Recipes

  • BOTTLEGOURD DHOSA- RECIPE

    BOTTLEGOURD DHOSA- RECIPE

    BOTTLEGOURD DHOSA- RECIPE: Ingredients: Bottlegourd-1; onion-3; green chilli-2; ginger, salt, cumin seeds- a little; dhosa flour- a little. Method: Peel off the skin of bottle gourd and grind it with onion, green chili, ginger salt and cumin seeds. Then mix it with the dhosa flour and prepare dhosas in the simmer flame. You can also…

  • GRAINS- KOZUKKATTAI-RECIPE

    GRAINS- KOZUKKATTAI: Ingredients: Grains- 1 cup; rice flour-1 cup; mustard, urid dal; ginger- a small piece; green chilli-2; curry leaves, coriander leaves- I bunch; salt and oil. Method: Grind the sprouted grains. Add salt to the rice flour and mix the ground grains with that fry the mustard, urid dal, green chilli, ginger, curry leaves…

  • 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…