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of JEERAKA SAMBA rice and soak for 30mins. Clean 1/2 kg. mutton pieces. Finely slice 1/4kg. of onions and chop 1/4 kg. of tomatoes. Heat 100gm. cooking oil [ can also use some ghee , about 50gm. in addition to the oil] in a heavy vessel, and splutter 2 sticks cinnamon, 2 cloves, 2 cardamom, 1 bay leaf, 1 stone algae [ kadal paasi in tamil ] and one maraati moggu [ I don't know the English name]. Then add onions and saute till brown. Then add paste of 6 garlic and 50gm. ginger, and the tomatoes and cook till raw smell goes. Then add washed mutton, 4 chopped green chillies , 1/4 tsp. turmeric powder, 2 tsp. chilli powder, 3 tsp. dhania powder, 1/2 a bundle of mint leaves, chopped, 1/2 cup thick curds, and cook till oil floats on top. Then add water twice the amount of rice , add required salt and cook the mutton. When the mutton is 3/4th. done, add the drained rice, mix, cover and cook. Do not disturb till you see small pits forming on top of the biryani. Then add little red [kesari] food colour dissolved in little water, mix well but lightly, and cook on 'dum' for half an hour. Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd].
AAMBUR BIRYANI BASMATHI rice - 500 gms. No kadalpasi, maratti moggu in this recipe. The rest of the ingredients required and their quantity is the same as the above recipe. But method of cooking is different. Method: Take 1 1/2 litres of water in a heavy pan. Add half the spices [clove,cardamom etc.] and boil the water. Add washed rice, salt and cook till 3/4th. done and drain the water. Set the rice aside. Meanwhile, clean the mutton. Mix it with curd, chopped tomatoes, mint leaves, coriander leaves, ginger garlic paste, turmeric powder and slit green chillies. Mix well and marinate for at least 30 mins. Heat the oil/ghee in a heavy pan, splutter the remaining whole spices, and fry the onions till brown. Then add muttons and cook till oil floats on top. Then add coriander powder and chilli powder, salt, and sufficient water to cook the meat. Once the mutton is cooked, and the mixture thickens, add the cooked rice, mix well and cook the biryani on 'dum' for 30mins. Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd]. Reply With Quote THIRUVALLUR PONGAL - VADAICURRY
Finely chop 1/2 cup small onions. 1 small piece of giner [finely grated]. 3 red chilly. bring back to the boil . Note : This dish should not be made in a paniyaram pan like how we do for kuzhi paniyaram etc. Drain. In a small fry-pan. Add finely chopped curry leaves and coriander leaves. only add as many vadais as the pan will hold. one at a time in a small kadai / vanali. Keep aside. Then add 1 cup of coconut milk and bring to a boil. Remove from stove. cumin seeds. 3 green chillies and 1/2 a bundle of arai keerai or siru keerai [or a combination of both].Pongal : Wash 1 cup raw rice and 1/2 cup mung dal. Break up the fried vadais into bite-size pieces. ghee in a pan. 1 clove and 1 cardamom to make a thick paste. Then reduce flame & cook for a further 10mins. Heat 1 tsp. Once it cooks and rises to the top. adding as little water as possible. the ground masala paste. Reply With Quote DHARMAPURI KEERAI VADAI Soak together 1/2 cup whole urad and 1 cup chana dal for one hour. 1 Tbsp. 1/2 tsp. heat some oil and saute 2 chopped onions till brown. In a pan. . 1/2 tsp. place it on the palm. When oil is medium hot . of the ground masala paste. drain and serve. mix well and set aside. Add little water if gravy is too thick. from the sides onto the top of the paniyaram. a pinch of cumin seeds and cook in pressure cooker for 1 whistle. add to the gravy. Vadaicurry: Grind together 1 small piece ginger. fennel seeds. turn over to cook the other side. It should be made like appams. grind to a coarse thick paste. Add this seasoning to the cooked rice. Reply With Quote SIVAGANGAI VELLAI PANIYARAM Soak 2 cups raw rice & 1/4 cup whole urad together for one hour and grind to a fine paste. take a broad ladle and pour one ladle of batter into the oil. add 1 Tbsp. Don't overcrowd the pan. The batter should be of a dosai . and splutter 1tsp. pierce center with a finger and slowly drop the vadais in the oil. mix well and serve hot. required salt and mix well. add 1/2 tsp. 8 garlic. oil and 2 tsp. To this dal paste. While the paniyaram is cooking pour the hot oil . Add these to the ground dal alongwith required salt & 1tsp. cumin seeds. Take a small ball of the vadai dough. 1tsp. Then add required salt. 1 piece cinnamon. sugar and mix well. 1tsp. Serve hot with pongal. mix very well. flatten to make thin vadais. 2 tsp. Then add 2 chopped tomatoes. and after a minute remove from pan. Soak 1 cup chana dal for 1 hour and grind to a coarse paste. switch off stove. Fry on a medium flame till done. without adding any water. adding more oil as & when the oil reduces. 5 cashewnuts broken and a few curry leaves. salt.each of chilli powder & coriander powder. heat required oil. asafoetida powder.maavu consistency. mix well & taste for salt. milk. Add 2 1/2 cups water. pepper corns. turmeric powder and saute well. Make small vadais and fry in hot oil. Heat oil for frying in the pan.
powder the karuvaadu [in an ural if possible].2 tsp Sugar .0.THOOTHUKUDI MAASI KARUVADU PODI Clean 100gms.1 Finely chopped Onion .5 tsp Salt .1/2 handful Egg with yolk . When cool. powder and set aside. and store in clean . of maasi karuvadu. without dry roasting] . powder the onions and chillies [raw itself. Can be eaten with hot rice and some ghee / gingelly oil.2 tsp Soy Sauce .As required Ajinomoto(MSG. China Salt) . Then finely chop 50gms. Damodaran Ingredients Boneless Chicken cut into small / medium pieces .one handful .1 tsp Red color powder . Instructions in English Ginger Chicken by Dr. Add little salt. Then mix together the powdered onions with the powdered coconut and dried fish powdered.One pinch White Pepper Powder .25 grams Maida (All purpose flour) .5 Kgs or 1 lb Make a paste of Ginger .0. wash and dry roast in a pan till moisture evaporates. airtight bottles. Now. Grate 1/4 a coconut and dry fry in a pan till golden brown. Set aside and when cool.1 handful Red chilli paste . of small onions and split 4 dried red chillies into bits.2 tsp Tomato sauce . just like other podis.1 tsp Spring onion .2 handful Corn flour .100 grams & Garlic .1 handful Rice flour .
Damodaran Ingredients Noodles 1 packet Onion .As required to fry the chicken Instructions In a bowl take Maida. Sugar. Oil . add corn flour mixed in water Cook until the gravy thickens Garnish with spring onion and serve hot Ginger Chicken goes well with Szechuan Noodles or Fried Rice Szechuan Noodles by Dr. Rice flour and Egg Then add salt. Saute until the raw smell leaves the mixture Add Red chilli paste. White Pepper Powder. Ajinomoto and Spring Onion.50 grams Red chillies . Soy Sauce.1 Carrot . Soy Sauce. Salt.1 Capsicum.1 Cabbage . Saute thoroughly Add chicken to the mix and add a little water For thick consistency of the gravy.2 tsp . White pepper powder.3 or 4 nos Finely chopped Ginger(one small piece) + Finely chopped Garlic .2 tsp Tomato sauce . saute onion and add ginger-garlic paste. Red color powder. Tomato Sauce. Ajinomoto & Sugar to it and mix thoroughly Add chicken and let it marinate for a while Heat oil in a pan and deep fry chicken In another pan heat little oil.Together One Handful Red chilli paste . Corn flour.
Ajinomoto (MSG). Vegetables should not be over-cooked Add Noodles and mix thoroughly Add Red chilli paste. Soy Sauce and Tomato sauce Add chopped Ginger-Garlic mixture.As required Butter . White Pepper powder and Spring onion. Soy Sauce .As required Oil . Sugar. garnish with Fresh Spring Onion You can serve the noodles as is or it goes well when served with Gobi Manchurian or Ginger Chicken or Garlic Chicken or Chilli Chicken (adding butter to oil in the beginning makes the noodles taste soft) Instructions to cook noodles Boil water in a pan . Salt.2 tsp Instructions Chop all the vegetables & onions finely Cook the noodles (Check below for detailed instructions) Heat oil & butter together in a pan Add red chillies to oil then add all chopped vegetables and onions Fry vegetables until they are 3/4th cooked. then mix thoroughly Cook until the noodles and vegetables get mixed with sauces evenly Serve the noodles in a bowl or plate.One handful Salt .Half tsp Ajinomoto (china salt / mono-sodium glutamate) .2 tsp White pepper powder .One pinch Spring Onion .Half tsp Sugar .
serve with fried curry leaves on top. Chennai nandu porial nandu--1/2kg 2 handfull--rice flour 2 handfull--rava 2tsp-pepper powder 2tsp-chilli powder curd---4tsp 2tsp-ginger garlic paste mint leaves--1handful salt mix everything and put nandu in that mixture and marinate for 15 minutes then deep fry. Add salt and noodles Once the noodles is cooked. add it after adding vegetables. add fresh chicken or boiled mutton after adding red chillies to oil and before adding vegetables. If you want to add egg. filter the water from noodles using a strainer Rinse noodles thoroughly in cold tap water and let it dry completely Toss the dried noodle in oil which will make the noodles not sticky Additional instructions for adding non-vegetarian If you wish to add chicken or mutton. .
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