Mackerel Fish fry

Ingredients

ayala fish

shallots-8

ginger

garlic-7-8

curry leaves

coriander leaves

turmeric-1/2 tsp

chilly powder-2 tsp

pepper powder-1/2

garam masala-1/2 tsp

lemon juice

salt

oil for frying

Preparation

In a mixie jar, add shallots, ginger, garlic, curry leaves and coriander leaves, grind well, then mix it with masala powders , salt and lemon juice, marinate fish with this masala, then rest it for 1/2 hrs. Fry fish after marinate it well.

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Brinjal Rice recipe

Brinjal rice for lunch box

Ingredients:

5 brinjal

2 cups rice

1/2 cup green gram

1/2 cup water

1 tablespoon oil

1 teaspoon cumin seeds

1 teaspoon ginger-garlic paste

1 onion (chopped)

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon garam masala

1/2 teaspoon salt

1/2 cup water

Preparation

Wash the brinjals and cut them into small pieces. wash the rice and lentils in a bowl . Heat oil in a pan and add cumin seeds. Once the cumin seeds crackle, add ginger-garlic paste and onion. Sauté the onion until it turns golden brown. Add turmeric powder, red chili powder, garam masala, and salt.Mix well and add the brinjal. Cook the brinjal until they are cooked through. Add the washed rice and lentils to the pan. Mix well and add 1/2 cup water. Cook for a few minutes until the water is absorbed. Serve hot.

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Small rice flour sweet

The video is about a sweet recipe that can be prepared using rice flour.

Ingredients

1 1/2 cups rice flour

1/4 teaspoon salt

1/4 cup butter (unsalted)

Milk (as needed)

3/4 cup jaggery

1/4 cup water

Preparation

Mix rice flour, salt and butter and add milk to make a dough. The dough should be soft and smooth. Make small balls from the dough and roll them into roundels. Heat oil in a pan and fry the roundels until they turn golden brown.
Make a syrup by boiling jaggery and water. Once the syrup cools down, add the fried roundels to it and let them soak for a few hours. Serve the unniyappam cold.

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Black halwa

Ingredients

Rice Flour – 1 cups ( 150 g- approx. )

Jaggery – 500 g ( minimum – 300 g. )

Coconut milk – 7 Cup ( 1-1/2 Coconut )

Cow Butter – 8 Tbs

Cashew nuts – 1 Cup

Cardamom powder – 2 Tsp

Ginger powder – 1/2 Tsp

Cumin Powder – 1 pinch

Preparation

Melt jaggerry first. Mix jaggerry juice, coconut milk and rice flour together in a large pan, then turn on stove and put the pan on, stir it frequently, once it starts thickening, add ghee , continue stirring until it become dark jelly consistency , add ghee occasionally, add cashews and masala powders to it, mix well, then transfer the mix to a plate, press tightlu. Once cool, cut the halva into pieces and serve.

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Choco Chips

The video is a recipe for chocolate chip cookies.

Ingredients:

¾ cup brown sugar

½ cup sugar

2 ¼ cup flour

¾ teaspoon baking soda

¾ teaspoon salt

1 cup unsalted butter

1 egg

¾ tablespoon vanilla essence

¼ cup chocolate chips

¼ cup white chocolate chips

Preparation

Grind brown sugar and sugar in a mixer jar. Sift flour, baking soda, and salt in a bowl. Cream butter in a bowl.
Add powdered sugar and mix well. Add egg and vanilla essence and mix well. Add flour mixture and mix well. Add chocolate chips and white chocolate chips and mix well. Cover the dough with cling wrap and rest in the fridge for one hour. Preheat oven to 170 degrees Celsius. Roll the dough into small balls and place them on a baking tray lined with baking paper. Bake for 15 minutes or until golden brown. Let the cookies cool for 10-15 minutes before serving.

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Dahi Vada

Curd Vada is a popular South Indian snack made with fermented urad dal batter. It’s crispy on the outside and soft on the inside, with a tangy flavor.

Ingredients

ginger

garlic

urad dal

green chilly

salt

hing powder

sugar

tamarind

coriander leaves

Preparation

grind soaked urad dal with green chilly, ginger, salt and garlic , make a thick batter and fry it like small pakoda shape. Grind curd, coriander, and salt together, then soak vada in this curs, then have it.

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Chicken Cutlet

turmeric-1/4 tsp

chilly powder-1/4 tsp

pepper powder 1/4 tsp

salt

chicken-5-6 pieces

water

oil-5 tbsp

onion-3

ginger garlic paste

green chilly

turmeric-1/4 tsp

chilly powder

garam masala powder

coriander leaves

mashed potatoes

bread crumbs

egg mix

Preparation

In a pressure cooker, add chicken masala powders, salt and water, then cook it well, crush the cooked chicken after then keep aside. In a pan saute, onion, green chilly , ginger garlic paste and masala powders . Add chicken and mashed potato, Mix well until thoroughly combined. Divide the mixture into equal-sized patties and shape them into cutlet-like shapes. Dredge each cutlet in flour, then dip in the beaten egg, and finally coat with breadcrumbs. Heat oil in a frying pan or deep fryer over medium heat. Carefully place the cutlets in the hot oil and fry until golden brown and cooked through. This should take about 3-4 minutes per side.

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Aloo Paratha

Aloo paratha is a popular North Indian flatbread made with whole wheat flour and stuffed with a spiced potato filling. It’s a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner.

Ingredients

boiled mashed potato

salt

turmeric

chilly powder

cumin

kasoori methi

chopped onion

garam masala

chapathi dough

Preparation

Mix mashed potatoes, chopped onion, salt and masalas together, mix everything well. Take chapathi dough, divide it into equal small balls, flatten it into medium thick layers, then add the filling, cover it from all side evenly, then flatten it again with less pressure, prepare all like this, then cook it in a tawa by adding a little oil.

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Beautiful small appam

Ingredients

jeera rice-2 cup

coconut-1cup

cooked rice-1 cup

water

salt

sugar -1 tsp

yeast-1 tsp

grated carrot

coriander leaves

Preparation

Soak rice for 2 hrs, then grind it with cooked rice, coconut, salt, sugar and yeast, add required water, then make a fine paste. Rest the batter 1 hour, then make small appam on tawa, add grated carrot and coriander for decorate the appam.

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Oats poori and chicken curry

Ingredients

for the chicken varatt

500 grams chicken

1 onion

2 tomatoes

1 tablespoon ginger-garlic paste

1 teaspoon garam masala

1 teaspoon turmeric powder

1 teaspoon chili powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/4 teaspoon cardamom powder

1/4 teaspoon cloves

1/4 teaspoon black pepper

1/4 teaspoon bay leaf

1/4 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds

1/4 cup coconut milk

Salt to taste

For the Oats Poori:

2 cups oats flour

1 cup water

1 teaspoon salt

1/4 teaspoon oil

Preparation

For poori, add wheat flour and oats in a bowl, add salt, then pour water, knead it well and make a soft dough, apply oil for removing the stickyness, then divide the dough into equal small balls, then flatten it by dusting the flour, now we can fry it in oil.

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Thattukada

Mackerel Fish fry

Brinjal Rice recipe

Small rice flour sweet

Black halwa

Choco Chips

Dahi Vada

Chicken Cutlet

Aloo Paratha

Beautiful small appam

Oats poori and chicken curry

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business