Kappa (Tapioca) Vilayichathu

Ingredients:

• Cooked tapioca 5 piece
• Roasted cumin powder 1/2 Tsp
• Fried raw rice powder 2 Tsp
• Dry ginger powder 1/2 Tsp
• Jaggery 1/2 melted
• Oil

Cut left over cooked tapioca into small pieces. Dry it in sun till it turns hard. Fry it well and keep it aside. Melt jaggery well and put the fried tapioca pieces followed by roasted cumin pdr, rice pdr and dry ginger pdr. Mix well and allow it to cool. Transfer it into a container.

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Brinjal Palu Curry

Ingredients:

• Brinjal 4
• Onion 1 big
• Chilly 3 to 4
• Garlic 5 to 8
• Chilly pdr 1/2 Tsp
• Coriander pdr 2 Tsp
• Turmeric pdr 1/2 Tsp
• Garam masala 1/2 Tsp
• Thick coconut milk 1/2 cup
• Semi thick coc milk 3/4 cup
• Mustard seeds as rqd
• Curry leaves few
• Water
• Salt
• Oil

Clean and cut brinjal into small (length wise) pieces. Add little water into the chilly, coriander, turmeric and garam masala pdr and make it into a thick paste. Keep it aside. Heat oil in a a pan and add mustard seeds. When it splutters, add curry leaves, sliced onion, garlic and green chilly. Saute it till it turns light brown colour. Reduce the heat and add the masala paste and stir it for few mins. Then add the brinjal and cook it with little water in medium flame. Pour the semi thick coconut milk and allow it to boil in low flame. Finally pour the thick coconut milk. Heat it and remove it from fire.

[Recipe Courtesy: Vanitha]

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Rava Kesari

Hi All, Today is my 2nd blog anniversary... thanks for supporting me throughout... hope you all will continue the same support in the future as well....!!

Ingredients:

• Rava 1/2 cup
• Ghee 2 Tbsp
• Water 1 cup
• Food colour a pinch
• Cashew nuts 1 Tbsp
• Sugar less than 1/2 cup

Fry cashew nuts in ghee and keep it aside. Roast the rava in same ghee till the raw smell disappears. Boil water with sugar and pinch of food colour and pour this into the fried rava. Mix it well without lumps and cook well in low flame. Add the fried cashews and mix well. Transfer it to a greased pan and allow it to cool. When it cools completely, transfer it to a serving bowl.

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Sri Lankan Chicken Curry

Ingredients:

• Chicken 1/2 kg
• Onion 2 big
• Garlic 1 Tbsp
• Ginger 1 Tbsp
• Green chilly 4
• Red chilly 4
• Crushed clove 2 to 3
• Coriander pdr 3 Tsp
• Turmeric pdr 1/2 Tsp
• Semi thick coconut milk 1 cup
• Thick cococnut milk 3/4 cup
• Lime juice of 1/2 lime
• Ghee 1 Tbsp
• Salt
• Oil

Heat little oil in a pan and saute chopped onion, ginger and garlic. When it becomes light brown, transfer it into a kadai with ghee and stir it. Add turmeric pdr, coriander pdr, crushed clove and salt into onion and saute it. Then add chicken and stir it till it turns brown. Add red chilly, green chilly and semi thick coconut milk. Reduce the heat and cook it. Then add the thick coconut milk and boil it. Finally add the lime juice and transfer it to a serving bowl.

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Instant Mango Pickle

Ingredients:

• Mango 1 med
• Chilly pdr 3 Tsp
• Turmeric pdr 1/4 Tsp
• Fenugreek pdr 1/4 Tsp
• Sugar a 1/4 Tsp
• Mustard seeds
• Hing 1/4 Tsp
• Gingelly oil
• Salt

Cut mango into small pieces. Add chilly pdr, turmeric pdr, salt and sugar into it. Mix well. Heat gingely oil in a pan and add mustard seeds. When it splutters, remove it from fire and add hing and fenugreek pdr. When it cools completely, pour it into the mango and mix well.

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Kozhukatta With Mulaku Chammanthi

Ingredients:

• Rice flour 2 cup
• Coconut 1 cup
• Water 2 cup
• Salt as rqd

Mix together salt and rice flour. Boil water and pour it into the rice flour little by little (like prepairing idiyappam). Mix well with a wooden spoon. After cooling down, add the grated coconut and knead it well. Make medium sized balls (kozhukatta) from this and steam it in a steamer for 10 to 15 mins.

For Mulaku Chammanthi:

Ingredients:

• Dry chilly 5 to 6
• Shallots 3 to 4
• Salt
• Oil

Fry the dry chilly in little oil. Grind together shallots, salt and fried chilly. Add rqd amount of coconut oil and mix well.

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Pacha Manga Curry

Ingredients:

• Raw mango 1
• Sliced shallots 10
• Chilly pdr 2 1/2 Tsp
• Coriander pdr 1 Tsp
• Turmeric pdr 1/2 Tsp
• Garam masala 3/4 Tsp
• Coconut milk 1 to 1 1/2 cup
• Mustard seeds
• Curry leaves
• Salt
• Oil

Cut the mango into small pieces (like cutting for pickle) and add salt and sliced shallots into it and keep it aside. Roast chilly pdr, coriander pdr and turmeric pdr in low flame without adding water. Add mango into it and cook it for few min. Add coconut milk into this and boil it in low flame. Add little salt and garam masala into the curry and remove it from fire. Season it with mustard seeds and curry leaves.

[Recipe Courtesy: Vanitha]

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Chicken Macaroni

Ingredients:

• Chicken (boneless) 1/2 kg
• Coriander leaves
• Turmeric pdr 1 Tsp
• Chilly pdr 1 Tsp
• Macaroni 2 cup
• Green chilly 3
• Curry leaves
• Tomato 2
• Onion 4
• Salt
• Oil

Take the boneless chicken and cook it with 1/2 tsp turmeric pdr, chilly pdr and salt. Cook the macaroni with salt. Heat oil in a kadai and add chopped onion, curry leaves, chilly and cooked chicken. Saute it well and add little salt and turmeric pdr. Add chopped tomato into this and saute well. Finally add cooked macaroni and coriander leaves. Mix well and remove it from fire.

[Recipe Courtesy: Vanitha]

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