Boil milk with sugar, in a bowl, mix custar powder and milk, then remove lumps and add to pan, stir it well until it become thick, then turn off flame. Take a mixie jar pour the milk mix after cooling it well, add mango, then blend it well. Transfer it to a bowl, add crushed nuts, mango, cooked sago and soaked sabja, mix well, then cool it in fridge before serving.
Fish dishes are always more accepted among us. It is safe to say that nothing beats the sardines. There’s no telling what dishes you can make with sardines. There is no doubt that preparing various dishes in this itself will awaken the taste buds of your tongue. Let’s prepare the sardines with a little pepper.
Let’s see how to prepare kothiyoor and sardine very easily in a slow cooker.
Ingredients
•Sardines/ Chala 750 gms
•Garlic – 12
•Ginger – One and a half inch long piece
• Small onion – 2 nos
•Green chillies – three
•Curry leaves – a little too much
•Salt – just enough
• Chilli powder – 2 tsp
• Chilli powder – one tablespoon
•Turmeric powder – 3/4 tsp
•Fennel seeds – 3/4 tsp
•Lemon juice – one tablespoon
• Coconut oil – 5 tablespoons
•Grushed ginger – half teaspoon
• Crushed garlic – one teaspoon
•Small onion crushed – quarter cup
•Water – one tablespoon
•Walanpuli – Small gooseberry size
How to prepare
Dissolve tamarind in two tablespoons of water. Take a small jar of mixie and add garlic, ginger, small onion, one green chilli, one stalk of curry leaf, chilli powder, turmeric powder, black pepper powder, fennel seeds, enough salt, one tablespoon of coconut oil, one tablespoon of lemon juice and one tablespoon of water to it and grind it well.
• Apply this to thoroughly washed and cleaned sardines and keep it aside for 30 minutes.
• Now take the cooker and pour four tablespoons of coconut oil into it and add the crushed small onion, garlic, ginger and three green chillies and saute well. Once it is cooked well, curry leaves can be placed on top of it. Arrange the sardines with the stalks and then add the marinated sardines on top of it, pour tamarind water over it, close the cooker and cook on low flame until it whistles. After a whistle the sardines are ready and can be served hot. It is the best combination for rice, chapati and appam.
Take a bottomthick round pan, add water an milk, allow it to boil, then add palada mix to it, mix it well frequently, lower the flame an cook it for 15 minutes, caramalise sugar, then ad to it, cook it again for 20 minutes, add a pinch of salt, boil it until it become thick, then turn off flame.
In a pressure cooker, add toor dal, vegetables that need more cook, salt, turmeric and water, then cook it well. Heat oil in a pan, pop mustard, then add dry chilly curry leaves and garlic, saute it well, then add shallots, mix it until it become soft, next add masala powders, then pour tamarind juice, now add other soft vegetables, add salt, then cook it well, after that mix items in cooker, combine both well. Heat oil in a pan, add dry chilly cumin, hing,fenugreek, and curry leaves, roast it well, next add coconut, dry it until it turns brown, then turn off flame, grind it well, then add to curry, let it boil, then add coriander before turning off.
Soak rice for 3-4 hrs, then grind it with melted jaggerry, then add maida, after blending it well add banana, grind it again, then transfer it to a bowl, add salt to it, then add roasted coconut and black cumin with ghee, add crushed cardamom, mix well, then rest the batter for 6-8 hrs, then you can make soft unniyappam.
Palakkad special Vishu breakfast recipe, its delicious and tasty.
Ingredients
White rice : 1 glass
Green gram : 1/4 glass
Cluster bean seed : 1/4 glass
Coconut : 1 for milk extraction &1/2 to add directly
Salt : to taste
Water : to adjust consistency
Preparation
Take coconut milk from coconut, then set aside. Dry roast green beans and cluster beans separately, then just crush it in a mixer. In a pressure cooker, add raw rice, crushed beans, second coconut milk and water, then cover the cooker and cook it for 1 whistle. Once the pressure gone, open it and add salt and water, boil it again, next add coconut and salt, combine well, finally add thick coconut milk, mix once again then turn off flame.
Kunafa is a Famous Arabic sweet, we can make a same taste snack with less ingredients..
Ingredients
milk- 1 cup
bread-2 pkt
corn flour-2 tbsp
sugar-4 tbsp
fresh cream- 1 tbsp
thin vermicelli
egg-2
Preparation
In a sauce pan, add milk, corn flour, and sugar, dilute all well, then put it on a stove, stir it well until it become thick cream consistency, then turn off flame, add fresh cream to the mix after cooling it well. Take breads, cut it into desired shapes, take 1 piece, apply the cream, then cover it with another like a sandwich, then dip the mix in egg mix, then coat it with nice vermicelli, then shallow fry it.
In a bowl, add corn flour and water, set this aside. Melt sugar with water in a pan, once it starts boil add corn flour mix, stir it well, add food color when it starts thickening, add cardamom powder and cashews, then add coconut oil frequently, continue stirring until it become non sticky and thick, after that, transfer the mix to a greased bowl, then rest it for 2 hrs, then cut it.
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Take boiled eggs, put deep straight marks. In a bowl, add masala powders, salt and a little water, mix all well, then marinate egg with this masala, keep this aside for 15 minutes, then shallow fry it with curry leaves.
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...
