Neyyappam

Ingredients

jaggerry-6

water-1 glass

raw rice-1 1/2 glass

maida-1 3/4 laddle

semolina-4 tbsp

putt rice floour-1 laddle

cardamom powder-1/2 tsp

salt-1/4 tsp

baking soda-1/4 tsp

cumin powder-3/4 tsp

sesame seeds-1/2 tsp

ghee-1 tbsp

oil for frying

Preparation

Melt jaggerry with water, then keep aside. Grind soaked raw rice with less water and make smooth paste, add maida into it , mix it without any lumps, add semolind and jaggerry juice, mix all well, next add putt flour, cardamom, cumin powder, salt and baking soda, combine all well, keep aside for 3 hrs, then take the batter, mix it again. Heat oil in a pan, pour the batter with a laddle, once it bumps, flip to another side and cook it well, then transfer it to a bowl.

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Honey Candy

Ingredients

dosa batter

baking powder-1 pinch

salt-1 pinch

red food color-a few drops

sugar-2 cup

water-1 cup

lemon juice-1 tsp

oil for frying

Preparation

Take dosa batter in a bowl, add salt,baking soda,and food color, mix well and keep aside. Add sugar and water to a pan, melt it well, once it become slightly thick add lemon juice and turn off flame.Heat oil in a pan, pour the dosa batter with a small spoon, fry it well , then soak the candies in sugar syrup for 10 minutes, then take it from it and have it.

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Rice murukk

Ingredients

raw rice-4 glass

salt

sesame seeds-1 tsp

cumin-2 tsp

urad dal powder-1 glass

butter

oil for frying

Preparation

Soak rice for 4 hrs, then grind it into fine paste with less water, add cumin, sesame seeds and salt to the batter, next add urad dal little by little, knead it well, then add butter, knead it until the batter become soft dough. Arrange s surface with cotton cloth, spread oil in your hand and take dough , twist it like murukk shape to the cotton cloth, then rest it for 10 minutes, after that, fry it in hot oil.

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Amrutham Cake

Ingredients

egg-4

sugar-1/2 cup

oil-1/2 cup

amrutham podi-1 cup

vanilla essence-1 tsp

salt-1 pinch

baking soda-1/4 tsp

dry nuts

Preparation

Take a mixie jar, add egg, sugar,oil,and vanilla essence, blend it well, then pour it to a bowl, add amrutham podi, baking soda and salt, mix well, then transfer this to a cake mould, tap it well and put it in a pre-heated pan, cover the pan, then cook it in low flame, after 20 minutes, add dry nuts above the cake, cook it again, then take it from the pan and demould it.

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Kitchen tips

Useful kitchen tips for home makers.

While using cooker, water comes out with pressure is a common issue, when we are cooking dal, rice or something like that, put a cotton towel around the whistle, which can help to absorb the water comes with pressure.

Grating of coconut is time consuming task in kitchen. Keep coconut for 2 hrs in fridge , then remove the shell easily, cut it into small pieces, after that crush it in mixer grinder, store this in a container.

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Jilebi

Ingredients

sugar syrup-2 1/2 cup

water-2 cup

cardamom-3/4 tsp

lemon juice-1 tsp

ghee-2 tsp

urad dal-1 cup

rice flour-2 tbsp

corn flour-2 tsp

red food color

oil for frying

Preparation

Soak urad dal for 3 hrs, then grind it with less water and make smooth paste, add rice flour, corn flour and red food color into it, mix well, then transfer it to a piping bag. Melt sugar with water, stir it until it become one string consistency, add cardamom powder and ghee, mix well, keep it in low flame. Heat oil in a pan, take piping pag, put a hole at the end, press the batter to the oil like jilebi shape, fry it well, then transfer it to the sugar syrup, soak it for 2-3 minutes, then take it from syrup and transfer it to a plate. Finally pour some melted ghee above the jileby.

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Muringa Leaf Curry

Ingredients

dal-1/4 cup

muringa leaf-2 handful

green chilly-2

turmeric-1/4 tsp

salt

chilly powder-1/2 tsp

coconut-4 tbsp

cumin-1/4 tsp

chilly powder-1/4 tsp

turmeric-1/4 tsp

Preparation

coconut oil

mustard

dry red chilly-2

curry leaves

coconut-2 tbsp

Preparation

Take a pressure cooker, add dal, turmeric, chilly powder, green chilly , salt and water, then cook it for 3 whistle. Grind coconut with turmeric, chilly powder, cumin and water and make a smooth paste. Add cooked dal to a clay pot, add coconut paste with some water, boil it well, now add muringa leaf and salt, cook it well, then turn off flame. Heat oil in a pan, add mustard, let it pop well, then add dry chilly and curry leaves, roast it for a minute, next add grated coconut, roast it until it turns brown, then turn off flame.

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semolina Upma

Ingredients

semolina-2 cup

coconut oil

mustard

dal

dry red chilly-2

onion-1

ginger-2 piece

green chilly

carrot

beans

water-3 cup

salt

ghee-1 tsp

Preparation

Heat a pan, add semolina, roast it until the color turn brown, then transfer it to a plate.Heat oil in a pan, add mustard, after popping it add dal, roast it well, then add dry chilly and curry leaves, mix it . then add onion, green chilly and ginger, saute it for a minute, now add chopped vegetables, mix all well, after 2 minutes, add water, salt and turmeric, let it boil, add ghee to the water, then add semolina, mix well, keep theflame low, cover the pan for 1 minute, then open it and mix well again, once it become soft turn off flame.

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Dosa batter tips

Ingredients

raw rice-3 glass

urad dal-1/2 glass

fenugreek-1 tsp

gingelly oil

cooked rice-1/2 cup

Preparation

Take rice and urad dal in 2 bowls, add fenugreek to urad dal, wash it well and soak 5 hrs in fridge, then grind it well , add oil and cooked rice while grinding, and make soft batter, mix the batter with chapathi roller, then keep the batter aside. Next morning the batter will raise, add salt into it, mix well and make soft dosa and idli.

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Cutlet

Ingredients

potato-2

carrot-3

salt

water-1/2 glass

oil -4 tbsp

ginger-1 tsp

green chilly-2

onion-2

turmeric-1/4 tsp

pepper powder-1/2 tsp

kashmiri red chilly powder-1 tsp

green peas-1/4 cup

Bread crumbs

garam masala-1/2 tsp

maida+water mix

bread crumbs

Preparation

Take a pressure cooker, add potato and carrot, then add water and salt, cook it for 2 whistle. Heat oil in a pan, add ginger and green chilly chopped, saute it well, add onion, saute it until it become soft, add turmeric,pepper and kashmiri chilly powder, mix well, add cooked vegetables and frozen green peas, combine all well, add garam masala and bread crumbs, mix it well, once it become thick, turn off flame. Once the masala cooled down, take small portions from it and make cutlet shape, dip cutlet in maida mix, then coat it with bread crumbs, after that, fry it in hot oil.

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Thattukada

Neyyappam

Honey Candy

Rice murukk

Amrutham Cake

Kitchen tips

Jilebi

Muringa Leaf Curry

semolina Upma

Dosa batter tips

Cutlet

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business