BANANA SPRING ROLLS

     

     2 ripe bananas

     4 pieces spring roll wrappers 

     Method: 

     Preheat the oil

     Peel bananas, and slice them in half lengthwise,

then place one piece of banana diagonally across

the corner of a spring roll wrapper, and roll from

the corner to the center, then fold top and bottom

corners in, and continue rolling. Dip your finger

in water and brush the last edge to seal. Repeat

with remaining banana pieces.

Fry  banana rolls in the hot oil until evenly browned.

Remove to paper towels to drain.

To serve:

Arrange banana spring rolls on a plate, drizzle with

     melted cooking chocolate, caramels,  ice – cream,

     roasted chopped  nuts, fruits etc etc…….

FRIED FISH

3 pomfret or fish of your choice

2  tbsp chilly powder

½  tsp turmeric powder

Salt to taste

( optional ):

1 tsp tamarind paste

1 tsp ginger & garlic paste

Oil for deep frying

METHOD:

Marinate the fish for at least 30 minutes.

Deep fry the fish in hot oil.

Serve hot with rice.

FISH CURRY

A:

2 dried chill’s broken

½  tsp mustard seeds

½  tsp fenugreek seeds

¼  tsp cumin seeds

Oil for cooking

B:

1 piece ginger sliced 

2 green chill’s sliced

3 -5 cloves garlic sliced

4 -5 shallots sliced

Curry leaves

C:

2 – 3 tbsp fish curry powder

1 – 2 tbsp chilly powder

½  tsp turmeric powder

Make into paste with little water

500 gm fish sliced

2 tomatoes sliced

5 lady’s fingers cut

( slightly toasted in

little oil )

Coriander leaves

Pinch of asafetida

2 – 3 tbsp tamarind paste

Salt to taste

½  tsp gingerly oil

½ cup coconut milk

Method:

Fry ‘A‘ in oil, add  ‘B’ & fry until

nice smell comes out, add mixed paste

stir for a while until raw smells goes off.

 Add  water, let it boil, add tomatoes &

cook, add salt, tamarind paste then fish

cook well, last add coconut milk, lady’s finger,

 coriander leaves, asafetida, come to boil off

the fire then add gingerly oil & mix well & cover

for some times before serve

RIPE MANGO CURRY ( KERALA SPECIAL )

A:

5 – 6 ripe mangoes

( peel off the skin )

¼  tsp chilly powder

½  tsp turmeric powder

Salt to taste

Cook mangoes with chilly powder,

turmeric powder, salt with sufficient water.

B:

3 cups curd

½ coconut grated

3 – 5 green chilies

¼  tsp cumin seeds

Grind together

C:

½  tsp mustard seeds

¼  tsp fenugreek seeds

2 dried chilly ( broken )

Curry leaves

1 tsp oil

Method:

Add grinned coconut mixture into

cooked mango, bring it to boil on

a low heat, heat up oil & fry ‘ C ‘

add into ripe mango curry & serve

with rice.