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