Salt (added to taste, as the dosa batter might already contain some)
Chili powder (to taste, with an emphasis on making it spicy)
Turmeric powder
Asafoetida powder
Cooking oil
Preparation
Preparing the batter The video instructs to take leftover dosa batter, add salt, chili powder, turmeric powder, and a little asafoetida powder, then mix well .Combining ingredients Thinly sliced, round carrot pieces are added to the prepared batter .
Frying Oil is heated in a pan, and the batter-coated carrot pieces are placed in it to fry . The snack is cooked on medium heat and flipped to ensure both sides are cooked thoroughly .Finishing Once both sides are cooked, the snack is removed from the pan.
The host explains that chicken curry isn’t a daily item in their shop, but due to popular demand after a previous successful batch, they’ve decided to make it more frequently. The cooking is now handled by the host and their siblings since their usual cook is away.
The chicken, weighing 4.2 kg (from two chickens, making 32 pieces), is first washed and then marinated with turmeric powder, chili powder, and salt. Unlike some recipes, the chicken is not rested after marinating and is cooked immediately due to time constraints.
Eight small onions are thinly sliced and added to a pan with coconut oil. They are separated by hand to ensure even cooking and salt is added to speed up the frying process.
Once the onions are fried, two chopped tomatoes and 1.5 tablespoons of ginger-garlic paste are added and sautéed. Following this, turmeric powder, chili powder, black pepper powder, cumin powder, and about 1.5 tablespoons of chicken masala are incorporated and roasted until fragrant.
The marinated chicken is then added to the sautéed masala. The host mentions that for better flavor, the chicken could be rested with the masala for a while, but it’s mixed in directly in this preparation. Water is added, and the curry is cooked covered.
As the chicken cooks, coriander leaves and freshly ground garam masala are added. The host notes that coriander leaves are optional for those who don’t prefer them in chicken or beef dishes.
Once the chicken is tender and the gravy has thickened, thick coconut milk is added to enhance the taste and consistency of the curry. The curry is then brought to a boil again.
The video concludes with the well-set, thick-gravied chicken curry, ready to be served. The host emphasizes its delicious taste and versatility with various accompaniments.
This video demonstrates how to prepare a soft and fluffy idli without using rice, semolina, or flattened rice, making it a high-protein dish . The recipe uses split green gram (cherupayar parip) and urad dal as the main ingredients .
Here’s a summary of the preparation process:
Soaking the Ingredients The chef recommends soaking split green gram and ¼ cup of urad dal along with ½ teaspoon of fenugreek seeds for four hours .
Grinding the Batter After soaking, the ingredients are ground into a smooth batter using the same water they were soaked in . The batter should be slightly loose initially, as it will thicken upon fermentation .
Fermentation The batter is then left to ferment for eight hours, or overnight, to allow it to rise and sour .
Final Preparation Once fermented, water and salt are added to achieve the desired consistency for idli .
Steaming the Idlis The batter is poured into greased idli molds and steamed for 10 to 15 minutes, similar to traditional idlis . To check for doneness, you can touch the idli with a wet hand; if nothing sticks, it’s ready .
Small sardines are cleaned, cut, and marinated with chili powder, turmeric, salt, and sesame oil . They are then deep-fried in sesame oil until crisp . The remaining oil is used to temper mustard seeds and sauté ginger, garlic, green chilies, and curry leaves . Spices (chili powder, turmeric, optional pickle powder) are added off the flame , followed by vinegar, which is brought to a boil . The fried sardines are added, gently combined with fenugreek and asafoetida powder The pickle is cooled completely before storing in a dry, airtight glass bottle and can be refrigerated for five to six months .
Sardine Chammanthipodi (Sardine Chutney Powder):
Small sardines are cleaned, scored, and marinated with chili powder, turmeric, and salt . They are fried in coconut oil with curry leaves , along with dried red chilies . In the same pan, grated coconut, shallots, ginger, black pepper, and curry leaves are roasted .Tamarind is added at the end . The fried sardines are cut into smaller pieces and combined with the roasted ingredients and fried red chilies .This mixture is then ground in a mixer grinder without water until it forms a fine powder . This chutney can be eaten with rice .
Wash the jackfruit seeds thoroughly.Place the clean jackfruit seeds into a pressure cooker . Add enough water (hot water is recommended for quicker cooking). Close the cooker and cook until it whistles once or twice.Once cooked, let the jackfruit seeds cool down. Then, remove their skin. Transfer the peeled seeds into a mixer grinder jar. Grind them well, but avoid making a fine paste; a slightly coarse texture is preferred . Transfer the ground mixture to a bowl.Add Dry Ingredients: To the ground jackfruit mixture, add 1/4 cup gram flour and 2 tablespoons rice flour.Incorporate finely chopped small onion, a small amount of ginger, garlic, green chilies, and curry leaves. Add salt to taste, Kashmiri chili powder (adjusting for spice level, as green chilies are also used), and a little asafoetida powder.Mix all the ingredients thoroughly. Gradually add a small amount of water as needed, mixing until you form a thick, firm dough.Heat oil in a pan. Take small portions of the dough with your hands and drop them into the hot oil . Fry until golden brown and cooked throug.
Melting two pieces of jaggery .Combining grated coconut, two bananas, an egg, ¾ cup of rava (semolina), ½ cup of grated coconut again, 1 teaspoon of cumin seeds, the melted jaggery, and a pinch of salt in a mixer .Grinding the ingredients to form a batter .
Cooking the batter on a pan, forming small pancakes .Drizzling honey over the finished pancakes.
Take the leftover puttu mix and add it to a mixer grinder Pulse it briefly until it reaches a coarse consistency, similar to breadcrumbs . The video mentions not grinding it too finely.Heat oil in a pan ,Add finely chopped ginger and green chilies to the hot oil. Sauté them well.Add curry leaves and finely sliced onion to the pan .Add salt to taste and sauté until the onions are translucent .Add the prepared puttu mix to the pan with the sautéed ingredients .Mix everything thoroughly, ensuring the puttu mix is well combined with the spices .Add fresh grated coconut to the mixture .Continue to mix and cook for a few seconds . The video also mentions that some people might add garlic and cumin seeds at this stage, but it’s optional.Once everything is well combined and heated through, the snack is ready .Serve hot.
Take 1 kg of squid and add salt to it. Without adding any water, blend it in a mixer until it forms a paste .Transfer the blended squid to a bowl. Add the finely chopped small onion, curry leaves, coriander leaves, and green chilies . Mix everything together thoroughly .Heat some oil in a pan . Take small portions of the squid mixture and flatten them slightly before carefully placing them into the hot oil .Do not make them too thick; spread them out.The snack does not require any additional powders like gram flour, all-purpose flour, or rice flour . Fry them until they are golden brown and crispy.Once fried, remove the squid snacks from the oil and drain any excess oil on a paper towel . These taste great with sauce.
Ghee (clarified butter)This involves heating oil, frying black gram dal, adding mustard seeds, dried chilies, thinly sliced onions, chopped green chilies, curry leaves, crushed ginger, and crushed garlic. Cooked and mashed potatoes are then incorporated, followed by turmeric powder, chili powder (optional), and garam masala. A little warm water is added to achieve a slightly thick consistency, and salt is added to taste
This involves heating a dosa griddle, pouring and spreading the dosa batter thinly. After the surface dries, ghee is drizzled, and the prepared potato masala is placed on one side. Finally, the dosa is folded or rolled up once the edges loosen.
Sautéing finely sliced large onion, chopped garlic, and green chilies in sunflower oil until softened .Lightly roasting half a cup of pottukadala (roasted split chickpeas) in the same pan for about one minute .Blending the cooled pottukadala, sautéed onion, garlic, ginger, and tamarind with salt, first into a powder, then gradually adding water .Adding fresh curry leaves and the remaining water, lightly crushing them, and adjusting the chutney’s thickness with more water as needed .Finally, tempering the chutney with mustard seeds, dried red chilies, and fresh curry leaves.
TharipolaIngredientsSemolinaAll-purpose flourBaking powderBaking sodaVanilla essence or vanilla flavorEggsSunflower oilSugarCardamomMilkTutti-frutti (optional, for topping)PreparationPreparing the base Mixing semolina with sunflower oil, then adding milk and sugar...
