புஸ்தகாவில் என் முதல் மின்னூல் . ”பெண்மொழி”

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

Friday, September 21, 2018

LADIES FINGER (OKRA) PACHADI :-

LADIES FINGER PACHADI :-


NEEDED :-
LADIES FINGER - 250 GRAMS.
BOILED THUVAR DHAL - 1 CUP
BIG ONION - 1 NO CHOPPED
TOMATO - 1 NO CHOPPED.
GREEN CHILLIES - 2 NOS. SLIT OPEN
TAMARIND - 1 AMLA SIZE BALL
SALT - 1 TSP
CHILLI POWDER - 1 TSP
CORRIANDER POWDER - 2 TSP
TURMERIC POWDER - 1 PINCH
CURRY LEAVES - 1 ARK
OIL - 3 TSP.
MUSTARD - 1 TSP
ORID DHAL - 1/2 TSP
JEERA - 1/2 TSP
ASAFOETIDA - 1/8 INCH PIECE.


METHOD :-
WASH AND CHOP THE LADIES FINGER. SOAK TAMARIND AND SALT IN ONE CUP WATER. HEAT OIL IN A PAN . ADD MUSTARD .,WHEN IT SPLUTTERS ADD ORID DHAL., JEERA., ASAFOETIDA. THEN ADD ONION., LADIES FINGER ., CURRY LEAVES AND SAUTE WELL. THEN ADD TOMATOES. TURMERIC POWDER., CHILLI POWDER., DHANIYA POWDER. SQUEEZE AND TAKE THE TAMARIND PULP AND ADD IT IN THE PAN. ADD ENOUGH WATER AND BRING TO BOIL. AFTER 5 MINUTES ADD THE BOILED THUVAR DHAL AND FURTHER COOK FOR 5 MINUTES. THEN REMOVE FROM FIRE AND SERVE HOT WITH PLAIN RICE ., SAMBAR RICE., CURD RIC
RICE., OR DOSAS OR IDDLIES

 

Monday, September 17, 2018

SCRAMBLED EGGS:-

SCRAMBLED EGGS:-


NEEDED:-

EGGS - 4 NOS

MILK - 1 TBLSPN

BIG ONION - 1 LARGE CHOPPED

GREEN CHILLIES - 1 CHIPPED

PEPPER JEEERA POWDER - 1 TSP

SALT - 1/2 TSP

OIL - 3 TSP

MUSTARD - 1 TSP

ORID DHAL - 1 TSP


METHOD:-

TAKE THE EGGS IN A BOWL WITH SALT., PEPPER JEERA POWDER. BEAT WELL TILL FLUFFY.. HEAT OIL IN A PAN ADD MUSTARD . WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ONION AND CHILLY. SAUTE WELL. POUR THE BEATEN EGG. STIRR WELL. COOK FOR FIVE MINUTES AND SERVE HOT WITH SAMBAR RICE., VATHAKKUZAMBU RICE. YUMMY ITS TASTY..:)

Tuesday, September 11, 2018

BEANS SAMBAR

BEANS SAMBAR.


NEEDED:-
BEANS - 200 GMS
SMALL ONION - 6 NOS
TOMATO - 1 NO
BOILED THUVAR DHAL - 1 CUP
TAMARIND - 1 AMLA SIZE BALL
SALT - 1 TSP
RED CHILLI POWDER - 2 TSP
CORIANDER POWDER - 2 TSP
TURMERIC POWDER - 1 PINCH
OIL - 1 TSP
MUSTARD - 1 TSP
JEERA - 1/2 TSP
ASAFOETIDA  POWDER - 1 PINCH
RED CHILLIES - 2 NOS HALVED.
CURRY LEAVES - 2 ARK


METHOD:-
REMOVE THE NERVE AND CUT THE BEANS INTO  2 INCH PIECES.  PEEL AND CUT THE ONION ,& TOMATO. SOAK TAMARIND IN 3 CUPS OF WATER WITH SALT. SQEEZE THE PULP & ADD THE TURMERIC POWDER, RED CHILLI POWDER & CORIANDER POWDER. 
.PRESSURE COOK THE THUVAR DHAL , BEANS,ONION, TOMATO WITH A PINCH OF ASAFOETIDA AND TURMERIC POWDER. AFTER ONE WHISTLE REMOVE THE COOKER FROM FIRE. AFTER COOLING OPEN THE LID AND ADD THE TAMARIND PULP. COOK FOR 7 MINUTES. 
HEAT OIL IN A  IRON LADLE. ADD MUSTARD, JEERA, ASAFOETIDA POWDER, RED CHILLIES AND CURRY LEAVES. TOSS THAT IN THE BOILING SAMBAR. SERVE HOT WITH IDDLIES OR PLAIN RICE WITH PERPPER PAPPADS. 

TOMATO RASAM..:-



TOMATO RASAM..:-

NEEDED :-
TOMATO - 2 NOS
BOILED THUVAR DHAL - 1TBLSPN.
TAMARIND - 1 AMLA SIZE BALL
SALT - 2 TSP
GARLIC - 4 PODS
TURMERIC - 1 TSP
JEERA PEPPER POWDER - 2 TSP
DHANIA POWDER - 1 TSP
OIL - 2 TSP
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
JEERA - 1 TSP
FENUGREEK 1/4 TSP
RED CHILLIES - 2 NOS
CURRY LEAVES - 1 ARK
ASAFOETIDA - 1 / 8 INCH PIECE
CORRIANDER LEAVES - 1 TSP CHOPPED.

METHOD:-
POUR HOT WATER AND IMMERSE THE TOMATOS AND KEEP ASIDE.. AFTER 10 MINUTES PEEL AND SMASH THEM . TAKE TAMARIND PULP IN 3 CUPS OF WATER ADD THUVAR DHAL ., TOMATOE PUREE . ADD SALT., TURMERIC., CRUSHED GARLIC., DHANIA POWDER., JEERA PEPPER POWDER.

HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD URAD DHAL., JEERA., ASAFOETIDA., FENUGREEK AND CURRY LEAVES. HALVE THE RED CHILLIES AND ADD IT. ADD CURRY LEAVES AND POUR THE TAMARIND PULP IN IT.. BRING TO BOILING POINT AND REMOVE FROM FIRE SPRAY CORRIANDER LEAVES AND SERVE HOT WITH PAPPADS AND URULAI MASALA.

YOU CAN HAVE IT AS SOUP TOO.

Thursday, September 6, 2018

COCONUT CHUTNEY. ( RED ) :-

COCONUT CHUTNEY. ( RED ) :- 

NEEDED:-
SCRAPPED COCONUT - 1 CUP
RED CHILLIES - 3 NOS.
FRIED CHANNA DAL - 1/ 8 CUP
GARLIC - 2 PODS (OPTIONAL)
SALT - 1/2 TSP

FOR FRYING:-
MUSTARD - 1/4 TSP
URAD DAL - 1/4 TSP
CURRY LEAVES - 1 ARK
ASAFOETIDA POWDR - 1 PINCH
OIL - 1 TSP

PREPARATION :-
ADD ALL THE INGREDIENTS (NEEDED) AND GRIND WELL IN A MIXIE ..
ADD SOME WATER TO MAKE A LIQUID CONSISTENCY.
FRY MUSTARD., URAD DAL., CURRY LEAVES AND ASAFOETIDA IN OIL AND ADD IT IN THE CHUTNEY. HAVE IT WITH HOT IDDLIES..


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