tag:blogger.com,1999:blog-8434082271324272562024-03-11T07:50:59.874-07:00CHUMMA !!!For easy making of delicious receipes
Most of them are youngster's favourites.Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.comBlogger238125tag:blogger.com,1999:blog-843408227132427256.post-9609718121598291152024-03-11T07:49:00.000-07:002024-03-11T07:49:58.985-07:00CHOLE<div>CHOLE</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHT77NTBLlcEhgXt31yXobQLhBqm_lfsM1iThDC-vH4uD7Ej_yrs0AM7V2DDpIRktJEjG7XvKBMhP_F2jsPiHEbFZOBHAIu7Ug0dP3jbaDPpAl_kDBFt7EwYXb0Yj7raSMlJtCVl7xP0_ScuepT4fxvLNPmVM8rPMQ7HgJ0th0p7D1MqR3qf8UUFjSvcWz/s3648/P1020222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHT77NTBLlcEhgXt31yXobQLhBqm_lfsM1iThDC-vH4uD7Ej_yrs0AM7V2DDpIRktJEjG7XvKBMhP_F2jsPiHEbFZOBHAIu7Ug0dP3jbaDPpAl_kDBFt7EwYXb0Yj7raSMlJtCVl7xP0_ScuepT4fxvLNPmVM8rPMQ7HgJ0th0p7D1MqR3qf8UUFjSvcWz/w640-h480/P1020222.JPG" width="640" /></a></div><br /><div><br /></div><div>NEEDED:-</div><div>CHANNA/RAW GREEN CHANNA- IS CALLED CHOLE) - 1 CUP</div><div>BIG ONION PASTE - 1 TBLSPN</div><div>GINGER GARLIC PASTE - 2 TSP</div><div>TOMATO PASTE/PUREE - 1 TBLSPN</div><div>ANAR DHANA ( POMEGRANATE SEEDS) - 1 TSP POWDERED.</div><div>TIL - 1 TSP POWDERED. ( OPTIONAL)</div><div>RED CHILLI POWDER - 1 TSP</div><div>CORIANDER POWDER - 1 TSP</div><div>TURMERIC POWDER - 1 PINCH</div><div>GARAM MASALA - 1/2 TSP</div><div>OIL - 2 TSP</div><div>JEERA - 1 TSP</div><div>SALT - 1/2 TSP</div><div>SUGAR - 1/4 TSP.</div><div><br /></div><div>METHOD:-</div><div>SOAK CHANNA FOR 12 HOURS. PRESSURE COOK FOR 5 WHISTLES. HEAT OIL IN A PAN. ADD JEERA. ADD ONION PASTE AND SAUTE TILL IT BECOMES BROWN. ADD GINGER GARLIC PASTE & SAUTE TILL OIL SEPERATES. ADD ANAR DHANA,TILL, SALT,SUGAR, RED CHILLI POWDER, CORIANDER POWDER, TURMERIC,GARAM MASALA, ADD TOMATO PASTE AND SAUTE FOR 2 MINUTES. ADD THE CHOLE OR COOKED CHANNA. ADD ENOUGH WATER. COOK TILL DONE AND SERVE HOT WITH PURI. ADD SOME CHOPPED CORRIANDER AND ONION FOR ADDITIONAL TASTE.</div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com0tag:blogger.com,1999:blog-843408227132427256.post-36993960831091915692024-02-03T09:42:00.000-08:002024-02-03T09:42:41.018-08:00CHILLI BAROTTA..:-<div><div>CHILLI BAROTTA..:-<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDqbVN5RWQcPgmdcDEJx1CCGEJ07dJZnl4Znr_-sTFr7dOw2nTVnn7dBL5U9FRT_oRfDsMDRZqynTsE1WJZQjvzpX9QMu4-E3Pk392GPNw1V2nfmLgOIMNVj3S2effOZUc4gmc5tr0-qqP7ofZ_FteyP3AAjGmmQvEiXOuq_PDRGd8dtV2KX-Kf_ka1BS/s3648/P1020221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDqbVN5RWQcPgmdcDEJx1CCGEJ07dJZnl4Znr_-sTFr7dOw2nTVnn7dBL5U9FRT_oRfDsMDRZqynTsE1WJZQjvzpX9QMu4-E3Pk392GPNw1V2nfmLgOIMNVj3S2effOZUc4gmc5tr0-qqP7ofZ_FteyP3AAjGmmQvEiXOuq_PDRGd8dtV2KX-Kf_ka1BS/w640-h480/P1020221.JPG" width="640" /></a></div><br /></div><div><br /></div><div>NEEDED :-</div><div>BAROTTA - 2 NOS. DICED.</div><div>ONION - 2 NOS. CUT LENGTHWISE.</div><div>RED CHILLI POWDER - 1/4 TSP/</div><div>RED FOOD COLOUR - 1 PINCH.</div><div>SALT - 1/4 TSP.</div><div>OIL - FOR FRYING.</div><br /><div></div><div>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.</div></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com0tag:blogger.com,1999:blog-843408227132427256.post-57782008556747878452024-01-20T00:50:00.000-08:002024-01-20T00:50:27.655-08:00CAULIFLOWER CHOPS:-CAULIFLOWER CHOPS:-<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9Y1bQBWQ7FmUEOF_qRnniRaBv8kyDiUd8vYWqi4FErmMuBfLNBKiiCfdS_3l7b-fOB2IyqfVt77kwnnlZTsDHBKuLiG-6myfs1IWn_59KCOzOpozcQvJCtFar41xWnc32UBifUQjbROMHdR7-UjhWbIiprXYlsKA1iZ2NiER24vGhg1M_p_VraVbc-xr/s3648/P1020183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9Y1bQBWQ7FmUEOF_qRnniRaBv8kyDiUd8vYWqi4FErmMuBfLNBKiiCfdS_3l7b-fOB2IyqfVt77kwnnlZTsDHBKuLiG-6myfs1IWn_59KCOzOpozcQvJCtFar41xWnc32UBifUQjbROMHdR7-UjhWbIiprXYlsKA1iZ2NiER24vGhg1M_p_VraVbc-xr/w640-h480/P1020183.JPG" width="640" /></a></div><br /><br /><br /><div>NEEDED:-</div><br /><div>CAULIFLOWER - 1 (MAKES INTO 20 PIECES)</div><br /><div>GINGER GARLIC PASTE - 1TSP</div><br /><div>RED CHILLY POWDER - 1 TSP</div><br /><div>SALT - 1/2 TSP</div><br /><div>WHITE FLOUR- 1 TSP</div><br /><div>CORN FLOUR - 1 TBLSPN</div><br /><div>RED FOOD COLOUR - 1 PINCH OPTIONAL.</div><br /><div>OIL - 200 GMS FOR FRYING</div><div><br /></div><div><div>METHOD:-</div><br /><div>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.</div></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com0tag:blogger.com,1999:blog-843408227132427256.post-82563997506976308472023-12-02T05:30:00.000-08:002023-12-02T05:30:44.432-08:00SARKARAIP PONGKAL<div>SARKARAIP PONGKAL<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bTnjliQUNsqblUyu-GV-VH2Pfzb0z1GIuqhPgHMBNV9gRZru0FlpXgMFnb-HmhKiENeiYQDLeNTnsF5Q79pWZgzriOZluh77lbU52d-S4JAZUOvgv1ThgdsYYxipHcGcmRCxmqzBZhlXEQeGOzBmMzxlpAgZQ6zERU9vnSCo8vZ8e41gqwQx_plafP0P/s3648/P1020154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bTnjliQUNsqblUyu-GV-VH2Pfzb0z1GIuqhPgHMBNV9gRZru0FlpXgMFnb-HmhKiENeiYQDLeNTnsF5Q79pWZgzriOZluh77lbU52d-S4JAZUOvgv1ThgdsYYxipHcGcmRCxmqzBZhlXEQeGOzBmMzxlpAgZQ6zERU9vnSCo8vZ8e41gqwQx_plafP0P/w640-h480/P1020154.JPG" width="640" /></a></div><br /></div><div><br /></div><div>NEEDED :-</div><div>RAW RICE - 1 CUP</div><div>MILK - 2 CUPS.</div><div>GREEN GRAM DHAL - 1/3 CUP</div><div>JAGGERY - 1CUP</div><div>GHEE - 1 TNLSPN</div><div>CARDAMOM - 4 NOS.</div><div>CASHEWS - 10 NOS</div><div>KISMIS - 10 NOS.</div><div>PACHAI KARPURAM - 1 PINCH ( OPTIONAL)</div><div><br /></div><div>SARKKARAIP PONGKAL:-</div><div>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.</div><div><br /></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com0tag:blogger.com,1999:blog-843408227132427256.post-3180624341588928182023-10-23T09:24:00.002-07:002023-10-23T09:24:22.110-07:00TOMATO OOTHAPPAM.தக்காளி ஊத்தப்பம்.TOMATO OOTHAPPAM.தக்காளி ஊத்தப்பம்.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qUPQAh8cccNcgqQs7ED1LZALGy_QJC5BhYPgaIjp5dyNCmHWzFL2MAdD2tlE68rW61JOVecGPlxvEvoOb5iKnBgAQg-ETI7qD2jYAecVfnkH46TSGprtoatv9XLeQ8L-Lfo9KBwy_pm35eObEEs4ViVAjE2GCIfx7hg7A85X4qvxg-wl6_-7ULUX9wzw/s3648/P1020111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qUPQAh8cccNcgqQs7ED1LZALGy_QJC5BhYPgaIjp5dyNCmHWzFL2MAdD2tlE68rW61JOVecGPlxvEvoOb5iKnBgAQg-ETI7qD2jYAecVfnkH46TSGprtoatv9XLeQ8L-Lfo9KBwy_pm35eObEEs4ViVAjE2GCIfx7hg7A85X4qvxg-wl6_-7ULUX9wzw/w640-h480/P1020111.JPG" width="640" /></a></div><br /><br /><br />TOMATO OOTHAPPAM:-<br />NEEDED:-<br />DOSA FLOUR - 2 LADLETOMATO - 1 NO SLICED<br />SALT AND PEPPER - 1/4 TSP<br />OIL - 2 TSP<div><br /></div><div>METHOD :-<br />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.</div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com0tag:blogger.com,1999:blog-843408227132427256.post-58313454570285617852023-09-28T08:06:00.002-07:002023-09-28T08:06:29.089-07:00CORIANDER DOSAI:-CORIANDER DOSAI:-<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3kfsaFkF3rJ5c8Lh3gMe2H1PTAGyRBojs4bIJ4Azv4CnGV0MHSXD9iMg1P0w5Y8w0GQrrJvRUgcQ2LbtoAnQL5wAHoqj02InBqYEjjMCXR8Z4WxrpwM8glit_4vOFhr5ISczTk05z7ZE5_YlTurINyhpJCy9fe0rdRPU3z3o15Z_m6GaIW1pnlUhEDVm/s3648/P1020110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE3kfsaFkF3rJ5c8Lh3gMe2H1PTAGyRBojs4bIJ4Azv4CnGV0MHSXD9iMg1P0w5Y8w0GQrrJvRUgcQ2LbtoAnQL5wAHoqj02InBqYEjjMCXR8Z4WxrpwM8glit_4vOFhr5ISczTk05z7ZE5_YlTurINyhpJCy9fe0rdRPU3z3o15Z_m6GaIW1pnlUhEDVm/w640-h480/P1020110.JPG" width="640" /></a></div><br /><br /><br />NEEDED:-<br />DOSA FLOUR - 4 TBLSPN.<br />CORIANDER LEAVES - 1 BUCNCH, CLEANED AND CHOPPED.<br />SALT - IF NEEDED<br />OIL - 4 TSP<br /><br />METHOD:-<br />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.Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com0tag:blogger.com,1999:blog-843408227132427256.post-82248847543795324632023-04-10T08:19:00.002-07:002023-04-10T08:19:46.367-07:00CURD RICE WITH SMALL ONIONCURD RICE WITH SMALL ONION:- <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDWh3uhoREECpy__b9nA79rIcC4yDfxYvSrQE1Zp8o4sz0YSvBNeFNzqPKl24BCC2B3pNU3x8A5IrNNMZX2tUlwFibT5hTvNF5KPjmsvGDd2wJrbJDH8HVhDnKHEOVfFCL-vdqaco0SM5_aqt8ESi3_BK8603Ck4EnoLWt_nYToegjDwFiZfBcXZQEA/s3648/P1020109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDWh3uhoREECpy__b9nA79rIcC4yDfxYvSrQE1Zp8o4sz0YSvBNeFNzqPKl24BCC2B3pNU3x8A5IrNNMZX2tUlwFibT5hTvNF5KPjmsvGDd2wJrbJDH8HVhDnKHEOVfFCL-vdqaco0SM5_aqt8ESi3_BK8603Ck4EnoLWt_nYToegjDwFiZfBcXZQEA/w640-h480/P1020109.JPG" width="640" /></a></div><br /><div><br /></div><div>NEEDED:- RICE - 1 CUP, CURD - HALF CUP, SMALL ONION - 5 NOS. SALT - 1/4 TSP, SALTED WILD LEMON (KADARANGAI) PIKLE - 2 INCH PIECE.</div><div><br /></div><div>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. <br /><div><br /></div><div><br /></div></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com2tag:blogger.com,1999:blog-843408227132427256.post-81199619505824630502023-04-02T00:47:00.000-07:002023-04-02T00:47:42.648-07:00VENPONGAL:-VENPONGAL:-<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Q9Tqwj8SPu-UI26XQA-O280cnjdMBnlv6enkoDixMhB3lPMEZVWjrJgIozfX50xJ7yj4ipWCahQGNvVApJsDgcCW4igIRXy1h2tJcRrGmm7ioFuxmCCw_YACnhuSoF-lCCOXC9723_FervU1SxI8fJJZ3kGoPo0IWs46pIstau60DikoBjqGguti9w/s3648/P1020108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Q9Tqwj8SPu-UI26XQA-O280cnjdMBnlv6enkoDixMhB3lPMEZVWjrJgIozfX50xJ7yj4ipWCahQGNvVApJsDgcCW4igIRXy1h2tJcRrGmm7ioFuxmCCw_YACnhuSoF-lCCOXC9723_FervU1SxI8fJJZ3kGoPo0IWs46pIstau60DikoBjqGguti9w/w640-h480/P1020108.JPG" width="640" /></a></div><br /><div><br />NEEDED:-<br /><div><br /></div><div>RAW RICE - 1 CUP</div><br /><div>GREEN GRAM DHAL( MOONG DHAL) - 1/3 CUP</div><br /><div>GHEE - 1 TBLSPN</div><br /><div>GREEN CHILLY - 1 NO. SLIT OPEN</div><br /><div>GINGER - 1 INCH PIECE. CHOPPED</div><br /><div>PEPPER - 1 TSP</div><br /><div>JEERA - 1 TSP</div><br /><div>ORID DHAL - 1 TSP.</div><br /><div>CASHEWS - 15 NOS.</div><br /><div>CURRY LEAVES - 1 ARK</div><br /><div>JEERA PEPPER POWDER - 1/2 TSP</div><br /><div>SALT - 1/2 TSP</div><br /><br /><div>METHOD:-</div><br /><div>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.</div></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com0tag:blogger.com,1999:blog-843408227132427256.post-73877144750671414212023-03-09T09:25:00.003-08:002023-03-09T09:25:38.287-08:00MASALA VEG FRY. MASALA VEG FRY. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUGYJgwg3rDNmkPCjC4XjRegwSzfWVq2XzUq9-Lj6E32sZLXUuAkUm8mceQhDKQ5Kyr98hEGBDE0VLsP0zpDql1VyUZ5KVA4-YZNcM31yBmVl9HcR4_t-4mzRD7Df10FhdLzHPb8WH33Vt5txCmTrE0DN5uXQ5dZ_9YGpztVAHDplo7MTehgJW56Qtg/s3648/P1020102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUGYJgwg3rDNmkPCjC4XjRegwSzfWVq2XzUq9-Lj6E32sZLXUuAkUm8mceQhDKQ5Kyr98hEGBDE0VLsP0zpDql1VyUZ5KVA4-YZNcM31yBmVl9HcR4_t-4mzRD7Df10FhdLzHPb8WH33Vt5txCmTrE0DN5uXQ5dZ_9YGpztVAHDplo7MTehgJW56Qtg/w640-h480/P1020102.JPG" width="640" /></a></div><br /><br /><br />NEEDED:-<br />POTATO - 1NO<br />CARROT -1 NO<br />BEANS - 4 NOS<br />AUBERGINE - 1 NO<br />IVY GOURD - HANDFUL.<br />CABBAGE - 2 LEAVES.<br />OIL = 2 TSP<br />SALT - 1/2 TSP<br />REDCHILLI POWDER - 1 TSP<br />GRAM FLOUR - 1/2 TBLSPN<br /><br />OR MTR BAJJI BONDA MIX. - 1/2 TBLSPN<br /><br />METHOD :-<br /><br />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.Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com0tag:blogger.com,1999:blog-843408227132427256.post-2771126364947263662023-02-18T09:46:00.002-08:002023-02-18T09:46:28.496-08:00CARROT ORANGE JUICE.<div>CARROT ORANGE JUICE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-5AWhG-r9D4i169mCHbSqrfTxe1Q8b6l2Ao9OVSB_7p8VILGfxsWORGaUZ1675Q3Pk48BhzyeZMRcFWqYirReRwY5SpfN3LwISoKV6_nZ9W_-Np1Et0jm6_BFuJCSJIFhEgHBlBniOGyfzCXY8UH58E0pcX651w0PLlGPWFWzwMWd2SJ5jQNMdtQ1w/s3648/P1020076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3648" data-original-width="2736" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-5AWhG-r9D4i169mCHbSqrfTxe1Q8b6l2Ao9OVSB_7p8VILGfxsWORGaUZ1675Q3Pk48BhzyeZMRcFWqYirReRwY5SpfN3LwISoKV6_nZ9W_-Np1Et0jm6_BFuJCSJIFhEgHBlBniOGyfzCXY8UH58E0pcX651w0PLlGPWFWzwMWd2SJ5jQNMdtQ1w/w480-h640/P1020076.JPG" width="480" /></a></div><br /></div><div><br /></div><div>NEEDED:-</div><div><br /></div><div>CARROT - 1 NO</div><div>ORANGE - 2 NOS</div><div>SUGAR - 2 TSP</div><div>ICE CUBES - 4 NOS.</div><div>WATER - 2 CUPS</div><div><br /></div><div>METHOD:-</div><div><br /></div><div>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</div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com0tag:blogger.com,1999:blog-843408227132427256.post-40274738624204091642023-02-12T09:02:00.006-08:002023-02-12T09:02:28.406-08:00APPAM<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIgSmhGxSYuEgyD62ug67CeWwrXUi7JPwkD5AVGClymQwrhxqvNwHeG6KBmV_usuzkv7xul8_JcfMi14gOjh86PmD45hs5IiXUL9puPeRBIY4k7QIgrgFGULRG2mYdxx3ny6hjabooSYs/s1600/P1020075.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5558637701154684066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIgSmhGxSYuEgyD62ug67CeWwrXUi7JPwkD5AVGClymQwrhxqvNwHeG6KBmV_usuzkv7xul8_JcfMi14gOjh86PmD45hs5IiXUL9puPeRBIY4k7QIgrgFGULRG2mYdxx3ny6hjabooSYs/s320/P1020075.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5558636609645842738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypxV5uFJhr6fWBauw-WUPSHlx-4bqlzc5QWg_TLZw_a1JOYzXBxfD4vs9-i3YJTPtk4mEtGBj4av0PXujHnaWji4SGyzuF8JZOITjckVfNr4HNVKMs6c1REE9IGMjYs5TiR1DFRVXALYq/s320/P1010491.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuDhRCN8q396LV6t6qypofTm0oeMgidgtcb3Mz0A9vkFf2rBgfvhsC28uGk_oTYaYQEzRn1AER7JqYq67dnt90Ek6cZXkIOu3JXZmqNrl-zSs9R6oHGWkrWggIffoLlcOMypGQLZyD0Ne/s1600/P1020073.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5558589310590036754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuDhRCN8q396LV6t6qypofTm0oeMgidgtcb3Mz0A9vkFf2rBgfvhsC28uGk_oTYaYQEzRn1AER7JqYq67dnt90Ek6cZXkIOu3JXZmqNrl-zSs9R6oHGWkrWggIffoLlcOMypGQLZyD0Ne/s320/P1020073.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Kxl8Cn5PWX6LWgpKBJ5-8gwFIPYSGVdGN3cok910bqQpD6pvpPhZNHFXdCN5SRdRSeAwHySJNofGILs3mBJHcHpJjfA6o9dI-AtQnro4BxgGryPJfWPNvpmKpFoj1CauP8HNaCDKU-QW/s1600/P1020074.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5558588912163250578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Kxl8Cn5PWX6LWgpKBJ5-8gwFIPYSGVdGN3cok910bqQpD6pvpPhZNHFXdCN5SRdRSeAwHySJNofGILs3mBJHcHpJjfA6o9dI-AtQnro4BxgGryPJfWPNvpmKpFoj1CauP8HNaCDKU-QW/s320/P1020074.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>AAPPAM..:-</div><div>RAW RICE - 1 CUP</div><div>BOILED RICE (IDDLIE RICE ) - 1 CUP</div><div>ORID DHAL - 1/2 CUP</div><div>FENUGREEK - 2 TSP</div><div>SALT - 1/2 TSP</div><div>METHOD :-</div><div>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.</div><div>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.</div></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com0tag:blogger.com,1999:blog-843408227132427256.post-33710061169844418982023-02-08T03:17:00.003-08:002023-02-08T03:17:39.418-08:00MUSHROOM BIRIYANI :-<div>MUSHROOM BIRIYANI :-<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NQ227FDEW9UXReXXt47W2kWUMCF2FviFEUH9VS4fQ_ntbcb7c_KtB0ujy0JgPsk7qlx1K71EbLjiXyDMNU1Hei8mapWaB3fdEnPmcw1j7ldrABYrVZkdhQIteVq3-kfupzpW6UwivOymGHK5XmlM6rY0iivkh1P7DMWyW_MDKCjrcuBSC2Xxv8LDSw/s3648/P1020055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NQ227FDEW9UXReXXt47W2kWUMCF2FviFEUH9VS4fQ_ntbcb7c_KtB0ujy0JgPsk7qlx1K71EbLjiXyDMNU1Hei8mapWaB3fdEnPmcw1j7ldrABYrVZkdhQIteVq3-kfupzpW6UwivOymGHK5XmlM6rY0iivkh1P7DMWyW_MDKCjrcuBSC2Xxv8LDSw/w640-h480/P1020055.JPG" width="640" /></a></div><br /></div><div><br /></div><div>NEEDED:-</div><div>MUSHROOM - 1/2 POCKET</div><div>BASMATI RICE - 2 CUPS.</div><div>BIG ONION - 2 NOS.</div><div>GINGER GARLIC PASTE - 2 TBLSPN</div><div>TOMATO - 2 NOS.</div><div>GREEN CHILLIES - 3 NOS</div><div>RED CHILLI POWDER - 1 TSP</div><div>DHANIYA POWDER - 1/2 TSP</div><div>TURMERIC POWDER - 1 PINCH</div><div>MINT AND CORIANDER LEAVES - 1 TBLSPN CHOPPED.</div><div>LEMON JUICE - 1/4TBLSPN</div><div>CURD - 1/4 CUP</div><div>SALT - 1 TSP.</div><div>OIL - 2 TBLSPN</div><div>BAY LEAVES - 1</div><div>CINNAMON - 2 INCH</div><div>CLOVES - 2 NOS</div><div>CARDAMOM - 2 NOS</div><div>KALPASIPPOO - SMALL</div><div><br /></div><div><br /></div><div>METHOD :-</div><div>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.</div><div><br /></div><div> ADD THE LEMON JUICE. STIRR AND SERVE HOT. WITH POTATO CHIPS, AUBERGINE GRAVY AND ONION RAITHA. AND BOILED EGG.</div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com0tag:blogger.com,1999:blog-843408227132427256.post-45451288387659690322023-02-06T08:21:00.002-08:002023-02-06T08:21:28.128-08:00MUTTON LIVER SOUP:-<div>MUTTON LIVER SOUP:-<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKf48vCjWJsw0phJbkxlWRBznuHwXCQuLV_fDua8pB621pxz5_9CmktCygzTdF5ZPDMHRXUddM09w-khz0cBXXV_oJ1Bja_RwOgNNraUyWciOAmTbr9BetUTAyNT9-11bIQeZxbNkfutkjeHcpjjlwkfD35Y82Lgh7-G0LOFeDdaD8n49KTEEgcEDUgg/s2691/P1020052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2231" data-original-width="2691" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKf48vCjWJsw0phJbkxlWRBznuHwXCQuLV_fDua8pB621pxz5_9CmktCygzTdF5ZPDMHRXUddM09w-khz0cBXXV_oJ1Bja_RwOgNNraUyWciOAmTbr9BetUTAyNT9-11bIQeZxbNkfutkjeHcpjjlwkfD35Y82Lgh7-G0LOFeDdaD8n49KTEEgcEDUgg/w640-h530/P1020052.JPG" width="640" /></a></div><br /></div><div><br /><div>NEEDED :-</div><div><br /></div><div>LIVER AND FAT - 150 GRAMS.</div><div>TURMERIC POWDER - 1 PINCH</div><div>SALT - 1/2 TSP</div><div>TENDER CURRY LEAVES - 2 ARKS</div><div>TO GRIND:-</div><div>SMALL ONION - 10 NOS.</div><div>JEERA - 1 TSP</div><div>POPPY SEEDS - 1TSP</div><div><br /></div><div>METHOD :-</div><div><br /></div><div>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.</div></div><div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/312/7F5CF5BDF7E94A44619A2F4492BEC4C3.png" style="background: transparent; border: 0px;" /></a></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com0tag:blogger.com,1999:blog-843408227132427256.post-33799524522073306112022-10-31T05:02:00.002-07:002022-10-31T05:02:59.208-07:00ALOO GOBI:- <div>ALOO GOBI:- <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkrjOYH7KCCim0O1KYaBcfxCXoi_jLhWoCqS0Pn1rVWh7h1spyiU3u4-zGbKitb0JuDqNOOeH-MFVhIzEbMy5TQuxo_MM_sIOEVyJpEea_QVR0fIy4riUsYzZInTKwbsd73rwWEwJm1IkxDLsCswRfC4Xx8WdMRIqvBwZlpe_tGyoaCSEa3YOrQCstg/s3648/P1020039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkrjOYH7KCCim0O1KYaBcfxCXoi_jLhWoCqS0Pn1rVWh7h1spyiU3u4-zGbKitb0JuDqNOOeH-MFVhIzEbMy5TQuxo_MM_sIOEVyJpEea_QVR0fIy4riUsYzZInTKwbsd73rwWEwJm1IkxDLsCswRfC4Xx8WdMRIqvBwZlpe_tGyoaCSEa3YOrQCstg/w640-h480/P1020039.JPG" width="640" /></a></div><br /></div><div><br /></div><div>NEEDED:-</div><div><br /><div>POTATO - 2 NOS</div><div>CAULIFLOWER - 1 NO. SMALL</div><div>OIL - 3 TSP</div><div>JEERA - 1/2 TSP</div><div>JEERA POWDER - 1/2 TSP</div><div>RED CHILLI POWDER - 1 TSP</div><div>GARAM MASALA POWDER + AMCHOOR POWDER - 1/2 TSP</div><div>SALT - 1/2 TSP</div><div><br /></div><div>METHOD:-</div><div><br /></div><div>WASH , PEEL AND CUT THE POTATOS LIKE FOR FRENCH FRIES. SEPERATE THE FLORETS AND IMMERSE THEM IN HOT AND SALTED WATER FOR 5 MINUTES. TAKE OUT FROM WATER AND KEEP ASIDE. HEAT OIL IN A PAN ADD JEERA., THEN ADD THE ALOO AND GOBI. SAUTE FOR 2 MINUTES. ADD JEERA POWDER., RED CHILLI POWDER., GARAM MASALA POWDER., AMCHOOR POWDER AND SALT. STIRR WELL. AND KEEP COVERED. COOK IN SIM FOR 7 MINUTES AND SERVE HOT WITH ROTIES ., NAAN., OR KULCHAS.</div></div><div><br /></div><div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/312/7F5CF5BDF7E94A44619A2F4492BEC4C3.png" style="background: transparent; border: 0px;" /></a></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com1tag:blogger.com,1999:blog-843408227132427256.post-62498626957433845002022-09-29T23:34:00.002-07:002022-09-29T23:34:25.833-07:00TURKEYBERRY THUVAIYAL<div><div>TURKEYBERRY THUVAIYAL<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_D6_a6_qr22FOpbZH67olQRWPNYrAwoolYQ2eqn9qGFN5UZG8hJRvXs6yGVL0LmJN_s38jEGaLPdcV0pCyNR68p-F67OMSLBE7I7vSXJlN3ApntRqNi2NssI0LkSXF1FEx6xsYA8SaO1-mJtgVjYFd791ImgDqNKxa2u_PuvGYTucXVr24bu8K9SKQ/s3648/P1020038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_D6_a6_qr22FOpbZH67olQRWPNYrAwoolYQ2eqn9qGFN5UZG8hJRvXs6yGVL0LmJN_s38jEGaLPdcV0pCyNR68p-F67OMSLBE7I7vSXJlN3ApntRqNi2NssI0LkSXF1FEx6xsYA8SaO1-mJtgVjYFd791ImgDqNKxa2u_PuvGYTucXVr24bu8K9SKQ/w640-h480/P1020038.JPG" width="640" /></a></div><br /></div><div><br /></div><div>NEEDED:-</div><div><br /></div><div>TURKEYBERRY - 1/2 CUP</div><div>GREEN CHILLIES - 4 NOS</div><div>BIG ONION - 1 NO</div><div>TOMATO - 1 NO ( SMALL)</div><div>GRATED COCONUT - 1 TBLSPN</div><div>ASAFOETIDA - 1 PEPPER SIZE</div><div>SALT - 1/2 TSP</div><div>TAMARIND - 3 PODS.</div><div>OIL - 2 TSP</div><div>MUSTARD - 1/2 TSP</div><div>ORID DHAL - 2 TSP</div><div><br /></div><div>METHOD:-</div><div><br /></div><div>WASH AND CUT THE TURKEYBERRIES INTO TWO AND IMMERSE THEM IN WATER. PEEL AND CHOP THE CHILLIES, ONION AND TOMATO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL AND ASAFOETIDA. WHEN IT BECOMES BROWN ADD GREEN CHILLIES, AND HALVED TURKEYBERRIES. SAUTE FOR 2 MINUTES AND ADD ONION & TOMATO. SAUTE FOR A MINUTE THEN ADD SALT, TAMARIND AND GRATED COCONUT. STIRR WELL AND REMOVE FROM FIRE. AFTER COOLING GRIND COARSLY AND SERVE IT WITH IDDLIS OR WITH PLAIN RICE AND GHEE.</div></div><div><br /></div><div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/312/7F5CF5BDF7E94A44619A2F4492BEC4C3.png" style="background: transparent; border: 0px;" /></a></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com1tag:blogger.com,1999:blog-843408227132427256.post-76550718353009755042022-08-04T09:42:00.003-07:002022-08-04T09:42:49.966-07:00CHOLE PURI:-<div>CHOLE PURI:-<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyzbxipabN1G7naNIR50MyDj7XtGI1KnA8RbetsK0VOgf109dZNaZqMeb7aH6SgQ9yfDW7bxqj_M3cM8Is4v_Xe0ekSuYZjIOiSGvOqbUrzklZQc5oybv6Xxdi0MNua5fuaDn73q_sTJc3q13EDXdxTif6cyo9CF_0wtBca8sppO3k9yFy6H1lzfILA/s3264/IMG_20210619_103524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmyzbxipabN1G7naNIR50MyDj7XtGI1KnA8RbetsK0VOgf109dZNaZqMeb7aH6SgQ9yfDW7bxqj_M3cM8Is4v_Xe0ekSuYZjIOiSGvOqbUrzklZQc5oybv6Xxdi0MNua5fuaDn73q_sTJc3q13EDXdxTif6cyo9CF_0wtBca8sppO3k9yFy6H1lzfILA/w480-h640/IMG_20210619_103524.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9t7UgjYrR6NEihySzG4OmiESKhfT2ujWSrZpQq0j7uv_9e_lSIbhaoO2iFMhoueS3iJ9tJRrz_6SKQeRoatCqTK51wFECDdYiHUDqIlgl0Bf0yEqiXX8ozpKMvHyy_SQhY78w1ljs1utsKJsKXtTg0Ta7TXNxXgZDWNn4xhoBJu9P9nVDDwkgSo832Q/s3264/IMG_20210619_103538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9t7UgjYrR6NEihySzG4OmiESKhfT2ujWSrZpQq0j7uv_9e_lSIbhaoO2iFMhoueS3iJ9tJRrz_6SKQeRoatCqTK51wFECDdYiHUDqIlgl0Bf0yEqiXX8ozpKMvHyy_SQhY78w1ljs1utsKJsKXtTg0Ta7TXNxXgZDWNn4xhoBJu9P9nVDDwkgSo832Q/w640-h480/IMG_20210619_103538.jpg" width="640" /></a></div><br /><br /><br />FOR PURI:-<br /><br />NEEDED:-<br />ATTA - 1 CUP<br />MAIDA - 1 CUP<br />SOOJI - 1 CUP<br />SALT - 1/2 TSP<br />OIL FOR FRYING.<br /><br />METHOD:-<br />ADD ALL THE INGREDIENTS EXCEPT OIL. POUR ENOUGH WATER AND KNEAD WELL. KEEP COVERED FOR 10 MINUTES. MAKE EQUAL SIZE BALLS , ROLL THEM AND FRY THEM IN HOT OIL.<br /><br />FOR CHOLE:-<br /><br />NEEDED:-<br />CHANNA/RAW GREEN CHANNA- IS CALLED CHOLE) - 1 CUP<br />BIG ONION PASTE - 1 TBLSPN<br />GINGER GARLIC PASTE - 2 TSP<br />TOMATO PASTE/PUREE - 1 TBLSPN<br />ANAR DHANA ( POMEGRANATE SEEDS) - 1 TSP POWDERED.<br />TIL - 1 TSP POWDERED. ( OPTIONAL)<br />RED CHILLI POWDER - 1 TSP<br />CORIANDER POWDER - 1 TSP<br />TURMERIC POWDER - 1 PINCH<br />GARAM MASALA - 1/2 TSP<br />OIL - 2 TSP<br />JEERA - 1 TSP<br />SALT - 1/2 TSP<br />SUGAR - 1/4 TSP.<br /><br />METHOD:-<br />SOAK CHANNA FOR 12 HOURS. PRESSURE COOK FOR 5 WHISTLES. HEAT OIL IN A PAN. ADD JEERA. ADD ONION PASTE AND SAUTE TILL IT BECOMES BROWN. ADD GINGER GARLIC PASTE & SAUTE TILL OIL SEPERATES. ADD ANAR DHANA,TILL, SALT,SUGAR, RED CHILLI POWDER, CORIANDER POWDER, TURMERIC,GARAM MASALA, ADD TOMATO PASTE AND SAUTE FOR 2 MINUTES. ADD THE CHOLE OR COOKED CHANNA. ADD ENOUGH WATER. COOK TILL DONE AND SERVE HOT WITH PURI. ADD SOME CHOPPED CORRIANDER AND ONION FOR ADDITIONAL TASTE.</div><div><br /></div><div><br /></div><div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/312/7F5CF5BDF7E94A44619A2F4492BEC4C3.png" style="background: transparent; border: 0px;" /></a></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com1tag:blogger.com,1999:blog-843408227132427256.post-2681703856800670632022-07-29T23:04:00.002-07:002022-07-29T23:04:08.247-07:00FRIED IDIYAPPAM / THALICHA IDIYAPPAM <div>FRIED IDIYAPPAM / THALICHA IDIYAPPAM</div><div><br /></div><div>NEEDED:- <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSR14eQE5xNewhyiWuENmPfMSrEfIpJZOh7gYK1vMMiZhV0w-ftKX8mHK44zWUOSi21O5qSk6Zu11Q63rfzCAfWu1wrMG4XHo3lqazTIznvqmkRC_mPFNV2ujJkThpdFJKKZEAgvJftpscf2QBQwbNZOgiGpeWoRk8uhtsZ5zk3xPnUguC0EpDDTAEpQ/s3264/IMG_20210616_201035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSR14eQE5xNewhyiWuENmPfMSrEfIpJZOh7gYK1vMMiZhV0w-ftKX8mHK44zWUOSi21O5qSk6Zu11Q63rfzCAfWu1wrMG4XHo3lqazTIznvqmkRC_mPFNV2ujJkThpdFJKKZEAgvJftpscf2QBQwbNZOgiGpeWoRk8uhtsZ5zk3xPnUguC0EpDDTAEpQ/w640-h480/IMG_20210616_201035.jpg" width="640" /></a></div><br /></div><div><br /></div><div>IDIYAPPAM FLOUR - 1CUP ( SOAK IDLI RICE DRY IT. POUND AND SEIVE WELL ). CURD - 1TBLSPN, BIG ONION - 1NO, GREEN CHILLY - 1 NO, CURRY LEAVES - 1 ARK, SALT - HALF TSP, OIL - 2 TSP, MUSTARD AND ORID DHAL - HALF TSP EACH. </div><div><br /></div><div><div>METHOD:-</div><div><br /></div><div>KEEP IDIYAPPAM FLOUR IN A BASIN ADD SALT AND 3/4 TH CUP OF BOILING WATER. MIX WELL WITH A WOODEN STICK. ADD SOME OIL AND KNEAD WELL. HEAT IDLI MAKER WITH WATER . SQUEEZE THE DOUGH INTO FINE NOODLES LIKE WITH A IDIYAPPAM MAKER. </div><div><br /></div><div>MAKE IDIYAPPAM LIKE THIS AND SEPERATE THIS AS NOODLES WITH THE HELP OF CHURNED CURD , WATER AND SALT. HEAT OIL. ADD MUSTARD AND ORID DHAL WHEN THEY SPLUTTERS AND BECOMES BROWN ADD THE SLITED GREEN CHILLI, CURRY LEAVES, CHOPPED OINION. SAUTE WELL THEN ADD THE IDIYAPPAM. OFF THE GAS AND MIX WELL. </div><div><br /></div><div>SERVE IT WITH KOSAMALLI OR PACHADI. ITS CHETTINADU SPL ITEM. </div><div><br /></div><div> </div></div><div><br /></div><div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/312/7F5CF5BDF7E94A44619A2F4492BEC4C3.png" style="background: transparent; border: 0px;" /></a></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com1tag:blogger.com,1999:blog-843408227132427256.post-16047758530432464382022-07-25T17:25:00.000-07:002022-07-25T17:25:01.239-07:00MEALMAKER/SOYA CHUNKS BIRIYANI<div><div>MEALMAKER/SOYA CHUNKS BIRIYANI:-<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33A7MwQlZyIHcqXgn_mIpbryPtnRCK3nAp0JPwL8jDoupHBWbzJ_BMXJaEj6qEbBdYsnmiV2w1h1hg8MbFoG_Pu0JAH_YrJ0CE3rwpgq7-e0c1eQswkaxy3jduPFCb80OXMXE7g7pFQbVrh1jaNBZMSr3e6c-bGRRmVLeKZ8z5WGZDM4YezU8O0t0Xw/s3264/IMG_20210613_154602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33A7MwQlZyIHcqXgn_mIpbryPtnRCK3nAp0JPwL8jDoupHBWbzJ_BMXJaEj6qEbBdYsnmiV2w1h1hg8MbFoG_Pu0JAH_YrJ0CE3rwpgq7-e0c1eQswkaxy3jduPFCb80OXMXE7g7pFQbVrh1jaNBZMSr3e6c-bGRRmVLeKZ8z5WGZDM4YezU8O0t0Xw/w640-h480/IMG_20210613_154602.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vPFdyJdZfDqOAsciqFjES-nGWf5005ZDqu_gKRtaU3k4RIe5NY79-NspVTw5MhjaRw_YpQZ8RpepuhYLmR7xVcpMmuXLhcS_BDPW23FHuclLJgmlYp2Ln9ZVohDYtfO_MIT7JKXBAPGFONJdfu_4z4ABno7Z7ZoGJgqjsOGWrIxvsW0yUbl22ZG7Bg/s3264/IMG_20210613_154443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vPFdyJdZfDqOAsciqFjES-nGWf5005ZDqu_gKRtaU3k4RIe5NY79-NspVTw5MhjaRw_YpQZ8RpepuhYLmR7xVcpMmuXLhcS_BDPW23FHuclLJgmlYp2Ln9ZVohDYtfO_MIT7JKXBAPGFONJdfu_4z4ABno7Z7ZoGJgqjsOGWrIxvsW0yUbl22ZG7Bg/w640-h480/IMG_20210613_154443.JPG" width="640" /></a></div><br /></div><div><br /></div><div>NEEDED:- MEALMAKER -30 , BOILED CHANNA - HALF CUP ( SALTED), BASMATI RICE, 2 CUPS, BIG ONION - 2 TOMATO - 2, CINNAMON, CLOVE,CARDAMOM - 2 NOS EACH, GINGER GARLIC PASTE - 2 TSP, </div><div><br /></div><div>FOR GROUND - GREEN CHILLIES -6 NOS SOMPH - 1 TSP, COCONUT -2 TBLSPN, CASHEW - 6 NOS, POPPY SEEDS - HALF TSP, CORIANDER AND PUDINA LEAVES - 1 HANDFUL, OIL+ BUTTER - 2 TBLSPN, SALT- 1 TSP.</div><div><br /></div><div>METHOD:- PUT MEALMAKER IN HOT WATER FOR THEREE MINUTES. THEN SQUEEZE AND WASH THRICE. CUT INTO 2 AND KEEP ASIDE. WASH AND SOAK BASMATI RICE.GROUND THE GIVEN MASALA. POUR OIL AND BUTTER IN A PRESSURE PAN. ADD CINNAMON, CLOVES, CARDAMOM WITH CHOPPED ONION. SAUTE IT TILL GLASSY. THEN ADD THE GINGER GARLIC PASTE. SAUTE TILL IT BECOMES BROWN. THEN ADD THE MEAL MAKER AND CHOPPED TOMATO WITH GROUND MASALA. SAUTE WELL THEN ADD THE SOAKED RICE. ADD CHANNA , SALT AND FOUR CUPS OF WATER.SPRAY CHOPPED CORIANDER AND PUDINA LEAVES. COOK FOR ONE WHISTLE. REMOVE FROM FIRE AND SERVE HOT WITH HOT AND SWEET TOMATO CHILLI SAUCE & FISHFRY. </div><div><br /></div><div><br /></div></div><div><br /></div><div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/312/7F5CF5BDF7E94A44619A2F4492BEC4C3.png" style="background: transparent; border: 0px;" /></a></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com1tag:blogger.com,1999:blog-843408227132427256.post-42767128639424471112022-05-17T20:39:00.003-07:002022-05-17T20:39:56.509-07:00RAGI & MILLET ( KAMPU) POORI.<div>RAGI & MILLET ( KAMPU) POORI<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQUeJ49po5wj2N5Vp0WRnfLjwxg0nUE8uvG290u_d4cnu3gsww2aN5jpRGB7JRZvE13hY8YsdKcBT0FGb3ni2LdTkt9cb0Id8kPD42X-EdhO28qriYJf-jMBbVxVqbYm4Sc_mBFiwLhHHpCHIDnF9JBQNR45-LtpDLDpVudh4gzaDW059Q9eSO5j7lcQ/s3264/IMG_20210419_115435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQUeJ49po5wj2N5Vp0WRnfLjwxg0nUE8uvG290u_d4cnu3gsww2aN5jpRGB7JRZvE13hY8YsdKcBT0FGb3ni2LdTkt9cb0Id8kPD42X-EdhO28qriYJf-jMBbVxVqbYm4Sc_mBFiwLhHHpCHIDnF9JBQNR45-LtpDLDpVudh4gzaDW059Q9eSO5j7lcQ/w640-h480/IMG_20210419_115435.jpg" width="640" /></a></div><br /></div><div><br /></div><div>NEEDED:- KAMPU FLOUR - HALF CUP RAGI FLOUR - HALF CUP, ATTA - HALF CUP, SALT - 1/2 TSP, OIL - FOR FRYING.</div><div><br /></div><div>METHOD :- MIX RAGI, MILLET, ATTA FLOUR WITH SALT IN A BASIN.ADD A CUP OF WATER AND KNEAD WELL. MAKE LEMON SIZE BALLS. SPREAD THEM AS POORI AND FRY THEM IN HOT OIL.SERVE HOT WITH POTATO MASAL & TOMATO THIRAKKAL.</div><div> </div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/312/7F5CF5BDF7E94A44619A2F4492BEC4C3.png" style="background: transparent; border: 0px;" /></a>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com1tag:blogger.com,1999:blog-843408227132427256.post-19331419376026851072021-09-12T23:44:00.002-07:002021-09-12T23:44:09.214-07:00BREAD WITH SAFFRON MILK<div>BREAD WITH SAFFRON MILK<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Yk6NxLYh6tjVB-yUEsny1GudBQ3v5XYEmOC77RCy6MBIgHvyQcwPUeFYai22vdYlqSKBSgEdw4xL_Myst4dac-O-HeIZnOdnGsKJM9rWw5BDkQ_BwUYmL3L9GH7yk6Mgfqx17Gl5S7HU/s2048/IMG_20210413_110732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Yk6NxLYh6tjVB-yUEsny1GudBQ3v5XYEmOC77RCy6MBIgHvyQcwPUeFYai22vdYlqSKBSgEdw4xL_Myst4dac-O-HeIZnOdnGsKJM9rWw5BDkQ_BwUYmL3L9GH7yk6Mgfqx17Gl5S7HU/w480-h640/IMG_20210413_110732.jpg" width="480" /></a></div><br /></div><div><br /></div><div>NEEDED:- BREAD 4 SLICES, MILK 250 ML, SAFRON - ONE PINCH ( 4 STRANDS) , SUGAR - 1 TBLSPN</div><div><br /></div><div>METHOD:- BOIL MILK WITH SAFFRON AND SUGAR. COOK TILL IT REDUCED INTO ONE TUMBLER. REMOVE FROM FIRE AND COOL IT. KEEP BREAD IN BOWL AND POUR A LADDLE FULL OF SAFFRON MILK WHEN IT IS IN WARM STATE . FOR ADDITIONAL TASTE YOU CAN TOAST THE BREAD WITH GHEE OR BUTTER. </div><div><br /></div><div><a href="http://www.mylivesignature.com" target="_blank"><img height="123" src="http://signatures.mylivesignature.com/54489/312/7F5CF5BDF7E94A44619A2F4492BEC4C3.png" style="background: transparent; border: 0px;" width="156" /></a></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com1tag:blogger.com,1999:blog-843408227132427256.post-26332609458167065972021-08-23T10:35:00.002-07:002021-08-23T10:35:22.833-07:00LEMON PICKLE<div>LEMON PICKLE.:-<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBx1n6i9k2YjDCw4JeLZyjxj9e_7T0cOh5uYo162cjpNs0PEUtAAVNAaMrED6TA_CVOpvyqSfKfGUmsE9YN7xBXq_SEbk3Dia5Ofn47RkgL0y3EBaOJoWQdCxttF9X41NdRAi4vD7JooSn/s2048/P1020036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBx1n6i9k2YjDCw4JeLZyjxj9e_7T0cOh5uYo162cjpNs0PEUtAAVNAaMrED6TA_CVOpvyqSfKfGUmsE9YN7xBXq_SEbk3Dia5Ofn47RkgL0y3EBaOJoWQdCxttF9X41NdRAi4vD7JooSn/w400-h300/P1020036.JPG" width="400" /></a></div><br /></div><div><br /></div><div>NEEDED:-</div><div><br /></div><div>LEMON - 20 NOS.</div><div>TIL OIL ( GINGELLY ) - 100 ML.</div><div>RED CHILLI POWDER - 100 GM</div><div>SALT - 100 GM</div><div>MUSTARD - 1 TSP</div><div>ASAFOETIDA - 1 PINCH<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRl6cUmWzT8sHZFkOK5qw97wEbTGRndJz8vOP5ZE-zAbGjy3AugjNloIzc6GKFxMfpEGbmcbKi-cJlQTnyNDjps7KMrUg1A9shBZfWTD0pH6j9xX2UJFefshr2cPiWQPNpsgsDZ20QBP0/s2048/P1130572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1154" data-original-width="2048" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRl6cUmWzT8sHZFkOK5qw97wEbTGRndJz8vOP5ZE-zAbGjy3AugjNloIzc6GKFxMfpEGbmcbKi-cJlQTnyNDjps7KMrUg1A9shBZfWTD0pH6j9xX2UJFefshr2cPiWQPNpsgsDZ20QBP0/w400-h225/P1130572.JPG" width="400" /></a></div><br /></div><div><br /></div><div>METHOD:-</div><div><br /></div><div>WASH AND DRY THE LEMONS IN A CLOTH. CUT INTO 8 PIECES AND REMOVE THE SEEDS. PUT IT IN A JAR WITH SALT. COVER IT WITH CLOTH & KEEP ASIDE FOR 2 DAYS. THEN SHAKE WELL ONCE IN A DAY . AFTER 4 DAYS KEEP THE JAR IN SUNLIGHT FOR 2 HOURS.</div><div><br /></div><div>HEAT OIL IN A PAN. ADD MUSTARD AND ASAFOETIDA. OFF THE STOVE AND KEEP THE OIL FOR COOLING. AFTER COOLING ADD THE RED CHILLI POWDER ALONG WITH MARINATED LEMON & SALT. STIRR WELL AND PLACE IT IN SMALL JARS . USE IT AFTER 2 DAYS. IT WILL BE SERVED WITH CURD RICE OR CHAPPATHIS.</div><div><br /></div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/312/7F5CF5BDF7E94A44619A2F4492BEC4C3.png" style="background: transparent; border: 0px;" /></a>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com1tag:blogger.com,1999:blog-843408227132427256.post-90297297700009817752021-07-09T05:22:00.000-07:002021-07-09T05:22:54.065-07:00VELD GRAPE THUVAIYAL. ( PIRANTAI THUVAIYAL )<div>VELD GRAPE THUVAIYAL. ( PIRANTAI THUVAIYAL )<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_Kk-FCeixMj23f-dQOQQB9AK1p81KM3rmbBHaC025YCQLu4RZ0DVoxR9hJOrBarrraHJ0YxDKOMGCag7-wK1ztZerviLFyCsOtSWajbK4dGH6OCtNa-Z3DKJcndpVB3Jhv0uyPM1slE3/s2048/P1020034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_Kk-FCeixMj23f-dQOQQB9AK1p81KM3rmbBHaC025YCQLu4RZ0DVoxR9hJOrBarrraHJ0YxDKOMGCag7-wK1ztZerviLFyCsOtSWajbK4dGH6OCtNa-Z3DKJcndpVB3Jhv0uyPM1slE3/w400-h300/P1020034.JPG" width="400" /></a></div><br /></div><div><br /></div><div>NEEDED:- VELD GRAPE - 8 PIECES, GRATED COCONUT - HALF CUP , RED CHILLI - 3 NOS, GREEN CHILLI -2 NOS, SMALL ONION - 6 NOS, TAMARIND - 1 POD, SALT - HALF TSP, OIL - 2 TSP, ASAFOETIDA - 1 PINCH. MUSTARD , ORID DHAL - HALF TSP EACH. </div><div><br /></div><div>METHOD :- CLEAN AND REMOVE THE SKIN AND NERVE PART FROM VELD GRAPE.SAUTE IT WITH ONE TSP OIL IN A KADAI FOR 2 MINUTES. THEN HEAT 1 TSP OIL IN ANOTHER KADAI ADD MUSTARD SEEDS AND ORID DHAL. WHEN THEY SPLUTTERS ADD RED CHILLIS AND HALVED GREEN CHILLIS. THEN ADD THE SMALL ONION, SALT, ASAFOETIDA AND TAMARIND. SAUTE WELL. FINALLY ADD THE SAUTE VELD GRAPE AND GRATED COCONUT. SAUTE FOR 2 MORE MINUTES . AFTER COOLING GROUND WELL.</div><div><br /></div><div>SERVE IT WITH HOT IDLIS AND DOSAS. WITH RICE AND GHEE TOO. </div><div><br /></div><div><br /></div><div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/312/7F5CF5BDF7E94A44619A2F4492BEC4C3.png" style="background: transparent; border: 0px;" /></a></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com1tag:blogger.com,1999:blog-843408227132427256.post-18805851390903222202021-06-24T10:49:00.002-07:002021-06-24T10:49:10.006-07:00EGG VEG OMLETTEE<div>EGG VEG OMLETTEE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXJfJuUToIHpDYkfDO6jFmFcTazhWdii6vnfNgS12rohHs8H6g1Z2ppEQVXEBV0dyhqyn0K7HOgjJQ0QwVMRF7FIMDblKamyjX83EOmfSF7wBggy8Vp8440iy1aVKtkqjLKahqkHx7T5f/s2048/P1020030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXJfJuUToIHpDYkfDO6jFmFcTazhWdii6vnfNgS12rohHs8H6g1Z2ppEQVXEBV0dyhqyn0K7HOgjJQ0QwVMRF7FIMDblKamyjX83EOmfSF7wBggy8Vp8440iy1aVKtkqjLKahqkHx7T5f/w400-h300/P1020030.JPG" width="400" /></a></div><br /></div><div><br /></div><div>NEEDED:- EGG 2 NOS, CHOPPED VEGETABLES - 2 TBLSPN ( CARROT, BEANS, CAULIFLOWER, POTATO ) , GINGER GARLIC PASTE - HALF TSP, SALT - 1/4 TSP, PEPPER JEERA PWDR - 1/4 TSP, RED CHILLI PWDR - 1/4 TSP, MILK - 1 TBLSPN, FRIED CHANNA DHAL PWDR -HALF TBLSPN, CHOPPED TOMATO - 1 TBLSPN , CHOPPED ONION - 1 TBLSPN, CHOPPED GREEN CHILLI - 1 NO, CHOPPED CORRIANDER - 1 TSP, OIL - 2 TSP</div><div><br /></div><div>METHOD.:- MIX MILK WITH FRIED CHANNA DHAL PWDR, ADD EGGS, SALT, GINGER GARLIC PASTE, PEPPER JEERA PWDR, CHILLI PWDR, BEAT WELL. THEN ADD THE CHOPPED VEGETABLES, ONION, TOMATO GREEN CHILLI AND CORIANDER. MIX WELL.</div><div><br /></div><div>HEAT DOSA PAN AND SPREAD ONE TBLSPN FULL OF EGG MIX IN IT. SPREAD WELL.SPRAY OIL . WHEN COOKED ONE SIDE FLIP IT OVER AND COOK ANOTHER SIDE ALSO. </div><div><br /></div><div>SERVE HOT WITH SAUCE OR WITH RICE AND VATHAK KUZHAMBU OR SAMBAR. </div><div><br /></div><div><br /></div><div><br /></div><div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/312/7F5CF5BDF7E94A44619A2F4492BEC4C3.png" style="background: transparent; border: 0px;" /></a></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com0tag:blogger.com,1999:blog-843408227132427256.post-72398115482106663432021-06-22T12:52:00.000-07:002021-06-22T12:52:01.230-07:00BITTERGOURD PITLAI<div>BITTERGOURD PITLAI:-<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4rQTX2Y5ICLfb_XI3EWXHBHdQYxW0Ik98ufqRnB_4cMo5jKaI_bBQTfJV2J7UtUl0iaR8iZddBfWQsfa7fqyXBobWBChBoY2YNeYXmXj519KmKafFTcPR_-W0Q6JmOlFxycrqHySF4Gl/s2048/P1020027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4rQTX2Y5ICLfb_XI3EWXHBHdQYxW0Ik98ufqRnB_4cMo5jKaI_bBQTfJV2J7UtUl0iaR8iZddBfWQsfa7fqyXBobWBChBoY2YNeYXmXj519KmKafFTcPR_-W0Q6JmOlFxycrqHySF4Gl/w400-h300/P1020027.JPG" width="400" /></a></div><br /></div><div><br /></div><div>NEEDED:- BITTERGOURD - 200 GM, THUVAR DHAL - 1 TBLSPN, LOBIA - 1 TBLSPN, COCONUT - 2 INCH PIECE, RED CHILLI - 5, ORID DHAL - 1 TSP, CHANNA DHAL - 1 TSP, DHANIYA - 2 TSP, JEERA - HALF TSP, PEPPERCORN - 10 NOS, SMALL ONION - 8 NOS, TOMATO - 1 NO, TAMARIND - 1 AMLA SIZE BALL, SALT -HALF TSP, OIL - 2 TSP, MUSTARD , ORID DHAL, JEERA - HALF TSP EACH, HING PWDR - 1 SPATULA, HALDI PWDR - 1 SPATULA, CURRY LEAVES - 1 ARK.</div><div><br /></div><div><div>METHOD :- SLICE BITTERGOUR AND FRY IT IN ONE TSP OIL. ADD HALF CUP WATER AND PARABOIL IT. PUT THUVAR DHAL AND LOBIA IN A SEPERATE PLATE ADD HALF CUP WATER AND PRESSURE COOK IT FOR 3 WHISTLES. FRY RED CHILLI, ORID DHAL, CHANNA DHAL, DHANIYA, JEERA, PEPPER. POWDER IT WITH COCONUT. </div><div><br /></div><div>SOAK TAMARIND IN ONE CUP WATER SQUEEZE THE JUICE ADD SALT WITH IT. ADD THIS TO PARABOILED BITTERGOURD, ADD THE ONION AND TOMATO. COOK FOR SOME TIME. THEN ADD THE POWDERED MASALA. BRING TO BOIL THEN ADD THE COOKED LOBIA AND THUVAR DHAL. SEASON IT WITH MUSTARD, ORID DHAL AND JEERA. SPRINKLE PEPPER POWDER AND CURRY LEAVES. SERVE HOT WITH RICE AND PAPPAD. </div><div><br /></div></div><div><br /></div><div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/312/7F5CF5BDF7E94A44619A2F4492BEC4C3.png" style="background: transparent; border: 0px;" /></a></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com0tag:blogger.com,1999:blog-843408227132427256.post-83592593404666641022021-06-16T09:58:00.001-07:002021-06-16T09:58:06.543-07:00CHICKEN BIRIYANI :-<div><div>CHICKEN BIRIYANI :-<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQTurgg6u1jKvVXV1Zkv6AO-q3waYM1n3KYhkLG10y72tWfF8D86jBqlVGGoWObtOdYHslfDOiUxo73epyL1B-9Ygw6fyTHm4sGo3C8VIHbmOTHd-M3Yq5lmCits0Lsi4fqtnvbmwjIKh0/s2048/P1020023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1638" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQTurgg6u1jKvVXV1Zkv6AO-q3waYM1n3KYhkLG10y72tWfF8D86jBqlVGGoWObtOdYHslfDOiUxo73epyL1B-9Ygw6fyTHm4sGo3C8VIHbmOTHd-M3Yq5lmCits0Lsi4fqtnvbmwjIKh0/w400-h320/P1020023.JPG" width="400" /></a></div><br /></div><div><br /></div><div>NEEDED:-</div><div><br /></div><div>CHICKEN - 1/2 KG</div><div>BASMATI RICE - 3 CUPS.</div><div>BIG ONION - 4 NOS.</div><div>GINGER GARLIC PASTE - 2 TBLSPN</div><div>TOMATO - 2 NOS.</div><div>GREEN CHILLIES - 3 NOS</div><div>RED CHILLI POWDER - 2 TSP</div><div>DHANIYA POWDER - 1 TSP</div><div>TURMERIC POWDER - 1 PINCH</div><div>MINT AND CORIANDER LEAVES - 3 TBLSPN CHOPPED.</div><div>LEMON JUICE - 1/2 TBLSPN</div><div>CURD - 1/2 CUP</div><div>SALT - 2 TSP.</div><div>OIL - 4 TBLSPN</div><div>BAY LEAVES - 1</div><div>CINNAMON - 4 INCH</div><div>CLOVES - 4 NOS</div><div>CARDAMOM - 4 NOS</div><div>KALPASIPPOO - SMALL</div><div><br /></div><div><br /></div><div>METHOD :-</div><div>WASH AND DRAIN THE CHICKEN. 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 CHICKEN AND SAUTE FOR SOMETIME. WITH THAT ADD HALF CHOPPED TOMATO, CURD, GREEN CHILLIES, RED CHILLI POWDER, DHANIYA POWDER AND TUMERIC POWDER, ADD HALF MINT AND CORIANDER LEAVES. POUR HALF TUMBLER WATER AND PRESSURE COOK FOR 2 WHISTLES.</div><div><br /></div><div>AFTER COOLING OPEN THE LID ADD THE BASMATI RICE, REST TOMATOS, MINT, CORIANDER LEAVES . ADD SALT AND 5 CUPS OF WATER ( ALREADY THERE IS ONE CUP OF WATER WITH CURD ) . STIRR WELL. AND KEEP FOR ONE WHISTLE. REMOVE FROM FIRE . AND ADD THE LEMON JUICE. STIRR AND SERVE HOT. WITH POTATO CHIPS, AUBERGINE GRAVY AND ONION RAITHA. AND BOILED EGG.</div></div><div><br /></div><div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/54489/312/7F5CF5BDF7E94A44619A2F4492BEC4C3.png" style="background: transparent; border: 0px;" /></a></div>Thenammai Lakshmananhttp://www.blogger.com/profile/08670039488099261761noreply@blogger.com1