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Egg Kebabs- Malabari style scotch eggs

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Egg Kebabs – Malabari Style Scotch Eggs A delicious Malabar twist on the classic Scotch eggs, these Egg Kebabs feature spiced beef and Chana dal wrapped around boiled eggs, coated in breadcrumbs, and deep-fried to perfection. Crispy on the outside, flavorful and juicy inside – perfect as a snack or appetizer! Ingredients: 500 g boneless beef (bobby veal preferred) 125 g Chana dal ½ cup water 1–2 tsp crushed ginger 1–2 tsp crushed garlic Salt and pepper to taste 1 tsp paprika powder or red chilli powder ½ tsp turmeric powder 1 tsp cumin powder   1  tsp fennel powder 1 TSP coriander powder (optional) 1 tsp meat masala 1½ tsp garam masala Handful fresh coriander leaves Handful mint leaves 3 garlic pods 1 green chilli (adjust to taste) Small piece of ginger 8 Eggs (boiled and either left whole or halved) Beaten eggs (for coating) Breadcrumbs (for coating) Oil for deep frying Instructions: 1. Pr...
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Medu Vada / Uzhunnu Vada

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 ﷽ Crispy & Fluffy Medu Vada Medu Vada is a classic South Indian delicacy—crispy on the outside, soft and airy inside, and bursting with flavor from fresh herbs and spices. Perfectly paired with coconut chutney and Sambar , this deep-fried delight is a must-try! Ingredients 2 cups urad dal (preferably whole, peeled) 1 small onion or shallots, finely chopped 1 sprig curry leaves, chopped 1-inch ginger, finely chopped 1 green chili, finely chopped (optional) Salt, to taste ½ tsp whole peppercorns ½ tsp cumin seeds ½ tsp fennel seeds 2 tbsp rice flour 2 tbsp water or ice cubes (for grinding) Oil, for deep frying Preparation 1. Soak & Grind the Dal Rinse and soak urad dal in water for at least 4 hours or overnight . Drain and grind it to a smooth, fluffy batter with minimal water (use ice cubes for a lighter texture). Check readiness: drop a small portion into water—if it floats, the batter is perfect. 2. Add Flavors Transfer the batter to a bowl. In...
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Meal Preparations and Recipes of dishes I make more often during Ramadan

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Meal Prep for Easier Cooking 1. Cook & Freeze Onions Chop onions in bulk using a chopper. Cook in corn oil (easier to separate when frozen). Cool, store in a ziplock bag, and freeze. Tip: Avoid oils like coconut, as they harden and make separation difficult. 2. Cook & Freeze Tomatoes Wash and roughly chop tomatoes. In a pan, heat oil and add tomatoes and few garlic (optional). Simmer on low heat for 30 minutes with the lid on. Cool, blend (optional), pour into ice cube trays, and freeze. Transfer frozen cubes to a ziplock bag and use as needed. 3. Green Chutney Paste Prepare  Green paste in bulk, pour into ice cube trays, and freeze. Store frozen cubes in a ziplock bag. Quick Defrost: Microwave for 30s or add a little hot water. Uses:   To make mint coriander dip , green pani for pani puri and cheats. Enhances curries, fillings, or marinades. 4. Tamarind-Dates Chutney Prepare in bulk, freeze in ice cube trays, and store in ziplock bags. ...
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