Neyyapam

NEYYAPPAM

Ingredients

Raw Rice (Pachari) - 3 cups
Maida - 2 tbsp
Banana (Cheru pazham) - 2 nos
Chopped coconut - 1/2 cup
Baking soda - 1/4 tsp
Jaggery - 1/2 kg
Sesame seeds - 1 tsp
Salt - one pinch
Ghee - 3 tsp
Coconut oil - 4 cups
Cardamom - 2 nos (crushed)
Water - 2 cups

Preparation method

Soak the rice for minimum 2 hours. Drain and grind it in a mixer. Do not make the flour into too fine powder.
Mash the bananas using a spoon.Heat a pan add water, jaggery and melt it. When it is done drain the jaggery syrup using a strainer.
Heat a pan add 1 tsp of ghee and fry the chopped coconut until it becomes light brown colour.
Take a bowl add the rice flour, mashed banana, sesame seeds, salt, crushed cardamom, maida, fried coconut, ghee, baking soda and jaggery syrup and make a batter. Keep this batter for 2 hours.
Heat sunflower oil in a deep bottomed pan. When the oil is heat using a ladle pour the batter to the oil. Deep fry both sides.
Tasty, crunchy Neyyappam is ready to be served..enjoy..

Bread Balls

BREAD BALLS

Ingredients:

Bread-1pkt

Egg-1

Coconut-1cup

Hot milk-half cup
Sugar-half cup
Cardamom-2
Nuts(optional)

Preparation method:

Blend bread pieces in a mixer.in a bowl add sugar with hot milk.add all other ingredients to it.make small lemon size balls.deep fry in oil..enjoy..

Chocolate Cake Without Oven

CHOCOLATE CAKE

Ingredients:

Maida-1 1/4 cup

Powdered sugar-1cup
Cocoa powder-1/2 cup
Baking powder-1teaspoon
Egg-3salt-1pinch
Oil-1/2 cup
Milk-1/4 cup
Vanilla essence-2 teaspoon

Preparation method:

Seive maida,cocoa powder,baking powder,salt.keep it aside.in a bowl beat egg,oil,milk,vanilla essence.mix well.add powdered sugar little by little and beat well.add flour mix and mix well.grease a cake tin with ghee.pour the batter.place it in a preheat cooker or non stick pan.cook for 45 minutes.enjoy..

Sweet Chattipathiri

SWEET CHATTIPATHIRI

Ingredients

For Pathiri:

AllPurposeflour (Maida) - 100 gm
(for making 6 layers)
Oil - 1 tbsp
Water - As reqd
Salt - As reqd

For Filling:

Eggs - 3 nos
Sugar - 5 tbsp
(Can adjust according to your preferences)
Ghee - 1 tbsp
Raisins- 25 gm
Cashewnuts (broken) - 25 gm
Cuscus-25 gm(optional)you can use roasted rava.
Cardamom powder - 1 tsp

For coating:

Eggs - 3 nos
Sugar - 4 tbsp
Cardamom- A pinch
Milk-1cup

Preparation method

Mix the flour with water, oil and salt and knead into a dough like that of chappathi (medium thick).
based on the size of ur cooking pan,using a roller pin, roll it out into paper-thin chapathies of uniform size.
Cook the chappathis lightly on a tawa.
Beat 3 eggs with sugar,1 tbsp ghee and cardam.
Heat a pan.roast cuscus.
Another hot pan add ghee and saute raisins, cashewnuts until they change the colour slightly.Add the beaten egg and scramble the whole mixture. Keep it aside.
Beat the remaining eggs,milk,sugar, cardamom and keep aside.
Take a non-stick baking tray, spread 1 tsp oil or ghee all around.Dip the chappathi in the egg mixture, coat well and place it as first layer.Arrange the scrambled egg mixture.and cuscus.Keep another chappathi on top.Make a new layer. Keep adding the egg-coating at each step and finally pour the remaining egg mixture over the sides and on the top.Garnish with cashew nuts,raisins and cuscus.cook in a non stick pan in low flame for nearly 15 minutes or till the whole pathiri turns golden.
Sweet chattipathiri is ready..enjoy..

Semolina Neyyapam

SEMOLINA NEYYAPAM

Neyyapam is usually made with rice flour.This is a quick version of using rava(Semolina)

Ingredients

1 cup rava(semolina)
1/2 cup maida(all purpose flour)
1/2 tsp baking powder
1/2 cup jaggery
1 tbs dry coconuts chopped
Oil for frying

Directions

Melt jaggery with 2 tbsp of water in a pot. Mix all the ingredients except oil in the liquid jaggery and make a thick batter.heat oil in a pan.take one tawa full batter and pour to hot oil and fry till golden brown.try it..enjoy..

Choco Vanilla Swiss Roll

CHOCO VANILLA SWISS ROLL

Ingredients:

Egg-3
Sugar-3tbl spn
Maida-3tbl spn
Baking powder-1tspn
Vanilla essence-1tspn
Cooking chocolate-1 bar

Preparation method:

Blend together egg and sugar with a hand blender.add vanilla essence.mix maida with baking powder with a spoon.add to the batter and mix well with a spatula.pour to a nonstick pan.allow to cook for 15 minutes in medium flame.let it cool.
Melt cooking chocolate with milk and butter to spread.
Place a wet towel over the cake while it cools.this will prevent it from drying out and cracking when you roll it.
When the cake is cool, spread the chocolate paste over the cake.spread nuts if u want.roll up the Swiss roll.

Caramel Bread Pudding

CARAMEL BREAD PUDDING

INGREDIENTS

Milk: 500 ml
Sugar: 1/2 cup
Bread-4 slies
Eggs: 4
Vanilla essence
Sugar for caramelizing: 3 tbsp

  METHOD:

Make the caramel first and prepare the pan. Put 3 tbsp sugar on the dish with which you are making the pudding. Place it on the stove.
Keep the flame to lowest once it starts browning and once when the melted sugar reaches a nice dark amber color, switch off the fire.
Swirl the pan with tongs and keep aside.
To make the custard; add eggs and sugar in a blender. Blend for a minute.
Add the bread piecs without sides, milk and vanilla essence.again blend for a minute.
Pour this into the prepared custard pan.
Boil water in a steamer and place the custard in the steamer, close the lid. Once steam comes, simmer for 10-12 minutes and then switch off fire and leave it for another 5 minutes.
Open the lid and allow it to cool down to room temp.
Keep in fridge for three to four hours.
Serve Chilled.