Katori Chaat

All that I can say its simple to prepare and the katori can be prepared stored ahead of time. best finger food that can be served during a party...:)

1 Cup Maida/All purpose flour
1 Medium Size Boiled Potato
1/4 Cup Boiled Mung Beans
1/4 Cup Steamed Corn Kernels
1 Medium Size Onion
2 Finely Chopped Green Chilly
Few Sprigs Finely Chopped Mint and Coriander
1/4 Tsp Roasted and Ground Carom seeds powder
1/4 Tsp Roasted and Ground Cumin powder
1/4 Tsp Chaat masala
1/2 Lime
Oil for frying
Salt to taste

Tart mould or regular steel cups can be used to form katori

Method:

• In a bowl add maida, carom powder, 1/4 tsp salt and 1 tbsp oil mix all the ingredients add water and knead into a tight dough.
• Cover the dough and allow to rest for 1 hour.

• In a bowl add the chopped potato cubes, corn, mung beans, onion, chilles, mint, coriander, lime juice, cumin powder and chaat masala mix all the ingredients and set aside just before serving add salt to the filling.

• Take a portion of the dough and roll out into a thin sheet.
• Using a cutter cut the dough into equal rounds.
• Line the dough into a tart mould make sure there are no air pocket while lining up the mould.
• Using a fork pierce holes into the tart moulds and set aside.
• Heat oil on medium flame drop the tart mould in the oil with in few seconds the shells will pop out of the mould drain the excess oil and set aside in a plate.
• To the potato mixture add salt and mix well.
• Fill the fried tart shells with the potato.

Serve it right away can be garnished with mint chutney and tamarind chutney or served as it is do try this recipe and post your comments...Happy Cooking...:)

Do view my video demo in english and post your comments...:)

Tender Coconut Jelly

Tender coconut is so refreshing during summer why not prepare jelly out of it its so yummy absolute treat for a summers afternoon...this super simple recipe has very less ingredients and can be prepared in no time...

1 Packet China Grass (Agar Agar)

1/4 Cup Sugar

1 Tender coconut

2 Cups Water.

Method:

• Heat the water till lukewarm soak the china grass and sugar in water for 15 mins.
• Chop the coconut into fine piece set aside in a bowl.
• Place the water mixture back on the stove and stir till the sugar  and china grass has melted thoroughly  remove from flame and allow to cool a bit.
• Add the coconut piece and water to the sugar mixture stir well and pour into desired molds allow to chill in the fridge till set.

Remove from mold before serving...serve chilled enjoy...Happy Cooking...:)

Do watch my video demo in english ...:)

Tropical Fantacy

 Happy Mothers Day ... ???

2 Tender Coconuts
1 Orange (peeled and deseeded)
1/2 Cup Seedless Grapes
2 1/2  Tbsp Lime Juice
4 Tbsp Sugar
2 to 3 Cups Chilled Water

Method:

• In a large bowl add lime juice water and sugar prepare a basic lemonade. the measure given for lemonade is basic however we can adjust the sour and sweet content as per tastebuds.
• Once the lemonade is done add the orange and grapes along with the tender coconut stir well and chill before serving.

Serve the drink along with the fruits in a tall tumbler...enjoy...:)

Superb recipe for summer do give it a try watch my video demo in English post your comments...:)

Thatti Nungu (toddy Palm) Payasam

Toddy palm payasam/kheer was so tasty it was a real treat after dinner do give this recipe a try since palm is in season very easily available.

We always purchase these toddy palm during summer its very good cooler for our body and the nectar inside the palm nut has a tendency to cure heat boils.

6 Nos Tender toddy palm nuts
1 Medium Ripe Mango
2 Tbsp Coconut Milk Powder or 1 Cup fresh Coconut Milk
2 Tbsp Badam Milk Mix
1/2 Tin Condensed Milk
2 Tbsp Sugar
2 Cups Milk (full fat)
Saffron Strands few
Almonds Pista and Walnuts chopped

• We need to peel the toddy palm and rinse in water twice chop in to tiny cubes and set aside in a bowl.
• Clean the mango and chop into small cubes set aside.
• Place the milk on medium flame allow to reduce and constantly keep stirring.
• Add condensed milk and sugar keep stirring.
• Add the saffron, coconut milk powder and the badam milk powder and keep stirring till the milk reduces to half the quantity.
• Remove the milk from flame and allow to cool.
• Once the Milk has cooled to room temperature add the chopped palm, mango and nuts mix well cover and place in the fridge to cool.

Serve chilled payasam after lunch or dinner and enjoy...Happy cooking...:)

Do watch my video demo in english...:)

Banana Fritters

Banana fritters are my all time favorite tastes even better when served with vanilla ice cream yumm yumm...:) pazham porichathu is best after school snack and can be done in just 10 minutes....:)

3 Ripe Bananas
1/4 Cup Maida
3 Tbsp Shredded Coconut
1/2 Cup Bread Crumbs
1 Egg
Condensed Milk
Chocolate Sauce
Oil for frying

• Peel and chop the banana into bit size pieces.

• Combine the coconut and bread crumbs and spread on a plate.
• Spread the Maida on a plate.

• Slightly Whip the egg and reserve.

1. Roll the banana in the maida.
2. Dip the banana in the egg.
3. Roll the banana in the bread crumb mixture and make sure to remove the excess crumbs reserve in a bowl.
4. Heat oil on medium flame and fry the banana till light golden brown color drain the excess oil.

Garnish with condensed milk and chocolate sauce and serve right away...Happy cooking...:)

Do view my demo video in detail thank you...:)