Fruit payasam

Ingredients

ghee-2 tbsp

cashew

kismis

almonds

peanut

apple-2

riped mango-2

dates-10

sugar-1/2 cup

milk-1 1/2 ltr

condensed milk-1/2 cup

sago rice soaked-1/2 cup

cardamom powder

Preparation

Roast nuts in ghee, then keep aside, then in the same pan add fruits and sugar, saute well, then set aside.In an another pan boil milk, then add condensed milk, and sago. Cook sago well, then add cardamom, finally add fruits into it and mix all.

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Fish peratt

Ingredients

For marinate

Fish-1 kg

turmeric-1/2 tsp

kashmiri chilly-2 tbsp

salt-1 tsp

coconut oil-2 tbsp

other ingredients

coconut oil- for frying

ginger- a small piece

garlic-10

onion-3

tomato-2

green chilly-2

ginger garlic paste- 1 tsp

salt

kashmiri chilly-1 tbsp

coriander powder- 1 tbsp

pepper powder-1 tbsp

fennel powder-1 tsp

curry leaves

water-1 glass

Preparation

Marinate fish, then rest for 10 minutes. Heat oil in a pan, then fry marinated fish, keep aside, then in an another pan, heat oil, add onion , saute well, next add, ginger, garlic, green chilly, ginger garlic paste, tomato, and salt, then cook well, next add masalas and curry leaves, mix well, then add water, once the water is boiled add fried fish, then allow the masala become thick, turn off the flame.

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Oil free chapathi

Ingredients

wheat flour-3 cup

water-1 1/2 cup

salt

Preparation

add water and salt in a bowl, then add wheat flour into it, and mix it with a spoon, then knead well, make a soft dough. Rest this for 1/2 hr. Then divide into balls, and flattern it, then cook in a pan.

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Beef curry hotel style

Ingredients

beef-1 kg

onion-1

ginger- small piece

green chilly-5

garlic-1 pod

coriander powder-2 tbsp

red chilly powder-3 tbsp

turmeric-1 tsp

tomato-3-4

salt

oil

water

shallots-10-12

Preparation

Blend ginger, garlic, green chilly , then slightly roast masalas, add these all to beef, then add tomato, onion and salt, mix it with hand by using coconut oil, then cook well. Heat oil in a pan add chopped shallots, fry well, next add curry leaves, garam masala, coriander powder, and red chilly powder, then roast this and put this mix to beef, and mix well.

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Neypathiri

Ingredients

Puttupodi- 2 cup

salt

boiled water-2 cup

grated coconut- 1/2

fennel-1 1/2 tbsp

onion-1/2

Preparation

Add salt and boiled water to the rice flour, mix and cover it for 5 minutes, then knead well, next add crushed coconut, fennel and onion, then knead and make soft dough, take small balls and flattern it in a plastic wrap, then cook in hot oil.

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Gram flour from chickpea

Ingredients

chickpea

Preparation

Remove stones from chickpea, then wadh this well, then dry it in sun light, then dry roast this for a few seconds, then transfer this to mixie jar, then blend it, strain out the peels. Store in a jar.

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Muttamaala

Ingredients

Eggs-10

sugar-1 cup

water-1 1/4 cup

cardamom

salt-pinch

Preparation

Wash eggs , then separate egg yolks from white, strain egg yolk into a bowl. Take 2 bottles have small hole fill with egg yolks and egg white each. Take a pan, add 1 cup of sugar with water, then boil it, add 2 tbsp of egg white into it, then add salt and cardamom, then pour egg yolks. Add sugar syrup, egg white, cardamom, milk powder in a mixie jar, then blend well, steam this well, then cut into small pieces.

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10 kitchen tips for Ramadan

1.Roasted cashews and raisins, store in a air tight jar

2. Ginger garlic paste, store in ice cube tray

3. boiled grape juice, can store in refrigirator

4. Dry shark pickle

5.Powdered sugar

6. Cashew paste, store in ice cube tray

7. Mint lime ice cube

8. Cooked minced beef

9. Nannari syrup

10. Masala mix

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wheat paratha

Ingredients

wheat flour

oil

water

salt

preparation

Take wheat flour in a bowl, add salt, mix well, next add required water, and knead well, make soft dough. Then divide into small balls, then spread oil above the balls, then rest for 1 hr.Take the balls, and flattern it, cut into small pieces, then roll it and keep aside, after rolling all , again flattern it by using your hand, then cook well, then tap it after cooking.

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Raw rice poori

Ingredients

raw rice-1 1/2 cup

shallots-4-5

fennel-1 1/2 tsp

semolina- 5 tbsp

oil- for frying

Preparation

Soak rice 4 hrs, and transfer to a mixie jar, add shallots and fennel, then add water and grind into fine paste, then transfer to a bowl, add semolina, and mix well, cook this batter to become thick and non sticky, then knead well and make soft dough, then divide into small balls, then flattern it by using a press, and fry this in hot oil.

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Thattukada

Fruit payasam

Fish peratt

Oil free chapathi

Beef curry hotel style

Neypathiri

Gram flour from chickpea

Muttamaala

10 kitchen tips for Ramadan

wheat paratha

Raw rice poori

Recipe categories

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Crispy bread bites

Old Pressure Cooker uses

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