Carrot , rava snack

Ingredients

ghee-1 tbsp

cashew nuts

carrot grated-2

sugar-2 tbsp

semolina- 1 cup

sugar-1 tbsp

cardamom-2

milk-2 cup

Preparation

Heat ghee in a pan, add crushed cashew nuts, after roasting it well add carrot grated and sugar, saute it well and turn off flame. In a mixie jar, add 1 cup semolina , and milk, blend it well, then add sugar, carrot mix and cardamom, blend again, then pour it to a pan, add carrot mix above it, then cook it in low flame, after some time flip it and cook another side, after cooking well, serve it.

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Mayo chicken Bun

Ingredients

fried and chopped chicken-1 cup

bread

bread crumbs

mayonnaise-3 tbsp

capsicum

pepper powder

Preparation

For frying chicken, add chilly powder , pepper powder, and salt to boneless chicken, marinate it well, then fry it in hot oil, after that crush it and keep aside. Next prepare mayonnaise. In a mixing bowl, add chicken , mayonnaise, pepper powder and capsicum, mix it well.Take bread slice , remove sides, then dip it in water, squeeze it out excess water, then add filling, gently fold it and make bun shape, finally, coat it with bread crumbs and fry in hot oil.

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Tapioca curry

Ingredients

tapioca

coconut-1/2

turmeric-1/3 tsp

green chilly-2

shallots-4

salt

coconut oil-2 tbsp

fennel-1/4 tsp

curd-2 tsp

mustard

curry leaves

Preparation

Clean tapioca and cut into small pieces, after washing well add it to a clay pot, add water and boil it well, then replace water , add turmeric and salt, boil it again. Grind coconut with fennel, curd,shallots and green chilly, make smooth paste and add it to the curry, mix well, once it boil well turn off flame. Finally temper it with mustard, dry red chilly and curry leaves in coconut oil and pour it to the curry.

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Fish curry (Toddy shop style)

Ingredients

Sardine – 1 kg

Shallot – 20-25

Tomato – 1 medium

Few Curry leaves

Green chilli – 3

Garlic – 5

Ginger – 2 pieces

Tamarind – lemon size

Turmeric powder – 1teaspoon

Fenugreek powder – 1/2 teaspoon

Kashmiri chilli powder – 3 and half tablespoons

Coconut oil – 2 tablespoons

Salt to taste

Preparation

First clean the fish and wash it well.Crush ginger , garlic, chilly,shallots and curry leaves, then add it to a clay pot, add small tomato pieces, tamarind water, salt and masalas, mix all well with your hand, add more tamarind water if required, then boil it well, now add fish, once it cooked add raw coconut oil, curry leaves and crushed chilly, cover the pot for 1/2 an hour , then use the curry.

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Kubboose

Ingredients

Flour / Maida – 2 1/2 cups ( 300 grams)

Yeast – 1 tsp ( instant) , take 1 1/2 tsp if using active dry yeast

Baking Powder – 1/4 tsp ( 4 pinch)

Salt – 1/2 tsp

Sugar – 1 tsp

Warm water – 1/4 cup

Water as required ( approximately 1 cup)

Oil – 2 tbsp

Preparation

For activating yeast, take lukewarm water in a bowl, add sugar and yeast into it, then keep aside for 15 minutes. Take maida in a bowl, add salt and baking powder, mix it well then add activated yeast into it, knead it well with your hand, add required water and oil , make a soft dough, rest the dough for 1-1 1/2 hrs.Once the dough become double, take it from bowl and divide it into equal medium balls, flatten it by dust maida, now add it to a hot pan, and cook it well.

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Roasted chana(vella kadala)

Ingredients

chana -1 1/2 glass

tomato-1/2

shallots-10-12

chilly-3-4

garlic and ginger

curry leaves

turmeric-1/4 tsp

salt

chilly powder

coriander powder

water

garam masala-1 1/4 tsp

chicken masala-1 1/4 tsp

grated coconut

oil

mustard

dry red chilly

curry leaves

Preparation

Soak chickpea for 6 hrs, then add it to a pressure cooker, add shallot,tomato, ginger garlic, chilly , curry leaves, turmeric, red chilly powder, salt and required water, then cook it for 3-4 whistle. Once the pressure is gone transfer it to a pan, again cook it, add pepper powder, and chicken masala powder, cook until it become dry, add coconut, after mixing well turn off flame. Finally temper it with mustard, red chilly and curry leaves.

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Chicken Donut

Ingredients

onion-2

chicken breast pieces-400 gm

boiled potato-2

ginger garlic-1+1 tsp

pepper powder-1 tsp

turmeric-1/2 tsp

salt

bread crumbs-1/4 cup

chilly flakes-1 tbsp

corn flour

egg-2

bread crumbs

Preparation

In a blender, add onion, chicken, ginger garlic, chilly flakes, pepper powder, turmeric, salt, potato and bread crumbs, crush it well, then transfer it to a piping bag, put a big hole, and squeeze it to a butter paper in donut shape, after that freeze it for 3 hrs, then coat the donuts with corn flour, next dip it in egg mix , after that coat bread crumbs, then fry it in hot oil.

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Tea cake

Ingredients

sugar-1/2 cup

egg-2

oil-3 tbsp

vanilla essance-1 tsp

maida-1 cup

milk-1/2 cup

butter-1 tbsp

baking powder-1 tsp

salt-1 pinch

vinegat-1 tsp

Preparation

In a blender add, egg, sugar, vanilla essence and oil, blend it well, then pour the batter to a bowl, add maida in batches, mix it with a whisk, boil milk with butter and add it to the cake batter, next add salt, baking powder and vinegar, combine all well, pour the batter to a cake tin, then bake it in a pan.

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Fried Pathiri

Ingredients

roasted rice flour-1 1/2 cup

water-2 1/4 cup

salt

coconut-1/2 cup

cumin-1/4 tsp

shallots-3

maida-2 tbsp

ghee-1 tbsp

black cumin-1/2 tsp

oil for frying

Preparation

Boil water in a pan, add salt, once the water start boiling, add rice flour into it, mix it with a spoon or laddle, after mixing well turn off flame, then add crushed coconut,cumin and shallot mix, ghee and black cumin, once the hot is lower , knead it well, and make soft dough, then flatten it into thick layer, then cut it into perfect round shape, after the process is done deep fry all pathiri.

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Potato curry

Ingredients

potato-300 gm

onion-2

turmeric-1/2 tsp

cumin-1 pinch

coconut grated

mustard-1 tsp

green chilly

curry leaves

salt

oil

Preparation

In a cooking pan add potato pieces, onion, chilly, water and salt, then cook it until the potato become soft. Grind coconut with turmeric, cumin, and water and make smooth paste, then add this to curry, let it boil well. For temper the curry, heat coconut oil in a pan, add mustard, allow it to pop, then add curry leaves, just mix it, then pour it to the curry.Tasty potato curry is ready, serve it with rice, chappathy….

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Thattukada

Carrot , rava snack

Mayo chicken Bun

Tapioca curry

Fish curry (Toddy shop style)

Kubboose

Roasted chana(vella kadala)

Chicken Donut

Tea cake

Fried Pathiri

Potato curry

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business