Ingredients:
- Brinjal -1/4
kilo
- Green
chili-3 no’s
- Tomato-2
no’s
- Chopped
onion-1/2 cup
- Gram dhal
powder-1 tab spoon
- Turmeric
powder
- Salt
Preparation:
- Take a
pressure pan.
- Put chopped
onion, chopped tomato, chopped brinjal, and chopped chili in it.
- Boil it for
10 minutes.
- Put a hot
pan on stove.
- Pour 1 tab
spoon gingili oil in it.
- Pour boiled
mixture in it.
- Then take
gram dhal flour and blend it with ½ cup of water.
- Then pour it
in to that mixture.
- Boil it for
another 5 minutes.
- Add
coriander leaves.
INGREDIENTS:
- Boiled rice-1 cup
- Ground nut
-100 grams
- Gram dhal-1
spoon
- Red chili-10
no’s
- Curry leaves
- Fenugreek-1/4
tea spoon
- Asafoetida-1/4
teaspoon
- Tamarind
juice-1 cup
- Salt
- Turmeric
powder ¼ teaspoon
- Jagger powder-1/4 teaspoon
Preparation:
- Put a hot
pan on stove and put red chili, fenugreek , asafoetida.
- fry it until it turns in to
brownish color.
- Grind it in
a mixer jar up to nice powder.
- Keep it separately.
- Then put a
hot pan on stove.
- Pour 100 ml gingili oil.
- Put mustard
seeds and curry leaves.
- Put groundnut,and
gram dhal.
- Add tamarind
juice.
- Add red
chili fenugreek powder in it.
- Add Jagger powder in it.
- Add salt and
boil it for 10 minutes up to it gets thick paste.
- And blend
the paste with the cooked rice.
Ingredients:
- Gram dhal-100
gram
- Toor
dhal-100 gram
- Zinger-small
piece
- Garlic pals-5
no’s
- Coconut scrape-1/2
cup
- Small onion-100
gram
- Red chili-7
no’s
- Chopped onion-1/2
cup
- Tamarind juice-1/2
cup
- Salt
- Coriander leaves,
curry leaves
- Sombu-1/4
teaspoon
Preparation:
- Soak gram
dhal and toor dhal in water for 2 hours.
- Put soaked
dhal in a mixer jar, add anise, 2 red chili, ginger, garlic and grind it crispy
like vadai flour.
- Add salt in
the mixture.
- Transfer the
mixture in a plate.
- Add chopped onion
and make the mixture in to round balls to the size of lemon.
- Then put it In
a vessel and boil it like idly preparation for s minutes.
- Then keep
the balls separately.
- Then put a
hot pan and pour one teaspoon oil.
- Pour coconut scrape, small onion,
- Red chili in
the pan.
- Roast it
until it turns up to brownish color.
- Then put the
roasted masala in a mixture jar and grind it nice paste.
- Put a hot
pan and pour 1table spoon gingili oil.
- Put some
curry leaves and coriander leaves, and pour the onion, coconut masala in it.
- Add tamarind
juice in it
- Then put the
dhal balls in the masala.
- Boil it for
another 10 minutes.
INGREDIENTS:
- GREEN
CHILLI-100 GRAM
- TAMARIND
JUICE-1/2 CUP
- SALT
PREPARATION:
- TAKE GREEN
CHIILI IN A PLATE AND MAKE SMALL HOLES IN IT.
- PUT HOT PAN
ON STOVE.
- POUR
TAMARIND JUICE& SALT IN IT.
- ADD GREEN
CHILI IN IT.BOIL IT FOR 5 MINUTES UNTIL TAMARIND JUICE GETS DRIED.
- THEN PUT THE
CHILIES IN A PLATE.
- THEN PLACE
THE PLATE UNDER SUNLIGHT FOR ATLEAST FIVE DAYS.
- PRESERVE
CHIILIS IN A WET GLASS JAR.
- FRY THE CHILIS AS YOU NEED.
INGREDIENTS:
- ORID
DHALL-100 GRAM
- RAW RICE
FLOUR-1 TAB SPOON
- GRAM DHALL-1
TAB SPOON
- BOMBAY
RAWA-1 TAB SPOON
- CORN FLOUR-1
TAB SPOON
- GREEN
CHIILI-3 NOS
- ONION
PIECES-1 CUP
- SALT ,OIL
PREPARATION:
- SOAK ORID
DHAL IN WATER FOR 2 HOURS.
- GRIND IT THOROUGHLY WITH GREEN CHILI.
- MIX RICE
FLOUR,GRAM FLOUR, RAWA(ரவை), CORNFLOUR IN IT.
- MIX ONION
PIECES IN THE MIXTURE.
- ADD SALT.MIX
ONE PINCH COOKING SODA SALT.
- PUT THE
BONDA FLOUR IN THE OIL.FRY IT TILL IT GETS BROWNISH COLOR.
INGREDIENTS:
- BRINJAL-SMALL
¼ KILO
- SMALL
ONION-100GRAM
- COCONUT
THURUVAL-2 TABLE SPOON
- CORRINDER
POWDER- 1 TEA SPOON
- RED CHILI-5
NOS
- TURMERIC
POWDER-1/4 TES SPOON
- GARLIC
PALS-5 NOS
- TAMARIND
JUICE-1/2 CUP
- SALT
PREPARATION:
- PUT A PAN ON
STOVE.ADD SMALL ONION, COCONUT, RED CHILI TURMERIC POWDER, CORIANDER POWDER, IN
IT .
- POUR 1
TEASPOON OIL AND ROAST UNTIL IT GETS BROWNISH COLOUR. GRIND IT VERY NICE PASTE.
- TAKE 1 TABLE
SPOON MASALA AND ADD 5 DROPS CASTOR OIL &SALT.
- TAKE THE
BRINJALS AND SPILIT IT IN TO FOUR PIECES WITH OUT REMOVE THE STEM.
- PUT THE
MASALA IN TO THE SPLITED BRINJALS.
- PUT A HOT
PAN ON STOVE.
- POUR ONE
TABLESPOON GINGELI OIL IN IT.
- ADD SPILITED
MASALA BRINJALS IN IT.
- ROAST IT THOROUGHLY.
- ADD MASALA
AND TAMARIND JUICE IN IT.
- BOIL IT FOR
15 MINUTES.
- SPREAD
FENUGREEK(வெந்தய) ¼ TEASPOON POWDER IN BRINJAL KULAMBU.
INGREDIENTS:
- BEETROOT
SCRAPE-1 CUP
- COCONUT
SCRAPE-1/2 CUP
- RED CHIILI-5
- TAMARIND
JUICE-1 TAB SPOON
- SALT
- ORID DHAL - 1
TAB SPOON
PREPARATION:
- PUT A HOT PAN
ON STOVE.
- POUR ORID DHAL IN IT AND FRY IT UNTIL IT TURNS IN TO BROWNISH COLOUR.
- THEN FRY
BEETROOT SCRAPE UNTIL IT GETS CRISPY.
- GRIND ALL
THE INGREDIENTS IN AMIXER JAR WITH RED CHIILI,TAMARIND JUICE &SALT.