Cheera Aviyal

Ingredients

spinach

cucumber-small piece

raw mango-1/2

turmeric-1/2 tsp

chilly powder-1/2 tsp

salt

water

coconut-1/2

shallots-10

cumin-1/4

chilly powder

raw coconut oil

Preparation

Cut spinach leaves and stem separately. Take a clay pot, add stem and cucumber pieces, add salt, turmeric,chilly powder and water, then cook it well, add raw mango pieces, after coking it well add spinach leaves combine all.Grind coconut with turmeric, shallots, chilly powder and cumin and make coarse paste, then add to curry pot, combine all together, once the raw smell gone add raw coconut oil and turn off flame.

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Chicken Pickle

Ingredients

Chicken boneless / Chicken Breast – 500 gram

For marination

Turmeric powder – 1/4 tsp

Kashmiri chilli powder – 2.5 tbsp

Pepper powder – 1 tsp

Ginger garlic finely crushed – 2 tbsp ( 5 big garlic& 2.5 inch long ginger )

salt as required

coconut oil – 1 tbsp

water – 1 to 2 tbsp

cocnut oil for shallow frying

For Pickle

Gingely oil or coconut oil – 4 to 5 tbsp

mustard seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Dried red chilli – 4 \

Curryleaves

Garlic – 12 big cloves

Ginger – 4 inch long

Green chilli = 6 to 7

Turmeric powder – 1/4 tsp

Kashmiri chilli powder – 3 tbsp

Pepper powder – 1 tbsp

Asafoetida powder – 1/4 tsp

Vinagiri – 1/2 cup ( 125 ml )

Boiled water – !/2 cup ( 125 ml )

Salt 1/4 tsp

Preparation

Cut chicken into small pieces, then take in a bowl, add turmeric, kashmiri chilly powder, pepper powder, ginger garlic crushed, salt and coconut oil, marinate it well.Keep this aside for 1/2 hrs. Heat oil in a pan, add chicken pieces, fry it well.In the same pan, add more oil , add mustard, fenugreek and dry chilly, let it pop , then add curry leaves, ginger garlic, and green chilly, saute it well, next add turmeric, chilly powder and pepper powder, mix it well, next add hing powder, after mixing well add vinegar, and water, let it boil well, add salt, then add chicken pieces, mix well, and turn off flame.

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Athy’s CookBook

Cheera Thoran

Ingredients

green spinach

onion-1

coconut oil-2 tsp

rice-1 tsp

dry chilly

curry leaves

garlic-2

turmeric-1/4 tsp

kashmiri chilly powder-1/2 tsp

salt

coconut grated

Preparation

Chop spinach into small pieces, then add salt,turmeric,chilly powder and chopped onion, mix with your hand and keep aside. Heat oil in a pan, add rice , once it roasted well add dry chilly and curry leaves, after a mix add chopped spinach, mix well and keep low flame for cooking, once it cooked enough add coconut, mix it again and turn off flame.

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Vermicelli Payasam

Ingredients

ghee-1 1/2 tbsp

vermicelli

milk-1 ltr

water-2 cup

milkmaid

salt-2 pinch

cashews

banana-1

sugar-1 tbsp

sugar-2 tbsp

hot water-1/4 cup

Preparation

Heat ghee in a pan, add vermicelli, roast until it become golden brown, then pour milk, and milk maid for sweet, mix well and let it boil, add salt to balance sweet, and keep boiling in low flame. Saute banana and cashe wnut in a pan by adding sugar and ghee, then keep aside.Add sugar in a pan, caramalise it, add water, mix well then pour it to the payasam,add banana and cashew, mix well then turn off flame.

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Egg Evening Snack

Ingredients

boiled egg-3

maida-1 tbsp

corn flour-1 tbsp

chilly powder-3/4 tsp

turmeric-1/4 tsp

salt

maggi cube-1

garam masala-1/4 tsp

egg-1

oats

oil for frying

Preparation

Cut boiled egg into 4 long pieces. In a bowl add flours, masala powders and salt, mix all together.Beat 1 egg in a bowl, take oats in a plate. Take 1 egg piece, dip it in egg , and coat maida mix, repeat this 2-3 times, then finally coat oats. After that fry it in hot oil.

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Wheat Unniyappam

Ingredients

Jaggery-400gm

Water-400ml

Roasted rice flour-1/2 cup(1cup-250ml)

Wheat flour-1/2 cup

Maida-1/2 cup

Cardamom-2

Coconut pieces-3tbsp

Ghee-11/2 tbsp

Black sesame seeds-1/2 tbsp

Oil

Preparation

Melt jaggerry and keep aside. Heat ghee in a pan, add coconut pieces, roast it until it become golden brown. Take a mixie jar, add rice flour, maida, wheat flour, cardamom and jaggerry juice , blend it well and transfer it to a bowl, add roasted coconut,and sesame seeds, mix all, then rest it 1/2 hrs. Heat unniyappam pot, pour oil, once it heat well pour batter to each holes, if one side is cooked, flip to another and cook well.

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Yam Payasam

Ingredients

yam pieces-1/2 kg

salt

ghee

water

ghee-3 tbsp

dry coconut pieces

melted jaggerry-400 gm

second extract of coconut milk( 2 coconut)

thick coconut milk

Preparation

Add yam pieces to a cooker, add ghee, salt and water, then cook it for 3 whistle. Then grind it into fine paste.Heat ghee in a pan, add dry coconut pieces, roast it until it become golden brown, then keep aside, add more ghee to the pan, then pour the yam paste, heat it well and add melted jaggerry, mix it well, once it start boiling add second extract of coconut milk, boil it well, now add thick coconut milk, heat it well and turn off flame. Finally add roasted coconut.

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Cheesy Chicken Roll

Ingredients

minced chicken-600 gm

ginger garlic paste-4 tbsp

green chilly paste-3-4 tbsp

tandoori masala powder-2 tsp

white pepper powder-1/2 tsp

garam masala-1 tsp

bread crumbs-3/4 cup

salt

coriander leaves+mint leaves-4 tbsp

sunflower oil

cheese slice

egg-2-3

Preparation

Take a mixing bowl, add minced chicken, then add ginger garlic paste, green chilly paste, masala powders, bread crumbs, salt,coriander leaves and sun flower oil, knead it well and make a non sticky dough. Take a plastick wrapper or butter paper, put small quantity of the mix, fold the paper and strech the mix and make a thin layer, add a cheese slice above the layer, then cover four sides, then roll it like chicken roll, then coat it with bread crumbs, once whole roll is prepares, take each one and dip in egg, then fry in hot oil.

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Fenugreek porridge

Ingredients

fenugreek-1/4 glass

raw rice-3/4 glass

salt

water

jaggerry-2

coconut

ghee

Preparation

Soak fenugreek for 4-5 hrs, then add it to a pressure cooker, add washed raw rice, and water, then close the lid and cook it for 3 whistle.Open the cooker after the pressure is gone, then pour jaggerry juice, mix well, once it start boiling add coarse paste of coconut, add a little water and pinch of salt, boil it again.Finally add ghee and turn off flame.

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Egg Putt

Ingredients

coconut oil-3-4 tbsp

mustard-1/2 tsp

dry chilly-2

onion-2

ginger-2 tsp

green chilly-2-3

curry leaves

garam masala-1 tbsp

meat masala-1 tbsp

coriander powder -1 tsp

turmeric-1/2 tsp

fennel powder-1/2 tsp

tomato-1

egg-3

salt

putt-3

coriander leaves

Preparation

Heat coconut oil in a pan, add mustard, after popping it well add dry chilly, next add onion, ginger and green chilly, saute it for 1 minute, then add curry leaves, once it become soft add masala powders, mix until it turns aromatic, then add 3 eggs, wait for a minute to set then add salt and scramble it well, next add putt, mix all well , finally add coriander leaves.

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Thattukada

Cheera Aviyal

Chicken Pickle

Cheera Thoran

Vermicelli Payasam

Egg Evening Snack

Wheat Unniyappam

Yam Payasam

Cheesy Chicken Roll

Fenugreek porridge

Egg Putt

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business