Recipes

  • PALM JAGGERY CRYSTAL’s PONGAL- RECIPE

    PALM JAGGERY CRYSTAL’s PONGAL- RECIPE

    PALM JAGGERY CRYSTAL’s PONGAL- RECIPE: Ingredients: Raw rice-2 tumblers; green gram, powdered palm jiggery crystals boiled milk-each 1 tumbler ; cashew and dry grapes-each 20; cardamom powder and ghee. Method: Cook the rice, green gram, milk and water in the broad-mouthed vessel. After the rice is cooked to a very soft form, let the flame…

  • BITTERGOURD PAGODA- RECIPE

    BITTERGOURD PAGODA- RECIPE

    BITTER GOURD PAGODA- RECIPE: Ingredients: Bengal gram flour-1 cup; rice flour- 1 tsp; ani seeds- 1 tsp; chilli powder-1 tsp; asafetida powder-1/2 tsp; bittergourd-2 ; rice-cleaning water-1 cup; salt and oil-as required; Method: Cut the bitter gourd in round shapes and put in the rice-cleaning water. After half an hour, clean the bitter gourd and,…

  • PEAS PANEER PULAV

    PEAS PANEER PULAV

    PEAS PANEER PULAV: Ingredients: Basumati rice-1 tumbler; mixture of carrot, beans, peas – 1 tumbler; paneer pieces- 10; butter, lemon juice each 1 tsp;  ginger-garlic paste- 1 tsp;  big onion-1; mint leaves and coriander leaves dhania powder- ½ tsp;  cinnamon, clove cardamom, oil and salt. Method: Boil the butter in the cooker, add cinnamon and…

  • THINAI (FOXTAIL MILLET) GHEER

    THINAI (FOXTAIL MILLET) GHEER

    THINAI (FOXTAIL MILLET) GHEER: Ingredients: Foxtail millet grain-100 gm; jiggery- 1 cup; coconut milk-1 cup ; cashew nut-10; ghee-1 tsp. Method: Pour ghee in the pan and fry the millet, add two measures of water and allow it to be cooked. Add a little water in the jiggery, allow it to boil and then filter…

  • RECIPES-  RIDGE GOURD (PEERKANKAAY) CHUTNY / PAPAYA PANIARAM

    RECIPES- RIDGE GOURD (PEERKANKAAY) CHUTNY / PAPAYA PANIARAM

    RECIPES-  RIDGE GOURD( PEERKANGAY CHUTNY) : ( Ingredients: Dry chilli- 4; tamarind-a little; sk in removed coconut duly scrapped-1 cup; garlic-4 pieces; ginger-a small piece. Method: Pour a little oil in the pan and sauté chilli, ginger, garlic tamarind and the Ridge Gourd. After they are   cooled, grind them. Then pour oil and fry mustard and put…

  • RECIPES -PAPAYA KUZI PANIYARAM/ VERMILCELLI GHEER

    RECIPES -PAPAYA KUZI PANIYARAM/ VERMILCELLI GHEER

    PAPAYA KUZI PANIYARAM: Required ingredients: Flour for aappam-1 cup; papaya paste-1 cup; powdered  jiggery-1 cup; scrapped coconut- 4 tsp; cardamom powder- a little; ghee- as required. Method:  Grind the aapam-flour, papaya paste, jiggery and scrapped coconut.  Pour ghee in the kuzi paniyaara tawa, pour the ground paste and turn both the sides and take them…

  • RECIPES FOR READY MIX VARIETIES- UPMA MIX /RIBBON PAKKODA MIX/ DOSA KIX

    RECIPES FOR READY MIX VARIETIES- UPMA MIX /RIBBON PAKKODA MIX/ DOSA KIX

    RECIPES FOR READY MIX VARIETIES- UPMA MIX /RIBBON PAKKODA MIX/ DOSA KIX : UPMA MIX: Ingredients: White rava-1 kg; red chilli-10;urid dal and Bengal gram- each 5 tsp; oil-50 milli; mustard and salt. Method:  Heat oil in the pan and fry mustard, urid dal, Bengal gram and chilli. Add rava with them till it turns…

  • READY MIX VARIETIES- ADAI MIX AND LADDU MIX -RECIPES:

    READY MIX VARIETIES- ADAI MIX AND LADDU MIX -RECIPES:

    READY MIX VARIETIES- RECIPES: ADAI MIX: Required ingredients: Boiled rice-2 tumblers; toor dal, Bengal gram and raw rice-1 tumbler each; moong dal and urid dal- 4 tsps each; curry leaves- a handful; asafetida powder. Method:  Fry the curry leaves in the empty tawa.  Grind all the ingredients in the mixi like rava and preserve it…

  • RECIPES- JACK FRUIT PACHADI/ PURI GEER

    RECIPES- JACK FRUIT PACHADI/ PURI GEER

    RECIPES- JACK FRUIT PACHADI/ PURI GEER JACK FRUIT PACHADI: Ingredients: Jackfruit pieces-10; jiggery- ¼ tumbler; green chilli-2; tamarind- a little; ghee-1 tsp; mustard, curry leaves and salt. Method: After removing the nuts in the fruits, cut them into small pieces. Soak the tamarind in water and take extract out of it. Cut the green chilies…

  • GOLDEN MILLET IDLI- RECIPE

    GOLDEN MILLET IDLI- RECIPE

    GOLDEN MILLET IDLI- RECIPE: Required ingredients: Golden millet- ½ tumbler; potapo-2; onion and tomato- each 1; oil, mustard, urid dal, tour dal, chilli powder and idli flour and salt. Method: Cook the potatoes and peel off the skin. Cook the      golden millet by adding    a little water.  Pour oil in the pan and after the…