Pepper Sardine curry

Ingredients

green pepper corn

curry leaves

shallots

coconut oil

mustard

fenugreek

curry leaves

green chilly(kanthaari)

turmeric

tamarind juice

water

salt

drum stick

sardine fish

Preparation

Take a mixie jar, add green pepper corn, curry leaves and shallots, crush it well. Heat a clay pot, add coconut oil, then add mustard and fenugreek, let it pop, then add green chilly, and turmeric, mix it all, then add tamarind juice and water, add salt and boil it well, now add drumstick, after 5 minute add fish, cook it until it become thick, finally add curry leaves then turn off flame.

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Greem gram dal payasam

Ingredients

green gram dal-1 cup

ghee-1 tbsp+1 tbsp

water

jaggerry-1/2 kg

coconut milk second extract

thick coconut milk

cashew and kismis

Preparation

Take 1 cup dal and divide into two, then roast it separately, one half roast until it turns brown, another half just heat, then add both to a mixie jar, add ghee and water, then cook it for 2 whistle, then add melted jaggerry and another tbsp of ghee, boil it well, after 5 minutes add second extract of coconut milk, boil it until it become thick, finally add thick coconut milk and roasted cashew and kismis, heat it again, once the boil is come turn off flame.

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Ash gourd, curd curry

Ingredients

Grated Coconut – 1 Cup

Cumin Seed – ¼ Tea Spoon

Green Chili – 2

Ash Gourd – 400gm

Turmeric Powder – ½ Tea Spoon

Salt

Water

Yogurt – 1 Cup

Coconut Oil

Mustard Seed – ¾ Table Spoon

Small Onion – 6

Dry Red Chili

Curry Leaves

Kashmiri Chili Powder – ¼ Tea Spoon

Fenugreek Powder – ¼ Tea Spoon

Preparation

Add ash gourd to a pan, add salt,turmeric and water, mix well, then cook it well.Grind coconut with cumin, green chilly and water, grind it into fine paste and add to cooked asg gourd, then mix again and boil it. Heat oil in a pan, add mustard, pop it, then add shallots, curry leaves and dry chilly, roast it well, then add kashmiri chilly and fenugreek powder, mix it again, then pour this to curry.

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Onam special chips and ,banana payasam

Ingredients

for banana payasam

banana-3

jaggerry

sago rice-1 cup soaked

ghee

cashews and kismis

coconut pieces

coconut milk-2 glass thick

cardamom,cumin and dry ginger crushed-1 tsp

Preparation

Peel off banana and steam it well, then mash it with a fork.Heat ghee in a pan, roast, coconut pieces, cashews and kismis, after keep this aside add banana, and melted jaggerry, mix well and boil it, next add cooked sago rice, mix well, once it become thick add crushed dry ginger,cardamom and cumin, mix it again, then pour coconut milk and dry nuts, mix well, heat it again and tuen off flame.

Ingredients for banana chips

raw banana-4

water

salt

turmeric

oil for frying

turmeric+water+salt mix

Preparation

Peel off banana and soak it in turmeric and salt water for 1/2 hrs. Then chop the banana to thin slices. Heat oil in a pan, add the banana slices, fry it well, finally pour 1 tsp of turmeric and salt mix into it, then transfer it to plate.

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Wheat ottada

Ingredients

rice flour-3/4 cup

hot water-3/4 cup

wheat flour-3/4 cup

egg-1

salt

Preparation

Add rice flour to a mixing bowl, pour hot water into it, mix well. Add wheat flour to a mixie jar, add rice flour mix and egg, blend it well, then pour it to a bowl, add salt and mix well. Heat a pan, pour 1 laddle of batter, wait until holes come out, cover the pan, after 1 minute, transfer it to plate, cook whole batter like this.

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Semolina Unniyappam

Ingredients

Rava (Semolina) 1 1/2 cup

Sugar 3/4 cup

Small Bananas 4 nos

cardamom poweder

Dry Ginger Powder: 1/2 Tsp

Coconut 1 handful

Water 3/4 cup

ghee

Coconut Oil

Preparation

Add rava and sugar to a mixie jar, grind it well, then add banana, grind it again, then transfer it to a bowl. Heat a pan, add cardamom and dry ginger, after heating it well, transfer to a mixie and make fine powder. Roast coconut and sesame seeds in ghee, and add it to batter, add more water and masala powders, combine well. Heat oil in unniyappam pot, pour batter in each hole, fry unniyappam well.

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Ginger curry

Ingredients:

Ginger – 250g

Tamarind – 75g

Green chilli – 5

Jaggery – 8 tbsp

Curry leaves

Coconut oil / Oil

Mustard – 1/2 tsp

Dry chilli – 3

Chilli powder – 1 1/2 tsp

Turmeric powder – 1/4 tsp

Fenugreek powder – 1/4 tsp

Asafoetida – 1/4 tsp

Salt

Water – 3 cup ( for tamarind extract)

Preparation

Soak tamarind, then squeeze it well and take pulp.Heat oil in a pan, add ginger and curry leaves, saute until it become brown,then transfer it to a plate, once it cool down, crush it with your hand. In the pan, add mustard to the oil,add dry chilly and curry leaves, mix well, add green chilly, fry it well, add a little tamarind juice, then add masala powders, mix until the raw smell gone, now add tamarind pulp, and salt, boil it well, next add ginger and jaggerry, mix it well, cook it until it become thick, then turn off flame.

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Caramel payasam

Ingredients

•jeerakasala rice – 1/2 cup

•sugar – 1 cup

•milk – 6 cups

Preparation

Soak rice 15 minutes, then grind it in a mixie jar and make coarse powder. Add sugar in pressure cooker, then caramalise it, add 6 cup milk, and crushed rice into it, after mixing it, cover the lid and cook it for2 whistle, payasam ready.

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Ash gourd curry

Ingredients

ash gourd-1/2

coconut oil-2-3 tbsp

coconut-1/2

turmeric-1/4 tsp

chilly powder-1 tbsp

coriander powder-1 tbsp

garam masala-1 tbsp

curry leaves

green chilly-3-4

shallots-3-4

ginger

garlic-5-6

salt

shallots chopped

Preparation

Cut ash gourd into square pieces. Heat oil in a pan, add ash gourd, curry leaves and green chilly, saute it well. Heat oil in another pan, add coconut, ginger,garlic, shallots and curry leaves, roast it until it become golden brown, then add masala powders, mix well, once the heat is gone grind it with water and make thick paste, add the paste to sauted ash gourd, add a little water if required, add salt, heat it well, once the consistency become perfect turn off flame. Season the curry with fried shallots.

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Sweet lemon curry (onam special)

Ingredients

wild lemon-1

green chilly-2

tamarind-lemon size

salt

turmeric-1/4 tsp

chilly powder-2 tsp

curry leaves

jaggerry-1

coconut oil

mustard

coconut-2 tbsp

curry leaves

dry chilly-2

Preparation

Take a clay pot, add tamarind juice, salt,turmeric,chilly powder, water, green chilly and curry leaves, boil it well, then add chopped lemon, cook it until it become soft, now add jaggerry, boil it again, once the curry become slightly thick turn off flame. Finally , for seasoning, splutter mustard in coconut oil, then add coconut, dry chilly and curry leaves, roast well and add it to curry.

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Dhansa’s World

Thattukada

Pepper Sardine curry

Greem gram dal payasam

Ash gourd, curd curry

Onam special chips and ,banana payasam

Wheat ottada

Semolina Unniyappam

Ginger curry

Caramel payasam

Ash gourd curry

Sweet lemon curry (onam special)

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business