Kovaikkai Fry/How to make kovaikai fry/Ivy gourd fry/Kundru fry/Tindly fry/Kovaikkai fry recipe

 #KovaikkaiFry#IvyGourdFry#TindlyFry#KundruFry

Ingredients: கோவைக்காய் / Ivy gourd- 1/2 kg எண்ணை/ Oil- 4 tsps சீரகம் / Jeera/ Cumin- 1/2 tsp கடுகு / Mustard- 1 tsp வெங்காயம் / Onion- 2 உருளைக்கிழங்கு / Potato-2 மஞ்சள்தூள் / Turmeric powder- 1/2 tsp சீரகத்தூள் / Jeera powder- 1 tsp கொத்தமல்லிவிரைப் பொடி/ Coriander powder- 1/2 tsp மிளகாய்தூள் / red chili powder- 1/2 tsp காஷ்மீரி மிளகாய்தூள் / Kashmiri chili powder-1/2 tsp கருவேப்பிலை / Curry leaves- little உப்பு / Salt- to taste பெருங்காயம்/Asafoetida -1/4 tsp Ginger garlic ( optional) Method: Wash & cut ivy gourd vertically in thin slices. Keep the same in water. Cut potatoes in thin pieces & keep in water. Cut onion in thin slices. Drain water from Ivy gourd & potatoes Heat oil in a kadhai. Add mustard, jeera & onion. Sauté for a minute. Then add potatoes & ivy gourd. Mix it nicely. Add salt to that. After 2 to 3 minutes add jeera, coriander, turmeric . Give it a nice mix. Sprinkle some water & cover with a lid. Cook it in medium flame for 6 minutes. After 6 minutes add chili powder & curry leaves. Check whether ivy gourd & potatoes are well cooked. Again cover it for 5 minutes & fry nicely. After 5 minutes ivy gourd fry is ready to serve. This can be a side dish for roti, paratha & rice. Enjoy Ranjis flavors! “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!

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Ranjis Flavours: Soft Idlis/ Idli / இட்லி / Idli receipe/Soft Idli batter receipe/Idly Maavu Receipe

 #RanjisFlavours#SoftIdli#இட்லிசெய்முறை

Ingredients: Idli Rice / இட்லி அரிசி - 4 cup ( if idly rice is not available we can use boiled rice 2 cups & raw rice 2 cups ) Split black gram lentils/ உளுத்தம்பருப்பு - 1 cup வெந்தயம் / Fenugreek- 1 tsp Salt / உப்பு - 3 to 4 tsp Method: Wash Idli rice and soak it for 6 to 7 hrs. Wash black gram lentils and soak it for 1/2 an hour. ( no need of soaking it overnight as many people think) Soak fenugreek for 4 hrs. It should be soaked nicely so that the fluffy ness of idly will be v nice. Mix lentils & fenugreek, grind in a grinder nicely by adding water in between to get the required consistency as shown. Grind rice separately to the required consistency as shown. It should not be like a paste. Should be coarse. Mix rice & dal batter with salt and keep it for 5 hrs. ( if it is summer it will ferment early, but in winter it takes time to ferment) The batter can be kept in the fridge after fermentation. When pouring the batter in idly mold, it should NOT be mixed again. Otherwise, the fluffy ness will not be there in idlis. Add the batter to molds and steam it for 7 to 8 minutes. After steaming it should be taken out and cooked for 5 minutes. Then we can take out the idlis and serve with coconut chutney & sambar, Red chutney powder, etc. Our Soft idlis r ready. Enjoy Ranjis Flavours! “Connect with me” Leave a comment on this video and will get a response OR you can 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/ Click the link for Ranjis flavours in https://m.youtube.com/channel/UCqwkk_... Contact me at ranjisflavours@gmail.com Thank u for watching!

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Moong vadi masala curry/Moong vadi rassa recipe in Tamil/Mangodi ki Subzi/Pasi paruppu vadam gravy

 #MoongVadiRassaSubzi#MangodiKiSubji#PasiParuppuVadamGravySubji#RanjisFlavours

Ingredients: To make Moong vadi: பாசிப்பருப்பு / Green split Moong dal- 1 cup பச்சை மிளகாய் / Green chili-2 உப்பு / Salt- to taste( little) Method: Wash mung dal thrice & soak in water for overnight. Drain the water from dal in the morning. There should not be water before grinding. Add green chili & salt . Grind to a nice paste. Grease a plate with oil. Keep small portion of the batter in a plate with hand. Dry in sun for 3 days. Our mung wadi (Mangodi) is ready Ingredients for making gravy subzi : எண்ணை / Oil - 4 to 5 tsps தக்காளி / Tomato- 2 பச்சை மிளகாய் / Green chili- 3 இஞ்சி / Ginger- 1/2 inch வெங்காயம் / Onion- 2 உப்பு / Salt- to taste மஞ்சள் பொடி / Turmeric powder- 1/4 tsp சீரகப்பொடி / Jeera /cumin powder- 1/2 tsp கொத்தமல்லிவிரைப்பொடி/ coriander powder- 1/2 tsp கரம் மசாலா / Garam masala- 1/2 tsp கொத்தல்லித்தழை / Coriander leaves- little கசூரி மேதி / Kasuri methi- 1/2 tsp பாசிப்பருப்பு வடாம் / Mung vadi- 1/2 cup Method : Take tomato, ginger & green chili in a mixer jar and make a paste. Take a small pressure cooker. Heat oil . Add jeera. Then fry mung vadi till getting golden color & keep aside. Break the vadis Into small pieces .In the same oil add onion. After frying for 2 minutes add tomato paste to that & mix it. Let it cook for 3 minutes. Add turmeric, Kashmiri chili, jeera, salt & coriander powder & mix it nicely. Add fried vadi to that & mix it. Add 1.5 cups of water to that. Close the lid and cook for 3 whistles. When it gets cooled add Kasuri methi & garam masala to that & mix it. Boil for a while & switch off the flame. Transfer the subji in a serving bowl. Add coriander leaves on top & serve hot with Phulkas, Roti, Paratha or any rice item. This subji Is very famous In north India. 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!

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Vegetable Semiya Upma/Semiya vegetable Kichadi Recipe/Vegetable Vermicelli Upma/Semiya Upma recipe

 

#VermicilliUpma#SemiyaUpma#VegetableVermicilliKichadi#RanjisFlavours Ingredients: சேமியா / Vermicelli- 1.5 cups எண்ணை / Oil - 6 tsps வெங்காயம் / Onion - 1 உருளைக்கிழங்கு / Potato -1 குடை மிளகாய் / Capsicum-1 காரட் / Carrot-1 தக்காளி / Tomato- 1 உப்பு / Salt - 1 tsp தண்ணீர் / Hot water- 3 cups கடுகு / Mustard- 1 tsp உளுத்தம் பருப்பு / Ulad dal - 1 tsp கடலைப்பருப்பு / Bengal gram- 2 tsps முந்திரி / Cashews - 5 to 6 ( optional) கருவேப்பிலை / Curry leaves- little இஞ்சி / Ginger - 1 inch ( cut in pieces) கொத்தமல்லி / Coriander leaves- little பச்சை மிளகாய் / Green chilli- 2 to 3 Method: Heat 3 tsps of oil in a Kadhai. Add vermicelli to that & fry till we get golden color. Keep it aside. ( can use roasted vermicelli also from shop & make) In the same Kadhai heat 4 to 5 tsps of oil. Add mustard, Ulad dal, Bengal gram, cashews, ginger, green chilies & curry leaves. Add onion, carrot, potato, capsicum & tomato. Mix it nicely & sauté till all veggies are cooked & fried nicely. Then add roasted vermicelli to that & mix. Boil 3 cups of water separately in a vessel. Once it is boiled add the water in vermicelli & cook for 6 to 7 min with a lid covered in medium flame. After 7 minutes, vermicelli is well cooked & transfer to a serving bowl. Add coriander leaves on top & serve hot. This is one full meal for dinner with all veggies. Try this & give your comments 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: www.facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com/ Thank u for watching!

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