Kaaya bajji
Ingredients
rice flour-1/2 cup
gram flour-2 cup
raw banana-5
kashmiri chilly powder-2 tbsp
salt
chilly powder-1 tsp
hing-1/2 tsp
baking soda-1/2 tsp
dosa batter-4 tbsp
oilk
Preparation
Prepare the batter with flours, chilly powders, hing, salt, baking soda, dosa batter and water. Make it thick. Slice banana, take slice, dip it in batetr, then fry it in hot oil.
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Chickpea Thoran
Chickpeas
Turmeric powder-1/4 tsp
chilly powder
Salt
Water
shallots
Green chili
Dried red chili
Curry leaves
Coconut
Mustard seeds
Vegetable oil
Black pepper
Preparation
Crush coconut with pepper, then keep aside. Cook soaked chickpea in a pressure cooker with turmeric, salt and water. Heat oil in a pan, pop mustard, then add dry chilly and curry leaves, saute it for a minute, then add shallots choppes, saute it well, then add masala powders, mix until raw smell gone, next add cooked chickpea without water, mix all well, then add crushed coconut to it, mix it again for 2-3 minutes, then turn off flame.
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Filled Egg( Thakkara mutta), a malabar snack
Ingredients
egg-4
garlic-2
ginger
coconut oil
kashmiri chilly powder-1 tsp
chicken masala-1/2 tsp
turmeric
shallots-7
vinegar-1 tsp
salt
coriander leaves
Preparation
The eggs are boiled and then peeled. Heat oil in a pan, add chopped ginger and garlic, fry it well, then add crushed shallots, mix it until it turns brown, add masala powders, mix until raw smell gone, finally add coriander leaves, then turn off flame. Cut eggs one side, then fill the masala.
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Wheat Halwa
Ingredients
Wheat flour-1 cup
water-4 cup
Ghee-1/2 cup
Milk
Sugar-1/2 cup for caramalise
sugar-1 1/2 cup
Cardamom -1 tsp
Saffron
Dry fruits
Preparation
Mix wheat flour and water together, then srain it. Caramalise sugar, then keep aside. Heat ghee in a pan, add cashews, roast it well, then keep aside. Add wheat flour mix to the pan, then start stirring, add caramalised sugar to it, mix well, once it starts thickening, add ghee, after 15 minutes of continous mixing add sugar, once it melts, add add cardamom powder, mix everything well, once it become very thick and transparent, turn off flame, add cashews , mix it again, then transfer the mix to a container, then wait until it set well, now cut it.
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Sadya special Aviyal
Ingredients
•curd – 1& 1/2 cups
•Mustard seed – 1 tsp
•Dried Chilli – 3
•Chopped ginger – 1 tbsp
•chopped ginger – 1/2 cup
•Curry leaves – 2 stalks
•grated coconut – 1/2 cup
•cumin seeds – 1/2 teaspoon
• Coconut oil – 2 tbsp
•Salt – 1 tsp
Preparation
Cook vegetables in a clay pot with salt and turmeric. Crush coconut with green chilly , shallots and curry leaves. Add tamarind or curd to cooked veggies, then wait until it become thick, then add coconut to the pot, mix well, then turn off flame. Finally add raw coconut oil and curry leaves.
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Very useful tips to get idli batter more soft and fluffy
Ingredients
idli rice-1 glass
urad dal-1/2 glass
fenugreek- 1/4 tsp
salt
cooked rice
Preparation
Soak rice , urad dal with fenugreek separately for 6 hrs. Wash well before soaking. Then grind it with cooked rice. Mix batters well , then add a garlic pod. Keep this aside overnight. The batter become raise perfectly. Add salt, then make soft idli.
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Thrissur special rava, maida Unniyappam
Ingredients
Semolina – three-quarter cup
Flour – quarter cup
Sugar – 2 nos
coconut oil –
Coconut – half
Ghee-1 spoon
Palayamkodan fruit – 1/2
Salt – a pinch
Preparation
Dissolve jaggery in half a glass of water. Add semolina, maida and salt and mix well. Pour boiled jaggery juice into it and mix it well, if necessary, add boiling water and mix it well and keep it for eight hours.After eight hours, add coconut to a spoonful of ghee and fry till it turns brown. Add coconut to the flour and mix well. Add boiled water if necessary and stir. Grind the Palayamkudam fruit in the mixer and add it to it. Pour coconut oil into the pan and when it boils, scoop out the flour, turn it over and cook and bake the unniappam.
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Pacha Manga Chammanthi or the Raw Mango Chutney is a Kerala delicacy prepared with green mango, shallots, chilies and of course coconut. This sour and spicy chutney is an excellent side for rice and tiffin items like idli and dosa. You don’t need to turn on your stove for this spicy manga chammanthi.
Ingredients
raw mango-1
shallots-4
green chilly-2
ginger
coconut
salt
curry leaves
Preparation
Grind mango with shallots, green chilly and ginger, then add coconut , curry leaves and salt, grind it again.
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Mackerel Fish Curry
Ingredients
mackerel
green chilly
ginger, garlic
curry leaves
coconut oil
mustard
fenugreek
coriander powder-2 tbsp
kashmiri chilly powder-2 tbsp
turmeric-1/2 tsp
malabar tamarind-2
salt
Preparation
In a clay pot , add fish, green chilly, ginger garlic and curry leaves, keep this aside. Heat oil in a pan, add mustard and fenugreek, pop it well, then add masala powders, saute it in oil, pour hot water to it, boil it well, then pour it to fish, then add salt and tamarind, boil it well until slightly thicken the gravy.
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Bread,Banana snack
Ingredients
bread-4
banana-1
sesame seeds
milk powder-1 tsp
ghee-1 tsp
coconut-1/4 cup
sugar
Preparation
In a bowl, add all ingredients together, then knead it with fingers and make a thick mix. Divide the mix to small finger shaped bites, then fry it in hot oil.
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