Coconut dosa

Ingredients

Idli rice-1 cup

grated coconut-1/2 cup

cooked rice-1 cup

coconut milk

salt

Preparation

Soak rice for 2 hrs, then drain out from water, and transfer to a mixie jar, add coconut milk, coconut , cooked rice , grind into fine batter, pour this batter to a bowl, mix with your hand, rest overnight, add salt into it, mix well, now you can cook dosas with ghee.

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Kumbilappam/ therali appam

Ingredients

wheat flour-1 kg

banana(palayam kodan)-3

grated coconut-1

cumin, cardamom powder

salt

baking soda

jaggerry melted-300 gm

bay leaves

Preparation

Take wheat flour in a bowl, add hot jaggerry juice into it, mix it well, then add coconut, banana, salt , baking soda and cumin cardamom powder, then knead it well. Next prepare the leaves, then fill with the dough, then cook in a steamer.

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Green gram payasam

Ingredients

green gram-1 cup

milk-1/2 ltr

jaggerry-3/4 cup

cardamom powder-1 tsp

cumin powder-1/2 tsp

dry ginger powder-1 pinch

ghee

cashews

kismis

Preparation

Wash green gram well, then cook in a pressure cooker with 3 glass of water, then transfer to another pan, then add melted jaggerry, and stir well, once it boils add milk into it, cook well, now add cardamom powder, cumin powder and dry ginger powder, finally add roasted kismis and cashews into the payasam

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Home made Pappadam

Ingredients

Urad dal powder-200 gm

baking soda-3/4 tsp

salt-1 tsp

sesame oil-1 tsp

maida

water

Preparation

In a bowl add urad dal powder, salt and baking soda, add little water, then knead it well, add 1 tsp of sesame oil, knead again, roll it into long shape, then cut into small pieces, then flattern it by using maida, then cut into round shape, keep in sunlight for 5-10 minutes, then fry it in hot oil.

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Putt, kadala curry

Ingredients

For putt

rice( brown)-1 glass

salt

grated coconut

for kadala curry

chick pea-300 gm

oil

mustards

onion-2

tomato-2

ginger

garlic

green chilly-3

curry leaves

coriander leaves

salt

coriander powder-2 tbsp

chilly powder-2 tbsp

turmeric-1/4 tsp

pepper powder-1/2 tbsp

garam masala-1/2 tsp

hing powder

water

Preparation

soak rice and chickpea overnight. Strain rice from water, then grind this with salt , then keep aside.

Heat oil in a cooker, splutter mustards, then add chopped vegetables , mix all well, add salt and masalas, cook until its raw smell gone, next add kadala paste into it, next soaked chickpea, mix well, then add water, and cover the cooker.

Fill the putt maker with putt mix and grated coconut, steam it well.

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Caramel milk pudding

Ingredients

butter-3 tbsp

maida-1/4 cup

milk-2 cups

sugar-1/2 cup

corn flour-2 tbsp

vanilla essance-1 tsp

water-3/4 cup

corn flour-1 tbsp

sugar-1/4 cup

dry nuts

Preparation

Heat a pan, add butter , once it melts add maida, combine well, now add milk, mix well without any lumps, now add sugar, vanilla essance and corn flour , cook until it become thick, ferthen transfer to a greased bowl. Mix water and corn flour together, caramalise sugar in a pan, add corn flour mix and cook well, then pour this above the previous mix, and add some dry nuts above it, then allow it to cool.

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Elephant yam curry( chenakkari)

Ingredients

elephant yam-1/2 kg( cut into cubes)

salt

water

turmeric-1/4 tsp

coconut grated-1/2 cup

shallots-5-6

curry leaves

coriander powder-1/2 tbsp

chilly powder-1/2 tbsp

turmeric powder

tamarind-lemon size

coconut oil

mustards

fenugreek

shallots finely chopped

Preparation

Cook chena with salt, water and turmeric. Dry roast coconut , shallots, curry leaves and all masalas, then grind this into fine paste. Once the chena cooked enough, you can add tamarind juice and allow it to boil, now add coconut mix, boil again, finally splutter mustards with fenugreek and curry leaves, then add this into the curry.

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Bitter gourd pachadi

Ingredients

bitter gourd- 250 gm

green chilly-4

curry leaves

salt

water

coconut grated-1/2

green chilly-4

mustards-1/2 tsp

curd-1/2 cup

oil

mustards

curry leaves

dry red chilly

Preparation

Cook bitter gourd with salt, green chilly, curry leaves and required water in a pressure cooker. Grind coconut with chilly, mustards and curd, then mix it with cooked bitter melon, add required salt and more curd into it, next heat oil in a pan, add mustards , curry leaves and dry red chilly, once its splutter well, add this to the pachadi and mix well.

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Nutella

Preparation

peanut-1 cup

sunflower oil/butter-2 tbsp

salt-1/8 th tsp

cocoa powder/melted chocolete-1/4 cup

powdered sugaar-1/2 cup

Preparation

Dry roast peanut, then remove the peels, then grind into fine powder, then add oil, salt, and sugar, grind again , finally add cocoa powder, mix all well, then transfer to a air tight container.

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Chicken kathi roll

Ingredients

for marination

chicken-500 gm

chilly powder-1/2 tsp

pepper powder-1/2 tsp

salt

ginger paste-1/2 tsp

curd-1 sp

tomato sauce-1 tsp

other ingredients

oil\mayonaise-2 tsp

tomato sauce-2 tsp

pepper-1/2 tsp

coriander leaves-1 tsp

egg-1

pepper powder-1/4 tsp

salt

sliced onion

coriander leaves

Preparation

Lets begin the cooking with marination of chicken, then fry in hot oil. After frying mix the chicken with sauce, mayonaise,pepper and coriander leaves, then keep aside. Break an egg in a bowl, add salt and pepper , then beat well, next pour this egg mix to a pan, place 1 cappathi above it, cook well, fill the chappathy with chicken mix, onion and coriander leaves.

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Thattukada

Coconut dosa

Kumbilappam/ therali appam

Green gram payasam

Home made Pappadam

Putt, kadala curry

Caramel milk pudding

Elephant yam curry( chenakkari)

Bitter gourd pachadi

Nutella

Chicken kathi roll

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business