Grind oats in a mixie jar, then add sugar, baking powder and salt, blend again, then transfer the mix to a bowl, then add essence, milk and orange gel, combine all well, half of this batter transfer to cake tin, then add cocoa powder to the remaining part, mix well, then pour above the batter, use a toothpick to shape the cake, then add choco chip above, then bake it well.
Combine coconut milk and sugar in a saucepan. Heat the mixture over low heat, stirring constantly. Add cornflour and continue to stir until the mixture thickens. Remove from heat and let it cool slightly. Pour the mixture into a greased mold or bowl. Refrigerate for at least 4 hours or overnight. Cut into squares and serve.
Cut the potatoes into small pieces and boil them with onions, ginger, green chilies, and curry leaves in a pressure cooker. Grind coconut with a little water and extract the first milk. Then, add more water to the coconut and extract the second milk.Once the potatoes are cooked, mash them slightly. Add the second coconut milk to the potatoes and cook until it boils. Then, add the first coconut milk and cook for a few more minutes.Temper mustard seeds in oil and pour it over the stew. Add curry leaves and cook for a few more minutes.
Cut the plantains into pieces and boil them until they are soft. Roast the boiled plantains in ghee until they are slightly browned. In a pan, heat ghee and add beetroot puree, cornflour, and sugar. Cook until the mixture thickens. Blend the roasted plantains with sugar, egg, vanilla essence, coconut milk, and cornflour. Combine the plantain mixture with the beetroot mixture. Pour the mixture into a greased baking tin and bake until it is set.
Let the dessert cool completely before serving.
Cook the tapioca pieces in enough water to cover them, adding salt and Turmeric powder . When tapioca is done, switch off and drain the water completely. Transfer it back to the pot, Set aside until ready to use.
Heat coconut oil in a pan and add the thinly sliced shallots, ginger-garlic and green chilies. When onion turns light brown, bring down the heat to low and add turmeric powder, chilly powder, coriander powder, pepper powder and garam masala powder. Bring down the heat to low and stir until their raw smell disappears completely. Now add the beef and Mix well. Bring to a boil. Cover and cook for 30 to, 45 minutes and add the cooked tapioca and a garam masla and black pepper powder. Mix well. Taste check for salt.Pour this over the prepared kappa / tapioca biriyani. Mix well. Serve hot.
Melt jaggerry in a pan. Heat ghee in a pan, add cashews and kismis, after roasting it well, add banana, saute it well, then add coconut, add cardamom, mix everything well , then add rava to it, mix it well until it cooked enough and be a dough consistency, then turn off flame. Add a little mix to a banana leaf, fold it well, prepare the entire mix like this, then steam it.
The recipe for Stuffed Boiled Eggs is given below:
Ingredients:
5 eggs
Water
Salt
For the Egg Yolk Filling
1 inch ginger, finely chopped
2-3 cloves garlic, finely chopped
1 green chili, finely chopped (adjust to your spice preference)
1 small onion, finely chopped
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp black pepper powder
Oil
Salt to taste
Egg yolks from the boiled eggs
Fresh coriander leaves, chopped
For the Green Chutney Filling
1/4 cup coriander leaves
2-3 mint leaves
2-3 green chilies
1/4 inch ginger
2 cloves garlic
1/4 cup grated coconut
1/4 onion
Juice of 1/2 lime
Salt to taste
preparation
Boil the Eggs
Wash the eggs thoroughly.
In a pressure cooker, add the eggs, water, and a pinch of salt. Cook for 1 whistle. Let the pressure release naturally. Peel and set aside to cool. Prepare the Egg Yolk Filling
Heat oil in a pan. Add ginger, garlic, and green chili. Sauté until fragrant. Add chopped onion and sauté until translucent. Add turmeric powder, cumin powder, and black pepper powder. Sauté for a few seconds. Add the boiled egg yolks and mash them lightly with a spoon. Mix well and cook for 2-3 minutes.Add chopped coriander leaves and mix well. Remove from heat and let it cool.
In a blender, add coriander leaves, mint leaves, green chilies, ginger, garlic, grated coconut, onion, lime juice, and salt. Blend to a coarse paste. Cut the boiled eggs in half lengthwise. Fill one half of each egg with the egg yolk filling. Fill the other half with the green chutney filling. Gently press the two halves together.
Boil milk with sugar and cardamom, once it starts boiling , reduce heat, then stir it until it become half ltr , then add crushed pista, then turn off flame. once the heat gone pour the mix to small glasses, then put stick to it, then wrap it with foil paper. Freeze it for 8 hrs, then enjoy…
Wash rice well, then add all the other ingredients above it, pour tender coconut water too, then soak the rice for 4-6 hrs or overnight. Next morning, grind it well and make a fine batter. You can use this batter for vatteppam or paalappam.
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...
