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Friday, August 18, 2017

CARROT BURFI.


NEEDED
carrot - grated - 1 cup
milk powder - 1 cup
milk - 1/2 cup
condensed - 200 gms
ghee - 1/4 cup ghee
elachi powder little
chopped nuts to garnish

METHOD 

  • In a pan add little ghee and add the carrot . 
  • fry for 2 minutes  , then add the milk .
  • add milk powder, and mix well so that no lumps form .
  • add ghee little by little.
  • add condensed milk , elachi powder.
  • stir constant , so that it doesnt stick to the bottom .
  • grease a plate and keep ready.
  • when the ghee seperates and leaves the sides ,remove and spread in the plate .
  • allow it to cool and then put pieces.
  • garnish with chopped nuts.

note:
this burfi was very soft .


Wednesday, August 16, 2017

BITTER GOURD PITLAI




NEEDED
bitter gourd - 1/4 kg ( can use big or small bitter gourd)
toovar dal (pressure cooked ) - 1/2 cup
haldi
salt
tamarind water- 1 cup ( 1/2  lemon size tamarind)
little jaggery
1 tsp oil , mustard 1 tsp, urad dal 1tsp ,curry leaves little


TO ROAST AND GRIND
dhaniya - 2 sp
channa dal - 2 sp
red chilly - 4
hing
grated coconut - 1/2 cup
oil - 1 tsp

in a wok add 1 tsp oil and add roast dhaniya , red chilly ,hing and channadal.
remove and add coconut .
allow it to cool and grind to a coarse paste.

METHOD

  • Wash the bitter gourd  .
  • in a pan add 2 tsp oil , add the bitter gourd , haldi and salt as required.
  • close this will a  lid and  cook on low flame.
  • remove the lid and c whether bittergourd is cook .
  • then add the tamarind water , cook till the raw tamarind smell goes.
  • then add the ground paste and the cooked toovar dal .
  • add little jaggery.
  • cook for few minutes and remove.
  • in a small wok temper mustard ,urad dal , curry leaves in 1 tsp oil.
  • add this to the bitter gourd pitlai.
  • u  can make small small vadai and add to this pitlai.
note  
if using big bitter gourd , discard the seed and cut to medium pieces.
if small bittergourd , slit and remove seed.





Sunday, August 13, 2017

DAL PANCHMEL


NEEDED
tur dal /toovar dal - 50  gms
moong dal - 50 gms
masoor dal  - 50 gms
channa dal - 25 gms
urad dal - 25 gms
ghee - 2 tbsp
oil - 1 tsp
jeera /cumin seeds - 1 tbsp
chilly powder - 1 tbsp
haldi /turmeric - 1/2 tbsp
hing - 1/4 tsp
dhaniya powder - 1 tbsp
garam masala - 1 tbsp 1 medium tomato
2 green chilly - finely chopped
water as required
salt to taste
finely chopped corriander for garnishing

METHOD

  • In a bowl add all the 5 dal . 
  • add water and wash it properly.(3 times)
  • strainthe water .
  • then soak it in hot water for an hour.
  • pressure cook the dal ,adding little salt  and water as required.(4-5 whistles)
  • -churn the dal adding water and mix well.
  • in a pan add ghee and little oil .add hing ,jeera, garam masala  and the cooked dal.
  • add turmeric, chilly powder , dhaniya powder and salt to taste . ( we have already added little salt while cooking dal ).
  • add water to adjust the consistency,
  • add finely chopped green chilly , tomatoes  and corriander  and remove.






Monday, August 07, 2017

MANGO KHEER


NEEDED
milk - 1 lr
Mango pulp - 1  cup (take a mango,remove  skin , cut and grind)
little elachi powder
mango essence - 1tsp  (opt)
corn flour - 2 tsp (optional )- mix  corn flour in little milk and keep aside.
sugar (powdered)- 1/2 cup (adjust  according to the taste of the mango
chopped pista  little

METHOD

  • take a thick bottom pan and add the milk .
  • cook on medium flame , when it comes to pour out reduce the flame and keep stirring .
  • when the milk reduces to 3/4 , add the corn milk mixture.
  • (adding corn flour is optional)
  • mix well .
  • the milk will start thickening .(it shd not become too thick)
  • cook for few minutes and remove .
  • allow it to cool .
  • then add powdered sugar , mango pulp , elachi powder , mango essence .
  • mix well , garnish with chopped pista .
  • serve chilled.




Sunday, July 30, 2017

PEANUT CHUTNEY

NEEDED
Peanut - 1 cup
Chutney dal / porikadalai -3 tbsp
Green chilly - 4 to 5
Jeera - 1 tsp
Garlic- 3 flakes
Salt to taste
Oil - 1 tsp
Mustard - 1 tsp
Urad dal-1/2 tsp
Little curry leaves

METHOD
In a pan slightly dry roast the peanut.
Remove and keep aside.
(No need to remove the skin)
Now in the same pan add 1/2 tsp oil , add the roasted peanut,jeera, garlic and the chutney dal .Fry for 1 min and remove .
Add salt and grind this to a smooth paste adding water as required.
Transfer it to a bowl.
Temper mustard , urad dal , curry leaves in 1 tsp oil. Add to this chutney.
Good with idly and dosa.
Make the  chutney very spicy.



Tuesday, July 25, 2017

PARUPU URUNDAI KUZHAMBU



NEEDED
Toovar dal - 1/2 cup 
channa dal - 1/4 cup 
green chilly -3 (add to ur taste)
salt
hing 
little curry leaves
tamarind water - 2 cups (take 1 small lemon size tamarind )
grated coconut - 1 tbsp (opt)
turmeric powder - 1/4  tsp
sambar powder - 2 tsp 
little jaggery (opt)
1 tsp - oil 
1 tsp mustard 

METHOD
  • soak toovar dal and channa dal together in a bowl for an hr.
  • drain the water ,add curry leaves , hing, turmeric, green chilly ,salt  and grind to a paste .
  • (add water if required for grinding)
  • remove , add little coconut ,mix well .
  • make small balls and keep aside .
  • (if the paste is very sticky and not able to make balls , u can drop small balls directly in the boiling kuzhambu.)
  • in a wok add 1 tsp oil and temper mustard .
  • add the tamarind water , hing , turmeric , sambar powder.
  • add salt.and little jaggery .
  • when it starts boiling ,reduce the flame  and gently drop the dal balls .
  • now allow it to cook , dont keep turning the balls .
  • once the balls are cooked it will become firm.
  • see to the kuzhambu consistency also .remove and garnish with chopped corriander.
  • good with rice , idly , dosa................






Thursday, July 20, 2017

ALOO PURI




NEEDED
wheat flour - 2 cups
potato (250 gms)- 2 medium size
dhaniya powder - 1tsp
turmeric /haldi - 1/2 tsp
chilly powder - 1/2 tsp
garam masala - 1 tsp
kasuri methi - 1 tsp
finely chopped coriander - little
green chilly finely chopped - 1 tsp
ginger paste - 1 tsp
little ajwain
salt to taste

METHOD 
  • pressure cook the potatoes .
  • peel skin and finely mash or grate the cooked potato.keep aside .
  • in a bowl add wheat flour , mashed potato , dhaniya powder, haldi, chilly powder, chilly ,ginger, coriander, salt , garam masala, kasurimethi, ajwain . 
  • knead well to a tight dough.
  • ( add water little by little if required)
  • keep aside to rest for 20 min.
  • after 20 min, add 1 tsp oil and knead again for 1 min.
  • heat oil , check the heat before frying.
  • make small puri  and fry in oil, both the sides, till golden brown 
 note
u can also make roti with the same dough .