Heat oil in a pan, pop mustard and fenugreek, then add ginger garlic chilly and curry leaves, saute it well, then add salt and masala powders, mix it until raw smell gone, next add fried fish to it, combine well, then add chilly flakes to it. Combine all together well, then pour vinegar to it, boil well, then turn off flame.
In a clay pot, add onion, shallots, ginger , salt and vinegar, combine well, then set aside. After 10 minutes, add curry leaves, green chilly, masala powders, and coconut oil, mix again, add mango to it, mix well, pour thin coconut milk, boil it until mango cooked enough, then pour thick coconut milk, heat it well, then turn off flame. Add fenugreek powder, then turn off flame. Finally, season it with mustard, dry chilly, curry leaves and shallots.
In a bowl, combine cooked rice, wheat flour, coconut and water, then grind it into fine paste. rest the batter overnight, then next morning, add salt to it, mix well, then make appam in appachatti.
dry roast masala powders in a pan, then marinate pork with this masala, turmeric, ginger and garlic crushed, curry leaves and salt. then keep this aside for 5 minutes, then pour water to it. Then cook it well after covering the pan. Heat oil in a pan, pop mustard, then add ginger and garlic crushed, saute it well, then add green chilly and onion, after 2 minutes of sauting add shallots and curry leaves, mix it until it turns slightly brown, then add masala powders, once the raw smell gone add lemon juice and hot water, then add cooked pork, mix it well, then boil it until it become dry, add garam masala powders last for super taste.
Heat oil in a pan, add onion, green chilly and ginger garlic, saute it well, then add masala powders, mix well, then add potato and carrot, add water, then cook it well. Add egg to it, pour coconut milk, then just boil it. Finally, season it with dry chilly curry leaves and shallots.
Grind oats into fine powder. beat egg with pepper powder. combine oats powder, milk, vegetables, salt and egg mix together in a bowl. heat a pan, then cook it like dosa.
The recipe cooked in the video is called Gorabaji. It is a popular snack from Karnataka. Here are the ingredients and steps involved:
Ingredients:
1 cup all-purpose flour (maida)
1 cup yogurt
1/4 teaspoon cumin seeds
1/4 teaspoon baking soda
1 small piece ginger, grated
1 green chili, chopped
1 sprig curry leaves, chopped
Salt to taste
Water as needed
Oil for frying
For the chutney:
1 cup grated coconut
3 red onions
2 green chilies
1 small piece ginger
1 sprig curry leaves
Salt to taste
Water as needed
1 1/2 teaspoon mustard seeds
2 dried red chilies
2 red onions, chopped
2 sprigs curry leaves
Ingredients
In a bowl, combine the all-purpose flour, yogurt, cumin seeds, baking soda, ginger, green chili, curry leaves, and salt. Add water gradually and mix until a smooth batter is formed. The batter should be slightly thick. Heat oil in a pan. Drop spoonfuls of the batter into the hot oil and fry until golden brown. Remove the Gorabaji from the oil and drain on a paper towel.
For the chutney, blend the grated coconut, red onions, green chilies, ginger, curry leaves, and salt with a little water until smooth. Heat mustard seeds, dried red chilies, red onions, and curry leaves in a pan until fragrant. Add the blended chutney and cook for a few minutes until heated through.Serve the Gorabaji hot with the chutney.
Wash and clean the beef. Marinate the beef with all the ingredients except the oil, cumin seeds, and curry leaves. Pressure cook the marinated beef for 3 whistles on high flame and then 3 whistles on low flame. Heat oil in a pan and add cumin seeds and curry leaves. Add the cooked beef and fry until it is dry and the oil separates.Add chili powder and garam masala and fry for a few more minutes. Garnish with curry leaves and serve hot.
Soak rice for 4 hrs, then grind it with only water and make a fine batter, take a little batter in a pan, add water to it, mix well, then make it thick by boiling, transfer the mix to mixie jar, add salt, sugar and yeast, add water, grind it well, then mix with previous batter. Rest it for overnight, then make soft appam with this batter.
The video provides two methods for making white pepper at home:
Method 1: Using Ripe Black Peppercorns
Remove the outer layer: Take ripe black peppercorns and gently rub them together in a bowl. This will help remove most of the outer layer.
Wash: Wash the peppercorns with water two or three times to remove any remaining residue.
Dry: Spread the peppercorns on a tray and dry them in the sun for a day.
Grind: Grind the dried peppercorns into a powder using a mixer grinder.
Method 2: Using Fresh Black Peppercorns
Boil: Take fresh black peppercorns and add them to a pot of boiling water.
Simmer: Cover the pot and simmer for 10-15 minutes.
Remove the outer layer: Remove the pot from the heat and let it cool slightly. Then, gently rub the peppercorns together to remove the outer layer.
Wash: Wash the peppercorns with water two or three times to remove any remaining residue.
Dry: Spread the peppercorns on a tray and dry them in the sun for a day.
Grind: Grind the dried peppercorns into a powder using a mixer grinder.
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...
