Sweet Banana paniyaram

This recipe is a mix of my mother's and mother in law versions of paniyaram. Both are experts and I took the best part of the recipe out of theirs and integrated them and made this.
Ingredients
Sooji/ rava- 1/2 cup
All purpose Flour- 1/4 cup
Sugar- little less than 1/4 cup
Egg-1
Ripe Banana- medium size 1
Vannila essence- 2 to 3 drops
Cardamom- 2 to 3 pods crushed
Cooking soda- one pinch
Cooking Oil for frying in paniyaram pan

Procedure
Beat the egg in a  bowl . Add the rava and mix thoroughly. Then add the maida, sugar, cooking soda, essence, crushed Cardamom and mix thoroughly. Mash the banana nicely and mix with flour mixture. Allow it to rest for 15 minutes.

Heat the paniyaram pan and fill 1/4 of the each hole with cooking oil . Once the oil is hot , pour the mixture till the hole gets filled. Cook in medium flame .. once bubbles start appearing in the paniyarams, turn them. Cook in slow heat for 5 minutes. Use a fork or paniyaram kambi to check whether it is cooked. If the paniyaram is cooked, when we poke and take the fork, the flour will not be stuck to it. Take it out.

Pour the next batch . Serve this as snack or breakfast and enjoy...

Sura meen cutlet

I am presenting this  recipe which is my mother in law's with minor modifications.
Ingredients
Sura meen ( shark fish)-250 gas
Potatoes- 250 gms
Onion- 3 to 4 medium sized
Green chillies- 4 to 5
Finely chopped Coriander leaves
Soya sauce- 1 tsp
Ginger- a small piece finely chopped
Garlic- 7 to 8 pods finely chopped
Turmeric powder- 1/4 tsp
Chillie powder- 1 tsp
Pepper powder- 1/2 tsp
Salt to taste
Egg-1
Bread crumbs or rusk powder
Oil - for shallow frying

Procedure
Steam the shark / Sura meen in idli vessel or in case of pressure cooker, cook for 5 minutes with out putting the weight. There will be excess water left over with the flesh after steaming.  Remove the excess water and take only the flesh . Allow it to cool. Once cool,mash it with hands or spoon into smaller pieces.
Boil the potatoes , peel the skin and mash it. Mix both the steamed Sura meen and potatoes together.

Finely chop the onions, chillies, Coriander leaves, ginger and garlic.

Pour 2tsp oil in a Kadai and put the onions. Saute till golden brown. Then add the green chillies, ginger, garlic, Coriander leaves and cook in slow flame for 3 to 4 minutes.  Add the chilli powder, turmeric powder and cook for 3 to 4 minutes.  Add the Sura meen and potato mixture,

 Soya sauce and salt. Mix everything thoroughly and cook for another 3 to 5 minutes.  Allow it to cool. 

Roll into small balls and then flatten it into circle shape. Dip in egg beaten with salt and pepper. Then roll it in rusk powder. 

Shallow fry in oil with frequent tossing.  

Serve it hot with sauce.

Seer fish/Vanjiram fish egg fry

I am very fond of fish egg fry. When we were children, the man who came our house in his cycle with variety of fishes routinely, used to give fish eggs free and my  mom used to fry them and give them hot hot to us. We were strict nonvegetarians, non veg was part of most of our meals and my mom is an excellent cook. After shifting to Chennai, I got fish eggs couple of times, but today I was fortunate to get huge Vanjiram fish eggs. But I had to give a huge price similar to the fish rates.
Ingredients
Fish eggs
Turmeric powder
Chilli powder
Jeera powder
Pepper powder
Ginger garlic paste
Salt to taste
Oil for frying
I am not mentioning the measures, based on the size and quantities of fish eggs you get, you may decide accordingly.  You may take similar measures as if you take for fish fry.
Procedure
The eggs will have thin layer of membranes. Carefully remove the top layer .

This step should be done carefully, otherwise, the eggs will become fragmented. Wash them carefully and gently. You may use turmeric powder during washing.  Cut them into pieces. Take all the Masala ingredients and make a smooth paste. Smear it on the egg pieces and marinate for half an hour.

Shallow fry in slow frame with frequent turning till it becomes nice brown and crispy on the out side.

Serve it hot hot and enjoy...