Hobbies

05 août 2019

Spicy Kwek Kwek - Filipino Quail Egg Fritters

Kwek Kwek
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quail

Ingredients 
15 quail eggs (hard boiled) 
2 tbsp corn flour
*Batter*
1 cup flour
A green chilli(chopped)
2 shallots(chopped)
1/2 tsp cumin 
A small piece of ginger (paste)
1/4 tsp red chilli powder
Salt to taste
Chopped coriander leaves/ Curry leaves
Luke warm water
***
Oil for frying
Method
Mix all the ingredients in a bowl.
Add sufficient amount of water to get a thick batter.
Cover the bowl & keep aside for 20mn.
Roll the hard boiled eggs in corn flour.
Dip the rolled eggs in the prepared batter & deep fry them in a pan or in deep fryer.
Serve hot with a dipping sauce & tea.
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02 août 2019

Mathi Meen Saaru- Mangalore Sardine Curry

Mathi Meen Saaru

sardinemang

Ingredients
5oog sardine (small)
1/2 tsp red chilli 
1/4 tsp turmeric powder
Salt
* Dry roast & Blend *
1 tsp coriander powder
1/2 tsp red chilli powder
5 black pepper corns
1/2 tsp cumin seeds
5 fenugreek seeds
* Coconut paste*
1/2  cup grated coconut
An onion (chopped)
A green chilli (half slit)
A tomato(chopped)
A piece of ginger (chopped)
2 cloves of garlic
***
*@ Temper*
1 tsp mustard seeds 
Curry leaves
Salt to taste
A green chilli(half slit)
***
Lemon sized tamarind
Method
In a bowl of water soak tamarind & keep aside.
Wash fish & blot dry with kitchen paper.
Marinate fish with chilli, turmeric & salt.
Cover &  keep aside.
***
Dry roast the spices & then blend to a fine powder.
Add then to the grated coconut.
Then blend to a fine paste along with other ingredients & tamarind water.
***
Heat oil in a pan & splutter mustard seeds.
Add curry leaves & green chilli.
Add ground coconut paste & mix well.
Clean the blender with a cup of water & add to the skillet. 
Cover & cook for 5 min.
Then add the marinated fish pieces.
Simmer & cook for another 10mn.
Keep on low fire & just swirl the skillet.
Garnish with curry leaves.
Serve with rice.
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31 juillet 2019

Carrot-Beans Thoran- Kerala Special

Cabbage- Beans Thoran
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carrotbeans

Ingredients
3 carrots( peel & thinly sliced)
250g French beans (chopped in coins)
2 tbsp dessicated coconut/ freshly grated coconut
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
***
2 onions (chopped) 
1 tbsp oil.
1 tsp mustard seeds
1 tsp urad dal seeds
1/2 glass water
A pinch of cumin powder
Curry leaves
  Method
Heat oil in a skillet & add mustard seeds.
When it pops, add urad dal seeds.
When it turns light golden brown, add chopped onions.
When it turns light golden brown, add carrots & beans. 
Add chilli powder, turmeric powder, salt & coconut; 
Fry for 5 min & add water.
Cover & cook for another 5mn. 
Garnish with cumin powder & curry leaves.
Serve with rice.
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29 juillet 2019

Peri Peri Corn Omelette

Peri Peri Corn Omelette
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periperi

Ingredients
2 eggs
Half of a red bellpepper (chopped)
A green chilli(cut in coins)

An onion(chopped)
A piece of ginger(chopped)

Chopped curry leaves
***
1 cup corn(drained)
2 tsp periperi masala
Olive oil
Tefal nonstick pan (19 cm)
*Peri Peri Masala by Chef Sanjyot Keer *
2 tbsp red chilli powder
1 tsp black salt
1 tsp sugar
1 tsp garlic powder
1 tsp ginger powder
1 tsp oregano powder
1 tsp cinnamon powder

Method
Make the peri-peri masala.
Mix well & store in a spice jar. 

***
Remove the decant water frm the canned corn.
Wash & drain .
Then add 2 tsp peri-peri masala.
Mix well & keep aside.
***

Beat eggs with all the other ingredients.
Heat a nonstick pan with olive oil.
Add the egg mixture & then sprinkle marinated corn on the top.
Cover & cook on medium heat. 
Flip & cook the other side. 
Gently slide the omlette to the serving plate. 
Repeat the same with the remaining omlette mixture.
Serve hot.
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22 juillet 2019

Veggie Nuggets

Veggie Nuggets
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veggienuggets

Ingredients
3 medium size potatoes (Quartered)

2  onions (chopped)
2 green chillies (chopped)
A piece of ginger (chopped)
A carrot (peel & chopped)
Coriander leaves(chopped) 
1 tsp cumin seeds 
25g parmesan cheese
40g bread crumbs
An egg
1/4 tsp garlic powder
1/4 tsp cumin powder
Salt to taste
***
Oil for brushing 
Method

 Boil the quartered potatoes in salted water until tender (20 mn).
Drain & let it cool.
Peel, mash it & keep aside.
Use a chopper for carrots, ginger & green chilli.

Mix all the other ingredients wih the mashed potatoes.
Garnish with cumin powder, garlic powder & chopped coriander leaves,
***
Make lemon sized balls & flatten it & arrange on a greased baking tray.  

Pre heat oven @ 180°C.
Brush some oil on the top & bake for 30 mn
Serve them with  a dipping sauce.
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Courtesy @  Cuisine AZ

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Calma - Pedro Capó, Alicia Keys, Farruko

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18 juillet 2019

Bonbons Bananes - Banana Fritters Of the Réunion Island

Bonbons Bananes
coeur-vie-aa8-barre-separation-14-img

rumkayappam

Ingredients
2  bananas (mashed)
2 cups flour
1 cup cane sugar
1/2 tsp baking powder
An egg
1/2 of a vanilla pod
1 tbsp rum
Oil for frying
Method
Mix all the five ingredients & set aside for a 15 min.

Half the vanilla pod & scrape the seeds. 
Add it to the batter along with rum.
***

Heat oil in a frying pan.
Take a spoonfull of batter & fry.
Using a slotted spoon splash hot oil on the top.
Turn over & fry the other side.
When golden brown, turn over & cook the other side.
Remove using a slotted spoon & drain on a kitchen paper.
S
erve with tea.
                                         Afficher l'image d'origine

15 juillet 2019

Spinach Ricotta Rolls

Spinach Ricotta Rolls
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ricopuffs

Ingredients
A frozen puff pastry
2 eggs (beaten)
*Filling*
An onion(chopped)
Few spinach leaves(chopped)
A green chilli (chopped)
2 cloves of garlic (chopped)
1 tsp cumin seeds
Salt to taste
Oil for fryting
***
150g ricotta cheese 
2 tbsp parmesan cheese
*Decoration*
Poppy seeds/ sesame seeds (black / white )
Method
Heat oil in a pan & fry chopped onions.
When light golden brown, add green chilli, spinach, garlic& cumin seeds.
Fry for a while & remove from fire
Set aside to cool.
Meanwhile mix ricotta & parmesan in a bowl.
Add the prepared spinach & mix well. 
***
Roll out the puff pastry & cut into 2 rectangles with a sharp knife.
Brush the edges of the discs with beaten eggs.
Fill the spinach mix lenghtwise & roll like a carpet.
Using a sharp knife cut them. 
Repeat the same with the remaining rectangle pastry.
Arrange the folded ones on a baking tray.
Brush the surface with a beaten egg & top with poppy seeds.
Preheat oven to 180°C.
 Bake for 15/20 min - until puffed & golden brown.
Serve hot with tea or as an appetizer.
 
Courtesy @ Recipetineats

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Bastille Day Fireworks 2019

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