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Friday, 27 January 2012

 Ada payasam

Sr. no       INGREDIENTS        QTY     UNITS
1.                  Ada                                   ½            cup.
2.                  grated coconut              1           cup
3.                  jiggery                                1           tsp
4.                   cardamom powder      1           tsp
5.                    cumin seeds                 ½           tsp
6.                    ginger powder              ¼          tsp
7.                    mixed nuts                     2          tsp          
8.                    raisins                              1          tsp
9.                   ghee                                  1           tsp    
1o.                saffron                               ½          tsp.

Prepare twice extract with the coconut. Frist with 1 cup warm water and second and third with 2 cup of warm water.
Boil ada in the third coconut extract and bring it to boil.
Dissolve jiggery in.
Add ada and cook for 5 min.
Add second extract and cook for 5 min.
In the minute time fry the chopped nuts and the raisins in ghee.

how to make Ghee rice

                                                           Ghee rice

Sr. no       INGREDIENTS        QTY     UNITS
1.                  Basmati rice                2             cup.
2.                  ghee                           2              cup
3.                 onions                          4               no
4.                 cloves                          5             no
5.                 black cardamom          3              no
6.                 cinnamon                     5             no
7.                 bay leaves                   5              no          
8.                 cashew nuts                20            gms
9.                  ghee                                 to fry
Clean the rice water and soak it for 20 min.
cut the onions into slices.
 Heat ghee and add onions and spices saute it for 5min.
Add rice and sauté for a 5 min.
Add 3 cups of water, salt, mix and cook till the rice  tender and dry remove from the fire and transfer the contents to a serving bowl.
 roast  cashew nuts and use as garnish to the rice.
Serve hot with  any curry.

how to make Sambar

Sr. no       INGREDIENTS        QTY     UNITS
1.                  lentils                         100            gm
2.                  coriander                    20              gm
3.                  red chilies                    5              gm
4.                splir Bengal gram           3               gm
5.                splir black gram             3               gm
6.                 fenugreek                     3               gm
7.                asatoetide                   1/2              tsp          
8.                ladies finger                  30             gm
9.                onions                          50            gm
10.              Bingil                         180             gm
11.             drumsticks                    4                no
12.             turmeric                        ½               tsp
13.             tamarind                     to taste.
14.             salt                             to taste
15.             curry leaves               as required                 
16.             curry leaves                2                   gm
17.              onions                       10                  gm

Boil dal add vegetables( cut into equal dices) and add powder, spices and cook till vegetables tender.
Add tamarind  juice extracted in a cup of hot water. Bring to boil tested for seasoning then remove.
Heat oil Add mustard seeds slice onions, broken red chilies & fenugreek . add this temper t the sambar.

how to make Muringakka theeyal

                                                    Muringakka theeyal

Sr. no       INGREDIENTS     QTY         UNITS
1.                  drumsticks                 4              no
2.                  saber onions              ¼             kg
3.                  coconut                      ½            kg
4.                   red chilies                  5             no
5.                   salt                          to taste
6.                   coriander seeds        3            tsp
7.                   lemon                       1            no          
8.                   sugar                          2          tsp
9.                   curry leaves                2          tsp
10.                 cumin seeds               ½           tsp.
11.                 pepper                       ½          tsp
12.                 fenugreek  seeds         ¼         tsp
13.                 turmeric powder        ¼          tsp
14.                 asatotida                   ¼           tsp
15.                  salt
16.                  coconut oil               ½           cup
17.                  mustard seeds         ½             tsp
18.                     coriander               1           tsp

Soak the tamarind in 2 cup of hot water and extends the juice.
Roast the grated coconut till golden.
Roust the red chilies coriander seeds curry leaves. Pepper and the cumin seeds till the raw small disappears.
Grind the rested ingredients to a smooth paste.
Heat half the quantity of oil and sauté the onions.
Add the ground paste, tamarind extract turmeric powder. Asafolide,salt,jiggery and fringe it to boil for some time.
Garnish the dish with coriander leaves.
Serve hot with rice.

how to make Vellarikai pacchadi

                                                    Vellarikai pacchadi

Sr. no       INGREDIENTS        QTY     UNITS
1.                  yellow cucumber     500          gm.
2.                  coconut                      ½           no
3.                  green chili                   5            no
4.                  mustered seeds          7            tsp
5.                  salt                            1             tsp

For seasoning:
6.                   coconut oil                 4            tsp
7.                   red chilies                   2            no.          
8.                   mustard seeds            ½           tsp
9.                   curry leaves                2            tsp

For garnishing:
       Coriander leaves chopped          2          tsp.

Wash, peel and chop the cucumber.
Grind the coconut  green chilies, mustered and the ginger to a fine paste.
Cook the cucumber  with salt till just tender.
Add the ground paste, curd and mix the contents well, cook further for fine more minutes. Remove it from fire and transfer the contents to a serving dish.
Heat oil and sauté the seasoning ingredients pour it cover the cucumber and mix well.
Garnish the chutney with the chopped coriander leaves.
The chutney can be consumed up to three leaves.
Serve with any snack or hot rice. 

how to make Thakkali chutney

                                                        Thakkali chutney

Sr. no       INGREDIENTS        QTY     UNITS
1.                  tomatoes                       ¼             kg.
2.                  garlic                             2             piece 
3.                  red chilli powder            2             tbs
4.                  turmeric extract              5            tbs
5.                  salt                               to taste
6.                   sugar                           1              tbs
7.                   veg oil                          4             tbs          
8.                   mustard seeds              ½            tsp
9.                   curry leaves                  1            tsp

Cut the tomatoes into small cubes and merge cups and keep aside. cut the garlic into half along it’s length.
Make juice and dry the seeds in upon on low heat.
Heat oil in a heavy bottom pan after a min. bour the heat and add the curry leaves then add garlic fry add to tomatoes to mains piece and chili powder.
Cover and cook an low heat for about 10 min. till the tomatoes open and sugar salt cook.  

how to make Potato stew

                                                           Potato stew

Sr. no       INGREDIENTS         QTY     UNITS
1.                  potato                         3            kg.
2.                  coconut milk                1            cup
3.                  water                        as required
4.                  ginger                            1            no
5.                  salt                                 to taste
6.                  oil                                 ½            lit
7.                   curry leaves                  1         sprinkle            
8.                   mustard seeds               2            no.
9.                   curry leaves                   1            tsp

Peel  potato and cube into medium pieces .
Cook it along with water and salt till it’s almost done add grated ginger and slice green pepper to it
Simmer the potatoes mixture and add coconut milk to it stir the mixture until it’s hot.
Serve hot with appear. and its the side dish for appear

how t make Pyar upperl

                                                       Pyar upperi
Sr. no       INGREDIENTS        QTY     UNITS
1.                  Thin beans                    500          gm.
2.                  onions                            250         gm
3.                  whole red chilies             10           kg
4.                  garlic                              4             no
5.                  salt                                 to taste
6.                  curry leaves                    ½            bunch

Cut the beans.
Grind onions whole red chilies and garlic.(make a paste)
Take a pan add oil add mustard seeds let it crackle.
Add the paste.
Add curry leaves.
Add leans, salts allow it cook.
than take in to a bowl and serve hot.

how to make Carrot poriyal

                                                       Carrot poriyal
Sr. no       INGREDIENTS        QTY     UNITS
1.                  carrot                          ½            kg.
2.                  onions                          1             no
3.                  chili powder                 ½            kg
4.                  turmeric powder           ½            tsp
5.                  salt                              to taste
6.                   coconut oil                    1           tsp
7.                   coconut                         ½          piece
8.                   mustard seeds                1           tsp
9.                   curry leaves                     1          tsp

Cut the vegetable into small pieces, mix together chopped vegetables onions grated coconuts. Chilly powder, turmeric and salt.
And some  water and cook it well together the vegetables become salt
Heat 1 tsp of oil in add mustard seeds. Add curry leaves, sauté for a white.
Pour the seasoning in the curry mix well.

how to make Beetroot poriyal

                                                     Beetroot poriyal

Sr. no       INGREDIENTS        QTY     UNITS
1.                  Beet root                   ¼           kg.
2.                  onions                         1           no.
3.                  chili powder                ½           tsp
4.                  turmeric powder         ½            tsp.
5.                   salt
6.                   coconut oil                  1            tsp.
7.                   coconut                       ¼ 
8.                    mustard seeds             1            tsp
9.                   curry leaves    

Cut the beat root into small pieces mix to together beet root, onions, grated coconut. Curry powder, turmeric and salt.
Add some water and cook it well together until the vegetables become soft.
Heat 1 tsp oil in a pan, add mustered curry leaves sauté for a while.
Pour the seasoning into the curry and mix well.

how to make Olan

Sr. no       INGREDIENTS        QTY     UNITS
1.                  Red pumpkin             250         gm.
2.                  Thick coconut milk        1          cup
3.                   Beans                         250         gm

For seasoning:
4.                    coconut oil                    4            tsp
5.                    curry leaves                   ½          tsp.
6.                    mustard seeds               ½           tsp.
7.                     green chilies                  2            no

For garnishes:   
8.            grated & roasted coconut        1         tsp.

Wash, remove the strings and cut the beans into one inch pieces.
Wash peel and cut the pumpkin one inch pieces.
Cook the vegetable with salt and enough water till tender and dry transfer the contents to a serving dish.
Add coconut milk and stir the contents .
Spoon half quantity of the coconut oil over the dish.
Heat the remaining quantity of coconut oil and sauté the seasoning ingredients power it over the curry & mix well.
Garnish it with the roasted coconut.
Serve hot with rice.

how to make Muttagove thoram

Muttagove thoram

Sr. no       INGREDIENTS              QTY         UNITS
1.                  Cabbage chapped            ½               kg.
2.                  Freshly greater coconut     ½              cup
3.                  Green chilies                      4                no
4.                  Flake garlic                        4                no
5.                  Salt                                    1                tsp
6.                 Small sambar  onions         sliced
 For seasoning
8.                     coconut oil                           4                cup
9.                     Curry leaves                          2                tsp
10.                   chana dal                             ½                 tsp
11.                    Curd dal                 `            ½                tsp
12.                    Mustard seeds                     ½                 tsp
13.                    Salt                                       ½                tsp
For garnishing
14.                    Freshly grated coconut            2               tsp 
15.                     Coriander leaves                     2               tsp

Grind the coconut, green chilies and the garlic to a fine paste.
Heat oil and sauté the seasoning ingredients ground paste and the slice onions for 2 min.
Add the chopped cabbage salt and mix the contents together cover the pan with a lid and cook on slow fire for 10 min. till the cabbage is tender and the coconuts are dry. Remove it from fire and transfer the contents to a serving dish.
Garnish it with freshly grated coconut and the chopped coriander leaves.
Serve hot with rice.

how to make avial


Sr. no       INGREDIENTS        QTY     UNITS
1.                  Red pumpkin             200         gm.
2.                  shard                         200         gm
3.                   garn                          200          gm
4.                   French beans             200         gm
5.                  drumsticks                  2-3          no
6.                   potatoes                     2-3          no
7.                   raw bananas                2            no
8.                   grated coconut             1            no
9.                    curd                            3          cup
10.                  green chilies                 5           no
11.                   cumin seeds                1           tsp
12.                  coconut oil                   ½          cup
13.                   salt                             1 ½          tsp

For seasoning:
14.                   curry leaves                   2               tsp
15.                   mustered seeds             ½               tsp
For garnishee :
16.                  coriander leaves              2              tsp
17.                  mint leaves                      2              tsp

Wash peel and cut all the vegetables into  plate.
Cook the vegetables with 1 tsp salt and enough water till leader and dry.
Grind the coconut green chilies and cumin seeds to a fine paste.
Mix the curd ground paste with the remaining quantity of salt till well combined.