Fit for a taste

Ingredients: Nendra pazham/plantains - 3 chopped  roughly Eggs - 2 Sugar - 1/2 cup or as per ur taste Cashewnuts - 6 Raisins - 1 tbsp Cardamom - 3 powdered Ghee - 4 tsp Coconut grated - 2 tbsp Preparation: 1.Heat a sauce pan, add 2 tsp ghee and add the chopped plantains to it  and saute. 2.When it slightly turns colour, add sugar and saute until sugar melts completely and switch off.Keep aside. 3.In another bowl,beat 3 eggs and add powdered cardamom and mix. 4.Pour this over the cooked plantain and mix well. 5.To this add raisin and cashew made into pieces roughly along with grated coconut.Mix altogether. 6.Heat a frying pan on low flame,add 2 tsp ghee and swirl. 7.Now add the prepared mix as for kalthappam and close with a lid.Let it cook for upto 10 minutes. 8.After 10 minutes,Flip it over to a plate and reverse back as it is(upside down ) and cook the other side too for another 10 minutes and switch of...

Ingredients: Potato - 3 small or 1 big Carrot - 1 medium Salt - as required Water - 1 cup to cook the vegetables Egg - 2 + 1 beaten for coating Onion - 1 Garlic - 2 pods grated Ginger - 1 small piece grated Green chilly - 1 slitted or chopped Turmeric powder - 1/4 tsp Pepper powder - 1/2 tsp Garam masala powder - 1 tsp Corriander leaves - 4 chopped finely Vermicelli - as needed Oil - 2 tbsp + for frying Preparation: 1.Wash,Peel and cut the potatoes and carrot roughly,Add this to a pressure cooker along with a cup of water,salt and a pinch of turmeric powder,cook on medium until 3 to 4 whistles and switch off.Allow it to release pressure. 2.In a saucepan,add 2 egg along with water and salt,boil for 10 minutes and keep closed. 3.When potatoes are cooled ,remove to a bowl,discard water.Remove the skin of boiled egg and keep aside. 4.Slice the onion and grate ginger and garlic,slit green chilly and chop the corriander leaves.Heat oil in a pan, add...

Ingredients: Onion - 3 onion medium sliced thinely Green chilly - 1 or 2 as u need Red chilly powder - 1/2 tsp Corriander powder - 1/2 tsp Cumin/jeera - 1/4 tsp Curry leaves - 2 leaves chopped Corriander leaves - 4 chopped Salt - to taste Besan/gram flour - 1 cup + as per needed Water -little to sprinkle Oil - for deep frying Preparation: 1.In a bowl add the sliced onion,green chilly chopped,red chilly powder,corriander powder,cumin,curry leaves ,corriander powder and salt.Mix well. 2.Slowly add besan flour(b careful while adding flour,dont add more,just enough to coat)and mix to make a sticking  paste by adding little water. 3.Heat oil in a kadai on medium flame and when hot carefully place a heapful tablespoon (or using hand)of batter  into it in small batches.  4.Deep fry until lightly brown on both the sides and remove to a plate with kitchen tissue.  I  am sending this to the event joy from...