Orange peel candy

Ingredients

orange peel-6

sugar-8 tbsp

water

lemon juice-1

Preparation

Remove white layer from orange peel, then cut it into small pieces, boil it for 10 minutes, then strain out from water. Melt sugar, add orange peel into it, cook until the sugar dissoves, then allow it to cool, spread sugar. Melt chocolete, coat candies into it, keep in fridge and use it.

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Egg curry

Ingredients

oil

onion-3

salt-1/2 tsp

garlic-3

green chilly-4

crushed ginger

curry leaves

chilly powder-1 1/2 tsp

turmeric-1/2 tsp

tomato-1

water

egg-4

Preparation

Heat oil in a pan, add onion, chilly, garlic, ginger,and curry leaves, then saute it well, next add masalas, mix well, add tomatoes, cook it well, add water. cook until it become soft, then break 4 eggs into the curry, do not mix it, once the egg cooked, turn off flame.

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Leftover upma recipe

Ingredients

semolina-2 cup

water-4 cup

salt

green chilly

curry leaves

ginger

garlic

coriander leaves

garam masala

rice flour

oil

Preparation

Boil water in a pan, add semolina, stir well, add salt, mix well and cook until it become thick dough, add other ingredients, mix well, then turn off flame, once it cooled make finger shaped bites, then deep fry all .

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Nadan Chemb Thoran

Ingredients

colocasia/chemb-4

water

salt

turmeric

coconut-6 tbsp

cumin-1 tsp

garlic-3

green chilly-3

shallots-2-3

curry leaves

Preparation

Clean colocasia and cut into small pieces, then cook it with turmeric, salt and water in a pressure cooker. Crush coconut with,cumin,onion, garlic, chilly and curry leaves, add to cooked colocasia, cook it well, finally add some coconut oil.

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Ulli chammanthi

Ingredients

shallots

crushed red chily

salt

coconut oil

Preparation

Crush shallots with chilly flakes and salt. Heat coconut oil, add shallot , chilly crushed, saute it well.

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leftover rice halwa

Ingredients

cooked rice-2 cup

water-1 cup

corn flour-2 cup

jaggerry-3

coconut oil-1/2 cup

cardamom-4

cashews and raisins

Preparation

Grind rice into fine paste, mix corn flour with water then add to rice paste, mix well, then melt jaggerry then strain it into a pan, add rice mix into it, mix well and turn off flame, stir it continously, add coconut oil to become thick, add cardamom , cashews and raisins, cook until it become thick and non sticky, then transfer to a plate or a mould, after cooling it well cut it into desired shape.

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roasted rice

Ingredients

Raw rice-1 glass

coconut oil

curry leaves

dry red chilly

peanut

chilly powder

salt

Preparation

Soak rice for 1 hour, then strain out from water. Heat a pan, add coconut oil, once it heat well add curry leaves and dry red chilly, roast it well, then transfer it to a plate, roast peanut in the same oil and keep aside, next add rice, roast it well, once it cooked add salt and chilly powder, after mixing it well add roasted peanut and , chilly curry leaves, mix all well.

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Chicken cutlet

Ingredients

for marinate

chicken

salt

pepper powder-1 tsp

garam masala-1 tsp

for masala

potato

oil-1 tbsp

cumin-1 tsp

ginger-1 tsp

garlic-1 tsp

green chilly

salt

onion-3

turmeric-1 tsp

garam masala-1 tsp

chilly powder-1 tsp

lemon juice

eggs-3

bread crumbs

Preparation

Marinate chicken with salt,turmeric , pepper powder and garam masala , rest for 1/2 hrs, then fry it well and cut it into small pieces. Heat oil in a pan, add ginger, chilly and cumin, saute it well, next add onion, salt to taste, saute it well, next add chicken chopped, mix well, add masalas, cook until the raw smell go away, add potatoes mashed, mix well, add some bread crumbs too, then turn off flame, make cutlets from this masala with a mould or your hand, dip all in egg mix and coat in bread crumbs, finally fry it well.

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Chicken-65

Ingredients

for marinate

turmeric-1/2 tsp

chilly powder-1 tbsp

coriander powder-1/2 tbsp

garam masala-1/2 tbsp

pepper powder-1/2 tbsp

cumin powder-1/2 tbsp

curd-2 tbsp

corn flour-4 tbsp

rice flour-2 tbsp

lemon-1/2

salt

ginger garlic paste-2 tsp

chicken

For gravy

ginger garlic chopped

curry leaves

chilly-3

chilly powder

turmeric-1/4 tsp

cumin powder-1/2 tsp

garam masala-1/2 tsp

chilly garlic paste

water

Preparation

Take a bowl, add masalas for marinate, mix all well, add water to make thick paste, then marinate chicken with this masala, then rest for 1/2 hrs. Fry the chicken. Heat a pan, add oil, then add ginger,garlic, chilly and curry leaves, fry it well, next add masalas, after mixing well, add water, after boiling it add fried chicken, mix well, cook until it become dry.

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Tapioca curry

Ingredients

Tapioca / Kappa – 500 gm

Salt

Turmeric Powder – 1/2 tsp

coconut oil – 2 tbsp

mustard seeds – 1/2 tsp

ginger chopped – 1/2 tsp

Curry leaves

green chilli slit – 4 nos

dry red chilli – 1 no

onion sliced – 1 big

To grind

Grated Coconut – 1/4 cup

Cumin seeds – 1/2 tsp

Dry red chilli – 2 nos

Turmeric Powder – 1/2 tsp

Preparation

Clean tapioca and add to a pressure cooker, add water and salt, cook for 2-3 whistle.Strain out tapioca from water.Grind coconut,with dry red chilly,cumin , turmeric and water. Heat a pan, add coconut oil, pop mustards, next add curry leaves and ginger chopped, onion, green chilly and curry leaves, saute it well, add salt, next add cooked tapioca, add water, cook it well, next add coconut paste, mix well, cook it for 3 more minutes.

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Thattukada

Orange peel candy

Egg curry

Leftover upma recipe

Nadan Chemb Thoran

Ulli chammanthi

leftover rice halwa

roasted rice

Chicken cutlet

Chicken-65

Tapioca curry

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business