Achappam

Ingredients

Roasted rice flour

(Idiyappam/ palappam powder) – 500 mg

Thick coconut milk – 2 cups

Sugar – 8 tablespoons

Black sesame seed – 1 & 1/2 teaspoons

Egg – 2

Salt – 1 pinch

Preparation

Take rice flour in a bowl and keep aside. Take 2 cup of thick coconut milk from 1 coconut. In a bowl, add 1 egg, salt and sugar, beat it well, add rice flour and pour coconut milk, mix all well and make a loose batter, add sesame seeds, combine well and rest the batter for 1/2 hrs. Then make achappam with achappam mould.

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Arrowroot Porridge for babies

Ingredients

arrowroot powder-3 tbsp

water-1 glass

milk-1/2 cup

jaggerry/palm jaggerry

Preparation

Take a pan, add arrowroot powder, then pour water, mix it well and remove lumps, then add milk, after mixing well transfer it to stove top, turn on flame, stir continously, add jaggerry, mix well, stir it until it become thick.

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Soft Paalappam and egg kuruma

Ingredients

column rice-1 cup

instant yeast-1/4 tsp

sugar-1 tsp

lukewarm water

cooked rice-1/2 cup

grated coconut-1/2 cup

yeast-1/4 tsp

sugar-1 tsp

salt

For egg curry

ghee-1 tsp

cashew nuts

cocconut-1 tsp

onion-2

ginger

garlic-5

green chilly

curry leaves

salt

coriander-1 tsp

turmeric-1/2 tsp

garam masala-1/2 tsp

pepper powder-1/2 tsp

tomato-1

second extract of coconut milk-1/2 cup

coriander leaves

cashew+cardamom+fennel paste

boiled egg-6

thick coconut milk

Preparation

For appam, soak rice with yeast and sugar in lukewarm water for 3-4 hrs, then grind it with coconut, cooked rice, sugar,yeast and lukewarm water, make smooth paste, add salt ,mix well and keep aside for 1/2 hrs. Then make petal soft appam.

For egg kuruma, add onion,ginger,garlic, green chilly and curry leaves in a pressure cooker, add a little water, then cover the cooker and cook it for 2-3 whistle. After the pressure come out, open the cooker and add masala powders, saute it well, then add tomato, once it become soft add second coconut milk, boil it well , add salt and coriander, cook until it become thick, next add boiled egg, mix with masala, finally add thick coconut milk, heat it well and turn off flame.

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Chembin Thal Curry

Ingredients

chembin thand-3

green chilly-2

coconut- handful

coconut oil-2 tsp

shallots-5

garlic-2

curry leaves

coriander seeds

turmeric-1/2 tsp

chilly powder-1 tbsp

tamarind-lemon size

shallots-10

salt

turmeric

salt

fenugreek powder-1/4 tbsp

coconut oil

mustard

shallot chopped

dry chilly

curry leaves

Preparation

Heat oil in a pan, add coconut, roast it until it turns aromatic, add shallot, curry leaves, garlic and turmeric, mix all well, next add chilly powder, mix it again, then turn off flame, grind it with tamarind and water and make fine paste.Heat oil in a pan, add chopped chembin thal, and shallots , saute it well, next add salt and turmeric, after mixing well add coconut paste, add more water and mix well, then let it boil, once it become thick add fenugreek powder,then turn off flame. Finally season it with mustard,dry chilly,curry leaves and shallot chopped.

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Chicken Putt

Ingredients

for masala

chicken breast-300 gm

salt

turmeric-1/4 tsp

pepper powder-1/2 tsp

water-1/4 glass

onion-2

garlic-1 pod

green chilly-2

curry leaves

coriander leaves

tomato-1

turmeric-1/2 tsp

kashmiri chilly powder-1 tsp

chilly powder-1 tsp

garam masala-1 1/4 tsp

coriander powder-1 tsp

pepper powder-1 tsp

oil

for putt

rice flour-1 1/4 cup

salt

water

grated coconut

Preparation

Cook chicken with salt,turmeric, pepper powder and less quantity of water in a pressure cooker. Mash cooked chicken with a fork. Heat oil in a pan, add onion, saute it for a minute, next add green chilly, ginger garlic paste and curry leaves, saute it well, then add masala powders and tomato, mix until the tomato become soft and mushy, then add cooked chicken, combine all well, finally add some curry leaves then turn off flame. Take putt dust in a bowl add water,coconut and salt, knead it well and make perfect putt dust, take putt maker, add chicken filling, then putt dust, again chicken filling, then putt dust, once the putt maker is full steam it well.

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Set Dosa

Ingredients

White rice-2 cup

Urad dal-1/2 cup

Aval/flattened rice-1/2 cup

Fenugreek seeds-1/4 tsp

Water

Salt

Oil/ghee

Preparation

Wash rice well, then soak it for 3-4 hrs with fenugreek. Soak urad dal for 3 hrs and poha for 15 minuts.Then grind it into fine paste and mix together, add salt and mix it with hand, after mixing well keep overnight for fermentation. Then make perfect dosa.

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North Indian Dal fry

Ingredients

oil

mustard-1/2 tsp

cumin-1 tsp

onion-1

ginger garlic crushed

turmeric-1/2 tsp

chilly powder-2 tsp

coriander-1 tsp

cumin powder-1/2 tsp

tomato

salt

masoor dal

water

ghee-1 tbsp

oil-1 tbsp

curry leaves

kasoori methi

chilly powder-1/4 tsp

dry chilly

Preparation

Heat oil in a pan, add mustard and cumin, after popping it add onion chopped, saute until it become golden brown, then add masala powders,once the raw smell gone add tomato, after sauting it well add dal, mix it well, after heating it well add water and salt, cook it until it become soft and mushy, add more water if required, finally temper it with ghee, oil, chilly powder, dry chilly and kasoori methi.

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Ladies Finger curry

Ingredients

ladies finger-4

tomato-1/2

shallots-6

curry leaves

green chilly-2

tamarind juice

salt

chilly powder-1 tbsp

turmeric

water

curry leaves

coconut oil

mustard

dry chilly-2

curry leaves

Preparation

Take a pan, add okra pieces, shallots, chilly,tomato, tamarind juice, turmeric, chilly powder, salt and water, after mixing well, turn on flame and boil it, once it become thick, turn off flame. Finally temper it with mustard,curry leaves and dry chilly.

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Paniyaram

Ingredients

•Dosa batter – 2 cups

•small banana – 2

•sugar – 3 tablespoons

•cardamom – 4

•ghee – 1 tsp

•black sesame seeds- 1 teaspoon

•coconut oil for frying

Preparation

Take dosa batter in a bowl, add mashed banana,sugar, cardamom, ghee and sesame seeds, mix well. Heat oil in unniyappam pot, pour batter in each holes, fry both sides, then transfer it to a plate.

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Puffed rice Evening snack

Ingredients

jaggerry-4

water-1/4 cup

puffed rice-150 gm

grated coconut-2 cup

sugar-2 tsp

cardamom powder-1/2 tsp

cumin powder-1/2 tsp

ghee-1 tsp

oil for frying

raw rice-1 cup

sugar-2 tbsp

water-1/4 cup

egg-1

salt-1 pinch

Preparation

Melt jaggery with water, then strain to a pan and keep aside. Dry roast puffed rice, then crush it in a mixie jar. Transfer the jaggerry pan to a stove, turn on flame, add coconut into it, mix well, once the juice completely absorbs in coconut add cardamom,cumin powder, sugar, and ghee, mix well, next add crushed puffed rice, combine all, turn off flame, let it cool, after that make small balls.

Grind soaked rice with egg,water,sugar,and salt, and make a thick batter. Take each puff rice balls, dip it in the batter, then fry it in hot oil.

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Thattukada

Achappam

Arrowroot Porridge for babies

Soft Paalappam and egg kuruma

Chembin Thal Curry

Chicken Putt

Set Dosa

North Indian Dal fry

Ladies Finger curry

Paniyaram

Puffed rice Evening snack

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business