Small Banana Payasam

Ingredients

thick coconut milk-1 cup

second extract of coconut milk-2 cups

banana-6

sago rice-3 tbsp

water-2 cup

jaggerry-1 cup

ghee-2 tbsp

cashew-2 tbsp

raisins-2 tbsp

coconut-2 tbsp

cardamom powder-1 tsp

dry ginger powder-1/2 tsp

Preparation

Heat ghee in a pan, roast cashews, raisins and coconut separately , then keep aside. Add banana to the pan, saute it until it become soft, now pour melted jaggerry, then boil it well, then add third coconut oil, boil it until it become thick, now add cooked sago , mix well, now add second coconut milk, boil it well, finally add thick coconut milk, then turn off flame, now add dry ginger powder, cardamom powder and roasted items, mix well, then serve it.

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Chicken Peratt

Ingredients

chicken-600 gm

coriander powder-1 tbsp

chilly powder-1 1/2 tsp

turmeric-1/2 tsp

chicken masala powder-1 tsp

pepper powder

lemon-1/2

coconut oil-1 tbsp

salt

coconut oil

garlic-10

ginger-1 1/2 tsp

curry leaves

coconut pieces

shallots chopped-20

green chilly-2

onion-1

Preparation

Heat a pan, add coriander powder, turmeric, chilly powder and chicken masala, dry roast it for 2 minutes, then add it to chicken, add pepper powder, coconut oil and lemon juice, then marinate well, keep this aside for 20 minutes. Next heat a pan, add oil, then add ginger, garlic and curry leaves, saute it well, then add coconut pieces, mix well, next add shallots and green chilly, saute it for 2 minutes then add onion , saute until it become soft, now add chicken, mix all, then cook it well, finally add curry leaves and coconut oil, then turn off flame.

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Gooseberry Pickle

Ingredients

gooseberry – 600 g

Sliced garlic – 1 cup

Chopped Ginger – 1/4 cup

Few Curry leaves

Dried chilli – 15

sesame oil – 1/2 cup

fenugreek – 2 teaspoon

Mustard seed- 1 teaspoon

Turmeric powder- 1/2 teaspoon

Salt to taste

Mustard seed- 1 tablespoon

Turmeric powder- 1 & half teaspoon

Kashmiri chilli powder & normal chilli powder (together) – 3 & 1/2 tablespoons

asafoetida powder

Boiling water- 1 cup

Vinegar- 3, tablespoons

Preparation

Heat a clay pot, add gingelly oil, then add gooseberry, saute it well and keep aside. Once the heat gone, split the gooseberries then marinate with salt and turmeric.Dry roast mustard and fenugreek, then crush it and keep aside. Heat oil in the same clay pot, add mustard, let it pop, then add ginger,curry leaves and garlic, saute it well, next add turmeric and dry chilly, roast it for a minute, then add masala powders and crushed fenugreek and mustard, mix all well, add water and gooseberry, after boiling it well add vinegar, mix it then turn off flame.

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Pumpkin,Tomato curry

Ingredients

for cooking

pumpkin-1/2 kg

water

salt

turmeric-1/4 tsp

chilly powder-3/4 tsp

green chilly-3

other ingredients

curry leaves

tomato

coconut-1/2

cumin-1/2 tsp

turmeric-1/4 tsp

water

oil

mustard

dry chilly

curry leaves

Preparation

Add pumpkin pieces to a pressure cooker, add turmeric, salt, chilly powder, green chilly and water, then cook it for 2 whistle, add tomato into it after the pressure gone, then boil it. Grind coconut with cumin , turmeric and water, then add to curry, boil it for 2 minutes. Finally, temper the curry with mustard, dry chilly and curry leaves.

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Pasta masala

Ingredients

macroni- 1 cup

water-3 cup

salt

oil

cumin-1/4 tsp

cinnamon-1

cloves-1

cardamom-1

onion-1

garlic-3

ginger

kashmiri chilly powder-1/2 tsp

coriander powder-1/2 tsp

tomato-1/2

cashew-5

kasoori methi-1 1/2 tsp

salt

butter

milk-1/2 cup

capsicum-1 handful

tomato sauce-1 tbsp

coriander leaves

Preparation

Boil water with salt, then add pasta, cook it well and strain out from water.Heat oil in a pan, add whole spices, after 1 minute roast add onion, garlic and ginger, saute it well, next add masala powders, mix until the raw smell gone, now add tomato and cashew nut, then kasoori methi and salt, mix all well, then turn off flame, once it cooled down grind it into fine paste. Heat butter in a pan, add the paste, mix well, then pour milk, combine both and let it boil, now add cooked pasta, mix it well, next add capsicum, tomato sauce and coriander leaves, mix all well and cook it for 2 minutes, then turn off flame.

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Duck egg curry

Ingredients

duck egg boiled-2

coconut oil

mustard

cardamom, cinnamon, cloves

curry leaves

garlic and ginger

onion-1

green chilly- 2

salt

turmeric

chilly powder-2 tsp

coriander powder-1 tsp

garam masala-1/4 tsp

coconut milk-1 glass

Preparation

Heat oil in a pan, add mustard, after popping it well add whole spices, roast it for a minute, then add green chilly and ginger garlic paste , saute it well, next add onion and curry leaves, add salt and turmeric, mix it well, then cover the pot, cook it for a few minutes, then add masala powders, mix until it turns aromatic, now add coconut milk, boil it well, finally add egg combine well and turn off flame.

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Chana Masala

Ingredients

chana-1 cup

turmeric-1/4 tsp

salt

water

oil-2 tbsp

ginger garlic crushed-2 tbsp

green chilly-2

curry leaves

onion–1 1/2

chilly powder-1 tsp

turmeric-1/4 tsp

coriander powder-2 tbsp

fennel powder-1/4 tsp

garam masala-1/4 tsp

coriander leaves

tomato-1

Preparation

Soak chana for 4 hrs, then add to a pressure cooker, then pour water, add salt and turmeric, then cook it for 4 whistle. Take some chana , and make paste, then keep aside. Heat oil in a pan, add ginger garlic crushed, chilly and curry leaves, saute it well, then add onion, saute until turns brown, next add masala powders, mix it well, now add cooked chana and chana paste together, mix all together, once it boil well add tomato and coriander leaves, boil 3 more minutes, then turn off flame.

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Beef Roast

Ingredients

for cooking

beef-600 gm

onion-1/2

ginger-1 tsp

garlic-1 tsp

curry leaves

green chilly-2

turmeric-1/2 tsp

chilly powder-1 tsp

salt

pepper crushed-1/2 tsp

water

for sauting

oil-3 tbsp

ginger-1 tbsp

garlic-1 tbsp

green chilly-2

curry leaves

shallots-20

onion-1

salt

tomato-1

coriander powder-1 1/2 tbsp

turmeric-1/4 tsp

chilly powder-1 tsp

meat masala-1 1/2 tsp

pepper powder-3/4 tsp

fennel powder-1/2 tsp

Preparation

Take a pressure cooker, add beef and other ingredients for cooking along with it, then cook it well. Heat oil in a pan, add ginger garlic chopped, saute it for a minute then add curry leaves and green chilly, after mixing it well add chopped shallots and onions, saute until it turns brown, now add tomato, mix it well, next add masala powders, mix it until the raw smell gone, nowadd cooked beef, combine all well, now add pepper powder and fennel seeds powder, cook it until it become thick, now turn off flame.

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Donut

Ingredients

lukewarm milk-1/2 cup

sugar-1/4 cup

yeast-1 tsp

egg-1

maida flour-1 1/2 cup

oil-2 tbsp

salt

ghee-1 tbsp

milk-1 cup

sugar-1/4 cup

custard powder-2 tbsp

milk-5 tbsp

butter

powdered sugar

Preparation

Take a bowl, add milk, sugar and yeast, mix well, then add egg, mix again, now add maida, combine with your hand, add oil, then knead it well and make a soft dough, add salt and ghee knead it again, then divide it into 10 equal parts, rest it about 15 minutes, then make donut shape by using a bottle, then fry it in oil. Add milk in a pan, add sugar and milk+custard mix, boil it and stir well, add butter, once it become thick , turn off flame, then let it cool, after that fill it in a piping bag. Coat donuts in icing sugar, then add the filling in centre of the donut, now all set.

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Vegetable Kuruma

Ingredients

potato-2

carrot-2

green peas soaked-1/2 cup

beans-6

salt

oil-2 tbsp

cloves-2

cinnamon-2

cardamom-2

garlic-2

green chilly-2

ginger

pepper-12

onion-2

salt

tomato-1

coriander powder-3/4 tsp

garam masala-1 tsp

coconut-1/4 cup

cashews-10

fennel seeds powder-1/2 tsp

salt

oil

curry leaves

Preparation

Take a pressure cooker, add vegetables and soaked green peas, pour water, then cover the cooker and cook it for 1 whistle. Heat oil in a pan, add whole spices, then add onion, green chilly, ginger and garlic, add salt, then saute it well, next add tomato, mix well until it become soft, now add masala powders, mix well, then turn off flame, once it cooled down, grind it with coconut, cashew and a little water. Take another pan, add cooked veggies and coconut paste, mix well, add required water and salt, mix well and boil it, add fennel seeds powder, boil it for 1 more minute, finally season it with curry leaves.

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Thattukada

Small Banana Payasam

Chicken Peratt

Gooseberry Pickle

Pumpkin,Tomato curry

Pasta masala

Duck egg curry

Chana Masala

Beef Roast

Donut

Vegetable Kuruma

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business