Ranjus travel blog

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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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Ranjus freetime vlogs

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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Ranjus freetime vlogs

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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Ingredients
Chincken 1/2 kg
Onions finely chopped 3
Green chillies 6
Mint leaves a cup
Coriander leaves a cup
Cumin powder 1 tsp
Coriander powder 1 tsp
Turmeric a pinch
Salt to taste
Curd 2 tbsp
Pepper powder 1/4 tsp

Method
Heat a pan add 2 tsp of oil, a spoon of saunf to it. Then add 2 slit green chillies saute well ,add 2 tsp of ginger garlic paste, onions saute well add the chicken saute well add cumin powder, coriander powder ad a cup of water and pressure cook for 2 whistles.
Meanwhile grind coriander, mint leaves, curd and 4 green chillies to a smooth paste.

Now open the cooker confirm the chicken is cooked well add the coriander, mint pate to it and simmer it for 5 minutes .

Now green chicken gravy is ready.

This can be served with rice ,chappathis and naun.

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Ingredients
Potato 1 diced
Frozen peas soaked and boiled 1 cup
Onions 2
Tomatoes 2
Green chillies 2
Curry leaves little
Fresh coconut half
Ginger little
Garlic little

For seasoning
Saunf little
Bay leaves 1
Star anise 1
Cloves 2
Cinnamon small stick

Method
Soak the frozen peas boil and keep aside.
Heat a pan add 2 tsp of oil add the spices  said above for seasoning then add curry leaves ,green chillies, onions add salt and turmeric powder let it cook for 2 minutes then add tomatoes cook till tomatoes are smashed well then add potatoes add 4 tsp of chilli powder add 2 cups of water .
Let it boil.

Meanwhile grind ginger ,garlic and coconut to a smooth paste and keep aside .
Now open the lid add boiled peas to the gravy and cook for 2 minutes.

Finally add the coconut mixture to it and boil for a minute .

Now potato peas kurma is ready .

This can be used to rice and side dish for chappathis, aapam, idly ,dosa and idiyappam.

Do try it and give your feedback.

Ingredients

Moringa leaves a bunch

Pepper corns 1/2 tsp

Turmeric powder quarter tsp

Salt to taste

Crushed garlic cloves 4

One small onion chopped

Method

Add the washed moringa leaves in 4 cups of water simultaneously add all the above said ingredients one by one and bring it to a boil , put it in a low flame for 5 minutes and filter the extract . Now the soup is ready.

Please see the video link given above try and give your feedback.

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Take a bowl of aapam batter add salt to it.
Heat a pan add oil ,add red chillies, hing ,mustard ,urad dhall ,bengal gram dhall,green chillies and curry leaves,add it to the batter and mix well . Now pour the mixture to sides of the kuzhipaniyaram chatti then in the centre . Close it with a lid and cook well both sides.

Now kuzhi paniyaram is ready.

Do try it .

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Take a bowl of aapam batter add salt to it.
Heat a pan add oil ,add red chillies, hing ,mustard ,urad dhall ,bengal gram dhall,green chillies and curry leaves,add it to the batter and mix well . Now pour the mixture to sides of the kuzhipaniyaram chatti then in the centre . Close it with a lid and cook well both sides.

Now kuzhi paniyaram is ready.

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Ranjus freetime vlogs

Ingredients
Par boiled rice 2 cups
Raw rice 2 cups
Fenugreek 1/2 spoon
Urad dhall 1/2 cup

Method
Add all the above said ingredients together wash 2 times and soak it for 3 hours .

After 3 hours grind it to a smooth paste .

Allow it to ferment for about 5 to 6 hours .

Now your aapam batter is ready .This batter can be used for kuzhi paniyaram and oothappam too .

Do try and give your feedback in the comment section.

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Ingredients
Tomatoes 3
Ginger 1/2 inch crushed
Pepper corns 10
Jeera 1 tsp
Salt to taste
Carrot diced little

Method
Take a pressure pan add little ghee add pepper corns and jeera saute it well then add onion, carrot and tomatoes one by one saute well add 2 cups of water and give it 2 whistles.

Now open the pan, strain the water and transfer the tomatoes to a mixie jar ,grind it to a smooth paste add this to rhea pan and add tge strained water and heat it little . In this stage you can add Pepper powder and salt if needed.

Now the soup is ready .

Do try and give your feedback in the comment section.

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Ingredients
For grinding
Red chillies 5
Toor dhall 2 tsp
Bengal gram dhall 2 tsp
Peppercorns 10
Fenugreek few
Fresh gratef coconut little

Onions 2 finely chopped
Tomatoes 2 finely chopped
Curry leaves little
Garlic 15 pods
Tamarind a small amla size

Method
Soak the tamarind in water . Dry roast red chillies, toor dhall ,bengal gram dhall , fenugreek and peppercorns and coconut . Cool it and grind it to a coarse powder.

Heat a mud pot ( u can do in any heavy bottom vessel ) add 4 tsp of oil season it with mustard and jeera each 1 spoon add curry leaves ,onions add salt  turmeric powder and add tomatoes cook till the onions are tender n tomatoes are smashed now add the tamarind water ,allow it to boil for a 2 minutes ,when the raw smell of the tamarind goes add the grounded powder and boil for 2 minutes .

Now araichuvita karakolambu is ready .

Do try this and give your feedback.

Please see the video link given above try and give your feedback.

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Ingredients

Raw mango 1
Jaggery 100 grams
Red chillies 2
Mustard 1/2 tsp

Method

Cut Mango into flakes, heat a pan add 1tsp of oil add mustard and red chillies saute well add Mango flakes to it saute well add salt and turmeric powder add little water . Wait till the  raw mangoes are cooked add Jaggery and allow it to thicken .

Now Mango sweet pachadi is ready .

Do try this and give your feedback.

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Ingredients
Rava 1 cup
Rice flour 1/2 cup
All purpose flour 1/4 cup
Salt to taste
Curd 2 tbsp
Greenchillies 1 cut in to small pieces
Ginger cut into small pieces
Curry leaves
Pepper corns 10

Method
Mix rava , rice flour ,all purpose flour together in a mixing bowl add salt and curd spread it evenly then add green chillies, ginger, peppercorns and curry leaves to it add water generous to it make it a watery batter . Allow it for 10 to 20 minutes . If the batter has become thick do add water more . The batter must be thin consistency.
Heat a dosa pan spread the batter add oil and cook it for 2 minutes in low flame then flip the dosa the other side leave it for a second and now it is ready to serve.

Serve it hot with coconut chutney or sambar.

Do try this and give your feedback.

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Ingredients

Onions 2 finely chopped

Tomatoes 1 finely chopped

Green chillies 1 slit

Ginger garlic paste 2 tsp

Curry leaves little

Saunf 1/2 spoon to season

Potatoes diced 2

Double beans 200 grams

Method

Heat a pan add 2 tsp of oil fry the onions ,green chillies, ginger garlic paste ,tomatoes add salt and turmeric powder after the raw smell of the onions are gone add the diced potatoes and double beans add 3 tsp of chilli powder add a cup of water cook the vegetables putting lid open after 2 minutes stir well and wait till it gets thick .

Now potato double beans sabzi is ready .

Serve it for rice ,rasam rice ,curd rice or as a sabzi for chappathis.

Do try this and give your feedback.

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Ranjus freetime vlogs

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Ingredients

Chicken boneless 1/2 kg

Onions 4 medium sized finely chopped

Green chillies 2 slit

Ginger garlic paste 2 tsp

Method

In a pressure pan cook the chicken with onions, green chillies ,ginger garlic paste with 3 tsp of chilli powder, a pinch of turmeric and little salt give it 5 whistles see that the chicken is cooked well.

Season a pan with 2 tsp of oil add little saunf ,cinnamon sticks, star anise, cloves and bay leaves and add the pressure cooked mixture and switch of to the required consistency.

Now boneless chicken gravy is ready.

Do try this and give your feedback.

My you tube channel name

Ranjus freetime vlogs

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Ingredients

Chicken 1/2 kg

Onions 2 finely chopped

Tomatoes 2 finely chopped

Green chillies 2 slit

Ginger garlic paste 2 tsp

Curry leaves

Fresh coconut 1/2

Method

Keep a pan add 2 tsp of oil add 2 cloves ,cinnamon sticks, 1 star anise ,bay leaves saunf little and add onions along with ginger garlic paste n green chillies ,saute it well with turmeric powder and salt till the raw smell of the onions goes add tomatoes add 3 tsp of chilli powder and chicken mix them well then add 2 cups of water close the pan wait until 2 steams .

Side by side grind the coconut in a mixie jar to a fine paste .

Now open the pan confirm the chicken is cooked well and add the smooth coconut paste and bring it to a boil.

Now the chicken kurma is ready

Do try this and give your feedback.

My you tube channel name

Ranjus freetime vlogs

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Ingredients

Red chillies 15

Hing 10 grams

Pepper 1 cup

Coriander seeds 1 cup

Cumin seeds 1 cup

Toor dhall 1 cup

Method

Heat a pan add 1 drop of oil fry red chillies ,coriander seeds,hing and transfer to a plate. Now dry roast jeera ,pepper and toor dhall one by one and transfer to the same plate . Allow it to cool and grind it to a fine powder .

Now rasam powder is ready .

Do try this and give your feedback.

My you tube channel name

Ranjus freetime vlogs

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Ingredients

Rasam powder 2 tsp

Chilli powder 1 tsp

Turmeric powder a pinch

Salt to taste

Tomatoes 1 finely chopped

Curry leaves

Coriander leaves

Garlic crushed 6 pods

Tamarind little as shown in the video above

Method

Soak the tamarind in water . Take a bowl add salt, turmeric powder , chilli powder, rasam powder, tomatoes, coriander ,curry leaves and crushed garlic add left over water of ( lentils toor dhall )this is optional , add tamarind water to this and mix everything well till the rock salts gets dissolved. Keep this in stove stop it when it start to boil .

Now rasam is ready .

Do try this and give your feedback.

My you tube channel name

Ranjus freetime vlogs

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Ingredients

Onions 4 medium sized finely chopped

Tomatoes 1 big finely chopped

Green chillies 4 slit

Ginger garlic paste 3 tbsp

Salt to taste

Red chilli powder 1 tsp

Salt to taste

Mint 1 cup

Basmati rice 2 cups

For seasoning

Clove 4

Cardamom 4

Cinnamon 2 sticks

Bay leaves 2

Star anise 1

Saunf 1 tsp

Method

Heat a pressure cooker add 3 tbsp of ghee add the spices given above for seasoning now add green chillies , ginger garlic paste, onions ,tomatoes and mint leaves saute well add chicken add turmeric powder, salt and chilli powder saute well add 2 cups of water close the cooker and pressure cook for 4 whistles .

Then open make sure tge chicken is cooked and on the stove add the rice along with 3 cups of water ,when it boils bring down the flame and cook for 10 more minutes in low flame .

Now the chicken briyani is ready .

Do try this and give your feedback.

My you tube channel name

Ranjus freetime vlogs

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Ingredients

Ragi flour 1 cup

Red chillies 2 slit

Murunga (moringa leaves) keerai 1 cup

Onion 1 big finely chopped

Salt to taste

Method

Heat a pan add oil season with mustard then red chillies add onions saute well then moringa leaves saute well and allow it to cool .

Add this to the ragi flour add salt and make it to a loose dough .

Heat the dosa tava and spread it touching water pat it to a small round pancakes , for beginners try it on a plantain leaf and transfer it to tava , cook both the sides by adding oil .

Now iron rich ragi murunga keerai adai is ready .

Do try this and give your feedback.

Please see the video link given above try and give your feedback.

Do like, comment ,share and subscribe the channel.

My you tube channel name

Ranjus freetime vlogs

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Ingredients

Mint (pudhina) 1 cup

Red chillies 6

Coriander seeds 2 tbsp

Tamarind little

Urad dhall 1 tsp

Coconut 5 pieces

Salt to taste

Method

Heat a pan add a drop of oil add red chillies, coriander seeds salt tamarind add urad dhall coconut dry roast and transfer to a mixie jar .Then add mint saute little add to the mixie jar , grind it adding water .

Now season the pan with hing, mustard ,urad dhall and curry leaves add the grounded mixture to saute well for 2 seconds .

Now mint pudhina thovayal is ready .

Do try this and give your feedback.

My you tube channel name

Ranjus freetime vlogs

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Ingredients

Cilantro or kothamalli a cup

Cooked raw rice 1 cup

Red chillies 2

Coriander seeds 2 tsp

Urad dhall 2 tsp

Bengal gram dhall 2 tsp

Clove 2

Cinnamon 1 stick

Fennel seeds 1 tsp

Cumin seeds 1 tsp

Pepper corns 8 to 10

Salt to taste

Tamarind little

For seasoning

Green chillies 1 slit into 4

Curry leaves little

Mustard 1 tsp

Urad dhall 1 tsp

Bengal gram dhall I tsp

Method

Cook raw rice 1 cup with double the amount of water and keep aside .

Heat a pan roast the red chillies and coriander seeds with a drop of oil and transfer it to a mixie bowl .Then dry roast all the other ingredients then add little oil and fry kothamalli add this to the dry roasted ingredients along with salt and little tamarind . Allow it to cool . Grind and keep it aside

Now add 2 tsp of oil in the pan add mustard urad dhall Bengal gram dhall slit green chillies and curry leaves peanuts n cashews r optional .

Add this to the rice strain the oil and add the grounded powder to this oil and saute for a minute and add to the rice and mix it well .

Now kothamalli or cilantro rice is ready .

Do try this and give your feedback.

My you tube channel name

Ranjus freetime vlogs

https://youtube.com/channel/UCIbapTl994vNTLApSPeegzg

Ingredients

Chicken boneless 1/2 kg

Onions medium 4 chopped finely

Green chillies 2 slit

Ginger garlic paste 2 tsp

Salt to taste

Method

Mix the chicken with 3 tsp of chilli powder, turmeric powder ,salt along with green chillies ,onion and ginger garlic paste add a cup of water, keep it in a cooker . Pressure cook for 5 whistles .

Then keep a pan add 2 tsp of oil season with saunf, cinnamon, cloves, bay leaves, anise then add the boiled chicken and allow it to simmer.

When the gravy thickens its ready to serve .

Serve it hot with rice, chappathi , fried rice and noodles.