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mutton biryani
a.-antekeralam.peperonity.net

Snakes of Kerala

MUTTA APPAM @@ @ Ingredients
1. Eggs 2
2. Oil enough to fill with 2 Egg shells
3. sugar as required
4. A pinch of salt
5. Maida
Preparation Method
1. Beat up Eggs,Oil,Sugar and Salt well.
2. Add Maida as required to mix.(Not required water).
3. Keep it 10 minutes to get soft.
4. Heat the Oil in kadai.Make lemon-sized ball and shape in to thick rounds.
5. Deep fry to golden brown,stirring till cooked.
6. serve it hot
KOZHUKATTA@.@@ Ingredients
1. Rice Flour(Ari podi) - 1 cup
2. Water - 1 1/2 cups
3. Chilly powder - 1 tsp
4. Asafoetida(Kayam) powder- 2 pinches
5. Oil - 2 tsp
6. Mustard seeds - 1/2 tsp
7. Dry red chillies(Kollamulaku) - 2nos
8. Curry leaves - 1 sprig
9. Salt - As reqd
Preparation Method
*. Boil water in a pan.
*. Add chilly powder and asafoetida.
*. Make a paste of rice flour and add to the boiling water stirring continuously to avoid lumps.
*. Add salt to taste.
*. Keep stirring, till it thickens. Alternatively, pour the boiling water into the flour and mix with spoon.
*. Allow it to cool.
*. Roll into small balls of the size of marbles. Apply a little oil on your hands while doing so.
*. Steam the balls for 5 minutes.
*. Allow it to cool.
*. Heat oil in a pan.*. Add mustard seeds, red chilliesand curry leaves.
*. Add the rice balls and stir.  Serve hot
KOZHUKATTA@.@@ Ingredients
1. Rice Flour(Ari podi) - 1 cup
2. Water - 1 1/2 cups
3. Chilly powder - 1 tsp
4. Asafoetida(Kayam) powder- 2 pinches
5. Oil - 2 tsp
6. Mustard seeds - 1/2 tsp
7. Dry red chillies(Kollamulaku) - 2nos
8. Curry leaves - 1 sprig
9. Salt - As reqd
Preparation Method
*. Boil water in a pan.
*. Add chilly powder and asafoetida.
*. Make a paste of rice flour and add to the boiling water stirring continuously to avoid lumps.
*. Add salt to taste.
*. Keep stirring, till it thickens. Alternatively, pour the boiling water into the flour and mix with spoon.
*. Allow it to cool.
*. Roll into small balls of the size of marbles. Apply a little oil on your hands while doing so.
*. Steam the balls for 5 minutes.
*. Allow it to cool.
*. Heat oil in a pan.*. Add mustard seeds, red chilliesand curry leaves.
*. Add the rice balls and stir.  Serve hot
UZHUNNU VADA @@@Ingredients
1. black gram dal  - 2 cups
2. green chillies - 5
3. ginger - 1 piece
4. curry leaves - 2 sprigs
5. salt to taste
6. Oil for frying
Preparation Method
1. Soak the dal for 2-3 hours. Drain the water and grind to a fine paste along with all the ingredients.
2. Heat the oil in  kadai. Take a lemon-sized ball of batter, placeon a small plastic sheet, and put into a vada making a hole in the centre.
3. Deep fry to a golden brown stirring occasionally. Repeat process until all the batter is used up.  Serve immediately.
UNNIAPPAM@@@ Ingredients
1. Rice - 1 Cup
2. Grated Coconut - 1 cup
3. Molasis (jaggery) grated - 1 cup
4. Cardamom Powder - 1 tsp
5. Ghee - 4tbsp
6. Plantain (Palayankodan) - 1 cupchopped
7. Sesame seed - 50gm
8. Coconut oil - as required
9. Coconut pieces (optional) fried in ghee - 1/4 cup
10. Dried ginger - a pinch11. Cumin - a pinch
Preparation Method
*. Soak the rice for 1 hour. Drain well.
*. Grind to fine flour.
*. Grind the chopped plantain, grated coconut, jaggery (molasses) cardamom powder, and rice flour finely without adding water.
*. Blend until it had the consistency of fritter batter.
*. Add powdered dried ginger , sesame, coconut pieces to the mixture.
*. If the batter is too thick add a little water.
*. Fill each Unniappam cup three quarters full  with the coconut oil or ghee.
*. When the oil is hot pour the batter into the cups filling each three quarters full.
*. Cook until dark golden brown.
*. Note: Unniappams are usually made in a special container used for frying.*. For softer unniappam you can keep the batter aside for 3-4 hours before frying.
*. Variation : Unniappam can alsobe made with wheat flour instead of rice flour.
*. Dissolve molasses with some water and keep on fire to make a syrup.
*. Strain and keep aside. When cool add wheat flour and makea fine batter.
*. Keep aside for 1 night.
*. Next day mix in the other ingredients with a little salt and fry the unniappams as given above.
PIZZA@@@@ Ingredients
1. 1 cup lukewarm water (110 degrees)
2. 2 packages yeast
3. 3 1/2 cups unbleached flour
4. 1 teaspoon coarse salt
5. 1 teaspoon sugar
6. 1 tablespoon olive oil
7. 1 cup olive oil
8. 2 cups fresh basil leaves
9. 2 cloves garlic, chopped
10. 3 tablespoons pine nuts11. 1/2 cup freshly grated Parmesan cheese
12. 1 onion, thinly sliced
13. 1 sweet red pepper, seeded and sliced into strips
14. 1 green peppers, seeded and sliced into strips
15. 2 tablespoons olive oil
16. 1 tablespoon water
17. 1/2 pound garlic and fennel sausage or sweet Italian sausage
18. 3 ounces goat cheese
19. 10 ounces Mozzarella cheese, coarsely grated
20. 2 tablespoons freshly grated Parmesan cheese
21. 2 tablespoons cornmeal
Preparation Method *. Dissolve yeast in water and set aside. Mix flour, salt, and sugar in a bowl. Make a "well" in the center, pour in yeast solution and olive oil.
*. Blend in the flour using a fork, working towards the outside of the well. As dough becomes stiff, incorporate remaining flour by hand.
*. Gather into a ball and knead eight to ten minutes on a floured board. Place in an oil-coated bowl, cover with a damp cloth, and let rise in a warm, draft-free place until doubled in size, approximately two hours.
*. Prepare pesto sauce using a blender or food processor. Combine all ingredients except cheese.
*. Process but do not create a puree. Stir in cheese. Set side. Sauté onions and peppers in one tablespoon olive oil and water in a large skillet over medium heat. Stir frequently until peppers are soft. Drain and set aside. Brown sausage, breaking into pieces as it cooks. Drain off excess fat.
*. Chop coarsely and set aside.
*. Preheat over to 400 degrees. Spread remaining olive oil evenly over a 12--inch pizza pan. Sprinkle with cornmeal. Punch down pizza dough, flatten lightly with a rolling pin, turn and flatten with fingers. Place dough in pan and spread to edges with fingertips.
*. Bake five minutes. Spread pesto sauce over dough. Crumble goat cheese evenly over pesto. Add onions and peppers, sausage, and cheeses.
*. Bake 10 minutes or until crust is slightly brown and cheese is bubbly
PIZZA@@@@ Ingredients
1. Rice - 1 Cup
2. Grated Coconut - 1 cup
3. Molasis (jaggery) grated - 1 cup
4. Cardamom Powder - 1 tsp
5. Ghee - 4tbsp
6. Plantain (Palayankodan) - 1 cupchopped
7. Sesame seed - 50gm
8. Coconut oil - as required
9. Coconut pieces (optional) fried in ghee - 1/4 cup
10. Dried ginger - a pinch11. Cumin - a pinch
Preparation Method
*. Soak the rice for 1 hour. Drain well.
*. Grind to fine flour.
*. Grind the chopped plantain, grated coconut, jaggery (molasses) cardamom powder, and rice flour finely without adding water.
*. Blend until it had the consistency of fritter batter.
*. Add powdered dried ginger , sesame, coconut pieces to the mixture.
*. If the batter is too thick add a little water.
*. Fill each Unniappam cup three quarters full  with the coconut oil or ghee.
*. When the oil is hot pour the batter into the cups filling each three quarters full.
*. Cook until dark golden brown.
*. Note: Unniappams are usually made in a special container used for frying.*. For softer unniappam you can keep the batter aside for 3-4 hours before frying.
*. Variation : Unniappam can alsobe made with wheat flour instead of rice flour.
*. Dissolve molasses with some water and keep on fire to make a syrup.
*. Strain and keep aside. When cool add wheat flour and makea fine batter.
*. Keep aside for 1 night.
*. Next day mix in the other ingredients with a little salt and fry the unniappams as given above.
PIZZA@@@@ Ingredients
1. Rice - 1 Cup
2. Grated Coconut - 1 cup
3. Molasis (jaggery) grated - 1 cup
4. Cardamom Powder - 1 tsp
5. Ghee - 4tbsp
6. Plantain (Palayankodan) - 1 cupchopped
7. Sesame seed - 50gm
8. Coconut oil - as required
9. Coconut pieces (optional) fried in ghee - 1/4 cup
10. Dried ginger - a pinch11. Cumin - a pinch
Preparation Method
*. Soak the rice for 1 hour. Drain well.
*. Grind to fine flour.
*. Grind the chopped plantain, grated coconut, jaggery (molasses) cardamom powder, and rice flour finely without adding water.
*. Blend until it had the consistency of fritter batter.
*. Add powdered dried ginger , sesame, coconut pieces to the mixture.
*. If the batter is too thick add a little water.
*. Fill each Unniappam cup three quarters full  with the coconut oil or ghee.
*. When the oil is hot pour the batter into the cups filling each three quarters full.
*. Cook until dark golden brown.
*. Note: Unniappams are usually made in a special container used for frying.*. For softer unniappam you can keep the batter aside for 3-4 hours before frying.
*. Variation : Unniappam can alsobe made with wheat flour instead of rice flour.
*. Dissolve molasses with some water and keep on fire to make a syrup.
*. Strain and keep aside. When cool add wheat flour and makea fine batter.
*. Keep aside for 1 night.
*. Next day mix in the other ingredients with a little salt and fry the unniappams as given above.
Vayanayila appam @@@ Ingredients
1. Jack fruit pulp - 1 cup
2. Roasted rice flour - 1 cup
3. Jaggery - 1 cup
4. Grated Coconut - 1 cup
5. Cardamom powder - 1 tsp
6. Salt - a pinch
Preparation Method
*. Grate jaggery and mix with grated coconut in a grinder adding little water.
*. Grind coarsely.
*. Add rest of the ingredients, mixthoroughly. Keep for 10 minutes.
*. The batter should be little morethicker than dosa batter.
*. Use the leaves and steam the kumbilappam.
PAYASAM@@@ Ingredients
1. rice ½ cup
2. water 1 cup
3. ghee ¼ cup
4. coconut grated ½ cup
5. jaggery 1 cup
6. cardamom powder a pinch
Preparation Method
*. Cook rice with water and aside.
*. Melt jaggery in ½ cup of water and bring to boil.
*. Add cooked rice and add ghee little by little stirring continuously.
*. Add Coconut and mix well.
*. Cook on low medium flame till thickened and add cardamom powder and serve hot


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