Chena Theeyal

Ingredients

Yam : 350gm

Turmeric powder:1/2tsp

Chilly powder:1.5tsp

Coriander powder:2tsp

Shredded Coconut :9-10tbsp

Shallots:7

Curryleaves

Tamarind : a small lemon size (soak in warm water and extract the juice )

Preparation

Firstly cook the yam cut in yo small pieces with 1/2 cup water salt curry leaves and turmeric powder..
Keep it aside Heat a pan add 1 tbsp coconut oil now add the shredded coconut curry leaves and shallots and roast in medium flame until coconut becomes golden brown now add chilly powder and turmeric powder and mix well..transfer it to a plate Wait for it to cool down now grind it using water into a smooth paste add this to the cooked yam along with tamarind extract and 1 cup water cook well adjust salt.. For 5-6 minutes..Now for tempering
Splutter mustard seeds in coconut oil, to this add curry leaves and dried red chilly..Add this to the curry and mix well..Simple and Tasty yam curry is ready..

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Bread Snack

Ingredients

Bread – 10 pieces

Onion – 1 medium size, finely chopped

Ginger – 1 tsp, finely chopped

Green Chilli – 4 finely chopped

Curry leaves – 1 string

Chilli flakes – 1 tsp heaped

Turmeric powder – 1/4 tsp

Salt

Oil – for frying

Preparation

Take water in a bowl, Dip bread slices one by one in to the water and squeeze out maximum water.To a bowl add bread, chopped onion, green chilli, ginger, curry leaves, Turmeric powder, chilli flakes, salt and kned well.Heat oil and put small pieces of bread mix in to the oil and fry it till golden brown… No perfect shape is required..
Fry in medium flame.

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Tomato Rasam

Ingredients:

1 tomato

2 green chilies

1 sprig of curry leaves

Salt

Tamarind powder

Fennel powder

Turmeric powder

Chili powder

Black pepper

A few shallots, peeled

A few cloves of garlic, peeled

A piece of ginger

Steps:

Crush the green chilies, curry leaves, shallots, garlic, and ginger. Dice the tomato. Heat oil in a pan. Add mustard seeds and let them splutter. Add the crushed ingredients and cook until fragrant.Add the diced tomato and cook until softened. Add the spices and cook for a few minutes until fragrant. Add water and bring to a boil.
Add tamarind water and simmer for a few minutes.

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Rasa Kaalan

Rasa Kaalan for sadya

Ingredients

1 cup of rice

1/2 teaspoon of fenugreek seeds

1/2 teaspoon of black pepper

4 dried red chilies

1 cup of shredded coconut

2 green chilies

1 tablespoon of jaggery powder

1/2 cup of curd

1/2 cup of water

Salt to taste

1/2 teaspoon of turmeric powder

raw banana-1

pumpkin

drumstick

ash gourd

Preparation

Roast rice, fenugreek seeds, black pepper, and dried red chilies in a pan until fragrant. Grind the roasted ingredients into a powder. Cook veggies in a clay pot with water, turmeric, salt and tamarind . Grind coconut, green chilies, jaggery powder, curd, water, salt, and turmeric powder into a paste. Mix the powder and paste. add the paste to pot and mix it well. Cook until the mixture thickens. Season it with mustard, dry chilly and curry leaves Serve hot.

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Pink perch Fish fry (Kilimeen)

This video is a recipe for making Kilimeen Fry.

Ingredients:

1/2 teaspoon of chili powder

1/2 teaspoon of cumin powder

1/4 teaspoon of turmeric powder

1/4 teaspoon of fenugreek powder

1 tablespoon of ginger-garlic paste

1/2 cup of coriander leaves

1/4 cup of lemon juice

1/2 teaspoon of salt

1/4 cup of water

1/2 kg of kilimeen fish

1/4 cup of oil

Preparation

Marinate the fish with chili powder, cumin powder, turmeric powder, fenugreek powder, ginger-garlic paste, coriander leaves, lemon juice, salt, and water. Let the fish marinate for 30 minutes. Heat oil in a pan. Fry the fish until golden brown on both sides. Serve hot.

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Vegetable Pulao.

Ingredients:

1/2 cup of oil

3 cloves

2 cardamom pods

5 grams

1 small onion

2 cloves garlic

2 green chilies

1 small tomato

1/2 potato, diced

1/2 carrot, diced

1/2 cup of frozen green peas

1/4 cup of capsicum

1/4 teaspoon of turmeric powder

1 teaspoon of chili powder

1/2 cup of yogurt

1 teaspoon of salt

2 cups of water

1 cup of rice

1 handful of coriander leaves

1 handful of mint leaves

Preparation

Heat oil in a pan. Add cloves, cardamom pods, and pepper. Add chopped onions and saute until translucent. Add chopped ginger, garlic, and green chilies. Saute until the raw smell disappears. Add chopped tomatoes and cook until soft. Add diced potatoes, carrots, green peas, and capsicum. Saute for a few minutes.Add turmeric powder and chili powder. Saute until the raw smell disappears. Add yogurt and mix well. Add salt and water. Bring to a boil.
Add washed rice and mix well. Cover and cook until the rice is done.Garnish with coriander leaves and mint leaves.
Serve hot.

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Koozha Chakka Ada

Ingredients

1 cup of grated chakka (jackfruit)

1/2 cup of jaggery syrup

1/4 cup of grated coconut

1 teaspoon of cumin seeds

Salt to taste

1/2 kg of wheat flour

1 teaspoon of cardamom powder

Ghee (optional)

1 tablespoon of rava (semolina)

Preparation

Heat a pan and add jaggery syrup and grated coconut. Stir until the mixture thickens. Add grated chakka, cumin seeds, salt, and cardamom powder to the pan. Stir until well combined. Turn off the heat and let the mixture cool.
Mix wheat flour and rava in a bowl. Add the cooled chakka mixture to the wheat flour and rava. Mix until well combined. Add water as needed to make a dough. Heat a steamer. Place the dough in the steamer and steam for 20 minutes. Serve hot.

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Kinna Orotti

Kinna Orotti Malabar Special dish

INGREDIENTS:

jeera sala rice-1/2 cup

dosa rice-1/2 cup

small onion-9

coconut-5 TB S

fennel seeds

cumin

cardamom-2

Preparation

Soak rice for 2 hrs, then grind it with coconut, shallot, fennel, salt, cumin and cardamom, make a fine batter. Take a plate, apply ghee, then pour the batter, steam it well for 15-20 minutes. Cut it when heat is gone.

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Bread Banana Toast

Ingredients:

Bread

Banana

Egg

Sugar

Milk

Ghee

Cardamom powder

Cinnamon powder

Preparation

Mix egg, sugar, milk, cardamom powder, and cinnamon powder in a bowl. Cut the bread into triangles and dip them in the mixture. Heat ghee in a pan and fry the bread slices until they are golden brown. Serve the Bread Banana Toast with banana slices.

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Korean Mango pan cake

Recipe for making a Mango Pancake.

Ingredients

For Vermicelli custard sauce

Ghee or butter 1tsp

Vermicelli 1/2cup

Milk 500ml

Vannilla custard Powder 2tbsp + milk 1/4cup

Sugar 1/4cup

Condensed milk 2tbsp

Pistachios 2tbsp

Cashewnuts 2tbsp

Almonds 2tbsp

Cardamom Powder 1/4tsp

Ripe mango 2nos

For pancake

Milk 1cup

Egg 2nos

Sugar 2tsp

Salt 1/4tsp

Corn flour 1tbsp

Flour 1cup

Saffron a pinch

Whipped cream

Ripe mango

Pomegranate

Preparation

Prepare Mango Puree: Cut the mango into pieces, remove the seeds and blend it in a mixer.

Prepare Custard Cream: Cook semiya in a pan, Mix milk and custard powder in a bowl and cook on low flame until it thickens. Add sugar, condensed milk, and nuts and mix well. Add mango puree, cook it well, then turn off flame

Prepare Mango Pancake Batter: Blend milk, eggs, sugar, salt, cornflour, all purpose flour, saffron, and water in a mixer.

Heat a pan and add butter. Pour the batter and cook until it sets.

Assemble the Mango Pancake: Spread whipping cream on the pancake, add mango pieces and fold the pancake.
Serve the Mango Pancake with custard cream.

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Thattukada

Chena Theeyal

Bread Snack

Tomato Rasam

Rasa Kaalan

Pink perch Fish fry (Kilimeen)

Vegetable Pulao.

Koozha Chakka Ada

Kinna Orotti

Bread Banana Toast

Korean Mango pan cake

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business