soft chappathy tips

Ingredients

wheat flour-400 gm

salt

oil-1 tsp

lukewarm water

Preparation

Take wheat flour in a bowl, add salt and oil, mix well, then add lukewarm water gradually, knead it well into soft dough, then rest it for 2 hrs. Divide the dough into small balls, roll it into thin chapathy, then cook in medium flame.

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Left over rice putt

Ingredients

left over rice freezed

salt

coconut

Preparation

Freeze rice for 6 hrs, then take it from fridge before 6 hrs to makig putt. Then remove water from it, grind it into powder, then make putt as usual .

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Banana, rice flour snack

Ingredients

jaggerry-1/2 cup

water-1 1/2 cup

banana-2

rice flour- 1 1/4 cup

grated coconut-1/2 cup

cardamom-1/2 tsp

black sesame-1 tbsp

baking powder-1 tsp

Preparation

Melt jaggerry with water and keep aside, in a bowl add banana, mash it well, next add rice flour, coconut, cardamom, sesame seeds and baking powder, mix well, then add melted jaggerry, mix well to become a batter, cook small dosas in a pan.

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Egg seva

Ingredients

onion-2

dry red chilly-8-10

salt

coconut oil

mustards-1 tsp

curry leaves

egg-3

pepper powder-1 tsp

turmeric powder-1/2 tsp

idiyappam-8

Preparation

Soak dry red chilly for 15 minutes, then grind into fine paste, add onion and salt into it, grind again. Heat a kadai add coconut oil, crack mustard, add curry leaves and grinded ingredients, cook well and keep aside. Heat another kadai add oil, break eggs, then add salt , turmeric and pepper powder, scramble it and keep aside. Mix all ingredients with idiyappam and mix well, cook for 5-8 minutes.

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Prawn roast

Ingredients

prawn-300 gm

onion-1

garlic-8-9

ginger-1 piece

green chilly-1

curry leaves

chilly powder-1 tsp

turmeric powder-1/4 tsp

garam masala-1/4 tsp

pepper powder-1/2 tsp

salt

Preparation

Cook the prawn with garlic, ginger, curry leaves, green chilly, chilly powder, turmeric, water and salt. Heat another pan, add oil, next add onion and curry leaves, saute it well, next add pepper powder and garam masala, mix well, next add cooked prawn, cook until it become dry

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kara Kozhukkattai

Ingredients

for kozhukkattai

rice-3 glass soaked

coconut-1 glass

shallots-4

garlic-2

cumin-1/2 tsp

salt

mustards

urad dal

green chilly

curry leaves

green chilly

dry red chilly

grated coconut

for chammanthi

green chilly-4

fresh curry leaves

garlic-2

shallots-10-15

salt

raw coconut oil

Preparation

grind all ingredients together into slightly coarse batter. Heat a pan splutter mustards, and urad dal, then add chilly, dry red chilly , and curry leaves, roast it well, next add batter, stir well to become thick, next add coconut, mix well and turn off flame. Once it cooled enough, make small balls gently. Steam cook this very well.

For chammanthi, blend all ingredients, then add some raw coconut oil and mix it.

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Instant appam for breakfast

Ingredients

semolina-2 1/4 cup

wheatflour- 4 1/2 tbsp

instant yiest-1 1/2 tsp

sugar-3 tbsp

salt

lukewarm water-3 1/2 cup

Preparation

Add all ingredients in a bowl, add luke warm water, mix well, then transfer to a mixie jar, grind well, then pour into a bowl rest for 15 minutes. After 15 minutes you can make soft appam in a tawa.

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Simple mango pudding

Ingredients

riped mango-2

milk-1 1/2 cup

sugar-1/2 cup

corn flour-1/4 cup

Preparation

cut the mango into small pieces, add to a mixie jar, add milk and sugar also, then grind into fine paste, transfer this into a bowl. Take corn flour in a bowl, add milk, and mix well and keep aside. Now cook the mango mix , once it boils add corn flour mix and stir well, cook for 5 minutes, then turn off flame and allow it to cool, serve it after refrigeration.

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KOKI ( special roti)

Ingredients

wheat flour-2 cup

onion-1 chopped

green chilly chopped-3

coriander leaves-1 tbsp

chilly powder-1/2 tsp

oil/ghee-2 tbsp

cumin-1/2 tsp

salt and water

Preparation

mix all ingredients together, knead it by adding required water to make a soft dough. Divide this into equal portions, flattern it into thick roti, then cook both sides for a few seconds, again flattern it into thin, then cook again.

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Riped mango sambar

Ingredients

riped mango-5

coconut grated-5 tbsp

sambar powder-1.5 tbsp

tamarind-lemon size

jaggerry-2

dal-1 cup cooked

mustards-1/2 tsp

fenugreek-1/4 tsp

dry red chilly-2

hing-1 pinch

turmeric powder-1/2 tsp

coconut oil-2 1/2 tbsp

curry leaves

salt

Preparation

Peel off mangoes, and add water , salt and turmeric, and cook it. Heat a pan add oil, roast coconut well, add sambar powder, then grind into fine paste. Once the mango is cooked, add dal, coconut, masalas, tamarind juice, jaggerry and salt, boil it well. Heat another pan, add oil splutter mustards and fenugreek, add dry red chilly and hing, roast it and add to the curry.

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Thattukada

soft chappathy tips

Left over rice putt

Banana, rice flour snack

Egg seva

Prawn roast

kara Kozhukkattai

Instant appam for breakfast

Simple mango pudding

KOKI ( special roti)

Riped mango sambar

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business