Unda Biscuit

ingredients

Maida (All-Purpose Flour): 250 grams

Sugar: 35 grams

Dry Yeast: 2.5 grams

Salt: 2.5 grams

Vanilla Powder: 1/2 teaspoon

Water: Approximately 100 ml

Butter/Vanaspati/Sunflower Oil: 1 spoonful

Cumin Seeds: A small amount

Preparation

Start the recipe with kneading the dough by hand on a counter top for about half an hour until it is soft and well-mixed .Shaping After resting the dough for 10 minutes, a small amount of cumin seeds are added and folded into the dough . The dough is then shaped into small, round pieces, ensuring uniform size .Baking Preparation The shaped dough pieces are placed on a greased baking tray, leaving enough space between them for expansion . The dough is then left to rise for about 45 minutes .Baking The oven should be preheated to 180°C for 10 minutes . The Unda Biscuits are then baked at 180°C for approximately 25 minutes .Drying (Rusk-like Texture) After initial baking, the biscuits are not yet ready. They need to be dried in the oven at a lower temperature (140°C) for about half an hour to achieve a dry, rusk-like texture .

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kasargode paisa Pathal

ingredients

Green Chilies

Ginger

Garlic

Coconut

Rice

Egg

Salt

Water (to achieve a dosa-like consistency)

Sunflower Oil (for frying)

preparation

The green chilies, ginger, and garlic are first ground in a mixer .Coconut is then added and ground with the mixture .Rice is added and ground into a fine, smooth paste .An egg and salt are added to the mixture, followed by enough water to create a loose, dosa-like consistency .The batter is then cooked in a pan with a little oil, stirring constantly until it thickens . This process is quick and doesn’t require long cooking .The cooked dough is then kneaded by hand until firm .Small balls of the dough are flattened using a pathiri press or a rolling pin .The flattened dough is cut into coin shapes using a bottle cap or a cookie cutter .The coin-shaped pieces are deep-fried in hot sunflower oil until both sides are golden brown . The frying should be done on medium to low flame to ensure proper cooking.

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leftover rice Breakfast

ingredients

Leftover Rice: Approximately 1.5 glasses

Egg: 1 egg

Sugar: A pinch

Salt: About 1/2 teaspoon

Flour: Approximately 2 cups, added gradually

Oil/Ghee/Coconut Oil: For kneading the dough and cooking

Coriander leaves : For topping on the rolled dough

Side Dish (Green Gram Curry)

Green Gram : 1 glass

Green Chillies: 3

Potato: 1 potato, cut into small pieces

Ginger: A small piece

Garlic: 2-3 cloves

Salt: To taste

Water: Enough to submerge the ingredients for cooking

Coconut Oil: 1 tablespoon

Cinnamon Stick (Patta): A small piece

Cardamom (Elakka): A small piece

Cloves (Karamboo): A small piece

Onion: Half an onion
.
Coconut Slices : A small amount

Coriander Powder : 1 teaspoon

Turmeric Powder : 1/2 teaspoon

Chilli Powder : 1/2 teaspoon

Chicken Masala Powder: 1 to 1.5 teaspoons

Hot Water: For gravy

Curry Leaves: A sprig

Coriander Leaves : A small amount
.
Garam Masala Powder/Biryani Masala Powder: A pinch

Preparation

Blend about 1.5 glasses of leftover rice with one egg, a pinch of sugar (to taste), and half a teaspoon of salt .Add an additional quarter cup of rice and enough water to submerge it, then blend again .Gradually add about two cups of flour, kneading until it forms a soft dough .Knead thoroughly with oil until smooth .Form into small balls, coat with oil .Flatten each ball, coat with oil, and let rest for 10 minutes .

Preparing the Side Dish (Green Gram Curry)

In a pressure cooker, add one glass of green gram (not soaked), three green chilies, a chopped potato, a small piece of ginger, a few cloves of garlic, salt, and water .Cook for about six whistles .Sauté cinnamon stick, cardamom pod, clove, chopped onion, and coconut pieces in coconut oil .Add the cooked green gram and potato mixture.Stir in coriander powder, turmeric powder, chili powder, and chicken masala powder .Add hot water and boil .Add curry leaves, chopped coriander leaves, and a pinch of garam masala powder .

Cooking the Porotta

Flatten the rested dough balls, applying oil.Roll the flattened dough tightly [11:36] or fold it like a layered flatbread .Cook on a heated tawa (griddle) with oil until done .Clap the cooked porotta to loosen the layers.

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Dry chilly chicken Ularth

Dry chilly chicken

Ingredients

Cleaned chicken pieces (1 kilogram)

Small onions

Crushed dried chilies (vattalmulaku) – the only masala added

Coconut oil

Curry leaves

Salt

Grated coconut

Preparation

A pan is heated with coconut oil, followed by the addition of curry leaves and whole small onions . The onions are not crushed but can be chopped if large .After the onions have softened, the crushed dried chilies are added and heated thoroughly .Salt and the chicken pieces are then added. The chicken is cooked without adding any water, relying on the moisture released from the chicken itself .The dish does not include turmeric powder or garam masala .Optional Addition The creator mentions that grated coconut (nalikera kothu) could have been added earlier when sautéing the small onions, but they forgot .Final Result The chicken is cooked until tender, and the gravy thickens and reduces . The final dish has a red color, even without turmeric.

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Crispy aval snack

Ingredients:

1 cup flattened rice (aval), preferably white aval, though matta aval works too .

½ cup rice flour (the kind used for pathiri or noolappam) .

2 cups water .

Salt to taste
.
1 teaspoon ghee
.
A pinch of turmeric powder (approximately 2 pinches)

½ teaspoon chili powder (adjust to your spice preference)

A little extra salt for seasoning

Oil for frying

Preparation

Grind the flattened rice into a fine powder, ensuring there are no coarse particles . Transfer it to a bowl .Add the rice flour to the powdered flattened rice and mix well until thoroughly combined .In a pan, bring two cups of water to a boil. Add salt and ghee, and allow them to melt completely into the water .Reduce the flame, then add the flattened rice and rice flour mixture to the boiling water. Mix continuously to avoid lumps, similar to preparing dough for pathiri . Increase the flame and continue mixing until the mixture comes together into a smooth dough .Once the mixture forms a cohesive dough, turn off the flame and let it cool slightly .
Lightly grease your hands with oil and knead the dough while it’s still warm .Shape the dough into your desired form. The video shows shaping them into long, stick-like pieces, similar to “kurukuru” snacks . You can also make them into small balls .Heat oil in a pan over high flame .Add the shaped dough pieces to the hot oil. Do not overcrowd the pan. Fry on high flame until golden brown and crispy. Avoid stirring immediately after adding them; wait until they start to firm up [04:08]. Frying takes some time, and the oil’s bubbling will subside when the snacks are fully cooked and crispy .In a separate bowl, combine turmeric powder, chili powder, and a little salt. Mix well .Once the fried snacks are ready, transfer them to a bowl and sprinkle the spice mixture over them. Toss well to coat evenly .

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Crispy Chicken Strips

Ingredients

Eggs: 2

Salt: 1/2 teaspoon

Chilli flakes: 1/2 teaspoon

Corn starch: 2 tablespoons

Chaat masala: 1/2 teaspoon

Chicken strips: 250 grams

Bread crumbs

Preparation

Crack two eggs into a bowl and add 1/2 teaspoon each of salt and chili flakes . Mix thoroughly until well combined.Incorporate 2 tablespoons of cornstarch and 1/2 teaspoon of chaat masala into the egg mixture. Mix thoroughly until well combined .Add 250 grams of chicken strips to the mixture, ensuring each piece is well-coated. Add breadcrumbs to the chicken mixture, ensuring a thick coating
Take the marinated chicken strips and individually coat them thoroughly with freshly prepared breadcrumbs on a separate plate .
Fry the coated chicken strips in hot oil until they turn golden brown .Serve the crispy chicken strips with ketchup.

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Sadya Paripp Curry

Ingredients

Moong dal (split green gram)

Water

Coconut pieces

Green chilies

Turmeric powder

Salt

Grated coconut

Cumin seeds

Water for blending

Thin coconut milk

For Tempering:

Coconut oil/Ghee

Mustard seeds

Dry red chilies

Curry leaves

Preparation

First, the dal (split green gram) is roasted in a pan , then transferred to a pressure cooker and thoroughly washed . Water is added, followed by chopped coconut slices , green chilies , turmeric powder , and salt . The dal is then pressure cooked .Grinding the Coconut Paste: While the dal cooks, grated coconut and cumin seeds are blended with water to form a smooth paste .Once the dal is cooked, the ground coconut paste is added and mixed in , followed by coconut milk and additional salt , and stirred until well combined. For tempering, oil and ghee are heated in a separate pan , mustard seeds , dried red chilies , and curry leaves are added and sauteed.The tempered ingredients are then poured into the curry and stirred. The finished Parippu Curry is shown, ready to be served.

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Manga Pachadi

Raw Mango : One medium-sized raw mango, peeled and grated. The video specifies using a mango that is not too sour.

Grated Coconut : One cup of grated coconut for the paste.

Green Chillies : Three green chillies, adjusted to your spice preference.

Shallots : Two shallots.

Curry Leaves: One sprig for the paste and another for tempering.

Cumin Seeds : A quarter teaspoon of small cumin seeds (Jeerakam). Be careful not to add too much, as it can overpower the flavor.

Coconut Oil : Two tablespoons for tempering.

Mustard Seeds : Half a teaspoon for tempering, and half a teaspoon crushed for adding later.

Dry Red Chillies : Three dry red chillies, cut in half, for tempering.

Curd (Yogurt) : Half a cup of thick curd with a medium sourness.

Salt : To taste.

Preparation

The video begins by showing how to select a non-sour raw mango, peel it, and grate it .Next, the process of making the essential coconut paste is explained. This involves grinding grated coconut with green chilies, shallots, curry leaves, and a small amount of cumin .The final steps involve tempering mustard seeds, dried chilies, and curry leaves in coconut oil, then adding the prepared coconut paste, grated mango, salt, and crushed mustard seeds [01:30]. Finally, curd is incorporated, and the mixture is heated gently without boiling .

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Rice flour Pazham steam cake

Ingredients:

Filling:

Ghee: 1 tablespoon

Chopped nuts (cashews and almonds):

Grated coconut: 1 cup

Sugar: 1 teaspoon

Banana: 1 small, chopped

Cardamom powder mixed with sugar: 1 teaspoon

Condensed milk: 1 tablespoon (or more sugar/jaggery syrup)

Jaggery Syrup:

Jaggery: 3 pieces, crushed

Water: 1 cup

Batter:
Puttu powder: 1 cup (250ml)

Grated coconut: 1 cup

Warm jaggery syrup:

Lukewarm water: ½ cup, then another ½ cup

Cardamom pods: 4

Salt: a pinch

Preparation

Prepare the Filling:

Heat ghee in a pan and roast the chopped nuts. Add grated coconut and mix well for about a minute.Stir in sugar.Transfer the mixture to a plate. In the same pan, add more ghee and sauté the chopped banana for about two minutes.Combine the roasted coconut-nut mixture with the sautéed banana. Add cardamom powder mixed with sugar and condensed milk (or more sugar/jaggery). Mix thoroughly and let it cool.

Prepare the Jaggery Syrup:
Melt crushed jaggery in water. Turn off the flame and let it cool slightly.

Prepare the Batter:
Combine puttu powder and grated coconut in a blender.Add warm jaggery syrup, lukewarm water, cardamom pods, and salt.Mix and let the puttu powder soak for about 5 minutes.Stir, add more water, and blend until smooth (dosa batter consistency).

Steaming the Snack:
Grease a cake tin with ghee and line with a banana leaf.Pour half the batter into the tin. Steam for 1 minute on high flame.Spread the prepared filling over the steamed batter, leaving a gap around the edges.Pour the remaining batter over the filling. Cover with a banana leaf.Steam on medium flame for 25 minutes. Check for doneness with a toothpick. If not done, steam for another 5 minutes.
Let it cool completely before demolding.

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Egg Fried Rice

Ingredients:

Oil: 3 tablespoons

Ginger: 1 inch piece, finely chopped

Garlic: 7 cloves, finely chopped

Green Chili: 1, finely chopped

Onions: 2 medium-sized, finely chopped

Carrot: (quantity not specified, assumed a small amount)

Beans: (quantity not specified, assumed a small amount)

Cabbage: (quantity not specified, assumed a small amount)

Capsicum (Bell Pepper): (quantity not specified, assumed a small amount)

Red Chili Powder: 1 teaspoon

Coriander Powder: ½ teaspoon

Turmeric Powder: ½ teaspoon

Garam Masala: ½ teaspoon

Salt: To taste (adjust based on salt in cooked rice)

Soy Sauce: 1 teaspoon (optional)

Tomato Sauce: 2 teaspoons (optional)

Eggs: 3, whisked

Basmati Rice: Cooked (cooked with salt)

Crushed Black Pepper: 1 teaspoon

Preparation

Sauté Aromatics: Heat 3 tablespoons of oil in a pan. Once hot, add the finely chopped ginger, garlic, and green chili. Sauté until the raw smell disappears .

Add Onions: Add 2 medium-sized finely chopped onions to the pan. Sauté until they are lightly cooked, not overly browned .Incorporate Vegetables: Add chopped carrots, beans, cabbage, and capsicum. Mix well. The vegetables do not need to be fully cooked; just mix them through .
Add Spices: Add 1 teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon turmeric powder, and ½ teaspoon garam masala. Sauté until the raw smell of the spices is gone .
Season with Salt: Add salt to taste. Remember to adjust the amount based on whether you salted the rice during cooking .
Add Sauces (Optional): If desired, add 1 teaspoon soy sauce and 2 teaspoons tomato sauce. These are optional and used to achieve a restaurant-style flavor .
Cook Eggs: Pour the whisked eggs directly into the pan with the vegetables and spices. Mix well to combine the eggs with the masala. Alternatively, you can scramble the eggs in a separate pan first and then add them. Cook the eggs until they are about three-quarters done, avoiding over-drying them .
Combine with Rice: Add the pre-cooked Basmati rice to the pan. The rice should have been cooked with salt; if not, add salt at this stage .
Finish with Pepper: Add 1 teaspoon of lightly crushed black pepper. Gently mix everything together, ensuring the rice doesn’t break.

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Thattukada

Unda Biscuit

kasargode paisa Pathal

leftover rice Breakfast

Dry chilly chicken Ularth

Crispy aval snack

Crispy Chicken Strips

Sadya Paripp Curry

Manga Pachadi

Rice flour Pazham steam cake

Egg Fried Rice

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