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  • Inji Thuvayal Recipe | Ginger Thuvayal Recipe
  • Karuveppilai Kuzhambu Recipe | Karuveppilai Milagu Kuzhambu Recipe
  • Kadhai Paneer Recipe
  • Easy Kuzhi Paniyaram Recipe
  • Capsicum Masala Rice Recipe
  • Easy Mint Rice Recipe
  • Easy Pepper Jeera Adai Recipe
  • Aloo Channa Pulav Recipe
  • Thenga Poli Recipe
  • Paruppu Poli Recipe
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  • Mixed Paruppu Chutney Recipe
  • Vegetable Oats Dosa Recipe
  • Kothavarangai Paruppu Usili Recipe
  • Instant Vegetable Rice Recipe
  • Idly podi | Idly Molaka podi | Idly podi recipe

    February 17, 2009 By: admin Category: Chutney/Thokku & podi


    Ingredients:

    Urad dhal – 1 cup
    Channa dhal – 1/4 cup
    Red chilli – 1/2 cup
    Sesame seeds – 2 tsp
    Salt – to taste

    Method:

    1. Take a pan, fry urad dhal, channa dhal,

    Idli Molaga Podi

    Idli Molaga Podi

    sesame seeds and red chilli separately.
    2. Allow it to cool down.
    3. Grind all the roasted ingredients along with salt to a fine powder.

    Tomato dosa | Dhal Tomato Dosa Recipe

    February 17, 2009 By: admin Category: Breakfast/Easy tiffin


    Ingredients:

    Par boiled rice – 1 cup
    Raw rice – 1 cup
    Toor dhal- 1/4 cup
    Channa dhal – 1/4 cup
    Urad dhal -1/4 cup
    Fenugreek – 1 tsp
    Red chilli- 10
    Tomato – 3 (riped tomotoes)
    Salt- to taste

    Method:

    1. Soak the par boiled, raw rice, toor, channa, urad dhal and fenugreek for 1 hour.
    2. Now grind the soaked material along with chopped tomato, red chillies and salt to a fine paste.
    (Dont add too much water since tomato is added.)
    3. Allow the batter to ferment for 2 hrs.
    4. Make thin, roast dosa by adding little oil and serve hot.

    Tomato Dhal Dosai

    Tomato Dhal Dosai

    Pepper Garlic Rasam | Poondu Rasam Recipe

    February 16, 2009 By: admin Category: Sambar/Gravy


    Ingredients:

    Garlic – 5-7
    Pepper – 1/2 tsp
    Jeera – 1/2 tsp
    Red chilli – 2
    Tamarind diluted Juice – 3 cups
    Turmeric powder- a pinch
    Asafoetida – a pinch
    Salt – to taste
    Oil and mustard – 1 tsp
    Curry  and corriander leaves – to garnish

    Method:

    1. Grind the garlic, red chilli, pepper, jeera and little curry leaves.
    2. Boil the diluted tamarind juice by adding asafoetida and turmeric powder.
    3. Now add the grinded paste and salt.
    4. Boil for sometime and garnish with curry and corriander leaves.
    5. Finally roast mustard in little oil and garnish.

    garlic-pepper-rasam

    Stuffed Paneer Paratha Recipe | Stuffed Roti

    February 16, 2009 By: admin Category: Breakfast/Easy tiffin


    Ingredients:

    Powdered paneer – 1/2 cup(grind paneer)
    Atta – 1 cup
    Water – as required
    Oil – as required
    Salt – to taste.
    Garam masala – 1/4 tsp.
    Jeera powder – 1/4 tsp.

    Method:

    1. Mix Powdered paneer, garam masala powder and jeera powder.
    2. keep it aside and prepare the atta dough adding water, salt and a little oil.The dough should be as that of chappathi dough.
    3. Make small equal sized balls with the dough.
    4. Make the balls into cup shape and add 1 drop of oil and the panner masala, close the cup shape into ball and make it as a chappathi.
    5. A delicious stuffed paratha is ready to serve.

    Note: Do not make thin chappathis as the stuffings might come out.

    Chicken Manchurian | Chicken Manchurian Recipe

    February 15, 2009 By: admin Category: Non Veg Recipes, Sidedish


    Ingredients:

    Boneless chicken – 1 kg
    corn flour – 200 gm
    Chilli powder, salt – to taste
    Onion – 1
    green chilli -4
    Ginger garlic paste – 1 tsp
    pepper, oil – as required
    Soya sauce – 300 gms

    Method:

    1. Take the corn flour in a bowl, add water, chilli powder, salt, ginger garlic paste and mix well into a semi solid paste.
    2. Now dip the chicken pieces in the prepared batter and deep fry in oil.
    3. Take a pan, add little oil, onion, green chilli, pepper and pinch of chilli powder and stir well.
    4. Now add the fried chicken pieces and add soya sauce and stir well and allow it to boil.

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