Mysorepak

Ingredients

Gram flour- 1 cup

turmeric-1/4 tsp

ghee-1/2 cup

sunflower oil-1/4 cup

sugar- 1 cup

water-3/4 cup

Preparation

Dry roast gram flour for 2-3 minutes and keep aside. For prepare sugar syrup, melt sugar with water, cook until it become 1 string consistency . add gram flour into it, stir well, once the lumps removed, add hot ghee, mix well and keep the flame low, again add ghee, cook until it become thick and non sticky, transfer this to greased mould, level the top, allow it to cool, then cut into desired shape.

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Mangalore fish curry

Ingredients

sardine fish-1/2 kg

oil-1 tsp

cumin-1/2 tsp

corinader seeds-1 tbsp

fenugreek-1 tsp

mustards-1/2 tsp

dry red chilly-8

tamarind-gooseberry size

oil

garlic-7-8

salt

water-1 1/2 cup

curry leaves

Preparation

Heat oil in a pan, add all spices and roast it well, then transfer to a mixie jar, add tamarind soaked into it, then grind it well. Heat oil in a clay pot, add garlic crushed, roast it well, then add masala paste, saute it well, add salt and water, allow it to boil,next add fish, cook for 10-15 minutes, finally add some curry leaves.

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Raw mango candy

Ingredients

Raw mango-1

water-1/2 cup+1/4 cup

sugar-3/4 cup

water-1/2 cup

salt-1 pinch

green food color-2 drops

Preparation

Peel off mango and cut into small pieces, next transfer mango to a mixie jar, blend well with half cup of water, then add 1/4 cup water, blend again,then strain out, rest this juice for 1/2 hrs. Heat a pan, melt sugar with water, add raw mango juice, stir well, add green color, mix well, cook until it become one string consistency, transfer this to candy moulds, rest this for a few minutes, then demould candies.

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Jackfruit payasam

Ingredients

Chakka / Jackfruit – 500 gm

Jaggery – 300 – 450 gm as needed

Second extract of coconut milk – 1 1/2 – 2 cups

First extract of coconut milk – 3/4 cup

Cardamom powder – 1/2 tsp

Ghee – 2 tbsp

Cashew nuts- 2 tbsp

Raisins – 1 tbsp

Preparation

Cut jackfruit into small pieces, then transfer to mixie jar and grind well. Melt jaggerry with 1/2 cup of water. Heat a pan , add grinded jackfruit, add ghee and mix well, add water and stir well, allow it to boil, add jaggerry after the jackfruit become thick, mix well and boil 5-6 minutes, now add second coconut milk, cook again another 5 minutes, next add thick coconut milk, and cardamom, now turn off flame, add roasted raisins and cashews.

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Pressure cooker chicken biriyani

Ingredients

oil-3 tbsp

onion-3

salt

ginger garlic paste-2 tsp

tomato-2

green chilly-2

turmeric-1/4 tsp

chilly powder-1/2 tsp

coriander powder-1/2 tsp

thalassery biriyani masala-1/4 tsp

chicken-8 piece

curd-2-3 tsp

pepper powder-1/2 tsp

coriander/ mint leaf

spices

water -1 1/2 glass( boiling)

basmati rice-2 glass

lemon juice

rose water

cashews and kismis

Preparation

Heat oil in a cooker, saute onion, tomato, ginger garlic and chilly, next add masalas, cook until the raw smell gone, next add chicken, mix well and cook 75 percent, now add curd,pepper powder and leaves, next add washed rice with required water, add salt, mix well and cook for 2 whistle, finally add rosewater, cashews and kismis and some coriander and mint leaves.

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Broken wheat payasam

Ingredients

broken wheat-3/4 cup

water-3 cup

milk-500 ml

sugar-1/2 cup+5 tbsp

cashews and kismis

ghee-1 tbsp

butter-1 tbsp

condensed milk-2 tbsp

salt- a pinch

cardamom powder

Preparation

Wash broken wheat well and soak in water for 1/2 hrs, then cook in a pressure cooker 4-5 whiste.Heat a pan add ghee, then roast cashews and kismis and keep aside. In the same pan add, cooked wheat and milk, once the milk start boiling add sugar. Heat another pan , prepare caramal sauce and add butter and condensed milk into it ,mix well and add into the payasam. Cook another 2 minutes, finally add a pinch sall, cardamom and roasted nuts, payasam is ready to serve..

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Tomato pickle

Ingredients

Tomato – 4

Red chilly – 6

Tamarind – small piece

Mustard – 1/4 teaspoon

Asfoetida – 1/4 teaspoon

Garlic – 10 piece

Jaggery – small piece

chillypowder – 1 teaspoon

Fenugreek powder – 1/4 teaspoon

Curryleaves

Sesame oil

Salt

Preparation

Wash and slice the tomatoes into small pieces. In a pan heat one teaspoon of sesame oil and saute the tomatoes and add 3 redchillies and a piece of tamarind and cook it until till the tomato become soft. After cooling grind it using a mixier grinder In a pan heat oil and add mustard, red chilly, garlic, curryleaves and asfoetida powder and roast it and add the grinded mixture and saute it. Close the lid and cook until it become thick and add salt to taste and a piece of jaggery and finally add fenugreek powder and off the flame.. Now it is ready..

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Honey candy(thenmittayi)

Ingredients..

Idlu Rice- 1 Cup

Urad Dal ( Uzhunnu Parippu ) – 2 Tbsp

Sugar – 2 Cup

Water – 1 Cup

Salt – 2 pinch

Backing powder – 4 pinch

Food colour Red

Oil.

Preparation

Wash and soak rice and urad dal for 3 hrs, then grind into coarse thick batter, then transfer to a bowl, next add food color, baking powder, salt and mix well.

For sugar syrup, melt 2 cup sugar with 1 cup water, then melt it well.

Heat oil in a pan, pour the batter with a spoon, fry well, then dip in sugar syrup, mix well and keep in sugar atleast 15 minutes, then you can use it.

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Kadai chicken

Ingredients

chicken-1/2 kg

turmeric powder-1/4 tsp

chilly powder-1 tsp

salt

ginger garlic paste-1 tsp

curry leaves

vinegar-2 tsp

oil

onion-2

ginger,garlic,chilly crushed-2 tbsp

curry leaves

green chilly-2

tomato puree-2

coriander leaves

chilly powder-1

coriander powder-1 tsp

fennel powder-1/2 tsp

pepper powder-1/2 tsp

garam masala-1/2 tsp

tomato sauce-4 tbsp

Preparation

Marinate chicken with,turmeric,chilly powder,salt,curry leaves,ginger garlic paste and vinegar, then rest this for 1 hour. Fry chicken in a pan. Heat another pan add oil, then add onion, ginger garlic and chilly crushed, chilly and curry leaves, saute it well, then add tomato puree, cook it well, next add coriander leaves, mix it well, now add all masalas together, cook until the raw smell gone, now add fried chicken, mix well, cover the pot and cook for 2 minutes, finally add tomato sauce and mix well.

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Mango milk shake

Ingredients

Riped mango-2

cold milk-1 cup

sugar-5 tbsp

ice cubes-5-6

chopped dry nuts

tutty fruity

Preparation

In a mixie jar, add mango,sugar,milk, and ice cubes, blend it well and serve with dry nuts.

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Thattukada

Mysorepak

Mangalore fish curry

Raw mango candy

Jackfruit payasam

Pressure cooker chicken biriyani

Broken wheat payasam

Tomato pickle

Honey candy(thenmittayi)

Kadai chicken

Mango milk shake

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business