Paalappam
Ingredients
Idli rice 3 cup
Cooked rice 1 cup
Coconut 1cup
Sugar 1tbsp
Salt1/4 tsp
Water 2cup…. Etc
Preparation
Soak rice for 3-4 hrs, then grind it with coconut milk , cooked rice salt and sugar, then make a fine batter. Mix it well and add onion to it. Store the batter in thermal cooker. Next morning , you can make soft appam with this batter.
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Chicken Nuggets
Ingredients
For the Chicken Mixture:
250 grams chicken
1 piece ginger
4-5 cloves garlic
2 slices bread (crusts removed)
1 teaspoon soy sauce
Salt to taste
1/4 teaspoon chili powder
1/4 teaspoon black pepper powder
For the Coating:
1 egg
Salt and pepper to taste
3-4 tablespoons milk
Breadcrumbs
preparation
Grind chicken, ginger garlic, soy sauce, bread, salt and masala powders, then make a paste. Transfer this to a bowl, then flatten it with medium thick, then cut it into medium thick. Dip the bites it egg and pepper mix, then coat it in bread crumbs, then fry it well.
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Vendakka Mutta Thoran
Ingredients:
Okra (Vendakka), washed and cut
Onion, chopped
Green chili, chopped
Coconut, grated (about 1/2 cup)
Curry leaves
Eggs (2)
Turmeric powder (a pinch)
Mustard seeds
Oil
Salt
Pepper powder
Preparation
Add mustard seeds and let them splutter. Add chopped onions and green chilies to the pan and sauté until they soften. Add the cut okra to the pan and stir-fry for a few minutes. Add grated coconut and a pinch of turmeric powder to the pan. Mix well. Cover the pan and cook for a couple of minutes until the okra is slightly tender.
Make small wells in the okra mixture and crack the eggs into them. Sprinkle salt and pepper powder over the eggs.
Cook covered for a few more minutes until the eggs are set.Gently stir the mixture to combine the okra, coconut, and eggs. Serve hot with rice or roti.
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Chicken Stew
Ingredients
Chicken – ½ Kg
Coconut Oil – 4 tbsp
Cinnamon – 4 nos
Cloves – 6 nos
Cardamom – 5 nos
Star Anise – nos
Ginger – 15 gm
Green Chilli – 4 nos
Onion – 2 nos
Potato -1 nos
Garam masala – ½ tsp
Pepper powder – ½ tsp
Second Extract coconut milk- 2 cup
First Extract coconut milk- 1 cup
Coconut oil – 2 tbsp
Cashew nuts – 10 nos
Mustard seed- ½ tsp
Shallots – 5 nos
Dry Red Chilli- 4 nos
Curry Leaves
Preparation
Heat oil in a pan, add masalas , after roasting it well add ginger , garlic , green chilly and curry leaves, roast it well, then add onion , add salt and saute it well, next add potato and chicken, cook it about 1 minute, next add coconut milk second, add salt and pepper powder, then cook it until it become soft, finally add thick coconut milk and crushed pepper, just heat it , then turn off flame.
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Wheat breakfast
ingredients
wheat flour-1 cup
sugar-2 tbsp
salt-1/4 tsp
coconut oil-1 tbsp
water-1 cup
egg-2
turmeric-1 pinch
preparation
In a blender, add wheat flour, sugar, salt and water, blend it well, then pour it to a bowl, add egg and turmeric to it, then mix it well, now make thin dosas.
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Paal Kappa
ingredients
tapioca-1 1/2 kg
water
coconut-1 (separate 1 and second extract)
green chilly-3
ginger
garlic-5-6
salt
coconut oil
mustard
dry chilly
curry leaves
chopped shallots
preparation
clean and chop tapioca into small pieces, then cook it in water until it become soft. Then remove it from water. Add crushed ginger garlic and shallots to the kappa, add salt and second extract of coconut milk, then boil it until the milk completely dissolves, then add thick coconut milk, heat it well, then turn off flame. Finally, season it with shallots, dry chilly, curry leaves and mustard.
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Fried beef curry
ingredients
beef
turmeric
salt
pepper powder
garlic , ginger and green chilly
turmeric
chilly powder
coriander powder
beef masala
water
salt
lemon juice
onion
coconut oil
tomato
curry leaves
Preparation
Cook beef with salt, turmeric and pepper powder. Prepare a masala with chilly powder, salt, turmeric, coriander powder, meat masala , ginger garlic and chilly paste and lemon juice. Take half of this masala and marinate beef well, then keep aside for 15 minutes, after that fry beef. Heat oil in a pan, saute onion and tomato, then add another half of the masala, mix everything well, then add fried beef, add curry leaves, boil it well until everything combine well and turn off flame.
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(ellum kappayum), Beef bones and Tapioca
Ingredients:
For the Beef:
2.5 kg Beef with bones (preferably with some meaty parts like the breast)
4 medium onions, sliced
2-inch piece ginger, chopped
2 green chilies, chopped
1 tbsp garlic paste
4 tbsp meat masala
2 tsp garam masala
1 tsp turmeric powder
1 bay leaf
4 tbsp coriander powder
2 tsp crushed black peppercorns
Salt to taste
3 tbsp vinegar
Water
Curry leaves
Oil
For the Coconut Paste:
1 large coconut, grated
2 green chilies
1 small onion
Oil
For the Kappa (Tapioca):
1 kg Kappa
Water
Salt
Turmeric powder
Preparation
In a bowl, combine the beef, sliced onions, ginger, green chilies, garlic paste, meat masala, garam masala, turmeric powder, bay leaf, coriander powder, crushed peppercorns, salt, and vinegar. Mix well to ensure all the spices coat the beef evenly. Let it marinate for at least 30 minutes (or longer for better flavor).
Heat oil in a pressure cooker. Add the marinated beef and cook until the water evaporates and the oil starts to separate. Add water to cover the beef and pressure cook for about 10 whistles. Once the pressure is released, open the cooker and check if the beef is tender. If not, cook for a few more whistles.
Heat oil in a pan. Add the grated coconut, green chilies, and onion. Roast until the coconut turns light brown.
Let it cool down slightly. Grind the roasted coconut mixture into a smooth paste using a blender or grinder.
Wash the kappa thoroughly. In a pot, add water and bring it to a boil. Add the kappa, salt, and a pinch of turmeric powder. Cook until the kappa is soft and easily pierced with a fork. Drain the water and set aside.
Add the coconut paste to the cooked beef. Mix well and simmer for a few minutes to allow the flavors to meld.
Adjust the consistency by adding a little water if needed. In a separate pot, add the cooked kappa. Add the beef curry to the kappa. Mix gently to combine the kappa and the beef curry. Simmer on low heat for a few minutes, stirring occasionally, until the flavors are well incorporated.
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Ingredients:
Indian coffee plum
Salt
Water
Mustard seeds
Curry leaves
Garlic
Green chilies
Fenugreek seeds
Sesame oil
Kashmiri chili powder
Regular chili powder
Turmeric powder
Preparation
Clean the loobikka thoroughly to remove dirt and impurities. Soak the loobikka in salt water for a few days.
Drain the water and transfer the loobikka to a clean container. Dry roast fenugreek seeds until they turn brown.
Grind the roasted fenugreek seeds into a powder. Heat sesame oil in a pan. Add mustard seeds and let them splutter.
Add curry leaves, garlic, and green chilies. Sauté until the garlic and chilies turn slightly brown. Add turmeric powder, Kashmiri chili powder, and regular chili powder. Sauté for a few seconds until the raw smell of the spices disappears. Add the ground fenugreek seeds and mix well.Combine the loobikka with the spice mixture in a clean jar.
Seal the jar tightly and store it in a cool, dry place.
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vegetable stew
Ingredients
For the stew:
2 medium onions, chopped
3 medium potatoes, peeled and cubed
1 carrot, peeled and cubed
1/2 head cauliflower, cut into florets
3 cloves garlic, minced
1 inch ginger, minced
4 green chilies, slit
1 teaspoon turmeric powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
Salt to taste
1/2 cup coconut milk
1/4 cup water
1 tablespoon oil
Curry leaves (optional)
Garam masala powder (optional)
Bay leaf (optional)
Cardamom pods (optional)
For the cashew paste:
1/4 cup cashews, soaked in water for 30 minutes
1/4 cup coconut milk
Preparation
Heat oil in a pan: Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Add minced ginger and garlic and sauté for a minute. Add turmeric powder, cumin powder, coriander powder, and green chilies. Sauté for a minute. Add cubed potatoes, carrot, and cauliflower florets. Mix well. Add salt and 1/4 cup water. Cover and cook until vegetables are tender. Stir in coconut milk and cook for a few more minutes. Blend soaked cashews with coconut milk to make a smooth paste. Add the cashew paste to the stew and mix well. Simmer for 5-7 minutes, or until the stew thickens. Garnish with curry leaves, garam masala powder, bay leaf, and cardamom pods (optional).
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