Mix six eggs, crushed cardamom or cardamom powder, salt, and sugar until the sugar dissolves , Gradually add maida in batches and mix until it reaches the right consistency . Add a pinch of baking soda. Mix it well. You can use a piping bag to make the shape. Fry in oil until golden brown .If the mixture becomes too loose, add more maida or eggs, but avoid adding water or milk .
Marinate chicken with masala powders, salt and sauces, rest 15 minutes, then add egg and maida, mix well. Chop samosa sheets into thin long places. Coat each chicken piece with the samosa sheets, then fry it well.
he chicken is then marinated with a mix of chili powder, turmeric powder, ginger-garlic paste, salt, lemon juice, and curry leaves . This mixture is left for a minimum of one hour. he marinated chicken is then fried in coconut oil with curry leaves until golden brown . The chicken is cooked on medium flame, covered for five minutes on each side, ensuring it becomes tender.The remaining oil is then used to prepare the base for the Kondattam, which involves frying dried chilies and then sautéing small onions and ginger-garlic paste [03:04]. Spices like garam masala, chili powder, coriander powder, and turmeric powder are added and sautéed . Chili flakes and tomato ketchup are then incorporated . Water and salt are added to create a gravy, Finally, the fried chicken is added to the gravy and mixed well until the masala coats the chicken . Curry leaves are added, and the dish is cooked until the gravy thickens . The video emphasizes that this recipe is quite spicy.
The soup is rich in collagen, calcium, and protein, providing essential nutrients. It strengthens bones, improves digestion, boosts immunity, enhances skin radiance, and reduces joint pain . It also provides energy, making it beneficial during illness or fatigue
Ingredients
goat legs
water
onion
garlic
ginger
green chilly
coriander stem
ghee
cloves, cardamom, cinnamon and pepper
curd
chilly powder
coriander powder
turmeric
salt
Preparation
Blend the legs in hot water with salt and vinegar for two minutes. boil the leg in hot water, then cut it.The soup is made by frying onions and spices in ghee, then adding the mutton legs and frying until brown. Yogurt mixed with chili powder, turmeric powder, and coriander powder is added, followed by water and salt. The mixture is pressure-cooked until the meat is tender. After pressure cooking, the soup is simmered to thicken and enhance the flavors. The mutton legs are removed, and the soup is strained. Finally, a tempering of ghee, cloves, and asafoetida powder is added for flavor and digestion
Roast semiya in butter, once it cooked enough add condensed milk, mix well until it combined well. Take a bottle cap, fill the mix, then shape it, after that remove it from cap, then cooled down.
Soaked rice is ground with coconut, cardamom powder, and cumin powder [00:39]. Fried shallots are added to the fried coconut . Hot jaggery syrup is added to the ground rice mixture . The batter should have a consistency between dosa and neer dosa batter. Baking soda and salt are added to the batter . Cooking in a Pan: The presenter demonstrates cooking the Kalathappam in a regular pan . The pan should be hot, then the heat is reduced to low. The batter is poured into the pan and cooked covered. Cooking in a Pressure Cooker: The video also shows how to make it in a pressure cooker . The cooker is greased with ghee, and the batter is poured in. It’s cooked on low heat for 10-15 minutes without the whistle.
Paal Vazhakka, a tasty dessert that can be prepared easily with minimal ingredients.
Ingredients
sago-1/2 cup
water
cashews and raisins
ghee-2 tbsp
milk-1 ltr
condensed milk-1/2 cup
sugar-6 tbsp
banana
cardamom powder
Preparation
Soak 1/2 cup of sago in 1 cup of water for half an hour .Fry cashew nuts and raisins in 2 tablespoons of ghee ,Sauté two chopped ripe bananas in the same pan . Cook the soaked sago in 3.5 cups of water until translucent . Heat 1 liter of milk and add 1/2 cup of condensed milk and 6 tablespoons of sugar . Add the sautéed bananas to the milk . Incorporate the cooked sago . Add 1/2 teaspoon of cardamom powder .Garnish with fried cashew nuts and raisins .
Boil tapioca, then take it from water. Crush coconut with shallots, green chilly, turmeric and salt, then add to boiled kappa, add coconut oil, combine well, then serve it.
Prepare the filling: Sauté onions, potatoes, carrots, and capsicum in oil . Add fried and shredded chicken along with coriander leaves crushed garlic and ginger , and spices (pepper powder, chili powder, cumin powder, garam masala, and turmeric powder) Add tomato sauce and cook until the spices’ raw smell disappears Assemble the spring rolls: Spread a paste of gram flour (or maida) on the edges of spring roll sheets [02:43]. Place the filling on the sheet , fold the sides, and roll it up Fry the spring rolls: Deep fry the rolls in medium flame until golden brown.
Marinate chicken with salt and turmeric. Heat a pan, dry roast coconut and coriander until the color become brown, then add nutmeg, then turn off flame, grind the mix to fine paste. Heat oil in a pan, add coconut pieces, roast it well, then add green chilly and onion, saute it well, then add coconut paste to it, add chicken, combine well, then cook it. Add tamarind water then, cook until it become thick, add curry leaves last, then turn off flame.
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...
