Onion Vada

Ingredients

maida-2 cup

onion-2

ginger

curry leaves

salt

green chilly

water

baking soda-1 pinch

oil

Preparation

Take a bowl, add maida, chopped vegetables, salt and baking soda, mix all well, next pour water, knead it well and make a sticky dough, keep this aside for 15 minutes. Heat oil for deep frying, take small portion from the dough, make vada shape and fry it in hot oil.

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Perfect Dosa Batter

Ingredients

raw rice-3 cup

urad dal-3/4 cup

fenugreek-1/2 tsp

poha-1 cup

salt

Preparation

Take rice in a bowl , wash it well then soak it for 4 hrs. Add urad dal and fenugreek in another bowl, wash well, then pour clean water, soak it for 4 hrs. After 4 hrs, take poha in a bowl, wash it well and soak it for 15 minutes, now grind all together or separately and make fine batter, add salt to the batter and mix it well with your hand, then ferment the batter for overnight. Next morning you can make perfect ghee roast from this batter.

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Coconut Milk Pudding

Ingredients

coconut milk – 2 & 1/2 cup

Jaggery powder – 1/2 cup

cornflour – 1/2 cup

Cardamom powder – 3/4 teaspoon

Ghee – 1 tablespoon

Preparation

In a bowl, mix corn flour, jaggerry and coconut milk together, then transfer it to a pan through a strainer. Turn on stove and put the pan on stove, stir it well until it become thick, add ghee, combine well and turn off flame. Transfer it to a glass container, let it cool well, then serve it.

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Special Banana Fritters

Ingredients

banana-3

sugar-4-5 tbsp

milk-1/4 glass

grated coconut

cardamom powder-1 pinch

salt-1 pinch

cashews and kismis

corn flour-4 tbsp

oil for frying

Preparation

Take 3 riped bananas then mash it well, add sugar, after mixing it well add milk, next add coconut, salt, and cardamom powder, combine all well, add corn flour for thicken the batter and mix it well. Heat oil in a pan, pour the batter with a spoon and add to the hot oil, fry it well.

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Tender mango Pickle

Ingredients

Tender mango – 1 Kg

Crystal Rock Salt – 150 grams

Fenugreek seeds – 1½ Tsp

Mustard – 1½ Tbsp

Red chilli powder – 5 Tbsp

Asafoetida – 1 Tsp

Turmeric – ½ Tsp

Sesame oil – ¼ Cup

Preparation

Wah the mango, then wipe it with a cotton. Take a ceramic pot, add rock salt, then add mango, again add salt, finally, tie the mouth of the pot with a cotton, then keep this aside for 15 days. After 15 days, take the mango and take it from the water. Heat a pan, dry roast fenugreek and mustard separately, then heat chilly powder and hing together and keep aside. Heat oil in the pan and set aside. Add mangoes to a pan, add chilly powder, mustard and fenugreek powder, and some salt water, mix it well, then transfer it to a glass container, add the oil too, then store it.

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Masala Kappalandi

Ingredients

peanut

salt

gram flour-6 tbsp

rice flour-2 tbsp

chilly powder-2 tsp

salt

curry leaves

hing-1/8 tsp

pepper powder-1/8 tsp

garlic crushed-4

Preparation

Add peanut to a bowl, add salt and 1 tsp of water, mix well, next add other ingredients one bye one, mix all well and keep aside for 10-15 minutes. Heat oil for frying , add peanuts, add extra garlic and curry leaves for flavour the dish, fry well and serve it.

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Egg stew Curry

Ingredients

5 boiled eggs

oil / ghee

cardamom 1

cloves 3

cinnamon 1

ginger – small piece

garlic -6 to 8 small

onions- 4 medium

green chillies- 4 spicy

curry leaves

salt

turmeric 1/2 teaspoon

coriander powder 1 heap teaspoon

garam masala -close to 1/2 tsp

fennel seed powder – close to 1 tsp

tomato – 1small

hot water

cashew nut paste ( grind 15 cashews soaked in water )

coconut 1/2 cup

coriander leaves

ghee /oil

cashewnuts , raisins , shallots

Preparation

Heat oil in a pressure cooker, add whole spices, saute it for a minute, then add ginger garlic crushed, then add onion and green chilly, saute it well, add salt, then cover the cooker and cook it for 3 whistle. Grind coconut and cashew together and make a fine paste. Once the cooker is open add tomato, cook it until it become soft, now add masala powders, combine all well, now add coconut paste and some water, mix well, let it boil, now add eggs, finally add curry leaves and coriander leaves, then turn off flame.

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Roasted gram dal Chutney

Ingredients

Oil – 2 tbl spoon

Urad dal – 1½ teaspoon

Onion – 1

Dry chilli – 5

Garlic cloves – 3

Tomato – 1

Small piece of tamarind

Grated coconut – 4 tbl spoon

Roasted gram (pottu kadalai) – ½ cup (Approx. 50 grams)

Mustard – ½ teaspoon

Curry leaves

Salt

Preparation

Heat oil in a pan, add urad dal, roast it well, next add onion, dry chilly and garlic, combine well and saute it for 2 minutes, next add tomato and tamarind, after sauting it well add coconut and gram dal, mix it all, then grind it after the heat is gone. Add salt and water while grinding and make a fine paste. Finally, season the curry with mustard, urad dal and curry leaves.

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Wheat Bonda

Ingredients

robust banana-1

wheat flour-2 glass

cardamom-8

sugar-1/2 cup

baking soda-1/4 tsp

Oil

Preparation

Grind banana, sugar, and cardamom, then add to a bowl, add wheat flour and baking powder, knead it well and make a soft dough, rest it for 15 minutes. Heat oil for deep frying, add small balls from the dough, fry well in low to medium flame.

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Kallummakkaya Roast

Ingredients

Kallummakaya(mussle)-500gm

Salt as required

Chili powder-1 TBS

Kashmeeri chili powder-1 tsp

Turmeric powder-1/2 tsp

Pepper powder-1/2 tsp

Funnel powder-1/2 tsp

Ginger garlic paste-2 tsp

Oil-2 TBS

Onion-1 medium

Shallots-1/2cup

Curry leaves

Coriander leaves

Pepper powder-1/2 tsp

Fenugreek powder-1/4 tsp

Garam masala-1/4 tsp

Tomato-1

Preparation

Clean mussles, then take in a bowl, add salt, ginger garlic, fennel seeds powder, chilly powder, kashmiri chilli powder, turmeric and pepper powder, marinate well and keep aside for 1 hr. Heat oil in a pan, add marinated mussles, then fry it well and keep aside. Add more oil to the pan, add onion, saute it well, then add curry leaves, coriander leaves and green chilly, combine well, next add fennel powder, pepper powder and garam masala, mix it well, then add tomato, add salt if required, saute it until it become soft, then add fried mussles, mix with masala, keep cooking until it become dry, then turn off flame.

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Thattukada

Onion Vada

Perfect Dosa Batter

Coconut Milk Pudding

Special Banana Fritters

Tender mango Pickle

Masala Kappalandi

Egg stew Curry

Roasted gram dal Chutney

Wheat Bonda

Kallummakkaya Roast

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business