Dry Grind raw rice after soaking well.Then add coconut milk, egg, and sugar , mix well, then add more coconut milk, strain it to another bowl. Pour the batter to a greased tin, steam it well.
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8. Garlic , Ginger and Green chilli crushed in grinder
9. One Teaspoon Garam Masala Powder
10. Quarter Teaspoon Fennel Seed
11. Quarter Teaspoons of Coriander Powder , Chilli powder and Turmeric Powder
12. One Cup Coriander Leaves Chopped
Preparation
Heat cooking oil in a pan, add onion and salt, saute it until the color become brown, next add tomatoes, ginger,garlic and chilly, saute it well, then cook until it become soft, next add cooked vegetables, mix all well, next add all masalas except garam masala, mix all together, add some coriander leaves and water, cook it well, now add garam masala, mix well. Finally for dum biriyani, set rice by layers, add veg masala, fried onion and herbs in between the layers, then keep this for low flame in stove top for 15 minutes.
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Add cooked rice to mixie jar, add a little water, then pulse it, and transfer to a bowl. Grind coconut with cumin,fennel and shallots, and add to rice paste, add puttupodi to this for stiff the dough. Divide the dough into small balls, make shape and fry it in hot oil.
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Soak urad dal and fenugreek after washing well. After 3 hrs of soaking, keep in fridge for 3 more hrs.Then grind it with cooked rice, add rice flour into it , mix it well with your hand for 5 minutes.Keep the batter in rice cooker, and keep overnight. Next morning, add salt to the batter, after mixing well cook idli as usual.
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Add rice flour in a bowl, add maida and salt, mix well and keep aside. Melt jaggerry with water, add to rice flour into a strainer, mix well and make a thick batter, then blend it well, next add rava, coconut pieces, cumin powder, sesame seeds, ghee and baking soda, mix it well. Heat oil in a pan, pour 1 laddle of batter, fry both sides.
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Heat oil in pan, add onion, after sauting it well, add ginger garlic, and chilly, mix it well, then add masalas, curd and lemon juice, and tomato paste ,cook well, next add beef, add mint and coriander leaves, lemon juice and salt, cook for 10 minutes, then turn off flame.
Boil water with salt,spices, mint,coriander leaves and some oil, then add rice, cook it about 90 %.
Pour 1/2 beef curry to a clay pot with banana leaf, add rice, add fried onion,masala,ghee and herbs, then set second layer, finally cover it with banana leaf and dum for 1/2 hrs.
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In a claypot add drumstick,tomato,chilly, turmeric, salt and required water, then cook it well. Grind coconut with turmeric and some water, then take milk, add this to curry, after heating it well turn off flame. Finally add temered mustard, curry leaves and chilly.
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Take a mixie jar, add herbs,fennel,cumin,cardamom , tomato and lime juice, grind it into fine paste, then transfer it to a bowl, add other ingredients to marinate, mix all well, then marinate chicken with this masala, keep chicken overnight in fridge. For sauce, heat oil in a pan, add ingredients one bye one, heat it well and turn off flame. Take chicken , fry it in a tawa or oven, once it fried spread the sauce above, and fry again.
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Mix wheat flour with salt, pour hot water and oil, knead it well and make a soft dough, divide this into small balls, flattern it into thin chapathi, then cook in a tawa.
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Heat oil in a pan, add onion,ginger and chilly, cook it to turn brown color, now add curry leaves, next add masalas, after mixing well add mashed potato, next add crushed beef, mix all well, then transfer it to a plate, add garam masala, knead it well, make cutlet shape, then dip all bites in egg mix, then coat in crumbs, after that, fry all well.
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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...
