AKKI ROTI

rice flour 1 cup
fried ground nut 1 tbsp
pottu kadala 1tbsp
green chilli 2
curry leaves a little
oil and salt as needed
seeragam 1/4tsp
finely chop chillies and curry leaves
break the ground nuts
dry roast chillies, curry leaves, both the kadala and make a batter with water.
rub some oil on a banana leaf and pat a little of the dough on it like roti.
then put it on the tawa along with the banana leaf and cook on both sides

FISH FINGERS WITH VINEGAR AND OLIVE SAUCE

400g boneless fish
(cut into finger sizes)
2tbsp lime juice
1tsp garlic(chopped)
1tsp chat masala
1tsp red chilli powder
1tsp mustard paste
2tbsp vinegar
1cup flour
1egg
oil to fry
bread crumbs to coat
salt and pepper to taste

to prepare the fish fingers clean, wash and cut the boneless fish into thin finger like shapes and apply the marination as above and keep aside for 10minutes.
coat the fish with flour, beaten eggs and finally with bread crumbs and deep fry the same until golden brown and remove.

for the vinegar and olive sauce:

1tbsp olive oil
1/4cup vinegar
1tbsp sliced black olives
10-12 sliced green stuffed olives
1/2cup tomato ketchup

heat olive oil, saute the garlic and add in the olives, ketchup and the vinegar and seasonings to taste. mix well and remove. serve warm.


chef's variation:

try a similar recipe with chicken fingers, paneer fingers, baby potatoes, etc

ADAI

pachai arisi + pulungal arisi 2 handfuls
sambha godhumai,thuvaram paruppu, kadala paruppu ,ulutham paruppu, kezhlviragu, pachai payiru - 1 handful each
dry chilli 5 or 6
green chilli 4 or 5
salt as needed
curry leaf 2 aarku
oil to make adai
small onion peeled 1 handful
drumstick leaf 1 handful

of the above, except the curry leaf and salt soak the remaining ingredients for 4hrs and coarsely grind it to a paste.
sambar vengayam serthal innum vasanaiyaga irkkum
murungai ilai serthal innum murugalaga varum
make dosas with this batter

ROSTHI-SWISS

2large potatoes, grated
1egg
1tbsp butter
2tbsp sour cream
pepper and salt to taste

take the grated potatoes.mix with salt, pepper and egg. mix well
heat a frying pan. add a ladleful of potato mixture
press slightly for the potatoes to spread
add butter from the sides, and fry the rosties from both sides till golden.
serve with a dollop of sour cream

FALAFEL-LEBANESE CUISINE

1cup chickpeas
1onion
2cloves of garlic
1tsp red chilli powder
1tsp cumin powder
oil to deep fry
salt and pepper

soak chick peas over night
put the soaked chickpeas with garlic and onion in the food processor. grind to a coarse paste.
add red chilli powder, cumin powder, salt and pepper to the paste.
shape a tbsp of mixture into balls and flatten them into patties.
deep fry the patties or falafel.
best served hot with tahini paste and salad

RECIPES USING BANANA FLOWER/VAAZHAI POO/MOCHA

PREPARING THE BANANA FLOWER

.first of all oil your hands before starting as the flower is gummy.
.peel off one leaf at a time.remove the long stick like immature bananas.
.chop off the top portion bearing the stylus and discard it.
.cut the remaining part into small pcs and soak in a bowl of water and leave in the water for 15mins.
drain out the water.
.fill fesh water in a pan and boil the flower covered with water for 15mins.
.turn off the stove and drain out all the water.
.squeeze the excess water with your fingers.

1.VAAZHAI POO(BANANA FLOWER)PUTTU CURRY

banana flower 1
kadala paruppu 1cup
ulutham paruppu 1/4cup
tuvaram paruppu 1/4cup
payitham paruppu 1/4 cup
salt as needed
dry chillies 12
asafoetida a little
oil 8tsp
ulutham paruppu 1tsp
green chillies 4
onion 1

.soak the 4 dhals
.drain the water,add salt,dry chillies,asafoetida
.and grind to a paste.
.pour this batter in idli holes and steam for 20minutes
.then allow it to cool and then shred it.
.finely chop onion and green chillies

.finely chop the banana flower and add it to boiling water
.add salt,turmeric powder 2tsp and allow to boil
.leave some butter milk and mix well
.when its cooked drain the water from the cooked banana flowers
.when it cools add it to the shredded dhal pcs
.heat oil in a kadai and add mustard,urad dal and when
.its fried well add green chillies and saute it
.add the banana flower,dal mixture and mix well
.remove from fire.



2.VAAZHAI POOVUDAN NANDU(CRAB WITH BANANA FLOWER)

chopped banana flower 1 cup
crab 1/2 kg
ginger 2tbsp (chopped)
garlic 2tbsp (chopped)
onion 1cup finely chopped
chilli 1 tsp chopped
curry leaf 1tsp chopped
salt as needed
turmeric powder 1 tsp
coconut oil 3 tbsp
grated coconut 3 tbsp
coriander powder 3tsp

.heat oil in a kadai and put sombhu, curry leaf, onion, ginger, garlic and chilli and saute well.
.then add the turmeric powder, coriander powder and saute again
.cook the banana flower and drain water and put it in the kadai and saute
.add salt and 1 cup water and allow to cook
.add chopped tomatoes
.put the crab and add 1cup water
.cook in medium flame
.after 5mins add the grated coconut milk



3.DRY SPICED BANANA FLOWER

1 banana flower prepared and boiled
50g kala channa soaked in water over night
2tbsp cumin seeds
2tbsp coriander seeds
1tsp turmeric paste
1/2tsp red chilli paste
3-4 green chillies slit into halves
2tsp ginger paste
4tbsp mustard oil
2bay leaves
2tbsp ghee
1tsp garam masala
2tbsp milk
1"pc cinnamon
2tbsp grated coconut
6masoor dal vadis fried and crushed
2tsp sugar
salt to taste

.heat the oil in a pan and add all the paste and fry for 2mins.
.mix in the boiled mocha.lower the flame and mix well.
.stir and cook for 2-3mins and then mix the channa, the green chillies and salt to taste.
.cook for further 2mins and add sugar and milk
.continue to mix well and then remobe to a serving bowl
.in another pan heat the ghee and add the bay leaves and the cinnamon stick and allow to splutter
.mix the mocha preparation again in the pan and cook for 2mins more
.remove again to a serving dish and serve garnished with coconut and fried vadis which have been crushed with a rolling pin.