Take a bowl, add egg, maida, salt, sugar, turmeric, corn flour and milk, mix well and make a thick batter. Take banana cut it into long finger shaped pieces, then dip it in the batter, coat it in bread crumbs, now fry it in hot oil.
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Marinate chicken with the ingredients in the above list, then keep this aside for 1 hour. After 1 hour fry the chicken in less oil, then smoke the fried chicke with charcol. Boil water with whole spices, ghee and salt, then add rice, cook it well, then strain the rice from water. Heat oil in a biriyani pot, add onion, saute it well, next add tomato, cook it until it become soft, now add salt, then add masala powders, mix it until the raw smell gone, add coriander and mint leaves, and curd, mix everything together, add chicken pieces, combine all well, add rice above the chicken masala, add fried onion, mint and coriander leaves, ghee, and oil above the rice, then tightly close it with a lid, cook 10 min in low flame.
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Cook semiya and let it chill. Boil milk with sugar and cool it in fridge. Soak kas kas in water. Add sugar to fruit mix, then store in fridge. After all ingredients cooled well, take serving glasses, add kaskas first, then add semiya, next add fruit mix, pour a little milk, rose syrup, crushed nuts, corn flakes, again kaskas, add 1 scoop of ice cream, then add rose syrup again, now serve it.
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Boil water with salt,turmeric and oil, then add ragi powder, mix well, then transfer it to another bowl, knead it well , then divide it into equal small tiny parts. Steam the balls in a steamer. Heat oil in a pan, pop mustard and urad dal, then add curry leaves, dry chilly, after sauting it well, add shallots and salt, again saute it well, next add coconut, mix everything well, now add masala powders, once the raws smell gone add steamed ragi balls, combine all well, then turn off flame.
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Take rice flour in a bowl, add banana paste, jaggerry juice, salt and cardamom powder, mix well, then add maida to adjust consistency, then keep this aside after mixing well with your hand. After some times, fry coconut in ghee, then add to the batter, add sesame seeds also, mix it again. Heat oil in unniyappam pot, pour batter 3/4 of each hole, then fry it well.
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Heat oil in a pan, pop mustard, then add ginger, garlic, green chilly and onion, add salt and saute it well, then add tomato and masala powders, mix well, pour thin coconut milk, boil it well until the gravy become thick, now add egg and thick coconut milk, just heat it and turn off flame. Finally add some coriander leaves.
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Take a mixie jar, add all these ingredients, then grind it into fine paste, add more honey to adjust thickness. Use this paste as bread spread and have it.
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Add chaka pieces to a pressure cooker, then add onion, tomato, ginger garlic, green chilly, roasted masala powders, salt and water, then cook it for 1-2 whistle. Grind coconut with fennel seeds and water, then add to curry, add more water, boil it until it become slightly thick, finally season it with sliced onion and curry leaves.
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Cook soaked green peas with carrot, potato, onion, salt and water in a pressure cooker. Heat oil in a pan, add mustard, let it pop well, next add whole spices and dry chilly, heat it well, now add ginger, garlic and onion, saute all well, then add tomato, mix until it become soft, add masala powders, mix it well, next add cooked green peas, boil it again, once the curry become thick, turn off flame.
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Boil water with salt, then add rice flour to boiling water, mix well, then press tightly with a glass bottom and make a soft dough. Heat a pan, add jaggerry and ghee together, combine both well, then add coconut, cardamom powder and grated banana, mix it all, then turn off flame. Take small portion of the rice dough, put it in a plastic wrap, place another plastic cover above it, then roll the dough evenly, then add the filling, roll it from one side to another, once the dough finished steam the rolls.
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Tharipola
Ingredients
Semolina
All-purpose flour
Baking powder
Baking soda
Vanilla essence or vanilla flavor
Eggs
Sunflower oil
Sugar
Cardamom
Milk
Tutti-frutti (optional, for topping)
Preparation
Preparing the base Mixing semolina with sunflower oil, then adding milk and sugar...
