Tuesday, October 30, 2018
Tuesday, October 23, 2018
மிளகு அவல்/ Pepper flattened rice/ Pepper Pohe/ Meeri Poha/ Pepper Aval/Pepper Poha/Pepper Aval
Pidi Kozhukattai/ பிடி கொழுக்கட்டை/ Savory rice dumplings/ Kara Pidi Kozhukattai
Ingredients: அரிசி/ Rice - 3 cups துவரம்பருப்பு / Tuvar dal- 1/3 cup உளுத்தம்பருப்பு / Ulad dal-1/3 cup தேங்காய் / coconut 🥥- 1 cup grated சிகப்பு மிளகாய் / Red chilli-7 பெருங்காயம்/ Asafoetida- 1/2 tsp கருவேப்பிலை/ Curry leaves- little மிளகு / Pepper- 1 tsp( take 1/2 tsp if u need less pepper) உப்பு/ salt - To taste எண்ணை / oil - 5 to 6 tbsps தேங்காய் எண்ணை/ coconut oil- 1 tbs தண்ணீர் / Water- 6 1/2 cups( hot) Method: Wash and drain the water. Spread it in a cloth for 2 hrs. Soak Ulad dal, Tuvar dal & red chilli separately. Grind the rice in a mixer jar for Rava consistency. Grind red chilli, tuvar dal & Ulad dal in a mixer jar coarsely. Heat oil in a pan. Add mustard,ulad dal , asafoetida & curry leaves. After that add coconut and mix. Add boiled water to that. When the water boils add the dal paste, salt and mix it. Add the rice Rava and mix together. Cover with a lid and cook for 5 minutes. It should be half cooked as we r going to steam it when it becomes cool. After cooling make into small dumplings and steam for 10 minutes. Our Pidi Kozhukattai is ready to serve with green chutney, coconut chutney and sambar. It is very yummy! 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, October 18, 2018
Mysore Bonda / மைசூர் போண்டா / Mysore Ulundhu Bonda/ Crispy Mysore Bonda
Ingredients: உளுத்தம்பருப்பு / Split black gram/ Ulad dal - 1 1/2 cups அரிசி / Rice- 1 tsp பச்சை மிளகாய் / Green chilli- 6 சிவப்பு மிளகாய் / Red chilli- 1 or 2 பெருங்காயம் / Asafoetida- 1/4 tsp நறுக்கிய தேங்காய் / Sliced cut coconuts - 1/4 cup மிளகு / Pepper- 1 tsp உப்பு / Salt - To taste எண்ணை / oil - To fry கருவேப்பிலை/ Curry leaves- little Method: Wash and soak Ulad dal & rice for 1 hr. After 1 hr drain the water. Make nice fluffy dough in a blender by adding salt, chilli, asafoetida by adding little water in between. Add whole pepper, coconut & curry leaves to that and mix the dough. Heat oil in a Kadhai and make small balls out of the batter by touching water in the hand , so that the shape of bondas comes nicely. Fry all the Bondas till golden brown and takeout in a tissue paper. Our Mysore Bondas are ready to serve with coconut chutney. 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!
Thank u for watching!
Kara Chutney / கார சட்னி / Kara chutney Recipe/ How to make Kara Chutney/ vengaya Kara Chutney
Ingredients: வெங்காயம் / Onion - 7 தக்காளி / Tomato- 5 பூண்டு/ Garlic- 10 உளுத்தம்பருப்பு / Ulad dal- 3 tsp கடலைப்பருப்பு / Bengal gram-3 tsp சிவப்பு மிளகாய் / Red chilli- 10 உப்பு / Salt - To taste எண்ணை / Oil - To fry புளி/ Tamarind-(paste) 1 tsp For Seasoning: கடுகு / Mustard- 1 tsp உளுத்தம்பருப்பு / Ulad dal - 2 tsp கருவேப்பிலை / Curry leaves- little சிவப்பு மிளகாய் / Red chili- 2 Method: Heat oil in a pan. Fry Bengal gram & Ulad dal separately and keep aside. Heat 4 tsp of oil in a pan. Add garlic, onion & red chili . Sauté for 5 minutes and then add Tomato to that.Fry till onion gets a glaze. Cool nicely First grind bengal gram & lad dal to a powder in a blender. Then add fried onion & tomato to that and make chutney with 1 tsp of tamarind paste.( Instead of tamarind paste , can add lemon sized tamarind to that) Again heat 5 tbsp of Gingely oil and add the chutney . Add salt and mix it nicely. Sauté till oil oozes from sides of the pan and our Kara Chutney is ready to serve. Heat 2 tsp of oil. Add mustard , ulad dal , curry leaves & red chili . Add all this on the top of Kara chutney as seasoning. Kara chutney is ready to serve with idly/ dosa/ Upma/ Roti/ puri etc. 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!
ஜவ்வரிசி பாயசம் / Sago Kheer/ Sabudhana Kheer/ Javvarisi Payasam/ Sago payasam
Ingredients: ஜவ்வரிசி / Sabudhana- 1/2 cup சர்க்கரை/ Sugar - 3/4 cup பால் / Milk - 200 ml முந்திரி பருப்பு / Cashews- 6 திராட்சை / Raisins- 7 ஏலக்காய் / Cardomom- 4(powdered) நெய் / Ghee - 2 tsp Method : Heat 1 tsp of ghee in a pan and roast cashews & Raisins and keep aside. Roast Sago with 1 tsp of ghee in a vessel. Then add 1 glass of water to cook Sago in a medium flame . Once it is cooked add sugar and mix nicely. Boil milk to thick consistency. Once Sago cooks with sugar add milk & fried cashews and raisins to that. Our Sago Kheer ( Sabudana Kheer) is ready to serve hot or chill. Note: Once the Kheer gets cooled it becomes little thicker in consistency. Add more milk to that while serving. 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!