VEGETABLE BRIYANI

INGREDIENTS
Translation

briyani arisi - 200 gms (Jeeraga Samba)

Refined oil - 100 gms

ghee - 1 spoon

elachi - 2

kirambu - 2

pattai - 2

anaacikaai - 1

kal paaci - 2

kasa kasa - 1 small spoon

sombu - 1 small spoon

inji - (medium of big nellikaai size)

losan - 10 nos

onion - 1 big

green chilli - 3

tomato - 3 big

lemon - half

mirchi powder - 1 small spoon

puthina - Rs 1

VEGETABLES

carrot - 100 gms
Beans - 100 beans

or else both carrot and beans - 100 gms

pachai paataani - haath bor

butter beans - haath bor

PREPARATION

1. inji, poondu, kasakasa, sombu put in mixi

2. cut onion, green mirchi (Center), tomatoes, and vegetables

3. pour oil in the frying pan, fry pattai, elachi, kiraambu, anaacikaai, onion, green mirchi.

4. Now mix items from mixi to the frying pan items and fry for some time

5. Now put tomatoes, mirchi powder, and fry.

6. After getting a gravy, put all vegetables fry once and shift to cooker.

7. For 200 gms of rice - pour one glass of water (100gms of water) in the cooker and let the vegetables boil till 2 visils.

8. Now keep rice soaked in a water.

9. Once visil comes pour rest 3 * 100 gms of water i.e , ( 200gms of rice * 3 => 600gms water, since already 100 gms of water poured) Now pour only rest 500gms of water.

10. Pour rice into the cooker and put salt and keep the cooker closed.

11. Let the flame to glow fully, When the visil above to come, turn it to sim, and after 5 minutes, Off the stove and let the gas to evoperate by its own.

Tips : For masala items you can use One Rs masala packet. Only one packet.

LOVLA PURI

INGREDIENTS
Translation

maitha - 200gms
ravai - 100gms
sugar - 200gms
elachi - 2 pieces

PREPARATION

1. ravai panim sodi pijatha thaina half an hour.
2. now mix ravai, maitha, sugar and elachi with sufficient water (pour little by little like half half glass )
3. use refined oil, oil thappa holaathu hallu havka oil loutha khali jiyather sodna round khan. hoya hollathu firi thai hetuna.

TIPS

1. lovla puri silla podathar khayath chod rhaai.
2. volla haath thernaathag, onta piduvanim hedi jhai thovath 3 days lengu mella chod rhaai.
3. peed ven ghetti riyath sodatha chod avuna, thelka poldai paniyaaram soun, ven ghetti raavona, ven dhaata rhaavonaa.
4. onte vaalum peed sodathus onta puri kan avai, nhi jiyath onta onta thani thani kan sodariya thani thani kan avai, or else shape abbunaa
5. vilas unna kan kuli ven setha frying pan kan riyath chokkad podai shape avathag

GENERAL TIPS

1.Table top grinder will vibrate while grinding. so keep a cloth near by that while grinding.
2. check wire shot before touching the flour inside grinder while grinding. some may shock. TAKE CARE
3. pongalu thandhu pani hochatholu khovdi hongadavaagu ruvva pani basinum soddi, huraav pani ya mella ichar hongadavaagus velthuna, ruva pes luchidi, nitha kerthi firi ochads, adukku bhaath pes lai, mudha hoiyaai.

BHAATH SAMBAR

INGREDIENTS
Translation

thuvaram paruppu -
red milaga - 2
hingu - 1 small spoon
tomatoes - 2
small onion - 10
milaga powder - half small spoon
karuvapala malli - 2 sticks
turmeric powder - half small spoon
cheese pijada pani

Fords

Carrot
vangi
bontha
seemu vangi
sivakaila

Preparation

1. thuvaram paruppu sijadluna
2. then foni thena thel sodi, kadugu, uluntham paruppu, small onion, red mirchi, milaga podi, karvapala , malli, hingu, salt, fords,turmeric powder.
3. cookerum cheese pani, water ( some times dhal water will be there , can use that) pour all fried items and boil till 2 - 3 visils ( maximum ).

TIPS

1. vangi, seemu vanig motta kan cut kerluvaai.
2. carrot peel kerna
3. Fords sijatha 1 visilus lavai maximum.
4. put karuvapala, malli at last for smell

IDLI FLOUR

Ingredients
Translation

uruttu paruppu - 100 gms

pulungalarisiyil idly arisi - 400 gms

pacharisi - 1 kai pidi

Preparation

1. soak dhal in water for 4 hours

2. soak rise in water for 4 hours

3. Grind each seperatedly

4. Put salt and mix both dhal and rise

Adai

Ingredients
Translation

pacharisi - 200gms

pulungalarisi - 200gms

200 gms totally which consists of

{

kadala paruppu 75gms
uluntham paruppu 25gms
paasi payaru (green colour) - 50gms
thuvaram paruppu - 50gms

}

Preparation

1. soak rise in water for an hour.

2. soak dhal in water for an hour.

3. Drain waters and wash rise and dhal

4. grind it now, while you put rise first in grinder then put dhal little by little, pour water little by little have an measurement level with eye, so that water should be in correct level, sufficiently enough to grind.

MIXI ITEMS

green mirchi - 1
muhri -12
sombu - little
red mirchi - 2
seeragam - little
hing - little
turmeric powder - little
salt - needed
ginger - 1 big amla size

5. Put all mixi items in mixi, and also add salt in the flour.

6. cut onion and fry onion.

7. mix fried onion in the flour , use oil to cook dosa, MUST NOT USE DALDA

CHICKEN GRAVY

INGRIDENTS

Translation

Mixi Items

chicken - 1/2 kilo I tried - but u try the recipe for 1/4 chicken

tomatoes - 2

garlic - 5

muhri - 12 nos

red mirchi - 3 ( was not really spicy) can try adding one more mirchi

seeragam - 1 small spoon

onion - 1 big

hing - 1 small spoon

ginger - 1 big amla size

Other Items

oil (needed)

salt (needed)

water - 2 glasses I poured (the level above the chicken, will be enough not more than that)

Preparation

1. Wash Chicken with turmeric water

2. Put mixi items in mixi

3. mix washed chicken and the mixi items from mixi

4. fry the chicken and gravy in the pan for some time with oil and salt

5. pour water and all the items in step 4 to cooker and boil more than 4 or 5 visils

TIPS

Take care of water level, open and see the cooker then and then after 4 visils.

And also once the chicken get boiled and if still the gravy looks watered, open the cooker and let the water dry

If the water level becomes high, chicken will break from pieces to salt like stones.