chippi appam

THE WASHED AND CLEAN CHIPPI -----------25 NOS-----(WITH SKIN )

THE CHIPPI OPEN WITH KNIFE 


1,Graded coconut  1 cup
2,turmeric powder----------1/2 spoon
3,sweet fennel ----------1/2spoon
4,small onion----------5 nos
5,chilly powder----------1 pinch
6,ginger---------1 small piece
7,garlic---------5 alli
8,cinnamon---------------2 small piece
9,clove------3 piece
10,cardamon-------------3nos


salt-----------
coconut graded----------1/2 cup
rice powder----------1 nazhi


The above 1 to 10 items add with 1 glass of water and grind in a mixi jar


the above grind ed mixer add one and half glass of water and as you need salt  then cook in normal flame        when the stems come out add rice powder   then stir it well  and then add the 2nd part of coconut then mix it well

now you can fill the above mixer in to the open chippi
like this fill one by one all

now heat with 5 glass of water in a iddaly bowl   
now keep the iddaly thatt  then fill the above filled chippi cook for 20 mints in max flame

now the CHIPPI APPAM is getting ready
serve it in hot

madura kanava roast

                                       INGREDIENTS


Kanava--Fish-----------------clean and wash then cut it in piece--------1 cup

big onion---------------1 sliced in small pieces
ginger----------1 spoon grave
garlic--------------1/2 spoon grave
green chilly------------4 nos sliced

chilly powder-----------1/2 spoon
turmeric powder------------1/4 t spoon
sweet fennel-----------1/2 spoon
gram masala --------------1/2spoon
cooking oil-------------5spoon
coriander powder-----------1spoon

sugar--------2spoon
salt

                                                     DIRECTION

Heat a fry pan 
pour the cooking oil
add ginger,green chilly,garlic stir well
then add sliced big onion and stir up to brownish colour

add chilly powder,turmeric powder,coriander powder,sweet fennel and gram masala stir 3 mints

now add the washed KANAVA
add as you need salt also

now cook for 10 mints in low flame

the grave its come in thick then add sugar
and mix in well position

close the flame
and serve it in hot

the MADRA KANAVA ROAST is ready

banana juice

                                                         INGREDIENTS

Milk------------------2 glass
banana--------1
sugar-----------------3 t spoon
cardamon powder-------------1 pinch

                                                     DIRECTION

In a mixi jar
add milk , sugar , the cut pieces of banana ,and cardamon powder grind it well
and add a little ice for cold
serve it soon
taste the juice
 

cabbage salad

                                                             Items

Savala-----------1

Cabbage---------------100gm

Lemon juice----------1/2 spoon

Salt----------------

    

                                                              Method

The chopped savala ,and cabbage

Mix with lemon juice and as you need salt

Keep to serve it

vegetabls salad

                                                                 INGREDIENTS

Carrot ---------------------1

Cabbage------------100gm

Savala---------------1

Tomato--------1

Lemon juice----------1/2 spoon

Salt----------

Olive oil-------------1/2 spoon

Cucumber----------1

                                                              

                                                                   METHOD

1^st----carrot,cabbage,savala , cucumber,and tomato, cut to small pieces

2^nd----mix  this above all items with olive oil and lemon juice

  Then add as you need salt also

Mix this items and keep it in plate  and serve with side dishes

chicken cash nut kuruma

                                                                     INGREDIENTS

CHICKEN--------------1/2KG

Cooking oil-----------------3 spoon

Big onion--------------------2nos

Ginger –gravy --------1/2spoon

Garlic gravy------------1/2spoon

Green chilly---------6nos

Turmeric powder------------------1/4spoon

Coriander powder-------------2spoon

Salt----------as you need to taste

Curd-------------5 spoons

Glove--------3piece

Cardamom----------------3 pieces

Cinnamon-----------------1/4

Mally leafs     puthina leafs     1 spoon each

Potato---------------4 no’s

Cash nut powder-----------10nos

Water-------------as you need

                                                            DIRECTION

1^ST----------------CHICKEN------wash and clean then cut a small piece

2^nd-------------big onion can sliced

3^rd------------POTATO-----------wash and remove the skin and a medium sizes

4^th-----------mally leafs and pothina leafs can cut in small pieces

Now

In a cooker pour the cooking oil and heat the cooker in low flame

Add the chopped big onion

Then stir  it the onion will come brownish color

Now add the gravy of ginger,garlic,and sliced green chilly  pieces  and stir

Then add turmeric powder, coriander powder, salt, and curd

Mix this above items and heat in 2 mints

Now add mally leafs and pothina leafs

Then add chicken pieces

Add potato, cash nuts powder and stir well and keep to heat 3 mints

Then add water in as you need

Now close the cooker top and heat in low flame for up to 4 vissile from cooker

Now the CHICKEN CASH NUT KURUMA is ready to serve

kai pola

                                                      INGREDIENTS

Egg------------5
sugar---------------5t spoon
cardamon ----------------4nos
cash nut------------100gm
banana -------------5nos
gee-----------3t spoon


                                                          DIRECTION


1st ---------------cut the banana in small pieces

2nd---------------this banana can mix with gee and do to cook 2 mints

3rd-----------egg , sugar , and cardamon , mix and grind in a mixi jar and keep it for 15 mints

4th-----------Heat a non stick fry pan
pour the one t spoon gee
add the egg mix
heat in low flame for 15 mints
add cash nuts
keep the top to close

in that time the KAI POLA is ready

you can serve after dry