Wash the raw rice, white ration rice, and urad dal until the water runs clear .Soak the washed ingredients for 6-7 hours.After soaking, add the grated coconut and yeast (if using) .Grind the mixture into a fine paste, ensuring no graininess .Transfer the batter to a container, preferably an earthen pot, for better taste and fermentation .Add salt to the batter and mix well for about 5 minutes to make it soft.Cover the batter and let it rest for 6 hours to ferment .After fermentation, lightly mix the batter without deflating it too much.Prepare the steamer or idli pot by adding water and heating it .Grease the sannas molds (small steel or aluminum cups) with oil .Pour the batter into the molds, filling them about ¾ full .Place the molds in the steamer and steam for 10-15 minutes, or until the sannas are cooked through and fluffy .Let the sannas cool slightly before removing them from the molds .
Serve the sannas with chicken curry, mutton curry, or any other side dish of your choice .
First, take ½ cup of grated coconut and add ¼ cup of jaggery . Then, add 3 crushed cardamoms and ¼ teaspoon of cumin seeds. Mix well and set aside for half an hour .Next, take 3 carrots, chop them into small pieces, and cook in a cooker . Once cooled, grind them well in a mixer without adding water .Transfer the ground carrot to a bowl and add 2 cups of rice flour gradually . Mix well with a spoon initially. No need to add water, as the carrot has enough moisture . Add salt as needed.Knead the mixture to a soft dough and let it rest for 10 minutes . After 10 minutes, knead again .Make small balls from the dough, fill them with the coconut-jaggery mixture, and shape them into kozhukatta .Steam the kozhukatta in an idli steamer for 10 minutes .Your delicious carrot kozhukatta is now ready to enjoy .
Heat ghee in a pan and add the chopped jackfruit Add jaggery syrup and mix well Add grated coconut, cardamom powder, and cumin powder Mix well,Add sugar and cook until the water evaporates.
.
Ingredients for the Ada:
1 cup roasted rice flour
½ cup ground jackfruit
¼ tsp salt
½ tsp ghee
2-3 tbsp hot water
Steps to make the Ada:
In a bowl, combine rice flour, ground jackfruit, and salt ,Add ghee and hot water; mix well to form a soft dough Take a portion of the dough and flatten it on a banana leaf.Place a spoonful of the jackfruit filling in the center .Fold the dough over the filling and press the edges to seal .Steam for 15-20 minutes .Enjoy your delicious Jackfruit Ada!
Heat coconut oil in a pan and add cinnamon, fennel seeds, mace, cardamom, and cloves.Add ginger, green chilies, and garlic to the pan and sauté .Add sliced onions and salt; sauté until browned .Add potatoes and carrots and continue to sauté .Add turmeric powder and sauté .Add coriander powder and sauté on low flame .Add the homemade spice mix, black pepper, and chili powder .Add the cleaned duck pieces and mix well .Add chopped tomatoes .Cover and cook on medium flame for at least 20 minutes .Add the first extract of coconut milk and mix well .Reduce the flame and let it simmer .In a separate pan, prepare the tempering by heating coconut oil and adding mustard seeds. Once they splutter, add onions, garlic, dried red chili, and curry leaves .Pour the tempering over the duck curry and cover it to infuse the flavors.
750g – 1kg Mutton, cut into 1-inch to 1.5-inch pieces (preferably with some bone for flavor)
1 tablespoon Ginger-Garlic Paste
1 teaspoon Turmeric Powder
1 teaspoon Kashmiri Chili Powder (for color, optional)
Salt to taste
For the Aromatics:
2 large Onions, thinly sliced
2-3 Tomatoes, chopped
2-3 Green Chilies, slit lengthwise (adjust to your spice preference)
1 inch Ginger, thinly sliced
4-5 cloves Garlic, thinly sliced
2 sprigs Curry Leaves
For the Coconut Paste:
1.5 cups Grated Coconut (fresh or frozen, thawed)
4-5 Small Onions (Shallots)
1 teaspoon Coriander Powder
1 teaspoon Chili Powder (adjust to your spice preference)
1/2 teaspoon Turmeric Powder
1/4 teaspoon Fenugreek Seeds
For Tempering:
2 tablespoons Coconut Oil (or any cooking oil)
1 teaspoon Mustard Seeds
1/2 teaspoon Fenugreek Seeds
2-3 Dried Red Chilies, broken into pieces
1 sprig Curry Leaves
Other Ingredients:
1 cup Thin Coconut Milk
1/2 cup Thick Coconut Milk
1 teaspoon Garam Masala
Fresh Coriander Leaves, chopped, for garnish
Water, as needed
Preparation
Marinate the Mutton:
In a bowl, combine the mutton pieces, ginger-garlic paste, turmeric powder, Kashmiri chili powder (if using), and salt.Mix well and let the mutton marinate for at least 30 minutes. For a more tender and flavorful curry, you can marinate it for 1-2 hours or even overnight in the refrigerator.
Prepare the Coconut Paste:
In a grinder or blender, combine the grated coconut, small onions (shallots), coriander powder, chili powder, turmeric powder, and fenugreek seeds.Grind to a smooth paste, adding a little water if necessary to help the blending process. Set aside.
Temper the Spices:
Heat coconut oil in a heavy-bottomed pot or a Dutch oven over medium heat.Add mustard seeds and let them splutter.Add fenugreek seeds and dried red chilies. Sauté for a few seconds until they release their aroma.Add curry leaves and sauté for a minute.
Sauté Aromatics:
Add the thinly sliced onions to the pot and sauté until they turn light golden brown. This might take about 8-10 minutes.Add the sliced ginger and garlic, and sauté for another minute until fragrant.Add the slit green chilies and curry leaves, and sauté for a few more seconds.
Cook Tomatoes:
Add the chopped tomatoes to the pot. Cook them down until they soften and the raw smell disappears, about 5-7 minutes.
Add Marinated Mutton:
Add the marinated mutton pieces to the pot and mix well with the sautéed ingredients.Cook the mutton on medium heat for about 10-15 minutes, stirring occasionally, until it starts to brown slightly. This helps to seal in the flavors.
Add Coconut Paste and Thin Coconut Milk:
Add the prepared coconut paste to the pot and mix well with the mutton and vegetables. Cook for 5-7 minutes, stirring occasionally, until the paste starts to thicken and the oil begins to separate slightly.Pour in the thin coconut milk and mix well. Bring the mixture to a simmer.
Simmer the Curry:
Reduce the heat to low, cover the pot, and let the curry simmer gently until the mutton is tender. This can take anywhere from 45 minutes to 1 hour, depending on the quality and cut of the mutton. Stir occasionally to prevent sticking. You may need to add a little water if the gravy becomes too thick during this stage, but be mindful not to make it too watery.
Add Thick Coconut Milk and Garam Masala:
Once the mutton is tender, pour in the thick coconut milk. Stir gently and let it simmer for another 5-10 minutes. Do not boil the curry after adding thick coconut milk, as it may curdle.Stir in the garam masala.
Finish and Garnish:
Check the salt and adjust if needed.Garnish with freshly chopped coriander leaves.Remove from heat and let the curry rest for a few minutes before serving for the flavors to meld.
In a mixing bowl, combine the whole wheat flour, milk powder, and baking soda. Mix them well with a spoon to ensure the baking soda is evenly distributed.
Prepare the Batter:
Gradually add water to the dry ingredients, mixing continuously with a whisk or a spoon.Form a smooth, lump-free batter. The consistency should be such that when you lift a spoonful and let it fall, it coats the spoon evenly but is still pourable. It shouldn’t be too thick or too thin. Aim for a consistency similar to pancake batter.
Rest the Batter (Optional but Recommended):
Cover the bowl and let the batter rest for about 10-15 minutes. This allows the wheat flour to absorb the liquid properly and results in softer boondas.
Heat Oil for Frying:
Heat enough oil in a deep frying pan (kadhai) or a wide, heavy-bottomed pan over medium heat. The oil should be hot enough for frying but not smoking. To check if the oil is ready, drop a tiny amount of batter into it; it should rise to the surface steadily and sizzle gently.
Fry the Boondas:
Once the oil is hot, reduce the heat to medium-low.
Take a slotted spoon or a perforated ladle. Hold it just above the hot oil.Pour a spoonful of the batter onto the slotted spoon. Gently move the spoon in a circular motion or tap it lightly with another spoon so that small droplets of the batter fall directly into the hot oil. You should see small, round boondas forming.Fry a few boondas at a time, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in unevenly cooked and greasy boondas.Fry the boondas until they turn golden brown and are cooked through. This should take about 2-3 minutes. Stir them gently in between to ensure even browning.
Drain the Boondas:
Once the boondas are golden brown and crisp, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
Serve:
Serve the Boondas hot as a snack. They can be enjoyed plain or with a sprinkle of chaat masala or alongside a cup of tea or coffee.
250 grams Boneless Chicken Breast, cut into roughly 1-inch pieces
1 teaspoon Ginger-Garlic Paste
1 teaspoon Chili Powder (adjust to your spice preference)
1 teaspoon Black Pepper Powder
1 teaspoon Soy Sauce
1 teaspoon Tomato Sauce
1 teaspoon Salt (or to taste)
2-3 tablespoons Bread Crumbs (plus more for coating)
For Coating:
1/2 cup All-Purpose Flour (Maida)
1 Egg
2 tablespoons Milk
1/4 teaspoon Black Pepper Powder
Pinch of Salt
1 cup Bread Crumbs (plain or seasoned)
Oil, for deep frying
Preparation
Marinate the Chicken:
In a bowl, combine the cut chicken pieces, ginger-garlic paste, chili powder, black pepper powder, soy sauce, tomato sauce, and salt.
Mix well to ensure the chicken pieces are evenly coated with the marinade.
Add 2-3 tablespoons of bread crumbs to the marinated chicken. This will help bind the mixture later.
Mix again and let the chicken marinate for at least 15-20 minutes at room temperature, or longer in the refrigerator for a more intense flavor.
Grind the Chicken Mixture:
Transfer the marinated chicken mixture to a food processor or a mixer-grinder.Grind the mixture until it forms a smooth, paste-like consistency. Be careful not to over-process it.
Shape the Nuggets:
Lightly grease a flat tray or plate with oil.Take the ground chicken mixture and knead it gently for a minute or two. This will help in shaping.Take a small portion of the mixture and shape it into your desired nugget shapes (oval, round, or any other fun shape). Place the shaped nuggets on the greased tray.
Prepare the Coating Stations:
Set up three shallow dishes or plates for the coating:
Dish 1: All-purpose flour.
Dish 2: In a bowl, whisk together the egg, milk, black pepper powder, and a pinch of salt.
Dish 3: Bread crumbs.
Coat the Nuggets:
Take one shaped chicken nugget at a time.First, dredge it in the all-purpose flour, ensuring it’s evenly coated. Shake off any excess flour.Next, dip the floured nugget into the egg-milk mixture, making sure it’s fully coated. Let any excess drip off.Finally, coat the nugget generously with bread crumbs, pressing gently to help them adhere.Place the coated nuggets on a clean plate or tray.
Fry the Nuggets:
Heat enough oil in a deep frying pan or kadhai over medium-high heat. The oil should be hot enough for frying but not smoking.
Carefully add the coated chicken nuggets to the hot oil in a single layer, being careful not to overcrowd the pan. Fry in batches if necessary.Fry the nuggets for 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).Remove the fried nuggets with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve:
Serve the homemade chicken nuggets hot with your favorite dipping sauces like ketchup, mustard, mayonnaise, or a homemade sauce.
250-300g Prawns, cleaned and deveined (preferably medium-sized)
1/2 cup Raw Mango, peeled and diced into small pieces
1 medium Onion, thinly sliced
1 Green Bell Pepper (Capsicum), thinly sliced (you can also use other colors)
1 inch Ginger, thinly sliced or julienned
3-4 cloves Garlic, thinly sliced
2 sprigs Curry Leaves
Salt to taste
1/4 cup Water (or as needed)
For the Coconut Paste:
1 cup Grated Coconut (fresh or frozen, thawed)
3-4 Small Onions (Shallots), roughly chopped
4-5 Dried Red Chillies (adjust to your spice preference), soaked in warm water for 10-15 minutes
1 sprig Curry Leaves
1/2 teaspoon Turmeric Powder
Preparation
Prepare the Coconut Paste:
In a grinder or blender, combine the grated coconut, chopped small onions, soaked red chillies, curry leaves, and turmeric powder.
Grind to a coarse or semi-smooth paste. You don’t need to add any water initially. If needed, add a tablespoon of water at a time to help the grinding process, but keep the paste thick. Set aside.
Combine Ingredients with Prawns:
In a bowl, add the cleaned and deveined prawns.
Add the diced raw mango, sliced onion, sliced green bell pepper, sliced ginger, and sliced garlic to the prawns.Tear one sprig of curry leaves and add it to the mixture.
Add the Coconut Paste and Season:
Add the prepared coconut paste to the prawn and vegetable mixture.Mix everything well with your hands, ensuring the prawns and vegetables are thoroughly coated with the paste.Add salt to taste and mix again.
Cook the Chemmeen Pattichathu:
Transfer the mixture to a shallow pan or a clay pot (manchatti, if available, for authentic flavor).Add about 1/4 cup of water to the pan. The water should just be enough to prevent sticking and help in cooking. Be mindful that the vegetables and prawns will also release some water.Place the remaining sprig of curry leaves on top.Cover the pan and cook on medium heat for about 15-20 minutes, or until the prawns are cooked through and have turned pink. Stir gently in between to ensure even cooking and prevent sticking.
Check for Doneness and Adjust:
Check if the prawns are cooked and the vegetables are tender. The gravy should have thickened slightly.Taste and adjust the salt if needed. If you prefer a drier consistency, you can cook for a few more minutes without the lid, allowing the excess moisture to evaporate.
Serve:
Once cooked, remove from heat. Chemmeen Pattichathu is best served hot with steamed rice.
5 cups Kaima rice (can substitute with Basmati or regular rice, but Kaima is recommended)
1 small coconut
5 cups water (for coconut milk)
25 cup cooked rice
2 cardamom pods
25 cup sugar (for the sweet version)
25 tsp salt (or to taste, omit sugar and add more salt for the non-veg version)
Ghee, for brushing
Preparation
Wash the rice thoroughly. Soak the rice in water for at least 3 hours.
Extract Coconut Milk:
Grate or roughly chop the coconut. Blend the coconut with 1 cup of water and strain to extract thick milk.Blend the remaining coconut pulp with another 1 cup of water, strain, and add to the first extract. Add an additional 0.5 cup of water, by rinsing the mixer jar, to the milk.
Make the Batter:
Drain the soaked rice. In a blender, combine the rice with 1 cup of the extracted coconut milk, cooked rice, and cardamom.
Blend until smooth. Mix the blended rice mixture with the remaining coconut milk.For the sweet version, add sugar and salt. For the non-veg version, omit sugar and add only salt.Mix well.
Cook the Orotti:
Grease a plate or the flat tier of an idli pot. Pour a ladle of batter onto the greased surface and steam for 1 minute.Brush ghee over the top. Pour another ladle of batter over the first layer and steam for another minute.Repeat the layering and steaming process, brushing ghee between each layer, until the container is nearly full.After the final layer, steam for about 10 minutes to ensure it’s fully set.
Serve:
Let it cool slightly before removing.Gently separate the layers. Serve the sweet version as is, or the savory version with a non-veg curry.
TharipolaIngredientsSemolinaAll-purpose flourBaking powderBaking sodaVanilla essence or vanilla flavorEggsSunflower oilSugarCardamomMilkTutti-frutti (optional, for topping)PreparationPreparing the base Mixing semolina with sunflower oil, then adding milk and sugar...
