Straight from home kitchen

Tuesday, February 18, 2020

How to make chapathi dough in 1 minute/ Easy way of making chapathi dough in mixi/1 min Roti dough




#1MinuteChapathiDough#SoftRotiDoughInMixi#ChapathiDoughForBachelors&Beginners Ingredients: கோதுமை மாவு / Wheat flour- 1 cup தண்ணீர் / Water- 1/2 cup உப்பு / Salt - to taste எண்ணை / Oil - 2 tsp Method: Grease the mixer jar with 1 tsp of oil all around. Add wheat flour, salt & 1/3 of water and mix well for 20 seconds. Again add 1/3 of water and mix all flour with a spoon & again do the same for 20 seconds. Third time add remaining water and Add 1 tsp of oil for a fine texture and mix it for last 20 seconds. Our nice , softy chapathi dough will be ready. This method of making chapathi dough in a mixer is a very easy way and even bachelors & New beginners for kitchen . 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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Friday, February 7, 2020

Spongy dosa/ soft & spongy dosai/ set dosa/ sponge dosai/ Spongy Dosa recipe/Sponge Dosa




#SpongyDosaRecipe#SetDosai#Soft&SpongyDosa Ingredients: இட்லி அரிசி / idly rice- 2 cup ( in this recipe we can use normal rice also instead of idly rice) அவல் / flattened rice( Poha)-1 cup உளுத்தம்பருப்பு / Ulad dal- 1/2 cup வெந்தயம் / Fenugreek seeds- 1 tsp உப்பு / salt - to taste ( added 4 tsp) Method: Soak rice & fenugreek seeds after washing overnight. Soak Ulad dal & Poha for 1 hr before grinding. Grind rice coarsely first and then add Poha. Grind Ulad dal & Methi seeds separately to a fine paste. Mix rice batter & Ulad dal batter nicely with salt & ferment that for atleast 6 hrs. Heat tawa & crease the same with oil. Make dosas like Uthappam, it should be thick not like usual crispy dosas. Add oil round and cover the same with a lid for 1 min. We get lots of small holes in Dosa. Turn to the other side and take out when it is white in color. Make this in medium flame. Prepare all dosas and serve with coconut chutney. These dosas are very soft and spongy.very tasty when it is hot. 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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Paneer Stuffed Milagai Bajji /Paneer Stuffed mirchi bajiya/How to make stuffed mirchi bajia




#PaneerStuffedMilagaiBajji#StuffedMirchiBajia#StuffedPaneerChiliBajia Ingredients: பெரிய பச்சை மிளகாய் / Big green chili- 5 ( slit) கடலை மாவு / Bengalgram flour-1 cup துருவிய பன்னீர் / grated Paneer - 100 grams அரிசி மாவு / Rice flour -1 tsp சோள மாவு / corn flour- 1 tbsp சீரகப்பொடி / cumin powder- 1 tbsp உப்பு / Salt- to taste மஞ்சள்பொடி/ turmeric powder- 1/4 tsp மிளகாய் பொடி / Red chili powder- 1 tbsp எண்ணை/ oil - to fry Method: Paneer stuffing: Mix salt, turmeric powder, chilli powder, cumin powder & corn flour to the grated Paneer & mix nicely and keep aside. Batter: Add salt, cumin powder, chili powder & rice flour to the Bengalgram flour and mix nicely. Heat 1 tbsp of oil in tadka pan and pour in the mix to get crispy bajias. After mixing add water little by little to make a smooth batter to make Bajji. Stuff the paneer mix in all chilli all over through the slit tightly with a help of spoon. Keep this ready before frying. Heat oil in a Kadhai. Pour some batter on top of the paneer so that it will not come out while frying, and dip the same in the batter and fry all bajias just for 1 minute ( half fry) Cool the Same. Then again dip in batter and fry till we get golden brown color in medium flame. Then our yummy stuffed Paneer Milagai bajji is ready to serve with tomato ketchup. This is an excellent snack item Enjoy Ranjis flavours!
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Mochai kottai Rice/ மொச்சை கொட்டை புலாவ் செய்வது எப்படி / Mochai kottai Pulao/Butter beans Pulav



#MochaiKottaiPulao#ButterBeansPulao# MochaiRiceRecipe Ingredients: அரிசி/ Rice- 1 cup மொச்சை கொட்டை/ Butter beans - 1/4 cup ( can add more as per choice) சீரகம்/ Cumin seeds- 1/2 tsp பிரிஞ்சி இலை/ Brinji leaves- 1 கிராம்பு / Cloves - 2 பட்டை/ Cinnamon- 2 small piece எண்ணை / oil - 3 to 4 tbsps கொத்தமல்லி / Coriander leaves- little உப்பு / salt - to taste வெங்காயம் / onion - 1 big தக்காளி / Tomato- 1 big இஞ்சி பூண்டு விழுது / ginger garlic paste - 1 தயிர் / curd - 1 tbsps ( can add garam masala also as per taste) Method: Wash the rice thrice and keep aside. Heat oil in a pan. Add Jeera, cloves, Brinji leaves & cinnamon to that and sauté. Add green chili, ginger, garlic & onion to that & fry in medium flame. Add butter beans & tomato & let it become soft for 2 minutes. Then add curd to that & 2 cups of water & mix. Let it boil for 2 minutes then add soaked rice & salt. Mix it nicely & place the lid and keep it for 3 whistles in s pressure pan. After cooking the same ,open the cooker and check whether it is cooked properly. We can make this recipe in kadhai also or in rice cooker. No need of cooking the butter beans separately as we are preparing in pressure cooker. Our yummy butter beans pulao is ready to serve with Raita ( grated carrot, onion , curd & tomato) & mango pickle. 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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Kothimbir Vadi in Tamil / Maharashtrian Kothimbir Vadi / Kothimbir Vadi recipe/கொத்தமல்லி வடி




Ingredients: கொத்தமல்லித்தழை / Coriander leaves- 2 cups( wash, cleaned& cut) கடலை மாவு / Bengalgram flour- 1 cup அரிசி மாவு / Rice flour- 1/4 cup பச்சை மிளகாய் / Green chilli- 4 இஞ்சி / ginger - small piece பூண்டு / Garlic pods - 12 உப்பு / Salt- to taste எள்/ sesame- 3/4 tbsp பெருங்காயம்/ asafoetida- 1/2 tsp ஓமம் / Ajwain ( carrom seeds)-1 tsp சமையல் சோடா/ cooking soda- 1/4 tsp எலுமிச்சை ஜூஸ் / Lemon 🍋 juice- 1/2 lemon எண்ணை / oil - to fry Method: Grind garlic, green chilli & ginger into a paste in a blender. Clean , wash & cut Coriander leaves. Mix Bengalgram flour & rice flour. Add coriander to that and mix thoroughly. Add the green chili paste , salt, sesame, asafoetida & carrom seeds and mix nicely. Then add 3/4 cup of water little by little to make a batter. There should not be any lumps while mixing. Add cooking soda and add lime juice on top of it and mix nicely. Pour the batter in a creased plate and steam it for 15 minutes. After that insert a knife on the batter with a knife to see whether it is cooked properly or not. If the knife comes out clean means the Vadi is cooked nicely. Cool the same and cut in desired shapes and keep. Heat oil in a Kadhai. Fry all the pieces till golden brown in medium flame. Our yummy Kothimbir Vadi will be ready to serve with green chutney or tomato ketchup. Kothimbir Vadi is crispy outside and soft inside and very tasty dish. Can serve this as snack or breakfast. 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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Neer Dosa / Neer Dose / Neer Dosa in Tamil /Quick & easy Neer Dosa recipe/Mangalore style Neer Dosa


#NeerDosa#MangaloreStyleNeerDosa#NeerDosaInTamil Ingredients: அரிசி / Rice - 2 cups உப்பு / Salt - to taste துருவிய தேங்காய் / Grated coconut- 1/4 cup தண்ணீர் / Water - 6 cups ( rice: water is 1:3) Method: Wash rice thrice nicely and soak it for 2 hrs. ( more than 2 hrs is also ok) . After 2 hrs grind rice only with 1/2 cup of water nicely to a paste. It should be very smooth. Add grated coconut & again grind to a smooth paste. Wash the mixer jar also with 1 cup of water. Add salt and mix. Add Remaining 4 1/2 cups water to the batter to that and Neer Dosa batter is ready now. ( adding coconut is optional . It gives a very nice taste to Dosa) Heat Tawa on stove and crease the same with oil all over. We can use iron tawa also. Pour the batter on tawa with a cup all over and spread.cover Dosa with a lid for 1 minute. Once it is cooked Dosa leaves the pan from edges . We can fold the Dosa as quarter in shape. One more method is to flip the Dosa to other side when it is cooked. Take out and keep in a plate with a towel to cool. After cooling we can fold the same and serve. The best combination for this Neer Dosa is coconut chutney Or onion chutney. Serve hot with chutney. 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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Neer Adai / நீர் அடை / Adai cooked in water /Lentils Adai /Neer Adai in Tamil/Koozh Adai



#NeerAdai#நீர்அடை#RanjisFlavours Ingredients: அரிசி / Rice- 2 cups கடலைப்பருப்பு / Bengalgram- 3/4 cup துவரம்பருப்பு / Tuvar dal - 3/4 cup பாசிப்பருப்பு / Split green dal- 1/2 cup உளுத்தம்பருப்பு / split black gram- 1 tbsps துருவிய தேங்காய் / Grated coconut 🥥- 3/4 of coconut சிகப்பு மிளகாய் / Red chilli- 7 to 8 ( can add more as per taste) உப்பு / salt - to taste பெருங்காயம் / Asafoetida- 1/2 tsp கடுகு / mustard- 1 tsp கருவேப்பிலை / Curry leaves- little எண்ணை / Oil - 3 tbsps கொத்தமல்லி / Coriander leaves- little Method: Wash rice & dal twice & soak them separately for 2 hrs Grind rice coarsely with salt, asafoetida, red chilli & curry leaves in a blender & keep in a bowl. Grind all dals after draining the water , together coarsely and add to rice & mix. Add grated coconut to that and mix altogether nicely. Spread a clean cloth and place small balls of the batter in that and flatten like Vadai and put a small hole in that( so that it dries nicely) After 1.15 hrs the water in the Adai will come out of the towel, (means all the water content is released in towel) Heat 12 cups of water in a bowl . Place a Kadhai & heat 3 tbsps of oil in that. Add mustard, curry leaves to that. Add the hot water and let it boil nicely. Slide all adais in lots from side of the kadhai slowly. First add 5 and when it lightly cooks it comes on top. Again put another lot and slowly turn the same from sides. Let it cook in medium flame for 15 minutes with a lid on top. When it boils add the drained dal water also to that. After 15 min turn from all sides slowly and keep in low flame for 5 minutes. The consistency of the water will be thick now and all are cooked nicely & our Neer Adai will be ready to serve. Add coriander leaves on top and serve. 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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வாழைத்தண்டு பொறியல்/Banana stem poriyal / Banana stem subji/ curry/ Plantain Stock curry



#BananaStemCurry#வாழைத்தண்டுபொறியல்#RanjisFlavours Ingredients: வாழைத்தண்டு / Banana stem- பாசிப்பருப்பு / Moong dal- 1/4 cup கடுகு/ mustard- 1/2 tsp உளுத்தம்பருப்பு / Ulad dal- 1/2 tsp சீரகம் / jeera/ cumin seeeds- 1/2 tsp சிகப்பு மிளகாய் / Red chili- 1 துருவிய தேங்காய் / grated coconut- 1/2 cup கருவேப்பிலை/ curry leaves - little Method: Clean banana stem & cut in small pieces. Keep water in a bowl & add little buttermilk in that. Keep this ready one day before we make this curry. Heat 2 tsp of oil in a kadhai. Add mustard, ulad dal, cumin seeds & red chili to that. Add banana stem & soaked moong dal to that with water. Cook the same with more water and cover with a lid for 7 to 8 minutes. After cooking add salt to that. Add grated coconut & curry leaves to that and mix nicely. Out banana stem curry is ready to serve. 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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Orange peel sweet Pachadi/ ஆரஞ்சுத்தோல் இனிப்பு பச்சடி/Orange peel sweet raita




#OrangePeelSweetPachadi#ஆரஞ்சுத்தோல்தித்திப்புபச்சடி#RanjisFlavours Ingredients: 2 ஆரஞ்சு பழத்தோல் / 2 Orange peel புளி/ tamarind- small Gooseberry size soaked in water கடுகு/ mustard- 1/2 tsp உளுத்தம்பருப்பு / Ulad dal- 1/2 tsp பச்சை & சிகப்பு மிளகாய் / green & red chilli- 2:2 each மஞ்சள் பொடி/ turmeric powder- 1/2 tsp சிகப்பு மிளகாய் பொடி/ red chilli powder- 1/2 tsp(optional) வெல்லம் / jaggery- 2 small pieces( can add more as per taste) உப்பு/ salt- as per taste கருவேப்பிலை/ curry leaves- little எண்ணை/ oil- 2 to 3 tsp பெருங்காயம்/ asafoetida- small pieces வெந்தய்பொடி/ Methi powder- 1/2 tsp Method: Cut the orange peel into small Pieces. Soaked tamarind in water and take out a thick syrup. Heat oil in a Kadhai. Add mustard, ulad dal, green chilli, red chili, Methi powder, asafoetida, curry leaves & orange peels. Sauté in low flame and then add 1/2 cup of water and cook the same. After 10 minutes when it is cooked add the tamarind water and boil for 5 min. Add salt . When it becomes thick add jaggery to that . Then sweet Pachadi out of orange peel is ready to serve with rice, Paratha, Roti & Puri. 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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Homemade wheat Rava/ How to make wheat Rava at home/Wheat Rava making at home/Broken rava recipe



#HomemadeWheatRava#HowToMakeRavaAtHome#RanjisFlavours Ingredients: கோதுமை/ Normal Wheat of any type or Samba wheat- 2 cup Method: Clean wheat and dry in sun. Roast it for 3 minutes in a dry Kadhai and cool the same. Grind the wheat in a blender & sieve the same. First all flour will become separate. Then we can use Rava sifter or strainer to take out the Rava which is useful for making Upma or kanji etc. In that we get a bigger and smaller size of Rava. Bigger Rava can be used instead of rice ( as many people take in place of rice) Easily we can make Rava in this method at home. 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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Hummus Recipe in Tamil/ How to make Hummus with Tahini/Homemade Hummus recipe/Hummus spread & dip




#HummusRecipe#HomemadeHummusWithTahiniPaste#HummusSpreadRecipe Ingredients: கொண்டைக்கடலை/ chickpeas/Kabuli Chana-1 cup எள்/ Sesame/ Til- 50gms ஆலிவ் எண்ணை/ Olive oil - 1 cup கட்டித்தயிர் / Hung curd or thick curd- 2 tbsps பூண்டு/ grated garlic- 5 to 6 மிளகு பொடி/ Pepper powder- 1 tsp உப்பு/ Salt- to taste மிளகாய் சாஸ்/ Sweet chilli sauce- 2 tsp எள் பேஸ்ட்/ Tahini paste/ Til paste- 2 tbsps( made out of 50gms of til) மிளகாய் தூள் / chilli flakes-1 tsp Preparation of Tahini paste: Dry roast sesame till brown & cool the same. Powder in a mixer jar and then add little salt & olive oil to make a paste. Wash chickpeas and soak overnight. Cook it softly in a pressure cooker. Take chickpeas in a blender. Add salt, pepper & garlic and make a paste. Then add Tahini Paste( எள் பேஸ்ட்) to that. Add sweet chilli sauce to get a nice tangy flavor. Lastly add olive oil & curd to that to get a smooth texture. Hummus is ready . Add little olive oil on top and season with basil leaves and chilli flakes. Excellent tasty Hummus is ready to spread in bread or to eat with veggies & corn flakes as a dip. 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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Kashayam for cold & cough/ Home remedy for cold & cough/ Kashayam recipe




#KashayamRecipe#RemedyForCold&Cough#HomemadeKashayam Ingredients: கற்பூரவல்லி இலை/ Ajwain leaves- 10 துளசி இலை/ Tulasi leaves- 10 to 12 அதிமதுரம் பொடி/ Sweetwood powder- 1 tsp சுக்கு பொடி/ Dry ginger powder- 1 tsp தேன் / Honey- 1.5 tbsp வால்மிளகு/ Tail Pepper- 1/4 tsp மிளகு / Pepper- 1/4 tsp நெய் / Ghee- 2 tsp தண்ணீர் / water- 3 cups பால் / milk- 2 tbsp பனங்கல்கண்டு/ Palm Sugar- 1 tbsp Method: Take 3 cups of water in a pan. Add karpooravalli leaves, Tulasi leaves, Ginger powder, athimathuram powder ( Sweetwood) & boil the same in medium flame till it becomes half the quantity. Add pepper powder ( both pepper to be powdered) , palm sugar & boil . Then strain the liquid in a strainer and serve. Add honey & 1 tsp of ghee to that and serve. It is very soothing to throat specially when u have soar throat. We can add milk also to that and serve for children. 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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Daangar Pachadi / டாங்கர் பச்சடி / Ulad dal flour Raita / Dangar Thayir Pachadi in Tamil




#DaangarPachadi#UladFlourPachadi#DangarThayirPachadi Ingredients: உளுத்தம்பருப்பு / Split Black Gram - 1/2 cup தயிர் / Curd - 1/2 cup கடுகு / Mustard - 1/2 tsp சீரகம் / Cumin seeds - 1/2 tsp பச்சை மிளகாய் / Green chili- 1 சிகப்பு மிளகாய் / Red chili- 1 பெருங்காயம் / Asafoetida- 1/4 tsp கருவேப்பிலை / curry leaves- little கொத்தமல்லி / Coriander leaves- little Method: Dry fry Ulad dal in a Kadhai till brown in medium flame. Cool the same and make powder in a blender. Churn Dahi by adding little water. Add Ulad dal flour to that and mix thoroughly without any lumps. Take 1 tsp of oil in a tadka pan and add mustard. After that add Jeera, red chilli, green chilli, asafoetida and pour on top of Pachadi. Add curry & coriander leaves on top and serve. Daangar Pachadi is ready to serve . 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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Amla candy / Nellikkai candy / Gooseberry candy recipe/ Amla candy recipe in Tamil/Amla sugar candy





#AmlaCandyRecipe#NellikkaiCandy#Ranjisflavours Ingredients: நெல்லிக்காய் / gooseberry- 250gms வெல்லம் / Jaggery - 250 gms சர்க்கரைத் தூள் / sugar powder- 2 tbsp மாங்காய் பொடி / mango powder- 2 tbsp சீரகத்தூள் / cumin powder- 1/2 tsp ஓமம் பொடி / carrom seeds powder- 1/2 tsp பெருங்காயப் பொடி / Asafoetida powder - 1/2 tsp மிளகு பொடி / pepper powder- 1/2 tsp உப்பு / salt - 1/2 tsp கருப்பு உப்பு / Black salt - 1/2 tsp சுக்கு பொடி / ginger powder- 1/2 tsp நெய் / ghee - 1 tsp Method: Wash Gooseberry and dry. Cook Gooseberry in a pressure cooker for 3 whistles. Cool the same and take out the skin from the seeds. Grind it to a fine paste without adding water. Keep the paste in a pan and add jaggery . Cook by stirring nicely in a medium flame. After 5 minutes add cumin, carrom seeds, asafoetida, ginger, salt, pepper powder & black salt to that and mix nicely. Add dry mango powder and Stir it nicely to get a nice thick consistency and leaves the sides. Add ghee to that . It should not stick to our hand when we touch it. That is the correct consistency. Cool the same. Place sugar powder in a plate. Roll the paste into small balls and coat the sugar powder in that by rolling in our hand in a round shape. Our Gooseberry candy is ready now. We can take one after our meal everyday. This is very healthy and rich in vitamin C . Helpful for stomach bloating problems. 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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Thenkuzhal murukku (in Tamil) / தேங்குழல் முறுக்கு/ Mullu thenkuzhal murukku recipe/Mullu Thenkuzhal

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Ingredients: அரிசி/ Rice- 4 cups கடலைப்பருப்பு / Bengalgram-3/4 cup பாசிப்பருப்பு / Split moong dal- 1/4 cup வெண்ணை/ Butter- 1 tbsp உப்பு / salt soaked in water- to taste பெருங்காயம்/ Asafoetida-1/2 tsp எள்/ sesame- 1 tsp எண்ணை/ oil- to fry Method: Preparation of flour: Wash 4 cups of rice , drain water, dry it in a towel. Fry Bengal gram & split moong dal in a dry Kadhai till just hot if we feel with hand. Make flour with rice & roasted dal in a chakki ( flour mill). Take 2 cups of flour in a bowl. Add butter at room temperature and mix nicely altogether. Then add sesame, salt water, asafoetida water and make a soft dough with water. Take a press with thenkuzhal plate with ( 3 star in it) and fill with dough. Heat oil and make thenkuzhal and fry on both sides till we get a golden colour in medium flame. Make all Murukku like this and serve. Enjoy Diwali with crispy and tasty recipes. 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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Adhirasam / அதிரசம் செய்வது எப்படி/ Adhirasam Recipe in Tamil/ Sweet Adirasam/ Jaggery Athirasam






#AdhirasamRecipe#AthirasamRecipe#இனிப்புஅதிரசம் Ingredients: அரிசி / Rice - 2 cups வெல்லம் / Jaggery- 1.5 cups தண்ணீர் / Water- 2 cup ஏலக்காய் பொடி/ Cardamom powder- 1/2 tsp நெய் / Ghee - 6 to 7 tsp எண்ணை + நெய் / oil +ghee ( to fry) ( ghee optional ) Method: Wash rice 3 times soak the rice for an hour. After 1 hr drain the water. Make flour out of rice in mixer sieve and keep aside. Powder jaggery and pour water & heat it in a pan. Add cardamom powder to that. Make pak out of jaggery . Consistency of jaggery should be rolling consistency. Take a little bowl of water and drop the jaggery liquid in water. Should be able to roll the pak in hand. That is the correct consistency. Pour the pak in rice flour and mix nicely. Keep this batter for 2 days ( not required to keep it refrigerator) After 2 days roll the batter in small balls. Make adhirasam by flatten it in a banana leaf or in a plastic cover. Heat oil in a Kadhai and drop all adhirasam in oil one by one Fry till golden in a medium flame. Squeeze the oil while taking out the adhirasam after frying. All yummy adhirasam will be ready to serve. 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.chan... Blogger: http://ranjisflavours.blogspot.com/ Thank u for watching!
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சேமியா கேசரி/ vermicelli sheera/ Sevai Sheera/ vermicelli Sweet Sheera receipe



#SemiyaKesari#VermecilliSheeraRecipe#SweetVermecilliSheera Ingredients: சேமியா/ vermicelli- 1 cup சர்க்கரை / sugar - 1.25 cup தண்ணீர் / water- 2.50 cup ஏலக்காய் / Cardamom- 6 to 7 கேசரி கலர் / orange color- little முந்திரிப்பருப்பு/ Cashews- 7 உலர்ந்த திராட்சை / kismis- 10 பாதாம் slices/ Badam slices- little (optional) நெய் / ghee- 8 tsps Method: Fry cashews, kismis & badam sliced in 2 tsp of ghee. Fry vermicelli to light golden color in medium flame in the same ghee. Add boiled water to vermicelli to cook nicely. After cooking the vermicelli nicely add sugar to that & mix nicely. ( sugar should not be added before the vermicelli becomes soft, it should be cooked nicely) ( sugar quantity can be taken according to taste, even 1 cup will be ok) Add orange color, cardamom & ghee to that and mix nicely. After 2 to 3 minutes our sweet Kesari will be ready and leaves the sides. Then again add little ghee and fried cashews & kismis to that. Decorate with more cashews on top and serve. ( when it is hot it will be watery, once if it gets cooled it will be in nice consistency) Enjoy Ranjis flavours!
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Banana sweet wheat appam/ வாழைப்பழ இனிப்பு கோதுமை அப்பம்/ sweet wheat appam recipe



Ingredients: கோதுமை மாவு / Wheat flour- 1 cup வெல்லம்/ Jaggery - 1 cup பொடித்த ஏலக்காய் / cardamom powder- 1/2 tsp நெய் & எண்ணை / Ghee & oil mixed - to fry உப்பு / Salt - pinch தண்ணீர் / water - 1 cup வாழைப்பழம் / Banana- 1 Method: Take jaggery & dissolve in 1 cup of hot water. Mash banana & keep. Add jaggery water, cardamom, wheat flour& a pinch of salt to banana pulp and mix it nicely to a smooth paste.Rest it for 30 minutes. Heat Appam pan and crease it with ghee on all sides. Pour the batter in all and fry without h oil& ghee. When it becomes brown in color, turn the Appam to the other side and cook. Make all the Appam & serve with rabadi ( which is made of full cream milk & sugar) This will be a good combination with sweet appam. Enjoy Ranjis flavours!
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