Wheat flour kinnathappam

Ingredients

wheat flour

jaggerry

coconut milk

hot water

cardamom powder

sesame seeds

Preparation

Take wheat flour in a bowl, add jaggerry melted into mix, whisk it well, then add cardamom, coconut milk and sesame seeds, mix all well and make loose consistency, take greased steel plates, pour the batter about 1 1/2 inch thickness, then steam it in idli steamer.

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Traditional Kerala style Rasam

Ingredients

garlic

shallots

Tomato

green chilly

dry Red Chillies

curry leaves

tamarind

mustard

turmeric powder

pepper powder

coriander powder

fenugreek powder

cumin powder

asafoetida

coriander leaves

oil

salt

Preparation

Soak tamarind juice, add salt and keep aside. Heat a claypot, add oil, heat it well, now add mustards, dry red chilly and chopped shallots, saute it well, next add garlic, mix well, next add tomato and green chilly, cook it well for 3 minutes, next add masalas, combine all, now add tamarind juice, once it boil add hing powder and coriander leaves, just boil it and turn off flame.

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Chicken vindhaloo

INGREDIENTS

Chicken – 1 Kg

onion – 2 Medium

Tomato – 1 Small

FOR MASALA –

Ginger – 1 Small piece

Garlic – 10-15 Cloves

Kashmiri Chilli Powder – 3 Tbs

Turmeric Powder – 1/4 Tsp

Coriander Powder – 1/2 Tspn

Cumin seeds- 1/4 Tsp

Mustard Seeds – 1/2 Tsp

Fenugreek Seeds – 1/4 Tsp

Pepper Cons – 1 Tsp

Cloves – 3 Nos

Cardamom – 2 Nos

Cinnamon – 1 piece

Vinegar – 2 Tbsp

Water – 1/2 Cup

Oil – 3-4 Tbsp

Sugar – 1/2 – 1 Tsp

Salt – As needed

Preparation

Grind all the ingredients for making masala into fine paste and keep aside. Heat a bottom thick pan, add oil, heat it well, then add onion and salt, saute it until it become turn brown, next add tomato, cook it well, after that add vindaloo masala, saute it well for the raw smell gone, next add sugar and salt, then add chicken pieces, mix well, then cook it for 20 minutes, once the gravy become thick, turn off flame.

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Dry Tuna fish chammanthi

Ingredients

Dry Tuna Fish – 50 g

Dry Red Chilies – 5-6

Grated Coconut – 3/4 cup

Shallots (small red onions) – 4-5

Curry Leaves – 4 sprig

Salt – to taste

Preparation

Heat a non-stick pan and roast the red chillies dry (without oil) till it reaches the stage just before burning OR Heat Chilli on charcoal.Grind dry tuna fish,roasted chilli,grated coconut,curry leaves,shallots and salt.Empty the contents to a serving bowl and enjoy the yum.

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Kinnathappam

Ingredients

Raw rice – 1cup

Egg white -1

Sugar -3/4cup

Salt a pinch

Ghee

Cardamom powder

Coconut milk -2 1/2cup

Preparation

Soak rice for 2 hrs, then grind it with coconut milk, sugar, egg, cardamom powder and pinch of salt, make a fine batter, add whole coconut milk, then transfer it to a bowl into a strainer. Take a plate, apply ghee, pour the batter 1/2 to 1 inch thickness, steam it well.

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Rice water halwa

Ingredients

rice water-4 cup

red food color-1/4 tsp

sugar-1/2 cup

cardamom powder-1/4 tsp

corn flour mix-1 tbsp

sesame seed-1/2 tsp

cashews

Preparation

Heat a pan, add rice water, stir it well, add food color and sugar, continue stirring, add cardamom and corn flour, cook until it become thick, add sesame and cashews, mix all well, after sometimes pour it to a glass jar, allow it to cool, then cut it.

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Banana,poha snack

Ingredients

banana-1

ghee

poha-1 cup

cardamom powder

sugar-2 tbsp

desicated coconut-1/2 cup

milk-1/4 cup

Preparation

Heat a pan, add ghee, after heat well add chopped banana, saute it well, next add poha, coconut and sugar, combine all well, add milk and cardamom powder, mix it well, once the mix become soft turn off flame, after cooled it well make small balls, finally coat it with some desicated coconut.

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Chicken leg snack

Ingredients

chicken leg – 4

spices -1 tsp

salt as needed

ginger garlic paste – 1tbs

potato – 2 mashed

garam masala – 1/2 tsp

pepper powdee -1/2 tsp

chicken masala – 1tsp

mozerralla cheese – 1 cup

egg – 2

bread crumbs

maida

Preparation

Put deep lines on chicken leg, then add ginger garlic paste, spices and water, add required salt and cook it well. After that, take it from water and remove flesh and cut it into small pieces, add mashed potato to the chicken, add masalas,and cheese, knead it well, set the masala in chicken leg, make perfect leg shape,coat the leg in maida, next dip in egg mix, after that coat bread crumbs, finally fry it in hot oil.

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Gobi manchooriyan

Ingredients

for marination

cauli flower cooked

maida-3 tbsp

corn flour-1 tbsp

gram flour-1 tbsp

pepper powder-1/2 tsp

chilly powder-1/2 tsp

soy sauce-1 tsp

salt

oil for frying

for gravy

onion finely chopped-1/2

garlic-5-6

onion -2

capsicum-1

soy sauce-2 tbsp

tomato sauce-4 tbsp

chilly sauce-1 tbsp

pepper powder

corn flour water mix

salt

sugar

Preparation

Marinate cooked cauli flower with the masalas, then fry it . Heat a pan, add oil, then add finely chopped garlic and onion, saute it well, next add onion, and capsicum, mix it well, then add sauces, pepper powder and corn flour water mix, combine all well, once it become thick add sugar and salt, after a boil, serve it.

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Ottada

Ingredients

raw rice-2 cup

water

coconut-1/2 cup

salt

hot water-1 cup

coconut oil-1 1/2 tbsp

Preparation

Soak rice overnight or 6 hrs. Then grind it into fine paste, add salt and grated coconut into it, mix well, then add 2 laddle of boiling water, mix it well, heat a clay pan, pour the batter, once the holes come out cover it and cook for 1 minute, then transfer it to a plate.

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Thattukada

Wheat flour kinnathappam

Traditional Kerala style Rasam

Chicken vindhaloo

Dry Tuna fish chammanthi

Kinnathappam

Rice water halwa

Banana,poha snack

Chicken leg snack

Gobi manchooriyan

Ottada

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business