Beetroot Thoran

Ingredients

beetroot-2

onion-1

coconut-1/2 cup

salt

oil

mustard

curry leaves

urad dal

dry chilly

turmeric

water

Preparation

Finely chop two medium-sized beetroots . Mix the beetroot with finely chopped onion and grated coconut . Sauté mustard seeds, urad dal, dried chilies, and curry leaves in coconut oil . Add the beetroot mixture, green chilies, turmeric powder, and salt.
Add a little water and cook until the beetroot is tender . Stir-fry until the thoran is dry

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Beef Cutlet

Ingredients

oil

fennel seed

onion

salt

green chilly

pepper powder

turmeric

biriyani masala

curry leaves

cooked and crushed beef

boiled potato

corn flour water mix

bread crumbs

oil

Preparation

Saute onion, green chilly and curry leaves, then add masala powders, after mixing it well add shredded beef, combine all well, next add mashed potato, mix everything well, then turn off flame. Shape the mix with a bottle cap, dip it in corn flour mix, then coat bread crumbs, fry cutlet in hot oil then.

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Chicken Curry

Ingredients

tomato-2

onion-2

garlic-5

ginger

green chilly-3

oil

turmeric

chilly powder

coriander powder

garam masala

chicken

salt

coriander leaves

dry chilly

curry leaves

preparation

First, heat oil and sauté ginger and garlic. Then, add onions, green chilies, and tomatoes. After that, add turmeric powder, chili powder, coriander powder, and garam masala. Next, blend the mixture and sauté the paste in oil .Add chicken and water, then season with salt, curry leaves, and coriander leaves . Finally, simmer until cooked and garnish with fried red chilies and curry leaves.

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Manga Peratt

mango

fenugreek

mustard

dry chilly

hing

curry leaves

salt

oil

Preparation

Mature mangoes, washed and cut into large pieces, with only the stem removed .The mango pieces are set aside to dry, to remove excess water . Spices like mustard seeds, fenugreek, dried chilies, asafoetida, and curry leaves are roasted in oil .These roasted spices are then ground coarsely with salt .The mango pieces are then cooked in oil until they soften .Turmeric powder is added .The ground spice mixture is then added to the mangoes and mixed well .Finally, more heated oil is added to the pickle.

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3 Bajjis

Ingredients

onion-1 cup

green chilly-1

curry leaves

kashmiri chilly powder-1 tsp

turmeric-1/2 tsp

fennel-1/2 tsp

rice flour-1 tbsp

maida -1/2 cup

for bajji

maida-1/2 cup

rice flour-2 tbsp

turmeric-1/2 tsp

chilly powder-1 tsp

salt

baking soda

egg

sliced potato

Preparation

for onion pakoda, mix everything well and make a thick consistency, put small quantities to oil, fry it well. For bajji, prepare a thick batter, make potato and egg bajji with this batter.

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Shawarma Appam

Ingredients

maida-1 1/2 cup

yeast- 1 1/2 tsp

sugar- 2 tsp

milk-1/2 cup

oil

for filling

chicken-250 gm

chilly powder

turmeric

salt

pepper powder

garam masala

lemon juice

chopped cabbage

carrot

capsicum

coriander leaves

pepper powder

salt

mayonnaise

Preparation

Mixing all-purpose flour, yeast, salt, and sugar Adding lukewarm water and mixing well, and make a dough, keep this aside for raising. Fry chicken with some masala then shred it. Mix chicken with chopped vegetables , salt and mayonnaide. Make chapathis with the dough, add filling, cover with another chapathi, then cut it with a glass, then fry all.

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Wheat snack for evening

Ingredients

wheat flour-2 cup

coconut-1/2 cup

salt

cumin-1 pinch

water

oil

mustard

onion

green chilly

curry leaves

garlic

coconut

Preparation

Combine wheat flour, grated coconut, salt, and a pinch of cumin seeds. Gradually add water to form a soft dough .Make small balls from the dough and cook them in boiling water for 20-25 minutes .Sauté mustard seeds, onions, curry leaves, green chilies, and crushed garlic in coconut oil . Add the cooked dough balls to the tempering and mix well. Stir in grated coconut and cook for a couple more minutes.

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Parippvada

Ingredients

dal-1 kg

onion-2

green chilly

ginger

curry leaves

turmeric

salt

chilly powder

oil

Preparation

Take one kilogram of soaked and drained split chickpeas, which are then coarsely ground . To this, add finely chopped onions, green chilies, and ginger . seasons the mixture with turmeric powder, chili powder, salt, and chicken masala .All the ingredients are thoroughly mixed by hand . Flattens portions of the mixture and deep-fries them in hot oil until golden brown .

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Leftover chappathi snack

How to make a tasty iftar snack using chapati, called “Athishayapathiri”.

Ingredients

oil

onion

ginger garlic paste

tomato

pepper powder

garam masala powder

shredded chicken

capsicum

coriander leaves

sugar

salt

egg

chicken masala

turmeric

salt

Preparation

First, prepares the filling by sautéing onions, ginger-garlic paste, and tomatoes in oil. Then, add spices like pepper powder and garam masala , followed by shredded chicken, capsicum, coriander leaves, sugar, and salt . Next, dip chapattis in a mixture of egg, chicken masala, turmeric powder, and salt . The chapattis are then layered with the prepared filling in a pan , and the remaining egg mixture is poured around the edges . The dish is cooked on low flame, flipped, and cooked again until done .
The result is a layered, flavorful snack that is both healthy and delicious.

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Cleaning the rusted pan

This video shows how to clean a rusty iron dosa pan using Sabeena washing powder and a steel scrubber

Applying tamarind: After cleaning, tamarind paste is applied to the pan and heated . This helps to further clean and condition the pan.

Using banana stem: use a piece of banana stem and oil to season the pan .

Storing the pan: The presenter advises cleaning the pan with a tissue after use and storing it in an airtight plastic cover to prevent rust

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Thattukada

Beetroot Thoran

Beef Cutlet

Chicken Curry

Manga Peratt

3 Bajjis

Shawarma Appam

Wheat snack for evening

Parippvada

Leftover chappathi snack

Cleaning the rusted pan

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business