Sweet Momos

Ingredients

Maida 500 gms

Jaggery 250 gms

Salt

Oil for frying

Grated Coconut

Baking Powder a pinch

Method of Preparation

Mix maida with water and baking powder to make smooth dough as chapattis . Leave the dough for 2 hours. Make small sized chapattis from the dough. Now fill the coconut mixture to half of the chappathi and cover it with the other side. Seal the edge using hand. Dip the finger in water and seal. Fry till gets a golden colour.

Filling

Put Jaggery in water and boil till it dissolves completely. Then fliter it to remove the dirt and sand. Then boil again and put coconut gratings, a pinch of salt, and mix well. Make thick filling and remove from fire

SWEET SAMOSA

Ingredients


Maida -500 gms

Oil- for frying

Copra(dried coconut)- 1 cup

Sugar – 100 gms

Spices(cardamom, cloves) – 3-4 each

Method Of Preparation

Grind copra using a mixie.

Boil water and sugar in a pan with spices . Boil till it reaches a single string consistency.

To this add grinded copra and mix well.

Mix maida with some water and salt to get tight dough.

Take small portions from this. Flatten it and fill the coconut sugar mix and make small samosas and deep fry it

Parippu Vada

Ingredients

Parippu( Dhal ) 2 cup

Dry Red Chilly 3 nos

Green chilly 5 nos

Ginger minced 1 big piece

Shallots 10 nos

Curry leaves

Salt

Water

Oil

Method of Preparation

Soak Parippu (dhal) in cold water for 2-3 hours. Drain the water and grind parippu with little water and red chillies. The batter should be stiff.

Chop shallots, green chillies, ginger , curry leaves and mix it well with hand and put required amount of salt.

Heat oil in a kadai.

Take some batter in hand and make the shape of a cutlet and deep fry it. (Dip hand in water so that batter won’t stick)

Serve Hot .

Fried Fish

Ingredients

Fish -500 gms (Sliced without bones)
Lemon juice or Vinegar - 1tsp
Garlic paste- 1tblsp
Egg- 1
Ginger Juice - 1 tblsp
Plain flour -1 cup (sieved)
Turmeric Powder- 1 tblsp
Chilli Powder -  1/2 tsp
Fried Cumin seed Powder- 1tsp
Oil - for frying

Cover fish pieces in lemon and salt, and keep it aside for an hour in the refrigerstor. Rinse the fish and wipe it dry. Cover the fish pieces with well beaten eggs. Mix together garlic paste, ginger juice, flour, turmeric, chilli and cumin seed powders well. Add a little of water to make a uniform paste. Coat fish pieces with this paste. Now heat oil and fry fish pieces till light brown. Garnish with chopped coriander leaves. Serve hot with Salad, Chutney or sauce.

FRIED CAULIFLOWER

(serves 2)

Ingredients

1 small cauliflower
½ tsp onion seeds
2 tsp mustard seeds
1 tsp red chili (cut into 4-6 pieces)
½ tsp fenugreek seeds
4 dried chilies
1 tbsp oil
salt to taste

Method Of Preparation

· Heat the oil in a thick bottomed pan and then add mustard seeds.
· Sizzle for a few seconds until the seeds have popped.
· Add the red chili, onion seeds, fenugreek seeds, stirring to mix.
· Reduce the heat and gradually add the cauliflower and salt.
· Stir-fry for 10-15 minutes or until golden brown, coating the cauliflower in the spice mixture.
· Serve hot.

Pakoda

Ingredients
bengal gram flour 115 gm
rice flour 30 gm
salt to taste
onions 50 gm
green chillies 3 or 4
cashewnuts 30 gm
soda bicarbonate a pinch
curry leaves a few
oil for frying

Method Of Preparation
1. Chop onions ,chillies and curry leaves . Add salt and soda bicarbonate and the mix well.2. Mix together gram and rice flour . Add melted fat . 3. Add all the ingredients and mix to a thick batter intot the hot oil and deep fry till golden brown .5. Drain on absorbent and serve hot.

Potato Pancake

Ingredients

1- large potato
2- egg
4- green chillies
few curry leaves and coriander leaves
1 tbsp - bread crumbs
salt and pepper to taste
2- tsp oil
Method Of Preparation
Grate potato in a bowl, to it add egg, green chillies, bread crumbs, salt, pepper, curry leaves, coriander leaves and mix well. In a hot pan pour 1 tsp oil and put this batter one by one with a help of spoon.shallow fry till brown in colour. this is very good for childrens. for children instead of oil use ghee.

Unni Appam

Ingredients

Rice Powder - 2 cup

Maida - 1/2 cup

Shredded coconut-1cup

Jaggery - 1/2 cup

Ripe Banana - 2

Method of Preparation
Fry the shredded coconut. and keep.Heat 1 cup of water and add jaggery and melt it. In another bowl add rice powder and maida and mix it well. Add the melted jaggery to the mix.Add sthe fried shredded coconut to it and mix well. When the batter cools, add f grinded banana to it. Keep this batter for a min of 4 hrs. Take the unni appam vessel and add oil to each hole. When it boils, pour the mix . Fry both side and can

Kuzhalappam

Ingredients

Rice powder - 3 cups
Cumin seeds(Jeerakam) - 1/2 tsp
Garlic - 1 dsp
Shredded coconut - 1 cup
Coconut milk - 1/2 cup
Small onions(Kunjulli) - 1/4 cup
Salt - 1/2 tsp or as reqd
Black Sesame seeds(Ellu) - 1 tbsp
Oil for frying

Method of Preparation

1)Mix rice powder with shredded coconut very well.
2)Puree shallots with cumin seeds and garlic.
3)Mix this with rice mix along with coconut milk, sesame seeds and salt.
4)Make small balls out of it around small lemon size.
5)In a marble stone, either put a wax paper or oiled smeared banana leaf, cover it with the same after putting the ball.
6)Roll it out by rolling on top of the leaf/paper using rolling pin.
7)Roll it out of the paper like a cylinder.
8)When oil is very hot, put the dough cylinders in it and fry it.
9)Once cooled, store the appams in an airtight container.

French Toast

Ingredients
4 pieces of bread.

1 tablespoon butter

2 eggs

2 tablespoons milk

1 teaspoon vanilla extract

½ teaspoon cinnamon powdered
1/8 teaspoon nutmeg grated Sugar

Method of Preparation

In a large bowl, mix the eggs, milk vanilla extract & nutmeg together. Use an egg beater & beat the mixture nicely. Cut each Slice of bread in half. Put the bread pieces in the bowl, making sure it's covered with the mixture. Add the butter to the frying pan - when hot -
Fry till golden brown on both sides. Remove from pan & place on to a paper-towel this will absorb all the extra oil.Repeat procedure till all the bread pieces are made. Serve sprinkling Sugar mixed with Cinnamon powder.

Vegetable Spring Rolls

Ingredients

Flour - 50 gm
Corn flour - 50 gm
Egg(beaten) - 1 no
Water - As reqd
Garlic(grated) - 30 gm
Carrot(grated) - 50 gm
Cabbage(grated) - 60 gm
Capsicum(grated) - 60 gm
Beans - 50 gm
Sugar - 1/2 tbsp
Soya sauce - 1 1/2 tbsp
Salt - As reqd
Pepper - As reqd
Oil - As reqd

Method of Preparation

1)Mix together flour, cornflour and beaten egg along with reqd water to
get a idli or dosa batter.
2)Place a nonstick pan over the stove.
3)When it is hot, pour some batter over the pan and make pancakes.
4)Repeat the procedure for the remaining batter.
5)Heat oil in an aluminium vessel.
6)Add garlic and saute well.
7)Add carrot, cabbage, capsicum and beans and saute well.
8)Add sugar, soya sauce, salt and pepper and saute and mix well.
9)Switch off the flame.
10)Place the pancakes over the table.
11)Put the cooked vegetable mix over the pancakes.
12)Roll them well and lock it with a pick.
13)Heat oil in a frying pan.
14)Fry the rolled pancakes in it.
15)Remove them onto a plate when they turn golden brown.

:- Serve with hot garlic sauce.

Vegetable Fingers

Ingredients

Green Gram - 1/2 cup

Mixed Vegetables - 1/2 cup (Carrot, Beans, Cauliflower, Cabbage, etc.)

Green Chilies - 3

Garlic

Ginger

Onion - 1

Plain Yogurt - 3 tablespoons

Baking Soda - 1 pinch

Salt

Oil

Method Of Preparation

Soak green gram in water for two hours and grind with salt to smooth paste without adding water. Boil chopped vegetables. Add these vegetables, baking soda and the yogurt to the paste. Mix well. Pour this in Idli plates & steam in a pressure cooker. Let it cool for few minutes and cut into fingers. Deep fry this in oil till it becomes crisp.

Serve hot.

Athakaya Appam(Pazham Pori)

Ingredients

Riped banana-2

Myda -1cup

Sugar 2tbs

turmeric powder-1/2tbs

Salt-a pinch

Water-1cup

oil-4tbs

Method Of Preparation
Mix the myda with water.Form a fine paste. Add turmeric powder,sugar and salt. Mix it well and keep aside for 15mts. If u want , u cann add some soda podwder also. Heat the pan. Add some oil to the pan . Slice banana in to long thin pieces. Dip the pieces into the paste and put it in to the boiled oil in the pan.Fry both sides.It can be served with hot.

Parippu Vada

Ingredients

2 cups toor dhal

1 cup masoor dhal

Mince the following:

Curry Leaves Onions Ginger Green Chillies

Method Of Preparation

Wash and soak dhals separately for four hours. Then DRAIN the dhals in a colandar for 1 hour. There should be hardly any water left on the dahl. If the dhal is too wet the vada will break apart. Pat the dhal dry with a paper towel. With a food processor, the grinding will be easy. Grind the dhals separately and make a paste. In the last portion of your grinding (if you have a food processor) add the onions, ginger and curry leaves so they become minced further. Combine the ground dahls. Add asoefetida powder and salt and powdered red pepper for taste. Shape into patties and deep fry

Cheeda

Ingredients
White rice plain - 2 cups
Grated coconut - 1 cup
Cumin seeds(Jeerakam) - 1 tbsp
Sesame seeds(Black ellu) - 1 tbsp
Curry leaves - 3 stems (torn into bits)
Salt - As reqd
Butter - 1 spoon
Oil for deep frying
Water - 1 - 2 tbsp or as reqd
Method Of Preparation
1)Soak the rice for 3 hrs and drain it.
2)Grind it to a powder.
3)Grind coarsely the grated coconut.
If using dessicated coconut, you can directly grind it. If using fresh coconut, which is tastier, first fry it in a pan, without oil, so that the water is evaporated.
4)Gently heat the rice powder in a pan or a kadai for about 4 mins.
5)When cooled, knead all the ingredients together and make small
balls by rolling inside the palm gently.
6)Heat oil in a china dish and put the balls and fry till lightly
brown, on low fire.
7)Drain and keep in airtight container when cool.

Do not use fresh coconut as such, without frying, because it may spurt when you drop in hot oil.

Vattayappam

Ingredients

Raw rice - 1 cup
Cooked rice - 1/2 cup
Grated coconut - 1 cup
Instant yeast - 1/4 tsp
Salt - As required
Sugar - As required
Water - 1/4 - 1/2 cup
Raisins - 2 tbsp
Cashewnuts - 2 tbsp
Cardamom(Elakka) - A few

Method of Preparation

1)Soak the rice in water for approximately 6 hrs or overnight.
2)Grind the soaked rice with the cooked rice and coconut to make a smooth batter.
3)While grinding add enough water.
Make sure it is not too watery.
4)Add the yeast, salt and sugar.
5)Keep the batter to ferment overnight.
6)Spoon in the batter to a flat bottom greased pan till half full.
7)Top it with raisins, cashewnuts and cardamom.
8)Steam it for 15 - 20 mins on a medium flame till done.
9)Cut the vattayappam and serve.

Unnakka

Ingredients
Ripe big bananas - 2 nos
Ghee - 2 tbsp
Cashewnuts - A handful
Raisins - A handful
Egg - 1 no
Scraped coconut - 3 tbsp
Sugar - 1 1/2 tbsp
Oil for frying

Method of Preparation

1)Boil the bananas in water.
2)Remove the seeds from the boiled bananas and mash them preferably in a blender.
3)Heat ghee and fry the cashews and raisins.
4)Scramble the egg in the nuts mixture.
5)When egg is done, add the scraped coconut and saute.
6)Add sugar and turn off fire when the mixture turns golden brown.
7)Make lemon sized balls out of the mashad banana.
8)Slightly flatten each ball with your palm.
9)Keep a heaped teaspoon of filling in each and roll it like a finger.
10)Fry each finger till golden brown.

Spicy Sev

Ingredients
Gram flour (besan) 2 cups
Ajwan (Oman) seeds ½ tsp
Red chilli powder 11/2 tsp
Oil 1 tbsp
Salt to taste
Asafetida 2-3 pinch
Water to make dough
Oil to deep fry

Method of preparation
Mix the chilli , oil, and salt and seeds into flour
Add enough water to make a dough which is quite gooey.
It should not be pliable but sticky
Grease the inside of a seva press, fill with dough
Press into hot oil and fry lighty on both sides.
Drain well and cool before storing

Achappam

Ingredients

4 cups Rice
1/4 litre Milk
2 cups Powdered sugar
3 nos. Eggs
1 teaspoon Cardamom powder
Coconut oil As required

Method Of Preparation
Wash and soak the rice for two hours. Grind the rice with milk to a thick batter. Beat the eggs thoroughly and add to the batter along with sugar and the cardamom powder. Mix well.Heat oil in a pan and dip the achchappam mould in it for a minute. Dip the mould into the batter and then dip it in the hot oil. Fry along with the mould. Tap the mould for the appam to separate. Repeat the same till the batter is over.

Banana Ball (Kaiunda)

Ingredients
½ kg banana fully ripe

Coconut ½ cup

Sugar 4 table spoon

Cardamom powder:1/2 teaspoon

1/2 tea spoon Roasted cashew nuts 6

Raisins 6

Maida 4table spoon

Water for maida to mix

Corn oil for frying

Ghee 2 table spoon

Method Of Preparation

First steam the bananas. Heat a frying pan and put ghee and allow to heat, then put banana pieces (cut into round pieces) and add sugar, cardamom, cashew nut and raisins to it and add coconut, cover the pan and allow to heat in a low flame for 3 minutes then remove the cover and mash the mix with a wooden spoon. Allow to cool, then take little banana mix and round it like a small ball (shape of a small lemon), repeat this till the mix finish. Prepare maida mix with water to form a paste (don’t use too much water) Heat oil in a pan and put this balls in maida mix and coat it well and fry it in the pan, serve hot, banana ball is ready. This is my own recipe and I want your suggestions to make better. Try it!