Take thick coconut milk, add sugar, mix well and keep aside. In a mixie jar add second coconut milk, add maida, egg , salt , blend it well, then pour it to a bowl and rest it for 10 minutes. Heat a claypot,pour 1 laddle of batter, once the holes comes out, cover the pot, cook for 1 minute, then take.
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Heat a pan, add ghee, next add banana small pieces, saute it, next add grated jaggerry, once it dissolves add coconut and cardamom powder, mix well, then turn off flame. Mix maida,wheat flour,water and sugar in a bowl, make a loose batter, then cook thin dosas from the batter, take dosa and fill with the banana mix, then fold it like square shape, done for this all, finally shallow fry these all.
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Soak chana dal for 1/2 hrs, then cook in a pressure cooker, add vegetables into it, cook it well, then transfer to another pan, add masalas,salt and jaggerry, then add coconut grinded with cumin and pepper , mix well. Heat another pan, fry coconut till the color become brown, and add to curry, add some curry leaves and raw coconut oil, mix all well.
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Heat a pan, add ghee and coconut oil together, add carrot grated, fry it well and transfer to a plate, roast cashews, kismis, onion separately. Heat a biriyani pot, add ghee, add fennel seeds and other spices, roast it well, add ginger chopped, onion, saute it well, add rice, mix all well, now add water, cook it well, add required salt and some lime juice, cover the pot and cook it well.Finally add fried items into it.
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Take yogurt in a bowl, add chopped carrot, cucumber, ginger, green chilly and salt, mix well. Heat a pan, pop mustards, roast red chilly, curry leaves, then saute onion,tomato and chilly, add to the salad, garnish with coriander leaves.
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Cook soaked chickpea with salt and turmeric in a pressure cooker. Heat a pan, add coconut oil, then add onion,tomato,ginger and garlic, saute it well, next add coconut, cook it well, then add masalas, after mixing well, turn off flame, grind it with water and some cooked chickpea. Add coconut paste to the curry, add 1 green chilly, boil it well. Heat a pan, fry shallots , dry red chilly and curry leaves, add to curry.
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Remove sides of the bread, then cut into small pieces and add to a bowl, next add chilly,onion, salt and curry leaves, knead it with your hand, add samll quantity of water if required, then make a shape, then fry in hot oil.
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Malabar Tamarind / കുടംപുളി – 2-3 Nos ( Mix some salt and water and put the tamarind in it)
Curry Leaves
Green Chilly -2 Nos
Turmeric Powder – 1/4 Tspn
WATER – To cook the fish
Salt – 1/2 Tspn
For Frying the Coconut
Grated Coconut – 1 1/2 Cup
Garlic cloves – 3 Nos
Small Onion – 3 Nos
Curry Leaves – 4 Leaves
Pepper Corns – 1 Tspn
Fenugreek Seed – 1/4 Tspn
Coconut oil – 2 Tbsp
Turmeric Powder – A pinch
Chilly Powder – 11/2 Tbsp
Coriander Powder – 2 Tbsp
Preparation
In a clay pot, add fish with shallots, chilly,garlic,ginger,turmeric, salt , curry leaves and pot tamarind with soaked water, then cook it well and keep aside.
Heat a pan, add oil, pop fenugreek and peppercorn, then add shallots, coconut,garlic ,and curry leaves, fry till the color turn golden brown, add masalas and turn off flame, then grind it into fine paste.
Mix coconut paste and cooked fish together, add required water and boil it well, finally season it.
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Add maida in a bowl, next add salt, sugar and some water, mix well, then transfer the dough to countertop, then knead it well, and divide this into small balls, spread oil above it and rest the balls for 1 hr. Mix oil and dalda and set aside. After 1 hour take the maida balls, flattern it thin layers, spread the oil, cut it and fold it, do this for all, next just roll it and cook porotta, finally tap all porotta together.
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In a mixie jar, add onion,tomato, spices and ginger garlic, grind it into fine paste and keep aside. Heat a pan. add oil, fry jackfruit pieces for 2-3 minutes,then transfer to a plate, in the same pan, saute onion, chilly tomato,ginger garlic with cumin and bay leaf, after sauting well add masalas, roast for a few seconds,then add grinded masala, cook it well, then add jack fruit fried, after mixing well, cover the lid and allow to cook enough.
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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...
