Recipes

  • GROUNDNUT GREEZEPEAS- RECIPE

    GROUNDNUT GREEZEPEAS- RECIPE

    GROUNDNUT GREEZEPEAS- RECIPE:: Ingredients: Whole groundnuts duly fried-200 gm; gram flour- 50 gm; corn flour- 3 tsp; rice flour- 3 tsp; chilli powder- 1 tsp; asafetida- as required; oil- as required. Method: Mix the groundnut, gram flour, rice flour, chilli powder, salt and asafetida with a little water so that the mixture is formed as…

  • VEGETABLE MOMOS- RECIPE

    VEGETABLE MOMOS- RECIPE

    VEGETABLE MOMOS: Ingredients: Cleaned Maida flour- 1 tumbler; oil- 1 tsp; carrot,  scrapped cabbage-¼ tumbler; onion-1;  garlic-1; pepper powder, soya sass and oil- each 1tsp and salt. Method: Add water, salt and oil with the Maida flour and mix and keep it to rest for ½ an hour. This is the outer flour. Pour oil…

  • PANEER PAROTTA-RECIPE

    PANEER PAROTTA-RECIPE

    PANEER PAROTTA-RECIPE: Ingredients: Wheat flour-1 tumbler; scrapped paneer- ½ tumbler; green chilli-1; dhania powder, ‘chat’ masala powder, cumin seed powder, garam masala powder,- each ½ spoon; oil and salt. Method; Add water with the wheat flour mix it and make it as a dove.  Close the dove and keep it separately for half an hour.…

  • HUTHUVAlAI SOUP  (SOLANUM TRILOBATUM  SOUP )

    HUTHUVAlAI SOUP (SOLANUM TRILOBATUM SOUP )

    THUTHUVAlAI SOUP  (SOLANUM TRILOBATUM  SOUP ):   Thuthuvalai is a thorny creeper: Ingredients: The leaves- 1 cup; pepper and cumin seeds- 2 tsp; garlic-1; tamarind water- 2 cup; oil-1tsp; turmeric powder and salt-as required. Method; Sauté ‘thuthuvalai’ leaves, pepper, cumin seeds and garlic in the oil and grind. Add turmeric powder, salt, and tamarind water…

  • PESARAT LADDU- RECIPE

    PESARAT LADDU- RECIPE

    PESARAT LADDU- RECIPE: Required ingredients: Green gram- 2 tumbler; sugar-1 ½ tumbler; ghee-50 gm; cashew nuts and dry grapes-each-10; cardamom powder- 2 tsp. Method: Fry the green gram in a pan and allow it to cool.  Grind it with sugar. Pour ghee and fry the cashew nuts and the grapes.  Mix all the ingredients in…

  • MAIZE AND VEGETABLE MIX- RECIPE

    MAIZE AND VEGETABLE MIX- RECIPE

    MAIZE AND VEGETABLE MIX- RECIPE: Ingredients: Maize ground as rava- 100 gm; chopped onion- 2; green chilli-2 kerat-100 gm; beens-100 gm; cabbage-100 gm; sweet corn-50 gms; coriander leaves and curry leaves-a little;  salt, oil mustard and urid dal- as required. Method: Add water with the ground maize and mix it in the form of ‘puttu’…

  • PINAPPLE BEDA-RECIPE

    PINAPPLE BEDA-RECIPE

    PINAPPLE BEDA-RECIPE: Ingredients: Boiled milk-2 tumblers;  pineapple fruit -1;milk powder- ½ tumbler; condensed milk and sugar- each ¼ tumbler; badham (almonds), saffron- 1 tsp; pistha-each 10; ghee-3 tsp; cardamom powder- 2 tsp. Method: Mix the milk powder and sugar in a broad vessel nicely. Mix milk, condensed milk in a mixi and blend nicely. Peel…

  • PANIR JAMUN-RECIPE

    PANIR JAMUN-RECIPE

    PANIR JAMUN-RECIPE: Required ingredients: Scrapped panir- 2 tumblers; sugar-1 ½ tumbler; cashew nuts- ¼ tumbler; cardamom powder-2 tsps; saffron powder- 1 tsp; ghee and oil. Method: Put sugar in the vessel, pour water and boil. Switch off the stove when the sugar syrup becomes thick. Add panir, cashew nuts, and cardamom, mix everything and make…

  • VEGETABLE PONGAL- RECIPE

    VEGETABLE PONGAL- RECIPE

    VEGETABLE PONGAL- RECIPE: Ingredients: Raw rice-1 tumbler; moong dal-half tumbler; carrot- chopped into pieces;  beans-half tumbler; green chilli-3; chopped ginger and the skin duly peeled off ; 2 tsp; pepper and cumin seeds each 1 tsp; cashewnuts-20; curry leaves, ghee and salt. Method: Cook the raw rice and the moong dal with salt. Boil the…

  • BROCCOLI CHAPATTI- RECIPE

    BROCCOLI CHAPATTI- RECIPE

    BROCCOLI CHAPATTI- RECIPE: Ingredients: Wheat flour-2 tumblers; chopped broccoli- 1 tumbler; ginger-a small piece coriander; leaves, oil and salt Method: Boil the broccoli in a copper bottomed vessel by adding water for 5 minutes. Then switch off the stove and let the broccoli be filtered and cooled. Grind the broccoli, coriander leaves and the skin…