Destiny

It has been a long time since I met you all ,hope all are fine .

Thought of sharing with you all a short story which I was impressed when I read

Just felt like sharing 🐣
GRATITUDE CAN CHANGE DESTINY

There was a small bird living in a desert.
With no sign of greenery the bird use to hop around on the hot sand through the day.

An angel while on his way to God saw the little bird and felt pity.
He went and asked
“O little bird! What are you doing in this hot desert? Can I do something for you?”

The little bird said,
“I am very pleased with my life, but this heat is unbearable. Both my feet are getting burnt. Only if there was a tree here, I’d be delighted”.

Angel said,
“Growing a tree in the middle of desert is beyond my scope. I am going to meet God, let me speak to Him and ask if He could fulfill your desire”.

Angel asked God, if he could help the bird. God said,
“I could grow a tree, but her destiny doesn’t allow it. And I can’t change that. However, you can give her my message, which will help her survive the heat. Ask her to hop with one foot at a time. That way she can rest the other one for a while and change foot often. This way only one of her foot will have to bear the heat and other one will be able to rest and recover. Also tell her to remember all the good
things that have happened in her life and be thankful to God for that.

Angel came back to where the bird was and gave her this message from God.
The bird was delighted by the idea and thanked him for the effort he made to make her comfortable.
After a few days,
Angel was crossing the same desert and thought of checking on the little bird.
He saw the bird sitting on big green tree, right in the middle of the desert.
Angel was happy to see the bird in comfort but was very disappointed with God who suggested that there was no tree in this bird’s destiny.
He went to meet God and told Him the whole story.
God replied,
“I never lied to you. There was no tree in the bird’s destiny. However, after you gave her my message, which asked her to be grateful to God for the kind things, she did put those words to action. She remembered every possible thing from her life and thanked God with a pure heart. I was moved with her feeling of gratitude and that’s what made me change her destiny”.

Angel was pleased with the answer.
A small gratitude can bring so much in our lives.”

Always thank God

And

Stay blessed

Koodaravalli

Andal, also known as Kothai, Nachiyar and Godadevi, is the only female Alvar among the 12 Alvar saints of South India. She is human incarnation of Goddess Bhudevi. 
Periyalvar, is said to have found Andal as a baby in the tulsi garden at the Srivilliputhur temple, and adopted her.

Andal was a Tamil poet and Bhakti saint, like Meera of the north, or Akka Mahadevi of the Kannada region.

As a young woman, she fell in love with Lord Vishnu and refused to wed any mortal man. In her songs, she asks for His embrace, demands His caress. She rejects everything and everyone else.  A woman with agency around the eighth century! Andal was devoted, yet audacious. A fascinating woman! One can know her only through her works. Language may be a barrier though, and literal translations fall short. 

As per Andal biography, as she grew, her determination to marry Lord Ranganatha also increased. She also started making a unique offering to the Lord. She used to wear a flower garland first herself and then offer it to God. As an explanation, she said that first wanted to see whether the garland looked good or not by wearing it herself and looking in the mirror. Only after she was convinced that the garland looked nice, she offered it to God.

One day, her father saw her doing this and admonished her from repeating this act. Godhai made a new garland for the Lord. It is said that the same night, Vishnucitta received a vision from the Lord, who told him that He heartily accepted Godhai’s offerings. From that day onwards, Goda came to be known as “Andal”, the girl who “ruled” over the Lord.

As Andal reached the marriageable age of 15, her father asked her to get married. She replied that she would marry only Sri Ranganathar. It is believed that after this incident, Vishnucitta again received a divine vision, in which the Lord instructed him to send Andal to Sri Ranganatha Temple. At the same time, the priests at Sri Ranganatha Temple also received a vision where the Lord ordered them to prepare for the marriage. It is said that after reaching Sri Ranganatha Temple, Andal married the Lord.

Andal composed two poetic works in her lifetime, both in Tamil. Even though she compiled the poems in her teenage years, they display a high level of literary and religious maturity. Her first work is known as Andal Thiruppavai. It is compilation of thirty verses, in which she imagines herself to be a cowherd girl who longs to serve Lord Krishna. The second compilation is known as Nacciyar Tirumoli, consisting of 143 verses. Through this poem, she disclosed her passionate yearning for Lord Vishnu.

Sri Andal in the Thiruppavai 27th verse describes the reward of Paavai Nonbu. Sri Andal and other Gopikas decorate themselves with jewels, costumes, flowers and happily share sweet (made up of rice and ghee) with Lord Narayana. 

On Koodaravalli, many devotees will go to temple, offer Ghee filled Akaravadisal to Lord Govinda and end Marghazhi Month Nonbu (fast). Many will do Annadanam.

This Year( 2022) koodaravalli falls on January 11th let us too prepare this akkaravadisal and offer Lord Ranganathar and get his blessings .

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Carrot kheer
Grated carrot 2
Sugar 1cup
Badam 5
Cashews 5
Milk 1and half litre
Edible camphor a pinch
Ghee 2 tsp

Method
Boil milk and keep aside .
Take a pan add a spoon of ghee and saute well the grated carrot till the raw smell of the carrot goes add skin peeled badam and cashews to it and grind it adding milk to a smooth paste . Now keep the milk on stove and add the carrot paste in it allow it to boil for 2 minutes keep stirring it after the raw smell goes add sugar boil for one more minute . Heat a spoon of ghee and add Edible camphor to it and after it melts add to the kheer .

Now our carrot kheer is ready .

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Baby corn fry
Baby corn packet 1
Chilli powder 2 tsp
Maidha 2 tsp
Corn flour 2 tsp
Salt to taste

Method
Wash and cut Baby corn longitudinally in 2 inch size and marinate it with above said ingredients for 30 minutes.
Deep fry in oil till golden brown .
Now Baby corn fry is ready.
Serve it hot.

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Rasamalai
Ingredients
Full fat Milk 2 litres
Sugar 1 and half cup
Saffron little
Sliced badam and cashews for garnishing

Method
Boil 1 litre of milk ,while boiling squeeze half lime in it ,when it curdles well strain and swift it to a cotton cloth tie it tight to make paneer and keep aside.
Now take the other litre of milk to boil stir it well continuously till the required consistency comes to make rapdi.
Now knead the paneer well for ten minutes and roll it into small balls and flatten them .
Now prepare sugar syrup and when it boils add the flattened paneer into syrup and boil for 8 to 10 minutes .

Strain it add the flattened paneer in rapdi.
Cool it .
Garnish it with sliced badam and pista and serve it.

Now rasamalai is ready.

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Dalmakhani
Ingredients
Rajma 1 cup
Black urad dhall 1 cup
Onions 2 finely chopped
Tomatoes 2 finely chopped
Ginger garlic paste 2 tsp
Green chillies 1 slit
Kasthuri methi little for garnishing
Fresh cream 4 tsp
Jeera powder 1 tsp
Garam masala powder 1 tsp

Method
Soak rajma and black urad dhall together overnight and pressure cook it for 8 to 10 whistles slightly mash up them and keep aside .
Heat a pan add saunf along with Clove, Cinnamon sticks, onions ,along with turmeric powder and salt add tomatoes cook til it becomes mushy add chilli powder ,jeera powder and garam masala powder add the mashed up dhalls ,bring it to a boil add kasthuri methi finally add fresh cream after its cooked well .

Now dalmakhani is ready to serve can serve it with parathas rice rotisserie etc.

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Paruppu thovayal
Ingredients
Toor dhall 4 tsp
Urad dhall 2 tsp
Channa dhall 2tsp
Moong dhall 2tsp
Horse gram dhall 2tsp
Salt to taste
Red chillies 5to 6
Tamarind little

Method
Dry roast red chillies then all the dhall one by one and transfer it to a mixing jar along with salt and tamarind and grind it to a coarse paste adding little water .

Swift it to a seving bowl and season it with hing mustard seeds and urad dhall finally curry leaves .

Now our Paruppu thovayal is ready.

Sundakka kara kuzhambhu

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Sundakkai karakozhambu
Ingredients
Onions 2 crushed
Tomatoes 2 puree
Curry leaves little
Garlic pods 10 to 12
Sundakkai 100 to 150 grams
Tamarind a small lemon size

Methods
Soak the tamarind in 3 cups of water and keep aside .
Wash Sundakkai after crushing them well and removing the seeds and keep aside .
Switch the stove ,heat the mud pan and add 5 tsp of oil temper it with mustard  jeera ,fenugreek and pepper saute well add the garlic,curry leaves then the crushed onions add salt and turmeric powder saute them well add Sundakkai, then tomatoes add cook till it becomes mushy add the tamarind water and allow it boil for 10 minutes .

Now Sundakkai karakozhambu is ready

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Kalavai chutney
Mint a hand full
Coriander leaves a handfull
Green chillies 2
Red chillies 2
Onion 1
Tomatoes 2
Tamarind a small amla size
Salt to taste
Fresh coconut  4 tsp

Method
Heat a pan add oil saute mint ,coriander leaves well swift it to a mixer grinder. Now add 2 tsp of oil to the same pan saute onion ,tomatoes with green chillies and red chillies fry, add ginger and garlic and cook till the tomatoes becomes mushy and transfer it to the mixer grinder along with tamarind ,salt and coconut grind it to a coarse paste . Transfer to a serving bowl.
Season it with hing mustard and urad dhall and curry leaves.

Now kalavai chutney is ready.

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Tricolour rava dhokla
Ingredients
Rava 1 cup
Curd 3 /4 cup
Salt to taste
Baking soda 3/4 tsp
Sugar 1and half spoon

For colours
Carrot puree
Greens puree

Method
Mix rava with curd and salt and keep it aside for 20 minutes .
Meanwhile take a carrot put it in mixer grinder and make a smooth paste .
Do the same with greens don’t forget to wash the jar before adding greens.
Now take the rava mixture divide into 3 portions.
In one portion add carrot puree in one add 1/4 tsp of baking soda,1/2 tsp of sugar and mix it well for the orange colour.
Now the white colour just add sugar and baking soda and mix it well.
Now for the green part mix the greens puree in the 3rd portion add sugar and baking soda .
These must in dosa batter consistency.

Grease  a cup add orange colour and steam it for 5 to 10 minutes confirm its well cooked by pricking with a tooth prick .
Next pour the white colour on top of it repeat the same . After the white colour is cooked add the green mixture and steam it for 5 to 10 more minutes .
Confirm it’s cooked well .
Remove and take it out cool it well .
Release the sides with the help of knife on tap it on a plate .
Now tri colour dhokla is ready .
Cut it in desired shaped and season it with hing mustard green chillies and curry leaves and serve it with green chutney.

For Green chutney add a bunch of Coriander, mint ,1 inch ginger , 6 pods of garlic, 2 green chillies little jeera and pepper and grind it well adding salt .
Now our green chutney is ready.

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Udaichu uthiya muttai kozhambhu
Ingredients
Onions 2 crushed
Tomatoes 3 made into puree
Green chillies 2 slit
Ginger garlic paste 2tsp
Saunf 1tsp
Eggs 5
Fresh coconut 1/4
Cinnamon 2
Clove 2
Bayleaves 1
Star anise 1
Mint a hand full

Method
Heat a pan add 5 tsp of oil season with saunf add onions Green chillies ,ginger garlic paste saute well with turmeric powder salt cook till the raw smell goes add mint leaves and then add tomatoes add chilli powder about 4 tsp and cook till it becomes mushy add water and bring it to a boil .
Meanwhile grind the coconut along with the spices .
Add this grounded paste to the mixture and boil .
Now switch off the stove and wait til the bubbles goes off now break eggs one by one each in different places and switch on the stove cook in low flame for 3 to 5 minutes .

Now Udaichu uthiya muttai kozhambhu is ready .

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For kofta balls
Left over rice 1 cup
Boiled potatoes 2 big
Onions 1 finely chopped
Green chillies 3 finely chopped
Ginger 1 inch finely chopped
Curry leaves little finely chopped
Coriander leaves little finely chopped
Salt to taste
Chilli powder 1tsp
Turmeric powder a pinch
Corn flour 4 tsp

For gravy
Onions 3 grounded
Tomatoes 3 grounded
Chilly powder 3 tsp
Turmeric powder a pinch
Salt to taste
Cumin powder 1 tsp
Garam masala powder 1 tsp
Malai 1/2 cup
Ginger garlic paste 2 tsp

For seasoning
Saunf 1 tsp
Cloves 2
Cinnamon 2
Star anise 1

Method
Mash boiled potatoes and left over rice together well add salt ,turmeric powder ,chilli powder, green chillies , onions,ginger mix them all together with 4 tsp of corn flour and make balls out of it .
Coat the balls in corn flour evenly on all sides and deep fry in oil .

For gravy
Heat a pan add 5 tsp of oil ,season with saunf ,Clove Cinnamon and star anise then add the onion paste fry well till the raw smell goes add salt and turmeric powder then add tomatoes saute it well add 4 tsp of chilli powder, jeera powder and garam masala powder and cook it till it becomes mushy add required amount of water and bring it to a boil . Add half cup of fresh cream to it .

Now both kofta balls and gravy are ready .

Don’t add the balls in the gravy add while serving .

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Vendhiya keerai kozhambhu
Ingredients
Vendhiya keerai 1 bunch
Toor dhal 1 cup
Onions 2 finely chopped
Tomatoes 2 finely chopped
Green chillies 1 slit
Garlic 8 to 10 pods
Curry leaves little
Turmeric powder a pinch
Salt to taste
Chilli powder 2 tsp

Method
Pressure cook dhall with double the amount of water ,strain the water mash it well and keep aside.
Now heat a pan add hing ,mustard seeds ,urad dhall ,jeera each 1 tsp along with green chillies and curry leaves saute well,add onions ,salt, turmeric powder cook till the raw smell of the onions goes then add tomatoes cook till becomes mushy add chilli powder next add the greens saute well add 1n half cups of water boil it till the greens are cooked well.
Once the greens are cooked add the mashed took dhall ,simmer it together for another 1 minute .

Now Vendhiya keerai kozhambhu is ready to serve.

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Nethily 65
Ingredients
Nethili fish 1/2 kg
Corn flour 2 tsp
Maida 2 tsp
Red chillies powder 2 tsp
Ginger garlic paste 2 tsp
Turmeric powder salt to taste

Method
Clean nethily fish remove head and tail wash well with salt n turmeric powder twice and then add the above said ingredients one by one mix well and marinate for 1 hour .Then deep fry in oil .
Now nethily fry is ready .

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Mushroom pepper fry
Ingredients
Mushroom 2 packets
Onions 2 finely chopped
Tomatoes 2 finely chopped
Coriander powder 2 tsp
Salt to taste
Chilli powder 1tsp
Turmeric powder
Jeera 1 tsp
Saunf 1 tsp
Pepper 1 tsp
Curry leaves little
Ginger garlic paste 1tsp

Method
Heat a pan add 4 tsp of oil ,add jeera then onions turmeric powder, salt ,ginger garlic paste saute wellthen add tomatoes, chilli powder and mushrooms cook by closing a lid . When mushrooms are cooked dry roast saunf and pepper ,powder it in a mixie jar and sprinkle it on the dish and saute such that it coats evenly add curry leaves and serve hot .

Now mushroom pepper fry is ready .
This goes well with fried rice, noodles, chappathis and white rice .

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Podi idly
Ingredients

Idly 4 nos.
Idly milagai thool 4 tsp
Hing a pinch
Mustard 1 tsp
Urad dhall 1 tsp
Curry leaves little
Green chillies 1 slit

Method
Heat a pan add oil season with hing ,mustard ,urad dhall,green chillies and curry leaves saute it well add idly milagai podi then cube cut idlies saute it well such that the idly milagai podi coats the idly well.

Now podi idly is ready to serve . ,

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Milk 1 and half litre
Badam 25
Cashews 10
Edible camphor a pinch
Chironji seeds little ghee 1 tsp
Badam  5 sliced
Saffron little
Sugar 1 cup

Method
Soak badam n cashews in hot water for 1 hour .
Peel the outer skin of badam and grind both together adding little milk.
Meanwhile make a sugar syrup and allow it to cool .
Keep a hard bottomed vessel in stove and pour the milk in to it ,when it boils keep in low flame and add the nuts paste to it add little boiled milk to saffron strands and add to the milk .
Simmer it for 10 to 15 minutes till the raw smell of the nuts goes.
Add the sugar syrup to the milk and mix well.
Season chironji seeds and edible camphor with little ghee.

Now badam kheer is ready serve it hot or cold as desired.

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Vazhakkai poriyal (raw banana)
Ingredients
Vazhakkai  1
Onions 1 finely chopped
Curry leaves little
Green chillies 2
Coriander seeds 1 tsp
Coriander leaves little
Jeera 1 tsp
Grated coconut 1 tsp

Method
Heat a pan add 2 tsp of oil season with mustard and urad dhall add onions add salt and turmeric powder to it add raw banana to it saute well close a lid and cook in low flame .
Meanwhile grind jeera, coriander seeds,coriander leaves,grated coconut, green chillies in a mixing jar to a coarse powder .
Add this after the raw banana is cooked well . Cook  for 2 more minutes with closing a lid so that the masala coats well on the raw banana .

Now Vazhakkai (raw banana) fry is ready .

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Hakka wheat noodles 1 packet
Carrot 2
Capsicum 2
Spring onions 1 bunch
Green chillies 2 slit
Salt to taste
Vinegar 1tsp
Soyasauce 1 tsp
Tomato sauce 1tsp
Red chilli sauce 1tsp
Pepper powder little

Method
Cut all the vegetables finely and keep aside . Boil hakka wheat noodles in water by adding little oil to it . Strain the water and show the noodles in flowing water to remove the sticky consistency.

Heat a pan add carrot ,capsicum spring onions and green chillies saute well add a pinch of aji no moto ,salt and allow the vegetables to be half cooked add the noodles add soya sauce ,tomato sauce ,vinegar ,red chilli sauce ,pepper saute well so that it the sauces and vegetables are evenly mixed together and cook for 2 more minutes .

Now vegetable noodles is ready to serve.

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Ragi kali
Ragi powder 1n half cup
Raw rice 1n half cup
Salt

Method
Heat a pan add 6 cups of water add salt to it add rice when the water boils and when fully cooked add ragi flour and give a quick mix and close it with a lid and allow it to cool.
Make big balls of it and serve with desired gravies.

Now ragi kali is ready.

Mutton kurma

Ingredients Mutton 1/2 kg Onions 2 finely chopped Tomatoes 2 finely chopped Ginger garlic paste 2tsp Coconut 1/2 Poppy seeds 1 tsp Cashews 5 Clove Cinnamon Cardamom Bay leaves Star anise Green chillies 2 Method Heat a pressure cooker add oil season with spices add green chillies,ginger garlic paste, onions along with turmeric powder and salt ,saute them till the raw smell of the onions goes then add tomatoes cook till it becomes mushy add Mutton bones then Chilli powder saute well add water and pressure cook it for 8 to 10 whistles. Meanwhile grind coconut cashews and poppy seeds together to a smooth paste. After the mutton is cooked open the cooker and pour the grounded mixture and bring it to a boil . Now mutton kurma is ready .

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Boneless mutton gravy

Boneless mutton 1/2 kg
Onions 3 finely chopped
Green chillies 2 slit
Ginger garlic paste 2 tsp
Salt to taste

Method
Wash the mutton boneless nicely add onions ,ginger garlic paste , green chillies salt, 3 tsp of chillies powder and turmeric powder add a cup of water to it mix it well and pressure cook it for 8 to 10 whistles.
After the mutton is cooked well ,heat a pan add 2 tsp of oil add spices ( Cinnamon, Clove, bay leaves Cardamom)to it and add the cooked mutton and simmer it well .

Now mutton boneless gravy is ready.

Watch “Simple home style Prawns thokku in தமிழ்” on YouTube

Ingredients 
Prawns 3/4 kg
Onions finely chopped 3
Tomatoes finely chopped 3
Garlic 20 pods
Curry leaves

Method
In a mud pan add 5 tsp of oil ,add garlic curry leaves saute well .Then add onions while frying onions add turmeric powder and salt ,after the onions become tender add tomatoes and cook till it becomes mushy now add prawns no water is needed the water that tomatoes leaves itself is enough to cook the prawns don't overcook the prawns just 4 to 5 minutes is enough for the prawns to become slender .

Add coriander leaves and serve hot .

Watch “Veg Nombu Kanji in Tamil | நோன்பு கஞ்சி #vegkanji #soup” on YouTube

Nombu kanji

Ingredients
Basmati rice 1 cup
Green gram dhall 4 tdp
Coriander powder 2 tsp
Ginger garlic paste 1 1/2 tsp
Coriander leaves little
Mint leaves little
Grated coconut little
Grated carrot little
Green chillies 2

For seasoning
Cinnamon 2
Cardamom 2

Method
Soak basmati rice atheist for 6 hours . Heat a pan add 2 tsp of oil or ghee add Cinnamon sticks, Cardamom , then one by one onions ,green chillies, ginger garlic paste , tomatoes cook them till it becomes mushy then add Moong dhall saute it well addcoriander powder and turmeric powder finally add rice don't add salt in this stage.
Add 5 cups of water to the rice and pressure cook it for 6 whistles .

Open it after 6 whistles mash them well add salt in this stage and add more water along with grated carrot and coconut and bring it to a boil .

Now nombu kanji is ready to serve.

Muslims prepare this healthy soup during their Ramzan fasting month .

Instead of carrot and coconut minced chicken or mutton can also be added before you pressure cook .

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Kara chutney 

Ingredients
Tomatoes 3
Onions 1
Garlic 15 pods
Salt to taste
Chilli powder 3 tsp
Turmeric powder a pinch

Method
Heat a pan add 2 tsp of oil saute the garlic onions and tomatoes well till the raw smell goes off add turmeric powder salt and Chilli powder. Allow it to cool and grind it in a mixing jar .Season with 2 tsp of oil add hing ,mustard ,urad dhall and curry leaves add the grounded mixture saute well .

Now Kara chutney is ready to serve .

Watch “Peerkangai kootu in தமிழ் | பீர்க்கங்காய் கூட்டு #ridgegourdstew” on YouTube

Peerkankai kootu

Ingredients
Ridge gourd 1 big
Onions 2 finely chopped
Tomatoes 1 big chopped fine
Green chillies 2 slit
Ginger garlic paste 1 tsp
Curry leaves little
Channel dhall a cup

Method
Pressure cook channa dhall for 4 whistles and keep aside .
Heat a pan add 2 tsp of oil add mustard ,urad dhall , jeera, curry leaves saute well add onions ,ginger garlic paste turmeric and salt after the raw smell of the onions goes add tomatoes saute well add ridge gourd add chilli powder saute well add a cup of water , allow it to boil . After the ridge gourd is cooked well add the pressure cooked channa dhall by mashing it little .

Now Peerkankai kootu is ready .

Watch “Healthy and Nutritious Peanut salad in தமிழ் | வேர்கடலை சாலட்” on YouTube

Peanut salad

Ingredients
Fresh groundnuts 2 cups
Hing a little
Salt to taste
Grated mangoes 2 tsp
Grated carrots 2 tsp
Grated coconut 2 tsp
Green chillies 1 chopped finely
Mustard 1 tsp
Urad dhall 1 tsp
Onions 1 finely chopped

Method
Wash the fresh ground nuts till the muds goes off then pressure cook it with salt .
Then wash once again n take off the skin and keep the boiled peanuts aside .
Heat a pan add 1 tsp of oil add mustard ,urad dhall, onions add little salt ,green chillies, curry leaves ,grated fresh coconut, mango, carrots finally add the boiled peanuts into it and saute well .

Now our peanut salad is ready .

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