Pazham Nirachathu (Stuffed Plantains)

 A very popular Malabar snack,banana stuffed with grated coconuts, nuts, and flattened rice.This is healthy, and a nutritious snack. You can serve for breakfast or dinner too.

Ingredients 

• 5 ripe Plantains
• 3 tbsp Ghee
• 1/2 cup Flattened rice
• 1/2 cup grated Coconut
• 4 tbsp Gaggery
• 1 tsp Cardamom powder
• 1/4 cup Cashew nuts
• 1/4 cup raisins
• 1/2 cup Maida

• Heat a heavy bottomed pan and dry roast flattened rice for 2 minutes.
• H 1 tbsp ghee in the same pan then fry cashews and raisins drain it on a kitchen towel.
• Add jaggery syrup and cook until it gets one string consistency. Then add grated coconut saute for few minutes in a medium flame.
• Then add flattened rice, cardamom powder and fried raisins and cashews. mix well.switch off the stove and transfer the filling to a bowl.
• In a bowl add maidaand water.Mix well and make a a fine thick batter.keep aside.
• Peel banana and make a slit lengthwise(one end to another.depth should be made until center).
• Take a portion of the coconut filling then gently fill in to the slit.Cover the slit with maida batter.
• Heat 2 tbsp ghee in a pan and place the banana.Cover and cook on low heat.After few minutes turn all sides and fry till banana becomes golden color.

Onion Vada | Savala Vada

Sukhiyan | Modakam | Banana Sukhiyan

Unakka Chemmeen Chammanthi

Delicious chammanthi can be prepared with dried prawns.  If you have this chutney then you don't need any other curries for the rice.

 Ingredients

•  A handful of Dried Prawns (30 g)
•  1 cup Grated coconut
•  4-6 Dried chillies 
•  1/4 cup Pearl onion
•  1" piece Ginger 
•  Two sprigs of curry leaves
•  Salt-as needed
•  a gooseberry size tamarind
•  A tablespoon of coconut oil

• Remove head and tail of dried prawns.  Dried prawns contain dust and dirt.  To get rid of it, rinse thoroughly until the water is clear.
• Heat a tablespoon of coconut oil in a heavy-bottomed pan and fry the cleaned prawns.  When it starts to dry, add dried chillies, small onions, ginger and curry leaves and fry till  onions should be well roasted and fried.
• Add coconut, tamarind paste and salt.  Roast till it becomes dry.
• Once cooled, grind in a mixer without adding any water.
• Delicious chemmen chammanthi is ready.  

Set Dosa

 Set Dosa

An easy and tasty dosa recipe made with rice, urad dal and flattened rice (poha/ Aval).

Ingredients

• 1/2 cup Urad dal (black gram)
• 1 cup Raw  Rice 
• 1 cup Flattened Rice (Aval/Poha)
• 1/4 tsp Fenugreek seeds
• Salt-to taste
• Ghee/ oil

• Wash and soak rice ,black gram and fenugreek for 2-3 hours.Soak flattened rice 10 minutes before grinding.Drain off the water and transfer to the mixie.Blend to smooth paste in batches adding water as required.
• cover and ferment in a warm place for 8-10 hours.
• Add salt and mix gently without disturbing the air bubbles.
• Heat a dosa pan and pour a ladleful of batter.Pour 1/2 tsp ghee/ oil around the edges.cover and cokk the dosa to a golden brown from the bottom and completely cooked from the top.
• Enjoy with a set of 3-4 dosas with chutney and sambar

Chutney Sandwich | Try colored Sandwich

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Tri colored Sandwich /Tiranga Sandwich / Chutney Sandwich

Ingredients

• 15 Bread slices
• 3 tbsp butter

Ingredients for Green Chutney

•  3 tbsp chopped Coriander 
• 3 tbsp chopped mint
• 2 tbsp grated coconut
• 1 green chilli
• a small piece of ginger
• juice of half lemon
• salt
• 1/4 cup of water 

Grind everything together into a fine paste.

Ingredients for Red Chutney

• 1 cup grated Coconut
• 6 cloves of garlic
• Juice of half lemon
• Salt-to taste
• 1/2 cup water

• Fry the coconut and garlic in a heavy-bottomed pan for two minutes.  Turn off the heat and add chilli powder and salt.  Once it cools down, add lemon juice and enough water and grind into a fine paste.

• Take bread slices. Apply butter on one side and spread green chutney layer for green colour. Place second bread and apply red chutney layer for saffron colour.
• Cover it with the third bread slice.Spread butter and toast.Cut it into 3 pieces. Celebrate the republic day with tiranga sandwich.

Hyderabadi Chicken Dum Biryani | Homemade Hyderabadi Biriyani

Hyderabadi chicken biryani is an aromatic, mouth watering and authentic Indian dish.This Hyderabad Biryani is very easy to make and a delight to eat. Here is how to make it at home.

Ingredients

• 1 kg Chicken
• 1 tsp Pepper
• 5 cardamoms
• 1 black cardamom
• 4 cloves
• 1 cinnamon
• 1 tsp Caraway seeds
• Salt
• 1/2 tsp Turmeric powder
• 1 tsp chilly powder
• 1/2 tsp coriander powder
• 1 pod garlic
• 2 pieces of ginger
• 2 tsp Lemon juice 
• 1/2 cup yoghurt
• 6 medium sized onions
• 1/2 tsp sugar/Salt
• Refined oil - for frying
• 1/2 cup mint leaves
• 1/2 cup Coriander leaves
• A handful of Cashew nuts
• A handful of raisins
• 3 cups Basmati Rice
• 1 bay leaf
• 1/2 black cardamom
• 5 cardamoms
• 4 cloves
• Salt
• 1/2 cup milk
• 1/2 tsp saffron

Nurukku Gothambu Puttu | Broken Wheat Puttu

Chicken Masala Dosa Recipe | Kerala Style Chicken Dosa

Chicken Masala Dosa

We all love to try new flavors on Dosas.  How about making a nice masala dosha with chicken? 

 Ingredients

•  Dosa Batter
• 500 grams boneless chicken
• 2 tablespoons of coconut oil
• 4 sliced onions
• 1" piece of ginger
• 5 cloves of garlic
• 4 Green Chillies
• Curry leaves
• 1 Tomato
• 1/2 tsp Turmeric powder
• 2 tsp chili powder
• 2 tsp Coriander powder
• 1 tsp Garam masala
• 1/4 cup of thick coconut milk

 How to prepare

• Heat coconut oil in a heavy-bottomed pan and add sliced onion, crushed ginger-garlic, finely chopped green chillies and curry leaves.
• When the onion turns translucent, add masala powders and fry till it raw smell goes.
• Add chopped tomatoes, chicken and enough salt.Cover and cook on medium heat for 10 minutes.  No need to add water. 
• When the chicken is well cooked and dry, add thick coconut milk and mix well.Swich off heat when gravy thickens.
• Heat a dosa pan on medium heat.Spread the batter and add a teaspoon of ghee around the edges.
• When it turns light brown and well cooked, place the chicken masala on one half of the dosa.Fold it and serve.

Puzhukkalari Kozhukkatta | Kerala Style Easy Kozhukkattai Recipe

How to make soft Puttu | Kerala Easy breakfast Recipes

ഇറച്ചി പുട്ട് | ചിക്കൻ പുട്ട് | Irachi puttu Recipe | Kerala Style Chicken Puttu

Irachi Puttu

Ingredients

• 2 cups Puttu Podi
• 1 cup grated coconut
• 500 grams boneless chicken /beef /mutton
• 2 tablespoons of coconut oil
• 4 sliced onions
• 1" piece of ginger
• 5 cloves of garlic
• 4 Green Chillies
• Curry leaves
• 1 Tomato
• 1/2 tsp Turmeric powder
• 2 tsp chili powder
• 2 tsp Coriander powder
• 1 tsp Garam masala
• 1/4 cup of thick coconut milk

 How to prepare

• Wet puttu flour with enough salt and water.Keep aside.
• Heat coconut oil in a heavy-bottomed pan and add sliced onion, crushed ginger-garlic, finely chopped green chillies and curry leaves.
• When the onion turns translucent, add masala powders and fry till it raw smell goes.
• Add chopped tomatoes, chicken and enough salt.Cover and cook on medium heat for 10 minutes.  No need to add water. ( If beef/ mutton used, pressure cook with 1/2 tsp turmeric powder and salt and then add into the onion mix)
• When the masala is well cooked and dry, add thick coconut milk and mix well.Swich off heat when gravy thickens.
• Fill the puttu mold with  prepared rice flour mixture ,grated coconut and meat mixture alternatively.Finish with final layer of grated coconut on the top.Close with the lid.
• Steam cook till you see the steam escaping through the holes of the lid.

Chakkakuru Masala Mezhukkupuratti | Jackfruit seed Stir-fry

കടലമാവ് ഇഡലി | Instant Idli | Kadalamaavu Idli | Steamed Idli Khaman Dhokla Recipe

Gramflour Idli / Besan Idli

For Idli

• 1 cup besan / gram flour
• 2 tbsp rava / semolina 
• 1 piece of ginger 
• 1 green chilli
• 1/4 tsp turmeric powder
• 1.5 tsp sugar
• Salt - to taste
• ¼ cup curd
• 1/2-3/4 cup water
• 1 tsp refined oil
• 1 tsp eno fruit salt

For Tempering

• 1 tbsp ghee /oil
• 1 tsp mustard
• ½ tsp cumin 
• 2 tbsp white sesame seeds
• 1/4 tsp hing / asafoetida
• 4 green chillies
• few curry leaves
• 1/2 cup water
• 1 tbsp sugar
• 1/2 tsp salt
• 2 tbsp coconut, grated
• 1 tbsp coriander, finely chopped

• Grind gram flour with ginger,garlic,salt ,turmeric powder and sugar.Add rava,yoghurt and water.Blend everything until well combined. Keep this batter aside for 20 minutes.
• Now add 1 tsp refined oil and eno salt.Mix until the mixture turns frothy.
• Now immediately pour the batter into greased idli plate and steam cook for 10-12 minutes.
• Heat 1 tbsp ghee in a heavy bottomed pan.Add mustard, cumin, white sesame seeds, hing, 4 slitted green chillies and few curry leaves.Stir and splutter the tempering.
• Pour 1/2 cup water salt and sugar.mix and boil until everything is well combined.
• Pour this tempering over the idli, make sure the water is absorbed by idli.
• Garnish with grated coconut and coriander leaves.

Falafel and Tahini Sauce

Homemade French fries

 

Ingredients

• 1kg Potatoes
• Oil-for frying
• Salt-to taste

• Cut the potatoes into 5mm thick sticks, either with a knife or with a french fry cutter. The potato pieces should all be similar in size.
• Place the potatoes in a bowl of cold water. Soak the potatoes for at least 30 minutes.Drain the water from the potatoes.
• Boil water in a wide pan.Add potatoes and boil for 3 minutes.Drain and keep aside.
• Heat oil into a large, deep pot.Deep fry potatoes until tender. This takes about 4-5 minutes. 
• Keep aside to cool.You can store in refrigerator at this stage.
• Heat oil again and pl potatoes back in the pot and cook until golden brown. 
• Sprinkle salt and chilli powder to taste over the fries.