Mili's Cook House

An authentic, traditional snack to serve as breakfast or snack along with Tea or Coffee. Enjoy the sweet combination of rice, jaggery, coconut, shallots & ghee. One of my favorites! Sure you guys will love it. Try it today. COOK WITH LOVE Ingredients: White raw rice: 1cup Brown boiled rice: ¼ cup Jaggery: 250gm Cardamom: 4cloves Baking Soda: ¼ tsp Medium thick coconut slices: ¼ cup Chopped Shallots: 5nos Ghee: 2tsp Water: 1½cup Preparation: Time: 25minutes Rice Batter: Rinse white raw rice twice or more and soak it in normal water for 6-7hours. Then drain the water completely and transfer the rice to a grinder. Add boiled rice, Cardamom & 1cup water and grind it until you get a fine batter and transfer this to a bowl and keep aside. Shallot & Coconut slice mix: In a pressure cooker on low flame add 1½ tsp ghee. Once hot, add chopped shallots & coconut slices and sauté it until it turns golden brown and then transfer it to a pl...

An authentic traditional snack! Enjoy the softness and sweetness of rice, coconut, ghee and jaggery combination. COOK WITH LOVE Ingredients: Roasted rice flour: 1cup Grated Coconut: ¾ cup Jaggery: 250gm Ghee: 1tsp Crushed cardamom: 5nos Pinch of salt Water as required Preparation: Time: 15 Minutes Dough: In a medium pot boil 1¼ cup of water. Add salt once it’s boiled. Gently pour 1 cup boiling water into the bowl with rice flour. Stir it with a spatula until it becomes medium thick dough. Add more water to get the desired softness and keep this dough aside. Cover the bowl with a lid and keep it aside for around 5minutes. Using hands again mix it until you get a soft dough. Coconut jaggery mix: Melt the jaggery in 2tsp water in a frying pan on medium flame. Once melted, add grated coconut, ghee, and crushed cardamom and stir it for 3minutes and switch off the flame. Then transfer the coconut mixture into a small bowl. Direction: Time: 15 minutes Once t...

I would like to introduce another traditional & authentic side dish that can be served for lunch or dinner - Idichakka Thoran. Another delicious and yummy dish learned from my Grand Mother. COOK WITH LOVE Ingredients: Idichakka (Tender Jackfruit): 1 Mustard: ¼ tsp Grated Coconut: ¼ Cup Turmeric powder: ¼ tsp Crushed dry red chili: 1-1½ tsp Coconut Oil: 3-4tsp Shallot: 5nos Garlic: 7cloves Curry Leaves: 3sprigs Salt to taste Direction: Time: 15Minutes Cut the tender jackfruit into small pieces and remove the outer skin and inner stem. Wash twice or more and in a half-filled pot with normal water cook the jackfruit pieces for around 7-10 minutes. Switch off the flame before the jackfruit pieces are getting completely cooked. Please make sure that you don’t overcook it. Then drain the water completely and allow it to settle at room temperature. Then shred/crush the cubes using a pestle or mixer. Gently transfer the shredded tender jackf...

We tried it for the first time at home. It’s an amazing delectable dish and all of us loved it.  Hope you guys will like it, especially fish lovers. Try it for today’s lunch. COOK WITH LOVE Ingredients: Fleshy fish: ½ kg Ginger garlic paste: ½ tsp Turmeric powder: ¼ tsp Chili powder: ½ tsp Crushed dry red chili: ¾ tsp Pepper powder: 1tsp Green chili vertically sliced: 3nos Curry leaves: 4sprigs Coconut oil: 200ml Fennel powder: ¼ tsp Crushed grated coconut: 2tsp Medium thick coconut slices: ¼ cup Finely chopped shallots: ½ cup Ginger: 1inch Garlic: 4 cloves Salt to taste Preparation: Time: 15 minutes Clean the fish twice or more and slice into small pieces.   In a medium bowl add ginger garlic paste, chili powder, ½ tsp pepper powder, turmeric powder, required salt & a little water and mix it to get a medium thick paste. Add fish pieces to the bowl marinate it and set aside for 30minutes. Direction: Time: 25 minutes In ...

It is an authentic traditional side dish to serve for breakfast. Gel completely with Puttu or Appam! Try it for today’s breakfast. COOK WITH LOVE Ingredients: Chickpeas: 2cups Onion: 1 Tomato: 1 Grated coconut: ½ cup Slice coconut pieces(medium thick): 2tsp Turmeric powder: ¼ tsp Chili powder: 1tsp Coriander powder: ¾ tsp Dry red chili: 3nos Green chili: 2nos Shallot: 3nos Mustard: ¼ tsp Garam masala powder: ¾ tsp Coconut Oil: 5tsp Curry leaves: 3 sprigs Salt to taste Preparation: Time: 15minutes Rinse chickpeas twice or more and in water soak it overnight (7-9hrs). Chop the Tomato, Onion, and Shallots. Coconut paste : In a medium heated fry pan on low flame add 2tsp coconut oil, grated coconut, green chili and chopped shallot. Stir it until the coconut turns brown. Switch off the flame. Then add chili powder, turmeric powder & garam masala powder. Switch on the stove and in low flame again stir it for 1 minute. Then switch off the ...