Kallappam

Ingredients

1. Idli rice - 1 cup
2. Grated coconut - 0.5 cup
3. Cooked rice - 0.5 cup
4. Yeast - 1 tsp
5. Sugar - 2 tbsp
6. Salt
7. Grated coconut - 3 tbsp
8. Jeera - 1 tsp
9. Shallots - 3
10. Oil - 2 tsp

Procedure

1. Soak rice for a minimum of 5 hours.
2. Grind rice with less water ( 3 tbsp ) in a mixie into a smooth paste
3. Add grated coconut and cooked rice to this and grind well again.
4. Add yeast and sugar with 2 tbsp of warm water and leave it for 10 minutes. Yeast will dissolve and gets activated. Instead of yeast, half glass toddy can be used. I have never tried with toddy.
5. Add this to the mixie along with the batter and grind for a minute.
6. Leave this batter in a vessel for 8 hours or overnight to ferment. The batter volume would have doubled by then.
7. Pulse 3 tbsp of coconut, jeera and shallot once in a mixie.
8. Add the coconut mixture to the batter and mix well.
9. Heat a tawa and apply oil.
10. Pour a laddle full of batter and gently spread the batter into a circle. After sometime, holes will appear on the dosa and one side will be cooked.
11. Flip to the other side and cook it as well.
12. Yummy Kallappam is ready to be served with chicken curry or peas curry.

Note:

1. The dosa should not be left on the tawa for too long. Otherwise, it will dry up and will become crisp.
2. Best to have this appan when it is hot.

Mango / Mambazha pulishery

Ingredients 

1. Very ripe small / medium sized mangoes - 4
2. Grated coconut - 0.5 cup
3. Jeera - 1 tsp
4. Mustard - 0.5 tsp
5. Green chillies - 2
6. Curry leaves - 2 twigs
7. Sugar - 1 tbsp (optional)
8. Curd - 1.5 cups
9. Red chilli - 1
10. Oil - 1 tbsp
11. Shallots - 3

Procedure

1. Remove the skin of the mango and boil it in a deep pan with enough water to cover it.
2. Continue boiling till the mangoes become mushy.
3. Break red chilli into few pieces
4. Cut shallots into small pieces
5. Pulse the curd once in a mixie to remove all lumps in the curd.
6. If the mango is not sweet enough, a tbsp of sugar can be added optionally.
7. Grind grated coconut in a mixie into a smooth paste. Add jeera and green chillies and pulse once. 
8. Boil the above mixture in a pan. Add the boiled mangoes into this mixture.
9. When the mixture is completely boiled and mangoes mixed well with the coconut paste, add the curd to this mixture.
10. After a minute of heating, switch off the stove. The curd should not be heated too much since it will curdle if heated for long.
11. In a separate pan, heat oil
12. Splutter mustard, shallots, red chilli and curry leaves.
13. When the shallots have browned, pour this over the pulissery.
14. Yummy mambazha pulishery is ready to be served with rice.

Madakku Saan

Ingredients for pancake

1. Wheat / Atta - 1 cup
2. Milk - 0.5 cup
3. Water - 1 cup
4. Sugar - 2 tsp
5. Cardamom powder - 0.25 tsp
6. Salt - a pinch
7. Ghee - 2 tbsp

Ingredients for filling

1. Coconut - 0.5 cup
2. Sugar - 2 tbsp

 Procedure

1. Make batter using all the ingredients for pancake. Make sure that there are no lumps in the batter.
2. Heat tawa on stove top and pour a ladle of pancake batter and make a circle dosa.
3. Add ghee on top of the batter. When one side, flip to other side and cook the other side as well.
4. Mix coconut and sugar well for making the filling.
5. Spread a spoon filling in the centre of the pancake lengthwise. Fold the pancake from either side to the top of the filling. Press the edges.
6. Yummy madakkusan is ready as an evening snack.

Vegetable cutlet

Ingredients 

1. Potato - 3
2. Beetroot - 2
3. Carrot - 1
4. French beans - 6-7
5. Green chilli - 1
6. Ginger - 1 inch
7. Onion - 1 large
8. Red chilli - 1 tsp
9. Garam masala - 0.5 tsp
10. Turmeric powder - 0.25 tsp
11. Fennel seeds - 0.5 tsp
12. Salt
13. Egg -2 
14. Bread crumbs - 5 tbsp (approximately)
15. Oil - 2 tbsp + oil required for frying

Procedure

1. Boil potato in a cooker upto 8 whistles. 
2. Peel the potato once it is cool and mash it well. Make sure there are no lumps.
3. Peel and cut beetroot and carrot in large pieces. Similarly cut beans into pieces.
4. Pulse the vegetables in a mixie for 3 or 4 times for 2 seconds each. The vegetables should be very finely cut.
5. Microwave the vegetables for 3 minutes.
6. Cut green chilli and ginger into very small pieces.
7. Cut onion into small pieces
8. Heat 2 tbsp of oil in a vessel. Add fennel seeds to this and wait till it browns and becomes aromatic.
9. Add onion, green chillies and ginger till onion turns transparent.
10. Add the pulsed vegetables to this and cook for 2 minutes.
11. Add the mashed potatoes to this.
12. Add salt, red chilli powder, turmeric powder and garam masala powder to this and mix well.
13. When the mixture is completely dry, switch off the stove and allow it to cool.
14. In a vessel, mix the eggs well.
15. Take the bread crumbs in a plate.
16. When the vegetable mixture is cool, make lemon sized balls from the mixture. Flatten each ball with right hand fingers after placing the vegetable ball on the left palm.
17. Dip the cutlet in egg mixture and roll it in bread crumbs so that it is covered evenly.
18. Heat oil in a separate vessel on high flame.
19. Drop the cutlet into the hot oil. Flip and fry till both sides have browned evenly.
20. Take the cutlet out of oil and keep it in kitchen tissue paper to drain excess oil.
21. Yummy cutlets are ready to be served as an evening snack along with finely cut onion and tomato ketchup.