CHILLY SQUARE

Ingredients Raw rice powder  - 1 glass Wheat flour - 1/4 cup Jaggery - 3 cube s Small banana (mysore pazam) - 1 Semolina - 1 tbsp Black sesame seeds-1 tbsp Coconut piece s    Oil Ghee - 1 + 1 tbsp Preparation Mix rawrice powder,atta and semolina. Powder jaggery, mix in ½ cup of water and let it boil.Cut coconut into small pieces, fry in ghee and add to the jaggery syrup. Peel banana, mash and mix it in syrup.When the syrup is hot, add it to the powder and mix.It should have idli batter consistency.add sesame seeds also. oil and ghee mix. Take an appam mould, fill the cups with ¾ th oil.Pour the batter in the cups. When one side is cooked turn the appam .When cooked, remove from oil, drain and set aside.

KAYA ACHINGA PAYAR KAIPPAKKA MEZHUKKUPURATTI Ingredients  Ethakka / raw banana – 1 large, sliced lengthwise and cut into 1/4 inch pieces Achinga payar – A handful or 15 – 20 , cut into 1.5 inch pieces Bitter Gourd -1 cut in to 1.5 inch pieces Red chilly -3,4 Turmeric powder – 1/4 tsp Salt – To taste Curry leaves - Coconut oil – As required Method 1. Place the kaya,bittergourd and achinga payar pieces in a deep pan. Add little water, turmeric powder and salt. Cover and cook until done, about 15 minutes at medium heat, until water is evaporated completely. 2. Drizzle some oil in the same pan or heat oil in another pan,add red chilly ,cury leaves add the cooked raw banana ,bittergourd and achinga payar and stir-fry for 5 – 10 minutes. Serve with rice .

PAYAR THORAN/UPPERI Ingredients:  Payar(long beans)-1 cup chopped Green chilli-1 no Turmeric-1/4 tsp Grated coconut-1 tbsp Salt Water Curry leaves-1 sprig Oil Method : Add the chopped kotta payar and cook covered with required salt , water,greenchilly,and turmeric powder. After 3/4 cooked add the grated coconut and mix well after that  add coconut oil and curryleaves.Switch off and serve hot with rice.

CHENA UPPERI Ingredients : Elephant yam (chena) - 250 gm Red chilli flakes - 1/2 tbsp Shallots - 5 nos (chopped) Turmeric powder - 1/4 tsp Salt to taste Coconut oil - 3 tbsp Curry leaves - 2 string Mustard seed - 1/4 tbsp Water - 1 cup Method : Clean and cut the elephant yam in to small pieces. In a cooking pan add elephant yam, 1 cup of water, turmeric powder and salt. Cover and cook this for 10 minutes. Heat coconut oil in a pan add mustard seeds  curry leaves  red chilly flakes and saute. Now add cooked elephant yam to this and mix everything well and cook for 2 minutes. Tasty elephant yam mezhukkupuratti is ready. Serve hot with rice.

PAZHAM PRADHAMAN Ingredients : Ripe Banana(Plantain) Nentra pazham-3 medium Jagerry(Sharkkara)-250gm Thick Coconut Milk-1cup Thin Coconut Milk -3cup Cashewnuts-15 Raisins-10 Coconut Pieces-2tbsp Cardamom powder-1/4 tsp Salt-a pinch Water Ghee-2tbsp Method : Steam the banana till its cooked.Remove the outer skin and seeds.And mash the banana to paste using blender so we get it without any lumps. Melt jaggery with 1/4cup water and remove the impurities by straining.Keep aside. Heat a non stick kadai and add 1tbsp ghee.To this add banana paste and fry for 10 minutes in low flame . Add the melted jaggery and stir well. Now add thin coconut milk and stir continuously.When it thickens reduce the flame.  Finally add thick coconut milk payasam . Stir well ,no need to boil otherwise there is a chance of curdling the payasam. Remove from the fire.Add Cardamom powder. To this add roasted cashew nuts and coconut pieces (Roast both separately in 1 tbsp ghee). Del...

Puli Inchi Ingredients Tamarind - 1 Cup (soaked in water) Ginger - A large piece (finely chopped Green chillies -4 nos (chopped) Curry leaves - A bunch Turmeric powder - 1/2 tsp Chilly powder - A pinch Fenugreek seeds(Uluva) - 1/2 tsp  Asafoetida - 1/4 tsp Mustard seeds - 1/2 tsp Coconut oil- Jaggery(Sharkkara) - 1 salt - required Method : Heat oil in a pan. Add ginger and green chilly pieces, and saute till the ginger turns brown colour.keep that aside. take a pan.pour tamarind water. add chilly powder, turmeric powder, salt to taste and jaggery . allow to boil, till required consistency is obtained. Add above sauted ginger and green chillies to it.cook till 5 minutes.. for seasoning,heat oil in a pan.add mustard seeds,red chilly , fenugreek and curry leaves. Add this to the above  mixture. Cool and transfer to the bottle. Notes :   We can use this for a week or  by keeping it in a refrigerator.

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.

NJANDU ROAST Ingredients : Crab (cleaned,cut) – 500 gm Small onions (peeled, washed and thinly sliced) -50 - 75 gm Tomato -1 (chopped) Red chillies powder -1tsp+1/2tsp Coriander powder -2tsp+1/2tsp Garam masala-1tsp Pepper powder -1/2tsp Chicken masala-1tsp Coconut pieces –(optional) Ginger (finely chopped) -2tsp Garlic(finely chopped) -2tsp Green chilly -2 Turmeric powder - 1/2 tsp Coconut oil - 2 tbsp Mustard seeds - 1 tsp Dry red chillies - 2 - 3 nos for seasoning Curry leaves - A few Salt - As reqd Method : Marinate crabs with little turmeric,chilly powder,and salt.Keep aside for 30 min. Heat oil in a pan or a kadai.Add sliced onions and saute, till they turn golden colour. Add ginger and garlic and green chilles to this ,sauté well.Add Coriander powder,Chicken masala,turmeric powder ,chilly powder and saute again. Add tomatoes and cook well. Add crabs to this and mix well Add required amount of water. Allow it to boil.. Mix well the whole contents.Simmer it for a while.ad...

CHEMMEEN VARUTHARACHA CURRY Ingredients Chemmeen (cleaned) – 250 gm Small onions - 50 - 75 gm Dry red chillies - 6 nos Coriander seeds – 2- 2 1/2 tbsp Coconut (small)- 1/2 of one Ginger (finely chopped) -11/2tsp Garlic(finely chopped) -11/2tsp Green chilly -2 Fenugreek seeds(Uluva) - 1/4 tsp Turmeric powder - 1/4 tsp Coconut oil - 2 tbsp Tamarind(soaked in water) - A gooseberry sized ball Mustard seeds - 1 tsp Dry red chillies - 2 - 3 nos for seasoning Curry leaves - A few Salt - As reqd  Method: -Heat up a pan or a kadai. Add grated coconut, red chillies and coriander seeds and fry for a while, till they turn red in colour.Allow the roasted mixture to cool. Grind it . -Marinate prawns with little turmeric,chilly powder,and salt.Keep aside for 30 min. -Heat oil in a pan or a kadai.Add sliced onions and saute, till they turn golden colour. Add ginger and garlic and green chilles to this ,sauté well.Add turmeric powder ,chilly powder and saute again. -Add prawns to t...

CHEERA PACHADI Ingredinets : Cheera - 1 bunch water Salt Curd - 100 ml Grated  Coconut - 1/2 cup Greenchilly - 3  Mustard Seeds -1 tspn Curry leaves  Red chilly Oil Method : In a bowl, mix chopped Cheera, water and 1/2 teaspoon salt. Cover with a lid and cook on a low to medium heat for 10 minutes or until softens. Mash well. Grind coconut ,greenchilly and 1/2 tsp mustard seeds and add to the cheera cook again for 5 minutes on low heat.Switch off and season it with mustard seeds red chilly and curry leaves.