NEYYAPPAM

Busmati rice/raw rice-1 1/2 cup
Banana-1
Baking soda-1/4tsp
Water-3/4cup
Jaggery (grated)-3/4-1cup
Maida-3tbsp
Cumin seeds-1tsp
Sesame seeds-1tsp
Shreaded coconut-2tbsp
Ghee-3tbsp
Oil-for frying

• Soak rice in water for 2 hours.
• Heat 1/3cup water and melt jagerry. Drain the syrup using a strainer .Keep aside
• Heat 1tbsp ghee in another pan and fry  coconut till it is golden brown,
• Grind together rice and banana in to a thick paste.
• Add jaggery ,baking soda ,maida and grind again.
• Add sesame seeds ,cumin seeds fried coconut,2bsp ghee in to the batter and mix well with a spoon.( idly batter consistancy) keep it aside for an hour.

• Heat oil in a kadayi and drop a laddlefull of batter in to it.

• Deep fry till brown color.

White Lemon Pickle (Vella Naranga Achar)

Lemon-1/2kg
Garlic (sliced)-2 pods
Ginger (chopped)-2 inch pieces
Green chilly (small pieces)-10
Curry leaves-2springs
Salt
Sugar-1tsp
Fenugreek powder-1/4tsp
Asafoetida powder-1/2tsp
Sesame oil-2tsp
Mustard seeds-1tsp

• Steam lemon for 25-30 minutes and cut it in to small pieces.

• Heat oil in a pan and splutter mustard seeds.
• Add curry leaves, green chilly, ginger and garlic.
• It become soft add lemon, salt, sugar, fenugreek powder and asafoetida powder .
• Mix well and remove from fire.

CARROT ADA

Basmati rice/raw rice -3 cups

Water-1 ½ cups

Salt-to taste

For filling

Carrot (grated)-1cup

Coconut-1cup

Sugar

Cardamom powder-1tsp

Ghee-2tsp

• Soak rice in water for 2 hours.
• Grind to a very fine paste with 1 cup water
• Add ½ cup water and salt.
• Heat the batter in a pan and stir till it become thick.
• Knead well with hand and make small balls
• Heat ghee in a pan and add carrot and sugar.
• When water is fully absorbed from the mixture add coconut and cardamom powder.
• Cook 5 minutes and remove from fire.
• On a small piece of banana leaf place one rice ball and spread out on the leaf with hand.
• Spread the filling and fold the leaf in half and press the side as well.

• Place the adas in a steamer and steam for 20-25 minutes.

EASY IDIYAPPAM(RICE NOODLES)

Basmati rice/raw rice -3 cups
Water-1 ½ cups
Salt-to taste
Grated coconut-1cup

Soak rice in water for 2 hours.
Grind to a very fine paste with 1 cup water
Add ½ cup water and salt.
Heat the batter in a pan and stir till it become thick.
Knead well with hand.
Fill it in an idiyappam maker and press it on to an idly pan.

add grated coconut on the top and steam for 8-10 minutes.

Reposting for Nithu's "Think Beyond the Usual - Fruits"event

Sending following entries to Nithu's "Think Beyond the Usual - Fruits" event

MABAZHA PULISSERY

BANANA PACHADI

PINEAPPLE PACHADI

VEG STEW WITH PINEAPPLE

Neychoru (Ghee Rice

Basmati rice -1cup (soak  in water at least 30 minutes)
Ghee-3tbsp
Cinnamon -2sticks
Cardamom -1
Cloves -4
Onion(chopped)-1
Lemon juice -1tsp
Salt -to taste

For garnishing
Fried  onions -1
Cashew nuts - a handful
Raisins - a handful

• Heat ghee in a pan and fry onions ,cashew nuts and raisins.
• Fry all spices and chopped onions.
• The onions become soft add drained rice and fry for 5 minutes.
• Add 2 cups of water, lemon juice and salt.water is dried completely and rice is cooked. 
• Garnish with fried onions ,cashew nuts and raisins.

Kerala Chicken Roast

1) Chicken-750gms
2) Lemon juice-2tsp
    Turmeric powder-1tsp
    Chilly powder-1tsp
    Pepper powder-1tsp
    Garam masala powder-1/2tsp
    Ginger garlic paste-2tsp
    Salt
3) Onion (sliced)-2
4) Green chilly-2
5) Ginger garlic paste-2tsp
6) Tomato-1
7) Chilly powder-2tsp
    Coriander powder-2tsp
    Garam masala-1/2tsp
8)Semi thick coconut milk-1cup
8) Coconut oil-2tbsp
9) Curry leaves
10)Coconut oil-1tsp
    Mustard seeds
    Dry red chilly

• Marinate chicken with ingredients 2 for 1-2 hours.

• Heat 2tsp coconut oil in a pan and shallow fry chicken pieces for 8-10 minutes.

• In the same oil add onions, green chilly and ginger garlic paste.
• The onion becomes soft and tomato and curry leaves.
• When oil appears, add masalas and mix well.
• Add fried chicken pieces and 1 cup semi thick coconut milk.
• Cover and cook in low flame till the chicken  coated well with masala.
• Heat 1tsp oil and splutter mustard seeds. Add dry red chilly and curry leaves.Add this seasoning above the roast.

PARIPPU PALPAYASAM

Green gram dal (cherupayar parippu)-1 cup
Sugar-1/2 cup
Milk-2 cup
Condensed milk-1/2 tin
Ghee-3tbsp
Cashew nuts-1 tbsp
Pea nuts-1 tbsp
cardamom powder-1tsp
 

• Fry dal for 5 minutes. 
• Wash well and add 1 1/2 cup water in to it. 
• Pressure cooks it for one whistle then simmer for 10 minutes .
• Heat ghee and fry cashew nuts and peanuts.
• Add the cooked dal and sugar.
• Stir continuously until sugar is completely dissolved.
• Add milk and stir well .
• It becomes thick add condensed milk and cardamom powder.
• Stir well and remove from heat.
• Add fried nuts over the payasam.

Mambazha Pulissery (Mango-Curd Curry)

Ripe mango-2
Green chilly-3
Turmeric powder-1tsp
Sugar-1tsp (optional)
Salt
Curd-1cup
Fenugreek powder(uluva podi)-1/4tsp
Grated coconut-1cup
Cumin seeds-1tsp


For seasoning
Dry red chilly-2
Pearl onions (chopped)-2
Mustard seeds
Curry leaves

• Remove the skin of mangoes and cook with 2cups water, green chilly, turmeric powder, salt and sugar.
• Grind coconut with cumin seeds and 1/3cup water.
• Add this paste to the cooked mangoes and mix well.
• It starts boiling add curd and mix well.
• Add fenugreek powder and remove from heat.
• Heat 1tsp coconut oil in a pan and splutter mustard seeds.
• Fry curry leaves, dry red chilly and chopped onions.
• Add this seasoning over the curry.
• Serve with rice.

APPLE FRITTERS

1)Apple(grated)-1
Wheat flour-1cup
Sugar-3tbsp
Baking soda-1/4tsp
Milk-1/2cup
Water
2)Oil

• Make a smooth batter with ingredients 1 and keep it aside for 10 minuts.
• Heat oil in a pan and pour a spoonful of batter in to it.
• Deep fry till golden brown.

NETHOLI(ANCHOVIES )THORAN

Netholi(anchovies)- ½ kg
Green chilly-6
Ginger (chopped)-1 piece
Kudam puli/tamarind)-2pieces
Coconut-1cup
Shallots-4
Turmeric powder-1/4tsp
Chilly powder-1 ½ tsp
Curry leaves
Salt
Coconut oil-1tsp


1) Grind coconut with onion, turmeric powder and chilly powder.
2) Cook fish with 1cup water, green chilly, ginger, kudam puli, curry leaves, ground paste and salt.
3) Cover the pan and cook for about 10 minuts.
4) Add coconut oil and remove from fire.

KONJUM MANGA(DRY PRAWNS MANGO CURRY)

Dry prawns-3/4cup
(Dry roast, cleaned, remove the head and tail and wash it thoroughly.)
Turmeric powder-1/2 tsp
Salt
Raw mango (small rectangular pieces)-1 ½ cups
(Soaked in water for 1-2 hours and drained)
Green chilly-2
Coconut-1cup
Small onion-3

Turmeric powder-1/2 tsp
Chilly powder-1.5tsp

Coriander powder-1 tsp

Fenugreek powder-1/4 tsp
Curry leaves-2 springs
Coconut oil-1tbsp

SUKHIYAN ( GREEN GRAM SNACK)

1)Green gram(cheru payar)-1cup
   Jaggery-1/2-3/4cup
   Grated coconut-3/4cup
   Cardamom powder-1tsp
   Ghee-3tbsp
   Cashew nuts (chopped)-1/3cup
   Raisins-1/3cup


For batter
2) Maida-1cup
    Salt-a pinch
    Sugar-2tbsp
    Yellow food color/turmeric powder-1/2tsp
    Water

1) Pressure cook green gram with ½ cup water.
2) When cooked, remove the lid and let all the excess water evaporate. Mash well with hand.

3) Heat ghee in a pan and fry cashew nuts and raisins.
4) Add jaggery with 2tbsp water. When it melts add coconut, cooked green gram, cashew nuts, raisins and cardamom powder.
5) When the mix is dry, make small balls with the mix.
6) Make a thick batter with ingredients 2.
7) Dip each ball in the battter and deep fry till golden color.

CRISPY FISH FRY

1)Fish-2 big pieces
2)Lemon juice-1tbsp
   Turmeric powder-1/4tsp
   Chilly powder-1/2tsp
   Pepper powder-1tsp
   Salt
3)Cornflour
4)Refined Oil

Marinate fish pieces with ingredients 2.
Roll each pieces with cornflour and deep fry till golden color.

PARIPPU VADA

Thoor dal-1cup
Onion (chopped)-1small
Green chilly (chopped)-2
Dry red chilly-2
Ginger (chopped)-tsp
Curry leaves-2 spring
Asafoetida powder-1/4tsp
Salt-as required
Oil-for frying

1) Soak dal in water for 2 hours.
2) Coarsely grind dal with with dry red chilly.
3) Add onions, curry leaves, green chilly, asafoetida, ginger, salt and mix well.
4) Shape into patties and deep fry till golden brown.

Kerala Fish Fry (Meen Varuthathu)

1.Fish-1/2kg
2.Chilly powder-1 1/2tsp
   Pepper powder-1tsp
   Turmeric powder-1/4tsp
   Fenugreek powder-1/4 tsp
   Ginger-1 piece
   Garlic-4 pieces
   Lemon juice-1tbsp
   Salt
     (Grind together ingredients listed from ginger- garlic to salt into       a fine paste adding a little water)
3.Coconut oil

Marinate fish pieces with the paste. 
Heat oil in a pan and shallow fry the fish  pieces.

SHARK THORAN(Sravu podichathu)

Shark fish-200gms

Kudam puli-2 piece

Turmeric powder-1/2tsp

Salt

Coconut oil-2tsp

Mustard seeds-1tsp

Dry red chilly-2

Curry leaves-1 spring

Onion (sliced)-1

Tomato(sliced)-1

Garlic(sliced)-4

Ginger(sliced)-1 piece

Green chilly-4

coconut(shreaded)-1cup

Turmeric powder-1/2tsp

Chilly powder-1 1/2 tsp

Salt

1) Cook fish with turmeric powder,kudam puli,salt and water.

2)Remove bones and mash well with a mixer.

3)Heat oil in a pan ans splutter mustard seeds ,add red chilly and curry leaves.

4)Add onion ,garlic ,ginger and green chilly.

5)It become soft add tomato ,chilly powder ,turmeric powder, fish ,coconut, and salt.

6)Stir well during cooking.let it dry and remove from fire.

UNNAKKAYA (Sweet with Banana)

Half ripe Kerala banana (ethapazham)-3
Egg -2(optional)
Grated coconut -4tbsp
Cardamom powder -1tsp
Sugar -4tbsp
Cashew nuts (chopped)-2tbsp
Kismis (fried) -3tbsp
Ghee -2tbsp
Oil -for frying

PREPERATION


1) Steam banana and remove the skin.
2) Grind banana to a smooth dough with out adding any water.

3) Mix the egg with sugar.
4) Heat 2tbsp ghee in a frying pan; firstly fry the cashew nuts and kismis.
5) Heat the remaining ghee and add the egg mixture and stir well, till it reaches scrambled egg consistency. Add cashew nuts, kismis and coconut.

6) Remove from heat and add cardamom powder.
7) Make small balls with banana, flatten it and put 2tsp of egg mixture in it.

8) Fold the edges and deep-fry till golden color.

ONION KULCHA

Wheat flour -2cups
onion(chopped)-1
coriander leaves(chopped)-3tbsp
Yeast -1/2 tsp (dissolved in½ cups of water)
Sugar -1tsp
Salt -to taste
Yoghurt-3tbsp
Oil
preparation

1. In a mixing bowl mix Maida ,onion,coriander leaves, yogurt, salt and sugar together.
2.  Add yeast water in to the mixing bowl and make a dough.
3.  Cover the dough with a wet cloth for 2hours for fermentation.
4. After 2hours the dough is divided into 10 -12equal parts
5. Make equal sized balls and roll them out on a rolling board.
6. Roll out on a floured surface and roast on a hot tava.
7. Add some ghee to both the sides of paratha.

Koorka Mezhukkupuratti (Chinese Potato Stir fry)

Koorka (Chinese potatoes)-250gms
Pearl onion (sliced)-1
Green chilly-5
Turmeric powder-1/2tsp
Coconut oil-2tbsp
Mustard seeds-1tsp
Black gram dal-3tsp
Dry red chilly-3
Curry leaves-2 spring

• Cook koorka with 1 cup water, turmeric powder, onion and green chilly.
• Heat oil in a pan and splutter mustard seeds. Add black gram, dry red chilly and curry leaves and fry for 1- 2 minutes.
• Add cooked koorka and fry for another 8-10 minutes. Stir 3-5 times during cooking.
• Serve with rice.