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.

Chemmeen Theeyal (Prawn Theeyal)

Chemmeen Theeyal (Prawn Theeyal)

Ingredients

1. Cleaned prawns- ½ kg
2. Drumstick- 2 Nos
3. Scraped coconut- ½ coconut
4. Coriander powder-3 teaspoons
5. Chilly powder- 2 teaspoons
6. Curry leaves- 3 sprigs
7. Fenugreek powder(Uluva)-1 pinch.
8. Salt- to taste
9. Turmeric powder- ½ teaspoon
10. Green chillies- 3 Nos
11. Small onions (Kunju ulli)- ¼ cup
12. Coconut oil- 2 teaspoons
13. Mustard seeds- 1 teaspoon
14. Dried red chillies- 1 No
15. Tamarind (Puli)- a small ball
    

Preparation Method

1. Roast scraped coconut, coriander powder, chilly powder, 2 sprigs of curry leaves and fenugreek powder till light brown and ground well.
2. Cut the drumstick to 1½ inch lengths and split to two.
3. Cook the drum sticks with the prawns.
4. Add salt, turmeric powder, green chillies, and small onions.
5. Mix tamarind with a little water.
6. When the prawns cook well, add the tamarind paste.
7. Add the ground coconut mix and allow to boil.
8. Heat oil in a frying pan.
9. Add the mustard seeds, dried red chilly and a sprig of curry leaves.
10. Add this to the theeyal.

Fish Masala

Fish Masala

Ingredients

1. Fish (Big and flat fishes)- 1 kg
2. Chilli powder - 1 tablespoon
3. Refined vegetable oil - ¼ cup
4. Mustard seeds -1 teaspoon
5.Onion paste - ½ cup
6. Puli (soaked in water) - 4 nos
7. Salt - to taste
8. Curry leaves -1 sprig

9. Water -1 cup

Peparation method

1. Clean the fish well in salted water and make cuts on both sides.
2. Mix chilli powder with little water to form a paste and keep aside.
3. Heat oil in a pan. Add mustard seeds and allow to splutter.
4. Add the ground onion paste and fry on low heat until the oil separates and rises to the top.
5. Add chilli paste and fry until the aroma rises.
6. Add soaked puli, salt, curry leaves and water to make a gravy.
7. Place the fish in the gravy and cook, turning the fish, taking care not to let it crumble.
8. Serve hot.

Mutton curry

Mutton curry

Ingredients

1. Mutton - 1 kg
2. Onion sliced -5 nos
3. Tomato chopped - 2 nos
4. Red chilly powder-1 tablespoon
5. Garlic chopped -1 teaspoon
6. Turmeric Powder -1/2 teaspoon
7. Coriander Powder -1 tablespoon
8. Ginger chopped-1 teaspoon
9. Coconut grated and ground -2 tablespoon
10. Cloves -4 nos
11. Cinnamon -2 nos
12. Cardamom -2 nos
13. Oil - 3 tablespoon
14. Cummin Seeds- 1 teaspoon
15. Coriander leaves

Preparation Method

1. Clean and cut mutton into small pieces.
2. Heat oil in a pressure cooker.
3. Fry cloves, cinnamon, cardamom and cumin seeds.
4. Add chopped onions and continue frying till golden brown.
5. Add ginger and garlic.
6. Add red chilly powder, and coriander powder. Fry well. .
7. Continue frying and add mutton pieces.
8. Fry some more time and add a teaspoon turmeric powder, tomatoes, and coconut. Fry for 5 minutes.
9. Add salt and 2 cups of water.
10. Close the lid and cook for 15 minutes.
11. Garnish with coriander leaves and serve.

Tomato Chutney

Tomato Chutney

Ingredients:

1. Cloves -6 to 8 nos
2. Garlic finely chopped - 1/2 teaspoon
3. Spring onion whites chopped - 1/4 cup
4. Chopped spring onion greens -1 tablespoon
5. Dry red chilies, soaked -2
6. Tomatoes chopped - 1 cup
7. Chopped coriander - 1 tablespoon
8. Oil -1 teaspoon
9. Salt -to Taste
   

Preparation method:

1. Drain the soaked chillies and chop them finely.
2. Heat the oil, add the onions and garlic and fry over a slow flame for 4 to 5 minutes till they are lightly brown.
3. Add the chillies and salt and fry again.
4. Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
5. Cool completely and add the coriander and spring onion greens and mix well.
6. Serve tomato chutney chilled or at room temperature.

Kinnathappam

Kinnathappam

Ingredients

1. Ponni Rice – ½ kg
2. Thick coconut milk – 1½ cups
3. Sugar – ½ kg
4. Salt – A pinch
5. Ghee – 100 gm
6. Cashew nuts
7. Raisins(Onakkmunthiri)
8. Cardamom(Elakka) – 8 – 9 nos (powdered)
   

Preparation Method

1. Wash the rice and soak in water for sometime.
2. Grind it to a fine paste.
   :- Make sure you don’t have any lumps in it.
3. Add thick coconut milk, sugar, salt, powdered cardamoms and about 4 cups of water. Mix well.
4. Strain this mixture through a clean cloth for about 2 – 3 times.
5. Add cashew nuts and raisins fried in ghee into the mixture and mix well again.
6. Pour this into a greased vessel of about 2 – 3 inch thickness.
7. Steam it till done and cut into desired shapes and serve.

Mutton Stew

Mutton Stew

Ingredients

1. Mutton -1 kg
2. Potatoes -3
3. Refined vegetable oil- ¼ cup
4. Onion sliced - 1 cup
5. Garlic sliced -1 teaspoon
6. Ginger sliced -1 teaspoon
7. Green chillies(slitted)- 6
8. Cinnamon -2 no
9. Cloves -6 no
10. Cardamom -4 no
11. Peppercorns -1 teaspoon
12. Curry leaves - 1 sprig
13. Vinegar -2 teaspoon
14. Salt- to taste
15. Thin coconut milk - 2 cups
16. Thick coconut milk- ¾ cup

Preparation Method

1. Wash and clean the mutton. Trim the fat and cut into pieces.
2. Peel and cut the potatoes into wedges.
3. Heat oil in a pan, add onion, ginger, garlic, green chillies, cinnamon, cloves, cardamom peppercorns and curry leaves and gently fry until soft and golden.
4. Add the mutton and fry gently.
5. Add vinegar, salt and the thin coconut milk.
6. When the mutton is half cooked, add the potatoes.
7. Cover the pan with a well-fitting lid and cook until the mutton is tender.
8. When the gravy has reduced in quantity, add ¾ cup thick coconut milk and boil. Remove from fire and serve hot.

Tomato Onion Dosa

Tomato Onion Dosa

Ingredients

1. Rice - 200 gm
2. Black gram(Uzhunnuparippu) – 50 gm
3. Onion - 100 gm
4. Tomato - 250 gm
5. Oil - As reqd
6. Pepper or Chilly Powder - 1/2 teaspoon
7. Asafoetida(Kayam) - A pinch
8. Curry Leaves - 1 sprig
9. Coriander leaves - A few
10. Salt - to taste

Preparation Method

1. In a mixer, grind together rice and black gram into a fine paste and keep it aside.
2. Heat a tbsp of oil in a pan .
3. Fry onions and tomatoes .
4. Add pepper powder or chilly powder, salt, asafoetida, curry leaves and coriander leaves.
5. Add this mixture to the above paste and mix well.
6. Using the dosa tava, make delicious dosas.
7. Serve hot with Sambar or Chutney.
   

Fish Molly

Fish Molly

Servings - 4
Ingredients

1. Skinless fish slices -500 g
2. Cinnamon(Karuva patta) - 1 stick
3. Cardamom(Elakka) - 2
4. Garlic slices - 1 tablespoon
5. Chopped ginger - 1 tablespoon
6. Green chilly(slitted) -4
7. Onion medium(sliced) - 1
8. Tomato chopped - 1
9. Turmeric powder - 1 teaspoon
10. Water - 1 cup
11. Black peppercorns crushed - 1/2 teaspoon
12. Lime juice - 1 teaspoon
13. Curry leaves - 2 sprig
14. Second coconut milk - 1 cup
15. First coconut milk - 1 cup
16. Oil -2 tablespoon
17. Salt - to taste

Preparation method

1. Heat oil in a thick bottomed pan and fry cinnamon and cardamom.
2. Add ginger, garlic, green chillies and onions. Saute till the onions become pink.
3. Add the rest of the ingredients except coconut milk and fish pieces and saute.
4. Add second coconut milk and stir.
5. When boiled, add fish pieces and mix slowly.
6. Cover and cook on very low flame for 10 minutes till the fish is cooked.
7. Reduce the heat to very low and add first coconut milk. Mix slowly and cook for 1 minute.

Fish molly is ready to serve.

Mango Lassi

Mango Lassi

Ingredients

1. Fresh curd chilled -2 cups
2. Sugar - 1 Tablespoon
3. Cardamom(Elakka)powder - 1/2 teaspoon
4. Mango pulp -1/2 cup

Preparation method

1. In a mixer, blend chilled curd, and sugar.
2. Add the mango pulp and blend .
3. Pour in a glass and serve cold.

Karimeen fry

Karimeen fry

Ingredients

1. Washed skinless fish slices -500 grams
2. Garlic sliced - 1 tablespoon
3. Ginger sliced -1 tablespoon
4. Green chilly (slit)- 4
5. Onion sliced - 1 medium sized
6. Red chilly powder - 1 teaspoon
7. Turmeric powder- 1/2 teaspoon
8. Tomato chopped - 1 no
9. Water - 2 cups
10. Curry leaves -1 sprig
11. Oil - 2 tablespoon
12. Salt - to taste

Preparation method

1. Heat oil in a heavy bottomed pan.
2. Add garlic, ginger, green chillies and onions and saute for about 5 minutes.
3. Add turmeric powder, red chilly powder, curry leaves and salt and saute.
4. Add water and chopped tomatoes and boil.
5. Put the fish pieces and mix gently.
6. Cover and cook on low flame for about 10 minutes. When the fish pieces are cooked and the gravy is semi-dry, serve.

Naadan meen curry

Naadan meen curry

Ingredients

1. Fish -4 nos
2. Grated coconut - 1 no
3. Chilly powder - 1 tablespoon
4. Turmeric powder - 1/2 teaspoon
5. Small onion (kunju ulli) - 4 nos
6. Tamarind - 5 pieces
7. Tomato - 1 no
8. Curry leaves - 1 sprig
9. Drumstick -1 no
10. Green chilly -2 no
11. Salt - to taste

Preparation method

1. Clean and cut the fish into medium pieces.
2. Cut tomato and drumstick into lengthwise pieces, and split the green chillies into two parts.
3. Grind coconut, chilly powder, turmeric powder, small onion and tamarind in a mixer.
4. In a pan(best in a manchutti), pour the ground masala.
5. Add tomato, drumstick, curry leaves, green chillies and salt.
6. Allow it to boil.
7. Add the fish pieces and cover with a lid and cook.
8. When the fish pieces are cooked, switch off the stove. Serve hot.

Strawberry Shake

STRAWBERRY SHAKE

Servings - 4 Adults

Ingredients

1. Milk - 4 cups
2. Banana - 1
3. Vanila ice cream - 2 Scoops
4. Strawberry Syrup - 3 table spoon
5. Sugar - to taste

Preparation Method

1. Cut banana into small pieces
2. In a mixer, blend banana with 1 cup of milk
3. Add vanila ice cream, strawberry sugar and the remaining milk
4. Serve in glasses and decorate with strawberry pieces

Avocado milk shake

Avocado Milk Shake

Servings - 4 adults

Ingredients

1. Avocado - 1 (medium size)
2. Milk - 4 cups
3. Sugar -to taste
4. Cardamom- 2 nos

Preparation method

1. Cut avocado into small pieces.
2. In a mixer, blend avocado, 1 cup of milk, sugar and cardamom.
3. Add the remaining milk.
4. Pour in glasses.

Delicious and healthy avocado milk shake is ready.