Start with 1 cup of grated coconut .Add chopped small onions and green chilies .Include some fenugreek seeds.Add black pepper powder.
Add garlic .Finish with cumin seeds.Add a bit of water and grind the mixture into a fine paste.Strain the ground mixture to extract the coconut milk .Heat oil in a pan .Add mustard seeds and let them splutter.Add broken dried red chilies.Add curry leaves.Add chili powder.Add black pepper powder.Add coriander powder.Add turmeric powder.Mix all the spices well in the oil .Pour the extracted coconut milk into the pan with the tempered spices.Add tamarind water and mix everything thoroughly.Add more water to adjust the consistency .Add salt to taste.Bring the rasam to a gentle boil, stirring occasionally, then remove from heat .The finished Thengapal Rasam is presented in a serving bowl.
Soak both types of rice in water for at least two to three hours.Wash the soaked rice .Combine the soaked rice and cooked rice in a blender ,Add a little water and grind into a thick batter ,Add salt ,Heat a small pan Grease it with oil Pour some batter onto the hot pan,When it sets slightly, add grated coconut,Cover with another thin layer of batter,Heat a larger pan Wipe it with oil
Transfer the partially cooked pathiri to the larger pan, coconut-side down,Press down gently Flip to cook both sides.
Heat a pressure cooker. Add 2.5 tablespoons of cooking oil, preferably coconut oil Once the oil is hot, add the whole spices: 4 cinnamon sticks, 4 cloves, 3 cardamom pods, and 1/4 teaspoon of fennel seeds .Sauté the spices on low heat for a few seconds until fragrant .Add the thinly sliced medium onion to the cooker .Add a pinch of salt to the onions to help them soften faster . Sauté the onions on medium heat until they are soft and translucent, making sure they don’t burn .Add the sliced green chillies and curry leaves to the softened onions . Continue to sauté until everything is well-cooked.Add the ginger-garlic paste . Reduce the heat to low and sauté until the raw smell of ginger and garlic disappears and a pleasant aroma fills the air .Add the chopped small tomato . Sauté on medium heat for about 2-3 minutes until the tomato is cooked through Reduce the heat to low. Add 3/4 teaspoon of coriander powder [02:56] and 1 teaspoon of black pepper powder . Sauté for a few seconds until the raw smell of the powders vanishes .
Add the 1/2 kg chicken pieces to the cooker .Mix the chicken thoroughly with the spices and sautéed ingredients, ensuring the chicken is well-coated .Sauté the chicken for 5 minutes on medium heat .Add salt to taste for the chicken (approximately 1/2 to 3/4 teaspoon, as salt was added to the onions earlier) .Pour in 1 glass (200ml) of water . Mix well .Close the pressure cooker lid . Cook on medium heat until 2 whistles are heard .Once cooked, allow the pressure to release naturally before opening the cooker . The chicken should be perfectly cooked.While the chicken is cooking, prepare the paste. Take 1/2 of a grated coconut .Add 7 halved cashew nuts to the coconut.Add 1/2 cup of water and grind to a very fine paste with no coarse bits . Ensure to use white coconut pieces, as the brown parts can alter the curry’s color.Place the pressure cooker back on the stove and turn on the heat. Let the curry come to a boil .
Reduce the heat to low and add the prepared coconut and cashew paste to the chicken curry .Mix well to combine. Allow the curry to simmer on medium heat until it thickens to your desired consistency . You can adjust the water quantity based on your preferred gravy thickness.Add the remaining 1/2 teaspoon of black pepper powder and 1/2 teaspoon of garam masala powder . This final addition of spices enhances the flavor.Mix everything thoroughly .Finally, add the finely chopped coriander leaves . Mix gently .Turn off the stove .
A generous bunch of fresh coriander leaves and stems
200g paneer (cubed)
Few drops of oil
Preparation
Dry roast garlic cloves, green chilies, salt, and peanuts .Switch off the flame and add a generous bunch of fresh coriander leaves and stems .Grind them coarsely using a mortar and pestle or a grinder .Cut 200g paneer into cubes .Add the prepared thecha paste to the paneer cubes and coat them evenly .Heat a pan with a few drops of oil.Add the paneer cubes and sauté them until they are golden and crispy on all sides.Serve hot .
If not already done, boil the chicken with a pinch of salt and turmeric powder until cooked through. Let it cool, then shred it into small pieces. Set aside.Heat 1 tablespoon of coconut oil in a pan or kadai over medium heat. Add the finely chopped onions.Add Salt & Wilt Onions: Add a pinch of salt to the onions. This helps them release moisture and soften faster. Sauté until the onions become translucent and soft (about 5-7 minutes).Add the finely chopped ginger and garlic to the pan. Sauté for 1-2 minutes until their raw smell disappears.Tomatoes & Curry Leaves: Add the finely chopped tomatoes and curry leaves. Cook until the tomatoes soften and break down (about 3-5 minutes).Reduce the heat to low. Add the coriander powder, turmeric powder, chili powder, cumin powder, and garam masala. Stir well and cook the spices for 1-2 minutes until fragrant, ensuring they don’t burn. If the mixture seems too dry, you can add a tablespoon of water.Add the shredded cooked chicken to the spiced onion-tomato mixture. Mix everything thoroughly, ensuring the chicken is well coated with the spices.Taste the filling and adjust salt if needed.Cook for another 2-3 minutes, stirring occasionally, until the flavors are well combined. Turn off the heat and let the filling cool down slightly.
Part 2: Preparing the Dough
In a separate pot, boil water with a pinch of salt. Keep it hot as it will be used for kneading.In a large mixing bowl, combine the rice flour, cumin seeds, grated coconut, and finely chopped shallots (or onion). Mix them well by hand.Add the prepared and slightly cooled meat filling to the rice flour mixture in the bowl. Mix everything thoroughly with your hands, ensuring the meat filling is evenly distributed throughout the dry ingredients.Gradually add the hot salted water to the mixture, a little at a time. Using a spoon initially, then your hands (be careful, as the water is hot), knead the mixture until it forms a soft, pliable dough. The consistency should be similar to the dough used for regular pathiri or chapati, not too sticky and not too dry. Knead for a few minutes until smooth.
Part 3: Cooking the Pathiri
Heat a flat pan or tawa over medium heat.Take a small portion of the dough (about the size of a golf ball or slightly larger). You can place it on a banana leaf (lightly greased) or a clean plastic sheet. Using your fingers, gently flatten the dough into a round, thin pancake (pathiri). Aim for about 4-6 inches in diameter.Sprinkle a few drops of water on the hot pan (this helps to create steam and cooks the pathiri evenly). Carefully place the flattened pathiri onto the hot pan.Once bubbles start to appear on the surface and the edges look cooked (about 1-2 minutes), apply a thin layer of ghee to the cooked side.Flip the pathiri over. Apply ghee to the other side.Continue cooking, flipping occasionally, until both sides are golden brown and cooked through. The pathiri should be soft and lightly browned. (Note: The video mentions some deep-fry it, but this recipe focuses on pan-frying with ghee for a healthier option).Remove the cooked pathiri from the pan and repeat the process with the remaining dough until all the pathiris are cooked.
1 tbsp Oil (preferably sesame oil, or any cooking oil)
5-6 cloves Garlic
A small piece of Tamarind (approximately 1 inch, or to taste)
For the Tempering
2-3 tbsp Sesame Oil (or any cooking oil)
1 tsp Mustard Seeds
1 tsp Chana Dal (split chickpeas)
1 tsp Urad Dal (split black lentils)
2-3 cloves Garlic (crushed or finely chopped)
2-3 Dried Red Chilies (whole)
1 sprig Fresh Curry Leaves
1/2 tsp Turmeric Powder
1 tsp Kashmiri Chili Powder
A pinch of Asafoetida Powder (Hing)
Salt to taste
Preparation
Wash the tomatoes thoroughly and cut them into large pieces.Place the cut tomatoes in a pressure cooker.Add 1 tablespoon of oil, the 5-6 cloves of garlic, and the small piece of tamarind to the pressure cooker.Close the lid and cook for three whistles on medium-high heat.Once the pressure is released naturally, open the cooker. The tomatoes should be soft and well-cooked.Lightly mash the cooked tomatoes with a spoon or masher.Allow the mixture to cool down slightly.Transfer the cooled tomato mixture to a blender or use an immersion blender. Blend into a smooth paste. Do not add any extra water.
Heat 2-3 tablespoons of sesame oil (or your preferred cooking oil) in a frying pan or kadai over medium heat.Once the oil is hot, add the mustard seeds. Let them splutter.Add the chana dal and urad dal. Sauté on low to medium heat until the dals turn a light golden brown.Add the crushed garlic, whole dried red chilies, and fresh curry leaves to the pan. Sauté until the garlic is well-cooked and aromatic, and the chilies become slightly darker. Be careful not to burn the garlic.Reduce the heat to low. Add the turmeric powder, Kashmiri chili powder, and a pinch of asafoetida powder. Stir quickly for a few seconds to toast the spices. (Be careful not to burn the dry spices).Immediately pour the blended tomato paste into the tempering mixture in the pan.Mix everything together very well.
Add salt to taste.Continue to cook the chutney on low to medium heat, stirring occasionally, until it thickens and the oil starts to separate from the chutney. This indicates that the chutney is well-cooked and ready for storage. This process might take 5-10 minutes depending on the consistency of your tomato paste.
Kudampuli (Malabar Tamarind): 2 large pieces and some small pieces (adjust to taste)
Green chilies: 4, slit lengthwise
Ginger: 1 small piece, crushed
Curry leaves: a handful
Turmeric powder: 1/2 teaspoon
Salt: to taste
Water: 1/2 glass
For the Tapioca (Kappa):
Tapioca: 1/2 kg, grated
Turmeric powder: 1/2 teaspoon
Salt: to taste
For the Tempering & Tapioca Mixture:
Coconut oil: 4 tablespoons
Onions: 2 medium-sized, thinly sliced lengthwise
Dried Grapes (Raisins): 20 grams, washed and cleaned
Mustard seeds: 1/2 teaspoon
Dried red chilies: 2
Shallots (Chuvannulli): 100 grams, finely chopped
Green chilies: 2-3, finely chopped into rounds
Garlic: 4 cloves, finely chopped
Grated coconut: 1/2 of a large coconut
Water: 1/2 glass
Garam Masala (optional): 1/2 to 3/4 teaspoon
Preparation
Combine the grated tapioca with 1/2 teaspoon turmeric powder and salt [00:30]. Mix well with your hands ,Set it aside, tilted, to drain excess water [00:36]. This helps remove the bitterness and excess starch .In a clay pot (manchatti), arrange the cleaned sardines.Add kudampuli, green chilies, crushed ginger, curry leaves, 1/2 teaspoon turmeric powder, salt, and 1/2 glass of water .
Cover and cook on medium flame for 2-3 minutes until the fish is cooked and the water has dried up .In a pan, heat 4 tablespoons of coconut oil .Add the thinly sliced onions and fry until golden brown, similar to how you would for biryani . Remove and set aside .
In the same oil, add the washed dried grapes and fry until plumped . Remove and set aside .In the same oil, reduce the flame to low .
Add mustard seeds and dried red chilies, and let them splutter .Add finely chopped shallots, chopped green chilies, and finely chopped garlic . Sauté until golden brown .If using, add 1/2 to 3/4 teaspoon of garam masala at this stage and mix well .
Squeeze the drained tapioca well to remove any remaining water and add it to the pan . Mix thoroughly.Add the grated coconut and mix well .Pour in 1/2 glass of water and cook on medium flame for 3-4 minutes, stirring occasionally . The tapioca will cook quickly since it’s grated.Once the tapioca is cooked , reduce the flame to very low.Add the fried onions and dried grapes to the tapioca mixture. Mix well and turn off the flame .Remove the kudampuli from the cooked fish.Layer the tapioca-coconut mixture over the cooked fish in the clay pot .Do not mix the fish and tapioca together as the fish will break .When serving, gently scoop from the bottom, ensuring you get both the fish and tapioca in each serving.
Peel the avocado. The video demonstrates two methods for peeling an avocado:Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon.Cut the avocado in half, remove the pit, and peel off the skin .Cut the peeled avocado into small pieces .
Cut the paneer into small cubes.Make the Avocado-Paneer Paste:Combine the avocado pieces and paneer cubes in a blender.Grind them into a fine paste without adding any water .
Transfer the avocado-paneer paste to a bowl .Add 1 cup of millet flour and 1/2 teaspoon of salt to the bowl .Knead the mixture well. Add more millet flour if needed to achieve a doughy consistency .Add 1 tablespoon of oil and continue kneading until the dough reaches a perfect consistency.Let the dough rest for 15 minutes .
Divide the dough into equal parts .Sprinkle some flour on a flat surface .Take one portion of the dough and roll it into a round paratha .Apply some oil evenly over the rolled paratha .Fold the paratha as shown in the video to create a square shape.
Roll it again into a square paratha.
Heat a pan on medium flame Place the rolled paratha on the hot pan .Cook each side until it starts to brown .Apply oil to both sides of the paratha as it cooks .Continue cooking until both sides are golden brown and cooked through.
Fenugreek Seeds: A tiny amount (less than mustard seeds)
Curry Leaves: A small amount
Turmeric Powder: A small amount
Kashmiri Chili Powder: 1.5 teaspoons (adjust for more spice)
Fenugreek Powder: 1/4 teaspoon
Black Sesame Seeds: A handful, crushed
Jaggery: 1 piece, melted
Asafoetida Powder (Kayam): A pinch
Salt: To taste
Preparation
Wash and cut the mangoes into large pieces .Sauté the Mangoes: Heat sesame oil, add mustard and fenugreek seeds, curry leaves, and then the mangoes. Cook until tender .Add salt to the cooked mangoes.Add turmeric powder, Kashmiri chili powder, and fenugreek powder
Add crushed black sesame seeds and melted jaggery Turn off the heat and add a pinch of asafoetida powder This pickle can be kept outside for two to three days.
Microgreens (broccoli microgreens are used in the video)
Boiled and peeled potatoes (2 large or 3 small)
Cumin seeds
Fennel seeds
Onion (1)
Green chilies [
Ginger
Curry leaves
Urad dal
Mustard seeds
Dried red chilies
Coconut oil
Salt
Turmeric powder
Dosa batter
Instructions for the Potato Masala
Heat a pan and add about three tablespoons of coconut oil .Once the oil is hot, add a quarter teaspoon of mustard seeds .When the mustard seeds start to splutter, add one dried red chili and some curry leaves .Add a quarter teaspoon of urad dal to the pan and stir well .Add two spoons of ginger and sauté until fragrant .Add the chopped onion and green chilies, then sauté until softened.
Add half a teaspoon of salt 2.Add a quarter teaspoon of turmeric powder .Add two pinches of cumin seeds and a quarter teaspoon of fennel seeds, then mix well .Once the onions are well sautéed, add a quarter cup of water (do not add too much water) .Let it boil, and at this point, you can check the salt .Add the boiled and mashed potatoes. Make sure not to mash them completely; leave some small pieces for texture .Mix everything thoroughly until the water evaporates and the mixture is well combined.Add a sprig of crushed curry leaves for aroma and turn off the heat .
Instructions for Assembling the Masala Dosa:
Heat a dosa pan and pour the dosa batter onto it .Spread the batter thinly in a circular motion .Add a little ghee to the dosa.
Once the dosa is cooked, place a portion of the prepared potato masala onto it .Add some broccoli microgreens on top of the masala .
Fold the dosa and serve .
TharipolaIngredientsSemolinaAll-purpose flourBaking powderBaking sodaVanilla essence or vanilla flavorEggsSunflower oilSugarCardamomMilkTutti-frutti (optional, for topping)PreparationPreparing the base Mixing semolina with sunflower oil, then adding milk and sugar...
