எனது பதிமூன்று நூல்கள்

எனது பதிமூன்று நூல்கள்
எனது பதிமூன்று நூல்கள்

Tuesday, January 12, 2021

BRINJAL FRY

BRINJAL FRY:-


NEEDED:- SMALL SIZE BRINJAL - 6 NOS, OIL - 1 TBLSPN, SALT - HALF TSP, CHILI PWDR - 1 TSP, MUSTARD, ORID DHAL, SOMPH - HALF TSP EACH.

METHOD:- WASH AND CUT BRINJAL LENGTHWISE. HEAT OIL IN A KADAI. ADD MUSTARD, ORID DHAL, SOMPH. WHEN THEY SPLUTTERS ADD THE SLICED BRINJAL. SAUTE FOR 5 MINUTES ADD SALT AND CHILI PWDR. COOK IN A MEDIUM FLAME FOR 10 MINUTES. REMOVE FROM FIRE. SERVE HOT WITH CURD RICE OR ROTI. 

Monday, January 11, 2021

PRAWN CHILLI.

PRAWN CHILLI.


NEEDED:- PRAWNS - 250 GMS ( DESHELLED & CLEANED). CHILI POWDER - 2 TSP, MAIDA + CORN FLOUR - 2 TBLSPNS, SALT - HALF TSP, GINGER GARLIC PASTE - 2 TSP, EGG - 1 NO, OIL - FOR FRYING

METHOD:- WASH THE PRAWNS. NO TRACES OF WATER SHOULD BE THERE. MIX MAIDA, CORN FLOUR CHILI PWDR, SALT TOGETHER. ADD GINGER GARLIC PASTE, EGG, FLOUR MIXTURE INTO PRAWNS. MIX WELL AND KEEP ASIDE FOR HALF AN HOUR. HEAT OIL IN A SHALLOW TAWA FRY THE PRAWNS TILL GOLDEN COLOUR. SERVE HOT WITH SLICED ONIONS AND SAUCE. 

Sunday, January 10, 2021

SOOJI UPMA.:-

SOOJI UPMA.:-


NEEDED:-
SOOJI - 250 GMS.,
BIG ONION - 1 NO .( FINELY CHOPPED.)
GREEN CHILLY - 1 NO (HALVED. )
CARROT - 1 NO (CHOPPED.)
SALT - 1 TSP
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
CHANNA DHAL - 1 TSP
CURRY LEAVES - 1 ARK
OIL - 50 ML.
WATER - 500 ML
CASHEWS AND GHEE IS OPTIONAL.

METHOD:-
FRY SOOJI IN A PAN FOR SOMETIME TO A LITTLE BROWN.
HEAT OIL IN A KADAI ADD MUSTARD., URAD DHAL.
AFTER IT SPLUTTERS ADD CHANNA DHAL..
WHEN THE DHALS BECOME BROWN ADD ONION ., CHILLY., CARROT AND CURRY LEAVES.
SAUTE FOR SOMETIME ADD SALT AND WATER .
BRING TO BOIL AND ADD THE FRIED SOOJI.
STIR WELL WITHOUT ANY LUMPS .
COVER FOR 2 MIN THEN OFF GAS.
SERVE HOT WITH THAKKALITH THIRAKKAL.
FRY CASHEWS IN GHEE AND DECORATE AT THE TOP .


Friday, January 8, 2021

VENPONGAL

VENPONGAL:-


NEEDED:- RAW RICE - 1 CUP, MOONG DHAL -HALF CUP, GREEN CHILI - 1 NO, GINGER -1 INCH PIECE, JEERA, PEPPER - 1 TSP EACH, SALT - 1 TSP, CURRY LEAVES-1 ARK, OIL - 1 TBLSPN, GHEE - 1 TBLSPN, ORID DHAL - HALF TSP, CASHEWS - 10 NOS.

METHOD:- WASH RAW RICE AND MOONG DHAL. ADD HALF TSP PEPPER AND JEERA PLUS SLITED GREEN CHILI AND CHOPPED GINGER. ADD 3 CUPS WATER AND PRESSURE COOK FOR 3 WHISTLES. HEAT OIL AND GHEE IN A KADAI. ADD ORID DHAL, HALF TSP PEPPER AND JEERA. WHEN THEY SPLUTTERS ADD CAHEWS AND CURRY LEAVES. WHEN THE CASHEWS BECOMES GOLDEN BROWN POUR THIS MIXTURE INTO THE PONGAL. ADD SALT AND SMASH WELL. ADD 2 TSP GHEE ON TOP AND SERVE HOT WITH SHALLOTS SAMBAR AND CHUNEY. 


Tuesday, December 29, 2020

BLACK CHANNA, BRINJAL KUZHAMBU

BLACK CHANNA, BRINJAL KUZHAMBU :-



NEEDED :- BLACK CHANNA - HALF CUP, BRINJAL - 2 NOS, SMALL ONION - 6, GARLIC - 2 PODS, TOMATO - 1, SAMBAR POWDER - 2 TSP, TURMERIC - 1 PINCH, TAMARIND - 1 AMLA SIZE BALL, SALT - 1 TSP,  TO BE GRIND :- SOMPH, JEERA , POPPY SEEDS - QUARTER TSP EACH, COCONUT - 2 INCH PIECE, FOR FRYING :- MUSTARD ORID DHAL, JEERA, FENUGREEK - HALF TSP EACH. CURRY LEAVES - 1 ARK, DHANIYA - FOR DECORATION. 

METHOD :- WASH AND SOAK CHANNA FOR 8 HOURS. ADD LITTLE SALT AND PRESSURE COOK FOR 3 WHISTLES. SOAK TAMARIND IN 2 CUPS OF WATER AND SQUEEZE THE PULP. ADD SALT AND SAMBAR PWDR INTO IT. CLEAN AND CUT THE BRINJAL, ONION, GARLIC, AND TOMATO.  GROUND COCONUT, POPPY SEEDS, SOMPH, JEERA WITH ONE POD OF GARLIC AND SHALLOT. 

POUR OIL IN A PAN ADD MUSTARD, ORID DHAL, JEERA, FENUGREEK. WHEN THEY SPLUTTERS ADD CURRY LEAVES, CHOPPED BRIJAL, ONION, GARLIC AND TOMATO. SAUTE FOR SOME TIME ADD THE TAMARIND PULP. WHEN IT BOILS ADD THE COOKED CHANNA. KEEP BOILING FOR 2 MINUTES THEN ADD THE GROUND MASALA. AFTER 2 MINUTES REMOVE FROM FIRE ADD THE CHOPPED DHANIYA LEAVES. SERVE HOT WITH PIPING RICE, IDLI, DOSA & CHAPPATHI.  BOTTLE GOURD THUVATTAL IS A BEST COMBO FOR THIS GRAVY. 


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