Mysore Bonda

Ingredients

Maida – 2 cups

Curd – 1 + 1/2 cups

Ginger – small piece

Green chillies – 2 to 3

cumin seeds – 1 tsp

Crushed pepper – 1 tsp

Curry leaves

Salt

Baking soda – 1/4 tsp

Coconut pieces – 1/4 cup

Oil for frying

Preparation

In a bowl, add all ingredients one bye one, mix well and make a soft dough, rest for atleast 1/2 hrs, then make small balls and fry in hot oil.

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Tuna fish Ularthiyath

Ingredients

fish-1 kg

salt

pepper powder-1 tsp

turmeric powder-1/4 tsp

onion-2

chilly-3

ginger-1 small ginger

garlic-8

curry leaves

crushed chilly-3 tsp

coconut-3/4 tsp

Preparation

Cook tuna fish with, salt,turmeric,pepper powder and required water, then remove thorn and crush the meat. Heat a pan, add oil , next add onion,chilly,ginger,garlic and curry leaves, saute until the color become brown,next add turmeric and crushed chilly, after mixing well add coconut, stir well, then add fish , after mix well, cook foe 5 more minutes.

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Hotel style Orange Fish curry

Ingredients

For grinding

Coconut oil-2 tbsp

Ginger chopped-1 tbsp

Garlic chopped-1tbsp

Grated Coconut- 5-6 tbsp

Turmeric powder-1/2 tsp

Red chilli powder-4 tsp

Coriander powder-2 tsp

Shallots-4

for Preparation

Coconut oil-2 tbsp

Mustard – 1/2 tsp

Fenugreek-1/2 tsp

Curryleaves

Green chilli-4

Tomato-1(Big)

Kudampulli -6 (soaked in hot water for 3 min)

Hot water-1 glass

Preparation

Heat oil in a pan, add ingredients for grinding one bye one, mix all well ,then heat it, after mixing well grind it into fine paste.

Heat a claypot, add coconut oil, after heating well add mustards, and fenugreek, allow it to crack well, add chilly splitted and curry leaves,then add tomato, mix well,next add soaked tamarind, then add coconut paste, and required water, after boil well add fish pieces, cook for 15 minutes.

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Restaurant style Broasted Chicken

Ingredients

For marination

Chicken-1 1/2 kg

ginger garlic paste-2 tbsp

curd-1/2 cup

salt

For coating

maida-3/4 cup

oats-3/4 cup

corn flour-3/4 cup

kashmiri chilly-1 tsp

garam masala-1/2 tsp

turmeric-1/2 tsp

salt

for dipping

egg-2

Preparation

Marinate chicken with, salt,curd,ginger garlic paste, rest this to 4-6 hrs in fridge. Mix all dry ingredients in a bowl coat chicken pieces in this mixture then dip in egg mix, coat again, then fry in hot oil.

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Egg curry

Ingredients:

Boiled egg – 5

•For grinding:

Coconut oil / Oil – 1

Onion – 1/2 ( small size )

Garlic cloves – 10 ( medium )

Ginger – 1. 5″ size

Green chilli – 2

Grated coconut – 3/4 cup

Pepper – 1/4 tsp

Fennel seeds – 1 tsp

• For preparation:

Coconut oil / Oil

Mustard – 1/2 tsp

Dry chilli – 2

Onion – 2 ( medium size )

Curry leaves

Green chilli – 2

Turmeric powder – 1/4 tsp

Coriander powder – 1 1/2 tsp

Chilli powder – 2 tsp

Tomato – 1 ( big )

Garam masala – 1/4 tsp

Salt

Hot water – 2 cup

Preparation

Heat a pan, add coconut oil, then add onion,garlic,ginger, chilly and coconut grated, then roast it for 2-3 minutes, add pepper corns, then grind into fine paste. Heat pan, add oil, pop mustards, then add curry leaves and dry red chilly, mix well,next add onion, chilly, saute it well, next add masalas, after mixing well add tomato, cook until it become soft,next add grinded coconut, saute it well,then add more water, allow it to boil well, now add boiled egg, cook for 5 more minutes.

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Paani Poori

Ingredients

For poori

Semolina-1 cup

maida-1/4 cup

salt

luke warm water

for fillings

chana

potato

onion

for pani

tamarind juice

coriander leaves

jaggerry

mint leaves

coriander leaves

ginger

green chilly

cumin powder

crushed pepper

salt

sugar

coriander powder

chat masala

Preparation

For poori dough, add all ingredients in a bowl, knead it well then keep aside.

For filling, cook channa and potato, then mash potato and add onion and coriander leaves into it, mix well and keep aside.

For pani, grind all ingredients well, then mix with tamarind juice and jaggerry juice, mix all together.

Flattern the dough and cut into small round shape, then fry in hot oil, after all poori is fried, put a small hole above the poori, then add fillings and paani.

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Cabbage thoran

INGREDIENTS

cabbage

salt

coconut

chilli powder

turmeric powder

ginger

green chilli

dry chilli

oil

mustard

onion

curry leaves

Preparation

Heat a pan, add oil, after heating well add mustards, allow it to crack,next add red chilly and urad dal, roast it well, next add curry leaves and grated coconut, next add masalas and salt, cook until it turns aromatic, next add ginger and chilly, saute it well, then add cabbage, cook without water.

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Chaala Mulakittath

Ingredients

Sardines – 10

Shallots – 10

ginger garlic chopped-1tsp

Fenugreek Seeds- 1/4 Tsp

Crushed Kashmiri Chili POwder / Paprika – 2 Tbsp

Turmeric – 1/2 tsp

Green Chilies – 3

KudamPuli – 2 pieces

Curry leaves – 2 Sprigs

coconut oil-1Tbsp

Salt – 1/2 Tsp

Preparation

Heat a claypot, add oil, allow it to heat well, next add mustards,fenugreek, ginger garlic crushed,chilly onion and tomato, saute it well, add salt, cook for 2 minutes, next add pot tamarind soaked with water, mix well, next add masalas, cook until the raw smell gone, next add water, allow it to boil, next add fish, cook it well, finally add some curry leaves and raw coconut oil.

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Easy Bread Pizza

Ingredients

For Base

Bread:6 piece

Egg : 3

Milk : 1/2 cup

Sugar:1 tblspn

Salt

Pepper powder:1 tspn For Toppings

Onion

Tomato

Capsicum

(Olives, chicken, etc..are optional)

Tomato sauce

Oregano:1 tspn

Chilli flakes :1 tspn

Mozzarella cheese

Preparation

Cut the bread into small pieces. In a bowl add 3 eggs, add sugar,salt,pepper and milk ,beat it well, then add bread pieces into it , mix well, then pour to a pan, turn on flame, cook in low flame for 10 minutes, cook both sides, spread tomato sauce, add vegetables,cheese, oregano, chilly flakes into it, set the pizza, cover the pot for 5 minutes. Pizza is ready.

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Fish pickle

Ingredients

for marination

fish- 500 gm

chilly powder-1 tbsp

pepper powder-1/2 tbs

salt

vinegar-1 tbsp

other ingredients

tamarind-lemon size

hot water-1/2 cup

oil

ginger-3 tbsp

garlic-2 tbsp

green chilly-3

curry leaves

chilly powder-5 tbsp

fenugreek powder-1/4 tsp

turmeric -1/4 tsp

hing powder-1/4 tsp

Preparation

Marinate fish with the above said masalas, then rest for 1/2 hrs, then fry it well. Heat oil in a pan, add ginger,garlic,curry leaves, and chilly, fry it well,next add masalas, mix all well , add tamarind juice and fried fish, cook for 10 minutes, then turn off flame. Keep in a glass jar.

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Thattukada

Mysore Bonda

Tuna fish Ularthiyath

Hotel style Orange Fish curry

Restaurant style Broasted Chicken

Egg curry

Paani Poori

Cabbage thoran

Chaala Mulakittath

Easy Bread Pizza

Fish pickle

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business