Boil water in tea pot, add sugar and cloves, then add tea powder, let it boil for 2 minutes, now serve it by adding lemon juice.
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Soak rice,urad dal and sago separately for 3 hrs, then grind it into fine batter, add salt and mix well, then keep the batter in clay pot for fermentation. Next morning , make soft idli from this batter.
For chutney, heat oil in a pan, add green chilly, garlic, onion into the pan, saute it well, then add salt and tomato, mix well, next add hing, and kashmiri chilly powder,after mixing well turn off flame, then let it cool, after that grind this into fine paste, finally temper it with coconut oil, mustard, urad dal, dry red chilly and curry leaves.
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For roasting coconut, heat a pan, add coconut, roast it until it become brown, next add masala powders, shallots,and curry leaves, mix it well, then turn off flame. Once the heat is gone, grind it into fine paste. Heat a claypot, add coconut oil, next add mustard, let it pop, next add dry chilly, ginger garlic,tomato,green chilly and drumstick, saute it well, now add coconut paste, more water, salt ,tamarind water, fenugreek powder, and curry leaves, mix all together, then boil it well, then add fish, boil it again, once the curry become thick turn off flame.
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Melt sugar in a pan with 1 1/2 cup of water, once it completely melt add cardamom and rose water, boil it for 5 minutes and turn off flame. Take milk powder in a bowl, add maida and baking powder, mix well, then sieve it to another bowl, then add milk, knead it well and make small balls, fry the balls in hot oil, then soak it in sugar syrup for 2 hrs, then have it.
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Melt china grass with water in a pan and keep aside. Boil milk in a pan, add milkmaid for sweet, then heat it well, next add avocado pulp, combine it with milk with a spatula, once it mixed well add china grass melted, stir it for 2-3 minutes, then turn off flame and pour the pudding to a tray, keep this aside for 3 hrs, after setting it well spread powdered nuts above it, then cut it.
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Take a bowl, and put a strainer above it, add maida to the strainer, then sieve it to the bowl, add oil, salt and water, knead it well and make a soft dough, keep this aside for 10 minutes. Melt sugar and water in a pan, add cardamom to the syrup, and keep the flame low. Take the dough and flatten it to thin layer, apply oil and maida above the chapathi, then fold it from one side to another, cut it into small pieces,now fry it in hot oil, after frying it soak it in sugar syrup, wait for 5 minutes then take it from syrup.
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Heat ghee in a pan, add sliced coconut, roast it well, then add cashews and kismis, after roasting it well keep aside.Add jackfruit pieces to a vessel , add coconut milk, then cook it well, after that, take half of jackfruit from this and make fine paste, add milk to the vessel, add cardamom, boil it well, stir continously ,then add jackfruit paste, continue stirring, add required milkmaid, boil it well, once it become thick add roasted coconut, cashew and kismis, mix all well then turn off flame.
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In a pressure cooker, add soaked chana, salt, turmeric and water, then add tea powder tied with a cloth, cook it for 5-6 whistle. Heat oil in a kadai, add whole spices, ginger, garlic and green chilly, roast it well, then add curry leaves and onion, saute onion until it become soft, now add masala powders, mix it, once the raw smell gone add tomato paste, and tomato ketchup, combine all well, next add cooked chana, boil it until it become thick, then add kasoori methi and salt if required, add sugar, mix all well , once the gravy become thick turn off flame.
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Marinate chicken with salt , turmeric and chilly powder, keep aside for 1/2 hrs. Heat ghee+oil in a pan, add onion, saute it well, then add crushed chilly, garlic and ginger, saute it again, next add tomato, mix it well and make soft, now add marinated chicken pieces, after mixing well, cover the pan and cook it for 20 minutes, then add masala powder, mint and coriander leaves, cashew and pista, and curd, ix it well and boil it until it become medium thick, then turn off flame.
For rice, boil water with salt, lemon juice and whole spices. Heat ghee in another pan, add rice and roast it for 2-3 minutes then pour water into it, cook it well, then transfer the rice above the chicken masala, add fried onion, fried cashew and kismis, and herbs above the rice, then pour milk and turmeric mix and ghee, then cover the pan with aluminium foil, then dum it for 15 minutes, finally open it, after combine well serve it.
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Take yam pieces in a bowl, add salt, masala powders, rice flourand vinegar, mix it well and keep aside for 10 minutes. Heat oil in a pan, add yam and fry it well.
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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...
