Potato masala curry

Ingredients

potato-2

onion-1/2

garlic-4

salt

water

turmeric-1/4 tsp

curry leaves

coriander powder-3/4 tsp

chilly powder-1/2 tsp

garam masala-1/2 tsp

coconut oil-2 tsp

curry leaves

mustards

turmeric powder-1/2

kashmiri chilly powder-1 tsp

coriander powder-1/2

garam masala-1 tsp

Preparation

In a cooker add potato,onion, garlic, salt, masalas, curry leaves and required water, then cook it well. Heat oil in a pan, add mustards, curry leaves and masalas, roast masalas in oil and add into the curry, mash half of the potatoes make the curry more thick.

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Ginger garlic paste( no preservatives)

Ingredients

ginger-100 gm

garlic-100 gm

salt-1 tsp

sunflower oil-2 tbsp

Preparation

Remove peels of ginger and garlic, and wash it well, then wipe out water with a cloth, then grind it well by adding salt and sun flower oil, then store in a dry jar. Keep in refrigirator.

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Coconut chutney

Ingredients

coconut grated-1/2

roasted gram dal-2 tbsp

green chilly-3

ginger

mustard

oil

curry leaves

dry red chilly

Preparation

Roast gram dal for 1 minute, then add all ingredients in a mixie jar , add required water and salt. grind into fine paste. Heat coconut oil, crack mustards, next add dry red chilly, and curry leaves, then pour the chutney, allow it to heat, then turn off flame.

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Soft unniyappam

Ingredients

Raw rice-2 cup

jaggerry-400 gm

cardamom-3

baking soda-1/4 tsp

sesame seeds-1/2 tsp

salt

coconut pieces-2 tbsp

oil

Preparation

Soak rice for 3 hrs.Prepare jaggerry juice, then drain . Roast coconut pieces until it turns golden brown. Grind rice by adding jaggerry juice, add cardamom too,then transfer to a bowl, add baking soda, sesame seeds, roasted coconut and salt, then mix it well.Rest atleast 1/2 hrs. Now heat unniyappam pot,add oil, once it boils , pour the batter to each holes, then cook both sides.

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Noodles,poha tikki

Ingredients

noodles-1 pkt

poha- 1 cup

potato-2 boiled

onion-1

tomato-1

salt

coriander leaves

turmeric powder-1/2 tsp

chilly powder-1 tsp

rice flour-1 tbsp

maida-2 tbsp

oil

Preparation

Wash poha and strain out from water. Add potato, noodles masala,tomato, chilly, turmeric, chilly powder, rice flour,maida, salt and coriander to aval, mix well and make cutlet shape, then dip in maida mix and coat in crushed noodles, then fry in hot oil.

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Kubboose

Ingredients

maida-2 cup

wheat flour-1/2 cup

yiest-1 tsp

sugar-1/2 tsp

salt

olive oil-1 tbsp

Preparation

Soak yiest with sugar in luke warm water for 10 minutes. Mix maida, wheat flour,salt and oil, then add yiest into it, mix again, knead it by using required water, make a soft dough, cover the dough and rest for 2 hrs. Then transfer the dough to counter top, knead well, then cut into small shape, again rest for 5 minutes, next roll the balls into small chapathy, then cook in tawa.

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Raw rice soft appam

Ingredients

Raw rice-1 cup

fenugreek-2 pinch

cumin-1/2 tsp

boiled rice-1/2 cup

grated coconut-3/4 cup

water-1 cup

oil

urad dal-1 tsp

onion-1

green chilly-2

curry leaves

salt

Preparation

soak rice and fenugreek for 4 hrs, then transfer this to mixie jar, add cooked rice, coconut, cumin and water into it, grind into fine paste, pour the batter to a bowl, rest 8 hrs for fermentation. Heat oil in a pan roast urad dal,then add onion,chilly and curry leaves, saute it well,then add to the batter, mix well, then make small shaped dosas in a pot.

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Semolina upma

Ingredients

semolina

oil

gram dal

urad dal

mustards

curry leaves

red chilly

grated coconut

green chilly

ginger

onion

water

salt

ghee

cashews and kismis

Preparation

Roast rava well and keep aside. Heat oil in a pan, add urad dal and gram dal, roast it well , next add mustards, allow it to crack, then add curry leaves,red chilly, grated coconut, mix well, then add onion,ginger, saute this well, now add water and salt, once the water starts boil, add roasted rava, stir well, then cover the pan and cook for 10 minutes, finally add some cashews and ghee.

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Pot shawarma

Ingredients

chicken

turmeric

chilly powder

maida-2 1/2 cup

onion

carrot

tomato

cucumber

dry red chilly

mayonaise

salt

water

oil

Preparation

Take maida in a bowl, add required salt and water to make a dough, then divide the dough into small balls, flattern whole balls, take a glass ,stick the chapathy on bottom of the glass, dip the glass in hot oil, once it fried well, the chapathy will separate from glass.

For filling, take boneless chicken, add chilly powder, turmeric and salt, mix well then fry in oil. Then take a bowl, add all vegetables finely chopped, add mayonaise , chilly powder and cooked chicken into it, then mix well.

Take pots,and fill with chicken mix.

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Vattayila appam/ chakkara appam

Ingredients

jaggerry- 3 cup

wheat flour-1 bowl

grated coconut-5 cup

cumin-1 tsp

salt

round leaf

Preparation

Take a bowl , add wheat flour, add salt , gradually add water, knead it well, make a perfect dough.

Take a plate, add coconut, cumin, jaggerry together mix well by your hand.

Take a leaf, add dough, spread over the leaf, then add filling, fold the leaf carefully. Cook the appam in a steamer.

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Thattukada

Potato masala curry

Ginger garlic paste( no preservatives)

Coconut chutney

Soft unniyappam

Noodles,poha tikki

Kubboose

Raw rice soft appam

Semolina upma

Pot shawarma

Vattayila appam/ chakkara appam

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business