Ginger-garlic paste -1tbsp
Garam masala -1/4tsp
Curry leaves-1 string
Thick Coconut milk-1cup
Soak peas in water for at least 4 hours .(U can use fresh peas also)
After that pressure cook it by adding salt and water.
Heat oil in a pan .Add ginger -garlic paste and saute for 1 minute .
Then add sliced onion ,green chilly ,curry leaves and pinch of salt.
Saute them till the onion become light brown in colour.
Mix all the powders in 2tbsp of water and add this mix to the onion ..
Cook it until the raw smell goes.Now add tomato pieces and stir well ..
Saute them well until the oil began to separate .
Add cooked peas to this mix and stir well ..Allow to boil .
Finally add thick coconut milk to this and boil for 1 minute by stirring continuously .Check the salt
If u dont want to add coconut milk u can omit this step.
Transfer this peas masala to the serving dish and decorate with coriander leaves.Serve with appam ,chapaty etc
Chilly sauce -1tsp
Clean and wash the cauliflower florets in salt water .Keep them aside .
Heat oil in a non stick pan ..Add chopped onion,ginger ,garlic and green chilly together and saute ..Saute till the raw smell goes.
Then add the cauliflower and capsicum to this and mix well ..Add pinch of salt and stir ..Now close the pan and cook the cauliflower for 10 minutes .In between stir them (Sometimes there is a chance of sticking in the pan)
After 10 minutes take one piece and bite it and see ..If u want the gobi to cook more close and cook .
Or if its cooked then add soya sauce ,chilly sauce,tomato sauce ,sugar ,vinegar and spring onion one by one ..
Mix this properly ..Check the salt ,we are adding soya sauce so be careful in adding the salt.Then sprinkle cornflour mix (mix corn flour in water without lumps) to this and stir .
Finally add coriander leaves (opt).It gives a nice aroma to the manchurain and increases the taste too ..So I used to add that ..
If u don’t prefer omit this step.Allow the cauliflower manchurian to cook for 10 more minutes in low flame (to remove the raw smell and taste of cornflour )
So the simple and yummy Gobi munchurian is ready to serve .Garnish with green chilly and coriander leaves.(U can increase or decrease the no of chilly)
Serve with fried rice ,chapaty etc
Pour the gelatin in hot water and allow to dissolve completely by stirring it continuously .When done pour this mix and sugar to the hot milk ,stir well and keep aside.
Remove coconut flesh from 2 coconuts.In a small jar finely blend the coconut flesh(1 1/2 portion of 2 ) by adding little amount of coconut water
Using a fork or spoon make the remaining coconut flesh to very small parts ..So finally mix gelatin- milk solution , coconut paste,coconut pieces and the remaining coconut water and stir well. Transfer this to the serving dish
and keep it in room temperature for 1/2 and hour
Then transfer this to the fridge and keep for 2 to 3 hours ..
If u want this to ready soon keep the mix in the freezer for 10 minutes and then transfer to the fridge ..
If u want to set it in a mould then pour the solution to the mould and set .
Dip the mould into hot water for one to two seconds, and then invert a serving plate on top. Hold plate and mould firmly and invert, giving a sharp shake halfway round. Now lift off mould..So the lovely and delicious coconut pudding is ready t serve ..If u want u can decorate with cherries ,coconut flesh or anything of ur choice
Peel and cut the mango into small pieces.Pour it in a blender.Blend well.Then add milk and sugar .If u r using cold milk no need to add ice ..Other wise add ice too..Grind well once again ..Transfer into a serving glass and serve chill.U can increase the amount of milk if u want the shake to be loose in consistency .Same with the amount of sugar also ..
Enjoy the simple but yummy Mango shake
Green gram(cheru payar)-1cup
Dry red chilly-3
Curry leaves-1 string
Salt -to taste
Soak the green gram for half an hour.
Wash it properly and pressure cook by adding 1/2 cup of water and salt .
One whistle is enough.Open the cooker after 10 minutes.If u feel that its not cooked enough cook for few more minutes.
For puzhukku green gram should be cooked well..
When its ready keep aside
Now crush red chilly,green chilly,garlic(opt) and small onion together .Dont make them paste ..
Heat coconut oil in a pan.Add these crushed mixture and curry leaves .Saute till its raw smell goes.
When done add cooked green gram and mix well ..Check the salt .
Finally add grated coconut .Mix well .Cook for 2 minutes in low flame By that time all water left in the gram would be gone ..The puzhukku should be dry.
Then remove from the fire and transfer in to a serving plate.Garnish with curry leaves
Serve with Kanji ..Its a good combination 🙂
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Fennel seeds-one pinch
Ginger-very small piece
Garam masala -1/4tsp(opt)
Salt -to taste
Shallots -3 sliced thinnly(for seasoning)
Curry leaves -1string(seasoning)
Clean and Peel the fruit .Remove the thick brown colour part .Cut into small cubes and put the pieces into salt water .Wash them properly .
Heat 1tbsp coconut oil in a pan ,add small onion(cut into 2 ) and saute .When it is done then add chopped tomato and cook ..
Add the kadachakka pieces into a cooker along with 1 1/2cup of water ,cooked onion tomato mixture ,curry leaves (1 string)and salt .Pressure cook .2whistle is enough..Try not to over cook it
In the same pan heat remaining oil and add grated coconut ,small onion(2),ginger ,green chilly slits,fennel seeds and curry leaves ..Fry it till the coconut become light brown in colour.Lower the heat and add turmeric powder,chilly powder and coriander powder one by one .Saute till the raw smell goes from the powders.Remove from the fire and allow to cool(u can add garam masala also if u want )
Take a small blender and add this cooled coconut mix along with some water and grind .Make a very fine paste
Transfer this paste to the pan along with 1 cup of water and allow it to boil .When the gravy began to boil add the cooked kadachakka into this ..Check the salt ..U can add water if u need more gravy ..Allow this mix to boil for 10 minutes .
Now heat oil in a pan and add small onion slices.Fry them till golden brown .Add fresh curry leaves to this onion and pour the seasoning to the curry ..Close the pan for 10 minutes b4 serving .So the nadan kadachakka varuthu arachathu is ready to serve with rice ..