Take 2 bread slices, cut into disc shape by using a cap, then dip together in egg mix, then coat bread crumbs, after that put it in hot oil, fry both sides well, prepare bread pocket like this method. Cut fried bread into two. For filling, add chopped veggies, shredded chicken, salt,pepper powder, lemon juice and mayonnaise to a mixing bowl, mix all together, take bread pockets and fill the mix.Tasty bread pockets is ready.
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Basil seeds – 2 Tbsp soaked in 1/2 Cup Water (Opt)
Preparation
Soak sago rice for 15 minutes, then cook it until it become jelly texture, and strain out from water, wash 2-3 times in cold water and keep aside.Boil milk with sugar and milk powder, once it become creamy add cardamom powder and cooked sago, boil it again then turn off flame, let it cool enough, add chopped fruits and nuts, then serve it.
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Cut cauliflower into small pieces, boil water with salt and turmeric in a vessel, add cauliflower pieces, soak 15 minutes then strain out from water. In a mixing bowl, add gram flour,maida,salt, turmeric and chilly powder, mix it by adding water and make a thick paste, add cauliflower, then mix with masala, heat oil in a pan, put cauliflower and fry well.
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Heat oil in a pan, add shallots, saute it well, next add green chilly and curry leaves, roast it well, next add turmeric, chilly powder and salt, mix it well, add tomato, saute it until it become soft and mushy, next add eggs, scramble it with masala, next add idiyappam pieces, combine it with masala, then turn off flame.
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Marinate prawns with salt and chilly powder, then fry it well. For batter, add gram flour to a bowl, then add ginger garlic paste, salt, chilly powder, curry leaves, onion, green chilly , rice flour and required water and make thick batter, add fried prawns to the batter, mix well. Heat oil in a pan, pour the batter with a spoon, fry well.
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Soak rice and fenugreek, then grind it into fine paste, then add soaked poha and coconut into it, add some water and grind it into fine batter, then transfer it to a bowl, add salt, mix well with your hand keep aside for 12-14 hrs for fermentation. After 12 hrs season the batter with mustard, urad dal, ginger, green chilly,onion and curry leaves after sauting it.Heat appam pot, pour the batter, cook it in low flame, cook both sides.
For chutney, heat oil in a pan, add dal and urad dal, roast it well, next add garlic and ginger, just mix it, then add onion and shallots, saute it for 1 minute, next add tomato, mix all well, next add dry red chilly, after 1 minute add hing powder, mix it and turn off flame, next add tamarind and coconut, mix it well, then after cooling it well transfer it to a mixie jar and grind it to fine paste.Finally season it with mustard, dry red chilly, curry leaves and kashmiri chilly powder.
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Decorate serving glass with chocolate syrup and keep aside. Take a mixie jar add biscuit and sugar, grind it into fine powder,then add milk , blend again, next add chicolete syrup and ice cream, after blending it well pour it to the serving glass, add 1 scoop of chocolate, syrup and biscuit above the shake, then serve it.
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Take peanut in a bowl, add garlic crushed,curry leaves, turmeric, chilly powder,hing, salt and water , mix it well and keep aside for 10 minutes. Take a bowl , add gram flour, rice flour, chilly powder and salt, mix well, and add to the peanut, mix well, coat masala gradually to the peanut. Heat oil in a pan, add peanut and curry leaves together, fry it well.
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Grind coconut with turmeric, chilly powder and salt, then pour it to a claypot, add more water and tamarind juice, then add green chilly and ginger, after mixing well transfer it to a stove top, turn on flame, once it heat well add mango pieces and fish, allow it to boil well, then turn off flame. Finally season curry with coconut oil, shallots and fenugreek.
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Take a mixie jar, add tomato, ginger,garlic and cashews, then grind it into fine paste and keep aside. Heat oil in a pan, add onion and mint leaves, then saute it well, next add potato,carrot ,green peas and beans, add salt, mix well, and saute it for a minute, now add tomato paste and masala powders, combine all well, next add curd, after mixing well add water, let it boil , once it become thick add kasoori methi and coriander leaves, mix it with curry and turn off flame.
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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...
