Pineapple Payasam

Ingredients

1.Ripe pineapple - 2 cup
2.Sugar - 1/2 cup
3.Thin coconut milk - 2 cup
4.Thick coconut milk - 1 cup
5.Condensed milk - 1/2 cup
6.Cardamom powder - 1/2 tsp
7.Dry ginger powder - one pinch
8.Sabudana (chowari ) - 1/4 cup
9.Raisins - 50 gm
10.Cashew Nuts - 50 gm
11.Ghee - 1 tsp

Method of preparation

1.Make fine pieces of the pineapple.

2.Cook the pineapple in a heavy bottom pan by adding little water to it.Add sugar to it and cook it well and mash it so that small pieces of pineapple be there.

3.When it is done cook the sabudana in 2 cups of water .Then add the cooked sabudana to the cooked pineapple mixture.

4.Then add thin coconut milk to it and bring it to boil.When it becomes boil add the condensed milk to it.

5.Add the thick coconut milk to it and heat it for 2 mts no need to boil it.Then turn off the fire and add the cardamom powder ,dry ginger powder to it .

6.Heat the ghee in a pan and add the cashew nuts ,raisins to it and pour this to the payasam.

Now the variety payasam is ready to be served.....

Dessert Recipies

A sweet dish as fruit, ice cream,pastry,pudding served at the end of a meal is known as dessert.The word comes from french which means "to clear the table".

Diary Recipes

The recipes prepared by diary products are called as the diary recipes.Like cheese ,milk ,eggs,yogurt are come under this.

Condiment Recipes

The thing which enhances the taste of food is called as the Condiment.Like the sauces,vinegar,pickles are come under this recipe.condiments are food substances used to heighten the natural flavor of foods, to stimulate the appetite, to aid digestion, or preserve certain foods.All preserved items come under this

What are beverages?

Any drink usually other than water are called as beverages.There are alcoholic and non alcoholic beverages .Beverages are that substance which can provide energy .An alcoholic beverage is that which contain ethanol or alcohol.Soft drinks ,fresh juice,smoothie,milk shakes ,fizz all are beverages.There are hot beverages like tea ,coffee,hot chocolates .Some miscellaneous like yogurt,butter milk,soup are also come under beverages.

What are Appetizers?

A food or drink which is served before a meal is known as an appetizer.It is light and savory first course in a meal used to stimulate the desire to eat .Drink is called aperitif and food is called appetizers.For example samoosa,pakodas,egg veg rolls,hambergers ,kachori are comes under the appetizers.

Italian Chocolate Soda

Ingredients

1. Fresh Cream - 6 tsp
2.Chocolate syrup - 6 tsp
3.Soda as needed
4.Ice cubes

Preparation

1.Add the cream and chocolate at the bottom of a glass.Mix it with a spoon.Then add the crushed ice to it and pour the soda on the top of it.

Ginger Lemonade Recipe

Ginger Lemonade Ingredients

1.Lemon - 6 n0 or 1 cup juice
2.Sugar - 1 cup
3.Chilled water - 6 cup
4.Ginger - 2 pieces or according to your taste
5.Ice cubes


Preparation

1.Make a syrup out of sugar ,and 1 cup of water .Then in its final stage add the ginger pieces to it also add the lemon juice to it.Add sliced thin lemon to it.Keep it on fire for another 5 mts.

2.Then in a glass add the ice cubes first then to it add 2 tsp of sugar lemon syrup add the chilled water to it.Mix it well with a spoon.

Serve during the hot summer days..........

Classic Lemonade Recipe

Classic lemonade Ingredients

1.Lemon - 6 no
2.Sugar - 1 cup
3.Chilled water - 6 cups
4.Ice cubes

Preparation

1.Make juice out of the lemons .Nearly 1 cup of juice you will get.

2.You can make sugar syrup y boiling the sugar with 1 cup of water.Then add the lemon juice with out seed to it.Al so add the very thin slices of lemon to it.

3.Then take a glass add four or five ice cubes to it .Pour 1 or 2 tsp of lemon sugar syrup to it.Add the chilled water to it.Mix it well with a spoon.

Thandai Recipe -Saffron flavored milk

Thandai is a very famous milk drink in North India especially in Rajasthan.Very tasty dry fruit saffron flavored milk usually served during the hot summer days.And traditionally prepared to offer Lord Shiva during Mahashivarathri.

Ingredients

1.Full cream Milk - 1 1/2 ltr
2.Sugar - 1 1/2 cup
3.Kesar /Saffron a few strands


The ingredients to be powdered

1.Almonds - 25 no
2.Cashew nuts -20 no
3.Pistachios - 30 no
4.Melon seeds (magaz) soaked - 3 tsp
5.Poppy seeds (khas khas) - 3 tsp
6.Pepper corns - 8
7.Cardamom - 8 to 10
8.Rose petals dried - 20


Preparation

1.Bring the milk to boil .Add saffron to it and then add the sugar to it.And keep it aside.

2. Make powder from the ingredients come under the section.

3.Then add the powdered ingredients to it the milk and keep the milk in simmer for another 5 mts. Chill the milk and serve it.

Bread Pakoda - North Indian Recipe

Ingredients

1.Bread slice - 8 no
2.Oil as needed to fry

For filling

1.Boiled and mashed potatoes - 3 or 4 medium size
2.Green chillies - 2 or 3
3.Red chilli powder - 1/2 tsp
4.Amchur or dry mango powder - 1/4 tsp
5.Coriander leaves chopped - 1 tsp
6.Salt as needed

For the coating

1.Gram Flour /Basen - 2 cup
2.Red chilli powder - 1/4 tsp
3.Hing/Asafotida a pinch
4.Garam masala powder - 1/4 tsp
5.Salt
6.Water

Preparation

1.Mash the boiled potatoes really well and then add the red chilli powder,amchur powder,salt ,coriander leaves to it.Mix it well and keep it aside.

2.In a bowl mix the gram flour with red chilli powder,garam masala powder ,hing ,and salt.Make it in to a thick batter.

3.Then cut the bread in to triangular pieces and then spread the filling inside it with a spoon.Then cover it with another slice by gently pressing it like that for a sandwich.

4.Take the sandwich and dip it in the batter by gently pressing it.Make sure that the bread pieces do not get break.

5.Heat the oil in a pan and deep fry it in a medium flame till it gets golden color on both sides.

Serve it hot with chutney and sauces.

Egg Pakora or Egg pakoda

Ingredients

1.Boiled egg - 4 no
2.Chilli powder - 1 tsp
3.Gram Flour /Basen - 1 cup
4.Salt and pepper to taste
5.Oil as needed to fry the eggs

Preparation

1.Cut the boiled eggs in to half.Sprinkle a pinch of red chilli powder and salt on top of it.

2.Mix the gram flour with red chilli powder ,salt and make it in to a thick batter.

3.Dip each egg piece in the batter and deep fry it till it becomes golden brown color.

4.Make sure that egg is well coated with batter otherwise egg will explode where ever it touches the oil. Now serve it with sauce.....................

Falooda with jelly

Ingredients

1.Boiled milk - 2 cup
2.Rose syrup - 1/2 cup
3.Khas khas (basil seeds ) - 1 tsp
4.Vanilla Ice cream - 1/2 cup
5.Vermicelli - 1/2 cup
6.Jelly (strawberry) - 1 packet or you can use any other flavor
7.Sugar - 2 table spoon (as your taste)


Preparation

1.Boil the vermicelli in water and soak it in the hot milk added with sugar.

2.Soak the khas khas in water for 20 mts

4.Prepare the jelly and keep it in fridge to become set.

5.Add the rose syrup to the vermicelli in milk .Then keep it in fridge to become chill.

6.Then take a falooda glass like narrow at base and wider at rim.Pour the milk mixture to each glass in between add the sliced jelly to it .Then on the top of it add one scoop of vanilla ice cream.
You can garnish it with cashew nuts ....

Aam Ki Lassi -Mango Yogurt Smoothi

Aam ki lassi is also a famous North Indian cool drink .In which all the ingredients are beautiful like the ripe mangoes ,creamy yogurt,and cardamom powder .

Ingredients

1.Ripe mango cubes - 1 1/2 cup
2.Yogurt - 1 cup
3.Sugar - 1 table spoon
4.Cardamom powder -a pinch

Preparation

1.Wash and peel the mangoes and make puree out of it.

2.Add the yogurt ,sugar ,cardamom powder to the mango puree and blend it with a blender.

3.Pour this to the glass and make it chill by adding ice cubes to it.

Aam Ka Panna - North Indain drink

Aam Ka Panna is considered as an ideal drink for the summer.During that time a plenty of raw mangoes are available.Try this you will like it.

Ingredients

1.Raw Mango - 1 no
2.Sugar - 1/2 cup
3.Asafotida /Hing - a pinch
4.Black salt/Kala namak - to taste
5.Black pepper corns crushed - 4
6.Cumin powder/jeera - 1 tsp

Preparation

1.Wash and boil the mangoes.

2.Allow it to cool peel and mash it.Take the pulp from it and strain it through a strainer.

3.Add crushed pepper corns,cumin powder ,asafotida,black salt ,and sugar to it.

4.Mix it well and pour it in to glass add ice cubes to it.Serve it during the summer days.

Cherupayar Thoran -Kerala recipe

Ingredients

1.Cherupayar/ Green gram -1 cup
2.Grated coconut - 1/2 cup
3.Green chillies - 3 no
4.Small shallots/Kunjulli - 5 or 6
7.Mustard seeds - 1/2 tsp
8.Curry leaves
9.Turmeric powder - 1/4 tsp
10.Red chillies - 2
11.Oil - 1 tsp

Preparation

1.Cook the green gram in a pressure cooker for about 5 whistle and then keep it aside.

2.Crush the grated coconut with green chillies and shallots.

3.Mix the cooked green gram with crushed coconut .Then heat the oil in a pan and splutter the mustard seeds,red chillies,turmeric powder and curryleaves to it .Then add the green gram with coconut to it .Adjust the salt according to your taste.

4.Then cook it in low flame for 5 mts until the raw flavor of coconut changes.

Serve it with kanji....in all our Government schools they serve kanji with cherupayar in lunch as a free meal.Because it is that much nutritious...............

Cheera Thoran -Keral recipe

Cheera or spinach is very popular all over kerala ,in majority of houses they cultivate the cheera in their own backyard farm.Here i will give a very easy and simple recipe that you can make easily.


Ingredients

1.Cheera (red )/Spinach - 1 bunch
2.Coconut grated - 1/2 cup
3.Green chillies - 4 to 5
4.Shallots/Kunjulli - 6 to 7
5.Mustard seeds- 1/2 tsp
6.Curry leaves
7.Salt
8.Red chillies - 2 no
9.Oil - 1 tsp

Preparation

1.Carefully clean the cheera leaves and chop it in to small pieces.

2.Crush the grated coconut ,green chillies ,small shallots in a mixer.Mix this with the chopped cheera .

3.Heat the oil and splutter the mustard seeds,then add the red chillies and curry leaves to it.Then to this add the cheera coconut mixture and cook it for 2 mts by covering it with a lid.

4.Cook the mixture in low flame until all the water get evaporated from it.

Kesar Elaichi Lassi - Sanjeev Kapoor

Actually this recipe is from" The Hindu News Paper" written by the "Sanjeev Kappor". I love the following words given by him "It is the gentle coaxing of the cardamom powder that transforms a simple pudding into a feast fit for the Gods."It is true really with out cardamom even the garam masala will be nothing.

Ingredients

1.Saffron - a few strands
2.Green cardamom powder - 1/2 tsp
3.Yogurt whisked - 4 cup
4.Warm milk -2/3 of a cup and 1 tsp of milk
5.Rose syrup - 1 table spoon
6.powdered Sugar - 10 table spoon
7.Ice cubes - few
8.Pedas crushed - 4
9.Rabdi - 4 table spoon
10.Almonds slivered - 10 -12
11.Pistachios slivered - 10 -12

Preparation

1.Soak the saffron in 1 one table spoon milk and set aside.

2.Combine yogurt and the remaining warm milk in a bowl and blend with a hand blender.

3.Add green cardamom powder,rose syrup and powdered sugar and blend some more.

4.Add saffron milk and mix.Add ice cubes and stir.Pour in to individual glasses ,add crushed pedas and rabdi on top.

5.Garnish it with slivered almonds and pistachios and serve chill.

Pacha Manga chammanthi (raw mango chammanthi )

Ingredients

1.Raw mango peeled - 1/2 of one
2.Grated coconut - 1/2 cup
3.Green chillies -3
4.Ginger - a small pieces
5.Salt




Preparation


1.Grind the raw mango,coconut ,green chillies ,ginger well and add salt to it. Now the yummy tasty mango chammanthi is ready ..Isn't it very easy and simple.Try it you will like it..

Beef -Kaya Ularthiyath

Ingredients

For marinating the beef

1.Beef - 500 gm
2.Ginger and garlic paste - 2 tsp
3.Red chilly powder - 1 tsp
4.Coriander powder - 1 tsp
5.Pepper powder
6.Garam Masala powder
7.Vinegar
8.Salt

Other ingredients

1.Raw Banana - 2
2.Small shallots/Kunjulli - 1/2 cup
3.Ginger and garlic paste - 1 tsp
4.Chilly powder - 1 tsp
5.Coriander powder - 1 tsp
6.Garam masala powder - 1 tsp
7.Mustard seeds - 1/2 tsp
8.Oil
9.Curry leaves

Preparation

1.Clean and wash the beef and cut it in to pieces then marinate it with all the ingredients given under marination.Keep it for 30 mts.

2.Cook the marinated beef by adding 3/4 cup of water and after two whistle keep it in simmer for 15 mts.

3.Cut the raw banana in to pieces and cook it with water and salt.Drain the raw banana and keep it aside.

4.Heat the oil in a pan and splutter the mustard seeds ,saute the chopped shallots,crushed ginger and garlic paste,curry leaves .After it is done add all the masala powders to it and mix it well.Then add the cooked beef and bananas to it and mix it well with a spoon.If there is any water left in the beef you can use that for the cooking of banana .

5.If you are not doing so then you can add the beef stock in the last and make it in a thick form.Cover & cook till the beef pieces & banana cubes are coated well with the gravy. Remove from fire.

Idichakka Thoran

Ingredients


1.Idichakka/Tender jack fruit - 2 cup chopped
2.Salt
3.Turmeric powder -1/4 tsp
4.Oil - 1 tsp
5.Curry leaves

Grind coarsely

1.Coconut grated - 1/2 cup
2.Small shallots/Kunjulli - 5 no
3.Green chilly - 5 no
4.Garlic - 5 cloves
5.Cumin seed -1/4 tsp
6.Curry leaves

For Seasoning

1.Mustard seeds - 1/2 tsp
2.Red chillies - 2 no
3.Curry leaves
4.Shallots chopped - 1 tsp
5.Oil - 1 tsp


Preparation

1.In a vessel cook the chopped idichakka,turmeric powder,salt,curry leaves with 1 cup of water by covering it with a lid.Once the jack fruit is cooked well if there is any water remaining dry it up.Shred it with mortar and pestle or mixer.

2.Grind the coconut,shallots,green chillies ,curry leaves,and garlic .

3.In a pan heat the oil splutter the mustard seeds,red chillies ,curry leaves,shallots .To this add the coarsely grounded coconut mixture.Fry it till its raw smell goes and then add the shredded jack fruit to it and mix it well.

4.Cook it uncovered for 5 minutes and serve it warm.............

Kadachakka Curry (Breadfruit curry)

Ingredients

1.Kadachakka /Bread fruit - 1
2.Coconut grated - 1 cup
3.Green chillies - 2 slitted
4.Red chilli powder - 1 tsp
5.Turmeric powder - 1/4 tsp
6.Coriander powder - 1 tsp
7.Garam Masala - 1/2 tsp
8.Salt
9.Curry leaves

For seasonings
1.Mustard seed - 1/2 tsp
2.Red chillies - 2
3.Oil - 1 tsp
4.Curry leaves


Preparation


1.Peel the outer skin of the fruit and also remove the inner thick part .And then cut it in to triangular shaped pieces.Put the pieces in salt water and wash it.


2.Then cook the kadachakka in the cooker along with 1 1/2 cup of water ,salt,green chillies and little turmeric powder.When it is done keep it aside.

3.Fry the coconut in a pan till it becomes golden brown in color,then reduce the flame and add red chilli powder,turmeric powder,coriander powder ,garam masala powder to it.And mix it well.

4.Make a fine paste out of it and pour this to the cooked kadachakka.Adjust the salt and bring it to boil.Turn off the fire.

5.Heat the oil in another pan splutter the mustard seeds ,red chillies ,curry leaves and pour this to the curry.And cover it with a lid so that the flavor remains in the curry.

Unakka chemmen chammanthi

Ingredients

1.Dry shrimp/unakka chemmen - 150 gm
2.Coconut grated - 1 cup
3.Small shallots/kunjulli - 6 to8
4.Ginger - one piece
5.Dry red chillies -5 to7
6.Salt
7.Tamarind -one small lemon size
8.Oil - 2 tsp
9.Curry leaves - 1 spring

Preparation

1.Heat the oil in a pan and fry the dried shrimp and red chillies in low flame till the shrimp is fried well.

2.Then in a blender grind the fried shrimp with red chillies.Then add the coconut ,shallots,ginger,curry leaves ,tamarind to it and grind it till all the ingredients blend together.Add the salt to it according to your taste.

Kappa puzhukku - Kerala recipe

Kappa or kolli is known as the common man's food in Kerala.Variety of dishes are made out from kappa/Tapioca .Like kappayum meenum,kappa puzhungiyath,Kappa ularthiyath ,etc...all these dishes are delicious especially if it is a rainy season like this.

Ingredients

1.Kappa /Tapioca - 2 medium sized
2.Coconut grated - 1/2 cup
3.Shallots/Kunjulli - 10 to 15
4.Garlic - 2 cloves
5.Green chillies - 4 to 6
6.Turmeric powder- 1/4 tsp
7.Salt
8.Mustard seeds - 1/2 tsp
9.Curry leaves
10.Red chillies - 2
11.Oil - 2 tsp


Preparation

1.Cook the tapioca with little turmeric powder and salt.Smash it well with a wooden spoon.

2.Crush the coconut , green chillies, shallots,garlic and add this to the cooked tapioca and mix it well.Add little water to it and cook it in simmer for another 10 mts till the coconut gravy become cooked.

3.Heat the oil and sputter the mustard seeds ,then add the red chillies and curry leaves to it .Then pour this to the cooked tapioca.

Kozhukattai -Kerala Recipe

Kozhukkatai is the most popular kerala sweet which is prepared from rice flour,jaggery,grated coconut .This is a traditional syrian christian recipe from Kerala which they were used to make during the time of Easter.The dough is made similar to that of Idiyappam.


Ingredients

1.Rice flour - 1 cup
2.Grated coconut -3/4 cup
3.Jaggery -1/2 to 3/4 cup
4.Cardamom crushed - 1/2 tsp
5.Salt a pinch
6.Water - 1 cup

Preparation

1.Melt the jaggery in a pan add the grated coconut to it and mix it well.Then add the crushed cardamom to it.Then keep it aside.

2.Boil the water in a wide pan when the water starts to boil add salt and the rice flour to it and mix well with a wooden spoon.

3.Knead into smooth dough and make it in to small balls.press the rice flour ball in the middle and make a cup . Fill the coconut mixture inside it and close it.

4.Then steam it in a steamer for 20 mts .Now the sweet Kozhukkatta will be ready to serve.

Unniyappam -Kerala recipe

I always wanted to make this unniyappam but i did not get any right recipe for this.But today after searching a lot at last i got it. In some part of Kerala it is also known as Kuzhiyappam or Karayappam.

Usually in all the Ayyappa Temples they serve this unniyappam as Prasadam from the god.But that may be a little harder as they have to store it for more days.If you add the banana it can not be stored so long.So different names and different methods are there to make this Unniyappam.

And in olden days it was specially made for the children that is why it got the name as unniyappam.The word "unni " in malayalam means children.Any ways forget about the history and concentrate on the recipe.But for making this you should have the special pan for this named as unniyappam pan,now it is available in nonstick also.

Ingredients

1.Lightly roasted rice flour - 2 cup
2.Jaggery - 500 gm
3.Banana - 500 gm
4.Cardamom powder - 1 tsp
5.Dry coconut pieces - 1/2 cup
6.Oil to fry
7.Milk can be used to mix it instead of water
8.Salt a pinch

Preparation

1.Melt the jaggery to make its syrup and then remove its impurity by filter it through a stainer.

2.In a large vessel add the rice flour,smashed banana,cardamom powder,jaggery syrup,dry coconut pieces ,salt and mix it with your hand.Make it as a thick batter like the consistency for idly batter.

3.If you need to add any water you can use the milk for it.

4.Heat the unniyappam pan and pour oil in each of its hole.When the oil become hot pour the batter in each hole.Fry it in low flame until its bottom side becomes golden brown in color.

5.Then turn it in to other side with the help of a fork.And fry that side also till it becomes golden brown in color.Drain out excess oil with tissue paper............

Kozhikodan Halwa -Traditional way

Kozhikode a district in Kerala is famous for their Kozhikodan Halwa.The street named as S.M street or mittayitheruv is most likely occupied by the sweet shops which sells the mouthwatering rubbery multicolored halwas.And during my hostel days there is one guy from Kozhikode who used to bring us a lot of Kozhikodan Halwa.When i am writing this i am thinking about my sweet memories about the college days.

Ingredients

1.All purpose flour/Maida - 4 cup
2.Sugar - 8 cup
3.Coconut oil - 3 litre
4.Water - 2 cup
5.Fried Cashew nuts &Raisins -one hand full (optional)
6.Cardamom powder - 1 tsp
7.Red color - 1 tsp (optional)


Preparation

1.Mix the maida with water and keep it for one day.Then the next day strain it through a cloth .And remove the water,then again add the water and keep it for one more day.

2.Then in the next day we only take the flour paste . Boil the sugar with 1 cup of water and add the flour paste and cardamom seeds and food color to it . Stir everything together and add the hot oil.

3.Stir continuously on medium heat until the halwa separates from oil and starts to sticks together. Continue stirring for two more minutes and transfer to a greased pan and add the Cashew Nuts and raisins to it. Cool down and cut into desired size.

4.The excess oil will separate out and which can be used again.

This recipe is from "Flavors Of India" by Lakshmi Nair Thanks to her.......

Kodi Gudu Pulusu (Boiled eggs in tamarind gravy) - Andra recipe

The word 'Pulusu' in Andra means thick gravy in tamarind pulp.So it will be a sour taste curry.In some pulusu they use sugar or jaggery so that it will give a sweet and sour taste to the pulusu.Gudu (egg) Pulusu’ is a typical Andhra dish where boiled eggs are cooked in onions and tamarind gravy and tempered with mustard seeds, methi seeds, garlic and curry leaves.

Ingredients

1.Boiled eggs - 4
2.Tamarind - one lemon size
3.Green chillies - 6
4.Onion chopped -3
5.Ginger and garlic paste - 1 tsp

6.Fenugreek seed - 1/4 tsp
7.Mustard seeds - 1 tsp
8.Cumin seed - 1/2 tsp
9.Red chillies - 4 no
10.Turmeric powder - 1/2 tsp
11.Coriander powder - 1 tsp
12.Cumin powder -1 /2 tsp
13.14.Red chilly powder - 1 tsp
15.Sugar - 1 tsp
16.Salt
17.Oil - 4 tsp
18.Coriander leaves
19.Curry leaves

Preparation

1.Boil the eggs and make small slit on the sides of the eggs .So that the masala will coat on the eggs.

2.Heat 1 tsp oil in a pan and to this add a pinch of turmeric powder and then add the boiled eggs to it .Fry the eggs on medium flame till it get a light brown color on both sides.

3.After removing the eggs from fire ,in the same pan add the remaining oil and splutter the mustard seeds,fenugreek seed,then add the red chillies to it and fry it .

4.Add the slitted green chillies,ginger garlic paste to it and saute it well.Then add the chopped onions to it .Add salt and turmeric powder to it and saute it till the onions become soft and transculant.

5.Then add the cumin powder,coriander powder ,and chilly powder to it and mix it well.


6.Add 1 cup of hot water to the Tamarind and squeeze it well.Add the tamarind pulp to the sauted onions and bring it to boil.Add sugar to it and cook it in low flame till the gravy becomes thicken.

7.Add the fried eggs to the gravy and mix it well in the gravy.And further cook for 2 minute.

8.Add the chopped coriander leaves and serve it hot with rice or rotti.............

Miriyala Charu – Pepper Rasam Recipe (Andra Recipe)

Ingredients

1.Tamarind - one lemon size
2.Tomato - 1
3.Garlic pods - 3
4.Asafoetida – A Pinch
5.Curry leaves - few
6.Coriander leaves
7.Red Chilli -1
8.Salt
9.Oil – 1 tbsp
10.Turmeric powder - 1/4 tsp

For the rasam powder

1.Pepper corn - 1 tsp
2.Cumin seeds - 1/2 tsp
3.Coriander seeds - 1 tsp
4.Urad dal - 1 tsp

For seasoning

1.Mustard seed - 1/2 tsp
2.Cumin seed - 1/2 tsp


Preparation

1.Dry roast whole black pepper cumin seeds,coriander seed,urad dal and grind in to a fine powder and store in an air tight container. This will stay for 1 week.

2.Soak the tamarind in water and take the pulp out from it and keep it aside.

3.Cut the tomato in pieces and it to the tamarind pulp ,add turmeric powder,salt ,Asafotida, to it.Add water if it is necessary.Bring it to boil.

4.Then and coriander leaves,Rasam powder and crushed garlic and red chilli and boil for 5 more mins.


5. Heat oil in a pan and splutter the mustard seeds then add cumin seeds, curry leaves and add this to pepper rasam .Pepper rasam is ready to be served.

Royyala Vepudu (Prawn Fry )Andhra Recipe

It is served as an appetizer in all most all the Andra Restaurants.

Ingredients

1.Prawns/shrimp - 1/2 kg (cleaned and deveined)
2.Ginger and garlic paste - 2 tsp
3.Green chillies - 2 to 3 slit
4.Onions chopped - 1
5.Red chilli powder- 1 1/2 tsp
6.Turmeric powder - 1/4 tsp
7.Garam masala powder - 1 tsp
8.Coriander powder - 1/2 tsp
9.Cumin powder - 1/2 tsp
10.Curry leaves
11.Salt
12.Oil - 3 to 4 tsp

Preparation

1.Marinate the prawns in ginger garlic paste, chilli powder, turmeric powder, coriander powder, salt,cumin powder and salt for 20-30 mts.

2.Heat oil in a pan, add the sliced onions, green chillis and curry leaves and saute till the onions turn a light caramelized brown, approx 8-10 mts. Add the marinated prawns to it and fry it.Add garam masala pwd and stir fry for 3-4 mts. Serve hot as a starter .

Vankaya Vepudu - Andra recipe

Ingredients

1.Brinjals/Egg plant - 4 or 5 medium size
2.Red chilly powder - 1 tsp
3.Turmeric powder - 1/4 tsp
4.Salt
5.Oil - 2 tsp

For seasoning

1.Cumin seed - 1/4 tsp
2.Mustard seed - 1/2 tsp
3.Curry leaves
4.Urad dal - 1/4 tsp


Preparation

1.Cut the brinjal in to medium size pieces.Heat the oil in a wok and splutter the mustard seeds,cumin seeds.urad dal ,curry leaves .Then to this add the brinjal pieces.

2.Allow it to roast on a low flame, stirring once in a while. After about 8-10 mins, as the brinjals turn a light brown, add salt and chilly powder. Continue cooking on a low flame until well done.

Pappu Charu -Andhra recipe

Andra's everyday dish is pappu charu.Which is almost similar to our sambar or we can say that it is a lentil soup.Most of the Andra dishes are very much spicy.Like i said it is almost similar to our sambar and we can use different kinds of vegetables in it.Like brinjal(vazhuthanaga),Okra (vendakkaya) etc....Thanks for my neighbours who helped me.

Ingredients

1.Tuvar dal/Lentils - 1 cup
2.Onion - 1
3.Tomato - 1
4.Green chillies - 3
5.Tamarind - a lemon size
6.Red chilli powder - 1 tsp
7.Turmeric powder - 1/2 tsp
8.Coriander leaves - 1 tsp
9.Salt

For seasoning

1.Cumin seed /jeera - 1/2 tsp
2.Mustard seed - 1/2 tsp
3.Urad dal - 1/2 tsp
4.Red chillies - 2
5.Curry leaves
6.Hing/kayam a pinch
7.Oil - 1 tsp


Preparation

1.Pressure cook the tuvar dal for 3 to 4 whistles.Soak the tamarind in 1 cup hot water.Squeeze all the pulp from it and keep it aside.

2.In a sauce pan add the onions, slitted green chillies and tomato pieces. To this add the tamarind water, cooked dal, red chilli powder, turmeric powder and salt, mix well and if required add water if the mix is too thick. Bring it to a boil .Then turn off the fire

3.Heat 1 tsp of oil in a pan and splutter the mustard seeds,urad dal,cumin seeds,curry leaves.When it is all done turn off the fire and add the hing to it.Immediately pour the seasoning in the pappu charu.Now the pappu charu is ready to bee served.

Kozhi ada (chicken hot pockets) -Malabar recipe

Kozhi ada is also a traditional muslim dish made during the Ramzan days.Similar to that of the samoosa but different in shape and taste.Just because of its similar shape as that of the ada it is called as Kozhi Ada

Ingredients for the wrapper

1.Maida/All purpose flour - 1 cup
2.Water
3.Salt

Ingredients for the filling

1.Cooked chicken minced - 1 cup
2.Ginger minced - 1 tsp
3.Garlic minced - 1 tsp
4.Green chillies minced - 3 or 4 no
5.Onion chopped - 1 no
6.Turmeric powder - 1/4 tsp
7.Red chilli powder - 1 tsp
8.Garam masala powder - 1/2 tsp
9.Salt
10.Oil to fry


Preparation

1.Make a smooth dough with maida ,salt and water and keep it aside.It should should be little harder than that of the chappathis.

2.Cook the chicken with little salt and mince it.

3.Heat 2 tsp of oil in a pan and saute the chopped onions,ginger,garlic and green chillies really well.Add the cooked minced chicken to it and mix it well.Then add the garam masala powder,red chilli powder,turmeric powder,salt to it.

4. Make small balls with the dough. Roll them out and stuff the chicken filling.

5.Make into a half moon shape and seal the edges with a touch of water, make design with fork on the edge and deep fry till slightly golden in color.

Kinnathappam -Malabar recipe

Kinnathappam is a famous traditional dish among the Muslims.Which was made during the Eid or any kind of functions.And the word meaning of 'Kinnam' is Plate and that of' appam' means cake .We can say that it is a kind of steamed cake.


Ingredients

1.Any kind of rice(ponni or masori or raw rice) - 1 cup (soaked for 5 hours)
2.Coconut Milk - nearly 2 cups
3.Egg - 1
4.Sugar - 1/2 cup
5.Cardamom powder - 1/2 tsp
6.Cumin seed /Jeera - 1/2 tsp
7.Ghee - 2 tsp

Ingredients

1.Grind the soaked rice in to fine paste.

2.Beat the egg with sugar and add the coconut milk to it and beat it well.

3.Add the cardamom powder ,cumin seed to it and mix well.Then add the grounded rice to it and mix it well.

4.Its consistency should be in between that of too thick and too watery.

5.Then in a greased plate with ghee pour the mixture and steam it in a steamer for nearly 20 mts.You can check it in between with a tooth pick.If it comes out clean it will be cooked.

Kuzhalappam Kerala Recipe

Kuzhalappam is the tea time snack in Kerala.And actually i did not know how to make the Kuzhalappam.But about 1 year back i got one recipe in The Hindu News Paper.It was written by Nanditha a software engineer from Trivardram.But in that recipe she used maida but i made a little change i am not using maida.I am using rice flour here.It is the traditional recipe of how to make Kuzhalappam.

Ingredients

1.Lightly roasted rice flour - 1 cup
2.Coconut milk - 1 cup
3.Sesame seed/Ellu - 1 tsp
4. Cumin seed/Jeerakam - 1/2 tsp
5.Chopped shallots/Kujulli - 2 tsp
6.Salt
7.Oil to deep fry

Preparation

1.There are two methods of making the dough .

2.One is mix the roasted rice flour with sesame seed , cumin seed,shallots and salt.And knead it with coconut milk and make a smooth dough from it.

3.Another method is that mix the coconut milk with sesame seed,cumin seed ,shallots and salt .And just heat the milk when it become hot add the roasted rice flour to it. Turn off the flame and cover it with a lid for 5 mts.Then knead it with your hands and make smooth dough from it same as for the chappati.

4.Divide the dough in to small balls and start rolling it one at a time.Make sure that it should be in circle form.You can use the lid of jar to make the shape.Pull the edges from both sides so that it should be overlapping with each other.Press down at the center with your finger so that it should be look like small cylinder form.

5.Heat the oil in a pan and then deep fry it till it gets a golden brown color.

Achappam (Rose cookies )

Its my favorite snack, from my hostel days.As it is considered as a traditional christian snack but all over Kerala everyone likes it. It is made using a special type of mould named as 'achu'.Now in all our super marckets this 'achu' is available.So if you do not have it then bring one today it self.


Ingredients

1.Raw rice flour - 1 cup
2.All purpose flour - 1/2 cup
3.Sugar - 1/4 cup
4.Coconut milk - 1 1/2 cup
5.Sesame seed - 1 tsp
6.Egg - 1
7.Salt a pinch
8.Oil to deep fry

Preparation

1.Mix the rice flour with maida and sugar.To this add the beaten egg .Then mix it with coconut milk same as the consistency for the dosa batter.In the batter add the sesame seed and salt .Mix it well.

2.Heat the oil in a pan also place the mould in the hot oil.If the mould is not hot the batter will not properly coat on the mould.If the oil is hot enough then dip the mould in the batter till 3/4 th capacity and then in to the oil.

3.After half a minute, shake the mould lightly so that the achappams will come out easily. If you shake the mould vigourously,you will not get the shape properly and there are chances of the achappams to break.

4.Fry it till it get light golden brown color on both sides.Then drain it out and place it in tissue paper.Repeat the process................

Hari Chutney (Green chutney)

Green chutney or Hara chutney is my favourite with samoosa during these rainy days.And for the vada pav from Mumbai they just spread the chutney inside the pav.

Ingredients

1.Coriander leaves - 1 cup
2.Mint leaves - 1/2cup
3.Green chillies - 2 or 3
4.Salt
5.Hing/Asafotida (optional) a pinch
6.Ginger - 1 piece
7.Lemon juice - 1 tsp
8.Sugar a pinch to adjust the taste

Preparation

1.Blend all the ingredients in a mixer other than the lemon juice.And after blending you can add the lemon juice.Now the chutney is ready to be served.

Malabar Banana Cake

Ingredients

1.Ripe Banana - 2
2.Egg - 2
3.Sugar - 4 tsp or according to your taste
4.Milk -1/4 cup
5.Cashew nuts -25 gm
6.Raisins - 25 gm
7.Ghee - 2 tsp
8.Cardamom powder - 1/2 tsp


Preparation

1.Chop the banana in to small cube size pieces.Then heat the ghee in a pan and add the banana and saute it well till it becomes lightly brown color.

2.In another vessel beat the egg with milk and sugar.Better do it with a egg beater.Also add the cardamom powder to it.To this add the cashew nuts , raisins ,and fried banana.

3.Then in a greased sauce pan pour the banana mixture and cover it with a lid and cook it medium flame for 10 mts.

4.In between make sure that the things do not get burnt.

5.Or you can pour it in a baking tin and cook it in160 degree for 20 mts.

Thari Kanji (Semolina payasam ) -Malabar style

Thari kanji is also the special dish from malabar muslims.During the Ramzan time it is unavoidable in the Iftar Parties.Very simple to make ,simple ingredients .In some regions it is also called rava thilappichath.This can be made by either coconut milk or cows milk.And usually it is treated as a drink so the amount of rava will be less.But if you want it to be thick its amount should be increased.Even though it is a sweet item in some places they used to add the fried shallots to it.I do not like its taste so i am avoiding that step here.

Ingredients if you are using coconut milk

1.Rava/Semolina - 4 tsp
2.Thin coconut milk - 2 cup
3.Thick coconut milk - 1 cup
4.Sugar - 5 tsp
5.Cardamom powder -1/2 tsp
6.Cashew nuts -One hand full
7.Raisins - one hand full
8.Ghee - 1 tsp

Preparation

1.Mix the thin coconut milk with rava and bring it to boil.Then add the sugar to it ,when the rava become cooked add the thick coconut milk to it.Bring it to boil and turn off the fire.

2.Then heat the ghee in another pan and fry the cashew nuts and raisins.

3.Pour this to the rava mixture and also add the cardamom powder to it and mix it well.


Ingredients if you are using the milk

1.1.Rava/Semolina - 4 tsp
2.Milk - 3 or 3 1/2 cup
3.Sugar - 5 tsp
4.Cardamom powder -1/2 tsp
5.Cashew nuts -One hand full
6.Raisins - one hand full
7.Ghee - 1 tsp

Preparation

1.Mix the milk with rava and bring it to boil.Then add the sugar to it ,when the rava become cooked turn off the fire.

2.Then heat the ghee in another pan and fry the cashew nuts and raisins.

3.Pour this to the rava mixture and also add the cardamom powder to it and mix it well.