Appam, Muttakkari

Ingredients ( for 15 appam)

White rice – 2 cups

Grated coconut – 3/4 cup

Poha / flattened rice – 3/4 cup

Salt

Instant yeast – 1 pinch

Sugar 2 tbsp

Egg curry ingredients :

Coconut oil – 3 tablespoons

Mustard seed – 1 teaspoon

Clove – 3

Cardamom – 2

Cinnamon stick – 1

eggs -6

Onion – 2

green chilli – 2

ginger – 1 piece

garlic – 8

red chilli powder – 1& 1/2 teaspoon

coriander powder – 3 teaspoon

turmeric powder – 1/2 teaspoon

garam masala – 1/4 teaspoon

fennel seed powder – 1/4 teaspoon

tomato -2

Potato – 1

salt

secret ingredient

Few curry leaves

Preparation

For appam, soak rice for 3 hrs, then grind it with poha, coconut, sugar, salt , yeast and lukewarm water, then rest the batter in hot water for 1 hour, then make soft appam.

For curry, heat a pressure cooker, add cinnamon and cloves, roast it for a minute, then add onion, chilly, ginger, garlic, potato, salt, masala powders, fennel seeds, water, and tomato, cook it for 3-4 whistle. Once the pressure is gone open the lid and add milk, boiled egg and curry leaves, heat it well and turn off flame.

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Spinach Chicken curry

Ingredients

for marination

chicken-1 1/2 kg

curd-4 tbsp

garam masala-1 tsp

salt

turmeric-1/2 tsp

other ingredients

water-1/2 cup

coconut oil-2 tbsp

whole spices

ginger, garlic-8, chilly-4 crushed

kashmiri chilly powder-1 1/2 tbsp

turmeric powder-1/2 tsp

coriander powder-2 tbsp

salt

chicken masala-1 tsp

water-1/2 cup

tomato-1

fried onion-1 cup

spinach-2 cup

Preparation

Marinate chicken with curd, salt and turmeric, after 30 minutes, cook it in a pressure cooker. Heat oil in a pan, add whole spices, then roast it for a minute, next add chilly, garlic, ginger crushed , saute it well, now add masala powders, once the raw smell gone add water, boil it well, now add fried onion, after mixing well add cooked chicken, boil it again, next add spinach, cook it until the gravy become thick, then turn off flame.

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Aval vilayichath

Ingredients

jaggerry- 1 cup

water-1/2 cup

ghee-2 tbsp

cashew nuts

poha-3 cup

coconut-1 cup

gram dal-3 tbsp

sesame seeds-1 tsp

Preparation

Melt jaggerry with water, then strain it to another bowl. Heat ghee in a pan, add gram dal and cashews, roast it well, now pour the jaggerry mix, add coconut, mix well, boil it until the coconut absorb jaggerry juice, then add poha, combine well, cook it until it become dry, then turn off flame.

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Tomato Murukk

Ingredients

Tomato 3

Rice flour 1 cup

Gram flour 6 Tablespoon

Kashmiri Chilly powder 1 teaspoon

Cumin seeds 1/4 teaspoon

Ajwain 1/4 teaspoon

Salt

oil for frying

Preparation

Grind tomato into fine paste. Take a bowl, add other ingredients one bye one, then mix all, pour the tomato puree, mix well, knead it with your hand and make soft dough. Take idiyappam press with star mould, apply oil, then fill the dough, close it, then press the dough to hot oil, fry it well, then transfer it to a plate.

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Instant Appam

Ingredients

raw rice-3 glass

coconut-1 1/4 cup

cooked rice-1 glass

sugar-2 tsp

yeast-1 tsp

water

salt

milk-1/4 cup

Preparation

Wash rice well, then take it in a bowl, add sugar, yeast, cooked rice, coconut and water, combine all well, rest it for 3 hrs. Then grind the rice with soaked water and make a fine batter, keep this aside for 1 1/2 hrs for raising. after that add salt and milk, mix it well, then make soft Paalappam.

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Sweet Potato snack

Ingredients

sweet potato-2

yeast-3/4 tsp

sugar-2 tbsp

egg-2

maida-400 gm

lukewarm water-250 ml

Preparation

Steam cook sweet potato, then add to a bowl after removing the peels, then mash it well, then add sugar, egg, yeast and water, mix well, next add maida, then knead it well, keep this aside for 30 minutes, take a bowl after brushing oil, add the dough, then rest it again, next steam it for 25 minutes.

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Coconut Dosa

Ingredients

raw rice

coconut-3/4 cup

fenugreek-1 tsp

poha-1/4 cup

salt

Preparation

Soak rice and fenugreek together for 4 hrs, then wash it well and add to a mixie jar, add coconut, soaked poha and some water,then grind it into fine batter, pour the batter to a bowl, mix it with your hand, then ferment the batter overnight. Next morning, add salt to the raised batter, mix well and make dosa.

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Yogurt Chammanthi

Ingredients

coconut-1 cup

shallots-3

ginger

kanthari mulak-15

coriander leaves-1 handful

curd-1 cup

salt

vinegar-2 tbsp

Preparation

Grind coconut with shallot, ginger, chilly, coriander and water, then make a thick paste, next take curd in a bowl, beat it well, add coconut mix into it, add salt and vinegar, mix well, then serve it.

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Boiled egg thoran

Ingredients

boiled egg-3

onion-2

tomato-1

green chilly-3

ginger garlic

coriander leaves

oil

kashmiri chilly powder-1 tsp

turmeric-1/4 tsp

fennel seeds powder-1/2 tsp,

Preparation

Heat oil in a pan, add onion and salt, saute it well, next add ginger, garlic and chilly, combine all and saute it again, next add masala powders, mix it until the raw smell gone and add tomato, saute it again, then add small pieces of boiled egg, mix it with masala, and cook it for 2 more minuts, finally add coriander leaves and mix well, then turn off flame.

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Egg Puffs

Ingredients

oil

ginger garlic crushed-1 tbsp

green chilly-2

curry leaves

onion-2

salt

turmeric-1/2 tsp

coriander-1 tsp

chilly powder-1 tbsp

garam masala-1 tsp

pepper powder-1 tsp

fennel powder- 1 tsp

puffs sheets

boiled eggs

Preparation

Heat oil in a pan, add ginger and garlic, saute it well, next add green chilly and curry leaves, combine all, next add onion, add salt and saute until it turns golden brown, now add masala powders, combine it until it become dry, then turn off flame. Take pastry sheets, cut it into square shapes, then add the filling at the centre, put 1/2 piece of boiled egg, then fold it from four corners, finally, bake it well.

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Thattukada

Appam, Muttakkari

Spinach Chicken curry

Aval vilayichath

Tomato Murukk

Instant Appam

Sweet Potato snack

Coconut Dosa

Yogurt Chammanthi

Boiled egg thoran

Egg Puffs

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business