Melt jaggerry in a pan, add coconut, cumin powder, cardamom powder and ginger powder, cook until it become thick, then keep aside, add salt and boiling water to rice flour, knead it well and make soft dough, divide the dough into small balls, take a ball and flattern it by your hand and fill the coconut mix, after sealing it all steam it well.
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Mix all the ingredients in a bowl, knead it by adding water and make a soft dough, take idiyappam maker with star mould, fill the dough, then press into hot oil, fry it well.
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Heat a pan, add oil, heat it well, then add garlic, saute it well, then add all masalas and salt, mix all well, and keep aside. Heat another pan, add oil, heat it well, then add mustards, allow it to splutter, then add chilly, ginger and curry leaves, mix well, then add it to garlic mix, boil vinegar and add to pickle, finally combine all well, add hing powder,and sugar mix it well.
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Basmati Rice 1.5 Cups (soaked in 20 Minutes and drained)
Bay leaves 2
Cardamom 6
Cinnamon stick 1 inch
cloves 6
Black Pepper cones 1/4 tsp
Salt
Water
To Garnish Fried Onion 1/3 Cup
Garm Masala 1 pinch
Ghee 1-2 Tsp
Preparation
In a bowl, mix chilly powder, turmeric and salt, make a paste, then marinate egg with this paste. and keep aside. Heat oil in a pan, add onion, saute it until the color become golden brown, then transfer it to a plate, then fry eggs in this same oil. Heat ghee in a pan, add spices, then add fried onion, ginger garlic paste, then saute it well, next add masalas, mix until it turn aromatic, add tomato, cook it well, add curd, splitted chilly and salt, mix well next add chopped coriander and mint leaves, next add egg, cook it for 2 minutes.
Boil water for prepare rice, add spices, and salt, add soaked basmati rice, cook it about 90 %. Take a pot, add masala, then add half of rice, then add fried onion, ghee, and garam masala powder, add another half of rice, again add onion, ghee and masala, now cover the pot and keep in low flame for 5 minutes.
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Soak rice for 4 hrs, then grind it with cooked rice, coconut, shallots and cumin, then add salt and vegetables, mix well, then heat a pan, spread oil, pour batter, make small dosas.
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Boil water with salt, cumin, ajjwain, sesame seeds, hing, chilly powder and ghee, mix all, then add rice flour, combine all well, then transfer it to a bowl, wait 5 minutes for lower the heat, then knead it with your hand, and make small round shaped rings, then fry all well.
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Mix rice flour , milk and water in a pan, combine all well, then turn on flame and keep low flame , stir the mix continously, after 10 minutes the mix become thick, now add ghee, mix it well, next add sugar and food color, mix it well, next add cardamom and nuts, mix it for 5 minutes, now the mix is thick and non sticky, now transfer it to a plate, then allow it to cool.
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Heat a pan, add coconut oil, once it heat well add curry leaves, then add matta rice and garlic, roast it well, next add cleaned and washed moringa leaf, mix well add turmeric salt and coconut, mix all well, then cover the pan, cook it well, finally add egg and scamble it well, then combine all.
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Clean all fish and wash it well, take a plastic kit, add fish and salt layer bye layer, then tie the wrap, and put a small hole in bottom side , then put this to another cover , keep this 1 week.
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Heat a pan, add oil, heat it well, next add spices, then add onion, saute it well, next add ginger garlic and chilly chopped, mix all and saute it well, then add tomato with masalas, after mixing well add water, boil it well, then add boiled and mashed potatoes, mix it and add coriander leaves, boil it again.
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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...
