Fish Moli

Ingredients

for marination

avoli fish – 1 kg

Black pepper powder – 3-1/2 tsp

turmeric powder – 1 tsp

lemon juice

salt

oil

For curry

oil as required

garlic chopped – 1 tbsp

Ginger chopped – 1-1/2 tbsp

tomato – 2 nos

Onion – 2 nos

small onion- 10 nos

cloves- 4 nos

cardomom- 4 nos

cinnamon – 1 nos

curry leaves

green chilli- 6 nos

salt to taste

Fenugreek powder – 1/4 tsp

coriander paste – 1 tsp

coconut milk(2nd) – 2 cup

Malabar tamarind – 1 small

coconut milk (1st)- 1 cup

coconut oil – 1 tsp

Preparation

For marination, mix masalas, lemon juice, salt and oil together, apply this masala on fish, after some times, half fry this fishes in oil with some curry leaves. After that fry tomatoes in the same oil and keep aside. Heat oil in a pan, add garlic and ginger chopped, after roasting it add onion and shallots, mix all, next add whole spices, green chilly and curry leaves, combine all, next add turmeric and coriander seeds paste, mix until the raw smell gone, next add pepper powder, pour coconut milk and a tamarind piece, tomatoes and fish , boil it until it become thick, then add thick coconut milk, once it heat well add some raw coconut oil, turn off flame now.

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Kozhukkatta

Ingredients:

For the dough:

2 cups roasted rice flour

3 cups boiling water (more if needed)

½ teaspoon salt

1 teaspoon ghee

For the Filling:

2 cups grated coconut

150 grams of jaggery

¼ cup water

¾ teaspoon cardamom powder

½ crushed cumin seed

1 teaspoon ghee

Preparation

Melt jaggerry, then keep it aside. Dry roast rice flour, and set aside. Boil water in a pan, pour the water a little to the rice flour, add salt, mix well, add more water if required, after mixing it well wait for the mix become cool. For filling, strain jaggerry juice in a pan, add coconut with it, mix it well until it become thick, then add cumin , cardamom and ghee, mix all well, then turn off flame. Knead rice mix and make a soft dough, take small portions from it, flatten it in your palm, add filling, then fold it, make ball shape , after the process done steam it in idli pot.

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Carrot rice

Ingredients

Rice- 2 cup

Carrot-3 nos

Lemon juice-1tsp

Onion-2(finely chopped)

Green chilli-5( finaly chopped)

Ginger-1tbsp

Oil-tsp

Ghee 11/2tbsp

Cashew nut

Chopped coriander leaves-2tsp

Salt

Preparation

Heat ghee in a pan, add onion into it, next add ginger, green chilly, kismis, and cashew nuts, saute it well, then add grated carrot, add salt and mix it well, now add cooked rice, combine all, add ghee and coriander leaves, after mixing well, turn off flame.

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Pidi

Ingredients

rice flour-1/4 cup

putt flour-1/4 cup

garlic-1

cumin-1 tsp

shallots-3-4

coconut-1/2 cup

water-1 1/4 cup

salt

turmeric-1/4 tsp

oil-1 tsp

oil

curry leaves

shallots

water

Preparation

Crush shallots, garlic and cumin together, then keep aside. Crush coconut. Dry roast rice flous together for 5 minutes. Boil water, salt, oil and turmeric, then pour a little to rice flour, mix well, add coconut and crushed ingredients, mix all well and make a dough, divide it into equal small balls, Boil water, add salt, 1/4 tsp of rice flour and leftover turmeric added water, then add pidi into it, boil it until it become thick, finally season it with curry leaves and shallots.

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Unniyappam

Ingredients

raw rice-2 cup

jaggerry-1/2 kg

water-1 glass

small banana-5

cooked rice-2 tsp

cumin-1 tsp

cardamom powder-1 tsp

maida-1/2 cup

salt- a pinch

baking soda-2 pinch

oil for frying

ghee

coconut pieces

black sesame seeds

Preparation

Soak rice for 2-3 hrs, then grind it with banana, cardamom, cumin, cooked rice and melted jaggerry, make a smooth paste, add maida , salt and baking soda, mix everything well, roast coconut pieces in ghee, then add to the batter, add sesame seeds too, mix again. Heat oil in a unniyappam pot, pour batter in each hole, fry unniyappam both sides well.

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Tomato Curry

Ingredients

oil-2 tbsp

mustard-1 1/2 tsp

tomato-3

green chilly-3

salt

coconut-1/2

turmeric-1 1/2 tsp

chilly powder-1 tsp

water

curry leaves

Preparation

Heat oil in a clay pot, pop mustard, then add tomatoes, saute it well until it become soft, add curry leaves and masala powders, mix all together, grind coconut with turmeric and water, then add to curry,boil it well, then turn off flame.

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Oil free Samosa

Ingredients

onion

ginger garlic chilly paste

curry leaves and coriander leaves

salt

oil-1 tbsp

turmeric

coriander powder

garam masala

pepper powder

shredded meat

samosa sheet

Preparation

Saute onion, ginger garlic chilly paste, salt, coriander and mint leaves in 1 tbsp of oil, once it become soft, add masala powders into it mix well, next add shredded meat, mix all, then turn off flame. Take samosa sheets, make a cone pocket, add filling, fold it like triangle, after all done fry the samosa using an air frier.

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Dosa Batter Jilebi

Ingredients

dosa batter-1 glass

maida-1/2 cup

yellow food color

sugar-3/4 cup

water-1/2 cup

oil for frying

Preparation

Add dosa batter to a bowl, add maida into it, mix well, then add food color, after mixing it well, transfer it to a piping bag. Melt sugar with water and food color. Heat oil in a pan, press batter , and round it like jilebi, fry both sides well, then soak it in sugar syrup for 2-3 minutes, then have it.

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Tender Coconut Jelly Cake

Ingredients

For cake

maida-1/2 cup

baking powder-1/2 tsp

salt-1 pinch

egg white -2

sugar-1/2 cup

coconut essence

oil-3 tbsp

milk-4 tbsp

maida-2 tbsp

tender coconut and milkmaid paste

tender coconut pieces

for ganache

white chocolete-1/2 cup

cream-4 tbsp

green food color

coconut gelly

coconut water-2 cup

sugar-3/4 cup

gelatin-50 gm

water-3/4 cup

Preparation

Mix maida, baking soda and salt together, strain it 1 time and set aside. Add egg white to a bowl, add sugar and beat it well, add coconut wssence to the egg white, mix well and add to egg white mix, beat it again, add flour little bye little, continue beating, mix oil, milk and flour, then add to the batter, mix all well, then transfer it to a cake mould, bake it for 30 minutes in oven.

Once cake is demoulded, cut it into 3 layers, then soak each layer with sugar syrup, apply, whipped cream, tender coconut and milk maide paste and some coconut pieces in between the layers, cover the cake with whipping cream, then apply green coclor ganache, which is made out of chocolete , cream and green food color, now keep the cake in fridge.

Prepare a jelly mix, for that, soak gelatin in water, then add hot coconut water and sugar mix into it, mix all well. Take the cake, cover it with tender coconut pieces, put a removable mould above the cake and place a cake wrap plastic sheet, then pour the jelly mix, make sure it is covered the cake, now store it in fridge for 3 hrs, then take the cake.

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Chicken Curry

Ingredoients

chicken-1 1/2 kg

tomato

green chilly

onion

curry leaves

shallots-5-6

coconut oil

garlic and ginger crushed

turmeric

garam masala

whole spices

coriander powder

chilly powder

Preparation

Heat oil in a pan, add ginger garlic crushed, saute it well, then add onion and salt, mix until it become soft, add green chily and tomato, cook it well, next add turmeric and garam masala, after a mix add chicken, mix with masala, then cover the pan, cook it well.

Heat a pan, add coconut and shallots, dry roast it until it become brown, add masala powders, heat it well, then turn off flame, grind it with water and make a fine paste, add this paste to chicken, add water, boil it well, finally add coriander leaves, then turn off flame.

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Thattukada

Fish Moli

Kozhukkatta

Carrot rice

Pidi

Unniyappam

Tomato Curry

Oil free Samosa

Dosa Batter Jilebi

Tender Coconut Jelly Cake

Chicken Curry

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business