VEGETARIAN ROTI GORENG MAMAK

½ loaf of bread torn into pieces

(Don’t use fresh bread)   

50 gm beans sprout

50 gm mustard leaves cut

50 gm cabbage leaves cut

50 gm carrot sliced

50 gm French beans sliced

1   piece fried bean curd cubed

1 tomato sliced

1  tsp chili paste

1 tbsp thin soy sauce

1  tbsp thick soy sauce

1  onion-chopped

1 red chilly sliced

1 green chilly sliced

2  pips garlic-chopped

Some coriander leaves

Salt  to taste

2 eggs fried omelet & sliced (optional)

Oil  for cooking

1  tbsp peanuts roasted-chopped

1/2  piece lime

Method:

Heat up oil fry garlic, onion until lightly brown

Add in chili paste stir for 2 minutes

 Add in all vegetables & cook.

Add bread pieces, both chilies, egg, both soy

sauces, salt &  peanuts & mix well.

Add lime juice on roti mamak just before serving.

SPICY STIR-FRY ROASTED MEAT

1 bowl leftover meat sliced

(Roasted/fried/grilled)

CHOPPED /SLICED:

1 onion big / 4 shallots 

3 pips garlic

1 inch ginger

5-10 bird’s eye chilies (green & red)

1 tomato

Curry leaves

Coriander leaves

Oil to cook

½ tsp black pepper crushed

1/2 tsp lime juice

Salt to taste

METHOD:

Heat up oil fry garlic, onion, ginger &

both chilies until light brown.

Add tomato & curry leaves, cook until little soft.

Add meat, pepper, salt stir well.

Garnish with coriander leaves.

Pour lime juice just before serving.

KALLAPPAM

Recipe by : Chakrapani Kp

Ingredients

1. Raw rice 500 g
2. Yeast 2 g
3. Sugar 50 g or to taste
4. Salt to taste
5. Coconut 1
6. Cumin 5 g
7. Small onions (sliced) 10
8. Curry leaves (chopped) 2 sprigs
9. Garlic (crushed) 5 cloves
10. Coconut oil 20 ml

Preparation Method

• Grind the soaked raw rice to a smooth paste. The batter should be thick, but of pouring consistency.
• Dilute the yeast in 15 ml luke warm water and 10 g of sugar and mix to the ground batter.
• Mix in the sugar and salt to the batter and allow 6 to 8 hours to ferment.
• Mix in the grated coconut, garlic, curry leaves, small onion and check for salt and sugar. Keep aside for half an hour.
• Heat dosa pan, sprinkle oil, and pour one ladle full of batter and cookfor one minute in slow fire.
• Turn the side and cook till golden brown colour.
• Sprinkling a few drops of ghee before serving will add to the taste and flavour.

FRIED IDLI'S WITH VEGETABLES

4 idli’s  chopped

1 tomato chopped

2 French beans chopped

2 tbsp frozen vegetables

1 green chilly chopped

1 red chilly chopped

1 onion chopped

2 pips garlic chopped

1 inch ginger chopped

1 tsp chilly powder

1 tsp sambar powder

Salt to taste

Pinch of asafetida

1 oil for cooking

Few drops of sesame oil

Curry leaves

Coriander leaves

1 tsp mustard seeds

1 dried chilly broken

Method:

Heat up oil fry mustard seeds & dry chilly.

Add in garlic, onion & ginger fry until light brown.

Add in both chilies, curry leaves, vegetables mix well.

Add chilly powder, sambar powder, salt cook well.

Add idli’s mix well, add asafetida, coriander leaves,

sesame oil mix well & serve hot.

DEEP FRIED SPICY SQUIDS

500 gm squids

Things to pound: A

2 red chilies

3 shallots

3 pips garlic

3 bird’s eye chilies

Few curry leaves

B:

1 tsp black pepper crushed

1 egg white lightly beaten

Salt to taste**

Self raising flour / ready made deep frying flour

(Don’t add salt if you are using ready made flour)

Oil for deep frying 

METHOD:

Clean & pat dry squids, marinate with

A & B  keep for 15 minutes.

Heat up oil, dip marinated squids in

flour & deep fry until crispy.

Serve hot with any dipping sauce

(just before serving squeeze lime juice on top)