Ramasseri Idly

This video is a recipe for making soft idlis. The recipe is for ramasseri idlis, which are a type of idli that are made with a fermented batter.

ingredients

2 cups parboiled rice

2 cups raw rice

1 cup urad dal

A few fenugreek seeds

Salt to taste

Preparation

Wash and soak the parboiled rice, raw rice, and urad dal in water for 3-4 hours. Grind the soaked ingredients into a smooth batter. Add salt to the batter and mix well. Ferment the batter in a warm place for 8-10 hours. Heat a steamer and grease the idli molds. Pour the fermented batter into the idli molds. Steam the idlis for 5-7 minutes.
Serve the idlis hot with sambar or chutney.

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Nadan chicken curry

Ingredients:

2 kg chicken

1 tbsp mustard seeds

1 coconut

1 tbsp ginger-garlic paste

1 onion

1 red onion

3 green chilies

1 sprig curry leaves

Salt to taste

Turmeric powder

2.5 tsp chili powder

1.5 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

1 cup water

1/4 cup chopped cashews

Preparation

Heat oil in a pan and add mustard seeds. Once mustard seeds crackle, add coconut and saute until it turns brown.
Add ginger-garlic paste and saute until it turns fragrant. Add onions and saute until they turn translucent.
Add green chilies, curry leaves, salt, turmeric powder, chili powder, coriander powder, and cumin powder. Add chicken and mix well. Add water and bring to a boil. Reduce heat and simmer until chicken is cooked. Add garam masala powder and mix well. Add cashews and mix well. Garnish with curry leaves.

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Food diary

This video is about the author’s food diary. The author describes their experience of eating at a wedding feast, then having a snack of momos, and finally eating chicken curry at home.

Specifically, the author details the different dishes they ate at the wedding feast, including sambar, pachadi, pineapple pachadi, pappadam, koottukari, aviyal, narangakari, puliyinji, mango pickle, olan, and payasam. They also describe the unique way they ate the feast, by mixing all the dishes together.

After the wedding feast, the author went to a momos shop and tried a variety of momos, including assorted momos, butter chicken momos, and chocolate momos. They also noted that the momos were served with mayonnaise, which they found to be unusual.

Finally, the author described their experience of eating chicken curry at home. They noted that the chicken curry was made with a country chicken, which gave it a unique flavor. They also ate the chicken curry with a variety of appams.

Overall, this video provides a detailed and informative account of the author’s food experiences.

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Wheat flour, Banana snack

Ingredients:

1 tbsp melted butter

Coconut flakes

1 tsp sesame seeds

1 cup jaggery

1 cup water

2 ripe bananas

1 cup wheat flour

Preparation

Melt butter in a pan and add coconut flakes. Roast until golden brown and add sesame seeds. Roast for a few seconds and set aside. In a pan, add jaggery and water. Stir until jaggery melts and the mixture boils. Filter and set aside. Peel and cut bananas and blend into a smooth paste.In a bowl, add wheat flour, jaggery syrup, and banana paste. Mix well until smooth. Add the coconut flakes and sesame seeds mixture to the batter and mix well.Pour batter into a greased cake tin and steam for 10-15 minutes or until cooked. Cool and serve.

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Chapathi Making tips

Chapathi is a flatbread that’s a staple in Indian cuisine. It’s made from whole wheat flour and is typically cooked on a tawa (a flat griddle). The dough is kneaded and rolled into thin circles, then cooked until it’s golden brown and slightly puffed.

Chapathi is perfect for breakfast as well as dinner, but making is time consuming process. Here , you can see a simple trick to make chapathy easily.

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Orotti

Malabar special Orotti

Ingredients

ponni rice

ration rice

salt

water

ghee

Preparation

Soak rices together after washing it well, then grind it with salt and less water. Use grinder instead of mixie, make a fine dough consistency. Add ghee for non stickiness. Take a large ball, put it in a banana leave, cover it with another leaf, then press it with a plate for shape. Then transfer it to the pan with leaf, when it cooked enough take leaf from it.

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Vett Cake

Recipe for making a perfect vettu cake.

Ingredients:

2 cups all-purpose flour

1 cup roasted rava

1/4 teaspoon salt

1/4 teaspoon baking soda or baking powder

1/2 cup powdered sugar

3-4 cardamom seeds

2 eggs

Oil for frying

PREPARATION

Mix the flour, rava, salt, and baking soda or baking powder. Grind cardamom seeds and mix with powdered sugar.
Beat eggs and add to cardamom-sugar mixture.Gradually add egg mixture to flour mixture, mixing until dough forms.
Rest dough for 5 minutes. Roll out dough into thin circles and cut into desired shapes. Make a deep cut in the center of each shape. Heat oil in a pan and fry cakes until golden brown.

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Coconut Chammanthi

The ingredients used in this recipe are:

Coconut

Dried red chillies

Onion

Ginger

Curry leaves

Tamarind

Groundnut

Salt

Mustard seeds

Coconut oil

Preparation

Roast the coconut and dried red chillies. Grind the roasted coconut, dried red chillies, onion, ginger, curry leaves, tamarind, groundnut, and salt in a mixer. Heat coconut oil in a pan. Add mustard seeds and let them splutter. Add curry leaves. Pour this tempering over the ground mixture. Serve the chutney.

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Peanut Laddu

This video is a recipe for a healthy and easy-to-make snack called “Energy balls” or “Peanut Laddu”. The recipe does not require any sugar or jaggery.

Ingredients:

250 grams roasted peanuts (with or without skin)

1/4 cup pistachios (optional)

1/4 cup cashews (optional)

1/4 cup to 1/2 cup desiccated coconut

1/2 teaspoon cardamom powder

A pinch of salt

Preparation

Roast the peanuts in a pan until the raw smell goes away. If using peanuts with skin, remove the skin after roasting and before crushing. Roast the cashews and pistachios together (optional). Roast the desiccated coconut until it turns slightly golden brown. Crush the roasted peanuts in a mixer.Add the roasted cashews, pistachios, desiccated coconut, cardamom powder, and salt to the crushed peanuts. Mix everything well until it forms a dough.
Shape the dough into balls or any other desired shape. Store the energy balls in an airtight container in the refrigerator for up to 3-4 days.

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Paripp Payasam

Ingredients

1/4 kg chickpeas

1 full coconut and half small coconut

400 g jaggery

1/2 tsp cardamom powder

1/2 tsp cumin powder

1/2 tsp cinnamon powder

1.5 tbsp ghee

1 tbsp coconut flakes

Few almonds and cashews

Few raisins

Preparation

Roast the paripp in a pan until it turns light brown and has a nutty aroma. Wash the paripp and cook it in a pressure cooker until it is soft. Grate the coconuts and extract the milk. Melt the jaggery in a pan with a little water. Add the cooked paripp, jaggery, and coconut milk to a pot and stir well. Add the ghee, cardamom powder, cumin powder, and cinnamon powder and stir well. Add the raisins and cashews and stir well.Let the payasam simmer until it thickens. Serve the payasam hot or cold.

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Thattukada

Ramasseri Idly

Nadan chicken curry

Food diary

Wheat flour, Banana snack

Chapathi Making tips

Orotti

Vett Cake

Coconut Chammanthi

Peanut Laddu

Paripp Payasam

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business