PANEER FINGERS

Ingredients:

1. Paneer - 2 cups

2. Rava - 1/2 cup

3. Milk - 1/2 cup

4. Finely chopped ginger - 2 tsp

5. Finely chopped green chillies - 2 teaspoons

6. Finely chopped coriander leaves - 2 tablespoons

7. Salt as required

8. Oil for frying

9. Bread slices - 5 to 6

Method:

Mix Paneer in a mixer for a minute. Mix rava and milk together and cook stirring continuously until mixture become solid. Allow to cool. Mix together paneer, rava mix, chopped ginger, green chillies, coriander leaves and salt. Sieve well and make a fine dough. 

Take equal portions from the dough and shape into fingers. Make bread powder from bread slices using a mixer. Roll Paneer Fingers in the bread crumbs and cover them well.

Place a Kadai on fire and pour in oil for frying Paneer Fingers. When oil comes to smoking point add prepared Paneer Fingers one by one carefully.

Fry till colour of Paneer Fingers turns golden brown. Remove from fire.

Serve hot with sauce.

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COCONUT BUTTER BUN

I won 2nd Prize for this dish in a Cookery Competition organized by Kochi Women's Forum.

Ingredients:

1. Maida - 1 cup
2. Water - 1 cup
3. Butter - 25 gm
4. Salt as required
5. Mixed fruit jam - as required
6. Strawberry Jelly powder - 3-4 tablespoons
7. Dessicated Coconut - 1 cup
8. Sugar - 2 tablespoons
9. Oil to fry

Method:

Boil Water, butter and salt together. Turn fire to low and slowly add maida. Stir well. Mix the dough well and make a smooth dough. Make big balls [bit bigger than chappathi balls] from this dough roll a bit in the size of cutlets. Heat oil and fry these buns until color turns brown.

Mix Jelly powder in 1/2 cup water and boil. Set aside.

Cut each bun without being separate completely and apply jam inside each of them.

Dip these buns in strawberry jelly liquid and roll in dessicated coconut.  

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SARDINE PICKLE

Ingredients:

1. Sardine Fish - 1/2 kg
2. Finely Chopped ginger - 1 1/2 tablespoons
3. Finely Chopped Garlic - 1 1/2 Tablespoons
4. Finely Chopped Green Chillies - 1 1/2 Tablespoons
5. Kashmiri Chilly Powder - 1 1/2 - 2 Tablespoons
6. Turmeric Powder - 1/2 teaspoon
7. Salt as required
8. Vinegar -1 cup
9. Water - 1 Cup
10. Sugar - 1 tsp
11. Curry leaves
12. Fenugreek Powder - 1 teaspoon
13. Sesame Oil - 1/2 cup
Method:

Mix 1/2 teaspoon Chilly Powder, turmeric powder and salt in some vinegar to make a paste. Apply this paste on cleaned cut sardine pieces. Set aside to marinate. If it is kept for sun-drying process for half to one hour it's best.
Boil water and vinegar together and keep aside.
Pour half of the gingelly oil in a well cleaned heavy bottomed vessel. Fry fish pieces in medium fire until all the moisture is vanished. Fish pieces shall not be hard fried. Remove fish pieces from oil. Strain that oil and pour in the vessel again. Add the remaining sesame oil. Add chopped ingredients and curry leaves and saute in medium fire. Fry until moisture went away completely. Shall not change the color. Add Chilly powder. When it's raw smell disappeared add fenugreek powder. Fry in medium flame until an aroma appears.
Add Water-Vinegar mixture into it. Add salt and sugar. Allow to boil well. Add fish pieces and allow to boil for one more minute. Switch off fire and allow the pickle to come into room temperature. Use after 3 days.

Tips:

1. Dont prepare pickles in Aluminum, non-stick or mud vessels. Indolium and Steel vessels are good.   
2. Prepare bottles for storing pickles by cleaning them well and keep under sun-rays to dry well. After that, pour some vinegar in them and rotate the bottle so that vinegar reach each and every parts of the bottle.
3. Take pickle in a small bottle from the main bottle for daily use. 
4. Dont keep any spoon in the bottle after using the pickle.
5. Pickle in the bottle shall not be touched by hand.

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MEAT BALL CURRY

Ingredients:

1. Minced meat [beef/mutton] - 1/2 kg
2. Chopped Onions - 1 cup
3. Chopped green chillies - 1 tablespoon
4. Chopped ginger - 1 teaspoon
5. Chopped garlic - 1 teaspoon
6. Red chilly powder - 1 teaspoon
7. Kashmiri Chilly Powder - 1 teaspoon
8. Coriander powder - 1 tablespoon
9. Cumin seeds - 1/2 teaspoon
10. Fennel seeds - 1/2 teaspoon
11. Cinnamon - 1 piece
12. Cloves - 5
13. Cardamom - 1
14. Nutmeg powder - 1/2 teaspoon
15. Onions -3
16. Green Chilly - 3
17. Curry leaves
18. Salt as required
19. Coconut Oil - 3 Tablespoons
20. Vinegar - 1 teaspoon
21. Thin coconut Milk - 2 cups
22. Thick coconut Milk - 1 cup
23. Turmeric Powder - 1 tsp
24. Peppercorns - 1 tsp


Method:

Place a kadai on fire and add 1 tablespoon coconut oil in it. Add chopped ingredients to the oil and saute in medium fire. When onion become transparent switch off the fire and allow the sauted ingredients to cool. Mix them in the minced meat with salt and 1/2 tsp turmeric powder. Knead well. Make small balls from it.
Grind Peppercorns, chilly powders, coriander powder, nutmeg powder, cinnamon, cloves, cardamom, cumin seeds, fennel seeds & nutmeg powder into fine paste.
Place the kadai again on fire and pour in remaining coconut oil. Fry 3 chopped onions until the colour turn golden. Add slit green chillies and Curry leaves. Add ground masala and fry in low fire. Add Thin coconut milk and salt. Allow to boil well. Add meat balls one-by-one. Dont stir with ladle. Cook the meat balls well in the gravy for 20-30 minutes. Take care to reduce fire after the gravy boiled for 10 minutes.
Add thick coconut milk and vinegar before putting off fire. Serve with rice, rotis etc.

Tip: Put the meat  balls in the gravy when the gravy is at the top boiling point only. Otherwise meat balls will break down into pieces.

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