Clean breadfruit, cut into square shape, after washing well add it to a vessel, add coconut salt and water, boil it well, once the water completely dissolves turn off flame. Temper it with urad dal, mustard, curry leaves and dry red chilly.
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Heat oil in a pan, add ginger, garlic and chilly crushed, roast it well, then add onion and salt, saute until it become golden brown, next add tomato, cook it to turn soft and mushy, add masala powders, mix it well, once the raw smell gone add eggs and water, boil it well, add meat masala and garam masala, mix well, then allow the gravy become thick, finally add curry leaves and turn off flame.
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Add coconut, rice flour and egg to the mixie jar, grind it into fine batter, heat an unniyappam pot, pour batter to each hole, cook both sides well.
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Take a mixie jar, add coconut, cardamom, cinnamon,pepper,turmeric,curry leaves and water, grind it into coarse paste. Heat oil in a pan, add mustard, after popping it well add onion and turmeric, mix well, then add tomato , garam masala, chilly powder and salt, mix all together, then add vegetables, required water and salt, then cook it well, then add coconut paste and more paste, heat it well then turn off flame.
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Heat coconut oil in a pan, add shallots , saute it well, then add curry leaves, mix both until it turns golden brown, now add masala powders, mix it with shallots, add hot water and salt, once it boil well break 3 eggs into the curry, then cover the pot wait until the eggs thicken, grind coconut with green chilly and make fine paste, add this to curry, then heat it well, now turn off flame.
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Take a mixing bowl add milk, pour lemon juice into it, after mixing it keep aside for 10 minutes, then add chicken pieces into it and keep in fridge for 3 hrs, then transfer the chicken to another bowl, then add masala powders, salt, ginger garlic paste and egg, marinate chicken well and rest it for 1 hour .
In a plate add corn flour, maida, chilly powder, pepper powder and salt, mix it well, take water in a bowl,. Take chicken pieces, then coat maida mix, dip it in the water for 2 seconds, again coat maida, then deep fry it in hot oil.
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Heat oil in a pan, add curry leaves and ginger chopped, fry it well, then add onion and salt, saute until the color become golden brown, add tomato, mix unti it turns soft, now add chicke and masala, add chopped shallots and chilly together, combine all well, add more water, then close the lid and cook it for 20-25 minutes, then turn off flame.
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Soak rice and urad dal for 4 hours, then wash it well. Grind it into fine batter with cooked rice and mix batter with hand for 1-2 minutes, rest the batter for 8 hrs. After fermentation add salt and mix well.
For potato masala, heat oil in a pan, add mustard and urad dal, let it pop next add dry red chilly, after roasting it well add gingerand curry leaves, next add onion, and salt, saute it well, next add masala powders mix until the raw smell gone, add water and boil it well, now add potato mashed, add garam masala, mix all well, once the masala become thick turn off flame.
For making dosa, heat a tawa, spray water to adjust heat, pour dosa batter, spread it over the tawa in a thin layer, brush oil above the dosa, turn the flame to high, once the dosa become crispy add masala, then fold the dosa and transfer it to plate.
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Add maida, salt and baking powder to a strainer and sieve it to a bowl and keep aside. Add butter to a bowl, beat it well, add sugar in batches, beat each time, add egg white and vanilla extract, mix well, then add dry ingredients 2-3 batches, beat well and make thick batter, fill the batter in a piping bag with star mould. Take a baking tray, press the batter to the tray and make small cookies, after that bake it at 190 degree C.
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For making porotta, add maida, salt, and sugar in a bowl, mix it well, then add milk, knead it well, add required water, for extra softness add oil and make a soft dough, then divide it into equal small balls, apply oil on counter top then flatten the balls into thin layer, then fold it from one side, and roll it like a spin, flatten it again, after that cook it in a pan, tap it with hand after cooking.
For chicken masala, marinate chicken with masalas, soy sauce, curd ,and salt. Heat oil in a pan, add ginger garlic paste and whole spices, roast it well, next add onion, saute it well, then add chicken and water, cook it well until the masala become thick, turn off flame after adding some coriander leaves.
Take a banana leaf, heat it, then put 1 porotta, add curry above the porotta, then add another porotta, after that fold the leaf like kizhi and tie it tightly, then steam it for 10 minutes.
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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...
