For the full recipe and preparation watch the entire video
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Add wheat flour to a bowl, add salt, after mixing well add water gradually, knead it well and make soft dough, divide the dough into small balls, and soak it in oil, then keep aside for 1 hour. Roll it into thin chapathi, then cut it into layers, then fold it from both sides then roll it, flattern it with your hand, then cook it in tawa.After cooking all porotta tap it with your hand.
For curry, heat oil in a pan, add mustards and fennel seeds, allow it to pop well, next add onion, ginger garlic and chilly, saute it well, add salt, next add tomato, then add masalas, cook it well, now add hot water, after boiling it well add boiled eggs, combine it well, finally add coriander leaves.
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Mix maida and curd in a bowl, then add curd to make a thick batter, then keep aside, chop veggies, and cut bread into small pieces, both of this add to the maida mix, combine all well. Heat oil for deep frying, then pour the batter with a spoon, fry it well.
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Firstly, for caramalise sugar, heat a pan, add sugar, mix well in low flame, once the sugar melts well add water, mix well then add dates into it, mix it well and keep aside.Once it cooled next blend it in a mixie jar. Sieve dry ingredients to a bowl. Add eggs to a mixie jar, add vanilla essance and blend it well,then add sun flower oil, blend again,next add sugar and dates, blend it again , then pour it to dry ingredients, mix it with a whisk, add milk to adjust consistency, then transfer it to a cake mould, tap it well , add cashews,then bake it.
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Heat a pan, add pepper,cumin and fennel, roast it well, then turn off flame and grind it into fine powder, add this powder to chicken, add ginger garlic paste 1/2, salt, curd, and turmeric, marinate chicken with this masalas and rest for 2-3 hrs. Heat a pan, add coconut oil, after heating it well add shallots and salt, saute it well, then add ginger garlic crushed, and curry leaves, mix all well, now add marinated chicken, mix all well, add pepper powder, combine all, cover the pan, cook it well, add curry leaves and green chillies and cook until it become thick , finally add some fresh cream.
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Some valuable kitchen tips for housewives for handle their kitchen easily
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Take a pre ssure cooker, add dal and chopped vegetables except tomato, brinjal, okra and drumstick, then add masalas, salt and water, cook it for 2 whistle, after cooking it add other vegetables,and tamarind water, boil it well, now for seasoning, heat coconut oil in a pan, add fenugreek, and mustards, pop it well, next add curry leaves, shallots and dry red chilly, roast it well, next add coriander powder and kashmiri chilly powder, mix well and add to curry.
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Heat a pan, add poha, roast it until it become crispy, then grind it to fine powder, then transfer it to a bowl. Melt jaggerry. Heat ghee in a pan, add cashew and kismis, roast it well, then add coconut, heat it, then add powdered poha, combine all well, now add jaggerry melted , then knead it well and make small balls.
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Add milk and water to a pressure cooker, boil it well , then add sugar, now cover the cooker and turn the flame to low and keep 1 hr. Then transfer it to a vessel, add cooked ada, then caramalise sugar and add to payasam, add ghee and 1/2 cup sugar, stir it well, boil some more time then turn off flame.
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Add all the masalas and chopped vegetables to a bowl, add salt, and vinegar and make a thick paste, marinate chicken with this masala, rest for 1/2 hrs, then add rice flour and corn flour, combine it well then fry it in hot oil.
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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...
