Aloo Paneer Paratha

Ingredients

wheat flour-2 1/2 cup

boiled potato-1

garlic-2

ginger-1 piece

green chilly-2

water

carrot

capsicum

onion

coriander leaves

cabbage

cumin-1 tsp

chilly flakes-1 tsp

green chilly

turmeric

ajjwain

crushed paneer

Preparation

Prepare the Batter:

In a large mixer jar, combine wheat flour, boiled potato, ginger, green chilies, and garlic. Add salt and 2 cups of water. Mix well. If using a small jar, mix in a bowl first and then blend in batches. Add more water as needed to achieve a dosa batter consistency (approximately 3.5 cups total).

Add Vegetables and Paneer:

Incorporate chopped onion, cabbage, coriander leaves, capsicum, and carrot into the batter. Mix in cumin seeds, chili flakes, turmeric powder, and crushed ajwain. Add grated paneer and mix everything thoroughly.

Cook the Paratha:

Heat a pan and add 1 tsp of oil. Pour a ladleful of batter onto the pan and spread it out. Cook on low flame, covered, for about 2 minutes until the sides are set. Optionally, sprinkle some chili flakes, grated paneer, and coriander leaves on top. Flip and cook the other side for 2-3 minutes until golden brown. For a softer paratha, cook until just done. For a crispier version, press and cook longer on both sides.

Serve:

Remove from the pan and serve hot. Optionally, spread butter on top for added flavor.

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Semiya Payasam

Ingredients

milk-1 ltr

ghee- 1 tsp

semiya-100 gm

sugar

cashew and kismis

Preparation

First, boils one liter of milk. Then, they heat one teaspoon of ghee in a pan and add 100 grams of Semiya. After that, they add ½ liter of milk and ½ liter of water. Once it has cooked for 6-7 minutes, they add ¾ glass of sugar and ½ teaspoon of cardamom powder. Then, they add the remaining ½ liter of milk .Finally, they fry some cashew nuts and raisins in ghee and add them to the payasam.

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Sharavanabhavan Tomato Chutney

Ingredients

coconut oil

urad dal

garlic-5

dry chilly-5

shallots-6

onion-6

tomato-2

coriander leaves

carrot

gingelly oil

mustard

pepper

coriander leaves

hing-1/4 tsp

Preparation

Here’s a breakdown of the preparation:

First, sauté urad dal, garlic, dried chilies, shallots, and onions in coconut oil . Then, add chopped tomatoes and cook until softened . After that, blend the mixture with carrots, coriander leaves, and chili powder .Finally, temper the chutney with mustard seeds, dried chilies, coriander leaves, asafoetida, and jaggery in sesame oil.The presenter recommends serving the chutney with crispy dosa and sambar.

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Cap egg

Cap eggs

Preparation

Boil 5 eggs, peel, and halve them . Finely slice 2 large onions. Knead onions until soft . Add ½ tsp each of garlic and ginger paste .Incorporate ½ tsp turmeric powder, 1 tsp chili powder, and ¼ tsp garam masala .Mix in ½ cup each of gram flour and all-purpose flour .Add chopped coriander leaves and salt to taste . Include ½ cup of cooked, minced chicken (optional) .Gradually add about ½ cup of water to form a mix .

Shaping & Frying:

Take portions of the mixture and flatten them . Create a nest shape and place half an egg inside . Ensure the coating is thin .Deep-fry in hot oil over low heat until golden brown .Spoon oil over the top if needed .

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Cream Bun

Ingredients:

For the Bun:

1 medium-sized egg at room temperature

160 ml milk, slightly warm

50 grams sugar

7 grams yeast

5 grams salt

350 grams all-purpose flour (Maida)

40 grams butter at room temperature

For the Custard Filling:

3 egg yolks

45 grams sugar

20 grams all-purpose flour (Maida)

300 ml milk

20 grams unsalted butter

Vanilla essence

Instructions:

Prepare the Dough:

Combine egg, warm milk, sugar, and yeast. Mix well . Add salt and mix again Incorporate flour gradually Mix in butter and knead until smooth Let the dough ferment for 1 hour,

Make the Custard:

Mix egg yolks and sugar . Add flour . Heat milk with butter until butter melts .Combine milk mixture with egg yolk mixture, add vanilla essence . Cook until thickened, then cool .

Assemble and Fry:

Divide the dough into 8 portions . Shape each portion, ensuring edges are sealed . Let them rest for 10 minutes . Fry in low flame until golden brown . Coat the buns in sugar while hot . Fill with custard using a piping bag once cooled .

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Beef Pepper roast

ingredients

Beef
Shallots (small onions), sliced or crushed

Onion, sliced

Ginger-garlic paste or crushed

Green chilies, chopped

Curry leaves

Tomato, chopped (in some variations)

Turmeric powder

Coriander powder

Chili powder

Black pepper powder or crushed peppercorns

Garam masala

Fennel powder

Cumin powder

Coconut oil

Salt to taste

Coconut milk (thick), in some variations for richness and to reduce spice

Coconut slices (for roasting, optional)

Preparation

Wash and clean the beef, cut it into pieces, and drain well.
In a pressure cooker or pot, combine the beef with some of the spices (turmeric powder, chili powder, coriander powder, some pepper, ginger-garlic paste, salt), and sometimes chopped onions and green chilies. Mix well and let it rest for some time. Add a little water (or sometimes no water is needed as the beef releases its own moisture) and pressure cook until the beef is tender but not overcooked (usually 3-6 whistles depending on the cooker and meat). Alternatively, cook in a pot until tender.In a separate pan or kadhai, heat coconut oil. Add sliced coconut pieces (if using) and sauté until lightly browned. Then add chopped garlic, ginger, and sliced shallots, and sauté until golden brown. Add curry leaves and green chilies.Add crushed peppercorns (or pepper powder), garam masala, and other spice powders to the sautéed aromatics and cook for a minute. Add the cooked beef to the pan with the spice mixture. If there’s excess liquid in the beef, you might need to dry it out at this stage.Stir-fry the beef and masala mixture, allowing it to roast in the oil until it’s nicely coated and slightly dry or semi-dry, depending on your preference.
If using coconut milk, add it at this stage and cook until it thickens and coats the beef.Garnish with fried curry leaves and sometimes fried onions or coconut slices.

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Egg Butter Masala

Ingredients

onion-5-6

green chilly-2-3

tomato-3

whole spices

salt

ginger garlic paste

turmeric

chilly powder

coriander powder

cashews

boiled egg-8

coconut oil

tomato ketchup

milk cream

kasoori methi

Preparation

First, prepares the base of the masala by blending fried onions, green chilies, ginger-garlic paste and tomatoes [00:10].
Next, she fries spices in oil, then adds the onion mixture and cooks it until softened . Powdered spices are added , followed by cashews and kasuri methi . The mixture is then blended into a smooth gravy.Separately, boiled and halved eggs are lightly fried with spices . Butter is melted, and the prepared gravy is added . Tomato ketchup, salt, and sugar are added to balance the flavors .
Finally, the fried eggs are added to the gravy , and it’s finished with kasuri methi, fresh cream, and cilantro.

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Irachi Pathiri

Ingredients

Coconut oil – 1 ½ tbsp

Onion -1(chopped)

Green chilly – 2 nos (chopped)

Curry leaves

Salt

Ginger garlic paste – ½ tsp

Cabbage – ¾ cup(chopped)

Capsicum – ¾ cup (chopped)

Turmeric powder – ¼ tsp

Pepper powder – ½ tsp +¼ tsp+½ tsp

Chilli flakes – 1 tsp

Chicken – 200gm

Garam masala powder – ¼ tsp

Rice powder – 1 ½ cup

Egg-1

Grated coconu t-1/ 2 cup

Shallots – 5

Fennel powder-½ tsp

Water – 2 cup

Preparation

Filling Preparation:
Sauté chopped onions, green chilies, and curry leaves in coconut oil Add ginger-garlic paste [00:40], followed by chopped cabbage and capsicum Incorporate spices like turmeric powder, pepper powder, and chili flakes Mix in cooked and shredded chicken with pepper powder and garam masala

Batter Preparation:
Combine rice flour, an egg, grated coconut, small onions, fennel seed powder, pepper powder, salt, and water in a blender .
Blend until smooth, adjusting water for desired consistency .

Assembly and Steaming:
Grease a dish or steel plate with coconut oil . Layer batter and filling in the dish, steaming for 2 minutes between each layer .
Repeat layers until ingredients are used up . Steam the complete dish for 25 minutes .

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Chickpea Curry

Ingredients

ghee

whole spices

crushed ginger garlic

onion

tomato

coconut

salt

coriander powder

chilly powder

garam masala

turmeric

green chilly

fennel

curry leaves

oil

coriander leaves

Preparation

Cook the chickpeas in a pressure cooker with turmeric powder, salt, and water for 10 whistles on high flame . Sauté cinnamon, cloves, cardamom, and fennel seeds in ghee . Add chopped ginger, garlic, and onions and sauté until the onions turn golden brown. Add chopped tomatoes and cook until soft . Add crushed or grated coconut and sauté . Incorporate chili powder, coriander powder, and garam masala and sauté until the raw smell disappears. Allow the mixture to cool, then grind it into a fine paste . Sauté fennel seeds, green chilies, and curry leaves in coconut oil .Add the ground paste and mix well, adding water to adjust the consistency . Once it starts to boil, add the cooked chickpeas and adjust the water as needed . After it comes to a boil, garnish with chopped coriander leaves.

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Healthy Summer Drink

Ingredients

dates-7-8

pumpkin seeds-1/4 cup

walnut-3-4

almonds-1/4 cup

milk-2 cup

sabja-2 tbsp

chopped banana-1

milk

water

Preparation

First, take 7–8 pitted and washed dates . The video recommends checking inside the dates before eating them . Transfer the dates to a big bowl. Add ¼ cup of walnuts , ¼ cup of pumpkin seeds , ¼ cup of sunflower seeds , and ¼ cup of almonds . Pour 2 cups of boiled milk and keep it aside for 10–15 minutes . Separately, soak 2 tablespoons of basil seeds in 1 cup of water and keep it aside . Add 1 chopped banana to the soaked nuts and dates . Blend it altogether . Add one more cup of milk and blend again . If you want, add sugar or honey . Add the soaked basil seeds and mix it altogether . Decorate with basil seeds and chopped nuts.

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Thattukada

Aloo Paneer Paratha

Semiya Payasam

Sharavanabhavan Tomato Chutney

Cap egg

Cream Bun

Beef Pepper roast

Egg Butter Masala

Irachi Pathiri

Chickpea Curry

Healthy Summer Drink

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business