Add all ingredients in a mixie jar, grind into fine paste, and marinate the fish with this masala and rest for 1/2 hrs, and fry in tawa.
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Boil the water and add half teaspoon of oil and and salt and add the rice flour and mix well and make into a dough. After it cools make this into small balls and steam until it cooks. In a pan add oil and add mustard, urad dal,red chilly and curry leaves and roast it and add the cooked balls mix well and finally add grated coconut and mix it…. Now ammini kozhakatta is ready to serve…
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White chocolate ganache with red food color for dripping
Fondants
Sugar balls
Preparation
For tender coconut syrup, blend all ingredients and keep aside. Next, for fillings, take all ingredients in a mixie jar, grind well and keep aside. Beat whipping cream and keep in fridge.
Mix all wet ingredients, add dry ingredients into a strainer, mix well, then add milk , vanilla essance and vinegar, mix it well. Pour the batter to the greased cake tin, then bake it.After cooling well, cut the cake into layers. Put 1 layer on the cake top, apply tender coconut syrup, then apply whipping cream, next apply fillings, then second layer, repeat the same, finally, cover the cake with cream, and decorate as you like, keep in fridge for 1 day before cutting.
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Melt jaggerry with water, cook until it become 1 string consistency, then pour this to counter top, use a steel spoon to mix, add oil, once the hot become normal, use your hand to stretch.
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Take a mixie jar, add egg, sugar, cardamom, salt,milk and maida, blend it well, and transfer to a bowl. Heat ghee in a pan, roast, badam, cashews, kismis separately, then roast coconut, tuty fruity, add more cardamom, sesame seeds and required sugar, mix all together. Heat a dosa tawa, por the batter, spread over, add filling one sede of the dosa, then fold from one side to another, pour batter to the empty side of the tawa, add filling, then fold the dosa above it, again repeat it, cook well and cut it into desired size.
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Clean pumkin leaves and chop into small size. Heat oil in a pan, pop mustards and saute onion and green chilly, then add leaves, once it cooked half add dal, mix well and cook for 5 more minutes , add salt and mix well.
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In a bowl, add eggs, and sugar. beat it well, then add rice flour, pinch of salt, mix well, add coconut milk and make a loose batter, add sesame seeds. Heat oil for frying, dip mould in batter and then dip in hot oil.
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Dry roast urad dal and cashew nuts, then add all ingredients in a mixie jar for grinding, add water and grind into fine paste. Heat a pan, add coconut oil, splutter mustards and fenugreek, then add dry red chilly curry leaves and chopped shallots, fry well and add to chutney.
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Take dosa batter, add food color, salt and baking powder, mix well and keep aside. Melt sugar with water add lemon juice, keep in low flame. Heat oil in another pan, pour small quantity of the batter into it by using a spoon, fry well, and dip all candies to the sugar syrup, soak for 10 minutes, then drain this from the syrup and allow it to cool. Then coat the candies in sugar powder.
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Soak soya chunks in hot water, then transfer to cold water and squeeze it. Add turmeric, chilly and salt to soya and mix well. Fry soya chunks in hot oil. Heat another pan, add oil, saute ginger, and garlic, then add onion, salt, coconut pieces and curry leaves, saute all this well, next add masalas, cook until the raw smell gone, next add tomatoes, then add fried soya, cook until it become dry.
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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...
