Straight from home kitchen

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!
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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!
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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!
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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!
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