Boil milk in a pan , add water,1/2 cup sugar, ghee, cook for 15 minutes, add 1/4 cup sugar, mix well, again 1/4 cup sugar, cook well. Boil water in another pan, add ada, cover the pan for 10-15 minutes. Then add to the milk, add salt, cook again for 15 minutes.
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Heat oil in a pan, roast chopped ginger until it become golden brown color, then grind it with, masalas. Heat oil in a pan, splutter mustards, dry red chilly, curry leaved, fry shallots, then add tamarind juice with grinded ingredients, mix well, add salt and jaggerry, cook until it become thick.
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In a pan add, pineapple,chilly,salt,turmeric. chilly powder and water, cook it well, add sugar, next add grinded coconut and cumin, next add crushed mustard, mix all well, cook until it become thick, next add curd, then just heat it, add grapes, mix well and turn off flame. Season with mustards,dry red chilly and add to the curry.
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In a bowl, add maida, salt,oil and required water, knead it well and make a soft dough, rest this dough for 1/2 hrs.
For masala, heat oil, add onion, salt, chilly,ginger and garlic, saute it well next add masalas, mix well, add water, cook well and turn off flame.
Take the dough., flattern it into maximum thin, spread oil and dust, fold from one side to middle, again spread oil and dust, repeat this for each fold, flattern it again, cut into 8 portions, fill with masala and egg, make puff shape, brush egg above it, then bake it.
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Dry roast rice in a pan and transfer to a plate. After cooling it, grind it well . Grind coconut and jaggerry with cardamom and add to the rice powder, mix well and make small balls and spread some rice powder above it.
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Heat oil in a pan, crack mustards, add shallots,and garlic, next add tomato, curry leaves, saute it well, next add masalas, now add coriander leaves, add sugar, mix well and cook until oil separates from curry, then grind into fine paste.
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Heat a cooker, add ghee and oil together, roast cashews and kismis and keep aside, in the same oil fry onion and set aside. Add ginger garlic chopped and curry leaves, saute it well, add onion, and some spices, add salt and turmeric, saute until it turns brown color, next add masalas, next add tomato cook well, now add coconut milk, mix well, add boiled egg, mix all well, add a pinch of sugar and required salt, add chopped herbs and turn off flame, and transfer the masala to a pot, left 1/4 of masala in cooker, add water, spices and salt, allow it to boil, add rice, cover the cooker and cook for 1 whistle. Add fried ingredients, masala, and herbs in to the rice, cover the cooker for 5 minutes, now you can serve it.
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In a sauce pan, add potato, carrot, chilly, onion. turmeric, fennel powder, salt and water, cook it well. Mash half of them, then add coconut milk, heat it and turn off flame. Heat a pan, add coconut oil, crack mustards, add curry leaves and dry red chilly, mix well and add to the curry.
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Mix all ingredients for batter, make a thick batter, dip banana slices and fry in hot oil.
For chammanthi, grind the ingredients in a mixie jar, add some raw coconut oil.
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Marinate fish with, salt, turmeric, and chilly powder, after 10 minutes fry it slightly.Heat a pan, add oil, saute ginger,garlic,chilly crushed, add onion, other masalas, tomato,lemon and salt, add some water, cook well and make thick masala. Take a banana leaf, add some masala, put the fish above it, and cover with masala, fold the leaf and tie it, then fry it in a tawa.
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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...
