எனது 24 நூல்கள்

எனது 24 நூல்கள்
எனது இருபத்து நான்கு நூல்கள்

Saturday, February 3, 2024

CHILLI BAROTTA..:-

CHILLI BAROTTA..:-


NEEDED :-
BAROTTA - 2 NOS. DICED.
ONION - 2 NOS. CUT LENGTHWISE.
RED CHILLI POWDER - 1/4 TSP/
RED FOOD COLOUR - 1 PINCH.
SALT - 1/4 TSP.
OIL - FOR FRYING.

METHOD :- HEAT OIL IN A PAN FRY THE DICED BAROTTAS TILL LITTLE CRISPY. . THEN KEEP THE PAN WITH LITTLE OIL ADD ONIONS ., CHILLI POWDER ., AND SALT. SAUTE FOR HALF MINUTE THEN ADD BAROTTAS AND RED FOOD COLOUR. STIRR WELL TO MIX THEM EVENLY AND SERVE HOT WITH SAUCES OR PLAIN AS A EVENING SNACK.

Saturday, January 20, 2024

CAULIFLOWER CHOPS:-

CAULIFLOWER CHOPS:-



NEEDED:-

CAULIFLOWER - 1 (MAKES INTO 20 PIECES)

GINGER GARLIC PASTE - 1TSP

RED CHILLY POWDER - 1 TSP

SALT - 1/2 TSP

WHITE FLOUR- 1 TSP

CORN FLOUR - 1 TBLSPN

RED FOOD COLOUR - 1 PINCH OPTIONAL.

OIL - 200 GMS FOR FRYING

METHOD:-

WASH THE CAULIFLOWER., ADD GINGER GARLIC PASTE ., SALT AND CHILLY POWDER. PLACE IT IN A KADAI COVERED WITH LID AND PARA BOILTHAM WITH LITTLE WATER. REMOVE FROM FIRE. MAKE A BATTER WITH WHITE FLOUR., CORN FLOUR ONE PINCH SALT ., CHILLY POWDER AND RED FOOD COLOUR. DIP THE CAULIFLOWER PIECES IN IT AND DEEP FRY. SERVE HOT WITH SAUCES AND CHIPS AS EVENING SNACKS. OR SERVE IT WITH PULAO., FRIED RICES AND BIRIYANIS.

Saturday, December 2, 2023

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.

Monday, October 23, 2023

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.

Thursday, September 28, 2023

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.

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