Pazham vada

Ingredients

banana-3

bread-3

ghee

sugar

corn flour-3 tbsp

cardamom powder

Preparation

Heat a pan, add ghee, once it heat well add banana, saute it well, once it become mash well, transfer to a bowl and mash it with a fork, then add bread crumbs, corn flour, sugar, and cardamom powder, mix it well. Heat oil for deep frying, take small quantity of the dough, make ball shapes, then after pressing it in your palm put a hole like uzhunnuvada, then fry it.

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Puli curry palakkad special

Ingredients

tamarind juice

water

coconut oil-1-2 tsp

mustards-1 spoon

dry red chilly-2

fenugreek-1 tsp

green chilly-4-6

shallots-10-12

salt

Preparation

Heat a kadai, add coconut oil, after heating it add mustards,fenugreek, curry leaves and dry red chilly, pop it well, next add shallots and green chilly, roast it well, next add tamarind water, boil it well.

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Egg Moli

Ingredients

egg-7

pepper powder

salt

oil-4 tsp

garlic-3-4

ginger

onion-2

green chilly-4

curry leaves

salt

turmeric-1/2 tbsp

coriander powder-1 tbsp

chilly powder-1 tbsp

pepper powder-1 tbsp

coconut milk second extract-1 cup

tomato-2

thick coconut milk

Preparation

Take idli mould, grease it with oil, then break eggs and add to each hole, spread pepper powder and salt, then steam it well. Heat a kadai, add ginger and garlic, roast it well, next add onion, chilly , curry leaves and salt, saute it well, next add masalas, mix it , once it turns aromatic add coconut milk second and tomato, boil it well, then add thick coconut milk, just heat it, then add boiled egg.

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Vegetable stew hotel style

Ingredients

oil-2 tbsp

cumin-1/4 tsp

fennel-2 pinch

cinnamon

cloves

curry leaves

onion-1

ginger garlic paste-1+1 tsp

carrot-1

potato-1

beans-5

greanpeas cooked

salt

water

garam masala powder

coriander leaves

for grinding

coconut-1 cup

cinnamon

cloves-2

roasted chickpea-3 tsp

water

Preparation

Heat a kadai, add coconut oil , heat it well , then add spices, just roast it, add onion, salt, curry leaves and ginger garlic paste, saute it well, next add vegetables and water for cooking, cook it well, grind coconut with spices, then add to curry, add greenpeas, mix well, cook until it become slightly thick, finally add some curry leaves and garam masala powder.

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Semolina, banana snack

Ingredients

ghee-1 tbsp

cashews

kismis

banana-1

semolina-1 glass

cardamom powder-1 tsp

water-1 glass

sugar

coconut-2 tbsp

Preparation

Heat a pan, add ghee, heat it well, add cashew and kismis, roast it then add banana pieces, saute it well, then keep aside. Add rava to the same pan, roast it well, add water, cardamom and sugar, cook it well, once it become thick add banana mix, after combine well transfer it to a pudding tray, level it with a spatula, after cooling it well cut it into desired shape.

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Milk Pudding

Ingredients

maida-4 tbsp

milk-1/2 ltr

sugar-1/2 +1/4 cup

vanilla essance-1/2+1/2 tsp

water-1/4-1/2 cup

butter-50 gm+1 tbsp

Preparation

Heat butter in a pan, once it melts add maida, mix well, add milk, boil it , stir it well, add sugar and vanilla essance, cook until it become thick, then transfer it to a pudding tray. Heat another pan, add sugar, caramalise it, then add maida milk mixture, mix well add butter and vanilla essance, combine all well, once it become thick, pour it above the pudding in the tray, then allow it to cool, then keep in fridge for 2 hrs before serving.

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Kozhukkatta

Ingredients

matta rice-2 cup

coconut-2-2 1/2 cup

cumin

water-8 cup

Preparation

Soak rice for 6 hrs, then grind it with salt, cumin and coconut, make coarse thick batter.Make small kozhukkattas. Boil water in a vessel, add kozhukkatta into the boiling water, cook it well.

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Rava poori, potato masala

Ingredients

for poori

rava-2 glass

ghee-2 tsp

salt

water

oil

For baji

oil-2 tsp

mustard-2 tsp

urad dal-2 tsp

dry red chilly-2

ginger

chilly-3-4

onion-3

salt

potato 3

carrot-1/2

turmeric-1 1/2 tsp

water

curry leaves

Preparation

Add rava to a mixie jar,grind it into fine powder, then transfer it to a bowl, add ghee and salt, mix well, then add water gradually, knead it well and make a soft dough, then divide the dough into small balls, flattern it with a roller, then fry it in hot oil.

For poori baaji, heat coconut oil in a pan, add mustards and urad dal, pop it well, next add dry red chilly, ginger, and chilly, roast it well, next add onion and salt, saute it well, add potato and carrot, mix well, add water and turmeric, cook it well, once it become thick, turn off flame, finally add curry leaves.

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Undanpori

Ingredients

jaggerry-6

small banana-2

cardamom

cumin-1/4 tsp

wheat flour-2 cup

maida-1cup

rava-3/4 cup

coconut pieces-1 cup

turmeric-1/4 tsp

baking soda-1/4 tsp

Preparation

Melt jaggerry. Grind banana with cardamom,cumin and jaggerry juice. Mix maida, atta, rava,turmeric,coconut pieces and baking soda, add jaggerry mix into it, mix all well and make thick batter, rest for 6 hrs. Heat oil in a pan for deep frying, put small balls from the batter, fry well.

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Unniyappam

Ingredients

raw rice -3 cup

banana-5

jaggerry-750 gm

water-3/4 cup

ghee-2 tbsp

cardamom-2 tsp

salt

coconut pieces

coconut oil

Preparation

Soak rice for 4 hrs, then grind it without water, then sieve it to a bowl, add banana paste, melted jaggerry, salt and cardamom, mix all well, keep aside for 6 hrs, then add coconut pieces, after mixing well make unniyappam.

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Thattukada

Pazham vada

Puli curry palakkad special

Egg Moli

Vegetable stew hotel style

Semolina, banana snack

Milk Pudding

Kozhukkatta

Rava poori, potato masala

Undanpori

Unniyappam

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business