#TenderPumpkinKootu#YellowPumpkinMilkKootu#பரங்கிக்கொட்டைபால்கூட்டு Ingredients: பரங்கிக்கொட்டை / Tender pumpkin- 1/2 kg தேங்காய் / Coconut 🥥- 1/2 பால் / Milk - 1/2 cup சாம்பார் பொடி / Sambhar powder- 1 tsp ( we can take 2 green chili instead of Sambhar powder) சர்க்கரை / Sugar - 1/2 tsp உப்பு / Salt - to taste Method: Wash tender pumpkin. Cut in small pieces without peeling the skin. Cook the same with little water. Add salt , Sambhar powder & cook with a lid in medium flame. Grind grated coconut nicely in a mixer. ( we can add 2 green Chilis instead of Sambhar powder while grinding) After 5 minutes check pumpkin whether it is cooked nicely. Add coconut mixture & mix. Add milk & 1/2 tsp of sugar to enhance the taste. Mix it nicely & let it boil for one minute only. Switch off the flame & transfer the same in serving bowl. Heat 2 tsps of oil. Add mustard & Ulad dal . Fry till golden brown. Add the same on top of pumpkin kootu. Add curry leaves also. Our Tender pumpkin kootu is ready to serve with hot rice & ghee. 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!
Sunday, January 24, 2021
Parangi kottai Paal kootu/ Tender Pumpkin kootu/ yellow pumpkin subji in coconut gravy
#TenderPumpkinKootu#YellowPumpkinMilkKootu#பரங்கிக்கொட்டைபால்கூட்டு Ingredients: பரங்கிக்கொட்டை / Tender pumpkin- 1/2 kg தேங்காய் / Coconut 🥥- 1/2 பால் / Milk - 1/2 cup சாம்பார் பொடி / Sambhar powder- 1 tsp ( we can take 2 green chili instead of Sambhar powder) சர்க்கரை / Sugar - 1/2 tsp உப்பு / Salt - to taste Method: Wash tender pumpkin. Cut in small pieces without peeling the skin. Cook the same with little water. Add salt , Sambhar powder & cook with a lid in medium flame. Grind grated coconut nicely in a mixer. ( we can add 2 green Chilis instead of Sambhar powder while grinding) After 5 minutes check pumpkin whether it is cooked nicely. Add coconut mixture & mix. Add milk & 1/2 tsp of sugar to enhance the taste. Mix it nicely & let it boil for one minute only. Switch off the flame & transfer the same in serving bowl. Heat 2 tsps of oil. Add mustard & Ulad dal . Fry till golden brown. Add the same on top of pumpkin kootu. Add curry leaves also. Our Tender pumpkin kootu is ready to serve with hot rice & ghee. 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!
Ulundhu Sevai Recipe/உளுந்து சேவை எப்படி செய்வது/ Ulad dal Rice Noodles Recipe
#UlundhuSevai#UlundhuRiceNoodles#UluthamparuppuSevaiRecipe Ingredients: Ready சேவை மிக்ஸ் / Store bought ready sevai mix - 200 gm pkt உளுத்தம்பருப்பு / Ulad dal- 3/4 cup பச்சை மிளகாய் / Green chilli- 2 to 3 பெருங்காயம் / Asafoetida- 1/2 tsp or small piece கருவேப்பிலை / Curry leaves- 2 tsps நல்லெண்ணை / Sesame oil- 3 tsp கடுகு / Mustard- 1 tsp எண்ணை / cooking oil- 2 tsp for tadka உப்பு / Salt - to taste Method: Step-1 Wash ulat dal nicely & soak it for 1 hr. After 1 hr drain the water from dal. Grind dal, green chilli & asafoetida in a mixer & make a coarse batter. Grease a plate with oil & take the batter in that. Steam it in cooker for 15 to 20 minutes. Take out the same and cool. That will be hard. So turn it in the mixer for 1 minute. Then it will become like pooran. Step-2 Keep the rice noodles in a bowl. Boil water separately & pour water on top of sevai till it gets immersed. Cover it & keep it for 4 to 5 minutes. After 5 minutes drain the water from sevai & cool the same after adding 3 tsp of sesame oil . After cooling nicely mix the ulad dal mixture with sevai gently. Add salt to adjust the taste. Add curry leaves on top & serve. This is very tasty & quick to make. This can be served for 4 people 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!
Sunday, January 10, 2021
Naankhatai cookies/ How to make Nankhatai in oven/Eggless Nankhatai biscuits
#NankhataiCookies#EgglessNankhatai#RanjisFlavours
Ingredients: நெய் / Ghee - 3/4 cup ( solid ghee at room temperature to be taken, not melted one) சர்க்கரை / Sugar- 3/4 cup மைதா / Maida - 1.5 cups ரவை / Rava - 1 tbsp பேக்கிங் சோடா / Baking soda - 1/8 tsp குங்கும்ப்பூ / Saffron - 7 to 8 strands ஏலக்காய் பொடி / Cardamom powder - 1/2 tsp Food colour - a pinch ( any color of ur choice) Essence also can be added as per choice. Method: 1.Grease the baking tray & keep it ready. 2. Preheat oven at 180* for 10 minutes. Take ghee in a bowl & whisk nicely for 3 minutes. Add sugar & mix nicely in one direction. Add cardomom powder, baking soda & saffron & mix. After mixing the ghee & sugar for 3 to 4 minutes in one direction, add maida slowly little by little to make a nice dough. Mix it lightly without giving pressure on the dough. Take a small portion of the mix, roll it in your palm, and make it flat. Keep cashews on all cookies on top. ( any nut can be used) Make all cookies & arrange themin the tray for baking. Bake it for 20 minutes at 180* C. In another lot make cookies and keep pistachios on top. Bake all the cookies for 20 minutes. We can give shapes with a cookie cutter to make it different. Children will like it After 20 minutes all Nankhatais are ready. Cool the same & store it in an airtight container. We can make Nankhatai in heavy bottom Khaadi also. Keep one stand on khadi & preheat it. Keep all cookies in a steel plate and place them on a stand. Bake it for 30 to 35 minutes on low flame. Yummy nankhatais will be ready. Enjoy Ranjis flavours!
Saturday, January 2, 2021
How to identify Turmeric/Difference between normal turmeric,Kasturi turmeric &Mango ginger & uses
#DiffernceBetweenTurmericKasturiTurmericAndmangoGinger#UsesOfTurmericAnd MangoGinger Identification of normal turmeric, Kasturi turmeric & mango ginger This video is very useful &!informative about turmeric. 1. Fresh turmeric is available after harvesting in December & January. Normal fresh turmeric is yellow in color outside & yellow in colour inside also. Used in our cooking in all recipes. Without turmeric food doesn’t look good. It is v healthy & soothing for stomach. Can prepare fresh turmeric pickle which is very tasty. Click this link for turmeric pickle https://youtu.be/Akn4XxX4swc 2. Kasturi turmeric is creamish white outside, little rough & white inside in colour. This is very aromatic & remedy for many skin diseases in Ayurveda. This Kasturi turmeric powder is very good for skin. Click the link for how to make Kasturi turmeric powder https://youtu.be/lcb4c9KHmrI 3. Mango ginger is very delicious in taste. Smells like mango & has qualities of ginger. Very tasty for pickle. It is very good for digestion. This is also available after harvesting in December & January. Click the link for making pickle out of mango ginger. https://youtu.be/Z_aa-ELmVok Hope u all like this video. Give your feedback on this video 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!