#JavvarisiVadam#SabudanaPapad#SagoPapad Ingredients: ஜவ்வரிசி / Sabudana- 1 cup உப்பு / Salt- to taste எலுமிச்சம்பழ ஜூஸ்/ lemon juice - 1/2 tsp ( as per taste) பச்சை மிளகாய் விழுது / green chilli paste water- 1/2 tsp( optional) Instead of green chilli we can use red chilli flakes also தண்ணீர் / Water- 7 cups to soak overnight Method: Wash Sago twice . Add 1/2 cup of water and soak it for 5 hrs. Ratio is 1: 1/2 After 5 hrs boil 7 cups of water and add in Sago . Ratio is 1:7 . Keep it covered for 8 hrs ( overnight). In the morning take Sago in a blender and make a nice paste. Add salt, lemon juice & Green chili water and mix nicely. Grease a plastic sheet. Take a round shaped rubber to get equal size of Papad. Pour the batter and spread inside that & make Papad. Dry it sun for 2 days . After drying it is so transparent and white in color. Heat oil in a Kadhai and fry the same & serve. Yummy Sago Papad 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!
Saturday, March 28, 2020
Javvarisi appalam/ Sabudana Papad/ Sago Papad/ Javvarisi papad/Sabudhana Papad/ Javvarisi vadam
#JavvarisiVadam#SabudanaPapad#SagoPapad Ingredients: ஜவ்வரிசி / Sabudana- 1 cup உப்பு / Salt- to taste எலுமிச்சம்பழ ஜூஸ்/ lemon juice - 1/2 tsp ( as per taste) பச்சை மிளகாய் விழுது / green chilli paste water- 1/2 tsp( optional) Instead of green chilli we can use red chilli flakes also தண்ணீர் / Water- 7 cups to soak overnight Method: Wash Sago twice . Add 1/2 cup of water and soak it for 5 hrs. Ratio is 1: 1/2 After 5 hrs boil 7 cups of water and add in Sago . Ratio is 1:7 . Keep it covered for 8 hrs ( overnight). In the morning take Sago in a blender and make a nice paste. Add salt, lemon juice & Green chili water and mix nicely. Grease a plastic sheet. Take a round shaped rubber to get equal size of Papad. Pour the batter and spread inside that & make Papad. Dry it sun for 2 days . After drying it is so transparent and white in color. Heat oil in a Kadhai and fry the same & serve. Yummy Sago Papad 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!
Friday, March 20, 2020
Rava vadam/ Rava Papad/ Samolina Papad/ Suji Papad/Rava vadam receipe
#RavaVadam#SoojiPapad#SemolinaPapad Ingredients: சிறிய ரவை / Nice Rava - 1 cup தண்ணீர் / Water - 7 cup உப்பு / Salt - to taste சீரகம் / Jeera (Cumin)- 1/2 tsp OR ஓமம் / carrom seeds(ova)- 1/2 tsp எண்ணை/ oil- 1 tsp Method: Boil 7 cups of water in a thick bottom vessel. Add one cup of Rava in that & continuously stir it in a high flame & after when it gets thickens and started cooking keep the flame in medium and stir. Cook it till 12 to 15 minutes till we get a correct consistency in a low flame by stirring it in between. Cover it with a lid for 2 min after 10 minutes of cooking the Rava. Lastly add Jeera or carrom seeds so that the colour of the vadam (Papad) doesn’t change. Then switch off the stove and cover with a lid for 5 minutes. Grease a plastic sheet with oil all over to make Papad. After it is cooled little, Spread the mixture in whatever the size of Papad we need and dry in sunlight. If it is little thick in consistency we can add hot water to that so that it can be spread easily . If we don’t have sunlight this can be dried under the fan also for 2 days. Excellent Rava Papad will be ready to fry in white color. Enjoy Ranjis flavours!
Sunday, March 8, 2020
Coconut chutney/ தேங்காய் சட்னி / Nariyal ki Chutney/ Tasty Coconut chutney with secret ingredient
#CoconutChutneyWithSecretIngredient#NariyalKiChutney#RanjisFlavours Ingredients: துருவிய தேங்காய் / Fresh grated coconut- 3/4 cup பச்சை மிளகாய் / Green chili- 2 இஞ்சி / Ginger- small piece முந்திரி பருப்பு / Cashews- 7 கடுகு / Mustard- 1/2 tsp கருவேப்பிலை / Curry leaves- little எண்ணை / oil - 1 tsp உப்பு / Salt - to taste Method: Normally we make coconut chutney for idli, Dosa or Upma with roasted Chana dal or groundnut etc. But in this recipe I have used cashews for chutney. It gives a very nice taste , texture & white color to the chutney. Grind green chili, ginger, salt & cashews to a fine paste in a mixer jar. After that add grated coconut to that and grind to a smooth paste. Heat 1 tsp of oil in a tadka pan . Add mustard & curry leaves. When it splutter add on top of chutney. Our yummy tasty coconut chutney is ready to serve with idly or dosa. Enjoy Ranjis flavours!
Mangai inji thokku/ Mango Ginger pickle/Ma inji thokku/Mangai inji oorugai
Pasi Paruppu Fry /Fried Moong dal namkeen/ Pasi paruppu snack/Crispy Moong dal fry recipe
#PasiParuppuFry#MoongDalFryRecipe#FriedMoongDalSnack Ingredients: பாசிப்பருப்பு / Split Moong dal-1 cup உப்பு/ Salt - to taste கருப்பு உப்பு / Black salt - 1/4 tsp சாட் மசாலா/ Chaat masala- 1/2 tsp எண்ணை/ oil - to fry Wash the dal nicely and soak it for 2 hrs. After 2 hrs drain the water in a strainer. Spread all the dal in a cotton cloth to dry the same. Heat the oil in a Kadhai. After frying the dal nicely keep it in a strainer and dip it in the hot oil for frying. The heat should be medium to high while frying the dal. Fry till becomes light brown and spread it on a paper towel to take out the extra oil. Fry all the dal in this way and cool the same. After cooling add salt, Black salt & chaat powder & mix nicely. Our crispy, tasty moong dal fry( Pasi Paruppu Fry) is ready to serve as snack item.
Enjoy Ranjis flavours!