Yummy Falafel and Hamath

Ingredients 

Chickpeas(White kadala)-200gms

Parsely leaves/Coriander leaves-1 bunch

Garlic-5 to 6 cloves 

Cumin seeds-1 small spoon

Salt to taste

Water Soak the chickpeas for overnight. Blend all the ingredients using a mixie by adding water and make a thick paste.(1st half cup then half cup)

Ingredients for Hamath(Chutney)

Chickpeas-200gms Plain unsalted Curd(Yoghurt)-3 tbsp 

Garlic-5 to 6 cloves

Chilly powder-1 tsp 

Cumin powder-1tsp

Lemon-1

Roatsed pessimal seeds-1 tsp

Olive oil-20 ml 

Salt to taste 

Boil the chickpeas in a pressure cooker for 2 to 3 whistles.Put the pressure cooked chickpeas and other ingredients in a mixie and blend it.Our chutney is ready. 

Add oil(sunflower oil)in a pan and put the falafel batter and fry it..Our yummy falafel is ready to serve with our chutney..

Tasty Doughnuts

Ingredients

All Purpose flour or Maida - 2 cup + 3 tbsp Milk -1/2 cup + 3 tbsp Sugar -3 tbsp Salt-1/2 tsp Yeast - 2 tsp Cinnamon Powder -1/4 tsp (opt) Melted Butter -3 tbsp Egg -1 Method

In a bowl add luke warm milk ,to that add yeast and sugar .Mix well and keep aside for 10 minutes .In a bowl add maida along with cinnamon mix well..After 10 minutes ,to the yeast mix add egg ,salt and butter ,mix well ..To this add maida and knead well to a soft dough ..Cover and allow to raise .. After raising knead again and roll to 1/2 inch size sheets ..Then cut into doughnut shape and again keep aside for 15 minutes.Then heat oil in medium temperature .. Deep fry till golden colour ..Then make the glaze and dip the doughnuts .. Enjoy ..

Meen Pollichathu

Ingredients

Fish -3 medium Shallots/small onion -500 gm or Big Onion-4-5 Tomato-2 small Coconut Oil-for frying Aluminium Foil or banana leaves -3 For marination Kashmiri Chilly Powder-1 tsp Chilli Powder-1 tsp Pepper powder-1/2 tsp Turmeric Powder-1/4 tsp Salt-to taste Lemon Juice-1 tbsp For Grinding Green chilly-2 Kashmiri Chilly Powder-2 tsp Pepper Corns-1 tsp Ginger-1 medium Piece Garlic-4 cloves Curry leaves-1 spring Coconut oil -1 tsp Method Clean the fish and wash them with salt and lemon juice thoroughly .Then make gashes on each side of the fish .Now make a paste of chilly powders,turmeric powder,pepper powder,salt and lemon juice .Marinate the fish with this paste and keep aside for at least 20 minutes .Then heat oil in a pan and shallow fry the fish for 2 minutes in each side .Now transfer the fish to a kitchen towel to remove excess oil .Keep aside .Now grind garlic,ginger,pepper,chilly powder,green chilly,curry leaves ,turmeric powder and coconut oil together by adding less amount of water and make a very fine paste.Keep aside this masala paste.Now heat  2tsp of oil preferably the oil we used for frying the fish .To this add onion.Saute for 1 minute .Then saute till they become light brown colour .At this stage add the masala paste and saute till the raw smell of the masala goes .Then add finely chopped tomatoes and saute till the tomatoes are well cooked .Cook for another 5 minutes in low flame .Check the salt .Remove from the fire and let it cool for 10 minutes.Now take banana leaves and wash and wipe away the water.Cut into medium sized pieces .Soften the leaves by putting over the flame for few seconds,so that the leaf wont break while wrapping.If you don’t have banana leaves you can use foil paper (but the taste differs !! Soften another small piece of banana leaf also..Place the small one in the centre of the big one ..Now  take 1 1/2 tbsp of masala and place in the centre of the leaf or foil paper.Then place the fried fish above this masala and again place one layer of masala on top of the fish.For garnishing place green chilly slits,1 tomato slice  and curry leaves and then wrap the fish tightly with banana leaf or foil paper .If you are using banana leaf you can tie it with a thread .Now take a heavy bottomed fry pan and heat 1 tsp of oil and place one piece of banana leaf and place  the wrapped fish on top of that .(If you are using foil paper,no need to add oil,just place the wrapped fish in the hot fry pan .)Cook each side for 10 minutes in low flame.

Beetroot Pachadi

Ingredients

Beetroot-2 small Cumin Seeds-1/4 tsp Water-1/2 cup Ginger-very very small piece(opt) Grated Coconut-1/2 of 1 Green Chilli-1 Mustard seeds-1/2 tsp Curd-1 cup Salt-to taste Coconut Oil-1 tbsp

For seasoning Dry Red Chilli-2 Mustard seeds-1/4 tsp Curry leaves-1 string Method Cut beetroot into medium size pieces and cook by adding 1/4 cup of water and salt in medium flame.If you are using a cooker 4 whistle is needed.When it cool ,take a blender and blend this cook beetroot for 1 sec ..(coarsely )Now grind cumin seeds,mustard seeds ,green chilli, ginger ,2 no of curry leaves ,coconut and enough water to a smooth paste ..If you want you can coarsely grind mustard seeds than making it to a paste..Add this ground paste to the cooked beetroot (ground ) and mix well..Allow to boil on low heat .Now pour 1 cup of thick curd to the blender and just blend .No need to make buttermilk consistency.. We just want to remove the lumps in the curd ..Pour this to the gravy and mix well and cook for 1 minute for 1 minute by stirring continuously..Check the salt..Then remove from the heat ..Finally splutter mustard seeds,dry red chilly and curry leaves .Add this to the curry and mix well..Cover with a lid for few minutes before serving ..If the curd is too sour you can add very small amount of sugar to balance the taste …

Semiya Payasam

Ingredients

Vermicelli – 2 1/2 hand full or 1 cup Ghee-2 tbsp Salt-one pinch Sugar -according to your taste or 14 tbsp Cashew nuts-handful Fresh milk-2 L(full fat) Water-1 L Raisins-10 (opt) Cardamom-5-6 Sabudana(chowari) -1/4 cup Water to cook sabudana-1 cup Method

Heat a deep bottomed kadai or cooker and add ghee ..Then add vermicelli and fry it till light brown..(don`t fry too much)..When done keep aside ..Boil 1 lit of water along with milk ..Cook for 15 to 20 minutes stirring occasionally ..Wash sabudana well and cook long with 1 cup water ..one whistle..Keep aside Then add sugar and salt..To this add fried semiya and mix ..To this add cardamom powder or cardamom..Cook for 15 minutes ..then add cooked sabudana..mix well ..and Switch off the fire and close the pan..Open after 30 minutes ..Then add fried cashew nuts..Our tasty Semiya payasam is ready .Can be served hot or cold ….(When cool if the payasam seems to be too thick then you can add boiled milk and adjust the sugar)

Ada Pradhaman

Ingredients

Ada -1 packet (200 gm)

1st extract of Coconut milk-1 1/2 cup 2nd extract of coconut milk-3 cup 3rd extract of coconut milk-4 cup Jaggery-400 gm Cashew nuts-100 gm Coconut pieces-few(cut in to small pieces) Dried ginger powder-1 tsp Salt-one pinch Ghee-50 gm Cardamom powder-1/4 tsp Method 1st step Grate 3 coconut and grind it in a mixer adding 1 cup of water and extract the first milk ….You will get 1 1/2 glass of thick milk(1st extract)..Then add 3 glass of water to the ground coconut and grind again and extract 3 cup of milk (2nd extract)..Now add 4 glass of water and grind it again and extract 4 cup of milk ( 3rd extract) ..Keep all the milk aside Now boil 1 cup of water and jaggery ..Keep on stirring till it get melt. 2nd step Add ada in 8 glass of boiling water and cook well. (If the ada is long in size cut into pieces by hand).Once it become very soft remove from the fire and drain them … or u can pressure cook ada in medium flame for one whistle .. Drain and pour cold water over them until the stickiness goes .. .Fry coconut ,cashews in 1 tbsp of ghee and keep it aside( fry them separately) . 3rd step Heat a thick deep bottomed pan or uruli and add melted jaggery ..Now add the cooked ada and sago together in to the jaggery and stir well .(Sometime u will find the ada to be hard and sticky ,don`t worry it will get separate and become soft while stirring ) ..Stir continuously and cook until the mixture becomes thick and start separating from the sides of the pan..Now add 50 gm of ghee in to it and stir well.Then add the 3rd milk and mix well it till boils.Cook till it becomes thick.Add one pinch of salt.When it become thick, add the 2nd milk and stir well until it become thick again..Now add the 1st extract (onnam pal) and stir well..Don't boil..Remove from the fire and add the fried cashew nuts and coconut …Add the cardamom powder and dry ginger powder and close the pan with a tight lid for 5 minutes..Mix well…So ur tasty Ada Pradhaman is ready to serve …..If u feel your pradhaman to be too thick you can dilute it by adding more thick coconut milk or drinking milk.

Cabbage Thoran

Ingredients

Cabbage-1/2 of  1 small

Shallots-4

Ginger -a small piece

Green chilly-2

Grated coconut-handful

Curry leaves- 1 string

Mustard seeds-1 tsp

Dry red chilli-2

Turmeric powder- 2 pinch

Oil-2 tsp Method Add salt d turmeric to the chopped cabbage ..Mix and close for 10 minutes …Then squeeze the water and keep aside ..Crush ginger, green chilly, curry leaves, small onion together.Add this mixture  to the chopped cabbage  along with coconut.. Mix all these together well with hands …Heat oil in a non stick pan.Splutter  mustard seeds d dry chilli. Then add the cabbage mix.Stir thoroughly.If you want you can close and cook.So when cooked well remove from the fire.Our tasty cabbage thoran is ready to serve..