Banana Payasam

Ingredients

• Ripe banana – 1/2 kg

•Jaggery – 350 grams

•Water – 3/4 cup

• Ghee – half a cup

•Nuts- a handful

•raisin – a handful

•Coconut pieces – a handful

•Cardamom powder – 1 tsp

•dried ginger powder – 1/2 tsp

•Salt – a pinch

• Second milk ( 1 coconut) – 2 & 1/2 cup

• first milk ( 1 coconut) – 1 cup

Preparation

Melt jaggerry first , then keep aside. Cook mashed banana with melted jaggerry and ghee in a pressure cooker. Blend it after the pressure gone, then add to the same pressure cooker, add second extract of coconut milk, add thick coconut milk after boiling it well, finally add fried coconut, cashews and kismis to the payasam.

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Mulak Bajji

Ingredients

bajji mulak-10

gram flour-1 cup

rice flour-1 tbsp

hing-1 pinch

salt

turmeric-1/4 tsp

chilly powder-1 tsp

baking soda-1

oil for frying

Preparation

Cut chilly into two, remove seeds. Prepare a batter with gram flour, rice flour, salt, hing, turmeric, salt , baking soda and water, maintain the consistency thick. Dip chilly in this batter, then fry it well.

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Prawn Roast

Ingredients

onion-1

shallots-10-12

tomato-1

green chilly-2

prawns-200 gm

ginger garlic-2 tsp

salt

turmeric-1/2 tbsp

coriander powder-2 tbsp

chilly powder-1 tbsp

garam masala-1/2 tbsp

meat masala powders-1/2 tbsp

pot tamarind-2 pieces

water

Preparation

Heat oil in a pan, add ginger garlic, saute it well, then add green chilly, next add shallots, mix it well, add onion and salt, saute it until it become soft, now add masala powders, mix until raw smell gone, now add prawns and tamarind, mix with masala, pour water, then add tomato, cover the pan, and cook it until it become thick, finally, add some curry leaves.

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Vatteppam

Ingredients

raw rice-1/2 kg

water

coconut-1

yeast-3/4 tsp

cumin-1 tsp

salt

garlic-5-6

sugar-200 gm

cooked rice-1 glass

Preparation

Soak rice for 5 hrs, then grind it with coconut, cooked rice, salt, sugar and coconut, and make a fine batter, rest it for 3-4 hrs. Take a plate, apply oil, pour the batter 3/4 part, then steam it well.

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Green Chicken Curry

Ingredients

onion-1

green chilly-3-4

garlic-1 pod

ginger

coriander leaves-1 handful

mint

pepper -1 -2 tsp

curd-3 tbsp

salt

cashews-10-15

onion-2-3

Preparation

Take a mixie jar, add onion, ginger , garlic, green chilly, pepper , coriander leaves, salt, cashews and curd, make a fine paste, marinate chicken with this paste, keep 1/2 of paste aside. Afetr 2 hrs of marination, fry chicken pieces, then add leftover masala and water into the fried chicken, boil it well, add fried onion, boil it until it become thick, then turn off flame.

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Ghee homemade

We can make ghee at home with milk, which is buying for our daily use. No need to buy ghee and butter from shop. Use milk wisely to make butter and ghee.

For this, we need full fat milk. At the time of boiling milk, don’t stir it, after heat is gone store it in fridge for overnight or atleast 8 hrs, then remove the cream which layered on top, store it in a container in fridge, once it become the required quantity, blend the cream in a mixie jar with cold water, blend it until the butter separates, you can take it with your hand, wash butter in cold water, then take it in a pan, boil it until it melts completely and separate ghee. Let it cool enough, strain it to a container. Pure ghee is ready.

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Chammanthi chicken balls

Ingredients

*Chicken 250 gm

*Turmeric Powder 1/2 Tsp

*Chilli Powder 1/2 tsp

*Salt to taste

*oil

*Onion 2 Nos

*Green chilli 3 Nos

*Turmeric Powder 1/2 tsp

* Chilli Powder 1/2 tsp

* Garam Masala 1/4 tsp

*Bread slices 3 pieces

*Cornflour 3 Tbsp

Preparation

Cook chicken with chilly powder, turmeric and salt. Heat oil in a pan, add onion, and green chilly, saute it well, add salt, next add masala powders, mix until the raw smell gone, now add cooked chicken after crushing it well, combine well, then add soaked bread , mix well, then turn off flame. Grind coconut with coriander leaves and salt. Mix corn flour, salt, turmeric and water, keep aside. Take chicken mix, divide it into equal balls, fill each ball with coconut chammanthi, then fold it like ball, dip it in corn flour mix, coat it with bread crumbs, then fry it well.

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Tandoori Chicken Pola

Ingredients

for marinate chicken

boneless chicken-450 gm

garam masala -1/4 tsp

turmeric

pepper powder-1 tsp

coriander powder-1/4 tsp

chilly powder-3/4 tsp

salt

cumin-1/4 tsp

ginger-1/2 tsp

garlic-1/2 tsp

curd-2 tsp

other ingredients

egg-6

salt

pepper powder-1 tsp

salt

milk-1/2 glass

fennel-1/2 tsp

onion-3

ginger garlic crushed-1/2 tsp each

tomato-1

garam masala-1/4 tsp

turmeric1/4 tsp

coriander-1/4 tsp

chilly powder-3/4 tsp

capsicum-1/2

chilly sauce-2 tsp

bread slices

Preparation

First, marinate chicken with given masalas, then fry it well. Break eggs to a bowl, add salt, pepper powder and milk, mix well, then keep aside. Heat oil in a pan, add fennel seeds, then add onion, saute it well, add ginger garlic crushed, mix well, next add masala powders, once the raw smell gone add sauce, next add chicken, mix well, then turn off flame. Take bread slices, remove sides, dip it in egg mix, then put it in a sauce pan, like a layer, add filling, then cover it with bread, pour egg mix above, then cook it in low flame, flip it to another side, cook well, then turn off flame.

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Papad

Ingredients

Urad Dal Powder

Baking Soda

Salt

Sesame Oil

Maida

Water

Preparation

Take a bowl, add urad dal powder, add baking soda and salt, mix well, then pour water a little, knead it well and make a tight dough, add sesame oil, mix well again, transfer the dough to counter top, knead it with your hand very well, then roll it into long shape, cut it into small portions, flatten it by using maida, cut it into exact round shape, keep papad in sun light for some times, then fry it.

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Paal Porotta

Ingredients

for masala

oil

onion-7

ginger and garlic crushed-1 tsp

curry leaves

onion-3

green chilly-8-10

chilly powder

coriander powder-2 tsp

pepper powder-1 tsp

turmeric

whole spices

mutton

garam masala powder

salt

coriander leaves

coconut milk

porotta -6

green chilly

ginger

coriander leaves

coconut pieces

curry leaves

coconut oil

Preparation

Let’s make mutton curry first. Saute onion, ginger, garlic, green chilly and tomato in a pressure cooker, add whole spices and masala powders after roasting it well, next add mutton pieces, mix all, then cook it for 5-6 whistle, add coriander leaves too. Take a banana leaf, put it in a sauce pan. pour coconut milk a little, add 3 porottas, then add mutton curry, then cover it with 3 more porottas, add corinader leaves, coconut pieces, ginger , curry leaves and coconut oil above the porotta, pour coconut milk above, then cover it with banana leaf. Cover the pan, then cook it in low flame for 15 minutes.

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Thattukada

Banana Payasam

Mulak Bajji

Prawn Roast

Vatteppam

Green Chicken Curry

Ghee homemade

Chammanthi chicken balls

Tandoori Chicken Pola

Papad

Paal Porotta

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business