Kappa Muringayila Cutlet (Tapioca Drumstick Leaf Patties)

Preparation Time: 30 min

Cooking Time: 20 min

Serves: 8

Ingredients measure:-

For Boiling:

Tapioca pieces: 3 medium cut as 2 inch cubes(1/2  kg)

Water: 3 cups

Salt : to taste

For Frying:

Drumstick Leaves: 4 cups

Small Onion(Kunjulli) : 1 handfull chopped

Green Chilly :  4 split lengthwise

Ginger garlic Paste : 2 tbsp,

Garam Masala:3 tsp

Pepper: ½ tsp

Grated Coconout: 2 tbsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Beaten Egg: 2

Bread crums/Powdered rusk: 2 cups

Oil : Sufficient for deep fry

Preparation:-

1)      Cut the Tapioca as 2 inch cubes with the shell removed.
2)      Steam or boil it until cooked with the items under ‘for Boiling’.
3)      Keep it aside and crush it when it’s cooled completely.
4)      Collect the drumstick leaves, wash and strain it then keep it aside.
5)      Grind the items under “for frying” except the leaves.
6)      Pour 2 tsp oil in a kadai and splutter mustard seeds and curry leaves.
7)      Mix the grinded masala and saute.
8)      Saute it well and dump in the leaves, cook it until the leaves get blended with the masalas.

9)      Mix the crushed  tapioca and the blended masala leaves.
10)  Take a lime size piece from dough and slightly spread it in hand as in image.
11)  Dip it in beaten egg or egg wash and coat it with bread crumbs.

12)  Deep fry in hot oil both the sides or keep the patties refrigerated and fry later.
13)  Serve hot with sauce.

Note: While frying, make sure the oil is heated well and then reduce the flame and dump in the patties. If the heat is not sufficient while dropping in the patties the edge will be broken.

Ari Pathiri (Flattened Rice Powder Bread)

Preparation Time: 8 min

Cooking time: 5 min

Serves: 10

Ingredients measure:-

Rice Powder/Pathiri Podi(Nirapara or any branded) :2 cups

Water: 2 cup(as req to knead a soft dough)

Salt : 1 tsp

Olive oil/Cooking oil : 2 tsp

Preparation:-

1)      Boil 2 cups water in a kadai.
2)      Sieve the Pathiri powder and mix salt, keep it aside.
3)      Make the flame to medium and drop in the pathiri powder part by part with continuous stirring.
4)      Make sure there is no lumps and switch off the flame when the water has completely absorbed by the dough.

5)      Wait for it to cool down.
6)      Knead the dough when its slightly warm on a flat surface or flat plate.
7)      Keep it aside for 10 mins to soften covered with a damp cloth.
8)      Make lemon sized balls with the dough.

9)      Spread it into flattened shape as in image with a chapathi spreader or presser (presser is preferred as there is a chance of breakage with a spreader).
10)  Heat a tawa and put each pathiri on to the tawa.
11)  When it rises flip the other side till its slightly golden colour as in image.

12)  Serve hot with any gravy.

Bread Pakoda ( Besan Coated sweet Bread Fry)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

Sweet Milk Bread: Edge cut and halfed diagonally

Besan powder : 2 cups

Chilly Powder: 1 tsp(increase the level to make spicy)

Salt: to taste

Oil: 2 cups for deep frying

Preparation:-

1)      Prepare the coating by mixing together besan, chilly powder, salt and water.
2)      Keep it aside.
3)      Slit the Bread pieces into half lengthwise diagonally.
4)      Dip it in the besan coating.
5)      Pour oil in a kadai and heat it well.
6)      Flip in the coated bread one by one into the oil.
7)      Flip it and deep fry it
8)      Strain it in a tissue and serve hot.

Brinjal Curry(Kerala Style)

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

Brinjal : 5 medium chopped as cubes

Big Onion : 2 medium cut lengthwise

Tomato: 3 medium chopped

Green Chilly :  2 split lengthwise

Ginger garlic Paste : 2 tsp,

Meat Masala Powder(Any Branded one):2-3 tbsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Preparation:-

1)      In a pan soft fry the chopped Brinjals with 1 tsp Meat/Mutton Masala and a dash of salt.
2)      In a kadai, pour oil, splutter mustard seeds and curry leaves.
3)      Dump in Green chillies, big onions, Ginger garlic paste and tomatoes and saute till translucent.
4)      Spoon in salt as required and masala powder. Saute till half fried.
5)      Pour in 2 cups water and Fried Masala Brinjal and  cook till done.
6)      Cook in medium flame and if needed add some more water.
7)      Garnish with curry leaves and serve hot.

Chappathi (Flattened wheat Bread)

Preparation Time: 8 min

Cooking time: 5 min

Serves: 10

Ingredients measure:-

Wheat(Atta):2 cups

Water: 1 cup(as req to knead a soft dough)

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Preparation:-

1)      Knead the dough with water and salt on a flat surface or flat plate.
2)      Keep it in fridge for 1 hr to thicken.
3)      Make lemon sized balls with the dough.
4)      Spread it into flattened shape as in image with a chapathi spreader.
5)      Heat a tawa and put each chapathi on to the tawa.
6)      When it rises flip the other side till its golden colour as in image.
7)      Serve hot with any gravy.

Mutta Baji ( Besan Coated Egg Fry)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

Hard Boiled Egg: 4 sliced half

Besan powder : 2 cups

Chilly Powder: 1 tsp(increase the level to make spicy)

Salt: to taste

Oil: 2 cups for deep frying

Preparation:-

1)      Prepare the coating by mixing together besan, chilly powder, salt and water.
2)      Keep it aside.
3)      Slit the Boiled egg into half lengthwise.
4)      Dip it in the besan coating.
5)      Pour oil in a kadai and heat it well.
6)      Flip in the coated egg one by one into the oil.
7)      Flip it and deep fry it
8)      Strain it in a tissue and serve hot.

Apple Jam

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

Apple : 4-5 medium

Sugar : 4 cups

Permitted Food colour: 1 tsp

Vanilla: 1 tsp

Cinnamon powder: ½ tsp

Fresh water: 2 cups

Preparation:-

1)      Pressure cook the chopped Apple and sugar well with 2 cups of fresh water and keep it aside to whistle to go off.
2)      Smash it so that the pieces will loosen up.
3)      Transfer it to a kadai and drizzle all the spices, essence and colour.
4)      Mix it well and keep on stirring till the mix coagulates and leaves the sides of kadai.
5)      Transfer it to a Jam container.
6)      Serve hot or chilled.

Palappam(Laced Rice Pancake)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Sona Masoori Rice(Pachari) : 3 cups

Cooked rice: 2 tbsp

Coconut milk-3/4  cup grated- 1 ½  cup

Sugar: 1 tbsp

Active Dry Yeast: 3 tsp

Gingely Oil: 1 cup

Preparation:-

1)      Through wash first and soak (min 7 hrs) the rice in a vessel in 5 cups of fresh water
2)      Soak dry yeast in warm water with sugar for 15 mins or till the upper layer turns frothy.
3)      Grind together soaked and strained rice with coconut milk, yeast, sugar and cooked rice.
4)      Make it to a fine paste and keep it overnight for fermentation.
5)      The next morning mix 1 tsp salt and stir with a ladle.
6)      Keep it aside for 5 more mins.
7)      Heat a palappam chatti or a round nonstick kadai.
8)      Pour 1 ½ ladle of the batter and swirl the kadai in a clockwise manner by taking it of the stove.
9)      Keep it back on stove with the lid closed on slow flame.
10)  If needed drizzle some oil into the appam.
11)  When the laced sides turned out crispy take it out slowly from the sides with a flat spoon.
12)  Serve hot with spicy egg/coconut milk curry/ chicken/fish curry.

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the dish will be a mess.

Cherupayar Parippu Payasam (Moong Dal Sweet)

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

Moong Dal : 2 cups

Jaggery: 400 gm grated

Sugar : 2 tbsp

Ghee : 2 tbsp

Cumin: 1tsp

Dry Ginger: 1/2 tsp

Cardamom crushed: 2 tsp

Raisins: 2 tsp

Cahewnut: 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      Pressure cook the moong dal well and keep it aside to whistle to go off.
2)      Strain it and cook it in a vessel with second coconut milk.
3)      In a kadai, pour 1 cup water and dissolve the jaggery allow it to take a semi thick form.
4)      Strain it straightaway into the cooking dal mix.
5)      Spoon in crushed cardamom and sugar and allow it to cook.
6)      Simmer the flame and allow the mix level to come down.
7)      At the same time fry the cashew and raisins in ghee and keep it aside as such.
8)      When the second coconut milk is also almost absorbed, pour in the first milk too.
9)      Keep on stirring and drop in the fried cashew and raisins with ghee.
10)  Mix it well and switch off the flame when it turns to a semi thick.
11)  Serve hot or chilled

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the dish will be a mess.