Ingredients: வடு மாங்காய் / Raw small mango- 4 kg ( measure the mangoes with a vessel) கல் உப்பு / Rock Salt - 1/8 part of Raw mango ( 8:1) சிகப்பு மிளகாய் / Red chilli- 20 to 25 கடுகு பொடி/ Mustard powder- 8tbsps விளக்கெண்ணை/ Castor oil - 2 tbsps ( instead of castor oil we can add gingely oil also) மஞ்சள் பொடி/ Turmeric powder- 2 tbsps Method: Select the sour mangoes while buying. Wash, clean and dry in cotton cloth , there should not be water in that. It should be completely dry. Soak red chilli in boiled cooked water for 30 minutes.Make paste out of soaked red chilli. Dry mustard in hot sun and powder it in a mixer. Mix castor oil & turmeric powder nicely. Take salt in a big vessel. Mix raw mangoes little by little in castor oil paste and add with salt. Mix thoroughly. Now add chili paste & mustard powder to the mangoes and mix nicely. Cover with a lid and tie one cotton cloth on top of the vessel. Salt becomes watery slowly after 3 to 4 days. Everyday it should be mixed nicely and again cover it with cloth. This should be for 6 days and our vadu Mangai pickle will be ready. After that preserve in air tight clean, dry glass bottles or bharnis . For daily use keep it in separate small container. This will help the shelf life of raw mango pickle. Our pickle is ready now & very tasty with curd rice! 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!
Sunday, April 14, 2019
வடு மாங்காய்/ Raw mango pickle/வடு மாங்காய் ஊறுகாய்/Tender Mango Pickle
Ingredients: வடு மாங்காய் / Raw small mango- 4 kg ( measure the mangoes with a vessel) கல் உப்பு / Rock Salt - 1/8 part of Raw mango ( 8:1) சிகப்பு மிளகாய் / Red chilli- 20 to 25 கடுகு பொடி/ Mustard powder- 8tbsps விளக்கெண்ணை/ Castor oil - 2 tbsps ( instead of castor oil we can add gingely oil also) மஞ்சள் பொடி/ Turmeric powder- 2 tbsps Method: Select the sour mangoes while buying. Wash, clean and dry in cotton cloth , there should not be water in that. It should be completely dry. Soak red chilli in boiled cooked water for 30 minutes.Make paste out of soaked red chilli. Dry mustard in hot sun and powder it in a mixer. Mix castor oil & turmeric powder nicely. Take salt in a big vessel. Mix raw mangoes little by little in castor oil paste and add with salt. Mix thoroughly. Now add chili paste & mustard powder to the mangoes and mix nicely. Cover with a lid and tie one cotton cloth on top of the vessel. Salt becomes watery slowly after 3 to 4 days. Everyday it should be mixed nicely and again cover it with cloth. This should be for 6 days and our vadu Mangai pickle will be ready. After that preserve in air tight clean, dry glass bottles or bharnis . For daily use keep it in separate small container. This will help the shelf life of raw mango pickle. Our pickle is ready now & very tasty with curd rice! 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, April 9, 2019
Sapotta milkshake/ chikoo milkshake/ sapodilla milkshake/mud Apple milkshake
Ingredients: சப்போட்டா / chikoo - 4 சர்க்கரை/ Sugar - 1/4 cup ( powdered sugar also can be taken) ஏலக்காய் பொடி/ cardomom powder- 1/4 tsp( optional) பாதாம் slices/ Badam slices- 1/2 tsp சாக்லேட் syrup/ Hershey’s chocolate syrup - to add on top of milkshake Method: Peel chikoo and take out the seed. Mash in mixer jar with sugar, milk & cardomom powder. Serve the milkshake in glasses. Add chocolate syrup on top of it & decorate with Badam slices . Our yummy Chikoo milkshake is ready. Keep refrigerated & serve chill. Or when making the milkshake we can add ice cubes and serve. 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!
Katharikkai thayir Pachadi/ Brinjal Raita/ Brinjal thayir pachdi/ கத்திரிக்காய் தயிர் பச்சடி
Ingredients: கத்திரிக்காய் / Brinjal- 1 தயிர் / Curd - 1/2 cup கடுகு / Mustard- 1/2 tsp சீரகம் / Cumin -1/2 tsp பச்சை மிளகாய் / green chilli- 2 உப்பு / Salt - to taste கருவேப்பிலை / Curry leaves- little Method: Apply oil on all sides of brinjal & roast in medium flame. Cool and peel the skin. After cooling mash nicely and add curd, salt & mix. Heat 1 tsp of oil in a tadka pan. Add mustard, Jeera , green chili & curry leaves. Add on top of Raita & mix nicely. Our Brinjal Raita is ready to eat with rice, paratha. 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!
Rasavangi / Ras vaangi / Katharikkai Rasavangi / Brinjal Rasbhaji / கத்திரிக்காய் ரசவாங்கி
Vaangi Bath/ Vaangi Rice/ Katharikkai sadham/ Brinjal Rice/ Vaangi bath in Tamil/Kathirikkai rice
Ingredients: அரிசி/ Rice - 1 cup கத்திரிக்காய் / Brinjal- 250 gms For making powder: கொப்பரை/ Dry coconut- 50 gms கொத்தமல்லி விரை/ Coriander seeds- 2 tsp கிராம்பு / clove - 4 பட்டை / Cinnamon- little கடலைப்பருப்பு / Bengalgram- 1 1/2 tsp பெருங்காயம்/ Asafoetida- little வெந்தயம் / Methi - 1/4 tsp சிகப்பு மிளகாய் / Red chilli- 5 கடுகு / Mustard - 1 tsp கடலைப்பருப்பு/ Bengalgram- 1 tsp உளுத்தம்பருப்பு / Ulad dal- 1 tsp எண்ணை / oil - to fry மஞ்சள் பொடி / Turmeric powder- 1/2 tsp உப்பு / Salt - to taste முந்திரி/ Cashews - 6 ( we can take groundnut also instead of cashews) நல்லெண்ணெய் / Til oil- 1 tsp Method: Wash & cook rice with 2 1/4 cups of water. Cool and add 1 tsp of ghee & gingely oil to that. Heat 1 tsp of oil in a Kadhai. Add clove, Cinnamon, Bengalgram, red chilli, methi & asafoetida and fry all till brown. Add coconut also in that and fry. Cool all ingredients and make powder in a blender. Keep aside. Heat 2 tsp of oil in a pan. Add mustard, ulad dal, Bengalgram , curry leaves & Brinjal to that. Add salt and turmeric powder. Mix it nicely and cook till soft with a lid in medium flame. Once it is fried add the masala powder to that and rice. Mix it thoroughly without any lumps. Our vaangi Bath is ready to serve with papad, Raita & chips. 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!
Avial / Aviyal recipe in Tamil/ Kerala aviyal recipe in Tamil/ அவியல் செய்வது எப்படி
Ingredients: குடை மிளகாய் / Capsicum-1 சேப்பங்கிழங்கு / colocasia- 5 முருங்கைக்காய்/ Drumstick-2 மொச்சைப்பருப்பு / soft butter beans- 100 gms ( we can use peas also instead of mochai paruppu) பரங்கிக்காய் / Yellow Pumpkin- 100 gms பூசணிக்காய் / White Pumpkin- 200 gms அவரைக்காய் / flat beans- 100 gms ( instead of flat beans we can use french beans also) உருளைக்கிழங்கு / Potato- 2 காரட் / Carrot - 100 gms வாழைக்காய் / Raw banana- துருவிய தேங்காய் / Grated coconut- 1 ( full coconut) அரிசி / Rice- 1/2 tsp ( soaked in water) பச்சை மிளகாய் / Green chilli- 6 சீரகம் / Cumin/ Jeera- 1 tsp தயிர் / Curd - 1/2 cup ( thick) தேங்காய் எண்ணை/ Coconut oil- 3 tsp கருவேப்பிலை / Curry leaves- little உப்பு / Salt- to taste Method: Wash & cut all vegetables. Cook all veggies in a pan after adding water. Close with lid and cook. Vegetables should not be over cooked. Make a paste with coconut, green chili, jeera & soaked rice in a blender. Mix with curd nicely. After cooking all the vegetables add the coconut paste to that and mix nicely. Add 3 tsp of coconut oil on top and mix. After adding coconut paste it should be boiled only for 2 minutes. Add curry leaves on top and serve hot with rice or Adai. 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!
Palak Dal / பாலக் கீரை டால் / Palak dal recipe in Tamil / Dal Palak recipe in Tamil
Ingredients: பாலக் கீரை / Palak - 1/2 kg துவரம் பருப்பு / Thuvar dal- 1 cup தக்காளி / Tomato - 2 கடலைப்பருப்பு / Bengalgram- 1 tsp ( soaked in water) வேர்க்கடலை / Groundnuts- 2 tsp ( soaked in water) மஞ்சள் பொடி / Turmeric powder- 1 tsp சாம்பார் பொடி / Sambar powder- 2 tsp உப்பு / Salt - To taste கடுகு / Mustard- 1 tsp சீரகம் / Jeera - 1 tsp பெருங்காயம் / asafoetida- 1/4 tsp எலுமிச்சை juice / lemon juice- 2 tsp பச்சை மிளகாய் / green chilli- 5 எண்ணை / Oil - 3 tsp Method: Wash & cut Palak. Wash , cook and mash thuvar dal. Heat oil in a Kadhai. Add mustard , Jeera, green chili, asafoetida and Palak to that. Add salt, Sambar powder, turmeric, tomato, Bengalgram,groundnuts & water to cook. Cover with a lid to cook all ingredients for 3 minutes. After that add cooked dal and mix together nicely. Boil for 2 to 3 min again and switch off the flame. Add the lemon juice and mix. Our Yummy Palak dal is ready to serve with rice or roti. 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!
Pidi Karunai Kizhangu masiyal / பிடி கருணை மசியல்/karunai masiyal /Yam mash curry/Yam gravy curry
Ingredients: பிடிக்கருணைக்கிழங்கு / Yam- 2 கடுகு/ mustard- 1 tsp உளுத்தம்பருப்பு / Ulad dal- 1 tsp சீரகம் / Jeera - 1 tsp இஞ்சி / Ginger (grated)- 1 tsp பச்சை மிளகாய் / Green chilli- 2 to 3 துருவிய தேங்காய் / grated coconut- 2 tsp பெருங்காயம் / Asafoetida- 1/4 tsp கருவேப்பிலை / curry leaves- little கொத்தமல்லி / coriander leaves- little எலுமிச்சை சாறு / Lemon juice - 1 tsp மஞ்சள் பொடி / Turmeric powder- 1/2 tsp உப்பு / Salt - to taste Method: Wash and cook Yam in a cooker. Cool & peel the skin. Mash nicely and keep aside. Heat oil in a Kadhai. Add mustard, ulad dal, Jeera, asafoetida, green chili, curry leaves, turmeric. Add the cooked , mashed yam to that and mix nicely. Add 1/2 cup of water & salt to that and mix nicely. Let it boil for 2 minutes in medium flame . Garnish with Coriander leaves on top and serve hot with rice. This vegetable is very good medicine for constipation & has got lot of fiber content. Note: We can also make this with onion, tomato, ginger, garlic and above items. Yam also can be cut in pieces and then made. 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!