Raw mango curry

Ingredients

Raw mango-1

fenugreek-1/4 tsp

mustards-1/2 tsp

dry red chilly-2

onion-1

ginger

garlic-5

green chilly-2

red chilly powder-1 tsp

turmeric- 1/4 tsp

salt

coconut milk first and second- 1/2 coconut

Praparation

Peel off mango and cut into small pieces.Heat oil in a pan , add fenugreek, mustards. dry red chilly, and curry leaves, next add ginger, garlic, green chilly then saute well, next add onion chopped, saute again, next add masalas, next grated mango, and cook well, next coconut milk, allow it to boil, then turn off the flame.

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Instant idly

Ingredients

Boiled rice- 1 cup

semolina-1 cup

curd-1/2 cup

salt

Preparation

Grind rice into soft paste, pour to a bowl, add semolina, curd, salt and required water, mix well, Then rest for 15 minutes, then again add water if needed, add baking soda and mix well , then steam idly.

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Soft vellayappam

Ingredients

Raw rice-4 cup

Yiest- 1/2 tsp

water-1 tbsp

sugar-1 tsp

Grated coconut-2 cup

sugar-1/2 cup

boiled rice-2 tbsp

salt

water-3.5 cup

Preparation

Soak rice for 1 hour. Add yiest , luke warm water, and sugar in a bowl mix well and keep aside. In a mixie jar add soaked rice, coconut, boiled rice, sugar, and salt then grind into smooth batter, then add yiest and mix well, and rest for 4-5 hrs, then make smooth vellayappam.

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Tomato curry

Ingredients

tomato-4

onion-1

green chilly-3

curry leaves

ginger

turmeric-1/4 tsp

red chilly powder-1/4 tsp

salt

water

grated coconut-1/2

garlic-4

mustards

oil

dry red chilly

curry leaves

Preparation

Take a claypot, add chopped vegetables, turmeric, red chilly powder, salt and water, then cook well. Grind coconut with garlic, pour this to curry. Finally temper the curry with oil, mustard, dry red chilly and curry leaves.

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Rava poori

Ingredients

for poori

Rava-2 cup

salt

water-3/4 cup

oil-1/2 tsp

For potato curry

Potato-3 nos

onion-1

green chilly-1

water-1 1/2 cup

salt

turmeric-1/4 tsp

coconut oil-1 tbsp

mustards-1/2 tsp

urad dal-1/2 tsp

dry chilly-1

curry leaves

water-1/2 cup

crushed black pepper-1/2 tsp

coconut milk-1/2 cup

Preparation

poori

Add rava in a mixie jar, make fine powder, and transfer to a bowl, add salt and required water make soft dough. Rest this for 10 minutes. After 10 minutes divide the dough into small balls, roll it and fry in hot oil.

potato masala

Cook potato,onion, and green chilly with salt water and turmeric. Then heat a pan , add oil, mustards, urad dal, dry red chilly, and curry leaves, next add cooked potatoes, allow it to boil, next add pepper,and coconut milk. Turn off the flames.

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Aval pazham snacks

Ingredients

Flattern rice-1 cup

banana-2

jaggerry-50 gm

water-1/4 cup

grated coconut-3 tbsp

ghee-1 1/2 tbsp

Preparation

Melt jaggerry with 1/4 cup of water, then heat a pan , add poha, roast it well, then transfer to a plate, next add ghee to the pan, add banana into it, saute well, add coconut, then mash it, add powdered poha, next add melted jaggerry and mix well, cook until it become thick, then turn off the flame and make small balls.

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Al-Faham chicken

Ingredients

chicken-1 kg

for arabic masala

coriander seeds-1 tbsp

dry red chilly-6

cinnamon-1

cardamom-2

cloves-2

cumin seeds-1/2 tsp

fennel seeds-1/2 tsp

pepper corns-1/2 tsp

For al-faham masala

curd-3 tbsp

lemon juice-1 1/2 tbsp

salt

arabic masala

onion-1/2

tomato -1/2

green chilly-2

ginger- a piece

garlic-12

coriander leaves-2 tbsp

turmeric powder-2 pinch

olive oil-1 tbsp

Preparation

Arabic masala

dry roast all ingredients and make fine powder.

For al-faham masala

In a bowl mix arabic masala, lemon juice , curd and salt , mix together, then marinate the chicken with the masala.

For arabic masala

In a mixie jar add onion, tomato, ginger, garlic, coriander, and salt , blend well, and spread this over the chocken, keep 5-6 hrs in fridge.

Fry chicken in a fan

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Raw mango curry

Ingredients

Jaggerry-100 gm

mustards-1 tsp

fenugreek-1/2 tsp

shallots-10

greenchilly-5-6

garlic-7

ginger

curry leaves

red chilly powder-1 1/2 tsp

turmeric-1/4 tsp

hing powder-1/4 tsp

Raw mango-250gm

water-1/4 cup

Preparation

Melt jeggerry , and keep aside. Heat oil in a pan add 1 tsp of mustard, fenugreek, shallots, ginger, garlic, green chilly, and curry leaves, then saute well, next add masalas, next mango and cook well, finally add melted jaggerry.

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Vattayappam

Ingredients

Rice flour-1 cup

Grated coconut-1/2

salt

sugar

yiest-1 tsp

boiled rice-1/4 cup

water-1 1/2 cup

coconut oil

Preparation

In a bowl add rice flour, add water and mix well, then keep aside. In a mixie jar add boiled rice, coconut, salt, sugar, next add rice flour batter , blend well, then add yiest, blend again. Rest the batter for 3-5 hrs. After 5 hrs mix the batter, then pour into greased plate, cook in a steamer.

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Neyyappam

Ingredients

Raw rice-2 cups

all purpose flour-2 tbsp

jaggerry-300gm

ghee-1 tbsp

sesame seed-2 tbsp

cardamom-10

salt-pinch

water-3/4 cup

coconut oil- for frying

Preparation

Soak rice for 4 hrs, strain from water and rest for 1/2 hrs, then melt jaggerry in 3/4 cup of water. Add rice into a mixie jar, add melted jaggerry, cardamom and grind into smooth paste, next add maida and blend for a while, next add sesame seeds and ghee then mix well. Then rest the batter for 8 -12 hrs. After fermentation cook tasty unniyappam.

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Thattukada

Raw mango curry

Instant idly

Soft vellayappam

Tomato curry

Rava poori

Aval pazham snacks

Al-Faham chicken

Raw mango curry

Vattayappam

Neyyappam

Recipe categories

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Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

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