INGREDIENTS
Translation
Rice - 200 gms
Onion - 1 big
Tomatoes - 2
milaga thool - 1 small spoon
coconut - half
oil - 100 gms say ( you note from next time )
salt - needed
Mixi Set Items 1
-----------------------
Elachi - 1
kiraambu - 1
sombu - 1/2 normal spoon
gasa gasa - 1 small spoon
garam masala - 1 small spoon (optional)
(or)
1 Rs masala pocket which contains (kirambu, sombu, kasa kasa , pattai, elachi ) - 1 pocket , in this pocket only above set items are needed for the time being. rest ll be added later.
Mixi Set Items 2
-----------------------
Green Mirchi - 3 normal size
Ginger - 50 paise size
Garlic - 6 pieces
Puthina leaf - 6 leaf
Preparation
1. Cut Cocunut in to small pieces and without adding water put in mixi ie in dry mixi grind the coconut. After getting into pieces now add 1 glass of water into mixi and grind once.
1 a ) Now take a idly cloth and a vessel to drain the coconut milk into the vessel like filtering tea. squeeze and get the coconut milk in to the vessel using that cloth. If milk comes means you can add one more glass of water and do like the same as u did above. Now Count the number of glasses of cocunut milk u got in that vessel and keep that vessel aside. (let me count it as 2 glasses after getting coconut milk)
2. Put Mixi Set Items 1 in mixi and keep aside in a vessel.
3. Put mixi set items 2 in mixi and keep aside in a vessel.
4. Wash 200gms of rice in a water and immediately drain the water and pour little oil say 3 to 4 spoon oil in a frying pan and fry the rice for 2 mins for making it dry and getting the rice (Tips : This sort of procedure is for getting muru muru rice which leaves the rice into pieces after boiling )
Cut the onion and tomatoes. Now the actual procedure gonna start from here...... keep the above things ready so u can prepare a delicious food by following below.
5. On sim, do the following :
In the frying pan pour some oil, boil it for 3 mins then fry onion and then after 2 mins pour mixi set items 1 and pattai (a brown leaf cut into small pieces ) and (rest items in the pocket if u use 1Rs pocket )into oil and fry. After 1 minute pour mixi set items 2 and fry then pour mirchi powder , garam masala (optional). At last squeeze tomatoes into the frying pan and fry Now off the stove.
6. For 100 gms of rice (totally 2 glasses of water needed ) if tenga paal (coconut milk is half glass) then 1 + 1/2 glass of water will be needed. you calculate for 200 gms of rice. Let the water to boil and add fried items into the water
7. After water getting boiled pour rice and salt into the cooker and keep the flame into full and once when the cooker is about to visil, make the gas into sim and after 5 mins, switch off the gas. After all gases get vapour by its own, you open.
NOTE
1. For 100gms of Raw Rice (pacharisi) -------> 2 glasses of water needed saying generally for any types of masala pongal.
2. For 100gms of Boiled Rice (pulungalarisi).------> 3 glasses of water needed
3. For 100 gms of Basmati Rice ----> 1+ 1/2 glasses of water needed.
4. The above water levels are general and old rice will get into pieces (uthiri) soon and new rice will get boiled soon (kolanjudum) so u have to take care of water levels.
TIPS
1. If your cooker doesnt visil, you can boil by keeping open, but water level may change, and if you want to add water in between, you can pour only boiled water otherwise rice ll get ruin soon.
2. same preparation for chicken briyani but instead cocunut milk you have to measure the boiled chicken's water into account.
Monday, December 14, 2009
Monday, November 30, 2009
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.
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.
Saturday, November 21, 2009
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
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
Tuesday, November 17, 2009
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.
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
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
Monday, November 16, 2009
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
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
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
Sunday, November 15, 2009
CHICKEN GRAVY
INGRIDENTS
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.
Saturday, October 31, 2009
UPPUMA
Ingredients
Translation
1. rava - 250 gms (75 to 100 grams per head)
2. red chilli - 3
3. salt
4. water - 5 glass
5. onion - little
6. turmeric - a pinch
7. curry leaves - 2 sticks
8. kadala paruppu - 1 spoon
9. oil - little
10. Ginger
11. Cashew (optional)
Preparation
1. Fry rava in the pan till the rava turns to golden reddish.
2. Pour some drops of oil and fry kadala parupu, put onion, red mirchi, turmeric,salt, ginger and karuvapala fry.
3. Boil water for 100 gms of rava, 200 gms of water needed, once water get heated, pour fried rava by one hand and stir by another hand to avoid forming lumps.
4. Fry well for some time and serve hot.
TIPS
No Coriander leaves put only curry leaves
For 100 gms of rava, 200 gms of water needed.
Hence
100 gms of rava --------> 2 glass water
200 gms of rava --------> 4 glass water
300 gms of rava ---------> 6 glass water
Translation
1. rava - 250 gms (75 to 100 grams per head)
2. red chilli - 3
3. salt
4. water - 5 glass
5. onion - little
6. turmeric - a pinch
7. curry leaves - 2 sticks
8. kadala paruppu - 1 spoon
9. oil - little
10. Ginger
11. Cashew (optional)
Preparation
1. Fry rava in the pan till the rava turns to golden reddish.
2. Pour some drops of oil and fry kadala parupu, put onion, red mirchi, turmeric,salt, ginger and karuvapala fry.
3. Boil water for 100 gms of rava, 200 gms of water needed, once water get heated, pour fried rava by one hand and stir by another hand to avoid forming lumps.
4. Fry well for some time and serve hot.
TIPS
No Coriander leaves put only curry leaves
For 100 gms of rava, 200 gms of water needed.
Hence
100 gms of rava --------> 2 glass water
200 gms of rava --------> 4 glass water
300 gms of rava ---------> 6 glass water
Friday, October 9, 2009
MHURI PONGAL
Needed Things
Translation
Pacharisi kurunai - 200 gms
water - 5 glasses (extra 1/4 glass if needed)
kadugu - little
kaintha karuvapala - little
oil
salt - needed
hingu - 1/2 small spoon
Preparation
1. Take a vessel and pour the water and boil it.
2. Take rice, wash it and pour in the boiled water then put salt and hingu.
3. Pour little oil, put kadugu and kaintha karuvapala and fry and mix in the vessel.
4. Sim when the rice get boiled 3/4th.
Tips
For 100 gms of rice, 2 1/2 glasses of water needed.
As soon as you pour the rice, you have to stir it once.
Translation
Pacharisi kurunai - 200 gms
water - 5 glasses (extra 1/4 glass if needed)
kadugu - little
kaintha karuvapala - little
oil
salt - needed
hingu - 1/2 small spoon
Preparation
1. Take a vessel and pour the water and boil it.
2. Take rice, wash it and pour in the boiled water then put salt and hingu.
3. Pour little oil, put kadugu and kaintha karuvapala and fry and mix in the vessel.
4. Sim when the rice get boiled 3/4th.
Tips
For 100 gms of rice, 2 1/2 glasses of water needed.
As soon as you pour the rice, you have to stir it once.
Thursday, September 24, 2009
CAULI FLOWER FRY
Ingredients
Translation
cauli flower - 1
cholo maavu (corn flower) - minimum 2 ullangai alavu
aachi chikkan masala - minimum 1 ulangai alavu
salt - needed
kadalai maavu 1 ullangai alavu
Preparation
1. pinch cauli flower in to small small pieces.
2. Boil water with salt, when it get heated (kothikum pozhuthu) pour the broken flowers into the water and drain immediately.
3. knead (pisai) all (corn flower, salt, aachi chikken masala powder, kadalai maavu)
4. heat the oil in a pan , after oil getting heated, fry flowers and drain oil before you and serve hot.
TIPS : Cauli flower must be white (and hard) in color.
Pour little oil (double the amount of usual frying oil)
Cauli flower absorbs oil much, so pour little
Wednesday, September 2, 2009
ரவா கேசரி serves 4
Ingredients
Translation
rava/sojji - 100gms
sugar - 150 gms
water - 2 1/2 glasses - 3 glasses
cardamom - 5
cashew - 5
kesari powder - 1 sitigai
ghee - 50gms i used to cook - 100gms is maximum
Preparation
1. fry rava in a plain waterless pan with 2 spoons of ghee till it color turns to golden shade
2. boil water in another pan with kesari powder
3. mix the rava with boiling water ( at starting boiling stage) in one hand, and stir the pan with another hand, this is for preventing lumps (katti)
4. once sojji / rava get boiled mix rest of ghee and after some time mix sugar and stir. then add cardamom, powder
5. garnish with cashew at the end and serve
Tips
50 gms - 75 gms, i used for cooking then i applied ghee in the vessel on that i pour hot rava / sojji kesari and served in the plates after that.
100 gms rava/sojji will look little but once preparation finishes, quantity will increase.
Translation
rava/sojji - 100gms
sugar - 150 gms
water - 2 1/2 glasses - 3 glasses
cardamom - 5
cashew - 5
kesari powder - 1 sitigai
ghee - 50gms i used to cook - 100gms is maximum
Preparation
1. fry rava in a plain waterless pan with 2 spoons of ghee till it color turns to golden shade
2. boil water in another pan with kesari powder
3. mix the rava with boiling water ( at starting boiling stage) in one hand, and stir the pan with another hand, this is for preventing lumps (katti)
4. once sojji / rava get boiled mix rest of ghee and after some time mix sugar and stir. then add cardamom, powder
5. garnish with cashew at the end and serve
Tips
50 gms - 75 gms, i used for cooking then i applied ghee in the vessel on that i pour hot rava / sojji kesari and served in the plates after that.
100 gms rava/sojji will look little but once preparation finishes, quantity will increase.
Monday, August 31, 2009
CARROT HALWA
Translation
carrot -1/4 kilo
sugar - 15 - 20 spoons
cardamom powder - 1 small spoon, or 3- 4 pieces
milk - 1/2 liter
pure ghee 75gms - 100gms
Preparation
1. boil milk in a pan without adding water.
2. carrots thurkuluna
3. in the pan, pour 2 spoon ghee and fry carrot and put the carrot on cooker without water or milk for 1 visil, then add the carrot and milk in the pan ,then kouli sodle rhana.
4. at last after some time add sugar, at last add, cardamom powder
Saturday, August 29, 2009
KUZHAMBU PODI
Needed Things
Translation
1. kottamalli - 1 kilo fry and keep aside in a bowl.
2. karuppu ulunthu - 300 gms, fry and keep aside .
3. puzhungal arisi - 200 gms, fry and keep aside .
4. virali manjal - 50gm - no need to fry
5. venthayam - 50gms fry and keep aside
6. red chilli - 1/2 padi fry and keep aside.
Now give all the above to the grinding shop.
Translation
1. kottamalli - 1 kilo fry and keep aside in a bowl.
2. karuppu ulunthu - 300 gms, fry and keep aside .
3. puzhungal arisi - 200 gms, fry and keep aside .
4. virali manjal - 50gm - no need to fry
5. venthayam - 50gms fry and keep aside
6. red chilli - 1/2 padi fry and keep aside.
Now give all the above to the grinding shop.
TAKAALI PONGAL / TOMATO RICE serves 3
Ingredients
Translation
Tomatoes - 3 if big , 5 if small
Green chilli - 2
Big onion - 1
Ginger (inji) - small nellikaai size
losan ( poondu, garlic ) - 7 nos urithathu
kasa kasa - 1 small spoon
sombu - 1 small spoon
milaga podi - 1 full small spoon
dalda - 1 normal spoon
puthina - 2 - 4 leaf (optional)
Preparation
1. soak the rice in water for 10 minutes.
2. inji, poondu, gasagasa, sombu, put all these items in mixi and keep aside ( thaniyaaga vaithuk kol).
3. In the oil fry onion, green chilli, then fry (inji, poondu, sombu, gasa gasa ) paste ( mixiyil adithathu )
4. after getting fryed the above ,squeeze tomatoes and fry , then put milaga podi, puthina if you have put, and add salt, finally you ll get a reddish gravy.
NOTE : For 100 gms rice, pour 200gms of water, for 2 persons, 200 gms of rice ll be needed, so pour 400gms of water, see the below notes for the type of rice.
5. Pour water, pour lemon juice (optional),after water getting boiled pour rice (which has been kept soaked for 10 mins, drain it well, so that no water should be there in rice, because water level is important in tomato rice, more amout of water ll leave the rice boiled too much, you wont be able to have that.)
NOTE :
For pacharisi (raw rice) 100gms, - 2 tamlar water will be needed.
For pulungal arisi (boiled rice) 100gms - 3 glasses of water will be needed.
For basumathi rice 100gms, 1 1/2 glasses of water will be needed.
Translation
Tomatoes - 3 if big , 5 if small
Green chilli - 2
Big onion - 1
Ginger (inji) - small nellikaai size
losan ( poondu, garlic ) - 7 nos urithathu
kasa kasa - 1 small spoon
sombu - 1 small spoon
milaga podi - 1 full small spoon
dalda - 1 normal spoon
puthina - 2 - 4 leaf (optional)
Preparation
1. soak the rice in water for 10 minutes.
2. inji, poondu, gasagasa, sombu, put all these items in mixi and keep aside ( thaniyaaga vaithuk kol).
3. In the oil fry onion, green chilli, then fry (inji, poondu, sombu, gasa gasa ) paste ( mixiyil adithathu )
4. after getting fryed the above ,squeeze tomatoes and fry , then put milaga podi, puthina if you have put, and add salt, finally you ll get a reddish gravy.
NOTE : For 100 gms rice, pour 200gms of water, for 2 persons, 200 gms of rice ll be needed, so pour 400gms of water, see the below notes for the type of rice.
5. Pour water, pour lemon juice (optional),after water getting boiled pour rice (which has been kept soaked for 10 mins, drain it well, so that no water should be there in rice, because water level is important in tomato rice, more amout of water ll leave the rice boiled too much, you wont be able to have that.)
NOTE :
For pacharisi (raw rice) 100gms, - 2 tamlar water will be needed.
For pulungal arisi (boiled rice) 100gms - 3 glasses of water will be needed.
For basumathi rice 100gms, 1 1/2 glasses of water will be needed.
Friday, August 28, 2009
THENGAI LADDU
Ingredients
Translation
thengai - 1 mulusu
paal - 1/2 liter
vennila essence - small bottle 1 moodi
sugar - 100gms
Preparation
1. தேங்காயை தேங்காய் துருவலை கொண்டு துருவி கொள்ள வேன்டும்.
2. பாலை பாசந்தி அளவிற்கு கெட்டியாக்கி கொள்ள வேண்டும்
3. பாலில் சர்க்கரையை கலக்க வென்டும்
4. நன்று கிளரி கொண்டே இருக்க வென்டும், கிளரா விட்டால் ஒட்டி கொண்டு விடும், உயரமான மற்றும் ஆழமான பாத்திரத்தை வைத்துக் கொண்டால் கிளருவதற்கு எளிதாக இருக்கும். (கிளரும் போது வரும் சூட்டிலுருந்து உங்கள் கைகளை பாதுகாக்க இது உதவும்)
5. கிளரி கொண்டே வந்தால் நன்று உருண்டை போன்று வந்து விடும். பாலே தெரிய கூடாது, சிம்மில் வைத்து கிளற வேண்டும்.
6. சிறிது கெட்டியாகும் பொழுது vennila essence-யை ஊற்ற வேண்டும்.
7. உருண்டை போல் கெட்டியான பின் ஆற விட வேண்டும்.
8. ஆறீய பின் உருண்டை பிடிக்க வேண்டும்.
9. பின்பு freezer- ல் வைக்க வேண்டும்.
Wednesday, August 26, 2009
BEETROOT BELA PORIYAL
INGREDIENTS
Translation
Beetroot - 1
kadala paruppu - 3 scoop
small onion - 10
karuvapala - 1 pinch
malli - 1 pinch
green chilli - 2 or red chilli - 2 (green chilli shows colorful.... it is not healthy but red is healthy wont look good.)
kadugu - 1/4 small spoon
udacha paruppu - 1/4 small spoon
oil - 6 - 7 small oil spoon
Preparation
1. kachana bela sijaluna cookerum pani + 2 sitigai big salt, 4 - 5 visils.
2. Beetroot thurkuluno
3. vada handim oil solli, kadugu, udacha paruppu, milaga, hingu(0ptional), thurka beetroot thai, bhunjuna, ruva ghedi jiyathar, bela mela kouli bhunjuna.
Translation
Beetroot - 1
kadala paruppu - 3 scoop
small onion - 10
karuvapala - 1 pinch
malli - 1 pinch
green chilli - 2 or red chilli - 2 (green chilli shows colorful.... it is not healthy but red is healthy wont look good.)
kadugu - 1/4 small spoon
udacha paruppu - 1/4 small spoon
oil - 6 - 7 small oil spoon
Preparation
1. kachana bela sijaluna cookerum pani + 2 sitigai big salt, 4 - 5 visils.
2. Beetroot thurkuluno
3. vada handim oil solli, kadugu, udacha paruppu, milaga, hingu(0ptional), thurka beetroot thai, bhunjuna, ruva ghedi jiyathar, bela mela kouli bhunjuna.
Tuesday, August 25, 2009
PATAANI AMBAT
Ingredients
Translation
pataani - 100gm
water - 1 normal glass
To fry
kadugu - less than 1/4 small spoon
udacha paruppu - less than 1/4 small spoon
small onion - 10
tomatoes - 2
amti bhurka - 1/2 if it is scoop
milaga bhurka - less than 1/2 spoon
seeragam - 1/4 small spoon
salt - needed amount
karuva pala - 1 pinch
malli - 2 pinch
Preparation
1. pataani sijaluna salt thai
2. pour oil when it becomes heat, put kadugu then put udacha paruppu, then put onion and fry, after onion becomes pinkish, fry tomatoes, after that put amti bhurka and milaga bhurka, then put sijada pataani ( put all in a cooker with water or use frying pan itself with water) at last put seeragam.
Translation
pataani - 100gm
water - 1 normal glass
To fry
kadugu - less than 1/4 small spoon
udacha paruppu - less than 1/4 small spoon
small onion - 10
tomatoes - 2
amti bhurka - 1/2 if it is scoop
milaga bhurka - less than 1/2 spoon
seeragam - 1/4 small spoon
salt - needed amount
karuva pala - 1 pinch
malli - 2 pinch
Preparation
1. pataani sijaluna salt thai
2. pour oil when it becomes heat, put kadugu then put udacha paruppu, then put onion and fry, after onion becomes pinkish, fry tomatoes, after that put amti bhurka and milaga bhurka, then put sijada pataani ( put all in a cooker with water or use frying pan itself with water) at last put seeragam.
Sunday, August 23, 2009
MULA AMTI / MULLANGI AMTI
Needed Things
Translation
mula - 1 is enough for lunch alone, if needed one more can put if u wish to have for dinner too.
small onion - 7
tomatoes - 2
karuvapala, malli - 2 pinch
salt - needed amount
kadugu
udacha paruppu
oil - 2 -3 spoons
amti bhurka - 2 spoon
puli - 3/4 tamlar
thuvaram paruppu 1/2 normal spoon
red chilli - 1
Preparation
1. peel the skin of mula and cut in the round shape like carrot in sambar.
2. boil mula and drain excess water and dry for some time
3. as usual frying, pour oil, as soon as oil gets heat put kadugu then put uluntham paruppu and fry onion after frying onion, fry mula, then put tomatoes and fry.
4. Then put amti bhurka, cheese, salt, 3 or 3 1/2 glasses of water
5. boil amti using frying pan or cooker, till amti becomes thick.
Translation
mula - 1 is enough for lunch alone, if needed one more can put if u wish to have for dinner too.
small onion - 7
tomatoes - 2
karuvapala, malli - 2 pinch
salt - needed amount
kadugu
udacha paruppu
oil - 2 -3 spoons
amti bhurka - 2 spoon
puli - 3/4 tamlar
thuvaram paruppu 1/2 normal spoon
red chilli - 1
Preparation
1. peel the skin of mula and cut in the round shape like carrot in sambar.
2. boil mula and drain excess water and dry for some time
3. as usual frying, pour oil, as soon as oil gets heat put kadugu then put uluntham paruppu and fry onion after frying onion, fry mula, then put tomatoes and fry.
4. Then put amti bhurka, cheese, salt, 3 or 3 1/2 glasses of water
5. boil amti using frying pan or cooker, till amti becomes thick.
PUDALANGA AND KACHANA BELA PORIYAL
Ingredients
Translation
pudalanga - 2
kadala paruppu - 3 or 4 spoon
salt
red milaga - 2
hingu 1 sitigai
oil - 3 spoon
nalar chillu - 2 (optional)
Preparation
1. Boil bela in cooker with 2 sitigai big salt
2. Boil pudalanga with 2 sitigai big salt 1 visil in cooker or use frying pan and check then and then
3. Drain excess waters, and let both of the above to dry
4. Pour little oil, kadugu, udacha paruppu, 2 red milaga, (small salt if needed ) and slightly mix the bela and pudalanga and fry some time.
5. let it dry
6. nalar thurkuluna.
7. add the nalar in the poriyal
8. ready to serve now.
Translation
pudalanga - 2
kadala paruppu - 3 or 4 spoon
salt
red milaga - 2
hingu 1 sitigai
oil - 3 spoon
nalar chillu - 2 (optional)
Preparation
1. Boil bela in cooker with 2 sitigai big salt
2. Boil pudalanga with 2 sitigai big salt 1 visil in cooker or use frying pan and check then and then
3. Drain excess waters, and let both of the above to dry
4. Pour little oil, kadugu, udacha paruppu, 2 red milaga, (small salt if needed ) and slightly mix the bela and pudalanga and fry some time.
5. let it dry
6. nalar thurkuluna.
7. add the nalar in the poriyal
8. ready to serve now.
Thursday, August 20, 2009
Tomato Soup serves 4
Ingredients
Translation
4 ripe tomatoes
salt to taste
Pepper
Mint Leaves
Butter
Preparation
Put the tomatoes in the boiling water for 2 minutes
Then immediately transfer them to ice-cold water
Peel the skins and cut the tomatoes into small pieces.
Now take the water in a pan, boil it and add the chopped tomatoes
Add mint and salt in the boiling mixture. Boil for about 5 - 6 minutes.
cool and blend the tomatoes with the help of the mixer.
sieve the blended mixture to discard the seeds
garnish it with a dash of butter and serve hot
Translation
4 ripe tomatoes
salt to taste
Pepper
Mint Leaves
Butter
Preparation
Put the tomatoes in the boiling water for 2 minutes
Then immediately transfer them to ice-cold water
Peel the skins and cut the tomatoes into small pieces.
Now take the water in a pan, boil it and add the chopped tomatoes
Add mint and salt in the boiling mixture. Boil for about 5 - 6 minutes.
cool and blend the tomatoes with the help of the mixer.
sieve the blended mixture to discard the seeds
garnish it with a dash of butter and serve hot
Wednesday, August 19, 2009
Translation ( scroll down please)
| Tamil | English | Hindi |
|---|---|---|
| maitha | all purpose flour | |
| perungayam | asafoetida | hing |
| patta | bay leaf | tej |
| kadala paruppu | bengal gram dal | chana dal |
| uluntham paruppu | black gram dal | urad dal |
| karuppu yellu | black sesame seeds | kalaa til |
| yelakka podi | cardamom powder | elachi powder |
| pattai | cinnamon | dal chinni |
| kirambu | cloves | laung |
| jeeragam | cumin seeds | jeera |
| kottamalli vere | coriander seeds | sabut dhania |
| kottamalli | coriander leaves | hara dhania |
| karuvaipillai | curry leaves | kadi patta |
| ventaiyam | fenugreek seeds | methi dana |
| methiya keerai | fenugreek | methi |
| pottuk kadalai | fried (roasted) dal | dalia |
| ver kadalai | ground nuts | singdana |
| besan | gram flour | kalai maavu |
| payatham paruppu | green gram dhal | moong dal |
| vellam | jaggery | gud |
| kadugu | mustard seeds | rai |
| milagu | pepper | kali mirch |
| spinach | palak | |
| tuvaram paruppu | red gram dal | toor dal |
| sivapu milgai | red chillies | lal mirch |
| red milga podi | red chilli powder | laal mirch powder |
| arisi maavu | rice flour | chaaval ka aatta |
| javvarisi | sago | sabudana |
| uppu | salt | namak |
| chakkarai | sugar | cheeni |
| puli | tamarind | Imli |
| manjal podi | turmeric | haldi |
| omam | thymol seeds | ajwain |
| semiya | vermicelli | |
| godumai maavu | wheat flour | gehu ka aata |
| vella yellu | white sesame seeds | safted til |
| puthinaa keerai | mint | |
Friday, August 14, 2009
POTATO HALWA serves 3 plates approximately
Ingredients
Translation
potato - 6
milk instead water i used for mixi, then on frying pan....
sugar - 150 gms, if needed add
ghee - 100 gms
cordamam - 5
cashew - 5
pista (optional)
red color powder (optional)
Preparation
1. boil potatoes in the cooker 5 or more visil till get cracks,then dry for some minutes.
2. after become dry, grind in mixi.
3. heat ghee in the frying pan, pour the grated potatoes and stir, till the ghee and potatoes gets seperated. before u remove the flame add cardamom, fried cashew and pista .
NOTE : The potato will absorb all your ghee intially but wont stick to the pan although, so, don´t think there is no ghee, it ll come as soon as the potatoes get boiled, in the frying pan with ghee, ghee will start to separate from potatoes.
Translation
potato - 6
milk instead water i used for mixi, then on frying pan....
sugar - 150 gms, if needed add
ghee - 100 gms
cordamam - 5
cashew - 5
pista (optional)
red color powder (optional)
Preparation
1. boil potatoes in the cooker 5 or more visil till get cracks,then dry for some minutes.
2. after become dry, grind in mixi.
3. heat ghee in the frying pan, pour the grated potatoes and stir, till the ghee and potatoes gets seperated. before u remove the flame add cardamom, fried cashew and pista .
NOTE : The potato will absorb all your ghee intially but wont stick to the pan although, so, don´t think there is no ghee, it ll come as soon as the potatoes get boiled, in the frying pan with ghee, ghee will start to separate from potatoes.
Thursday, August 13, 2009
LADYŚ FINGER FRY
Ingredients
Translation
agasthir - 1/4 kilo minimum
salt
milagu jeeragam podi 1/2 spoon
oil - less than 5 spoon
Preparation
1. fry agasthir till the stickiness go, after that pour some oil and put salt and milagu jeeragam podi and fry till it get fried.
Translation
agasthir - 1/4 kilo minimum
salt
milagu jeeragam podi 1/2 spoon
oil - less than 5 spoon
Preparation
1. fry agasthir till the stickiness go, after that pour some oil and put salt and milagu jeeragam podi and fry till it get fried.
VANGI AMTI for 2 persons
Ingredients
Translation
vangi - 100gm or 2 big.
puli - kheti puli
water
To fry
kadugu - less than 1/4 spoon
uluntham paruppu - less than 1/4 spoon
thuvaram paruppu - 1/4 spoon
red milga - 1
onion - 5 to 7 if small
tomatoes - 2
Preparation
1. pour little oil, then put kadugu, thuvaram paruppu, uluntham paruppu, red milaga, onion, and fry for some time, after that put brinjal and fry after some time squeeze tomatoes and fry with that.
2. pour puli and water in the cooker, with that pour the above step 1 items, after 2 visils, remove brinjals alone from cooker, since brinjal usually boil soon, but sauce wont have boiiled well. so that boil sauce alone.
3. It ll be tasty even though the sauce is not thick.
Translation
vangi - 100gm or 2 big.
puli - kheti puli
water
To fry
kadugu - less than 1/4 spoon
uluntham paruppu - less than 1/4 spoon
thuvaram paruppu - 1/4 spoon
red milga - 1
onion - 5 to 7 if small
tomatoes - 2
Preparation
1. pour little oil, then put kadugu, thuvaram paruppu, uluntham paruppu, red milaga, onion, and fry for some time, after that put brinjal and fry after some time squeeze tomatoes and fry with that.
2. pour puli and water in the cooker, with that pour the above step 1 items, after 2 visils, remove brinjals alone from cooker, since brinjal usually boil soon, but sauce wont have boiiled well. so that boil sauce alone.
3. It ll be tasty even though the sauce is not thick.
Wednesday, August 12, 2009
SURAN AMTI for 2 persons
Ingredients
Translation
dhuvan pani.
losan - more than 5 depends u.
amti bhurka - 2 or 2 1/2 spoon
salt
water
cheese (puli)
Preparation
NOTE : suran thol poora chivi, rectangle shapeum khadluna.
1. suranum salt+thuvanu panim sijadi, pani ochchudhuna.
2. thel sodi losan bhunjuna, suran dhal soun hoirani menath thella mella thaikin fry keruvaai, otherwise leave it and add at last.
3. cheese pani sodna, then amti bhurka thaina, then put hingu, salt as needed, add water bhunjaatha mudhul sodna. suran thailuna mudhula thailraani jiyath last thaina, nijiyeth losan bhunjithi sijada suran mella bhunjuvaai.
Translation
dhuvan pani.
losan - more than 5 depends u.
amti bhurka - 2 or 2 1/2 spoon
salt
water
cheese (puli)
Preparation
NOTE : suran thol poora chivi, rectangle shapeum khadluna.
1. suranum salt+thuvanu panim sijadi, pani ochchudhuna.
2. thel sodi losan bhunjuna, suran dhal soun hoirani menath thella mella thaikin fry keruvaai, otherwise leave it and add at last.
3. cheese pani sodna, then amti bhurka thaina, then put hingu, salt as needed, add water bhunjaatha mudhul sodna. suran thailuna mudhula thailraani jiyath last thaina, nijiyeth losan bhunjithi sijada suran mella bhunjuvaai.
BUTTER BEANS AMBAT for 2 persons
Ingredients
Translation
onion - 1
tomato - 1
kadugu - 1/4 small spoon
uluntham paruppu - 1/4 small spoon
karuvapala - 1 thala
malli - 2-3 thala
butter beans - 100gm
salt
amti bhurka - 1/2 spoon
red chilli bhurka - 1/2 spoon
oil - 2-3 spoon
Preparation
1. put butter beans in a cooker and pour water over that beans and also put salt.
2. Heat oil ,after 2 mins, put kadugu, uluntham paruppu, put karuvapala, onion and fry for sometime, then put tomato, red chilli powder , kotha malli and fry.
3.then put that cooked butterbeans with step 2 items and pour 1 glass of water.
4. at last put seeragam , losan (spices)(optional).
Translation
onion - 1
tomato - 1
kadugu - 1/4 small spoon
uluntham paruppu - 1/4 small spoon
karuvapala - 1 thala
malli - 2-3 thala
butter beans - 100gm
salt
amti bhurka - 1/2 spoon
red chilli bhurka - 1/2 spoon
oil - 2-3 spoon
Preparation
1. put butter beans in a cooker and pour water over that beans and also put salt.
2. Heat oil ,after 2 mins, put kadugu, uluntham paruppu, put karuvapala, onion and fry for sometime, then put tomato, red chilli powder , kotha malli and fry.
3.then put that cooked butterbeans with step 2 items and pour 1 glass of water.
4. at last put seeragam , losan (spices)(optional).
Thursday, August 6, 2009
PONGALU SAMBAAR for 2 persons
Needed Things
Translation
thuvaram paruppu - 50gms sijadna
hingu - 2 sitigai
tomato - 2
onion - 1 if big or 10 if small
green chili - 2
malli podi - 1 1/2 small spoon
milaga podi - half -1 spoon depends ur taste
karuva pala malli - 2 thalai
manjal podi - 1/4 small spoon
Preparation
1) thel 2 spoon sodi, put kadugu, uluntham paruppu, karuvapala malli, onion, pacha milagaai, and fry, after onion turned pinkish shade, put tomatoes,malli podi, milaga podi, hingu, manjal and needed salt, put vegetables (sivakaila) and 3 or 3 1/2 glasses of water and boil it for 10 mins.
2) at last put karuva pala malli vasunaag
NOTE : add seeragam if you dont put ford (sivakaila , etc.,) for taste
Translation
thuvaram paruppu - 50gms sijadna
hingu - 2 sitigai
tomato - 2
onion - 1 if big or 10 if small
green chili - 2
malli podi - 1 1/2 small spoon
milaga podi - half -1 spoon depends ur taste
karuva pala malli - 2 thalai
manjal podi - 1/4 small spoon
Preparation
1) thel 2 spoon sodi, put kadugu, uluntham paruppu, karuvapala malli, onion, pacha milagaai, and fry, after onion turned pinkish shade, put tomatoes,malli podi, milaga podi, hingu, manjal and needed salt, put vegetables (sivakaila) and 3 or 3 1/2 glasses of water and boil it for 10 mins.
2) at last put karuva pala malli vasunaag
NOTE : add seeragam if you dont put ford (sivakaila , etc.,) for taste
MUTHA PONGAL / Ven Pongal / White Pongal serves 2
Needed Things
2 sola for 2 persons (100gms sola)
pasi paruppu - less than 50 gms
seeragam - 1 normal spoon
milagu - 1 spoon (complan spoon means half)
water - thrice of 100gms sola (3 tamlar)
karuvapala - 10 leaf
hingu - 1 small spoon
sa;t - needed
dhel - 50 gms of sola
dalda - 1/4 gms of sola
Preparation
1) bela nistha vada handim pirati hedna 2 mins
2) thandu pijatha thaina (10 mins) + piratiya bela
3) pani thovi khed avadna
4) leskhan pani khed avathavel bela + thandu + salt ghalna panim.
5) thel sodi vada handim, fry kerna
i) put miilagu vedicha thikkaaam
ii)put seeragam immediately
iii) put inji, sukka karuvapala
iv) hingu
6) now put step 5 in thandhu khoudi.
2 sola for 2 persons (100gms sola)
pasi paruppu - less than 50 gms
seeragam - 1 normal spoon
milagu - 1 spoon (complan spoon means half)
water - thrice of 100gms sola (3 tamlar)
karuvapala - 10 leaf
hingu - 1 small spoon
sa;t - needed
dhel - 50 gms of sola
dalda - 1/4 gms of sola
Preparation
1) bela nistha vada handim pirati hedna 2 mins
2) thandu pijatha thaina (10 mins) + piratiya bela
3) pani thovi khed avadna
4) leskhan pani khed avathavel bela + thandu + salt ghalna panim.
5) thel sodi vada handim, fry kerna
i) put miilagu vedicha thikkaaam
ii)put seeragam immediately
iii) put inji, sukka karuvapala
iv) hingu
6) now put step 5 in thandhu khoudi.
THIKKA PILCHAAR for 2 persons
Needed Things
Translation
rasa podi - 1 normal spoon
puli - peri nellikaai alavu
tomato -1
karuvapala, malli,
poondu - 2
pacha milaga -1
salt
water - 3 normal glass
foni items :
thel, kadugu, kaayntha karuvapala
Preparation
put all in the frying pan and boil till it become thick (say 5 -10 mins).
Translation
rasa podi - 1 normal spoon
puli - peri nellikaai alavu
tomato -1
karuvapala, malli,
poondu - 2
pacha milaga -1
salt
water - 3 normal glass
foni items :
thel, kadugu, kaayntha karuvapala
Preparation
put all in the frying pan and boil till it become thick (say 5 -10 mins).
PILCHAAR BHURKA
Needed Things
Translation
milagu - 1-(100gm (small size sola))
red milaga - 2 sola
jiro - 1/4 sola
sukka kerpaav - 2 haath boar
hingu - 4 or 5 spoon
thuvaram paruppu - haath bour (optional)
Preparation
1. dry frying panum fry each one separetly, first fry milagu till it get heat (2-3mins), then fry for rest.
2. follow the given mixi order
NOTE : DO NOT ADD SALT
MIXI ORDER after frying .........
1. milagu, jira, kerpaav, hingu,
2. thuvaram paruppu
3. mirikaila
Translation
milagu - 1-(100gm (small size sola))
red milaga - 2 sola
jiro - 1/4 sola
sukka kerpaav - 2 haath boar
hingu - 4 or 5 spoon
thuvaram paruppu - haath bour (optional)
Preparation
1. dry frying panum fry each one separetly, first fry milagu till it get heat (2-3mins), then fry for rest.
2. follow the given mixi order
NOTE : DO NOT ADD SALT
MIXI ORDER after frying .........
1. milagu, jira, kerpaav, hingu,
2. thuvaram paruppu
3. mirikaila
Saturday, August 1, 2009
CHOVLA POLTARIYA
Needed Things
Translation
chovala - 150 or 100 gms
dhel - 2 spoon foni thethag
kadugu
white bela, uluntham paruppu usual foni theriya bela
onion -1
pacha milaga - 2
Preparation
1. cookerum chovala sommar pani ven sodi, sijatuna, kadesi lekku uthuradatha onta dhi visil sommar ontal cooker hudi salt thaidhuvaai, mudhula salt thaya senam sijunaa
2. chovla ochudhuna.
3. frying panumthel sodi foni dhi, kadugu, uluntham paruppu thai onion chokad reddish shade avariya soun punjili, onta vaal nivadatha thova chovla fryingpanum thaiginu pirati kin hettuna.
Translation
chovala - 150 or 100 gms
dhel - 2 spoon foni thethag
kadugu
white bela, uluntham paruppu usual foni theriya bela
onion -1
pacha milaga - 2
Preparation
1. cookerum chovala sommar pani ven sodi, sijatuna, kadesi lekku uthuradatha onta dhi visil sommar ontal cooker hudi salt thaidhuvaai, mudhula salt thaya senam sijunaa
2. chovla ochudhuna.
3. frying panumthel sodi foni dhi, kadugu, uluntham paruppu thai onion chokad reddish shade avariya soun punjili, onta vaal nivadatha thova chovla fryingpanum thaiginu pirati kin hettuna.
Thursday, July 23, 2009
PUTHINA CHUTNEY for 2 persons
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.
Translation
same as bela chadney add puthina extra.
puthina- 10 sticks
puthina ven thayath, thikka huna podai, to add thikka, put one more milaga.
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.