Kheema Pakora is a crunchy tasty snack which takes less than 15 minutes and just 2 steps. 

Ingredients

1. Meat mince: 250 gms 2. Onion: 2 small finely chopped 3. Green chilli: 2 nos finely chopped 4. Ginger garlic paste: 1tbsp 5. Garam masala: 1 tsp 6. Chilli powder : 1 tsp 7. Coriander leaves: handful finely chopped 8. Salt to taste 9. Oil to deep fry 10.Gram flour ( kebab flour/ kadala maavu) : 3 tbsp or more to make the kheema mix thick

Method

1. Add all ingredients except oil to a large bowl and mix well. Adjust kebab flour for consistency 2. Heat oil and drop small pieces of the mix and fry until golden brown in medium heat. Pakoras are ready to serve.

Happy snacking
Shabana

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Bread Pockets

A fun to make snack which fits in any occasion, be it a kids party, iftaar, tea time or even your kids lunch box. This dish can be altered in many ways by changing the filling inside the pockets. The filling that I have used this time is a chicken filling which resembles the taste of a pizza. But you can always change the filling according to your choice. Check the step by step pictures added.

Ingredients 

For the filling

• Chicken : 2 to 3 pieces
• Pepper: 1 to 2 Tsp
• Capsicum: 1 small ( diced finely)
• Onion: 1 small ( diced finely)
• Pizza sauce : 2 to 3 Tbspn
• Salt
• Oregano / Basil or any Italian Seasoning: 1 Tsp

For the pockets

• Sandwich Bread: 8 slices ( makes 4 Pockets)
• Egg: 1 ( well beaten with a fork)
• Bread Crumbs: Use the sides of the 8 slices
• Oil to deep fry

Method

To Make the Filling

1. Cook the chicken pieces with 1 tsp pepper powder and salt until tender
2. Remove the meat from bones and shred it with a fork
3. Add this to a bowl along with all the other ingredients for the filling and mix well and keep ready while we make the pockets.

To Make the Pockets

1. Take two slices of bread and arrange it together like a sandwich and cut a circle by keeping the breads together as shown in the picture
2. Once cut do not separate the breads. Keep it intact and dip it in the egg mix and roll it over the bread crumbs and deep fry it in hot oil by quickly flipping over a couple of time util the bread pocket is golden brown.
3. Allow it to cool down and cut it into two equal semi circles 
4. Now you can see that the inside looks like a pocket. Sides will remain sealed and middle will be open. 
5. Fill this gap with the prepared filling and yummy pizza pockets are ready.

Arrange two breads and cut out a circle shape 

Two breads stacked and cut 

8 slices cut into 4 pairs of circle

Beat the egg and powder the left over bread sides in a mixer and keep the crumbs ready

Dip in the egg mix and coat it well with the crumbs

Deep fry the bread 

Fry and keep all the bread ready to be filled

Cut the circle from the middle so that it forms a pocket

Fill it 

Notes: While filling the bread make sure you do not over fill and split the edges of the bread
Coat the bread well with the egg and crumbs well before frying
do not fry for long time as the bread will absorb oil

Fun Cooking!
Shabana

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Unni appam is a small round snack traditionally made from soaked and ground rice, jaggery, banana, roasted coconut pieces, roasted sesame seeds, ghee and cardamom powder and fried in oil in an appe (paniyaram) pan. But this traditional recipe calls for a lot of preparation time including the soaking of raw rice for 5 to 6 hours. Being one my favourite snacks i have always wanted a quick and easier version to make this lovely delight. Today i am finally content with one of my experiments and i present you the easiest version to make this kerala snack. Before you start preparing for the recipe make sure you have an appe pan. ( Photo enclosed below)

Ingredients

• Roasted rice flour (Idiappam / pathiri podi) : 1 cup
• All purpose Flour: 3/4 Cup
• Semolina / Rava : 2 Tbspn
• Jaggery : 200 - 250 gms
• Water: 1 cup + 3/4 cup
• Cardamom Powder: 1/2 Tsp
• Coconut: 1/2 cup
• Soda Bicarbonate: 1/4 tsp
• Coconut oil to fry

Method

1. Boil 1 cup water and add jaggery block to it and melt completely
2. Meanwhile add the rice flour, maida and rava in a mixing bowl
3. Once jaggery is melted , sieve it and pour this hot jaggery mix to the flour mixture and mix well with a wooden spoon. 
4. Add the remaining 3/4 cup water little by little and get the batter ready. ( The consistency should be quite thick like dosa batter)
5. Now add the grated coconut and cardamom powder and mix well ( Add more water if needed)
6. Once the consistency is corrected add the soda bicarbonate and mix.
7. Now the batter is ready to be fried
8. Heat coconut oil in the appe pan by pouring a teaspoon of oil in each hole.
9. Once the oil is hot pour the batter in each hole in a way that the batter does not over flow from each hole.
10. Fry until one side is golden brown. Then using a fork flip the unni appams and fry for another 2 - 3 minutes until both sides are golden brown.
11. Remove from oil and continue frying with the left over batter.
12. Serve hot or store in air tight container once it cools down.

Happy Cooking!
Shabana

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Chatti Pathiri

A very famous dish from the Malabar Cuisine is on today's menu. Its a multi layered crepe with spicy beef filling in between each layer. This dish is a must have for the Iftaar parties at the Northern part of Kerala. The dish is made in three different stages, first is to prepare the beef filling ( note: chicken filling can also be used. ) , then we need to prepare the crepes and finally layer it and cook it on very slow flame. Traditionally this dish is made in a 'chatti' which means a pan and i used a non stick heavy bottomed pan so i need not worry about burning the crepes . Chatti pathiri shares a lot of similarities with the Italian Lasagnas and is often addressed as Indian Lasagne. Lets see how to make this traditional Malabar dish.

Ingredients

For the beef  filling ( note: instead same quantity minced chicken can also be used. ) 

• Beef: 500 gms (cooked with a little salt and pepper and shredded or processed to small bits)

• Oil: 2-3 Tbsp

• Onion: 3 nos finely chopped

• Green chillies: 2-3 finely chopped

• Ginger and garlic paste: 2 Tsp

• Turmeric powder: 1/2 tsp

• Garam masala: 3/4 tsp

• Pepper powder according to taste (almost 1 tsp)

• Salt to taste

• Chopped cilatro

• Few curry leaves

For the Crepes

• All purpose flour or Maida: 1 1/2 cups or depending on how many layers you are making
• Milk- to make batter ( smooth flowing consistency but not very thin)
• Egg- 1
• Turmeric powder- 1/4 tsp (optional)
• Salt- to taste

Other ingredients

• Eggs: 4
• Cilantro chopped
• Cashews to garnish
• ghee

Method

Making the masala

1. Add oil to a pan and saute the onions and green chillies until translucent 
2. Add ginger garlic paste and after a minute of cooking add all the powders and salt and mix well
3. To this add the cooked and shredded beef followed by the cilantro and curry leaves. Taste the masala and adjust the salt and spice levels at this stage

Making the crepes

1. To a blender add the flour, salt and egg and about 1/4 cup of milk and blend it. Keep adding milk until the batter is smooth for making thin crepes. You can add turmeric powder if you want a natural colour for the crepes. 
2. Heat a pan and brush it with some ghee and when it is hot enough pour a laddle full of batter and spread like a dosa
3. Flip over and cook until both sides have light golden brown spots
4. Use all the batter and make the crepes and set aside. Brush ghee on the pan intermittently while making the crepes.
5. Make sure all the crepes are almost of the same size

Assembling the pathiri ( crepe ) 

1. Choose a pan almost similar to the size of the crepes that you prepared and grease it well with ghee
2. Beat the  eggs in a wide bowl and add the cilantro leaves and keep aside ( for dipping the crepes before layering)
3. Take one crepe and dip it in the egg mix and place it at the bottom of the pan. On top of this spoon the masala and spread a thick layer.
4. Cover this masala with a crepe that is dipped in the egg mix. 
5. On top of it again layer the masala. Keep continuing until all of the masala and crepes are used keeping in mind that the top and bottom layer needs to be the crepe. 
6. Once all layers are made garnish it with some nuts and pour the remaining egg mix on top of it and spread it all over the crepe by simply rotating the pan. 
7. Heat a steel plate or a simmer ring on a high flame for 1-2 minutes. Completely simmer the flame and place the assembled pan on top of the plate/ring and cook it covered for 20-25 minutes on very slow flame.
8. Once cooked allow it to cool and run a knife or spatula along the edges and flip over the pathiri to another plate and again flip it over to a fresh plate so that the nuts are visible. Then cut it into desired shapes and serve.

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Happy cooking!!

Shabana

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Melting Moments

Melting moments.... these butter cookies are so light , crumbly and buttery that they literally melt in your mouth. As simple as 3 ingredients whipped and baked would create melting moments in you.  

Ingredients

1 cup = 250 ml

• All purpose flour: 1.5 Cups
• Corn Flour: 1/2 cup
• Salt: 1/4 Tsp
• Unsalted butter/ Margarine: 200 Gms
• Powdered Sugar: 1/4 Cup and some for dusting on top of the baked cookies
• Vanilla essence: 1/2 Tsp

Method

1. In a mixing bowl combine all purpose flour, cornflour and salt and keep ready
2. In another bowl beat the unsalted butter and 1/4 cup sugar and vanilla essence. ( You can use a hand mixer or a stand mixer with paddle attachment)
3. Add the flour mixture to the butter mix little by little until well combined.Once its done refrigerate for 20minutes so dough firms up. ( If you are using a stand mixer with paddle attachment the mixture would form into a dough after mixing and it can be shaped to cookies without refrigerating. But using a hand mixer would give a slightly loose dough and the consistency would become harder once refrigerated.)
4. Once the dough is ready pre heat the oven for 15 minutes at 180 degree Celsius and start making lime sized balls out of the dough and arrange it on a baking tray lined with baking paper. 
5. Bake the cookies at 180 degrees for 15 - 20 minutes. Bake time would vary depending on the size of the cookie. Once done the cookie would slightly change colour at the bottom and can be separated from the baking paper easily.
6. Allow the cookies to cool for 5 minutes and then dust the cookies with powdered sugar using a sieve so that there are no lumps of sugar on the cookies. 

Delicious cookies are ready to be shared with your loved ones with a hot cup of of coffee... 

Happy Baking!!

Shabana

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Chicken Cheese Sticks

Chicken cheese sticks is a very crisp and tasty snack that is made from cooked chicken mince and cream cheese. This is one of my favourite appetizers to cook as it requires very less preparation time and quite a few ingredients. I happened to have this snack from my aunts home, from where I collected the recipe and since then I have tried this many times especially during Ramadan. Do try this family favourite of mine and let me know how you loved it.

Ingredients for 20 nos.

• Boneless Chicken: 300-400 gms
• Cheese cubes / triangles: 5-6 cubes
• Pepper and salt as per taste
• Onion: 1 large finely chopped
• Egg: 1 beaten with 2 tbsp milk
• Bread crumbs: to coat the cheese sticks

Method

1. Cut the chicken to small cubes and add 1 tsp pepper, 1 tsp salt and little water and cook until soft. When cooled shred this with a fork or mince in a blender.

Minced chicken

  2. Add the chopped onion to this shredded chicken. Also add the cheese cubes and a teaspoon of pepper powder and mix well. You can adjust the level of pepper as per taste.

Chicken mince and onion

Cheese triangles

Chicken, cheese, onion and pepper - mixed

3. Shape the chicken mix as shown below.

Shaped and ready to be coated

4. Dip these sticks in the egg mix and roll them over the bread crumbs and keep ready for frying. If not frying immediately, then store in freezer until ready to fry.

5. Deep fry the chicken sticks in moderately hot oil until golden brown.

Happy snack time!!!

Shabana





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Donut / Doughnut

A luxury dessert or a snack .. call it as you like..deep fried donuts with irresistible chocolate coating and colourful sprinkles must have surely caught your eyes at bakeries and Donuts shops... Now make this beauty at your home with ingredients always at your reach.

Ingredients

1 cup : 225 ml

• Maida / All Purpose Flour : 2 cups
• Lukewarm milk : 3/4 cup
• Melted butter: 1/4 Cup
• Dry active yeast : 1 Tsp
• Salt : 1/2 tsp
• Sugar : 2 Tbspn
• Oil to deep fry the donuts

Method

1. Measure all the ingredients except milk and oil to a wide bowl and mix it well 
2. Add milk little at a time and make a soft dough. If you have a food processor with kneading attachment you can use that and it works perfect.
   
    
3. Roll the dough to 1 inch thick flat sheet
4. Make shapes of donuts using a donut cutter or simply a glass for the bigger circle and small bottle cap for the inner circle 
   
   
   
   
   
   
   
   
   
5. Arrange the shaped donuts in a tray and spread some oil on the top to prevent from drying, cover it with a dry cloth and allow it to rise for about 2 hours or until it has doubled in size.
   
   
   
   
   
   
   
6. Heat oil to deep fry and once oil is moderately hot add the donuts and fry both sides until light brown. Keep the flame in medium low as the donuts should get cooked inside before changing its color outside.
   
7. Transfer it to a plate lined with kitchen napkin
8. You can simply dust the moderately hot donuts with powdered sugar for the simplest version or you can coat them with melted chocolate of your choice. I melted a 90 Gm bar of Milk Chocolate on a double boiler until very smooth and dipped the fried donuts in the chocolate once the chocolate reached room temperature. You can use white chocolate or dark chocolate as per your choice
   
9. To make it more fancy you can dip it on sprinkles after the chocolate has been coated..

Note: Make sure you fry the donuts after they have doubled in size. Take out the donuts from the oil once its light brown coz it will get a little darker when out of oil. 

Happy Cooking!!

Shabana.

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Tuna Burger

Tuna burger is a healthy alternative to beef burgers. I have never thought we could make burgers with canned tuna till i came across this recipe which came out very tasty.   

Ingredients

• Canned Tuna: 3 tins of 80 gms each
• Bread crumbs : 1/2 cup ( very fine)
• Egg : 1
• Milk : 1 tbsp
• Onion : 1 medium very finely chopped
• Garlic : 4-5 pods very finely minced
• Pepper powder : 1 tsp
• Salt : 1 tsp
• Worcestershire sauce : 1 tbsp
• Tabasco : few drops (optional)

Method

1. Add all the ingredients to a large mixing bowl.

2. Mix well all the ingredients.

3. Make patties of the size of a burger and they are ready to be shallow fried.

4. Add a teaspoon of cooking oil and cook each side of the patty until it gets golden brown on both sides.

5. Plate it with burger bun and veggies of choice.

Happy cooking 

Shabana.

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Sabudana cutlets

 

Sabudana cutlet is a healthful and tasty cutlet recipe. The sabudana or sago pearls or chowari are mixed with potatoes and mild spices and made into cutlets, samosas and even kebabs. This is a famous Maharashtrian snack and lets see how to make this quick and easy snack.

Ingredients

1 Cup = 250 gms

• Sago pearls/ Sabudana/Chowari: 1 cup
• Boiled and mashed potatoes: 1.5 - 2 cups
• Salt to taste
• Green Chillies: 2-3 finely chopped
• Ginger: 1 " piece finely chopped
• Lime juice : 1 small lime
• Some fresh and chopped coriander leaves
• Cumin seeds: 1 Tsp
• Powdered sugar: 1/2 Tsp
• oil for deep frying

Method

1. Soak the sago pearls overnight or atleast for 5- hours and drain all the excess water and keep in a large mixing bowl
2. To this add all the ingredients (other than the oil) and mix well with hands
3. Form cutlets out of the mix and deep fry in medium flame until colour changes. Flip sides for even browning.
4. Serve hot with dip of choice.

Note: You can also shallow fry these cutlets with little oil if you prefer not to deep fry them.

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Happy Snack time!!
Shabana

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Corn Cheese Balls

Corn Cheese Balls is a simple home recipe which takes only a few minutes to make on those lazy afternoons and moreover its tasty and healthy especially for the kids !

Ingredients

• Canned Corn: 1 cup ( drained )
• Mozzarella cheese: 1/2 Cup
• Green Chilly: 1 finely chopped
• Very little salt
• Garam masala or Chaat masala : 1/2 tsp ( optional)
• All purpose flour: 2 Tsp
• Bread Crumbs to roll the corn balls
• Egg : 1 or 1/4 Cup milk
• Oil to deep fry 

Method

• Add the corn to the blender and pulse to a coarse paste

• Add all the other ingredients except bread crumbs, oil and egg and mix well until well incorporated

• Make lime sized balls and keep in freezer for 10 minutes

• Take the balls out and dip in milk or egg and roll it over the bread crumbs 

• Deep fry until golden brown.
• Serve hot with mayonnaise or ketchup. 

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Happy frying!!
Shabana

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