NENTHRAM PALAM ROAST

Ingredients

Small nenthram palam 2

Beaten rice (avul in tamil) /2 cup

Sugar 1/4 cup

Cardamom powder pinch

Maida 1 cup

Saffron colour pinch

Oil for fry

Preparation

1. Mix maida, saffron colour, 5 tbsp salt and water. Mix well and make into a batter similar to bajji batter.

2. Mix beaten rice, cardamom powder and 3 tbsp sugar.

3. Cut nenthram palam in the centre and stuff the beaten rice mixture in the centre and press the sides.

4. Dip the nenthram palam in the maida batter and fry in hot oil.

5. Serve it as a evening snacks.

FISH FRY

Ingredients

Any fish 10 pieces

Chilli powder 1 tbsp

Masala powder 1 tbsp

Pepper powder 1 tbsp

Salt to taste

Oil to fry

Preparation

1. Clean the fish.

2. Mix all the powders and salt.

3. Apply the powder on each fish and keep aside for 30 mts.

4. Heat a pan, add oil and fry the fish till they turns into golden brown.

5. Serve it with rice.

CASSAVA (MARAVALLI KILANGU) CURRY

Ingredients

Cassava (Maravalli kilangu) 2

Grated coconut 1/2 cup

Cumin seeds 2 tbsp

Garlic 2

Chilli powder 1 tbsp

Pepper powder 1/2 tbsp

Curry leaves 5 leaves

Mustard seeds 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Peel the skin and cut maravalli kilangu into small pieces.

2. Cook the kilangu.

3. Grind coconut, garlic, cumin seeds and chilli powder coarsely.

4. Heat a pan, add oil, mustard seeds, after it crackle, add curry leaves, boiled maravalli kilangu and grinded coconut. Mix well.

5. Finally add pepper. Adjust the seasoning.

6. Serve it with rice and fish curry.