புஸ்தகாவில் என் முதல் மின்னூல் . ”பெண்மொழி”

புஸ்தகாவில் என் முதல் மின்னூல் . ”பெண்மொழி”
புஸ்தகாவில் என் முதல் மின்னூல் . ”பெண்மொழி”

Wednesday, November 29, 2017

MOONG DHAL MASIYAL ( FOR GHEE RICE. )

MOONG DHAL MASIYAL ( FOR GHEE RICE.)


NEEDED:- MOONG DHAL - HALF CUP, JEERA = 1 TSP, RED CHILLI - 1, GARLIC - 2 PODS, TUMERIC PWDR - 1/4 TSP, CURRY LEAVES -  2 ARK, SALT - 1/3 TSP. GHEE - 2 TSP.

METHOD :- WASH AND KEEP THE MOONG DHAL IN A PRESSURE COOKER. ADD 1 CUP OF WATER. COOK FOR ONE WHISTLE. AFTER COOLING  OPEN THE LID AND KEEP IT IN FLAME. ADD TUMERIC PWDR, JEERA, AND POUNDED GARLIC, SALT. SMASH WELL . SEASON IT WITH JEERA, HALVED RED CHILLI AND CURRY LEAVES IN GHEE.

SERVE HOT WITH GHEE RICE, AHCAR AND PEPPER PAPPADS.

Wednesday, November 22, 2017

UPPU PULI RASAM.

UPPU PULI RASAM.

NEEDED:- SHALLOTS – 10 NOS. RED CHILLI – 4 NOS, CURRY LEAVES – 1ARK, WATER – 2 CUPS, TAMARIND – AMLA SIZE BALL, SALT – 1/3 TSP, HING ( ASAFOETIDA ) – A PINCH, CUMIN SEEDS – 1/3 TSP.


METHOD ;- IMMERSE TAMARIND IN HALF CUP OF WATER. SQUEEZE THE PULP. REDONE IT WITH THE LEFT WATER. ADD SALT , HING, CUMIN SEEDS IN THAT TAMARIND WATER. PEEL AND CHOP THE SHALLOTS AND ADD IT. HALVE THE CURRY LEAVES AND SPLIT THE RED CHILLIES. ADD THEM TO THE TAMARIND WATER. MIX THEM ALL WELL WITH HANDS. SERVE IT WITH HOT IDLIES OR DOSAS. 

Tuesday, November 21, 2017

GARLIC CHUTNEY.



NEEDED :- RED CHILLI PWDR - 1 TBLSPN, GARLIC - 4 PODS. SALT - 1/4 TSP.



METHOD :- PLACE THE INGREDIENTS IN A HEAVEY BOTTOMED VESSEL. POUND THEM COARSLY WITH IRON OR ROCK PESTLE. SERVE IT WITH HOT PIPING  IDLIES.

OPTIONAL - MIX IT WITH HALF TBLSPN OF TIL OIL AND SERVE.


Monday, November 20, 2017

COCONUT RICE.

COCONUT RICE.
INGREDIENTS :- COOKED RICE - 1 CUP, SHREDDED COCONUT - 2 TBLSPN, OIL - 2 TSP, MUSTARD - 1/2 TSP, ORID DHAL - 1 TSP, CHANNA DHAL - 2 TSP, CASHEWS - 10 NOS. RED CHILLI - 1 , GREEN CHILLI - 1, CURRY LEAVES - 1 ARK, SALT - 1/3 TSP, SUGAR - A SPATULA. ( A PINCH )

PREPARATION:- HEAT OIL IN A PAN ADD MUSTARD AND ORID DHAL AND CHANNA DHAL. WHEN IT SPLUTTERS ADD CASHEWS, HALVED RED CHILLI AND GREEN CHILLI. & CURRY LEAVES. WHEN CASHEWS BECOMES GOLDEN BROWN ADD SHREDDED COCONUT. SAUTE WELL AND ADD SALT AND A PINCH OF SUGAR. ADD THE COOKED RICE AND MIX WELL. REMOVE FROM HEAT. KEEP ASIDE FOR 2 MINUTES. SERVE IT WITH PEPPER PAPPADAMS, AND TAMATAR CHUTNEY.

NOTE :- FOR OIL YOU CAN USE ANY COOKING MEDIUM LIKE GROUNDNUT OIL, OR COCONUT OIL OR GHEE. DONT USE TIL OIL FOR THIS RICE.

YOU CAN ADD JEERA, CHOPPED GINGER AND GREEN CHILLI ( WHILE SAUTEING ).

IT WILL BE VERY TASTY IF ITS DONE WITH RAW RICE OR BASMATI RICE OR JEERAGASAMBA RICE BY USING PURE GHEE.


Wednesday, November 15, 2017

HARIMIRCH HOT SALAD.



NEEDED :- BIG OINION - 1 NO. TOMATO - 1 NO, GREEN CHILLIES - 3 NOS. HALDI/TURMERIC PWDR - 1/4 TSP, RED CHILLI PWDR - 1/4 TSP,  SALT - 1/4 TSP/

METHOD :- PEEL AND CHOP ONION, CHOP TOMATOS AND CHILLIES. PLACE THEM IN A BOWL.  ADD HALDI , RED CHILLI PWDR AND SALT , MIX WELL. KEEP ASIDE FOR 5 MINUTES TO MARINATE. IT TASTES GOOD WITH PHULKA, NAN, RUMALI ROTI WITH DHAL.

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