chakka varattiyath

Ingredients

jackfruit

jaggerry

water

ghee

cardamom powder

Preparation

Take jackfruit in a cooker, add water and cook for 3 whistle, once the pressure come out, open the lid and add jaggerry syrup, cook again, stir continously, add ghee frequently, continue this until it become thick and non sticky, finally add some cardamom powder. You can store this in a glass jar.

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Wheat potato breakfast

Ingredients

wheat flour-1

potato-1

green chilly-1

ginger-1 small piece

carrot

onion

coriander leaves

salt

water

oil

Preparation

Take potato , chilly and ginger in a mixie jar, grind into fine paste, transfer to a bowl, add wheat flour , and water, mix with a whisk, make a slight thick batter, add salt and vegetables, mix well, make small dosas.

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Idiyappam ( 4 types)

Ingredients

Rice flour-1 cup

water-1 1/2 cup

salt

coconut oil-1 tbsp

grated coconut-1/4 cup

sugar-2-3 tbsp

Preparation

1 st type: Take rice flour in a bowl, add water and salt, mix well , make a loose batter, then heat the batter, stir well until it become thick and non sticky, rest this for 5 minutes, then knead it well and make idiyappam .

2 nd type: mix coconut and salt well, add sugar too, mix again, take banana leaf, put the dough and spread over the leaf by your hand, add coconut above it, and press idiyappam above the coconut, then steam cook this.

3 rd type: this is same as second type, using idly plate instead of banana leaf

4 th type: take steamer plate, press large idiyappam, steam cook this.

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Easy porotta

Ingredients

maida

salt

oil

hot water

Preparation

Take maida in a bowl, add salt and required water, knead well, transfer to counter to, knead for few minutes, then divide equal portions, then flattern it to too thin, spread oil and dust,then fold from one side, do this for all, then flattern this again and cook porotta. Finally tap porotta well.

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Preserve coconut for 1 year

This is a very simple and useful tips to preserve coconut about 1 year and also new method to grate coconut.

Break coconut into two piece, then boil in cooker for 10 minutes, and you can remove the dark portions easily, then grind the coconut in a mixie jar, just pulse it, keep the coconut in a air tight jar.

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Thalasserry special fish curry

Ingredients

Fish-400 gm

tomato-2

chilly-4

ginger-1 tbsp

curry leaves

turmeric-1/4 tsp

chilly powder-2 tsp

salt

tamarind-gooseberry size

water-1 cup

grated coconut-1 cup

turmeric-1/4 tsp

oil

mustards

fenugreek

dry red chilly

curry leaves

Preparation

Begin the cooking with marination of fish, take fish in a clay pot add tomato, chilly , ginger, curry leaves, masalas and salt, mix well, rest this for 1/2 hrs, then add tamarind juice, mix well and take fish from it and put the clay pot in stove top, add more water, and allow it to boil, then add fish , cook it well, next add grinded coconut with some turmeric powder, once the boil comes turn off flame. Heat a pan, add oil, splutter mustard and fenugreek, add a red chilly and pour this to the curry.

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Cherry pickle

Ingredients

Cherry( raw)-200 gm

gingely oil-100 ml

chilly powder-2 tsp

salt

fenugreek-1/4 tsp

hing-1/2 tsp

vinegar-2 tsp

mustards-1 tsp

red chilly-1-2

Preparation

Clean cherry and soak in vinegar for 12 hrs, then marinate with salt and keep 10 minutes.

Heat a pan , add oil, crack mustards, then add masalas and cherry, mix well, add vinedgar, cook well, finally add some oil. Keep in a jar

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Amrutham podi appam

Ingredients

amrutham podi-1 cup

salt-1/4 tsp

water-1 glass

egg-1

baking soda-1/4 tsp

Preparation

Add all these ingredients in a mixie jar, blend it for 15 seconds, then rest this batter for 15 minutes then cook in a tawa.

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Semolina snacks( dibba roti)

Ingredients

urad dal- 1 1/2 cup soaked

water

semolina-3 cup

water-3 cup

salt

coconut-2 cup

curry leaves

green chilly

dry red chilly

cumin

fennel

ginger

oil

Preparation

Take soaked urad dal in a mixie jar, grind into fine paste, and keep aside. Soak semolina in 3 cup of water, rest for 5 minutes, then mix it with urad dal paste. rest this batter for 5 hrs. Take a mixie jar add coconut, chilly, dry red chilly, fennel,cumin and ginger, crush this and add to the batter, mix well. Heat oil in a kadai pour half of the batter, cover the pot and cook in low flame.

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Wheat flour ada

Ingredients

wheat flour-1 1/2 cup

salt

water

jaggerry-2

coconut-1/2

rice flakes-3 tbsp

sesame seeds

cardamom powder

Preparation

Lets begin the cooking with dough making, make perfect chapathy dough, keep aside. Melt jaggerry , add coconut into it, next add poha, and sesame, mix well, add cardamom powder, and ghee , mix well and turn off flame. Take a banana leaf, spread dough above it, fill with coconut mix and fold the leaf, after done for all, steam cook this in a idli maker.

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Thattukada

chakka varattiyath

Wheat potato breakfast

Idiyappam ( 4 types)

Easy porotta

Preserve coconut for 1 year

Thalasserry special fish curry

Cherry pickle

Amrutham podi appam

Semolina snacks( dibba roti)

Wheat flour ada

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business