#papad#neerpapad#ravapapad#papadrecipe #vadam Ingredients: ரவை / Rava / Semolina- 1 cup தண்ணீர்/ Water - 2 cup உப்பு / Salt - 1/2 tsp சிகப்பு மிளகாய் தூள்/ Red chili flakes- 1/4 tsp கொத்தமல்லி தழை/ Coriander leaves- little ஓம்ம் / Carom seeds- 1/4 tsp Method : Take Rava in a bowl. Add 1 cup of water first & mix it well without lumps. Then add 1 more cup of water & mix well. Add salt, red chilli flakes, carom seeds & coriander leaves. Mix well & rest it for 5 minutes Keep a kadhai with a stand on it. Keep one plate for steaming. After 5 minutes, pour the batter into small, equally sized plates with a small spoon. Spread the same all over the plate. Keep all plates for steaming. Steam for 2 minutes. After steaming, take out the plates & keep it in a water-filled tray. Keep the same for 2 minutes to cool. After 2 minutes, take a knife & release the edges & take out the papad slowly. Keep it for drying. In the same way, take out all the papad from the plates & keep it for drying. Do the same way for all batter. First, dry the papad under a fan for 3 hrs. After that, flip it to the other side. Then keep it in the sun to dry. Dry for 2 days. Our tasty yummy neer Rava papad is ready to fry & enjoy. Enjoy Ranji's flavours “Connect with me” Leave a comment on my video, and will get a 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
Monday, May 25, 2026
சப்பாத்திக்கு வெள்ளரிக்காய் கொத்சு செய்யலாமா?Cucumber gotsu/Kakadicha Korda in maharashtrian style
#cucumber #வெள்ளறிக்காய்கொத்சு#cucumbergotsu#kakadichakorda Ingredients: வெள்ளரிக்காய்/ Cucumber- 200 gms கடலை மாவு / Gram flour-2 tbsps பச்சை மிளகாய்/ Green chili - 1 சிகப்பு மிளகாய்/ Red chili - 1 பெருங்காயத்தூள்/ Asafetida powder - 1/4 tsp உப்பு / Salt - 1/2 tsp மஞ்சள்தூள்/ Turmeric powder- 1/2 tsp கடுகு / Mustard- 1/2 tsp சீரகம் / Jeera - 1/2 tsp கருவேப்பிலை/ Curry leaves- little கொத்தமல்லி இலை/ Coriander leaves- little எண்ணெய்/ Oil - 2tbsps எலுமிச்சம்பழம் ஜூஸ்/ Lemon juice - 1/2 lemon Method: Wash & grate the cucumber in a grater in a big size. Squeeze the water from the cucumber & keep it separately. Place a pan on the stove & add oil. Add mustard, Jeera, Asafetida powder, curry leaves, red & green chilli. After that, add grated cucumber & sauté it for 2 to 3 minutes on a low flame after covering with a lid. Add gram flour in the cucumber water & mix well to make a slurry. After 3 min cucumber will become very soft. Then add the slurry & mix well. Again, cook it for 3 to 4 minutes till the flour's raw smell goes. Then add lemon juice & Coriander leaves & mix well. Our yummy cucumber gotsu is ready to serve with phulkas, chapati, puri & paratha. Do try this & give your comments. Enjoy Ranjis flavours “Connect with me” Leave a comment on my video, and will get a 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
வாங்க, மாங்காய் வச்சு ஜாம் செஞ்சு சாப்பிடலாம்/Raw mango jam/How to make raw mango jam at home
#jam #mangojamrecipe #mangojam raw rawmangojam#mangaijam Ingredients: மாங்காய்/ Raw mango- 4 சர்க்கரை / Sugar - the same quantity of grated raw mangoes பட்டை / Cinnamon- 1/2 inch ஏலக்காய் / Cardamom- 10 ( powder the same) Method: Wash & wipe the mangoes with a towel. Peel the outer skin & grate in a small grater. Sugar quantity to be the same of grated mangoes. Take grated mangoes in a pan. Sauté it till the water goes. Then add 3 tsps of ghee, keeping the flame low to medium, mix them till it becomes a little soft. Add a piece of cinnamon to that. Then add sugar to the mangoes & stir it until we get a correct consistency. It will take 15 minutes to make. Add cardamom powder & check the consistency by adding the mixture to a plate. It should be thick & should not run on the plate. That is the correct consistency. It should be consistent enough to easily spread in bread. Take the pan out of the stove & cool it by stirring continuously. After cooling, store it in an airtight glass container. Yummy raw mango jam is ready to use with roti, Poori & in bread to make sandwiches. Enjoy Ranjis flavours “Connect with me.” Leave a comment on my video and will get a 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
வெய்யிலில் காய வைத்த மாங்காய் ஊறுகாய்/Sun dried mango pickle/How to make Sun dried Mango pickle
#pickle#mango #manga #mangorecipes #mangopickle #ranjisflavours Ingredients: கிளி மூக்கு மாங்காய்/ Raw mango- 3 நல்லெண்ணை / Sesame Oil - 1/4 cup மஞ்சள்தூள்/ Turmeric powder- 2 tsps பெருங்காயத்தூள்/ Asafetida powder- 3/4 tsp சோம்பு / Nigella seeds- 1 tsp கடுகு / Mustard - 1.5 tsps வெந்தயம் / Fenugreek seeds - 1/2 tsp சிகப்பு மிளகாய் / red chili - 2 மிளகாய் தூள்/ Red chili powder - 1.5 tsps உப்பு / Salt - 2.5 tbsps Method: Wash & wipe raw mangoes. Cut the edges. Then cut it into small pieces. Add turmeric powder & salt. Mix well & keep it overnight. The next day, the mango will have a lot of water. Take out the water & dry the raw mango in the sun. Evening again, keep mangoes in that water & mix. The next day, again keep it in the sun. Now all the water is absorbed by the mangoes. For making masalas, dry-roast mustard, red chilli, methi, and nigella seeds. Powder the same. Heat oil in a kadhai, then cool it. When it is a little hot, mix all masala powder by adding more chilli powder & turmeric. Pour the oil into the mangoes & mix well. Store it in a dry glass bottle & close the lid with a piece of cotton cloth. This bottle is to be sun-dried for 2 days. This pickle will have a unique taste & its shelf life is longer. Do try this & give your feedback. Enjoy Ranjis flavours “Connect with me” Leave a comment on my video, and will get a 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
ஜவ்வரிசி பாப்கார்ன் சாப்பிட்டு இருக்கீங்களா?Sabudana popcorns/Sabudana sandige/Sago popcorn recipe
#sabudana #sabudanarecipe #popcorn #sabudanapopcorn#sabudanakilluvadam #ஜவ்வரிசிபாப்கார்ன் Ingredients: ஜவ்வரிசி / Sabudana/ Sago - 2 cups உருளைக்கிழங்கு/ Potatoes- 2 ( medium size) பச்சை மிளகாய் விழுது/ Green chili paste- 1/2 tsp பெருங்காயத்தூள்/ Asafetida powder- 1/2 tsp உப்பு / Salt - 1/2 tsp Method: Wash Sabudana twice with water & soak overnight. Pour water to the level of the sago. Next morning, grate 2 medium-sized potatoes in water. Wash them until the potatoes are totally clean. Drain all the water from potatoes & squeeze them nicely. Mix soaked Sabudana & potatoes well, adding salt, green chili paste & Asafetida powder. Heat water in a kadhai. Keep a small stand over that. Spread the Sabudana mixture nicely on a perforated plate. Keep it on the stand & steam the same exactly for 5 minutes. After 5 minutes, open the lid & transfer the mixture to a plate to cool. When it is a little warm, apply oil to the palms & place a small amount of the mixture on a refrigerator mat. Keep all the mixture in the same way & dry it in the sun for 2 days. After drying, we can fry Sabudana popcorns in oil. It pops very well & is white in color. Do try this recipe & give your feedback. Enjoy Ranjis flavours!. “Connect with me.” Leave a comment on my video, and will get a 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