Needed Things and Preparation
Translation
same as bela chadney add puthina extra.
puthina- 10 sticks
puthina ven thayath, thikka huna podai, to add thikka, put one more milaga.
Thursday, July 23, 2009
THAKAALI AMTI for 2 persons
Needed Things
Translation
salt
reddish tomatoes - 3 if big 4 if small. (150gm tomato)
onion - 1 if big , 7 or 8 if small
pacha milaga - 2
amti bhurka - 2 or 3 spoon (it depends ur spoon)
karuva pala - 1 thala
water - needed
Preparation
1.dhel sodi, fry onion after getting lova shade, fry thakaali then put karuvapala and amti bhurka and pour needed water in cooker after getting boiled, off the gas, vara jiya hollaathu cooker hudna.
Translation
salt
reddish tomatoes - 3 if big 4 if small. (150gm tomato)
onion - 1 if big , 7 or 8 if small
pacha milaga - 2
amti bhurka - 2 or 3 spoon (it depends ur spoon)
karuva pala - 1 thala
water - needed
Preparation
1.dhel sodi, fry onion after getting lova shade, fry thakaali then put karuvapala and amti bhurka and pour needed water in cooker after getting boiled, off the gas, vara jiya hollaathu cooker hudna.
BRINJAL CHUTNEY / VANGI CHUTNEY for 2 persons
Needed Things and Preparation
Translation
same as vangi bhudith, less 1 red and 1 green chilli's, no tamarind (puli) and add one more tomato. rest are same as vangi bhudith
Translation
same as vangi bhudith, less 1 red and 1 green chilli's, no tamarind (puli) and add one more tomato. rest are same as vangi bhudith
VANGI BHUDITH for 2 persons
Needed Things
Translation
Brinjal / vangi - 4
green chilli - 4
red chilli - 4
tomato - 2
(puli)tamarind - little bit, small amla size
hingu, aesofotida - 2 pinch
curry leaves - 1 thala
corriander leaves- 1 thala
onion - 1 if big, 10-15 if small
salt
thuvaram paruppu / Thoor dhal - 1 spoon (optional)
Preparation
1. cut brinjal, onion and tomatoes
2. Put all needed things listed above in cooker, pour needed amount of water , drain the water after getting boiled in cooker , dry the boiled items, and put in the mixi (one small round on and off immediately) as follows
Mixi Order
1) chilli
2) onion
3)brinjal, tomatoes then rest
Translation
Brinjal / vangi - 4
green chilli - 4
red chilli - 4
tomato - 2
(puli)tamarind - little bit, small amla size
hingu, aesofotida - 2 pinch
curry leaves - 1 thala
corriander leaves- 1 thala
onion - 1 if big, 10-15 if small
salt
thuvaram paruppu / Thoor dhal - 1 spoon (optional)
Preparation
1. cut brinjal, onion and tomatoes
2. Put all needed things listed above in cooker, pour needed amount of water , drain the water after getting boiled in cooker , dry the boiled items, and put in the mixi (one small round on and off immediately) as follows
Mixi Order
1) chilli
2) onion
3)brinjal, tomatoes then rest
NALAR CHUTNEY / coconut chutney for 2 persons
Needed Things
Translation
nalar/coconut - 1/4 chippa
green chilli - 1
cashew - 4
salt
Prparation
1. put all the above in mixi
2. foni thethag dhel sodi, mustard, kadala paruppu, karuvapala thai punjuna.
3. now chutney-m foni dheyaya sodna.
Translation
nalar/coconut - 1/4 chippa
green chilli - 1
cashew - 4
salt
Prparation
1. put all the above in mixi
2. foni thethag dhel sodi, mustard, kadala paruppu, karuvapala thai punjuna.
3. now chutney-m foni dheyaya sodna.
MIXURE CHUTNEY for 2 persons
Needed Things
Translation
kadala paruppu - 25 gms
onion - half of onion chadney size
nalar silu - 2
ginger - 25 paise size
red milaga- 3 to 4
hingu - 1/4 of ice cream spoon ( hingu ven thayath kodu ven hoi )
karuvapala malli -1 thala
thalkaali-3 if big or 4 if small.
salt
Preparation
preparation is same as onion chadney, extra nalar bhunjuluna onion bhunja hollaathu.
Translation
kadala paruppu - 25 gms
onion - half of onion chadney size
nalar silu - 2
ginger - 25 paise size
red milaga- 3 to 4
hingu - 1/4 of ice cream spoon ( hingu ven thayath kodu ven hoi )
karuvapala malli -1 thala
thalkaali-3 if big or 4 if small.
salt
Preparation
preparation is same as onion chadney, extra nalar bhunjuluna onion bhunja hollaathu.
ALLA CHUTNEY / GINGER CHUTNEYfor 2 persons
Needed Things and Preparation
Translation
all are same as bela chadney extra add alla (ginger) size - 50 paise size
Note : ven alla add kerath thikka lavai and alla vasuna avai.
Translation
all are same as bela chadney extra add alla (ginger) size - 50 paise size
Note : ven alla add kerath thikka lavai and alla vasuna avai.
BELA CHUTNEY serves 2
Needed Things
tomato 3 if big 4 if small
hing/aesofotida - 1/4 of ice cream spoon
bela (kadala paruppu)- 50 gms
salt - needed
red chilli - 3 to 5 ( bela ven thayath mirikaila ven thaina)
curry leaves and coriander leaves - little
Preparation
preparation is same as onion chutney
tomato 3 if big 4 if small
hing/aesofotida - 1/4 of ice cream spoon
bela (kadala paruppu)- 50 gms
salt - needed
red chilli - 3 to 5 ( bela ven thayath mirikaila ven thaina)
curry leaves and coriander leaves - little
Preparation
preparation is same as onion chutney
ONION CHUTNEY
Needed Things
Translation
Note : Big onion will be in sweet taste small onion khoor kan rhaai
karuvapala wont give good taste if you add more.
If your peed is komman, can have more milagaa in chadney say 5, Hingu vasuna ven se menath ruvaya thailuna.
Adding 1 or 1/4 water will be thick, like hotel chadney, can add more water if you need thin and add salt according to the thickness
Put onion and fry first if you put onion and tomato at a time, that juice in the tomato wont allow the onion to fry, hence fry onion first after you get reddish shade, squash the tomatoes
sesame oil 3 - 4 normal spoon
onion 2 if big, 10 to 15 if small onions, 5 red chilli
red chilli - 3 to 5 depends ur taste and onion size.......
kadala paruppu /channa dhal - 25 gms. or 1/4 visaam
tomato 3 if big 4 if small
hing /aesofotida - 1 pinch
curry leaves, coriander leaves - little
salt - needed amount
Preparation
1.after oil getting boiled, fry channa dal, then add red chilli and fry, then put onion fry till it becomes light reddish , then put curry leaves, coriander leaves, asafoetida then put tomato,and salt.
2. dry it and put in mixi, next in the frying pan, pour little oil, put mustard, dacha parupu after getting heated, pour chutney from mixi pour2 glasses of water and boil for 2 minutes.
Translation
Note : Big onion will be in sweet taste small onion khoor kan rhaai
karuvapala wont give good taste if you add more.
If your peed is komman, can have more milagaa in chadney say 5, Hingu vasuna ven se menath ruvaya thailuna.
Adding 1 or 1/4 water will be thick, like hotel chadney, can add more water if you need thin and add salt according to the thickness
Put onion and fry first if you put onion and tomato at a time, that juice in the tomato wont allow the onion to fry, hence fry onion first after you get reddish shade, squash the tomatoes
sesame oil 3 - 4 normal spoon
onion 2 if big, 10 to 15 if small onions, 5 red chilli
red chilli - 3 to 5 depends ur taste and onion size.......
kadala paruppu /channa dhal - 25 gms. or 1/4 visaam
tomato 3 if big 4 if small
hing /aesofotida - 1 pinch
curry leaves, coriander leaves - little
salt - needed amount
Preparation
1.after oil getting boiled, fry channa dal, then add red chilli and fry, then put onion fry till it becomes light reddish , then put curry leaves, coriander leaves, asafoetida then put tomato,and salt.
2. dry it and put in mixi, next in the frying pan, pour little oil, put mustard, dacha parupu after getting heated, pour chutney from mixi pour2 glasses of water and boil for 2 minutes.
KILANGU AMBAT
Needed Things
Translation
onion 1 if big or 5 if medium , 7 or 8 if small.
tomato 1 if big 2 if small or medium
milaga powder - half spoon
karuvapala , malli (little)
salt
seeragam ( 1/4 of ice cream spoon)
losan -2
sesame oil
kadugu
udacha paruppu
Preparation
1. kilangu, salt thai pani sodi sijadna, sija holaathu pani hodchithi nivadna.
2. dhel heat oyather kaudgu taina, after one mins, white bela (udacha paruppu) theina, then put onion and fry in the frying pan then put karuvapala, malli and fry some time.
3. onion lova shade ava holathu tomatto pili sodi bhunjuna,then put milaga powder half spoon, amti bhurka half spoon then put nivaya kelangu and piratuna.
4. immdiately one tamlar pani sodna, (2 losan and 1/4 spoon seeragam thaina), ruvha ambat kedi podathaval.
Translation
onion 1 if big or 5 if medium , 7 or 8 if small.
tomato 1 if big 2 if small or medium
milaga powder - half spoon
karuvapala , malli (little)
salt
seeragam ( 1/4 of ice cream spoon)
losan -2
sesame oil
kadugu
udacha paruppu
Preparation
1. kilangu, salt thai pani sodi sijadna, sija holaathu pani hodchithi nivadna.
2. dhel heat oyather kaudgu taina, after one mins, white bela (udacha paruppu) theina, then put onion and fry in the frying pan then put karuvapala, malli and fry some time.
3. onion lova shade ava holathu tomatto pili sodi bhunjuna,then put milaga powder half spoon, amti bhurka half spoon then put nivaya kelangu and piratuna.
4. immdiately one tamlar pani sodna, (2 losan and 1/4 spoon seeragam thaina), ruvha ambat kedi podathaval.
LOSAN KOLKAR serves 2
Needed Things
Translation
sesame oil -
oma bhurka 1 sitigai (like putting salt for curd rice)
losan - needed nos.
Preparation
1.dhelum losan lova bodariyalengu bhunjuluna.
2. cheesi pili pani cookerum sotna + put 1 spoon amti bhurka + needed salt
3. 3 visil avna.
Translation
sesame oil -
oma bhurka 1 sitigai (like putting salt for curd rice)
losan - needed nos.
Preparation
1.dhelum losan lova bodariyalengu bhunjuluna.
2. cheesi pili pani cookerum sotna + put 1 spoon amti bhurka + needed salt
3. 3 visil avna.
Tuesday, July 21, 2009
VAALAKAI PORIYAL
Needed Things
Translation
1. vaalakaai-2
2. red milagai-1 if big 2 if small
3. salt
4. sesame oil - 2 spoon
5. kadugu ( 1/4 of ice cream spoon )
6. white bela (1/4 of ice cream spoon )
7.onion-3/4 if big or 1/2 if big depends
Preparation
1. vaalkaai sijadna cookerum 2 visilsum sijiyaai
2. then nivadna
3. then valakaai thurkuna
4. foni dhena vada handim ( thel thapather, kadugu sethu avather, white bela, onion lovha shade avather, off the gas
5. thurka thova vaalakai onda edhurnamum hedi thovi, foni thiyayaya salt thayi kouluthuna.
Translation
1. vaalakaai-2
2. red milagai-1 if big 2 if small
3. salt
4. sesame oil - 2 spoon
5. kadugu ( 1/4 of ice cream spoon )
6. white bela (1/4 of ice cream spoon )
7.onion-3/4 if big or 1/2 if big depends
Preparation
1. vaalkaai sijadna cookerum 2 visilsum sijiyaai
2. then nivadna
3. then valakaai thurkuna
4. foni dhena vada handim ( thel thapather, kadugu sethu avather, white bela, onion lovha shade avather, off the gas
5. thurka thova vaalakai onda edhurnamum hedi thovi, foni thiyayaya salt thayi kouluthuna.
KETTU PILCHAAR
Needed Things
Translation
2 thakaali
4 losan
2 pacha milaga
little karuvapala kothamalli
hingu
puli (cheese)
salt
water
kettu
kadugu, seeragam (foni dhetak)
Preparation
1. Take a frying pan
2. put 1 + 1/4 normal spoon of pilchaar powder
3.Pour 1 normal glass hot kettu which adds good taste ( ordinary dhal sijada pani ( mixure of sijada dhal and sijada pani)
4. put 2 takkalis (pili tahina)
5. big nellikaai size cheese kusiri with 3/4 (normal size glass of) water and pour this too in frying pan and also pour 3 glass of water.
6.put 2 pacha milaga
7.little karuvapala, malli, needed salt, (half of small spoon) hingu
8.At last put 2 losan (garlic).
9. chokat pani soun kothichather off the gas.
10.foni dhena (2 normal spoon dhel + little kadugu + little seeragam)
Translation
2 thakaali
4 losan
2 pacha milaga
little karuvapala kothamalli
hingu
puli (cheese)
salt
water
kettu
kadugu, seeragam (foni dhetak)
Preparation
1. Take a frying pan
2. put 1 + 1/4 normal spoon of pilchaar powder
3.Pour 1 normal glass hot kettu which adds good taste ( ordinary dhal sijada pani ( mixure of sijada dhal and sijada pani)
4. put 2 takkalis (pili tahina)
5. big nellikaai size cheese kusiri with 3/4 (normal size glass of) water and pour this too in frying pan and also pour 3 glass of water.
6.put 2 pacha milaga
7.little karuvapala, malli, needed salt, (half of small spoon) hingu
8.At last put 2 losan (garlic).
9. chokat pani soun kothichather off the gas.
10.foni dhena (2 normal spoon dhel + little kadugu + little seeragam)
ORDINARY DHAL serves 2
Needed Things
Translation
1.Thuvaram paruppu (100gms for 2 persons)
2.salt
3. water
4. little say 1/4 of small ice cream spoon seeragam and kadugu
Preparation
1. wash 100 Grams thuvaram paruppu
2. put that in cooker, pour water, so that the water level come above the dhal....
3. put needed salt
4. after boiling, phoni dhena.
5. 2 medium spoon dhel,( half ofsmall spoon ) kadugu, (half of small spoon )seeragam
Translation
1.Thuvaram paruppu (100gms for 2 persons)
2.salt
3. water
4. little say 1/4 of small ice cream spoon seeragam and kadugu
Preparation
1. wash 100 Grams thuvaram paruppu
2. put that in cooker, pour water, so that the water level come above the dhal....
3. put needed salt
4. after boiling, phoni dhena.
5. 2 medium spoon dhel,( half ofsmall spoon ) kadugu, (half of small spoon )seeragam
Friday, July 17, 2009
KACHANA BELA PORIYAL
Needed Things
Translation
1. kachana bela (kadala paruppu) 1 spoon per head
2. water
3. salt
4. 2 red milaga
5. 1 onion
5. 2 spoon sesame oil
6. (1/4 of ice cream spoon )kadugu
7. (1/4 of ice cream spoon ) white bela (udacha paruppu/ uluntham paruppu)
8. (1/4 ice cream spoon ) hingu
Preparation
1) kachana bela sijaluna (say 1 spoon per head ). (kadala paruppu) in cooker ( bela + water)
2) then phonni dhena ( 2 spoon thel + kadugu + white pela udacha paruppu / uluntham paruppu + onion +red milaga + little hingu ) and fry kachana bela in the frying pan for sometime
Translation
1. kachana bela (kadala paruppu) 1 spoon per head
2. water
3. salt
4. 2 red milaga
5. 1 onion
5. 2 spoon sesame oil
6. (1/4 of ice cream spoon )kadugu
7. (1/4 of ice cream spoon ) white bela (udacha paruppu/ uluntham paruppu)
8. (1/4 ice cream spoon ) hingu
Preparation
1) kachana bela sijaluna (say 1 spoon per head ). (kadala paruppu) in cooker ( bela + water)
2) then phonni dhena ( 2 spoon thel + kadugu + white pela udacha paruppu / uluntham paruppu + onion +red milaga + little hingu ) and fry kachana bela in the frying pan for sometime
MUTAGOSE + BELA PORIYAL
Needed Things and Preparation
Translation
1) ( pasi paruppu )yellow bela, little say 2 normal spoons, drinking waterum pijatha thailuna.
2) cut cabbage into small small pieces, now boil cabbage and yellow bela in the frying pan till it boils.
3) drain water from that boiled item.
4) ruva kehdi nivadna.
5) then vada handim , 2 spoon thel sodi, kadugu, white bela ( udacha paruppu ) put little onion , hingu, 2 red milaga and fry then put nivada cabbage and pasi paruppu thai fry
6) 2 nalar thurkuluna,
7) firi nivaya (cabbage + pasi paruppu) hollathu, nalar kavluthuna.
Translation
1) ( pasi paruppu )yellow bela, little say 2 normal spoons, drinking waterum pijatha thailuna.
2) cut cabbage into small small pieces, now boil cabbage and yellow bela in the frying pan till it boils.
3) drain water from that boiled item.
4) ruva kehdi nivadna.
5) then vada handim , 2 spoon thel sodi, kadugu, white bela ( udacha paruppu ) put little onion , hingu, 2 red milaga and fry then put nivada cabbage and pasi paruppu thai fry
6) 2 nalar thurkuluna,
7) firi nivaya (cabbage + pasi paruppu) hollathu, nalar kavluthuna.
VALAKAI THELARIYA
Needed Things
Translation
1. valakaai-2
2. red milaga-2
3. water(level above valakaai.
4. salt (needed)
5. sesame oil -2 spoon
6. kadugu ( 1/2 of ice cream spoon)
7. white bela (udacha paruppu) (1/2 of ice cream spoon)
Preparation
1) peel valakai , and cut in to rectangle pieces and put in to a vessel which contains some drinking water.
2) then boil little salt + valakkai pieces ( 3/4 sijadna ) in frying pan.
3) sijada valakkai nivadna
4)then vada handim., 2 spoon thel, kadugu, white bela, 2 red mirikaila, little salt if needed and put nivada valakkai, and fry little.
Translation
1. valakaai-2
2. red milaga-2
3. water(level above valakaai.
4. salt (needed)
5. sesame oil -2 spoon
6. kadugu ( 1/2 of ice cream spoon)
7. white bela (udacha paruppu) (1/2 of ice cream spoon)
Preparation
1) peel valakai , and cut in to rectangle pieces and put in to a vessel which contains some drinking water.
2) then boil little salt + valakkai pieces ( 3/4 sijadna ) in frying pan.
3) sijada valakkai nivadna
4)then vada handim., 2 spoon thel, kadugu, white bela, 2 red mirikaila, little salt if needed and put nivada valakkai, and fry little.
NOOKAL AMTI serves 2
Needed Things and Preparation
Translation
1) cut nookal, put salt and little water in cooker and boil.
2) Phoni dheeli, (thel + kadugu + white paruppu + thuvaram paruppu +1 red mirikaila+ 5 or 6 small onions+ karuvapala+ malli little), then 2 medium size tomato, sijada nookal, 1 normal spoon amti bhurka, amti ghedi podaraiya lengu thappadna.
Translation
1) cut nookal, put salt and little water in cooker and boil.
2) Phoni dheeli, (thel + kadugu + white paruppu + thuvaram paruppu +1 red mirikaila+ 5 or 6 small onions+ karuvapala+ malli little), then 2 medium size tomato, sijada nookal, 1 normal spoon amti bhurka, amti ghedi podaraiya lengu thappadna.
ONNA AMTI serves 2
Ingredients and Preparation
Translation
1) cut onna in small size first,
2) vada handim 2 spoon thel sodi, 1 small spoon kadugu, white bela, thuvarum paruppu, 1 red milaga, 5 or 6 small onions (cut) thai bhunjuluna till onion get reddish, 2 medium size thakkaali thiai fry kerluna, onna thaina, little hingu thaili fry kerna, then put 2 normal spoon amti bhurka, cheese pani as said earlier
3) put all these in cooker
Translation
1) cut onna in small size first,
2) vada handim 2 spoon thel sodi, 1 small spoon kadugu, white bela, thuvarum paruppu, 1 red milaga, 5 or 6 small onions (cut) thai bhunjuluna till onion get reddish, 2 medium size thakkaali thiai fry kerluna, onna thaina, little hingu thaili fry kerna, then put 2 normal spoon amti bhurka, cheese pani as said earlier
3) put all these in cooker
AGASTHIR AMTI serves 2
Ingredients and Preparation
Translation
1) agasthir small kan cut kerli, vada handim sodi punjuna, jiguta jaatha (can pour little sesame oil)
2) 2 spoon thel vada handim sodi, 1 small spoon kadugu, 1 small spoon white bela thaii, 1 normal spoon thuvaram paruppu thaili, 1 red milaga thiali, little onion thaili, lovha shade avariya lengu bhunjuluna. then 2 tomato pili sotti, bhunja agasthir thaii, aski punjili, 2 normal spoons amti bhurka thaili, karuvapala, kottamali onda thala
2a) onda nana edhurnamum, big nellikaai seru cheese khalli, 3/4 tamlar pani sodi kauli, pilchaarum soduna, second time thelle cheese khalli onda glass pani sodi,kusirthi, cookerum solluduna. again one glass pani sotti,pili amti cookerum sodna.
3) vada handim punchila items (step 2 items) poora amti cookerum sottuna, 3 visil avariya lengu sijaduvaai.
NOTE : agasthir amti, vangi amti thada rhana menan okka thenu.
Translation
1) agasthir small kan cut kerli, vada handim sodi punjuna, jiguta jaatha (can pour little sesame oil)
2) 2 spoon thel vada handim sodi, 1 small spoon kadugu, 1 small spoon white bela thaii, 1 normal spoon thuvaram paruppu thaili, 1 red milaga thiali, little onion thaili, lovha shade avariya lengu bhunjuluna. then 2 tomato pili sotti, bhunja agasthir thaii, aski punjili, 2 normal spoons amti bhurka thaili, karuvapala, kottamali onda thala
2a) onda nana edhurnamum, big nellikaai seru cheese khalli, 3/4 tamlar pani sodi kauli, pilchaarum soduna, second time thelle cheese khalli onda glass pani sodi,kusirthi, cookerum solluduna. again one glass pani sotti,pili amti cookerum sodna.
3) vada handim punchila items (step 2 items) poora amti cookerum sottuna, 3 visil avariya lengu sijaduvaai.
NOTE : agasthir amti, vangi amti thada rhana menan okka thenu.