White Chickpea Salad

White Chickpeas-1cup
Carrot(chopped)-2
Lettuce leaf (chopped)-3
Lemon juice-2tsp
Thousand Island  Dressing-1tbsp


  • Wash and soak chickpeas in water for 6-8hrs and drain..Microwave chickpeas with water and salt on 100% power for 12-15 minutes.
  • In a bowl combine chickpeas carrot,lettuce,lemon juice and thousand island dressing.
  • Mix well and serve.

Egg Pathiri(Mutta Pathiri)


Egg-2
Milk-150ml
Maida-6tsp
Sugar-2-3tbsp
Cardamom powder -1tsp
Cashewnuts-2tbsp
Raisins-2tbsp
Ghee-2tbsp



  • In a mixing bowl beat egg and milk together until smooth. Add sugar, flour and cardamom powder and beat until the batter is smooth. To this, add fried cashew nuts and raisins.
  • Heat 2tbsp ghee in a pan. Fry cashew nuts and raisins. In the same pan, pour egg mixture and cook covered on low flame for 15-20 minutes. Garnish with cashew nuts and raisins.

Kappa Biriyani(Tapioca Biriyani)

 

Tapioca-1kg
Turmeric powder-1tsp
Salt

Beef-1/2kg
Pearl onion (sliced)-1cup
Tomato-1
Ginger paste-2tsp
Garlic paste-1tbsp
Green chilly-3
Curry leaves-2springs
Salt

Shredded coconut-1cup
Fennel seeds-1/2tsp
Turmeric powder-1tsp
Chilly powder-1&1/2tbsp
Coriander powder-2tbsp
Garam masala-1tsp

Coconut oil-1tbsp
Mustard seeds-1tsp
Dry red chilly-3
Pearl onion (chopped)-4
Curry leaves-2springs



  •  Cook tapioca with water, turmeric powder and salt.
  •  Dry roast shredded coconut and fennel seeds until brown. Add turmeric powder, chilly powder, coriander        powder and garam masala and fry for few seconds. Grind it with water to a fine paste.
  •  Marinate beef with ground paste, ginger-garlic paste and salt for 2 hours. Pressure cook beef with ½-cup water, onion, tomato, green chilly and curry leaves.
  •  Mix cooked tapioca with beef and cook on low flame for 10 minutes.
  • Heat 1 tbsp oil and splutter mustard seeds. Fry dry red chilly, chopped onion and curry leaves. pour it over the biriyani

Chatti Pathiri



For Pathiri
Maida-1cup
Water
Salt

For filling
Egg-3
Sugar-5-6tbsp
Cardamom powder-1tsp
Grated coconut-1/2cup
Raisins-50gms
Cashew nuts-50gms
Poppy seeds-2tbsp
Ghee-1tbsp

For coating
Eggs-2
Milk-3tbsp
Sugar-4-5tbsp
Cardamom powder-1/2tsp

1. Make a dosa like batter with Maida, salt and water. Heat a nonstick pan and make about 6-8thin dosa of uniform size.
2. Beat three eggs with sugar and cardamom powder. Heat 1 tbsp ghee, sauté raisins, cashew nuts, poppy seeds and grated coconut until they change their color. Now add the beaten egg and scrambled the whole mixture. Keep it aside.
3. Beat the remaining eggs,milk, sugar and cardamom powder and keep aside.
4. In a non-stick baking dish, spread 1 tsp ghee and place one dosa as the first layer. Spread scrambled egg mixture and pour a layer of beaten egg mixture. Repeat the process until done. Keep adding the egg coating at each step and finally pour the remaining egg mixture over the sides and on the top.
5.Bake in an oven for 15 -20minutes.

APPAM(No Coconut)


Raw rice-1cup
Cooked Rice-3/4cup
Yeast-1tsp
Sugar-1tbsp
Salt
Water


  • Soak rice in water for 3-4hrs.
  • Grind together raw rice and cooked rice to a fine paste.
  • Soak yeast in warm  warm water and keep it aside for 10 minutes .Add this to the ground paste,stir well and allow 6-8hrs for fermentation.
  • Add sugar and salt into the batter.
  • Make appam on an 'appachatti' or 'thava'

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