Peel off mango, then cut into small pieces, add it to a mixie jar, add water and grind it into fine paste, then add more water and blend it again, after that strain it to a bowl. Melt sugar with water, once it become one string consistency add mango juice into it, mix well, and stir it until it become 1 string consistency, then transfer the mix to candy mould, wait until it become set, then use it.
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For batter, mix 1/2 cup of Maida, 1/2 cup of water and slat, add 1 cup of water little by little and make a medium thick batterCut the dates into two and remove the seeds,dip dates pieces in the batter and fry until golden brown.
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This is a very useful kitchen tips to remove ice from frozen meat. Normally it will take 2-3 hrs to melt the ice from frozen meat, but this simple tips helps to remove the ice within 10 minutes, for that , pour water to the frozen meat, then add 1 tablespoon of salt into it, keep aside for 15 minutes, the ice will gone quickly.
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In a pressure cooker, add mutton, onion, green chilly, ginger garlic paste, salt, pepper powder, garam masala, cumin, oil and chicken stock, mix all well with hand, then cover the cooker and cook it for 4-5 whistle, then open the lid and take gravy to a bowl and keep aside. Transfer the mutton to a pan, turn on flame, add capsicum and tomato, boil it well, and cook until it become thick.
Boil water, add salt, spices and green chilly, then add washed basmati rice, cook it about 90 %, then transfer it to above the mutton masala, pour the curry gravy above the rice after mixing with food color, finally smoke it with charkol, tasty manthi is ready.
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Take chicken in a bowl, add salt, turmeric, kashmiri chilly powder, curry leaves and lemon juice, marinate chicken with this masala, then rest for 1 hrs.Heat oil in a pan, add chicken and fry it well. Transfer chicken to a plate. Add more oil to the pan, add dry red chilly, fry it well and keep aside. Add ginger garlic paste, saute it for 1 minute, now add shallots, and salt, saute it well, next add turmeric, coriander powder ,garam masala, kashmiri chilly powder and chilly flakes, mix all well, once it become dry add hot water, after mixing it well add fried chicken, coat it with masala, finally add curry leaves and dry red chilly.
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Take a plate, add chilly powder, turmeric, pepper, and salt, mix well, then add lemon juice, make a paste, and marinate fish with this masala, rest fish for 1/2 hrs. Heat oil in a pan, add some curry leaves, then add fish , fry both sides, then transfer it to a plate, add more oil to the pan, next add onion, ginger and garlic, saute it well, next add chilly and tomato, saute until it become soft, now add masala powders, combine all well, finally add lemon juice, after mixing well turn off flame. Take a banana leaf , add masala, put 1 fried fish above the masala, add more masala, then fold the leaf, then tie it gently, heat a pan, add the fish, cook it in low flame for sometimes, then have it.
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Add wheat flour and maida to a bowl, then add salt, mix well, add water in batches, knead it well and ghee for extra soft, then make a soft dough, keep this aside for 5 minute. After that knead it again and divide into equal small balls, flatten each ball like poori, take a poori brush oil above it, then dust it with flour, place another poori above the one, repeat the same process, after completing four poories flatten it into thin chapathi, put the chapathi to a hot tawa, once it heat well, separate each chapathi and cook it both sides.
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For marinate quail meat, add masalas to a plate, then make smooth paste, marinate meat with this masala, then keep aside for 1/2 hr, after that fry it well and keep aside. Heat oil in a pan, add onion, saute it well, then add ginger garlic and chilly paste, saute until the raw smell gone, next add tomato, mix well, then add carrot, and capsicum, just mix it, then add masala powders, mix it with onion masala, next add sauces, curd, mint and coriander leaves, and pepper powder, next add fried quail, mix with masala, add salt if required, cook until the gravy become thick, then turn off flame.
Heat oil and ghee together in a pan, add onion and ginger garlic chilly paste, saute it well, then add water which is boiled with whole spices and salt, add lemon juice, once it boiled well add rice , cook it well.
For dum, set rice and masala in layers, add fried onion, cashew kismis roasted, and herbs in between the layers, cover the pan with aluminium foil, then keep this in low flame for 5 minutes.
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Take toordal in a pressure cooker, add water, salt, turmeric, onion and coconut oil, then cook it for 2 whistle. Heat oil in a pan, add mustard, fenugreel,dry red chilly, dal, and curry leaves, pop it well, then add garlic, onion , green chilly and ladies finger and salt, saute it for 2-3 minutes, then add tomato, mix well, next add masala powders,combine all well , now add tamarind water, add more water , mix it well, then add cooked dal, mix again,boil it for 2 minutes, add hing and curry leaves, boil it for 3 minutes, now turn off flame.
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Take some dates, remove seeds, soak it for sometime, then add it to a blender, add chilled milk, boost, and sugar, then blend it well, serve it with boost.
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TharipolaIngredientsSemolinaAll-purpose flourBaking powderBaking sodaVanilla essence or vanilla flavorEggsSunflower oilSugarCardamomMilkTutti-frutti (optional, for topping)PreparationPreparing the base Mixing semolina with sunflower oil, then adding milk and sugar...
