Clean chicken breast, then wash it with salt and turmeric, then marinate with the above said ingredients, keep this aside for 1/2-1 hour. Then shallow fry it with butter.
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Heat oil in a pan, add cumin, then add onion, mix well, add green chilly and curry leaves, saute it until it become brown, next add tomato , mix it well, add salt, once it become soft add turmeric and chilly powder, saute again, next add ginger garlic paste and salt, mix it again, now add small pieces of boiled egg, add garam masala along with it, mix all well, finally add butter and coriander leaves, then turn off flame.
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Heat oil in a pan, add whole spices, after mixing it add ginger garlic paste. saute it well, next add onion, saute until it become soft and transparent, now add masalas, once the raw smell gone add potato , add thick coconut milk to cook potato, add salt, once potato is cooked enough take 5-8 pieces, then add again after mashing it well, next add eggs, boil it well, finally add thick coconut milk, garam masala , pepper powder and coriander leaves, mix well turn off flame.
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Cut tomato into small pieces, then add to a cooker, then add turmeric,chilly powder,salt and water, then close the cooker and cook it for 3 whistle. Grind coconut with green chilly, ginger,mustard and water, make smooth paste,then add it to curry, mix it well, boil it for 2-3 minute, next add curd, mix well and turn off flame. Season it with dry chilly, curry leaves, mustard and coconut.
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Heat oil in a pan, add dry chilly,garlic,shallots,curry leaves, and cumin, roast it well, add coriander, mix it well, then turn off flame, once the heat gone grind it with turmeric,fennel powder and pepper and make a powder. Boil water in a pan, add salt, , once start boiling, add rice flour, mix it well and make a soft dough, now turn off flame and add the masala, mix it again. Take a pathiri press, add the dough a small ball, press it, then cut in round shape, then fry it in hot oil.
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For sambar powder, heat oil in a pan, add hing, after roasting it well keep aside then add other ingredients for making sambar powder, roast it well, then grind into fine powder.
For sambar, take a pressure cooker add dal, dry chilly 1,potato, pumkin, turmeric and coconut oil, then cover the cooker and cook it for 1 whistle. Heat oil in another pan, add onion,brinjal,drumstick and sambar powder, saute it well, then add tamarind water and salt, boil it well, next add cooked dal, boil it again. Heat oil in a pan, add mustard, let it pop, then add fenugreek, hing, dry chilly , curry leaves and turmeric, after roasting it add to curry, add fenugreek powder, and coriander leaves too, then cover the sambar, after 15 minutes, ope it and mix well.
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Soak both rices together for 4 hrs. Then add to a mixie jar, add fennel, onion and salt, add water for grind, then grind it into coarse paste, transfer it to a bowl , add rice flour, then knead it well and make a loose dough. Take a plastic wrap, add a lemon size dough on it, round it with your fingers and put it to hot oil, then fry it well.
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Take rice flour in a bowl, add salt,mix it well, then add water, knead it well and make a little tight dough, take idiyappam maker, brush it with oil, fill the dough, then close it. Take an idli making plates, add coconut in holes, then squeeze the dough from idiyappam maker to the plate, make idiyappams, finally steam it well.
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Cut cauliflower into small pieces, soak in hot water by adding salt and turmeric, keep 1/2 hrs, then strain it.Heat oil in a pan, add ginger garlic paste, saute it until it become aromatic, then add onion, mix it and saute until it become soft, then add tomato, cook until it become soft, next add cauliflower,potato and capsicum, mix with masala and cover the pan.Heat another pan, add coconut,shallot,cumin,fennel,and masala powders, roast it well, then grind it into fine paste and add to the curry, boil it well, finally add coriander leaves,then turn off flame.
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Heat a pan, add coconut,shallots,pepper,coriander seeds,ginger,dry chilly,and curry leaves and roast it until it become dark brown color, next add tamarind and salt, mix well then turn off flame. Once it cooled crush it in mixie jar in batches, then store it in air tight container.
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TharipolaIngredientsSemolinaAll-purpose flourBaking powderBaking sodaVanilla essence or vanilla flavorEggsSunflower oilSugarCardamomMilkTutti-frutti (optional, for topping)PreparationPreparing the base Mixing semolina with sunflower oil, then adding milk and sugar...
