SARKARAIP PONGKAL

SARKARAIP PONGKAL

NEEDED :-

RAW RICE - 1 CUP

MILK - 2 CUPS.

GREEN GRAM DHAL - 1/3 CUP

JAGGERY - 1CUP

GHEE - 1 TNLSPN

CARDAMOM - 4 NOS.

CASHEWS - 10 NOS

KISMIS - 10 NOS.

PACHAI KARPURAM - 1 PINCH ( OPTIONAL)

SARKKARAIP PONGKAL:-

MIX RICE AND GREENGRAM DHAL TOGETHER AND WASH WELL. PLACE IT IN A COOKER WITH 2 CUPS OF WATER PLUS 2 CUPS OF MILK. COOK FOR 3 WHISTLES AND SIMMER FOR FEW MINUTES. OPEN THE COOKER AFTER 10 MINUTES ADD JAGGERY AND STIRR WELL. IF NEEDED ADD BOILED MILK HALF CUP . WHEN THE JAGGERY MELTS SWITCH OFF THE STOVE. HEAT GHEE IN A PAN ADD CASHEWS AND KISMIS AND TOSS IT OVER THE PONGAL. POWDER THE CARDAMOM AND SPRAY ON TOP OF THE PONGAL . TO ADD FLAVOUR YOU CAN ADD A PINCH OF PACHAI KARPURAM. SERVE HOT. ITS DELICIOUS ONE AND SERVED IN PONGAL & MATTU PONGAL.

TOMATO OOTHAPPAM.தக்காளி ஊத்தப்பம்.

TOMATO OOTHAPPAM.தக்காளி ஊத்தப்பம்.

TOMATO OOTHAPPAM:-
NEEDED:-
DOSA FLOUR - 2 LADLETOMATO - 1 NO SLICED
SALT AND PEPPER - 1/4 TSP
OIL - 2 TSP

METHOD :-
POUR DOSA FLOUR IN DOSA PAN AND DONT SPREAD THIS WITH LADLE. PLACE THE TOMATOS ON TOP OF IT. SPRINKLE THE SALT AND PEPPER. POUR OIL AROUND THE OOTHAPPAM. TURN AROUND AND COOK THE OTHER SIDE TILL GOLDEN BROWN OR DONE. SERVE HOT WITH SAMBAR AND CHUTNEYS.

CORIANDER DOSAI:-

CORIANDER DOSAI:-

NEEDED:-
DOSA FLOUR - 4 TBLSPN.
CORIANDER LEAVES - 1 BUCNCH, CLEANED AND CHOPPED.
SALT - IF NEEDED
OIL - 4 TSP

METHOD:-
SPREAD DOSA FLOUR IN A DOSA PAN, SPRAY ONE HANDFUL OF CORRIANDER LEAVES. DROP OIL AROUND THE DOSA.TURN THE OTHERSIDE AND COOK FOR ONE MINUTE. SERVE HOT.

CURD RICE WITH SMALL ONION

CURD RICE WITH SMALL ONION:- 

NEEDED:- RICE - 1 CUP, CURD - HALF CUP, SMALL ONION - 5 NOS. SALT - 1/4 TSP, SALTED WILD LEMON (KADARANGAI) PIKLE - 2 INCH PIECE.

METHOD:- SMASH RICE WITH SALTED KADARANGAI PICKLE. ADD CHOPPED ONION WITH SALT ( IF NEEDED ADD SALT. OTHERWISE THE SALT IN THE PICKLE IS ENOUGH ITSELF). ADD CURD AND MIX WELL. SERVE AFTER 5 MINUTES. 

VENPONGAL:-

VENPONGAL:-

NEEDED:-

RAW RICE - 1 CUP

GREEN GRAM DHAL( MOONG DHAL) - 1/3 CUP

GHEE - 1 TBLSPN

GREEN CHILLY - 1 NO. SLIT OPEN

GINGER - 1 INCH PIECE. CHOPPED

PEPPER - 1 TSP

JEERA - 1 TSP

ORID DHAL - 1 TSP.

CASHEWS - 15 NOS.

CURRY LEAVES - 1 ARK

JEERA PEPPER POWDER - 1/2 TSP

SALT - 1/2 TSP

METHOD:-

MIX RAW RICE AND MOONG DHAL . WASH THRICE AND DRAIN. ADD PEPPER, JEERA, GINGER AND GREEN CHILLY. POUR 4 CUPS OF WATER AND PRESSURE COOK FOR 3 WHISTLES. AFTER 10 MIN. OPEN THE LID ADD SALT AND SMASH WELL WITH LADDLE. HEAT GHEE IN A PAN ADD ORID DHAL , PEPPER , JEERA , CASHEW AND CURRY LEAVES. WHEN SPLUTTERS POUR THIS INTO THE PONGAL. ADD PEPPER JEERA POWDER AND STIRR WELL. IF DESIRED ADD SOME MORE GHEE AND SERVE HOT WITH SMALL ONION SAMBAR AND COCONUT CHUTNEY.

MASALA VEG FRY.

MASALA VEG FRY. 

NEEDED:-
POTATO - 1NO
CARROT -1 NO
BEANS - 4 NOS
AUBERGINE - 1 NO
IVY GOURD - HANDFUL.
CABBAGE - 2 LEAVES.
OIL = 2 TSP
SALT - 1/2 TSP
REDCHILLI POWDER - 1 TSP
GRAM FLOUR - 1/2 TBLSPN

OR  MTR BAJJI BONDA MIX. -  1/2 TBLSPN

METHOD :-

WASH AND DICE ALL THE VEGGIES. HEAT OIL IN A PAN ADD THE VEGGEIS AND SAUTE FOR 2 MINUTES. SPRAY SOME WATER STIRR WELL. KEEP THE STOVE IN SIM AND COVER THE PAN WITH A LID. STIRR OCCASSIONALLY. AFTER HALF COOKED ADD SALT+CHILLI POWDER+GRAM FLOUR OR MTR BAJJI BONDA MIX. STIRR WELL. COOK TILL THE MASALA BECOMES BROWN AND SERVE HOT WITH CURD RICE OR CHAPPATIS.

CARROT ORANGE JUICE.

CARROT ORANGE JUICE

NEEDED:-

CARROT - 1 NO

ORANGE - 2 NOS

SUGAR - 2 TSP

ICE CUBES - 4 NOS.

WATER - 2 CUPS

METHOD:-

PEEL CARROT & CUT INTO CUBES. PEEL ORANGE, REMOVE SKIN AND SEEDS. ADD ALL THE INGREDIENTS AND RUN THE JUICER MIXER UNTIL ALL THE JUICE COMEOUT OF THE MESH. ADD A LITTLE WATER AND EXTRACT THE REST. POUR IT IN A GLASS TUMBLER OR SILVER TUMBLER AND SERVE

APPAM

AAPPAM..:-

RAW RICE - 1 CUP

BOILED RICE (IDDLIE RICE ) - 1 CUP

ORID DHAL - 1/2 CUP

FENUGREEK - 2 TSP

SALT - 1/2 TSP

METHOD :-

WASH AND SOAK ALL TOGETHER FOR 2 HOURS. GRIND WELL. ADD SALT AND KEEP IT ASIDE FOR 10 HOURS TO FERMENTS. RUB THE AAPPAM PAN WITH A OILED CLOTH AND POUR ONE LADDLE OF BATTER . TAKE THE PAN FROM FIRE AND REVOLVE IT OR ROTATE TO SPEAD THE BATTER . THEN KEEP IT IN STOVE COVER IT WITH A LID . AFTER ONE MINUTE REMOVE THE LID AND TAKEOUT THE AAPPAM FROM PAN AND SERVE IT WITH COCONUT MILK OR COCONUT CHUTNEY.

FOR THE PREPARATION OF COCONUT MILK SCRAP ONE FULL COCONUT ., GRIND IT WELL IN A MIXIE . POUR 2 CUPS OF WATER AND FILTER THAT. ADD 2 TBLSPNS OF SUGAR AND ELACHI POWDER.

MUSHROOM BIRIYANI :-

MUSHROOM BIRIYANI :-

NEEDED:-

MUSHROOM - 1/2 POCKET

BASMATI RICE - 2 CUPS.

BIG ONION - 2 NOS.

GINGER GARLIC PASTE - 2 TBLSPN

TOMATO - 2 NOS.

GREEN CHILLIES - 3 NOS

RED CHILLI POWDER - 1 TSP

DHANIYA POWDER - 1/2 TSP

TURMERIC POWDER - 1 PINCH

MINT AND CORIANDER LEAVES -    1 TBLSPN CHOPPED.

LEMON JUICE - 1/4TBLSPN

CURD - 1/4 CUP

SALT - 1 TSP.

OIL - 2 TBLSPN

BAY LEAVES - 1

CINNAMON - 2 INCH

CLOVES - 2 NOS

CARDAMOM - 2 NOS

KALPASIPPOO - SMALL

METHOD :-

WASH AND DRAIN THE MUSHROOM. HALVE THEM AND PARABOIL  IN 2 CUPS OF WATER AND STRAIN. . WASH AND FRY THE BASMATI RICE AND KEEP ASIDE. HEAT OIL IN THE PRESSURE COOKER. ADD BAY LEAF, CINNAMON, CARDAMOM, CLOVES, KALPASIPPOO . ADD THE FINELY CHOPPED ONION AND SAUTE WELL. TO THAT ADD THE GINGER GARLIC PASTE. SAUTE TILL OIL SEPERATES. ADD THE MUSHROOM  AND SAUTE FOR SOMETIME. WITH THAT ADD RICE, CHOPPED TOMATOS, CURD, GREEN CHILLIES, RED CHILLI POWDER, DHANIYA POWDER AND TUMERIC POWDER,  ADD  HALF AND CORIANDER LEAVES AND SALT. POUR 4 TUMBLER WATER AND PRESSURE COOK FOR 1 WHISTLE.

 ADD THE LEMON JUICE. STIRR AND SERVE HOT. WITH POTATO CHIPS, AUBERGINE GRAVY AND ONION RAITHA. AND BOILED EGG.

MUTTON LIVER SOUP:-

MUTTON LIVER SOUP:-

NEEDED :-

LIVER AND FAT - 150 GRAMS.

TURMERIC POWDER - 1 PINCH

SALT - 1/2 TSP

TENDER CURRY LEAVES - 2 ARKS

TO GRIND:-

SMALL ONION - 10 NOS.

JEERA - 1 TSP

POPPY SEEDS - 1TSP

METHOD :-

WASH AND PLACE THE LIVER AND FAT IN A PRESSURE PAN. ADD TURMERIC POWDER . GROUND ALL THE INGREDIENTS AND ADD THIS TO THE LIVER IN PAN . POUR 3 CUPS OF WATER. COOK FOR A WHISTLE OFF THE GAS . OPEN THE LID ADD SALT AND CURRY LEAVES HEAT FOR ONE MINUTE AND SERVE HOT . ITS GOOD FOR LIVER.