PEDA

INGREDIENTS

milk - 2 litres

sugar - 1/4 cup

 PROCEDURE

boil milk.

stir continuously until it get thickens.

add sugar.

continue stirring until it separates from pan.

transfer to a plate.

cut into pieces.

peda ready.

NOTES

add sugar according to your taste. you can use cashew, almond etc too.

CHAKKA THORAN

INGREDIENTS

raw jackfruit flesh - 6 nos

onion - 1 medium
green chlliy - 2 nos
dry chilly - 1 no
mustard - 1 table spoon
grated coconut - one handful
curry leaves
oil
water
 salt
turmeric

PROCEDURE 

heat oil and splutter mustard.



add jackfruit, onion, greenchilly, salt, turmeric powder and curry leaves. sprinkle water and let it cook.



coarse grind grated coconut, dry chilly and curry leaves and add to the cooked thoran.



jackfruit thoran ready.

DRY MANGO

INGREDIENTS 

raw mango - 8 nos

sugar - 1/2 cup

water

PROCEDURE 

cut raw mangoes into pieces.

steam cook them.

melt sugar in water and boil.

when it thickens add mango pieces in it.

boil 2-3 min.

drain mango pieces and transfer to a plate.

sundry for 3-4 days.

ILAYADA

INGREDIENTS

amrutham podi *( you can use wheat powder or rice flour) - 1 cup

jaggery, grated - 1 cup



coconut, grated - 1 cup



banana leaves, cut into rectangles - 8 nos (place them in flame to make it flexible)



water
oil

PROCEDURE

mix amrutham powder with water, medium consistency. keep aside.

mix coconut  and jaggery throughly.

take banana leaves. apply small amount of oil. put one small ladle full amrutham mixture in to leaf, make it in one round like dosa.

put one ladle full coconut - jagger ymixture in the middle.

fold it in a manner that mixture will not fall down.

put the adas in a  steamer around 20 -30 minutes.

ilayada ready.

NOTES

*amrutham powder is a nutri mix provided by Govt. of Kerala for pregnant women, babies, breast feeding mothers and patients. it is amixture of wheat, bengal gram, groundnut, soya and sugar.

PARIPPU VADA

INGREDIENTS

toor dal ( soaked for 2-3 hrs ) - 1 cup

shallots , chopped - 10-12 nos

green chilli , chopped - 2-3 nos

dry chilli - 2-3 nos

curryleaves

salt

oil for deep frying

PROCEDURE

 grind dal (keep some soaked dal) , shallots, curryleaves, chillies and salt.

add rest of dal , more curry leaves to the mixture.

 shape ino vadas.

 deep fry in the oil.

parippu vada ready.