Instant neyyappam

Ingredients

Rice flour-1 cup

maida-3/4 cup

semolina-1/4 cup

jaggerry syrup-1/2 cup

lukewarm water

cardamom crushed-2

salt- a pinch

baking soda-1/2 tsp

coconut pieces

oil

sesame seeds-1/2 tsp

Preparation

Dry roast rice flour, maida and rava, then transfer to a bowl, add salt and baking soda into it, then mix it well, and add jaggerry syrup and make a thick batter, rest this for 1/2 hrs. Next add coconut( roasted in ghee) , sesame seeds and cardamom, and mix it well, add water if required. Heat oil in a pan for deep frying, pour batter into it, cook well.

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Fish curry without fish( lock down special)

Ingredients

Tomato-2

onion-1

ginger-1 small piece

green chilly-4

turmeric-1/2 tsp

coriander-1 1/2 tsp

chilly powder-2 1/2 tsp

thick coconut milk-1/2 cup

second coconut milk-1 1/2 cup

pot tamarind-3 pieces

dry red chilly-3

curry leaves

coconut oil

salt

water

Preparation

Take a clay pot, add onion, tomato, ginger, chilly, masalas, salt, tamarind and some coconut oil, then mix it with your hand, then add 1 cup of water, and cook it well, now add coconut second milk, allow it to boil, next add thick milk , mix it well and turn off flame. Heat oil in a pan, add finely chopped shallots, dry red chilly, curry leaves and chilly powder, roast it well and pour into the curry.

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Green gram chammanthippodi

Ingredients

green gram-1 glass

grated coconut-2 handful

shallots- 10-12

garlic-2

ginger

tamarind

curry leaves

chilly powder-1 tbsp

Preparation

Dry roast green gram until the color become brown, then roast coconut, shallots, garlic, ginger, and curry leaves, next add chilly powder, mix well, finally add all ingredients in a mixie jar, then grind into fine powder.

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Poha, banana snack

Ingredients

poha-1 cup

banana-2

jaggerry-50 gm

water-1/4 cup

grated coconut-4 tbsp

Preparation

Melt jaggerry with water, keep aside. Heat a pan , add poha, roast it well, then transfer to a plate. Heat ghee in a pan, add banana, saute it well, add grated coconut, saute again and mash it well, add powdered poha and jaggerry into it, mix well and cook until it become thick and non sticky, then allow it to cool, atlast make small balls.

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oil free chicken roll

Ingredients

chicken-250 gm

maida-1 cup

wheat flour-1/2 cup

onion-1

green chilly-2

curry leaves

turmeric-1/2 tsp

pepper powder-1 tsp

ginger garlic paste-1 tsp

salt

butter-2 tbsp

bread crumbs

eggs

Preparation

In a bowl, add maida and wheat flour together, add salt and water, mix well and make a batter with dosa batter consistesy, and keep aside. Add chicken, turmeric, pepper, salt and water into a cooker, cook for 2 whistle. Heat a pan, add butter, once it melts add onion, green chilly, curry leaves, ginger garlic paste and saute it well, next add cooked chicken with water( cut chicken into small pieces), mix all, then cook well, finally add some pepper powder, and turn off flame.

Heat a dosa tawa, pour maida batter, then make thin dosas. Fill all dosas with chicken masala, then fold it, next dip it in egg mix and coat in bread crumbs, atlast shallow fry it by using butter.

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Tea stall vett cake

Ingredients

maida- 2 3/4 cup

semolina-1 tbsp

salt

baking powder-1/4 tsp

sugar-3/4 cup

cardamom-3

egg-2

milk-1 tbsp

ghee-2 tbsp

vanilla essance-1/2 tsp

oil

Preparation

Add maida in a bowl, add semolina, salt, and baking powder, mix well and set aside. Add sugar and cardamom in a mixie jar, grind well, then break 2 eggs into it, add vanilla essance and milk, then blend well, and transfer to a bowl, add maida mix into it, mix well, add ghee into it, add more maida, and knead it well, rest the dough for 2 hrs. Divide the dough into 2 parts, then knead one part well, then cut into cake shape, and cut it on the top. Finally fry in hot oil.

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Soft porotta

Ingredients

maida-1/2 kg

salt

sugar-1/2 tbsp

oil

hot water- 2 1/2 cup

Preparation

Take maida in a bowl, add salt, sugar and oil into it, next add hot water, then knead it well, and separate into small balls, then roll it , spread maida flour above it, then fold it from one side and roll it like a wheel shape, again flattern it, do the same for all. Atlast cook porota in a pan.

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Ulli chammanthi

Ingredients

dry red chillies

shallots

tamarind

curry leaves

oil

salt

coconut grated

Preparation

Heat oil in a pan, add shallots, dry red chilly and curry leaves, roast this until the shallots become golden color, next add tamarind into it, mix well , then transfer to a mixie jar, add coconut grated to the jar, then grind it.

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Egg kuruma

Ingredients

Onion-4

ginger, garlic

tomato-1

green vhilly-2

curry leaves

coriander powder-2 tbsp

pepper powder-1 tsp

fennel powder-1 tsp

turmeric powder-1/4 tsp

oil

mustards

thick coconut milk-1 coconut

Preparation

Heat oil in a pan, add mustards, once it splutter add onion, ginger garlic, salt , green chilly and curry leaves, then saute it well, then add tomato, and mix well, next add all masalas mix well and cook until the raw smell gone, next add coconut milk into it, next boiled egg, finally add fennel powder and turn off flame.

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Over riped banana recipe

Ingredients

banana-1

egg-1

wheat flour-4 tbsp

sugar-2 tbsp

rusk powder/ biscuit powder-3 tbsp

milk-1/2 cup

salt

turmeric powder

Preparation

Peel off the banana, and add in a bowl, then mash it with a fork, next break an egg into it, and mix well, next add rusk powder, wheat flour, sugar , turmeric and salt, then knead it well, then add milk into it, mix well and make a thick batter. Pour small quantity of batter to hot oil, fry well.

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Thattukada

Instant neyyappam

Fish curry without fish( lock down special)

Green gram chammanthippodi

Poha, banana snack

oil free chicken roll

Tea stall vett cake

Soft porotta

Ulli chammanthi

Egg kuruma

Over riped banana recipe

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business