Cabbage Pakoda

 

Ingredients:

Besan / Gram flour / kadalamavu – ½ cup

Cabbage – 1 cup

Red chili powder – 1 tsp

Turmeric powder - 1tsp

Salt – to taste

Asafoetida powder - 1/2 tsp

Coriander leaves – 2 tablespoons

Curry leaves- few

Rice flour – 2 tablespoons

Water - as needed

Oil – for deep frying pakoda

Method:

In  a mixing bowl take finely sliced cabbage, besan, salt, red chili powder, Turmeric powder, Asafoetida powder and curry leaves. Knead them well with hand, sprinkling water. Add rice flour and  mix again. It shouldn't be watery. just moist enough to make balls.

Pour oil in a kadai for deep frying. When the oil is hot drop spoonful of batter into the oil. Fry till it becomes golden brown and crispy from all the sides. Keep moving with spatula for even browning.Once fried, remove it using spatula and also drain excess oil.

Garma Garam pakoda...........ready....

Tomato fish

Ingredients:

Fish - 6 pieces

cinnamon Sticks - 2 nos

Cardamom - 2 nos

Cloves - 2 nos

Onion -  2 nos

Green chillies - 2

Ginger Garlic Paste - 3 tsp

Apple tomato - 5

Turmeric Powder - 1 tsp

Chilly Powder - 2 tsp

Garam Masala - 2 tsp

Sugar - 1tsp

Cream / Coconut Milk - 1/4 cup

Water - 2 cup

oil - 1/2 cup

Salt - to taste

Method:

Marinate Fish with turmeric Powder, Chilly powder, Ginger - garlic paste and salt. Set aside for an hour. Shallow fry and keep aside.

In a pan, add 2 tsps of oil and add cinnamon, cardamom and cloves. when they Splutter add finely chopped onion and saute well. when onions get saute well add ginger - garlic paste and green chillies and saute again. Once they are done add tomato puree and give a good boil, adding red chilly powder, turmeric powder and salt.

When the gravy gets boiled and thick .Add 1 tsp of sugar ,1 tsp garam masala powder, 1/4 cup cream/ coconut milk and switch off flame. Check taste. Add the fried fish to this gravy and garnish with coriander leaves.. keep it closed for 10 minutes.

 And thatzzz Tomato fish ready to be served........It tastes good with bread chappati, appam, bun etc.....Enjoy...:)

Pineapple Sago Payasam

Ingredients:

Pineapple - 1/2 cup 
Milk - 1/2 litre
Sago / Jawarisi/ sabudhana / pearl sago - 1/2 cup
Sugar - 1/4 cup
Cardamom Powder - 1/2 tsp
Nuts and raisins - few
Ghee - 2 tbsp
water - For boiling sago.

For sugar Caramel:
sugar - 2 tbsp
Water- 1/4 cup

Method:
In a pan add 2 tbsp sugar and heat it.Watch the sugar getting melted and browned.  When it has reached the point of almost being burnt and when it is gently foaming and smoking, immediately remove it from the heat. Pour 1/4 cup warm water over the sugar slowly, little by little and stir. Heated sugar can splatter, and burn you very badly.Transfer it to aglass and keep aside.

Take chopped pineapple pieces in a pan add a tbsp of sugar to it, add 1/4 cup water and let it cook for a while till the pineapple pieces become soft without any water. Fry nuts and raisins in ghee and add to this.  keep aside.

Take enough water in a pan, add sago to it and cook it until soft.( If sago is soaked for 2-3 hours cooking time can be reduced. Drain the soaked water cook in sufficient water until soft). Switch off when it becomes transparent, drain all the water. Pour cold water over sago and set aside.

Add 1/2 liter milk to a pan and heat it up, simmer for 5mins. Now add Sago and sugar and boil again. You can see the milk has reduced in volume and also has a thick, creamy consistency. Switch off the flame and keep for cooling. Add cardamom powder to this.

Cool down completely then add cooked pineapple, nuts and raisins, give a quick stir.Also add Caramel syrup. If milk is not cooled there are chances of milk getting curdled while adding pineapple.  

And thereeeee yummy payasam ready........:) 

 

Corn Flour Halwa / Karachi Halwa

Ingredients:

Corn flour - 1 cup
Sugar - 3 cups
Water - 4 cups
Ghee - 4 tbsp
Cashew nuts - 1/2 cup
Cardamom powder - 1 tsp
Food colour, red orange - a small pinch

Method:

Take cornflour in a mixing bowl, add 2 cups of water and whisk it well to avoid lumps.Then add food color and mix well.Keep aside.

Grease a plate with 2 tsp of ghee and keep aside.

Fry broken Cashew pieces in ghee and keep aside....

In a pan preferable nonstick, take sugar and add 1 cup of water. Allow it to boil and wait till the sugar completely dissolves and become slightly thick. No need to check for any string consistency but make sure the syrup is sticky.

Then add the cornflour mixture, keep stirring in low flame. Stir continuously to avoid lumps while adding. It will first start to form glossy here and there.Then it will start to thicken and form glossy texture here and there. Keep on stirring  on medium flame until you see the halwa texture.

Once it is thick, add ghee, fried cashews and cardamom powder. When the whole mass becomes thick and starts to leave the sides of the pan switch off the flame and transfer the mixture to a ghee greased plate.

When cool....cut into squares and enjoy.....Soft and yummy halwazzz....