புஸ்தகாவில் என் முதல் மின்னூல் . ”பெண்மொழி”

புஸ்தகாவில் என் முதல் மின்னூல் . ”பெண்மொழி”
புஸ்தகாவில் என் முதல் மின்னூல் . ”பெண்மொழி”

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.

Wednesday, October 31, 2018

ENGLISH KAAYKARI PIRATTAL :-

ENGLISH KAAYKARI PIRATTAL :-

NEEDED :- CARROT – 1 NO, BEANS – 6 NOS, POTATO – 1 NO. BIG ONION – 1 NO TOMATO – SMALL 1 NO. CABBAGE – 2 LEAVES, GARLIC – 4 PODS, CHILLI PWDR – HALF TSP, SALT – 1/3 TSP, OIL – 2 TSP, MUSTARD, ORID DHAL, SOMPH – HALF TSP EACH. CURRY LEAVES – 1 ARK. ( GROUND COCONUT – 1 TSP OPTIONAL )


METHOD :- PEEL THE VEGETABLES. CUT THEM SQUARE IN SHAPE. HEAT OIL ADD MUSTARD, ORID DHAL, SOMPH, WHEN THEY SPLUTTERS ADD CHOPPED ONION AND TOMATO WITH GARLIC PODS. SAUTE WELL AND ADD THE VEGGIES. SAUTE THEM FOR 2 MINUTES. THEN ADD THE CHILLI PWDR AND SALT. STIRR WELL. COVER THEM WITH A LID. STIRR OCCASSIONALLY. ( AT THIS TIME ADD THE GROUND COCONUT PASTE IF NEEDED ). COOK WELL FOR FEW MINUTES. REMOVE FROM FIRE AND SERVE HOT WITH CHAPPATHIS, NAAN, PHULKA, RUMALI ROTI, PARATHA AND ROTI.

NOTE :- YOU CAN ADD PEAS, BEETROOT, CAULIFLOWER, DOUBLE BEANS, BUTTER BEANS, SOYA IN THIS PIRATTAL. 

CORRIANDER COCONUT CHUTNEY:-

CORRIANDER COCONUT CHUTNEY:-

NEEDED:-

CORRIANDER - 1 BUNCH WASHED AND CLEANED.

GREEN CHILLIES - 4 NOS.

GRATED COCONUT - 1 CUP

TAMARIND - 2 PODS.

SMALL ONION - 4 NOS.

SALT - 1/4 TSP

ASAFOETIDA - 1 PINCH.


METHOD :-

WASH AND CHOP ONION AND CORRIANDER. MIX ALL INGREDIENTS TOGETHER AND GRIND COARSLY. SERVE IT WITH IDDLIES., DOSAS ., CHAPPATHIS AND WITH CURD RICE TOO. THE CORRIANDER HAS RICH IRON CONTENT.



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