Kalathappam

Parboiled rice 2cups,soaked for 4to6hrs,grated coconut 2cups,powdered jaggery 250gm,
dried ginger powder 1tblspn,cumin seeds 1tspn
Grind the ingredients to a semi thick batter.Add a pinch of yeast,a pinch salt,mix well,
keep it for 4 hrs.
Cook in an earthern pot in open fire or on gas in an idli maker.
Here idli maker is used.Pour enough water in the idli cooker,take the sieved tray
of idli maker,put the tray with a wet muslin cloth over the tray,pour batter and a little

ghee over for better taste.Also place cashew nuts and raisins.Close the idli maker,
flame the gas stove and steam cook.

When cooled ,transfer on a ghee brushed plate.
Cut into small pieces.Nice for evening tea.This is an ethnic homely dish.

Mushroom roast

Mushroom 100gm,
Onion small 1, garlic cloves 4, ginger 1inch piece , tomato 1, all thinly sliced
Green chilly 1, silted, curry leaf 1 sprig, coriander leaves little,
Cooking oil 1tblsp., chilly powder 1/2tsp., pepper powder 1/2tsp.,
coriander powder 3/4tsp., turmeric powder 1/3tsp., garam masala 1/3tsp.,
salt to taste.
Heat oil in a pan, drop in curry leaf, onion, garlic and ginger, sauté till onion is translucent,
add curry powders except coriander, stir for 30secs, add tomato and mushroom, stir till
cooked. Remove to a serving bowl , garnish with coriander and curry leaves.
Excellent with chapatti and easy to prepare.

Vayanayila ada

Ada mix
Rice flour 3cups,cardamom powder 1/3tspn,powdered jaggery 250gm,riped banana
(small)10nos,skinned and blended,salt a pinch,dried ginger powder 1/2tspn.
Mix the ingredients,add enough water ,prepare a soft dough.
Collect vayanayila,wash,clean and dry.Take a lemon size dough,put on vayanayila,

fold cone shape ,pin with green coconut leave sticks(eerkkil).Also can make flat shape ada
as 2 segments in a single leaf(take a little dough,put on leaf,fold,again put a little dough,fold
 and pin with the leaf stalk itself.
Prepare ada in a steam cooker.
Vayanayila is fragrant which gives ada a nice aroma.

Kappa puttu (tapioca)

Tapioca flour 2 cups,salt to taste,luke warm water required to moist the flour for puttu

preparation.Add salt,sprinkle water ,prepare puttu mix with fingers to flour moist.
Grated coconut 1/2 cup
Fill 1/4portion of puttu maker pot with water,boil it,fill puttu maker with 1tblspn coconut,

top it with moist flour,close with lid,wait till steam comes out of the lid.

Turn puttu upside down and serve hot with fish roast.

fish roast

Here tender coconut is used for puttu.

Lovlolica pickle

Lovloli  25,pluck,clean,wash and dry .Boil 2 cups water,add 1tblspn salt,allow to cool,
pour in an air tight glass bottle,add lovlolica,Keep for one week.
Sesame oil 1tblspn,kashmir chilly powder 1tblspn,asafoetida powder 1/4tspn,fenugreek powder
a pinch.
Heat oil in a pan,reduce flame,add curry powders,mix well,add salted lovlolica,off flame,

mix ,adjust salt,allow to cool ,store in air tight glass container.Pickle is ready.

Prawn pickle

Prawn 1kg,deshell,devein,wash,clean,strain,add 2tspn kashmir chilly powder,salt to taste,
rub well,keep for an hour
Ginger 4inch pc,green chilly 3,garlic 12 cloves,all three chopped,sesame oil 2tbl spn,
kashmir chilly powder 2tspn
Heat oil,just fry prawns,keep aside,drop in ginger ,green chilly and garlic,saute till
light brown,reduce flame,add chilly powder,mix,off the flame,add prawns,mix well,

adjust salt.Allow to cool,store in air tight glass containers.

Ayila(mackerel)pattichathu

Ayila(mackerel) large 3nos,cut it into medium pcs,wash well,keep aside
Dried red chilly 10,coriander 1tspn,fenugreek seeds 1/4tspn dry fry all the ingredients
grated coconut 11/2cups,turmeric powder 1/4tspn,salt to taste
grind all the ingredients together to a fine paste.
Green chilly 4,slited,ginger 11/2inch finely chopped,curry leaf 1sprig
Dilute coconut mix in 2cups water ,add green chilly and ginger in an earthen pot,
put on flame allow to boil.At boiling point drop in fish pcs,cook well,reduce flame,
allow gravy to get thicken and cover the fish.
For take away food this dish is wonderful.Taste good even on second day.