Ingredients

Ingredients:
Wheat Flour – 2 cups
Ghee – 1 tsp
Salt – 1 tsp
Water

Preparation

Mix ghee, salt, wheat flour and adequate amount of water to knead smooth dough. Leave it for an hour. Make equal sized balls, smear them with dry flour and roll them out on a rolling board. Heat a griddle. Put the chapati on it. Moderately roast both the sides of chapati on griddle. Chapati is ready to serve.

Ingredients

Coconut – 1 cup (grated)
Kadala parippu – 3 tsp
Urad dal – 1 tbsp
kayam – 1 tsp
Tamarind – Small piece
Dry chillies – 5 nos
Mustard – 1 tsp
Curry leaves
Salt

Preparation

For preparing nadan chammanthi podi, first heat little oil and fry each ingredients separately and keep it in a plate. Spread it and allow to cool. Powder it in mixer. Add required salt. Nadan chammanthi podi is ready.

Ingredients

Banana – 3 nos
Sugar – 2 tsp
Turmeric powder – A pinch
Cumin seeds (Jeerakam) – A pinch
Maida
Oil

Preparation

Mix together maida, tumeric, cumin, sugar and water to make a thick batter with a dropping consistency. Mix well, till all lumps are gone. Slice the bananas vertically into thin pieces. Dip the slices of banana in the batter and coat it very well with the batter. Heat oil in a deep-fry pan. Put the slices and fry both sides, till Pazham Pori is fried well. Keep Pazham Pori on kitchen tissue paper to remove excess oil.

Ingredients

Urad Daal – 1/2 cup
Onion – 1 chopped
Ginger – 1 tsp
Green Chilies – 2 chopped
Salt
Baking Soda – ¼ tsp

Preparation

Pick, wash and soak Urad Dal for 3-4 hours. Make a smooth paste of the dal by grinding it in wet grinder. Make sure that you do not add too much water, because it should be a thick paste. Add onions, ginger, green chilies salt and baking powder to the paste, mix well and set aside for 5 minutes. Heat oil in a pan or kadhai and deep fry a spoonful of batter, till golden. Serve with coconut chutney or sambhar as a snack. It can also serve as meal.

Ingredients

Pappadam – 10
Coconut (grated) – 1 cup
Green chillies – 4
Red chillies – 2
Small onions – 4
Coconut oil
Mustard seeds
Curry leaves
Salt

Preparation

Pound the grated coconut with the green chillies, curry leaves and small onions in a mixer bowl. Fry the pappadams lightly – the usual way – and then crush them. Now add salt and the coconut mixture to it and mix. Splutter the mustard seeds and then sauté the dry red chillies, chopped small onions and curry leaves. Add the pappadam-coconut mixture and mix well. Lower the flame and cook till done.

Ingredients

Carrot – 3
Peas – 1/4 cup
Green chilli – 4
Coconut ( grated ) – 1/4 cup
Thick curd – 1/4 cup
Curry leaves – a few
Salt – as needed
Coconut oil – as needed

Preparation

Grind coconut, green chilli to a paste. Peel skin of carrot and cut into long slices. Boil carrot, peas with salt and water in a pan. When carrot and peas are cooked, add coconut paste. When contents start boiling, switch off the stove. Add curry leaves, coconut oil and when cool, add curd and mix well.

Black Bengal gram – 1 kg
Grated coconut – 2
Garlic – 10 g
Shallots – 150 g
Red chilli – 50 g
Sliced onion – 500 g
Whole Coriander – 50 g
Turmeric powder – 1 tsp
Red chilli powder – 1 tsp
Garam masala powder – 1 tsp
Mustard seeds
Coconut oil
Curry leaves
Salt

Preparation

Boil black Bengal gram in salt. Saute grated coconut, shallots, red chillies, coriander, curry leaves and garlic in a little coconut oil till golden brown. After that grind them together to a coarse paste. Saute the mustard seeds, sliced onions, coriander powder, chilli powder, and garam masala powder. Add the garam masala to this and fry well. Add water and the boiled channa. Cook well. Add a little salt and serve hot.

Ingredients

Coconut – 1 (grated)
Puttu powder – 4 cups
Salt – As reqd
Banana – 5 nos (sliced small)
Sugar – 2 tsp
Elakka – 1/4 tsp
Ghee – 1 tsp

Preparation

Puttu powder, salt, sugar and cardamom powder by sprinkling required water to make the puttu maavu. coconut, banana and ghee in another bowl. Make the banana puttu in steam by adding the banana mixture in between the puttu in place of coconut. Banana puttu is ready. Serve hot.