DATES / EETHAPAZHAM LADOO

DATES / EETHAPAZHAM LADOO

INGREDIENTS

DATES- 1 CUP; SEEDS REMOVED AND CHOPPED INTO FINE PIECES

SUGAR- 1 CUP
GRATED COCONUT- 1 CUP
CARDAMOM POWDER-1/2 TABLESPOON
GHEE- 1 TABLESPOON
CASHEW NUTS- TO GARNISH

PREPARATION

BOIL SUGAR IN WATER TILL 2 1/2 CONSISTENCY

ADD GRATED COCONUT TO THIS
MIX WELL

ADD DATES TO THIS AND MIX WELL

ADD CARDAMOM POWDER
REMOVE FROM FLAME

SPREAD IN A GREASED PLATE

ROLL IT INTO BALLS

GARNISH WITH CASHEW NUTS



2 1/2 THREAD CONSISTENCY

MIX ENOUGH WATER TO COVER THE SUGAR

HEAT IT TO DISSOLVE SLOWLY, STIRRING IN BETWEEN

ONCE  THE SUGAR IS BOILING , DO NOT STIR MORE

OVER STIRRING WILL AFFECT THE CONSISTENCY OF THE SUGAR SYRUP WHILE BOILING


IF ANY CRYSTALS FORM AT THE SIDES OF THE PAN, WIPE IT WITH A CLOTH DIPPED IN WARM WATER

BOIL SYRUP IN A STEADY TEMPERATURE
WHEN THE SYRUP TESTED BETWEEN THE THUMB AND FOREFINGER, STRING APPEAR IN 2 OR 3 PLACES

KOZHI MULAKITTATHU

KOZHI MULAKITTATHU

INGREDIENTS

CHICKEN- 1 KG

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER-1 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

SHALLOTS- 1/2 CUP
GINGER- 1 INCH PIECE
GARLIC- 4 CLOVES
CURRY LEAVES-  1 SPRIG

TOMATO- 2
COCONUT MILK-  FIRST MILK- 1 CUP
                              - SECOND MILK- 2 CUP

COCONUT OIL 

PREPARATION

COOK CHICKEN IN SECOND COCONUT MILK WITH ALL INGREDIENTS EXCEPT COCONUT OIL
WHEN GRAVY THICKENS ADD FIRST MILK
LET IT BOIL

SAUTE IT WITH SHALLOTS, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT 

EASY UNAKKA PAYAR-CHAKKAKURU UPPERI / RED CHORI/ DRY RED BEANS- JACK FRUIT SEED UPPERI

EASY UNAKKA PAYAR-CHAKKAKURU UPPERI /
 RED CHORI/ DRY RED BEANS- JACK FRUIT SEED  UPPERI

INGREDIENTS

DRIED RED BEANS- 1 CUP
CHAKKA KURU/ JACK FRUIT SEED-1/2 CUP

DRIED RED CHILLIES- 4 
SHALLOTS-5 
SALT
CURRY LEAVES- 1 SPRIG

WATER
OIL- 2 TABLESPOONS

PREPARATION

COOK RED BEANS  WITH SALT AND WATER IN A PRESSURE COOKER WELL WHEN IT IS THREE- FOURTH COOKED ADD PEEL SKIN FROM CHAKKAKURU AND CUT ANDCOOK IN A PRESSURE COOKER

CRUSH SHALLOTS AND DRY RED CHILLIES WELL

TAKE A KADAI.  ADD OIL.  FRY CRUSHED SHALLOTS AND DRIED RED CHILLIES.  ADD CURRY LEAVES .  ADD THE COOKED RED BEANS AND CHAKKA KURU.  ALLOW IT TO MIX WELL

UNAKKA CHEMMEEN -CHAKKAKURU CURRY/ DRIED PRAWNS- JACK FRUIT-SEEDS CURRY

Dried Prawns & Jackfruit Seed Curry with Coconut Paste

Introduction:
This flavorful curry brings together dried prawns, tender jackfruit seeds, and a rich coconut paste simmered with aromatic spices. It’s a hearty, rustic dish often enjoyed with steamed rice and loved for its bold coastal flavors and comforting texture. The coconut paste ties all the ingredients together, adding creaminess and a hint of sweetness.

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Ingredients

• Dried prawns (chunna or karuvadu/ Unakka chemeen) – 1 cup (washed and soaked in warm water for 15 minutes)

• Jackfruit seeds – 1 cup (boiled, peeled, and halved)

• Grated coconut – 1 cup

• Green chilies – 2 (adjust to taste)

• Ginger – 1 tsp (finely chopped)

• Garlic – 4 cloves (optional, finely chopped)

• Cumin seeds – ½ tsp

• Turmeric powder – ½ tsp

• Red chili powder – 1 tsp (adjust to taste)

• Tamarind pulp – 1 tbsp (soaked and extracted)

• Salt – to taste

• Water – as needed

Tempering:

• Coconut oil – 2 tbsp

• Mustard seeds – 1 tsp

• Curry leaves – 1 sprig

• Dry red chilies – 2

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Instructions

1. Prepare the Ingredients

1. Wash and soak the dried prawns in warm water for 15 minutes to soften.

2. Boil the jackfruit seeds until soft, peel them, and cut into halves or chunks.

2. Make the Coconut Paste

1. Grind grated coconut, green chilies, ginger, garlic, and cumin seeds into a smooth paste using a little water.

3. Cook the Curry

1. In a thick pan, heat coconut oil.

2. Add mustard seeds and let them splutter.

3. Add dry red chilies and curry leaves. Sauté briefly.

4. Add the soaked dried prawns and sauté for 2–3 minutes.

5. Add turmeric powder, red chili powder, and the jackfruit seeds. Mix well.

6. Pour in the tamarind pulp and enough water to cover the ingredients.

7. Bring it to a boil, then lower the flame and simmer for 10 minutes.

8. Add the coconut paste, mix gently, and simmer for another 5–7 minutes. Avoid boiling vigorously to retain the fresh aroma of coconut.

9. Adjust salt and spice according to taste.

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Serving

Serve hot with steamed rice, appam, or Kerala parotta. Garnish with a drizzle of coconut oil and fresh curry leaves for added flavor.

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Tips

✔ Soak the dried prawns well to remove excess saltiness.
✔ Tamarind adds a tangy contrast that balances the rich coconut paste.
✔ Avoid overcooking after adding the coconut paste to preserve its aroma.
✔ Use fresh coconut and quality dried prawns for the best taste.

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Conclusion

This Dried Prawns and Jackfruit Seed Curry with Coconut Paste is a hearty and aromatic dish that celebrates the flavors of Kerala. It’s simple to prepare yet packed with textures and tastes that make every bite satisfying. Perfect for festive occasions or a comforting family meal!

BANANA CHOCOLATE SMOOTHIE

BANANA CHOCOLATE SMOOTHIE

INGREDIENTS

BANANA- 1

CHOCOLATE/ COCOA POWDER-2 TABLESPOONS

MILK-1 /2 CUP

HONEY-1 TABLESPOON

ICE CUBES-4

SUGAR- 1/2 CUP

PREPARATION

BLEND ALL THE INGREDIENTS IN A BLENDER TILL SMOOTH AND FROTHY

SERVE CHILLED

SHARKARA VARATTI

SHARKARA VARATTI

INGREDIENTS

RIPE BANANA- 1

COCONUT OIL- 1 CUP
GHEE- 1 TABLESPOON

JAGGERY -200 G
CHUKKU / DRY GINGER POWDER- 1/4 TABLESPOON
CARDAMOM POWDER-1 /4 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

RICE FRIED AND POWDERED- 250 G


PREPARATION

PEEL OFF SKIN FROM BANANA
PUT IT IN WATER MIXED WITH TURMERIC POWDER FOR 30 MINUTES
WIPE WATER FROM BANANA

CUT BANANA INTO HALF LENGTH WISE
NOW CUT EACH HALF INTO SMALL PIECES

HEAT OIL IN WOK OR KADAI

FRY BANANA PIECES IN LOW FLAME

MELT JAGGERY IN WATER
WHEN IT REACH EXACT CONSISTENCY 
-THAT IS WHEN A MOLTEN JAGGERY DROP PUT IN A BOWL OF WATER IT FORMS A BALL AND DROPS-

ADD FRIED BANANA TO THIS AND ALSO ADD  CARDAMOM POWDER, CHUKKU POWDER AND POWDERED RICE AND GHEE
MIX WELL

STRAWBERRY YOGURT

STRAWBERRY YOGURT

INGREDIENTS

YOGURT/CURD- 1 CUP

CREAM - 2 TABLESPOONS
STRAWBERRY SAUCE- 3 TABLESPOONS
SUGAR- 1 TABLESPOON

STRAWBERRIES-6

PREPARATION

MIX YOGURT, CREAM AND SAUCE
SIEVE IT
MIX IT WITH CUT STRAW BERRIES AND SUGAR

SERVE IT CHILLED

BANANA SAMOSA

BANANA SAMOSA

INGREDIENTS

 BANANA- 2

MAIDA/ ALL PURPOSE FLOUR- 2 CUPS

GREEN PEAS-1/4 CUP

ONION- 1

GREEN CHILLIES- 1

GARLIC- GINGER PASTE- 1 TABLESPOON

GARAM MASALA POWDER/ ALL SPICES POWDER- 1/4 TABLESPOON

OIL

SALT

PREPARATION

COOK BANANAS AND GREEN PEAS WITH SALT

HEAT OIL IN A PAN

FRY ONION, GREEN CHILLY, GARLIC-GINGER PASTE

ADD COOKED BANANA AND GREEN PEAS

TO PREPARE DOUGH MIX ALL PURPOSE FLOUR, SALT, OIL AND WATER

KNEAD WELL

ROLL INTO BALLS

PRESS IT IN RECTANGLE SHAPE

PREPARE A CONE

FILL IT WITH MASALA AND FOLD IT

DEEP FRY IN OIL

VERMICELLI / SEMIYA PATTIES

VERMICELLI / SEMIYA PATTIES

INGREDIENTS

VERMICELLI- 1 CUP

MASHED POTATOES- 3
GREEN CHILLIES-3 CHOPPED
GINGER - 1 INCH PIECE; CHOPPED

RED CHILLY POWDER- 1/2 TABLESPOON
DRIED MANGO POWDER- 1/2 TABLESPOON
GARAM MASALA/ ALL SPICES POWDER- 1/2 TABLESPOON
CORNFLOUR- 1 TABLESPOON

CORIANDER LEAVES- 1 TABLESPOON

SALT
OIL

PREPARATION

COOK 1/2 CUP VERMICELLI IN WATER AND DRAIN WATER

MIX ALL INGREDIENTS EXCEPT UNCOOKED VERMICELLI AND OIL
MIX WELL

ROLL INTO BALLS
PRESS INTO PATTIES SHAPE
ROLL IN UNCOOKED VERMICELLI

DEEP FRY IN OIL

VERMICELLI / SEMIYA KULFI

VERMICELLI / SEMIYA KULFI

INGREDIENTS

VERMICELLI- 1 TABLESPOON
MILK- 2 CUPS

SUGAR- 2 TABLESPOONS
PINEAPPLE ESSENCE- 3 DROPS
RED CHERRIES- 1 TABLESPOON


PREPARATION

BOIL MILK
WHEN IT BECOMES HALF, ADD SUGAR AND MIX WELL

ALLOW IT TO COOL

COOK VERMICELLI IN WATER
DRAIN WATER WHEN VERMICELLI IS COOKED

ADD COOKED VERMICELLI, CHERRY AND PINEAPPLE ESSENCE TO MILK AND MIX WELL

FREEZE IT REFRIGERATOR IN MOULDS

SERVE CHILLED

CHAKKA PAYASAM / JACKFRUIT KHEER

CHAKKA PAYASAM / JACKFRUIT KHEER

INGREDIENTS

JACK FRUIT- SEEDS REMOVED- 1/4 KG

JAGGERY-2-3
COCONUT-1

CARDAMOM POWDER- 1/2 TABLESPOON
DRY GINGER / CHUKKU POWDER- 1/4 TABLESPOON

CASHEW NUTS- 6-8
RAISINS- 1 TABLESPOON

GHEE

PREPARATION

BLEND JACKFRUIT IN A BLENDER

FRY IT IN GHEE

POUR MELTED JAGGERY TO THIS AND MIX WELL

ADD THIN SECOND COCONUT MILK TO THIS

STIR CONTINUOUSLY

WHEN IT BOILS ADD CARDAMOM POWDER AND DRY GINGER POWDER

IN LOW FLAME ADD THICK FIRST COCONUT MILK
JUST BOIL IT AND REMOVE FROM FLAME

ROAST CASHEW NUTS AND RAISINS IN GHEE AND ADD TO THE KHEER

FISH BALLS

FISH BALLS

INGREDIENTS

FISH-BIG(KINGFISHER)- 1/2 KG

ONION-3
GREEN CHILLIES-6
GINGER-1 INCH PIECE

PEPPER POWDER-1/2 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

POTATOES-2; COOKED AND MASHED

CORIANDER LEAVES- 1/4 CUP; FINELY CHOPPED

SALT

MAIDA/ ALL PURPOSE FLOUR- 1 CUP

BREAD CRUMBS- 2 CUPS

WATER

OIL

PREPARATION

COOK FISH PIECES WITH TURMERIC POWDER NAD SALT

TAKE A KADAI
HEAT OIL

ADD GINGER, GREEN CHILLIES, ONION.  SAUTE IT

ADD PEPPER AND ALL SPICES'POWDERS AND COOKED FISH AND MASHED POTATOES
ADD CORIANDER LEAVES

MIX WELL

ROLL INTO SMALL BALLS

TO PREPARE BATTER , MIX MAIDA WITH TURMERIC POWDER, SALT AND LITTLE WATER

SPREAD BREAD CRUMBS I N A PLATE

FIRST DIP FISH BALL SIN BATTER
THEN ROLL IN BREAD CRUMBS

DEEP FRY

NURA PATHIRI

NURA PATHIRI

INGREDIENTS

BASMATI RICE- 1 CUP
EGG-2
COCONUT MILK- 2 CUPS
SALT

PREPARATION

WASH RICE WELL
SOAK IT IN WATER

GRIND IT WELL WITH EGGS AND COCONUT MILK

AGAIN POUR IN A LARGE BOWL
MIX IT WELL

TAKE THE FOAM AT THE TOP
POUR IT IN A NON STICK PAN
CIRCLE IT LIKE A DOSA OR PAN CAKE
CLOSE IT WITH A LID AND COOK

SWEET PONGAL

SWEET PONGAL

INGREDIENTS

RAW RICE/ PACHARI - 250 G
JAGGERY- 250 G
CASHEW NUTS- 50 G
RAISINS- 50 G
CARDAMOM -4
SALT- A PINCH

PREPARATION

BOIL 1 LITER WATER IN A VESSEL
ADD RICE, SALT AND COOK FOR 15 MINUTES

DISSOLVE JAGGERY IN LITTLE WATER
ADD COOKED RICE TO THIS

ADD ROASTED CASHEW NUTS AND RAISINS TO THIS
NOW ADD CRUSHED CARDAMOM AND POUR SOME GHEE ABOVE

CRISPY CHICKEN FILLET

CRISPY CHICKEN FILLET

INGREDIENTS

EGGS- 1
MAIDA/ ALL PURPOSE FLOUR- 2 TABLESPOONS
CORN FLOUR- 1/2 CUP
CHICKEN BREAST- 200 GRAMS; MADE INTO 4 PIECES
PEPPER OWDER
SALT

PREPARATION

MARINATE CHICKEN WITH SALT AND PEPPER POWDER
MIX ALL POWDERS WELL TO FORM A BATTER

DIP CHICKEN IN THE BATTER AND FRY IN OIL

FRUITY SCOTCH PAN CAKE

FRUITY SCOTCH PAN CAKE

INGREDIENTS

EGGS-3; YELLOW AND WHITE KEPT SEPARATE

MAIDA / ALL PURPOSE FLOUR- 1 CUP

BAKING POWDER- 1 TABLESPOON

MILK- 1 CUP

RAISINS- 1 CUP

SUGAR- 2 TABLESPOONS

SALT

PREPARATION

MIX EGG WHITE, ALL PURPOSE FLOUR, BAKING POWDER, SUGAR AND SALT IN A BOWL

BEAT EGG WHITE IN A SEPARATE BOWL AND ADD THIS TO THE MIXTURE

IN A  NONSTICK PAN; SPREAD 1 LADLE OF BATTER  LIKE A PAN CAKE

AND COOK

OATS DOSA

OATS DOSA

INGREDIENTS

OATS- 1 CUP

rice flour- 2 tablespoons
semolina/rava- 2 tablespoons

SALT
WATER


PREPARATION

MIX ALL THE INGREDIENTS TO FORM A BATTER
ADD SALT AND MIX WELL

IN A NON STICK PAN, SPREAD A LADLE OF DOUGH TO FORM A DOSA
FRY ONLY 1 SIDE

YOU CAN SERVE IT WITH GRATED VEGETABLES AND ROLL IT AND CUT

FRIED EGGY BREAD

FRIED EGGY BREAD

INGREDIENTS

EGGS-3
MILK- 1 CUP
BREAD -4 SLICES

SALT
OIL

PREPARATION

MIX EGGS AND MILK AND SALT

DIP EACH BREAD SLICE IN THIS MIXTURE SUCH THAT BOTH SIDES ARE SOAKED WELL

FRY BOTH SIDES IN OIL

BACHELORS DESSERT

BACHELORS DESSERT

INGREDIENTS

GRAPES
WATERMELON
PINEAPPLE
OR FRUITS YOU HAVE

WAFERS

MILK MAID/ SWEETENED CONDENSED MILK


PREPARATION

MIX ALL

POTATO SANDWICH

POTATO SANDWICH

INGREDIENTS

POTATOES- BOILED -2

ONION-1; CHOPPED
GREEN CHILLIES-2 CHOPPED
GINGER-1/2 INCH PIECE; CHOPPED

BREAD SLICES-4
GHEE-2 TABLESPOONS

PEPPER POWDER- 1/2 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON
SALT

PREPARATION


SAUTE ONION, GREEN CHILLIES, PEPPER POWDER, TURMERIC POWDER , SALT AND GINGER IN OIL
MASH POTATOES AND ADD IT TO THE MIXTURE
MIX WELL

KEEP THIS MASALA MIXTURE IN BETWEEN TOWO BREAD SLICES

SMEAR GHEE ON SLICES
GRILL IT OR TOAST IT

BOILED EGG SALAD

BOILED EGG SALAD

INGREDIENTS

BOILED EGG-4
ONION-2 CHOPPED
GREEN CHILLIES-2 CHOPPED

RED CHILLY POWDER-1 TABLESPOON
PEPPER POWDER-1 TABLESPOON
SALT

PREPARATION

MAKE SALAD WITH ONIONS, GREEN CHILLIES AND 3/4TH TABLESPOON OF POWDERS

CUT EGG INTO HALF
KEEP IT IN SALAD

SPRINKLE REST OF POWDERS ON TOP 

MASALA BOMBAY TOAST WITH BREAD

MASALA BOMBAY TOAST WITH BREAD

INGREDIENTS

BREAD SLICES-4
EGGS-2

ONION- 2 CHOPPED
TOMATO-1 CHOPPED
GREEN CHILLIES-5; CHOPPED
PEPPER POWDER-1 TABLESPOON

TURMERIC POWDER-1 /4 TABLESPOON

SALT
OIL

PREPARATION

BEAT  EGGS ADD ALL INGREDIENTS EXCEPT BREAD SLICES AND OIL
MIX WELL

DIP EACH BREAD IN THIS MIXTURE AND FRY IN OIL
OR GRILL IT

CHAPPATI ROLL

CHAPPATI ROLL

INGREDIENTS

CHAPPATI-2
CAPSICUM-1 ; CHOPPED
TOMATO-1 ; CHOPPED
PANEER-1 CUP;CHOPPED

RED CHILLY POWDER-1 TABLESPOON
CUMIN SEEDS POWDER- 1 TABLESPOON
CHAAT MASALA- 1 TABLESPOON

SALT
OIL

PREPARATION

FRY ONIONS, TOMATOES AND CAPSICUM IN OIL
ADD ALL POWDERS AND PANEER TO THIS
ADD SALT

MIX WELL

ROLL THIS MIXTURE IN CHAPPATI

CUT IT AND SERVE IT

PRAWNS IN PEPPER FRY

PRAWNS IN PEPPER FRY


INGREDIENTS

TIGER PRAWNS- 4

GINGER-1 INCH PIECE-FINELY CHOPPED
GARLIC- 4 CLOVES- FINELY CHOPPED
GREEN CHILLY-1; CHOPPED
ONION-1 ; FINELY CHOPPED

SALT

MAIDA/ ALL PURPOSE FLOUR-1 TABLESPOON
CORNFLOUR- 1 TABLESPOON

SOYA SAUCE- 1/2 TABLESPOON
OYSTER SAUCE- 2 TABLESPOONS

PEPPER POWDER-1/2 TABLESPOON

PREPARATION

MIX ALL PURPOSE FLOUR AND CORNFLOUR WITH LITTLE WATER
ADD SALT

MARINATE PRAWNS WITH THIS MIXTURE AND DEEP FRY

HHEAT A PAN
ADD OIL

FRY ONION, GINGER, GARLIC, GREEN CHILLIES WELL

ADD SAUCES AND PEPPER POWDER
HEAT FOR 1 MINUTE

ADD FRIED PRAWNS
MIX WELL

FISH OLIVIA

FISH OLIVIA

INGREDIENTS

FISH-BIG- 4 PIECES

SALT

PEPPER POWDER-1 PINCH

OLIVE OIL-1 TABLESPOON
VINEGAR-1 TABLESPOON

POTATOES-2
FRESH CREAM- 2 TABLESPOONS

PREPARATION

MARINATE FISH WITH OLIVE OIL, PEPPER POWDER AND SALT
KEEP ASIDE FOR HALF AN HOUR

FRY IT IN OIL

COOK POTATOES AND MASH IT
ADD FRESH CREAM TO THIS MASHED POTATOES
MAKE A PASTE

GARNISH FISH WITH THIS PASTE

BANANA JAM

BANANA JAM

INGREDIENTS

RIPE BANANAS-2 

SUGAR- 3CUPS
LEMON JUICE-4 TABLESPOONS

PREPARATION

CUT BANANA INTO PIECES
MIX IT WITH SUGAR AND LEMON JUICE

COOK THIS IN A PAN ON MEDIUM FLAME STIRRING CONTINUOUSLY 
REMOVE FOAM
ADD RED COLOUR
REMOVE FROM HEAT WHEN THICKENED

APPLE JAM

APPLE JAM

INGREDIENTS

APPLE-1 /2 KG

SUGAR- 1 CUP
CITRIC ACID-1 TABLESPOON
WATER-1/2 TABLESPOON

PREPARATION

PEEL THE APPLES
CUT INTO THIN PIECES

ADD WATER 
STEAM IT

WHEN COOLED GRIND IT

ADD SUGAR TO THIS AND COOK IT IN MEDIUM FLAME
STIRR TILL MIXTURE THICKENS

DISSOLVE CITRIC ACID IN WATER AND ADD IT
BOIL IT FOR 2 MINUTES

REMOVE FROM FLAME


ADD FLAVORING COLOUR

RAVA / SEMOLINA BHUJIA

RAVA / SEMOLINA BHUJIA

PREPARATION

FOR DOUGH

MAIDA / ALL PURPOSE FLOUR-1 CUP
GHEE-2 TABLESPOONS
SALT

FOR FILLING

SEMOLINA- 1/4 CUP; ROASTED

GRATED COCONUT-1/4 CUP
SUGAR- 1/4 CUP

CARDAMOM POWDER-1 /2 TABLESPOON

CASHEW NUTS-5

PREPARATION

PREPARE DOUGH BY MIXING MAIDA, SALT , GHEE AND LITTLE WATER
KNEAD WELL

FRY GRATED COCONUT TILL LIGHT BROWN IN A PAN
ADD ROASTED RAVA, SUGAR , CASHEW NUTS AND CARDAMOM POWDER TO THIS

MIX WELL

NOW MAKE BALLS OUT OF DOUGH

PRESS IT AND PLACE THE FILLING IN MIDDLE OF EACH BALL

DEEP FRY

YOU CAN ALSO STEAM IT

GARLIC PICKLE

GARLIC PICKLE


INGREDIENTS


GARLIC- 1 CUP

GINGER- 2 INCH PIECE; CHOPPED FINELY
GREEN CHILLIES-8

RED CHILLY POWDER- 3 TABLESPOONS
TURMERIC POWDER-1 /4 TABLESPOON

MUSTARD- 1 TABLESPOON
FENUGREEK POWDER-1/2 TABLESPOON
ASAFOETIDA POWDER- 1/2 TABLESPOON

VINEGAR- 1/4 CUP

GINGELLY OIL/ NALLENNA- 

SALT

PREPARATION


PEEL OFF SKIN FROM GARLIC
STEAM IT SLIGHTLY

HEAT GINGELLY OIL
SPLUTTER MUSTARD

ADD GINGER
 AND GREEN CHILLIES AND FRY IT

ADD GARLIC AND MIX WELL

NOW ADD CHILLY POWDER AND TURMERIC POWDER
FRY FOR A MINUTE

ADD FENUGREEK POWDER AND ASAFOETIDA POWDER
FRY FOR A MINUTE
ADD VINEGAR AND SALT 

REMOVE FROM FLAME

STORE IT IN AN AIRTIGHT CONTAINER

FISH MOLLY

FISH MOLLY

INGREDIENTS

FISH- 1 KG

ONION-2

TOMATO-1

GINGER- 2 INCH PIECE

GARLIC- 10 CLOVES

GREEN CHILLIES- 5

CURRY LEAVES

THICK COCONUT MILK- 1/2 CUP

THIN COCONUT SECOND MILK- 1 CUP

TO MARINATE FISH

VINEGAR/ LEMON JUICE- 1 TABLESPOON

RED CHILLY POWDER/PEPPER POWDER - 1/4 TABLESPOON

TURMERIC POWDER-1 /4 TABLESPOON

SALT

OIL

PREPARATION

MARINATE FISH WITH POWDERS AND SALT AND VINEGAR

SHALLOW FRY

HEAT OIL IN A KADAI

SAUTE ONIONS CHOPPED,

ADD  CHOPPED GINGER, GARLIC

NOW ADD THIN COCONUT MILK AND FRIED FISH AND SALT

COOK WELL

WHEN THE CURRY THICKENS ADD FIRST THICK MILK 

WHEN CURRY BEGINS TO GET THICKENED,  ADD TOMATOES, CURRY LEAVES AND GREEN CHILLIES

COOK TILL TOMATOES ARE COOKED

MUTTA / EGG BOMB SNACK

MUTTA / EGG BOMB SNACK

INGREDIENTS

EGGS-10

CHICKEN/BEEF- 250 G
BREAD CRUMBS-1 CUP
PEPPER POWDER-1 TABLESPOON
SALT

OIL

PREPARATION

BOIL THE EGGS

COOK MEAT IN A PRESSURE COOKER
GRIND COOKED MEAT IN A BLENDER

MIX MEAT PASTE, PEPPER POWDER, BREAD CRUMBS AND SALT WELL
ROLL EACH EGG IN THIS MIXTURE AND  COVER WELL

DEEP FRY IN OIL

PINJANATHAPPAM/പിഞ്ഞാണത്തപ്പം

PINJANATHAPPAM/പിഞ്ഞാണത്തപ്പം

INGREDIENTS

EGG-5

SUGAR- 1 CUP

MAIDA / ALL PURPOSE FLOUR- 1/2 CUP

MILK POWDER-1 /2 CUP

PREPARATION

MIX WELL  ALL THE INGREDIENTS IN A BLENDER

STEAM IT IN IDLI  TRAY

CARROT-BEETROOT PICKLE

CARROT-BEETROOT PICKLE


INGREDIENTS

CARROT-2
BEETROOT-1

GINGER-1 INCH PIECE, FINELY CHOPPED
GARLIC- 4 CLOVES- FINELY CHOPPED
GREEN CHILLIES-3; FINELY CHOPPED

SALT

ASAFOETIDA  - A PINCH
VINEGAR-4 TABLESPOONS

PREPARATION

CHOP CARROT AND BEANS INTO PIECES

MIX  GINGER, GARLIC AND GREEN CHILLIES WITH SALT AND ASAFOETIDA

ADD CHOPPED VEGETABLES 
ADD VINEGAR TO THIS
MIX ALL WELL

STORE IN A GLASS BOTTLE