Pudina leaves-1 cup
Mirchi-5 nos
Grind pudina leaves and mirchi. Fry kaduku, meetineem/karivepallai and mix it
Saturday, November 28, 2009
ulutham paruppu/ urad dal chutney
ulutham paruppu/urad dal-1cup
inji/athurak/ginger pste-1 spoon
poondu/lessen/garlic paste-1 spoon
mirchi/chilli/milakkai-5 nos
salt totaste
Add oil on a pan. Fry ulutham paruppu/urad dal . Seperately fry poondu/lessen, inji and imli and grind separately. Mix it and add fried kaduku/rai and some amount of jing powder.
inji/athurak/ginger pste-1 spoon
poondu/lessen/garlic paste-1 spoon
mirchi/chilli/milakkai-5 nos
salt totaste
Add oil on a pan. Fry ulutham paruppu/urad dal . Seperately fry poondu/lessen, inji and imli and grind separately. Mix it and add fried kaduku/rai and some amount of jing powder.
onion/pyaj/vengaya chutney
requirements
Onion/vengayam/pyaj-cut-1cup
Mirchi/milakai/chilli-5nos
tamator/thakkali/tomato-1
puli/imli-marble size
salt to taste
Add oil and add mirchi and fry. Add onion and tomato,tamarind and deep fry. Grind in a mixer. Seperately add one spoon of oil. Add rai/kaduku and urad dal/ulutham paruppu 1/2 spoon. Fry and mix it in the paste. Serve it with coraiander leaves/dania and meeta neem/kari vepalai leaves.
Onion/vengayam/pyaj-cut-1cup
Mirchi/milakai/chilli-5nos
tamator/thakkali/tomato-1
puli/imli-marble size
salt to taste
Add oil and add mirchi and fry. Add onion and tomato,tamarind and deep fry. Grind in a mixer. Seperately add one spoon of oil. Add rai/kaduku and urad dal/ulutham paruppu 1/2 spoon. Fry and mix it in the paste. Serve it with coraiander leaves/dania and meeta neem/kari vepalai leaves.
nariyal/thengai/coconut chutney
Requirements
nariyal/coconut/Thengai- grinded 1/2
pottukdalai/chutney dal-1 cup
green chillies-two
Put all the ingredients and grind it in a mixer. Dilute with water. Add oil in pan. Add kaduku/rai, add urad dal/ulutham paruppu 1/2 spoon. Now pour this in the chutney and serve hot with chappathi/dosa/idli
nariyal/coconut/Thengai- grinded 1/2
pottukdalai/chutney dal-1 cup
green chillies-two
Put all the ingredients and grind it in a mixer. Dilute with water. Add oil in pan. Add kaduku/rai, add urad dal/ulutham paruppu 1/2 spoon. Now pour this in the chutney and serve hot with chappathi/dosa/idli
mirchi/lal chutney
Requirements
Mirchi-10
imili-1lemon size
Add oil in a pan and fry the mirchi/milakai. Add to this imili/puli/tamarind and grind it in mixer. Add oil in a pan. Add rai/kaduku and urad dal 1/2 spoon and add to this chutney. Dilute it and use it for chappathi/dosa
Mirchi-10
imili-1lemon size
Add oil in a pan and fry the mirchi/milakai. Add to this imili/puli/tamarind and grind it in mixer. Add oil in a pan. Add rai/kaduku and urad dal 1/2 spoon and add to this chutney. Dilute it and use it for chappathi/dosa
tomato chutney
Requirements
Tomato/thakkali/tomator-4
onion/vengayam/pyaj-4
chilli/mirchi/milakkai-6
imli/puli/tamarind-lemon size
Salt to taste
put all the ingredients in a mixer and grind it into a paste. Put small amount of oil in a tava add oil,add urad dal/ulutham parruppu 1 spoon, jing/preungayam a pinch and pour it into the chutney. Serve hot with chppathi,dosa, iddly
Tomato/thakkali/tomator-4
onion/vengayam/pyaj-4
chilli/mirchi/milakkai-6
imli/puli/tamarind-lemon size
Salt to taste
put all the ingredients in a mixer and grind it into a paste. Put small amount of oil in a tava add oil,add urad dal/ulutham parruppu 1 spoon, jing/preungayam a pinch and pour it into the chutney. Serve hot with chppathi,dosa, iddly
prawn/era/ZINGA FRY
REQUIREMENTS
Era/Zinga/Prawn-500g Head and tail removed
Rice powder-2 teaspoon
Soya powder-2 teaspoon
Maida powder-2 teaspoon
Mirchi/Chilli/ Milakkai Powder- 1 teasppon
Ginger/ Athurak/Inji-Pate- 1teaspoon
Lesson/Poondu/Garlic pate-1 teaspoon
Dhania/Coraiander powder-2 teaspoon
Oil/salt for taste
Wash the zinga/era/prawn. Add all the powder with ginger paste with salt and mix well. Add water and make it into a paste. Put the prawn and soak it in the mixture for half an hour. Put the kadai and three table spoon of oil. Add one onion pieces and fry. Add the prawn and fry it in the added oil in low flame for 15 minutes. Ensure only small oil is added. After 15 minutes serve prawn hot with sambar rice or rasam rice after adding chopped coriander leaves on the prawn
Era/Zinga/Prawn-500g Head and tail removed
Rice powder-2 teaspoon
Soya powder-2 teaspoon
Maida powder-2 teaspoon
Mirchi/Chilli/ Milakkai Powder- 1 teasppon
Ginger/ Athurak/Inji-Pate- 1teaspoon
Lesson/Poondu/Garlic pate-1 teaspoon
Dhania/Coraiander powder-2 teaspoon
Oil/salt for taste
Wash the zinga/era/prawn. Add all the powder with ginger paste with salt and mix well. Add water and make it into a paste. Put the prawn and soak it in the mixture for half an hour. Put the kadai and three table spoon of oil. Add one onion pieces and fry. Add the prawn and fry it in the added oil in low flame for 15 minutes. Ensure only small oil is added. After 15 minutes serve prawn hot with sambar rice or rasam rice after adding chopped coriander leaves on the prawn
Subscribe to:
Posts (Atom)