Coconut Macaroons

Coconut Macaroons

Ingredients:-

 • All-purpose flour / Maida - 2/3 cup

 • Coconut flakes - 3 1/2 cups

 • Condensed milk (sweetened) - 1 tin ( 14 oz / 396 g)

 • Cinnamon powder - 1/2 tsp

 • Vanilla extract - 2 tsp

 • Salt - a pinch

Preparation:-

1. Preheat oven to 350 degrees F.  Line aluminum foil on a cookie sheets.

2. In a large bowl, mix together the flour, coconut flakes, cinnamon powder and salt.

3. Add condensed milk and vanilla extract. Mix well. Let it rest for 2 minutes.

3. Spoon it in the aluminum foil as shown in the picture. you can make 20 -25 macaroons.

4. Bake it for 12 to 15 minutes in the preheated oven, till coconut is toasted.

Coconut  Macaroons are ready. Serve it when cooled... Enjoy ...  :)

Gobi 65

Gobi 65

Ingredients:-

Cauliflower -  1 small size

All purpose flour / Maida - 1/2 cup

Corn flour - 1/4 cup

Lime juice - 2 tsp +

Chilli sauce - 3 tsp ( as required)

Soy  sauce - 3 tsp

Ginger garlic paste -  2 tsp

Food colour , red - a pinch

Salt to taste

Oil for frying

Coriander leaves and onion for decoration

Preparation:-

1. Cut the cauliflower into medium size 15 - 20  florets.

2. Wash the florets and keep it in a bowl of hot water with a pinch of salt and lemon juice.

3. In a bowl, mix together both flours, salt, chilli sauce, soy sauce ,food colour ( here am using a powdered one ,so diluted it with a tsp of water)  and enough water. Dont pour too much water.

4. Mix it well, make sure that there is no lumps.The batter should be of thick consistency, you can adjust the consistency using lime juice and corn flour.

5. Add cauliflower florets and mix well to coat the batter throughly. Marinate it for atleast 1 hr.

6. Heat oil in a kadai and deep fry in medium flame, till it turns crispy and golden in colour.

7. Drain it in tissue paper and decorate it using coriander leaves and onion.

Gobi 65 is ready to serve.. Serve it hot...

Mussel Fry / Kallumakai Porichathu

Mussel Fry / Kallumakai Porichathu

Ingredients:-

• Mussels / Kallumakai  - 25 nos ( medium without shell )

• Ginger garlic paste - 1 tbsp

• Red chilli powder - 2 tsp

• Pepper powder - 1/2 tsp

• Turmeric powder - 1/2 tsp

• Cumin powder - 1/2 tsp

• Lemon Juice - 1/2 of a lemon

• Salt to taste

• Oil for frying

Preparation:-

1. Clean the mussels ( here am using cooked mussels, ie without shell ) and soak it in hot water with some turmeric powder, for 10 minutes.

2. In a mixing bowl, add all the above ingredients except oil and mussels. Make it into a thick paste.

3. Drain the mussels and marinate it with the paste and refrigerate it for 15 -20 minutes.

4. Heat oil in a kadai and shallow fry the mussels in a medium flame

Mussel fry is ready to serve. Serve it hot....  Enjoy...  :)

Sending this to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Kinnanappam / Rice Cake

Kinnanappam / Rice Cake

Ingredients:-

• Raw rice / pachari - 2 cup

• Cooked rice - 1/2 cup

• Grated coconut – 1½ cup 

• Sugar - ½ cup  ( as required )

• Cumin seeds - a pinch ( optional, but it smells good with kinnanappam )

• Yeast - 1/2 tsp

• Ghee - 1tsp

• Raisins  & cashew nuts - 10 each

• Cardamom -2 pods ( crushed)

• Salt - a pinch

Preparation:-

 1. Wash & soak the rice for atleast 4 hrs.

 2. Grind both rices ( raw & cooked rice) ,coconut and cumin seed with required amount of water to a fine paste.

 3. Mix yeast with sugar in warm water and keep it aside for 10 minutes.

 4. In a bowl, add coconut rice paste, yeast water and a pinch salt .Mix it well to make a smooth batter.(Batter consistency will be like idli batter).

 5. Cover the batter and set aside to ferment, for 6 to 8 hrs.

 6. After fermentation, the batter should be ready for steaming. Check sugar.

 7. Grease the stainless steel flat plate with ghee and pour the batter .

 8. Steam cook it for 10 - 15 minutes.When its half done ,open and add cardamom, raisins & cashew nuts and steam it again for 10 more minutes or till done.

( To check whether its done , insert a toothpick at its center & if it come out clean then its ready)

Remove it from the steamer and open the lid to avoid any moisture and allow tha appam to cool.

Cut into wedges & serve as snack or break fast...

Enjoy......

Send to “GUEST QUEST” event by Amina Creations

Rava Laddu

Rava laddu

Ingredients

• Rava - 1 cup

• Sugar - 1 cup

• Ghee - 2 tsp

• Milk - 1/2 cup

• Grated coconut - 1/2 cup

• Cardamom powder - a pinch

• Cashew nuts - 10 whole nuts

• Raisins - 10 nos

 Preparation method

1.   Heat 2 tsp of ghee in a pan and roast cashew nuts and raisins , remove once
done and keep all these aside.

2.  Now add grated coconut and rava and saute them in very low flame till it
changes into light brown colour.

3.  Add Sugar and keep mixing in very low flame for 3 min, then switch of the
flame.

4. Then slowly add the milk , check if you are able to gather as balls

5.  Lastly add Cardamom powder, mix it well and transfer it to a plate.

6.  Take that laddu mixture into your hand and make small balls.

7.   Let it cool and serve.

Sending this to Kitchen Chronicles Go Nuts..

Carrot - Cabbage Pakoda

Carrot Cabbage Pakoda

Ingredients:

 • Carrot - 1/2 cup ( chopped )

 • Cabbage - 1/2cup (chopped)

 • Onion- 1 ( chopped)

 • Besan flour - 1cup

 • Green chilli - 3 ( chopped)

 • Ginger garlic paste - 1tsp

 • Turmeric powder- 1/2 tsp

 • Red chilli pwd -1/2 tsp

 • Salt - a pinch

 • Curry leaves - few(finely chopped)

 • Oil for frying

 • Water

Method:

 1. Mix the besan flour with chopped vegetables , salt, G'G paste, red chilli pwd, green chillis,turmeric powder & curry leaves with some water

 2. The batter should be a little hard so that it just coats the cabbage - carrot strips and onion slices.

 3. Take little batter & flatten in ur palm & fry it in a pan on a medium flame .Deep fry it till it turn golden brown in both sides.

 4. Now put it into tissues papers to remove excess oil and serve it hot.

Onion Pakoda

Onion pakoda

Ingredients:

 • Onion - 3 ( chopped)

 • Besan flour - 1/2 cup

 • Green chilli - 3 ( chopped)

 • Ginger garlic paste - 1 tsp

 • Turmeric powder- 1/2 tsp

 • Red chilli pwd - 1/2 tsp

 • Curry leaves - few (finely chopped)

 • Salt

 • Oil for frying

 • Water

Method:

 1.  Mix the besan flour with chopped onion , salt, G'G paste, red chilli pwd, green chillis,turmeric powder & curry leaves with some water

 2. The batter should be a little hard so that it just coats the onion slices.

  3. Take little batter & flatten in your palm & fry it in a pan on a medium flame .Deep fry till it turn golden brown in both sides.

4. Now put it into tissue papers to remove excess oil and serve it hot.

Parippu vada

Parippu vada

Ingredients:-

 • Toor dal - 1cup ( soaked for 2/3 hrs)

 • Onion - 1( finely chopped)

 • Ginger - 1/2 tsp (chopped finely)

 • Green chillies -3 (chopped finely)

 • Red chilly power - 1/4 tsp

 • Salt -a pinch

 • Rice power - 1 tsp (for crispness)

 • Curry leaves (chopped finely)

 • Oil - for fryng

Method:

1. Grind the dal for few minutes.dont make it as a paste.

2. Then mix all the above given ingredients to the dal mixture.

3. Make small balls of this mixture. Flatten them & deep fry it in oil till it turns golden brown

Bread Bonda

Bread Bonda

Ingredients :-

 • Bread ( Preferrably white bread)  - 10 Slices with corners removed.

 • Bread Powder -  1 cup (You can heat the bread corners that is removed, heat it to remove moisture and grate it in a  mixer.)

  For filling :

 • Potato - 1 big

 • Carrot - 1

 • Green Peas - as required.

 • Onion ( chopped ) - 1 medium

 • Ginger Garlic paste - 1 tsp

 • Green chilli - 2

 • Turmeric powder - 1/2 tsp

 • Salt to taste

 • Curry leaf

Preparation :-

Filling:

 • Cut the potato, carrot into small pieces and cook it in water with a pinch of salt.

 • Once boiled, drain the water completely.

 • Heat oil in a pan, and cook onions until translucent. Add curry leaves.

 • Add the green chillies, ginger and garlic.

 • Add the boiled vergetables.

 • Add turmeric powder and salt & cook for a min.

 • Mash the fillings and keep this aside.

• Pat a little water on the bread on both sides.

 • Place a small amount of filling onto the bread slice.

 • Roll the bread slice and make it as a ball, the bread should completely
   cover the filling.

 • Place the ball onto the bread powder and gently roll it. Remove excess bread podwer, by gently patting the ball.

 • Heat oil in a pan and deep fry the bread bonda.

Taste good when hot.

Sending it to Sumee's Culinary Bites

Bread omellet

Bread omellet

Ingredients:-

• Bread - 3 or 4

• Egg - 2

 • Shallots - 4

 • Tomato - 1 ( small)

 • Salt to taste

 • Pepper to taste

Preparation

1. Cut the bread into 2 pieces.

 2. Beat the egg with salt ,pepper & chopped vegetables.

 3. Soak the bread in the beated egg & fry

Simple bread omellet is ready...

Bread sandwich

Bread Sandwich

Ingredients:-

• Bread - 6 or 8

• Potato - 2 big

• Onion ( chopped ) - 1 medium

• Ginger-Garlic paste - 1 tsp

• Green chilli - 2

• Chilli powder - 1 /2 tsp

• Turmeric powder - 1/2 tsp

• Pepper powder - 1/2 tsp

• Garam Masala - 1 tsp

• Salt to taste

• Curry leaf

 Preparation for filling :-

 • Peel and cut the potato into cubes and cook it with a pinch of salt and pepper.

• Heat oil in a pan and saute' GGp and chopped onions, green chilli and curry
leaves.

• When they are soft ,add the cooked potato and mix it well.

• Then add all the powders and saute it for 2 minutes on medium flame.

• Add 1 tsp of oil and saute' it again on a medium flame for a special taste.

• Remove from fire and serve it hot!!

Preparation 4 sandwitch :-

• Toast the bread & fill potato masala on the middle of 2 breads & centre cut the bread and have it.......... :)