Shark Fish Curry

Ingredients

shark fish-1

coriander seeds

dry red chilly

coconut

shallots

curry leaves

shallots

green chilly

ginger

pot tamarind

oil

Preparation

Heat a pan, add coriander seeds and dry red chilly, roast it well, next add coconut, shallots and curry leaves, roast until it become golden brown color, then transfer it to a plate for cooling, next grind it into fine paste, heat another pan, add oil, then add shallots, green chilly and ginger into it, saute it well, next add coconut paste, water and soaked tamarind, boil it well, next add fish, cook it until the oil separates from curry, finally fry some shallots in oil and add to curry.

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Paalappam

Ingredients

raw rice-2 cup

coconut -1/2

cooked rice-1/4 cup

yeast-1/2 tsp

sugar-2 tbsp

water

salt

Preparation

Wash rice 2-3 times, then add cooked rice, coconut, yeast , sugar and required water into it, mix all well and keep aside for 4-6 hrs. Then grind it with the soaked water and make a fine paste, add salt, after mixing well keep aside for 1/2 hrs. After that make super soft paalappam.

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Make curd from spoiled milk

Don’t throw out your spoiled milk, you can make it perfect curd from it.

the method is

Store the sour milk in fridge for 1 day, then transfer it to a mixie jar, blend it for 1 minute, then add 1 spoonful curd into it, mix well, then keep aside for one day, perfect curd is ready.

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Shahi Tukda ( A Mughulai Dessert)

Ingredients

milk-3/4 ltr

bread sices-8

sugar-1/2+1/2 cup

water-3/4 cup

condensed milk-2 tbsp

cardamom powder-1/2 tsp

salt -1 pinch

rose essence-1 drop

ghee-2 tbsp

almonds and pistachio

oil for frying

saffron

Preparation

For preparing rabri, take a bottom thick pan, add milk, boil it until it become half quantity, then add 1/2 cup of sugar, cardamom powder and saffron, after mixing it keep aside.,

For sugar syrup, boil 1/2 cup sugar with water , add saffron and rose essence, then keep aside.

Remove sides of bread , then cut it into triangle shape, fry it in hot oil, and keep it in a plate.

Take a pudding tray, pour some rabri, then add bread after dipping sugar syrup, pour leftover rabri above the bread , on the top add badam pista crushed and saffron. Delicious dessert is ready.

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Kitchen tip for cooked rice

This is the perfect tip for cooked rice keep fresh for 2 days.

the method is

Wash old cooked rice and strain out from water. Boil water in a vessel, then add cooked rice, add rock salt, again boil it for 2 more minutes, then strain it from water, the rice will be fresh as first cook.

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Chala fish fry

Ingredients

sardine fish-5

shallots-4

garlic-3

curry leaves

ginger

salt

lemon juice

chilly powder-1 tbsp

pepper powder-1 tsp

cumin,fenugreek powder-1 tsp

turmeric

lemon juice-1 tsp

oil for frying

Preparation

Put deep lines on fish. Take a mixie jar, add shallot,ginger,garlic,curry leaves,masalas, salt, and lemon juice, grind it into fine paste, marinate fish with this masala, keep aside for 1/2 hrs, then fry it.

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Brinjal stir fry

Ingredients

brinjal -3

salt

turmeric

shallots-6-7

curry leaves

chilly flakes-1 1/2 tsp

mustards

coconut oil

chilly powder

Preparation

Cut brinjal into cubes, add salt and turmeric, mix well and keep aside. After 10 minutes, take it and squeeze out water, then keep in a plate. Crush shallots, and chilly flakes in a mixie jar. Heat a pan, add coconut oil, heat it well, then add mustards, pop it well, then add crushed shallots and curry leaves, roast it for 1 minute, add chilly powder,salt and turmeric if required, then add brinjal , mix well, then cover the lid, and allow it to cook enough, finally add some curry leaves.

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Bakery style Kinnathappam

INGREDIENTS:

Rice powder 1 Cup

jaggery 2 cup

water 1/2 cup

cardomon powder 1/4 tsp

salt 3 pinch

second milk 4 cup

first milk 1+1/2 cup

Ghee 4+1/2 tbsp

Dal 1/3 cup

Preparation

Melt jaggery with water. Soak gram dal for 2 hrs.Take a bowl, add rice flour, second extract of coconut milk, mix it well, next add cardamom, and salt, mix again, now add jaggerry juice,mix it with a whisk, then transfer it to a sauce pan, turn on flame , stir the mix continuously , once it become thick add gram dal, combine all well, next add thick coconut milk, mix well, add ghee 2-3 batches, continue stirring until it become thick and non sticky , then transfer it to a mould, tap it well and keep aside for cooling, then demould kinnathappam, and cut it into desired shape.

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Sip-Up 6 flavour

Ingredients

for mango flavour

mango pieces-1 cup

sugar

water-1/2 cup

milk-1/2 cup

cardamom powder-1/4 tsp

for orange flavour

orange-3

mint leaves-3

water-1 cup

honey

for milk, badam,pista,and vanilla flavour

milk-2 cup

milk powder-2 tbsp

salt-1 pinch

condensed milk-2 tbsp

sugar

pista essence

strawberry essence

vanilla essence

cardamom powder

Preparation

For mango flavoured sip up, blend mango milk, sugar, water and cardamom powder, then strain it to a bowl.

For orange flavour, blend orange, honey, water and mint leaves, transfer to a bowl into a strainer.

for other flavours, mix hot milk with milk powder, condensed milk, sugar and a pinch of salt together, then divide this mix into four equal part, add vanilla essence to one bowl, pista essence to another one, strawberry essence to third one, In last bowl add cardamom powder, mix well, then take sip up carrier, fill with the 6 flavours in each cover, after seal it well keep in freezer for 4-6 hrs.

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Traditional sambar powder

Ingredients

Hing-small piece

rice-1 1/2 tbsp

urad dal-1 tbsp

coriander seeds-2 tbsp

fenugreek seeds-1/2 tsp

dal-1 tbsp

dry red chilly-6

turmeric-1/2 tsp

chilly powder-2 tsp

curry leaves-2-3 string

salt

Preparation

Dry roast all the spices, cereals separately, then grind it with salt,turmeric and chilly powder, keep the powder in air tight container.

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Thattukada

Shark Fish Curry

Paalappam

Make curd from spoiled milk

Shahi Tukda ( A Mughulai Dessert)

Kitchen tip for cooked rice

Chala fish fry

Brinjal stir fry

Bakery style Kinnathappam

Sip-Up 6 flavour

Traditional sambar powder

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business