Traditional Unniyappam recipe

Ingredients

Raw rice-1 cup

jaggerry-170 gm

cardamom-4

banana-2

water-1 cup

Preparation

Soak rice for 4-6 hrs. Melt jaggerry with water, then strain it. Grind rice with jaggerry juice and cardamom, add banana too, then rest the batter for 8 hrs, then fry unniyappam .

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Lassi

Ingredients

curd-1 large glass

cumin-1 tsp

water-2 glass

salt

pepper powder-1 tsp

ice cubes

Preparation

Blend curd with water, then add salt, crushed cumin and pepper, and ice cubes, mix well then serve it.

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Traditional duck curry

Ingredients

Duck meat- 1 duck

onion-3

ginger-1 large piece

garlic-15 cloves

green chilly-4

turmeric-1/2 tsp

pepper powder-2 tsp

water

coconut oil

shallots-20

tomato-1

coriander powder-2 tbsp

turmeric powder-1/2 tsp

chicken powder-2 1/2 tsp

pepper powder-2 tsp

potato-1

garam masala powder-1

fennel powder-1/2 tsp

thick coconut milk-1/2 cup

curry leaves

Preparation

Add duck meat to a cooker, then add turmeric , salt, half of chopped onion,ginger,chilly and garlic, then add required water and cook for 2 whistle. Heat a pan, add oil, heat it , then add onion, ginger,garlic,chilly and shallots one bye one, saute it well,next add tomato, mix well, once it cooked well add masalas, cook until its raw smell gone, then add potato and cooked meat, mix well and cook for 10 minutes, then add garam masala and fennel powder, mix well, finally add coconut milk and curry leaves,then turn off flame.

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Semolina Upma

Ingredients

Semolina-1 cup

coconut oil

mustards-1/2 tsp

urad dal-1 tsp

curry leaves

dry red chilly-1

onion-1

green chilly-1

ginger

carrot-1/4

coconut grated-2 tbsp

water-1 1/2 cup

salt

Preparation

Dry roast semolina until its turn aromatic, then transfer to a plate, heat oil in a pan, crack mustards, then add urad dal,red chilly and curry leaves, roast it well,then add other vegetables one bye one, after sauting it well add water and salt, allow it to boil, next add semolina , stir well and cook for 5 minutes.

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Instant ragi appam

Ingredients

• Ragi powder – 1 cup

• Grated coconut – ½ cup

• Rice flakes – ½ cup

• Yeast – ½ teaspoon

• Salt

• Sugar

• Luke warm water

Preparation

Wash poha well, then add to a mixie jar, add other ingredients into the jar, grind into fine batter, rest for 15-20 minutes, then make appam in tawa.

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Masala bonda

Ingredients

for masala

oil

onion-1

salt

green chilly-3

ginger

chicken masala-1 tsp

garam masala-1/4 tsp

boiled potato-2

coriander leaves

for batter

gram flour-1 cup

salt

chilly powder-1/2 tsp

water

 

oil for frying

Preparation

Heat a pan, add oil, add onion after heat the oil, then saute it well, then add ginger, chilly, curry leaves and salt, saute it until it become soft, then add masalas, after mixing well add boiled potato, mix with masalas, finally add some coriander leaves,then turn off flame,allow it to cool.

For batter, mix all well and make a thick batter

Once the masala cooled, make small balls,dip the balls in the batter,then fry in hot oil.

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Tea shop Paal cake

Ingredients

for dough

maida-1 1/2 cup

salt

sugar-2 tbsp

milk powder-1/3 cup

ghee-1 1/2 tbsp

egg-1

baking soda -1/4 tsp

water

other ingredients

sugar-1 cup

water-1/2 cup

oil

Preparation

For dough, add all ingredients in a bowl, knead well and make a soft dough, then cut into desired shape. Melt sugar in a pan and keep aside. Heat oil in another pan, fry each cake then dip all in sugar syrup for 15 minutes.

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Rice ball recipe

Ingredients

Matta rice-2 glass

cardamom-1

cumin-1 pinch

Preparation

Wash rice thoroughly, then dry roast it well, then grind with cumin and cardamom into fine powder, then add jaggerry grated and coconut, mix with your hand and make small balls.

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Dry prawn chammanthippodi

Ingredients

dry prawn-75 gm

shallots-15

coconut oil-1-2 tsp

chilly powder-3/4 tsp

Preparation

Heat a pan, add coconut oil, then add prawns, fry it well, add shallots , saute well, add chilly powder and mix well, then turn off flame. Grind it well. Heat coconut oil in a pan, add grinded prawns, fry until it become brown color.

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Kappa Kuruma( North Indian style)

Ingredients

kappa 1/2 kg

red chilly 4

green chilly 2

shallots 6 to 10

curry leaves

coconut 4 tbspn

fennel seeds 1/2 tspn

coriander 1tspn

salt

Preparation

Grind red chilly in luke warm water.Grind coconut,fennel, coriander seeds, and shallots into fine paste. Cook tapioca with salt and turmeric, add chilly, red chilly paste into it, mix well, mash the cooked tapioca, then add coconut paste and curry leaves, allow it to boil.

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Tharipola

TharipolaIngredientsSemolinaAll-purpose flourBaking powderBaking sodaVanilla essence or vanilla flavorEggsSunflower oilSugarCardamomMilkTutti-frutti (optional, for topping)PreparationPreparing the base Mixing semolina with sunflower oil, then adding milk and sugar...