Preparing the base Mixing semolina with sunflower oil, then adding milk and sugar . This mixture is then set aside .Creating the batter Combining all-purpose flour, baking powder, baking soda, and vanilla essence with the semolina mixture . Water is gradually added to achieve the desired consistency .Baking The batter is poured into a pan and topped with tutti-frutti . It is then cooked on a low flame for about 15 minutes.
Preparing the Batter The process begins by soaking two cups of semolina (rava) in one and a half cups of water . Once the semolina is soaked, it’s blended with one cup of yogurt and salt.Making the Tempering A tempering is prepared by heating oil and adding mustard seeds, cumin seeds, and urad dal . Sliced onions and curry leaves are then sautéed until softened .Combining and Cooking The prepared tempering is added to the semolina batter and mixed well . Half a teaspoon of baking soda is added to the batter to make the dosa instant . The dosa is cooked on a griddle, two ladles of batter at a time, on medium flame, and covered for about five minutes until it puffs up and turns golden brown.
Boil water in a pan and add salt, chili flakes, oregano, black pepper powder, and chopped coriander leaves.Adding bread and semolina Tear three slices of bread into pieces and add them to the boiling water on low flame. Then, add half a cup of semolina and mix well until it forms a dough-like consistency.Cooling and kneading Transfer the mixture to a plate and let it cool until it’s comfortable to handle. Knead the dough thoroughly until it becomes soft and loses its stickiness.Shaping the snacks Grease your hands with oil and shape the dough into small balls, then flatten them into square or round shapes . You can also use cookie cutters for different shapes .Frying Heat oil in a pan and fry the shaped snacks until they turn golden brown and crispy.
This video provides several clever kitchen hacks using old pressure cookers. Here’s a summary of the tips:
Reheating Leftover Rice :
Wash leftover rice from the fridge twice.Place the washed rice into a pressure cooker.Close the lid, but remove the weight.Heat on low flame for about 5 minutes until the rice is hot and fluffy, just like freshly cooked rice.This method prevents the rice from becoming watery or having an old smell.
Softening Refrigerated Dough :
If you have leftover dough in the fridge that’s too cold to work with, place some hot water in the pressure cooker.Put a stand or an inverted bowl inside the cooker, then place the dough (covered) on top of it.Close the pressure cooker lid.In about 5 minutes, the dough will become soft and easy to use for making chapatis or other flatbreads.
Ripening Fruits Quickly :
To ripen fruits like bananas quickly, wrap them in newspaper.Place the wrapped fruits inside the pressure cooker.Light a small piece of paper or a wick and place it in a small steel glass or bowl inside the cooker.Close the pressure cooker lid.The smoke from the burning paper or wick will help ripen the fruits overnight or within a few hours.
Fermenting Batter in Cold Weather :
If you’re making idli or dosa batter in cold weather and it’s not fermenting, place some hot water in the pressure cooker.Put a stand inside, then place the batter (covered) on top.Close the pressure cooker lid.Leaving it overnight will result in soft dosa or idli batter by morning. This also works for quickly fermenting batter in 1-2 hours during warmer times.
Oil-Free Frying of Non-Veg Items :
To fry fish or chicken without oil, place a banana leaf inside a hot pressure cooker.Arrange the marinated fish or chicken on the banana leaf.Close the lid, but leave it slightly ajar (not fully sealed).Flip the items to cook both sides. The pressure cooker’s heat will cook the food using its own oils, resulting in a healthy and flavorful dish.
Drying and Roasting Spices :
To dry and roast spices like coriander seeds or chilies, place them in a small bowl inside a hot pressure cooker with a stand.Close the lid (without the weight) and heat for about 3 minutes on low flame.For roasting, you can add a few curry leaves and a spoon of fennel seeds to the coriander seeds in the cooker and shake occasionally.For chilies, add a little salt and roast them in the hot cooker. This helps preserve them for longer, especially in humid weather.
Roasting Coconut for Curries :
To roast coconut for curries, add a little coconut oil to the pressure cooker and swirl it around.Add the grated coconut and a few curry leaves.Close the lid (without the weight) and shake occasionally for 2-3 minutes until the coconut is evenly roasted. This saves time compared to continuous stirring.
Keeping Tea Hot :
To keep tea hot for several hours, place the tea in a steel mug or container.Put a stand inside the pressure cooker and place the tea mug on top.Close the pressure cooker lid.The tea will stay hot for 2-3 hours, allowing everyone to enjoy it at their own time without reheating.
A wonderful business idea for you with zero investment. If jackfruits is available easily in your home, then this is for you..
Production Process The initial part of the video demonstrates how to make jackfruit seed powder at home, including steaming the seeds to remove their outer skin, cutting them into small pieces, drying them in the sun or an oven, and then grinding them into a powder.
Business Analysis The video then transitions into a detailed business analysis, aiming for a monthly revenue target of 6 lakhs INR by selling 100-gram packets at 170 INR each.
Product Benefits & Uses Jackfruit seed powder is presented as a protein-rich, gluten-free, and antioxidant-rich product with various uses, such as a baking ingredient, protein boost in smoothies, nutritional supplement, and thickening agent .
Target Market & Trends The target market includes health-conscious consumers, fitness enthusiasts, vegans, and those seeking natural supplements. Market trends indicate a growing demand for plant-based proteins and sustainable superfoods .
Sourcing Raw Materials Jackfruit seeds can be sourced locally from farmers in Kerala or through platforms like IndiaMART .
Processing Setup & Production Capacity The initial investment for equipment, certifications (FSSAI, GST), and working capital is estimated between 9 to 12 lakhs INR, with monthly expenses ranging from 4 to 5 lakhs INR [08:46]. The production capacity is planned in phases, starting with 20-30 packets per day and scaling up to over 118 packets per day .
Marketing & Sales Strategies The video suggests branding the product as a premium organic protein supplement from Kerala, utilizing digital marketing (social media campaigns, content marketing, paid advertisements), and offline marketing (sampling at fitness centers, partnerships with nutritionists, exhibitions) [15:11]. Sales channels include e-commerce platforms (Amazon, Flipkart), retail stores (health food stores, gyms), and B2B collaborations with health centers and supplement manufacturers .
Scaling & Risk Mitigation Scaling strategies involve product expansion (different package sizes, flavors), geographical expansion (Kerala, South India, Pan India, international markets), and vertical integration (contract farming, collection centers, diversifying into other jackfruit products like chips and flour) [17:29]. Risks such as supply chain disruptions, quality consistency, market competition, regulatory changes, and seasonal availability are also addressed with mitigation strategies .
Instructions:
In a medium saucepan, whisk together milk, sugar, cornstarch, and salt.Cook over medium heat, stirring constantly, until mixture comes to a boil.Reduce heat to low and simmer for 2 minutes.Remove from heat and stir in vanilla extract and butter.Pour into individual serving cups.Chill in refrigerator until set.
Slice the plantains similar to how you would for banana fritters, cutting each plantain into four pieces.In a bowl, crack one egg and beat it well. You can also use a mixer grinder for this.Add 2 teaspoons of sugar (or less, to taste), ¼ teaspoon of cardamom powder, and a pinch of salt. Mix everything thoroughly until the sugar dissolves.Pour in ½ cup of room temperature milk and mix well until the sugar is fully dissolved.Add ¼ cup of all-purpose flour (or wheat flour) and mix until the batter is smooth and lump-free. The batter should have a consistent, thin texture. Set the batter aside.Heat ½ tablespoon of ghee in a pan.Add the sliced plantains to the pan. Sauté them in two batches if necessary. Cook one side until lightly browned, then flip and cook the other side. Sautéing the plantains in ghee enhances their flavor, but it’s optional. Once both sides are cooked, remove them from the pan.Clean the pan and heat it over medium flame until it’s slightly warm.Pour half of the prepared batter into the pan, spreading it thinly to form a layer.Arrange the sautéed plantain pieces on top of the batter, adjusting their length to fit the pan.Sprinkle fresh grated coconut generously over the plantains.Add some tutti frutti for decoration.Sprinkle a little sugar over the coconut for sweetness.Finally, sprinkle crushed pistachios or your preferred nuts.Once the base is cooked through, carefully roll the snack. Be cautious as it will be hot. If you’re not filming, you can wait a couple of minutes for it to cool slightly before rolling.Repeat the process with the remaining batter and ingredients to make the second snack. If your layer is thicker, you might need to cover the pan and cook for about two minutes before rolling.
Heat oil in a pan and add mustard seeds. Once they splutter, add cardamom, cloves, and a small piece of cinnamon stick.Add finely chopped garlic and ginger, followed by sliced green chilies. Sauté until the raw smell disappears .Add finely chopped onions and sauté well. To speed up the process, add a little salt and about 1/4 teaspoon of turmeric powder. Continue to sauté until the onions turn light brown .Add some curry leaves . Then, add finely chopped tomatoes and cook until they are soft and well-mashed .Once the tomatoes are cooked, add 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, and 1/2 teaspoon of black pepper powder. Mix well and cook until the raw smell of the powders is gone .Pour in the second extract of coconut milk to create the gravy. Mix thoroughly.Check for salt and add more if needed .Once the gravy comes to a boil, add the boiled eggs, cut in half. Pour some gravy over the eggs to ensure they are well coated .Let the gravy simmer and reduce slightly.Once the gravy has thickened a bit, add the first extract of coconut milk .Heat the curry gently until it’s warm, then turn off the stove. Garnish with curry leaves or coriander leaves if desired.
Grated Coconut: Approximately 1/2 cup (less than half a coconut)
Cumin Seeds (Jeerakam): Quantity not specified, but enough for the paste
Small Onions (Kochu Ulli/Shallots): Quantity not specified, but enough for the paste
Instructions:
Wash and chop the spinach.Combine Ingredients for Cooking: In a cooking pot, add the chopped spinach and the two slices of raw mango.
Add Water and Seasoning: Pour 2 cups of water into the pot. Add salt to taste and 1/4 teaspoon of turmeric powder.Cover the pot and cook until the spinach is tender. Since spinach is leafy, it will cook quickly and reduce in volume.While the spinach is cooking, prepare the aviyal paste. Grind together the grated coconut, cumin seeds, and small onions. The video specifies that unlike other aviyals, green chilies are not used in this paste, nor is chili powder added to the dish. The amount of coconut needed is less than what’s typically used for vegetable aviyal.Once the spinach is cooked and the salt and sourness (from the mango) are balanced, add the prepared coconut paste to the pot.Place the curry leaves on top of the paste. Cover the pot and allow the paste to steam and cook for a short while.Turn off the heat and drizzle raw coconut oil over the Cheera Aviyal. The video recommends using good quality local coconut oil.
Heat coconut oil in a pan. Add fennel seeds and sauté until fragrant.Add garlic and cook until it turns light brown. Add sliced onions, green chilies, and curry leaves. Sauté until the onions change color.Add turmeric powder, chili powder, garam masala, and salt. Mix well and sauté. Add tomato sauce and mix thoroughly. Cook until the sauce is well incorporated.Add the boiled eggs to the masala and mix gently.
Pancake Preparation
Ingredients:
All-purpose flour (1 cup)
Semolina (1/4 cup)
Cornflour (1 tablespoon)
Baking powder (1/2 teaspoon)
Lukewarm water (1.5 cups)
Instructions:
Combine all-purpose flour, semolina, cornflour, and baking powder in a blender. Add lukewarm water and blend until smooth. Pour the batter into a bowl, cover, and let it rest for 30 minutes to allow the semolina to set. Heat a pan and pour small ladles of batter to make small pancakes. This recipe yields approximately 12-13 small pancakes.
Assembling and Frying the Puffs
Instructions:
Place one pancake on a surface. Spoon about one tablespoon of the prepared egg masala onto the center of the pancake. Place a slice of boiled egg on top of the masala.Cover with another pancake and gently press the edges together to seal, especially while the pancakes are still warm. You can press firmly without needing water to seal. Heat coconut oil in a pan.Place the assembled puffs into the hot oil. Fry on medium to slightly higher heat, flipping occasionally, until both sides are golden brown and crispy. Avoid very low heat as it can cause the puffs to separate.
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...
