Soak raw rice for 4 hrs, then wash it well and grind with coconut, sugar, salt and coconut water, rest this batter for 8-10 hrs for fermentation. Take a plate, brush oil, then pour batter, then steam cook vattayappam.
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For batter add all ingredients in a bowl, mix it well and make a thick batter, then keep aside. For masala, heat oil in a pan, add onion,chilly, ginger,garlic and required salt, saute it well, next add masala, mix well, then add crushed chicken and boiled potato, mix all together well, finally add some coriander leaves. Make the masala to small balls, dip it in the batter, then fry in hot oil.
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Heat ghee in a pan, add coconut pieces, roast it to become brown color, next add cashews and roast it well and keep aside, next roast chickpea and sesame seeds. Heat poha in another pan, and keep aside, next roast coconut, add jaggerry juice into it, once the coconut absorbs the juice, add poha and other roasted ingredients, mix all well.
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For cake base, beat egg white with powdered sugar in a bowl until it become stiff, then add yolk, butterscotch extract and yellow color, beat again, add dry ingredients after sieving, mix well, then add to a greased pressure cooker, bake it for 30 minutes in low flame, then cut the cake into 3 layers.
Beat whipping cream with sugar and yellow color, and keep in fridge.
Put the first layer in cake top, pour sugar syrup evenly, spread whipping cream above it, then add white chocolete and cashew sprinkles, and condensed milk, add second layer, repeat the same, finally cover the cake with cream, and decorate as you like, keep the cake in fridge for 1/2 hrs.
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Sieve gulab jamun mix to a bowl, add milk, knead it well, and make a soft dough, rest it for 10 minutes. Then divide the dough into small balls, then fry it in oil.
For sugar syrup, melt sugar in water, add cardamom, cook it well, next add lemon and saffron, stir it well, add fried gulab jamun balls, soak it for 15 minutes.
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For rice, heat ghee in a bottom thick pan, add spices, then add washed rice , heat it well, add water , salt and lemon juice, cook rice for 80 %.
Heat another pan, add oil+ghee, then roast cashews, kismis and onion separately, and keep aside, then saute carrot beans and garlic, set it aside, then add rice half portion, then add cashews, kismis,and carrot beans, again add rice, put cashew, kismis and veggies above it, add some ghee, cover the pot , cook 5 minutes in low flame.
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Take a mixie jar, add all ingredients except sunflower oil, blend it well, then add sunflower oil, blend again, add more oil to get the mayonaise in perfect consistency.
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Take a claypot , add chopped lemon,ginger, chilly, tamarind , masalas , salt and water, boil it well, add jaggerry, cook until it become thick. For seasoning, pop mustards in oil add dry red chilly , curry leaves and coconut, fry well and add to curry.
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Add putt flour to a bowl, add salt and water, after mixing well rest for 15 minutes, then add shallots chopped, crushed papad, fennel and coconut, mix well, then fill it in a stell glass , deould it to a plate, then cook it in a steamer.
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Boil water in a teapot, add spices, boil it well, next add tea powder, again boil it for 30 sec, add milk and sugar, boil it, then strain it and serve with hot.
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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...
