தக்காளி பச்சடி (இனிப்பு)

தக்காளி -250 கிராம்.(வெட்டிவைக்கவும்)
சீனி -200 கிராம்.
முந்திரி-10கிராம்.
உலர் திராட்சை-5கிராம்.
பட்டை-2 சிறிய துண்டு.
ஏலக்காய்-4
கிராம்பு-4
நெய்-3டேபிள்ஸ்பூன்.
பன்னீர்-2டேபிள்ஸ்பூன்

செய்முறை:
 1.ஓரு பாத்திரத்தை       அடுப்பில்வைக்கவும்.
 2.அதில் முன்று டேபிள்ஸ்பூன்   நெய்ஊற்றவும்.
  3.பட்டை கிராம்பு ஏலக்காய்     போட்டுவதக்கவும் பிறகு முந்திரி           திராட்சை போட்டு வதக்கவும்.
 4.வெட்டிய தக்காளி சேர்த்து ஐந்து
   நிமிடம் வதக்கவும்.                       5.சீனியை சேர்த்து கிளரி மூடி போட்டு
    வேகவிடவும்.                                 6.தக்காளி வெந்து சீனி பாகு பதம்
     வந்ததும் பன்னீர் சேர்த்து கிளறி
     இறக்கவும்.

 

DALCHA ( THUR DHAL CURRY)

INGREDIENTS:

Mutton-250.Gram.

Thur dhal-250Gram.

Brinjal-250Gram. ( cut into small pieces)

Onion-3  (2 Onion sliced and the other one grind)

Tomato-2(cut it)

Green chilli -6 (cut it in center)

Ginger&Garlic paste-5 table spoons

Coconut-1/4 cup (grinded)

Salt to taste

Curd-1/4 cup

Garam masala-1 tablespoon

Coriander powder-4 tablespoon

Turmeric-1teaspoon

Red chilli powder -  1&1/2 tablespoon

Coriander leaves-1 small bunch

Curry leaves-1/4 cup

Oil-3 tablespoon

Tamarind-1 big lemon size

Raw mango-1

Billimi-10 nos

Cinnamon-1 stick

Clove-5 

Cardamon-5

METHOD:

1. Cook the thur dhal in pressure cooker and after cooking keep it  aside separately.

2.Take the pressure cooker and place that in stove.

3.Add the oil to heat and add the cinnamon,clove,curry leaves and caradamon saute a fry.

4.Then  add the mutton,sliced onion and as well the grinded onion,tomato ,green chilli,ginger&garlic paste,salt,curd,garam masala powder,coriander powder,turmeric powder,red chilli powder,coriander leaves,,brinjal,sliced mangoes and billimi  and add a half cup of water.

5.Lid to cover the cooker.

6.After the 3 whistles from the pressurre cooker switch off the stove.

7.Squeeze the tamarind in water in 1 cup.

8.Open the cooker and add the tamarind juice and then boil it for 5 minutes.

9.Add the grinded coconut ,thur dhal ,curry leaves,corriander leaves and then cook it for five minutes and switch off the stove.

10.Serve and taste it with ghee rice.

Add caption

Ghee Rice

INGREDIENTS:
Rice-1kg
Cinnamon-4 stick
Cloves-15
Cardamon-15
Bay leaves-2
Star Anis-6
Ghee-50ml
Oil-50ml
Ginger&garlic paste-6tbs
Curd-1cup
Salt-to taste
Cashew nut-25
Onion big-sliced
Green chillies-6
Coriander leaves-4tbs
Garlic big size-1crushed

METHODS:
- Heat a ghee and oil in heavy bottomed vessel.
- Add the cinnamon,clove,cardamon,bay leaves and star anis then saute a minute.
- Add the crushed garlic and saute a minute.
-Add the onion,chilli,cashew nut then saute a few minute.
-Add the ginger garlic paste,curd and coriander leaves then mix well.
-Add a water and salt.
- The water was boiled and then add a rice.
- The rice was cooked and then water was absorbed.
- Sim the stove in 10 miniutes.
- After switch of the stove.
- To served with fried cashew nut.

Lime Juice

Ingredients:
    Lime=1
    Cardamon=2
     Water=2glass
     Sugar=5tbs
     Rose water=1tbs
     Ice cubes=4
 STEPS:
        

• Take the lime and squeeze it.
• Take the bowl and add a lime juice,sugar,cardamon,rose water and add water.
• Then mix it well.
•  Then serve with cubes.

Sweet Almond Porridge (Badam Kheer)

 
Ingredients:
-  30 Almonds (10 per person)
-  100ml Water
-  300ml Milk
-  6tbsp Sugar (more or less to taste)
-  3 Cloves
-  3 Cardamom Pods
-  1 inch Cinnamon Stick
-  A pinch of Saffron
-  3tbsp Rosewater
-  1tbsp Pure Ghee
-  2tbsp Wheat Flour 

Steps:

Step 1: Soak Almonds in Hot water for about 5 mins until skin comes off when you peel the almonds. 
Step 2: Place the peeled Almonds in a blender and add 100ml water and blend until it becomes a watery paste.
Step 3: Pour the Almond paste into a pot and add the Cloves, Cardamom, Cinnamon, Wheat Flour, and the Milk and mix well. 
Step 4: Heat the mixture on medium heat on the stove until it Bubbles Heavily. Lower the heat until the bubbles subside. Do not turn the heat off. Increase the heat to medium and let the mixture boil until it bubbles heavily again. Lower the heat like before and increase again and let it bubble heavily a third time. Lower the heat. Add the sugar. Mix. And let it boil once more on medium heat.
Step 5: Take the pot off the stove. Add the Saffron,Ghee and Rosewater. Mix and Serve Hot or Cold in a dessert bowl.