Mini soya ball fry

MINI SOYA BALL FRY

INGREDIENTS:

• Mini soya balls -  100 gram.
• Turmeric powder -  ¼ spoon.
• Red chili powder -  ¼ spoon.
• Salt - As required.
• Ginger garlic paste - 1 teaspoon.

PREPARATION:

1. Dip the soya balls in hot water for 2 minutes. 
2. Then square the water. 
3. Keep it in a bowl. 
4. Add turmeric powder garlic paste, chilli powder and salt in it. Mix it thoroughly.
5. Put a hot pan on stove. Pour 1 table spoon oil and add mustard seeds.
6. Add soya bulb and fry it thoroughly.

Final Prepared image of Mini soya ball fry:

Red rice puttu

RED RICE PUTTU

INGREDIENTS:

• Red rice flour – 1 cup.
• Boiled water – 1 cup.
• Scraped coconut – 2 tablespoon.
• Sugar – 2 tablespoon.
• Ghee – ½ spoon.
• Chopped cashew nut and groundnut – 2 tablespoon.

PREPARATION:

1. Take a bowl and pour red rice powder in it.
2. Add boiled water 1 cup.
3. Mix the flour and keep it separate for 10 minutes.
4. Then add coconut, cashew, cardamom, ghee and sugar in the red rice flour and mix it thoroughly.

Final Prepared image of Red rice puttu:

Senai kizhangu fry

Senai kizhangu fry(Yam fry)

INGREDIENTS:

• Senai kizhangu fry(Yam) - 1/4 Kg.
• Chopped small onion - 2 tablespoon.
• Coconut paste - 1 tablespoon.
• Salt and Oil - As required.
• Ginger garlic paste - 1/2 tablespoon.

PREPARATION:

1. Cut the yam into small pieces. keep it separately.
2. Put a hot pan on stove. Pour 1 spoon oil.
3. Add mustard seeds & small onion.
4. Add water and add yam pieces.
5. Allow it to cook for 5 minutes.
6. Then add ginger garlic paste, coconut paste and salt.
7. Fry it thoroughly.

Final Prepared image of Senai kizhangu fry(Yam fry):

Karuni Kalingu(Yam)

INGREDIENTS:

•  Small onion - 100 grams.
• Coconut scraper - 4 table spoon.
• Red chili - 5 nos.
• Tamarind juice - 1/2 cup.
• Garlic paste - 1 table spoon.
• Boiled & Peeled Karuni Kalingu(Yam) - 100 grams.
• Oil & salt - As required.

PREPARATION:

1. Put a hot pan on stove.
2. Pour 1 teaspoon oil and add small onion, coconut scraper and red chili  in it.
3. Fry it thoroughly and put the ingredients in a mixer jar. Grind it thoroughly.
4. Put a hot pan on stove. Pour 1 tea spoon gingerly oil.
5. Add curry leaves and number seeds.
6. Pour tamarind juice in it. Then add onion, coconut masala in it.
7. Add salt, boiled yam and cook it for 10 minutes.

Final Prepared image of Karuni Kalingu(Yam) kulambu:

Vembu Rasam

INGREDIENTS:

• Neem flower – 1 table spoon
• Tomato – 1
• Tamarind Juice – 1 table spoon
• Salt, pepper powder – 1 tea spoon
• Cumin powder – 1 tea spoon
• Smashed Garlic pals – 5
• Jaggery piece – small
• Coriander leaves, Curry leaves

PREPARATION:

1. Take a bowl.
2. Add Tamarind juice, Tomato, Salt, Asafoetida powder, Garlic pals, Cumin powder, Pepper powder, Coriander leaves, and Curry leaves in it.
3. Smash it thoroughly with your hand.
4. Put a hot pan & pour 1 tea spoon oil.
5. Add mustard seeds & neem flower.
6. Fry it until it get brownish colour.
7. Add tamarind, tomato solution in it.
8. Boil it & add a small piece Jaggery in it.

Elladai

INGREDIENTS:

• Rice Flour - 250 grams
• Fried Gram Powder - 100 gram
• Soaked Gram Dhal - 1 Table spoon
• Groundnut – 1 Table spoon
• Black Gingili – ¼ Tea spoon
• Asafetida Powder – ¼ Tea spoon
• Butter – 1 Table spoon
• Salt & Oil – as per required

PREPARATION:

1. Take a bowl
2. Pour Rice flour, fried gram powder, soaked gram dhal, groundnut, Black gingili, asafetida powder in it.
3. Add Butter, Salt and water and then smash it like chapatti flour.
4. Take lemon size flour and then spread it in a plastic sheet.
5. Then deep fry the flour.

Itz ready to eat...

Athirasam

INGREDIENTS:

• Rice Flour - 250 gram
• Jaggery (வெல்லம்) – 200 gram
• Cardamom – powder – 1 tea spoon

PREPARATION:

1. Take a hot pan then put Jaggery & a table spoon of water in it.
2. Allow it to boil until jaggery turns to thick (like Jeera ) solution.
3. Filter Jaggery juice & remove the dust.
4. Pour the Jeera in a bowl & add Rice flour, cardamom powder in it.
5. Mix it with a wooden ladle until it turns like chapatti flour.
6. Take lemon size flour & spread it.
7. Deep fry the Athirasam.