எனது பதிமூன்று நூல்கள்

எனது பதிமூன்று நூல்கள்
எனது பதிமூன்று நூல்கள்

Friday, September 25, 2020

PULIYOTHARAI MIX - PULIKAYCHAL.

PULIYOTHARAI MIX.

PULIKAYCHAL


NEEDED:- TAMARIND - ONE BIG LEMON SIZE BALL. SALT - 2 TSP, RED CHILLIES - 6 NOS, ASAFOETIDA - ONE INCH PIECE, TIL OIL - 2 TBLSPN, MUSTARD, ORID DHAL - 2 TSP EACH, CHANNA DHAL - 1 TBLSPN, GROUNDNUT - 1TBLSPN, CURRY LEAVES - 2 ARK, TURMERIC PWDR - HALF TSP, DHANIYA PWDR - HALF TSP.  FENUGREEK + ASAFOETIDA + PEPPER + RAW RICE - 1 TSP   EACH TO BE FRIED &  POWDERED. 

METHOD :- SOAK TAMARIND IN ONE CUP WATER. ADD SALT AND SQUEEZE THE PULP OUT OF IT. ADD SOME MORE WATER AND SQUEEZE THE REST OF THE PULP ALSO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL, CHANNA DHAL AND GROUNDNUT. WHEN THEY BECOME RED ADD THE SLITED RED CHILLIES WITHOUT SEEDS. ADD CURRY LEAVES AND HING I. E. ASAFOETIDA. THEN ADD THE TAMARIND PULP WITH TURMERIC PWDR AND DHANIYA PWDR. STIRR WELL AND BRING  TO BOIL. WHEN BOILS SIMMER THE STOVE AND COOK FOR 5 MORE MINUTES. WHEN THE OIL SEPERATES AT THE SIDES ADD THE POUNDED PWDR MIX WELL & AND REMOVE IT FROM THE HEAT. 

MIX IT WITH COOKED RAW RICE AND SERVE IT WITH PAPPADS AND RICE VADAGAMS. 

Tuesday, September 22, 2020

DHAL BOLI &COCONUT BOLI

DHAL BOLI &COCONUT BOLI. 


INGREDIENTS :- ALL PURPOSE FLOUR - 2 CUP. GRATED COCONUT -1 CUP, CHANNA DHAL - 1 CUP, JAGGERY - ONE AND HALF CUP, CARDAMOM - 6 NOS, GHEE - 2 TBLSPN, TIL OIL -200 GMS, TURMERIC PWDR - ONE PINCH, SALT - 1 PINCH.

METHOD :- ADD TURMERIC PWDR AND SALT IN MAIDA. MIX WELL AND ADD 3/4 TH CUP OF WATER INTO IT. MAKE IT INTO A THICK DOUGH. POUR THE TIL OIL UPON IT AND IMMERSE IT FOR FOUR HOURS. 

CRUSH THE JAGGERY INTO POWDER.  IN A KADAI WITH  GRATED COCONUT ADD HALF OF THE JAGGERY AND SAUTE WELL. WHEN IT BECOMES THICK ADD LITTLE GHEE AND HALF OF THE ELACHI PWDR. THIS IS CALLED THENGAI POORANAM

HALF COOK THE CHANNA DHAL  IN A COOKER. ADD THE REST OF THE JAGGERY AND ALLOW IT TO MELT. KEEP ASIDE FOR COOLING. THEN GROUND IT AND ADD LITTLE GHEE AND REST OF THE ELACHI PWDR. THIS IS CALLED PARUPPU POORANAM 

DIVIDE THE MAIDA DOUGH INTO TWO. TAKE LEMON SIZE BALL OF PARUPPU POORANAM . TAKE  TOMATO SIZE BALL OF DOUGH AND MAKE IT AS A CUP . PUT THE PARUPPU POORANAM IN IT AND COVER IT FULLY. DUST THE CHAPPATI SPREADER WITH SOME MAIDA OR RICE FLOUR AND ROLL THIS INTO LIKE A THICK CHAPPATHI. 

LIKE WISE MADE THE CHAPPATHIS WITH THAT THENGAI POORANAM ALSO. 

HEAT DOSA PAN . MIX THE GHEE AND TIL OIL TOGETHER. PUT THE BOLIS IN DOSA PAN AND TOAST BOTH THE SIDES WITH GHEE AND TIL OIL. SERVE HOT. ITS DELICIOUS ONE AND PREPARED FOR THE ONAM SATHYA AND FOR THE NEW YEAR CELEBRATIONS OF TELUGU AND KANNDA PEOPLE. 


Sunday, September 20, 2020

RIDGE GOURD KOOTU

RIDGE GOURD KOOTU.


NEEDED:- RIDGE GOURD - 1, MOONG DHAL - ONE HANDFUL, SMALL ONION/SHALLOTS - 6 NOS, JEERA - 1 TSP, GREEN CHILI - 1 NO, SALT - 1/4 TSP, OIL - 1 TSP, ORID DHAL - HALF TSP. CURRY LEAVES - 1 ARK

METHOD :- CLEAN AND PEEL AND CUT THE RIDGE GOURD INTO ONE INCH PIECES. PUT MOONG DHAL IN A COOKER WITH RIDGE GOURD, HALF TSP JEERA, SLITED GREEN CHILLI, AND CHOPPED ONION. ADD HALF CUP WATER.  KEEP FOR ONE WHISTLE. AFTER COOLING OPEN THE COOKER ADD SALT AND SEASON IT WITH ORID DHAL, HALF TSP JEERA AND CURRY LEAVES. ITS GOOD WITH GHEE AND RICE. 


Saturday, September 19, 2020

KARABOONDHI

KARABOONDHI - NAMKEEN


NEEDED:- CHANNA DHAL FLOUR - 1 CUP, RICE FLOUR - 2 TSP, RED CHILI PWDR - HALF TSP, SALT - HALF TSP, OIL - FOR FRYING.

METHOD :- MIX CHANNA DHAL FLOUR, RICE FLOUR, RED CHILI PWDR AND SALT. ADD HALF CUP WATER TO MAKE A THICK BATTER. MIX WELL WITHOUT LUMPS. HEAT OIL IN A PAN. YOU NEED 2 ARIKARANDI FOR THIS. TAKE ONE LADLE FUL OF BATTER AND POUR THIS THRO THE ARIKARANDI. ( ARIKARANDI IS ONE WITCH POSSES HOLES IN A LADLE ) .THE BATTER FALL INTO THE HOT OIL LIKE BOONDHIS. FRY WELL. TILT WITH THE OTHER ARIKARANDI NOW AND THEN. THEN TAKE THE BOONDHIS WITH THE HELP OF ARIKARANDI . YOU CAN ADD THE RED CHILI PWDR NOW ALSO. KEEP IT IN AIR TIGHT CONTAINER. YOU CAN HAVE THE BOONDHI ITSELF AS A EVENING SNACK OR PUT IN DAHI AND HAVE IT AS BOONDHI RAITHA. 


Friday, September 18, 2020

TOMATO GRAVY/ THAKKALI KUZHAMBU

TOMATO GRAVY/ THAKKALI KUZHAMBU.


NEEDED:- TOMATO - 4 NOS, GRATED COCONUT - 1 TBLSPN, BIG ONION - 1 NO, GARLIC - 8 PODS, RED CHILIES - 6 NOS. SOMPH- 1 TSP, JEERA - HALF TSP, PEPPER CORN - 6 NOS, KHASKHAS (POPPY SEEDS) - 1 TSP, CASHEW - 6 NOS, SALT - 1 TSP, OIL - 1 TBLSPN, BAY LEAF, CINNAMON, CARDAMOM, CLOVES - 2 NOS EACH. 

METHOD :- WASH AND IMMERSE THE TOMATOS IN WATER AND COOK FOR 3 MINUTES. KEEP ASIDE TO COOL. THEN PEEL THE SKIN AND GROUND IT.CLEAN AND CUT THE BIG ONION LIKE STRANDS. PEEL GARLIC. GROUND RED CHILIES, COCONUT, SOMPH, JEERA, PEPPER WITH LITTLE WATER. GROUND CASHEW AND POPPY SEEDS SEPERATELY WITH LITTLE WATER. 

HEAT OIL IN A THICK BOTTOMED PAN. ADD THE BAY LEAF, CINNAMON, CARDAMOM, CLOVES. THEN ADD THE BIG ONION & GARLIC  SAUTE FOR SOME TIME. ADD THE GROUND COCONUT MASALA INTO IT. COOK FOR SOMETIME. THEN ADD THE TOMATO PULP INTO IT. COOK FOR ANOTER 5 MINUTES. STIRR CONTINUOUSLY. THEN ADD THE GROUND CAHEW AND POPPY SEEDS GRAVY. ADD SALT AND COOK TILL THE OIL SEPERATES AT THE SIDES. REMOVE FROM FIRE SERVE HOT WITH RICE, CHAPPATHI, DOSA AND IDLI. 



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