Amrutham podi Snack

Ingredients

for sugar syrup

Sugar- half cup

water -1 cup

cardamom powder -1/4 teaspoon

for dough

cardamom powder-1/4 tsp

egg- 1

sugar- 1 3/4 tablespoon

milk powder -3 tbsp

baking soda -1/4 teaspoon

salt -2 pinch

Amrutham Podi- 1 cup

wheat flour -half cup

ghee -2 tbsp

oil for frying

Preparation

For sugar syrup, add sugar to a sauce pan, pour water and cardamom powder, then transfer it to a stove top, stir it until the sugar dissolve completely, then keep this aside. Break egg to a bowl, add cardamom, salt, sugar, milk powder and baking soda, mix all well, then add amrutham podi, knead it well, add wheat flour to adjust consistency, add ghee, then knead it again and make a soft dough, flatten t into medium thick layer, then cut it rectangle shape, fry all the pieces in hot oil, after that dip it in the sugar syrup, keep this for 15 minutes , then take it from the syrup.

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Banana & Jackfruit Ela Ada

Ingredients

Nendrapazham (banana ) – 1 cup

Jackfruit – 1 cup

Rice flour – 1 1/2 cup

Coconut – 1 cup

Jaggery syrup 1 1/4 cup (as needed)

Ghee – 2 tsp

Cardamom pdr – 1 tsp

Salt – a pinch

Preparation

Grind banana and jackfruit together in a mixie jar, then transfer it to a mixing bowl, add rice flour, coconut, cardamom, salt and ghee, mix all well, pour melted jaggerry little by little and mix well, make a slightly loose batter, apply this batter in a banana leaf, fold the leaf, after all leaves fill with the batter, steam it for 15 minutes.

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Dry Fish Making at home

Ingredients

Anchovy fish(netholi)-3 kg

Preparation

wash and clean fish, then drain out water, then keep the fish in sun light in a flat surface, cover it with a net for keep cat away, 3-4 days required to dry the fish completely.

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Wheat flour Bun

Ingredients

wheat flour-1 glass

sugar-1 tbsp

salt

yeast-1/4 tbsp

milk

Preparation

Add wheat flour to a bowl, add sugar, salt and yeast into it, mix well, then add milk , knead it well, make soft dough, spread oil, above the dough and keep aside for 2 hrs, knead it again, then divide into 4 pieces, transform all balls into bun shape, put it in a idli plate, brush milk above the bun, keep 5 minutes, then bake it , spread butter above the bun before use.

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Vegetable shawarma

Ingredients

for kubboose

maida-3 cup

salt

water

yeast-1 1/2 tsp

sugar-1 tsp

oil-1 tbsp

for mayonnaise

boiled potato-1

milk-100 ml

garlic-2-3

salt

vinegar-1 tsp

oil-2+2 tbsp

other ingredients

soya chunks

chilly powder-2 tsp

turmeric-1/2 tsp

salt

chicken masala -1 tsp

cabbage

capsicum

carrot

pepper powder

lemon juice

salt

tomato ketchup

Preparation

For kubboose , take maida in a bowl, add salt,sugar, yeast and oil, mix well, then add water in batches, knead it well and make a soft dough, spread oil above the dough then keep aside for 2-3 hrs for raise. After that take the dough knead it again and divide it into equal small balls, flatten it , then cook it in a tawa.

For mayonnaise, take a blender add all the ingredients in the recipe, blend it until it become perfect consistency.

Soak soy chunks in water, then cut it into small pieces, marinate with the masalas, then fry it well

For filling, mix all the vegetables together, add salt,pepper,lemon juice and fried soy chunks, mix all well.

Take a butter paper, add 1 kubboose, spread mayonnaise above it, next spread ketchup, add filling, then wrap it with butter paper, set all kubboose like this.

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Useful Kitchen tips

Useful kitchen tips for time saving and make your kitchen work so easy.

for storing fish and meat, take the storage container, add water, the add meat, cover the container with a plastic wrap, then keep in freezer, this method helps to keep the meat fresh.

For cooking chickpea no need to soak, cook the chickpea in a pressure cooker with baking soda, this helps to cook the chickpea without soaking.

For peel off garlic, keep the cloves in oven for 20 seconds, this method helps to peel off garlic easily and fastly.

For sharpening blender blade, blend salt in mixie jar.

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Wheat Pathiri

Ingredients

wheat -1 cup

rava – 1 cup

water – 2 cup

ghee – 1/2 tsp

salt to taste

Preparation

Boil water with salt and ghee. Mix wheat flour and semolina together then add it to boiling water, mix it with a spatula, once it become thick, keep aside for 5 minutes, then knead it well and make a soft dough, divide the dough into equal balls, roll it into thin chapathi,heat a tawa add a chapathi, heat both sides, press it with the spatula, once the bubble come out, transfer it to a plate, cook all pathiris like this.

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Quail Fry( Kaada fry)

Ingredients

Quail-6

Egg-1

Kashmiri chilli powder-2 tbsp

Pepper powder -1 tsp

Ginger garlic paste-2 tbsp

Turmeric powder-1/2 tsp

Garam masala-1 tsp

Cornflour-2 tbsp

Rice flour-2 tsp

Lemon juice of 1

Salt

Coconut oil

Green chilli

Curry leaves

Preparation

soak quail in vinegar for remove bad smell, then prepare masala for marination ,For that, take a bowl, add egg, ginger garlic paste,turmeric,pepper powder,garam masala, kashmiri chilly , salt, corn flour, rice flour, coconut oil and lemon juice, mix all well, then marinate kada with this masala, don’t forget to put deep marks on kada, after marination keep aside for 2 hrs. Heat oil for frying, add kada, then fry it well, finally add curry leaves and green chilly, after frying it well add it to above the quail fry.

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Egg Burji

INGREDIENTS

Cooking Oil – 2 Tablespoons

Ginger – ½ Inch Piece (4 gm)

Green Chilli – 2 Nos

Onion – 2 Nos (200 gm)

Tomato – 1 No (100 gm)

Salt – ¾ Teaspoon

Turmeric Powder – ¼ Teaspoon

Kashmiri Chilli Powder – ½ Tablespoon

Garam Masala- ½ Teaspoon

Egg – 4 Nos

Coriander Leaves

Preparation

Heat a kadai, add coconut oil, allow it to heat , then add ginger and green chilly, saute it for a second, then add onion, saute it until the onion become soft, then add tomato and salt, mix all well, now add masala powders, mix with onion, once the raw smell gone add egg after beating well, then scramble it to cook well, finally add some coriander leaves before turning ff flame.

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Traditional Chicken curry

Ingredients

Chicken : 500gm

Ginger garlic crushed : 3 tbsp

Onion : 2 big

Tomato : 1 small

Coriander powder : 4 tsp

Fennel seed powder : 2 tsp

Turmeric : 1/2 tsp

Thick coconut milk :3/4 cup

Thin coconut milk : 1 cup

Green chilli :4

Curryleaves

Salt to taste

For tempering

Shallots :6

Green chilli : 2

Curryleaves

Mustard seeds : 1 tsp

Chili powder : 1 /4 tsp

Coriander powder : 1/4 tsp

Firstly add coconut oil in a pan saute ginger garlic paste until golden brown.,add onions and saute well,next add
Add turmeric powder and mix well, then add coriander powder and fennel powder and saute it again for another 5 minutes,now add chicken pieces curry leaves and green chilli and mix all well, cover the pot and cook it For 10 minutes.. add in thin coconut milk 1/2 spoon fennel powder and cover and cook for 10minutes.. now open the lid and reduce the gravy in medium flame …Finally add thick coconut milk tomato lemon juice and combine all.

For tempering ,Splutter mustard seeds in coconut oil…Add shallots green chilli and curryleaves and saute until shallots turn golden.Now add chilli and coriander powder and mix add this to the curry and mix well.
Tasty chicken curry is ready.

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Thattukada

Amrutham podi Snack

Banana & Jackfruit Ela Ada

Dry Fish Making at home

Wheat flour Bun

Vegetable shawarma

Useful Kitchen tips

Wheat Pathiri

Quail Fry( Kaada fry)

Egg Burji

Traditional Chicken curry

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business