Ingredients: சேம்பு இலை / colocasia leaves-3 to 4 துவரம்பருப்பு / Pigeon dal - 1 cup கடலைப்பருப்பு / Bengalgram- 2 tsp பெருங்காயம்/ Asafoetida- 1/2 tsp உப்பு / Salt - To taste சிவப்பு மிளகாய் / Red chilli -5 to 6 கருவேப்பிலை / curry leaves- 3 tsp கடுகு / Mustard- 1/2 tsp உளுத்தம்பருப்பு / Black gram dal - 1/2 tsp சீரகம் / cuminseeds - 1/2 tsp எண்ணை / Oil - 4 to 5 tablespoonfuls Method: Wash Bengal gram & pigeon dal ( Toor dal )and soak for 2 hrs. Wash colocasia leaves and keep aside. Grind soaked dals, salt, asafetida, curry leaves & red chili in a mixer coarsely. Keep the dal in the leaves little and roll in each stage, again keeping some more like that. Then steam the rolls in cooker for 15 minutes and cool that. Cut in nice slices slowly so that the rolls does not break. Heat oil in pan, add mustard,ulad dal, jeera and curry leaves. Then slowly add the rolls in the pan one by one and fry on both the sides. Our colocasia curry/ rolls r ready to serve with tea. Method 2: Different Method in Maharashtrian style. Make paste of Besan( Chana dal powder) , haldi, red chili powder, Garam masala, salt& little Aam chur powder. Spread this in the colocasia leaves and roll. Fry the rolled pieces in oil and serve hot. This can be served as a snack item also. 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/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Thank u for watching!
Thursday, May 24, 2018
Ranjis Flavours: சேம்பு இலை கறி/ Sembu ilai curry/ sembu ilai rolls/ colocasia rolls
Ingredients: சேம்பு இலை / colocasia leaves-3 to 4 துவரம்பருப்பு / Pigeon dal - 1 cup கடலைப்பருப்பு / Bengalgram- 2 tsp பெருங்காயம்/ Asafoetida- 1/2 tsp உப்பு / Salt - To taste சிவப்பு மிளகாய் / Red chilli -5 to 6 கருவேப்பிலை / curry leaves- 3 tsp கடுகு / Mustard- 1/2 tsp உளுத்தம்பருப்பு / Black gram dal - 1/2 tsp சீரகம் / cuminseeds - 1/2 tsp எண்ணை / Oil - 4 to 5 tablespoonfuls Method: Wash Bengal gram & pigeon dal ( Toor dal )and soak for 2 hrs. Wash colocasia leaves and keep aside. Grind soaked dals, salt, asafetida, curry leaves & red chili in a mixer coarsely. Keep the dal in the leaves little and roll in each stage, again keeping some more like that. Then steam the rolls in cooker for 15 minutes and cool that. Cut in nice slices slowly so that the rolls does not break. Heat oil in pan, add mustard,ulad dal, jeera and curry leaves. Then slowly add the rolls in the pan one by one and fry on both the sides. Our colocasia curry/ rolls r ready to serve with tea. Method 2: Different Method in Maharashtrian style. Make paste of Besan( Chana dal powder) , haldi, red chili powder, Garam masala, salt& little Aam chur powder. Spread this in the colocasia leaves and roll. Fry the rolled pieces in oil and serve hot. This can be served as a snack item also. 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/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Thank u for watching!
Ranjis Flavours: Sandwich chutney Receipe/ Green chutney/Sandwich Hara chutney
Ingredients: கொத்தமல்லி இலை/ Coriander leaves -150 gms புதினா / pudina leaves- 2 tablespoons துறுவிய தேங்காய் / grated coconut- 2 tablespoons பச்சை மிளகாய் / Green chilli- 4 to 5 பூண்டு / Garlic- 12 உப்பு / Salt - To taste எலுமிச்சம்பழ ஜூஸ் / Lemon juice- 3/4 tsp Method: Wash coriander & pudina leaves & drain . First grind garlic, salt , coconut 🥥 & green chili in a mixer jar nicely. Then add pudina & coriander leaves and make a nice paste with all the other ingredients. Lastly add lemon juice to that and mix nicely. As we r adding the lemon juice , the color of the chutney will remain green. Our sandwich green chutney is ready to spread on bread! Enjoy Ranjis Flavours! Note: If u want to keep & use the chutney for a week , coconut to be avoided. Within 2 days if u consume then it is ok to add coconut . 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/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Thank u for watching!
Friday, May 18, 2018
Ranjis flavours: தர்பூசணி ஜூஸ் / Water melon juice / Tarabooj juice.
Ingredients: தர்பூசணி / water melon 🍉- 1/2 fruit of medium size குடைந்து எடுத்த தர்பூசணி துண்டுகள் /Scooped watermelon pieces - 9 கருப்பு உப்பு / Black salt- 1/4 tsp சீரகப்பொடி / cumin powder/ jeera powder- 1/4 tsp உப்பு / Salt - 1/4 tsp புதினா இலை / Pudina leaves-4 to 5 ஐஸ் துண்டுகள் / Ice cubes- 10 Method: Cut watermelon into small pieces and take out seeds. Scoop out the watermelon from other half of the fruit and freeze it. First put all the watermelon pieces in mixer with little water and take juice out of that and strain. Again pour the strained juice in mixer and add salt, black salt,jeera powder, pudina and mix all nicely to get the flavour all over the juice. Fill the juice in glasses with ice cubes. Add watermelon pieces which we had kept in freezer on top and garnish with little pudina leaves. Our watermelon juice is ready to enjoy. Note: We can add little lemon if necessary (1/4 tsp) 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/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Thank u for watching!
Tuesday, May 15, 2018
Ranjis Flavours: Sambar powder/சாம்பார் பொடி/ South Indian Sambhar masala powder Receipe
Ingredients: கொத்தமல்லிவிரை / coriander seeds / Dhaniya-350 gms சிவப்பு மிளகாய் /Red chili / Mirchi - 500 gms மஞ்சள் / Turmeric-50 gms மிளகு /Black pepper- 50 gms துவரம்பருப்பு /Toor dal - 100 gms கடலைப்பருப்பு /bengal gram /Chana dal - 100 gms வெந்தயம் /fenugreek/Methi - 50 gms Method: Sun dry all the ingredients separately for 2 days. Keep kadhai in stove and fry all the ingredients nicely ( so as to make a nice powder out of that) for making sambhar. After frying mix all together and give it in flour Mill ( chakki ). After grinding keep it open for 4 to 5 hrs so that it gets cooled. Then we can store it in a airtight container atleast for 5 to 6 mths. Note: 1.For daily use we have to keep in another container , if we use from main container daily it may get spoiled in due course and looses its flavour. 2. Some people only do sun dry the ingredients, but for longer time usage, better to fry and then grind in flour mill. Our Sambhar masala powder is ready to use ! 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/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Thank u for watching!
Monday, May 14, 2018
Ranjis Flavours: இலை வடாம்/Elai vadam/ Thali vadam/ Steamed Papad/Rice Papad in banana leaf
Ingredients: அரிசி / Rice - 1/2 cup ஓமம் / Carom seeds- 1/4 tsp உப்பு / Salt - To taste பெருங்காயம்/ Asafoetida- 1/2 tsp ( soaked in water ) Method: Soak rice for 3 hrs and grind in mixer to a fine batter and keep it overnight. Mix the batter nicely with salt, carom seeds and 1/2 tsps of soaked asafoetida water. Keep water in a pan with stand inside and boil . Take banana leaf and spread like a small dosa with the batter and steam the same by keeping it in a plain plate. Steam it for 2 minutes When u take out ,the colour of vadam will be changed to half white, means it is cooked. Do the same in another leaf also and cook one by one. After cooling the vadam , take out the same little by little from the corner and keep in a plate. With this half cup rice atleast 20 numbers of vadam we can make. Dry in sun for 2 days. Elai vadam is ready to fry and this will be very tasty. Enjoy Ranjis Flavours! Tip: 1.While keeping the batter in leaf for steaming, the water should be v hot ( boiling). 2.If u can’t dry in sun,we can dry inside the house also by keeping on a tabletop under fan. 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/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Thank u for watching!
Ranjis Flavours: மாங்காய் பருப்பு / Raw mango dal / Mamidikaya pappu
Ingredients: துவரம்பருப்பு /Pigeon pea /Toor dal-1/2cup ( cooked & mashed nicely) மாங்காய் / Raw mango- 1 ( peeled & sliced ) கடுகு / Mustard- 1/2 tsp உளுத்தம்பருப்பு / Split Black gram/ Ulad dal- 1/2 tsp பச்சை மிளகாய் / green chilli- 3 சிவப்பு மிளகாய் / Red chili- 1 பெருங்காயம் / Asafoetida- 1/4 tsp வெந்தயப்பொடி/Fenugreek powder -1/4 tsp உப்பு / Salt - To taste மஞ்சள் பொடி / Turmeric powder - 1/2 tsp மிளகாய் பொடி / chili powder- 1/4 tsp ( optional) எண்ணை / Oil - 3 to 4 tsp இஞ்சி / Ginger - grated 1/2 tsp கருவேப்பிலை / Curry leaves - little Method: Cook & mash Toor dal and keep aside. Peel raw mango and slice it. Heat oil in a pan. Add mustard, when it pops add ulad dal, asafoetida ( hing) ,green chilli,ginger, methi powder. Sauté and add sliced raw mango & cook in little water . When the mango cooks add toor dal in that & mix thoroughly . Let it boil for 2 to 3 minutes so that the dal becomes thick. Add curry leaves to that . Our Raw mango dal is ready to serve with rice and ghee. 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/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Thank u for watching!
Friday, May 4, 2018
Ranjis flavours: அவல் கருவடாம் / Aval Vadam / Poha Vadi /aval karuvadam / aval vadagam
Ingredients: அவல் / Flattened rice / Poha - 2 cups ஜவ்வரிசி / Sago / Sabudana- 1/2 cup பச்சை மிளகாய் / Green chili- 5 உப்பு / Salt - To taste பெருங்காயம் / Asafoetida- 1/2 tsp கெட்டி தயிர் / Thick curd - 2 tsp Method: Wash Sago twice and soak in water overnight. The level of water should be the level of sago. Cook in a vessel with water and little salt & keep aside Wash flattened rice ( poha ) twice and drain the water. Grind green chillies to a paste in mixer. Now add cooked sago with poha, little salt,green chili and asafoetida and mix nicely. As We have added the cooked sago it will be hot . when it becomes cool add 1/2 lemon juice to that mix thoroughly. Grease a plate with oil or we can choose a plastic sheet to keep in sun. Keep small quantity of poha in the plate in equal quantity ( small bits ) and dry in sunlight for 2 days. Our aval vadam is ready to fry. This will be very tasty when it is fried. One should be careful while adding salt and lemon juice. Enjoy Ranjis flavours! Option: 1 We can add sliced onions to this mixture and dry in sun. Option 2 We can grate white pumpkin (take out the water in pumpkin) and add to poha and dry in sun. 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/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Thank u for watching!
Ranjis Flavours: கோவக்காய் சாதம் / kovakkai rice / Kundru rice / ivy gourd rice
Ranjis Flavours: கொத்தமல்லி தொக்கு /சட்னி-Coriander chutney/ kothamalli thogayal/kothamalli chutney
Ingredients: கொத்தமல்லி / Coriander- 1/4 kg புளி / Tamarind- 1/2 tsp size உப்பு / Salt - To taste கடலைப்பருப்பு / Bengal gram- 3 tsp உளுத்தம்பருப்பு /split Black gram dal - 3 tsp பெருங்காயம் / Asafoetida- 1/2 tsp சிவப்பு மிளகாய் / Red chilli- 9 நல்லெண்ணை / gingely oil - 6 tablespoons Method: Clean & wash coriander and drain the water. Soak tamarind in little water. Heat 2tsp of oil in a pan.Add Bengalgram, Black gram & asafoetida and red chilli. Fry till dal gets brown in color . Cool the above before grinding. First grind all fried items, tamarind and salt in a mixer and then add coriander leaves and make chutney. Again heat gingely oil and add the coriander chutney and sauté in low flame for 15 minutes till oil oozes from chutney .Then our coriander thokku/ chutney is ready to eat with rice and papad.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/ Click link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Contact me in ranjisflavours@gmail.com Thank u for watching!