Ingredients:

Cooked rice                 : 2 cups
Tamarind                     : 1 lemon size
Roasted peanuts           : 2 tbsp
Turmeric powder         : 1/4 tsp
Mustard seeds              : 1 tsp
Urad dal                       : 1 tsp
Chana dal                     : 1 tsp
Red chillies                  : 2 nos
Sesame oil                   : 2 tbsp
Fenugreek seeds          : 1 tsp
Coriander seeds           : 1 tbsp
Sesame seeds               : 1/4 tsp
Red chillies                   : 3
Salt to taste
Curry leaves

Method:

Dry roast fenugreek seeds, red chillies, coriander seeds. Finally add sesame seeds and roast it, then grind it together to a fine powder.

Soak tamarind in 1 cup of warm water and extract the juice and keep aside.
 
Heat oil in a kadai, add mustard seeds. When it pops up add urad dal, chana dal and red chillies.
Add the tamarind extract and turmeric pdr. Let it boil and till it becomes thick, add salt to this.

Then add the cooked rice( cook the rice in such a way that each grains are seperate) and mix it gently with the tamarind paste. Then sprinkle the spice powder over this. Add the peanuts and curry leaves, Mix it well and serve it with vadakam or kondattam !!

Ingredients:

Rice flour               : 1 cup
Water                     : one&half cup (approx)
Salt to taste
Oil                         : 2 tsp
Grated coconut     : 1/2 cup


Method:

Use very smooth rice flour for Idiyappam. Nowadays idiyappam flour is available in the market.

Boil water, add the salt & oil to the boiling water.

Add this boiling water little by little to the rice flour to make a soft dough. Knead it well.




Take an idiyappam maker ( seva nazhi), fill the prepared dough and press it in circular motion on idli plate or idiappam plates in the form of long strings.
Steam it for 15 mins. Idiyappam is ready.







Sprinkle some grated coconut over this and have it with sugar.
or
Serve it with Potato stew, veg korma or chicken curry.... a very tasty tiffin suitable for breakfast!

You can separate the strings and season with mustard seeds, urad dal, channa dal &  broken chillies. Then tasty seva is ready! Serve it with coconut chutney or sugar....

Mini idlis are prepared from the same idli batter.  Check out  the recipe for making Idlis

                 


For making mini idlis you can use the the mini idli mould. Grease it with little oil  before making idlis.
Use a tablespoon to fill the batter in each idli mould.





Steam cook the idlis in a idli cooker for 10 to 15 minutes.   Take out the mould cool it and remove the idlis slowly with a spoon.
  Have it with sambhar or chutney!!


 

Ingredients:

Moong dal               : 1 cup
Onion                      : 1 small
Tomato                    : 1
Turmeric pdr           :  a pinch
Chilli pdr                : 1/2 tsp
Cumin seeds           : 1/4 tsp
Asafoetida              : a pinch
Mustard seeds        : 1/2 tsp
red chillies             : 2 broken
Ghee                      : 1 tbsp
Coriander leaves for garnishing


Method:


Soak dal for 15 mins.
Wash and cook moong dal adding 2 cups water in pressure cooker for just one whistle. Cool it and then open the cooker and add salt. turmeric pdr and cook again till the dal becomes soft.
In a kadai heat ghee add mustard seeds, cumin seeds and red chillies. When the mustard seeds pops add chopped onion and saute for 1 minute. Now add the chilli pdr and when the raw smell goes add chopped tomato and saute again till the tomato become mushy.
Then add the cooked dal to this and let it boil for 2 mins. It will be thicker when cold, so add water accordingly.




Garnish with coriander leaves.  It goes well with chappathi or steamed rice!!

Ennakkaya is the name for brinjal fry made of small violet brinjals.  It is a very tasty side dish for steamed rice.

Ingredients:

Ingredients: 

Shallots                    : 10 nos
Green chillies           : 3 nos
Hing                         : a pinch
Rice flour                 : 1/4 cup
Besan/gram flour     : 1/2 cup
Water as required
Salt to taste
Oil for frying




Method:

Slice shallots thinly. Chop green chillies finely.
In a bowl mix besan, rice flour, hing in water to make a thick paste. Add shallots and green chillies to this and mix well.
You can also use bajji mix instead of using the besan, rice flour etc.
Heat oil in a kadai, to check the heat drop little bit of the batter into the hot oil, the batter will come to the surface immediately.
Reduce the flame now to medium and take a little batter and drop it into the oil. No need to make any balls or any shape as this pakoda is shapeless. Fry until golden brown and remove from the oil
Repeat this process with the remaining batter.
Serve hot with tea. Very tasty evening snacks !!

തിരുവാതിര പുഴുക്ക് 

Cumin seeds                            : 1 pinch

ഗോതമ്പു കഞ്ഞി 

Ingredients:


Fish
(king fish, pomfret or any fleshy fish)  : 3 pieces
Coconut grated                                      : 2 cups
Green chillies                                        : 3 nos
Ginger                                                   : 1' pc
Garlic                                                     : 2 cloves
Lemon juice                                           : 1 tbsp     Salt  to taste
Coriander leaves                                    : 1/2 bunch
Turmeric pdr                                           : a pinch
Banana leaf                                             : 3 pcs
Oil                                                           : 3 tbsp


Method: 


Any fleshy fish can be used for this dish. The fish should be cut 1" thickness. It should be washed thoroughly and marinate with salt, turmeric pdr and lime juice for 20 mins.
Wash coriander leaves and discard the thick stem. 
Grind the coconut, green chillies,ginger, garlic and coriander leaves and salt to a paste.
Take a nonstick pan smear 1tbsp of oil over the pan. Then slightly grill the fish pieces turning both sides and keep aside.




Take the banana leaf and spread a portion of the ground chutney in the middle of the leaf. Then place one piece of the grilled fish over the chutney and cover the fish with some more chutney.
Fold the banana leaf like a parcel.  Repeat the process with the other 2 pieces of fish.
Heat a tawa, smear 1 tbsp of oil over the tawa. Place the parcels over the tawa and cook for sometime till the leaf changes its colour.

Remove from fire. Open the parcel and serve it hot along with grilled veggies!!

 

മുട്ട റോസ്റ്റ് 

Ingredients:

Eggs                                    : 2nos boiled
Onion                                  : 2 medium chopped
Green chilli                         : 1 no
Tomato                                : 1 big
Ginger garlic paste              : 1tsp
Green chilli                         : 1 no
Chilli pdr                             : 1 tbsp
Coriander pdr                      : 1 tbsp
Turmeric pdr                       : 1/4 tsp
Garam masala pdr               : 1/4 tsp
Curry leaves                        : 1 sprig
Salt to taste
Oil as required



Method: 


Mix chiili pdr, coriander pdr and turmeric pdr in 1 tbsp of oil and keep aside.
Heat oil in a kadai, add chopped onion and saute. Then add the ginger garlic paste and saute it well. Add green chilli slitted lengthwise.
Add the mixed masala paste to this and stir well and add tomato pieces, salt to this and saute it till the oil separates.



 Finally add the boiled egg to this . Remove from fire when the gravy becomes thick. Garnish with curry leaves.

പച്ചക്കറി ബിരിയാണി

Ingredients:

Basmathi rice                   : 2 cups
Onions                             : 2 nos
Carrot                              : 1 diced
Cauliflower                     : 1/4
Capsicum                        : 1/2 chopped
Beans                              : 100 gms
Peas                                : 50gms
Paneer                             :  50 gms
Green chillies                 : 2 nos 
Ginger                            : 1/2" pc }  make a paste
Garlic                             : 2 cloves}
Yoghurt                          : 2 tbsp
Salt to taste
Chilli pdr                        : 1 tsp
Coriander pdr                 : 2 tsp
Tomato                           : 1 
Coriander leaves            : 1/2 cup chopped
Oil or ghee                     : 3 tbsp
Cloves                            :5nos
Cinnamon                      : 1"pc
Bay leaf                          :1
Cashews fried &broken  : 10nos                          


Method:

Chop onion and tomatoes. Slit green chilli lengthwise.
Dice carrots into small cubes. Cut the beans into small pieces. Cut paneer into cubes and fry it and keep aside.
Separate cauliflower into small florets. Chop capsicum.
Make a paste with ginger and garlic.
Heat oil or ghee in a kadai add whole garam masala to it.Fry for a second add chopped onions and   saute this till the onions become translucent. Now add the ginger garlic  paste and saute for a minute. Add green chillies and chopped tomatoes to this. Saute till the tomatoes become soggy. Now add yoghurt and mix well.
Add all the vegetables and paneer to this. Add chopped coriander leaves and finally the rice(wash it well before adding).


Add 4 cups of water and salt to this and mix well. Transfer this to a rice cooker and switch on to cooking mode. When it comes to the warm mode transfer this to a hot pack and garnish with fried cashews and chopped coriander leaves. Serve hot with raita , pappad and pickle.

Ingredients:

Basmati rice                              : 2 cups
Carrot                                        : 1 finely chopped
Beans                                         : 6 nos finely chopped
Capsicum                                   : 1/2 finely chopped
Soya chunks                               : 4 or 5
Spring onion                               : 2 finely chopped
Garlic                                          : 2 cloves 
Green chillies                              : 2 nos
Ginger                                         : small piece
Soya sauce                                  : 1 tbsp
Vegetable oil                               : 2 tbsp
Salt to taste                           
Vinegar                                        : 1 tsp

Method:

Soak rice for 20 mins in water.
Chop green chillies, ginger and garlic finely and keep aside.
Soak soya chunks in hot water for 10 mins and squeeze it, wash again and cut very finely.
Cook rice adding salt and 3and a half cups of water in a rice cooker and keep aside.
Heat oil in a kadai add chopped garlic, green chilli and ginger and saute for 1 min. Then add chopped capsicum and saute for 1 more min and add the chopped vegetables, chopped soya  and saute again for 2 to 3 mins adding salt.
Then mix the cooked rice with this and fry for 2 mins. Add vinegar and soya sauce mix well. Garnish with finely chopped spring onion and serve.

Ingredients:

Fish pieces(king fish)                      : 4 slices
Onion                                              : 2 nos (chopped)
Ginger                                             : 1'pc
Garlic                                              : 2 cloves
Green chillies                                  : 2 nos
Shallots                                           : 8 nos
Grated coconut                                : 1 cup
Khus khus                                       : 1/4 tsp
Tomato                                            : 1 big
Coriander pdr                                  : 1 tsp
Turmeric pdr                                   : a pinch
Salt to taste
Cashew                                           : 5 pcs
Coriander leaves(chopped)             : 1/4 cup
Lime juice                                       : 1/2 tsp
Pepper pdr                                       : 1/2 tsp
Oil                                                   : 4 tbsp

Method:

Marinate fish pieces with salt, turmeric pdr and lime juice and keep it for 20 mins.
Grind ginger, garlic. green chillies and shallots together to a paste and keep aside.
Soak cashew for 10 mins.
Grind coconut, cashew and khus khus together to a smooth paste and keep aside. Grind tomato separately.
Heat  2 tablespoon oil in a non stick tawa and shallow fry the fish pieces.(fry the fish in a low flame, it should not be fully fried, just cooked). Remove the fish pieces from the tawa.

Add the remaining oil to the tawa, add chopped onion and saute till translucent. The add the ginger garlic  chilli and shallot paste to this and saute. When the raw smell goes add coriander pdr and mix well. Then add the tomato paste and saute again.  After that add the coconut paste to this and mix well. Add 1 cup water and salt to this and let it boil. The gravy should be semi thick. Finally add the fried fish pieces and cook for 1 min. Remove from fire and garnish with coriander leaves. I t is good combination with steamed rice.

Ingredients:

Maida                            : 1 cup
Butter                            : 2 tbsp
Milk                              : 3/4 cup
Cooking soda                : a pinch
Baking powder              : a pinch

For sugar syrup

Sugar                           : 3/4 cup
Water                           : 1/4 cup
Cardamom pdr            : a pinch
Lemon juice                : 1/2 tsp
Oil to fry

Method:



In a bowl mix maida, baking pdr and cooking soda. Add melted butter to this and mix well.
Add the milk to this and knead it to a soft dough and keep it covered with a damp cloth for 20 mins.



In the mean time, in a pan add sugar and water and let it boil for 2 -3 minutes in a low flame. When it comes to one string consistency remove from fire and add the lemon juice and cardamom pdr. Keep it aside.
Divide the dough into lemon sized balls. make it little flat and make a small dent in the middle and keep it aside.  Heat oil in a frying pan and reduce the flame. The whole frying process should be in low flame otherwise the outer part will become brown and the inner part remain uncooked.
Slowly add the badusha one by one to the hot oil. when it become crispy drain from oil.
Soak them in sugar syrup for 10 mins.  Remove from the syrup and arrange in a plate.

Ingredients:

Batura

Maida                                   : 2 cups
Yoghurt                                : 1/2 cup
Dried yeast                           : 1/4 tsp
Sugar                                    : 1/4 tap
Warm water                          : 2 tbsp
Salt to taste
Oil for frying


Method


Add dry yeast and sugar to warm water and keep for 5 mins.
Mix maida with salt and  yeast mixture.  Add curd to this, mix well and drizzle required warm water and knead it well to get a soft dough. Apply little oil over the dough and cover it with a damp cloth.
Let it rest for one hour. After one hour knead once again and make equal sized balls.
Heat oil in a kadai.
Dust the rolling surface with flour and  roll the ball into thick large circle.  Slowly drop the batura into hot oil and gently press it with the spatula to puffs it up.
Gently flip it to other side and remove it from the oil when it turns into light golden brown colour.
Place it in a paper towel to remove excess oil. Repeat the process with the remaining balls.
Serve hot baturas with Channa masala!

Ingredients: