Steamed squid fish kozhukkatta

squid fish

turmeric-1/4 tsp

salt

chilly powder

onion

tomato

green chilly

garlic and ginger

water

meat masala-1/2 tsp

coconut

garam masala-1/2 tsp

coriander and mint

soaked basmati rice

rice flour

salt

hot water

Preparation

First prepare filling, add cleaned fish to a clay pot, then add masala powders, salt, chopped vegetables and a little water, cook it well, add garam masala , meat masala, coconut and coriander last, mix well and make a thick masala.

Mix rice flour with salt, then pour hot water, knead it well and make a soft dough. Then make balls, fill the fish masala mix inside of all balls, then coat it with soaked basmati rice, then steam it well.

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old cooker uses

Don’t throw old cookers, it has many uses in kitchen

This video is about how to use old cookers to make kitchen work easier.

Old cooker can be used not only for cooking purposes, but many other kitchen uses also. Store unripen bananas or any other fruits in cooker for ripe it perfectly. For this, cover the fruit with paper, then light a paper in cooker for a little heat, then cover the cooker. Next day, the fruit will ripe perfectly.

Cooker store any object without loosing its moisture. Store leftover dough in pressure cooker. You can store chapathi too.

Use cooker for frying fish with less oil. Use banana leaf at bottom, then place fishes above. Cover cooker and cook it in low flame.

We can store idly dosa batter in cooker for fast fermentation. It is very helpful at winter season.

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Tapioca Biriyani (Kappayum ellum)

for cooking beef

Ingredients

beef with bones

garlic, green chilly and ginger

onion

shallots-10

kashmiri chilly powder-1 tbsp

pepper powder-1 tsp

coriander powder

meat masala

garam masala-1 tbsp

fennel seeds powder-1 tsp

salt

curry leaves

tapioca

salt and turmeric

for roasting coconut

coconut oil

rice

whole spices

coconut-1/2

coriander powder-1 tsp

chilly powder-1 tsp

meat masala-1 tsp

curry leaves

Preparation

In a pressure cooker, add beef, salt, masala powders, curry leaves, onion, shallots and ginger garlic and chilly crushed, mix everything well, then cook it well.

Cook tapioca with salt, turmeric and water.

Heat oil in a pan, add rice, adter roasting it well add whole spices, keep this all aside after fry it well, then add coconut, roast until it become golden brown. Then grind it with the early roasted masala and make a fine paste, add this paste to cooked beef, once it boil well add cooked kappa, combine all well, cook until it become thick enough.

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Egg masala Omlette

Ingredients:

2 eggs

1 onion, finely chopped

1 tomato, finely chopped

1 green chili, finely chopped

coriander leaves

cooked rice paste

salt

pepper powder

Preparation

In a bowl, whisk together the eggs, onion, tomato, green chili, coriander leaves, cooked rice paste, chicken masala and salt. Heat oil in a frying pan over medium heat. Add the egg mixture and cook until it is golden brown on both sides. Serve hot with bread or paratha.

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Kiduthappam

Ingredients:

2 cup all-purpose flour

1/4 cup sugar

1/4 teaspoon salt

2 tsp ghee

1/4 cup water

1 cup grated coconut

1/4 cup sugar

1/4 teaspoon cardamom powder

cashews and kismis

Preparation

In a large mixing bowl, combine the all-purpose flour with salt and water, prepare a dough. Add the ghee and water and mix until the dough is well combined. Cover the dough with a plastic wrap and let it rest for 30 minutes.
Once the dough has rested, heat oil in a deep frying pan. While the oil is heating up, prepare the filling.
In a pan, roast the grated coconut, cashews and kismis in ghee. Once the oil is hot, take small portions of the dough and roll them into thin cylinders. Cut the cylinders into small pieces, about 1 inch long. To fill the pieces, take a small amount of the coconut filling and place it in the center of each piece.
Press the edges of the dough together to seal the filling. Once all the pieces are filled, fry them in the hot oil again until they are golden brown.

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Kadumpayasam

This video is a recipe for a traditional Kerala dish called Kadumpayasam. It is a rich and creamy dessert made with rice, jaggery, ghee, and coconut.

Ingredients

Par boiled rice -300 gm

jaggerry

ghee-300 gm

Preparation

Wash rice well, then cook it in water, once it cooked enough and completely drain the water, pour jaggerry syrup to it, then add ghee, boil it well, at the same time stir it without stopping. Add the ghee 3-4 times, once it become the perfect consistency, turn off flame. fry coconut flakes in ghee , then add to the payasam.

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Tomato Pachadi

Ingredients

tomato-2

curd- 1 cup

coconut-1/2

coconut oil-1 tbsp

mustard

dry chilly

curry leaves

green chilly-2

cumin-1 tsp

salt

Preparation

Heat oil in a clay pot, add mustard, let it pop well, then add dry chilly and curry leaves, after roasting it well, add tomato, green chilly and curry leaves, add salt, then saute it until it become cooked. Grind coconut with turmeric and mustard, then add to curry, after boiling it add curd, just heat it well, then turn off flame.

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Chicken, Potato Snack

Ingredients

butter-10 gm

onion-1

green chilly

ginger

garlic

salt

turmeric

milk-3/4 cup

chilly flakes

chicken shredded

boiled and mashed potato

eggs

bread crumbs

oil

Preparation

Heat butter in a pan. Add onion, green chilies, and garlic and sauté until softened. Add turmeric powder and cook for a few seconds. Gradually add milk or chicken stock, stirring continuously to avoid lumps. Cook until the sauce thickens. Add chili flakes and ground chicken. Mix well. Add mashed potatoes and mix until well combined. Take a small portion of the mixture and shape it into an oval or round shape. Dip the croquette in beaten egg and then coat it with breadcrumbs. Fry the croquettes Heat oil in a pan. Fry the croquettes until golden brown on all sides.

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Potato Fry

Ingredients

salt

turmeric

rice flour

gram flour

chilly powder

oil

Preparation

In a bowl, add potato, then add masala powders, flours and salt, mix well, then shallow fry it until potatoes cooked enough

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Birds eye chilly pickle

Ingredients:

kanthari chillies

salt

mustard

oil

ginger

green chillies

curry leaves

garlic

2 tablespoons mustard oil

hing

fenugreek

chilly powder

turmeric

Instructions:

Heat oil in a pan, add chillies, fry it in oil, then keep aside. Pop mustard, then add ginger, green chilly and garlic, saute it well, then add masala powders, after the raw smell gone add chilly, mix everything well. Pour vinegar, then add salt to it, combine well, then turn off flame.

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Thattukada

Steamed squid fish kozhukkatta

old cooker uses

Tapioca Biriyani (Kappayum ellum)

Egg masala Omlette

Kiduthappam

Kadumpayasam

Tomato Pachadi

Chicken, Potato Snack

Potato Fry

Birds eye chilly pickle

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business