Unniyappam

Ingredients

Raw rice -3 3/4 cup (here i am using 240 ml cup )

jaggery -3/4 kg

anippovan/rasakadali/kadalippazham -4 nos (med size)

cardamom -15 to 20 nos

nutmeg-1 no

black sesame seeds -1/4 cup

cashew -1/4 cup

raisins -3 tablespoon

coconut slices -3/4 cup

ghee-6 table spoon

coconut oil – for frying

salt -1/2 tsp

water 400 ml(follow the measurements as mentioned )

Preparation

Soak rice for 8 hrs, then grind it into coarse powder, then strain it. Melt jaggerry with 200 ml water. Take small portion of rice flour in a pan , add water and banana, cook it well, then grind into fine paste, then add to jaggerry juice, next add rice flour little bye little, make thick batter, rest the batter for 8 hrs. Afetr 8 hrs add spices, roasted coconut pieces, ghee, cashews and kismis,next sesame seeds, mix all well. Now fry unniyappam.

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Sughiyan

Ingredients

green gram

maida flour-3/4 cup

turmeric

salt

water

grated coconut-1 cup

cardamom-4-5

sugar-1/2 cup

Preparation

Cook green gram in pressure cooker, then mix with,coconut,cardamom and sugar, mix it well. Mix maida,turmeric and salt together, add water to become thick batter. Take green gram mix, make small balls,dip in batter and fry in hot oil.

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Aval / Poha Murukku

Ingredients

Flattened rice – 1/2 cup

Roasted gram dal- 1/4 cup

Rice flour – 1 cup

Butter -1 tsp

Cumin seeds – 1/2 tsp

Asafoetida / hing – 1/4 tsp

Salt as needed

Oil for deep frying

Preparation

Add poha, roasted chickpea in a mixie jar, grind into fine powder, mix with rice flour, then strain this mix.Add cumin,hing,salt and butter, knead it well, add water and make a soft dough. Fill the dough in a murukk press, then press to heated oil, then fry it well.

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Easy egg curry

Ingredients

coconut oil

mustard seed

egg 4

onion 2 medium

green chilly 3

tomato -2 medium

coriander powder -2 tbsp

turmeric powder -1/2 tsp

garam masala-1tsp

salt to taste

coconut milk -1 medium bowl

Preparation

Heat a pan, add oil, after heat it well, add mustard seeds, allow it to crack, then add ginger, onion and salt, saute it well, next add chilly and tomato, cook until it become soft, next add curry leaves and masalas , mix well, add required water, boil it well, now add eggs, mix well, finally add coconut milk.

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Palakkadan special Kozhukkatta

Ingredients

Matta rice-600-800 gm

salt

coconut-2

mustard-1 tsp

shallots-6-7

curry leaves

coconut oil-3-4 tsp

urad dal-1-2 tbsp

Preparation

Soak rice for 8-12 hrs, then after washing grind with coconut and salt and make thick batter. Heat a pan, add oil, then add mustards, urad dal, curry leaves and red chilly, roast it all, then add rice paste, cook it to become thick, after cooled it, make small balls, then cook in a steamer.

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Rava Banana snack

Ingredients

ghee

cashews

kismis

banana-1

rava-1 cup

water-2 1/2 cup

sugar-1 cup

grated coconut-1/2 cup

Preparation

Heat ghee in a pan, roast cashew and kismis, banana separately and keep aside. Roast rava in ghee, then cook in water, once it become thick add coconut, roasted ingredients along with sugar, cook until it become non sticky, then transfer this to a greased tumbler, allow it to cool, then cut it in desired shape.

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Sweet ball

Ingredients

poha-2 cups

peanut-1/4 cup

ghee-1 tbsp

nuts- 2 tbsp

raisins

grated coconut-1 cup

white sesame-1 tsp

jaggerry-1/2 cup

Preparation

Dry roast poha and transfer to a plate, then dry roast peanut . Heat a pan, add ghee, once it melts, add nuts roast it well, next add coconut, kismis and white sesame seeds, mix all well, cook for 2 minutes, then transfer it to a bowl, add crushed peanut and poha into it, mix well, then add jaggerry juice and ghee, mix with a spoon, then make small balls.

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Peanut Burfi

Ingredients

peanut-250 gm

sugar-1/2 cup

water-4 tsp

ghee-1 tsp

Preparation

Dry roast peanut until the color become change. Peel off peanuts, then crush it in a mixie jar. Melt sugar in a pan with 4 tsp, caramalise it, now add crushed peanut, mix it well, next add ghee, after mixing well transfer this to greased container, set it with a oiled glass, put small cuts on it, then allow it to cool.

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Beef pepper fry

Ingredients

Beef-1 kg

Turmeric powder

Chilli powder

Corriender powder

Small onion

Big onion

Ginger garlic paste

Curry leaf

Coconut

Preparation

Add beef in a pressure cooker, then put coriander powder, chilly powder, turmeric powder, pepper powder and salt, mix well, cook it well. Heat oil in a pan, fry coconut pieces until it become golden brown color. In the same oil, add shallots and onion, saute it well,next add ginger garlic paste and curry leaves, cook well, then add cooked beef, cook until it become thick, finally add curry leaves and coconut fried into it.

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Cone shape layer chapathi

Ingredients

wheat flour

salt

baking soda

milk

water

Preparation

Add all these ingredients in a bowl, knead it well to make a soft dough, then rest the dough for 10 minutes. Divide the dough into small balls, flattern it into round shape, spread oil above it, then fold it from one side, again fold it to make cone shape, roll it again, then cook in a tawa. After cooking is done for all, tap it by your hand like porotta.

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Thattukada

Unniyappam

Sughiyan

Aval / Poha Murukku

Easy egg curry

Palakkadan special Kozhukkatta

Rava Banana snack

Sweet ball

Peanut Burfi

Beef pepper fry

Cone shape layer chapathi

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business