Heat a kadai in stovetop, add coconut oil, then add onion, saute it well, next add ginger, garlic, chilly and curry leaves, saute again, then add masalas, cook well to become aromatic, now add liver, mix well, add salt and water to cook, cover the lid cook until it become dry.
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Grind coconut with, cumin,turmeric,garlic, green chilly and curry leaves and make a fine paste. Heat coconut oil in a clay pot, add tomato and curry leaves, saute it 2 minutes, then add coconut paste, once it start boiling, add butter milk, next add salt and fenugreek powder, then heat it well, and turn off flame. Finally for seasoning, heat coconut oil, add mustards, red chilly and curry leaves, pop it well, and add to curry.
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Add all ingredients in a mixie jar, grind into fine paste.
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– Onions, fine chopped- 2 medium (total around 150 gms)
– Ginger, crushed- 1.5 tsp
– Garlic, crushed- 2 tsp
Curd/Yogurt Spice Mix:
– Whisked Curd/Yogurt- 4 tbsp
– Turmeric Powder- 1/4 tsp
– Red Chilli Powder- 1 tsp
– Coriander Powder- 1 tsp
– Garam Masala Powder- 1/2 tsp
– Tomato Purée- 5 tbsp
– Kasuri Methi (Fenugreek leaves), roasted and crushed- 1 tsp
– Salt- 1 tsp
– Refined Oil- 3 tbsp
Preparation:
– Boil and shell the eggs. Add the turmeric and red chilli powder and mix it to coat the eggs.
– Now take a pan and fry the eggs on low heat for around 2-3 mins till golden. Set aside.
– Chop the onions & the green chillies. Peel and crush the ginger and garlic.
– Preferably use readymade tomato purée available in stores alternatively blend 2 small red tomatoes and use that.
– Dry roast the Kasuri Methi (Fenugreek leaves) and crush it with your hand when cool.
Process:
– Heat oil in a pan and add cumin seeds. Once it splutters, add the chopped green chillies and give a mix.
– Add the chopped onions and add 1 tsp salt to taste. Fry on medium heat for 7-8 mins till light brown.
– Now add the crushed ginger and garlic and fry on low heat for 2 mins.
– Add the tomato purée and fry on medium to low heat for around 4 mins with a splash of water. Cook till oil separates.
– Now lower the heat, add the curd/yogurt-spice mix and mix it well. Continue to stir and cook on low heat for around 3 mins till oil separates.
– Add 150 ml water, mix and cover & cook on low heat for 5 mins till the gravy is cooked.
– Now add the roasted Kasuri Methi(Fenugreek leaves, give a mix.
– Take the fried eggs, make 2 cuts on each and add into the gravy.
– Add 50 ml water and cover & cook on low heat for 3 mins.
– Serve with rice or roti.
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Take sliced onion in a bowl, add salt and chilly powder then mix it well with your hand , after that rest it for 15 minutes. Then add other ingredients one bye one, again mix it with your hand. Heat oil for deep frying, add the onion mix small quantity, fry well.
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Soak rice overnight, then grind it with salt and cooked rice, and make a soft and medium loose batter. Heat oil in a pan, pour the batter by using a glass, deep fry this both sides.
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Add chopped vegetables in a claypot, add water, salt and masalas, cook it well.Grind coconut with garlic and add to curry, boil it well.Finally for tempering, pop mustards and dry red chilly in coconut oil and pour it into curry.
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Heat a clay pot, add oil, heat it well, add mustards and fenugreek, after popping it well add onion, curry leaves , chilly and ginger garlic paste, saute it well, next add masalas, mix well, add hot water, boil it well, then add prawns, cook until the water become dissolves, finally add coconut paste, mix well, add some pepper powder and garam masala, after mixing well turn off flame.
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Heat a pan, add coconut oil, heat it well, then add onion and curry leaves, add salt, saute it well, next add green chilly and tomato, cook it for 5 minutes, now add masalas, after mixing well add eggs, scramble it well, finally add bread pieces, mix well.
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Take upma in a bowl, then add chopped veggies, boiled potato, masalas and salt, mix all well, then make small cylindrical shaped bites.Keep this in freezer for 4 hrs, then take back and dip in egg and chilly flakes mix and coat bread crumbs, finally fry in hot oil.
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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...
