PAN FRIED CAKE DESSERT

Very easy & tasty dessert can prepare

in 10 minutes, ideal for kid’s party

Butter cake ( leftover, few pieces  sliced )

Butter for frying

Cordial drink ( any flavored )

Ideal milk few spoons

Ice-cream ( any flavored )

Strawberries cut

METHOD:

Heat up nonstick pan, add butter.

Pan fry the cake pieces on both sides

until golden brown.

Arrange the fried cake pieces on a plate.

Pour cordial drink over the cake until soaked

Add some ideal milk, strawberries.

On top with ice-cream & serve. 

GOLDEN FRIED BREAD, EGG BALLS

A:

Oil for deep frying

Breadcrumbs

B:

2 hard boiled eggs

( removed shell & chopped )

2 slices of bread ( wet the bread,

squeezed out water & chopped ) 

1 onion chopped

1 green chili chopped

1 tomato chopped

Spring curry leaves chopped

Coriander leaves chopped

1 tbsp cheese grated

½ tsp pepper powder

½ tsp chicken seasoning powder

¼ tsp ginger & garlic paste

METHOD:

Heat up oil .

Mix “B” ingredients together,

make into marble size balls.

Roll the balls into breadcrumbs.

Deep fry in medium flame until

golden brown.

Serve hot with chili sauce.

VEGETARIAN MUTTON WITH CHICKPEAS CURRY

A:

½ packet vegetarian mutton

( Deep fried, soaked in water for 20 minutes.

Squeezed out water & keep aside )

2 medium size potatoes

( boiled, removed skin & cut )

Chickpea cooked ( small bowl )

B:

½ tsp mustard seeds

1 cinnamon stick

2 star anise

1 stalk lemon grass ( white part, cut )

1 stalk curry leaves

C:

1 onion chopped

1 tbsp ginger & garlic paste

2 green chilies cut

1 tomato cut

D:

1 tbsp chili powder

2 tbsp meat curry powder

1 tsp kurmah powde

½ tsp turmeric powder

Salt to taste

E:

Oil for cooking

½ cup water

1 cup coconut milk

¼ tsp garam masala

Coriander leaves chopped

METHOD:

Heat up oil, add mustard seeds.

Once mustard seeds pop up

add cinnamon, star anise, lemon 

grass & curry leaves.

Add onion sauté till soft brown, add

ginger & garlic paste stir for seconds.

Add chilies, tomato stir till soft.

In that add “D” & stir till oil separates.

Add ¼ cup water stir for few second.

Add potatoes, chickpeas, mutton

remainder water.

Mix well, cover & cook for few minutes.

Add coconut milk, garam masala.

Once curry start to boil, sprinkle

coriander leaves & remove from fire.

Serve with rice or breads.

  

STUFFED EGGS SHALLOW FRIED

3 hard boiled eggs

1 tbsp cheese grated

Pinch of garam masala

½ tsp pepper powder

salt to taste

1-2 tsp oil for cooking

1 tsp corn flour

For Stuffing:

1 onion minced

1 chili green minced

1 tomato small minced

Young curry leaves minced

Coriander leaves minced

1-2 slice bread minced ( white parts only )

METHOD:

Cut eggs into two, remove yolk & keep aside.

In a bowl add all minced ingredients,

egg yolks, cheese, pepper powder,

bread, salt, garam masala & corn flour, 
mix well.

Fill in the stuffing ingredients into

the egg white.

Heat up no-sticking pan with oil.

Shallow fry the stuffed eggs on both

sides till golden brown.

Serve hot with Ketchup.

KIMCHI FRIED RICE

2 cloves garlic chopped

2 shallots sliced

2 bird’s eye chilies chopped

Dash of pepper powder

1 tbsp light soy sauce

3-4 tbsp Kimchi chopped

2 cups of cooked rice ( left over rice )

Sesame oil for cooking

For Garnishing :-

Spring onion chopped

1 egg ( fried & cut into pieces )

METHOD:

Heat up oil, sauté garlic, onion till

light brown.

Add in bird’s eye chilies & stir.

Now add in Kimchi, soy sauce,

pepper powder & mix well.

Add cooked rice in that & stir-fry till done.

Garnish with egg & spring onions.

OMELETTE WITH VEGETABLE CURRY

3 no eggs ( beat lightly,

make omelette, cut & keep aside )

A:

Oil for cooking

1 stick cinnamon

2 star anise  

1 onion chopped

1 stalk curry leaves

1 tbsp ginger & garlic paste

1 chili green sliced  

B:

1 tsp chili powder

1 tbsp meat curry powder

1 tbsp kurmah powder

½ tsp turmeric powder

½ tsp pepper powder

¼ tsp garam masala powder

( add little water make into paste )

C:

1 potato cut

1 carrot cut

2 French beans / long beans cut

Cauliflower cut

1 tomato cut

Water to cook

Salt to taste

½ cup coconut milk / cream

Coriander leaves chopped

METHOD:

Heat up oil fry cinnamon, star anise.

Sauté onion till brown, add curry leaves,

green chili, ginger & garlic paste fry for

few minutes.

Add B fry for few more minutes.

Now add all the vegetables, water &

salt mix well cover & cook.

When vegetables are cooked add

coconut cream, coriander leaves.

When curry start to boil add cut omelette

stir slowly remove from fire.

Serve with rice or breads.

CRISPY FRIED LOTUS ROOT

1 lotus root mediums size ( peel & sliced thinly )

1 tsp ginger & garlic paste

1 tsp curry powder

1 tbsp rice flour

1 tsp yogurt

½ tsp turmeric powder

½ tsp pepper powder

¼ tsp garam masala powder

Salt to taste

Marinate all above ingredients together,

keep aside for 10-15 minutes.

Oil for deep frying

METHOD:

Heat up oil, deep fry lotus root until

golden brown & crispy.

Serve hot as a snack with Tomato Ketchup

or as a side dish for meal.