Spicy Kwek Kwek - Filipino Quail Egg Fritters
Kwek Kwek
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.
Mathi Meen Saaru- Mangalore Sardine Curry
Mathi Meen Saaru
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.
Carrot-Beans Thoran- Kerala Special
Cabbage- Beans Thoran
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.
Peri Peri Corn Omelette
Peri Peri Corn Omelette
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.
Veggie Nuggets
Veggie Nuggets
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.
Courtesy @ Cuisine AZ
Bonbons Bananes - Banana Fritters Of the Réunion Island
Bonbons Bananes
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.
Serve with tea.
Spinach Ricotta Rolls
Spinach Ricotta Rolls
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
