Wheat flour Idiyappam

Ingredients

Wheat flour- 2 glass

hot water

salt

coconut

Preparation

Heat a pan, add wheat flour, roast it for 2 minutes, then transfer it to a bowl, add salt, mix it well, then pour hot water, knead it well and make soft dough, take idiyappam maker, grease it with oil, fill the dough. Take banana leaf, add coconut , then press idiyappam to the leaf, after all leaf is filled , steam it in steamer.

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Coconut dosa

Ingredients

raw rice-1 cup

fenugreek-1 tsp

water

salt

poha-1/2 cup

coconut-1 cup

Preparation

Add rice and fenugreek in a bowl, wash well, then soak it for 4 hrs. Then grind it with coconut and soaked poha, and make a soft batter, rest the batter for 8 hrs. Now add salt, after mixing well make small dosas from the batter.

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Prawn Roast

Ingredients

prawn-250 gm

salt

chilly powder

turmeric

salt

oil

ginger garlic chopped

curry leaves

green chilly-3-4

onion-2

salt

kashmiri chilly powder-1 tsp

turmeric-1/4 tsp

water

tamarind

Preparation

Heat oil in a pan, add ginger and garlic, saute it well, then add onion, green chilly and curry leaves, now add salt, mix it again, once it become soft add masala powders, mix all together, after cooking 3 minutes add water,tamarind and prawns, cook it until it become dry, finally add curry leaves and coconut oil, then turn off flame.

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Scrambled egg without oil

Ingredients

egg-6

pepper powder-1 tsp

salt

mushroom-3/4 cup

spring onion-3/4 cup

red capsicum-1/2 cup

Preparation

Mix all ingredients together. Boil water( same quantity as egg) in a pan, pour the mix, wait for 2 minutes, then scramble it, once the water completely dissolves turn off flame.

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Kinnathappam

Ingredients

Banana ( Plantain ) – 2

Corn Flour – 1/2 Cup

Sugar – 1cup

Cumin seeds – 1/4 tsp

Cardamom – 3 or 4

Egg – 1

Milk 2

Ghee – 2 1/2 Tbsp

Salt – a pinch

Preparation

Steam banana well. Spread ghee on a steel plate , then keep aside. If banana is cooked, peel off it and add to a mixie jar, add sugar, egg, salt, cumin and cardamom along with it and make smooth paste, then add corn flour,and cow milk, blend it well, then transfer this mix to a pan through a strainer, then turn on flame, stir the mix well, once it starts to become thick add ghee, mix well, cook until it become thick and non sticky, then transfer it to steel plate, level it with a spoon, then keep this aside for cooling down, then cut it.

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Chicken Curry

Ingredients

coconut oil-1/4 cup

onion-4

shallots chopped-1 cup

ginger and garlic crushed-2 tbsp

onion paste-1 onion

coriander powder-2 tbsp

turmeric-1/2 tbsp

fennel powder-1/2 tbsp

chilly powder-1 1/2 tbsp

chicken masala-2 tbsp

green chilly-2

curry leaves

tomato-1 1/2

chicken-1 1/2 kg

salt

Preparation

Heat oil in a pan, add onion, saute until it become golden brown, next add shallots and ginger garlic crushed, mix it well, now add masala powders, mix it until the raw smell gone, now add tomato, combine all well, once the tomato become soft add green chilly and curry leaves, next add chicken and salt, mix well, cover the pan and cook it well, once the gravy become thick and separate oil from curry, turn off flame.

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Choora Meen curry

Ingredients

Choora fish -500 gram

Turmeric powder – 1/2 tsp

Kashmiri chili powder- 3 tbsp

coriander powder – 1/2 tbsp

Grated coconut – 3 tbsp

1/2 cup water for grinding(125 ml )

Coconut oil- 2.5 tbsp

Ginger half inch

small garlic pods – 8

Shallots – 8 to 10

Curry leaves

green chili – 1or 2

Tomato small – 1

kudam puli – 3 medium sized

1/2 cup water for soaking ( 125 ml )

salt required

Preparation

Dry roast masala powders for 1-2 minutes. Take a mixie jar, add coconut, masala powders , and water, then grind it into fine paste. Heat coconut oil in a clay pot, add ginger garlic crushed, shallots, and curry leaves, saute it well, next add tomato, mix all, then add masala paste and water, then add soaked pot tamarind, mix well, add more water, and salt, then let the curry boil, now add fish, cook it well, once the gravy become slightly thick turn off flame.

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Coconut , Jaggerry laddu

Ingredients

grated coconut-2 cup

jaggerry-1 cup

cardamom powder-1/2 tsp

Preparation

Heat a pan, add coconut and jaggerry together, mix well and cook until coconut absorb jaggerry and become thick, then add cardamom powder, mix well, then turn off flame. Once the heat is low , then make small balls from it.

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Oil free Unniyappam

Ingredients

jaggerry-3

water

raw rice-1 1/2 cup

salt-1 pinch

cumin-1 tsp

baking soda-1/4 tsp

coconut pieces

Preparation

Melt jaggerry and keep aside. Soak rice for 4 hrs, then grind it with melted jaggerry, then transfer it to a bowl and add salt and cumin seeds, mix well and rest for 1 hour. Then take the batter add coconut pieces and baking soda, mix all well. Heat unniyappam pot, brush holes with oil, then pour the batter in each hole, then wait until one side is cooked enough, then flip to another and fry it well, then transfer it to plate.

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Banana Payasam

Ingredients

banana-3

water

jaggerry-5

sago rice-2 tbsp

ghee

coconut-2( Take coconut milk and separate thick and second extract of milk)

coconut pieces

Preparation

Add banana pieces to a pressure cooker, add water, then cover the lid and cook it for 3 whistle. After that, remove banana peels and centre portion from it and make a fine paste. Melt jaggerry in a sauce pan and keep aside. Heat ghee in a pan, add banana paste, saute it well, then pour jaggerry juice, combine both well, and allow it to boil well, now add second extract of coconut milk, boil it well, and wait until it become thick, now add cooked sago rice, after mixing it well add thick coconut milk and turn off flame. Finally add roasted coconut in ghee, then serve it well.

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Thattukada

Wheat flour Idiyappam

Coconut dosa

Prawn Roast

Scrambled egg without oil

Kinnathappam

Chicken Curry

Choora Meen curry

Coconut , Jaggerry laddu

Oil free Unniyappam

Banana Payasam

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business