Bun Dosa

Try this new recipe for breakfast

Ingredients

raw rice-1 1/2 cup

poha-1/2 cup

fenugreek-1/4 tsp

coconut-1 cup

coconut oil-2 tbsp

mustard

curry leaves

green chillies

salt

Preparation

Soak rice and fenugreek together, then grind the rice with soaked poha, coconut and water, make a fine batter. Keep this one night for fermentation. Next morning, add salt to the batter. Heat oil in a pan, add mustard, let it pop well, then add green chillies and curry leaves, saute it well, then add to batter, mix well. Heat a pan, apply oil, then pour the batter, cover the pan, then cook it well, cook both sidws well.

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Tuna fish pickle

This video is about how to make a fish pickle, a South Indian dish.

Ingredients:

Tuna Fish

Salt

Turmeric powder

chilly powder

ginger garlic

garlic

tamarind

Mustard powder

Fenugreek seeds

Curry leaves

Red chillies

vinegar

hing powder

salt

Preparation

Marinate fish with salt, turmeric and chilly powder, then fry it well. In the oil add mustard and fenugreek, let it pop well. Add ginger , garlic and green chilly to the pan, roast it well, then add curry leaves, add masala powders, fry it in low flame, add tamarind and vinegar, boil it well, add salt too, then add fish, mix well, cook until it become slightly dry, add hing last, then mix it, Once the heat gone, store it in airtight container.

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Coconut Chutney Powder

Ingredients

Grated coconut- 3

Tamarind a small lemon size.

Urad dal-150gm

Ginger -small piece

Asafoetida (kaayam)-1/2tsp

Kashmiri red chilli powder-3tbsp

Black pepper powder-1tsp

Curryleaves

Salt as per taste.

Preparation

Roast all ingredients in a pan until they turn brown. Roast urad dal separately, coconut and other ingredients together. Let them cool down. Grind urad dal first, then grind coconut with this powder in a mixer until it becomes a fine powder.

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Tomato Curry

This tomato curry is good for rice and chapathi also

Ingredients:

1 tbsp oil

1 medium onion (chopped)

1 green chilli

1 tsp cumin

1/2 tsp turmeric powder

1/2 tsp garam masala

1/2 tsp chilli powder

4 ripe tomatoes (chopped)

2 cups water

Salt to taste

1/2 cup coconut

7 cashews

1 tbsp mustard seeds

1/2 tsp fenugreek seeds

4 dry chillies

Preparation

Heat oil in a pan and add cumin seeds. Once cumin seeds crackle, add chopped onions and saute until golden brown.
Add green chilli and saute for a few more minutes. Add turmeric powder, garam masala, and chilli powder. Saute for a few more minutes. Add ripe tomatoes and cook until they soften. Add water and cook until tomatoes are cooked through. Make sure the water evaporates completely. Add salt and saute for a few more minutes. Grind coconut and cashews in a mixer to make a paste. Add coconut paste to the curry and cook until it is cooked through. Heat oil in a pan and add mustard seeds. Once mustard seeds crackle, add fenugreek seeds and dry chillies. Saute for a few more minutes. Add this tempering to the curry.Serve hot with rice or roti.

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Curry leaves chutney powder

Curry leaves chutney powder, for rice and dosa

Ingredients:

1 cup curry leaves

urad dal-2 tbsp

chana dal-1 1/2 tbsp

dry chilly

pepper

hing

salt

garlic

Preparation

Wash and dry curry leaves. Roast all ingredients separately. Roast curry leaves in a pan until they turn brown. Let them cool down. Grind all together in a mixer. . This powder can be used as a tempering for various dishes.

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Egg Curry

Ingredients:

1 tbsp oil

1/2 tsp mustard seeds

1 green chilli

1 inch ginger

1/2 garlic clove

1/2 tsp turmeric powder

1 tbsp coriander powder

2 medium onions

Salt to taste

2 medium tomatoes

3/4 cup hot water

2 eggs

1/2 tsp garam masala powder (optional)

1/2 tsp coriander leaves

Preparation

Heat oil in a pan and add mustard seeds. Once mustard seeds crackle, add green chilli, ginger, and garlic.
Saute until fragrant. Add turmeric powder and coriander powder. Saute for a few more minutes. Add onions and saute until golden brown. Add salt and saute for a few more minutes. Add ripe tomatoes and cook until they soften. Add hot water and cook until tomatoes are cooked through. Make sure the water evaporates completely. Add eggs and cook until they are cooked through. Add garam masala powder and coriander leaves. Serve hot with rice or roti.

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Prawn Roast

Ingredients

Ingredients:

1 tbsp oil

1 tsp cumin

1 large onion (chopped)

Salt to taste

2 ripe tomatoes (chopped)

1 tbsp ginger-garlic paste

1/2 tsp turmeric powder

1/2 tsp garam masala

1/2 tsp chilli powder

Prawns (cleaned)

Water

Curry leaves

Preparation

Heat oil in a pan and add cumin seeds. Once cumin seeds crackle, add chopped onions and saute until golden brown.
Add salt and saute for a few more minutes. Add ripe tomatoes and cook until they soften. Add ginger-garlic paste and cook for another minute. Add turmeric powder, garam masala, and chilli powder. Add cleaned prawns and cook until they change color. Add water and cook until prawns are cooked through. Make sure the water evaporates completely. Add curry leaves and stir well.

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Chicken Snack

Ingredients

boneless chicken

chilly powder-1/2 tsp

turmeric-1/2 tsp

chicken masala-1/2 tsp

pepper powder-1/2 tsp

coriander powder-3/4 tsp

salt

oil

onion-2

ginger garlic crushed

green chilly-2

curry leaves

turmeric

chilly powder-1/4 tsp

coriander powder-1/2 tsp

chicken masala-/2 tsp

pepper powder

coriander leaves

egg-3

salt

turmeric

bread

oil

Preparation

Marinate chicken with salt and masalas, then fry it well, shred chicken after frying. Heat oil in a pan, saute onion, ginger garlic, curry leaves and green chilly, then add masala powders, mix it well, then add chicken and coriander leaves, combine well, then turn off flame. Combine eggs, salt and turmeric in a bowl. Take bread after removing sides, then add filling, paste another slice above, then dip it in egg mix, after that shallow fry breads.

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Mini Kozhukkattai

Sweet Dumplings

Ingredients

water-1 1/4 cup

salt

ghee-3/4 tbsp

rice flour-1 cup

jaggerry-2

water-1/2 cup

cinnamon-2

coconut-3/4 cup

cardamom-1/2 tsp

Preparation

Boil water with ghee and a little salt, then pour rice flour to boiling water mix well, once the heat gone, make small kozhukkatta with this, steam as well. Boil jaggerry, add coconut, cinnamon, and cardamom, once it become thick add cooked kozhukkatta, then mix well.

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Easy Sambar

Ingredients

toor dal 1/2 cup

potato 1

carrot 1

drumstick 6 pieces

pumpkin 1 piece

french beans 5

snake gourd 2 small piece

tomato 1

onion 1

green chilli 2

turmeric – 1/2 tsp

salt

asafoetida 1/2 tsp

—
2 1/2 heap tsp coriander powder

2 1/2 tsp chilli powder

1/4 tsp pepper powder

1/4 turmeric powder

pinch of fenugreek powder

coconut oil

mustard

dry red chilli

shallots

curry leaves

—–
tamarind water ( optional )

coriander leaves

Preparation

In a pressure cooker, add dal, veggies water, salt, turmeric and hing powder, then cook it for 2 whistle. Heat oil in a pan, add mustard, then add dry chilly and curry leaves after popping it well, then add masala powders to the pan, roast it well, then transfer this to cooker, boil it well, turn off flame, sambar is ready.

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Thattukada

Bun Dosa

Tuna fish pickle

Coconut Chutney Powder

Tomato Curry

Curry leaves chutney powder

Egg Curry

Prawn Roast

Chicken Snack

Mini Kozhukkattai

Easy Sambar

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business