Rava Unniyappam

Instant Unniyappam

INGREDIENTS

Rava – 250 gm or 1&1/2 cups

banana nendran – 1 medium

jaggery – 250 gm

milk – 250 ml

cardamom – 2

cumin seeds – 1/4 tsp

water – 1/2 cup

coconut oil – for frying

ghee – 2 tsp

coconut chunks – 3 tbsp…

PREPARATION

melt jaggery in 1/2 cup of water, once it melts allow it to cool to normal temperature.
To a bowl add Rava and milk.. mix well and keep aside for 20 minutes….once the jaggery syrup is cooled , take a mixie jar and add soaked Rava, banana, jaggery syrup, cardamom and cumin seeds grind it …transfer it to a bowl….add 1 or 2 tbsp of water to adjust the consistency
heat a paniyaram pan, add coconut oil… to the hot oil pour batter in each pit till 3/4 th …
once it is cooked on one side flip and cook till it becomes golden brown, again flip and cook for another 30 seconds, transfer it to a strainer, yummy unniyappam is ready, not need to rest for fermentation..

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Dark Lemon Pickle

Black colored lemon pickle which is prepared in five days

INGREDIENTS

lemon- 1/2 kg

pepper powder-1 1/2 tbsp

salt

water

jaggerry-2

PREPARATION

Wash lemon throughly in water, then wipe it with a cotton cloth, next chop it into long medium pieces. Take a clay pot, add lemon, pour water and salt, then boil it for 5 minutes, after that keep aside for 1 day. Next day, boil it again by adding pepper, and set aside. Third day, add jaggerry and boil it. Fourth day, boil it without adding anything, fifth day, the pickle is ready to serve.

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Spinach murukk

A tasty and healthy snack for kids..

INGREDIENTS

Spinach- 1 cup

garlic-5-6

green chilly-4-5

coconut- 1 handful

salt

rice flour

ghee

cumin

hing

black cumin

Preparation

Grind spinach, coconut, garlic, salt and green chilly, add this paste to rice flour, knead it well and make soft dough, add ghee, cumin, hing and black cumin, knead it again. Take idiyappam maker with star mould, apply oil, fill the dough, then press it to hot oil, fry it well.

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Leftover rice Halwa

Halwa is famous Indian sweet. Here, a variety halwa recipe, which is prepared with leftover rice..

Lets see

INGREDIENTS

Cooked rice-2 cup

jaggerry-5

coconut milk-1 cup

ghee-3 tbsp

corn flour- 2 tbsp

cashews and cardamom

Preparation

Grind cooked rice into fine paste, then mix the paste with coconut milk in a bottom thick pan, turn on flame and start stirring, pour corn flour mix after boiling it well, once it become thick add jaggerry juice, combine well, add ghee, continue stirring until it become thick and non sticky, finally add crushed cashew and cardamom, mix well, then transfer the mix to a flat glass tumbler, set aside for some times, then cut it.

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Vermicelli Pazhampori

A Variety Pazhampori Recipe…

Ingredients

yeast-1/2 tsp

maida-1 glass

wheat-1 glass

sugar-1 tsp

salt

turmeric-1/4 tsp

vermicelli

Preparation

Slice banana into long pieces, then prepare a batter with flours, turmeric, salt, yeast and sugar, make it thick. Dip banana slices to the batter, then coat it in vermicelli, fry the banana in hot oil.

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Kitchen Tips

Here are some useful kitchen tips to make kitchen work easier and avoid food waste.

It is necessary to sharpen the scraper used for coconut peeling from time to time. A small mortar can be used for this. If you rub it with it, you will get a very sharp chisel. Similarly, food products including biscuit mix from the bakery will stay crispy for several days if kept in a sealed bowl in the fridge.

When taking the tomatoes out of the fridge to cook them, if you press them around well with your hands, they will break up quickly during cooking.

Smokeless chimneys are now used in most homes and when clogged with charcoal and smoke, it can be difficult for smoke to pass through the pipe. When this happens, after tying some papers in a piece of cloth, tie a rope and put it inside through the pipe. If you do this, all the charcoal and drafts will go away.

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Kadala curry

Tasty chick pea curry, delicious more than meat curry…

Ingredients

chickepea-1/4 kg

turmeric

salt

water

oil

cardamom, cinnamon, pepper

ginger garlic

fennel

onion-1

coconut

coriander powder

kashmiri chilly powder

mustard

shallots

dry chilly

curry leaves

garam masala powder

Preparation

Soak chicke pea overnight. Then cook it in a pressure cooker with salt, turmeric and water. Heat oil in a kadai, add whole spices first, then add onion, ginger, garlic and coconut, roast it well, next add masala powders, mix everything well, then turn off flame. Grind the coconut with some cooked chickpea. Heat oil in a pan, pop mustard, then add shallots chopped, curry leaves and dry chilly, roast it well, then add coconut paste with required water, let it boil well, now add cooked chickpea, boil it again well, finally add garam masala powder, then turn off flame.

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Pickled Vinegar Onion

Ingredients

small onion-9

garlic-8 cloves

ginger

green chilly-5-6

beetroot-2

water- 1+1 glass

vinegar-1/4 glass

salt

pepper

cloves

cinnamon and bay leave

Preparation

Peel off onion, then remove top and bottom part, put a cross cut above, but dont separate it. Add onion in a bowl, pour water, salt, vinegar and all other ingredients, soak this for 4 hrs, after that store it in a glass jar.

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Rava, Banana Snack

A cool snack with rava and banana

Ingredients
***********
Small Banana – 4

Rava/Semolina – 1/2 Cup

Sugar – 1/4 cup or as per your taste

Cardamom powder – 1/4 tsp

Ghee – 2 Tbsp

Preparation

Heat ghee in a pan, add semolina, roast it well, add mashed banana and sugar, mix it well, add cardamom powder, combine well, then let it cool, knead it well and make soft dough, flatten it in a surface, then cut it into desired shape.

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Butterscotch Ice Cream

Ingredients

milk-1/2 ltr

sugar-4 tbsp + 4tbsp

butterscotch essence/ vanilla essence

whipping cream- 1 cup

peanut

yellow food color

Preparation

Melt sugar in a pan for caramelizing, add peanut after caramalize it well, then let it cool. Boil milk, sugar and butterscotch together until milk reduce to half, then keep aside. Beat whipping cream in mixie jar, add milk mix into it, after beat it well, pour the mix to a airtight container, add caramel after crushing it, mix well then cover it , store it in freezer for 8 hrs, ice cream is ready.

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Thattukada

Rava Unniyappam

Dark Lemon Pickle

Spinach murukk

Leftover rice Halwa

Vermicelli Pazhampori

Kitchen Tips

Kadala curry

Pickled Vinegar Onion

Rava, Banana Snack

Butterscotch Ice Cream

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business