Grind carrot and take its juice . Boil it in a pan, add corn flour and water mix to it, stir it well, once it become thick add sugar to it, continue stirring, add sesame seeds and vanila essence, combine well, once it become thick and non sticky turn off flame and transfer it to a glass jar, let it cool well, then cut it into pieces.
Dry roast sabudana, then grind it into fine powder, then add other ingredients, knead it well and make a soft dough, make thin chapathi with this dough.
Mix crushed peanut and soaked sago, mix well, then add boiled potato, salt, pepper powder and green chilly, knead it and make dough, then make cutlet with this, shallow fry it for 1-2 minutes.
1 kg buffalo meat, cleaned and cut into medium-sized pieces
1 teaspoon salt
1 3/4 tablespoons Kashmiri chili powder
1/4 teaspoon turmeric powder
3 tablespoons coconut oil
A few curry leaves
350 grams shallots
2-inch piece of ginger
25 medium-sized garlic cloves
3 tablespoons coriander powder
1 1/2 tablespoons Kashmiri chili powder
1/2 teaspoon turmeric powder
1 teaspoon crushed black pepper
1 1/2 tablespoons fenugreek seeds
3/4 teaspoon cumin seeds
3/4 teaspoon garam masala
1/4 cup water
1/4 cup coconut oil
1/4 cup grated coconut
4 curry leaves
2 medium-sized tomatoes, chopped
Salt to taste
Preparation
In a bowl, combine the buffalo meat, salt, Kashmiri chili powder, turmeric powder, coconut oil, and curry leaves. Mix well and marinate for 30 minutes. In a blender, grind together the shallots, ginger, garlic, coriander powder, Kashmiri chili powder, turmeric powder, black pepper, fenugreek seeds, cumin seeds, and garam masala. Add 1/4 cup water and blend until smooth. Heat 1/4 cup coconut oil in a pressure cooker. Add the marinated buffalo meat and cook for 4 whistles. Heat 1/4 cup coconut oil in a pan. Add the grated coconut and curry leaves and roast until golden brown. Add the ground spice paste and cook for 5 minutes. Add the chopped tomatoes and cook for 10 minutes. Add the cooked buffalo meat to the gravy and mix well. Cook for 5 minutes more. Serve the buffalo roast hot with rice, roti, or appam.
വെറും 10 മിനിറ്റിൽ തയ്യാറാക്കാവുന്ന ഇൻസ്റ്റന്റ് നെയ്യപ്പം.. അരിപ്പൊടിയും വേണ്ട മൈദയും വേണ്ട… ബേക്കിംഗ് സോഡ പോലും ചേർക്കാതെ
Ingredients
ശർക്കര 300 ഗ്രാം
വെള്ളം ഒരു കപ്പ്
നെയ്യ്
തേങ്ങാക്കൊത്ത്
എള്ള്
റവ അരക്കിലോ
പാൽ അര ലിറ്റർ
നേന്ത്രപ്പഴം രണ്ട്
ഏലക്കായ പൊടി
ഉപ്പ്
എണ്ണ
preparation
ആദ്യം ശർക്കരയും വെള്ളവും ചേർത്ത് ഉരുക്കി പാനി ആക്കി അരിച്ചെടുത്ത് മാറ്റി വയ്ക്കുക, ഒരു ബൗളിൽ റവയും പാലും മിക്സ് ചെയ്ത് 10 മിനിറ്റ് മാറ്റി വെക്കുക, ഇതിലേക്ക് നേന്ത്രപ്പഴം ചേർത്തു കൊടുത്ത് അരച്ചെടുക്കാം ശേഷം എള്ള് നെയ്യിൽ വറുത്തെടുത്ത തേങ്ങ ശർക്കര നീര് എന്നിവ ചേർത്ത് എല്ലാംകൂടി യോജിപ്പിക്കുക ചൂടായ എണ്ണയിലേക്ക് തവികൊണ്ട് കോരി ഒഴിച്ച് നല്ല മൊരിഞ്ഞ നെയ്യപ്പം തയ്യാറാക്കാം
Heat oil in a pan, pop mustard, then add garlic and curry leaves, roast it well, then add shallots, saute until it become soft, then add chilly flakes and other masala powders, mix until the raw smell gone , next add tomato, cook it until the chutney become mushy, add coriander then, mix well turn off flame.
In a bowl, combine semolina and curd, then keep aside for 1/2 hrs, then grind it into smooth batter. Saute onion, green chilly in spluttered mustard, cumin and urad dal, then add to the batter, add coriander leaves, salt and baking soda, combine all , then make thick dosa in slightly deep pan.
Cook colocassia with turmeric, salt , water and masala powders. grind coconut with garlic, shallots and cumin, then add to cooked colocassia, boil it well, pour coconut oil to it. Finally, season it with dry chilly, curry leaves, mustard and shallots.
Heat oil in a pan and add mustard seeds. Once the mustard seeds splutter, add curry leaves and dry red chilies. Add chopped garlic, onions, and green chilies. Saute until the onions turn translucent. Add turmeric powder and saute for a few seconds. Add chopped pumpkin (mathanga) and mix well with the spices. Cover and cook for 3-4 minutes, or until the pumpkin is tender. Add grated coconut and mix well. Cook for another minute, or until the flavors are well combined. Season with salt and serve hot.
In a bowl, combine all dals and rice, wash well, then soak it for 4 hrs, then grind them all in to fine paste, Rest the batter for 8 hrs, add salt, mix well. Add chopped veggies, turmeric and chilly flakes to it, mix well. Heat oil in a pan, pour the batter a little, round a little, then cover the pan, cook both sides well.
Wash and dry the tomatoes. Cook tomato in a pressure cooker with tamarind, then grind it into coarse paste. Heat oil in a pan and add dals, then add mustard, next add garlic, roast it well, then add spices, mix it well. Add the tomato paste and cook until they are thick and separates oil. Let the pickle cool and then store it in a sterilized jar.
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...
