Heat a pan, add ghee into it, spread it evenly above the pan, then add banana pieces which is cut into round shape, lined up banana pieces above the pan, allow it to cook one side, then flip it to another side, cook it well, next add cashew and kismis, heat it well, then serve it.
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Start the cooking with preparation of chilly paste, for that, wash kashmiri chilly, and put in a pan, add water and cook it well, then grind it into fine paste, and keep aside.
For marination, cut chicken into small pieces and keep aside, take a mixing bowl, add all the ingredients for marination, mix all well and make a thick paste, add chicken pieces into it , then mix it with the paste, after that keep it in refrigerator for 2 hrs. Then fry chicken pieces in hot oil.
For gravy preparation, heat oil in a pan, add ginger, garlic and spring onion, saute it well, next add, green chilly and pepper powder, mix well, then add chilly paste, sauces and chicken stock, mix well, allow it to boil, now add corn flour and water mix, stir well, once it become thick add capsicum and onion, next add chicken pieces, combine all well, finally add spring onion, mix well then turn off flame.
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Soak green gram for 8 hrs, then strain out from water, cover the green gram in a cotton cloth, then keep aside for 8 more hrs, then add it to a cooker, add salt, turmeric and some water, cook it for 1 whistle, then add coconut and raw coconut oil into it, mix well and serve it.
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Soak rice 4 hrs, then grind it with rice, yeast and water, and make a fine batter, pour the batter to a vessel, add salt and mix it with your hand, then ferment overnight. Grind coconut with sugar and add it to the appam batter, after mixing well, rest the batter for half an hours, then make soft appam.
For kadala curry, add soaked chickpea, green chilly, onion, ginger, garlic, turmeric, salt and water to a cooker, then cook it well. Heat oil in a pan, pop mustards, then add dry red chilly and curry leaves, roast it well, then add crushed shallots and garlic, saute it well, then add masalas, mix well, then add cooked chickpea, mix well and boil it until the gravy become thick, finally add fried coconut pieces and curry leaves to the curry.
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Soak rice for 4 hrs , then grind it with coconut, cumin , salt and water, and make fine paste, keep the batter overnight for fermentation. Then add more water and make loose batter, heat non stick unniyappam pot, pour batter in each hole, cook it well.
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Take a pan to prepare curry, add drum stick, tomato, shallot, green chilly, salt ,turmeric and water,mix all well and put it in a stove top, then turn on flame and cook it well. Heat another pan, add oil, then add coconut, fennel seeds and shallots, roast it to turn brown color, next add masalas, mix well, once it turn aromatic, turn off flame, then grind it with water and make smooth paste, pour the paste to curry, add more water, then add tamarind juice, boil it well, finally season it with mustard, dry red chilly, curry leaves and shallots chopped.
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For dosa batter, grind coconut and rice with 1/2 cup of water, then pour it to a bowl, add more water, salt and sugar, mix well. Heat a dosa tawa, spread ghee/oil, pour the batter above the tawa, spread over, once it become dry flip it to another side, after cooking well transfer it to a plate.
For egg curry, heat oil in a pan, add mustard, once it splutter well, add onion, green chilly and curry leaves, saute it well, once the color turns golden brown, add masalas,mix well until the masala become aromatic, now add tomato, cook it well, next add hot water and salt, mix it well, boil it for 2 minutes, now add boiled egg, mix all well, cook 3 more minutes then turn off flame.
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Heat oil in a pan, add ginger, garlic, dry red chilly and onion, saute it well, add salt, next add tomato, saute it until it become soft, then turn off flame and let it cool, then grind it into fine paste, add the paste to dosa batter, after mixing well, make small dosas in a tawa.
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Take a mixiredients,take a mixie jar, add all these ingredients , make fine paste, take 4 tbsp from the masala and keep aside.Then marinate fish with the leftover masala, after rest it fry in hot oil, after the fish is fried well, take it from the pan and add masala with tamarind juice , saute it well, then add the fried fish into it, mix well and cook it for 2-3 minutes, then serve it.
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Take a mixer jar, add mango pieces, add ginger, mint leaves,lemon juice,sugar, salt and cold water, then blend it well, add more water, then blend it again, strain the juice then serve it with ice cubes.
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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...
