This easy to make deep-fried snack of tuna and potatoes with some spices is a perfect appetizer for your guests or a great snack for your children to pack for their lunch boxes.
Recipe type: Appetiser
Tuna -1 can strained
Potato -1 medium large boiled, peel skin and mash
Onion - 1 medium chopped
Ginger - 1 inch chopped
Green chilli - 2 chopped
Curry leaves - few chopped
Salt for taste
Oil for frying - 1 cup + 3 table spoons
Egg - 1
Bread crumbs - 1 cup
Heat 3 table spoons of oil in a medium frying pan and saute chopped onion, ginger, green chilli, curry leaves for 5 minutes.
Add fish and fry for few more minutes or until all the liquid is absorbed.
Transfer into a bowl and mix with mashed potato gently.
Add little salt (about ½ tea spoon ) and mix gently.
Make balls and shape into round,oval or any shape as you prefer.
Beat the egg in a small bowl. Dip each cutlet in the egg to coat ( one at a time ) and roll in the bread crumbs to coat completely.
Press gently with both hands so that bread crumbs will not fall into the oil.
Heat 1 cup oil in frying pan on medium heat and fry cutlets few at a time till both sides are golden brown.
Enjoy with fresh potato fries and ketchup or use it as a side dish for chappati or rice.
If using fresh tuna, take about 250 gms of fish and cut into pieces and boil with water(use enough to cover the fish) and little salt and ¼ teaspoon of turmeric powder. Can try with other fleshy fish too.
It’s that time of year when everyone is busy in baking and cooking goodies for the Christmas season. Inviting guests and having parties is also a big part of this season. That’s when the traditional recipes come out; a turkey dinner is one of the common item for Christmas. Though turkey is a common thing, there are also many people who’d rather prefer chicken; one reason being that it takes lesser time both in preparing and cooking the chicken. So here’s a simple recipe for you to try this Christmas.
Some people prefer to use instant stuffing for the chicken, but if you’d like to make your own, I’m including the steps for that as well.
In this world we all have troubles and trials, but the good news is that these are all temporary. All that we face today are preparing us for a better future. This future that awaits isn’t temporary but it’s going to last forever. We a choice to make: eternal life or eternal death? The choice is yours..
If you are in the middle of tough times today, look to God. The Bible says that Jesus is the Author and Finisher of your faith. He is the one who writes faith on your heart and then develops it to completion on the inside of you as you yield yourself to Him. Your part is to seek Him daily. When you give all your trials and troubles to Him, you will notice that the heavy burden that you carried all this while is lighter. It’s because He will carry them for you. So isn’t it time to give all your temporary situations to Jesus and prepare your lives for the free eternal life that Jesus offers?
Parippu vada or split peas fritters is a spicy and crunchy snack.It is a very common delicacy in Kerala and Tamilnadu and goes well with tea or coffee.These are healthy and nutritious as well.The spice level can be adjusted according to ones taste.This is a very easy to make recipe and I’m sure you’ll enjoy it.
Split peas have to be soaked for 2-3 hours and then ground with the rest of the ingredients.
Dates are a rich source of dietary fibres, iron, potassium and calcium. When made into pickles it has a sweet tangy taste and goes well with parathas, biriyani and fried rice. Since they are rich in fibers it also aids in digestion and improves appetite.
This sweet and sour yet spicy pickle is a one-of-a-kind of pickle that you'll never get tired of. And it goes well with almost any kind of Indian food.
Recipe type: Pickle
Dates - 1 lb, pitted and cut in two(the harder type of dates is good enough)
Garlic - 2 Tbsp, finely chopped
Ginger - 2 Tbsp, finely chopped
Chili powder - 3 tsp
Turmeric powder - ½ tsp
Mustard seeds - 1 tsp
Fenugreek powder - ½ tsp
Asafoetida powder - ½ tsp
Vinegar - about 1& ½ cups
Curry leaves - 2 sprigs
Oil - ¼ cup
Salt - 2-3 tsp
Put the pitted dates in a glass jar and pour in the vinegar. The vinegar has to be on top just above the dates. Store away for 3 days. After 3 days the dates will turn really soft. If you don't like the pickle too sour you may discard away some the vinegar that has not been absorbed by the dates.
Take a skillet and heat the oil. Once hot, pop the mustard seeds and add the chopped ginger and garlic, fenugreek and curry leaves and saute for a minute.
Now add the rest of the spice powders including salt and saute till the aroma from the spices comes.
Then add the vinegar-soaked dates to the pan and mix well.
This pickle is good to consume right away. Store away the rest of the pickle in dry, air-tight jars at room temperature for up to 3 months.
This goes well with almost everything such as rice, chappathis, naan and even breakfast dishes such as idlis, dosas and pooris.