Semiya Payasam

Semiya Payasam

Ingredients

1. Vermicelli - 150 g
2. Milk - 3 cups
3. Condensed Milk -1/4 cup
4. Butter-1 tablespoon
5. Sugar - 4 tablespoon
6. Ghee - 1 1/2 tablespoon
7. Cashew nuts - 25 g
8. Raisins - 25 g
9. Cardamom powder- 1/4 teaspoon

Preparation Method

1. Fry the vermicelli in half tablespoon ghee till it turns golden brown.
2. Boil the milk.
3. Add the roasted vermicelli.
4. Keep stirring so that it doesn't stick to the vessel.
5. Once the vermicelli becomes soft, add the condensed milk, butter and sugar.
6. If the condensed milk is sweetened, adjust the sugar accordingly.
7. Simmer it for 3 or 4 minutes.
8. Once it has reached the requried consistency, add cardamom powder and stir well.
9. Roast cashewnuts and raisins in ghee ( till golden ).
10. Now add the roasted cashewnuts and raisins to the payasam and mix well.
11. Add 2 or 3 saffron strands for flavour and serve.

:-Condensed milk is used to make payasam to be richer and thick.

Unnakkai

Unnakkai

Ingredients

1. Banana (semi ripe) medium - 3 nos
2. Egg - 2 nos
3. Cashewnuts - few
4. Raisins(Unnakka munthiri) - few
5. Ghee - 2 teaspoon
6. Cardamom powder (elakka podi) -1/4 teaspoon
7. Sugar - 3 tablespoon
8. Oil for frying

Preparation Method

1. Cook banana in little water or steam cook it.
2. Let it cool. Peel and remove black seeds. Mash it very well.

for the filling

1. Heat ghee in a pan.
2. Fry cashew nuts and raisins.
3. Add eggs, cardamom powder and sugar.
4. Stir for a while and remove from fire.
   :- Instead of egg, coconut can also be used.
5. Apply little oil on your palm.
6. Take a little from the mashed banana and make a ball. Then press between palms.
7. Put little of the prepared filling in this. (It depends on the amount of banana taken).
8. Close it by joining edges.
9. Roll in the shape of unnakkai with hands.
10. Deep fry in oil.

:-Fry them after you shaped all the unnakkais.

Ginger fish

Ginger Fish

Ingredients

1. Fish pieces- 1/2 kg
2. Spring onion (chopped finely) - 1 sprig
3. Oil - 2 tablespoon

For Sauce:

1. Grated ginger - 3 teaspoon
2. Garlic pods-2 nos
3. Soy sauce - 2 teaspoon
4. Vinegar - 1 tablespoon
5. Water - 2 tablespoon
6. Sugar - 1 teaspoon
7. Salt - 1/4 teaspoon
8. Red chilli powder - 1 teaspoon
9. Lemon juice - 2 teaspoon
   :-Make a thin paste of all the ingredients.

Preparation Method

1. Clean the fish and make into serving pieces.
2. Place it in a flat pan.
3. Heat oil in a pan.
4. Add the sauce paste into it.
5. Simmer for 5 minutes.
6. Pour over the fish pieces.
7. Garnish with spring onion.
8. Cook for 30 minutes on low flame.
   

Coconut fudge

Coconut fudge

Ingredients

1. Grated coconut - 2 cups
2. Condensed milk - 11/2 cup
3. Red food color - little

Preparation Method

1. In 1 cup of grated coconut, add half of the condensed milk to make a soft dough.
2. Grease a tray and spread the dough on the tray.
3. Then add a pinch of red color to the remaining 1 cup of grated coconut and add the remaining condensed milk and mix to make a soft dough.
4. Now spread the mixure on the same tray on top of the white mixture.
5. Cut into square pieces after cooling and serve.

Tasty Palpayasam

Tasty Palpayasam

Ingredients

1. Broken raw-rice - ½ cup
2. Condensed milk - ½ tin
3. Milk - 3 cups
4. Sugar - to taste
5. Cashew nuts - 2 dessertspoon
6. Cardamom powder - ½ teaspoon

Preparation Method

1. Cook the rice well.
2. Add milk, condensed milk, sugar and cashew nuts.
3. Keep stirring while cooking.
4. When it is almost done, add cardamom powder.
5. Stir and remove from fire.

:-This payasam is better after cooling.

Bread Rava Roast

Bread Rava Roast

Ingredients

1. Bread pieces -2 nos
2. Egg -1 no
3. Sugar-1 tablespoon
4. Rava - 1 1/2 teaspoon
5. Oil - as required

Preparation method

1. Cut the bread pieces into four.
2. Beat the egg and add rava and sugar. Mix it well.
3. Heat oil in a frying pan.
4. Dip the bread pieces in the egg mixture and roast.

Chicken rolls

Chicken rolls

Ingredients

1. Boneless chicken - 1/2 kg
2. Lemon - 1 no
3. Tomato (chopped) - 1 no
4. Tikka masala - 1 tablespoon
5. Parathas - 1-2 nos
6. Ginger and garlic paste - 2 teaspoon
7. Onions (chopped) -3 nos
8. Green chillies (chopped) - 2-3 nos

For green chutney

1. Coriander leaves - few
2. Mint leaves - few
3. Green chillies - 2 nos
4. Salt - to taste
   

Preparation Method

1. Grind coriander and mint leaves with green chillies and salt to make green chutney.
2. Marinate chicken in ginger-garlic paste, lemon and tikka masala for 2 - 3 hours.
3. Steam till it becomes tender.
4. Add chopped onions, green chillies, tomato and green chutney for paratha filling.
5. Half-cook the paratha and fill with the prepared mixture and roll.
6. Bake till golden brown.

Coconut Rice

Coconut Rice

Ingredients

1. Rice - 1 cup
2. Coconut Milk - 1½ cup
3. Water - 3/4 cup
4. Salt - to taste
5. Green chilly slitted - 2 nos
6. Urad dal - 1 tablespoon
7. Mustard seeds - 1 tablespoon
8. Oil - 1 tablespoon
9. Curry leaves - 1 sprig
10. Coconut grated - ½ cup

Preparation Method

1. Heat oil in a pan.
2. Add mustard seeds.
3. When they crackle, add urad dal, green chillies and curry leaves and fry till urad dal is golden brown.
4. Add rice and fry till it is no more transparent.
5. Add coconut milk, water and salt and allow it to boil.
6. Reduce heat and cook covered on low heat till rice is done.
7. Garnish with coconut and serve hot.

Chilli beef

Chilli beef

Ingredients

1. Beef (thinly sliced) - 250 g
2. Garlic pods - 5 nos
3. Green chillies - 4 nos
4. Soya sauce - 2 tablespoon
5. White pepper powder - 1 teaspoon
6. Black pepper powder - 1 teaspoon
7. Sugar - 1 teaspoon
8. Water - 1 cup
9. Spring onions (chopped) - 2 tablespoon
10. Cornflour - as required
11. Egg - 1 no

Preparation Method

1. Mix together 1 tablespoon soya sauce, 1/2 teaspoon each of black and white pepper powder, egg and enough cornflour to make a good coating.
2. Marinate the beef with the above mixture for about 10 mins.
3. Deep fry beef in hot oil, until golden brown.
4. Remove and drain the oil.
   :- Be careful not to burn the beef.
5. In a mixer, chop and grind garlic and chillies to make a paste.
6. Heat 1 tablespoon of oil in a pan.
7. Fry the chilly-garlic paste for around 30 secs on medium heat.
   :- Do not burn.
8. Add water to the pan.
9. Add the remaining 1/2 teaspoon of white pepper, 1/2 teaspoon of black pepper, 1 tablespoon of soya sauce and sugar.
10. Allow it to boil.
11. Add the fried beef pieces.
12. Allow it to cook for a few more mins, until the gravy thickens.
13. Add the chopped spring onions and stir for 10 secs and remove from heat.

Butter chicken

Butter chicken

Ingredients

1. Chicken pieces - 500 g
2. Unsalted butter - 4 tablespoon
3. Salt - To taste
4. Oil - very little
5. Onion (chopped finely) - 2 nos
6. Cinnamon (Karugapatta) - 3" pieces
7. Coriander powder - 1 tablespoon
8. Chilly powder - 2 teaspoon
9. Turmeric powder - A pinch
10. Food colour - A little orange
11. Cashewnut paste - 3 teaspoon
12. Cream for garnishing
13. Ginger-garlic paste - 1 teaspoon
14. Tomato puree - 1/2 cup

Preparation Method

1. Marinate chicken with ginger and garlic paste, salt, food colour for 1 hour.
   :- You can grill, if there is no time, otherwise do not bother.
2. Heat oil in a pan.
3. Fry onions, till pink.
4. Add cinnamon stick and keep on low flame.
5. Add all the powder masalas and fry.
6. Add little butter and keep the remaining for the last serving along with the cream.
7. Add the chicken pieces along with the tomato puree.
   :- Please taste to check the salt.
   :- Tomato should not make the dish sour. So be careful.
8. When the chicken is cooked, add the cashewnut paste and stir for 5 mins.
9. Above this, add the remaing butter.
10. Garnish with fresh cream on the top.

Rava ladoo

Rava ladoo

Ingredients

1. Semolina (Rava/Sooji) - 2 cups
2. Grated coconut - 1 cup
3. Ghee - 3/4 cup
4. Sugar - 2 cups
5. Milk - 1/4 cup
6. Cashews - 15 nos
7. Raisins (Kismis) - 15 nos
8. Cardamom (Elakka) (powdered finely) - 4 nos
9. Cloves (Grambu) (powdered finely) - 4 nos

Preparation Method

1. Heat 3 tablespoons of ghee in a nonstick pan.
2. Add rava and stir till the rava is light brown.
3. Allow it to cool.
4. Fry cashews and raisins separately in ghee and keep them aside.
5. Powder rava and sugar in a mixer so that it blends easily. Keep aside.
6. Powder the grated coconut.
7. Add cardamom and cloves along with the coconut to the cool rava mix and mix well.
8. Sprinkle milk over the mix.
9. Make small balls by pouring ghee slowly.
10. When the consistency is little loose, make balls off it.
11. Place one cashew/raisin in each ball.
12. The balls will become firm when kept for 15 min.
    :- Do not use too much milk as the ladoo won't be firm. Sprinkle the needful to get it mixed.

Coconut Milk Cake

Coconut Milk Cake

Ingredients

1. Coconut milk- 1/2 cup
2. Grated coconut- 1/2 cup
3. Maida -1/2 cup
4. Butter (unsalted)- 1/2 cup
5. Sugar powdered - 3/4 cup
6. Egg-2 nos
7. Lemon juice-1 teaspoon
8. Vanilla essence - 1/2 teaspoon
9. Baking powder- 3/4 teaspoon
10. Salt- a pinch

Preparation Method

1. Sift maida, baking powder and salt together.
2. Take butter and powdered sugar together in a bowl and mix the egg yolk well.
3. Add maida, grated coconut and coconut milk and mix slowly with a spoon.
4. To this add lemon juice.
5. Beat the egg white till stiff adding vanilla essence.
6. Mix the well- beaten egg white with the cake mix and bake in a pre-heated oven(150'C) for 20-25 minutes.

Fish Cutlet

Fish Cutlet

Ingredients

1. Tuna pieces - 200 g
2. Salt - to taste
3. Pepper powder - 1/4 teaspoon
4. Bread crumbs - 1-2 cups
5. Egg white - 2 nos
6. Garlic pods chopped - 6 nos
7. Green chillies chopped - 5 nos
8. Coriander leaves chopped - 1.5 tablespoons
9. Curry leaves chopped - 1.5 tablespoons
10. Oil to fry
11. Onion chopped - 1 no
12. Potato (boiled and mashed) - 2 nos

Preparation Method

1. Cook tuna pieces with salt and pepper powder. Crush the cooked tuna pieces.
2. Mix tuna, potatatoes, onion, green chillies, garlic, coriander leaves, curry leaves and salt together.
3. Make small balls with the mixture.
4. Take each ball and keep it in the palm. Squeeze to make a oval shape culet.
5. Then dip each cultet in egg white and roll it on the bread crumbs.
6. In a pan, heat the oil and deep fry all the cutlets till golden brown.

Fish Biriyani

Fish Biriyani

Ingredients

For Rice:

1. Ghee - 2 tablespoon
2. Cardamom (Elakka) - 4 nos
3. Cinnamon (Karugapatta) - 4 sticks
4. Cloves (Grambu) - 4 nos
5. Black Peppercorns - 4 nos
6. Onion (sliced) - 1/2 cup
7. Basmati rice - 3 cups
8. Boiled water - 6 cups
9. Salt - 2 teaspoon

For fish masala:

1. King fish (Neymeen) - 1/2 kg
2. Chilli powder - 1 tablespoon
3. Turmeric powder - 1/2 teaspoon
4. Salt - 1 teaspoon
5. Oil - 1 cup
6. Onion (sliced) - 3 nos
7. Ginger-garlic-green chillies paste - 2 tablespoon
8. Tomato (chopped) - 1 no
9. Garam masala powder - 1 teaspoon
10. Curd - 1 tablespoon
11. Thick coconut milk - 1/4 cup
12. Coriander leaves (chopped) - 1 cup
13. Mint leaves (chopped) - 2 tablespoon
14. Ghee - 2 tablespoon

For garnishing:

1. Cashew nuts (roasted)
2. Raisins (Onakka munthiri) (roasted)

Preparation Method

For preparing rice:

1. Heat ghee in a pan.
2. Add cardamom, cinnamon, cloves and black peppercorns. Stir them.
3. Add onions and fry for 5 min.
4. Add rice and stir for 5 min.
5. Pour boiled water along with salt and cook till it done.

For making fish masala:

1. Marinate fish pieces with chilli powder, turmeric powder and salt for 1 hour.
2. Fry the marinated fish pieces in oil.
3. Heat the same oil used to fry the fish in a pan.
4. Add sliced onions and fry on a low flame, till it becomes slightly brown.
5. On medium flame, add ginger-garlic-green chilli paste and tomato.
6. Stir it for 5 min.
7. Add garam masala powder, curd, coconut milk, coriander leaves and salt and fry it for 5 min.
8. Add fried fish pieces and reduce the flame.
9. Cook till it starts to boil.

For making fish biriyani:

1. Take a deep bottom vessel.
2. First put a layer of rice and then fish masala. Continue till rice and masala are over.
3. Pour 2 tablespoon ghee and tightly cover with a lid.
4. Keep it on a very low flame for 10 min.
5. Garnish with roasted nuts and raisins.

Vanilla Ice cream

Vanilla Ice cream

Ingredients

1. Milk - 4 cups
2. Milk powder - 1 cup
3. Gelatin - 1/2 teaspoon
4. Sugar - 1/2 cup
5. Cornflour -2 teaspoon
6. Vanilla essence - 2-3 drops
7. Butter - 1 teaspoon

Preparation Method

1. Boil 3 cups of milk. Keep aside 1 cup of milk.
2. Mix milk powder, gelatin, sugar and cornflour in 1 cup of milk which is kept aside.
3. Pour it into the boiling milk. Cool it.
4. Add butter and vanilla essence.
5. Keep it in the freezer and take it out only after 1/2 an hour.
6. Put it in the mixer and again in the freezer.

Mutton Chops

Mutton Chops

Ingredients

1. Mutton - 500 g
2. Salt - to taste
3. Water - ½ cup
4. Refined vegetable oil - ¼ cup
5. Onion, finely chopped - ¾ cup
6. Garlic paste - ½ teaspoon
7. Ginger paste - ½ teaspoon
8. Chilli powder - ¾ teaspoon
9. Pepper powder - ½ teaspoon
10. Turmeric powder - ¼ teaspoon
11. Lime juice - 1 tablespoon
12. Cumin seeds - ½ teaspoon
13. Cloves - 2 nos
14. Cinnamon - 2” piece
15. Cardamom pod - 1 no

Preparation Method

1. Wash and clean the mutton. Cook on low fire with salt and ½ cup water. Drain the mutton and reserve a cup of stock.
2. Heat oil in a vessel.
3. Add chopped onion and fry till brown.
4. Add garlic and ginger paste and fry to a golden colour.
5. Mix chilli powder, pepper powder and turmeric powder with a little water to make a paste and add to the fried ingredients. Fry well.
6. Add the meat and brown well.
7. Add the stock and lime juice, reduce heat and simmer for 10 minutes.
8. Powder cumin seeds, cloves, cinnamon and cardamom pod and add this to the mutton.
9. When the gravy thickens, remove from heat. Serve hot.

Gobi Manchurian

Gobi Manchurian

Ingredients

1. Cauliflower - 1 no
2. Allpurpose flour (Maida) – 2 cups
3. Corn Flour – ½ cup
4. Salt – to taste
5. Ginger (finely chopped) - 1" piece
6. Garlic pods (finely chopped) - 3 nos
7. Green chillies (slit or chopped) - 5 nos
8. Onion (big) (cut into big cubes) - 1 no
9. Capsicum (green/red/yellow) (cut same size as onion) - 1 cup
10. Spring onion (chopped) - A small bunch
11. Coriander leaves (chopped) - 1 cup
12. Oil for deep frying
13. Soya sauce - ¼ cup
14. Chilli sauce - 4 - 5 tablespoon
15. Ketchup – As required (optional)

Preparation Method

1. Mix together maida, corn flour, salt, a few drops of soya sauce and water to form a batter.
   
   :- If you want the dish to be colorful, you can add a pinch of red color in the batter. The batter should not be too thick.
2. Dip the cauliflower pieces in the batter and deep fry, till golden brown.
3. Heat 5 tablespoon of oil in the same pan used for frying the cauliflower.
4. Add ginger, green chillies, garlic, capsicum, spring onion and onion and stir.
   
   :- See that the onion and capsicum are not too soft, so that they are crunchy, while eating.
5. Add the sauces and stir for a minute.
6. Add the fried cauliflower pieces.
7. Mix well without breaking the pieces.
8. Add more of the sauces, if required.
9. Garnish with coriander leaves.

:- Soya sauce is salty so see that you don’t add too much salt in the batter.

Ari Unda

Ari unda

Ingredients

1. Rice - 2 cups
2. Jaggery (Sharkkara) - 3 slabs
3. Grated coconut - half a coconut
4. Ghee - 2 tablespoon
5. Cardamom (Elakka) (powdered) - A pinch

Preparation Method

1. Heat a pan or a kadai.
2. Fry the rice till it turns brown and crispy.
3. Boil the jaggery with some water to make a thick syrup.
4. Powder the rice very finely in a mixer.
5. Mix together the rice powder, jaggery syrup and the grated coconut.
6. Add ghee and cardamom powder into the mixture.
7. Make small balls of the mixture.
   

Pancake

Pancake

Ingredients

1. Maida - 1/2 cup
2. Beaten egg - 1 no
3. Water - as required
4. Coconut grated-1/4 cup
5. Sugar - 2 tablespoon
6. Cardamom powder - a pinch

Preparation Method

1. Mix maida, beaten egg and water to get a batter of dosa consistency.
2. Grease a hot frying pan and make into thin dosas.
3. Mix grated coconut, sugar and cardamom powder.
4. Fill the dosas with this mixture and roll up.

Egg Curry

Egg Curry

Ingredients

1. Hard boiled eggs -2 nos
2. Ginger chopped -1/2 piece
3. Coconut grated-1 cup
4. Pepper - 6 nos
5. Coriander powder-1 teaspoon
6. Chilli powder- 1 teaspoon
7. Cinnamon -1 piece
8. Turmeric powder -1/2 teaspoon
9. Cloves - 2 nos
10. Garlic - 1 pod
11. Onion (sliced thin) -1 no
12. Curry leaves - 1 sprig
13. Tomato (sliced) -1 no
14. Oil - 1 tablespoon
15. Green chillies (chopped) -2 nos
16. Mustard - 1/4 teaspoon

Preparation Method

1. Cut hard boiled eggs lengthwise into two halves.
2. Grind together peeper, coriander powder, chilli powder, cinnamon, turmeric powder, cloves and garlic into a smooth paste.
3. Extract the milk from the coconut and keep the first and second extracts separately.
4. Heat oil in a frying pan and fry mustard.
5. Add onion and fry till golden brown.
6. Add green chillis, ginger and curry leaves.
7. Add the ground masala into the pan and fry for a minute.
8. Add tomato and egg.
9. Add the second coconut milk and salt.
10. Boil this on a low fire for five minutes.
11. When the gravy becomes thick, add the first coconut milk.
12. Mix well and remove from fire.

Vellarika Pachadi

Vellarika Pachadi

Ingredients

1. Cucumber- 1 or 2 nos
2. Onion - ½ no
3. Green chillies - 2 or 3 nos
4. Coconut (grind) - 2 tablespoon
5. Fenugreek powder - ¼ teaspoon
6. Shallots (Kunjulli)- 1 no
7. Red whole chilli - 1 no
8. Oil - as required
9. Salt - to taste
10. Mustard seeds - 1/4 teaspoon
11. Curry leaves - 1 sprig
12. Yoghurt - 3 tablespoon

Preparation Method

1. Cut cucumber into small cubical pieces.
2. Cut onion into small pieces.
3. Cut green chillies into small round pieces.
4. Cut shallots into round, thin slices.
5. Put cucumber, onion, green chillies, coconut, fenugreek powder, and salt in a vessel.
6. Add a cup of water,
7. Stir well, cover it and cook in a medium flame, until it is well cooked.
8. Heat oil in a pan.
9. Add mustard seeds and allow it to splutter.
10. Then add shallots and red whole chilli and curry leaves.
11. Fry till shallots turn brown and chilli is well fried.
12. Add to the above mixture and stir well.
13. Whip the yogurt well and add that too.
14. Stir well, and pachadi is ready!

:- Raw mango can also be used instead of cucumber .

:- You need to add yoghurt only if you are using cucumber. If using mango, don't add yoghurt.

Caramel Cake

Caramel Cake

Ingredients

1. Butter- 1 cup
2. Maida - 1 ½ cup
3. Sugar powdered - 1 ½ cup
4. Eggs - 4 nos
5. Baking powder -1 teaspoon
6. Vanilla essence - 1 teaspoon
7. Cloves (Grambu) -1 no
8. Nutmeg (Jathika) -1/2 no
9. Nuts (optional) -10 nos
10. Kismiss (optional)- 10 nos
11. Milk - ½ cup

Preparation Method

1. Stir maida, baking powder, cloves and nutmeg(crushed) well and blend. Keep it separately.
2. Cream butter until light and fluffy.
3. Add eggs one at a time along with sugar powder beating for one minute with mixer on high speed after each addition.
4. Add flour mixture to creamed mixture .
5. Add nuts and kismiss into the mixture.
6. Add vanilla essence.
7. Caramelise 1 tablespoon sugar and add to the cake mixture.
8. Spread batter into greased cake dish.
9. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean.

Chemmeen fry

Chemmeen fry

Ingredients

1. Chemmeen (Prawns) - 500 g
2. Chilly powder - 2 tablespoon
3. Turmeric powder - 1/4 teaspoon
4. Coriander powder - 1/4 teaspoon
5. Pepper powder - 1/2 teaspoon
6. Lime juice - 1 tablespoon
7. Salt - 1/2 teaspoon
8. Oil - enough to shallow fry
9. Water - if needed to make paste
10. Curry Leaves - 1 sprig

Preparation Method

1. Mix together all the powders along with the lime juice and a little water.
2. Marinate the prawns with the above for 30 mins.
3. Heat oil in a pan or a kadai.
4. Add curry leaves and immediately, add the marinated prawns.
5. Fry, till done or crispy.

:- Serve with steamed rice.

Cold Coffee Shake

Cold Coffee Shake

Ingredients

1. Nescafe or Bru - 1 teaspoon
2. Cold milk - 1 cup
3. Sugar - 2 teaspoon
4. Vanilla Icecream - 1 scoop
5. Whipped cream (optional)
6. Ice - As required

Preparation Method

1. In a mixer, add milk, sugar and coffee and whip for about 2 mins, till the sugar is completely dissolved.
2. Add Vanilla icecream and whip for 10 seconds more.
3. Pour into a tall glass, top with ice and whipped cream.

Moru Curry

Moru Curry

Ingredients

1. Onion - 1 no
2. Green Chillies - 5-6 nos
3. Coconut - ¼ of 1
4. Turmeric Powder - ½ teaspoon
5. Uluva Powder - ¼ tea spoon
6. Cumin (jeerakam) Powder - ¼ tea spoon
7. Yogurt (Curd) - 2½ cup
8. Water - 1 cup
9. Salt -to taste
10. Oil - as required
11. Mustard seeds - 1/4 teaspoon
12. Curry leaves - 1 sprig

Preparation Method

1. Cut Onion into small pieces.
2. Slice green chillies to long pieces.
3. Grind the coconut well in a mixer.
4. Whip the yogurt.
5. Heat oil in a pan.
6. Add mustard seeds and allow it to splutter.
7. Add green chillies, curry leaves and onion.
8. Stir for a while and then add turmeric powder, uluva powder, cumin powder and salt.
9. Now add the coconut and a cup of water.
10. Cover it and cook for some time.
11. When cooked well, switch off the stove, and after a while add the yogurt to it, stir well.

:-Do not add yogurt when it is very hot.

Mulaku curry

Mulaku curry

Ingredients

1. Dry chillies - 10 nos
2. Coconut oil -2 teaspoon
3. Small onions -1/4 cup
4. Tamarind -1 small ball (gooseberry size)
5. Salt - to taste

Preparation Method

1. Fry dry chillies in coconut oil.
2. Then grind chillies, small onions and salt in a mixer.
3. Dilute tamarind ball in half cup water.
4. Add tamarind water and coconut oil to the ground mixture.

Pazham pory

Pazham pory

Ingredients

1. Riped banana - 2 nos
2. Maida -1 cup
3. Sugar - 2 tablespoons
4. Turmeric powder -1/2 teaspoon
5. Salt -a pinch
6. Water -1 cup
7. Oil - 4 tablespoons

Preparation Method

1. Mix the maida with water. Form a fine paste.
2. Add turmeric powder, sugar and salt. Mix it well and keep aside for 15 min.
3. Heat oil in a pan.
4. Slice banana into long thin pieces.
5. Dip the pieces into the paste and put it into the boiled oil in the pan.
6. Fry both sides. It can be served hot.

:- If u want, u can add some soda powder also.

Chicken roast

Chicken roast

Ingredients

1. Chicken - 1 kg
2. Button onions (Kunjulli) -100 g
3. Chilly powder - 2 tablespoon
4. Turmeric powder - 2 teaspoon
5. Cumin powder - 2 teaspoon
6. Cinnamon - 4-5 nos
7. Black pepper - 1 table spoon
8. Cloves - 4-5 nos
9. Salt - to taste
10. Vinegar - 2 table spoon
11. Coconut oil - 1 cup

Preparation Method

1. Cut chicken into pieces.
2. Grind half of the button onions, chilly powder, turmeric powder, cumin powder, cinnamon, black pepper, and cloves well.
3. The ground paste is mixed with the chicken pieces.
4. Add the remaining button onions and cooked with salt, vinegar and water.
5. When it is cooked, the soup is strained and kept aside.
6. Heat the coconut oil in a pan.
7. Deep fry the chicken piece and button onions and kept aside.
8. The fried chicken pieces are then cooked with the soup kept aside till the gravy thickens. Switch off the burner and serve.

Lemon rice

Lemon rice

Ingredients

1. Rice - 1 cup
2. Water - 2 cups
3. Oil - 1 teaspoon
4. Coconut grated - 2 tablespoons
5. Lemon juice - 2 tablespoons
6. Salt - To taste

Seasoning

1. Green chilly - 2 nos
2. Mustard seeds - ¼ teaspoon
3. Curry leaves -1 sprig
4. Turmeric powder -¼ teaspoon
5. Peanuts -25 g
6. Channa dal -2 tablespoons
7. Oil -1 teaspoon

Preparation Method

1. Cook the rice with 2 cups of water on high for 15 minutes.
2. Heat oil in a pan.
3. Add mustard seeds and allow it to splutter.
4. Add green chillies, turmeric powder, peanuts, channa dal and curry leaves.
5. Cook high for 3 minutes covered with a lid to prevent splattering.
6. Add the seasoning, coconut and salt with the rice and mix well.
7. Stir the lemon juice with it and allow to stand for 5 minutes.
8. Serve with hot with plain coconut chutney or yogurt.

Avial

Avial

Ingredients

1. Drumsticks - 225 g
2. Potatoes - 115 g
3. Brinjal -115 g
4. Elephant yam - 115 g
5. Plantain (green banana) - 115 g
6. Beans - 115 g
7. Coconut - 115 g (1/2 no)
8. Coconut oil - 50 ml
9. Green chillies - 5 g
10. Turmeric powder - a pinch
11. Cumin seeds - a pinch
12. Curd or mangoes - 115 g
13. Curry leaves - a spring
14. Salt - To taste

Preparation Method

1. Wash and peel vegetables and cut them into long pieces.
2. Grind together coconut, green chillies and cumin seeds to a fine paste.
3. Beat the curd well.
4. Boil vegetables in sufficient water with turmeric powder and salt.
5. Add ground mixture, beaten curd and curry leaves . Bring to boil .
6. Pour fresh coconut oil and remove from fire . Serve hot

Chicken stew

Chicken stew

Ingredients

1. Chicken - 1 kg
2. Small onions (Kunjulli) - 1 handful
3. Garlic pods (big) - 5 nos
4. Ginger - 1 small piece
5. Green chillies - 12 nos
6. Cloves (Grambu) - 3 nos
7. Cinnamon (Patta) - 2 nos
8. Coconut milk - 2 cups
9. Coconut oil - 1 tablespoon
10. Salt - To taste

Preparation Method

1. In a pressure cooker, place all the ingredients except the coconut milk and coconut oil and cook till done.
2. After the chicken has cooked well, add coconut milk. Stir well.
3. Add salt and mix well again.
   :- Don't allow the milk to boil.
4. After the milk has heated well and mixed together, you can put it off the fire.
5. Pour coconut oil on top.

Cheera Thoran

Cheera Thoran

Ingredients

1. Garlic -2 pods
2. Turmeric powder - ¼ teaspoon
3. Chilli powder - 1/4 teaspoon
4. Coconut (grated)- 1 cup
5. Refined vegetable oil -2 tablespoon
6. Mustard seeds -½ teaspoon
7. Dry red chillies (halved) - 2 nos
8. Curry leaves - 1 sprig
9. Spinach (finely chopped) -3 cups
10. Green chilli (finely chopped) -1 teaspoon
11. Salt -to taste

Preparation Method

1. In a mixer, grind garlic, turmeric powder, chilli powder and coconut coarsely.
2. Heat oil and splutter mustard seeds.
3. Add red chillies and curry leaves.
4. Add the chopped spinach and green chilli.
5. Sprinkle a little water and salt. Cover the pan.
6. When steam rises, add the ground masala into the centre and cover it with spinach.
7. Close the pan and continue cooking till it steams again.
8. Open and stir gently till the water is absorbed. Serve hot.

Ully Thoran

Ulli Thoran

Ingredients

1. Shallots or small onions (kunjulli) or Big Onions sliced-1 cup
2. Grated coconut-1/2 cup
3. Ginger (grated)-1/2 teaspoon
4. Green chillies slightly ripe (cut into rings) -1 tablespoon
5. Turmeric powder-1/4 teaspoon
6. Curry leaves- 1 sprig
7. Coconut oil-2 tablespoons
8. Mustard seeds-1/2 teaspoon
9. Salt- to taste

Preparation Method

1. Mix the onions, grated coconut , ginger, turmeric powder, curry leaves and salt gently using fingers.
2. Heat coconut oil in a pan and splutter the mustards and add the above mixture.
3. Close the pan with an appropriate lid,not to allow the steam to escape,and simmer cook.
4. Sprinkle water if necessary and stir it occasionally to avoid burning.Press thoran lightly flat to the bottom to facilitate cooking with minimum water.
5. Remove from fire when the onions are cooked.

:- Evaporate the excess water if present, keeping the pan open,in a medium flame.

Serve hot as a sidedish to boiled plain rice.

Potato Curry

Potato Curry

Ingredients

1. Potato (boiled and mashed) - 4 nos
2. Onion (finely chopped) - 2 nos
3. Green chillies chopped - 2 nos
4. Turmeric powder - 1/4 teaspoon
5. Chilli powder - 1/2 teaspoon
6. Mustard - 1/2 teaspoon
7. Urad dal - 1 teaspoon
8. Salt - to taste
9. Oil - as required
10. Curry leaves - 1 sprig

Preparation Method

1. Heat oil in a pan.
2. Roast mustard, urad dal, and curry leaves.
3. Add onion and fry well.
4. Add turmeric, & chilli powder and mix it well.
5. Add salt.
6. Add mashed potatoes and cook for 3-4 minutes over a low flame, covering with a lid.
7. When done, keep it closed for five minutes.
8. Garnish it with coriander leaves.

:-Serve with chappathi, puri, or dosa.

Tomato Rice

Tomato Rice

Ingredients

1. Rice (cooked) - 2 cups
2. Onion (finely chopped) - 1 big
3. Green chillies (finely chopped) - 3 nos
4. Tomato (finely chopped) - 2 small
5. Curry leaves - 1 sprig
6. Urad dal (black gram ) - 1 teaspoon
7. Cumin seeds - 1/4 teaspoon
8. Mustard - 1/2 teaspoon
9. Dry chilly chopped -1 no
10. Salt - to taste
11. Turmeric powder - a pinch
12. Coriander leaves - few

Preparation Method

1. Fry urad dal, dry chilli, mustard, and cumin seeds in oil.
2. Then add onion, greenchillies and curryleaves.
3. Add turmeric powder, tomato and mix well.
4. Add rice and salt. Mix well.
5. When done add coriander leaves.

Nelllikka Achar

Nelllikka Achar

Ingredients

1. Gooseberry - 1 kg
2. Chilli powder - 300 g
3. Fried fenugreek powder - 4 tablespoon
4. Asafoetida powder - 2 tablespoon
5. Mustard - 1 1/2 tablespoon
6. Curry leaves -1 sprig
7. Salt - 1 tablespoon
8. Gingelly oil - 1 bottle
9. Vinegar - if required

Preparation Method

1. In a pan, fry the gooseberries.
2. When they are soft, remove from fire.
3. Mix all the ingredients along with salt.
4. Heat the remaining oil. Splutter the mustard and curry leaves and pour into the gooseberries.
5. Put them in jars. Add a cup of vinegar also if required.
   

Mango chutney

Mango chutney

Ingredients

1. Raw mango (big size) - 1 no
2. Grated cococnut - 1 cup
3. Curry leaves - 1 sprig
4. Dry chilli (red chilli) - 4 nos
5. Salt - To taste

Preparation Method

1. Cut mango into small pieces.
2. Grind coaresly coconut, curry leaves, chilli and salt.
3. When done, add mango and grind. No need to put water.

Onion chutney

Onion chutney

Ingredients

1. Grated coconut - 1 cup
2. Curry leaves - 2 sprigs
3. Small red onoin - 6 nos
4. Tamarind - as required
5. Salt - to taste
6. Dry chilli – 4 nos

Preparation Method

1. Grind coconut, tamarind, chilli, curryleaves and salt.
2. When done, add oninons and grind for few seconds.

:- No need to add water. And no need to make fine paste.

Potato Bajji

Potato Bajji

Ingredients

1. Potato (Peeled) - 5 nos
2. Gram dal Powder (kadalamaavu) -1/2 cup
3. Chilli powder - a pinch
4. Salt - to taste
5. Oil

Preparation Method

1. Cut potatoes in round narrow shape.
2. Put chilli powder, and salt to gram dal powder and mix well with water.
3. Dip potatoes in that mixture and deep fry.

Parippu Vada

Parippu Vada

Ingredients

1. Tur dal ( thuvarapparipp) - 1 cup
2. Onion (chopped) -1 big
3. Curryleaves (chopped) - 2 sprigs
4. Ginger (chopped) - 1 small piece
5. Greenchillies (chopped) - 3 nos
6. Red chilly - 1 no
7. Salt -to taste
8. Asafoetida powder- a pinch
9. Coconut oil

Preparation Method

1. Wash and soak dal for 1-2 hours.
2. Grind dal coarsely, without water, along with red chilly and salt .
3. Then add ginger, green chilly, onion , curry leaves , asafoetida and mix .
4. Make vada shape and deep fry.

Chutney powder

Chutney powder

Ingredients

1. Dry coconut - 2 small size
2. Dry chilli - 20 nos
3. Asafoetida powder - a pinch
4. Curry leaves - 2 sprigs
5. Salt - to taste

Preparation Method

1. Cut dry coconut into small pieces.
2. Roast coconut with chilli in a pan.
3. When it becomes crispy, add curry leaves and roast for 1-2 minutes. Let it cool.
4. Add asafoetida powder, salt.
5. In a mixer, grind and make a fine powder.

Dosa- chutney powder

Dosa- chutney powder

Ingredients

1. Urad dal - 3 cup
2. Gram dal - 1 cup
3. Dry chilli - 25 -30 nos
4. Rice - 2 tablespoon
5. Asafoetida powder - a pinch
6. Curry leaves - 1 sprig
7. Pepper or pepper powder - as required
8. Salt - to taste

Preparation Method

1. Roast urad dal, chilli and pepper .
2. When done add curryleaves and roast for few minutes.
3. Then roast rice and gram dal seperately. Let it cool.
4. Add salt.
5. In a mixer, grind and make powder.

Dates pickle

Dates pickle

Ingredients

1. Dates (without seeds) - 300 g
2. Green chillies(finely chopped) - 4 - 5 nos
3. Ginger (finely chopped) - 1 small piece
4. Asafoetida - A pinch
5. Water - 1/2 cup
6. Chilli powder - a pinch
7. Pickle powder(Pickle mix) - 2 teaspoon
8. Sesame oil ( Nallenna) - 3 tablespoon
9. Salt -to taste

Preparation Method

1. Soak dates in water for 6 hours.
2. Then add asafoetida, salt and mix it well.
3. Soften the dates with hand.
4. Deep fry green chillies and ginger in oil.
5. When done add chilli powder and pickle powder and mix well.
6. Then add that mixture to dates mixture.

:-Add salt as required - pickle mix usually contains salt

Bread Upma

Bread Upma

Ingredients

1. Bread silces - 8 nos
2. Onion (finley chopped) - 1 no
3. Curry leaves -1 sprig
4. Tomato (chopped) - 1 no
5. Green chillies (chopped) - 2 nos
6. Dry chilly - 1 no
7. Oil - as required
8. Mustard - 1 teaspoon
9. Salt - to taste

Preparation Method

1. Cut each bread slices into 9-10 pieces.
2. Cut dry chilly into 2-3 pieces.
3. In a frying pan, heat oil.
4. Add mustard, dry chilly and curry leaves and roast.
5. Add onion and green chilly. Roast well.
6. Then add tomato and salt.
7. Finally add bread pieces and mix well.

Cauliflower fry

Cauliflower fry

Ingredients

1. Cauliflower (large) - 1 no
2. Eggs - 2 nos
3. Bread crumbs - as required
4. Oil - 2 cup
5. Salt - to taste
6. Water - as required

Preparation Method

1. Cut the cauliflower into small florets.
2. Wash and boil in salted water just enough to submerge the cauliflower.
3. Boil for 8 mins till cauliflower starts loosing the raw look.
   :- Do not overcook, even if its undercooked, it will be ok.
4. Beat the eggs well and add a pinch of salt and set aside.
5. Dip the cauli florets in eggs and coat it well in bread crumbs.
6. Heat the oil in a pan .
7. Deep fry them.
   :- Serve hot with tomato ketchup.

Sukhiyaan

Sukhiyaan

Ingredients

1. Whole green gram (Cherupayar) - 2 cups
2. Jaggery (Sharkkara) - 1 1/2 cups
3. Cardamom (Elakka) - 4 nos
4. Grated coconut - 1/2 cup
5. All purpose flour (Maida) - 1 cup
6. Salt - to taste

Preparation Method

1. Cook green gram(whole) in a pressure cooker.
2. Heat up a pan.
3. Add jaggery, grated coconut and cardamom.
4. Cook till the jaggery melts.
5. Add cooked green gram.
6. Cook till it gets sticky.
7. Switch off the flame and allow it to cool.
8. Make small balls off the mixture.
9. Mix together maida, water and salt to get a smooth batter.
10. Dip each ball in this batter.
11. Deep fry in oil till brown.

Oolan

Oolan

Servings - 6

Ingredients

1. Black-eyed beans - ½ cup
2. Water - 2½ cups
3. Ash gourd (diced) - 2 cups
4. Green chillies (half slit ) - 6
5. Salt - to taste
6. Thick coconut milk - 1 cup
7. Curry leaves -1 sprig
8. Coconut oil -1 dessertspoon

Preparation Method

1. Cook the black-eyes beans in 1½ cups water in a pressure cooker and keep aside.
2. Cook the ash gourd with green chillies, salt and 1 cup water.
3. Add the cooked beans and allow to simmer for a while.
4. Add coconut milk and curry leaves. Remove from heat.

Curd Rice

Curd Rice

Ingredients

1. Rice - As reqd
2. Sour Curd (Pulicha thayiru) - 1 cup
3. Milk - 3/4 cup
4. Salt - 1/2 teaspoon
5. Oil - 3 teaspoon
6. Black gram (Uzhunnuparippu) - 1/4 teaspoon
7. Ginger(chopped) -1/4 teaspoon
8. Mustard seeds - 1/4 teaspoon
9. Red chillies (Kollamulaku) - 3 - 5 nos
10. Asafoetida(Kayam)- A pinch
11. Curry leaves - 1 sprig
12. Coriander leaves - to garnish

Preparation Method

1. Cook rice in a pressure cooker and leave it for about 3 hours in a closed vessel.
2. Pour sour curd, milk, salt into the rice and mix well.
3. Heat oil in a small pan and add mustard seeds. When it pops, add black gram, ginger, red chillies and roast them fully. Then add a pinch of asafoetida and curry leaves.
4. Remove from fire and add this to the curd rice.
5. Garnish with coriander leaves.
6. Mix well the mixture and the curd rice is ready to be served.

Uzhunnu Vada

Uzhunnu Vada

Ingredients

1. Black gram (Uzhunnu parippu) - 400 g
2. Raw rice (Pachari) - 4 teaspoon
3. Black pepper - 15 nos
4. Green chillies - 7 - 8 nos
5. Ginger - a small piece
6. Asafoetida(Kayam) - 1/2 teaspoon
7. Coriander leaves(chopped) - 3 teaspoon
8. Curry leaves - 1 sprig
9. Salt - to taste
10. Oil for deep frying

Preparation Method

1. Soak black gram with raw rice and pepper for 4 hrs.
2. Cut ginger, green chillies, coriander leaves and curry leaves into very small pieces.
3. Grind black gram with as much less water as possible.
4. Add asafoetida and salt while grinding.
   :- The batter should be too thick to stick on hands. The black gram should not be ground too nicely. It should be a little rough.
5. Remove the batter into a bowl and add chopped green chillies, ginger, , coriander leaves and curry leaves.
6. Heat oil in a fry pan.
7. Apply cold water on your left hand and take a little batter of the size of a lemon on it.
8. Press it softly to get a flat round shape.
9. Make a hole in the middle with wet finger.
10. Put them in the hot oil and deep fry.
11. Repeat the procedure for the remaining batter.
    :- Serve with sambar or chutney.
    :- If the hands are dry, the batter will stick on to your hands. So make sure your hands and fingers are wet.

Rasam

Rasam

Ingredients

1. Black pepper - 3 teaspoon
2. Cumin seeds(Jeerakam) - 3 teaspoon
3. Garlic pods - 5 nos
4. Ripe tomatoes - 2 nos
5. Green chillies - 3 nos
6. Curry leaves - 1 sprig
7. Coriander leaves - 1/2 cup
8. Grated jaggery(Sharkkara) - 1 teaspoon
9. Water - As required
10. Mustard seeds - 1/2 teaspoon
11. Fenugreek seeds(Uluva) - 1/2 teaspoon
12. Asafoetida(Kayam) - 1/4 teaspoon
13. Tamarind(Puli) - 2 lemon sized balls
14. Salt - As reqd
15. Oil for seasoning

Preparation Method

1. Heat 2 cups of water in a vessel.
2. Add the tamarind and largely chopped tomatoes to it.
   :- This will soak the tamarind faster and also mash the tomatoes easily.
3. Grind the black pepper and cumin seeds, followed by the garlic pods with the skin and finally the green chillies until they just break.
   :- Freshly ground pepper and cumin seeds always gives a better flavour than stored rasam powder.
4. Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.
5. Add the ground mixture, curry leaves, chopped corriander leaves, grated jaggery, and salt to taste.
   :- Jaggery is the secret thing that most caterers use.
6. Heat about 3 teaspoon of oil in a kadai or the vessel you want to prepare the rasam.
7. Splutter the mustard seeds.
8. Add the fenugreek seeds and the asafoetida.
9. Pour the prepared rasam mixture into the vessel.
10. Add 2 more cups of water or as desired.
11. Check for salt.
12. Keep an eye on the rasam because it just takes about 5 - 6 mins to be done.
13. When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.
    :- You get the best flavour of rasam only if it has not boiled fully. It should get cooked in the steam after closing the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.
    :- Serve hot with rice.
    :- It is very good for digestion.
    :- Since there is no turmeric powder added to it, this rasam will have a natural color to it.
    
    

Erissery

Erissery

Erissery can be made with raw bananas or red pumpkin.

Servings - 4

Ingredients

1. Raw bananas or red pumpkin -250 g
2. Red beans- 100 g
3. Green chillies -10 g
4. Small onions -30 g
5. Coconut - 50 g
6. Coconut oil -15 ml
7. Curry leaves -2 sprigs
8. Cumin powder- a pinch
9. Salt- to taste

Preparation Method

1. Peel and cut raw bananas or red pumpkin into cubes .
2. Boil this with green chillies, curry leaves and onions.
3. Add salt and cumin powder.
4. Soak red beans overnight . Boil till tender .
5. Scrape coconut and extract milk.
6. Add cooked beans and coconut milk to the above mixture. Bring to boil .
7. Add fresh coconut oil. Mix well and remove from fire . Serve hot

Sambar

Sambar

Ingredients

1. Cucumber -A Small Piece
2. Potato (cut into pieces) -1 no
3. Onion (Sliced )-1 no
4. Green Chillies (Split) -3 nos
5. Tomato -1 no
6. Drumsticks -2 nos
7. Red Chillies -8 nos
8. Coriander Seeds - 1 teaspoon
9. Urud Dal - 1 teaspoon
10. Channa Dal - 1 teaspoon
11. Cumin seeds -1 teaspoon
12. Pepper -¼ teaspoon
13. Tamarind - 1 Lemon Sized ball
14. Coconut - 3 tablespoon
15. Cooked Dal -1 cup
16. Turmeric powder -¼ teaspoon
17. Asafoetida - ¼ teaspoon
18. Mustard seeds -¼ teaspoon
19. Curry leaves -1 sprig
20. Salt - To taste
21. Water - as required

Preparation Method

1. Roast red chillies, coriander seeds, urud dal, channa dal, cumin seeds, fenugreek, and pepper in a little oil.
2. Grind this to a fine powder.
3. Grind coconut separately.
4. Soak tamarind in little water.
5. Take a glass of water in a pan. Cook cucumber pieces in it.
6. Add green chillies, onion, and potato.
7. When half cooked, add tomato and drumsticks.
8. When cooked, add cooked dal, ground coconut , little turmeric powder and asafoetida.
9. After sometime add powdered masala, tamarind and salt.
10. Keep boiling till gravy thickens.
11. Heat oil in a pan.
12. Add mustard seeds and allow it to splutter.
13. Add red chilly and curry leaves.

Sambar is ready to serve.

Chicken Chettinadu

Chicken Chettinadu

Ingredients

1. Chicken - 1 kg
2. Cinnamon - 3 inch piece
3. Cardamoms - 3 or 4 nos
4. Cloves - 5 nos
5. Pepper - 1/2 teaspoon
6. Onions - 4 medium finely chopped
7. Giner paste - 2 teaspoon
8. Garlic paste - 1.5 teaspoon
9. Red Chilli powder - 3 teaspoon
10. Corriander powder - 2 teaspoon
11. Turmeric Powder - 1 teaspoon
12. Tomatoes - 3 large finely chopped
13. Lemon Juice - 1.5 teaspoon
14. Crushed black pepper - 2 tablespoon
15. Water - 1 cup
16. Curry leaves - 2 to 3 sprigs
17. Oil - 4 teaspoon
18. Salt -to taste

Preparation Method

1. Clean, wash and cut chicken into small pieces.
2. Peel and wash ginger and garlic and grind into a fine paste.
3. Heat oil in a pan.
4. Add one spring curry leaves, cinnamon, half crushed cardamom, black pepper and cloves.
5. When it crackles, add the onions and fry till brown.
6. Add ginger garlic paste, red chilli powder, coriander powder, turmeric powder and cook. Simmer in low heat for 2 mins.
7. Add the chicken and cook on high heat for about 15 minutes.
8. Add tomatoes and cook on medium heat.
9. After 10 minutes, add a cup of water and salt to taste.
10. Cook till the chicken is tender and gravy is thick.
11. Decorate with crushed pepper, lemon juice and curry leaves.

Chicken chettinadu can be served with Appam .

Ulli Theeyal

Ulli Theeyal

Theeyal is one of the traditional keralite recipe in sadya. You can prepare theeyal with bitter gourd, brinjal, etc. instead of shell onions.

Ingredients

1. Shell Onions (Kunjulli)- 1 cup
2. Green Chilli(sliced lengthwise) -2 or 3 nos
3. Ginger - 2 small piece
4. Garlic- 2 pods
5. Coconut (grated )- 3/4 cup
6. Black pepper-1/2 teaspoon
7. Cumin Seeds-1 teaspoon
8. Aniseed-1/2 teaspoon
9. Turmeric Powder-1/4 teaspoon
10. Red Chilli Powder-1/2 teaspoon
11. Coriander Powder-2 teaspoons
12. Tamarind (grated )-Small piece
13. Salt -to taste
14. Curry Leaves-1 sprig
15. Red Chilli-1 medium sized
16. Oil-3 tablespoons
17. Mustard Seeds- A Pinch

Preparation Method

1. Clean and slice the shell onions.
2. Cut garlic and ginger into small pieces.
3. Soak the grated tamarind in 1/2 cup water.
4. Heat a thick bottomed pan.
5. Dry roast the grated coconut, pepper, cumin seeds, and aniseed (without oil), at medium heat. Keep mixing with a wooden spoon. Take care not to burn the coconut. Roast till the coconut turns deep brown in color.
6. Add coriander powder, chilli powder, and turmeric powder, roast little more, at low heat. Grind this masala with little water, to make a smooth paste and keep aside.
7. Strain the tamarind water, into a cup, and make around 1 cup by adding water.
8. Take 2 tablespoons of oil in a pan, and heat it.
9. Add the cut onions, ginger, garlic, and green chillies, and fry till the onions become golden brown.
10. Add the tamarind water, and salt, and wait till the onions are cooked.
11. Add the grinded mixture, mix well, and boil for 2 more minutes, remove from heat. Take care that the curry should not be too waterey, neither it should get too thick.
12. In a small pan, heat a tablespoon of oil, add mustard seeds. When they start spluttering, add the red chilli, and the curry leaves. Fry them, and pour over the curry.
13. The theeyal is ready. Serve hot with rice.

Appam

Appam

Ingredients

1. White rice - 2 cup (soaked for at least 4 hours)
2. Coconut - 1 no
3. Cooked rice - 6 tablespoon
4. Salt - to taste
5. Sugar - 1 teaspoon(optional)

Preparation Method

1. In a mixer, first grind white rice.
2. Then grind finely cooked rice and coconut along with 1/2 cup water .
3. Keep aside in a warm place for fermenting.
   :- It will definitely ferment when kept overnight. It will take minimum 8 hours to ferment. In cold region, keep the vessel in hot water. .
4. Add water, salt, a pinch of soda bicarbonate and a teaspoon of sugar to the fermented batter before making appam.
5. Pour a spoonfull of batter in an appachatti. Rotate the chatti to distribute the batter evenly to get a thin appam.

Naadan meen curry, Mutton curry , Fish masala, Fish molly or Mutton stew etc will be a best combination with appam.

Vanilla Milkshake

Vanilla Milkshake

Ingredients

1. Vanilla ice cream - 3 scoops
2. Milk - 1 1/2 cups
3. Vanilla essence-1 tablespoon
4. Sugar - 2 teaspoons

Preparation Method

1. In a mixer, combine vanilla ice cream, milk, vanilla essence and sugar. Blend until smooth.
2. Pour into glasses and serve.
   
   Add more milk for a thinner milkshake. Use less milk for a thicker milkshake.
   

Rasgulla

Rasgulla

Ingredients

1. Milk - 750 ml
2. Sugar -1 cup
3. Flour - 1 tablespoon
4. Water -1 cup
5. Cardamom (Elakka) powder-a pinch
6. Lime Juice - 1 lemon
7. Rose water

Preparation Method

1. Add lime juice to milk to make Paneer of milk .
2. Add flour and cardamom to the paneer and mix it with hands until it is smooth .
3. Divide the dough into small equal portions and roll them into balls.
4. Make a thin syrup by combining sugar and water and cook over low heat.
5. Drop the balls in the clean boiling syrup, and boil for 10 minutes.
6. Sprinkle water on the boiling syrup every 2 minutes.
7. Remove from heat and cool. Flavour with rosewater.
8. Keep in refrigerator and serve it chilled.