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SOYA CHUNKS CUTLET

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Soya chunks is a very rich source of protein. We do not love them much, but when it comes to cutlet it is  a favourite. It is a very yummy & easy to make snack. It is great for small parties & get together. Ingredients Soya chunks - 1/2cup (washed & soaked) Potato - 1 (Boiled & Mashed) Onion chopped - 1 big Ginger garlic crushed - 1tsp Green chilly - 2 chopped Curry leaves Turmeric powder - 1tsp Chilly powder - 2tsp Coriander powder - 1tsp Garam masala - 1/2tsp Salt as needed For Coating Egg - 1 Bread crumbs Method of Preparation: Pressure cook soaked soya chunks for 1-2 whistles or till cooked . Shred it. Heat oil in pan and saute onion till transclucent. Add crushed ginger garlic and green chilly and saute. Add turmeric powder,chilly powder,coriander powder & garam masala and saute till its raw smell goes off. Add shredded soya to this and saute well. Add mashed potatoes and adjust salt and curry leaves and combine well....
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TARO ROOT CHIPS

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Ingredients: Taro Root (Chembu) 1/2 kg Oil for frying Salt water: 1-2 tbsp Method of Preparation: Scrape of the skin of taro root and wash thoroughly. Slice each taro thinly. Heat oil in an iron kadai or heavy bottom pot. Once the oil is heated up, carefully place a handful of taro into the pot and fry for 1-2 minutes, flipping them halfway through to ensure even cooking and browning on both sides. when 3/4 done add in 1 tsp of salt water. Once the bubbling stops, fry for another minute and remove the fried chips into a paper towel. Fry the rest the same way. Store in airtight containers ****Using cast iron kadai will speed up the frying process. **** When the salt water is added to the hot oil; it will bubble and foam up, so please be a bit cautious when adding salt water.
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TRIVANDRUM CHICKEN FRY

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Trivandrum Chicken Fry is a Crispy fried chicken.. It is a spicy recipe and easy to make. You should use coconut oil for frying chicken to get the actual Kerala chicken fry taste. This can be served with hot rice, Chapati, kerala porotta etc. Ingredients: Chicken - 1 kg Chilli Powder - 3 tbsp Ginger - 1 inch piece, chopped Garlic - 10 cloves Small Onions - 10 Fennel - 1 tbsp Garam Masala - 1 tsp Lime Juice - 2 tblsp Red Food Colour - 1/4 tsp All purpose flour Flour - 2 tbsp Corn flour - 2 tbsp Curry leaves - 2 sprigs Salt     - To taste Coconut Oil For frying  Method of preparation:  Wash and clean the chicken. Cut into large pieces and make gashes in it. Grind chilli powder, garam masala, ginger, garlic, onions and fennel into a paste. Add the lime juice and red food color to the ground paste and rub the chicken pieces with it. Keep in a cool place for 4 hours. Sprinkle the all purpose flour & corn...
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