oil is coated evenly and keep aside.This will prevent the noodles from becoming mushy and sticky and will keep it separate.

Heat oil in a pan and add the Garlic ,saute for a few seconds and add onions. Now add the rest of the vegetables except the spring onions and let it cook for about 3 to 4 minutes. Do not over cook the veggies as it might lose its crispiness.

Then add the tomato sauce,salt and pepper . Finally toss in the cooked noodles and drizzle with soy sauce.Stir gently so the sauce gets coated over the noodles evenly. Garnish with spring onions. Serve warm with some fried chicken . It sure is a treat . 

You can add more or less vegetables ,if you prefer it that way. 

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Peanut Beet Sauté (Poriyal/Thoran)

I like beets in any form . Pickiled,candied.. you name it .Adding peanuts to this beet sauté was a total       no-brainer.It made it more flavorful with a hint of crispness and crunchiness.This can be made in no time ,so let that not intimidate you . And you can add your own preferred nuts. Coarsely ground Almonds does go well with this. Poriyal is a South Indian name for sauteeing and it normally uses the addition of fresh grated coconut towards the end .Well,I did not have coconut readily with me and hence the addition of peanut. And it sure was a treat. This can be had with hot steamed rice or any Indian Flat bread or can be used as a filling for Sandwiches, which I am sure to do with the left overs tomorrow.

RECIPE:

Serves 2 to 4 

Ingredients:

• 3 Beetroots or 2 Cups of grated beetroot.
• 1 Tsp Mustard Seeds
• 1 Tbsp Oil
• 1/2 to 1 tsp Chilli Powder or 1 finely chopped green chillies or 1 tsp coarsely ground Pepper
• 4 to 5 curry leaves
• 3 tbsp finely chopped onions (I used shallots)
• 1/2 tsp very finely chopped Ginger
• 1/2 tsp very finely chopped Garlic
• 3 tbsp coarsely ground peanuts or can be substituted with 4 tbsp of freshly grated coconut
• 1 tsp Urad Dhal or any dry lentils (of your choice) (optional)
• Salt to taste

Method: 

Grate the Beetroots and set aside.Heat oil in a pan and add the Mustard seeds .Once the seeds starts popping add the curry leaves and saute for about a minute. Now add the lentil of your choice .I added urad dhal and fry for about 20 seconds.

Now add the onions, ginger, garlic .Saute them well so the aroma seeps in through the oil. Then add the grated beetroot ,chilly powder and stir well.Sprinkle about a tbsp of water ,close the lid and let them cook for about 5 minutes or till the beets are almost soft and cooked on low flame. 

Finally add the coarsely ground peanuts and give it a nice stir and cook for another minute or 2. Peanut Beet Saute is now ready. 

Garnish with curry leaves or coriander leaves.Serve hot with steamed rice or any flat breads.

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Easy Potato Salad

Potato Salad is incredible and undoubtedly an all time favorite of mine. This is yet another "minimum effort , big results" kind of a recipe. It is pretty flawless. It is one of the tastiest things I have made in a long time and usually disappear almost instantaneously.They are that good.This absolutely lives up to the "licking the bowl moment".This recipe is easily made with common pantry ingredients on short notice.Pure deliciousness.

Ingredients:

• 2 cups of  1 inch diced Potatoes(Rosette or Red Potatoes) 
• 1/2 Cup 1 inch diced Carrot
• 2 tbsp Chicken fat
• 1 tbsp Vegetable/Cooking Oil
• salt to taste
• 1 tsp freshly ground Pepper
• 2 Cloves grated or finely chopped Garlic
• 1 tbsp Lemon Juice

Method:

In a non stick skillet add oil and the chicken fat.Once the fat heats up add the diced potatoes, carrots ,Garlic and sprinkle them with salt.Leave them like that for a few minutes with the lid closed and let it cook , eventually, check one of the potato pieces. If it’s dark brown, use a spatula and flip the potatoes.

Sprinkle with pepper and continue cooking until cooked and add the lemon juice.Flip the potatoes carefully so that the lemon juice is absorbed by all the potatoes.Cook for about a minute or 2 or until done.

Serve them with poached eggs ,onions and cheese , toasts for a king sized Breakfast.

Yield:

2 Servings

Substitute:

You can substitute the chicken fat with any meat fat or just plain vegetable oil . 

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Lauki Chana Dal / Bottle Gourd Dal Curry

This hearty curry is in my regular menus most, and has been a family favorite for quite a long time. Very easy to make and not complicated at all and with the addition of bottle gourd it adds an unusual dimension to this  dense, fresh and robustly spiced curry.I especially love how the flavor of the bottle gourd,infuses the dish and I could not resist pairing this with the lentils.This can be served with flat breads or steamed rice or thin it down further with water with a sprinkle of red wine vinegar to make it as a comfort soup.

Ingredients:

• 250 gms -Bottle gourd cut into 1/2 inch cubes
• 1/2 cup of Split Bengal gram
• 2 Cloves of Garlic
• 1 tsp of Turmeric powder 
• 1 tbsp of Oil 
• 1/2 teaspoon Cumin seeds 
• 1/2 tsp Of Mustard Seeds
• 1 Pinch of Asafoetida 
• 2 Nos Green Chillies( Small)
• 2 tsp Coriander powder 
• 1 Onion Chopped
• 1/2 Tomato,chopped 
• Salt to taste
• 2 tbsp of Fresh coriander leaves,chopped 

Method:

Soak the Dal for about half an hour .Boil Dal in pressure cooker, keep it aside. Heat oil add mustard seeds,when they splutter,add cumin seeds, chopped onions, curry leaves, turmeric, chopped garlic, salt, sauté it,add chopped green chillies, chopped bottle gourd, chopped tomatoes, stir it and cook untill soft, salt, Dal, and simmer for two minutes. Garnish with coriander leaves and serve hot. 

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Pumpkin Salsa

We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.

-Adelle Davis

Originated from Central America ,Salsa is the Spanish word for “Sauce”.A chunky sauce,Salsa has been used as a dip and can be served with -from nachos to potato wedges , as a spread with tortillas to pastas and spaghetti ..basically just with anything . One thing that I really love about Salsa is its chunkiness,once you savor the freshness and its robust flavor there is just no turning back.This mouthwatering treat is a sure hit wen used as a dip with celery . I tried this classic goodness with the addition of pumpkin to the original recipe,it was well worth making.and the end result was tasty ,sweet and just spiced up anything.

Ingredients:

4 large  tomatoes, chopped

1/2 cup chopped or thickly grated pumpkin

1-2 garlic cloves, finely chopped

1 large onion, finely chopped

1/2 large  bell pepper, finely chopped

¼ teaspoon of Sugar (to reduce acidity of tomatoes)

1 whole jalapeno pepper, finely chopped

1 tsp Chilli powder(optional)

1 small bunch of cilantro/parsley/coriander leaves, finely chopped

Juice from ¼ lemon

1 to 2 tbsp Olive Oil

Method:

Place a small amount of Olive Oil in a sauce pan.

Heat over low heat, then add onion, garlic and bell pepper and pumpkin and cook until the onion is clear and the peppers and the pumpkin are slightly softened.Add tomatoes as well as the juice of these tomatoes.

Cook over low heat slowly until the tomatoes and other ingredients form a thickened sauce.Add the fresh parsley and simmer for 10 minutes over low heat. Add salt and pepper to your liking.

Tip:

It is very important to cook this Tomato Salsa dip over a low heat (simmer) so that all of the ingredients cook slowly and blend naturally together for the best flavour.

Serving Tips:

Some great uses for this dip include:

-Serve with baked tortilla chips ,pasta,crisp veggies,on toasts..

- Place Nachos in a baking dish, and top them with your fresh homemade Spanish Tomato Salsa Dip and Mozzarella or Cheddar Cheese. Warm this dish in your oven until the cheese melts and becomes slightly crispy. Mmmmm.

- Serve this Salsa with Guacamole and Sour Cream as fillers for Chicken Fajitas or Tacos.

- Serve as a dipping sauce for Crisps.

- Spoon over Meat, Poultry or Fish to give them a Spanish flavour.

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Broccoli Fritters

Don’t be a Salad.Be the best Goddamn Broccoli you could ever be.

-Pewdiepie

It is a little hard for me to imagine ,I know there are a few out there who really don’t care for a broccoli,but I actually love it raw .This is one of my favorite veggies to use in cooking. I have been craving broccoli very much of late and have been incorporating it in almost all possible dishes.This is a very easy side dish and can be made any night of the day.The crispy edges you get from frying and the juicy inside adds to its elegance.You can either use the stem and the florets , but if you have an aversion towards the broccoli stems you can just use the tops.

Ingredients:

1 head of Broccoli (Trim broccoli and cut it into large chunks.)

1 egg

1 tsp salt or to taste

1/2 tsp freshly ground pepper

1 tbsp Milk

1/2 tsp Garlic Paste

100 gm cornflour or bread crumbs

Vegetable Oil for frying

Method:

Steam Broccoli or cook the broccoli in boiling water for 2 mins. Tip into a colander, rinse ,drain well and set aside.

Whisk the egg with Salt,Milk ,Garlic paste and Pepper.Fold in the broccoli florets and let it sit for about 10 mins in the egg wash.

Heat the oil in a deep fryer or large wok .Coat  the broccoli with either cornflour or bread crumbs then,deep-fry the broccoli for 2-3 minutes until golden brown.

Drain on kitchen towel serve with a bowl of mayonnaise or with some cheese and toasts.

Yield:

2 Servings

Substitutes:

Eggs can be substituted with a very light batter of all purpose flour. Mix 3 tbsp flour +1 tbsp curd + 4 tbsp water.Use bread crumbs to coat the florets before frying.

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