Avalose podi

Ingredients

raw rice-2 kg

coconut-4

Preparation

Wash rice and soak for 4 hrs, then grind it into coarse powder, add grated coconut, after knead it well rest for 2 hrs. Heat a bottom thick vessel, add the rice flour, roast it until the color become goden brown.

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Temple Neyyppayasam

Ingredients

payasam rice-1 cup

ghee-2 tsp

water-3 cup

jaggerry

cardamom powder-1 tsp

ghee-1 tsp

coconut pieces

raisins and cashews

chopped banana

Preparation

Heat a pressure cooker, add ghee, once it melts add washed rice, roast the rice in ghee, add water, then close the lid and cook for 3 whistle. Melt jaggerry , add to the cooked rice, again cook it well, add cardamom, and cook until it become thick. Heat ghee in a pan, roast coconut, cashews, kismis and banana separately, then add to neyyppayasam.

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Wheat flour banana snack

**Ingredients:

1-Wheat Flour – 1/2 Glass

2-Banana – 1 Nos

3-Jaggery – 3 tsp

4-Coconut Oil – 2 tsp

5-Grated Coconut – 3 tsp

6-Cardamom (Elachi) – 5 Nos

7-Cumin Seeds (Jeera)- 1/4 tsp

8-Dried Ginger (Sukkku)- Small pcs

9-Water – As Per Req.

Preparation

Melt jaggerry with water and keep aside.Heat oil in a pan, add banana pieces, saute it well, next add coconut, mix for 2 minutes, next add jaggerry juice, cook it for 2 minutes, now add cumin,dry ginger and cardamom powder, mix well and allow it to cool, next add wheat flour, mix it with a spoon, add water and make a thick batter. Pour the batter to a bowl, cover the bowl, then steam cook this.

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Nadan Ilayada

Ingredients

grated coconut

jaggerry

cardamom+cumin powder

banana leaf

rice flour

maida

coconut oil

salt

water

Preparation

Add rice flour, maida and salt in a bowl, knead it with water and make a soft dough. Mix coconut,jaggerry, and cardamom cumin powder, mix it with a spoon. Take a banana leaf , put the dough, spread over the leaf, then add filling, fold it from one side, after doing this, steam cook ada in a steamer.

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Mathimeen peera

Ingredients

pot tamarind-1

sardine fish-1/2 kg

turmeric-3/4 tsp

kashmiri chilly-1/2 tsp

salt

ginger-1 small piece

green chilly-6

shallots-10-12

garlic-6

curry leavrs

grated coconut-2 1/2 hand ful

Preparation

In a clay pot, add fish, masalas,chopped vegetables,curry leaves, salt, coconut and soaked tamarind with water, cook it in medium flame for 5 minutes, then low the flame and cook for 5 minutes, finally add some raw coconut oil.

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Cherupayar ularthiyath

Ingredients

Green gram-1 cup

Onion-1 (small)

Garlic-1 tsp

Curry leaves-

Crushed Chilli Flakes-1 1/2 tsp

Water-

Salt-

Coconut oil-

Preparation

Soak green gram for 1/2 hrs, then cook in a pressure cooker with salt and water. Heat a kadai, add coconut oil, next add garlic and onion, saute it well, next add salt, curry leaves and chilly flakes, mix it well and cook for 1 minute, now add cooked green gram, mix it well, and cook for another 1 minute.

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Vattayappam

Ingredients

raw rice-1 cup

jaggerry-1 cup

water-1/2 cup

coconut-1 cup

cooked rice-1/2 cup

cardamom-7

yiest-1/2 tsp

salt

cashews and kismis

Preparation

Wash rice and soak for 4 hrs. Melt jaggerry and strain it to a bowl. In a mixie jar add rice, cooked rice , coconut, cardamom, yiest , salt and jaggerry juice, grind it to a fine paste, rest the batter for 3 hrs, then grease a tin, pour the batter to the tin, steam cook this in a idli steamer.

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Pumkin Ada

Ingredients

pumkin

rice flour

jaggerry

coconut

ghee

cardamom

Preparation

Cook pumkin in a pressure cooker, then mash it with a laddle. Take rice flour in a bowl, add pumkin and salt, mix it well, then knead it with your hand and make a soft dough. Melt jaggerry and transfer to a pan into a strainer, boil it well, next add coconut, mix well, when the coconut absorb jaggerry juice add cardamom and ghee, after mixing well turn off flame. Take a banana leaf, put the dough, then spread over , add the coconut filling, then fold it. Finally cook in a steamer.

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Thrissur style prawn and raw banana curry

Ingredients

raw banana-1

shallots crushed-10

ginger

curry leaves

green chilly-2

chilly powder-1 tsp

kashmiri chilly-1/2 tsp

coriander powder-1/2 tsp

turmeric-1/2 tsp

salt

coconut milk

pot tamarind

prawns

Preparation

In a pot, add raw banana, chilly,shallots,ginger , masalas,salt and water, then cook it well, then add tamarind and prawns, cook it again, once it cooked well add coconut milk, boil it then turn off flame. For seasoning, heat oil , then add shallots chopped and curry leaves, roast it well,next add kashmiri chilly, after mixing well add to curry.

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Ragi Black Halwa

Ingredients

Millet powder – 1 cup

Jaggery – 250 g

Water – 2 1/2 cups

Ghee – 5-6 tablespoons

Cardamom powder – 1/2 tsp

Salt – a pinch

Nuts – 10-15 pieces

Preparation

Melt jaggerry with 1 1/2 cup of water. Heat a pan, add ghee, once it heat well add cashews , roast it well. Take a mould, grease with ghee, add cashew and white sesame seeds and keep aside. Strain ragi powder , then add water and mix well, then mix it with jaggerry juice, then pour it to the pan which is used to roast cashew, stir well and keep the flame low, after 10 minutes add ghee, cook for another 5 minutes, add ghee again, cook it until it become thick and non sticky, finally add cardamom and salt, after mixing well transfer it to the mould, after cooling well cut it into desired shape.

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Thattukada

Avalose podi

Temple Neyyppayasam

Wheat flour banana snack

Nadan Ilayada

Mathimeen peera

Cherupayar ularthiyath

Vattayappam

Pumkin Ada

Thrissur style prawn and raw banana curry

Ragi Black Halwa

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

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