Cut bitter gourd into round shape, add salt and turmeric, mix well and keep aside for 20 minutes, then wash it well. Grind ingredients for grinding in the above list , marinate bittergourd with this masala, after 1/2 hrs fry it in hot oil.
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Take rice flour in a bowl, add salt and hot water, knead it well and make a soft dough, divide the dough into small tiny balls. Mix coconut milk together, then boil it with cardamom, and cloves, boil it well, then add melted jaggerry, cook it for 15 minutes, finally add riceflour paste, mix well.
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Soak chana dal for 4 hrs,1/4 cup keep aside, then other part grind it into coarse paste, transfer it to a bowl, add crushed veggies and other ingredients into it, knead it well with your hand, and make small vadas, finally fry it in hot coconut oil.
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Add maida to a plate, add salt, and butter, add milk gradually, knead it well and make soft dough, rest this dough for 1/2 hrs. Heat butter in a pan,add ginger, garlic crushed, roast it well, next add onion, add salt and saute it well, next add chilly crushed, and chicken cooked and crushed, mix all well, add coriander leaves, after mixing well turn off flame.
For white sauce, melt butter in a pan, add garlic , mix well, add maida, mix it well, add more butter, stir it well, next add milk, stir it well, add salt and pepper powder, stir it to become thick, turn off flame.
Mash potato in a bowl, add salt,pepper, fresh cream, butter, mix all well.
For samosa, take the dough and divide it into equal balls, flattern it , then add mashed potato, chicke masala and white sauce, layer by layer, then fold it ( watch video). Finally bake all samosas.
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Variety of bun recipies available there a shop in chennai, malai bun, gulab jamun bun, palkova bun…..
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Marinate beef with turmeric, chilly powder, coriander powder, pepper, coconut oil, curry leaves and salt, then transfer it to a cooker, add water, then cook it well. Take a mixie jar add shallots, garlic, ginger, and fennel, crush it well. Heat oil in a pan, add fenugreek, roast it well, next add dry red chilly and curry leaves, next add onion and salt, saute it well, next add masalas, once the raw smell gone add grinded masala, cook until the raw smell gone, add water, boil it well, next add cooker beef and tomato, cook until it become dry, finally add green chilly and pepper powder.
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Soak rice in hot water for 4 hrs, then grind it with home made toddy,cooked rice, and coconut, make fine paste, after mixing well rest the batter for fermentation.Add sugar, salt and baking soda to the batter, heat a tawa, pour batter in a laddle, cook it by cover the tawa.
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Melt jaggerry with water. Mix maida and rice flour in a bowl, pour melted jaggerry into it, mix it with a whisk. Soak papad for 10 minutes, after crush it add to the mix, roast coconut, cumin and black seeds in ghee , add to neyyappam mix, add salt, and cardamom powder , mix all well. Heat oil for deep frying, pour 1 laddle off batter, keep the flame low, cook neyyappam.
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Mix tender coconut water and chinagrass, then melt it by double boiling method. Grind coconut pulp with beetroot, then sieve it. Cook sago rice and keep aside after remove water. Boil milk with sugar and condensed milk, stir well, then add pulp, sago and melted china grass, mix all well, then transfer it to a glass container, allow it to cool, then keep in fridge for 2 hrs.
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Dry roast oats in a pan, then grind it into fine powder, then transfer it to bowl, add salt , after mixing well add water gradually, knead it well, transfer this to a blender, just pulse it , putt dust is ready, now you can make putt by adding coconut.
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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...
