#mango #aamchur #மாங்காய்பொடி#powder #drymangopowder Ingredients : புளிப்பு மாங்காய் / Sour green mango- 3/4 kg Method: Wash & peel mango. Keep in water for some time. Then wipe it & grate it to thin slices so that it gets dried easily. Keep the sliced mangoes in a plate separately from each other to get the same dry quickly. After drying for 4 days dry mango is ready. Make fine powder out of dry mangoes & store it in airtight container. Dry mango powder is ready to use in any recipe as per requirement. Try & give your feedback. Enjoy Ranjis flavours “Connect with me” Leave a comment on my video and will get response OR connect with me on different social platforms Twitter: https://twitter.com/chandra_ranjani Facebook: www.Facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com Instagram ranjisflavours Thank u for watching
Sunday, April 14, 2024
மோர் மிளகாய் வற்றல் செய்வது எப்படி/How to make tasty buttermilk chili in steps/दही मिर्ची कैसे बनाये
#மோர்மிளகாய்#மோர் #மிளகாய் #curd #chilli #dahimirchi Ingredients: சிறிய குடை மிளகாய் / Small chili- 1 kg மஞ்சள் தூள் / Turmeric powder- 1 tsp பெருங்காயம் / Asafetida- 1 tsp உப்பு / Salt - 5 tbsps தயிர் / Curd - 600 ml Method: Wash chili & drain the water. Spread it in a towel to dry the same.Poak all chillies with a needle nicely . Take whisked curd in a vessel. Add salt, turmeric asafetida & chilies. Mix well. Keep it as it is till next day morning. Take out the curd separately & dry chillies in a plate in hot sun. Again put chillies in curd & mix well. Again dry in hot sun & all curd will be absorbed in chillies. Dry chillies for 4 days nicely to get it dry. Store in airtight container for the whole year. This is the best combination with curd rice . Fry chillies in oil nicely & use . Enjoy Ranjis flavours “Connect with me” Leave a comment on my video and will get response OR connect with me on different social platforms Twitter: https://twitter.com/chandra_ranjani Facebook: www.Facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com Instagram ranjisflavours Thank u for watching
உருளைக்கிழங்கு அப்பளம்/Potato Papad/Alu Papad recipe/How to make potato papad 3/4kg Crispy Alu papad
#அப்பளம்#உருளைகிழங்கு #potatopapad #papadrecipes As i have set for AI translation on captions It is wrongly uploaded as 3.25 kgs of potatoes . Sorry for the inconvenience . It is only 3/4 kh of potatoes . Ingredients: உருளைக்கிழங்கு / Potato-3/4 kg சீரகம் / Jeera - 1 tsp கொத்தமல்லி/ coriander leaves- little கருவேப்பிலை / Curry leaves- little உப்பு / Salt - 3/4 tsp பச்சை மிளகாய் விழுது / Green chili paste- 1 tsp பெருங்காயம் / Asafetida- 1/4 tsp Method: Clean & boil potatoes . Peel the skin & let it cool. Grate the potatoes in a small grater nicely. Add Jeera, green chili paste, asafetida , coriander leaves, curry leaves & salt. Mix everything nicely. Mash the same with masher to get a smooth paste of potatoes. Make small balls of potato paste. Take small sheet of plastic. Grease the same with oil. Place the balls on that , place another plastic sheet above & press with a plate to get smooth papad in round shape. Slowly remove the top plastic & place the papad in a sheet to dry. Leave all papad inside under fan for 1 hr & then dry in sun for 2 days. Our potato papad is ready after 2 days. Enjoy the same after fry. It is v good taste & easy to make. Try & give your feedback. Enjoy Ranjis flavours! “Connect with me” Leave a comment on my video and will get response OR connect with me on different social platforms Twitter: https://twitter.com/chandra_ranjani Facebook: www.Facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com Instagram ranjisflavours Thank u for watching
வறுத்த மசாலா&உப்பு முந்திரி செய்முறை/How to make roasted salted&masala cashews/Roasted cashews
#roastedcashews #masala#cashews #salty Ingredients: முந்திரி / Cashews - 1/2 kg தண்ணீர் / Water- 2 tbsps உப்பு / salt - 1/2 kg( to roast cashews) சாட் பொளடர் / Chaat powder- 1/2 tsp மிளகாய் பொடி / Chili powder- 1/2 tsp ( can add more as per taste) கருப்பு உப்பு / Black salt- 1/2 tsp Method: Heat salt in kadhai in low flame. Select full cashews to roast. Take cashew in a vessel. Add 2 tbsps of water & mix well. Keep it covered & keep it for 25 to 30 minutes. After 25 minutes add cashews in the hot salt & mix well in low flame for 15 minutes. Roast it for 15 minutes well by stirring till I get golden color. Switch off the flame. Remove the excess salt by keeping it in a strainer & remove. Now salted cashews are ready. Take half of the cashews & make masala cashews. Melt ghee in kadhai. Add cashews & add chaat powder, chili powder & black salt. Mix well & roast it for 2 minutes. Masala cashews are ready now. This can be stored in airtight container & used for more than a month. Once we make cashews it will be little soft. After cooling it will be very crispy. Try this and give your feedback. Enjoy Ranjis flavours! “Connect with me” Leave a comment on my video and will get response OR connect with me on different social platforms Twitter: https://twitter.com/chandra_ranjani Facebook: www.Facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com Instagram ranjisflavours Thank u for watching
பூசணிக்காய் அவல் வடகம்/Ash gourd Vadam/White pumpkin poha vadam/सफेद कढ़ु पोहा बड़ी/Method-2
#ashgourd #whitepumpkin #vadam #poha Ingredients: பூசணிக்காய் / Ash gourd- 1 kg அவல் / Flattened rice/ poha- 1.5 cups ஜவ்வரிசி / Sago/ Sabudana- 1/2 cup பச்சை மிளகாய் விழுது / Green chili paste- 1 tsp பெருங்காயம் / Asafetida - 1/2 tsp உப்பு / Salt - 3/4 tsp எலுமிச்சம்பழ சாறு / lemon juice - 1 tsp தண்ணீர் / water- 1/2+ 1/2 cup to soak & cook sago Method: Wash & peel the outer skin of white pumpkin. Grate the same in a grater. Squeeze the water nicely & keep it in a bowl with some weight on top to take out the excess water. Do this on previous day night & keep it in fridge. Wash & soak sago in water for 4 hrs. (If necessary previous night also we can soak) After 4 hrs cook sabudana in 1/2 cup of water by stirring constantly. Cook it well. Wash Aval ( flattened rice) thrice . Then drain the water & keep it for 1 hr. Take flattened rice in a bowl. Add squeezed white pumpkin, cooked sago. Add asafetida, salt, lemon juice & green chili paste. Mix all well. Then take a plastic sheet & keep small portion of the batter . Dry in hot sun for 2 days. After drying we can fry. It will be v tasty . Give it a try. Enjoy Ranjis flavours! “Connect with me” Leave a comment on my video and will get response OR connect with me on different social platforms Twitter: https://twitter.com/chandra_ranjani Facebook: www.Facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com Instagram ranjisflavours Thank u for watching
புளி சேவை-தயிர் சேவை/Tamarind sevai& curd sevai recipe/How to make tamarind&curd noodles
#sevai #sevairecipe #tamarind #curd #instantnoodles Ingredients: For Puli sevai:( tamarind) தயார் அரிசி சேவை / Instant ready sevai - 300 - 150+ 150 gms புளியோதரை மிக்ஸ் /Ready pulighare mix- 3 tbsps ( can use pulioghare paste also if it is available) கடலை / Peanuts- 2 tbsps கடுகு / Mustard- 1 tsp கடலைப்பருப்பு / Bengal gram- 2 tbsps சிகப்பு மிளகாய் / Red chili- 3 பெருங்காயம் / Asafetida - 1/2 tsp கருவேப்பிலை / Curry leaves- little எண்ணை / Oil - 3 tsps Boil water with salt & oil. Take sevao mix in a vessel. After boiling the water add the same in sevai. Cover with a lid for 4 minutes. Then drain the water & keep it in a plate to cool. Take half of it in a separate bowl for curd sevai. Heat oil in kadhai. Add mustard, bengal gram, red chili, asafetida & peanuts. Fry nicely & add puliogharai powder. Add little water to boil. After that cool the same. Then mix it with sevai & tamarind sevao is ready. For curd sevai: Ingredients: தயிர் / Curd - 1/2 litre கடுகு / Mustard - 1/2 tsp உளுத்தம்பருப்பு / Ulad dal- 1/2 tsp பச்சை மிளகாய் / Green chili- 2 சிகப்பு மிளகாய்/ red chili- 1 இஞ்சி / Ginger - 1/2 inch கருவேப்பிலை / Curry leaves- little முந்திரி / Cashews - 5 Method: Add curd & mix gently with rice noodles. Fry mustard, cashews, ginger, green & red chili & curry leaves in tadka pan. After roasting add the same on top of curd sevai & mix . Curd rice noodles is ready now. Serve both tamarind & curd noodles . This is the best dish for dinner. Try & give your feedback. Enjoy Ranjis flavours! “Connect with me” Leave a comment on my video and will get response OR connect with me on different social platforms Twitter: https://twitter.com/chandra_ranjani Facebook: www.Facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com Instagram ranjisflavours Thank u for watching
1 கப் ஜவ்வரிசியில் 100க்கும் மேலே குர்குரே!Sago kurkure recipe/How to make sago/Sabudana Kurkure
#kurkure #kurkurerecipe #sago#sabudana #ஜவ்வரிசி #vadam Ingredients: ஜவ்வரிசி / Sago/ Sabudana-1 cup உருளைக்கிழங்கு / Potato-2 ( medium size) தண்ணீர் / Water to cook- 2 cups Water to soak - 2 cups ( overnight) Water to soak it for 5 hrs- just as the level of sago சிகப்பு மிளகாய் துண்டுகள் / Red chili flakes- 3/4 tsp கருவேப்பிலை / Curry leaves- little உப்பு / Salt - 1/2 to 3/4 tsp ஓம்ம்/ carom seeds- 1 tsp பெருங்காயப்பொடி / Asafetida powder- 1/4 tsp Method: Wash & soak sago with water , just as the level of sago for 5 hrs. Heat 2 cups of water & add in sago . Soak it overnight. Mix well. Boil 2 potatoes & peel the skin & grate in grater. Mash it well & keep it aside. Boil 1.25 cups of water in a vessel. Add soaked sago to that, mix well. Add red chili flakes, asafetida , salt & carom seeds to it & mix well. Cook it by stirring constantly & in between add 1/4 cup of warm water & cook. Again 1/4 cup of warm water & lastly again 1/4 cup of water. It cooks well with a total of 2 cups of water; then mix mashed potatoes nicely. There should not be any lumps in that. Cool the same. Arrange a piping bag or any plastic cover. Fill the bag with sago paste & put ribber band on top side so that the batter doesn’t come out. Give a small at the corner of the piping bag. Slowly make Kurkure by pressing , to a small stripes evenly in a plastic sheet. Make all in the same manner. Fry in hot sun for 3 days nicely. It should be well dried. Can fry in hot oil. It puffs v well triple the size . Try this & give your comments. Instead of buying in shops we can give it to children asit is v healthy, tasty too. Enjoy Ranjis flavours! “Connect with me” Leave a comment on my video and will get response OR connect with me on different social platforms Twitter: https://twitter.com/chandra_ranjani Facebook: www.Facebook.com/ranjisflavours Blogger http://ranjisflavours.blogspot.com Instagram ranjisflavours Thank u for watching