SOYA CHUNKS KURMA RECIPE | सोया चंक्स कुरमा रेसिपी | சோயா குருமா ரெஸிபி

SOYA CHUNKS KURMA RECIPE | सोया चंक्स कुरमा रेसिपी | சோயா குருமா ரெஸிபி  

INGREDIENTS:

I) FOR GRINDING MASALA:

Soya chunks

Green chillies - 2

Ani seeds - 1 tsp

Poppy seeds - 1 tsp

Coriander seeds(Dhaniya) - 1 tbsp

Cinamon - 1 inch piece

Cardamom - 2

Cloves - 4

Black Pepper corns - 1tsp

Coconut (Grated) - 1 cup

II) FOR GRAVY:

Oil - 2 to 3 tbsps

Cumin seeds - 1 tsp

Onions - 2(finely chopped)

Tomatoes - 2 (finely chopped)

Ginger Garlic paste - 1 tbsp

salt to taste

PREPARATION METHOD: 

1) Grind all the ingredients mentioned in Ingredients - I

2) Grind to smooth paste

3) Heat a pan and add 2 to 3 tbsps of oil

4) Add 1 tsp cumin seeds 

5) When it splutters, add finely chopped onions

6) When it turns translucent, add 1 tbsp of Ginger garlic paste 

7) Saute well till raw smell goes

8) Now add finely chopped Tomatoes and saute well 

9) When tomatoes turn mushy, add the ground masala

10) Saute well for 5 minutes

11) Add water as per your consistency and add salt to taste

12) Add turmeric powder and mix well

13) When it starts boiling add Soya chunks(soaked and cleaned in hot water)

14) Let it boil for 5 more minutes

15) Garnish with finely chopped coriander leaves

16) Your delicious Soya Chunks Kurma is ready

17) Serve hot with Chapathi, Poori, Phulka or Rice

POTATO MASALA RECIPE | आलू सब्ज़ी रेसिपी | உருளை க் கிழங்கு மசாலா ரெஸிபி

POTATO MASALA RECIPE | आलू सब्ज़ी रेसिपी | உருளை கிழங்கு மசாலா ரெஸிபி 






INGREDIENTS:

POTATO - 1/4 KG
ONION - 2 (cut lengthwise)
GREEN CHILLIES - 2 (finely chopped)
CURRY LEAVES - few
CORIANDER LEAVES - finely chopped
 OIL - 1 ladle
MUSTARD - 1 tsp
URAD DHAL - 1 tbsp
CHANNA DHAL - 1 tbsp
CUMIN SEEDS - 1 tsp

PREPARATION METHOD: 

1) Heat 1 laddle of oil in a pan
2) Ad 1 tsp Mustard,  1 tbsp Urad dhal, 1 tbsp Channa dhal and 1 tsp of cumin seeds
3) When it starts spluttering, add 2 Onions, chopped lengthwise
4) Add 2 green chillies, slit thin
5) Add 1 tbsp of finely chopped ginger and a few curry leaves
6) Saute well and add 1 tsp of turmeric powder
7) Add salt to taste
8) Saute and add 1/4 cup of water
9) Now add 4 potatoes, boiled and mashed
10) Saute well and sprinkle some more water
11) Close lid and cook for 5 minutes
12) Open lid and add finely chopped coriander leaves
13) Mix well and your Potato masala is ready for filling in Masala Dosa
14) Heat tawa and pour 1 dosa batter to make dosa. Reduce to medium flame
15) On the dosa spread some red chutney and place a spoon of Potato masala and close with a lid
16) After 2 minutes, open the lid, fold the dosa and remove from tawa
17) Place the dosa on a plate and serve with chutney of your choice

AMLA PICKLE RECIPE | आमला अचार रेसिपी | நெல்லிக்காய் ஊறுகாய் ரெஸிபி

AMLA PICKLE RECIPE:

     Amla is nothing but gooseberry.  Gooseberries are rich in vitamin C.  Intake of one gooseberry a day keeps you healthy. So you can preserve gooseberries in many ways.  One such way is to prepare pickle using gooseberries which tastes really good.  Amla pickle goes well with Curd rice.  So here is the recipe for making Amla pickle on the link below:
https://www.youtube.com/embed/JyZ_3N9HHdQ    

INGREDIENTS:
AMLA/GOOSE BERRIES - 
OIL - 
RED CHILLI POWDER -
SALT TO TASTE
MUSTARD 



AMLA PICKLE RECIPE VIDEO:

VADA CURRY RECIPE | वडा करी रेसिपी | வடகரி ரெஸிபி

VADA CURRY RECIPE | वडा करी रेसिपी | வடகரி ரெஸிபி

VADA CURRY RECIPE VIDEO




INGREDIENTS:
For Vada batter:
1 cup Gram dhal
1 tsp Ani seeds
1 Red chilli
Salt to taste

For Gravy:
1 ladle oil
1 piece Cinamon
2 Cloves
2 Bay leaves
2 Cardamom
2 Onions(finely chopped)
2 Green chillies(slit)
2 Tomatoes(finely chopped)
1/2 tbsp Ginger Garlic paste
Few Curry leaves
2 tsps Dhaniya powder
1 tsp Red Chillli powder
1 tsp Garam masala powder
1 tsp Turmeric powder
Salt to taste
1/2 cup Coconut milk

PREPARATION METHOD:
1. Soak 1 cup of Gram dhal for 2 hours
2. Grind soaked Gram dhal along with 1 Red Chilli and 1 tsp of Ani seeds and salt to taste
3. Grind it to a coarse batter
4. Heat Oil for frying vadas
5. Make small vadas and deep fry in the oil
6. Do not fry the vadas fully
7. Take them out when they are half done
8. You can also steam the vadas instead of frying
9. Make the vadas into small pieces
10. Now heat oil in a pan and add 1 piece of Cinamon, 2 Cloves, 2 Bay leaves and 2 Cardamoms
11. Saute for a minute and add 2 finely chopped Onions
12. When it is translucent, add 2 slit Green chillies, 2 finely chopped Tomatoes, few curry leaves and 1/2 tbsp of Ginger Garlic paste 
13. When the whole lot of it turns mushy, add 2 tsps of Dhaniya powder, 1 tsp of Red Chilli powder, 1 tsp if Garam masala powder, 1 tsp of Turmeric powder and Salt to taste
14. Now it is time to add 2 cups of water
15. Mix them well and close with a lid
16. Wait till it starts boiling
17. Add the vada pieces and mix well
18. After 5 minutes, add 1/2 a cup of Coconut milk and mix well
19. Allow it to boil for 5 more minutes
20. The vada pieces absorbs the water and the gravy thickens
21. Add some chopped Coriander leaves 
22. Your super tasty Vada curry is ready...!
23. Serve hot with Idlies or Dosas

  

CHOPS MASALA RECIPE | चॉप्स मसाला रेसिपी | சாப்ஸ் மஸாலா ரெஸிபி

CHOPS MASALA RECIPE | चॉप्स मसाला रेसिपी | சாப்ஸ் மஸாலா ரெஸிபி

CHOPS MASALA RECIPE VIDEO:



INGREDIENTS:
FOR MASALA:
3 tbsps oil
2 tbsps Dhaniya
1 inch Cinamon
4 to 5 Cloves
1 Cardamom
1 tbsp Black Pepper
2 Green Chillies(slit)
8 to 10 Garlic pods
1 inch Ginger
1 roughly chopped Onion
Few Coriander leaves

FOR CHOPS MASALA:
2 ladles of Oil
1 small piece of Cinamon
3 or 4 Cloves
2 finely chopped Onions
2 finely chopped Tomatoes
1 cup of diced Turnip / Chow chow
1 cup of diced Potatoes (raw or boiled)
Salt to taste
1 tsp Turmeric powder
Water as required

PREPARATION METHOD:
1. Heat 3 tbsps of oil in a pan 
2. Add Dhaniya, Cinamon, Cloves, Black pepper and Cardamom
3. Saute for a minute
4. Add roughly chopped Onion, Green chillies, Ginger, Garlic and Coriander leaves
5. Saute well till the raw smell goes off
6. Allow it to cool and grind all the fried ingredients to a smooth paste
7. Heat oil in a pan 
8. Add 1 piece of Cinamon, 4 Cloves and saute
9. Add 2 finely chopped onions and saute till golden brown
10. Add 2 finely chopped Tomatoes and saute till mushy
11. Now add 1 cup of diced Turnip or Chow chow
12. You can also add diced raw Potatoes now
13. Saute well and add the ground masala
14. Mix well and add a tsp of Turmeric powder and salt to taste
15. Add a little water and close lid 
16. Allow the vegetables to boil (to save time, you can also pressure cook)
17. Open lid and keep frying till oil releases
18. Finally add chopped Coriander leaves 
19. Your Chops Masala is ready to serve
19. Enjoy the taste of Chops Masala with phulka, roti, jeera rice or even plain rice
    

ADHIRASAM RECIPE | அதிரஸம் ரெஸிபி | अदिरसम रेसिपी

ADHIRASAM RECIPE | அதிரஸம் ரெஸிபி | अदिरसम  रेसिपी

ADHIRASAM RECIPE VIDEO:
https://www.youtube.com/watch?v=OkPVo1oFmUA&t=153s




INGREDIENTS:
1 cup Raw Rice(Maavu arisi)- generally used for making sweets & snacks
3/4th cup Brown Jaggery
1/2 cup water
1 tsp Cardamom powder
1 tsp Dry ginger powder(optional)
2 tbsps Ghee
Oil for frying

PREPARATION METHOD:
1. Soak 1 cup of Raw Rice(Maavu arisi) in water for 1 1/2 to 2 hrs
2. After 2 hours, drain water and spread it on a cloth and dry it under fan for 20 to 30 minutes
3. When it is half dried, ie., when you hold a hand full of rice in your hand, it should be moist but should not stick to your hand
4. Now transfer to a blender and grind to a smooth powder
4 a. If you are making in a large scale, you can make powder in the flour mill also
5. Sieve powdered rice
6. Transfer to a bowl and press the flour with your hand so that it stays moist
7. Cover it with a lid and set aside
8. Now add 3/4th cup of Brown Jaggery in a vessel and add 1/2 a cup of water
9. Boil till the jaggery dissolves and filter the dust
10. Boil the filtered mixture till thickens
11. Check consistency by adding a few drops of the boiling mixture to a plate of water
12. If you are not able to gather the drops, it is not the right consistency
13. Boil it for some time and the consistency again in the same procedure
14. If you are able to gather the drops and make a soft ball, then it is the right consistency, a soft ball consistency
15. Switch off the flame immediately
16. Add 1 tsp of Cardamom powder 
17. Add 1 tsp of Dry Ginger powder(Optional)
18. Quickly add the moist Rice flour little by little and mix well
19. Do not put all the flour together, which may result in forming lumps
20. Always keep extra rice flour in reserve other than the said measure
21. At times you may need extra rice flour(very rare, due to variants of jaggery or rice).  Balance rice flour can always be used for making any other sweets or snacks. 
22. Now your Adhirasam dough is ready
23. Transfer it to a small container or can remain in the same vessel
24. Spread 2 tbsps of Ghee on top and cover with a cloth
25. Set aside for 24 hours.  You can fry the adhirasams on the same itself.  But when you fry after 24 hours the texture will be softer 
26. After 24 hours, open the cover and you will find that the dough has become a bit harder.  
27. Knead the dough well and make small lemon size balls
28. Flatten by pressing gently with your fingers on a plantain leaf or a greased plastic sheet or oil paper
29. Drop it slowly in hot oil, one at a time. Remember to use oil generously to fry adhirasams
30. Puffs up like puri
31. Flip it over and fry till golden brown
32. Take out the fried adhirasam from oil and squeeze out gently the excess oil using another frying ladle.  Do not press two much 
33. Your tasty Adhirasams are ready
34. Store in a cylindrical container.  Place a small plate upside down in the bottom of the container and the then arrange the adhirasams on top of it.  This way, the excess oil would get collected under the small plate and will not stay in contact with the adhirasams
35. Hope making Adhirasams would not be a nightmare anymore
35. So celebrate this Deepavali happily with homemade Adhirasams
36. Happy cooking...! :)

POINTS TO REMEMBER:

1. USE ONLY RAW RICE (MAAVU ARISI), 
    GENERALLY USED ONLY FOR MAKING                 
    SWEETS AND SAVOURIES
2. USE BROWN JAGERRY(PAAGU VELLAM) FOR 
    BEST RESULTS
3. SOFT BALL CONSISTENCY IS A MUST
4. USE OIL GENEROUSLY FOR FRYING 
5. FRY ONLY ONE AT A TIME 
6. FRY IN MEDIUM FLAME

HOMEMADE PANEER RECIPE | घर में बनायें पनीर | வீட்டிலேயே செய்யலாம் பன்னீர்

HOMEMADE PANEER  RECIPE | घर में बनायें पनीर |  வீட்டிலேயே  செய்யலாம் பன்னீர் 

HOMEMADE PANEER  RECIPE VIDEO:
https://www.youtube.com/embed/WOsEFlJaD64

SWEETCORN POTATO MASALA RECIPE | स्वीटकॉर्न पोटैटो मसाला | ஸ்வீட்கார்ன் உருளைக்கிழங்கு மசாலா

SWEETCORN POTATO MASALA RECIPE | स्वीटकॉर्न पोटैटो मसाला | ஸ்வீட்கார்ன் உருளைக்கிழங்கு  மசாலா

SWEETCORN POTATO MASALA RECIPE VIDEO:
https://www.youtube.com/embed/OyJt2mtAGhI




INGREDIENT:
FOR GRINDING MASALA:
2 pieces Cinamon
4 or 5 Cloves
Few Black Pepper corns
2 Cardamoms
1 Onion, diced roughly
1 Tomato, dice roughly

FOR COOKING:
1 laddle Oil
1 tsp Dhaniya powder
1 tsp Cumin powder
1 tsp Garam masala powder
1 tsp Red chilli powder
1 tsp Turmeric powder
1 tbsp Dry Methi leaves
2 Onions, finely chopped
2 Tomatoes, finely chopped
1 tbsp Ginger Garlic paste
2 tbsps Cashewnut paste
2 Potatoes, diced into cubes
1 cup Sweet corn, boiled & shredded
Salt to taste
Water as per consistency
Coriander leaves, finely chopped

PREPARATION METHOD:
1. Grind all the ingredients mentioned in the INGREDIENTS FOR GRINDING MASALA
2. Grind to a coarse paste and set aside
3. Take a pan and heat 1 laddle of oil
4. Add 1 tsp Dhaniya powder, 1 tsp Cumin powder, 1 tsp Garam masala powder, 1 tsp Red Chilli powder, 1 tsp Turmeric powder and 1 tbsp Dry Methi leaves
5. Saute for a minute in low flame so that it doesn't get burnt
6. Now add finely chopped Onions and saute till it turns translucent
7. Then add finely chopped Tomatoes and 1 tbsp of Ginger Garlic paste
8. Saute well till it turns mushy
9. Now add the ground masala and saute till raw smell goes off
10. Add 2 tbsps of Cashewnut paste and saute till oil releases
9. Add diced Potatoes 
10. Add salt as per taste and mix well
11. Now add 2 cups of water, cover pan and cook for 10 minutes
12. After 10 minutes potatoes are well cooked 
13. Open lid and add 1 cup of Sweetcorn(boiled and shredded)
14. Mix well and allow to cook for two more minutes
15. Finally add finely chopped Coriander leaves
16. Your delicious Sweetcorn Potato Masala is ready...!
17. Enjoy with Roti, Chapathi, Poori or Paratha

INSTANT GULAB JAMUN RECIPE | इंस्टेंट गुलाब जामुन रेसिपी | இன்ஸ்டன்ட் குலாப் ஜாமுன் ரெஸிபி

INSTANT GULAB JAMUN RECIPE | इंस्टेंट गुलाब जामुन रेसिपी | இன்ஸ்டன்ட் குலாப் ஜாமுன் ரெஸிபி

INSTANT GULAB JAMUN RECIPE VIDEO:
https://www.youtube.com/embed/eAYTi4J0PZY



INGREDIENTS:
2 cups of Instant Gulab Jamun Mix(any brand)
Water or Milk(as required for making soft dough)
Oil or Ghee for frying Gulab Jamuns
3 cups Sugar
2.5 to 3 cups Water(for Sugar Syrup)

PREPARATION METHOD:
1. Take 2 cups of Instant Gulab Jamun Mix in mixing bowl
2. Sprinkle Water or Milk and make soft dough
3. Do not knead the dough
4. Cover the dough with a damp cloth and set aside
5. Now take a broad vessel 
6. Add 3 cups of Sugar and 2.5 to 3 cups of water
7. Allow sugar to dissolve and boil till slight sticky consistency
8. Do not allow it to become over sticky
9. While the sugar syrup is boiling let up make small balls out of the dough
10. Heat a pan with oil or ghee and deep fry the balls
11. Add fried Gulab Jamuns to hot sugar syrup
12. Make sure that the sugar syrup is steaming hot
13. Add few drops of Rose essence or a tsp of Cardamom powder
14. Allow it to cool for minimum 30 minutes
15. After 30 minutes you will find that the jamuns have become double in size
16. Your delicious Instant Gulab Jamuns are ready to serve
17. Serve hot or you can refrigerate and serve it cool 

RICE UPMA RECIPE | चावल उपमा रेसिपी | அரிசி உப்புமா ரெஸிபி

RICE UPMA RECIPE | चावल उपमा रेसिपी | அரிசி உப்புமா  ரெஸிபி

RICE UPMA RECIPE VIDEO:
https://www.youtube.com/embed/YrLsSFRWJto



INGREDIENTS:
1 laddle Oil
1 tsp Mustard
1 tsp Urad dhal
1 tbsp Channa dhal
1 tsp Cumin seeds
1 tsp Asafoetida
1 sprig Curry leaves
1 tbsp Ginger(finely chopped)
1 tbsp Green Chillies(finely chopped)
5 cups Water
2 cups Rice rava / Broken rice(raw or boiled)
1/2 cup grated coconut
Salt as er taste

PREPARATION METHOD:
1. Heat oil in a pressure pan 
2. Add 1 tsp mustard
3. Next add 1 tsp urad dhal and 1 tbsp channa dhal
4. Add 1 tsp cumin seeds
5. When it starts spluttering, add curry leaves
6. Now add 1 tbsp Ginger(finely chopped) and 1 tbsp Green                Chillies(finely chopped)
7. Saute well and add 5 cups of water
8. When water starts boiling lower the flame
9. Add 2 cups of Rice rava/Broken rice.  t can be raw rice or boiled rice.  For boiled rice you should add extra 1/2 cup of water 
10. Add salt as per taste 
11. Close lid and pressure cook till five whistles
12. Open lid and mix well
13. You can add finely chopped coriander leaves(optional)
14. Your simple, quick and easy, yet tasty tiffin or breakfast is ready    
15. Rice upma goes well with Vatha Kuzhambu
16. Recipe for Vatha Kuzhambu is coming soon
17. Try this easy Traditional recipe of Tamilnadu and give your valuable comments

TOMATO RASAM RECIPE | टमाटर रसम रेसिपी | தக்காளி ரஸம் ரெஸிபி

TOMATO RASAM RECIPE | टमाटर रसम रेसिपी | தக்காளி ரஸம் ரெஸிபி

TOMATO RASAM RECIPE VIDEO:
https://www.youtube.com/embed/ci7ryob02gU




INGREDIENTS:
2 tsps Ghee
1 tsp Mustard
1 tsp Asafoetida powder
1 Green Chilli
2 Garlic cloves
2 Tomatoes
1/4 cup Tamarind extract
Salt as per taste
1/2 tsp Turmeric Powder
2 tbsps Home made Rasam powder
1/4 cup boiled Thoor dhal(optional)
Few Curry leaves
Few Chopped Coriander leaves

PREPARATION METHOD:
1. Heat 2 tsps of ghee in a pan
2. Add 1 tsp Mustard and 1 tsp Asafoetida powder 
3. When it starts spluttering, add 1Green chilli slit into two and 2 Garlic cloves
4. Next add 2 crushed red tomatoes
5. Saute till raw smell changes
6. Add 1/4 cup of Tamarind extract
7. Add salt as per taste 
8. Next add 4 to 5 cups of water
9. Now add 2 tbsps of Home made Rasam powder 
10. For best taste, add 1/4 cup of boiled Thoor dhal or you can also add just the excess boiled water of Thoor dhal.  This is purely optional.  Even without boiled Thoor dhal this rasam would taste good because we have already added thoor dhal in the Rasam powder
11. When it starts boiling, add few Curry leaves and few Coriander leaves
12. Allow it to boil for just 1 minute and not more than that
13. Switch off the stove 
14. Transfer it to a serving bowl and close it immediately
15. Your tasty Tomato Rasam is ready 
16. Enjoy it with steaming white rice and pappad... its yummy...! :) 

RASAM POWDER RECIPE | रसम पाउडर रेसिपी | ரஸ ப்பொடி ரெஸிபி

RASAM POWDER RECIPE | रसम पाउडर रेसिपी | ரஸ ப்பொடி ரெஸிபி

RASAM POWDER RECIPE VIDEO:
https://www.youtube.com/embed/ci7ryob02gU



INGREDIENTS:
1/2 cup Dhaniya / Coriander seeds
1 cup Thoor dhal
1/4 cup Channa dhal
1 cup Cumin seeds
1/2 cup Black pepper 
10 to 12 Red chillies
Few Curry leaves
1 tsp Asafoetida powder

PREPARATION METHOD:
1. Heat a pan and first dry roast 1/2 cup of Dhaniya/Coriander seeds for 2 minutes
2. Transfer it to a plate
3. Next dry roast 1 cup of Thoor dhal and 1/4 cup of Channa dhal, both together
4. Roast till it turns golden brown and transfer to plate
5. Now dry roast 1 cup of Cumin seeds for 2 minutes, till it starts spluttering
6. Transfer to plate
7. Next add 1/2 a cup of Black pepper and 10 to 12 Red chillies
8. Dry roast for just 2 minutes and transfer to plate
9. Dry roast 2 or 3 sprigs of Curry leaves till crispy and transfer to plate
10. Let it cool 
11. Now add all the roasted ingredients to a mixer jar and dry grind to a coarse powder
12. Your instant Rasam powder is ready to use
13. Store in an airtight container and use it till 1 month for best flavour
14. Make tasty Rasam with this home made Rasam powder within no time   
  

PARUPPU ADAI RECIPE | PROTEIN RICH BREAKFAST RECIPE | பருப்பு அடை ரெசிபி | परुप्पु अड़ै रेसिपी

PARUPPU ADAI RECIPE | PROTEIN RICH BREAKFAST RECIPE | பருப்பு அடை ரெசிபி | परुप्पु अड़ै रेसिपी

PARUPPU ADAI RECIPE VIDEO:

https://www.youtube.com/embed/RELrjOyvhL4

INGREDIENTS:

For Grinding:
1 cup Raw rice
1 cup Boiled rice
1/4 cup Thoor dhal
1/4 cup Channa dhal
1/4 cup Urad dhal
1/4 cup Coconut
3 or 4 Red Chillies
1 tsp Ani seeds 
Salt to taste
1 tsp Asafoetida

For Sauteing:
2 or 3 tbsps Oil
1 tsp Mustard
1 tbsp Urad dhal
1 tbsp Channa dhal
1 tsp Cumin seeds
1 cup Onion(finely chopped)
1 tbsp Green Chillies(finely chopped)
1 tbsp Curry Leaves( chopped)

2 tbsps Coriander leaves
1 tsp Turmeric powder

PREPARATION METHOD:
1. Soak Raw rice and Boiled rice together for 2 hours
2. Soak all the three dhals together for 1 hour
3. Grind soaked Raw rice and Boiled rice along with Coconut, Red  chillies, Salt, Ani seeds and Asafoetida.
4. Grind to a smooth batter and set aside
5. Now grind soaked dhals separately into a coarse batter (*Use whipper, do not grind smooth)
6. Add to the rice batter
7. Heat oil in a pan
8. Add Mustard, Urad dhal, Channa dhal and Cumin seeds
9. When it splutters, add 1 cup of finely chopped onions
10. Also add 1 tbsp finely chopped Green chillies and 1 tbsp Curry leaves 
11. Mix well 
12. Add water and adjust consistency
13. Finally add 2 tbsps finely chopped Coriander leaves and 1 tsp Turmeric powder 
14. Mix well and your Paruppu Adai batter is ready
14a. At this stage, you can add few Moringa leaves to the batter and make Moringa Leaves Adai which is one of the favourites of the people of Chennai
15. Heat tawa and pour 2 laddles of Adai batter and spread evenly
16. Add 1 tbsp oil on top and roast both sides in medium flame
17. Your crispy and tasty protein rich Paruppu Adai is ready
18. Serve hot with Aviyal or Chutney of your choice
19. Adai usually goes well with Aviyal, a mixed veg curry

PULIYOGARE RECIPE/PULIYOTHARAI RECIPE/TAMARIND RICE RECIPE/इमली चावल/புளியோதரை

PULIYOGARE RECIPE/PULIYOTHARAI RECIPE/TAMARIND RICE RECIPE/इमली चावल/புளியோதரை

PULIYOGARE RECIPE VIDEO:
"https://www.youtube.com/embed/jxdJbyyBDZg" 



INGREDIENTS:
I - FOR GRINDING:
1 cup Groundnuts
2 tbsps Dhaniya / Coriander seeds
10-12 Red dred chillies
1.5 tbsps Channa dhal
1/2 tbsp Fenugreek seeds
1/2 tbsp Sesame seeds
1 tsp Black Pepper
2 tbsps Dry coconut / Kopra(chopped)

II - FOR TEMPERING:
1 cup Gingely oil
1 tbsp Mustard
2 tbsps Urad dhal
2 tbsps Channa dhal
15-20 Dry Red Chillies
2 tsps Asafoetida
Few Curry Leaves
1 cup Tamarind(thick extract)
2 tsps Turmeric Powder
Salt to taste
1 tbsp Jaggery(powdered)
1 cup Groundnut(roasted)

PREPARATION METHOD:
1. Dry roast all the ingredients mentioned in the ingredients for grinding
2. Grind the roasted ingredients into coarse powder
3. Heat 1 cup of gingely oil in a pan(Can add more oil later, if needed)
4. Now add mustard, urad dhal, channa dhal and dry red chillies 
5. When it starts spluttering, add asafoetida and then curry leaves''
6. Now add Tamarind extract
7. Add turmeric powder and salt to taste
8. Mix well and when it starts boiling, lower the flame and close lid
9. After 5 minutes, open lid
10. Oil starts separating
11. Now add the ground powder to it and mix well
12. Finally add a cup of roasted groundnuts
13. Let it boil for 2 more minutes till oil separates
14. Tasty and tangy Puliotharai mix is ready
15. Add this Puliotharai mix to hot white rice and prepare the traditional Tamarind rice which is otherwise called or well known as Puliotharai in Tamilnadu or Puliogare in Karnataka    

GREEN GRAM GRAVY RECIPE/GREEN GRAM MASALA RECIPE/பச்சை பயறு மசாலா ரெசிபி

GREEN GRAM GRAVY RECIPE/

பச்சை  பயறு  மசாலா ரெசிபி/

मूंग दाल मसाला रेसिपी 

GREEN GRAM GRAVY RECIPE VIDEO:
"https://www.youtube.com/embed/1XUS68bSojY" 




INGREDIENTS:
2 tbsps Oil
1 inch Cinamon
4 Cloves
2 Cardamom
2 Onions(chopped)
8 to 10 Garlic pods
3 Tomatoes(choped finely)
1 cup Green Gram Sprouts/Green gram(soaked)
1 1/2 tsps Red chilli powder
2 tsps Coriander powder
1 tsp Turmeric powder
Salt to taste
Water as required
2 tbsps Lemon juice
Coriander leaves(finely chopped)

PREPARATION METHOD:
1. Heat oil in a pressure pan
2. Add cinamon, cloves and cardamom 
3. Add onions, garlic and tomatoes
4. Saute well till it turns mushy
5. Add chilli powder, coriander powder and turmeric powder
6. Saute well and add water
7. Add salt to taste
8. Close lid and pressure cook upto 6 to 7 whistles
9. Open lid and smash the cooked green gram dhal
10. Add water and adjust consistency
11. Cook for 5 minutes and 1 tbsp lemon juice 
12. Garnish with chopped coriander leaves
12. Your Nutritious Green Gram Gravy is ready
13. Serve hot with Phulka, Poori, Roti or Rice

PALAK PANEER RECIPE | SPINACH PANEER RECIPE | HEALTHY PALAK GRAVY | पालक...

PALAK PANEER RECIPE VIDEO:
"https://www.youtube.com/embed/h4DSOvwczao" 



INGREDIENTS:
For blending:
4 tbsps Oil 
2 bunches Palak/Spinach
10 to 12 Garlic cloves
2 Onions(roughly chopped)
For sauteing:
2 tbsps oil
1 tsp Cumin seeds
1 Onion (finely chopped)
2 slit Green chillies
For gravy:
1 cup cooked Thoor dhal/Masoor dhal
1 tsp Red chilli powder
2 tsps Dhaniya powder
1 cup Paneer(cubed)
Salt as per taste
1 tbsp Ghee
1 tsp Garam masala

PREPARATION METHOD:
1. Take 2 bunches of Spinach, clean, wash and set aside
2. Heat 2 tbsps of oil in a pan
3. Saute Spinach till it shrinks and transfer to Mixer jar
4. Heat 2 tbsps of oil in the same pan
5. Saute 2 roughly chopped onions along with 10 to 12 Garlic cloves
6. Saute till Onion turns translucent and transfer to Mixer jar
7. Blend Palak/Spinach, Onion and Garlic to a coarse paste
8. Now heat 2 tbsps of oil in the pan
9. Add 1 tsp Cumin seeds
10. When it starts spluttering, add 2 slit Green chillies
11. Add 1 finely chopped onion and saute for 5 minutes
12. Add 1 tsp Red chilli powder and 2 tsps Dhaniya powder
13. Add 1 cup of boiled and smashed Thoor dhal/ Masoor dhal  
14. Add 1 to 2 cups of water, mix well and cook for 5 minutes
15. Now add the coarsely ground mixture of Spinach, Onions and Garlic
16. Add salt as per taste, mix well and cook for 5 more minutes
17. Add Paneer cubes and cook for 2 minutes and switch off the flame
18. Heat 1 tbsp of Ghee and fry 1 tsp Garam masala
19. Pour on top of the gravy
20. Your delicious Palak Paneer is ready
21. Transfer it to a serving dish
22. Serve hot with roti, poori, chapathi or rice  


      

MADDUR VADAI RECIPE/INSTANT CRISPY VADA RECIPE/मद् दूर वड़ा रेसिपी

MADDUR VADAI RECIPE VIDEO:
"https://www.youtube.com/embed/rrmid2SioyA" 



INGREDIENTS:
2 Onions, finely chopped 
1 tbsp finely chopped Green chillies
1 tbsp finely chopped  Ginger
2 tbsps finely chopped Coriander leaves
2 tbsps finely chopped Curry leaves
Salt to taste
1 cup Rice flour
1/2 cup Rava/Sooji 
1/4 cup Maida
1 laddle Hot Oil
Water as required for preparing dough
Oil for deep frying

PREPARATION METHOD:
1. In a mixing bowl, add 2 finely chopped Onions
2. Add 1 tbsp each of finely chopped Green chillies and Ginger
3. Add 2 tbsps each of finely chopped Coriander leaves and Curry leaves
4. Add salt to taste
5. Mix well
6. Now add 1 cup of Rice flour, 1/2 cup Rava/Sooji and 1/4  cup Maida
7. Mix well
8. Sprinkle required water little by little and prepare dough in chappathi dough consistency
9. Take small ball size dough and pat flat on your palm
10. Heat oil in a frying pan
11. Deep fry the vadas in medium flame
12. Hot and crispy Maddur vadas are ready   

KERALA PUTTU RECIPE | KUZHA PUTTU RECIPE | RED RICE PUTTU RECIPE | केरला...

Puttu is a recipe of Kerala, which is very healthy and tasty.  Healthy because, it is a steamed recipe, and no oil or frying.  Puttu can be made both with white rice flour and red rice flour.  Puttu can also be made with ragi flour, jowar flour, wheat flour, etc.  Puttu flour is made by washing rice and drying it in shade and then dry grinding  it into smooth powder and then  dry roasting the flour in medium flame until it gives out an aroma.  Ready made puttu flour is also available in market.  In this video, I have made use of the ready made puttu flour. 

       

KERALA PUTTU RECIPE VIDEO:  
https://www.youtube.com/embed/Kwi0XBo27R0



INGREDIENTS:
2 cups Red rice puttu flour
1/4 tsp salt
Required water to make the flour moist
1 cup grated coconut
2 tbsps ghee
2 tbsps chopped cashewnuts
Sugar as required
1 tsp cardamom powder

PREPARATION METHOD:
1. In a mixing bowl, add 2 cups of red rice puttu flour
2. Add 1/4 tsp of salt
3. Sprinkle water little by little and mix well until the flour is fully moist
4. Break lumps completely
5. Heat water in the puttu steamer
6. In the puttu maker/kuzha add 1st layer grated coconut, 2nd layer moist red rice puttu flour, repeat layers and finish with coconut layer
7. Close lid and place on puttu steamer
8. Steam for 10 minutes
9. Your steaming Red rice kuzha puttu is ready
10. Fry 2 tbsps chopped cashewnuts in 2 tbsps ghee 
11. Pour on the steamed puttu 
12. Add required sugar and a tsp of cardamom powder
13. Mix well and your Red rice sweet puttu is ready
14. You can avoid sugar and enjoy your steaming puttu with Kadala curry also 
   

MOOLI KA PARATHA RECIPE/RADISH STUFFED PARATHA RECIPE/मूली का पराठा रेसिपी

MOOLI KA PARATHA RECIPE/मूली का पराठा रेसिपी

Mooli is nothing but Radish.  Radish is a watery vegetable and good for health.  It reduces the heat in our body.  Here is a recipe with this vegetable which can be had for breakfast, lunch or dinner.  It is also easy for packing lunch box. 

Parathas are usually made circle in shape.  But here I have made parathas in semicircle shape which is very easy to make.  Please watch this demo and do try it at home.      

MOOLI KA PARATHA RECIPE VIDEO:
https://www.youtube.com/embed/gyYO-V-ZFVE

INGREDIENTS:

FOR STUFFING:
2 tbsps oil for sauteing
1 tbsp Cumin seeds
1/2 Kg grated white Radish
1 Onion, finely chopped
2 Green Chillies, finely chopped
2 tbsps Coriander leaves, finely chopped
Salt to taste

FOR PARATHA DOUGH:
2 cups Wheat flour
1/4 tsp salt
1 tbsp oil
Water, as required

PREPARATION METHOD:
1. Heat 2 tbsps of oil in a pan
2. Add 1 tbsp cumin seeds
3. When it splutters, add finely chopped onions
4. Add Green chillies, salt to taste 
5. Saute for a minute and close lid
6. After 5 minutes, open lid
7. Radish is fully cooked 
8. Add chopped coriander leaves at this stage
9. Mix well and set aside
10. For preparing dough, take a mixing bowl
11. Add 2 cups of wheat flour
12. Add 1/4 tsp of salt and 1 tbsp of oil and mix well
13. Add water little by little and knead into soft dough
14. Take small ball size dough and roll 7- 8 inches big roti
15. Spread radish stuffing on one half of the roti
16. Fold the other half on it and seal the sides by pressing with your fingers
17. Roast on a tawa by adding oil/ghee on both sides
18. Your Mooli ka paratha is ready
19. Serve hot with yogurt and pickle