Break eggs then separate yolk and white.Add milk and vanilla to yolk, mix well, then add maida, mix it again.Beat egg white by adding sugar, once it become fluffy, mix maida mix with it, then fill the batter in a piping bag.Heat a pan, press the piping bag to pan, make small pan cakes, cook both sides well.
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soak semiya for a minute, then strain it from water, add sugar and ghee into it, mix well, keep aside.Add milk to a pan, add sugar and corn starch, then boil it, stir well, once it become thick add cardamom and turn off flame, mix it well. Heat a unniyappam pot, brush oil, then put semiya mix in each hole, fill only half.Then make a space in centre, add the cream, then cover it with semiya, cook this in low flame, and fry both sides well.
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Heat oil in a pressure cooker, then add onion, green chilly, and curry leaves, mix well, then add some salt, saute it agin, next add tomato, once it become soft add masala powders, cook it until the raw smell gone, next add chicken pieces, mix masala, then pour a little water, then cover the cooker and cook it well.
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Soak greenpeas for 8 hrs, then add to a cooker, pour water above greenpeas, turmeric and salt, then cover the cooker,then cook it for 3 whistle.Grind coconut with fennel,garlic and chilly powder, and make a fine paste.Heat oil in a pan, add mustard,let it pop, then add ginger garlic,dry chilly , wait until the raw smell gone, next add onion and salt, saute until the color become brown, next add tomato, once it become soft add masala powders,mix it to turn aromatic, next add coconut paste, add a little water, let them boil, now add cooked greenpeas, mix all, then boil it again, once the curry become thick enough add curry leaves and garam masala, then turn off flame.
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Cut banana into 3 equal layers.Take a bowl, add maida, rice flour,sugar,baking soda,curd,turmeric,sesame seeds and salt, mix all well, then add water, mix again and make thick batter.Heat oil in a pan, dip banana slices in the batter, then add to hot oil, fry it in medium flame, then take it from oil.
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Marinate beef with lemon juice,turmeric and salt, then add it to a cooker, add vegetables along with it, then add salt, whole spices and water, then cook it 50 %. After that, take beef pieces and marinate it with arabic masala. Mash Leftover vegetables, then strain it to a pan, boil the stock until it become thick, then keep aside.
For masala, heat oil in a pan, add fine ly chopped onion, saute it by adding salt, then add tomato, mix well, then add stock, mint and coriander leaves, mix it well and wait until soft, add the stock, then add whole spices, let the beef become fry.
Boil water with whole spices, salt and oil, then add rice , cook it about 75 %, then strain the rice and place above beef masala, pour turmeric water above the rice, add splitted chilly, then smoke it for 15 minutes during dum process, then serve it.
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Cut pumpkin into cubes, then add to a cooker, add salt,turmeric,chilly powder and tamarind water, then cook it for 1 or two whistle.Heat oil in a pan, add onion, saute it well, then add green chilly,curry leaves and garlic, mix well, then add tomato and coriander powder, saute until the raw smell gone, then add cooked pumpkin, mix all well, boil it well, add jaggerry to adjust sour taste, then turn off flame. Finally temper it with mustard,dry chilly,curry leaves and hing.
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Soak rice for 4 hrs then keep in fridge for 1 hour.Soak urad dal and fenugreek together in clean water after washing, then keep in fridge for 4 hrs.Grind soaked urad dal with ice cubes, then grind rice with ice cube and cooked rice, make coarse paste, mix both batter together in a bowl.Pour hot water in a cooker, put the batter bowl into the cooker, then cover it.Ferment the batter for 8 hrs, then take the batter, add salt into it, after mixing well make soft idli.
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Soak rice for 4-6 hrs, then add it to a mixie jar, add cooked rice,coconut,sugar and toddy into it, then grind it into fine batter, then pour it to a vessel, then mix it with a laddle, after that keep this aside for 8 hrs.After 8 hrs, add salt to the batter, mix well.Heat a appam chatti spread oil, then pour batter and round it, once the bubbles come out, cover it and cook it again for 1 minute, then transfer it to a plate.
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For masala, heat oil in a pan, add mustard, after poping it add ginger and dry chilly , saute it for 2 minutes, then add onion, saute until it become golden brown, next add masala powders , mix it for 1 minute then add tomato, cook until it become soft, then break eggs into it, scramble it well, finally add curry leaves and coriander leaves, then turn off flame.
Take rice flour in a bowl, add salt, mix well, pour a little water, knead it well , then add egg mix, combine all well. Take a measuring cup, fill the mix, then demould it to a idli plate, fill whole wholes with the masala, finally, steam it well.
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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...
