ARIKADUKKA Mussels(Kadukka) 25 NosCoarse Rice Flour 250 gmWater 235 mlCoconut( grated) 125 gmRed Shallots(Chuvanna Ulli) 60 gmOnion 100 gm Fennel Seeds(Perunjeerakam) 15 gmGreen Hot Chilies 10 gmCurry leaves 5 gmTurmeric 1/2 tspRed Chili Powder 1/2 tspSalt to taste to taste Oil for frying

Preparation:

5. Stuff each mussel with the rice filling and shape neatly.

1. Wash the raw mussels properly under running water, scrubbing the surface completely clean. Allow it to drain in a colander. If they are already open, discard them as they are not good. Ideally, they should open slightly and close again when tapped. Use mussels the same day they are bought. Do not refrigerate or freeze and then use them as it changes the taste.

2. Prepare the dough: Grind the coconut, fennel seeds, shallots, green chilies to a coarse paste without adding any water. Boil the water (use exact measurements as specified) with 1/2 tsp salt or to taste. When it comes to a rolling boil, add the rice flour and stir with a long handle of a spoon. (The rice flour should be grainy to approximate the texture of ground raw rice.) Switch off the flame and after stirring completely, cover and let it cool for at least 10 minutes. Open and add the ground mixture and turmeric and red chili powder, chopped curry leaves. Spread into a mixing plate and knead into a grainy but not too dry dough. Add water by spoonfuls if needed to mix well. 

3. Chop the onion finely and fry in 1-2 tbsp oil till light brown. Drain the oil and add the onions to the dough and mix thoroughly.

4. Open the mussels one by one by sliding a blunt knife in thorough the slits and forcing it open. Once open, it won't close again. Take care not to crack the shell. Try to remove the hairy substance at one corner by pulling it out.

6. Use a steamer or cooker and steam the stuffed mussels for about 30 minutes. They may look soggy when you take them out but they firm up on cooling. You can store them at this stage for a couple of days in the fridge and fry as needed.

7. Heat enough oil in deep pan. When the oil is hot, slide in the mussels one by one. Fry them in batches suited to the size of the pan till golden brown. Drain onto paper towels and serve.

5. Stuff each mussel with the rice filling and shape neatly.

1. Wash the raw mussels properly under running water, scrubbing the surface completely clean. Allow it to drain in a colander. If they are already open, discard them as they are not good. Ideally, they should open slightly and close again when tapped. Use mussels the same day they are bought. Do not refrigerate or freeze and then use

2. Prepare the dough: Grind the coconut, fennel seeds, shallots, green chilies to a coarse paste without adding any water. Boil the water (use exact measurements as specified) with 1/2 tsp salt or to taste. When it comes to a rolling boil, add the rice flour and stir with a long handle of a spoon. (The rice flour should be grainy to approximate the texture of ground raw rice.) Switch off the flame and after stirring completely, cover and let it cool for at least 10 minutes. Open and add the ground mixture and turmeric and red chili powder, chopped curry leaves. Spread into a mixing plate and knead into a grainy but not too dry dough. Add water by spoonfuls if

3. Chop the onion finely and fry in 1-2 tbsp oil till light brown. Drain the oil and add the onions to the dough and

4. Open the mussels one by one by sliding a blunt knife in thorough the slits and forcing it open. Once open, it won't close again. Take care not to crack the shell. Try to remove the hairy substance at one corner by pulling it

6. Use a steamer or cooker and steam the stuffed mussels for about 30 minutes. They may look soggy when you take them out but they firm up on cooling. You can store them at this stage for a couple of days in the fridge and

deep pan. When the oil is hot, slide in the mussels one by one. Fry them in batches suited

Ithal OrottiRaw Rice / Kaima Rice / Basmathi Rice 380 gm Parboiled Rice ( Cooked ) 90 gm Coconut Milk 240 mlGhee 45 ml Salt To Taste

METHOD :1. Soak rice for 4-6 hours.

2. Grind soaked rice, cooked parboiled rice and coconut milk to a smooth paste.

3. Transfer it to a mixing bowl. Make the batter like loose dosa batter by adding more coconut milk. Adjust salt.

4. Heat steamer. Grease a steel round plate or kinnam with ghee. Pour a ladle of batter and steam for 4-5 minutes. (batter become dry).

5. Then apply 1/4 tsp. of ghee and 3-4 tsp. of coconut milk. Then pour a ladle of batter. Steam again for 4-5 minutes.

6. Repeat the process till batter finishes. At last,  steam all pathiri for 5-10 minutes. Cool it and cut as desired .

1. Soak rice for 4-6 hours.

2. Grind soaked rice, cooked parboiled rice and coconut milk to a smooth paste.

3. Transfer it to a mixing bowl. Make the batter like loose dosa batter by adding more

4. Heat steamer. Grease a steel round plate or kinnam with ghee. Pour a ladle of batter

5. Then apply 1/4 tsp. of ghee and 3-4 tsp. of coconut milk. Then pour a ladle of batter.

6. Repeat the process till batter finishes. At last,  steam all pathiri for 5-10 minutes. Cool it

Mopilah Koonthal Varattiyathu

Koonthal /Squid (Cut into Rings ) 1 kg Marination

Lime Juice 15 ml Turmeric powder 2 gmChilly powder 10 gmPepper Powder 5 gm Rice Powder 50 gm

For Aracha Masala

15 gm Curry leaves 5 gm Coconut Grated 120 gm Small Onion /Shallots 50 gm Coconut Oil 30 ml Chilly powder 10 gm Coriander Powder 15 gm Pepper Powder 5gm Lemon 1 no

Deep fry the squid in hot oil and drain .

Whole Spices {Saunf , Cloves,Cinnamon,Pepper corn,Cardamom}

Wash and clean the squid, marinate with turmeric powder ,chilly powder , black pepper powder , lime juice and salt.

In a thick bottom vessel crack whole spices, add whole shallots , coconut and roast till golden brown , add spices and roast

Grind the masala into fine paste . Saute the fried squid in the masala till dry , Sprinkle lime juice and pepper powder ,serve

Kozhikodan Kozhi Pidi

For Pidi

Rice Flour 225 gm Water 225 ml salt 5 gm

For Poori

Maida 225 gm Salt 5 gm Water As required Oil For Frying

Chicken Kootu

Chicken Cubes 500 gm Ginger 15 gmGarlic 10 gmCurry Leaves 5 gm Onion Chopped 100 gm Tomato Slices 50 gm Green Chilly 5 gm Turmeric Powder 2 gmChilly Powder 15 gmCoriander Powder 15 gmPepper Powder 5 gm Salt To Taste Coconut Oil 15 ml Coconut Paste 150 gm Fennel Powder 5 gm

1.Into the salted boiling water add the rice flour and stir well , cook for five minutes .

2.Knead the mixture into smooth dough and divide into small balls make an impression at the center with the thumb and steam cook the dumplings .

1. Mix the flour , salt and water into a stiff dough , roll it and deep fry into small pooris .

1. Add all the dry masalas into boiling water along ginger , garlic , curry leaves and chilly .

Mixing

2. Cook the chicken in the boiling masalas for ten minutes , thicken using coconut paste , add coconut oil and fennel powder and simmer.

1.Into the simmering chicken kootu add the pidi and poori mix well .

Chicken {springchicken 600gm size } 2nos

egg bolied 2nosonion sliced 20grmginger crushed 10grmcurry leaves 2 springoil + vanaspathi 2 tb spooncoriander powder 1 1/2 tbturmeric powder 1 1/4 t spoonSALT TO TASTEfaied onions 15gmcashew nut split 25gmsultanas 25gmcoriander leaves chopped 15gmonions sliced 150gmgreen chilles crushed 20gmsmall onions sliced 150gmginger crushed 15 gmgarlic crushed 15gmbolied chana dal optionalvanspathi 30mlghee 2tb spoontomatoes roughly chopped 200gmturmeric powder 1t spooncoriander powder 4tb spoonfried onions 50gm

heat oil and vanaspathi , saute sliced onion , ginger and green chilly and curry leaves.

mix well and stuff the chickenheat oil and ghee, sliced onion, ginger, garlic and green chilly, saute for 10 min

add chopped tomatos and 1 cup of water and cook for 15 minsadd salt and garam masala powderspread Hlf of the masala no top of the chicken, cok on dum till it is donesprinkle chopped corindar leaves , fired onins, sultans and cashewnutschicken could be fried lightly and put on dum,also could 2 tsp of cashew paste

KOZHI NIRACHATHU INGREDIENTS QUANTITY

METHOD

add corinder powder, turmeric powder,add salt boiled egg , fried onions, sultanas and chopped corrinder

mix chilly powder,turmeric powder and coriander powder with little water and add to cooked onions and cook till the masala is done

for garm malsala powder rost chilly ,coriander, turmeric ,cardamom,claws, and saunf and powderbolied chana dal could also be used for stuffing

mix well and stuff the chickenheat oil and ghee, sliced onion, ginger, garlic and green chilly, saute for 10 min

add salt and garam masala powderspread Hlf of the masala no top of the chicken, cok on dum till it is donesprinkle chopped corindar leaves , fired onins, sultans and cashewnutschicken could be fried lightly and put on dum,also could 2 tsp of cashew paste

add corinder powder, turmeric powder,add salt boiled egg , fried onions, sultanas and chopped

mix chilly powder,turmeric powder and coriander powder with little water and add to cooked onions

for garm malsala powder rost chilly ,coriander, turmeric ,cardamom,claws, and saunf and powderbolied chana dal could also be used for stuffing

MEEN ADAINGREDIENTS QUANTITY

seer fish sllice 500gChilli powder 15gturmeric powder 5g oil for fryingsalt to tasteponni rice 150gBt rice 150ggreated coconut 1/2 nosaunf 1tspturmeric powder 1 tspcorinander powder 25gchilli powder 15ggreen chilli 10noginger 10g garlic 10gmathi seeds 1/4 tsp

80goil 3 tspcurry leaves 1 springtomato chopped 75gtamarind pulp 30ml

METHODmarinate the fish with chilli powder and turmeric powdersalt,keep aside for 30 mins and fry lightly

grind greated coconut and saunf and turmeric with50 ml water mix chilli powder , coriander powder , green chillis, ginger and garlic, coconut into a smooth pasteheat oil and add methi seeds and sliced onion saute till the onions are golden incolouradd ground paste and cook for 10 mins, add salt curry leaves tomatos add 30ml water and tamarind extract and add fried fish simmer on the fish

soak ponni riceand BT rice in boile water and cover the pan with led and grind the rice with greated coconut, shallot, jeera and salt

grease banana leaves spread the dough into round shape place the masala on 1 side,fold into half moon shape and steam

MEEN ADA

METHODmarinate the fish with chilli powder and turmeric powdersalt,keep aside for 30 mins and fry lightly

grind greated coconut and saunf and turmeric with50 ml water mix chilli powder , coriander powder , green chillis, ginger and garlic, coconut into a smooth pasteheat oil and add methi seeds and sliced onion saute till the onions are golden incolouradd ground paste and cook for 10 mins, add salt curry leaves tomatos add 30ml water and tamarind extract and add fried fish simmer on the fish

soak ponni riceand BT rice in boile water and cover the pan with led and grind the rice with greated coconut, shallot,

grease banana leaves spread the dough into round shape place the masala on 1 side,fold into half moon shape and

UNNAKKAIINGREDIENTS QUANTITY

nendram banana(semi ripe) 500gghee 2 tspegg 3 nosugar 8 tspcardomom powder 1/4 tspcashewnut 25gsultanas 25gghee for frying

METHODBoil banana with water with skin (start boiling in water) mash into a smooth paste

fry in ghee

heat ghee, add beaten egg , scramble add sugar, cook till sugar melts add cashewnuts, sultanas, continue cooking till the mixture rise up

dived the mash banana into 30g potionn, stuff the egg mixture roll into oblong shape dumpling with both ends pointed

NOTE

VEGETRIANS PORTIONS COULD BE WITH GREATED COCONUT INSTEAD OF EGG

PAZHAM MUTTA VILAYICHATHU

INGERINDENTS QUANTITYnendran banana(ripe) 2 nooil for fryingsultanas 25gcahewnuts broken 25gghee 2 tbspegg 1 nosugar 2 tspcardomom powder a pinch

METHODpeel bananas cut into cubes.heat oil , fry bananan and remove

add fried banana, cahew,sultanas, and cardomom powder and mix well

fry cashew nut in ghee and remove, break egg in and scramble.add suger and mix well