Idiyappam and chicken curry

Ingredients

Rice Flour
Coconut
Hot water
Salt
Oil

For chicken curry

Chicken
Onion
Ginger
Garlic
Tomato
Green chilli
Curryleaves
Coriander leaves
Mint leaves
Oil
Shallot
Salt
Turmeric powder
Chilli powder
Coriander powder
Garam masala
Pepper powder

Preparation

Mix rice flour and salt, then add hot water, mix with a spoon, cover the bowl for 5 minutes. Then add some oil, knead it with your hand, then make idiyappam as usual.

For chicken curry, marinate chicken with salt,turmeric,chilly powder and coriander powder , then keep aside. Heat oil in a pan, saute onion,chilly,ginger garlic and tomato paste together, add masalas after it become soft, next add chicken into it, mix well, add some water, cook it well.

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Roasted chana dal sughiyan snack

Ingredients:

Channa Daal – 1 cup(soaked and boiled)
Sugar-3/4 cup
Cardamom-3
Cumin-1/2 tspn
Grated Coconut-2 tbspn
Cashews
Maida-1 cup
Salt
Food color yellow

Preparation

Mix maida,salt and food color.Add enough water to make a thick batter.
Keep the batter aside.Now heat pan and add sugar,cooked channal daal,cardamom,cumin,coconut.
Cook until thick and able to hold shapes.Add cashews and let the mixture cool.
Now make laddu size balls.Dip in batter and fry it in oil.

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Fried Milk

Ingredients

milk-1 ltr

corn flour-2 tbsp

sugar powdered-2 tbsp

cardamom

corn flour-1 tbsp

milk-2 tbsp

sugar powder-1/2 tbsp

bread crumbs

Preparation

Mix milk and corn flour in a sauce pan, after removing lumps put in a stove, stir well, add sugar and cardamom, cook until it become thick, then transfer to a tray and allow it to cool, then transfer to fridge and keep 2 hrs, next cut it into rectangle shape.Mix corn flour sugar and milk in a bowl, dip milk bars in this mix, coat in bread crumbs, then fry in hot oil.

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Crispy and tasty uzhunnuvada

Ingredients

Urad dal-1/4 kg

onion-1

green chilly-2

ginger

curry leaves

salt

pepper crushed

Preparation

Soak urad dal for 4-6 hrs, then wash it well and strain out from water. Once the watter completely dissolves grind it in a mixie jar,then transfer to a bowl, next add chopped vegetables and other ingredients, mix it well with your hand, then rest the batter for 1 hour. After 1 hour take the batter, dip your hand in water, take small portion of batter, put a hole, and fry in hot oil.

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Tapioca Putt

INGREDIENTS

Tapioca (Grated) -2

Rava- 1/4 cup

Grated coconut -1/2

Green chilly-4

Ghee-1tbsp

Onion – 1 (Finely chopped)

Salt

Preparation

Clean tapioca and wash well. Grate kappa into a plate, then wash it well. Strain out from water, add onion,chilly, semolina, ghee, coconut and salt, mix it all with your hand, then rest it for 5 minutes.Take a putt maker, add some coconut, then fill with kappa mix, and steam it.

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Ghee roast

Ingredients

dosa batter

ghee

salt

Preparation

Heat a tawa, pour one laddle of dosa batter, spread over in a thin layer, keep the flame high, spread some ghee, once it become brown color, take the dosa from tawa.

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Fried Pathiri

Ingredients

water-1.75cup

rice flour-1 cup

salt

oil

sesame seeds

coconut

shallots

cumin seeds

maida-2 tbsp

Preparation

Boil water in a pan, add salt and oil into it, once it boil well add rice flour, mix well in low flame, then turn off flame and rest the dough for 5 minutes. Crush coconut shallots and cumin in a mixie jar. Take the dough, knead it well, add maida into it, knead it again , now add coconut crushed, after mixing well add sesame seeds, knead it again then roll it into thick layer, then cut into round shape by usning a jar cap, after doing this, fry all pathiri in hot oil.

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Malabari fish biriyani

Ingredients

for marination

chilly powder-1 tbsp

turmeric-1/2 tsp

fennel seed powder-1/4 tsp

salt

lemon juice

for garnishing

oil

ghee

cashews

kismis

onion-1

for masala

turmeric powder

pepper powder

garam masala

curd

coriander leaves

mint leaves

onion-3

ghee

ginger paste-1 tbsp

garlic paste-1 tbsp

tomato-2

green chilly-6

for rice

carrot-1/2

jeera rice

bay leaves-2

cinnamon stick

cardamom

star anise

mace

cloves

Preparation

Marinate fish with chilly powder, turmeric,fennel seeds powder, salt and lemon juice, then rest 1/2 hrs. Heat oil in a pan, fry fish well in medium flame.

Boil water, add carrot, salt and spices, add rice, cook 75 %, then strain rice from water.

For biriyani masala, heat ghee in a pan, roast cashews and kismis , onion separately. Then transfer to a plate. Add onion and saute it well, add salt, next add ginger garlic crushed, after mixing well add tomato and chilly, cook it well. Next add masalas , add curd, mix again, next add herbs, after mixing it add fish fried, mix well, then remove fish pieces and add cooked rice, level it, and add fish pieces above it, add fried onion and cashews above it and cook in low flame for 20 minutes.

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Kerala style Mutton curry

Ingredients

onion-2

shallots-10-12

garlic crushed-1 tbsp

ginger crushed-1 tbsp

green chilly-3

curry leaves

tomato-2

spices

chilly powder-1/2 tbsp

kashmiri chilly-1 1/2 tbsp

meat masala-1 tbsp

coriander powder-2 tbsp

turmeric powder-1/4 tsp

hot water-1 cup

curd-3 tbsp

pepper powder-1 tsp

garam masala powder-1/2 tsp

cashew paste-4 tbsp

salt

coconut oil

Preparation

Heat oil in a pan, add spices, roast it well, then add onion , salt and saute it well. Next add shallots and curry leaves, next green chilly, after sauting 2 minutes add ginger and garlic crushed, tomato and chilly, cook it well. Next add mutton, mix with masalas, cook for 10 minutes, now add masalas, mix it well, next add hot water, boil it well, add curd, after mixing well add pepper powder and garam masala, cook for another 5 minutes, finally add cashew paste and curry leaves.

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Manipputt, and Paal kurukk

Ingredients

Rice flour ( idiyappam flour ) – 2 cups

Salt as needed

Oil – 2 tsp

Boiled Water – 2 cups +2 tbsp

Grated coconut

For Paal Kurukku

Coconut milk 2 nd Extract – 2 cups

Coconut Milk 1st extract – 1 cup

Rice flour – 1/2 cup

Sugar – 1/2 to 3/4 cup

Cardamom powder – 3/4 tsp

Preparation

Take rice flour in a bowl, add salt and oil, then add hot water, mix with a spoon, add more water, then knead it well and make a soft dough.Take a idiyappam press with medium hole mould, fill the dough and press to a plate, dust it with rice flour, fill these in a putt maker, use coconut to fill, then steam it.

In a sauce pan, add second extract of coconut milk , sugar, and rice flour, cook it well, once it become thick add thick coconut milk and cardamom powder mix well.

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Thattukada

Idiyappam and chicken curry

Roasted chana dal sughiyan snack

Fried Milk

Crispy and tasty uzhunnuvada

Tapioca Putt

Ghee roast

Fried Pathiri

Malabari fish biriyani

Kerala style Mutton curry

Manipputt, and Paal kurukk

Recipe categories

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