Mexican Veg Samosa

Make any night a fiesta with this great appetizer and entertain in true Mexican style. The beans and cheeses blend together in a spicy seasoning to make these delicious triangles. The taste is very close to enchiladas but we just like to call them samosas for its look. Definitely  give this one a try !

Prep Time:30 mins
Ingredients

Flour tortillas: 3 (cut in half)
Onions (chopped): 1/2 cup
Jalapenos (chopped): 1-2 tablespoons
Red & Green peppers (chopped): 1/4 cup
Corn: 4 tablespoons
Black beans: 1/3 cup
Taco seasoning: 1 1/2 tablespoons
Picante sauce/Regular marinara sauce: 1/3 cup
Mozzarella cheese+Mexican cheese blend: 1/2 cup
Salt and pepper to taste
Oil to brush

Sticky paste: Mix 1 table spoon of flour with little water to make a smooth paste.

* We have made a vegetarian version, you could even add beef/shredded chicken to this.

Heat oil in a deep pan. Saute the onions until golden pink. Add jalapenos, colored peppers and the corn niblets. Saute again. Add the black beans. Throw in the taco seasoning. Also add the marinara sauce and mix well. Turn off the heat and add all of the cheese.

Make sure the cheese doesn't fully melt.

Cut the tortilla into two halves. Make a cone and seal the edges with the sticky paste. Fill it with the stuffing  and close the end, slightly overlapping it.

Brush oil all over and let it bake in the oven at 375° F until it looks toasty.

Serve warm.

എല്ലാവര്‍ക്കും ഓണമാശംസകള്‍!! Happy Onam!!

Onam is the biggest festival in Kerala celebrating the harvest season and its plentiful yields. It is that time of the year where malayalees across the state, nation and world come together to rejoice the fun of the festival in all its colorful splendor. The festival is like a ten day carnival filled with games, music, dance and lots of food that ends on the grand day of Thiruvonam.

The legend marks this day as the homecoming of King Mahabali who visits his kingdom of Kerala every year. Pookalam, which is a beautifully designed flower carpet is made at the entrance of homes to welcome the King. Like any other festival, it is a common tradition to buy new clothes for everyone in the family which is called the Onakodi. Thiruvathirakali, a traditional dance is performed by all the ladies around this time to lighten up the festive spirits.

And finally the most inevitable part of this festival is the Onam Sadhya or the grand feast that is served on a banana leaf. Ranging from different kinds of chips to curries to payasams, each of the item on this well crafted vegetarian menu is a masterpiece by itself.

Shopping for the sadhya can be equally exciting and just seeing such a wide array of colorful vegetables and lentils can be a true treat to the chef's eye.

The taste and style of cooking these Sadhya vibhavangal  (items) vary from home to home and region to region. Here, we have made an attempt to recreate the flavors and essence of the Onam memories we have grown up on. The list comprises of Avial, Cabbage thoran, Erisseri, Kootu curry, Kitchadi, Kalan, Manga curry, Mampazha pulisseri, Nendrakai muringha curry, Olan, Parippu, Pachadi, Puli inji,  Rasam, Sambhar, Sambharam, Nei payasam, Palada payasam, Parippu Pradhaman and Papadam .

Thepla

Theplas are a wholesome part of a Gujarati meal. These rotis are more like snacks which can be eaten any time of the day. Usually served with chunda (a sweet mango chutney) and curd these rotis are intensely flavorful. And don't you worry, all this fenugreek doesn't make it a wee bit bitter. And with all medicinal properties fenugreek has, this is a great way to add it to your weekly diet.

Prep Time: 15 mins
Ingredients

Whole wheat flour/Atta: 1 cup
Fresh fenugreek/methi leaves (chopped): 1 bunch 
Dried fenugreek leaves (kasuri methi): 1 tablespoon
Turmeric powder: 1/2 teaspoon
Chilli powder: 1-2 teaspoons
Cumin seeds: 1 teaspoon
Curd: 3/4 Cup or little less
Salt to taste
Oil: 2 tablespoons

Mix all the dry ingredients in the flour well. Remember always to crush and powder the kasuri methi leaves in your hands before you put them. Add methi leaves, yogurt and oil and knead everything into a smooth dough. Leave it for 10 mins. Flatten them out into circles and fry them on a tava with little oil like rotis. Take them out when done on both sides.

Enjoy them warm.

Pazhampori

Pazhampori is a favorite snack all year round for most “mallu” (Slang for all those lovely people who belong to Kerala) folks. This popular delicacy from Kerala stirs nostalgic memories of our darling mothers making it at teatime or even just hearing to the vendors chime at the railway platforms. For all those who have never tried it, here’s the recipe as simple as it could get because you don’t want to miss this for anything.

Ingredients

Ripe Plantains: 2-3 (Not the squishy ones)
All purpose flour (Maida): 1 Cup
Rice Flour: 1 table spoon
Sugar: 1/2 cup
Turmeric powder: A pinch for color
(Cardamom: 2 Pods+ Cumin seeds (Jeerakam): 1/2 teaspoon) + a pinch of sugar to be powdered in the coffee bean grinder)
Water: 1 cup (Adjust the water to make a semi-liquidy batter)
Oil for deep frying

Start by mixing the all purpose flour (maida), rice flour, turmeric powder and sugar with water to make a fine batter. Rice flour is added for crispness. Corn flour can also be used instead of rice flour. Add the powdered mix (cardamom+ cumin). Slice the plantain length wise into rectangular pieces. Coat the pieces with the batter and deep fry it until almost golden.

Make these fritters and don't forget to share it with your loved ones..