Ingredients

Chicken –

kashmiri chilly-2 tsp

garam masala-1/2 tsp

fennel powder- 1/2 tsp

salt

pepper powder-1 tsp

corn flour-2 tsp

curd- 1 tbsp

lemon juice-1 tsp

turmeric-1/2 tsp

ginger garlic paste

curry leaves

Preparation

Clean the chicken then marinate with these ingredients , and rest in fridge for 1 hour. and after fry chicken

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Ingredients

sugar-1 cup

water-1/2 cup

lemon juice-1 tbsp

corn flour-1/2 cup

water-3/4 cup

food color

Preparation

In a pan take sugar , add water into it, then add lemon juice, and cook in low flame, stir continously, and cook until it become thick. Take another pan add corn flor an water mix well, without lumps, cook in low flame , add sugar syryp into it, add color cook for a while and put into a tray, rest for 4 hrs and cut into small pieses and coat with desicated coconut

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Ingredients

avocado-2

milk-400 ml

sugar-200 gm

badam -10-15

Preparation

soak the badam and peel off, cut the avocado into small pieces, and put in a mixie jar add sugar, badam, milk and blend well

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Ingredients

carrot-1

curd -1 cup

sugar-3/4 cup

sunflower oil-1/2 cup

maida-1 cup

vanilla essance-1/2 tsp

Preparation

In a bowl add curd and sugar combine well, add maida,baking powder into a strainer to the mix , next add oil, grated carrot, vanilla essance make thick batter, bake the cake in a pre heated pan for 40 min in low flame.

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Ingredients

jaggerry -350 gm

water-1/2 cup

soaked raw rice- 3 cup

palayamkodan banana-5

wheat flour-1/2 cup

cardamom powder-1 tsp

salt – 1/4 tsp

ghee-3 tbsp

coconut- 1/2 cup

Preparation

Melt the jaggerry with 1/2 cup water, and strain it, take the rice in a mixie jar and blend it with the jaggerry juice, transfer the batter to a bowl, grind the banana and add to the batter, add wheat flour adjust cosistency ,  mix well, make thick batter, add cardamom, salt, rest for 1-2 hrs , roast the coconut in ghee add this to the batter mix well and make unniyappam

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Ingredients

jaggerry -5 nos

soaked raw rice-1 cup

boiled rice -1/2 cup

grated coconut-1/2 cup

cardamom-4

water-1/2 cup

salt – a pinch

ghee-2 tbsp

chopped coconut

sesame-1 tsp

baking soda-1/4 tsp

preparation

Melt the jaggerry, add the soaked rice into a blender, add coconut, boiled rice, cardamom and water and make smooth batter, then add jaggerry into a strainer to the batter, mix well, next add salt, rest for 1/2 hour. Heat a cooker add ghee , coconut roast until it becomes brown color, then transfer it to a plate, then add coconut to the batter, also add sesame seeds and baking soda mix well, pour the batter to a heated cooker, cover the cooker, cook in low flame.

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Ingredients

maida-1 1/2 cup

milk powder-4 tsp

baking powder -1 tsp

baking soda-1/4 tsp

curd-1/2 cup

powdered sugar-3/4 cup

vanilla essance-1 tsp

oil-80ml

milk-1/2 cup

Preparation

mix all dry ingredients in a bowl, take another bowl add milk, curd,oil mix well , add the dry ingredients into it, combine well , then oil a cake tin pour the batter, tap well, cook in low flame for 45 min in a pan.

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Ingredients

Tapioca/ kappa- 1 kg

turmeric

salt

water

coconut- 1 cup

garlic

ginger

green chilly

shallots

coconut oil

mustard

dry red chilly

curry leaves

Preparation

Clean and wash the tapioca, and cook this with salt, turmeric and water, and drain from water, in a mixie jar add coconut, garlic, ginger, chilly, and shallots, grind it slightly, In a pan heat oil add mustard, dry chilly, curry leaves , fry it, add tapioca with coconut mix and mix this well. Serve with fish curry

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Ingredients

for marination

squid-1 kg

turmeric-1/2 tsp

pepper powder- 1 tsp

salt

for masala

grated coconut- 1 cup

shallots-3-4

ginger- a small piece

garlic-3

green chilly-8

cumin- a pinch

fennel seeds- 1/4 tsp

cinnamon stick – a small

cloves

chilly powder-1/2 tsp

fenugreek powder- 1/4 tsp

curry leaves

for seasoning

coconut oil- 1 tbsp

mustards-1 tsp

shallots -12

dry red chilly -3

curry leaves

Preparation

cut and clean the fish and marinate with, turmeric, pepper and salt, and rest for 15 min, then cook this for 5-6 min, for masala add all ingredients in a mixie jar and blend it

In a clay pot heat oil add mustards red chilly and curry leaves, then add the coconut mix cook a while, finally add cooked fish into it, mix well

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Ingredients

onion-4

maida-6 tbsp

fennel-1 tsp

green chilly -3

ginger chopped-1 tbsp

curry leaves

red chilly powder

, salt

Preparation

Add salt to the chopped onion, mix well by hand, rest for 15 minutes, then add maida, fennel seeds, ginger,curry leaves,  green chilly, red chilly powder, and mix well, then take small balls in your parm and press a slight, and fry well

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