Wash eggs and Put in a pressure cooker, pour water, then add vinegar, close the cooker and cook in high flame.Once the wistle is come out turn off flame. Wait until the pressure gone, then take the eggs.
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Wash raw rice well and keep in a strainer for 10 minutes, then grind it into coarse powder, then transfer it to a bowl, add salt, coconut water and grated coconut, mix well, then make putt as usual.
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Take Maida in a bowl, add salt and pour a little water, knead it well and make a soft dough, pour 4 cup water into it, keep this aside for 2 hours, then take it, mix well with your hand and take maida extract, remove the waste from it, strain the mixture to another bowl, rest it for 2 more hours, after that take it add more water, then transfer it to a pan, turn on flame, mix it well, add food color, stir it well, add sugar and ghee in 2-3 batches, continue stirring, once it become thick and non sticky add cashew, then mix it well, now turn off flame and transfer it to a plate, set it with a spoon, spread sesame seeds above, rest it for 2 hrs, then cut it.
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Soak rice and fenugreek together for 4 hrs.Soak poha for 15 minutes. Then mix rice poha and coconut together, then grind it into fine batter, pour it in a vessel, add salt, mix it again, then keep this aside for fermentation. After 8-12 hrs take the batter, add baking soda, mix it with batter, season the batter with mustard, cumin, onion,green chilly and curry leaves, mix the batter well. Heat a appam chatti, pour 1 laddle of batter to the pan, cover the pan, and cook it for 5 minutes in low flame.
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chciken cooked(marinate with turmeric, chilly powder, salt and water)
maida +salt+water mix for dipping
green chilly
curry leaves+coriander leaves
ginger
carrot
salt
garlic-1 tsp
chilly powder-1/2 tsp
turmeric-1/4 tsp
garam masala powder-1/2 tsp
boiled egg
bread crumbs
Preparation
Take a mixie jar, add water, maida, salt and egg, blend well and pour it to a bowl. Fry marinated chicken in a pan, and set aside.Add onion to the same pan, saute it well, then add chilly,carrot ,ginger and garlic, mix well, and cook it for 2-3 minutes, then add masala powders, combine all well, finally add mint and coriander leaves and chicken, combine all then turn off flame. Heat a tawa, pour batter, round it into thin layer, then put it in a plate, add filling in one side, add 1/2 piece of boiled egg, then fold it from one side, then roll it, dip the roll in maida water mix, then coat bread crumbs, finally fry it in hot oil.
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Soak rice for 3-4 hrs, then grind it into fine batter, add rice flour to adjust consistency and make a thick batter. Melt jaggerry in a pan, add coconut, banana and poha, mix well until it become dry, add some ghee and mix it well. Add ghee to the batter, mix well. Take banana leaf, then pour the batter, spread over the leaf, add filling and fold it, then steam it well.
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Heat ghee in a pan, add cashew, after roasting it well add kismis, once it bumped, transfer this to a plate. Add semiya to the pan, roast it well and keep aside, Heat ghee in another pan, add carrot , roast it well, then add sugar, mix well,then keep aside. Soak saffron in water and set aside. Boil milk in a pan, once it start boiling, add roasted semiya, cook it well, next add carrot and saffron mix, combine all well, boil it well, then add sugar, continue mixing, add milkmaid, cook it until it become thick, finally garnish it with cashew, kismis, badam and pista.
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Take fish in a pan, add turmeric,salt,and chilly powder, then pour water and cook it well. Crush coconut with salt,turmeric,cumin and chilly powder, keep this aside. Heat oil in a pan, add crushed onion,chilly and curry leaves, saute it well, next add coconut crushed mix all well until the raw smell gone next add fish flesh , combine all well and turn off flame.Take rice flour in a bowl, add salt, then pour hot water, knead it well and make a soft dough, take small quantity from it, flat it in your palm, add filling and fold it like half moon shape, after all done , steam it in a steamer.
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Heat a pan, add 3 tbsp ghee and 2 tbsp oil, once it heat well add 5 onion chopped, saute it well, add salt, next add ginger garlic chopped and 8 green chilly chopped, mix all, then saute it well, next add 1 tsp turmeric, mix all well, once the raw smell gone add 3 tomato chopped, mix well and cook until it become mushy, next add 1 tbsp garam masala, 1/2 cup coriander,1/4 cup mint leaves and more salt, mix all well, then add 1.25 kg chicken, mix it with masala, and cover the pan and cook it in medium flame.
For rice, heat 1 1/2 tbsp oil in a pressure cooker, add whole spices, roast it well, pour 5 3/4 cup water, add salt and wait to boil the water, now add soaked rice (3 cup),then cover the cooker and cook it for 1 whistle, then free the air and keep unopen for 20-30 minutes, then open it.
Take half of chicken masala from it, then add cooked rice into the masala, add second layer of masala, and left over rice , don’t forget to add fried onion, cashew and kismis above the biriyani, add more mint and coriander too, then cover the pan and cook in low flame for 1 hour, then serve it.
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Cook tapioca with salt and water, then strain out water, then pour second extract of coconut milk into it, let it boil and wait until it become thick.Heat oil in a pan, add mustard, let it pop, add dry chilly and curry leaves into it, saute it well, next add ginger garlic chopped, mix all well and cook until the raw smell gone, next add onion, and green chilly, saute all well, now add cooked tapioca, combine all well, then add thick coconut milk, mix well and turn off flame.
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Tharipola
Ingredients
Semolina
All-purpose flour
Baking powder
Baking soda
Vanilla essence or vanilla flavor
Eggs
Sunflower oil
Sugar
Cardamom
Milk
Tutti-frutti (optional, for topping)
Preparation
Preparing the base Mixing semolina with sunflower oil, then adding milk and sugar...
