Butter Cake

Ingredients:

1.Maida 250 g
2.Butter 200 g
3.Sugar Powder 300 g
4.Baking Powder ½ tsp
5.Eggs 4 nos.
6.Milk 60 ml
7.Vanilla Essence ¼ tsp
 
Preparation
 
1.Mix the maida and baking powder .
2.Beat butter and sugar together by using an electric mixer or blender.
3.Beat the egg white and yolk separately.
4.First add yolk to the butter sugar mixture and mix it well.
5.Secondly add white of the eggs and mix it well.
6.Finally add the maida mixture, vanilla essence and milk.And mix everything thoroughly untill smooth.
7.Pour the batter into a greased baking tray.

8.Bake in the preheated oven for 20-25 minutes or till light brown.

Chocolate Ice Cream

Ingredients

Chocolate - 2 ounce

Cocoa Powder(unsweetened) - 1/3 cup

Milk - 1 cup

Egg - 2 pieces

Sugar - 1 cup

Cream (whipping) - 1 cup

Vanilla extract - 1 tsp

 

Preparation

 

1)Melt the unsweetened chocolate on top of a double boiler over hot boiling water.

2)Gradually whisk the cocoa in the heat and stir constantly until smooth. :-

The chocolate may "seize" or clump together. Don`t worry, the milk will dissolve it.

3)Whisk in the milk, a little at a time, and heat until completely blended.

4)Remove from the heat and let cool.

5)Whisk the eggs in a mixing bowl until light and fluffy for 1 to 2 minutes.

6)Whisk in the sugar, a little at a time, then continue whisking until completely blended

7)Pour the cream and vanilla and whisk to blend.

8)Pour the chocolate mixture into the cream mixture and blend.

9)Cover and refrigerate until cold for 1 to 2 hours

10)Transfer the mixture to an ice cream maker and freeze by following the manufacturer`s instructions.

Fruit Cake

Ingredients

Milkmaid Sweetened Condensed Milk - 1 tin

Allpurpose flour(Maida) - 2 cups

Butter - 100 gm

Baking powder - 1 tsp

Soda bicarbonate - 1 tsp

Aerated Soda - 150 ml

Mixed dried fruits(chopped)Cashewnuts, Almonds(Badam), Walnuts, Cherries, Orangepeel -

1 1/2 cups or 150 gm

Cinnamon(Karugapatta) powder - 1/2 tsp
Nutmeg(Jathikka) powder - 1/2 tsp
Sugar - 1/2 cup or 75 gm
Water - 1/3 cup or 50
 
Preparation
 
Preheat oven to 180 degree cen.
Grease an 8" square cake tin with butter.
Heat sugar in a pan, till it melts.

Add water to make caramel syrup and keep aside.

Mix in 1 tbsp of maida to the chopped fruits to coat the fruit with the flour and keep aside.

Melt the butter in a pan.

Allow it to cool

Add milkmaid.

Sift together the maida, baking powder, sodabicarbonate, cinnamon and nutmeg.

Mix the maida with the milkmaid- butter mixture alternating with aerated soda, till both are over.

Add the caramel syrup and the chopped dry fruits and mix well.

pour into the greased cake tin and bake for 45 mins - 1 hr at 180 degree cen.

:- Preparation time - 30 - 40 mins

:- Baking time - 1 hr

Nadan Chicken Kurma

Ingredients:

•Chicken 1/2 kg
•Onion 3 big
•Tomato 3
•Ginger 1 big piece
•Garlic 4 to 6 pod
•Chilly pdr 1 1/2 Tsp
•Turmeric pdr 1/2 Tsp
•Corriander pdr 2 1/2 Tsp
•Cumin pdr 1/2 Tsp(Perumjeerakam)
•Coconut milk 2 cup
•Curry leaves
•Salt
•Oil

Preparation

Clean, wash and cut chicken into medium pieces. Heat oil in a kadai and add sliced onion, garlic and ginger. Saute well. When it turns light brown, add tomato and roast well. Remove from fire and keep it aside. After cooling down, grind half of the onion mixture. Add turmeric, chilly, corriander and cumin powder into the rest of the onion and roast well. Put chicken pieces, salt and grounded mix into this and cook well. Reduce the heat and pour the coconut milk into the curry and boil it for few minutes. Remove from fire and serve it.

Duck Curry

Ingredients:

Duck - 1 kg
Oil - 1/4 cup
Onions(sliced) - 1/2 cup
Ginger(sliced) - 2 tsp
Garlic pods - 18 nos
Green chillies(slit) - 6 nos
Vinegar - 2 tbsp
Salt - As reqd
Coriander powder - 2 tbsp
Chilly powder - 2 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Cinnamon(Karugapatta) - 2 pieces
Cloves(Grambu) - 6 nos
Cardamom(Elakka) - 4 nos
Thick coconut milk - 1 cup
Grated coconut - 2 cups
Thin coconut milk - 3 cups
Potatoes(quartered) - 4 nos
For seasoning:
Oil - 1 tbspee - 1 tsp
Mustard seeds - 1 tsp
Onion(sliced) - 2 tsp
Curry leaves - A few

Preparation Method

1)Grind together coriander powder, chilly powder, turmeric powder, pepper powder, cinnamom pieces, cloves and cardamom pods to a fine paste.
2)Heat oil in a pan.
3) saute onions and add ginger, garlic and green chillies.
4)Add ground masala followed by duck pieces, vinegar and salt.
5)Stir in the thin coconut milk.
6)Cover the pan with a deep lid containing water.
7)Add the potatoes when the meat is almost done.
8)When the potatoes are cooked, add thick coconut milk and remove from fire.
9)Heat oil and ghee in a pan.
10)Add mustard seeds and when they crackle, add onions and curry leaves.
11)Pour this into the duck curry.
:- Serve Duck Curry hot.

Palappam

Ingredients

Raw Rice 2 cups
Sago 1/2 cup
Yeast 1/2 tsp
Sugar 2 tbsp
Grated Coconut 1/2 cup
Cooked rice 1 cup
Salt a pinch

Preparation Method

• Soak the rice in water for 5-6 hours and drain it.
• Combine Yeast with sugar in lukewarm water and keep aside for 5-10 mins.
• Grind the soaked rice with Coconut, sago, and the cooked rice and water to make it a fine batter.
• Add the yeast mixture with the batter and mix well. Allow the batter to ferment for 8-10 hours.
• Add the salt and mix well before making the appam. Usually Appachatti is used for making Palappam.
• Apply oil on the pan before pouring the batter to avoid sticking.
• Pour a laddle full of batter on the Appa chatti and spread it well by rotating the pan holding both the handles.
• This will give you a lace like look on the outer edges of the appam.
• Cover the pan with a lid and allow it to cook for 2 minutes on low flame.

Idiappam

Ingredients:

Rice powder - 1 cup
Omapodi mould
Salt to taste

Idli stand

Preparation

1) Make a soft dough with rice powder, salt and warm water
2) Brush the idli stand cups with little oil.
3) place a little dough in the omapodi mould and press over each cup of idli stand.
4) Steam in the cooker for about 5 minutes.
5) Remove from idli stand and break them(it looks likes noodles) evenly to resemble 2" long semia.

Batura - Delicious

Ingredients

Maida – 2 cups
Plain yogurt – 2 ½ tbsp
Salt – to taste
Baking soda – a pinch
Sugar – 1 tsp
Oil – for deep frying
 
Preparation Method

1)Make a dough with the above ingredients (Can add water to make the dough).
2)Allow it to ferment for 8 hours.
:- In winter, you may have to make the dough with lukewarm water.
3)Shape into round balls and roll it.
4)Deep fry in oil

Achappam - A Delicious Snack

Ingredients

Raw rice powder - 1 glass
All purpose flour(Maida) - 1 glass
Sugar(powdered) - 3/4 glass
Coconut milk(thick) - 1 no
Eggs - 2 nos
Oil for frying
 
Preparation Method

1)Beat the eggs well.
2)Mix together eggs, sugar, rice powder, maida and coconut milk well.
The consistency should that of dosa batter.
3)Heat the oil and dip the achappam mould. The mould should be very hot so that the achappams will come out from the mould when you dip it in the oil.
4)Once the mould is hot enough, dip the mould into the batter and fill it till 3/4th of the capacity.
5)Dip it in oil again and after half a minute, shake the mould lightly so that the achappams will come out easily. (If you shake the mould vigourously, the shape will not be maintained and there are chances of the achappams to break.)
6)Once slightly golden brown, turn and cook the other side.
7)Remove from the oil and place them on a tissue paper.
8)At a time, you can make 3-4 achappams or more depending upon the size of the vessel.
:- Mould made of beelmetal is the best to make achappams. 

Pork Fry

Ingredients

Pork 1 kg
•Onion 3 nos
•Ginger 1 1/2 tbsp (finely chopped)
•Garlic 1 1/2 tbsp (finely chopped)
•Coconut flakes 1/4 cup
•Chilly pdr 2 1/2 tsp
•Corriader pdr 2 tsp
•Turmeric pdr 1/2 tsp
•Garam masala 1/2 tsp
•Vinegar 2 tsp
•Mustard
•Curry leaves
•Salt
•Oi

Preparation

Clean and cut the pork into small pieces. Mix all the ingredients. Do not add too much water. Pressure cook the pork till it turns tender. Heat oil in a pan or kadai. Add mustard seeds, curry leaves, onion and fry well. Put the cooked pork into it and saute well till it turns to brown colour.

Chocolate Brownie

Ingredients

Butter - 100 gm
Sugar - 200 gm
Cocoa powder - 6 tbsp
Milk - 100 ml
Flour - 150 gm
Eggs - 2 nos
Walnuts(chopped) - 50 gm
 
Preparation
 
Sieve the flour.
Melt the butter, sugar and the milk together
Add the remaining ingredients.)Stir nice and well.
Bake in a square baking tin at 180 C for 30 mins or until done.
Cool and cut into squares. Brownies can be made even in a microwave. Microwave on high setting for about 10 minutes or till done.

Fish Molly

Ingredients:

•Fish 1/2 kg (Pearl spot or king fish)
•Onion 2 big
•Tomato 1
•Green chilly 2 to 3
•Garlic 5 to 7 pods
•Ginger 1 big piece
•Turmeric pdr 1/4 Tsp
•Pepper pdr 1/4 Tsp
•Curry leaves
•Cloves 2 to 4
•Cardamom 2 to 3
•Whole pepper few
•Cinnamon 2 to 3 pieces
•Thick coconut milk 1 cup
•Semi thick cococnut milk 1 1/4 to 1/2 cup
•Cashews few
•Oil

Preparation

Clean and cut the fish into med pieces. Marinate the fish pieces with pepper pdr and turmeric pdr for 15 to 20 min. Then shallow fry it and keep it aside. Heat oil in a pan or kadai and add sliced onion, ginger, garlic, salt, few cashews and curry leaves. Saute it for few min and add the crushed whole spices. Pour the semi thick coconut milk into this and boil. Then put the fried fish and cook it. Add the thick coconut milk and sliced tomato. Cook it for few minutes (do not boil) and remove it from fire.

Ginger Chicken

Ingredients:

•Boneless Chicken 1/2 kg
•Ginger paste 1 1/2 tsp
•Onion 2 nos
•Tomato 1 no
•Dry red chilly 3 to 4
•Garlic pods 1 to 2
•Turmeric powder 1/2 tsp
•Chilly powder 2 tsp
•Mustard seeds
•Cinnamon stick 2 to 3
•Aniseed(perinjeerakam) 1/4 tsp
•Curry leaves
•Water

Preparation

Marinate the chicken with ginger paste, turmeric pdr and salt and keep it refrigerated for 4 hrs. Heat oil in a pan and add mustard seeds. When it starts spluttering, add dry chilly and garlic and roast it in medium flame. Add cinnamon sticks, aniseed and onion and fry it till it turns light brown. Add turmeric pdr, chilly pdr and salt and saute well. Add tomato pieces to it. Add chicken and mix well. Add sufficient water to it and cook well.

Fish Curry with Coconut Milk

Ingredients:

•Fish 1/2 kg
•Sliced onion 2 big
•Sliced garlic 5 to 10
•Sliced ginger 1 big piece
•Sliced green chilly 3
•Turmeric pdr 1/2 Tsp
•Coriander pdr 1 Tsp
•Chilly pdr 2 Tsp
•Thick coconut milk 1 cup
•Semi thick coconut milk 1 cup
•Kudampuli (gamboge) 2 piece
•Curry leaves
•Mustard seeds
•Salt

•Oil

Preparation

Clean and cut the fish into medium pieces. Add little water into the spice powders and keep it aside. Soak the kudampuli in little water. Heat oil in a pan and add mustard seeds. Allow it to splutter and add sliced onion, garlic, ginger, chilly, curry leaves and salt. Saute till it turns light brown. Then add the masala paste and stir it till it is void of the raw smell. Then add the kudampuli and semi thick coconut milk. Heat it in low flame and add the fish into it. Cover it and cook well. Then pour the thick coconut milk and heat it for few mins. Remove it from fire

Mutta Roast

Ingredients:

•Egg 2
•Onion 3
•Ginger paste 1/2 tsp
•Garlic paste 1/2 tsp
•Tomato sauce 1/2 tsp
•Tomato 1
•Curry leaves
•Mustard seed
•Chilly pdr 2 tsp
•Corriander pdr 1 tsp
•Garam masala 1/4 tsp
•Turmeric pdr 1/4 tsp
•Oil
•Salt

Preparation

Boil eggs and remove the shell. Heat oil in a pan. Add mustard, onion, curry leaves and saute well. When it turns into golden colour put tomato sauce, ginger garlic paste, salt and 3 powders. Mix well and saute for another couple of minutes. Add sliced tomato and water. Cook well and make it into a fine gravy. Split eggs and add it to the gravy.

Chocolate Ice Cream

Ingredients

Chocolate - 2 ounce
Cocoa Powder(unsweetened) - 1/3 cup
Milk - 1 cup
Egg - 2 pieces
Sugar - 1 cup
Cream (whipping) - 1 cup
Vanilla extract - 1 tsp

Preparation Method

1)Melt the unsweetened chocolate on top of a double boiler over hot boiling water.
2)Gradually whisk the cocoa in the heat and stir constantly until smooth.
:-The chocolate may "seize" or clump together. Don`t worry, the milk will dissolve it.
3)Whisk in the milk, a little at a time, and heat until completely blended.
4)Remove from the heat and let cool.
5)Whisk the eggs in a mixing bowl until light and fluffy for 1 to 2 minutes.
6)Whisk in the sugar, a little at a time, then continue whisking until completely blended
7)Pour the cream and vanilla and whisk to blend.
8)Pour the chocolate mixture into the cream mixture and blend.
9)Cover and refrigerate until cold for 1 to 2 hours
10)Transfer the mixture to an ice cream maker and freeze by following the manufacturer`s instructions.

Banana Ice Cream

Ingredients

Milk - 2 cups
Cream (Heavy cream) - 2 cups
Egg (beaten) - 2 pieces
Sugar - 1 cup
Salt - 1/4 tsp
Banana (purée) - 1 cup
Vanilla extract - 1/2 tsp
Nutmeg - 1/8 tsp
 
Preparation Method
 
1)combine the milk, cream, eggs, sugar and salt in a saucepan.
2)Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon.
3)Refrigerate the mixture until cool.
:- Banana Ice Cream is ready.
4)Combine the cooled custard with the bananas, vanilla and nutmeg.
5)Pour into freezer container.
6)Freeze according to manufacturer’s instructions.

Kerala Fish Biriyani

Ingredients

King Fish - 1/2 kg
(fish fillet)
Tomato (medium size) - 4 nos
(finely chopped)
Ginger paste - 2 tbsp
Green chilly paste - 1 tbsp
Coriander leaves - 1 cup
Mint leaves (Pudhina) - 1/2 cup
Curry leaves- 1 sprig
Coconut milk – 1 medium can
Onion (medium size) - 6 nos
(finely chopped)
Garlic paste - 2 tbsp
Garam masala powder - 1 tbsp
Ginger paste - 2 tbs
Olive oil - 1/2 cup
Lime juice - 4 tsp
For marinade:-
Turmeric powder - 1 tsp
Red chilly powder - 2 tsp
Ginger-garlic paste - 2 tsp
Fennel seeds (Perinjeerakam) powder - 1/2 tsp
For rice:-
Basmati rice - 2 1/2 cups
Turmeric powder - a pinch
Cardamom (Elakka) - 2 nos
Cloves (Grambu) - 3 nos
Star anise - 3nos
Cinnamon (Karugapatta) - 2 nos
Ghee - 1 spoon

Preparation Method

Fish Masala:-
1)Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and fennel seeds powder.
2)Keep the marinated Fish for 1 hour in a refrigerator.
3)Fry the marinated fish fillets in olive oil.
4)Remove them to a plate and heat up the same pan.
5)Add onion and fry, till it turns golden brown.
6)Add ginger-garlic-chilly paste and fry for 2 minutes.
7)Add tomato, garam masala, salt, coriander, mint and curry leaves, cook for a few minutes.
8)Add coconut milk.
9)Put the fried fish fillets in this masala.
Preparing rice:-
1)Boil water in a vessel.
2)Add enough salt, turmeric powder, cardamom, cloves, cinnamon and ghee.
3)Cook rice until it is done and drain
:- Make sure the rice doesn`t get sticky
4)Heat a little ghee in a pan.
5)Put a little of cooked rice and spread 1 tsp of lime juice over it.
6)Put one layer of the fish masala above that and repeat the process till the rice and masala are over.
7)Take care not to break the fish fillets.
8)Close the lid tightly and heat on a low flame for about 10 minutes.
:- Mix Kerala Fish Biriyani before serving.

Mango Pickle

Ingredients

Mangoes-5,6(medium size)
Sesame oil- 1 cup
Mustard powder-100 grams or ¾ cup
Chili powder- 100 grams or 3/4 cup
Turmeric powder and fenugreek seeds - ½ tsp each
Salt - less than 1 and ½ cups
One good quality plastic container.

Preparation method

1)Wash and cut mangoes into small bits with the kernel inside. Wipe and dry under the fan for some time until all the moisture is completely evaporated.
2)Mix spices with half the amount of oil. Add mango bits and mix well.
3)Store in a jar or container.Add remaining oil and mix well.
4)Oil should be enough to immerse pickle completely.Close the lid properly Mix well on the third day onwards.Start using after a week.
5)You may add chana whole(brown) to the pickle, but after some time if pickle becomes dry you may have to add more oil. If you like the taste, you may add some garlic pods(peeled) to the pickle

Chakka Ada

Ingredients

Chakka Varatti(Jackfruit jam) - about a cup and a half
Raw rice - 1 cup
(soaked for an hour)
Grated coconut – 1 cup
Banana leaves – 1 - 2 nos

Preparation Method

1)Grind the raw rice without adding water till it resembles super fine rava.
2)Add the coconut and grind again.
3)Add the chakka varatti little by little and grind to a smooth paste.
4)Chop the banana leaves into rectangular pieces and spread the paste over it and seal the edges firmly.
5)Steam in a steamer or idli cooker for about 20 minutes.
:- Serve hot.

Chilli Beef

Ingredients

Beef - 250 gm
(thinly sliced)
Garlic pods - 5 nos
Green chillies - 4 nos
Soya sauce - 2 tbsp
White pepper powder - 1 tsp
Black pepper powder - 1 tsp
Sugar - 1 tsp
Chicken stock cube - 1 no
Spring onions(chopped) - 2 tbsp
Cornflour
Egg - 1 no
 
Preparation Method
 
1)Mix together 1 tbsp of soya sauce, 1/2 tsp each of black and white pepper powder, 1 egg and enough cornflour to make a good coating.
2)Marinate the beef with the above mixture for about 10 mins.
3)Deep fry beef in hot oil, until golden brown.
4)Remove and drain the oil.
:- Be careful not to burn the beef.
5)Make a paste of garlic and chillies by chopping them and grinding in a mixer grinder.
6)Heat 1 tbsp of oil in a pan.
7)Fry the chilly-garlic paste for around 30 secs on medium heat.
:- Do not burn.
8)Dissolve the chicken stock cube in one cup of boiling water and add it to the pan.
9)Add the remaining 1/2 tbsp of white pepper, 1/2 tbsp of black pepper, 1 tbsp of soya sauce and 1 tsp of sugar.
10)Bring it to a boil.
11)Add the fried beef pieces.
12)Allow it to cook for a few more mins, until the gravy thickens.
13)Add the chopped spring onions and stir for 10 secs and remove from heat.
:- Do not add any salt as the Soya sauce and stock provides enough.

Kappa (Tapioca) Biriyani

Ingredients

Kappa (Tapioca) - 4 lb
Pork or beef(with bone and fat) - 2 lb
Onion - 3 nos
Green chillies
Curry leaves
Ginger - garlic paste
Salt
Meat masala
Turmeric powder
Coriander powder
Chilly powder
Vinegar

Preparation Method

1)Cut the tapioca into small pieces or you can buy cut frozen tapioca.
2)Cook tapioca with enough,1 tea spoon salt and 2 pinches of turmeric powder in a cooker.
3)Stop the flame after 2 whistles. and strain the water off.
4)Put meat( beef or pork) in a cooker and pour enough water
5)Add 1 tsp ginger garlic paste, 2 tables spoon of meat masala,1 tsp of salt, 1/4 tsp turmeric
1/2 tsp coriander powder, 1/2 tsp chilly powder and 1 table spoon vinegar.
6)Cook the meat till the 3rd whistle.
7)Take a big frying pan and saute remaining onions.
8)Add green chillies, 2 table spoon meat masala,1/2 tsp salt, and 1/2 tsp chilli powder.
9)Add cooked meat after drain off water and cook for 15 minutes.
10)Add cooked tapioca after draining of water and Mix well.
11)Add curry leaves, few chopped onions green chillies. mix well heat for 3 minutes.
:- Serve the Kappa (Tapioca) Biriyani hot!!!

Beef Olathiyathu

Ingredients

Oil
Beef - 1 kg
Onion - 100 gm
Ginger-garlic paste - 4 tsp
Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Pepper - 1/4 tsp
Turmeric powder
Salt - As reqd
Garam masala - 1 tsp
Coconut slivers

Preparation Method

1)In a pressure cooker, heat coconut oil.
2)Deep fry the finely chopped coconut and remove. Keep it aside.
3)Add ginger-garlic paste, onion, beef, chilly powder, coriander powder, turmeric powder, pepper, garam masala and salt.
4)Add little water into it and cook upto 8 whistles.
5)Heat coconut oil in another large vessel.
6)Splutter mustard seeds and saute curry leaves.
7)Add fried coconut and cooked beef.
8)Dry roast as reqd.

Kerala Pork Curry

Ingredients

Pork - 1 kg or about 2 lbs
(without outer skin layer)
Red chilly powder - 2 tbsp flat
Whole black pepper - 1 tbsp full
Coriander powder - 3 tbsp flat
Turmeric powder - 1 tsp flat
Cloves(Grambu) - 5 nos
Cinnamon(Karugapatta) - 2 pcs of 1" length
Cardamom(Elakka) - 1 no
Cumin seeds(Jeerakam) - ½ tsp
Ginger - 2 pcs of 1 inch cube
(finely chopped)
Garlic pods(medium) - 6 nos
(finely chopped)
Onion(big) - 2 nos
(cut into small pieces)
Tomato(medium) - 2 nos
(cut into small pieces)
Curry leaves - 2 stems
Vinegar - 2 tsp full
Soya sauce - 2 tsp full
Chicken Bullion - 1/2 cube
Salt - As reqd
Oil - 4 - 5 tbsp

Preparation Method

1)Cut pork into medium size pieces, remove outer layer of the skin, wash and keep aside.
2)Grind together red chilly powder, black pepper, coriander powder, turmeric powder, cloves, cinnamon, cardamom and cumin seeds and keep aside.
3)Cook the pork along with some salt and a pinch of turmeric powder in a pressure cooker upto 1 whistle. :- Do not add water.
4)Heat about 4 tbsp of oil in a pan.
5)Add ginger, garlic and onions and sauté on high flame, till golden brown.
6)Add the ground ingredients and sauté on a low flame for about 3 – 4 mins.
;- Take care not to burn the masala.
7)Add tomatoes and a pinch of salt and sauté, till the tomatoes get mashed up and oil starts separating from the masala.
8)When masala is done, add the cooked pork, vinegar, soya sauce, chicken bullion, salt and 1 cup of water and stir, till the pork is completely soaked in the masala.
9)Cover and cook on a medium flame for approx 10 min. stirring occasionally.
10)Add curry leaves and stir well.
11)Cook for another 5 - 10 mins.
12)When done, remove from the flame.
13)Garnish with coriander leaves, if desired.
:- Serve hot with white rice or roti.

Ela Ada

Ingredients:

Rice flour 2 cups
Grated fresh coconut 1 cup
Jaggery 1 cup
Cardamom 1/4 tsp
Water as required
Salt a pinch

Preparation Method

1)Add salt in the water warm water.
2)Mix the rice and warm salty water. Make the dough.
3)Take the banana leaf. Spread half tsp of oil all over the leaf with the fingers. Place lemon size dough in the center of the leaf. Then press with the fingers and it should be thin like chapathi.
4)Then add the grated coconut, brown sugar or sugar, cardamom powder etc to the center of it. Fold the leaf and slowly stick the edges of the dough together with the leaf. Then wrap this with banana leaves.
5)Steam this in idli vessel or any rice cooker steamer.
 6)  Serve.

Neiyyappam

Ingredients:

Rice 1 cup
Jaggery 3/4 cup grated
Coconut grated 1/4 cup
Cardamon seeds powder 1/2 tsp
Coconut milk 1/2 cup
Ghee for frying.

Preparation Method

1)Soak rice for 2 whole hours. Then wet-grind it into thick batter using coconut milk.
2)To this batter, add grated jaggery, coconut and cardamon seeds powder. After adding jaggery the batter may become thin.
3)Heat ghee in deep kadai/wok. Run spoonful of batter like a bonda' in the hot ghee. Fryt hem till golden-reddish brown.

Ethakka Appam

Ingredients

Ripe plantains (Nendrapazham) 2 nos
Sugar As reqd
Atta 1/2 cup.
Maid 1/2 cup
Baking powder A pinch.

Preparation Method

1)Cut bananas into small pieces.
2)Mix together atta, maida, baking powder, and sugar in water to make a thick batter.
3)Dip the bananas into this paste and fry them in oil.

Chemmeen Curry

Ingredients

Prawns(Chemmeen) - 250 gm
Onion - 1 no
Ginger - 1 piece
Green chillies - 2 nos
Garlic pods - 5 nos
Chilly powder - 1 tbsp
Coriander powder - 2 tbsp
Turmeric powder - ½ tsp
Fenugreek(Uluva) powder - A pinch
Pepper powder - ¼ tsp
Kukum Star(Kodampuli) - 4 nos
Oil - ½ cup
Mustard seeds - ½ tsp
Curry leaves - 1 sprig
Salt - As reqd

Preparation Method

1)Clean the prawns very well.
2)Cut onion, ginger, garlic into very small pieces.
3)Heat oil in a pan.
4)Add mustard seeds and when it splutters, add onion, ginger, garlic and curry leaves.
5)Fry well till onion turns light brown.
6)Add all the other powders and mix well.
7)Add kukum star, salt and 3 cups of water. Close it with a lid and allow it to boil.
8)When it boils, add green chillies and prawns.
9)Cook Chemmeen(Prawns) curry for 15 minutes till it forms a gravy.To make the gravy thick, u can cook for a few minutes without closing the pan.

Parippu vada

Ingredients:

Vada Parippu(Tur Dhal ) 1 cup
Dry Red Chilly 2 nos
Oil 2 cup
Green chilly minced 3 nos
Ginger minced 1 piece
Onion small sliced 10 nos
Curry leaves chopped
Salt required
Water 1/4cup
 
Preparation Method
 
1)Soak the parippu in cold water for 2-4 hours. Drain the water. Grind parippu l to a paste adding water so that the paste is stiff. The dry red chillies should be ground together with soaked parippu(dal).
2)Mix sliced onion, minced green chillies, minced ginger, chopped curry leaves and required salt.
3)Heat oil in a kadai(wok).
4)Pour a spoon full of batter to oil.Deep fry it till it become brown colour.
5 )Serve hot.

Egg Curry

Ingredients:

Egg 4
Onion 4 medium sized
Garam masala One teaspoon
Green chilli 3
Ginger One piece
Chilli powder One tablespoon
Coriander powder One tablespoon
Turmeric powder ½ teaspoon
Coconut ½
Tomato 2
Garlic 3 pods
Cloves (Grampoo) 2
Cardamom 1
Pepper corns 6
Oil ½
cupMustard ½ teaspoon
Curry leaves One sprig
Salt to taste

Preparation Method

1)Boil the egg in water with some salt. Grind the coconut and extract the first milk (concentrate) and the second milk (diluted). Warm coriander powder, chilli powder, turmeric, grampoo, cardomom, garam masala, pepper and then grind it into a paste. Cut Onion, ginger, green chilli tomato into small pieces..
2)Heat oil in a pan, splutter mustard and then add onion, ginger, green chilli . Fry till onion turns light brown. Now add tomato and fry again. Add the ground paste and add the second milk. Keep it covered and cook till the gravy thickens. Now add the boiled eggs and cook for 2 minutes. Remove from fire and then add the first milk of coconut and mix well.

Nei Payasam

Ingredients:

Rice ½ cup
Water 1 cup
Ghee ¼ cup
Grated Coconut ½ cup
Jaggery 1 cup
Cardamom Powder a pinch

Preparation Method

1)Cook rice with water and aside.
2)Melt jaggery in ½ cup of water and bring to boil.
3)Add cooked rice and add ghee little by little stirring continuously.
4)Add Coconut and mix well.
5)Cook on low medium flame till thickened and add cardamom powder and serve hot.