soak all ingredients for 6 hrs, then wash well, add this into a mixie jar, add boiled rice and grind into fine batter, add salt and rest this batter for 8 hrs. Then make soft idly.
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Marinate chicken with above said ingredients, rest for 1/2 hrs, then fry it, and crush the chicken into small pieces, then mash the potatoes, add salt, lemon juice, pepper powder, and garam masala powder, then mix well and keep aside, next saute onion with salt and turmeric, then add chicken into it, mix well and turn off flame. Take a kubboose, spread with sauce and mayo, fill with potato and chicken one side, and fold it, then fry in a toaster or a pan.
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First , make maida dough with above said ingredients, then rest for 20 minutes. For making masala, heat a pan, add oil, vegetales, and masalas, cook well, and keep aside. Take the dough, knead well, and flattern it with butter, and fold from 2 sides, then keep in refrigirator for 20 minutes, keep this process for 2 times, then cut the sheets into 4 parts, fill with masala and boiled egg,brush with milk,and cook in a pan.
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Soak soya in hot water for 15 minutes, then strain from water and cut into small pieces. Take a pan , add soya and marinate with other ingredients , mix well and cook for 15 minutes. In an another pan add oil, ginger garlic, onion, tomato, sauces, pepper powder, required salt, then saute well, then add cooked soya chunks into it , mix well, finally add coconut milk and coriander leaves. Turn off the flame once it become thick.
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Soak rice for 8 hrs, then grind all ingredients together , and make a fine batter, mix with hand, rest for 12 hrs, then make soft appam.
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Soak raw rice, then grind with, boiled rice, fennel, 2 shallots, and water, next add coconut, shallots, required salt and mix well, then add roasted shallots into it, then cook in a pan, then cut into small pieces, then dip in masala paste, and fry in a pan.
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In a pressure cooker add all these ingredients , and cook in low flame for 45 minutes, then turn off the flame. Add a pinch of salt for balancing the taste.
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In a mixie jar add coconut, 2 shallots, turmeric, red chilly powder, coriander powder, fenugreek powder, and salt, grind into fine paste. Take clay pot, add coconut mix, water, salt, pot tamarind with juice, chilly, curry leaves, then boil this curry mix, then add fish into this, cook again . Finally season with shallots and curry leaves.
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Cut jackfruit into small pieces, then grind this in a mixie jar and transfer to a bowl, melt jaggerry with 1/2 cup of water,. Heat a pan add jackfruit, and ghee and saute well, next add water, cook well, next add melted jaggerry, cook for 10 minutes, next add second milk. boil it become thicker, next add thick milk, and cardamom powder, turn off flame, finally add roasted cashew and raisins.
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Cook daal in a pressure cooker, next add veggies, then cook for 1 whistle again, then add tamarind and coriander leaves, and boil it. Heat a pan add oil and add above said items for roasting, then grind into fine paste and add thid to sambaar, finally season with mustards , dry red chilly and curry leaves, and pour into the sambaar.
2. Aviyal
Elephant yam-200-300gm
raw banana-1
drum stick-2-3
carrot-1
cucumber/ ash gourd-200-300gm
beans-4-6
curd
coconut-2 handful
curry leaves
coconut oil
Preparation
Cut veg into long pieces, then cook in a pressure cooker, next add curd, grind other ingredients and add to avial, finally add coconut oil and curry leaves.
3.Koottu curry
Raw banana-1
elephant yam-150-200 gm
ash gourd-150-200 gm
gram dal-1/2 cup
coconut- 6-7 handful
cumin-1/2 tsp
pepper powder-1/2 tsp
turmeric-1/2 tsp
salt-1/2 tsp
jaggerry-1-2
curry leaves
Preparation
cook dal in a cooker, then add veggies and masalas, cook well, then grind coconut, cumin and pepper, and add into the curry, add jaggerry. Finally add some roasted coconut.
4. Lemon pickle
Lemon-5
gingelly oil-100 ml
mustard-1 tsp
dry red chilly-2-3
salt
fenugreek-1/4 tsp
hing-1/4 tsp
chilly powder-1-3 tsp
garlic
sugar-1 tsp
Preparation
Boil lemon for 15-20 minutes, then remove from water, marinate lemon with salt and rest for 1/2 hrs. Heat a pan add oil, mustards, next garlic, saute well, then add other ingredients one bye one, finally add lemon and mix well, keep in an air tight container.
5. Inchi puli/ puli inchi
ginger-100 gm
green chilly-6-8
curry leaves
salt
jaggerry
tamarind
fenugreek-1 tsp
mustards-1 tsp
red chilly-2-3
coconut oil-2-3 tsp
Preparation
Heat a pan add oil,mustards, fenugreek ,and roast well, next add other ingredients and cook until it becomes thick consistensy.
6.Cabbage upperi
cabbage-200-300 gm
mustards-1 tsp
green chilly-2-3
curry leaves
dry red chilly-1-2
salt
coconut oil
urad dal
Preparation
Heat oil in a pan, add urad dal, mustards, curry leaves and other ingredients , and cook well. You can add turmeric powder .
7.Paalada paayasam
Paalada-400 gm
milk-640 ml
sugar-250-300 gm
milk powder-80 gm
ghee-4-5 tsp
Preparation
Cook paalada in a pressure cooker. In an another pan boil milk with milk powder, add cooked ada into it, then add sugar and ghee, cook until it become thick consistensy.
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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...
