Heat a pressure cooker, add oil and ghee, let it heat well, then add mustard and urad dal, pop it well, then add ginger and garlic, roast it well, then add dry red chilly and onion, after sauting it well add potato, then add salt and turmeric, mix well, add water, then cover the lid, cook for 3 whistle. Once the pressure is gone open the lid and add hot water, then mash the potatoes, and boil it until the gravy become thick, finally add garam masala powder.
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Take a bowl, add maida, egg, salt, sugar , oil and required water, mix it with a whisk and make a slightly loose batter, fill the batter in a bottle with hole cap. Heat a pan, spread oil into it, pour the batter in round shape with the bottle, then brush oil above it, cook both side until it become little crispy.
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First, cut the fish in suitable sizes.
In a pot, add 2 tbsp coconut oil. Once the oil is heated, add chopped ginger and garlic and sauté well till the raw smell is gone. Then add chopped shallots and sauté well till it turns brown. After the colour changes add chopped tomatoes and green chillies. Sauté well till the tomatoes get mashed. Then add turmeric powder and stir it. After, add chilli powder and stir well. Add coriander powder and stir it well again. Then add salt as required and stir it. Pour the tamarind juice. After, add pepper powder and mix it. Add little water. Put the fish pieces. Add some curry leaves. Close the pot and cook it for a while. Salt and spices can be added as required. You can add coconut oil over the curry if needed. Serve hot with rice.
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Soak rice and fenugreek for 6 hrs, then grind it into fine paste, then add coconut and soaked poha, grind again, then pour the batter to a bowl, add salt then mix with your hand, keep aside for fermentation for 12 hrs. For tempering the batter, heat oil in a pan,add mustard, let it pop, then add urad dal, next add ginger, green chilly, chopped onion and curry leaves, roast it well, then pour it to the batter, mix well. Heat a appam making pot, pour the batter about 2 laddle, cook both sides, cook entire batter like this.
For tomato chutney, heat oil in a pan,then add chick pea roasted and urad dal, let it roast, then add garlic and ginger, shallots and onion, saute it well, next add tomato, mix well, next add dry red chilly, saute it again, next add hing powder and coconut , mix all, then grind it with tamarind and water and make thick paste, season it with mustard, dry red chilly, curry leaves and some chilly pow der for color.
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Heat a pan, add oil, then add spices, just roast it, next add ginger,garlic, green chilly, tomato , shallots, and salt, saute it well, then add coriander and mint leaves, mix well, then turn off flame. After cooling it well, make it fine paste.
Heat a pressure cooker, add ghee, once it heat well add onion, add salt, saute it well, next add masalas and masala paste, mix all together, next add rice after 20 minute soaking, mix with masala, then pour hot water, after mixing well, cover the cooker and cook for 1 whistle, Kuska Biriyani is ready.
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for sweet lassie, blend curd with ice cubes and sugar in low speed, then serve it.
For mango lassie, blend curd with mango,sugar and ice cubes, then serve it.
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Mix maida with ghee in a bowl,blend milk with curd,egg,sugar and salt, then add maida into it , blend it again, then fill the batter in a piping bag, then make nool porotta in a tawa, spread ghee both sides.
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For roasting , heat salt in a pan, then add peanut into it, keep the flame low, mix well, once the splits turn off flame take it from salt. Heat another pan, add oil , then add curry leaves, roast it, then add roasted peanut, mix well with oil, next add hing, salt and chilly powder, again mix it well, then turn off flame.
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In a clay pot add beef liver pieces, then add other all ingredients except oil.Then gently mix all, turn on flame, cook in low flame, mix frequently, once it cooked enough, add coconut oil and curry leaves, then cook until the gravy become thick.
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Boil water in a pan, add salt, then add rice flour, mix it well, then turn off flame and keep aside for 5 minutes. Once the heat become low knead it well, and make soft dough, divide the dough into small equal balls, flatten the balls with a pathiri press, then coat rice flour in each pathiri, finally cook it in a tawa.
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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...
