Cut Cake ( Vettu Cake From Tea Shop)

Ingredients


All purpose flour - 500 gm
Sugar (powdered) - 200 gm
Egg - 3
Soda Bi Carbonate - 3/4 tsp
Cardamom - 5 nos
Oil - Frying

Preparation

Powder the sugar with cardamom.


Beat egg and sugar in a bowl


When it becomes soft , add  all purpose flour and make the dough(like Chapati Dough)


Keep it for 15 min


Shape the dough roughly like a long tube like form

Then press the sides and upper side to make a square shape dough.


Cut the sides and make triangle shape dough by from it.


After the triangle dough ,make each cut on the triangle using a sharp knife


Then deep fry this in oil.

Kalathappam

Ingredients

• Raw rice/Pachari/Basmathi Rice - 1cup
• Jaggery/sarkara  - 3 blocks(adjust according to your taste)
• Cooked rice - 1/4cup
• Shallots - 4
• Coconut slices/Theghakothu -1/4cup
• coconut oil - 3tbsp
• Baking powder - a pinch (optional)

Preparation

Wash and soak rice for 2-3 hrs.Grind it along with cooked rice and 1/4cup of water..Keep it aside.

Melt the jaggery with 1/2cup of water.Remove the impurities.Add this to rice batter and mix well.

Add pinch of baking powder to the batter(consistency is like dosa batter).

In a pressure cooker add 3tbsp of coconut oil and saute the coconut slices till it become golden brown.

Do the same with shallot also.Keep aside.

There is enough oil left in the pressure cooker now and swirl the cooker to give a coating of oil on its sides.

Add half of fried shallot and coconut slices to the batter and mix well.

Heat the pressure on high heat and pour the batter.

Add the remaining  fried shallot and coconut slices on top of it.

Close the pressure cooker tightly without the weight/whistle.

Reduce the heat to low and cook for  15- 18 minutes.

Switch off the stove and keep it there for another 15 minutes.

Open it carefully and Remove Kalathappam  from pressure cooker .

Cut into pieces and serve with tea.

Courtesy : Sree's Recipes

CORIANDER CHICKEN CURRY ( MY AMMA' S SPECIAL)

Ingredients


Chicken - 1 kg
Onion (thin slices)- 2- 3 Big
Green Chilli(split) - 10 -12 (depends upon spicy)
Garlic(chopped) - 1whole
Ginger (chopped)- 1 inch
Coriander Powder - 4- 5 tbsp
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1 tsp
Curry Leaves - 2 strand
2 nd Coconut Milk  -  2 cup
1 st  Coconut  Milk - 1 cup

Preparation


Heat oil pot

Saute green chilli ,ginger and garlic

Then add onion and fry it get golden brown colour

Then onion mix remove it from the oil and keep it ready

Make a paste of coriander powder,chilli powder, turmeric powder and garam masala by using water.

Add this paste to the remaining  oil and fry this till it turns to small small balls

Then add 2 nd coconut milk and make it boil

Then add chicken in to this and cook till  3/4 of the chicken (not fully cooked)

Then add fried onion chilly mix and make it fully cooked

Last add the 1st coconut milk and make hot (don't allow to boil)

Serve with Appam ,Chapathi  etc......

TAPIOCA and FISH ( KAPPAUM MEENUM)

Ingredients

1.Fish - 250 gm (need to cook with 1 black tamarind (kudumpuli ), 3 green chilli,and little salt, then remove all bones and keep it ready

2.Tapioca -500 gm ( small pieces)

3.Grated coconut - 1 cup
   Smashed red chilli- 2
   Shallots - 3
   Ginger - 1 piece
   Turmeric Powder - 1/2 tsp

4.Coconut oil - 1 dessert spoon
   Mustard  - 1 tsp

5.Onion - 1 (chopped)
   Curry Leaves - 1 strand
   Red Chilly - 2 (split)
   Coconut - 2 dessert Spoon


Preparation


Make a coarse paste of ingredient no 3

Cook tapioca as normal type , then add the coconut paste (paste should cook inside the tapioca about a 3 min)and mix well

Then add fish pieces and mix gently

Heat oil pot

Splutter mustard

Then add onion ,curry leaves , red chilly,and coconut  stir it well
(coconut should fried well)

Then add this mixture to the Tapioca and Fish ..

Serve it Hot.....

BEEF FRY / BEEF ULARTHIYATHU (KOTTAYAM STYLE )

Ingredients

Beef  - 500 gm
Onions -  1 (chopped)
Green chilly(split) - 4 nos
Ginger - 1 inch piece (chopped)
Garlic - 5 pods (chopped)
Tomatoes - 1 nos (chopped)
Turmeric powder - 1/2 tsp
Lemon juice - 1/4 lemon

For Grinding ( Garam Masala)
Bay leaves(Karuga/Vazhana ela) - 1 1/2 nos
Cinnamom(Karugapatta) - 1 piece
Cardamom(Elakka) - 3 nos
Cloves(Grambu) - 3 nos
Fennel(Perum Jeerakam) - 1 tsp
Black pepper seeds - 10 nos



Coconut oil - 5 tbs
Onion - 1 (Chopped)
Fresh coconut half sliced into small pieces called `kotthu`
Curry leaves - 4 stems
Salt - As reqd
Mustard seeds - A pinch
Powdered black pepper - 1 tbs


Preparation

Prepare garam masala by grinding together bay leaves, cinnamom, cardamom, cloves, black pepper seeds and fennel.

Cook the beef with all the other ingredients including garam masala(onion 1)

Add salt and keep it in cooker without using water (if water required add only 1/4 cup) once the beef cooked (depends upon the beef 1 or 2 whistle in medium flame)

After opening the cooker continue cooking for drying the beef ( all water content should go) . Set this aside.

Heat coconut oil in a frying pan and add a pinch of mustard seeds and allow them to break in the hot oil.

Add 1 chopped onions and saute` till brown.

Add curry leaves and coconut `kothu` and saute` till brown.

Add the previously prepared beef and powdered black pepper.

Stir in gentle heat until it gets dark colour.



BEEF FRY



ELLUM KAPPAUM (TAPIOCA BIRIYANI)

Ingredients

TAPIOCA BIRIYANI

For Tapioca

Tapioca(Kappa) - 1.5 Kg

Water -as required

Salt - As required

Coconut Milk - 1/4 cup

For Grinding

Scraped Coconut - 2 cup
Shallots - 4
Garlic - 2 pods
Green Chilly- 3
Curry Leaves - 2 stem
Turmeric Powder - 1 tsp
Fennel Seeds - 2tsp

Grind all these ingredients to a coarse paste

For Beef

Beef - 1 Kg ( WITH BONE BEEF IS VERY GOOD FOR THIS BIRIYANI)

For Beef Masala

Shallots -10

Garlic - 8-10 pods

Ginger - 1 inch piece
Curry Leaves - 1 or 2 stem
Chilly Powder - 2 tbs( If u want more spicy u can add little more.)
Coriander Powder - 1.5tbs
Garam Masala - 1/2 tbs
Turmeric Powder - 1 tsp
Salt - To taste

Preparation

Mix beef with all beef masala ingredients and cook well in a pressure cooker

Chop the tapioca into small pieces and need to remove the middle strand

Clean the tapioca and cook it  with water and salt.( Normal Tapioca Cooking)

Then Drain all the water from it.

Keep the cooker again in stove , and keep a layer of Tapioca in it , then the next layer Beef , then again tapioca and Beef ......do the rest tapioca and beef in the same manner

Add 1/4 cup of coconut milk in it

Add the grounded coconut paste in the upper portion of the Tapioca beef mix

Cover with a normal lid

Switch on the flame

Keep it for 2- 3 min to get the steam all over the tapioca beef mix

Once the steam comes everywhere mix with a strong TAVA.Smashed everything well.

Add 1tsp of coconut oil...and mix well

Spread the Chopped onions above the Tapioca Biriyani


Tapioca Biriyani



PIDI

Ingredients

PIDI & CHICKEN

Rice powder(same like puttu podi) - 2 cups

Coconut- 1 cup

Jeerakam - 5 tsp

Salt - As required

Water - As required

Coconut milk - 1/2 cup

Coriander Seeds - 2 tbs

Curry leaves- 2 strips

Preparation

Make dough with  rice powder ,coconut ,jeerakam and salt.using water (Water can be use Boiled also).(dough seems to be IDIYAPPAM dough)

Make small balls from this dough.

Take 1.5 lit of water in a vessel

Take smashed coriander seeds (Coriander seeds cover with a cloth and tighten it).Then dip it into the Water

Add curry leaves also to the water .

Then Boil the water

Once water get boiled well we can remove the coriander seeds and curry leaves

Then add rice balls one by one....make it boil well and cook well (If you dont have enogh water to dip all  rice balls ,You can add extra boiled water ).The gravy should be semi solid

Then add coconut milk and make it hot no need of boil.

Ready to serve the delicious PIDI....

PIDI