Chena theeyal

Ingredients

Yam-300 gm( cooked with salt and turmeric)

coconut-1 cup

shallots-3-4

curry leaves

coriander powder-1 1/2 tsp

chilly powder-1 1/2 tsp

coconut oil

mustard

fenugreek

curry leaves

dry red chilly

green chilly-3-4

shallots chopped-5-10

tamarind-lemon size

Preparation

Heat a pan, add coconut, shallot and curry leaves, roast it until the color become brown, next add masalas, after mixing well turn off flame and allow it to cool,then grind it into fine paste. Heat a clay pot, add oil, pop mustards and fenugreek seed, next add dry red chilly and curry leaves, after roast it add shallots, fry it well, next add tamarind juice and required water, allow it to boil, now add cooked yam, mix well, once it boil well add grinded coconut, mix well , after boiling it add curry leaves and turn off flame.

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Sago rice Payasam

Ingredients

sago rice-75 gm

milk-1 1/2 ltr

water-1 cup

sugar-1 cup

cardamom powder-1 tsp

salt-1 pinch

saffron-1 pinch

ghee

cashews and kismis

Preparation

Boil milk with water, then add sago rice, stir continously, once it cooked 75 % add sugar, cook it in low to medium flame. Next add cardamom and turn off flame. Heat ghee and roast cashew and kismis and add to payasam, add saffron too.

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Tomato coconut chutney

Ingredients

Tomato – 2 small

Shallots – 7 to 8

Grated Coconut 2 handful ( Half of one Small coconut )

Urad dal – 1 tsp

Turmeric powder – A pinch

Red chilli powder – 1 tsp (more or less according to your spice level )

Curry leaves 1 sprig

Coconut oil – 1.5 tbsp

enough salt

water for grinding 1/2 glass or more accordingly

For tempering

Coconut oil – 1 tbsp

Mustard seeds – 1/4 tsp

Dried chilli – 1

Curryleaves

Preparation

Heat a pan, add coconut oil, next add urad dal, roast it, next add shallots,and tomatoes , saute it well, add salt, after cooking well add masalas, again saute it for 1 minute, now add coconut, cook another 2 minutes, then grind it after cooling well. For tempering, heat a pan, add oil, pop mustards, red chilly and curry leaves, roast it well and add to chutney.

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Gulab jamun

Ingredients:

milk powder- 1 cup

baking powder- 1/2 tsp

maida- 1 1/2 tbsp

ghee- 1 tbsp

soaked semolina (soak 1 tbsp of semolina in 1 1/2 tbsp of water for 10 mins)

lukewarm milk- 2 1/2 tbsp

oil/ghee (for frying)

sugar- 1 cup

water- 1 1/2 cup

cardamom- 3

lemon juice- 1 tsp

rose water- 1 tsp

Preparation

In a bowl, add milk powder,baking powder and maida, mix all well, next add ghee , mix again, next add soaked semolina, mix it well, next knead it with lukewarm milk and make a dough, rest this for 10 minutes. Then make small balls, fry in hot oil, keep the flame low. For sugar syrup, melt sugar in a pan, add cardamom, lemon juice and rose water, after boiling it add gulab jamun, soak it for 4 hrs, then use it.

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Ilayada

Ingredients

jaggerry-5

water-1/2 cup

coconut-1 full

cardamom-1/4 tsp

poha-1 cup

rice flour

water

salt

banana leaf

Preparation

Melt jaggerry with water, then transfer to another pan into a strainer, add cardamom powder , and coconut, cook till dissolves the water, add poha, mix well and turn off flame. Take a banana leaf, grease it with oil, spread rice flour dough over the leaf in a thin layer, add filling, then fold the leaf, after doing this, steam cook ilayada.

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Mango laddu

Required Items :-

Ripe mango

Ghee

Desiccated coconut powder

milkmaid

Preparation

Cut mango into small pieces, then grind it into fine paste. Heat a pan, add ghee, after melting it add desicated coconut, mix well, cook it until the color change, next add mango paste, after mixing well add milkmaid, cook until it become non sticky and thick. Next turn off flame and allow it to cool, then make laddu shape.

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Tuna fish fry

Ingredients

tuna fish

salt

ginger garlic paste

turmeric powder

red chilly powder

corn flour

Preparation

Take a bowl, add ginger garlic mix, masalas , corn flour and salt, mix well, add water and make a thick paste, marinate fish with this masala, keep sometime, then fry it with curry leaves.

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Special Chicken Curry

Ingredients

Chicken-3/4 kg

for grinding

garlic-8

ginger

green chilly-4

mint leaves

coriander leaves

curd-2 tsp

salt

for masala

oil

onion-3

salt-1/2 tsp

kashmiri chilly powder-1 1/2 tsp

garam masala-1/2 tsp

fennel powder-1/2 tsp

pepper powder-1/2 tsp

coriander powder-1 1/2 tsp

tomato-2

Preparation

Take a mixie jar, add ingredients for grinding, and make a thick paste, marinate chicken with this masala(half).Rest chicken for 1 hour. After 1 hour , heat oil in a pan, add onion, saute it well, next add masalas, after mixing well add tomato, once the tomato become soft add chicken, mix it with masala, add hot water, cook it well. Finally add some curry leaves.

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Friench Fries

Ingredients

Potato

corn flour-2 tbsp

salt

Preparation

Peel off potatoes, then cut into the shapes. Wash well then strain out water, boil it and cook 50 %, then starin out water and wipe wet with a towel or tissue, spread corn flour, mix well, then fry it till it become crispy.

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Mrs Malabar

Cucumber Pachadi

Ingredients

cucumber-1

coconut-3/4 cup

garlic-4

green chilly-2

mustard seeds

cumin

chilly powder-1 tsp

turmeric-1/4 tsp

coconut oil

fenugreek seeds

mustards

dry red chilly

shallots

garlic

green chilly

curry leaves

curd

salt

Preparation

Grate cucumber and keep aside. Grind coconut with, mustard, cumin, chilly, masalas and garlic. Heat oil in a pan, pop mustards and fenugreek, then saute othe vegetables, then add grinded coconut, after mixing well, add grated cucumber, then cook it for 2-3 minutes, finally add curd and mix well.

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Thattukada

Chena theeyal

Sago rice Payasam

Tomato coconut chutney

Gulab jamun

Ilayada

Mango laddu

Tuna fish fry

Special Chicken Curry

Friench Fries

Cucumber Pachadi

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business