Pazham Nurukku

 

Pazham Nurukku

• 3 ripe plantains
• 3/4 cup coconut milk
• 200 grams jaggery
• 1 tsp ghee
• 1/2 tsp cardamom powder
• 1/4 tsp dry ginger powder
• a pinch of cumin powder

Add half a cup of water to the shredded coconut, grind well and squeeze the coconut milk.

Melt the jaggery in a quarter cup of water and strain it.

Cut the bananas into 4 pieces.

Add coconut milk, cover and cook on low heat for 8 minutes.

When the bananas are well cooked, add jaggery, ghee, cardamom powder, chukka powder and cumin powder.

Turn off the heat when the bananas are well coated with jaggery.

Tri colored Milkshake

Sharkkara Payasam | Unakkalari Payasam

1/2 cup payasam rice

2 cups water

400 grams Jaggery

1.5 cup thick coconut milk

4 cups thin coconut milk

1 tsp cardamom powder

1/2 tsp dry ginger powder

1/4 tsp cumin powder

2 tbsp +1 tsp ghee

1/4 cup Cashew nuts

1/4 cup raisins

How to prepare

Wash the rice well, add two cups of water and cook in a pressure cooker until 1 whistles come. Simmer and cook for another 10 minutes. 

Boil jaggery with half a cup of water and strain it.

In a heavy-bottomed pan, add the melted  jaggery syrup rice and 1 tsp ghee and boil for 5-10 minutes.

Add the thin coconut milk (2nd extract/Randaampal), mix well and  stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.

Add cardamom powder, dry ginger  powder and cumin powder and mix well.

Add thick coconut milk, stir well and turn off the heat when it comes to a boil.

Heat 2 tablespoon of ghee,fry cashews,coconut slices and raisins and pour over the payasam.

Madhura Seva

Easy Madhura Seva

2 cups besan flour (kadalamavu)

1 tbsp ghee

Salt

Oil - for frying

3/4 cup sugar

1/4 cup water

1 tsp cardamom powder

Mix besan flour,ghee and salt.Add water and make a thick dough

Heat oil in a frying pan.

Fill the mould (with small holes) the dough.

Drop into the hot oil.Fry till crispy and light brown.

Break the sev to small pieces

In a pan add sugar and water and boil till it thickens to a two string consistency.

Add fried seva and switch off heat.

keep mixing until sugar starts to get coated to the sev.

Cool completely and store in air tight containers.

Ada for Karuthavavu | വാവട | Ilayada

Vavada

• 2 cups roasted rice flour
• Salt
• 1 tbsp ghee
• Boiling water
• 1 coconut grated
• 1/2 cup Jaggery
• 1 tsp cardamom powder
• Banana Leaves

Add ghee and salt to the rice powder and mix well.  Add boiling water little by little and knead.

Cover and set aside for 10 minutes, then knead well by hand.

Add cardamom powder and jaggery to the shredded coconut and mix well.

Place a lemon sized dough in the centre of a piece of banana leaf and spread it gently with hand or the back of a spoon.

Spread coconut filling on one half, fold the banana leaf in half and press gently.

Steam cook for 20 minutes.

Achappam | Rose Cookies

 

Ingredients

1. 1.5 cups raw rice
2. 1/2 cup maida
3. 2 eggs
4. 1 tsp sesame seeds
5. 1/2 tsp cumin seeds
6. 1/4 tsp salt
7. 1/2 cup sugar
8. 3/4 cup thick coconut milk
9. Coconut oil - frying

Besan Murukku

Besan Murukku

Ingredients

1. 1 cup besan flour ( കടലമാവ്)
2. 2 cups rice flour
3. 1.5 tbsp ghee/ butter
4. 1 tsp cumin seeds
5. 1 tsp sesame seeds
6. 1 tsp chilli powder
7. 1/2 tsp Turmeric powder
8. 1/2 tsp asafoetida powder
9. Salt - to taste 
10. Coconut oil - for frying

In a wide bowl, add ingredients 1 to 9.

Mix well.Now sprinkle warm water and make a thick dough.

Take the murukku press with  star shaped mould.

Fill the dough and press in a ladle.

Put the murukku in hot oil and deep fry both the sides in medium flame till golden brown.

Onion Thoran | Ulli Thoran

 Onion Toran

• 2 cups chopped pearl onion
• 4 green chillies
• 1 cup grated coconut
• 1/4 cup sliced coconut
• 2 tbsp coconut oil
• 1 tsp mustard
• 3 dry red chillies
• Curry leaves
• 1/4 tsp Turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• Salt

 How to prepare

• Heat coconut oil in a heavy-bottomed pan and splutter the mustard.  Add curry leaves, dried chillies and coconut and fry.
• When the coconut starts to change color, add masala powder and fry till raw smell goes.
• Add chopped onion, green chillies and shredded coconut and enough salt.
• Cover and cook on low heat for 5 minutes.
• Stir well and turn off the heat.  Delicious onion toran ready.

Chicken Ghee Roast

 

 Ingredients

• 1 kg chicken
•  4 tablespoons of ghee
•  Onion 2 large
• Coriander -1 tbsp
• Cumin -1 tsp
• Pepper -2 tbsp
• Fennel - 1 tsp
• Fenugreek- 1/2 tsp
• Turmeric powder half a teaspoon
•  A tablespoon of chili powder
•  Ginger - one piece
• Garlic - 5 large cloves
• Tamarind - about the size of a gooseberry
• Yogurt - half a cup
• Curry leaves- enough
•  Salt - to taste
•  Jaggery - a teaspoon

Greengram Pradhaman |Cherupayar Pradhaman | Caramel Vermicelli |

Green gram Pradhaman

3/4 cup green gram

2 cups water

400 grams Jaggery

1 cup thick coconut milk

3 cups thin coconut milk

1 tsp cardamom powder

1/2 tsp dry ginger powder

1/4 tsp cumin powder

1.5 tbsp ghee

1/4 cup Cashew nuts

1/4 cup raisins

How to prepare

Wash the green gram well, add two cups of water and cook in a pressure cooker until 5 whistles come.  After cools down, open the cooker and drain any excess water.

Boil jaggery with half a cup of water and strain it.

In a heavy-bottomed bowl, add the melted  jaggery syrup and boil until it gets one-string consistency.

Add green gram and half a tablespoon of ghee and stir well.cook for a few minutes over medium heat until thick.

Add the thin coconut milk (2nd extract/Randaampal), mix well and  stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.

Add cardamom powder, dry ginger  powder and cumin powder and mix well.

Add thick coconut milk, stir well and turn off the heat when it comes to a boil.

Heat a tablespoon of ghee, add roasted nuts and raisins and pour over the payasam.

Pink Vermicelli Payasam

1 cup Vermicelli

4+1 cup milk

1/4+1/2 cup Sugar

1 tsp cardamom powder

1.5 tbsp ghee

1 tsp butter

1/4 cup cashew nuts

2 tbsp raisins

Heat a tablespoon of ghee in a heavy-bottomed pan and fry the nuts and raisins.  Add vermicelli to the same ghee and roast over low heat till light brown.

After removing the semia, add a quarter cup of sugar and butter .Once the sugar caramelizes and reaches golden brown shade, add 1/2 cup of  water (be careful while adding it, it will splash). Mix well.

When the sugar and water are well combined, add 4 cups of milk.

When the milk starts to boil well, add the roasted vermicelli.  Boil for 10 minutes or until the semiya is cooked completely.Add sugar and cardamom powder.

If the payasam feels too thick, add a cup of boiling milk.

Cook on low heat for another five minutes, then add half a tablespoon of ghee and turn off the heat.

Add roasted nuts and raisins.

Delicious pink semia stew is ready.

Aval Kozhukkatta | Poha Kozhukkattai

 Preparation

• 1 cup powdered flattened rice
• ½ plain flattened rice
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tbsp urad dal
• 1 tbsp yellow roasted gram
• ¼ cup shallots
• 2 green chillies
• 2 sprigs curry leaves
• ¼ tsp asafoetida powder
• 1 carrot
• 1 ½ cups water
• Grated coconut
• Salt as required

Grind the flattened rice coarsely (it should have the consistency of semolina)

Around 3 ½ cups flattened rice is required for preparing 1 cup powder

Heat coconut oil in a thick bottomed vessel

Splutter mustard seeds, urad dal and yellow roasted gram

Sauté finely chopped shallots, green chillies and curry leaves

Add grated carrot when the shallots are brown in colour

Add asafetida powder when the water in the carrot reduces and changes colour

Into it add 1 ½ cups water, grated coconut and salt as required

Add the powdered flattened rice when the water boils rapidly

Mix well

Turn off the flame when the mixture thickens up and separate on the sides

Now add ½ cup plain flattened rice

Mix well

Make lemon sized balls from this mixture after it has cooled down

Cook these balls in steam for 15 minutes

Enjoy aval kozhukatta with coconut chutney or tangy tomato chutney.

Apple Donuts || Apple Vada

 Ingredients

• 2 Apples
• 1 cup maida / Wheat flour
• 1/4 cup Sugar
• 1 Egg
• 1/4 cup Milk
• 1/2 tsp cardamom powder
• 1/8 tsp baking soda 
• Oil- for frying

 How to prepare

• Peel and chop apples.
• Add all the ingredients except the oil to the apples and knead well.
• Set aside for 10 minutes
• Heat oil in a kadai.
• Deep fry until golden brown. 

Pineapple Pachadi || Sweet Pachadi

 

Ingredients

• 1.5 cup pineapple
• 1 tsp Kashmiri chilli powder
• 1-2 tsp sugar
• Salt
• 1 cup coconut
• 1/4 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 cup yoghurt
• 1/2 cup grapes
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 2 dry red chillies
• Curry leaves

 How to prepare

• Cut pineapple into large pieces and grind in a mixer without adding water
• Add cumin seeds and enough water to the coconut and  grind well.  Add half a teaspoon of mustard and crush it.  (Just press the pulse button two or three times)
• Add chilli powder, sugar and salt to the  pineapple paste and cook over medium heat until thickened. (depending on the sourness of the pineapple, the amount of sugar can be increased or decreased).
• Add coconut paste and bring to a boil. 
• Turn off the heat and add the beaten yoghurt and raisins.
• Heat coconut oil and splutter mustard seeds.Fry dry red chillies and curry leaves.
• Pour this tempering over the pachadi.

Spicy Egg Fry in 5 minutes

4 Eggs

1 Onion

4 garlic

Curry leaves

Salt

2 tbsp coconut oil

2 tsp Chilli powder

1/4 tsp Turmeric Powder

1/2 tsp pepper powder

1/2 tsp garam masala

Boil the eggs,remove the shells off the eggs and make 4-5 slits on the eggs. Make sure the eggs don’t break. Set aside.

Add onion and garlic to the mixer and pulse 3-4 times.

Heat 2 tbsp coconut oil in a heavy-bottomed pan and fry Crushed onion and curry leaves.

When the onion turns brown and the oil starts to separates, add the eggs.

Reduce heat to very low and add  masalas and saute till raw smell goes.

Add enough salt and a quarter cup of water and stir well.

Switch off heat when the egg is well coated with masalas.