Semiya Payasam

Ingredients

ghee-1 tbsp

kismis-2 tbsp

cashew nut-1 tbsp

sago-1 tbsp

milkmaid-2 tbsp

milk-1/2 ltr

semiya-100 gm

sugar

cardamom powder

Preparation

Heat ghee in a pan, then fry cashews and kismis, then keep aside. Add semiya to the pan, roast until it turns brown, then transfer it to a pot, add water, then cook it well, add sago to cook, then pour milk, boil it for 5 minutes, next add sugar, wait for melt it, add cardamom powder, then add milkmaid, combine all, boil it until it become thick, finally, add cashew and kismis, then turn off flame.

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Bread Pakoda

Ingredients

bread slices-5

gram flour-1 1/4 cup

onion-1 cup

green chilly-1 tbsp

curry leaves

chilly powder-2 tsp

salt

oil for frying

Preparation

Cut bread slices into small pieces, then add other ingredients one bye one, mix all with your fingers, pour water little bye little, mix again and make a sticky mix. Heat oil in a pan, add the mix a little with your hand, and fry well.

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Prawns Fry

Ingredients

prawns-1/2 kg

garlic-1 tsp

salt

vinegar-1 tsp

turmeric-1/2 tsp

chilly powder-1 tsp

pepper powder-1/2 tsp

soy sauce-1/2 tsp

ginger garlic paste-1 tsp

corn flour-2 tbsp

maida-1 tbsp

pepper powder-1 tsp

egg+ salt+ pepper powder mix

bread crumbs

Preparation

Marinate prawns with salt, garlic and vinegar, after 1/2 hrs strain the water, then add masala powders, soy sauce and ginger garlic paste,mix well and keep aside. Mix maida and pepper powder in a plate and set aside. Mix egg, pepper powder and salt in a bowl, keep it aside. Take prawns one bye one, coat it in maida mix, then dip in egg mix, after coating in bread crumbs fry it in hot oil.

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Neyyappam

Ingredients

raw rice-3 glass

jaggerry- 7

water-1 laddle

maida-1 cup

baking soda-1/4 tsp

cumin-1/2 tsp

Preparation

Soak rice for 4 hrs, then grind it into fine paste. Melt jaggerry with less water, then pour it to the batter through a strainer, mix well, add cumin, maida and baking soda, combine all well, then keep aside for 1/2 hrs. Heat oil in a pan, pour 1 laddle of batter to the oil, wait until it to raise, then flip it, cook it both sides well.

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Donut

Ingredients

1 cup (240ml) whole milk, warmed to about 110°F (43°C)

1 Tablespoon active dry yeast*

1/3 cup (65g) granulated sugar

2 large eggs

6 Tablespoons (86g) unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

4 cups (490g) all-purpose flour (spoon & leveled), plus more as needed

1 – 2 quarts vegetable oil*

2 cups (240g) confectioners’ sugar, sifted

1/3 cup (80ml) heavy cream or whole milk (I prefer cream for thicker consistency)

1/2 teaspoon pure vanilla extract

Preparation

Take a bowl, add lukewarm milk, sugar and yeast, then keep aside for 10 minutesnfor raise. Take maida in another bowl, add salt, sugar, butter and raised milk, knead it well and make soft dough. Rest the dough until it become double. Then flatten the dough into medium thick layer, cut it into donut shape, then rest it again for doubling the size. Now, fry it in hot oil. Melt dark chocolate, dip one side of donut, then add sprinkles above it.

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Ottada

Ingredients

Roasted Rice flour 1 cups

Boiling Water 1cups

Grated Coconut 1 cups

Sugar 3tbs cups

Salt 1/4 tsp

Banana 3 nos

Banana Leaves -as required (slightly)

Preparation

Add rice flour to a bowl, add salt, after mixing well, pour hot water little bye little, knead it well and make a slightly thick dough. Mix banana pieces and coconut together. Take a banana leaf, apply the dough in a thin layer, add filling one side, then fold it. Finally, heat a tawa, put the ada above it, cook both sides well.

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Yam Curry( Erisseri)

Ingredients

yam

onion

green chilly

turmeric

salt

water

grated coconut

shallots

garlic

cumin

oil

mustard

dry chilly

grated coconut

curry leaves

shallots and garlic

Preparation

Cook yam pieces with salt,turmeric, onion, green chilly and water. Grind coconut with shallots, garlic, cumin and water, then add to cooked yam, boil it after mixing well, continue boiling until it become slightly thick. For seasoning, heat oil in a pan, pop mustard, then add shallots and garlic, saute it well, then add dry chilly, curry leaves and grated coconut, roast it for 1 minute, add a little chilly powder, mix all well, then pour it to the curry.

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Koonthal fry

Ingredients

squid fish

chilly powder

turmeric

salt

garlic crushed

oil for frying

curry leaves

Preparation

Clean fish without cutting it, then marinate with salt,turmeric, chilly powder and crushed garlic, then shallow fry it.

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Tapioca Fry

Ingredients

tapioca-2

salt+ turmeric+ water

chilly powder and salt

oil for frying

Preparation

Take tapioca after cleaned well. Wipe out water from it, then cut it into long pencil shape. Mix turmeric, salt and water and set aside. Heat oil in a pan, add kappa pieces, fry it well, add spoon of turmeric water into it, mix well, then take it from oil. Once frying finished, add chilly powder and salt above the fry, mix well.

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Soft Putt

Ingredients

rice flour-1 cup

salt

coconut

Preparation

Add tice flour in a bowl, add salt into it, after mixig it well add water, then mix it with your fingers and make a perfect putt podi. Take a steel glass, fill the flour tightly, then put it in idli plate, remove the glass, prepare whole flour like this, then steam it in idli pot.

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Thattukada

Semiya Payasam

Bread Pakoda

Prawns Fry

Neyyappam

Donut

Ottada

Yam Curry( Erisseri)

Koonthal fry

Tapioca Fry

Soft Putt

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business