Soak sabja in water and keep aside. Add mango pieces to a mixie jar, add sugar, mint, ginger and water along with it, blend it well, then add ice cubes and more water and strain the juice.In a serving glass add sabja, then pour the juice and have it.
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Take lukewarm water in a glass, add sugar and yeast into it, mix well and keep aside for 15 minutes. In a blender, add semolina, coconut, activated yeast , salt and required water, then grind it into fine batter, pour it to a bowl and keep aside for 1/2 hrs. After that, heat a non stick unniyappam pot, pour the batter to each hole, cook it in low flame after close the lid.
For curry, add all vegetables to a pressure cooker, add salt, turmeric and water, cook it for 2 whistle, then mash it with a laddle, add coconut milk and pepper powder, let it boil, finally add raw coconut milk and turn off flame.
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Heat oil in a pan, add mustard, pop it well, next add urad dal, after roast it well add ginger, green chilly, dry red chilly, onion and curry leaves, saute it well,add salt, once the masala become soft add turmeric, mix it well until the raw smell gone, next add tomato , cook it until it become soft, next add potato mashed, mix it with masala, then add 1/2 glass hot water, mix well , cook it for 3 minutes more, now turn off flame.
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For filling, heat oil in a pan, add ginger garlic paste, after 1 minute of sauting add onion, and salt, saute it until it become soft, next add green chilly and carrot, mix well, next add masala powders, mix it well, then add cooked chicken , mix it with masala, finally add coriander and curry leaves, then turn off flame. Mash boiled potato in a bowl, add salt and bread crumbs, mix well, then make small balls with chicken filling, dip balls in egg mix, then coat with bread crumbs, finally fry it in hot oil.
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Cook cow beans with turmeric, salt and water in a pressure cooker, add pumkin pieces into it, then add salt, turmeric and chilly powder, add some more water, then cook it for 1 whistle.Grind coconut with green chilly,cumin, shallots, and garlic, add it to the curry, boil it until it become slightly thick, dry roast coconut until it turns brown, then add to the curry, mix well, finally season it with mustard, dry red chilly and curry leaves.
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Add maida to a bowl, add salt and baking soda into it, mix it well, then make a space , add egg, sugar, curd and oil, mix well, then knead it with maida, then make soft dough, keep the dough aside for 15 inutes, after that, divide this into equal small balls.
first method
Take the ball, spread oil above it, then roll it with a chappathi roller, and make maximum thin layer, then fold it from one side, stretch it maximum, then make round shape, again flatten it, then cook porotta in a pan.
second method
flatten the ball into maximum thin, then cut it into small thin layers with a kniefe, then fold it and round it, and make porotta as usual.
third method
This is the common method of porotta making, after flatting the dough, tap it in counter top to make more thin, then make porotta as usual.
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For unnakkaaya, crush coconut with shallots, and fennel, then add it to a bowl, add rice flour and salt into it, then add water, mix well and keep aside. For filling, crush coconut with shallots,curry leaves and kashmiri chilly powder . Heat oil in a pan, add coconut , saute it well, then add crushed fish, mix well then turn off flame. Take rice flour mix, flatten it in your palm, add filling, fold it like unnakkaya. After that steam it in a steamer. For masala paste, mix masalas, with salt, curry leaves and little water, coat it in unnakkaya, then shallow fry it before using.
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Melt jaggery with water, then strain it to a pan, add semolina into it, stir continuously, add salt, once it become thick, add ghee and continue mixing,cook 5-10 minutes, then transfer it to a plate.Dry roast shredded coconut in a pan and add it to the rava dough, mix well, then roll it , cut it into small round shape, then fry it in hot oil, after that coat it with desicated coconut.
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For appam, add cumin, pepper, garlic, shallots, ginger and coconut to a mixie jar, crush it well, then transfer it to a bowl. Add soaked urad dal to a mixie jar, grind it into fine paste, then add it to the bowl, add rice flour to the bowl, add water, then mix it well, keep aside for 1 hour. Take a greased plate, pour the batter , then steam cook it.
For pesha paal, mix rice flour with second extract of coconut milk in a pan, stir it well, turn on flame, once it become thick add jaggerry melted,continue stirring, next add cumin, cardamom and dry ginger powder, mix all well, finally add thick coconut milk and plantain banana, mix it well and turn off flame.
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For filling, heat oil in a pan, add onion and salt, saute it well, then add , chicken and soy sauce, after mixing well, cook it for 10 minutes, then add chopped vegetables, combine all, finally add ketchup, pepper powder and garam masala, after mixing well, turn off flame, take samosa leaf, add the filling, fold it carefully, then deep fry it.
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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...
