Ingredients: நார்த்த இலை / Citron leaves - 150 grams உப்பு / Salt - To taste பெருங்காயம் / Asafoetida- 1/2 tsp ஓமம் / Carrom seeds - 1/2 tsp சிவப்பு மிளகாய் / Red chilli- 10 எலுமிச்சை சாறு / Lemon juice - 3 tsp எண்ணை / Oil - 1 tsp Method: Wash the leaf, dry in a cloth for an hour so that it should be dry before making the powder. Take citron & lemon leaves and take out the fiber in the middle of the leaf 🍃 and keep the soft leaf portion. Heat oil in kadhai , roast asafoetida first and keep. Fry carrom seeds and red chilli. Cool all the above. First powder asafoetida & carrom seeds in a mixer . Add citron leaves, salt, red chilli and make a nice powder. Lastly add lemon juice and mix nicely. Make all the ingredients into small balls and store in air tight bottles for freshness. This will be nice green in color after adding lemon juice. This powder is a very good combination for curd rice 🍚. Citron leaves powder is very good for digestion and give taste to tongue after fever. Citron fruit itself has got many good properties and used in Ayurveda as a remedy for stomach problems.Try this receipe and enjoy “Ranjis Flavours “! “Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/ Mail to ranjisflavours@gmail.com See Ranjis Flavours in you tube https://youtu.be/7B5Gw_Hq2mA
Tuesday, February 27, 2018
Ranjis Flavours: Veppilaikatti / Citron leaves powder/ Nartha ilai powder
Ingredients: நார்த்த இலை / Citron leaves - 150 grams உப்பு / Salt - To taste பெருங்காயம் / Asafoetida- 1/2 tsp ஓமம் / Carrom seeds - 1/2 tsp சிவப்பு மிளகாய் / Red chilli- 10 எலுமிச்சை சாறு / Lemon juice - 3 tsp எண்ணை / Oil - 1 tsp Method: Wash the leaf, dry in a cloth for an hour so that it should be dry before making the powder. Take citron & lemon leaves and take out the fiber in the middle of the leaf 🍃 and keep the soft leaf portion. Heat oil in kadhai , roast asafoetida first and keep. Fry carrom seeds and red chilli. Cool all the above. First powder asafoetida & carrom seeds in a mixer . Add citron leaves, salt, red chilli and make a nice powder. Lastly add lemon juice and mix nicely. Make all the ingredients into small balls and store in air tight bottles for freshness. This will be nice green in color after adding lemon juice. This powder is a very good combination for curd rice 🍚. Citron leaves powder is very good for digestion and give taste to tongue after fever. Citron fruit itself has got many good properties and used in Ayurveda as a remedy for stomach problems.Try this receipe and enjoy “Ranjis Flavours “! “Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/ Mail to ranjisflavours@gmail.com See Ranjis Flavours in you tube https://youtu.be/7B5Gw_Hq2mA
Wednesday, February 21, 2018
நோன்பு காரடை / Nonbu Karadai / Uppu Karadai / Salty Karadai / Kara Nonbu kozhakatai
Ingredients: பச்சரிசி மாவு / Rice flour - 2 cups ( after roasting) காராமணி / Black eye beans-1/2 cup ( soaked for 3 hrs and boiled) பச்சை மிளகாய் / green chilli-4 பெருங்காயம் / Asafoetida- 1/2 tsp கருவேப்பிலை / Curry leaves - 2 tsp உப்பு / Salt - To taste தேங்காய் / Coconut 🥥- 5 tsp ( cut into small pieces) எண்ணை/ Oil - 4 tsp கடுகு/ Mustard seeds - 1 tsp தண்ணீர் / Water - 4 1/2 cups Method: Step 1 To prepare Rice Flour : Soak 4 cups of rice for 2 hrs. Drain the rice and make flour in mixer and sieve the flour .it should be a nice flour. We have taken 2 cups for salty Karadai and remaining for sweet Karadai. Step 2 Fry the required amount of rice flour without oil in kadhai, Till it becomes half white in colour. Step 3 Heat oil in kadhai / Pan , add mustard seeds. When it crackle add asafoetida, green chilli, curry leaves, boiled black eyed beans , salt and water. When it boils add rice flour and mix nicely till it becomes like thick Upma consistency. Cool it and mix nicely with hand. Take small portion in hand and make like vada . Steam all adai ( vadas)in a steamer or cooker for 10 minutes. Our salty Karadai is ready to serve with white butter. Very tasty Karadai one must try! Enjoy Ranjis flavours! See Part 2 video for sweet Karadai TIPS: 1. For 1 cup of rice flour u will get 20 numbers of Karadai as I have made. According to ur requirement ,u can add more cups of flour. “Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/
நோன்பு வெல்ல காரடை / Nonbu sweet Karadai / Nonbu Vella Karadai
Ingredients: அரிசி மாவு / Rice flour - 1 cup காராமணி / Black eyed beans- 1/2 cup ( soaked for 3 hrs & boiled) ஏலக்காய் / cardomom- 3/4 tsp ( powdered) வெல்லம் / Jaggery - 3/4 cup தேங்காய் / coconut 🥥- 4 tsp ( cut in small pieces) தண்ணீர் / Water - 2 1/4 cups Method: Mix jaggery and water in kadhai till it dissolves. Add cardomom, black eyed beans and coconut to that water. Mix all and make it into a Upma consistency. Switch off the gas and mix nicely. Mix nicely with hand by touching water and ghee . Make small vadas out of that and steam in steamer or cooker. Our sweet Karadai is ready to eat with white butter. Enjoy Ranjis flavours! Like, Share & Subscribe to my channel. See Part 2 video for salty Karadai. Tips: 1. If u need more sweetness , u can add one cup of jaggery as same as rice flour instead of 3/4 cup. 2. For one cup of flour u will have 20 Adais. Accordingly u can increase the measurement. “Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/
Saturday, February 17, 2018
Ranjis flavours: பச்சரிசி தோசை /Pacharisi Dosai / Raw Rice Dosai
Ingredients: பச்சரிசி / Raw rice - 3 cups உளுத்தம்பருப்பு / Split black gram / Ulad Dal - 1 1/4 cups வெந்தயம் / Fenugreek / Methi - 3/4 tsp உப்பு / Salt - To taste எண்ணை / Oil - To make dosa Method: Wash raw rice , Black gram , fenugreek seeds and soak separately in water. Fenugreek to be soaked for longer time to get soaked nicely. Rice and black gram can be soaked for 2 hrs. Grind raw rice separately to a (fine paste) batter in mixer or wet grinder. Grind black gram and fenugreek nicely so that it becomes nice fluffy consistency. Mix all these with salt nicely and keep. Previous day we have to do all this grinding , so that next day morning we can make dosa with this batter. Heat Dosa Tawa , apply little oil with some cloth and spread oil throughout the Tawa. Take batter and spread on Tawa equally in round shape. Flip to the other side also. Keep the flame in medium and our soft Raw rice Dosa is ready. This dosa will not be crisp like our usual dosa ( which we make in boiled rice) and this is very soft. TIP: Those who make dosa in iron Tawa , first dosa will not come properly after cleaning. For that what u have to do is , put some oil in Tawa and add some mustard seeds and let it pops. Spread that throughout the Tawa with oil, and keep aside. (that can be used in any of ur cooking afterwards) When u do this, even your first dosa you can flip it nicely without any problem. We can make chutney for this with coconut 🥥, green chili, salt, and coriander leaves. Even Tomato 🍅 pickle or green chilli with salt we can make chutney. These all three will be nice combination including idly/ dosa chutney powder which I showed in my previous videos. Try this recipe and enjoy Ranjis Flavours! Like, Share and Subscribe to my channel “ Ranjis Flavours” “Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. see my previous video for very tasty Poha https://youtu.be/yv8NO7l9USM Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan...
Tuesday, February 13, 2018
Ranjis flavours: பரங்கிக்காய் துவையல் / பரங்கிக்காய் சட்னி / Yellow pumpkin 🎃 chutney
Ingredients: பரங்கிக்காய் / Yellow pumpkin - 1/4 kg தேங்காய் / coconut 🥥- 1/4 cup கருவேப்பிலை / Curry leaves - 2 to 3 tsp பெருங்காயம் / Asafoetida - 1/4 tsp (1/2 tsp if it is powder) உளுத்தம்பருப்பு / Black split gram /Ulad dal-3 tsp சிவப்பு மிளகாய் / Red chili - 3 ( U can take more as per ur taste) உப்பு / Salt - To taste Method: Heat 2 tsp of oil in kadhai. Fry asafetida first separately . Then fry ulad dal, red chili till dal becomes golden in color. Add pumpkin slices, add pinch of salt and 1 tsp of water and cover with the lid .sauté for 2 to 3 minutes till it becomes little soft. Cool all the ingredients. First grind coconut, ulad dal, red chili 🌶, salt and lastly add pumpkin slices and make a nice chutney consistency in a mixer. Our pumpkin 🎃 chutney is ready to eat with rice 🍚, chips , and potato 🥔 fry. U can have chapati, roti also with this chutney.Enjoy Ranjis Flavours! Benefits: Red pumpkin is very nutritious to health.very rich in vitamins and low in calories. It is the best source of beta carotene which is antioxidant, prevent damage to eyes. Like, share and subscribe to my channel “Ranjis Flavours” “Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/
Sunday, February 11, 2018
Ranjis Flavours: Vegeatable pulav / vegetable pulao / வெஜிடபிள் புலாவ்
பாஸ்மதி அரிசி / Basmati rice - 1 cup வெங்காயம் / onion - 3 பீன்ஸ் / Beans - 1/2 cup கேரட் / carrot 🥕- 1/2 cup பட்டாணி / Peas - 1/2 cup பச்சை மிளகாய் / green chilli- 4 to 5 (slit) கிராம்பு / clove - 3 ஏலக்காய் / cardomom - 3 உப்பு / Salt - To taste தண்ணீர் / water to boil rice - 2 cups முந்திரிப்பருப்பு / Cashews - 10 திராட்சை / kismis 🍇- 10 பன்னீர் / Paneer- 100 grams கொத்தமல்லி / Coriander leaves - 5 tsp எண்ணை / Oil - 4 tablespoons Method: Wash rice and soak for 20 minutes. Heat oil in pan add jeera, , cardomom ,clove , beans, carrot 🥕, capsicum and sauté for 2 to 3 minutes. Add 2 cups of water to that and let it comes to boiling. Add soaked rice, salt to that and mix thoroughly. Keep the stove in medium flame and cover the rice with lid . After 2 to 3 minutes, Keep in low flame so that the rice cooks nicely with frequent stirring. Fry onions in oil till it becomes soft with a pinch of salt. Fry cashews ,kismis , and paneer separately and keep aside. After cooking the rice transfer in a container,add cashew,kismiss,coriander leaves ,paneer and fried onion on the top of it and mix nicely before serving. Our vegetable pulav is ready to eat. Enjoy Ranjis Flavours! “Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/
Wednesday, February 7, 2018
Ranjis flavours: Puliyodharai / Pulioghare / Tamarind Rice/புளி சாதம்
Ingredients: 1. For making tamarind Syrup: புளி /Tamarind - 2 lemon size கடுகு / Mustard seeds- 1 tsp கடலைப்பருப்பு / Bengal gram -1tsp பெருங்காயம் / Asafoetida- 1 tsp சிவப்பு மிளகாய் / Red chilli- 5 ( cut into small pieces) கருவேப்பிலை / Curry leaves- 2 tsp மஞ்சள்பொடி / Turmeric powder - 1 tsp வேர்க்கடலை / Groundnuts - 1/2 cup நல்லெண்ணை / Sesame oil -4 tablespoons உப்பு / salt - To taste 2 . To grind in mixer: எண்ணை/ Oil - 2 tsp ( to fry the following items) கடலைப்பருப்பு / Bengal gram- 1/4 cup கொத்தமல்லி விரை / Coriander seeds - 1/2 cup சிவப்பு மிளகாய் / Red chillies -10 எள் / Sesame - 1/4 cup Method: Soak tamarind in hot water for 30 minutes and take out the thick syrup out of that and keep aside ( total thick syrup will be 3 cups) Heat oil in pan, add mustard seeds, when it pops add Bengal gram,groundnuts,asafoetida, red chillies,and Curry leaves. Add the thick tamarind syrup to that, salt and turmeric powder. Let it boil for 30 minutes in a medium flame with frequent stirring. Meanwhile fry other ingredients for making powder in little oil. First heat 2 tsp oil and fry Bengal gram till it becomes golden brown.Next fry coriander seeds,redchilli,asafoetida, and sesame . Cool all this ingredients and make powder in mixer. After that the syrup will be thick and ready to mix with rice. Take 1 cup of rice , wash and add 2 1/2 cups of water and keep in cooker. ( No need of basmati rice for this receipe ,ordinary rice is ok ) After making the rice add little oil and cool nicely in a plate . Now we can mix the syrup and the powder ( according to ur taste)(which we have kept) nicely to the rice and add some more curry leaves to that. Our Puliyodharai / Pulioghare is ready to eat with papad and chips. Best combination will be potato 🥔 curry ,and Raita with onion, tomato 🍅 and 🥕. Enjoy Ranjis Puliyodharai and share your comments with me. Like, and subscribe to my channel. Will be meeting u soon. 👍 “Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
Sunday, February 4, 2018
Ranjis Flavours: வாழைத்தண்டு மோர்க்கூட்டு / Banana stem buttermilk kootu/ vazhaithandu kootu
Ingredients: வாழைத்தண்டு / Banana stem - 1/2 kg தயிர் / Curd - 2 to 3 tablespoons பாசிப்பருப்பு / Green gram split dal - 2 tablespoons தேங்காய் /Coconut - 1/2🥥 (grated) கடுகு / Mustard seeds - 1/2 tsp உளுத்தம்பருப்பு / Black gram split - 1/2 tsp சீரகம்/ Cumin seeds - 1/2 tsp பச்சை மிளகாய் / Green chilli- 5 ஊற வைத்த அரிசி / soaked rice - 1 tsp கருவேப்பிலை / Curry leaves - 2 tsp உப்பு / Salt - To taste Coconut oil - 2 tsp Method: To grind : Grind coconut 🥥,cumin seeds, green chilli,rice into a fine paste. Cook banana stem, green gram, and salt in a cooker and keep it for 2 to 3 whistles.After it is done,Add the paste with 3 tablespoons of curd which we have kept after grinding in mixer and mix it well. Boil the same for 2 to 3 minutes and switch of the gas. Keep 2 tsp of coconut oil in pan , add mustard seeds.when it pops add black gram until it becomes light brown in color and curry leaves.Pour all this on top of kootu as seasoning. Our banana stem kootu is ready to eat. Enjoy Ranjis flavours! Banana stem is very good fiber, preventing kidney stone, helps for weight reduction, and curing many diseases. So atleast once in a month one should eat this . Try this receipe and share your comments with me. Like, share and subscribe to my channel “Ranjis Flavours “ “Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/
Saturday, February 3, 2018
தக்காளி ஊறுகாய் / Tomato🍅 pickle / टमाटर अचार
Spicy, tasty tomato pickle.
Friday, February 2, 2018
ரைஸ் மோர்க்களி / Rice sour Kali / Mor kuzhu / Buttermilk rice cake
Ingredients: இட்லி அரிசி/Idly rice (OR) புழுங்கலரிசி/ Boiled rice-2 cup உப்பு/ Salt -To taste சிவப்பு மிளகாய்/Red chili 🌶-2 மோர் மிளகாய்/ Curd chili- 4 பெருங்காயம்/Asafoetida-1/2 tsp கருவேப்பிலை/Curry leaves-4 arc எண்ணை/oil - 6 to 7 tablespoon கடுகு/Mustard seeds-1 tsp உளுத்தம்பருப்பு/Black gram hdal -1 tsp Method: Option 1: Wash rice and soak it for 5 hrs. Grind the rice to a fine paste in mixer or grinder. Add salt and mix nicely. Keep the batter outside ( not in fridge) for 2 days. If it is summer period it will ferment within a day otherwise u have to keep outside for 2 days so that it becomes sour.Daily we have to mix it nicely and keep it. Heat oil in kadhai or pan ,add Mustard seeds. When it pops add black gram dal, red chili, curd chili,asafetida,and curry leaves. Add 3 1/2 cups of water to the batter till the batter becomes thin. Add that in kadhai and mix all ingredients nicely.As we have added curd salted chili to that we can add little according to your taste.Keep the mixture in medium flame and mix without stopping. Finally after all the batter cooked nicely it will not stick to the hand.Then switch off the flame and spread all in a creased plate. When it cools cut into square shape. Our buttermilk cakes are ready to eat. It is very tasty. Option 2: I am giving one more method for this. Instead of grinding the boiled rice/ idly rice ,we can use rice flour adding sour dahi or sour buttermilk and water to that and other procedures are same as above. This is a very traditional recipe of south India. Try this and share your comments with me and enjoy Ranjis Flavours! Like , share & Subscribe to my channel “ Ranjis Flavours “ Connect with me” Leave a comment on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
ரவா பொங்கல்/ Rava Pongal/ Sooji Pongal
Ingredients: ரவை/Rava -1 cup மிளகு/ pepper - 1 tsp சீரகம் /cumin seeds/jeera-1tsp(Both pepper and jeera to be powdered) பச்சை மிளகாய் /Green chili-2 இஞ்சி/Ginger - small piece(grated) உப்பு/Salt - To taste பயத்தம்பருப்பு/green lentils dal/Moong dal -1/4 cup எண்ணை/Oil -4 tsp நெய் /Ghee - 5 to 6 tsp முந்திரிப்பருப்பு/cashew/kaju-6 கருவேப்பிலை/Curry leaves-7 கொத்தமல்லி/coriander leaves- 2 tsp Method: Fry green lentils in a dry pan and cook the same in cooker for 2 whistle. Cool and mash the lentils nicely and keep aside. Heat oil in pan. Add cashew,ginger,cumin and pepper powder,green chili ,and curry leaves. Take out half of cashew and keep it for dressing.Add 4 cups of hot water to the pan. When water boils add rava slowly with continuous stirring and add salt &boiled green lentils in the high flame. Mix nicely and let Rava cook for 5 to 7 minutes with a covered lid in low flame.Add ghee and remaining cashew at the top and coriander leaves.Serve hot Rava pongal with coconut chutney.U try this and share your views , like and subscribe to my channel.Enjoy Ranjis flavours!Thank u for watching. “Connect with me” Give your comments on this video and will get response from me. You can connect with me on different social platforms too. Facebook: https://www.facebook.com/ranjani.chan... Twitter: https://twitter.com/chandra_ranjani Blogger: http://ranjisflavours.blogspot.com/
பாலக் ரைஸ் / Palak Rice / Spinach Rice
Ingredients: பாலக் இலை/Palak leaves-1/2 kg பாசுமதி அரிசி/ Basmati rice-1 1/2 cups பன்னீர்/paneer- 125 grams வெங்காயம்/Onion - 2 முந்திரிப்பருப்பு/ Cashews -10 பச்சை மிளகாய்/ green chilli-5 இஞ்சி/ ginger - small peace (cut) 1 tsp பூண்டு/garlic - 10 எண்ணை/ oil - as per requirement சீரகப்பொடி/ cumin powder-1/2 tsp மஞ்சள்பொடி/turmeric powder-1/2 tsp மிளகாய்பொடி/ chilli powder- 1/2 tsp பட்டை/ cinnamon- small piece கிராம்பு/ cloves -3 பிரிஞ்சிஇலை/ brinji leaves -2 Method: Wash basmati rice and soak in water for 25 minutes.Soak cashews in water for 20 to 25 minutes. Grind cashews to a paste and keep aside. Grind Palak leaves and garlic to a fine paste and keep aside. Heat oil in Kadhai or pan. Add cinnamon,cloves ,and brinji leaves. After 2 minutes add onions, green chili’s,turmeric powder,chilli powder,cumin powder and sauté till onion becomes soft. Add 2 1/2 cups of water, and add rice , and paneer to that when water boils. Add cashews paste, Palak paste and salt.Mix nicely all ingredients and cover with a lid in medium flame for the rice to cook. After 4 to 5 minutes keep in a low flame and cook. In between open the lid and mix it again. After 10 minutes our Palak rice will be ready. Serve in a bowl with roasted cashews on top. U can prepare raita with onion and tomato as a best combination.Potato chip and raita are the best combination to Palak rice. Tips: Normally we keep water for basmati rice in 1:2 ratio. As we have made paste with cashew and Palak with atleast 1/2 a cup of water,we need only 2 1/2 cups do the rice to boil. While adding water one should be very careful otherwise rice will become squishy. Those who don’t like the smell of bay leaves and garlic they can skip that. While boiling the rice u have to keep the gas in medium flame for first 5 minutes and then in a low flame. Frequently u have to mix the rice in between.U can use pressure cooker also to cook the rice, but in that also the heat should be regulated and keep it for 1 or 2 whistles. “Connect with me” Leave your comments on this video and will get response OR you can connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chan... Blogger: http://ranjisflavours.blogspot.com/ Enjoy Ranjis flavours! Thank u for watching.