Imli Mittayi

Ingredients

Tamarind – 1/2 cup

Hot Water – 1 cup

Jaggery – 1 cube

Water – 1/4 cup

Coconut oil -1tsp

Chilli Powder – 1/4 tsp

Cumin Powder – 1/4 tsp

Pepper Powder – 1/4 tsp

Salt

Ginger Extract – 1 tsp

Preparation

Soak tamarind for 1/2 hrs, then take extract and keep aside. Melt jaggerry. Heat oil in a pan, add masalas, then add jaggerry juice and tamarind juice, boil it well, add salt and ginger juice, mix well, cook it until it become thick, now turn off flame and allow it to cool, after that, fill it in a small plastic wrapper.

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Papad

Ingredients

urad dal-1/2 cup

salt-1/2 tsp

baking soda-1/4 tsp

water-1/4 cup

gingelly oil

Preparation

Grind urad dal into fine powder, then transfer it to a strainer, add salt and baking soda, sieve it to a bowl, add water, then knead it well, add oil and make thick dough.You can cut it in to equal small portions, dust it with maida, flattern it to thin round shape, keep it in sunlight for 1/2 hrs. Now you can fry it.

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Putt Ice Cream

Ingredients

vanilla essance

pista ice cream

strawberry ice cream

nuts

corn flakes

dry fruits

Preparation

Mix corn flakes, dry fruits and nuts in a bowl.Take a putt maker, keep in freezer for 10-15 minutes, after that take it from fridge, add some corn flakes, nuts and fruits, next add ice creams in 3 layers, add corn flakes mix in between the layers, after filling keep the putt kutti in freezer for 3-4 hrs, then push it to a plate with corn flakes mix.

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White Stew

Ingredients

carrot-2 tbsp

potato

beans

green peas

chow chow

cauli flower

tomato-1

coconut paste-2 1/2 tbsp

fennel-1/2 tbsp

cashews and badam

green chilly-2

poppy seeds-1 tsp

cinnamon

cloves

cardamom

bay leaf-1

onion-1

ginger garlic paste

curd-2 tbsp

garam masala-1 pinch

curry leaves

Preparation

Grind coconut with fennel, chilly, poppy seeds and cashews and keep aside. Heat oil in a pan, add spices, mix well, then add onion, ginger garlic, chilly and salt, saute it well, next add vegetables, mix it with masala, now add salt ans water, cook it well. Now add coconut paste and curd, mix all well, finally add garam masala and curry leaves.

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Butterscotch Ice Cream

Butterscotch Icecream

Fresh cream – 250 ml

Milk – 1/2 cup

Condensed milk – 2 tbsp

Powdered sugar – 1/4 cup

Whipped cream – 1 cup

(cream which is already whipped)

Butterscotch essence – few drops

Praline

Butterscotch nuts (optional )

Preparation

Take a bowl, add sugar, milk, condensed milk and cream, whisk it well, then add essence and beat it again, add praline, mix again, then transfer it to a container, wrap it well, then keep in refrigerator for 8 hrs, now the ice cream is ready to serve.

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Gooseberry Halwa

Ingredients

Gooseberry-1 kg

jaggerry-800 gm

ghee

corn flour-3 tbsp

water-1/2 glass

cashews

cardamom powder-1 tsp

Preparation

Cook gooseberry in a steamer. Melt jaggerry and keep aside.Once the gooseberry cooked enough allow it to cool, then remove seeds, after that grind it into fine paste.Heat a bottom thick pan, add ghee, next add cashews, after 1 minute add kismis roast it well, and keep aside, add gooseberry paste to the pan, stir it well, once the raw smell gone add jaggerry juice, mix firmly, continue stirring, next add corn flour water mix, mix all well, add more ghee, and cardamom powder, mix well, cook it until it become thick, add ghee frequently, once the halwa become non sticky and separate ghee from it, add cashew and kismis, mix well and transfer to a mould, set it with a spoon, and allow it to cool.

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Chicken lollipop

Ingredients

Chicken wings-5

salt

pepper powder

chilly powder

lemon juice-1/2 tsp

maida-1/4 cup

egg-1

chilly sauce-1 tsp

soy sauce-1 tsp

bread crumbs

oil for frying

Preparation

Cut chicken wings into small pieces, then make lollipop shape with a knife, then marinate it with pepper, chilly powder salt, and lemon juice, and keep aside for 15 minutes, after that coat all lollipops with maida. Mix egg,and sauces, dip all pieces in it, coat with bread crumbs, after that, fry it in hot oil.

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Jackfruit Chips

Ingredients

*Raw Jack fruit (the edible yellow part of Jack fruit) Chakka Chula

*Oil -1/2 ltr

*Turmeric powder – 1 tsp

Salt – 1 tsp

*Water

PREPARATION

Peel and remove the white strips from the chakka Chula’s.(edible yellow part).Remove the seeds from each chakkachulas and divide soft flesh parts.Cut medium thick strips,mix turmeric powder and salt with water. Heat the coconut oil in large thick bottomed pan, When the oil is hot lower the flame and drop in a handful of the sliced jackfruit strips,Stir intermittently, Deep until it becomes golden brown and crisp. When they becomes golden brown Crispy transfer it to kitchen tissue to absorb excess oil .You can keep these chips in airtight containers for long time.

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Chocolate Sponge cake

Ingredients

cocoa powder-3 tsp

maida-1 cup

baking powder-1 tsp

egg-2

vanilla essance-1 tsp

sugar powdered-1/2 cup

oil-1 tbsp

Preparation

Take a measuring cup, add cocoa powder, maida and baking powder, then transfer it to a strainer, sieve it for 2-3 times. In another bowl, add egg, beat it well, next add sugar powder in batches, beat until it become fluffy and creamy, next add vanilla essance, oil and dry ingredients, fold it with a spatula, then pour the batter to a cake tin , bake it in a pan for 25 minutes.

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Easy Moru curry

Ingredients

curd-400 gm

shallots

salt

oil

dry red chilly

garlic, ginger

green chilly

chilly powder-1/2 tsp

turmeric-1/2 tsp

mustards

curry leaves

Preparation

Beat curd with water. Heat a clay pot, add oil, after heating it well, add mustards, dry red chilly, curry leaves, shallots, ginger garlic and green chilly, saute all well, now add masalas, mix well, then add curd water mic, just boil it, then turn off flame.

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Thattukada

Imli Mittayi

Papad

Putt Ice Cream

White Stew

Butterscotch Ice Cream

Gooseberry Halwa

Chicken lollipop

Jackfruit Chips

Chocolate Sponge cake

Easy Moru curry

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business