Healthy red lemon juice

Ingredients

lemon juice

sugar-1/4 cup

cinnamon stick

water-1/4 cup

pomegranate-1

sugar-1 tsp

Preparation

Grind pomegranate with sugar, then strain it, pour the juice in a ice tray, and allow it to become ice cubes. Melt sugar with water and cinnamon stick. Take a glass add lemon juice and pomegranate cubes, add sugar syrup and more water and serve it.

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Aviyal in pressure cooker

Ingredients

carrot

drumstick

green beans

yam

ash gourd

raw banana

brinjal

ivy gourd

beans

turmeric

water

coconut

green chilly

cumin

shallot

curry leaves

curd

coconut oil

Preparation

In a pressure cooker, add vegetables and water, required salt and turmeric, mix with your hand and cook for 1 whistle. Afetr the pressure gone, open the lid and transfer to a pan, grind coconut with shallot,chilly,cumin and curry leaves and add to vegetables, add curd and mix well,cook until it become dry.Finally add some raw coconut oil and curry leaves.

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Pazhanganji

Ingredients

Matta rice

water

curd

shallots

kozhuva fish curry

chilly

coriander chammanthi

salt

Preparation

Cook matta rice in a clay pot, strain out from cooked water, then add more water into it, keep overnight. Next morning , add salt,shallots and curd into it, serve with chammanthi.

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Gooseberry pickle

Ingredients

gooseberry-40

gingelly oil-3-4 tbsp

garlic

salt

ginger

curry leaves

mustard

fenugreek

dry red chilly

chilly powder-4 1/2 tbsp

turmeric-1/4 tsp

water

vinegar-3 tbsp

fenugreek powder-1 tsp

hing powder-1/2 tsp

Preparation

Wash gooseberry, then wipe out water with a cotton. Heat a pan, add oil, then roast gooseberry until the color change, then allow it to cool, next split it from seed and add salt, mix well, then rest it for a few minutes. Heat oil in a pan, pop mustards and fenugreek, then add dry red chilly, ginger garlic crushed and curry leaves, roast it well, then add masalas, roast it well, add water and vinegar, boil it well , add fenugreek and hing powder, after mixing well add gooseberry, mix well and turn off flame.

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Paal kozhukkatta

Ingredients

Rice flour ( Idiappam powder) 1cup

Grated coconut 2.5 tbsp

Thick coconut milk 1/2 cup

Thin coconut milk 2 cup

Fresh cow milk 1/2 cup

Salt

Ghee 1 tbsp

Boiling water 1 cup

Preparation

Take rice flour in a bowl, add coconut and salt, then add boiled water, then knead it well, make small tiny balls. Take some rice flour in a bowl, add water and mix well, then mix with second extract of coconut milk and fresh milk, boil it well, then add rice balls into it, cook for 10 minutes, next add sugar, ghee and salt, mix well, finally add thick coconut milk and cardamom, just heat it and turn off flame.

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Crispy rava snack

Ingredients

water-1 cup

salt

ghee-1 tsp

semolina-1cup

salt+chilly powder +chat masala mix

Preparation

Boil water with salt, and ghee, then add semolina, cook well, then make small balls and fry in hot oil, finally spread masala mix

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Butter Chicken kuzhimanthi

Ingredients

green chilly

coriander leaves

curry leaves

chilly powder

pepper powder

fennel seeds

ginger

garlic

cloves

cinnamon stick

pepper corn

chicken cube-3

lemon

soy sauce

egg-1

kashmiri chilly powder

chicken

basmati rice

butter

manthi masala

ginger garlic paste

dry lemon

turmeric+rosewater mix

Preparation

Take a mixie jar, add curry leaves, coriander leaves, ginger, garlic, chilly, spices, and masalas, grind into fine paste, add salt and soy sauce and lemon juice, blend again, next add maggi , grind well, next add egg and kashmiri chilly, mix all well, then marinate chicken with this masala, and rest for 1 hr.

Soak rice for 1 hr. Heat a pan, add butter, fry chicken in butter. Boil water in a pot , add some spices, add maggi cube,pepper, cumin, manthi masala, ginger garlic paste, salt and pepper powder, then add rice, cook well. Add dry lemon, then strain rice from water. Then pour to above the fried chicken, spread some turmeric rose water mix, smoke charcol for 10 minutes.

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Varutharacha Prawn curry

INGREDIENTS

For Roasting Coconut-

Grated Coconut – 1/2 of a Coconut.

Small Onion – 3-4 Nos

Garlic Cloves – 3 Nos

Pepper Corns – 1 Tsp

Curry Leaves – 2-3 Leaves

Turmeric Powder – A Pinch

Fennel Seeds – A Pinch

Roast till Golden Brown Colour and add Fennel Seeds and Spice Powders.
Powders Needed –

Chilly Powder – 11/2 Tbsp

Coriander Powder – 1 1/4 Tbspn

Turmeric Powder – 1/4 Tspn

Other Ingredients –
Prawns

Potato

onion

Green Chilly

Garlic cloves

Turmeric Powder, Chilly Powder a pinch

Salt

Oil

Water

Preparation

For roast coconut, heat oil in a pan, add coconut, shallots, curry leaves,and pepper corn, fry until it become golden brown, next add masalas , mix well, after it cools, grind it into fine paste. In a pressure cooker add,potato, chilly, onion, garlic, chilly powder, turmeric and salt, add required water, then cook it well. Heat oil in a claypot, pop mustards, then add curry leaves , then add coconut paste with required water, then cooked vegetables, mix it well , cook till the oil separates.

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Wheat flour payasam

Ingredients

Wheat flour-1 cup

salt

water

jaggerry- 1 1/4 cup

coconut milk second extract-3 1/2 cup

thick coconut milk-1 1/4 cup

dry ginger powder-3/4 tsp

cardamom powder-3/4 tsp

cumin powder-3/4 tsp

ghee

cashews, kismis

Preparation

Mix wheat flour with salt and water, make a dosa batter, then cook dosas and cut into small square shape pieces. Melt jaggerry, then add dosa pieces into it, then add second extract of coconut milk, cook until it become thick, then add thick coconut milk, after mixing well add dry ginger powder, cumin powder and cardamom, then turn off flame. Finally add roasted cashews and kismis.

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Tapioca ( kappa) boiled

Ingredients

Fresh/Frozen Tapioca/Yuca (Kappa) – 1 .5kg

Grated Coconut – 1 cup

Shallots (Kunjulli) – 3 small

Kanthari – 2 or 3 (Alter according to your spice tolerance)

Curry Leaves – 1 big sprig

Turmeric Powder – 1/4+ 1/4 tsp

Salt – to taste

Water – as needed

Preparation

Boil tapioca pices in a pot. Crush coconut with shallots, turmeric and chilly , then add to boiled kappa, mix well. Heat a pan, add oil, pop mustards, add dry red chilly, and curry leaves, mix well then add to cooked kappa, mix well.

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Thattukada

Healthy red lemon juice

Aviyal in pressure cooker

Pazhanganji

Gooseberry pickle

Paal kozhukkatta

Crispy rava snack

Butter Chicken kuzhimanthi

Varutharacha Prawn curry

Wheat flour payasam

Tapioca ( kappa) boiled

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business