Soak broken wheat for 1 hour, then cook it in pressure cooker. Melt jaggerry in a separate pan. Heat ghee in a bottom thick pan, add ghee to the pan, then add cooked wheat, pour jaggerry juice, combine all well. After 5 minutes of stirring add second extract of coconut milk, boil it well, add spice powders too, boil it again until it become thick, last add coconut milk thick, then heat it well and turn off flame.
In a bowl, combine the chicken, turmeric powder, chili powder, kasuri methi, yogurt, ginger-garlic paste, and salt. Mix well and marinate for 20 minutes.Heat the oil in a pan over medium heat. Add the marinated chicken and fry until it is cooked through. Remove from the pan and set aside. In the same pan, add the butter and let it melt. Add the chili powder and garam masala and fry for a few seconds until fragrant. Add the onion and tomato paste and cook until the oil separates. Add the water, cumin seeds, and kasuri methi. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the fried chicken and cream to the gravy. Mix well and cook for 5 more minutes. Season with salt and sugar to taste. Garnish with fresh coriander leaves.
Soak urad dal for 2-3 hrs, then grind it with less water, take the batter in a bowl, add salt, food colour, rice flour and corn flour, combine all well, then fill it in a piping bag. Prepare sugar syrup, add food colour and lemon juice to it. Heat oil in unniyappam pot, then make jilebi in every holes, fry it well, then soak it in sugar syrup for 15 minutes. Then have it.
Take large cicken pieces, add masalas except rice flour , then marinate chicken well. Refrigerate it for 1 hour, then add rice flour to it, combine well. Now you can fry the chicken as usual, fry chilly and curry leaves then mix it with chicken.
Mix both rices together, and wash it throughly, then keep the rices under sunlight and dry it. Wash urad dal then dry it in sunlight or you can dry it in heat too. Then grind it separately, then mix together. If you want to prepare idli , take the powder in a bowl, add water and yeast, mix it without lumps, then ferment the batter overnight. You can make soft idli with this.
In a mixie jar, add chopped small banana, horlicks, milk, sugar, and soaked almonds and badam, then grind it into fine smoothie, thn transfer it to a bowl, add color, chopped fruits, soaked sabja and ice cubes, mix well, then serve it.
Heat oil in a pan, add mustard, let it pop well, then add dry chilly to it, roast it for a minute, then add chopped potato and onion together, add salt and a little water, give a mix, then cook it well. Crush coconut with garlic, cumin, turmeric and garam masala , then add to the pan, combine well, once it become dry, turn off flame.
“Moru Curry” is a traditional Kerala dish that features a flavorful and tangy yogurt-based curry. The use of curry leaves, mustard seeds, and other seasonings adds depth to the flavor profile. Moru Curry is often served with rice, and its refreshing taste makes it a popular and comforting dish in South Indian cuisine.
Ingredients
curd-1 cup
gram flour-1 tbsp
turmeric-1/2 tsp
salt
green chilly-3
ginger paste-1 1/2 tsp
water-2 cups
coconut oil
mustard
fenugreek
dry chilly-3
hing-1/4 tsp
okra-10
Preparation
In a bowl add curd, ginger paste, gram flour, green chilly, salt, turmeric, and water, then mix it with a whisk . Heat a clay pot, add oil to it, then pop mustard and fenugreek, add hing powder, curry leaves and dry chilly, saute it well, then add chopped ladies finger, add salt and saute it well until it cooked enough. Then pour the curd mix, stir it well, once it become slightly thick, turn off flame.
Soak ragi for 1-2 hrs, then grind it with coconut, sieve the mix using a cloth. Melt jaggerry and keep aside. In a pan, add millet juice, then heat it , stirring is important, once it starts thickening, add jaggerry juice, combine well, stir it well until it get thickens and transparent, add ghee for getting the mix non sticky. Take a plate, apply oil, then transfer the halwa mix to the plate, keep this aside for stiff the halwa, then cut it.
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...
