Varutharacha srav fish curry

Ingredients

shark fish

grated coconut-1/2 coconut

ginger- small piece

shallots-4-5

garlic-5-8

pepper-1/2 tsp

curry leaves

fennel-1/4 tsp

chilly powder-2 tbsp( 1 tbsp kashmiri chilly+ 1 tbsp normal)

turmeric-1/4 tsp

coriander powder–1 tbsp

green chilly-2-3

pot tamarind

Preparation

Roast coconut with ginger, garlic, pepper, fennel. curry leaves and shallots, then roast until it becomes golden brown, next add all masalas, cook another few minutes , and grind this mix into fine paste with required water. Take fish in curry pot, add chilly, pot tamarind, next add grinded coconut, add required water and salt, cook well until oil separates from curry, finally add some curry leaves.

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Chicken roll and veg roll( Bakery style)

Ingredients

For dough

maida-2 cups

yiest-1 tsp

sugar-2 tsp

oil-2 tbsp

luke warm water

salt

For chicken filling

chicken-6-7 pieces

capsicum-1

tomato-1

green chilly, garlic , ginger, crushed-3 tbsp

onion-1

soy sauce

tomato sauce

chilly sauce

chilly powder

turmeric

garam masala

coriander powder

For vegetable fillings

carrot-1

beans-5-6

onion-1

tomato-1/2

Preparation

For dough,take maida in a bowl, add other ingredients into it, and make a soft dough. Keep aside for 1 1/2-2 hrs. Heat oil in a pan add onion, ginger garlic chilly crushed, add capsicum, tomato, and masalas, roast this well, next add sauces, next chicken, cook well, finally add coriander leaves and turn off flame. For vegetable filling, do the same steps, add veggies instead of chicken.

Now take dough and divide into equal balls, flattern ball and fill with masalas, and roll it, seal with maida paste, dip in egg mix, then coat in bread crumbs and fry in hot oil.

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Brinjal thoran

Ingredients

Green brinjal-4

onion

grated coconut

green chilly

coriander powder

curry leaves

salt

mustards

curry leaves

dry chilly

egg-1

Preparation

chop brinjaal into small pieces, marinate with, salt ,coconut oil, coconut ,masalas,onion, green chilly, then rest for 15 minutes. Heat a kadai, add oil, mustards, dry red chilly, then roast well, add marinated brinjaal, and cook well, finally break an egg into it, and mix well.

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Baahubali porotta

Ingredients

Maida-6 cups

salt-2 tsp

sugar-2 tsp

water

oil-1/2 cup

vegetable ghee-1/2 cup

Preparation

Take maida in a bowl, add salt, sugar, and water , knead well and make a perfect dough, mix ghee with oil, spread above the dough, cover with a wet cotton,rest for 2 hrs. After 2 hrs divide the dough into balls, flattern the balls, then flap porotta, spread oil and maida flour, then fold from both sides, then roll on fingers, rest this for 30 minutes, then flattern it again, then place 3 porotta one bye one, flattern it and cook in a pan.

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Kalmaas

Ingredients

Onion-3

ginger garlic, green chilly chopped- 2 1/4 tsp

chicken

coriander leaves

curry leaves

chicken masala powder-3/4 tsp

garam masala powder-1/2 tsp

turmeric powder-1/4 tsp

rice flour-2 cup

hot water

coconut-1 cup

fennel seeds-1 1/4 tsp

cumin seeds-1/4 tsp

shallots-8-9

salt

kashmiri chilly

turmeric

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Preparation

Heat oil in a pan, add onion and salt, saute well, next add ginger, garlic, and green chilly crushed, next add chicken( cooked with turmeric and salt), mix well, then add masalas, and mix well, next add curry leaves, cook for 5 minutes, turn off flame

For dough, add rice flour in a bowl, then grind coconut, shallots, cumin and fennel , and add into the rice flour, add salt and mix with hand, then make soft dough by using hot water. Take small portion of the dough , fill with chicken masala, then cook in steamer. In a bowl add kashmiri chilly, salt and turmeric, add water and mix well, marinate kalmas with this batter, then shallow fry this kalmas.

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Tomato sauce

Ingredients

Ripe tomato- 1 kg

cinnamon- 1 stick

cloves-2-3

onion-1/2

water-1 glass

salt

kashmiri chilly

pepper crushed

sugar-2 tbsp

vinegar-2 tbsp

Preparation

Wash tomatoes and cut into small pieces. Add tomatoes in a pan, add garlic, cloves, cinnamon, and onion into it, next add 1 glass of water and cook well, remove spices from it, then allow it to cool, and blend this well, and strain it. Add this into the pan, add salt, kashmiri chilly, pepper, sugar, and vinegar, stir well. Once it become thick turn off the flame, and keep in a air tight container

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Mutton stew

Ingredients

Mutton-2 kg

garlic-12 cloves

shallots-12

green chilly

pepper powder-1 tbsp

cardamom-2

cloves-2

cinnamon-1

coconut milk( separate 1st and second extract)

oil

spices( cardamom, cloves, cinnamon)

onion-4

curry leaves

green chilly

ginger garlic crushed-3 tbsp

garam masala-1/2 tsp

pepper powder-1/2 tsp

fennel powder-1/4 tbsp

potato-1

carrot-1

coriander leaves

Preparation

Take mutton in a cooker , add salt, garlic, shallots, chilly, pepper powder, curry leaves, coconut milk second and all spices, cook for 4 whistle.Next heat a pan , add oil , some spices, onion, and chilly then saute well, next add ginger garlic crushed, and masalas, cook well, then add cooked mutton into it, next add carrot and potato, cook well, finally add thick coconut milk and coriander leaves.

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Special lime juice

Ingredients

Beetroot-1

lemon-2

ginger- small piece

mint leaves

sugar

ice cubes

sabja seeds

nannari sarbath

Preparation

cook beetroot well, then take cooked water in a mixie jar , add lemon, sugar, ginger, and mint leaves, blend well, then strain this juice, add ice cubes, kaskas, nannari sarbath in a serving glass , then pour the juice above it.

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Ifthar special egg snack

Ingredients

for filling

onion chopped -1/2

green chilly chopped-3

spinach chopped -2 cup

egg-4

pepper

salt

oil

cumin seed-1/2 tsp

turmeric-1/4 tsp

garam masala-1/2 tsp

chilly powder-1/2 tsp

for batter

egg -1

maida-1 cup

turmeric-1/4 tsp

chilly powder-1/2 tsp

water

Preparation

Beat egg with salt and pepper, and keep aside. Heat oil in a pan, add onion, green chilly. and salt, saute well, next add spinach and masalas into it , cook well, next add egg mix into it, and scramble well. For making batter, break an egg, beat well with salt, then add maida, salt ,chilly powder and turmeric, add required water , make a loose batter. Make thin dosas, then fill dosas with egg masala mix , and fold it, then fry this in a pan.

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Pazham nirachath

Ingredients

Ghee-1 tbsp

cashews and kismis

grated coconut- 1 coconut

sugar-6 tbsp

cardamom powder-1/2 tsp

salt -1 pinch

ghee- 1 tbsp

banana-1 sliced long shape

spring roll sheet

maida paste

Preparation

Roast coconut with cashew and kismis, sugar, cardamom and salt, and keep aside, then roast sliced banana in ghee. Next fill spring roll sheet with banana and coconut mix , roll it and seal with maida paste and fry in hot oil.

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Thattukada

Varutharacha srav fish curry

Chicken roll and veg roll( Bakery style)

Brinjal thoran

Baahubali porotta

Kalmaas

Tomato sauce

Mutton stew

Special lime juice

Ifthar special egg snack

Pazham nirachath

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business