Wheat Paalappam, egg roast

Ingredients

wheat flour-2 cup

semolina-2 tbsp

cooked rice-1/4 cup

yeast-1 1/2 tsp

salt

sugar-2 tsp

coconut milk-2 cup

For egg roast

egg boiled-6

oil-4-5 tbsp

ginge garlic crushed-2 tbsp

onion-4

salt

curry leaves

coriander powder-1/2 tbsp

kashmiri chilly powder-1 tbsp

turmeric-1/4 tsp

fennel powder-1/4 tsp

garam masala-1/2 tsp

tomato-1

water

Preparation

For appam, add wheat flour, rava, cooked rice, sugar, salt, yeast and coconut milk to a mixie jar, grind it into fine paste, then pour the batter to a bowl and keep aside for 1/2 hrs, then make soft appam as usual.

For egg curry, heat oil in a pan, add ginger garlic paste, after roasting it well add onion, salt and curry leaves, saute until it become soft, next add masala powders, mix until it turns aromatic, now add tomato, mix well, once it become soft, add water, then boil it well, finally add boiled egg, mix with masala then turn off flame.

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Vermicelli Pakkavada

Ingredients:

Water – 1 ltr

Semiya – 1 cup

Chopped green chilli – 2

Curry leaves – 2 tbsp

Besan -3/4 cup

Red chilli powder- 1 tspn

Garam masala – 1/4 tspn

Lempn juice- 1 tspn (skip)

Salt

Coriander leaves – 2 or 3 tbsp

Water – 1 or 2 tspn (need to mixture)

Oil

Preparation

Boil water in a pan, add vermicelli, wait until it cook enough, then strain the water, wash it with cold water, after water is strained completely transfer it to a bowl, add salt, green chilly, garam masala, lemon juice, chilly powder, besan, and some water, mix it with a spatula, add coriander leaves, after mixing it well, heat oil for frying, then put the semiya mix with a spoon, fry it until the color turns golden brown.

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Easy Chicken Curry

Ingredients

coconut oil

fennel-1 tbsp

cumin-1/2 tbsp

cardamom-2

ginger and garlic crushed-1+1 tbsp

curry leaves

turmeric-1/2 tsp

coriander powder-2 tsp

chilly powder-3 tsp

salt

onion-2

green chilly-2

tomato-1

curry leaves

salt

Preparation

Heat oil in a pan, add fennel, cumin,and cardamom, roast it for a while, then add ginger garlic paste and curry leaves, saute it until the raw smell gone , next add masalas, roast it for 2 minutes, add salt, then transfer it to a mixie jar, add water and grind it into fine paste. Heat oil again in the pan, add onion, curry leaves and green chilly, saute it well, add tomato and salt, saute it again until it become soft, then add masala paste, add more water, allow it to boil well, next add chicken pieces, cover the pot, and cook it well, once it cooked enough turn off flame.

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Aval Payasam

Ingredients

poha-2 cup

ghee-1 tbsp

milk- 1 1/2 ltr

sugar/condensed milk

sugar-3 tbsp

water

ghee-1 tbsp

cashews

banana-1

Preparation

Heat ghee in a sauce pan, add poha, roast until it become crispy, then pour milk into it, add condensed milk for sweet, mix all well, the stir it frequently, caramalise sugar in a pan and add to the payasam, once the payasam become thick add roasted peanut , sauted banana pieces in ghee, mix all together then turn off flame.

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Egg Cutlet

Ingredients

egg boiled-2

oil-2 tbsp

ginger garlic crushed-1 tsp

onion-1

green chilly-1

turmeric-1/4 tbsp

kashmiri chilly powder-1/2 tbsp

chicken masala-1 tsp

salt

boiled potato-1

coriander leaves

egg-1

bread crumbs

oil for frying

Preparation

Heat oil in a pan, add ginger and garlic, saute it well, next add onion, mix well and saute until it become soft, next add masalas and salt, mix it until it turns aromatic, then add mashed potato, combine it with masala, then add grated boiled egg and coriander leaves, after mixing well turn off flame. Let cool the masala, then take small portions from it, make small cutlets, dip it in egg, then coat with bread crumbs, finally fry it in hot oil.

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Instant Wheat Appam

Ingredients

Grated coconut – 1/2 cup

Thin poha / flattened rice – 1/2 cup

Sugar – 1 teaspoon

Water – 2 cups

Wheat flour – 1 and 1/2 cups

Salt to taste

Coconut oil – 1 tablespoon

Baking soda – 1/2 teaspoon

Ghee – 2 teaspoon

Preparation

Take a mixie jar, add wheat flour,coconut,poha,coconut oil, salt, sugar and required water, grind it into fine paste, then pour it to a bowl, add baking soda, after mixing well make soft appam in appam pot.SPread ghee for extra taste.

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Green peas Masala

Ingredients

oil

ginger-2 small piece

garlic-10

onion-3

tomato-3

green chilly-3

cumin-1 tsp

turmeric-1/4 tsp

kashmiri chilly powder-1 1/4 tsp

coriander powder-2 tsp

cooked green peas-1/2 kg

salt

water

garam masala-1 1/4 tsp

butter-1 tsp

Preparation

Heat oil in a pan, add ginger and garlic, saute it for a minute, then add onion, mix all together, once the onion become transparent add tomato, mix it until it become soft then turn off flame. Once it become cooled down grind it into fine paste. Heat oil in a pan, add cumin, after roasting it add chilly powder, then add onion paste, mix well, then add coriander powder, turmeric and salt, next add cooked green peas, after a mix pour water, then boil it well, finally add garam masala and butter, boil it until it become thick.

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Semolina laddu

Ingredients

ghee-2 tsp

cashews-1/4 cup

kismis-1/4 cup

semolina-2 cup

sugar-1 cup

water-1/4 cup

coconut-1 1/2 cup

Preparation

Heat ghee in a pan, add cashews and kismis, roast it well then transfer to a plate, then add rava to the pan, roast until it turns brown, then transfer it to a plate, next add sugar to the pan, add water, then melt it, add coconut, mix well and cook in low flame for 5 minutes, then add rava to the pan, mix well, next add roasted cashews and kismis, mix well, then turn off flame, once the heat is gone, make small balls.

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Kinnathappam

Ingredients
************
1. Cooked Rice – 2 Cups

2. Rice flour – 2 Tbsp

3. Salt – 1/4 tsp

4. Cardamom – 3 or 4

5. Coconut Milk – 2 Cups

6. Jaggery – 400 gm

7. Water – 1 1/2 Cup

8. Ghee – 4 Tbsp

9. Cooked Chana dal – 2 Tbsp

Preparation

Take a mixie jar, add cooker rice, rice flour, salt, cardamom,and coconut milk, mix all well, then grind it into fine paste. Melt jaggerry with water, then transfer it to another pan, add rice paste into it, mix it well, then turn on stove, stir it well,once it become thick add ghee, mix again, continue stirring, add ghee 2-3 times, then add roasted chickpea , combine well, once it become thick and non sticky turn off flame and pour it to plates, tightly set it with a spoon, then leave it for cooling, after that demould it then cut it.

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Carrot rice

Ingredients

water-4 cup

cinnamon

cardamom

cloves

salt

basmati rice-1 cup

ghee-1 tbsp

fennel-1/4 tsp

ginger garlic paste-1 tsp

green chilly-1

onion-1

cashews and kismis

turmeric-1/4 tsp

grated carrot-1 cup

salt

curry leaves

pomegranate

Preparation

Boil water in a pot, add salt and spices, then add washed rice, cook it well then strain it from water. Heat ghee in a pan, add fennel, then add ginger garlic paste, mix well , then add cashew and kismis,after roasting it add green chilly , onion and salt, mix it again, add turmeric and grated carrot, saute it for a minute, finally add cooked rice, combine all well, cover the pan and leave it for 5 minute, then turn off flame.

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Thattukada

Wheat Paalappam, egg roast

Vermicelli Pakkavada

Easy Chicken Curry

Aval Payasam

Egg Cutlet

Instant Wheat Appam

Green peas Masala

Semolina laddu

Kinnathappam

Carrot rice

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business