Starters

PEANUT SUNDAL

KADALAI SUNDAL- PEANUT SUNDAL

PEANUT SUNDAL
PEANUT SUNDAL

KADALAI SUNDAL- PEANUT SUNDAL

Ingredients


Peanut-1 cup(Raw)
Oil-1 tsp
Mustard seed-1 tsp
Red chillies-1 ea
Grated coconut-2 tbsp

Method


Pressure cook the peanut with salt upto 1 whistle & strain it.
Heat oil in a pan, add mustard seed,red chillies & boiled  peanut.
Add grated coconut & Mix well.

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HAPPY NAVRATHIRI- PAYATHAM PARUPPU SUNDAL-VELLA PAYASAM- MILAGU JERAGA SADHAM

HAPPY NAVRATHIRI- PAYATHAM PARUPPU SUNDAL-VELLA PAYASAM- MILAGU JERAGA SADHAM

HAPPY NAVRATHIRI TO ALL !!!!!

PAYATHAMPARUPPU SUNDAL-PASIPARUPPU SUNDAL

INGREDIENTS

splitted green gram dhal – 1 cup
Red chillies – 2 ea
Grated ginger – 1/2 tsp
Mustard seeds – 1/2 tsp
curry leaves – 1 tbsp
Hing – a pinch
Oil – 1 tbsp
Coconut – 2 tbsp(grated)

Method

Soak the green gram dhal for 30 min.
Heat oil in a pan. Temper with red chillies, mustard seeds, curry leaves & ginger.
Add in the soaked & sprinke little water & cook for a while.
Once the Dhal is cooked ,season it & finish with grated coconut.

VELLA PAYASAM

INGREDIENTS

Cooked rice – 1 cup
Jaggery – 1 cup
Milk – 2 cups
Cardamom – 2 ea

Method

Mix milk & cooked rice with cardamom.
Heat the mix & add in the jaggery.
Once the jaggery is mixed serve hot.

MILAGU JEERAGA SADAM- PEPPER JEERA RICE

INGREDIENTS

Cooked rice – 2 cups
whole peppercorns – 1 tsp
Jeera – 1 tbsp
seasoning – 1 tsp
Ghee – 1 tbsp

Method

Dry roast peppercorn & jeera & blend into a coarse powder.
Add the rice with salt,ghee & the coarse powder.
Serve hot.

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SAMOSA CHANNA CHAT

SAMOSA CHANNA CHAT

SAMOSA CHANNA CHAT
SAMOSA CHANNA CHAT

Ingredients

Samosa – 2 ea
chat channa masala – 1 cup
tamarind chutney – 2 tbsp
Mint chutney – 2 tbsp
Red onions – 1 ea (chopped)
Carrot – 1 ea (grated)
Corainder leaves – 1/2 bunch (chopped)
Seasoning – to taste

Method

Break down the samosas to small bits.
Add in the chat channa masala.
Mix in the tamarind, mint chutneys & seasoning to taste.
Mix well & garnish with chopped red onion & grated carrot.
Finish with chopped coriander leaves.

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