Radish Pakkoda
https://singaporechettinadrecipes.blogspot.com/search/label/Home%20Remedies
https://singaporechettinadrecipes.blogspot.com/2018/08/black-gram-with-skin-vadaikala-urad.html
https://singaporechettinadrecipes.blogspot.com/2013/02/kandharappam.html
https://singaporechettinadrecipes.blogspot.com/2018/07/vendakkaiokraladies-finger-clear-soup.html
https://singaporechettinadrecipes.blogspot.com/2013/02/home-remedieskai-vaidhyam.html
radish grated- 2
onion-1, shallots -10
curry leaves
coriander leaves
green leaves-1
ginger-1 inch
garlic - 4
1+1/2 tsp chili
1 or1.5 cup bengal gram
salt
1.5 tsp+ cumin
2 tbsp - dosa batter
asafetodia
powder
handful of curry leaves
20 - chilli
poodu -1 whole
1/2 cup - rice fry
1/2 cup- benga
1 cup - ulunthu
1/2 tsp- salt
mandi masala
2 tbsp thaniya
1 tbsp - cardamom
1/2 - jeera, pepper, cloves
2 inch , 7 pattai
2 nutmug
2annasi poo
kasayam
1/2 tbsp omam
1/4 jeerq
1 tbsp - kothmaill
naan
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1/2 salt, baking poweder
1 cup maida,
1/2 tsp sugar
1 cup wheat flour
add mandi masala to chicken
take bowl ,add mandi masala+ salt +oil + chicken and mix them well and keep it for 1 hr
onion 1, ginger 1/2 inch, garlic 4, tomoato 2, pudina - gind them
1/2 tsp ,fennal, 1/2 chili powder add it into the chicken gravy .finaly add the kasturi methi.
Mandi masala Briyani
1 tsp mandi masala + chicken+ 1/2 turmeric + 1 tsp salt+ 1/2 lemon +oil+ 1/2 ginger + 1 tsp chili powder - marinate for 1 hr
1.5 cup rice + soak it for 1/4 hr
2 cardamon + 3 cloves+ pudina + 3 inch patti + oil, water and then add rice and wait for it to be boiled. 3/4 th cooked.
2 onion
1/2 capsicum
1/4 tsp ginger garlic paste
1 tbsp tomato ketchup
1 tbsp soya sauce
1 green cili
1/2 , cumin and 1/2 tsp pepper powder
1/2 tsp mandi maala
add cooked rice and then mix tghem well.
1/2 tsp salt
1/2 lemon - to be added later
1/2 cup- hot water and then add then and the ghee and coriander leaves
add small bowl and then add the kari thundu, add the ghee and cover with aluminum foil.
15 mins sim cook
Salem Special Ala Puttu
Ingredients:
Idli Rice - 1 cup
Cocunut - 2 cups - Chopped
Jaggery - 2 Cups
Salt to taste
Water-4 cups
Preparation:
1.Soak the idli rice in water for 2 hours
2.Crush / slice the Jaggery to fine pieces
3.Slice the coconut into small pieces
How to do:
1.Finely grind the soaked idli rice in the blender and keep it aside.
2.Take the fine pieces of jaggery and add water to dilute the same.
3. Place it on the stove and heat it until is fully dissolve. Turn off the stove when it is about to boil.
4.Filter the diluted jaggery to remove the dirt and dust in the jaggery.
5.Add 4 cups of water to the diluted jaggery.
6.Use a thick bottom vessel to cook the same.
7.Transfer the Jaggery to the thick bottom vessel and turn on the stove. Leave it until it boils.
8.Once it reaches the boiling point, slowly add the finely ground idli rice into the jaggery water and mix it simutaneously.
9.Initially it will be in thin consistency and reduce the flame to half.
10.Keep mixing it and it will slowly change its consistency to a thick batter.
11.Color of the batter will deepen over the cooking time.
12.When the batter becomes thicker and start erupting the steam through splatter bubbles. This is the reason, we have to reduce the flame in the beginning.
13.Add the chopped cocunut and mix well to distribute the coconut accross the batter.
14.Remove the cooked ala puttu batter from the stove.
15.Spread a clean muslin cloth below the fan and pour the cooked ala puttu batter on the cloth in small heaps.
16.Leave it for 20 mins and final ala puttu will be in a gelatinous and soft texture.
17.Serve it with love.
pichi potta dosa upma
ngredients:
Raw rice - 2 cups
Splitted Moong dal - 3/4 cup
Green chilli - 4
Grated coconut - 1/2 cup
Mustard seeds, urad dal, bengal gram (for seasoning) - 1 tablespoon
Hing/Asafoetida - 2 teaspoon
Turmeric powder - 2 teaspoon
Salt as per taste
water - 2 cups
Oil - 4 tablespoons
Coriander and Curry leaves for garnishing
Preparation:
1.Wash and soak raw rice for 2 hours.
2. Grind the raw rice in a blender and add some salt.
3. Now keep a pan and heat some water.once the water is hot add to the grinded rice dough.the dough should be runny.
4. Place a dosai tawa and cook all the batter as dosa's.
5. Now tear the dosai into small pieces and keep aside.
6. Pressure cook splitted moong dal for three whistle with little turmeric and hing/asafoetida.
7. Now take a big pan and heat oil.
8. Add mustard seeds,urad dal, green chillies,hing and curry leaves to the hot oil.
9. Add the cooked moong dal and grated coconut and give a quick mix.
10. Now add the dosai pieces and mix well.
11. Finally add juice of half lemon mix it and switch off the flame.
12. Serve it hot with Raw Mango instant pickle.
Note:
1.Pouring hot water in the dough is an important step so don't skip it.
2 Moong dal should be well cooked so that it coats with dosa
pieces very well.
Makmal poori or Surul Poori is a sweet poori made with maida and sugar. It is a simple and delicious recipe.
Ingredients:
Maida-2 cups
Fried gram-2 cups
Sugar-2 cups
Cardamom-2
Vanaspathi or butter-2 tablespoon
Salt-1/2 teaspoon
Liquid food colour-1 teaspoon(optional)
Oil for frying
Preparation:
1. To prepare poori dough, add two cups of maida, 1/2 spoon salt and 1/2 teaspoon food colour in a bowl.
2. Now melt some vanaspathi or butter and pour it on the flour.
3. Add water little by little onto the flour and make a thick dough. Keep it aside.
4. In a blender, add fried gram and sugar.
5. Grind it to a coarse texture and keep aside.
6. Add 2 cups of sugar and water in a bowl and boil it to prepare sugar syrup to a sticky consistency.
7. Add cardamom to the syrup.
8. Now take the dough and make into small balls.
9. Roll the balls into small circles dusting with little flour.
10. Heat oil in a pan/kadai and put the rolled poories one by one and put it in the syrup.
11. Once all the poories are soaked in the syrup, now place the puries on the plate.
12. Stuff the powdered fried gram in the soaked puries and fold or roll it.
13. Garnish with coloured dry coconut on top.
14. Makmal poori is ready to serve.
'
Murukku
Ingredients:
Idly rice - 2 and ½ cup (1/2 kg)
Fried Gram (Pottukadalai) - 1 and ¼ cup (1/4 kg)
Red chilli powder - 1 tablespoon
Salt - 2 teaspoon
Vanaspathi / Dalda - 50g
Butter - 1 tablespoon
Black Sesame seeds - 1 and ½ tablespoon
Oil for frying
How to make :
1.Wash and soak the idly rice for two hours.
2.Grind the fried gram (pottukadalai) in a dry blender and sieve it.
3.Now grind the idly rice by pouring little water and grind it smooth as idly batter consistency.
4.Mix the fried gram (pottukadalai) powder with the rice batter and add the black sesame seeds, chilli
powder and salt.
5.Now heat the dalda in a small pan and pour it on to the batter and also add little butter as well.
6.Combine all the ingredients together.
7.Set the murukku achu with star shape and fill the murukku dough inside the murukku achu.
8.Heat the oil in a wider pan.
9.Once the oil is hot carefully put the murukku one by one inside the oil and fry it both sides.
10.Salem special murukku is ready to serve.
porima urundai
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1/2 cup rice should be fried in the 1 cup salt
corarse grind powder
1 cup jaggery + 1/2 cup water
add again 2 cups of water.
once it's boiled, add the puffed rice water.
add caardamom 2 piece
once it's cooles make the ball.
coat the balls with shredded coocnut
Thattu vadai set
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1 cup rice flour
1/2 fried gram
2 tsps chilli powder
add asafetodia
2 spon oil
add little fried gra
add soaked bengal gram
1/2 to 3/4 cup of water
thattu vadai
pudina chutly
carrto
beetrood
onion
close with karachutney
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1 cup gavuni rice, 1/2 cup raw rice. gind it in the pulse mode. wash it.
oil + pinch of fenugreek, small onion , 5 shallot , 1/2 tsp ginger garlic paste+ soaked handful channa + handful pudina + add the ginded gavuni rice + 6 glass of water cook in 4 whistels + 3 glass of coconut milk + drumstick leaves
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arrachitu vitta Urad dhal kuzhambu
1/2 cup uradhal fry it without oil
1/2 cup dhall
masala
1 tsp - ulunthu, kadalaparuppu
1/2 tsp coriander,
1/4 tsp jeera, fenugreek
3 red chilli + curry leaves
should not be fried deep
2 tsbp coconut
fry it without oil and grind it
next take bowl , add water andonion, tomato,brinjal, carrot, drumstick, salt+ 1/2 cooked.
add the grinded masala, once the veg is cooked,add the dhals.
seasoning, add curry vadagam + ladies finger.
finally add lemon and vellam. and coriander leaves.
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1cup basmati
1/4 cup pachai pairu +mulaikkattiyathu
+6 cachew nut + coriander leaves , pudina , 1tomato +2 tsp carrot grated+ 1/2 tsp ginger garlic paste + 1/2 tsp briyani masala , 1/2 garam masala , 1/4 turmeric , 1 tsp chilli powder, 1/4 cup curd
small size pattai , 2 cloves + 1 elakkai
oil and ghee + onion roated + add the masala+ cook for 10 mi.
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1/2 cup uradh dhal + fry it and get the small and make powder and measure 1/4 cup
1 cup rice flour
1/4 cup uradhal
1/4 cup poittukadai
2 pinch asafetodia
1/2 tsp cumin
1/2 tsp salt
1/2 tsp ellu or omam
1 tsp ghee boil and add it and mix them well.
coconut rice
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pattai, clove , cardamom + 1 onion
1 cup add water and keep it aside for 30 mins.
onion + tsp ginger garlic paste + 3 tsp curd + add coconut milk + and rice + add pudina.
chow chow grated + 1 tsp oil cook
smash it +
ghee + cashew nut +add the chow chow + add the 1/4 cup milk + 1/4 cup sugar
orange thol + 1 tsp curd +
arai kurma recipe
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2 onion + 2small tomato + salt +1 .5 tbsp ginger garlic paste + 3/4 kg mutton + handful of soaked kadala paruppu
1 tsp red chilli , 1 tsp pepper , 1/4 tsp turmeric + cumin powder , 1/2 tsp garam masala + 10 mins cooked.
once the mutton cooked ,2 tbsp coriander powder, add brinjal ,drumstick, plantain,
5 padam + 3 cahcenut + coconut and grind and mi it .\
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pepper gravy
oil + onion + turmeric + cumin powder + pepper powder + mutton + 2sp curd + once cooked add the pepper powder.
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murukku
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4 glass pachai arisi
1 glass + puzhukal rice
1 glass uluthu
chapati
uppu , ellu
ulunthu kaji mix.
1 tsp kadala paruppu
1/2 tsp, jeeragan, thaniya, pepper, 1 chillie , 1/4 cup coconut.
should not be burnt
sambar topup
1 tsp kadala paruppu, 1.5 thaniya, 1/4,pepper,cumin , 2 tsp coconut grated
sambar powder
Ingredients:
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Dry red chillies- 500 grams
Coriander seeds- 500 grams
Toor Dal- 100 grams
Bengal Gram dal- 100 grams
Cumin seeds- 100 grams
Black Pepper- 50 grams
Fenugreek seeds- 50 grams
Whole Turmeric- 50 grams
Whole Asafoetida- 50 grams
Oil- 1 tsp
Rasam powder
Ingredients:
************
Rice - 1 cup
Toor Dal - 1/2 cup
Moong Dal - 2 tsp
Tamarind - 1 goose berry size
Whole black pepper - 1 tbsp
Cumin seeds - 1/2 tbsp
Coriander seeds - 1 tbsp
Garlic - 6
Tomato - 2
Red chillies powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Coriander leaves
Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Dry red chillies - 3
Curry leaves
Oil
salt