Ethakka Appam / Pazham Pori / Banana Fritters/Boli

Ingredients

1.Well ripened Plantains/Nannai vilanju pazhutha Etha pazham - 6 nos
2.All purpose flour/Maida- 1 cup
3.Sugar -1 1/2 tsp
4.Salt- 1/4 tsp 
5.Turmeric powder -1/4 tsp
6.Water -1 cup
7.baking powder -a pinch (optional)
8.Oil -as required to deep fry

Preparation of  batter

Mix Maida,baking powder,turmeric powder,sugar and salt together.Add water little by little and make a smooth  thick dough.The dough should not be too thick or too loose.

Preparation

1.Cut the  bananas vertically  in to 4 pieces.

2.Heat oil in a pan.

3.Dip the bananas in the above mixture and deep fry until golden brown on both sides.

4.Drain the excess oil and Serve hot.

Sukhiyan/Sugiyan

Ingredients for filling

1.Moong Dal/Cherupayar - 1/4 kg 

2.Jaggery - 250 gram or as required

3.Grated coconut- 1 1/2 cup

4.Cardamom powder-1 tsp

5.Oil- to fry

Ingredients for the batter

1.Maida/All purpose flour -2 cup

2.Water- 1 1/4 cup

3.Salt -as required

4.Turmeric powder - a pinch

5.Egg-1 (optional)

6.Baking powder -1/4 tsp(optional)

7.Coconut powder/coconut milk -1/2 cup (optional)

Preparation of the filling

1.Soak the moong dal in water for about 4 hours.

2.Cook  the moong dal with little water (approx. 1/2 cup water to 1 cup moong dal) Don't over cook the  dal.Dal should be in its original texture ,you should not mash it.Open the lid  and stir for an additional 2 minutes to evaporate any excess water.

3.Melt jaggery with ¼ cup of water. Strain to remove any impurities .

4.Heat a big pan and add the melted jaggery to it.Add the grated coconut .Let the coconut cook well in the jaggery syrup.Stir continuously and cook until the mixture is close to thick.

5.Add the cooked moong dal to the above mixture.Continue stirring until the mixture turns into a thick paste and separates easily from the base of the pan .

6.Add cardamom powder and keep it aside.

7.Allow it to cool.You should be able to round it up with hands.

Preparation of  the dipping batter

1.Add 1/4 tsp baking powder to 2 cup Maida/All purpose flour. Add enough salt for the batter.

2.Add a pinch of turmeric powder to get a nice color.

2.Add coconut milk to better taste.Mix well.

3.To make the batter more soft add 1 egg and mix well in 1 cup of water.The batter will not be too loose or too thick.

4.Mix well to remove any lumps..

Tips:baking powder will  prevent the batter from absorbing too much oil. 

Preparation of Sugiyan

1.Heat oil in a pan to deep fry

2.Make small balls from the coconut mixture and keep aside

3.Dip each ball in the batter and deep fry them in hot oil till it turns out to be golden brown.

4.Turn over after one side is done.

5.Drain on a tissue paper.  Set aside till warm enough to relish.

Kadala Curry /Channa Curry

Ingredients

Black Chickpeas/Channa/Kadala -1 cup
Dry Red chilies - 4 nos
Mustard seeds -1/2 tsp
Coconut slices -1 handfull
Ginger paste-1tsp
Garlic paste-1/2 tsp
Thinly sliced Onions-1 and a half
Tomato- 1/2
curry leaves -1 spring
Salt -as required



















Ingredients To roast and grind to paste

Grated Cocunut - 1 cup
Coriander Powder -2 tsp full
Chilly powder -2 tsp
Turmeric powder -1/4 tsp
Garam masala- a small tsp
Chicken masala/Meat masala - 1 1/2 tsp(optional)
Salt-as required
Channa - say ,10 nos (optional)


Roast and grind to paste

Heat oil in a pan
Add 1 cup grated cocunut saute well for 3 minutes
Add 2 tsp coriander powder,2 tsp chilli powder,1 1/2 tsp chicken masala or meat masala,1/4 tsp turmeric powder,a small tsp garam masala ,enough salt and stir well.

Saute and fry the cocunut very well until it become very crispy and dark brown colour.If the cocunut has fried well,you will get a very nice aroma and also you can see some oil on top of the coconut.

To thicken the gravy,finally add approx,7-10nos of chickpeas to the pan (optional) and fry together(1 or 2 minutes) with the coconut.

Keep the mix aside and allow it to cool.Grind the mixture in a blender adding enough water to make a paste and keep aside.


Preparation


Soak the black chickpeas overnight.
Heat oil in a pan
Splutter mustard seeds
Add dry Red chilies
Now add the cocunut slices and fry  till it changes color.
Add ginger(1tsp) and garlic(1/2tsp) paste
Add thinly sliced onions and fry well
Now add 1/2 of a tomato
Add curry leaves
Add channa/kadala and enough salt.

Now add the ground paste and stir well.
Add enough water and pressure cook  in medium flame and turn off the flame in  the first whizzle.
Garnish with coriander leaves and serve hot.

How to Caramelize Sugar

Caramelize Sugar

Ingredients

Sugar -1 cup
Water -1/4 cup
Lemon juice - 1 drop (optional)

The water will slow down the whole cooking process That's good.This will prevent the sugar from scorching.

The lemon juice will also  prevent the mixture from hardening.

Preparation

Add 1 cup of  sugar , quarter (1/4) cup of water and a drop of lemon juice to a heavy clean sauce pan (stainless steel is preferred) on a low to medium heat.

Stir only a few times until the sugar dissolves in the water.The mixture will turn to a clear liquid at this point.

If you keep stiring after this point,the mixture will start to crystalize and you have to start again.

When the sugar reaches a uniform light golder colour,take if off the heat immediately and use or pour it in to another cold cup.Otherwise it will continue to cook and burn.

NOTE: If you think it’s close to being done but are scared of burning it, you can take it off the heat and it will finish due to the residual heat.