Salted Papaya

Salted vegetables is all time favorite of malayalees, this is a good way to eat vegetables, Papaya is a healthy vegetable, salted papaya will like everyone who doesn’t eat Papaya also.

Ingredients

Raw Papaya

chilly(kanthari)

boiled water

vinegar

garlic-1

Preparation

Cut Papaya into long pieces, then add water and vinegar, crushed chilly, garlic and salt, mix well, use after one day.

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Avocado shake

Ingredients

• Avocado – 2 nos

• Cold milk – 2 cups

• Sugar

• Pistachios sliced (pista)

• Ice cubes

Preparation

In a mixie jar, add avocado pulp, sugar, milk and ice cubes, blend it well, pour it to a juice glass , add some pista and serve it.

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Leftover putt recipe

Ingredients

putt- small piece

small banana-2

cardamom-2

sugar-2-3 tsp

rice flour-2-3 tbsp

rava-2 tbsp

oil for frying

Preparation

Crush putt in a mixie jar, then add to a bowl. Grind banana with sugar and cardamom, and add to the putt, add rice flour and rava into it, knead it well and make slightly thick dough, then make small finger shaped snack, finally fry all in hot oil.

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Easy evening snack by Banana

Ingredients

banana-1

sugar-4 tbsp

cardamom powder-1/2 tsp

egg-1

salt-1 pinch

baking soda-2 pinch

black cumin-1/2 tsp

wheat flour-1 3/4 cup

Preparation

Add banana to a bowl, mash it with a fork, then add sugar, egg, cardamom powder, black cumin seeds. salt and baking soda, mix it well, then add enough wheat flour to make a soft dough, knead it well, then divide it into desired shape, after that fry it in hot oil.

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Pepper hut

Chemb puzhukk and chammanthi

Boiled chemb is a traditional kerala recipe, which contains large amount of protein and carbohydrates, the best combination of this recipe is kanthari chammanthi.

Ingredients

chemb

salt

for chammanthi

kanthari mulak

shallots

salt

coconut oil

Preparation

Boil chemb with salt and water in a pressure cooker, cook it according to the cooking time.Crush chilly and shallots, add salt and raw coconut oil, mix it well. After the chemb is cooked, remove the peel, then serve it with chammanthi.

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Black halwa

Ingredients:

•banana – 6

•Aval / poha – 1 cup

•nuts – handful

•white sesame seeds – 2 teaspoons

•cardamom powder – 1 tablespoon

•ghee – 2 teaspoons

•thick coconut milk – 4 cups

•jaggery – 300 grams

•water – 1 cup

Preparation

Roast aval , then grind it into fine powder and keep aside. Melt jaggerry , strain it, then allow it to cool. In a mixie jar , grind banana, then add aval powder, coconut milk and jaggerry juice, blend it for mixing. Heat a bottom thick pan, add ghee, then roast nuts in ghee and keep aside. Pour the halwa mix into the pan, stir it well until it become thick and non sticky, finally add ghee, nuts and cardamom powder, after combine it well turn off flame and transfer to a mould, set it with a spoon or spatula, after cooling it well, cut it into desired shape.

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Crispy Wheat dosa

Ingredients

wheat flour-1 cup

rava-2 tbsp

salt

water

baking soda-1/2 tsp

Preparation

Add wheat flour, rava and salt to a bowl, mix all well, then add water, combine it well and make perfect dosa batter, rest this batter for 20 minutes then add baking soda, mix the batter well, then heat a tawa, adjust the heat with water spread, pour the batter, spread evenly on the tawa, cook until it become crispy.

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Mathi Mulakittath

Ingredients

1/2 kg mathi /sardines

shallots

ginger

green chilli

curry leaves

tomato

tamarind water

red chilli powder

turmeric

fenugreek powder

coconut

Preparation

Take a clay pot, add chopped veggies, masalas and coconut oil, mix it with tamarind juice, add salt and required water, next add fish, and turn on flame, boil it well, finally add crushed curry leaves and chilly, and raw coconut oil.

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Mushroom masala

Ingredients

oil-2 1/2 tbsp

fennel-1 tsp

cinnamon

cloves

onion-2

salt

green chilly-3

tomato-1

green chilly- 1 1/2 tbsp

coriander powder-1 tsp

turmeric-1/4 tsp

mushroom-200 gm

water

coriander leaves

Preparation

Heat a pan, add oil, after heating it add spices, just roast it, next add onion and salt, saute it well, next add chilly and tomato, saute until it become soft, now add masalas, mix until it turns aromatic, next add mushroom, mix with masala and cook well, add water, and cook until oil separates, finally add coriander leaves and turn off flame.

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Red chutney

Ingredients

Coconut-half

Red chilli powder-2 tspn

Small Onion-2

Ginger-a small piece

salt

Water as needed

Oil

Mustard seeds-1 tspn

Dry red chilli-2 or 3

Curry leaves-few

Preparation

Add coconut, kashmiri chilly after heating, shallots, ginger and water to a mixie jar, add salt, grind it into fine paste. Heat a pan, add coconut oil, add mustards,pop it well, then add dry red chilly and curry leaves, mix all well, then add coconut paste, add water, allow it to heat, then turn off flame.

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Thattukada

Salted Papaya

Avocado shake

Leftover putt recipe

Easy evening snack by Banana

Chemb puzhukk and chammanthi

Black halwa

Crispy Wheat dosa

Mathi Mulakittath

Mushroom masala

Red chutney

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business