Mutta Kuzhalappam /Coconut Pancake Rolls

Ingredients:

Maida - 1 cup
Egg - 1
Sugar - as required
Grated coconut - 1 cup
Cardamon -2
Milk - 1/2 cup
Salt

Method:

• In a bowl, whisk together milk , maida ,salt ,1 tsp sugar ,1 cardamom and egg.
• Transform this batter into a blender (mixer) and blend well.(Add water if required).Make the batter like the consistency of dosa.
• Take another bowl ,mix grated coconut ,sugar & cardamon well. ( You can also heat this mix in a pan to melt sugar and coated well on coconut).
• Heat a tawa or frying pan.
• Make pancake by pouring 1-2 spoon of batter onto tawa.
• Using the back of the spoon to spread batter into a round shape.
• After 1-2 minutes, flip carefully with a thin spatula, and cook until light browned on the other side.
• Fill coconut mix and roll it .
• Serve hot.

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Chilly Idli

Ingredients:

Idly – 4-5 (cut into small pieces)

Ginger – small piece

Garlic – 3-4 pods

Green chili – 2

Capsicum – 1 (cut into small cubes)

Onion – 1 (cut into small cubes)

Pepper -1/4 tsp

Soya sauce – 1 tsp

Tomato ketchup – 1 tbsp

Red chili sauce – 1 tsp

Corn flour – 1 tbsp
Maida - 1/2 cup
Curry leaves

Red color – 1 pinch (optional)

Salt

Oil

Method:

• Make batter with maida,corn flour ,red color,salt & water.
• Dip idly pieces & shallow fry.
• Heat oil ,  add crushed ginger, garlic and green chili.
• Add capsicum and onion,  pepper & little salt .Sauté well.
• When onion becomes translucent add fried idly pieces.
• Add soya sauce, tomato sauce, chili sauce and sauté well.
• Cover it for 1 minute & remove from fire.
• Garnish with curryleaves.

Check out Idly recipe:

    

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Broasted Chicken

Ingredients:

Chicken – 6-8 pieces

Ginger paste- 1 tbsp

Garlic Paste – 1 tbsp

Soya sauce – 1 tbsp

Chilli sauce – 1 tbsp

Tomato sauce – 1 tbsp

Pepper powder – 1 tsp

Salt – 1 – 1 ½ tsp

Maida – 1 ½ cup

Egg – 1 no

Turmeric powder – ½ tsp

Water – 2 cup

Pepper powder – ½ tsp

Salt

Bread crumbs

Oats (optional)

Oil for deep frying

Method:

• Marinate chicken pieces along with tomato sauce,soya sauce, chilly sauce, garlic & ginger paste,pepper powder,salt and water for 10 minutes .
• Cook chicken pieces for 10 or till the chicken is 3/4 th cooked
• Put off the stove and remove chicken pieces and keep it aside.
• In another bowl make a batter of maida, salt, pepper powder,turmeric, beaten egg and water & Mix well.
• Dip the cooked chicken pieces in the batter and then roll it on breadcrumbs + Oats till well coated.
• Deep fry the chicken pieces till crisp and golden brown. 

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Butter Murukku

Ingredients:

Rice Flour: ½ cup

Kadalamavu /Besan : ¼ cup

Pottukadala: ¼ cup

Cummin /Jeeram :1/4 tsp

Ghee or Butter: 2 tsp

Salt : To taste

Oil: Deep frying

Method:

• Slightly roast and grind pottukadala.
• Combine the rice flour, besan & pottukadala powder  in a  bowl.
• Add the cumin seeds and asafoetida and salt.
• Melt the butter and add this to the flour. Mix nicely and evenly. Add water little by little and knead it into a smooth dough.
• Use the single star mould and start pressing the murruku in hot oil.
• Cook till the oil sound subsides.
• Drain in a kitchen towel

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Uzhunnu Vada

Ingredients:

Urud dal/Uzhunnu- 1cup

Ginger chopped-1" piece

Green chilies chopped-2 to 3 nos

Shallots chopped-6 to 8 nos

Black pepper corns-8 to 10 nos

Curry leaves chopped - 1 sprig

Salt to taste

Oil -to deep fry

Water

Method:

• Wash and soak urud dal for 3 to 4 hours.
• Grind it to a smooth paste without water, if required add little water.
• Add ginger, green chilies, shallots, pepper corns, curry leaves and salt to taste to the ground paste and mix well.
• Keep aside for 30 to 45 minutes.
• Heat oil in a wok. Oil should be hot before putting vada’s.
• Wet your palm with cold water and take a small portion of the dough and roll it into a ball. Slightly flatten it and make a hole in the center using your finger.
• Put this into hot oil .Cook until it turns golden brown.
• Serve with coconut chutney!!!

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