A variety summer drink with sprouted coconut
Ingredients
sprouted coconut-1
coconut water
sugar-4 tbsp
Preparation
Grind coconut sprout, sugar and coconut water together, then serve it with sprout pieces.
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Kerala special traditional ada recipe, which is making in Podiyani leaves instead of banana leaves..
INGREDIENTS
rice flour
coconut
sugar
cumin
cardamom
crushed jaggerry
Podiyani leaves
water
salt
Preparation
First we have to prepare the filling. For that, mix coconut, powdered sugar, crushed jaggerry and cumin together. For dough, boil water with salt, then add rice flour, then mix it well, once the heat gone knead it well and make a soft dough, take the leaves, apply a thin layer of rice dough above the leaf, add filling one side, then fold it, after all is done, steam it well.
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Kerala Style Mackerel Fish curry
INGREDIENTS
tamarind
coconut oil
fenugreek-1/4 tsp
curry leaves
onion-1
green chilly
ginger garlic paste
tomato-2
chilly powder- 2 tsp
turmeric- 1/2 tsp
coriander powder- 1 tsp
water
mackerel fish
Curry leaves
Preparation
Heat oil in a pan, add fenugreek, allow it to crack well, then add onion, and green chillies , saute it until it become transparent, then add ginger garlic and tomato, mix it again well until it become soft, now add masala powders, mix well, then pour hot water, next add tamarind extract and salt, boil it well, then add fish, just boil it, then turn off flame, add some curry leaves.
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Atraditional snack appam, which is prepared with raw rice and jaggerry
INGREDIENTS
Raw rice – 1 cup
jaggery – 2&1/2 cubes or 250gm
water – 1&1/4 cup
cardamom -1
cumin seeds – 1/4 tsp
salt -1/8 tsp
baking soda – 1/4 tsp
onion -1 small size or 5 to 6 shallots
coconut pieces – 2 tbsp
coconut oil – 1 tbsp
ghee – 1 tsp
PREPARATION
Wash and soak raw rice for at least 2 hours, fry onion and coconut pieces separately and keep aside , melt jaggery in 1/2 cup of water… once it melts simmer the flame, To a mixer jar,add rice, grains of cardamom, cumin seeds and 1/2 cup of water, grind it to a fine paste
pour it to a bowl…. add 1/4 cup of water to the jar and whip.. pour this to the bowl
mix well , strain and pour hot jaggery syrup to the batter and mix instantaneously, add fried onion and coconut pieces also to the batter and mix well, now add salt and baking powder and mix till everything combines well, Heat an iron Appam pan and pour 1 tsp coconut oil…
flame should be high, pour a laddle full of batter to the pan simmer the flame and close it with a lid… cook for 4 minutes open the lid and flip… cook for 30 seconds, Tasty Appam is ready enjoy with a hot cup of tea or coffee, you can prepare the Appam in nonstick Appam pan also.
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This is a dish that is prepared throughout the Malabar region for the Baratu fast that precedes the fast of Ramadan.
INGREDIENTS
rice flour- 1/ 2 cup
salt
hot water
water- 1 1/2 glass
jaggerry
coconut
milk powder- 2 tbsp
crushed nuts
PREPARATION
Take rice flour in a bowl, add salt, then pour boiling water, mix well, once the heat is gone knead it with your hand and make a soft dough, divide the dough into equal tiny bites. Boil water in a sauce pan, add the bites, cook it well, stir it occationly, add jaggerry into it, boil it again, next add coconut, then add rice flour and water mix for thickness. mix milk powder and hot water, add to the pan, after 2 minutes of boil turn off flame and add crushed nuts.
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We can make Pizza at home without oven
lets see how
INGREDIENTS
FOR DOUGH
lukewarm water-1/2 cup
yeast-1/2 tsp
maida-2 cup
salt
milk powder-2 tbsp
garlic powder- 1/2 tsp
melted butter- 2 tsp
other ingredients
pizza sauce
cheese
onions
tomato
capsicum
olives
fried chicken 65
sliced cheese
chilly flakes
oregano
Preparation
Add yeast to the lukewarm water, wait until it raise, then take maida in a mixing bowl, add salt, milk powder and oil, then mix well, pour yeast mix into it, then knead it well and make a soft dough, keep this aside after wrap it well and wait until it raise double, next, take it and knead again, divide the dough into two parts, then flatten it into thick layer. Take a pan, apply oil, then spread some semolina above it , then place the pizza base, use a fork to put holes above the pizza, now apply pizza sauce above the pizza, then spread cheese, fried chicken, add veggies, oregano and chilly flakes, cover the pan and cook it in low flame.
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During Ramadan, you can save your time and reduce working time by doing this. Store Unnakkaya and chicken roll for entire ramadan…
Ingredients
for unnakkaya
ghee
cashews and kismis
coconut
sugar
cardamom powder
egg
banana
for chicken roll
for marinating chicken
boneless chicken
ginger garlic paste
salt
turmeric
chilly powder
garam masala
tandoori masala
cumin powder
salt
curd
for masala
oil
onion
green chilly
curry leaves
turmeric
garam masala
kashmiri chilly powder
for batter
maida
eggs
salt
water
bread crumbs
Preparation
Unnakkaya
Steam banana, then mash it well, you can use beater to mash it. Heat ghee in a pan, add cashews , after roasting it well add raisings into it, once it roasted enough add shredded coconut, mix everything well until it become crispy and turn slightly brown, now add sugar and cardamom, after a mix the filling is ready. Knead the banana and make a soft dough, take small portion from it, then flatten it in your palms, add filling, then fold it like Unnakkaya. In an airtight container you can store it in freezer for a long time.
Chicken roll
Marinate chicken with the above said masala, after sometimes, fry it in a pan, then shred it. Heat oil in a pan, add onion, ginger garlic, chillies, curry leaves and salt, saute it well, then add masala powders, mix it until the raw smell gone. Now add crushed chicken, mix everything well, now turn off flame. Next prepare the batter, add maida, egg, salt and water to a mixie jar, blend it well, then make thin dosas with this batter, after dosa making, fill each one with the chicken mix, then fold it like chicken roll, dip all rolls in beaten egg, then coat it with bread crumbs, do this for everything, now store it in a airtight container in freezer.
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Lets see how to make soft pathiri with semolina..
INGREDIENTS
water- 1 1/2 cup
semolina- 1 cup
salt
oil
Preparation
Boil water with salt, then add semolina, mix it well until it become thick, then let it cool, after cooling enoough, knead it well and make a soft dough, dint dough into small ball, apply oil on pathiri presser, then make pathiri with it, after flatten all, cook it in a tawa.
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Tender coconut payasam, Very good recipe for this hot season..
Ingredients
coconut milk- 1 coconut full( separate thick and thin milk)
tender coconut -2
arrowroot powder- 50 gm
sugar-3 tbsp
ghee
cashews and kismis
Preparation
Take arrowroot powder in a bowl, add water, mix well to remove lumps, then add to a sauce pan, then pour coconut milk( second), turn on flame and stir without stopping, add sugar, cook it well until it become thick, now add finely chopped tender coconut pulp, boil it 1 more minute, next add thick coconut milk, just heat it, then turn off flame. Finally, add roasted cashews and kismis.
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Banana growers and those who have bananas at home watch this full video, See How To Ripe Bananas Naturally, It is usually smoked, which reduces the flavor of the fruit, but if done as described here, the fruit will be very sweet and delicious.
Dig a hole in the soil in a clean place and put Moraceae leaves( kittippala) leaves on top of it, On top of this, you can put the Nentrakula and after covering the Nentrakula with a good plastic bag, you can cover the pit with soil. If the pit is opened after two days, the fruit is ripe.
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