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Mutter Paneer
Green peas 200 grams
Paneer 1 packet cut into cubes
Onions 3 finely chopped
Tomatoes 3 finely chopped
Ginger garlic paste 2 tsp
Kasthuri methi little
Bay leaves 1
Cloves 2
Cinnamon 2
Saunf 1 tsp
Green chillies 1 slit
Malai or fresh cream 2 tsp for garnishing

Method
Boil peas and keep aside . Saute the paneer cubes in ghee and soak it in little water . Now heat a pan add oil or butter fry onions ,tomatoes, ginger garlic paste along with the spices  ,allow it to cool and grind them into a smooth paste .
Now heat tge same pan add 2 tsp of oil then saunf 1 tsp, a green chilli ,grounded mixture along with the boiled peas ,and paneer add 3 tsp of chilli powder ,turmeric powder and salt ,allow it to boil add a spoon of sugar to enhance the taste .Finally add crushed kasthuri methi and garnish with fresh cream.

Now mutter paneer is ready .

It goes well for roti ,paratha chappathis and parotta.

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Tomato thokku/pickle

Ingredients
Tomatoes 1 kg
2 tsp of mustard
2 tsp of fenugreek
Gingely oil a cup
Red chillies 20 to 25
Coriander seeds 2 tablespoons
Salt to taste
Turmeric powder a pinch
Garlic 10 to 15 pods
Tamarind a small lemon size

Method
Dry roast fenugreek and mustard separately ,powder them in a pestel and keep aside .
Heat a pan dry roast redchillies , coriander seeds ,salt, tamarind allow it to cool and grind them along with raw tomatoes in a mixie jar .

Heat the same pan add a cup of oil season it with mustard, garlic and curry leaves and pour the grounded mixture close it with a lid ,allow it to simmer for 10 minutes in a low flame .

When the required consistency comes as shown in the above video stop the stove allow tge mixture to cool and add mustard and fenugreek powder .

Now tomato thokku/pickle is ready to serve .

It goes well with idly ,dosa, adai and rice .

Can be used for a week kept outside and in fridge for a month .

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Gulab jamun

Ingredients
Sweetless koya 250 grams
Sugar 2 cups
Maidha 1/2 cup
Ghee and flavourless oil little

Method
In a mixing bowl add koya and maidha ,knead it to a soft dough ,cover it with a lid and keep aside .
Meanwhile in a vessel add 2cups of water to the sugar and bring it to a boil . Strain it from impurities. Now sugar syrup is ready.
Now take the kneaded koya into small portions and do it in required shape round or oval .
Heat ghee and oil together in a pan and fry the koya 10 balls each time ,allow it to cool and add in the sugar syrup .
Now Gulab jamun is ready . Let it soak in the sugar syrup for half an hour and it’s ready to serve .

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Potatoe peas poriyal

Ingredients
Onion 1 finely chopped
Tomato 1 finely chopped
Ginger garlic paste 1 tsp
Green chillies 1slit
Curry leaves little
Potato 1 big cube cut
Peas 100 grams

Method
Heat a pan add 2 tsp of oil season it with jeera add Curry leaves, green chillies and ginger garlic paste and onions saute it well add salt and turmeric powder, when onions are half cooked add tomatoes cook it till it becomes mushy add potatoes and peas add  2 tsp of chilli powder and little water close with a lid and allow it to boil.

After 2 minutes open the lid by this time the water would have drained and the potatoes peas are cooked well fry till dry  and serve it hot .

This goes well for rice ,sambar,rasam, curd ,and variety rice .

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Aviyal

Ingredients
Carrot 2
Potatoes  2
Beans 100 grams
Kothavaranga 100 grams
Senaikilangu 100 grams
Vazhakai 1
Drumsticks 2
Brinjal 100 grams
Jeera 1 tsp
Green chillies 7
Coconut 1
Mustard
Coconut oil 4 tsp

Method
In a pan add 2 tsp of coconut oil and 2 greenchillies and add all the above mentioned vegetables that are cut into long strips with salt and turmeric powder .

Grind coconut ,5 green chillies along with a spoon of jeera coarsely .

When the vegetables are cooked well add the grounded mixture and season it with mustard and curry leaves.

Bring it to a boil .

Now Aviyal is ready to serve . It’s one of the main dish in Onam Sadya of Kerala.

Goes well with rice ,adai and dosa as well .

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Adai maavu

Ingredients
Raw rice 1 cup
Par boiled rice 1 cup
Toot dhall 1/2 cup
Bengal gram dhall 1/2 cup
Urad dhall 1tsp
Moong dhall 1tsp
Hing 1/4 tsp
Garlic 8
Saunf 1/2 tsp
Jeera 1 tsp
Red chillies 5
Fenugreek 1tsp
Salt to taste

Method
Soak both the rice along with dhalls and Fenugreek for 1 hour .
Then grind it along with the salt red chillies, hing, fenugreek, saunf garlic ,jeera and allow the batter to ferment for about 4 hours .

Now adai batter is ready .

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Suraputtu
Sura fish 1/2 kg
Onions 4 finely chopped
Green chillies 4 finely chopped
Garlic 15 pods finely chopped
Curry leaves little

Method
Wash and boil sura fish peel the skin and mash it taking out its bones and keep aside .

Heat a mud pan add 2 tsp of gingely oil fry the onions, garlic, green chillies and curry leaves till the onions are half cooked.

Now add this to the mashed surafish add salt, turmeric powder and chilli powder and mix them evenly, again add 3 tsp of oil to the same pan and transfer the mixture and saute them well till the required consistency as shown in the above video .

Garnish with coriander leaves and serve hot .

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Coconut rice

Ingredients
Raw rice 1 cup
Coconut grated 1 /2

For seasoning
Hing little
Red chillies 1
Green chillies 2
Curry leaves little
Mustard 1 tsp
Urad dhall 1 tsp
Bengal gram dhall 1 tsp
Cashews 10

Method
Cook raw rice with double the amount of water and keep aside .

Season a pan with 2 tsp of oil add red chillies, hing ,mustard, urad dhall, Bengal gram dhall, cashews, green chillies, curry leaves and then finally grated coconut ,saute for a minute add required salt and mix it the cooked rice evenly .

Now Coconut rice is ready to serve

Thirupuranthakeeswarar temple

Tiruvirkolam also  known as Koovum is an ancient temple on the banks of the Koovam river in Tamil Nadu, India. It is located about 70 km from Chennai. The water, though sparkling clear over here, becomes polluted on the way and reaches the Bay of Bengal. Its said to be above 1500 years old temple .

The Thirupuranthaka Swami temple is located in Perambakkam and is dedicated to Lord Shiva . Once, three demons, Tharaka, Kamalakshan and Vidyunmali armed with the boons from God Brahma, began to torture the Devas. The Devas sought out God Shiva for protection. The God took a bow and began his battle against the demons. According to rules, anyone undertaking a task should first worship God Vinayaka. But God Shiva forgot this in his haste to destroy the demons. The Devas who knew the rule also intentionally failed to worship God Vinayaka as they thought that God Shiva Himself was backing them. An angry Vinayaka broke the axle – pin of the God’s chariot. Knowing that it was the act of Vinayaka, God asked him to set right the axle – pin which his son Vinayaka did. God Shiva rose as a Swayambu from the place where the Kooram (axle) of the chariot stuck. Hence the place was named Kooram which later changed as Coovum says the legend of the temple. Hence this temple has three Ganesha idols one at entrance ,one in kostam and in the Pragharam is named acharutha vinayagar. Achu means axle in Tamil .

The place is also called as Thiruvirkolam. Presiding Deity is called as Tripuranthaka Swami / Thiruvirkolanathar. This Shiva lingam is not touched by human hands, not even by the priests, as it is “Theenda Thirumeni”. The color of Shiva Linga changes on its own as per the seasons. When the country is flourishing its in white colour and during famine or any other mishaps in red colour . Goddess is called as Tripuranthaka Nayagi / Thiripurasundari.

The temple is situated at the origin point of the Coovum river with its sparkling and clear waters. Sambandhar has revered the temple in his verses in Devaram. This is one of the 276 Devara Paadal Petra Shiva Sthalams and 14th Shiva Sthalam in Thondai Nadu. There is separate set of Pancha Bootha Sthalams around Chennai and out of that, this is the “Agni” Sthalam.

Once we enter the temple  first come the Goddess Thiripurasundari shrine next comes Lord Shiva’s shrine in front of Lord Shiva’s shrine is Lord Natarajar idol and when we enter inside to the right we see Nayanmars nand Urtsavars idols   opposite to Lord Shiva is Nandi along with the dwajasthambam.

Lord Bhairavar has a seperate shrine in the Pragharam is without the dog his vahana.

The temple has a huge pond it is said no frog or snakes exists in this pond till date.

Unlike other Lord Shiva temples Goddess Thiripurasundari has a seperate shrine and is situated right side of Lord Shiva so first rituals are done to Goddess then to Lord Shiva meaning while we pray to the Goddess she herself conveys our prayers and offerings to the Lord Shiva . Sri Chakram has been installed before the Goddess idol hence its considered  as a Parigara Sthalam people with matrimonial problems .

The kostam consists of Lord Vinayaka, Lord Dakshinamoorthy , lingothbavar here lingothbavar idol is different with swan on top , the vahana of Lord Brahma, center Lord Shiva and beneath is pig faced Varahar an avatar of Lord Vishnu ,then Lord Brahma, Chandikeswarar and Goddess Durga.

The outer pragharam consists of Achuratha Vinayagar , Lord Murugan with valli deivayanai and Lord Balamurugan sannidi and  Goddess Meenakshi with Lord Sundareshwarar sannidhi (Sundhareswarar in linga form)

There is a faith those who attend 3 pradosam consequently will be relieved from their nuero diseases, do visit this temple if possible and get the blessings of the lord .

The main gopuram
Lord Vinayagar at the entrance
Lord Tirupuranthaka Swami
Lord Vinayagar in kostam
Lord Dakshinamoorthy in kostam
Lord achiratha Vinayagar
Lord shanmughanathan with His consorts
Chandikeswarar
Lord Brahma in kostam
Goddess Durga in kostam
Lingothbavar in kostam
In front of Goddess Thiripurasundari shrine which comes first while entering the temple
Goddess Thiripurasundari
Lord Bhairavar
Meenakshi Sundhareswarar sannidhi
The temple pond

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Payatham parupu sambar

Ingredients
Green gram dhall 1 cup
Onions 2 finely chopped
Tomatoes 2 finely chopped
Green chillies 6 slit
Ginger 1 inch piece crushed
Garlic 6 to 8 cut into small pieces
Salt to taste
Tamarind little

Method
Pressure cook Green gram dhall with double the amount of water for 6 whistles.

Soak the tamarind in water.

Heat a pan add 2 tsp of oil add red chillies, hing ,mustard, urad dhall ,green chillies, curry leaves ,ginger ,garlic saute them well add onions in this stage add turmeric powder and salt fry till the raw smell goes then add tomatoes saute them well till it becomes mushy then add water ,bring it to a boil .

Then add tamarind water finally the Pressure cooked Green gram dhall and boil for 2 more minutes .

Now payatham parupu sambar is ready to serve .

It goes well with idly ,dosa and especially pongal .

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Karamani kozhambu or masala without coconut and tamarind.

Ingredients
Karamani 250 grams
Onions  2 finely chopped
Tomatoes  2 finely chopped
Green chillies 2 slit
Ginger garlic paste 1 tsp
Salt to taste
Saunf 1 tsp
Curry leaves little
Kasthuri methi 1 tsp

Method
Soak Karamani overnight and pressure cook for 6 whistles ,mash them little and keep aside.

Heat a pan add 1 tsp of oil add saunf , greenchillies ,ginger garlic paste saute well then add onions along with salt and turmeric powder saute them well till the onions become tender then add tomatoes saute it well till it becomes mushy add chilli powder add water and boil it with closing a lid for 2 minutes. Then open it add the half mashed Karamani to it and boil it for another 2 minutes finally add crushed kasthuri methi to it .

Now Karamani masala is ready to serve .

It goes well with pulav, paratha ,roti chappathis and rice .

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Gutti vankaya

Ingredients
Brinjal 1/4 kg
Ground nuts 2 tbsp
Bengal gram dhall 2 tbsp
Sesame 2 tsp
Red chillies 6
Salt to taste
Onions 1 big finely chopped
Ginger garlic paste 1 tsp
Tamarind little
Mustard 1tsp
Curry leaves little
Jaggery little optional
Gingely oil 5 tsp

Method
Slit brinjal into four at one end put it in salt water .
Dry roast red chillies, groundnuts ,channa dhall, sesame, add little tamarind and salt to it and grind it well .

Stuff the grounded mixture in the brinjal and keep aside .

Heat a pan add 5 tsp of gingely oil season with mustard seeds, then finely chopped onions ,ginger garlic paste saute them well add turmeric powder , salt and the stuffed brinjal . Cook them with a lid on low flame, when one side is done flip the brinjal to the other. Those who like the jaggery taste add to it now .Cook well on both the sides and it’s ready to serve if needed dry .

If needed gravy add water to the remaining grounded mixture and add to the cooked brinjal .

Now gutti vankaya is ready to serve .

It’s a Andra delicacy goes well with rice ,lemon rice ,coconut rice ,dosas and idly.

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Mavinikaya saaru/manga rasam

Ingredients
Raw mango 1
Green chillies 3
Turmeric powder little
Salt to taste

For seasoning
Coconut oil 1tsp
Red chillies 1
Hing little
Mustard 1 tsp
Jeera 1tsp
Curry leaves little

Method
Take a pressure cooker pan add raw mango cut into cubes along with salt ,turmeric powder, and green chillies add 2 cups of water and pressure cook it for a whistle.

Then strain the water add it to a mixie jar and grind to a smooth paste .

Add it to the pan again along with the strained water and season it with 1tsp of coconut oil added h8ng red chillies mustard and curry leaves. Bring it to a boil .

Now Mavinikaya saaru is ready. If diluted can also have it as a soup .

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Surameen kuzhambu
Sura 1/2 kg
Onions 3 , 2 finely chopped 1 crushed
Tomatoes 2 made into a smooth pulp
Garlic pods 10 to 15
Curry leaves little
Salt to taste
Tamarind small lemon size

For seasoning
Pepper 1 tsp
Jeera 1 tsp
Fenugreek 1/2 tsp
Mustard 1 tsp

Method
Wash and boil the sura fish ,peel the skin and make them in to small pieces .

Soak tamarind in 3 cups of water.

Heat a mud pan add 6 tsp of oil temper it with mustard jeera fenugreek and pepper saute them well then add the garlic along with the crushed onions ,followed by finely chopped onions add salt and turmeric powder then add tomato pulp .
After the raw smell of the tomatoes are gone add 6 tsp of chilli powder saute them well and add tamarind water .

When it boils allow it to simmer then add the sura fish to it and boil for 2 more minutes by closing it with a lid .

Now surameen kuzhambu is ready.

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Chocolate cake recipe in cooker

Ingredients
Refined oil 1 cup
naattu sakkarai 1 cup
Cocoa powder 4 tsp
Wheat flour 1 cup
Baking powder 1/2 tsp
Soda bi carb 1/4 tsp
Cashews and badhams sliced little
Egg 3
Vanilla essence 1 lid

Method
First of all pre heat cooker with a stand inside close it with lid ,let tye flame be high.
Secondly grease the baking vessel with butter or ghee and dust it with wheat flour .
Beginners use butter paper for a safer side. Grease and dust on the butter pepper too .
Take a mixing bowl add oil in it add naattu sakkarai and blend well in the same direction next take sieve wheat flour along with cocoa powder, baking powder and soda bi carb to it ,then add egg one by one to it finally vanilla essence .All should be blended in the same direction to avoid air bubbles .

Pour the mixture to the greased plate .Tap them well to clear the air bubbles and keep it in the pre heated cooker .

Now keep the flame to medium bake for 10 minutes open and add the nuts and bake it for more 20 minutes.

After 30 minutes open and prick the cake with a fork to confirm its cooked well.

If done the cake is ready if not done cook for 10 more minutes.

After it cools, turn it upside down in a plate and then turn the cake such that nuts are on the top .

Cut into pieces and serve .

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Left over rice cutlet

Ingredients
Left over rice 1 cup
Potatoe 1 big
Onions 2 finely chopped
Green chillies 3 slit
Curry leaves little
Coriander leaves little
Corn flour 4 tsp
Salt to taste
Ginger 1/2 inch finely chopped
Bread crumps 4 tbsp

Method
Mash the Potatoes and the Left over rice together well add salt, turmeric powder, chilli powder, then add onions, ginger ,green chillies, curry leaves and coriander finally corn flour and blend them all well .
Make small rounds and flatten them in to required shapes like round or square toss them in bread crumps and shallow fry in oil

Now rice cutlet is ready . Serve it hot with tomato sauce .

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Ven pongal
Ingredients
Raw rice 1and 1/2 cup
Green gram 1/2 cup
Peppercorns 1 tsp
Jeera 1tsp
Ginger 1 inch
Hing little
Salt to taste
Curry leaves little
Cashews 10

Method
Wash rice along with green gram dhall add 6 cups of water to it add salt, crushed ginger and hing pressure cook it for 6 whistles.

Beat well the rice n green gram dhall mixture well and season it with 1 tsp of ghee and 5 tsp of flavour less oil with peppercorns jeera cashews and curry leaves. Pour them and mix  well in the rice green gram mixture.

Grease a spoon of ghee on top .

Now Venpongal is ready to serve .

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Mango paruppu / Mavadikaya pappu

Ingredients
Raw mango 1 big
Onions 2 diced
Tomatoes 1
Green chillies 4
Curry leaves little
Toor dhall 1 cup
Ghee 3 tsp for seasoning

Method
Pressure cook toor dhall . In a vessel add Raw mangoes ,onions diced , tomatoes, salt and turmeric powder add little water to it and pressure cook these for 2 to 4 whistles . Now add tge cooked raw mangoes in a mud pot and mash it slightly add dhall to it blend them well together .
Take a pan add 3 tsp of ghee season with mustard , urad dhall, if needed red chillies and curry leaves add the blended mixture cook for a minute and serve it hot .

This is an Andra delicacy called mavidikaya pappu .

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Idly batter

Ingredients
Raw rice 1 cup
Idly (par boiled) rice 5 cups
Urad dhall 1 1/2 cup
Fenugreek 2 tsp

Method
Wash both the rice together 2 times and soak it for 3 hours .
Similarly wash urad dhall along with fenugreek 2 tsp 2 times n soak for 3 hours.

First put urad dhall in grinder add water little by little grind it till it becomes a fluffy and smooth , now remove it from grinder add rice grind it to a smooth batter and add it to the urad dhall batter and blend both the batter together well .

Keep it outside for 5 to 6 hours . By this time it ferments well. If storing in fridge store half filled batter in vessels .

Now the batter is ready to make idly as well as dosa .

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Ingredients
Sprouted channa 1 packet
Onions 3 finely chopped
Tomatoes 2 finely chopped
Green chillies 2 slit
Curry leaves little
Saunf a spoon
Cinnamon stick 2
Salt to taste

Ingredients for grinding
Ginger 1/2 inch
Garlic 6 pods
Poppy seeds 1 tsp
Fennel seeds 1tsp
Cloves 2
Cinnamon stick 2
Coriander seeds 2 tbsp
Curry leaves little
Coriander leaves little
Pepper 1 tsp
Jeera 1 tsp
Fresh coconut quarter cup
Onions 1 and 1/2 finely chopped.

Method
Heat a pan roast all the ingredients given above except coconut one by one as shown in the video, add fresh coconut to it grind it after it cools down.

Then in a pressure cooker add little oil add saunf ,cinnamon sticks saute well and fry onions  ,when onions are cooked add salt ,turmeric powder , tomatoes ,green chillies ,chilli powder ,curry leaves and add sprouted channa to it  .
Add water to it close the lid and pressure cook for 5 to 6 whistles.
Open the lid add the grounded masala to it and boil with a lid for 2 minutes .

Now kadala curry is ready to serve .

Serve it with puttu ,idiyappam ,aapam, idly and dosas.

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Ingredients
Cauliflower  1 big
Corn flour 2 tsp
All purpose flour 2 tsp
Chilli powder 2 tsp
Ginger garlic paste 2 tsp
Salt to taste

Method
Cut cauliflower into small bunches put it in hot water with salt.  Remove it add corn flour ,all purpose flour ginger garlic salt  and chilli powder . Marinate it for a hour then deep fry in oil .

Now the cauliflower/ gopi 65 is ready .

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Ingredients
Semiya 1 cup
Sugar 1 cup
Milk 1 litre
Ghee little
Cashews 10

Method
Heat a pan add little ghee fry the semiya such that it becomes hot be carefull that the colour of the semiya doesn’t change.

Boil milk ,take 2 cups of milk and keep it aside .

Now add the semiya in the rest of the milk and boil till the semiya is cooked well ,add sugar to it and cook till the sugar melts well in the payasam. The payasam may look watery in this stage allow it to cool and add the required milk you have already boiled and kept aside .

Temper it with cashews ,edible camphor and cardamom powder.

Now semiya payasam is ready to serve.

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Ingredients
Cauliflower  1 big
Corn flour 2 tsp
All purpose flour 2 tsp
Chilli powder 2 tsp
Ginger garlic paste 2 tsp
Salt to taste

Method
Cut cauliflower into small bunches put it in hot water with salt.  Remove it add corn flour ,all purpose flour ginger garlic salt  and chilli powder . Marinate it for a hour then deep fry in oil .

Now the cauliflower/ gopi 65 is ready .

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Sirukeerai puli kadayal

Ingredients
Siukeerai 1 bunch
Onion 1 finely chopped
Tomatoes 1 finely chopped
Green chillies 2
Tamarind  little
Salt to taste

Method
Wash sirukeerai n put it in a pressure pan add tamarind ,green chillies, onion and tomatoes with quarter cup of water n cook for 2 whistles . Now srain the water from the greens and add it to a mud pot and mash it well .

Season it with mustard ,urad dhall and curry leaves .

Now the sirukeerai puli kadayal is ready to serve .

Method 2

Sirukeerai poondu kadayal
Ingredients
Sirukeerai 1 bunch
Garlic 10 to 12 pods
Salt to taste

Method
Pressure cook greens with salt and garlic for 2 whistles.

Mash them in a mud pot season it with  2 red chillies ,mustard and urad dhall .

Now sirukeerai poondu kadayal is ready to serve .

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Ingredients
Left over rice 2 cups
Rice flour 2 tsp
Besan flour 4 tsp
Green chillies 2 chopped fine
Onions 2 chopped fine
Ginger 1 inch chopped fine
Garlic crushed 6 pods
Salt to taste
Curry leaves little
Coriander leaves little
Cashews optional

Method
Take a bowl add the left over rice add salt , mash them well, (don’t use mixie )such that 50 % is of the rice is mashed into a paste rest is the same . Add onions ,green chillies ,ginger,garlic, curry leaves and coriander leaves ,besan flour and rice flour .
Add cashews to it .

Now deep fry it in oil by just putting little by little . Take while its golden brown . Serve it hot .

Now rice pagoda is ready .

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Ingredients
Onions 2 finely chopped
Tomatoes 2 finely chopped
Green chillies 1 slit
Ginger garlic paste 1 tsp
Appalapoo 1 packet
Potatoes 1 diced
Curry leaves little
Bengal gram dhall 1 cup

Method
Wash and cook Bengal gram dhall with double the amount of water .

Heat a pan add 1and half spoon of oil add red chillies, mustard,urad dhall Bengal gram dhall and jeera each 1 tsp, saute till they turn red add onions along with turmeric powder and salt , greenchillies ,ginger garlic paste, saute well ,when onions are slender add tomatoes ,then add potatoes saute well add 2 tsp of chilli powder add water boil till the potatoes are cooked.

Smash the Bengal gram dhall and add to the potatoes.

In another pan fry the appalapoo add this to the potato, bengal gram mixture.

Now appalapoo potato kootu is ready .

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