Jackfruit vada

Ingredients:

1 cup ripe jackfruit, deseeded and roughly chopped

½ medium-sized onion, finely chopped

1 teaspoon ginger, finely chopped

1 teaspoon garlic, finely chopped

Salt to taste

1 teaspoon chili powder (adjust to your spice preference)

½ teaspoon meat masala (optional, for flavor)

A few sprigs of curry leaves, finely chopped

2 tablespoons maida (all-purpose flour)

Coconut oil, for deep frying

Preparation

Prepare the Jackfruit: Take the chopped jackfruit pieces and grind them in a mixer or food processor. Avoid adding any water during this process. You want a coarse, slightly sticky paste.

Combine Ingredients: In a mixing bowl, add the ground jackfruit paste, finely chopped onion, ginger, garlic, salt, chili powder, meat masala (if using), and finely chopped curry leaves.

Add Binding Agent: Add the maida (all-purpose flour) to the mixture. This will help bind the ingredients together to form the vada shape.

Mix Well: Thoroughly mix all the ingredients together with your hands until everything is well combined and forms a cohesive mixture.

Shape the Vadas: Take a small portion of the mixture (about the size of a small lemon). Flatten it gently in your palm to resemble the shape of Parippu Vada (a slightly thick, disc-like shape). You can make them any size you prefer.

Heat the Oil: Heat enough coconut oil in a deep frying pan or kadai over medium heat. Ensure the oil is hot enough for frying, but not smoking. You can test the temperature by dropping a small piece of the batter; it should sizzle and rise to the surface.

Fry the Vadas: Gently slide a few vadas at a time into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy vadas.

Cook Until Golden Brown: Fry the vadas on medium-low heat, flipping them occasionally, until they turn a beautiful golden brown and become crispy on both sides. This may take about 4-5 minutes per batch. The creator emphasizes cooking on low flame to ensure they cook through without burning.

Drain Excess Oil: Once the vadas are cooked, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain1 any excess oil.

Serve Hot: Serve the Chakka Vada hot as a delicious snack. They can be enjoyed on their own or with your favorite chutney or sauce.

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Tapioca snack

Ingredients:

1 kg frozen kappa

1 tsp salt

5 cloves garlic, finely chopped

1 tsp crushed red chili flakes

4 sprigs fennel leaves, finely chopped (or substitute with coriander or curry leaves)

½ tbsp pink salt

5 tbsp cornflour (or 3 tbsp cornflour and 2 tbsp rice flour)

Oil, for frying

Preparation

Boil the kappa with water and 1 tsp of salt until softened. Drain the water completely .Mash the Kappa: In a bowl, mash the boiled kappa thoroughly until there are no lumps. Ensure it’s mashed while still hot . Remove any fibrous strands .To the mashed kappa, add the chopped garlic, crushed red chili flakes, fennel leaves, and pink salt .Incorporate Cornflour: Add 3 tablespoons of cornflour to the mixture and mix well. Then, add the remaining 2 tablespoons of cornflour (or the rice flour) and continue to mix until everything is well combined . The mixture should be slightly sticky .Use a teaspoon to scoop small portions of the mixture. No specific shape is required .Heat oil in a pan over medium to low heat . Gently drop the kappa mixture into the hot oil. Fry until golden brown and crispy, about 2-3 minutes .Remove the fried snacks from the oil and place them on a sieve or paper towel to drain excess oil and let them cool slightly .Once cooled, transfer the kappa snacks to a serving plate.

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Bread Potato Snack

Ingredients

4 slices of bread

250g of boiled potato

Small chopped onion

2 green chillies

Coriander leaves

1 tsp ginger-garlic paste

Salt to taste

1/2 tsp chilli powder

1/2 tsp garam masala

Bread crumbs

Refined oil
Instructions:

Cut the edges of 4 bread slices Mash 250g of boiled potato .Combine mashed potato and bread .Add chopped onion, green chillies, coriander leaves, ginger-garlic paste, salt, chilli powder, and garam masala .Shape the mixture .Dip in bread crumbs .Fry in refined oil until golden brown.Serve with sauce or mint chutney.

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Fish peera

Ingredients

White Sardine – 1/4 kg

Onion – 2

Green chilli – 3

Curry leaves

Grated coconut – 1 cup

Red chilli powder

Turmeric Powder

Salt

Chilli flakes 1 tbsp

Black pepper powder – 1/4 tsp

Coconut oil

Garlic

Preparation

Here is a detailed recipe for making Meen peera, as shown in the video:

Ingredients:

Preparation

Marinate the cleaned fish with turmeric powder, chili powder, salt, pepper powder, and a little water.Mix well and let it rest for half an hour to allow the spices to infuse.Heat coconut oil in a pan.Add curry leaves, sliced green chilies, and sliced garlic.
Include chili flakes and finely chopped onions.Sauté the onions until they are well-cooked, adding a little salt. Remember that the fish already contains salt.Add the marinated fish.Increase the flame to high and add the grated coconut. Gently stir with a small spoon, being careful not to break the fish.Cook until the water evaporates and the fish is cooked through.Add some more curry leaves.
The Meen peera is now ready.

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Pappad Curry

Ingredients:

Pappadam (as needed)

Small onions

Green chilies

Tomato

Oil

Mustard seeds

Fenugreek

Dried red chilies

Garlic

Chili powder (to taste)

Coriander powder

Turmeric powder

Tamarind extract

Water (as needed)

Salt (to taste)

Preparation

Chop the pappadam into small pieces, and set aside [00:11]. Finely chop small onions, green chilies, and tomato, and set aside .
Heat oil in a pan and fry the chopped pappadam until golden brown. Remove and set aside.In the same pan, add more oil. Add mustard seeds and allow them to splutter. Then add fenugreek seeds [00:33]. Add dried red chilies, garlic, and small onions. Sauté well .
Add green chilies and sauté. Add chili powder, coriander powder, and turmeric powder .Add Tomato and Tamarind: Add the chopped tomato and sauté until softened. Pour in the tamarind extract .Add water according to the desired consistency of the curry. Add salt to taste and bring to a boil .Once the curry has reached the desired consistency, add the fried pappadam .Mix well to ensure the pappadam is evenly coated with the curry .The pappadam curry is ready to be served.

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Quick Brocoli recipe

Preparation

Chop 2 cups of broccoli ,Add 2 tablespoons of oil to a pan . Add 1 tablespoon of chopped ginger .Add 1 tablespoon of chopped garlic .
Add the 2 cups of finely chopped broccoli [00:59] and sauté for a few minutes . Add ½ cup of boiled corn [01:11] and 1 tablespoon of chopped green chili .Add 1 teaspoon of pepper powder, ½ teaspoon of salt, and ½ teaspoon of chili flakes.Sauté for 3 minutes on low flame .Add ½ cup of chopped onion and switch off the flame [01:47] and allow to cool .Transfer to a bowl .Add 1 cup of grated fresh paneer .Add ½ cup of any millet flour and ½ cup of fried rice flour .Pour water little by little and mix well [02:32] until it reaches a perfect consistency . Add ¼ cup of chopped coriander leaves and 1 teaspoon of black sesame seeds .Mix well, the batter is ready .Add a few drops of oil to a pan .Add the prepared batter .Keep on medium flame and allow to cook one side .Flip and cook the other side .It’s ready.

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Wheat kinnathappam

Ingredients:

1 cup jaggery

¾ cup water

1 cup wheat flour

¾ cup coconut milk

½ tsp cumin seeds

5 cardamoms

Ghee or oil

Preparation

Melt 1 cup of jaggery with ¾ cup of water. [00:24] Once melted, strain the mixture to remove any impurities and set aside to cool.
In a bowl, add 1 cup of wheat flour. [00:53] Pour the cooled jaggery syrup into the wheat flour and mix well until there are no lumps. Add ¾ cup of coconut milk gradually and mix until well combined. Ensure the batter is slightly loose for a perfect Kinnathappam. For added flavor, mix in ½ tsp of cumin seeds and 5 crushed cardamoms. ?Grease a cake tin with ghee. Pour the batter into the prepared tin.Steam the batter in an idli cooker for 15-20 minutes, ensuring no water seeps in.Allow the Kinnathappam to cool before slicing and serving.

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Soya cutlet

Ingredients:

Water

Soya chunks

Onions

Garlic

Green chilies

Masala

Potato

Flour

Breadcrumbs

Oil

Preparation

Boil water and add soya chunks . Saute onions, garlic, and green chilies in a pan .Add masala .Mix the soya, sauteed ingredients, potato, and masala .Shape the mixture into cutlets .Coat the cutlets in a batter and breadcrumbs .Deep fry the cutlets until golden brown .

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Mini beef shawarma

Ingredients:

1 chopped onion

1 cup of chopped cucumber

Mint leaves

Ground beef cooked with pepper

1/2 tsp of chili flakes

1 tsp of lemon juice

Salt to taste

1/2 cup of egg mayonnaise

1/2 a piece of chopped tomato

Homemade small kuboos

Instructions:

Combine the chopped onion, chopped cucumber, mint leaves, ground beef cooked with pepper, chili flakes, lemon juice, and salt in a bowl . Mix the ingredients well . Add the egg mayonnaise and chopped tomato to the mixture .Mix all the ingredients together .
Take a homemade small kuboos and add the mixture inside .Preheat the oven and bake for 10 minutes.

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jackfruit fritter

Jackfruit fritter

Ingredients:

Ripe jackfruit

Onion

Green chilies

Ginger

Curry leaves

Salt

Gram flour

Cornflour

All-purpose flour

Kashmiri chili powder

Garlic

Oil

Instructions:

Cut the ripe jackfruit and remove the seeds and waste. Then, thinly slice it lengthwise .In a clean, dry bowl, combine the sliced jackfruit with thinly sliced onion, green chilies, small pieces of ginger, and curry leaves . Add salt, gram flour, cornflour, and all-purpose flour to the bowl .Mix everything thoroughly by hand. Avoid adding water; use the moisture from the jackfruit and onion.
Add Kashmiri chili powder and mix again .Fry the mixture in a pakoda shape in hot oil. Ensure the oil is hot before adding the mixture . Reduce the heat to medium once one side starts to fry . Fry until golden brown, flipping as needed . Remove from oil once fried . In the same oil, fry crushed garlic, slit green chilies, and curry leaves . Add this fried mixture to the pakoras and mix .
Serve and enjoy this crispy and flavorful snack.

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Thattukada

Jackfruit vada

Tapioca snack

Bread Potato Snack

Fish peera

Pappad Curry

Quick Brocoli recipe

Wheat kinnathappam

Soya cutlet

Mini beef shawarma

jackfruit fritter

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business