Ingredients
dosa batter
ghee
Preparation
Heat a tawa, pour 1 laddle of dosa batter, spread evenly , spread ghee, then wait until it become crispy, then transfer it to a plate.
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Ingredients
vermicelli-1 cup
water-1 cup
salt
grated coconut
sugar
Preparation
Take vermicelli in a bowl, add water and salt, soak for 15 minutes, then strain out water, add coconut, mix it well. Take a idli mould, add coconut in each hole, then add vermicelli, then steam it well.
Ingredients
grapes-1 kg
sugar-3/4 kg
water-1 1/2 ltr
cinnamon-4
cloves-6
cardamom-4
yiest-1 tsp
wheat -1 handful
Preparation
Boil grapes with, sugar, spices and water, then mash it with a laddle, allow it to cool, then transfer it to a wine pot, add other ingredients, mix all well, then tie it with a cotton, and keep in dark room, next morning, mix again, repeat this for 4 more days, then strain out and use it.
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Ingredients:
Tilapia-750g
Turmeric powder-1/2 tsp
Chilli powder-2 tbsp
Cumin powder-1 pinch
Pepper powder-1/4 tsp
Ginger-2″ piece
Garlic- 7 Nos
Shallots:10-12 Nos
lemon juice-1/2 tbsp
Curry leaves-2 sprig
Salt-to taste
Oil-for frying
Preparation
Takea bowl, add masalas, salt, coconut oil, ginger,garlic,shallots crushed,and lemon juice, make a thick paste, marinate fish with this masala, rest fish for 15 minutes, then fry it with lots of curry leaves and oil.
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Ingredients
chicken-3/4 kg
onion-2
green chilly-2
garlic-5
tomato-1
curd-1/2 cup
coriander leaves
curry leaves
spring onion
pepperv-2 1/2 tbsp
fennel -3/4 tsp
coriander powder-2 1/2 tbsp
turmeric-1/4 tsp
pepper powder-1/2 tsp
garam masala-1/2 tsp
salt
oil
Preparation
Heat a kadai, add oil, heat it well, now add ginger garlic crushed, saute it well, next add onion chilly and curry leaves, add salt and saute it until it become brown, next add tomato, cook until it become soft, next add chicken pieces along with masala, mix all well, add curd, and cook chicken well, once the masala become dry add spring onion, curry leaves and coriander leaves.
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Ingredients
chicken
pepper corn
fennel-3/4 tsp
capsicum-1/2
mint leaves
coriander leaves
chicken stock-2
kashmiri chilly powder
salt
oil-3/4 cup
basmati rice
dry lemon
cardamom
cinnamon
pepper
cloves
water
salt
green chilly
charcol
turmeric powder
Preparation
Take a biriyani pot, add chicken, add pepper and fennel crushed, capsicum, chicken stock, mint and coriander leaves, kashmiri chilly and oil, mix all well, then keep in fridge for 1 hour. Then fry chicken well, add pepper above it, then add cooked rice above the chicken, add chilly, turmeric water and charcol smoke, cover the lid for 1/2 hrs. Now the mandi is ready.
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Ingredients
Roasted rice flour – 1 & 1/4 cup
Urad dal – 1/4 cup
Poha /flattened rice – 1/4 cup
Chana dal – 1 tbsp
Toor dal – 1 tbsp
Fenugreek seeds – 1/4 tsp
Salt
Water as required
Ghee
For Tomato chutney
Oil – 2 tsp
Chana dal – 1 tbsp
Urad dal – 1 tbsp
Dry red chili – 3
Onion – 1/2 of one
small Tomato – 1
Kashmiri chili powder – 1/4 tsp
Sugar
Salt
For coconut chutney
Coconut – 1/2 cup
Green chili – 1
ginger
shallot – 1
chana dal – 1 tbsp
salt
for seasoning
oil – 1 tbsp
curry leaves
dry red chili -2
Preparation
Soak urad dal, chana dal and sambar dal for 4 hrs, then grind it with soaked poha and required water, add rice flour into it, then make a fine batter, rest the batter for 8 hrs.
For chutney, heat a pan., add urad dal and chana dal, dry roast it, then add chilly, garlic and onion, saute it well, next add tomato, cook until it become soft, next add chilly powder and sugar, mix well, next add hot water, then grind it well after the heat gone.
For coconut chutney, grind coconut with chilly, shallots,ginger and chana dal, grind it with water and make a fine paste, season it with mustards , dry red chilly and curry leaves.
Take a bowl add roaster rice flour, sugar and salt, add water and mix well, then add it to the batter, mix well, now you can make crispy ghee roast.
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Ingredients
chickpea-1 cup
chicken
turmeric-1/4 tsp
salt-1/4 tsp
chilly powder-1/4 tsp
water-1 tsp
oil
onion
ginger
curry leaves
garlic
salt
turmeric-1/4 tsp
chilly powder-1/4 tsp
biriyani masala-1/2 tsp
Preparation
Soak chickpea for 6 hrs, then grind it with, onion, chilly, garlic,and curry leaves make coarse paste, and transfer it to a bowl. Marinate chicken with salt,turmeric and chilly powder, then fry it, next grind chicken, and add to chickpea paste,add masalas and salt, mix all well, and make small balls, finally fry it in hot oil.
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Ingredients
for grinding
oil
fennel-1/2 tsp
garlic-10
ginger
onion-3
salt
for masala
curry leaves
kashmiri chilly powder-2 1/2 tbsp
garam masala-1/2 tsp
turmeric-1/4 tsp
coriander powder-2 tsp
chicken-1 kg
tomato sauce-3 tbsp
green chilly
pepper powder
Preparation
Heat coconut oil in a pan, add ingredients for grinding, saute it well, then grind it into coarse paste. Heat oil in a pan, add curry leaves and onion paste, cook it until the color become light brown, then add masalas, cook until the raw smell come out, next add chicken, sauce and pepper powder, mix all well, cover the lid and cook chicken, mix it until the gravy become dry, finally add curry leaves.
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INGREDIENTS
Mackerel – 750 g
Hot water – 1/4 cup + 3/4 cup
Tamarind – gooseberry size
Coconut oil – 1.5 Tbsp + 1 Tbsp
Tomato – 1 (M)
Shallots – 150 g or 25 Nos
Water – 2 Tbsp + 1/4 cup
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Garlic – 1 Tbsp
Ginger – 1/2 Tbsp
Curry leaves – 6 Nos
Dry red chillies – 3 Nos
Been chilli – 3 Nos
Red chilli powder ( – 2 tsp
Kashmiri chilli powder – 2 Tbsp
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – as needed
Coconut oil – 1.5 TBSP
Shallots -3 Nos
Curry leaves
Preparation
Heat a clay pot, add coconut oil, once it heat well add tomato, cook it until it become soft, then transfer it to a plate, next add shallots, saute it well, then transfer it to a plate, after cooling it well grind shallots and tomato. Heat coconut oil in pot, add mustards and fenugreek, pop it well , next add ginger and garlic chopped, roast it well, next add curry leaves, chilly and dry red chilly, mix well, next add masalas, mix well and cook for 2 minutes, now add shallots and tomato paste, add tamarind water, add more water, and salt, boil it well, next add fish, cook it for 3 minutes. For seasoning, heat coconut oil in a pan, add shallots chopped and curry leaves, roast it well, then add to curry.
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