Grilled Chicken Sanwich

A seriously juicy, flavorful and healthy sanwich especially good on a summer day . I like it the subway style with lot of peppers.


Ingredients:


Whole wheat Sanwich Bread

Chicken breast -grilled

Vegetables and Pickles:

lettuce, tomatoes, cucumber(6 pieces),red onions, spinach (6 nos, green bell peppers, jalapeno peppers, olives, carrots(tiny sprinkling), pickles.
Ranch dressing
Sweet onion dressing
vinegar and oil
Mustard
Salt


METHOD:
*Grill the chicken breasts until no longer pink in center and juices run clear.


*Open the sanwich bread (I prefer whole wheat) and lay it flat on the table.


*Place your favorite cheese(swiss or American)and toast it till the oven for around 1 min or until cheese is melted.


*Place the other side of the bread with a thin line of shredded/chopped Iceberg Lettuce


*Layer it with tomato, cucumber,spinach, Onion, and other veggies


*Sprinkle it with ranch dressing and/or sweet onion dressing, vinegar and oil, salt, pepper, mustard


*Serve with your favorite chips and drink.

Fish Fry

Ingredients
Fish - 1/2 Kg
Red Chilli Powder - 2 tea spoons
Turmeric Powder - 1 pinch
Black Pepper powdered- 1 tea spoon
Ginger
garlic
Curry leaves-optional
Vinegar - 1 tea spoon
Salt
Oil -to fry

Method:

*Clean, drain and slice the fish.(I used Salmon here).
*Make a fine paste of ginger, garlic and pepper. Mix it with the chilli powder, turmeric powder, salt and vinegar.
*Add few teaspoons of water if necessory to make a smooth paste.
*Apply this mix on both sides of the fish slices as a very thin layer. Keep aside for around 1 hour.
* Fry the fish pieces on either side until golden brown with minimum oil.
*Serve it with Lime/Onion/tomato slices.

mmm...Ellum kappa (Kappa Biriyani)

Ellum Kappa is onething my husband and me agree on and has become one of our weekend special when we are free. Its preparation is easier than I thought and am sure its tastier than you think. mmm...
 For Tapioca Preparation:

Tapioca - 1 kg
Coconut(scraped) - 1 cup
Green chillies - 3 nos
Turmeric Powder - A pinch
Salt - to taste


For Beef preparation:

Beef  ribs with bones, fat trimmed - 1 kg(cut into small pieces)
Onion - 3 nos(sliced)
tomato-1 no (sliced)
Green chillies - 4 nos(split)
Ginger(finely chopped)
Garlic(finely chopped)
Chilly powder
Turmeric Powder
Coriander powder
Garam masala Powder
Mustard
olive oil
Salt - to taste

Preparation of Kappa (Tapioca) :

*Peel the skin of tapioca and Cut the tapioca into small pieces and boil it until cooked. Add salt and Strain the water.

*Slightly grind the scrapped coconut, green chillies and turmeric powder.

*Add the coconut mixture to tapioca and keep it inlow flame for few minutes untill you see the steam.

*Mix the tapioca with the coconut well and keep this kappa aside.

Preparation of beef:

*Pour Olive oil and put mustard seeds.Once the mustard seeds start to splutter, add sliced onions,tomato, ginger, garlic and green chillies. Saute for untill they are soft and golden red in colour.

*Add chilly powder, coriander powder, turmeric powder garam masala and salt to the onion mix and roast it untill the masala is cooked.

*Mix beef and onion mix and cook it thoroughly in a pressure cooker.

Here comes the Ellum kappa:

 * Add the tapioca to the beef and Mix it well.

* Garnish with curry leaves (optional) and serve HOT.

Parippu Vada

Parippu vada is crunchy spicy evening snack in kerala served with cofee and Banana. I especially love it with black cofee. You cant miss any traditional coffee shop without this Parippu vada or any malayalee who doesnt like parippu vada.  Even my son who havent  got the canine teeth loves it.

Ingredients:

Parippu (dhal)-2 cups

Onion -1

Green chili

Ginger

Asafotida

Curry leaves

Salt

Vegetable oil

Method:

*Soak dal for around 4 hours.

* In a blender, Grind them to a coarse paste without adding water.its okay to have some ungrinded dhal because those few whole dhals give the look and texture to vada

* Chop the onion, green chilli and ginger and saute ithem in oil till golden brown

* Mix the dhal and onion-chilli mix together with chopped curry leaves, Asafotida and salt to taste

* Make a ball out of the dhal mixture and slightly flatten on the palm of your hand similar to a pattie

* Fry them in oil on medium high till it turns golden brown colour. Remove from oil and drain.