Ingredients

grated coconut-1 cup

dry fruits

sugar

maida-1 1/2 cup

sesame seeds

turmeric powder

salt

oil

Preparation

In a bowl add coconut, dry fruits and sugar, mix well and keep aside, in another bowl add maida, sesame, turmeric ,  salt, and oil then make a soft dough, then cut into small balls, next flattern the balls, brush butter over it, then spread some maida, then make layers and roll it again, then cut into square shapes, and fold it like a triangle shape, then fry well

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Ingredients

bitter gourd

turmeric powder

chilly powder

salt

Preparation

wash the bitter gourd and cut into small pieces, then marinate with above said masalas then rest for 1 hour, then fry it well

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Ingredients

bilimbi ( cut into long pieces)- 2 glass

onion-1

green chilly-6-7

ginger- small piece

red chilly powder-2 tsp

turmeric powder-1/2 tsp

coriander powder-1 tsp

shallots-6-7

curry leaves

coconut milk thick-1 cup

thin coconut milk-4 cup

salt

oil

preparation

In a clay pot add oil, add onion, chilly , ginger and curry leaves saute well, then add, turmeric, coriander and chilly powder, cook a few minutes then add bilimbi, add salt, next thin coconut milk, cook for a while, then add thick coconut milk, turn off the flame , finally temper with shallots and curry leaves

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Ingredients

tender mango -2 kg

rock salt

hing powder-1 tsp

mustard powder-200 gm

turmeric powder-1 tsp

red chilly powder-300 gm

Preparation

wash the mangos , and set in a ceramic pot by using rock salt, rest this for 1 week, then drain mango from salted water, then in an another pot mix all masalas then add saline water and mix well, then put mangoes into it and mix well, then put into the clay pot and cover with banana leaf and seal with cotton cloth

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Ingredients

For caramalised nuts

sugar- 1/2 cup

butter-1 tbsp

cashews

for caramal sauce

sugar-1 cup

butter 50 gm

whipping cream-1/2 cup

milk-1/2 cup

for cream

whipping cream-300 ml

sugar-1/2 cup

Preparation

For making caramalised nuts melt sugar in a pan , add butter and cashews, cook well then turn off flame , transfer into a plate, make small pieces once it cool, next for making caramal sauce melt sugar in a pan then add butter and whipping cream mix well then take half of it from it, the add milk and loose the mix. Whip the cream with sugar, then add caramal sause and mix again. In a glass tray layer bread slices after dipping caramel sauce, place nuts above it, then spread cream above it, again nuts. Keep this atleast 2 hr in fridge

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Ingredients

for masala

boneless chicken-450 gm( cooked with turmeric, pepper powder and salt)

onion-2

garlic crushed-4 cloves

ginger- small piece

green chilly-2curry leaves

coriander leaves

chilly powder-1 tsp

coriander powder-1 tsp

turmeric powder-1/4 tsp

pepper powder-1/2 tsp

garam masala powder-1/2 tsp

boiled egg-1

salt

for pathiri

maida-1 cup

water

oil

salt

for dipping

egg-4

milk

pepper powder

salt

Preparation

heat oil in a pan add curry leaves, garlic and ginger, then chilly , saute well, next add onion, salt, saute until turns golden brown, then add chilly , coriander, pepper powder, turmeric, and garam masala, add chicken and coriander leaves and cook well, turn off flame. For pathiri make a soft dough, make small balls and roll it, then half cook all pathiri. For dipping, mix all ingredients well , you can use a blender also, then dip pathiri into the mix and put this in a pan, and layered with chicken mix, do this again, finally add egg mix above the pathiri, cover the pot cook 30 min in low flame

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Ingredients

grated coconut- 1 small

coriander seeds-1 1/2 tsp

fenugreek-1/2 tsp

dry red chilly-4

kashmiri chilly-6

coconut oil

curry leaves

turmeric -1/2 tsp

shallots-1/2 kg

green chilly-3

salt

tamarind -1 lemon size

mustard

Preparation

roast the coconut in a pan, add coriander, fenugreek, dry red chilly, and kashmiri chilly, cook another few minutes, next add coconut oil, curry leaves,  cook until become brown color, finally add curry leaves and turmeric, then dry grind this , then keep aside. Then heat a pan add shallots, green chilly and curry leaves and saute well, add oil , turmeric and salt, add tamarind juice, then add coconut mix, cook for a few more minutes then temper with mustard and dry red chilly

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Ingredients

banana-3

ghee

coconut

cashews

kismis

cooked sago rice-1/2 glass

jaggerry

milk

cardamom

Preparation

Cut banana into small pieces, heat a pan add ghee, then coconut pieces, kismis, cashews, roast well then keep aside, then  add banana , and saute well, then cooked sago rice, and mash it, then add melted jaggerry, next milk, finally add cardamom

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