Vellaappam

Ingredients:
Raw rice - 3cup
Coconut(grated) - 1cup
Sugar - a pinch
Dry yeast - 1/4 tsp
Cooked rice - 1/4 cup
Baking soda - 1/4 tsp
salt to taste

Method:

• Soak the rice in water for 6hrs.
• Wash and drain the soaked rice
• Grind the rice along with coconut and cooked rice
• Add yeast, sugar and salt to the batter
• Allow the batter to ferment overnight
• Stir in baking soda
  
• Pour the batter and spread it slightly. Cover the pan and cook

Serve hot with veg stew/chicken curry

Chicken chilli(spicy)

Chicken - 700gm
Green chilli - 6
Chilli sauce - 2tsp
Black pepper powder - 2tsp
Soya sauce - 2tsp
Tomato puree - 1tbsp
Ginger - 1 small piece (chopped)
Garlic pods - 6 (chopped)
Onion - 2
Curry leaves - 2 sprig
Water - 1cup
Chopped coriander leaves
Olive oil - 3tbsp
Salt to taste

Method:

• cut the chicken into small pieces
• Heat oil in a kadai and put the chicken pieces in it
• When it becomes brown in colour add soya sauce, chilli sauce, tomato sauce
  
• Add chopped ginger, garlic and saute
• After 5 minutes add green chillies, pepper powder, onion, curry leaves and salt
• Add1 cup water
• Cover with the lid and cook in low flame
• Sprinkle coriander leaves
  

Fish Biriyani in Pressure cooker

Ingredients:

Ghee - 2tbsp
Bay leaf - 1
Cardamom - 4 nos
Cinnamon - 4 sticks
Cloves - 4 nos
Pepper - 4 nos
Onion(sliced) - 1/2 cup
Basmati rice - 3 cups
Boiled water - 6 cups
Lemon juice - 2tsp
King fish - 1/2 kg
Chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Oil - to fry
Onion(sliced) - 3 nos
Ginger-garlic-green chillies paste - 2 tbsp
Tomato(chopped) - 1 no
Garam masala powder - 1 tsp
Thick coconut milk - 1/4 cup
Curd - 1tbsp
Coriander leaves(chopped) - 1 cup
Salt - to taste
For garnishing:
Cashewnuts(roasted)
Raisins(roasted)
Fried onion - 1/4 cup

Method:

• Heat ghee in a pressure cooker.
• Add cardamom, cinnamon, cloves, bay leaf and pepper. Stir them.
• Add onions and fry for 5 min.
• Add rice and stir for 5 min.
• Pour boiled water along with salt.
• Add lemon juice
  
• Cover the cooker with the lid and bring it to high pressure 2 times. After that simmer it for 2mins.
  
• Marinate fish pieces with chilly powder, turmeric powder and salt
  for 1 hour.
• Fry the marinated fish pieces in oil.
• Heat the same oil used to fry the fish in a pan.
• Add sliced onions and fry on a low flame, till it becomes slightly brown.
• On medium flame, add ginger-garlic-green chilly paste and tomato.
• Stir it for 6 min.
• Add garam masala powder,curd, coconut milk, coriander leaves, salt and stir it for 5 min.
• Add fried fish pieces and reduce the flame.
• Cook till it starts to boil.
• Take the pressure cooker and layer rice and fish masala.
• Pour 2 tbsp of ghee and cover with the lid.
• Keep it on a very low flame for 10 min.
• Garnish with roasted nuts, raisins and fried onion

Gulab jamun

Ingredients:

Milk Powder - 1 cup
Maida - 1/2 cup
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Butter melted - 2tsp
Milk - enough to make the dough
Sugar - 1cup
Water - 1/2 cup
Oil/ghee for frying

Method:

• Make the dough by combining the milk powder, baking powder, baking soda, butter and milk to make dough.
• Divide the dough into 18-20 portions and make small balls.
  
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil and fry.

Sugar Syrup

• Mix 1cup sugar with 1/2 cup of water. Add 2 cardamom pods, few strands of Kesar. Heat until sugar is all dissolved in water. Do not overheat
• Put the gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup for atleast 6 hrs
  

Chocolate Badam Cake

Ingedients:

Flour - 1cup
Badam chopped - 3tsp
Butter - 1/2cup
Sugar - 1/2cup
Eggs - 2
Vanilla essence - 1/2tsp
Milk - 1/4cup
Baking powder - 1/2tsp
Cocoa powder - 1tbsp

Method:

• Mix butter and sugar in a bowl.
• Add eggs and mix. Now mix milk also
• Add flour, baking powder, cocoa powder. Mix all the ingredients.
  
• Now add vanilla essence & badam and mix well.
• Spread the mixture in a microwave safe dish and place it in the microwave at 100 per cent power for 4 minutes.