PANEER MAKHANI

Ingredients

Paneer Makhani

Paneer - 200 gm
Tomato -4 (medium Sized)
Onion -2
Butter - 2tbs
Green Chilly -2
Ginger -1 inch piece
Fenugreek Powder - 2tsp
Chilly Powder -1 tsp
Pepper Powder - 1tsp
Garam Masala - 1 ts
Cashewnut Paste -1/4 cup
Salt -to Taste
Ghee -1tsp

Preparation

Boil tomato in water for 3min

Remove the skin and keep

Fry onions in a pan for 2 min

Grind tomato and onion in a mixer grinder

Heat butter & ghee in a pan

Fry chopped green chilly & ginger

Add onion tomato paste and saute well

Add fenugreek powder,chilly powder,garam masala and pepper powder and saute well

Add paneer & cashew paste 

add 1/2 cup water ,salt & cook for 5 min

If you want add (optional) fresh cream (1/2 cup) you can add at last & make it boil.

TOMATO EGG BULLSEYE

Ingredients

Tomato Egg Bulls Eye

Oil - 1tbs
Mustrad - 1/4 tsp
Chopped Onion - 3
Green Chilly (Chopped) -3
Red Chilly Powder - 1tsp
Tomato -3 (Long Slices)
Vinegar - 1tsp
Egg - 4
Salt - to taste

Preparation

Heat oil in pan and spultter mustrad  seeds

Saute onion and green chilly

Add Chilly Powder and salt stir well

Add tomato and vinegar in it and close with a lid

Cook well

When it is done, make 4 small holes in gravy 

Break the egg and pore it into the holes

Close with lid and  cook in sim flame

After cooking  cut it into 4 pieces

 This is very good combination for Bread

RAVA DELIGHT

Ingredients

RAVA DELIGHT

Rava -1 1/2 cup
Egg -2
Sugar - 5 tbs
Cardamom Powder - 1 tsp
Oil - for frying









Preparation

Beat egg with sugar and cardamom powder

Add sugar on this and mix well

Add rava in it and mix well (No need to add water)

Make small balls with the dough

Heat oil in a vessel

Fry these balls till golden colour

KANCHIPURAM IDDLY

Ingredients

Kanchipuram Iddli

Iddly Rice - 2 cup

Urad Dal (Uzhundu parippu) - 1 cup

Fengureek Seeds - 1tbs

Curd - 1/2 cup (Less Sour)

Black Pepper powder - 2 tsp

Cumin Seeds (Jeerakam) - 2 tsp

Asafoetida (Kayam) - 1/2 tsp

Ghee - 1 tbsp

Curry leaves (finely chopped) - 2 tsp

Turmeric powder - 1 tsp

Ginger finely chopped  - 1 inch piece

Cashew nuts - 15  (broken into small pieces)

Raisins - 10

Salt - as required

Preparation

Wash and soak rice,Fengureek seeds and urad dal seperate for 6 hours.

Drain and grind it into a smooth batter with less amount of water as we do for regular idlies till it is fluffy.
 
add salt to taste and allow the batter to ferment overnight.
 
Next day morning add curd and mix well
 
Heat ghee in a frying pan and add black pepper powder and cumin seeds and fry for a few seconds.
   
Then add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger and raisins and fry for a few seconds.
 
Mix it also with the batter (add the remaining ghee also).
 
Now pore the idli batter on the greased idli moulds 
 
Steam it in the idli steamer for 10 minutes.

Serve hot with coconut chutney and sambar or Onion chutney

WHITE CHICKPEA SALAD

Ingredients

Chickpea Salad

White chickpea - 1 cup
Salad Cucumber - 1
Onion - 1
Pepper Powder - 1tsp
Lime Juice - from 1 lime
Salt - To taste







Preparation

Soak chickpea for 5-6 hours

Cook in pressure cooker

Chopp onion & cucumber  very finely

Mix eveything and add lime juice ,Pepper powder & salt

Mix Well

SPUNCH DELIGHT (STEAMED CAKE)

Ingredients

Spunch Delight

Maida - 1 cup
Sugar -3/4 cup
Baking Powder - 1tsp
Milk  - 3/4 cup
Butter - 2 tbs
Egg(Beated) - 3 tbs(from 1 egg, no need to add full egg)
Vanila Essence - 1 tsp


Preparation

Mix everything well ( beat everything using a beater or in a mixer grinder)

Batter should be like semi solid (normal cake mix, no need to add water or anything)

Spread butter in a steaming  vessel

Add the batter

Cook for 20-25 min in steam using a steamer.

ONION OOTHAPPAM With CARROT

Ingredients

Oothappam

Dosa Batter - 1 cup
Onion -1
Carrot -1/2
Ginger - 1 small piece
Green Chilly - 1
Coriander leaves - 1tbs (chopped)









Preparation

Chop all vegetables very finely

Rub it well with salt using hand

mix everything well

Heat pan

And  pore 3 spoon of  batter

Spread vegetable mix in it

Pore 3-4 drops of gingelly oil on the sides

When it cooked one side carefully turn to the other side

Cook well and serve with  chutney & sambar

Oothappam should be thick. not like dosa.

FUSION SALAD(Fruits +Vegetables)

Ingredients

Fusion Salad



Pomegranate - 1/2
Apple - 1/2
Orange - 1/2
Grapes -10
Salad Cumcumber -1/2
Onion - 1/2
Carrot -1
Corn -1 cup (cooked)
Lime -1
Pepper powder -1tsp
Salt -to taste

Preparation

Chop all veg & fruits

Mix with lime juice ,pepper and salt

We can change fruits and vegetables adding on this salad, depending upon the availability

Very healthy & tasty  salad

SAMBAR IDDLY (MINI IDDLY)

Ingredients

Iddly Batter - 1cup
Sambar - 1 cup
Ghee - 3-4 drops












Preparation



Make iddly as same as normal iddly , but the vessel is different the iddly THATTU should be small.

Prepare iddly and dip it in sambar

Pore drops of ghee and mix well

Having it alone or serve with chutney

Tasty Breakfast

BOONDI RAITHA

Ingredients

Boondi Raitha

Boondi -1cup(Salted)
Curd -2 cup
Coriander Leaves - 1 tbs (Chopped)
Chat Masala -1 tsp
Salt - to taste


Preparation

Boil water in a vessel

Add Boondi in it for 2min ( this process will make boondi soft and remove oil)

Drain the water

Then add in to the curd

Add coriander leaves & chat Masala

Mix Well & add salt to taste

This tasty raitha we can serve for any rice varities

COURTESY : LIYA ( MERIN)

SPICY WHEAT DOSA

Ingredients

Spicy Wheat Dosa

Wheat Powder -3/4 cup
Rava - 1/4 cup
Small Onions- 10 (Chopped Thin Round Slices)
Ginger - 1 Inch piece chopped
Green Chilly - 2 chopped
Curry leaves -1strand (chopped)
Salt - to taste
Water - as required

Preparation

Mix onion ,green chilly,curry leaves and ginger in vessel

Rubb it well with little salt

Blend Wheat &Rava  in a mixer grinder with water                    

Prepare a smooth batter and mix with onion mix

Add Salt to taste

Heat pan and  prepare as normal dosa.

Adding 1 or 2 drops of ghee in each dosa is good for taste.

Serve with Chutney

PANEER PULAVU

Ingredients

Paneer Pulavu

Basmathi Rice - 1 cup
Water -2 cup
Cumin Seeds -1/2 tsp
Cloves -3
Cardamom -3
Cinnamon -2 piece
Onion - 1 (Thin Slices)
Paneer Cubes  - 100 gm
Ghee - 1tbs
Salt - as required
Oil -1tsp

Preparation

Fry paneer cubes in the oil and keep it.

Fry Onions in the ghee till gets brown colour and keep it ready

Soak rice for 30 min and drain it for 10 min

Add cardamom,cloves,cinnamon and cumins in the remaining ghe and saute well

Add soaked and drained rice and paneer cubes saute for 2 mins

Add water in it

Close the vessel and cook for 15 min in slow flame.

After rice get cooked add fried onions in it and mix well.

Serve with Raitha  or curry

UNNAKAI (SPECIAL BANANA FRY)

Ingredients

UNNAKAI



Banana ( Plantains (ripe )(Ethakai) - 2
Coconut ( grated ) -  1/2 cup
Ghee - 3 tsp
Cardamom powder - 1/2 tsp
Sugar - 3 tbs

Preparation

Steam the plantain & mash well

Heat 1tsp ghee in a non stick pan. Add coconut & sugar  saute till coconut gets light brown colour.

Add cardamom powder to the coconut mixture.

Make small bolls from the mashed banana.

These balls are stuffed with coconut mixture

Roll into the shape of a spindle with oiled palm.

The stuffed dough is then shallow fry in 2 tsp ghee till golden brown.

EGG & PANEER THORAN

Ingredients

EGG PANEER THORAN

Hard Boiled Egg - 4 (Chopped into small pieces)
Paneer - 10 (Chopped )
Steamed Potato - 1 small (Chopped)
Green Chilly - 2 (Chopped)
Small Onions - 1 cup (Chopped)
Ginger - 1tsp(Chopped)
Curry Leaves - 2 strand
Urad Dal - 1tsp
Rice -1 tsp
Mustard - 1tsp
Grated  Coconut - 1cup
Chilly Powder - 1 tsp
Meat Masala -2 tsp
Turmeric Powder -1/4 tsp
Pepper Powder - 2tsp
Ghee -1 tsp
Coconut oil - 1tbs
salt  -as required

Preparation

Heat oil & ghee in pan

Add Mustard,urad Dal,rice and curry leaves for splitting up

Then add onions,green chilly,ginger and coconut saute well

Turn off the flame and add all powders and mix well

Again keep it in flame add salt

Add egg,paneer and potato pieces

Mix well for 2 min (don't brake the pieces)

Serve with hot

KUZHI PANIYARAM

Ingredients

Kuzhi Paniyaram


Rice - 2cup
Urid Dal - 3/4 cup
Onion - 1 chopped
Ginger  - 1inch chopped
Green Chilly -2
Curry Leaves - 1 tsp chopped
Coriander Leaves  -1 tsp chopped
Salt - As required

Preparation

Grind rice  and urid dal as same as Dosa & Iddly

Keepthe batter for whole night

Next day mix the batter (batter as required ,remaing we can use for dosa or iddly) with chopped onions,ginger,chilly,coriander leaves and curry leaves

Take UNNIYAPPAM vessel for preparing paniyaram

Put 2 -3 drops of gingelly oil

Pore the batter in each hole.

Cook in medium heat ( Check with tooth pick)

If one side is cooked turn to the other side

Serve with chutney & sambar

   Really yummy break fast

VEGETABLE SOUP

Ingredients

Vegetable Soup

Carrot-1
Beans -7
Cabbage - 1 small pieces
Onion -1
Ginger -1/4 inch
Garlic - 2 pod
Cornflour - 2tbs
Water - 3 bowl
Vegtable Stock -1 cube
Pepper powder -1tsp
Salt - as required

Preparation

Finely chopp all  vegetables

Cook vegetables in water

Add stock cube and boil well

Mix cornflour with 1/2 cup cold water

Add with vegetables

Make it boil

(If you want more thickness you  can  increase cornflour)

Add pepper powder

Add salt (Stock is having salt so carefully add extra salt)

(If you like to blend the soup you can blend it in mixer grinder.)

    Serve with Sauces

PINEAPPLE COCONUT CREAM CAKE

Ingredients

Pineapple coconut cream cake 

1.Maida - 250gm
   Baking Powder -2tsp
2.Pineapple -1
3.Sugar - 100gm
   Water -100ml
4.Grated Coconut -1 cup
5.Butter -150gm]
   Sugar  -100gm
6.Egg Yolk -6
   Pineapple essence- 1 tsp
7.Egg White -6
   Sugar  - 80gm
8.Whipping Cream -100ml
9.Cherry -10

Preparation

Heat Oven in 165 C

Take the baking dish  and spread butter

Mix Maida & Baking powder well

Chopp Pineapple (finely)

Mix 3rd ingredients with pineapple and cook

Roast coconut in oven for 15-20 min in 150 C

Mix 5th ingredents in a bowl and make it soft

Add Egg yolk and pineapple essence in it

Add maida mix and beat well

Take Another bowl and beat egg white after it became soft add 80gm of sugar and beat again make it soft.

Add this mix in to the cake mix

Add half of Coconut and pineapple  in it and mix well

Pore this mix in cake dish and  bake  for 30 min in heated oven.

After getting cool the cake

Mix with Pineapple , coconut and pineapple syurp (from pineapple cooking).This will be our filling

Beat Cream very well after getting soft  add sugar  and beat it became thick.

Cake cut into 2  or 3 layer.

Fill our filling  in between each layer and add cream above the filling.

Then put the next layer

Last decorate with cherry and cream.

   For decoration we can use pineapple and coconut..

LEMON SYRUP

Ingredients

 Lime -25 (washed & wiped )
 Water -6glass
 Sugar - 6glass

Preparation

Boil sugar with water

Make it become cool

After cooling the sugar syrup , squeeze each lime and add it in syrup

Filter the syrup well

Fill it in bottle

Keep it in Refrigerator

We can use this syrup  for making lime juice .For 1glass of juice take 1/4 glass syurp  and mix with water.

This syrup we can use for long term.

CRAB ROAST

Ingredients

Crab Roast

Crab  -4
Onion - 3 finely chopped
Ginger -2inch chopped
Green Chilly - 4 chopped
Garlic -10 pods chopped
Curry Leaves - 2 strand
Black tamarind -2
Chilly Powder - 2tsp
Turmeric Powder -1/4 tsp
Coriander Powder - 3 tsp
Meat masala -2 tsp
Pepper Powder -2tsp
Salt - as required

Preparation

   Cook crab with all ingredients (except 1 onion)

   After cooking take each crab and shallow fry

   Heat oil in pan

   Saute onions well

   Add 1/4 tsp of each powders in it saute well

  Add cooked gravy in it

  Add fried  crab in it & mix well.

WHITE KINNATHAPPAM

Ingredients

Kinnathappam

Rice (Pachari) -1 cup
Sugar - 1 cup
Egg -1
Coconut Milk 1st -1 cup
                      2nd -2 1/2 cup
Cardamom - 5
Cumin seeds - 1 tsp


Preparation

Soak rice  in water for 5hrs

After 5 hrs grind rice in mixer grinder using 2nd coconut milk , The batter should be very thin (Grind like ink)

After 3/4 grinding add egg and grind it again

Then add sugar and powdered cardamom and grind well.

Add 1st coconut milk and mix well

Then filter this batter using cloth or filter

After filtering the batter should loose like milk

Spread little ghee in the steaming vessel

And pore batter.( Kinnathappam is very thin, so use that much batter only)

Spread cumin seeds above the batter.

Steam this batter using a steamer for 10min.

After getting cool cut it in small pieces.

This is really tasty & yummy snack from our cultural capital THRISSUR