Neyyappam

Ingredients

Raw rice-2 glass

jaggerry-350 gm

water-1 glass

maida-4 tbsp

sesame seeds

cardamom powder

salt

oil

Preparation

Melt jaggerry with water, then strain it to a bowl. Wash rice well, then soak it for 3 hrs, then remove it from water and grind it into coarse powder, then mix, rice powder, maida, jaggerry juice, cumin, sesame seeds, salt and cardamom powder, and make a medium thick batter, rest the batter for overnight. Next morning, boil oil in a pan, pour the batter with a laddle, wait until the bubbles come out, then fry both sides.

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Kozhukkatta

Ingredients

rice flour-2 glass

water-2 1/4 glass

water

ghee-2 tsp

jaggerry- 1 cup

water-1/4 glass

coconut-2 cup

cumin-1 tsp

salt-1 pinch

Preparation

Boil water, ghee and salt together, pour it to the rice flour, mix it with a spoon, then knead it with your hand and make a soft dough. For filling, melt jaggerry, strain it to a pan, boil it until it turns one string consistency, add coconut, cumin and salt, mix well , then turn off flame. Take dough, make small balls, fill the balls with coconut jaggerry mix, then steam it well.

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Bread Pocket

Ingredients

chicken

olive oil

mayonnaise-3 tbsp

thahina paste-3 tsp

tomato ketch up-3 tbsp

carrot, cabbage, cucumber

salt

pepper powder

lemon juice

pita bread

Preparation

Fry marinated chicken pieces in olive oil. Mix sauces with mayonnaise, then mix the sauce with finely chopped vegetables, add chicken pieces, salt, lemon juice and pepper powder, combine all well. Take bread, cook it all, then cut it into two pieces, add the filling in each pocket.

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Sago Payasam

Ingredients

sago

water

carrot-1

sugar

milk

rice flour-1 tsp

ghee

nuts and kismis

cardamom

Preparation

Cook sago with water in a pan, add grated carrot, cook both well, then add sugar, boil it again, next add milk, add cardamom, then add rice flour and milk mix, then boil it, stir it without stopping, add fried nuts and kismis, then turn off flame.

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Crispy Thread Chicken Recipe

Ingredients

pepper crushed-1 tsp

chilly flakes-1 tsp

garlic and ginger powder-3/4 tsp each

corn flour-2 tbsp

chilly powder-3/4 tsp

turmeric-1/4 tsp

soy sauce-1 tsp

vinegar-1/4 tsp

egg-1

salt

samosa sheet

chicken

oil

Preparation

Cut boneless chicken pieces into long thin pieces. Take a bowl, add masala powders, salt, vinegar, soy sauce, corn flour and egg, mix well, marinate chicken with this masala, then keep aside for 1/2 hrs. Take samosa sheet, cut it into thin long pieces, coat chicken pieces with samosa sheet pieces, then fry it well.

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Peri Peri Al-Faham Without oven

Ingredients

for grinding

coriander and mint leaves- 1/2 cup each

fennel-1 tsp

cumin-1 tsp

cardamom-2

tomato-1

lemon juice-1 tsp

for marination

ginger garlic paste-1 1/2 tsp

curd-3 tsp

kashmiri chilly powder-2 tsp

garam masala-1/2 tsp

chilly flakes-2 tbsp

turmeric-1/4 tsp

chicken full leg piece-2

for hot sauce

oil-2 tsp

chilly powder-2 tsp

pepper powder-1/2 tsp

chilly flakes-3 tbsp

tomato ketchup-3 tbsp

Preparation

Take a mixie jar, add mint and coriander leaves, cumin and fennel seeds, cardamom and tomato, blend it well. Take a bowl, add masala powders, and other ingredients for marination , grinded masala and salt, mix well, then marinate chicken with this masala, keep chicken about 8 hrs in fridge.

Heat oil in a pan, add masala powders and chilly flakes, then add sauce, combine all, then turn off flame.

Take chicken add to a pan, mix leftover masala and sauce together, apply it above chicken while frying, cook it in low flame. Finally, smoke chicken with charcol.

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Mambazha Pulisserri

Ingredients :

Ripe Mangoes – 4

Green chilli – 1

Chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Grated Coconut – 1 cup

Cumin / Jeera – 1 pinch

Yogurt – 1 to 1 1/2 cup

Jaggery – 1 small piece

Salt

Mustard seeds – 1/2 teaspoon

Fenugreek seeds – 1/4 teaspoon

Dry red chilli – 2

Curry leaves

Salt

Ghee – 2 tablespoons

Preparation

Heat ghee in a clay pot, pop mustard and fenugreek, then add dry chilly and curry leaves, next add fruit mango , pour water, let it boil, now add masala powders, mix all, boil it again, add salt. Grind coconut with green chilly and cumin, add curd to make paste, then add to curry, heat it well, then turn off flame.

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Vishukkatta

Happy Vishu to all of you..

Let’s prepare this delicious vishu special breakfast VISHUKKATTA

Ingredients for vishukkattai

dry raw rice-250 gm

water

coconut milk second- 1 coconut

thick coconut milk-1 coconut

cumin

salt

For mango curry

semi riped mango-1-2

green chilly-3-4

curry leaves

ginger

shallots

onion-1/2

chilly powder-1 tsp

turmeric-1 tsp

coriander powder-1 tsp

oil

shallots

dry chilly

Preparation

For vishukkatta, Boil water in a bottomthick pan, add washed rice into it, once it cooked and water dissolves, pour second extract of coconut milk, stir it well, cook until it become thick, add salt and cumin, then add thick coconut milk, boil it again until it become thick, then turn off flame, transfer it into plates, wait until it become thick, then cut it.

For mango curry, cut semi riped mango into small pieces, add masala powders, chopped vegetables and salt into it, mix all well, then cook it in a clay pot with thin coconut milk, once it cooked enough, pour thick coconut milk, then turn off flame, finally season the curry with shallots, curry leaves and dry chilly.

Have the vishukkatta with jaggerry juice and mango curry..

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Kannur Pathal

Ingredients

pathal rice flour

salt

lukewarm water

Preparation

Take rice flour in a bowl, add salt, add lukewarm water, knead it well and make a slightly thick dough, rest it for 10-15 minutes, then divide it into equal large lemon sized balls. Flatten it with plates and plastic wrappers, then cook it in a tawa until bubbles come out.

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Greenpeas Pakoda

Ingredients

greenpeas frozen -3/4 cup

green chilly-2

curd-3/4 cup

maida-3/4 cup

rice flour-1/4 cup

curry leaves

ginger

coriander leaves

cumin-1/2 tsp

turmeric-1/4 tsp

chilly powder-1 tsp

baking soda-1 pinch

water

salt

Preparation

Crush frozen greenpeas with green chilly. Take a bowl, add flolurs, masalas, chopped vegetables, curd, salt, crushed green peas and required water, mix well and make a thick batter. Heat oil for frying, use a spoon to take the batter, then add to oil, fry it well.

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Thattukada

Neyyappam

Kozhukkatta

Bread Pocket

Sago Payasam

Crispy Thread Chicken Recipe

Peri Peri Al-Faham Without oven

Mambazha Pulisserri

Vishukkatta

Kannur Pathal

Greenpeas Pakoda

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business