Chakka Kumbilappam

Ingredients:
Jackfruit: 11/4 cup
Rice flour: 2 cup
Coconut grated: 1 cup
Jaggery: 1 cup
Cumin seed: 1 tsp
Cardamom: 1 tsp
Vazhanayila/Banana leaf

Method:
Cut jackfruit into small pieces. Cook in a pressure cooker with little water till soft, mash well and keep it aside. Take another pan and melt the jaggery with little water. Strain, remove the impurities. Mix all the ingredients together. Make cones  with vazhanayila" and fill the cone with dough, close the leaves with bamboo skewer and steam for 20-30 minutes. Serve hot

Pineapple Pudding

Ingredients:

Milk: 5 cup
Condensed milk: 2 1/2 cup
Pinapple chopped: 1 1/2 cup
China grass: 15 gm
Sugar: 1 1/2 tbsp
Vanila essence: 1 tsp
Water: 1/2 cup

Method:
Soak china grass in water. Mix the normal milk and condensed milk in a deep bottom pan. Add soaked china grass to the boiling milk and stir continously till the china grass dissolves completely. Remove from fire, allow it to cool. Add vanila essence to the milk. Cook pineapple with sugar in a low flame till pineapple turns soft. Allow it to cool. Take a pudding dish and arrange pineapple in the bottom, then pour the milk. Keep it in the refrigerator for 1 hour or till set.

Ila Ada

Ingredients:

Rice flour: 2 cups
Grated coconut: 3/4 cup
Cardamom powder: 11/2 tsp
Cumin powder: 1 tsp
Sugar: 1/2cup
Salt: 1/2 tsp
Water:
Banana leaves

Method:
Combine grated coconut, Sugar, cumin powder, cardamom and a pinch salt and keep it aside. Heat water in a pan using 1/4 tsp salt. Add the hot water little by little to the rice flour and knead well with the hands, divide the dough into 5-6 equal sized balls. Place each ball on a piece of banana leaf and flatten it with fingers. Place the coconut filling in the center, fold the banana leaf in half and press with hands. Place the banana wraps in a steamer and steam for 15-20 minutes

Chakka Varatti

Ingredients:

Ripe Jack fruit - 2 kg
Jaggery: 3/4 kg
Ghee: 1/2 cup
Dried ginger powder(Chukku): 1 tbsp
Cardamom(Elakka) powder: 10-12 pcs
Cumin seed powder: 11/2 tbsp

Method:
Cut jackfruit into small pieces. Cook in a pressure cooker with little water. Take another pan and melt the jaggery using little water. Strain, remove the impurities. Pour melted jaggery to another deep bottom pan/"Uruli" and transfer to the stove. Add cooked jackfruit and stir continuously. Add 2 tbsp ghee. Also add dried ginger powder, cumin seed powder and cardamom powder. Stir continously, When its is starts sticking to the bottom of the pan, add remaining ghee. Stir continously till it forms a ball. Remove from fire. Allow it to Cool and store in an air tight container.

Karimeen/Pearl Spot Fry

Ingredients:

Karimeen : 3 pcs
Small onion paste: 1 tsp
Ginger & Garlic paste: 1 tsp
Turmeric powder: 1/2 tsp
Red chili powder: 3/4 tbsp
Pepper powder: 1/2 tbsp
vinegar: 1/2 tsp
Water: 1 tsp
Salt: 1/2 tsp
Oil for frying

Method:
Mix all the above ingredients. Apply this paste to fish and refrigerate for atleast 1 hour. Shallow fry the fish in oil. Add some curry leaves over the fish. Serve hot

Palappam

Ingredients :
Rice flour: 2 cups
Cooked rice: 1/2 cup
Grated coconut: 3/4 cup
Yeast: 1tsp
Sugar: 1 tbsp
Coconut water - 1 cup
Grated coconut - 1/2 cup
Salt: 1 tsp
Water: 1/2 cup

Method :
Dissolve 1 tbsp of sugar and 1 tsp yeast in 1/2 cup of luke warm water for 10-15 minutes. Grind the cooked rice along with grated coconut adding enough water to a smooth paste. Combine rice flour, & coconut water in a deep bottom utensil, add grinded coconut mix and dissolved yeast to the batter. Keep aside the batter for fermentation overnight. Add 1 tsp salt and mix well. Heat a appa chatti on a medium flame, pour a large spoon full of the batter into the centre of the appachatti. Rotate the pan in a circular manner. Keep covered 3-4 minutes. Serve hot with chicken/mutton stew.

Anchovy Fry (Netholi/Kozhuva Fry)

Ingredients:

Netholi: ½ kg
Ginger & garlic paste: 1 tspn
Pepper powder: 1/2 tbspn
Chilly powder: 3/4 tbspn
Turmeric powder: 1 teaspoon.
Salt: 1 tspn
Curry leaves: 2 springs
Oil for shallow frying

Method:

Wash and clean the fish. Mix the above ingredients using little water and keep aside for 15-30 minutes. Heat oil in a pan, fry the fish both side till done on a medium heat. Add some curry leaves over the fish. Serve hot with rice.

Cabbage-Carrot-Beans thoran

Ingredients:

Cabbage chopped: 1/2 cup
Carrot chopped: 1/2 cup
Beans chopped: 1/2 cup
Grated coconut: 3/4 cup
Small Onion chopped: 4-5 pcs
Ginger: 1 tsp
Green chilly: 4-5 pcs
Curry leaves: few
Mustard seeds: 1 tsp
Turmeric powder: 1 tsp
Coconut oil: 1 tbsp
Salt: 1 tsp

Method:
Combine all the above ingredients with your hands. Heat oil in a pan, splutter mustard seeds and curry leaves. Add prepared mix, Cover and cook on a low flame for 5 minutes. Serve with rice

Aviyal

Ingredients:
Potato: 1 medium
Long beans: 3-4 pcs
Carrot: 1 medium
Drumsticks: 2 medium
Raw bananas: 1 medium
Pumpkin: 1/4 cup
Yam: 1/4 cup
Cucumber: 1/2 cup
Coconut grated: 1 cup
Cumin seeds: 1 tsp
Green chiliy: 3-4 nos.
Turmeric: 1 tsp
Shallots: 3-4
Curd: ½ cup
Coconut oil: 1/2 tbsp
Curry leaves: few
Salt – to taste.

Method:
Clean and cook the vegetables in a manchatti/pan with little water. Add salt and turmeric powder when it is half cooked. Mix coconut with green chilly, cumin seeds, turmeric powder & shallots with your hands or blend it in a grinder.When the vegetables are cooked well, make a well in the center and add the coconut mix, cover and cook for 2-3 minutes.  Remove from fire, add thick curd and mix well. Finally add 1/2 tbsp of coconut-oil & curry leaves. Close the lid for 1/2 n hour. Serve with rice