Sago black halwa

Ingredients

1 cup sago/tapioca pearl

Pour in blender

1 tbsp ghee

3 tbsp cashew nuts

Roast for 1 min.

1& 1/2 cup jaggery

1/2 cup water

Preparation

Soak sago rice for 4 hrs, then grind it into fine paste. In a pan, add ghee, roast cashews and keep aside. Add jaggerry powder to it, then melt it completely. Add sago paste, combine all well. Stir continously until it become dark, jelly and non sticky, add ghee frequently, add cashew nuts, combine well. Transfer it to a greased plate, then set it well. Once it cooled down and stiff enough, turn off flame.

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Pappadam chammanthi

Ingredients:

pappadum

onion

green chillies

curry leaves

chilly powder

salt

Steps:

Fry the pappadum. Grind the pappadum to powder. Add chopped onions, green chillies, curry leaves, and chilly powder. Mix well.

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Beef Roast

Ingredients

beef-1 kg

onion

ginger garlic crushed

chilly powder-1 tbsp

coriander powder-2 tsp

pepper powder-1 tsp

garam masala

tomato-1

green chilly

water

salt

coconut oil

curry leaves

Preparation

In a pressure cooker , add beef and other all ingredients together, then cook it for 5-6 whistle. Once the heat gone, open cooker. Heat a pan, add oil, then add curry leaves. Add cooked beef, cook it until the gravy become thick. Add garam masala and pepper powder to it, mix again, then turn off flame.

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Honey candy(then mittayi)

Ingredients

dosa batter

baking powder-1 pinch

salt-1 pinch

food color-2-3 drops

sugar- 2 cup

water-1 cup

oil

Preparation

Take dosa batter in a bowl, add food color , salt and baking soda, then mix it well. In a pan, add sugar and water, boil it well, once it become slightly thick, turn the flame to low. Heat oil in a pan, add the batter to the oil with a spoon, fry it well, then transfer it to the sugar syrup, soak the candies for 15 minutes, then take it from syrup. Honey candied should be coat with powdered sugar for removing stickyness.

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Spinach and raw mango curry

Cheera aviyal

Ingredients

spinach

mango-2

turmeric-1/4 tsp

chilly powder-1/4 tsp

salt

coconut

cumin

shallots-6

green chilly

curry leaves

Preparation

Separate spinach and its stem. Cook stem with water salt , turmeric and chilly powder. Then add spinach and mango to it, add more water to cook. Crush coconut with cumin, shallots and green chilly, then add to pan, mix well, then cook it again until water dissolves completely. finally add curry leaves, if you want.

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Peanut Candy

Ingredients

peanut

Jaggery

Cardamom powder

Salt

Ghee.

Preparation

Roast peanut for 10 minutes, then remove peels, take a plate, apply ghee, then keep aside. Melt jaggerry with less water, once it become one string consistency add cardamom and a little salt, then add peanuts to it, mix it well, then transfer the mix to plate, use a roller to level it and flatten it. Keep this aside for sticking, then cut it.

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Kaliyadakka

Ingredients:

Roasted rice flour ( Appam /Idiyappam/ Pathiri Powder ) – 4 cup ( 600g )

Salt

Hot water

Sesame seeds – 2 tsp

Oil – 11/2 tbsp

Oil ( for frying )

For grinding :

Grated coconut – 1 1/2 cup

Small onion ( Shallots ) – 150g ( 1 cup )

Cumin seeds – 2 tsp

Water

Preparation

Grind the cumin seeds and sesame seeds into a fine powder. Mix the rice flour, grated coconut, chopped shallots, cumin seed powder, sesame seed powder, and salt in a large bowl. Add water little by little and mix until the dough comes together. The dough should be thick and slightly sticky. Heat oil in a deep pan over medium heat. Pinch off small pieces of dough and roll them into balls.Drop the balls into the hot oil and fry until golden brown on all sides. Drain the kaliyadakka on paper towels and let cool. Serve the kaliyadakka with tea or coffee.

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Chicken stew

This video is a recipe for Chicken Kuruma.

Ingredients:

Chicken

Coconut milk

Turmeric powder

Chilli powder

Garam masala

Cumin powder

Coriander powder

Mustard seeds

Curry leaves

Salt

Water

Instruction:

Heat oil in a pan and add mustard seeds and curry leaves. Once mustard seeds crackle, add chopped chicken and cook until golden brown.Add turmeric powder, chilli powder, garam masala, cumin powder, coriander powder and salt and cook for 2 minutes.Add coconut milk and water and cook until chicken is cooked through. Garnish with chopped coriander leaves and serve hot.

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Chicken Kuruma

Chicken (bone-in, skinless pieces are preferred)
Onions (finely sliced)
Ginger-garlic paste
Green chilies (slit)
Spices:
Turmeric powder
red chili powder
Garam masala
Coconut milk or ground coconut
Cilantro (for garnishing)
Oil (vegetable or coconut oil)
Salt (to taste)
Water (as needed)

Wheat Kozhukkattai

ingredients

jaggery – 3 nos

water – 1/4cup

coconut – 1-1/2cup

cardamom – 2nos

wheat flour – 1-1/2 cup

water

salt

ghee – 1tsp

Preparation

Melt jaggerry until it thickens, then add coconut, mix well, the filling is ready. In a bowl, add wheat flour, mix it with ghee, then add water, knead it well and make a soft dough. Divide the dough to equal balls, then flatten it in your palms, add filling, then cover it properly. Make ball shape, then steam all in an idli pot.

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Thattukada

Sago black halwa

Pappadam chammanthi

Beef Roast

Honey candy(then mittayi)

Spinach and raw mango curry

Peanut Candy

Kaliyadakka

Chicken stew

Chicken Kuruma

Wheat Kozhukkattai

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business