Take maida in a bowl, add salt, and required water, knead it well, and make a soft dough, take a small ball, then flattern it by using your hand, again do the same, take putt maker, add coconut, then put the dough into it, and steam cook this well.
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For rice, heat ghee in a pan, add spices, roast it well,next add chopped vegetables in the list,next add rice saute all well, then add water,salt and lemon juice, cook well and set aside.
For Chicken gravy, heat oil in a pan, saute onion with salt, then add ginger,garlic , chilly paste, cook well, next add chicken, and mix well, next add Biriyani masala and mix all well, now add tomato and herbs, saute well, finally add lemon juice and curd, then turn off flame.
Take a pot with thick bottom, set chicken curry in the bottom, then add 1/2 ofcooked rice above it, then add fried onion, roasted nuts, herbs above the rice, again set second layer of rice, repeat the step, finally cover the pot cook in low flame for 1/2 hrs.
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Cook chicken with,pepper,salt, and turmeric, then cut into small pieces. In a bowl add wheat flour, salt , oil and required water to make like a chapathy dough and keep aside.
Heat oil in a pan, saute onion and other chopped vegetables with salt, after sauting add masalas and roast it well, next add chicken and mix well, filling is ready.
Divide the dough into small balls and flattern it like papad, then put the fillings and fold it from one side to another, seal it with a fork, then deep fry in hot oil.
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Take a bowl, add all ingredients together, add warm water and mix well, make a thick batter, rest this batter for 4-5 hrs. After fermentation, take banana slices and dip in the batter and deep fry it.
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Grind urad dal into fine paste, then strain this to a bowl, add salt and baking soda and mix well, again strain it, next add water little by little and knead it well, add sesame oil, again knead it. Rest the dough for 15 minutes, after 15 minutes, roll this dough into thin layer, and cut into papad shape, keep this under sunlight for 10 minutes, then you can fry papad in hot oil.
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Heat a pan, add oil, next add cumin, then add onion and saute it well, next add other chopped vegetables, after sauting well add masalas, next add chopped beans, add salt and mix well then cook it well.
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Roast cashews and kismis in ghee,then keep aside. In the same ghee roast rava for 3-4 minutes. Take a mixie jar add sugar, cardamom,rava, coconut and grind it well, then add ghee and hot milk,mix well and cover it for 5 minutes. Then mix well and make small ball shaped laddoo.
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In a pressure cooker add potato,dal,salt,onion,turmeric,chilly, curry leaves and water, then cook for 2 whistle.Heat oil in a pan, add coconut,masalas.shallots,garlic,chilly and ginger, roast until it turns golden color, grind into fine paste after it cools, then add this mix to cooker, boil it well.Finally add roasted shallots and curry leaves.
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In a bowl, add maida,dosa batter,turmeric,salt and sugar together, mix it with by adding water, add sesame seeds, make a thick batter. Peel off bananas and slice into thin pieces. Heat oil for frying, take 1 banana piece,dip the batter and fry in oil.
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In a blender add milk,nannari syrup and sugar, then blend it well. Serve with sabja seeds and some fruits.
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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...
