Wheat Noodles

Ingredients

wheat flour

salt

turmeric-2 pinch

oil-1 tsp

lukewarm water-1/2 cup

water

oil-1 tsp

garlic-1

green chilly-1

onion-1

carrot

capsicum

salt

soy sauce-1 tsp

tomato sauce-1 tsp

vinegar-1 tsp

Preparation

For noodles, take wheat flour in a bowl, add salt and oil, mix well, then add water little by little, knead it well and make soft dough. Take idiyappam mould , fill the dough. Boil water in a pan, add oil, then press the idiyappam mould to the water, cut the noodles when it tights, boil it well then transfer it to cold water, after washing well, strain out from water.

Heat oil in a pan, add garlic and chilly, saute it well , then add all chopped vegetables, salt and sauces, saute it for 2 minutes, then add noodles and mix it well.

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Special Chicken Masala

Ingredients

for marination

chicken-1 kg

turmeric-1/2 tsp

kashmiri chilly powder-1 tbsp

garam masala-1 tsp

cumin powder-1 tsp

ginger garlic paste-1 1/2 tbsp

curd-2 tbsp

salt

for masala

oil-3-4 tbsp

onion-2

ginger garlic paste-1 1/2 tbsp

tomato-2

turmeric-1/2 tsp

chilly powder-1 tbsp

cumin powder-1 tsp

garam masala-1 tsp

kasoori methi-2 tbsp

green chilly-2

coriander leaves

Preparation

For marinate chicken, add all masala powders, salt, ginger garlic paste and curd to the chicken, mix it well and keep it in refrigerator for at least 2 hrs. After marination, heat oil in a pan, add chicken and shallow fry it, then transfer it to a plate. Add onion and ginger garlic paste to the pan, and saute it until become soft, then add tomato paste, mix it well, next add masala powders,and kasoori methi cook until oil separates from masala, now add chicken, combine all well,cook it for 5 minutes more, add green chilly and coriander leaves, then turn off flame.

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Cucumber, Raw mango curry

Ingredients

cucumber-small piece

raw mango-1

green chilly-2

salt

water

turmeric-1/4 tsp

chilly powder-1 tsp

coconut-3 tbsp

cumin-1/2 tsp

turmeric-1/4 tsp

curry leaves

coconut oil

mustard

dry red chilly

fenugreek powder-1 pinch

Preparation

Cut cucumber into small cubes, then add it to a clay pot, add splited green chilly, salt, turmeric, chilly powder and water, then cook it , once it cooked 1/2 add mango pieces and cook it again. Grind coconut with cumin, turmeric and water, make a fine paste and add it to the curry, add more water and salt if required, then let it boil well, add fenugreek powder, mix it again and turn off flame. Finally season the curry with coconut oil, mustard, and dry red chilly.

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Coconut chammanthi

Ingredients

coconut-2 1/2 cup

tamarind-lemon size

shallots-20-25

curry leaves

ginger

dry red chilly-20-25

salt

chilly powder-1 tsp

Preparation

Heat a pan, add dry red chilly, roast it for 2 minutes, then add shallots, heat it well, then add curry leaves,and ginger, mix all well and cook it for a minute, then add coconut, tamarind, salt and chilly powder, mix all together, once it turns aromatic turn off flame and let it cool.Then transfer it to a mixie jar, blend it with pulse mode and make coarse paste, serve it with hot rice.

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Banana Snack

Ingredients

banana-2

sugar-2 tbsp

cardamom powder-1/2 tsp

salt-1 pinch

rice flour-1 cup

ghee-2 tsp

coconut- 1 cup

jaggerry juice-2 jaggerry

poha-1 cup

raisins

Preparation

Cut banana into small pieces and add to a mixie jar, add sugar and cardamom powder, then grind it to a fine batter, pour the batter to a bowl, add rice flour, then knead it well , then make soft dough. Heat ghee in a pan, add coconut, roast it well, then add melted jaggerry, mix well, add poha, mix well, once it become thick turn off flame. Take the rice flour dough and make small balls, flatten each ball in your palm, then add filling, fold it carefully and make vada shape, finally steam it in a idli maker.

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Instant Velleppam

Ingredients

• Rice flour — 2 cups

• Yeast – 1 teaspoon

• Coconut oil – 1 tablespoon

• Sugar

• Salt

• Warm water

Preparation

Take a pan, add 1/2 cup rice flour and water, after mixing well, turn on flame and stir it well, once it become thick, turn off flame.Take a mixie jar add 1 1/2 cup rice flour and lukewarm water, blend it well, then pour 3/4 part to a bowl, then add cooked rice flour to the jar, add yeast, sugar, coconut oil, salt and water, blend it well, then pour it to the bowl, mix the batter well and rest for 1/2 hrs, then make soft velleppam as usual.

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Soft Chapathy Tips

Ingredients

wheat flour-2 cup

salt

water

coconut oil-1 tbsp

Preparation

Take wheat flour in a bowl, add salt and mix well, then add water and knead it well and make a soft dough, add coconut oil, knead it again for 3 minutes, then rest the dough for 20 minutes. After that take the dough and divide it into equal small balls, roll the ball and make thin chapathy, for shape cut it with a round plate, then cook it in a tawa.

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Neyyappam

Ingredients

rice flour-1 1/2 cup

maida-1/4 cup

rava-1/4 cup

coconut-1/4 cup

cardamom-8

black sesame seeds

salt

baking soda-1/4 tsp

cumin-1/4 tsp

jaggerry-4

ghee-1 tbsp

Preparation

Melt jaggerry with water and keep aside. Take a mixie jar, add rice flour,maida, rava,coconut, cardamom , salt and baking soda, pour jaggerry juice and grind it into fine batter, transfer it to a bowl, add sesame seeds and cumin, mix well. Heat oil in a pan, pour 1 laddle of batter, once it cooked one side, flip to another side, and fry well.

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Banana Stem Curry

Ingredients

banana stem-2 small pieces

dal-1/2 cup

turmeric-1/4 tsp

chilly powder-1/4 tsp

water

coconut

cumin

chilly powder-1/4 tsp

salt

curry leaves

dry red chilly

mustard

oil

shallots

Preparation

Cut banana stem into small tiny pieces, after washing well add it to a clay pot, add dal, chilly powder,turmeric, salt and water, mix well and transfer it to stove top, then cook it well.Grind coconut with cumin, chilly powder and water, then pour it to the curry after it cooked well, then boil it for 2-3 minutes, now turn off flame.Finally season the curry with mustard,shallots, dry red chilly and curry leaves.

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Instant Dosa

Ingredients

raw rice-1 glass

urad dal-1/2 glass

fenugreek-1/4 tsp

cooked rice -1/2 glass

yeast-1/4 tsp

water

salt

Preparation

In a mixing bowl add rice , fenugreek and urad dal, wash it well, then add cooked rice, yeast and water, then soak it overnight. Next morning, grind this into fine batter, add salt , after mixing well keep aside for 1/2 hrs, then you can make soft dosa in dosa tawa.

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Thattukada

Wheat Noodles

Special Chicken Masala

Cucumber, Raw mango curry

Coconut chammanthi

Banana Snack

Instant Velleppam

Soft Chapathy Tips

Neyyappam

Banana Stem Curry

Instant Dosa

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business