#SweetCornTiki#CornTikki#KidsSnackRecipe
Ingredients:
அவல் / Flattened rice / Poha -1 cup
இனிப்பு மக்காச்சோளம் / Sweet Corn- 3/4 cup
உருளைக்கிழங்கு / Potato🥔-3
உப்பு / Salt - 1 tsp
சாட் பொடி / Chaat powder- 1 tsp
மிளகாய் பொடி / Red chili powder- 1 tsp
பச்சை மிளகாய் / Green chili- 2 to 3
கொத்தமல்லி இலை/ Coriander leaves- 2 tbsps ( cut)
துருவிய இஞ்சி / Grated Ginger
- 1/2 tsp
தயிர் / Curd - 1 tbsp
Method:
Powder the flattened rice in blender. Boil potato , peel & mash it.
Take the ( Poha)powder in a bowl. Add corn, salt, green chili, red chili powder, chaat powder, ginger , curd & coriander leaves to that. Mix it nicely. Then add mashed potato & mix thoroughly. Flatten the same like Vada in palm after greasing . This can be made like balls also .
1. (Corn can be added as it is or grind in a blender little and mix it )
2.( corn flour can be ( 2 tbsps) added so that to flatten the tikis nicely. But if u feel that way can add. )
Heat pan with oil. Shallow fry all tikis on both sides in medium flame.
Another method is to fry in Appam pan where we have made like balls in oil in medium flame. Both methods are v easy .
Our yummy, tasty corn tikis & corn balls are ready to serve with tomato ketchup.
This is the favorite recipe for kids & for snacks . Try & give your feedback on this recipe. Enjoy Ranjis flavours!
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Blogger http://ranjisflavours.blogspot.com/
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Saturday, December 26, 2020
Thursday, December 17, 2020
Apple crispy rolls/ No butter No eggs Apple rolls/ Christmas special Apple Rolls
#AppleRolls#NoButterNoEggsAppleRolls#ChristmasSpecialRecipe#RanjisFlavours Ingredients: மைதா மாவு / Maida/ all purpose flour- 1.5 cups ஆப்பிள் / Apple - 1 பேக்கிங் பவுடர் / Baking powder- 1 tsp பட்டை பொடி / Cinnamon powder- 1/2 tsp சர்க்கரை / Sugar - 2 tbsps சர்க்கரை / Sugar - 1/5 cup தயிர் / Thick curd - 1/2 cup வெஜிடபுள் எண்ணை / Vegetable oil - 50 ml Method: Peel apple & grate in a grater. Keep aside. Take curd in a bowl & add sugar , veg oil to that. Mix it nicely. Slowly add maida , cinnamon powder & baking powder to that & mix thoroughly with hand to get a nice dough. Rest it for 15 to 20 minutes. Cook the grated apple in a pan after adding 2 tbsps of sugar in medium flame. Cook for 3 minutes till it gets soft. Take out and cool the same Divide the dough in 4 portions. Dust flour on counter top and flatten the balls nicely. Apply some oil on that and dust flour. Keep the other roti and again flatten the same. Cut the same with a big round shaped lid so as to get a nice round shape. The cut it 4 times as shown. Fill the apple in and roll the same to desired shape as shown. Pre Heat the oven at 180* Keep all the rolls in a tray after greasing the same. Bake it for 18 minutes in the oven . Take out & cool the same. Dust sugar powder on top of it and serve. Yummy Crispy apple rolls & soft inside are ready to eat. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: www.facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com/
Friday, December 11, 2020
Fresh Turmeric Pickle/Manjal Oorugai/Kachi Haldi ka Achar Recipe/How to make fresh Turmeric Pickle
#ManjalOorugai#FreshTurmericPickleRecipe#HaldiKiAchaarRecipe#RanjisFlavours Ingredients: புதிய மஞ்சள் / Fresh turmeric- 250 gms நல்லெண்ணை/Gingely oil-1/2 cup ( original recipe is with mustard oil) we can use that also உப்பு / Salt- 1 tsp மிளகாய் பொடி/ Chilli powder- 1 tbsp சுக்குப்பொடி/ Dry ginger powder- 1 tsp சோம்பு / Saunf - 1 tbsp சீரகம் / Jeera/ cumin- 1 tbsp கடுகு / Mustard- 1 tbsp பெருங்காயம் / Asafoetida- 1/2 tsp வெந்தயம் / Methis seeds- 1 tsp கருஞ்சீரகம் / Kalonji- 1 tsp எலுமிச்சம்பழம் / Lemon- 4 Method: Wash & peel the skin of turmeric. Grate the same in grater & keep aside. Dry fry mustard, saunf, Jeera & Methi in a kadhai without oil till it becomes little hot. Cool the same and make coarse powder in a blender. Squeeze the lemon and add the same in turmeric & mix. Heat oil in a tadka pan & cool the same. Now mix dry masalas powder in turmeric, kalonji, salt & Add oil also & give it a nice mix. Our fresh turmeric pickle is ready now. After 4 to 5 hrs it is ready to eat. Tips: For more shelf life Add more oil to immerse turmeric. Dry the bottle container in sun nicely. After the pickle is made we can keep it in sun for 2 days. Try this and give your feedback on this recipe Enjoy Ranjis flavours!
Thursday, December 3, 2020
Kashi Halwa/ Ash gourd halwa/White Pumpkin Halwa/ Poosanikkai Halwa/How to make Kashi Halwa
#KashiHalwaRecipe#AshGourdHalwa# WhitePumpkinHalwa#RanjisFlavours Ingredients: பூசணிக்காய் / White pumpkin- 3/4 kg ( grated pumpkin 1 cup) சர்க்கரை / Sugar- 1/3 cup குங்குமப்பூ / Saffron strands- 10 to 12 ( soaked in hot water) முந்திரி / Cashews - 10 நெய் / Ghee - 2 tbsps உலர்ந்த திராட்சை / Kismis- 8 Cardomum powder & edible camphor is ( optional) Method: Cut the pumpkin in pieces. Wash it. Grate the same in grater. Drain the water in grated pumpkin with a help of a thin cloth. Squeeze the same to take out all water from the pumpkin. The drained water can be used in any subji or dal etc. Heat 1 tbsp of ghee in a pan. Roast cashews & kismis till golden brown and keep aside. In the same pan add grated pumpkin & cook till all the water to evaporate in medium flame. Stir it continuously. Then add 1/3 cup of sugar to that and again keep it for 4 minutes continuously. Add soaked saffron to that & mix. Stir the Halwa till it leaves all the sides from the pan. Lastly add 1 tbsp of ghee to that & switch off the stove. Transfer the same in serving bowl . Add fried cashews & kismis on top and serve hot. Delicious white pumpkin Halwa is ready to eat. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: www.facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com/ Thank u for watching!
Saturday, November 28, 2020
Sweet corn masala/ sweet corn gravy subji/ Sweet corn masala curry/ Makai masala recipe
#SweetCornMasala#SideDishCornSubji#SweetCornSubjiRecipe Ingredients: வேக வைத்த இனிப்பு சோளம் / Sweet corn- 200 gms If we take uncooked corn cook the same in a cooker with water for 2 whistles வெங்காயம் / Onion - 2 medium size தக்காளி / Tomato- 2 medium size சீரகம் / Cumin ( Jeera)-1/2 tsp பச்சை மிளகாய் / Green chili- 2 ( slit) இஞ்சி பூண்டு விழுது / Ginger garlic paste- 1 tsp சீரகப்பொடி/ Jeera powder-1/2 tsp கொத்தமல்லிவிரைப்பொடி/ coriander powder- 1/2 tsp கரம் மசாலா/ Garam masala- 1 tsp பால் க்ரீம்/ Milk cream - 1 tbsp கொத்தமல்லி இலை/ Coriander leaves- little மஞ்சள் பொடி/ turmeric powder-1/2 tsp மிளகாய் பொடி/ Chilli powder- 1/2 tsp எண்ணை/ Oil - 3 tsp உப்பு / Salt - to taste Method: Heat oil in a Kadhai. Add Jeera, green chili, garlic ginger paste. Sauté till the raw smell of garlic goes. Then add onion to that & cook in medium flame. Add tomatoes to that & fry. Add turmeric, chili powder, Jeera powder, dhaniya powder & salt. when tomato becomes soft add corn and cook for 5 minutes with a lid. Take 1 tsp of cornflour & mix it in water without lumps. Add the same into corn and mix for correct consistency. Cook for 2 minutes & our corn masala is ready. Transfer the same in the serving bowl and add coriander leaves on top. Then add 1 tbsp of milk cream & decorate. serve hot with Roti, Paratha, Poori, or rice. Enjoy Ra “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: www.facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com/ Thank u for watching! njis flavours!
Sandesh Recipe/How to make Bengali Sweet Sandesh/Sandesh recipe with 3 ingredients/Paneer sweet
#SandeshRecipe#BengaliSweetSandesh#RanjisFlavours Ingredients: பன்னீர் / Paneer- 400 gms சர்க்கரை / Sugar- 200 gms ( less sugar can be taken as per taste) instead of sugar , Powdered sugar also can be taken ஏலக்காய் பொடி / Cardamom powder- 1/4 tsp Method: Take Paneer & take out the water by patting in a towel to dry that. Then cut the same into pieces & make a smooth paste in a blender. Make sugar powder in a blender. Mix paneer paste & sugar powder nicely to get a smooth paste. Take a pan and keep the paste in a medium flame & stir nicely. Stir continuously so that it doesn’t stick to the bottom. Add cardamom powder & mix. When the ghee starts woozing from sides & it is ready. It leaves from side of the pan. Pour the same in a bowl which is covered by butter paper. Rest the same for 30 minutes. After 30 minutes turn the bowl in a plate & remove the butter paper. Yummy , delicious Sandesh is ready. Decorate with pistachios & Badam slices . ( optional) Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: www.facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com/ Thank u for watching!
Quick & easy Mehendi with leaves/ No cone,No paste,No grinding/How to put design with Mehendi leaves
ngredients: Mehendi leaves, cotton & any pain relief spray. Method: Clean hands with cotton. Take out the leaves of Mehendi. Spray little spray in hands wherever we want to make designs. Then take one one leaf to make a desirable design. Press the leaves nicely in the palm so that it sticks. Keep it for 20 minutes & take out leaves. We will get nice Mehendi design within no time. Other way of keeping the leaves tightly is to keep one plastic wrap on the leaves and stick with a tape. In this method leaves will be in tight so that to get a correct design. This Diwali all can try this method and enjoy! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: www.facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com/ Thank u for watching!
Friday, November 27, 2020
Quick Javvarisi Laddoo/Sabudana Laddoo recipe/how to make sabudana laddoo/Sago laddoo/Tapioca laddoo
#JavvarisiLaddoo#SabudanaLaddoo#SagoLaddoo#RanjisFlavours Ingredients: ஜவ்வரிசி / Sabudana- 1/2 cup சர்க்கரை / Sugar- 3/4 cup ( if sugar is excess we can take in less quantity as per taste) ஏலக்காய் பொடி / Cardamom powder-1/4 tsp பச்சைக்கற்பூரம் / Edible camphor- a pinch நெய் / Ghee- 4 to 5 tbsps Method: Dry roast sabudana till it gets fried nicely in a pan without oil. Press the same and check whether it is crisp after frying. Cool the same and make nice powder in a blender. Make nice powder out of sugar also in a blender. ( we can take powdered sugar also) Mix sabudana powder & sugar powder nicely. Heat a pan and fry kismis and cashews in ghee till golden brown. Pour the same in the mixture. Add cardamom powder & edible camphor to that and mix all the ingredients nicely without any lumps. As we have added hot ghee let it cool for some time. Then make laddoos of that and serve. In this measurement we get 10 laddoos. Enjoy Quick, easy & tasty sabudana laddoos for Diwali & enjoy! Enjoy Ranjis Flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: www.facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com/ Thank u for watching!
Thenkuzhal murukku/How to make murukku mavu/How to make Thenkuzhal murukku/Vellai Thenkuzhal recipe
#ThenkuzhalMurukku#VellaiThenkuzhal#ButterMurukkuRecipe Ingredients: அரிசி/Rice- 4 cups உளுத்தம்பருப்பு / Ulad dal/ black gram- 1 cup சீரகம் / Cumin seeds/ Jeera-1 tsp வெண்ணை/ Butter- 1 tsp உப்பு / Salt - to taste பெருங்காயப்பொடி/ Asafoetida powder- 1/4 tsp பொட்டுக்கடலை/ Roasted Bengal gram- 1/4 cup Method: Wash rice thrice & drain the water. After draining spread the same in a towel nicely to dry. It can be dried under fan also . But it should be well dried. Roast Ulad dal till we get golden color in a pan without oil. Cool the same. Roast Bengal gram also lightly in a pan and cool the same. After rice is well dried , add Ulad dal & roasted Bengal gram to that and make fine flour out of that in a flour mill. ( chakki). The flour should be cooled in a plate as it will be hot . After cooling take two cups of flour in a bowl. Add salt, asafoetida & cumin to that. Mix it well. Add 1 cup & 3 tbsps of water to make a dough. Make the dough with water & mix it well. Take a chakki press and keep the Thenkuzhal plate. Grease inside the press with oil for easy flow. Heat oil in kadhai. Fill the press with dough & make Thenkuzhal directly in oil in a round shape. If we feel hot on top of oil we can make murukku in a laddle & then drop in oil. Fry on both sides of murukku in a medium flame. Make all murukku like this & tasty snack Thenkuzhal murukku is ready For Diwali. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: www.facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com/ Thank u for watching!
Ragi Laddoo/ Finger Millet Laddoo/ kezhvaragu laddoo/Healthy Ragi peanut sesame balls/Simili urundai
#RagiLaddoo#RagiPeanutsSesameLaddoo#CalciumRagiLaddoo Ingredients: கேழ்வரகு மாவு / Ragi flour- 1/2 cup வேர்க்கடலை/ Peanuts- 1/4 cup எள் / Sesame- 1/4 cup நெய் / Ghee- 4 to 5 tsps வெல்லம் / Jaggery - 3/4 cup ஏலக்காய் பொடி / cardamom powder -1/4 tsp Method: Fry peanuts for 2 to 3 minutes till it becomes crispy & cool Rub it in hands or with a towel to remove outer skin. Make powder in a mixer coarsely Fry sesame in a pan till it pops & cool the same. After cooling make powder in mixer. Add jaggery to that & grind. Heat 2 tsps of ghee in a pan and roast Ragi flour till the raw smell goes & the colour changes. Cool the same. Take all the flours with cardamom powder & mix nicely with 2 tsps of ghee. Mix it thoroughly with hand or in a mixer itself. Make small Laddoos out of that by pressing in the palm nicely. Our healthy Finger millet Laddoos are ready to serve . This is the favorite laddoo for children and contains lots of calcium & vit D. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: www.facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com/ Thank u for watching!
Makhane ki Kheer recipe in Tamil/Lotus seed Kheer/Fox nut kheer/தாமரைப்பொரி பாயசம்/Upvas Kheer
#MakhaneKiKheer#தாமரைப்பொரிபாயாசம்#LotusSeedKheer#NavrathriSpecialRecipe Ingredients: தாமரைப்பொரி / Makhana- 25 gms சர்க்கரை/ Sugar- 2 tbsps ( as per taste) ஏலக்காய் பொடி / Cardamom powder- 1/4 tsp பால் / Milk - 2 cups குங்குமப்பூ / Saffron - 3 strands soaked in hot milk( optional) நெய் / Ghee - 2 tbsps முந்திரி / Cashews- 7 to 8 திராட்சை / Kismis- 8 துருவிய பாதாம் துண்டுகள் / Sliced Badam slices - 1 tsp ( optional) Method: Heat 1 tbsp of ghee in a pan. Fry all dry fruits till light brown & keep aside. Fry makhana in medium flame till it becomes crispy & color changes. Grind coarsely when it becomes cool in a blender. Take a pan & cook makhana with 2 cups of milk with a lid in medium flame. Stir the same In between till it cooks. Add sugar after that & keep the same for 2 minutes till the milk becomes thick. Then add dry fruits , saffron, cardamom & stir. Our yummy Makhana Kheer is ready as Prasad for Navrathri. Enjoy Ranjis flavours!
Karamani Sundal/ (Sweet & Kara)Karamani Sundal recipe/ Healthy Black eyed beans snack/Lobia sundal
#KaramaniSundal#BlackEyedBeansSu dal#NavrathriSpecialSweet&KaraSundal Ingredients: Take 1/2 +1/2 cups of black eyed beans. Wash nicely and soak it for 6 hrs. Place the beans in pressure cooker for 2 whistles with the soaked water. Cool the same, drain the water & divide the same in 2 parts. One for sweet & other for savory. Sweet Sundal : வெள்ளைக்காராமணி/ Black eyed beans - 1/2cup வெல்லம் / Jaggery- 1/4 tsp ஏலக்காய் பொடி/ Cardamom powder- 1/4 tsp ( 3 to 4) தண்ணீர் /Water - 1 tsp துருவிய தேங்காய் / Fresh grated coconut- 2 tbsps Method: Keep Kadhai in stove. Melt jaggery with water & add cardamom powder. Then add boiled beans & coconut. Sauté for 1 minute. Sweet beans is ready to serve. Kara Sundal: காராமணி/ black eyed beans- 1/2 cup கடுகு/ Mustard- 1/2tsp உளுத்தம்பருப்பு / Ulad dal- 1/2 tsp பச்சை மிளகாய் / Green chili- 2 to 3 துருவிய இஞ்சி / grated ginger- 1/4 tsp கருவேப்பிலை / curry leaves- little மஞ்சள் பொடி / Turmeric powder- 1/4 tsp துருவிய தேங்காய் / Grated coconut- 2 tbsps எண்ணை / Oil- 1 tsp Place kadhai in stove & heat 1 tsp of oil. Add mustard, Ulad dal, green chili, grated ginger & sauté. Add cooked beans to that . Add turmeric powder & salt . Mix all nicely. Then add grated coconut and mix. Keep it for one minute & transfer the same into a serving bowl. Our Kara Sundal is ready to serve. This is the special recipe for forthcoming festival Navaratri. Sweet & Kara black eyed beans Sundal is ready to serve as bhog to Devi. Enjoy Ranjis flavours!
Peanut Sundal / வேர்க்கடலை சுண்டல்/ How to make peanut Sundal / Navrathri Special Groundnut Sundal
#PeanutSundal#GroundnutSundalRecipe#NavrathriSpecialPeanutSundal Ingredients: வேர்கடலை/Peanut - peeled wet peanuts 🥜- 1 cup எண்ணை / Oil - 2 tsps கடுகு/ Mustard- 1/2 tsp சிவப்பு மிளகாய் / Red chili- 2 உப்பு / Salt- to taste பெருங்காயம்/ Asafoetida- 1/2 tsp கருவேப்பிலை/ Curry leaves- little துருவிய தேங்காய் / Grated coconut- 2 tbsps மஞ்சள் பொடி / Turmeric powder- 1/2 tsp To make masala powder: கடலைப்பருப்பு / Bengalgram- 1 tbsp கொத்தமல்லிவிரை/ coriander seeds- 1 tbsp சிகப்பு மிளகாய் / Red chili- 2 Method: Heat one tsp of oil in a Kadhai. Add 1 tbsp of bengalgram, coriander seeds, red chili. Fry till it becomes brown. Cool the same and make powder in mixer jar. Wash peanuts & soak it for 45 minutes. Cook the same in a pressure cooker for 7 whistles after adding 1 cup of water. It should be very soft after cooking. It can be kept for more time in cooker if we use dried peanuts and soaking time also varies. Once it is cooked drain the water from that. Heat 1 tsp of oil in a Kadhai. Add mustard, red chili, curry leaves & asafoetida. Then add cooked peanuts to that. Mix it. Then add the masala powder , salt & grated coconut to that. Mix nicely and sauté. Our peanut Sundal is ready for bhog (Prasad)on Navrathri. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chandrasekharan Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
Brinjal Fry/Begun Bhaja Recipe/ Fried Baingan/How to make Bengali Bengan Bhaja/Katharikai Fry recipe
#BenganFry#BegunBhaja#BrinjalFry#RanjisFlavours Ingredients: கத்திரிக்காய் / Brinjal/eggplant 🍆- 2( big size) அரிசி மாவு / Rice flour- 3 tbsps கடலை மாவு / Gram flour- 3 tbsps உப்பு / Salt - to taste மஞ்சள் பொடி / Turmeric powder- 1/2 tsp மிளகாய் பொடி / Chilli powder- 1 tsp சீரகப்பொடி / Cumin powder- 1 tsp கொத்தமல்லிவிரைப்பொடி / Coriander powder- 1/2 tsp சாட் பொடி / Chaat masala - 1/2 tsp ( optional) பெருங்காயத்தூள்/ Asafoetida powder - 1/4 tsp கருவேப்பிலை / Curry leaves- little கொத்தமல்லித்தழை / Coriander leaves- little எண்ணை / Oil - to fry கடுகு / mustard- 1/2 tsp Method: Cut Brinjal in thick slices & wash it with water. Mix Rice flour, gram flour, Jeera powder, asafoetida, coriander, salt, chili powder & turmeric powder to a nice mixture and keep it in a plate. Coat all Brinjal slices in the flour on both sides. Keep the same in the refrigerator for 10 minutes. After 10 min take out and again coat all slices on both sides and keep it ready for frying. Heat oil in a pan. Add mustard and let it crackle. Add Brinjal slices & roast. Cover with a lid for 30 seconds. Turn to the other side and roast nicely on both sides. Repeat the same with the next batch of Brinjal also. Roasted crispy Begun Bhaja is ready to serve. Add coriander leaves on top & sprinkle a little chaat powder on top. Yummy Brinjal Fry is ready to eat with rice & Roti etc. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get a response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chandrasekharan Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
Paneer Potato balls/ Easy & quick Paneer potato balls in Appam pan/ Indian cottage cheese balls
#PaneerPotatoBalls#IndianCotteageCheeseBallsRecipe#RanjisFlavours Ingredients: துருவிய பன்னீர் / Grated Paneer - 200 gms துருவிய கேரட் / Grated Carrot Medium size- 1 உருளைக்கிழங்கு / Potato- 3 ( medium size) Boil & mashed மாங்காய் பொடி / Dry mango powder/ Aam chur powder- 1/2 tsp மஞ்சள் பொடி / Turmeric powder- 1/2 tsp மிளகாய் பொடி / Red chili powder- 1/2 tsp சாட் மசாலா / Chaat masala- 1/2 tsp உப்பு / Salt - to taste சோள மாவு / Corn flour- 8 tsp கொத்தமல்லித்தழை / Coriander leaves- little பச்சை மிளகாய் / Green chili- 2 சீரகப்பொடி / Jeera powder- 1/2 tsp Method: Take grated Paneer in a bowl. Add mashed potato & carrot. Then mix all the masalas, salt, coriander leaves & corn flour to that & mix nicely. No need of adding any water to that mixture. Make small round shaped balls out of that. Heat Appam pan . Grease it with oil & butter. Keep all the prepared paneer balls in that & pour some oil. Keep it covered for 2 minutes. Then turn the paneer balls to the other side and roast it. Make all the balls in the same way and serve with tomato ketchup and green chutney. Our yummy Paneer potato balls are ready to eat hot now Can add Capsicum and onion also with this mixture and prepare. Enjoy Ranjis flavours!
How to make Tuvaram paruppu Dosai/Toor dal Dosa/Tuvar Dal Dosa recipe/துவரம்பருப்பு தோசை
#TuvarDalDosa#ToorDalDosaRecipe#துவரம்பருப்புதோசை Ingredients: அரிசி / Rice- 1 cup துவரம்பருப்பு / Split pigeon dal / Toor dal - 1/2 cup பெருங்காயம் / Asafoetida- 1/4 tsp பச்சை மிளகாய் / Green chilli-4 உப்பு / Salt - to taste வெந்தயம் / Fenugreek- 1 tsp ( soaked in water for 2 to 3 hrs) (We can add a piece of ginger as per choice) Method: Wash rice & dal thrice & soak it for 2 to 3 hrs. After 3 hrs drain the water from rice & dal. Grind rice with green chili, asafoetida, salt & fenugreek ( Methi) to a nice paste in a blender. Keep it in a bowl. Grind dal also the same way in a blender . Mix dal & rice batter nicely. Rest the batter 2 to 3 hrs. Heat Tawa & pour the batter to make Dosa. Spread it in a round shape. Pour oil around Dosa & let it cook. Flip the same to other side & cook. Make all dosas in the same way & serve hot dosas with yummy chutney & Sambhar. Made green Chutney with garlic, coriander leaves, salt & peanuts. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chandrasekharan Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
Paneer Pulao Recipe / Indian Cottage Cheese pulav / Paneer Pulao made in Kadhai /Kadhai Paneer Pulao
பன்னீர் / Paneer - 200 gms( Cut 150 gms in cubes & 50 gms piece to grate) பட்டாணி / Peas - 50 gms கேரட் / Carrot - 50 gms ( Cut) வெங்காயம் / Onion - 2 medium size தக்காளி / Tomato - 1 big size முந்திரி / Cashews - 10( optional ) பிரிஞ்சி இலை / Bay leaves - 2 சீரகம் / Cumin - 1 tsp பட்டை / Cinnamon- 1 மிளகு / Pepper- 10 ஏலக்காய் / Green cardamom- 2 பெரிய ஏலக்காய் / Black Cardamom- 1 இஞ்சி பூண்டு பேஸ்ட் / Ginger garlic paste - 1 tsp கீறிய பச்சைமிளகாய் / Slit green chili- 4 ( as per taste we can add Garam masala or red chilli powder) கொத்தம்மல்லி தழை / Coriander leaves- 2 tsp வெண்ணை / Butter- 2 cubes எண்ணை / Oil - 3 to 4 tsps நெய் / Ghee - 2 tsps Method: Wash the rice, thrice and soak it for 30 minutes. Cut all vegetables. Keep Kadhai in stove and add ghee to that. Fry cashew till light golden brown and keep aside. Add little butter in the same Kadhai . Add Jeera, bay leaves, green & black cardamom, cinnamon & pepper to that . Fry little. Add green chili & ginger garlic paste. Sauté & then add onion to that. After 2 minutes add Carrot, peas & tomato to that and fry in medium flame. Then add washed rice after draining the water & mix While this is frying, fry Paneer pieces in another Kadhai till light brown color. It should not be over fried. Then it will become very hard . Keep it aside. Boil 3 cups of water in stove. Add boiled hot water to the rice. Add salt to that mix nicely. Keep it covered with a lid to cook in medium flame. After it is cooked for 6 minutes , add Paneer pieces to that & mix. Again cook it for 5 more minutes with a lid in low flame. Open the lid after 5 minutes & check whether the rice is cooked nicely. ( rice : water is 1: 2 ratio.) we can make this Pulao in cooker also. In that case we need to add only 1.5 cups of water & 2 whistles only. Now our pulao can be transferred to serving bowl. Add coriander leaves & cashews on top. Grate the Paneer piece on top of the rice which we had kept earlier. Quick, tasty & colorful Paneer Pulao is ready to serve with onion Raita, pickle,or chips. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chandrasekharan Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
Thirattupal / Palkova / How to make Thirattupal / Easy Palkova recipe/ திரட்டுப்பால்/ Therattipaal
#Thirattupal#PalKovaRecipe#RanjisFlavours Ingredients: Cream பால் / Cream milk- 1.5 litre சர்க்கரை / Sugar - 3/4 cup ( less than 3/4 cup also can be taken as per choice) ஏலக்காய் பொடி / Cardamom powder- 1/2 tsp சீவிய பாதாம் பருப்பு / Badam slices- 2 tsp Method: This is a very simple & easy recipe. Take milk in a non stick Kadhai. Keep the stove in medium flame and stir continuously till we get milk of reduced quantity. Totally it will take 50 to 60 minutes to make this recipe. Continuous stirring is a must, otherwise the milk at the bottom will get burnt. After stirring for about 30 minutes it gets reduced to half the quantity. Then we can add sugar & cardamom powder to that and mix nicely. (If we take heavy aluminium Kadhai , to avoid the milk getting stuck to the bottom, put one small cup or katori or a small plate in milk ) After adding sugar it gets diluted. So again we have to stir nicely from all the sides without break. After adding sugar the stove to be in very low flame with constant stirring. At last it gets thickened & consistency will be of semi solid. That is the correct time we can switch off the flame. Top it with Badam slices and serve. After cooling the same the consistency will be in semi solid form. We can serve it chill also. Our yummy thirattupal ( palkova) is ready. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chandrasekharan Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
Fried kozhukattai / Fried Modakam/ How to make Fried Kozhukattai / Fried Modakam recipe
#FriedModak#FriedKozhukattai#FriedKozhukattaiRecipe Ingredients: மைதா மாவு / Maida - 1 cup துருவிய தேங்காய் / Grated coconut- 3/4 cup வெல்லம் / Jaggery - 1/4 cup ஏலக்காய் பொடி / Cardamom powder- 1 tsp நெய் / Ghee - 1 tsp எண்ணை / Oil - to fry சமையல் சோடா/ cooking soda- a pinch உப்பு / Salt - a pinch தண்ணீர் / Water- 3 to 4 tbsps Method: For making pooranam: Keep a kadhai & add jaggery to that. Melt a little & add grated coconut & cardamom powder to that & mix. Keep it in medium flame till all the jaggery melts & become a nice consistency with coconut for 3 minutes. Add little ghee to that & mix. Now transfer this pooranam in a bowl & cool the same. Preparation of dough: Take maida in a bowl . Add soda & salt to that. Add 2 to 3 tsps of oil to that & mix thoroughly. Then add water (3 to 4 tbsps) & make a nice dough. It should not be too thick nor too watery. We are adding oil to the dough to make Modak crispy. After making the dough keep it aside & Rest it for 15 minutes. After cooling the pooran , make small balls out of that after applying little ghee in the palm. Make all balls and keep it ready. After 15 minutes, take out the dough & again mix it nicely & make into 4 equal parts. Dust the flour & roll thin chapathis out of that equally. Then cut the same with a small lid to get a equal size. Fill the pooran in the cut chapathis & cover the same & hive shape like Modak. Prepare all the Modak for frying. Heat oil in a Kadhai. Check whether the oil is hot. Then slowly put 4 to 5 Modak at a time and fry till we get golden colour in a medium flame. Now our fried Modak is ready for Ganesh Chaturthi. We can make Modak with wheatflour also instead of Maida. Enjoy & celebrate Ganesha with Tasty fried Modak. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chandrasekharan Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
Monday, November 23, 2020
Traditional Kerala style Unniyappam / Unniyappam Recipe/ How to make Super soft Appam
UnniyappamRecipe#TraditionalKeralaStyleUnniyappam#SoftUnniappamRecipe Ingredients: அரிசி /Raw rice- 1 cup வெல்லம் / Jaggery- 3/4 cup வாழைப்பழம் / Banana- 1 ( big) or 2 small bananas ஏலக்காய் பொடி/ Cardamom powder- 1 tsp சர்க்கரை / Sugar - 1 tsp ( optional ) சீரகம் /Cumin - 1/2 tsp சுக்கு பொடி / Dry ginger powder- 1/2 tsp நெய் / ghee - 2 tbsps எள் / Sesame- 1 tsp ( can take black sesame also) உப்பு / Salt - a pinch தேங்காய் பல் / Coconut slices - 2 to 3 tsps நெய் கலந்த எண்ணை/ ghee mixed with oil- for frying ( we can take coconut oil also if we like the taste) Method: Clean the rice thrice & soak it for 4 hrs. Grate the jaggery & keep it. ( If the jaggery is impure, dissolve the jaggery in 2 tbsps of water & keep it in low flame to dissolve the jaggery. Strain the impurities in a strainer and keep) After 4 hrs take rice in a mixer. Add jaggery, slices of banana, dry ginger powder & a pinch of salt to that & grind to a coarse paste( like small Rava). Add cardamom powder & mix it. Keep it for 8 hrs & Rest. Heat 2 tbsps of ghee in a tadka pan. Add sesame & coconut slices & fry till light brown. Add the same to the batter & give it a nice mix. Now the Appam batter is ready to make. Heat ghee mixed oil in an Appam pan. Add the batter & fill up 3/4 so as to get a full-size Appam. This should be fried on medium flame. After frying one side, turn the other side also & fry the same till we get a light brown color. Make all the appams like this and serve. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get a response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chandrasekharan Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
Kadhai Paneer/ Kadhai Paneer Recipe in Restaurant style/ Indian cottage cheese subji recipe
#KadhaiPaneerRecipe#RestaurantStyle KadhaiPaneerRecipe#RanjisFlavours Ingredients: பன்னீர்/ Paneer- 200 grams குடை மிளகாய் / Capsicum- 1 (Cut in big size) வெங்காயம் / Onion- 1 ( Cut in big size) வெங்காயம் / onion- 1 cut in normal size தக்காளி / Tomato - 1 big size பால்ஏடு/ milk cream - 1 tbsp ( optional) கசூரி வெந்தய இலை/ kasoori Methi powder- 1/2 tsp இஞ்சி பூண்டு பேஸ்ட் / ginger garlic paste- 1 tsp மஞ்சள் பொடி / Turmeric powder- 1/2 tsp காஷ்மீர மிளகாய் பொடி / Kashmiri chili powder- 1 tsp ( can take normal chili powder also) கொத்தமல்லி/ coriander leaves- little கிராம்பு / cloves-3 ஏலக்காய் / Cardamom- 2 மிளகு / Pepper- 10 பட்டை / Cinnamon- 1.5 inch பிரிஞ்சி இலை / Brinji leaves-2 உப்பு / Salt- to taste வெங்காயம் / onion - 1 cut in slices தக்காளி / Tomato- 1 big (cut in small size) எண்ணை/ oil - 4 to 5 tsps வெண்ணை / butter - 2 tsps Method: Step 1 Heat 2 tsps of oil & 1 tsp of butter in a pan . Add onion & Capsicum ( big size) . Sauté for 2 minutes. It should not be too soft nor very Crunchy. Step 2 Take Paneer in a bowl. Add a little salt, 1/2 tsp of cornflour & 1/2 tsp of chili powder. Mix all and marinate for 10 minutes. Step 3 Heat 2 to 3 tsp of oil in a pan. Add cloves, cardamom, peppercorns. Add onion, green chili, ginger garlic paste & tomato. Fry till all becomes soft. After frying cool the same and make a fine paste in a blender. Strain the same in a strainer and take out the fine paste. Now Take a pan and add cumin. Add the fine paste to that. Add turmeric powder, chili powder, coriander powder & salt to that & give it a nice mix. Cook the same with a lid for 3 to four minutes. Add fried Capsicum & onion to that & cook with a lid till the oil oozes from the sides. Lastly add fried Paneer, Kasuri Methi & mix. Our yummy Kadhai Paneer is ready now. Garnish with coriander leaves on top & serve with Nan, Roti, Paratha, or rice. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get a response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chandrasekharan Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
Paneer Nuggets/ Indian cottage cheese nuggets/ Paneer nuggets recipe in Tamil
Semiya pal payasam/Vermicelli Kheer / Sevaiyan Kheer/Semiya payasam Recipe
#SemiyaPaalPayasam#VermicelliKheer#SevaiKheer#RanjisFlavours
Ingredients: சேமியா/ Vermicelli- 1/2 cup ( un roasted) Cream பால் / full cream Milk - 3/4 litre சர்க்கரை / Sugar - 3/4 cup ( can take 1/2 cup also as per taste) ஏலக்காய் பொடி/ Cardamom powder- 1/2 tsp குங்குமப்பூ / Saffron- 4 to 5 soaked in hot milk முந்திரி பருப்பு / Cashews- 9 திராட்சை / Kismis- 10 நெய் / Ghee - 3 tsp Method: Heat 3 tsps of ghee . Roast cashews & kismis and keep aside. Boil 3/ 4 litre of full cream milk In the same ghee, roast Vermicelli till we get golden colour. Boil full cream milk side by side. Add the hot milk in the vermicelli and cook the same for 5 minutes. After it is cooked nicely add sugar to that and let it boil for 5 minutes. Add the saffron milk, and cardamom powder & mix. Add half the quantity of fried cashews & kismis & mix. Our Vermicelli Kheer is ready to serve. Add cashews on top and serve hot or chill. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chandrasekharan Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!Green Sprouts Pongal/முளைக்கட்டிய பாசிப்பயறு பொங்கல்/ Green gram Kara pongal/Green gram Kichadi
#GreenSproutsPongal#SproutedGreenGramKichadi#GreenGramSproutsPongalRecipe Ingredients: அரிசி / Rice- 1 cup முளைக்கட்டிய பச்சைப்பயறு / Sprouted Green gram- 1 cup இஞ்சி துண்டுகள் / Ginger pieces- 1 tsp சீரகம் / Jeera / cumin - 1 tsp மிளகு பொடி / Pepper powder- 1 tsp. ( Instead of powder we can take whole pepper also) முந்திரிப்பருப்பு / Cashews- 10 கருவேப்பிலை / Curry leaves- little நெய் / Ghee - 8 to 9 tsps மஞ்சள் பொடி/ Turmeric Powder- 1/2 tsp Method: To make sprouts in green gram : Wash and soak green gram in water overnight. Drain the water in the Morning & keep it in perforated vessel and cover it with a lid and keep in warm place, or in hot pack to get sprouts in that. After 8 to 9 hrs sprouts would have come nicely. This is very easy method for making sprouts. Wash rice thrice and keep it. Take a pressure pan or a cooker. Keep rice & sprouts & add 4.5 cups of water. Add 1/2 tsp of cumin & turmeric powder to that & mix. Cook the same for 4 whistles in cooker. Switch off the flame and cool the same. Take a tadka pan and add 2 tsps of ghee. Add Jeera, cashews, ginger pieces, pepper powder & curry leaves. Fry till cashews become golden colour. Open the lid . Add salt, and half the quantity of tadka and mix nicely. Add 3 to 4 tsp of ghee & give it a nice mix. Our yummy sprouts Pongal is ready to serve. Add remaining tadka on top . We can serve with coconut chutney & Brinjal gotsu as side dish. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chandrasekharan Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
American Corn Salad/ Healthy & tasty American Corn Salad/ Sweet Corn Salad Recipe
#AmericanCornSalad#CornSaladRecipe#RanjisFlavours Ingredients: அமெரிக்கன் கார்ன் / American Corn - 200 grams வெங்காயம் / Onion - 1 பச்சை குடை மிளகாய் / Green Capsicum/ Green Bell Pepper- 1 சிகப்பு குடை மிளகாய் / Red Capsicum/ Red Bell Pepper- 1 கேரட் / Carrot- 1 தக்காளி / Tomato- 1 ( big size) பச்சை மிளகாய் / Green chili- 2 ( optional) மிளகு பொடி/ Pepper powder- 1 tsp உப்பு / Salt- to taste கொத்தமல்லி தழை/ Coriander leaves- 2 tsp ( Cut) ஆலிவ் எண்ணை/ Olive oil- 1 tbsp Method: Wash & cut all veggies in the same sizes. Boil 2 cups of water in a pan and cook American corn for 2 to 3 minutes. Then switch off the flame and drain the water in a strainer. Cool the same. Then add onion, green & red Capsicum, carrots, tomatoes, salt, pepper & coriander leaves. Give it a nice mix. Lastly add olive oil & mix nicely. Salad oil can also be added instead of olive oil. That gives a very good taste to the salad. Cover the salad bowl with a stretchable wrap & refrigerate for 1/2 an hour & then serve. Bread or pav can be taken with this for dinner & becomes a full meal. Try this recipe & comment on this recipe. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get a response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chandrasekharan Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
Tuesday, June 9, 2020
Murungai keerai soup/Muringai Ilai soup/Moringa leaves soup Recipe/How to make Moringa leaves soup
#MoringaLeavesSoup#MurungaiIlaiSoup#MoringaSoupWithATwist Ingredients: முருங்கை இலை/ Moringa leaves- 2 cup ( take leaves in a towel and wrap , keep it overnight. Then the leaves will come out of the stem automatically in morning) சிறிய வெங்காயம்/ Small (pearl ) onion- 10 இஞ்சி/ ginger- small piece மிளகு / Pepper- 1 tsp ( crushed) சீரகப்பொடி/ Cumin powder- 1/2 tsp( optional) தக்காளி/ tomato - 1 பூண்டு/ Garlic- 5 to 6 pods உப்பு / Salt - to taste Maggi noodles- 3/4 cup தண்ணீர் / Water - 5 cups Method: Grind tomato, small onion, garlic & Jeera powder in a blender & make a paste. Take Moringa leaves in a small cooker & add the paste to that. Mix with 5 cups of water & add salt. Keep this for 4 whistles and switch off the stove. Cool the same & strain in a strainer. Take noodles in a vessel with the strained soup & cook it for 2 to 3 minutes. Add the same to the main soup and mix with crushed pepper. Adding Maggi noodles will give a nice taste and children will like it. Serve with a cube of butter or 1 tsp of ghee to get a nice taste to the healthy soup. As Moringa leaves has got wonderful benefits for our health, once in 15 days we can take this soup. Try this & give your comments on this recipe. Enjoy Ranjis flavours!
7 New Kitchen Tips / Easy Tips for good maintenance/ Best cleaning Tips
#7IMPKitchenTips#UsefulWayToMaintainKitchenItems#EasyWayOfTipsWhileCooking Tip 1 : To maintain clean non stick Tawa After making any food item in non stick Tawa, wipe the Tawa with a cloth or wipe & clean the corners to take out the oil sediment in corners while it is hot. After that we can wash the same with soap water to clean that. Tip 2 : While making coconut chutney add 4 to 5 small onions to that and grind. In this way we can preserve coconut chutney for long time & can be used for travel . It can be used for 2 days when we keep in refrigerator & it will not spoil. Tip 3 : Cut onions in slices and dry in sun for 2 days nicely. This can be used in Poha Chivda or Biriyanis or any other recipes. It will be easy to preserve this and can make onion powder also. Tip 4 : Take out the garlic pods from the big garlic and refrigerate for 2 days. When we want to use garlic , keep in microwave for 15 seconds. Then it will be very easy to peel the skin of garlic. In this way we can take out the peels in a easy way Tip 5 : Many times we will not be able to use the jaggery while making or using in kitchen recipes. So to make it soft, keep the jaggery in microwave for 30 seconds. Then take out the same and we can easily slice the same and use in our recipes. It will be very soft and easy to cut Tip 6 : After grinding masalas in our mixer jar we normally wash and keep it back. But after grinding pour some water in the jar and run the same for 2 minutes the small food particles comes out and the blade and bush will be v clean and it helps the jar for easy rotation. In this way we can keep and maintain the jar for long time Tip 7 : To clean & take out the leaves from Moringa ( leaves) it is very difficult & take more time. To avoid that wrap the Moringa leaves in a kitchen towel overnight. While using in the morning all leaves will fall in the towel automatically & very easy to use he leaves. This is a very good Tip & pl try this. Hope u all liked my Tips. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chandrasekharan Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
Kanchipuram Idli/Authentic Kodalai Idli/Kovil Idli/How to make Kanchipuram Idly
#KanchipuramIdliRecipe#KudalaiIdli#HowToMakeKanchipuramIdli#KovilIdli Ingredients: அரிசி/ Raw rice- 2 cups உளுத்தம்பருப்பு / Ulad dal/ Split black gram-1.5 cups வெந்தயம் / Methi seeds/ Fenugreek- 1 tsp உப்பு / Salt- to taste சுக்குப்பொடி / Ginger powder-1 tsp சீரகம் / Jeera / cumin- 1 tsp முந்திரிப்பருப்பு / Cashews- 12 கருவேப்பிலை/ Curry leaves- little நுணுக்கிய மிளகு / Crushed Pepper- 1.5 tsp நெய் / Ghee - 3 to 4 tbsps பெருங்காயம்/ asafoetida- 1/2 tsp Method: Wash rice, dal & Methi . Soak it for 4 hrs. After 4 hrs grind altogether in grinder or in mixer to a coarse batter. It should be like Rava consistency. Add salt to that and ferment for 7 hrs. Take a tadka pan & heat ghee. Add cashews and fry. Add asafoetida also with that & pour that in the batter. Add dry ginger powder, pepper, Jeera & curry leaves to that & mix. Add 1/2 cup of water & mix it to the correct pouring consistency. Take cups or tumblers or Idli plate( any mould available).Keep Banana leaves around that and pour the batter 3/4 of the cup. ( or we can grease the same with oil if leaves are not available) Cover that with a small piece of leaf on top. Keep water for steaming in a cooker. Place all idlis in cooker and steam it for 30 to 40 min. It will take some time to cook ( not like normal idlis) After 40 min check the same whether it is cooked or not by inserting a stick. If it doesn’t stick to that it means Idlis are cooked nicely. Take out & Cool the same. Then remove all leaves and place it in a plate. Cut idlis to a required size horizontally or vertically as per choice. Apply some ghee on top of idlis to get excellent taste . Our yummy delicious Kanchipuram Idli is ready & can be served with coconut chutney or green chutney. This has got a unique taste & delicious. Try this & give your comments on this. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chandrasekharan Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
Paneer Bhurji Recipe/ Scrambled Indian cottage cheese recipe/ How to make KETO Paneer Bhurji
#PaneerBhurjiRecipe#ScrambledIndianCottageCheeseRecipe#RanjisFlavours Ingredients: துருவிய பன்னீர் / Grated Paneer- 150 gms வெங்காயம் / Onion- 1 தக்காளி / Tomato- 1 குடை மிளகாய் / Capsicum/ bell pepper- 1 பச்சை மிளகாய் / Slit green chili- 2 கொத்தமல்லி தழை / Coriander leaves - little மஞ்சள் பொடி / Turmeric powder- 1/2 tsp மிளகாய் தூள் / Red chili powder- 1/2 tsp சீரகம் / Cumin - 1/2 tsp எண்ணை / Oil - 3 tsp சீரகப்பொடி / Cumin powder- 1/2 tsp கொத்தமல்லிவிரைப்பொடி/ Coriander powder- 1/2 tsp கரம் மசாலா / Garam masala- 1/2 tsp உப்பு / Salt - to taste Method: Grate Paneer & keep aside. Heat 3 tsp of oil in a Kadhai . Add Jeera & let it become little brown in color. Add onion & add little salt to that to become soft. Sauté for 2 min & then add Capsicum to that & sauté. Capsicum should not be over cooked, it should be crunchy. Then add tomato & mix. After 2 min add turmeric, chilli, cumin, coriander & garam masala powders & mix. Lastly add grated Paneer to that & mix in a low flame. If we over keep the paneer it will become hard. See to that it is soft. Then add coriander leaves & switch off the flame. Our yummy paneer Bhurji is ready within 7 to 8 min & can be served with Puri, Roti & Paratha. Enjoy Ranjis flavours! “Connect with me” Leave a comment on this video and will get response OR you connect with me on different social platforms too. Twitter: https://twitter.com/chandra_ranjani Facebook: https://www.facebook.com/ranjani.chandrasekharan Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
Friday, May 8, 2020
Kadalai paruppu Fry/ Chana dal fry/ How to make Chana dal fry namkeen/ Kadalai Paruppu Fry recipe