Potato cheese balls

Ingredients

Boiled potatoes – 750 gms

Onion – 1 big

Capsicum – 1

Carrot – 1

Green chilly – 1

Garlic pod – 1

Oregano – 1 tbsp

Red chilly flakes – 1 tsp

Pepper pdr – 3/4 tsp

Grated mozzarella cheese – 1/4 cup

Salt as needed

Maida – 3 tbsp

Corn flour – 3 tbsp

salt

water

Mozzarella cheese cubes – 150 gms

Bread or rusk crumbs

Oil for frying

Preparation

Take boiled potato in a bowl, mash it well, then add chopped vegetables and other ingredients, knead well and make a dough, make small balls and fill with cheese cubes, then dip in maida, corn flour mix, and coat in bread crumbs, then deep fry in hot oil.

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Pathiri and green peas curry

Ingredients

rice flour-1 cup

salt

water-2 cup

sunflower oil-1 tbsp

for curry

onion-1

ginger,garlic paste-1 tbsp

green chilly-2

tomato-1

green peas

oil

turmeric-1/2 tsp

kashmiri chilly-1 tbsp

coriander powder-1 1/2 tbsp

hot water

garam masala powder-1/4 tsp

Preparation

Add salt to the rice flour,mix well, mix water and oil, and add to rice flour mix, all mix together well, then put in to the stove top, cook in low flame, once it become thick dough,turn off flame, rest 5 minutes, then knead it well, and divide into small balls, flattern it in a chapathy roller, spread some flour, then cook in a tawa.

For curry, cook green peas in a pressure cooker and keep aside. Heat a pan, add oil, saute onion,ginger garlic,chilly and tomato, next add masalas, mix well, then add cooked green peas, add required water and boil well.

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Chicken Roast

INGREDIENTS

For marinate

Chicken – 1 KG

Turmeric Powder – 1/4 Tspn

Garam Masala- 3/4 Tspn

Pepper Powder – 3/4-1 TSP

Chilly Powder – 2 Tspn ( Can increase if needed)

Coriander Powder- 1 Tsp

Salt

OTHER INGREDIENTS-

Savola-2 finely chopped

Garlic -4-5 Cloves

Ginger – 1 medium piece

Chilly 2-3

Tomato – 1 c

hopped Coriander Leaves Curry Leaves

Spices – Dry Red Chilli, Cinnamon, Cardamom, Cloves, Fennel Seeds, Pepper corns

Oil- 2 Tbsp

Preparation

Marinate chicken with the above said ingredients and rest for 1/2 hrs. Grind spices with some onions, coriander leaves,tomato,chilly and ginger garlic.Heat a pan, add oil, add some curry leaves, next add onion and salt, saute it well, then add masala, saute until it turns aromatic, next add chicken and mix well, add water cook until it become thick, finally add some coriander leaves.

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Dry prawn side dish

INGREDIENTS

Dried Shrimp – 1 Cup (45 gm)

Dry Red Chillies – 6 to 8 Nos

Grated Coconut – 2 Cups

Ginger – 1 Inch Piece

Shallots – 5 Nos

Curry Leaves – 4 Sprigs

Tamarind – Small Gooseberry sized ball

Salt – ¾ Teaspoon

Preparation

Dry roast red chilly until it become brown. In the same pan add cleaned dry prawn, roast it well and transfer to a plate. Next add remaining ingredients together, then roast it till coconut turns golden brown, now mix all, and grind into coarse powder.

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Paal Kozhukkattai

Ingredients

Rice powder – 250 ml ( Idiyappam powder )

thick coconut milk – 1/2 cup ( 1 cup=250 ml)

Thin coconut milk – 1. 5 cup

Sugar – 4 or more tbsp according to your taste

Cardamom powder – 1/2 tsp

water – 1.5 cup

salt

coconut oil – 1 tbsp

Preparation

For dough, boil water in a pan, add salt and coconut oil, after boil well, add rice flour, mix well, make a soft dough. Knead well and divide the dough into small balls. Take small portion of the dough and add some milk and make a paste then keep aside. Steam the balls in a idly steamer.Heat a pan, add second coconut oil, rice paste, and sugar, mix well, add cooked kozhukkattai, add cardamom, mix well, once it become thick add thick coconut milk.

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Sago rice breakfast

Ingredients

sago rice-1 cup

peanut-1/2 cup

ghee-1 tbsp

cumin-1 tsp

green chilly-2

curry leaves

salt

Preparation

Soak sago rice for 2 hrs, then strain out from water. Roast peanut then grind it into powder and mix with sago rice. Heat a pan, add ghee, add mustards and cumin, allow it to crack,then add green chilly and curry leaves,saute it well,then add sago peanut mix , cook until it become transparent.

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Naatturuchi

Traditional Neyyappam Recipe

Ingredients

raw rice-1 1/2 cup

jaggerry-250 gm

maida-1/2 cup

salt

cardamom-3

ghee-1 tsp

coconut pieces

sesame seeds-1/4 tsp

Preparation

Soak rice for 6 hrs. Melt jaggerry with water. Drain out rice from water and dry grind rice into fine powder, add maida,salt and mix well, add jaggerry juice gradually, mix well, add cardamom, sesame and coconut roasted, rest the batter for 6 hrs for fermentation. Heat oil, pour 1 laddle of batter, cook well.

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Leftover rice Murukk

Ingredients

Boiled rice

rice flour

kashmiri chilly

black sesame

cumin seeds

salt

Preparation

Grind rice into fine paste, transfer to a bowl, add sesame seeds,cumin seeds,kashmiri chilly, salt and rice flour, mix all well, add more rice flour to become thick dough, add oil to become non sticky, take a idiyappam press with star mould, fill the dough, and press to the hot oil, fry well.

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Duck Roast

Ingredients

shallots-1/4 kg

garlic-2 tbsp

ginger-2 tbsp

green chilly-5

curry leaves

tomato-1

duck meat

oil-1 tbsp

coconut grated- 1 handful

chilly powder-2 tbsp

coriander powder-1 1/2 tbsp

fennel powder-1 tsp

garam masala-3 tsp

pepper powder-1 tbsp

cardamom-3

cinnamon stick

mustard

turmeric powder

salt

Preparation

Heat coconut oil in a pan, add grated coconut and curry leaves, roast till golden brown color, then add all masalas and spices, mix well and turn off flame, after cooling well, grind into fine paste.

Heat another pan, add oil, pop mustard, next add ginger and garlic, roast it well, add curry leaves , next add shallots and green chilly, saute it well, now add turmeric and salt, mix well, next add tomato, cook for 2 minutes, now add duck meat, mix well, cover the pan and cook for 10 minutes, next add grinded masala, add some water, boil it well, cook until separates oil.

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Special Egg roast

Ingredients

1. Eggs – 4 nos

2. Big onion chopped – 6 to 8 nos (3 to 4 cups)

3. Tomatoes chopped – 2 to 3 (1 cup)

4. Green chilli chopped – 4 to 6 nos

5. Ginger chopped – ½ ” piece

6. Chilli powder -2 tbsp

7. Turmeric powder – ½ tsp

8. Salt – to taste

9. Curry leaves – 2 twigs

Seasoning

10. Oil – 3 to 4 tbsp

11. Mustard seeds – ½ tsp

12. Sugar – ½ tsp

Preparation

Boil the eggs immersed in water for 10 minutes or till done, cool in water. Pop the mustard seeds, add sugar into the oil & sauté ginger & green chilli, add onion sauté till slightly red. Add tomato, sauté till mushy & and oil separates, add the powders, stir well, add salt. Heat with the deshelled eggs, stir, add 1 cup of water. Boil well & remove, garnish with plenty of curry leaves..

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Thattukada

Potato cheese balls

Pathiri and green peas curry

Chicken Roast

Dry prawn side dish

Paal Kozhukkattai

Sago rice breakfast

Traditional Neyyappam Recipe

Leftover rice Murukk

Duck Roast

Special Egg roast

Recipe categories

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Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

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