Momos with jackfruit

Ingredients

One coconut, grated

Three cardamom pods, powdered

Jaggery syrup (quantity according to sweetness preference)

Two spoons of cornflour mixed with water

Chopped jackfruit

One cup of water

Salt (quantity not specified)

One and a half cups of all-purpose flour (maida)

preparation

First, grated coconut is heated in a pan .Powdered cardamom is added and mixed in .Jaggery syrup is gradually poured into the mixture and stirred .A cornflour mixture is added to thicken the coconut mixture .Once the mixture thickens and leaves the sides of the pan, chopped jackfruit is added.The mixture is stirred, covered, and cooked for a few minutes .It’s stirred again, covered, and cooked until the jackfruit is soft and mashed . The filling is then set aside.To make the dough, water and salt are heated in a pot .All-purpose flour (maida) is added and mixed well .The dough is transferred to a plate and kneaded until smooth .Small balls are made from the dough, rolled into thin discs, and filled with the jackfruit-coconut mixture. They are shaped like dumplings (nomos) .The dumplings are then steamed until cooked .The video concludes with a call to subscribe to the channel and like the video

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Carrot potato Thoran

Ingredients

Carrot

Potato

Coconut oil

Mustard seeds

Onion

Green chilies (two)

Curry leaves

Salt

Turmeric powder

Grated coconut

preparation

Grate washed carrots and potatoesHeat coconut oil, add mustard seeds, and let them splutter Sauté chopped onions, green chilies, and curry leaves with some salt .Add the grated carrots and potatoes along with salt and turmeric powderMix well and cook without covering to avoid it becoming mushy Finally, add grated coconut The presenter emphasizes that this is a quick and easy dish that can be prepared in about two to three minutes .

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Protein Laddu

ingredients

Roasted Peanuts

Jaggery

Grated Coconut

Cardamom

Mixed Grains Powder

Ghee

Cashews and Raisins

Preparation

Lightly roast pre-roasted chickpeas . If using unroasted chickpeas, they need to be roasted well.Remove the skins from the roasted chickpeas .Melt jaggery in a little water to make a syrup . Approximately 800 grams of jaggery was used with one cup of water, cooked to a slightly sticky consistency .Grate one coconut and roast it ,. Roasting helps prevent spoilage .Grind peeled cardamom and roasted, peeled groundnuts together . The grinding doesn’t need to be very fine .Use a multigrain flour mix (containing about 8-9 grains) . The presenter used a pre-ground mix, but whole grains can be bought and ground at home. About seven cups of this flour were used . Lightly heat the flour mix.Roast cashews and raisins in ghee .Combine the ground cardamom and groundnuts with the multigrain flour .Mix everything well and then transfer a portion to another bowl before adding the jaggery syrup .Pour the jaggery syrup into the flour mixture and combine thoroughly .Apply a little ghee to your hands and shape the mixture into laddus.

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Banana Sweet snack

Ingredients

Ripe banana (1)

Milk (1 cup)

Corn flour (1/4 cup)

Sugar (1/4 cup or as needed)

Water (1/4 cup)

Yellow food coloring (optional)

Desiccated coconut (for coating)

Preparation

First, blend one ripe banana with one cup of milk until smooth.Pour the banana juice into a pan .In a separate cup, mix 1/4 cup of corn flour, 1/4 cup of sugar (or as needed), and 1/4 cup of water until there are no lumps .Pour the corn flour mixture into the pan with the banana juice and mix well.Stir continuously over low flame until the mixture thickens. Yellow food coloring is added as an optional step .Grease two paper cups and pour the thickened banana mixture into them [02:38], spreading it evenly .Refrigerate the cups for 30 minutes .After refrigeration, remove the banana mixture from the cups .Coat the banana snacks with desiccated coconut .
The banana snacks are then shown ready to be served .

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Sharkkara Manga

Ingredients

20 raw mangoes (preferably native)

1 cup powdered jaggery

1/2 cup water

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp fenugreek seeds

Pinch of salt (adjust to taste)

Kashmiri chili powder (to taste)

preparation

Peel and wash the raw mangoes.Dry roast 1 teaspoon each of cumin seeds, mustard seeds, and fenugreek seeds. Grind them together.
Melt 1 cup of powdered jaggery with 1/2 cup of water in a pan and bring to a boil.Add the peeled mangoes to the boiling jaggery syrup. Cook covered on low heat for about 10 minutes, stirring occasionally, until the mangoes are tender.Add a pinch of salt (adjust based on the salt content of the jaggery) and Kashmiri chili powder to taste.Gradually add the ground spice mixture, tasting as you go, until you reach your desired flavor. The creator used about 2 teaspoons in total.Cook until the jaggery syrup thickens.The Sharkkara Manga is ready to be stored in a glass bottle. It can last for up to a year in the refrigerator or about two weeks outside.

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Sughiyan

A traditional tea shop recipe

Preparation

Wash and cook one cup of green gram in a pressure cooker with 1 ¾ cups of water and a little salt until just done . If there’s excess water, boil it off.Melt 200 grams of powdered jaggery with ½ cup of water to create a slightly thick syrup . Strain the syrup and set it aside .Heat one teaspoon of ghee in a pan and add 1 ½ cups of grated coconut. Lightly sauté without changing its color . Add the cooked green gram and mix well .Pour most of the jaggery syrup into the green gram and coconut mixture, reserving some to adjust sweetness later . Mix well and cook until the syrup is absorbed .Stir in ¼ teaspoon of cardamom powder and ½ teaspoon of cumin powder. Mix thoroughly and cook until the mixture becomes semi-dry. Taste and add more salt or jaggery if needed. Let the filling cool down.In a bowl, mix one cup of all-purpose flour, one tablespoon of rice flour, a pinch of turmeric powder for color, and a little salt. Gradually add water to make a thick batter.Take small portions of the cooled green gram mixture and roll them into medium-sized balls . Dip each ball into the prepared batter, ensuring it’s fully coated. Fry the coated balls in medium-hot oil until golden brown, flipping occasionally .The Sukhiyan is ready to be enjoyed.

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Erachi Pathiri (Meat Pattice)

Ingredients:

For the Filling:

4 large onions, finely chopped

1 bulb of garlic, minced

½ piece of ginger, minced

9 green chilies, crushed

Salt, to taste

½ teaspoon turmeric powder

2 teaspoons crushed black pepper

(crushed is preferred over powder

1 teaspoon fennel seeds (big jeera)

1 teaspoon chili powder

½ teaspoon garam masala

500g beef, cooked with salt, chili powder, and turmeric powder, then minced

Coriander leaves, chopped (as needed)

Curry leaves (as needed)

Coconut oil, for sautéing

For the Dough:

Maida (all-purpose flour)

Salt, to taste

Water (as needed to form a dough)

For the Egg Wash:

1 egg

1 tablespoon sugar

A pinch of salt

Cardamom

Ghee, for shallow frying

Preparation

Heat coconut oil in a pan (preferably an iron pan) .Add the chopped onions and sauté for a while Add the minced garlic, ginger, and crushed green chilies to the pan . Sauté well until the raw smell disappears Add salt, turmeric powder, crushed black pepper, fennel seeds, chili powder, and garam masala . Mix everything well and sauté until the spices’ raw smell is gone .Add the minced cooked beef to the pan and mix thoroughly . You can also shred the cooked beef by hand .Finally, add chopped coriander leaves and curry leaves . Mix well and set the filling aside to cool .In a bowl, mix maida with salt and add enough water to form a soft dough ,Cover the dough and let it rest for some time.Divide the dough into small balls.Roll each ball into a small, thin disc (puri size) . The video suggests that smaller discs are better in taste and appearance .Place a spoonful of the prepared beef filling in the center of one disc .Cover it with another rolled-out disc .Seal the edges by pinching and twisting them together to create a decorative border . You can also use a mold for this Heat oil in a pan for deep frying.Gently slide the prepared patties into the hot oil.Fry them on both sides until they turn light golden brown and puff up .Remove the fried patties and drain them on paper towels.In a bowl, whisk together the egg, sugar, a pinch of salt, and cardamom Heat ghee in a separate pan .Dip each fried patty into the egg mixture, ensuring both sides are coated .Place the coated patties in the hot ghee and shallow fry on both sides until the egg is cooked .

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Paal kappa

Ingredients:

Tapioca (Kappa)

Small onions (cut and uncut)

Garlic

Curry leaves

Green chili

Dried red chili

Coconut milk (no separation of first and second press)

Salt (as needed)

Coconut oil

Mustard seeds

Preparation

Wash the tapioca and place it in a pan.Add 2 curry leaves and 2 garlic cloves to the tapioca.Pour in enough water to cook the tapioca.Add the required amount of salt for the tapioca.Cover the pan and cook the tapioca until it’s well done. The video mentions that if the tapioca takes a long time to cook, using a pressure cooker might be quicker.Once cooked, drain the water from the tapioca.Put the chopped small onions, green chilies, one sprig of curry leaves, and 2-3 garlic cloves into a mixer jar.
Crush these ingredients in the mixer.Add the cooked tapioca to a pan.Pour the crushed onion mixture over the tapioca.Mash the tapioca and the onion mixture together well. The video emphasizes that the tapioca should be mashed well for a good taste, especially when eating with fish curry.Pour the coconut milk into the mashed tapioca mixture. Cook and simmer until the coconut milk reduces and thickens.Add a little more salt if needed.

Heat coconut oil in a pan.Add mustard seeds and let them splutter. Add the chopped small onions and sauté them until golden brown.
Add a small piece of dried red chili and continue to sauté. Stir the Paal Kappa occasionally to prevent it from sticking to the bottom.Add the remaining dried red chili and curry leaves to the tempering and sauté well. The video mentions that adding small onions in the tempering gives a good flavor to the Kappa.Pour the prepared tempering over the Paal Kappa and mix well.
The Paal Kappa might appear to have a lot of gravy initially, but it will thicken after some time.

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Jackfruit Biriyani

1/2 of an unripe jackfruit (idhiyan chakka)

1 tsp black cumin seeds

1 tsp chili powder

1/4 tsp turmeric powder

1 tsp coriander powder

1 tsp coconut oil

A few chopped mint leaves

1 cup yogurt

1/2 tsp salt

Biryani masala (homemade):

4 cardamom pods

5 cloves

1/2 tsp black peppercorns

2 pieces of cinnamon stick

4 dried bay leaves

1 mace

For the Biryani

Coconut oil or ghee

Sliced onions

Salt (to taste)

1 biryani leaf (cut)

1/2 tsp finely chopped ginger

300g long-grain Basmati rice (80% cooked)

Rose water

Mint leaves and coriander leaves (for garnish)

Preparation

Cut the jackfruit and remove the sticky sap by wiping both sides thoroughly.Apply some coconut oil to your hands and the knife.
Cut the jackfruit into medium-sized pieces.In a bowl, combine the jackfruit pieces with black cumin seeds, chili powder, turmeric powder, coriander powder, coconut oil, chopped mint leaves, yogurt, salt, and the homemade biryani masala.Mix everything well with your hands and set aside for 20 minutes.To make the biryani masala, lightly heat cardamom, cloves, black peppercorns, cinnamon sticks, dried bay leaves, and mace, then grind them into a powder.In a heavy-bottomed pot, add coconut oil (or ghee).
Add the sliced onions and some salt, and sauté until golden brown and crispy. Add the cut biryani leaf and finely chopped ginger to the pot and sauté until fragrant.Add the marinated jackfruit and sauté for a while. Add some water and let the jackfruit cook until it’s about 80% done. You can also use the water in which the rice was cooked.While the jackfruit is cooking, soak the Basmati rice in water for at least 30 minutes.Cook the Basmati rice with a little salt and two bay leaves until it is 80% cooked. Layer the cooked rice over the semi-cooked jackfruit in the pot.Sprinkle some rose water, chopped mint leaves, and coriander leaves on top of the rice.Cover the pot tightly with a lid and cook on high heat for one minute, then reduce the heat to low and cook for another five minutes. Turn off the heat and let the biryani rest for 20 minutes without opening the lid.After 20 minutes, open the lid and gently mix everything together.

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Beef Balls

Ingredients:

For Boiling the Beef

200 grams of beef

1 teaspoon turmeric powder

1 ½ teaspoons Kashmiri chili powder

¾ teaspoon black pepper powder

1 ½ teaspoons salt (or to taste)

½ cup water

For the Beef Ball Mixture:

2 medium-sized onions, finely chopped

2-inch piece of ginger, finely chopped

3 green chilies, roundly sliced

1 handful of coriander leaves, finely chopped

2 sprigs of curry leaves, chopped

½ cup gram flour (kadala podi)

Salt to taste (adjust as needed)

1 egg

1 tablespoon rice flour (ari podi)

1 teaspoon Kashmiri chili powder (optional, for added color)

Coconut oil for frying

Preparation:

Boil the Beef:

In a pressure cooker, add the beef, turmeric powder, Kashmiri chili powder, black pepper powder, and salt.Mix the spices well with the beef using your hands.Add ½ cup of water to the cooker.Close the lid and cook for approximately 6 whistles, or until the beef is well-cooked and tender.While the beef is cooking, in a mixing bowl, combine the finely chopped onions, ginger, sliced green chilies, chopped coriander leaves, chopped curry leaves, and gram flour. Add salt to taste.Crack and add one egg to the mixture. Mix everything well with your hands until all the ingredients are evenly combined. For extra crispiness, add 1 tablespoon of rice flour to the mixture and mix again. Set the mixture aside to rest for 10 minutes.Once the beef is cooked, transfer it to a mixer jar.
Pulse or grind the beef until it is coarsely shredded.The shredded beef should have a texture as shown in the video around.Add the shredded beef to the vegetable and binding mixture in batches.Mix everything thoroughly until the shredded beef is well incorporated with the vegetable mixture.For a richer color, you can add 1 teaspoon of Kashmiri chili powder at this stage and mix well.Heat coconut oil in a pan for frying. Ensure there is enough oil to deep-fry the balls. Wait until the oil is nicely hot.Reduce the flame to low.Take small portions of the beef mixture and shape them into small balls as shown in the video around.Gently drop the beef balls into the hot oil. Fry the balls on a low flame until they turn a nice golden brown color on both sides.Once they are evenly browned and cooked, remove them from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.

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Thattukada

Momos with jackfruit

Carrot potato Thoran

Protein Laddu

Banana Sweet snack

Sharkkara Manga

Sughiyan

Erachi Pathiri (Meat Pattice)

Paal kappa

Jackfruit Biriyani

Beef Balls

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business