Instant Kinnathappam

A best kinnathappam, that you are looking for..

INGREDIENTS
===========
Roasted Rice flour – 1 Cup

Jaggery – 200 gm

Water

Grated coconut – 1 Cup

Thick coconut milk – 3/4 Cup

Cardamom – 3

Sugar – 1 1/2 Tbsp.

Coconut milk – 1/4 Cup

Salt – 1/8 Tsp.

Ghee

coconut pieces

Crushed cashew nuts

Chopped kismis

Ghee – 1 Tsp. (Optional)

Preparation

Add rice flour to a bowl, pour hot jaggerry juice into it, then mix it well, Transfer the mix to a mixie jar, then add thick coconut milk, add sugar and cardamom too, then grind it well. Roast coconut pieces, cashews and kismis in ghee, then add to the batter. Take a plate, apply ghee, then pour the batter very thin layer, now steam it well.

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Mango Pickle

Now is the time when green mangoes are available in abundance, this is the best time to make and store pickles, here is a recipe for a pickle that can be stored for a long time..

INGREDIENTS

raw mango-4

sesame oil- 3-4 tbsp

chilly powder-2 tbsp

turmeric-1 pinch

hing and fenugreek powder- 1/4 tsp each

salt

Preparation

Cut mango into medium long pieces. Heat oil in a pan, add mango, then roast it until it become brown color. In another pan, add masala powders and salt, heat it well, then add mango pieces, add more oil into it for combine well. Once it cooked well turn off flame. Store the mango in a jar for years.

for details watch video

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Variety Ilayada

Kerala special traditional Ilayada, it is slightly different from the authentic recipe..

INGREDIENTS

peanut-1/4 cup

jaggerry-250 gm

water-2 cup

banana-2

ghee

raisins

coconut-1/2 cup

rice flour- 3/4 cup

cardamom, cumin and dry ginger powder- 1 tsp

Preparation

First, melt jaggerry with water. Grind peanut to fine powder, then keep aside. Heat ghee in a pan, add raisins, roast it well, then add banana pieces into it, mix well, next add coconut, combine all for a minute, pour jaggerry juice now, continue mixing, next add rice flour and masala powder, mix it again well until it become soft dough. Dont forget to add peanut powder. Once it cooled down, add the mix in banana leaves, then fold it from all sides, then steam it well.

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Kitchen Tips

Useful Kitchen tips for home makers..

Tip 1

First tip is socks folding and organising, we can use plastic bottles for making a cool socks organizer, cut the part of centre portion of bottle, then put socks into it, it is very easy to store in shelves.

Tip 2

Cracking eggs while boiling it is usually happened in cooking. Add lemon to the pot with eggs for boiling will help to solve the problem. Also use the shells to sharpen the knief of mixie. Mix the shell powder with vim, then use to clean bottom of pan.

Tip -3

Use bread for keeping cooked rice fresh for long hrs.

For details watch video

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Boiled egg Mayonnaise

Boiled egg Mayonnaise..

Ingredients

garlic-4

lemon juice- 1 tbsp

boiled egg white- 3

sunflower oil -1 /2 cup

water

salt

Preparation

In a mixie jar, add garlic, lemon juice, egg white and oil, grind it well, then add water and salt, blend it until it become creamy, then it is ready.

for details watch video

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Munthirippaal

A special drink with grapes for Ifthar

INGREDIENTS

GRAPES

WATER

SUGAR

MILK

ICE CUBES

Preparation

Wash grapes well, then boil it with water and sugar, after cooling it well, strain the juice. Then blend it with milk and ice cubes, now its ready to serve.

for details watch video

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Egg snack

An ifthar snack with egg

Ingredients

boiled egg- 10

coconut oil -2 tbsp

onion-1/2

green chilly-3

curry leaves

turmeric-1/4 tsp

pepper powder-1/2 tsp

egg-4

maida-2tbsp

salt

pepper powder-1/2 tsp

Preparation

Cut boiled egg at centre, then remove egg yolk to a bowl. Heat oil in a pan, then add onion, green chilly and curry leaves, saute it well, next add turmeric and pepper powder, mix it well, add egg yolk, combine all well, then turn off flame. Fill the mix inside the egg. Break eggs to a mixie jar, add maida , salt and pepper powder, blend it well, then pour the batter to a bowl. Heat unniyappam pot, brush oil, then pour the batter 1/4 portion of each hole, then put egg into the holes, cook it in low flame, also cook both sides.

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Vatha Kolambu ( Ulli Puli Curry)

vengaya puli kulamb/ vatha kulamb

Ingredients

shallots – 20 to 25 cut in to two

garlic – 5 sliced

tomato – 1/2 of a medium finely chopped

kashmiri chilli powder – 2 tsp

turmeric powder – 1/4 tsp

coriander powder – 1& 1/2 tsp

sambar powder – 1 tsp

tamarind – a lemon size

water

salt

jaggery – 1/2 tsp

sesame oil – 3 tbsp

mustard seeds – 1/2 tsp

fenugreek – 1/4 tsp

urud dal – 1/2 tsp

curry leaves – 1 string

pepper powder – 1/8 tsp

Preparation

clean shallots and cut in to two, soak tamarind in 1 cup of warm water..heat a kadai and pour 3 tbsp sesame oil…
splutter mustard, fenugreek. add urud dal and saute till it gets light brown in color…add curry leaves…
add shallots and garlic … saute till shallots get a light brown color..now add chopped tomatoes and cook till the tomato gets mushy…now add chilli powder, turmeric powder, coriander powder and sambar powder…
cook till the raw smell goes off…Now add tamarind pulp and 1/2 cup water and cook till you get required consistency… add pepper powder and mix welladd jaggery and mix till it dissolve…switch off the stove and keep it closed for10 minutes…yummy vatha kulamb is ready..

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Papaya curry

Papaya is a healthy fruit, it has lot of medicinal uses. It helps to kill worms in our body. Usually fruit is using to eat, but raw papaya is very good for our health. Here , a curry recipe with raw papaya.

Ingredients

papaya

ginger

garlic-4

green chilly-4

pot tamarind-2

curry leaves

salt

turmeric-1/2 tsp

coconut-1/2

chilly powder-1 1/2 tsp

coriander-1 tsp

turmeric

Preparation

Cook papaya in a clay pot with salt, turmeric, green chilly, garlic, ginger and tamarind by adding water. Grind coconut with masala powders, then add to curry. Boil it well, then add curry leaves and coconut oil. Curry is ready.

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Kozhukkatta

Kerala Special Nadan Kozhukkatta..

Ingredients

1. Rice flour – 1.5 cups

2. Water – 2 cups

3. Salt – To taste 👅

4. Oil or ghee – 2 to 3 tbsp.

5. Grated coconut – 1.5 cups.

6. Jaggery – 150 gm. (Powdered – 3/4 cup)

7. Cardamom powder – to taste 👅

PREPARATION

Melt jaggerry with water, add grated coconut, mix it well, once the mix become slightly dry add cardamom powder, then turn off flame. Boil water with oil and salt, add rice flour to boiling water, lower flame then mix it well, once it cooled down, use your hand to knead it, take small ball shaped dough from it, then flatten it in your palm, add filling, then cover it carefully. After that steam it well.

for details watch video

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Thattukada

Instant Kinnathappam

Mango Pickle

Variety Ilayada

Kitchen Tips

Boiled egg Mayonnaise

Munthirippaal

Egg snack

Vatha Kolambu ( Ulli Puli Curry)

Papaya curry

Kozhukkatta

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business