Wheat sweet snack

Ingredients:

250 grams of wheat

250 grams of jaggery

½ cup of water

1 cup of grated coconut

A pinch of cardamom powder (optional)

Preparation

Roast the Wheat: Take 250 grams of wheat and roast it in a pan over medium heat . Keep stirring continuously until the wheat starts to crackle and you get a nice aroma. This should take about 5-7 minutes. Once done, turn off the heat and let the roasted wheat cool completely

Melt the Jaggery: In a separate pan, combine 250 grams of jaggery with ½ cup of water . Heat this mixture on medium flame, stirring occasionally, until the jaggery completely melts and forms a syrup.

Strain the Syrup: Once the jaggery is melted, strain the syrup through a fine sieve into another clean pan or bowl . This step is important to remove any impurities that might be present in the jaggery.

Grind the Roasted Wheat: Grind the cooled, roasted wheat in a mixer or grinder into a coarse powder . Make sure it’s not a very fine powder; it should have a slightly granular texture .

Mix with Coconut: In a mixing bowl, add the coarsely ground wheat and 1 cup of grated coconut. Mix them well so that the coconut is evenly distributed .

Combine with Jaggery Syrup: Pour the strained and melted jaggery syrup into the wheat-coconut mixture . Stir everything together thoroughly until all the ingredients are well combined and form a thick, sticky mixture.

Cook Until Thickened: Transfer the mixture back to a pan and cook on medium heat, stirring continuously . Cook until the mixture thickens and starts to leave the sides of the pan. Be careful not to overcook, as it can become hard.

Shape into Balls: Once the mixture has thickened, remove it from the heat and let it cool slightly until it’s just warm enough to handle. Grease your palms with a little ghee or oil (optional) to prevent sticking, and then take small portions of the mixture and roll them into small, round balls .

Add Cardamom (Optional): If you like the flavor, you can add a pinch of cardamom powder to the mixture while it’s still warm, before shaping the balls . Mix it in well.

Cool Completely: Arrange the prepared balls on a plate and let them cool completely at room temperature before serving . This will allow them to firm up.

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Egg Biriyani

Ingredients:

Sunflower oil

1 Bay leaf

1 small piece of Cinnamon

2 Cardamoms

3 Cloves

5-6 Peppercorns

2 sliced Onions

2 chopped Tomatoes

3-4 Green chilies

Salt to taste

1 spoon Ginger-garlic paste

½ cup Curd

1 spoon Chili powder

½ spoon Turmeric powder

1 spoon Coriander powder

½ spoon Garam masala

1 ½ cups Rice

3 cups Water

1 spoon Ghee

3-4 Eggs, boiled

Roasted Cashews

Roasted Raisins

Coriander leaves for garnish

Preparation

Heat sunflower oil in a cooker and add bay leaf, cinnamon, cardamom, cloves, and peppercorns. Add sliced onions, tomatoes, and green chilies, and sauté them with salt. Add ginger-garlic paste and curd and mix well. Add chili powder, turmeric powder, coriander powder, and garam masala. Add the rice and water. After mixing, add salt and ghee.Place the boiled eggs on top, followed by roasted cashews and raisins.Close the cooker and cook until it whistles once, then turn off the flame.Garnish with coriander leaves before serving.

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Tomato rice

Ingredients

2 cups Sona Masuri rice

5 tomatoes

1/4 of a large onion

7-8 cloves of garlic

Ginger

Spices (cinnamon, cardamom, cloves, fennel seeds, cumin seeds)

Coriander leaves

Mint leaves

2 green chilies

Oil and ghee

Bay leaves

1 spoon of chili powder

1/4 spoon of turmeric powder

Preparation:
Soak the rice for 10 minutes ,Grind 2 tomatoes, onion, garlic, ginger, and spices into a fine paste Sauté onions, add mint, coriander and green chilies Add the ground masala and cook until the oil separates ,Incorporate chili and turmeric powder Mix in chopped tomatoes Add water (2 cups water for 1 cup rice) and salt Once boiling, add the drained rice Cook for one whistle in a pressure cooker.

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Mango Avil Milk

Hey there, flavor explorers! Today, we’re diving into a super refreshing and delicious treat that’s perfect for beating the heat: Alphonso Mango Avil Milk! It’s got layers of textures and a burst of tropical sweetness that’ll make your taste buds sing. Ready to get started? Let’s gather our ingredients!

What You’ll Need

For the Banana Base:

2 ripe Njalipavam bananas (those cute, sweet little ones!), mashed into a smooth hug

A splash of fresh milk to make that mash extra creamy

For the Crunchy Layers:

A generous amount of flattened rice (avil) – think of it as crispy little clouds!

A happy handful of peanuts – for that lovely crunch

Another happy handful of cashews – adding richness and more crunch

For the Mango Magic:
1 glorious, ripe Alphonso mango – the king of mangoes! We’ll chop some and blend some with milk for a dreamy shake

More milk to blend with the mango – for that smooth, tropical wave!

The Grand Finale

2 scoops of your favorite ice cream – vanilla or mango work like a charm!

A sprinkle of colorful sugar balls – for a touch of sweetness and sparkle

A dash of crispy cornflakes – for an unexpected crunch

Some finely chopped pieces of the remaining Alphonso mango – because you can never have too much mango!

Let’s Get Layering

Mash the Bananas: Peel those lovely Njalipavam bananas and give them a good mash in a bowl until they’re nice and smooth
. Add a little splash of milk to make it extra creamy and easy to spoon.

First Layer of Sweetness: Take your serving glass and spoon in about two tablespoons of that yummy mashed banana mixture. This is our sweet base!

Add the Crispy Clouds: Now, gently add a layer of flattened rice (avil) on top of the banana. Imagine you’re creating a fluffy bed for the next flavors

Sprinkle the Crunch: Let’s add some texture! Sprinkle a layer of crunchy peanuts over the flattened rice

More Crunch and Richness: Follow the peanuts with a layer of cashews. These add a lovely richness to the mix

Mango Dream Shake: Time for the star of the show! Peel and chop your Alphonso mango. Take a good portion of those golden chunks and blend them with some milk until you have a thick and luscious mango shake [

Pour the Tropical Wave: Gently pour a layer of that dreamy Alphonso mango milkshake over the nuts in your serving glass. The vibrant color is just beautiful!

Repeat the Magic: Let’s build those layers again! Add another layer of flattened rice on top of the mango shake

More Nutty Goodness: Sprinkle another layer of our mixed nuts (peanuts and cashews) for extra crunch in every bite

A Spoonful of Sweetness Again: Add another spoonful of that mashed banana mixture on top of the nuts .

The Crowning Glory: Now for the grand finale! Place two generous scoops of your favorite ice cream right on top .

Sprinkle the Sparkle: For a touch of fun and sweetness, sprinkle some colorful sugar balls over the ice cream .

Add the Unexpected Crunch: A little sprinkle of crispy cornflakes adds a delightful surprise in texture .

Mango on Top! Finally, garnish with some finely chopped pieces of that beautiful Alphonso mango. It looks as good as it tastes!

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Tea Cake

Ingredients

1 cup of sugar

¼ cup of flavorless oil (sunflower oil recommended)

2 eggs

1 spoon of vanilla essence

1 cup of Maida flour

1 spoon of cornflour

1 spoon of baking powder

½ cup of milk

1 ½ spoons of butter

Pinch of salt (if unsalted butter is used)

¼ spoon of baking soda

Preparation

In a dry mixer jar, combine sugar, oil, eggs, and vanilla essence. Beat until the mixture is frothy .Add Maida flour, cornflour (if using), and baking powder to the mixture. Mix well .In a separate pan, melt butter in milk until it simmers. Add this to the batter to achieve a loose consistency .Add a pinch of salt if you are using unsalted butter .Add baking soda and beat well with a whisk .
Pour the batter into a greased tray .Tap the tray to remove air bubbles .Preheat a cooker for 10 minutes, place a trivet inside, and bake the cake for 45-50 minutes on a medium-low flame .Check for doneness by inserting a knife; it should come out clean .
Cut and serve the spongy tea cake.

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Chicken Noodles

Ingredients

Yields: 2-3 servings

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients:

For the Noodles:

200g Hakka noodles (or any plain noodles)

1 teaspoon salt

1 teaspoon oil

Ingredients

2 eggs

Pinch of salt

Pinch of black pepper

1 tablespoon butter

1 tablespoon oil

For the Chicken and Vegetables:

150g boneless chicken, cut into small pieces

1 tablespoon oil

1 medium onion, thinly sliced

2-3 cloves garlic, minced

1 medium carrot, julienned

1/2 medium capsicum (bell pepper), thinly sliced

1/4 small cabbage, shredded

2-3 spring onions (scallions), white and green parts separated and thinly sliced

For the Sauce:

1 tablespoon red chili sauce (adjust to your spice preference)

1 tablespoon green chili sauce (optional, adjust to your spice preference)

2 tablespoons soy sauce1

Preparation

Cook the Noodles: Bring a pot of water to a boil. Add the salt and oil. Add the Hakka noodles and cook according to package instructions until just done (al dente). Drain the noodles immediately and rinse them under cold water to stop the cooking process and prevent sticking. Set aside.

Scramble the Eggs: Heat the butter and oil in a wok or a large pan over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and scramble them until cooked but still slightly soft. Remove the scrambled eggs from the pan and set aside.

Cook the Chicken: Add the remaining 1 tablespoon of oil to the same wok or pan. Add the chicken pieces and cook until they are browned and cooked through.

Sauté the Aromatics and Vegetables: Add the sliced onion and minced garlic to the pan with the cooked chicken. Sauté for a minute until the onions are slightly softened. Add the julienned carrots and sliced capsicum. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp. Add the shredded cabbage and the white parts of the spring onions. Stir-fry for another minute.

Prepare the Sauce: In a small bowl, mix together the red chili sauce, green chili sauce (if using), and soy sauce.

Combine Everything: Pour the sauce mixture over the vegetables and chicken in the pan. Stir well to coat everything evenly. Add the cooked noodles to the pan. Toss gently but thoroughly to combine the noodles with the sauce, chicken, and vegetables.

Add the Eggs and Spring Onions: Add the scrambled eggs back into the pan. Toss gently to incorporate them into the noodles. Finally, sprinkle the green parts of the spring onions over the top.

Serve: Serve the restaurant-style chicken noodles hot.

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Fish Pickle

Ingredients:

4 Ayala fish, cut and cleaned

1 large spoon of chili powder

½ spoon of turmeric powder

Salt to taste

Oil for frying (preferably sesame oil)

50g of garlic

50g of ginger

Kashmiri chilies

2 pieces of Kodampuli

Curry leaves

1 spoon of mustard seeds

½ spoon of fenugreek

2 spoons of chili powder

Vinegar

Water

Instructions:

Marinate the fish with chili powder, turmeric powder, and salt. [00:14] Let it sit for an hour. Shallow fry the fish in sesame oil until golden brown.Grind together fried Kashmiri chilies, ginger, and garlic. In the same oil, add mustard seeds and fenugreek. Once they splutter, add chili powder, vinegar, and the ground masala. Add some water to adjust the consistency and salt to taste.
Finally, add the fried fish and mix well.

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Jackfruit seed Mango curry

Ingredients

drumstick

jackfruit

raw mango

curry leaves

green chilly

turmeric

chilly powder

salt

coconut

cumin

shallots

dry chilly curry leaves

oil

mustard

Preparation

cook jackfruit seeds, mango and drumstick with curry leaves, water, turmeric and salt, add coconut, cumin and shallot paste to it, add more water, boil it well. season curry with dry chilly , mustard and curry leaves.

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Useful information about expiry date of milk

This video discusses an incident where the creator purchased five packets of milk for Vishu celebrations, only to discover that the milk had spoiled despite the valid expiration date.They contacted Milma using the packet’s toll-free number and filed a complaint .
They received a message with contact details within half an hour, but hadn’t received a call back at the time of recording.

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Egg Kebab

Ingredients:

4 boiled eggs

3 medium-sized potatoes, boiled and mashed

1 small piece of ginger, finely chopped

2-3 green chilies, finely chopped (adjust to taste)

½ medium-sized onion, finely chopped

½ tsp turmeric powder

1 tsp chili powder (adjust to taste)

½ tsp garam masala

Salt to taste

Some coriander leaves, chopped

2 tbsp cornflour

2 tbsp maida (all-purpose flour)

Water, as needed, to make a slurry

Breadcrumbs, as needed for coating

Oil, for deep frying

Preparation

Prepare the Eggs:

Hard boil the eggs. Once cooled, peel them and cut each egg lengthwise into four pieces.

Prepare the Potato Mixture:

In a bowl, mash the boiled potatoes until smooth. Add finely chopped ginger, green chilies, and onion to the mashed potatoes.
Add turmeric powder, chili powder, garam masala, and salt to taste. Mix everything well until all the ingredients are evenly combined. Finally, add chopped coriander leaves and mix again.

Shape the Kababs:

Take a small portion of the potato mixture. Flatten it slightly on your palm.Place one piece of the cut boiled egg in the center of the flattened potato mixture. Carefully bring the potato mixture from all sides to cover the egg completely, shaping it into an oblong or cylindrical shape similar to an unnakaya (a local snack).Repeat this process for all the egg pieces and the remaining potato mixture.

Prepare the Coating:

In a bowl, mix cornflour and maida. Add enough water to make a smooth, medium-thick slurry.Place the breadcrumbs in a separate plate.

Coat the Kababs:

Dip each shaped egg and potato kabab into the cornflour-maida slurry, ensuring it is evenly coated. Then, roll the coated kabab in the breadcrumbs, making sure they are fully covered.

Fry the Kababs:

Heat oil in a deep frying pan or kadai over medium heat.Once the oil is hot, carefully add the coated mutta kababs. Do not overcrowd the pan. Fry the kababs on medium heat, turning occasionally, until they are golden brown and crispy on all sides.

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Thattukada

Wheat sweet snack

Egg Biriyani

Tomato rice

Mango Avil Milk

Tea Cake

Chicken Noodles

Fish Pickle

Jackfruit seed Mango curry

Useful information about expiry date of milk

Egg Kebab

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business