EASY ACHAPPAM

Soak 250 gms of rice for 2 hrs. Grind with 2 cups of grated coconut , 1 egg 150 gm sugar to very fine paste. Batter should be of dosabatter consistency. Heat oil in a pan. Dip achapam mould first in hot oil for a while and then dip 3/4 in the batter again dip in the hot oil. Hold for a while,.When the achappam will come out of the mould. Again dip in batter...repeat the process. Do not over crowd the pan. When the achappams are golden brown remove from oil. Allow these to come to room temperature and can be stored in air tight containers.

DONUT-COCONUT MILK SAUCE

Ingredients; Maida 300gm, baking soda -hal teaspoon,baking powder 1 teaspoon, salt-a pinch, 1 egg, powdered sugar-1 cup, vanilla essence 1 teaspoon, 1 tbl spoon curd, 1 tbl spoon coconut milk. Oil for frying. Method : Mix all dry ingredients well beat egg to thick froth. Add all liquid ingredients with the beaten and knead well. Refrigerate for 1 hr. Take out and make balls (size of a small orange) . Flatten the balls with hands so that the balls turns to round shape of 1 cm thick and pierce the center with small bottle cap. Fry the donuts in medium heat oil till golden brown. Serve with sauce of desired flavour. For sauce : Mix half cup of coconut milk with half teaspoon of corn flour, 5 drops of vanila essense and 1 spoon of sugar. Boil till the sauce is thick. Cool and serve with donuts.

CHICKEN FRY IN RAW MASALA

Ingredients : medium size chiken pcs – half kg, for grinding : pepper – 2 spoons, turmeric – half teaspoon, coriander powder 1 spoon, mustard-1 teaspoon, fenugreek -1 teaspoon, cumin seeds – 1 tespoon, ginger – 1 inch pc, garlic – 1 pod, shallots -6 , salt to taste, 1 pc cinnamon, cloves 3, cardamom 3, (grind all these to fine paste). Oil 3 spoons, 1 sliced onion, curry leaves 3stems. Method : marinate the chicken pcs with the ground masala and refrigerate for 2 hrs. In a thick bottomed pan heat oil and fry onions when the onions are brown add the marinated chicken. Sauté well. Cook in high flame for 5 mts and till dry in slow fire stirring at intervals. Remove from fire and garnish with curry leaves.

CHOYYATHAM

Ingredients :Par boiled rice - 2 cup (soak overnight), coconut oil – 4 spoons,mustard seed-1 teaspoon, udad dal- 1 teaspoon, chanadal-1 teaspoon, dried chilly – 4, curry leaves 2 stem, garated coconut- 1 cup, salt to taste Method : grind the soaked to coarse paste. In a thick bottomed pan heat oil, sputter mustard seeds, then add udad dal and chana dal, when it turns to light brown add curry leaves and dried chillies broken to pcs. Now add the ground dough and salt. Stir well till the dough is almost dry so that balls can be made of it. Add grated coconut mix well and remove from fire. Make balls of this when cold or dipping hand in water. Steam for 10 mts. Best with chickpea coconut milk curry.

SHAHI PANEER

Paneer 400 gm Tomato 4 Chopped onion 1 ½ cup Crushed ginger-garlic 1 table spoon Soaked cashewnuts 8 Chilli powder 1 spoon Pepper powder t teaspoon Oil 3 tbl spoon Gram masala ½ teaspoon Milk ½ litre Coriander leaves chopped 2 tbl spoon Salt to taste Method:- Grind well tomato to pure, and cashew nuts to fine paste. In a kadai heat full oil and fry paneer to golden brown ( If paner is ice cold, bring it to room temperature before frying). Remove and keep aside. To the remaining oil add chopped onion and stir well till transparent and then add ginger garlic stir well till little brown. Now add chilli powder, sauté for 1 minute and add the tomato pure and add half of the coriander leaves. Stir till the oil clears. Now add the paneer and salt stir well and simmer for 2 mts . To this add the cashew paste, simmer for 1 mt and add milk slowly continuously stiring. Simmer for 1 mt remove from fire and balance coriander leaves. Serve hot with,roti or basmati rice.

FISH ROAST

king fish or any fleshy fish sliced -1/2 kg; for marinade: coconut oil – 1 spoon;ginger 1”, garlic-6 ; shallots-8; turmeric powder -1 t spoon, chillipowder-2 spoons, coriander powder-1 spoon;vinegar-1tspoon; Oil for frying

grate ginger,garlic and onion and mix with other masalas. Apply to the fish on both sides.Refrigerate for 1 hour. Deep fry in slow fire

ONAM special sambar

Thuvar dal-50 gm.,Chana dal-15 gm;Turmeric-½ t spoon; For masala Asafoetida-1” cube;Coriander seed-1 ½ tbl spoon;Black gram-1 t spoon;Chana dal-1 t spoon;Fenugreek-½ spoon;Coconut-1 cup;Curry leaves-1 stem;Chilli powder-2 t spoon Vegetables Ladies finger-6;Drum stick-2;Bitter guard-½;Brinjal-2;Tomato-3 Coconut Oil-3 spoon,Thick tamarind juice-2 tbl spoon;Salt to taste,Mustard seed-½ tea spon;Red chilllly-4;Curry leaves-2 stem,Coriander leaves-2 tble spoon Cook thuvar dal and chana dal together with turmeric. Keep aside. Add ½ t spoon oil in a kadai and fry vegetables except tomato in slow fire. Put it to the dal. Put the same kadai on fire and add 1 tbl spoon oil. When medium hot add asafoetida and fry in slow fire turning frequently till it bubbles up. At this stage add coriander seeds when ½ done add Bengal gram and chana dal. When this starts turning golden add fenugreek. Fry till all turns golden brown in slow fire. Then add coconut and curry leaves, fry for 1 mt and add chilly powder . Fry till smell comes or chilly is done. Remove from fire and grind to smooth paste when cold. Adding salt and enough water cook the kept aside dal vegetable mix. When vegetable is done pour tamarind juice and tomato cook for a while. Pour ground masala duly diluted to this. Add water if necessary to desired consistency. Boil well, remove from fire and add coriander leaves. In a kadai heat remaining oil put mustard, seed when fully spluttered put curry leaves and broken red chillies. Fry and pour over sambar. Mix well and keep fully closed for a while.

Prawns pulao

Shelled & deveined Prawns (medium size) 500 gms (apply little salt and 3 drops of vinegar/lemon juice) II (Vegetable) Chopped carrot 1 cup green peas 1/2 cup beans cut to small pcs 1/2 cup 1 thick big tomato cut to small pcs removing jelly portion chopped cabbage 1/2 cup Capsicum cut to square pcs 1/2 cup Cauliflower petals 1/2 cup III(seasonings) 2 big onions sliced Ginger I big pc thinly cut Garlic 8 thinly cut 5 Green chilly slit Chopped coriander 1/4 cup IV (spices) 2” cinamon (crushed) 8 cloves 1/4 tea spoon khus khus Pepper corn 6-8 Cardamon 3-4 Basmathi rice 400 gm Refined Oil 4 tble spoon Salt to taste Water (ration 1 glass of rice 1 1/2 cup of water) Method: Wash and soak rice. In a thick bottomed vessel heat oil. Fry the prawns in slow fire till little crisp. Remove and keep aside. In the same oil add the spices except khus khus, sauté till flavour releases. Add sliced onion fry till light brown , then ginger and garlic, stir till done. Add vegetable except green peas and tomato. Stir for a while. add the soaked rice green chilly and khus khus mix well. Add water and salt. Let it boil in high flame. Simmer and cook till the rice is almost cooked. Open the lid and add green peas and tomato. Cook for some more time till done. Remove from fire and sprinkle finely chopped coriander. Serve hot with raitha or salad.

Sakkar Para in Coconut milk

Ingredients:flour- 500 gm, Soochi 1 spoon, baking soda – 1 pinch, ghee- 2 tbl spoon,thick coconut milk -1/2 cup,Sugar-1.5cup, water -1 cup, Oil for frying Preparation: Mix flour,soochi,baking soda and ghee together. Mix well till it resembles bread crumbs. Keep aside. In a pot mix sugar and water boil till the sugar melts completely. Remain till the solution comes to room temperature. No add this to the flour mixture along with coconut milk knead well. (the dough should be tighter than chapathi dough). With a rolling pin roll to sheets and cut diagonally. Deep fry in slow flame, till golden brown.

Kadumanga/kannimanga

Ingredients:-Tender mango with small stems-1 Kg, cleansed sea salt 1/2 kg, Red chilly powder 400 gms, mustard powder-250gm, gingelly oil 300ml, asafoetida -25gm, Water – boiled and chilled. Utensils and other items : China bowl with lid, clean white cloth, shell of 4 or 5 raw cashew.big steel vessel enough to mix, wooden spatula, 1 glass or steel bowl extra. Preparation: Remove stems and wash mangoes. Wipe out water. Layer mango and salt in the china bowl. Close and keep for 10 days.(water will ooze out automatically and mangoes will shrink) Heat oil in a pan and add asafoetida. Fry slowly till it gets dark brown (almost burned look). Remove the asafoetida and cool the oil. Keep aside. Now take out the bowl and separate mango and water. Mix chilly powder and mustard powder in the separated water. While mixing see the consistency is not too thin. So add water slowly. Now add the mangoes. Mix well and transfer to the bowl again. Never touch with hands. The filled mixture should be almost full in the bowl. Cut a piece of cloth and put on the top,covering the mixture completely. Pour the oil. Place the cashew shells above it and close the lid. Cover again with two or three layers of cloth and tie it tightly. Keep in a cool dark place. Do not refrigerate. This will be ready by 3 months and if not opened will remain for more than 3 years. Note:while choosing mangoes see the tender mangoes are of size not exceeding that of a date and are very sour& sappy. Chillies should be dried removing stems and seeds.

Coconut coated chicken Fry

Chicken breast thinly sliced-8 pcs,Ginger garlic paste-1 ts,salt-to taste,Soya sauce-1 ts,pepper powder-1 spoon,finely chopped coriander-1 spoon,coconut coarsely powdered-1 cup(required),soochi/bread crumbs-1 tbl spoon,Oil-for frying Pat dry the chicken pcs and apply ginger garlic paste, salt, soy sauce, pepper powder and corainder leaves on both sides and refrigerate for 1 hour. Remove from fridge and wait till it comes to room temperature. Now take one piece and coat coconut mixture by pressing the pieces in the mixture on both sides. Keep aside. Thus apply to all pieces. Heat oil in a pan and shallow fry in slow fry turning the sides till golden brown. Serve hot with tomato sauce