எனது நூல்கள்

எனது நூல்கள்
எனது நூல்கள்

Tuesday, February 5, 2019

SPROUTED GREEN GRAM DOSA..:-




SPROUTED GREEN GRAM DOSA..:-

NEEDED;-

GREEN GRAM - 200 GMS.
BIG ONION - 1 CHOPPED
BEETROOT - 1/8 PIECE..
GREEN CHILLI - 1 NO.
GARLIC - 3 PODS.
GINGER - 1 INCH PIECE
RED CHILLI POWDER - 1/4 TSP
CRATED COCONUT - 1 TBLSPN
CORRIANDER LEAVES - 1 TSP CHOPPED.
JEERA - 1 TSP .
SALT - 1 TSP
OIL - 20 GMS.

METHOD :-

WASH AND SOAK GREEN GRAM PREVIOUS DAY ITSELF AND AFTER 4 HOURS DRAIN THE WATER AND MAKE A BUNDLE WITH MUSLIN CLOTH OR COTTON CLOTH AND HANG IT OVERNIGHT OR KEEP IT IN A TIFFIN BOX OR CASSAROLE TIGHTLY COVERED .THE NEXT DAY MORNING IT SPROUTS .
TAKE THE SPROUTED GRAM ., CHILLI., GINGER., GARLIC., JEERA., BEETROOT., ONION., COCONUT ., SALT ., RED CHILLI POWDER ., CORRIANDER LEAVES IN A MIXER JAR AND GRIND COARSLY.
HEAT THE DOSA PAN . , AND SPREAD IT AS THIN DOSAS. POUR 1/2 TSP OIL AROUND IT.AND COOK WELL.. IT WILL TAKE TIME (5 MIN FOR A DOSA) . SO KEEP IT IN SIM AND COOK WELL .TURN THE OTHER SIDE ALSO . OTHERWISE CANT ABLE TO EAT .
SERVE HOT WITH SUNDAIKKAY THUVAIYAL OR KATHAMBA CHUTNEY.

Thursday, January 24, 2019

BEETROOT MASAL:-

BEETROOT MASAL:-

NEEDED:-

BEETROOT - 250 GMS

CHANNA DHAL - 1 CUP PARABOILED


TO GRIND:-

RED CHILLIES - 4 NOS.

SOMPH - 1/2 TSP

GRATED COCONUT - 2 TSP

FRIED CHANNA DHAL- 1 TSP

SALT - 1 TSP
SMALL ONION - 2 NOS

GARLIC - 1 POD


FOR FRY :-

OIL - 2 TSP

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

KALPAASIPPUU - I INCH

BAY LEAF - 1 INCH

CURRY LEAVES - 1 ARK


METHOD :-
PEEL ., WASH AND SQUARES THE BEETROOTS. GRIND ALL THE INGREDIENTS WITH LITTLE WATER. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD KALPASIPPUU., BAY LEAF AND CURRYLEAVES. THEN ADD THE BEETROOTS AND SAUTE WELL. AFTER 5 MINUTES ADD THE MASALA AND SAUTE WELL. ADD LITTLE WATER AND COVER THE PAN WITH A LID. AGAIN COOK FOR 5 MINUTES THEN ADD THE CHANNA DHAL. STIRR WELL. KEEP IT FOR 2 MINUTES IN FIRE AND OFF THE GAS. SERVE HOT WITH CURD RICE. CHILDREN LIKE THIS HOT AND SWEET BEETROOTS.


Tuesday, January 1, 2019

EGG KUZHAMBU.:-

EGG KUZHAMBU :-

NEEDED:- BOILED EGGS - 3 NOS, SHALLOTS - 8 NOS, GARLIC - 6 PODS, TOMATO - 1 NO, TAMARIND - 1 AMLA SIZE, SALT - 2 TSP, CHILLI PWDR - 2 TSP, DHANIYA PWDR - 1 TBLSPN, TURMERIC - 1 SPATULA, OIL - 1 TBLSPN, MUSTARD - 1 TSP, FENUGREEK AND JEERA - HALF TSP EACH, SOMPH - 1/4 TSP, CURRY LEAVES - 1 ARK.

METHOD :- SOAK TAMARIND AND SALT IN ONE CUP OF WATER.. SQUEEZE TO TAKE THE JUICE OUT OF IT. ADD 2 MORE CUPS AND SQUAZE ALL THE PULP FROM IT. PEEL AND CUT THE SHALLOTS, GARLICS & TOMATO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLITTERS ADD JEERA, SOMPH, FENUGREEK. THEN ADD SHALLOTS, GARLICS AND DICED TOMATO. POUR TAMARIND PULP ALONG WITH TURMERIC, DHANIYA AND CHILLI POWDERS. BRING TO BOIL. THEN ADD THE BOILED EGGS. YOU CAN SPLIT THE EGG IN OPPOSITE POLES BEFORE DROP THEM INTO GRAVY. COOK TILL THE KUZHAMBU BECOMES THICK AND THE OIL SEPARATES AT THE TOP. SERVE HOT WITH PIPING RICE WITH PAPADS.

PLAIN IDLI PODI.

IDLI PODI :-

NEEDED:- RED CHILLIES - 100 GMS. ORID DHAL - 1 CUP, THUVAR DHAL - 1/4 CUP, CHANNA DHAL - 1/4 CUP, ASAFOETIDA - 2 INCH PIECE, CURRY LEAVES - A HANDFULL, SALT - 1 TBLSPN. OIL- 4 TSP.

METHOD :- HEAT TAWA AND FRY ORID DHAL, THEN, THUVAR DHAL, THEN CHANNA DHAL SEPERATELY WITH EACH ONE TSP OF OIL. WHEN THEY BECOME BROWN PLACE THEM IN A PLACE . SAUTE CURRY LEAVES WITHOUT OIL TILL IT BECOMES CRISPY. SAUTE SALT ALSO. THEN ADD 1 TSP OIL AND FRY THE ASAFOETIDA PIECES. WHEN THEY ENLARGES TAKE OUT FROM THE PAN AND ADD THE RED CHILLIES . FRY THEM TILL THE AROMA COMES. OFF THE GAS AND ALLOW THEM TO COOL.

IN A MIXIE FIRST PUT THE DHALS AND COARSLY GROUND THEM. THEN ADD THE SALT , CURRY LEAVES, ASAFOETIDA ALONG WITH CHILLIES. GROUND THEM INTO FINE POWDER BY ADDING LITTLE DHAL MIXER INTO IT. MIX THEM WELL WITH THE DHAL MIXTURE AND KEEP IT IN A AIR TIGHT CONTAINER. WHEN NEEDED TAKE A TSP FULL OF PODI MIXED WITH HALF TSP FULL OF TIL OIL OR MELTED GHEE. ITS DELICIOUS WITH HOT IDLIES.

Sunday, November 18, 2018

KUMMAYAM/ AADI KOOL.

KUMMAYAM

KUMMAAYAM:-

NEEDED:-

KUMMAAYAM FLOUR( 1CUP RAW RICE., 1 CUP MOONG DHAL., 1 CUP ORID DHAL - FRY THEM WITHOUT OIL AND POWDER , SIFT THEM . ) FROM THIS FLOUR TAKE ONLY 1 CUP - 1 CUP..200GMS

JAGGERY ( VELLAM +PANAIVELLAM) - 1 1/2 CUP 200GMS

GHEE+ SEASOME OIL - 100+50 GMS.

WATER - 4 CUPS.

METHOD:-

HEAT 50 GMS SEASOME OIL WITH 50 GMS GHEE IN A KADAI. FRY THE FLOUR FOR A MINUTE, KEEP ASIDE. ADD JAGGERY IN 4 CUPS OF WATER AND HEAT THE PAN TILL ALL THE JAGGERY MELTS. STIR OCCASIONALLY. REMOVE FROM FIRE AND STRAIN THE JAGGERY WATER IN THE FLOUR AND MIX THEM WITHOUT FORMING LUMPS. PLACE THE PAN IN THE STOVE AND STIR WELL. COOK TILL IT IS NOT STICKS TO HAND . WHEN IT BECOMES GLASSY ADD THE REST OF THE GHEE AND SERVE HOT.


ITS A SPECIAL ITEM OF CHETTINADU AND WE SERVED IT IN OUR MARRIAGES AT THE END OF THE FUNCTION.

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