Pazham pori

Ingradients
1.Nenthrakkay / ethapazham- 4, peeled
2.Maida -  3/4 cup
  Rice flour- 1/4 cup
  sugar 3 tbsp -(alter as you need)
  cardamom ,crushed- 2 pods
  ellu/sesame seeds - 1/2 tsp
  Salt - A pinch
  turmeric powder - a pinch
  Water - 1 1/4 cup
3.oil - To deep fry

Steps to Prepare

1. Make a batter by mixing ingradient (2).
2. Cut the bananas to 2 portions and then slice them lengthwise.
3. Heat oil in a deep pan in medium heat.
4. Dip the banana pieces in the batter to coat it well and then drop in oil
5. Fry until both sides become golden brown.
6. Remove with a slotted spoon and drain on to a paper towel.

Rice balls

Ingradients
1. rice flour ,roasted and cooled -3/4 cup
   coconut milk -3/4 -1 cup ,medium consistency
   ellu / sesame seeds - 1 tsp
   jeerakam / cumin seeds - 1/2 tsp
   salt - to taste
2. oil- to deep fry

Steps to prepare
1. Heat coconut milk and bring it to boil.Add salt.Stir well.
2. Add rice flour and mix everything.
3. When it is wet enough add ellu and jeerakam.
4. Remove from heat.
5. When it is warm enough to handle,knead the dough.
6. Make very small balls from the dough.
7. Heat oil in a frying pan and deep fry all balls till they turned golden brown colour.

Pork ularthiyathu

Ingradients
1.pork - 1/2 kg ,cut into small pieces
  coriander powder- 2 tablespoon
  chilli powder- 2 tsp
  turmeric powder-1/2 tsp
  garlic -6 cloves ,crushed
  ginger - 2 tsp , crushed
2.onion - 2 medium ,thinly sliced
  green chilli -3 , slit lengthwise
3.pepper powder- 2 tsp
  garam masala - 2 tsp
  curry leaves - a spring
4.oil  - 2 tablespoons
  salt - to taste

Steps to prepare
1. Heat a pan over low heat.
2. Roast coriander powder and chilli powder seperately till the colour becomes dark.
   Keep strring while roasting.
3. Marinate pork with roasted powders,ginger, garlic,turmeric powder and salt.Keep it aside for half  an  hour.
4. Cook meat with 1/2 cup of water.
5. Heat oil in a pan.Add sliced onions and saute for 2 mins.
6. Add green chillies and continue to cook until onions are golden brown.
7. Now add curry leaves,black pepper powder and garam masala and saute for 2 mins.
8. Then add cooked meat and stir it for some time ,until everything mix well.
9. Keep it for about 30 mins in low heat.
10.Remove from heat and serve hot.

Carrot Pickle

Ingradients

1. carrot - 2 big,cut into long thin pieces
    salt - to taste
2. ginger - 1tbsp ,sliced thinly
   garlic - 2tbsp ,sliced thinly
   green chilli - 7,split lengthwise
3. oil - 2 tbsp,prefered nallenna(sesame oil)
    mustard seeds - 1tsp
4. vinegar - to taste

Steps to prepare
1. Heat oil in a pan .Keep the flame in medium.
2. Splutter mustard seeds.
3. Add ginger,garlic and green chillies.Saute for a minute.
4. Add carrot and salt.Mix all together.
5. Remove from heat and pour vinegar.
5. Store it in an airtight container.

Sugar coated Shapes

Ingradients

1. maida - 2 cup
   egg ,beated - 1  
   cardamom seeds,crushed - 1/2 tsp
   salt - a pinch
2. water - to knead
3. oil -for deep frying

for sugar coating
1. sugar - 1/2 cup
   water - 2tsp

Steps to prepare
1. Mix ingradient (1) in a bowl.
2. Add water little by little and knead well to get a soft dough.
   Cover it with a wet cloth and keep it for 15 minutes.
3. Roll out the dough into thin round.Using a knife cut it into small pieces.
4. Heat oil in a pan.
5. Fry the pieces until both sides begin to turn golden colour.

For sugar syrup
1. Heat sugar and water in a pan.Let it boil and bring it to thick consistency such that the sugar syrup will
   coat the fried pieces.
2. Remove from heat.
3. Pour the syrup over the fried pieces and allow it to cool.

Store in an airtight container.

Chicken Mappas

Ingradients

1.Chicken – 1/2 kg, cut into medium size pieces
2.Onion – 3 medium, sliced very thinly
  Ginger,finely chopped - 2 tablespoons
  garlic,finely chopped – 2 tablespoons
  Green chili –5
3.Garam masala – 2 tablespoon
  Coriander powder –2 tablespoon 
  Turmeric powder – 1 tsp
4.Medium thick coconut milk – 2 cups
  Thick coconut milk – 1 - 1 1 /2 cup
5.Mustard seeds – 1/2 tsp
  Small onion ,chopped– 6
  Curry leaves
  Oil
  Salt

Steps to prepare

1. In a pan ,marinate the chicken pieces with half of the total qty of onion, ginger,garlic,
   green chili,garam masala, coriander powder, turmeric powder, curry leaves & salt.
2. Keep it aside for 15 mins.
3. Cook the marinated chicken in medium thick coconut milk, till the chicken becomes tender.
4. Heat oil in a pan & splutter mustard seeds.
5. Add small onions, remaining portions of big onion,
   ginger, garlic, green chili,turmeric powder and curry leaves. Saute it for 3 mins.
6. Add remaining portions of coriander powder and  garam masala. Fry it till the oil starts to seperate.
7. Add cooked chicken and mix well.
8. Add thick coconut milk and cook for about 5 mins.

It makes a great combination with Idiyappam or Paalappam.

Beans-carrot mezhukkuvaratti

Ingradients

1.Beans-  200gm
  carrot   -2 large.
  Green chilli ,slit - 3
  Salt - to taste
2.Onion,chopped  - 1 medium
   Oil-    2 tablespoons
   Mustard seeds  - 1/2 tsp
   curry leaves   - 5 petals

Steps to make

1. Cut beans and carrot into small pieces.
2. Heat oil in a pan.Slutter mustard seeds and curry leaves.
3. Add onions and saute it for 5 mins.
4. Add beans,carrot,green chilli and salt and saute it for a minute.Cover the pan with
   a lid for 1 minute.
5. Take the lid off.
6. Keep it for about 20 mins in low heat.Stir it in every 5 mins.
7. Remove from heat and serve hot with rice.