Soak oats in water for 15 minutes, then grind it with other ingredients. Heat a tawa, pour a laddle of batter, round it, then cook it both sides.
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Soak semolina in water for 5 minutes, then grind it with coconut, pour the batter to a bowl, add salt and sugar, mix well, then keep aside overnight or 8 hrs. Next morning make small soft appam in tawa with this batter.
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Mix corn flour and some milk and keep aside. Add sugar and vanilla essence to the coconut milk, mix well, then add corn flour mix. Turn on stove, stir the mix well, once it become thick turn off flame and transfer it to a bowl. Once the heat is gone , refrigerate it for 2 hrs, then serve it.
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Grind ginger, garlic and chilly, coriander and mint leaves together. Heat oil in a pan, add cumin, let it pop, then add onion, saute it well, next add green paste into it, mix well, add salt, combine all, now add masala powders, mix until the raw smell gone, add cashews, mix well, next add potato piece, mix again, then turn off flame. Boil water in a pressure cooker, add rice and the masala mix, add salt, mix well, then close the lid of cooker, and cook it for 1 whistle.
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Divide maida dough into small balls, then flatten it into thin chapathi. Next prepare the filling, heat ghee in a pan, add cashew and kismis, roast it well, then set aside. Melt sugar with water in the pan, add coconut and roasted nuts, mix well until the water completely absorb, then turn off flame. Take banana, put 2 deep cuts in it, then add the filling tightly, then remove the peels, cover the banana with maida chapathi, then deep fry it in hot oil.
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Heat a pan, add oil, then add mustard, let it pop well, then add cumin,dry chilly and curry leaves, roast it for a minute, add chopped vegetables, saute it well, next add masala powders, mix it well until the raw smell gone, now pour a little water, next add curd and water if required, add salt, heat it well, then turn off flame.
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Heat ghee in a pan, add finely chopped banana, saute it well, then add coconut, mix with banana, next add sugar and cardamom, mix well, then mash the banana with spatula, next add semolina, mix until it turns soft, next add rice flour, combine all well, turn off flame, then knead the mix and make a dough, make small balls with the dough, then fry it well.
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Add water in a pressure cooker, then add salt, lemon juice, turmeric and whole spices, boil it well, now add washed rice, mix all, then close the lid, cook it for 1 whistle in medium flame. Heat ghee+oil in a pan, fry onion, cashews and kismis separately, then keep aside. Add ginger garlic to the pan, add curry leaves, saute it well, now add cooked rice, mix well, then tightly press the rice with a large spoon, add fried ingredients above the rice, then cover the pan, cook it for 1-3 minutes in low flame, then turn off flame.
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Boil 6 glass water with salt, add rice flour into it after boil the water, then mix well, knead it well and make a soft dough, divide the dough into equal small tiny balls. Grind coconut with masala powders, shallots and fennel. Heat oil in a pan, add finely chopped onion, roast it until it become golden brown, then add coconut paste and water, add rice flour and salt, let it boil well. Add rice balls into the boiling water, cook it well until it become thick, finally add curry leaves.
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It should be very careful to clean gas burner, otherwise cooking gas may be running out . Lets see , how to clean the burners properly. Mix vinegar, dish wash liquid, and baking soda together in a bowl, soak burners in this solution for overnight, then brush the burners well,. Now check the flame. Use the solution to clean the stove top.
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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...
