CHILLY SQUARE

Ingredients: For Dough: Wheat - ½ kg / 500 grams Warm milk-300 ml Oil - 2 tblspn + more for frying paratha Sugar-1 tblspn Salt to taste For Making Paste: Oil - 1/2 cup Wheat - 1/2 cup Method: Mix every ingredients in a mixing Bowl and form a dough,cover it with a damp cloth and let it rest for about 4 hours. In a bowl add around ½ cup of wheat and pour in some oil and make it into a smooth paste and set aside. Divide the Dough in to equal portions. Take a dough ball and spread it into a thin chappati,Add in a tblspn of wheat  oil over the chappati and spread it evenly.Now with a sharp knife cut strips on the chappati,pull all the strips together and curl it into a round,Apply some oil on the dough ball and set aside on a oiled plate.Make every dough ball the same way.After that cover the plate with some damp cloth and set it aside for about 1 hour. After 1 hour take the dough and make it to a slightly thicker Parata. Heat a tawa on high heat and place the ...

Ingredients Pasta - 1 cup Onion - 2 medium size Green chilli -4 Coriander leaves Biriyani masala - 1 tsp Oil Salt Method Add the pasta in water along with a tsp of oil and salt and boil it till they become soft. Drain the water and keep it aside. Heat oil in a pan and add the green chillies followed by the onions. Add some salt and fry till they become translucent. Add the grated ginger and saute for a minute.Add the biriyani masala powder and coriander leaves. Add the cooked pasta and combine well. Serve hot.

Ingrediants: Whole Urad Dal / Vellai Ulundu – 250 gms Onion – 1 finely chopped Green Chilli – 3 finely chopped Ginger – 2 tblspn finely chopped Curry leaves – 1 handful finely chopped Salt to taste Oil for deep frying Method: Soak Urad dal for 2 to 3 hours. Now drain it and grind in a blender to a very smooth paste. Add little water as needed to make a smooth paste. Tranfer this to a mixing bowl and set aside. Now add onions, green chilli, ginger, curry leaves in this and mix well. Take a small portion out and drop in hot oil. Fry this till golden brown and drain in a paper towel. Serve with chutney and sambar.

KOZHUKATTAI Ingredients : Rice flour - 1 cup Water - 1 1/2 cup Coconut - 1/4 cup Salt  Mustard seeds - 1 tsp Curryleaves -  Red chilly -2,3  Method : Boil 1 1/2 cup of water with salt.Once its boiled add rice flour and coconut and mix well without lumps.Switch of the stove . Make into small marble-sized balls and place in a steamer  without overlapping.  Steam for about 10 minutes until the kozhukattai is cooked and glossy. Don't overcook, otherwise it becomes rubbery. Heat oil in a pan and add the mustard seeds. When they pop, add the rest of the ingredients and steamed kozhukattai and fry for a minute.

SWEET KOZUKKATTA Ingredients : Rice flour - 1 cup Grated coconut - 1 cup Jaggery - 150 gm Crushed Cardamom - 2 Water - 1 1/2 cup Salt to taste Method : For the filling : Heat a pan and melt the jaggery with 1/4 cup of water and strain the jaggery with a strainer. Reheat the jaggery. Add grated coconut and keep stirring until it turns to thick consistency. Add crushed cardamom and remove from fire. This is for the filling. For the dough - Kozhukatta Maavu: Boil 1 1/2 cup of water with salt. Pour the boiled water to the rice flour little by little and mix it with a spoon. Keep it aside till it is warm enough to handle. Knead the dough and make it into a soft ball. Make medium size balls out of the dough. Take one ball at a time and place it in your palm. Press it with the other hand and make it thin. Starts folding it inwards in such a way that you get a cup shape. Place 2 tsp of the filling and cover it and roll it back into a ball. Repeat the process with the rest of ...

ERACHI PUTTU Ingredients: For Puttu: Rice flour 1 1/2 cup Coconut 1/4 cup Water as rqd Salt as rqd Method : Mix together salt and rqd amount of water. Sprinkle this water slowly over the rice flour and mix well. Continue this till the flour turns soft and smooth. Do not use too much water. (The perfect stage to stop the process is to take a handful of wet flour in the hand, just press it and open the fist. If the flour remains as a solid chunk without breaking or splitting apart, you can stop the process). Add little grated coconut into the flour and mix well. (To make soft puttu, just grind the flour in a mixer). For Meat Masala: Beef 100 g Coriander pdr 2 Tsp Chilly pdr 1 Tsp Turmeric pdr 1/4 Tsp Salt Chopped onion 2 Chopped chilly 2 Chopped coriander leaves Minced garlic 4 pods Minced ginger 1 small piece Turmeric pdr a pinch Chilly pdr 1/2 Tsp Coriander pdr 1 Tsp Curry leaves Salt Oil Cook beef with chilly pdr, coriander pdr, salt and t...

PALAPPAM Ingredients: Raw Rice – 1 glass Cooked Rice – ½ glass Yeast – ½ tsp. Sugar – 3 tbs Salt – As required Method 1.        Soak rice in water for 5-6 hours. 2.        Grind together raw rice and yeast. 3.        Grind cooked rice separately. 4.        Mix together all the ingredients well and keep it overnight for fermenting. 5.        Heat a pan and pour one spoonful of batter. 6.      Cover up the pan till it is cooked. Do not turn the appam 

Chappathi Roll Ingredients Chappathi -8 For Filling Chicken -250 gm Red chilly powder- 2 tsp Turmeric powder- 1/2 tsp Onions- 3 big  sliced thinly Ginger- garlic paste- 2 tsp Green chillies- 3-4 slit Curry leaves- as reqd Coriander leaves- as reqd Salt to taste. For the coconut paste. Grated coconut-1/2 of one  small coconut Perumjeerakam-1/2 tsp Red chilly powder- 2 tsp Turmeric powder- 1/2 tsp Coriander powder- 2 tbsp Garam Masaala powder- 1tsp Curry leaves- 3-4 Oil- 1 tbsp Preparation Heat a pan, add oil and roast the grated coconut till brown in colour.Now add to it all other ingrediends mentioned under the heading “for the coconut paste” and mix well till the raw smell goes. Let it cool.Now, Grind the coconut very very finely into a paste mixing 1/4 cup of water.Keep aside. Marinate the chicken peices with the red chilly powder, turmeric powder and salt.Now, fry thischicken pieces till brown in colour.Do not overcook.Shread the c...

Vegetable Burger Ingredients 4 small size burger rolls 1 cucumber 2 tomatoes 100g butter For Vegetable Cutlet: 100g carrots, chopped 100g beans, chopped 150g potatoes, boiled, peeled & mashed 1 lemon 1/2 tsp pepper powder 2 tbsp all purpose flour 50g oil Salt to taste Preparation Mix the chopped carrots and beans in a bowl and boil with 1 glass of water. Add these vegetables to the mashed potatoes with salt, pepper powder and lemon juice. Mix well and divide into four balls. Sprinkle some all purpose flour to the balls and press to round cutlet with your palms. Heat oil on a flat pan and fry the cutlets on both sides until brown. Cut each burger roll into half, apply butter to burger rolls and fry on the same pan for few minutes. Place 2 cucumber slices and tomato slices on the bottom roll. Then place the cutlet and then again tomato and cucumber slices. Serve with tomato sauce or ketchup.

Meen Pathiri Ingredients For the Rice Rotis or pathiri. Ponni rice- 3 cups soaked for atleast 3- 4 hrs and drained Grated coconut - of 1 coconut Perumjeerakam - 1 tsp Jeerakam - 1 tsp  Small onions (cheriya ulli)- 9-10 or a handful slit into 2 Cardomom- 2 Cinnamon stick- 1 piece of 1 and ½ inch long Cloves- 2 Salt to taste Rice powder- as reqd Optional  Preparation Grind the ponni rice with all other ingredients and make it like a thick and rough dough by adding very little water. If the water gets more and to get the right consistency, add the rice powder and knead it to the right consistency. Ingredients For the Fish masala. Kingfish- 3/4 kg Red chilly powder- 2 tsp Turmeric powder- 1/2 tsp Onions- 3 big sliced thinly Ginger- garlic paste- 2 tsp Green chillies- 3-4 slit Curry leaves- as reqd Coriander leaves- as reqd Salt to taste. For the coconut paste. Grated coconut-1/2 of one small coconut Perumjeerakam-1/2 tsp Red chilly powder- 2 tsp Turmeric powder- 1/2 ...

Macaroni Masala Ingredients Macaroni -1 cup Beans - Onion -1  Tomato -1 Carrot - 1 Peas -  Ginger - 1 ps oil - Salt - Tomato ketchup coriander powder-1 tsp pepper powder-1/4 tsp Chilly powder-1/2 tsp Preparation  Boil more water add macaroni,salt and water.Cook till macaroni is done.Drain and keep aside. Heat the oil in a pan and add onion and ginger saute well.then add chopped vegetables and salt.Again saute for a minute.Then add the masala and some water .cook for few minutes.Then add the boiled macaroni and mix well.

Ney Pathiri Ingredients: Parboiled rice/Puzhukkalari - 2cups Grated coconut - 1cup Shallot - 4 Fennel Seeds - 1tbsp Rice flour -1/2 cup Salt Preparation Wash and soak the rice overnight.Grind it along with 1/2 cup of water until to get a coarse mixture.(Do not add too much of water.If you can grind the rice with less water you need to add less rice powder only). Crush together coconut,shallot and fennel seeds. Add this to the rice mixture.add salt too. Mix everything well.Add enough rice powder and make it a smooth dough. Take a lemon size ball and flatten it using your fingers by placing it on a plastic sheet.It should not be too thin.You can see the shape and width of the  pathiri  in the picture.Heat oil in a pan. Hold the plastic sheet in one hand and remove the pathiri using the other hand and carefully put into hot oil. After sometimes it will float on top and puff up.Flip it over and fry both sides until golden brown color.

ALOO PARATHA Ingredients: Wheat flour – 2 cups Potatoes (medium size) – 2 Chopped onion – 1 cup Green chillies – 2 Coriander leaves – 1/4 cup Salt to taste Water Garam masala-1/2 tsp cumin seeds -1/4 tsp Preparation: Firstly, boil the potatoes and peel them. Mash the potatoes   add all the spice powders, green chillies, salt. Dust the board with wheat flour. Take well kneaded dough made from wheat flour. Take two medium sized balls from the dough and roll these into a circle . Take a portion of the potato mixture and spread it on one of the rolled dough   close it from all ends. Press it in some wheat flour  and roll it out into circles with a rolling pin. Heat tava/ pan and fry these rolled parathas until cooked on both sides. Make sure to drizzle oil or ghee while making these.

UZHUNNU VADA Incredients : Urad dal - 1 glass Onion - 1 small Green chillies -2 Pepper - 3/4 tsp Ginger - a small piece Curry leaves - few Rice pwd - 1 tbsp Preparation : Wash & clean urad dal. Soak urad dal in water for 5-6 hrs. Grind urad dal in a grinder by adding only few drops of water.Add salt while grinding.The batter must be thick. Shift this batter to a bowl,add onion, green chillies, ginger,curry leaves ,pepper & rice pwd. Heat the oil. Wet ur palm with water. Take little batter with ur other hand & keep it on the wet palm & make a hole in the centre of the batter .Put this slowly in the oil & fry this in low fire till golden brown. Serve it hot

KOTHU PAROTTA I ngredients Kerala Parotta/Malayasian Paratha – 4 (Tear it into bite sized pieces) Diced Onions – 1 medium Chopped Green Chillies – 4 Curry Leaves – A sprig Chopped Tomatoes – 2 medium Ginger Garlic Paste – 1 tbsp Chicken Masala Powder – 2 tbsp (Alternatively, you can use 1 tbsp Garam Masala Powder and 1 tbsp Coriander Powder) Red Chilly Powder – 1 tbsp Tomato Ketchup – 2 tbsp (optional) Mustard Seeds – 1/4 tsp Eggs – 2(Optional) Oil – 2 tbsp Preparation Method Heat oil in a big non stick pan and splutter mustard seeds. Saute onions, curry leaves and green chillies until the onions turn translucent. Add the diced tomatoes and allow it to cook until soft and pulpy. Reduce heat and add chicken masala powder and red chilly powder. Stir fry for a minute Add tomato ketchup along with salt and mix well. Throw in the roughly torn Parotta pieces and stir fry on high heat for a few minutes. Break eggs and add it to the pan. Scramble thoroughly ...

APPAM(VELLAYAPPAM/PALAPPAM) Ingredients Raw Rice(Pachari or basmati rice) - 2 cups(for 6 people) Yeast - 1/2 tsp Grated coconut - 1 cup Semolina - 2 tbsp Salt - As reqd Sugar - 1 tsp Preparation 1)Mix semolina with 1 cup water and cook it on a low flame till the semolina is cooked well and reaches a thick (not too thick, a bit pouring consistency, like that of a `kurukku`) consistency. 2)Remove from fire and allow it to cool. 3)Wash rice 3 - 4 times. Soak it at least for 1 hour. 4)Grind it into a fine paste by adding salt, sugar and yeast. :- The batter should be thick like idli batter consistency. 5)Mix this batter with semolina paste and mix well using a spatula. 6)Keep the batter overnight (say 5 to 8 hours or till the batter rise) for fermentation. 7)Just before making palappam, grind the coconut into a very fine paste and mix it well with the batter(or you can extract the coconut milk and mix with the batter). :- The final batter for palappam is ready....