Vermicelli sweet snack

Ingredients

vermicelli-1 cup

sugar-

ghee-1 tbsp

raisins -4-5

coconut grated-1 cup

cardamom powder-1/2 tsp

Preparation

Heat a pan, add ghee, once it melts well roast raisins, next roast vermicelli, transfer to a plate, next roast coconut and set aside. Cook vermicelli by adding water, add required sugar, mix well, add cardamom powder, add coconut mix all well, cook until it become thick.

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Easy evening sweet snack

Ingredients

egg-2

sugar-1/2 cup

salt

cardamom-1/4 tsp

semolina-1/4 cup

maida-3/4 cup

baking soda-1/4 tsp

oil

Preparation

Beat egg with sugar, then add semolina little by little, mix well, add maida, cardamom,salt and baking soda, mix all well make a thick batter, pour small quantity by using a laddle to hot oil, fry well.

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Prawn pickle

Ingredients

for frying

prawn-1/2 kg

chilly powder-1 tsp

turmeric-1/4 tsp

salt

oil for frying

other ingredients

ginger

curry leaves

garlic

oil

chilly powder-2 tsp

vinegar

Preparation

Marinate prawns with the masalas and salt, rest for 1/2 hrs in freezer. Then fry in coconut oil. In the same oil, add curry leaves and ginger, saute it well, then add prawns and masalas, mix well,next add vinegar, boil it well, cook until it become thick.

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Chicken Kappa Biriyani

Ingredients

tapioca-1 kg

water

salt

chicken-1 kg

salt

turmeric-1/4 tsp

chilly powder-1 1/2 tsp

pepper powder-1/2 tsp

ginger,garlic , chilly crushed

lemon juice-1/2 lemon

curry leaves

coconut oil-1/2 tbsp

coconut grated-1 cup

onion-2

turmeric-1/4 tsp

chilly powder-2 tsp

coriander powder-1 tsp

pepper powder-1 tsp

tomato-1

garam masala powder

Preparation

Cook kappa in a pressure cooker, then strain out from water and keep aside. Marinate chicken with salt,turmeric,chilly powder, pepper powder and lemon juice then set aside. Heat a pan, add coconut oil, once it heat well add coconut, fry it well, and transfer to a plate. Heat coconut oil add onion,curry leaves,ginger garlic chilly crushed, saute it well, next add masalas, cook well, next add chicken, mix well, add tomato, cook until the gravy become thick, finally add kappa and fried coconut, mix well.

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Pazham pori

Ingredients

maida-1 cup

rice flour-1/2 cup

semolina-1/4 cup

sugar

cumin-1/2 tsp

black cumin-1/4 tsp

baking soda-1 pinch

salt-1 pinch

water

food color yellow

banana

Preparation

Mix all ingredients together, make a thick batter, dip sliced banana into the batter, then fry in hot oil.

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Cooked rice vada

Ingredients

cooked rice-2 glass

onion-1 chopped

green chilly-1

ginger

curry leaves

cumin-1/4 tsp

turmeric-1/4 tsp

rice flour-3 tsp

salt

oil for frying

Preparation

Grind rice into fine paste, then add other all ingredients, mix well, then make vada shape and fry in hot oil.

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Juicy Jilebi

Ingredients

dosa batter-4 cup

maida -1 cup

yellow food color –1/2 tsp

baking powder-1/2 tsp

sugar-2 cup

water-1 cup

cardamom

lemon juice-1/2 tsp

Preparation

Mix dosa batter , maida,food color,and baking powder, make a thick batter, add the batter to a piping bag, then squeeze to hot oil, fry well. Melt sugar with water and cardamom, once it become perfect consistency keep the flame low, then soak fried jilebi into this syrup for 15 minutes, and strain out from syrup.

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Paripp pradhaman

Ingredients

• Moong dal – 250 grams

• Jaggary – 500 grams

• First coconut milk – 1 cup

• Second coconut milk – 3 cup

• Third coconut milk – 4 cup

• Ghee – 5 tablespoon

• Cardamom powder – ½ teaspoon

• Dry ginger powder – ½ teaspoon

• Cumin seed powder – ½ teaspoon

• Cashew nuts

• Raisins

• Coconut pieces

• Water

Preparation

Heat ghee in a pan, add washed dal, fry it well, then add 3rd extract of coconut milk, and cook it well.Next add jaggerry juice, cook until it become thick, next add second coconut milk, stir well, after it become thick add thick coconut milk, just heat it then turn off flame, then add cumin powder, cardamom powder, and roasted cashews and kismis.

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Varutharacha Traditional sambar

Ingredients

tuvar dal-1 cup

ash gourd-100gm

carrot-1

onion-2

potato-2

tomato-2

drum stick-2

turmeric-1/4 tsp

salt

coconut oil-3-4 tsp

coriander leaves

tamarind- gooseberry size

hing powder-1/2 tsp

mustards-1 tsp

dry red chilly-1-2

ladies finger

for frying

coconut-2 handful

coriander seeds-2 tbsp

dry red chilly-6-7

fenugreek-1/4 tbsp

hing-1/2 tsp

curry leaves

Preparation

soak dal for 1 hour, then cook in pressure cooker, then add vegetables, turmeric, coriander and salt , cook it well , next add turmeric juice, allow it to boil.

Heat a pan, add coconut oil, once it boil well add fenugreek, fry well , then add coriander,dry red chilly, curry leaves and hing powder, fry it well, then add coconut, fry until it become golden brown color, after cooled, grind it into fine paste, then add to curry, boil it well. Finally, heat coconut oil, pop mustards, curry leaves, dry red chilly, then add to curry.

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Semiya spicy snacks

Ingredients

for masala

oil-2 tbsp

ginger garlic crushed-1 tbsp

green chilly-2

onion-3

turmeric-1/4 tbsp

garam masala-1/4 tbsp

chilly powder-3/4 tbsp

chicken- cooked and crushed

vermicelli-1 cup

For batter

egg-5

milk-1/4 cup

oil-2 tbsp

salt

pepper powder

Preparation

For masala, heat a pan, add oil, after heat well, add ginger,garlic,chilly, saute it well, then add onion, saute again,next add masalas, cook it well, then add cooked chicken, mix all together, finally add vermicelly, cook well and turn off flame, allow it to cool.

for, batter grind all ingredients well, then add to the masala mix well, then cook in a pan in low flame, and cut into desired shape.

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Thattukada

Vermicelli sweet snack

Easy evening sweet snack

Prawn pickle

Chicken Kappa Biriyani

Pazham pori

Cooked rice vada

Juicy Jilebi

Paripp pradhaman

Varutharacha Traditional sambar

Semiya spicy snacks

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business