Kulfi Cake

Ingredients

maida-1 cup

baking powder-1 tsp

baking soda-1/2 tsp

egg-5

vanila essence-1 tsp

sugar-3/4 cup

sun flower oil- 2 tbsp

milk-1 1/2+1/2 cup

maida-2 tbsp

milkmaid-1/4 cup

sugar-1/2 cup

cardamom-4

water-1 cup

sugar-1/2 cup

cardamom-3-4

crushed nuts

whipping cream

yellow food color

Preparation

For cake base, add maida, baking powder and baking soda to a strainer, then sieve it to a bowl. Break eggs to a bowl, then add vanila essence, beat it well, add sugar, beat until it dissolves, then add sunflower oil, mix well, next add cake flour, fold it well, then transfer it to a cake mould, bake it 45 minutes, then cut cake into 3 layers.

Beat whiping cream well, then take a portion, mix yellow food color, then keep aside.

For sugar syrup, boil sugar , water and cardamom and set aside.

For kulfi mix, add milk to a pan, add sugar, milkmaid, maida, and cardamom, into it, stir it well, then make a thick porridge, add crushed nuts into it, set this aside.

Apply whipping cream above cake holder, add first layer, then spread sugar syrup, add kulfi mix, and spread over, then apply whipping cream, repeat the same until whole layers set, then cover the cake with whipping cream, design the cake with yellow color cream and crushed nuts, finally keep the cake in fridge for 2 hrs, then cut it.

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Green Gram Curry

Ingredients

green gram- CUP

Onion-1

green chilly-2

tomato-1

turmeric-1 tsp

chilly powder-2 tsp

salt

water

Coconut

shallots-3

garlic-2-3

coconut oil

mustard

curry leaves

dry chilly-2

Preparation

Soak green gram for 3 hrs, then add to a pressure cooker, add chopped onion, tomato, splitted green chilly, salt, turmeric, chilly powder, salt and water along with it, close the lid and cook it for 2-3 whistle. Grind coconut with shallot, garlic and water, then add to cooked green gram, lets boil it for 2-3 minutes and turn off flame.Finally, temper the curry with mustard, curry leaves and dry chilly.

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Gulab Jamun

Ingredients

bread-10

milk powder-2 1/2 tbsp

cold milk-1/4 cup

sugar-1 cup

water-1 1/2 cup

lemon juice-1 tbsp

Preparation

Remove sides of bread, then grind it into fine powder, then transfer it to a bowl, add milk powder and milk, then knead it well , make soft dough, divide the dough into equal small balls. For making sugar syrup, melt sugar with water, lemon juice and cardamom, boil it well. Fry all jamun balls in hot oil, then soak the balls in sugar syrup for 5-8 minutes, then serve it.

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Cheeda/Kaliyadakka

Ingredients

rice flour-2 cup

coconut-1 cup

shallots-10

cumin-1 tbsp

salt

sesame-1 tbsp

ajjwain-1/2 tsp

ghee

oil

hot water

Preparation

Add coconut, cumin and shallots in a mixie jar and crush it well. Add rice flour to a bowl, add salt, and ghee, mix well, then add sesame seeds and ajjwain, then add coconut mix, combine all, pour hot water, mix with a spoon, once it cooled down, knead it well and make soft dough, then divide the dough into equal small balls, then fry the balls until it become crispy.

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Ginger Curd

Ingredients

curd-1 cup

salt

coconut-3/4 cup

green chilly-2

ginger- small piece

coconut oil

mustard

dry chilly

curry leaves

Preparation

Beat curd with a spoon by adding salt. Grind coconut with ginger, and green chilly, add a little water and grind it into fine paste and add to ginger, mix well. Finally season it with mustard, dry chilly and curry leaves.

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Jack fruit seed, mango, dry prawn curry

Ingredients

jackfruit seeds

mango

dry prawns

green chilly

chilly powder

turmeric

salt

water

coconut-1/2

water

coconut oil

mustard

shallots chopped

dry chilly

curry leaves

Preparation

Dry roast prawns, then wash it well. Add prawns, jackfruit seeds, green chilly, turmeric, chilly powder, salt and water, then cook it for 2-3 whistle. Grind coconut with water and make fine paste. Add mangoes to the cooked items, then boil it until mangoes cooked, then add coconut paste, boil it for 1 minute, then turn off flame. Heat oil in a pan, pop mustards, then add dry chilly, curry leaves, shallots, roast it well, add a pinch of chilly powder, mix well, then pour it to curry.

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Pineapple vine

Ingredients

pine apple-1

sugar-800 gm

water-2 ltr

cinnamon-1

cloves-4

cardamom-2

yeast-1 tsp

wheat flour-3 tbsp

Preparation

In a large pot , add pine apple pieces, sugar, water and whole spices, then boil it for 5 minutes, now turn off flame. Once the mix is cooled down, strain it to vine pot, then add yeast and wheat flour, mix well and cover the pot with white cloth, keep this pot in dark room. Next morning mix it well and cover again, continue this for 5 days, finally, strain it again and have tasty wine.

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Sughiyan

Ingredients

green gram-1 1/4 cup

jaggerry juice

cumin, dry ginger and cardamom powder

coconut-2 cup

maida flour-2 cup

salt

baking soda-1/4 tsp

turmeric-1/4 tsp

oil for frying

Preparation

Cook green gram in a pressure cooker then transfer it to a pan, add jaggerry juice, and masala powders into it, then cook it until it become thick. Mix maida, turmeric, salt, baking soda together in a bowl and make thick batter. Make small balls from the green gram mix, dip the balls in the batter , then fry it in oil.

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Cabbage, Carrot snack

Ingredients

cabbage-1 cup

carrot-1

onion-1

green chilly-3

chilly powder-1 tbsp

salt

chilly powder-1/4 tsp

hing-1/4 tsp

gram flour-1 1/4 cup

rava-2 tbsp

oil for fying

Preparation

Add all these ingredients in a bowl, mix well by adding a little bit of water. Heat oil in a pan, put small quantity of the mix with your hand , fry well.

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Moong dal Kichadi

Ingredients

moong dal-1/2 cup

biriyani rice small-1/2 cup

water-2 cup

salt-1/2 tsp

grated coconut-3/4 cup

water-1 cup

ghee

cashew nuts

Preparation

Wash moong dal and rice well, then add to a pressure cooker, add water and salt, then cook it well. Take coconut milk and add to the cooked dal, mix well, then boil it, don’t forget to stir well, add sugar if you need, once it heat well turn off flame. Finally season it with ghee and cashew nuts.

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Thattukada

Kulfi Cake

Green Gram Curry

Gulab Jamun

Cheeda/Kaliyadakka

Ginger Curd

Jack fruit seed, mango, dry prawn curry

Pineapple vine

Sughiyan

Cabbage, Carrot snack

Moong dal Kichadi

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business